BAKE WELL

Sunday, May 8, 2011

BAKE WELL INGREDIENTS CENTRE (LARKIN, JOHOR BAHRU) sebelah Bank Rakyat

No 67 Jalan Larkin Perdana 1, Larkin Perdana

Tel/Fax 07-234 3633 Hp: 012-7373188

Website: www.bakewell.com.my

Tarikh

Topic

Demonstrator

Fees

 

DEMO - PRALINE CHOC MOULDING

 

 

21-May

1) creamy butter scotch choc - in touch of zig-zag deco

Chef Han

Rm 60

10am-1:30pm

2) hazelnut milk choc - a taste of ferroro rocher

 

 

Sabtu

3) almond choc praline nutty delight

 

 

 

4) bittersweet mint lover choc

 

 

 

 

 

 

21-May

FROZEN PUFF PASTRY DEMOSTRATION

Chef Han

Rm 70

2:30pm-6pm

1) apple strudle

 

 

Sabtu

2) cheese sausage roll

 

 

 

3) chicken pie

 

 

 

 

 

 

22-May

ANEKA BISKUT RAYA PART II

Chef Zubaidah

Rm 120

10:30-2pm

Membuat biskut raya yg ranggup dgn barangan jimat kos,

 

 

Ahad

sesuai utk jualan and bisnes raya

 

 

 

1) choc lovely

 

 

 

2) almond florentino

 

 

 

3) fruit basket

 

 

 

4) coconut white princess

 

 

 

5) sweet choc rainbow

 

 

 

6) papa rock cookies

 

 

 

7) choc chips almond truffles

 

 

 

8) coffee nut crunchy

 

 

 

9) milky oat

 

 

 

10)cashewnut dizzy

 

 

 

 

 

 

Bonus: 1) black pepper stick 2) mushroom soup

 

 

27-May

1) cake pop

Chef Tang

Rm 40

2:30pm

2) butter cheese cup cake

 

 

Jumaat

3) chocolate larva

 

 

BAKE WELL INGREDIENTS CENTRE PASIR GUDANG

NO 18 JALAN SERANGKAI 2, TAMAN BUKIT DAHLIA, PASIR GUDANG

Tel/Fax 07-254 3633 Hp: 012-7373633 (eric)

Website: www.bakewell.com.my

Bayaran RM20 sebagai deposit 3 hari sebelum kelas untuk persediaan bahan2.

Sila bawa bekas untuk isi kuih/kek dari chef.

Tarikh : 25 June 2011(SABTU)

Masa : 2:30 PM - 5:00 PM

Yuran : RM 80

Oleh : Chef Mastura

Kek Lapis

1. Kek Lapis Tiramisu

2. Kek Lapis Cheese

3. Kek Lapis Cadburry

Bonus 4 jenis kek lapis

 

Tarikh : 26 Jun 2011(AHAD)

Masa : 10.30 AM - 1:30 PM

Yuran : RM 100.00

Oleh : Chef Mastura

BISKUT RAYA 2011

1. Samprit Crystal

2. Suji Mazola

3. Choc Pinky

4. Peanut Vrunchy

5. Suji Almond

6. Cappucino White Layered

7. Apple Roll Tart

8. Pandan Crystal

9. Cuppucino Hazel

10. Choc Almond Square

Bonus 10 jenis biskut

 

FONDANT ICING EDIBLE ART (BASIC)

Fees: RM250

Time:10am – 4pm Tarikh : 2July 2011(SABTU)

Type of course:Hands on

Total Student:15 Max

 

(** Ingredients to be absorbed by chef)

 

** COMPLIMENTARY FROM CHEF (Free)

 

* Snow ice Fondant Icing - 1kg

* Plain nozzle No: 1 - 1 piece

* Rubber Veinier

* Style Foam = 7" x 3" - 1 piece

 

Equipments to be prepared by students

 

1) 1 piece of 10” cake board

2) 1 piece of 10 ½” cake box

3) Turn table

4) Compass set

5) Frill cutter (Floral round cutter 4 ½” diameter)

6) Round cutter 2 ½” diameter

7) Rolling pin (Big & Small)

8) Blade

9) Brush

10) Food coloring (Small bottle: Blue, yellow & pink)

11) Scalper

12) Wooden chopstick

 

Tarikh : 3 July 2011(AHAD)

Masa : 10.30 AM - 1:30 PM

Yuran : RM 120.00

Oleh : Chef Zubaidah

ANEKA BISKUT RAYA TERBARU CHEF ZUBAIDAH

MEMBUAT BISKUT RAYA YANG RANGGUP DENGAN BARANGAN

YANG JIMAT KOS SESUAI UNTUK JUALAN DAN BISNES RAYA.

1) COCONUT WHITE PRINCESS

2) PREETY LADY

3) GOLDEN NESTUM

4) JEJARI EMAS

5) COFFEE NUT

6) ALMOND STICK

7) TOFFEE ALMOND

8) SNOW CAPUCINO

9) PEANUT NUT CLUSTER

10) CONFLAKE ALMOND