I am relatively proud of myself for sniffing out value-for-money baking class deals - in the past one week I took 3 classes for 3 different treats - a $25 class for learning how to make cinnamon rolls at someone's house; a $15 Kemb CC demo class for chiffon cheese cake/ cream cheese choc cake and a $33 Groupon deal from Creative Culinaire at Tiong Bahru for making cake pops! (My mum thinks I am crazy - everytime she calls me I seem to have just finished baking something) The decorating part of the cake pop class was the most fun - because you can decorate them in any way you like; without having them all turn out the same as your classmates' :)
The most humbling class was the Kemb CC class - I signed up mainly because it was damn cheap and cos the CC was just 5 mins' walk away. Very convenient - plus I discovered too that if you sign up for a PAssion Card ($6 for 5-yr membership!), you only pay $15 instead of $20! Felt very pleased in an auntie way after registering haha.
Anyways, on hindsight - I went to this demo class with a rather bad attitude - unwittingly picking on my instructor and sms-ing D about her perceived shortcomings - eg. how she was not v hygienic and used her hands without gloves; how she didn't know how to use the classroom oven and other little things :P (It was her first time coming to this CC to teach; and apparently she had never seen this model of oven before lah). But at the end of the class, she made this really springy and soft cream cheese chiffon cake that made me somewhat impressed... Towards the end of class, she also shared useful tips about how to beat egg whites properly! So after class I went home to reflect on my haughtiness and resolved to be more humble when I go for ANY class in future. If I go to class to pick on the instructor's shortcomings instead of focusing on things I can learn; I shld prob just go home instead..
Above: Raisin cinnamon rolls before baking!!
Below: Cinnamon rolls after baking and after some DIY food styling :)
The instructor was v proud how her chiffon cakes always turn out soft and SPRINGY. She demo-ed a few times how the cake shld 'bounce' when you touch the surface lightly...
The fold-in method when using egg-white in the cake recipe...
[Note the iphone and ipad stalkers in the background... I think it's v stressful to teach classes these days, it's hard to stop ppl from recording down your every word and action]
Another interesting and "古老" (the instructor claims) tip she shared with us... Apparently wrapping up sponge cakes with a damp muslin cloth helps to keep them moist and nice (esp the sides of the cake) and that was how she transported them to the CC
My decorated cake pops! But to do this at home I need to secure a good variety of confetti for decorating... :(
