Two way Cinnamon Rolls and Brookies for Parent & Child (6-12 years old)

This beginner-friendly baking class offers a detailed, hands-on introduction to making enriched dough from scratch. Students learn how to mix, knead, and proof a soft, rich dough, then fill it with a classic cinnamon-sugar blend. The lesson continues with finishing techniques using two toppings—sticky sauce and vanilla icing—to create beautifully layered, bakery-style treats.

In the second part of the class, participants explore hybrid baking by learning how to make brookies—a fun combination of brownie and cookie dough baked together. Students practice balancing textures, mixing two distinct batters, and achieving the signature chewy-fudgy result.

Learning points:

• How to mix dough using stand mixer (pair work).

• Learn about basic fermentation and proofing time

• How to make sticky sauce (Vanilla icing DEMO).

• How to shape dough

• Make brookies from scratch.

• Baking temperature and duration

• Storage instructions

Duration: 3.5 hours

Type: Baking Hands-on

Take-Home Portion: 1 tray of cinnamon rolls with vanilla icing and 1 tray of cinnamon rolls with sticky sauce (1 tray 4 piece) + 6-8 pieces brookies

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

ARTISAN BREAD BAKING TECHNIQUES (SOURDOUGH, POOLISH, PRE-FERMENTS, AND ROUX)

This course will teach you the secrets behind using Sourdough, Poolish, Pre Ferment, and Roux techniques to achieve the ultimate bread textures!

You will be learning 6 bread recipes:

This course dives deep into the wonderful world of Sourdough, Poolish Dough, Pre ferment and roux, equipping you with the knowledge and skills to create loaves bursting with flavor and texture.

1. Black Pepper French Bread isn't a single, defined recipe, but rather a concept that incorporates black pepper into classic French bread styles. The combination of the classic French bread texture and the peppery kick makes it delicious on its own.

2. Wholemeal Bread with Sourdough is a nutritious and flavorful bread option that is made with whole wheat flour and sourdough starter, providing a tangy taste and great health benefits.

3. Honey raisin bread is a sweet and satisfying bread that combines the rich flavor of honey with plump, chewy raisins. It is also a versatile and delicious bread that is perfect for those who enjoy a touch of sweetness in their bread. The combination of soft bread, chewy raisins, and honey sweetness makes it a timeless favorite.

4. Ciabatta, meaning "slipper" in Italian, is named for its resemblance to the flat and broad shape of a slipper. Ciabatta's crusty exterior and airy crumb make it perfect for sandwiches. It absorbs fillings beautifully without getting soggy.

5. Purple Kumara with Berries Bread, Purple sweet potato berries bread is a unique and tasty type of bread made with purple sweet potatoes and berries. It's a colorful and flavorful twist on traditional bread recipes, incorporating the natural sweetness of the sweet potatoes and the fruity taste of the berries.

6. Chocolate strawberry swirl bread is a delicious sweet bread made with a chocolate and strawberry flavored dough that is swirled together before baking.

This course is recommended for bakers with prior baking experience.

It is highly advisable to complete Art of Bread Making - Poolish Dough or Art of Bread Making - Sourdough before joining this course. 

DETAILS

Session: 31 Jul and 1 August

Duration: 2 sessions of 6 hours each (lunch not provided)

Type: Baking Special Hands-on

Take-Home Portion: 2 loaves each bread

Minimum age: 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course

MANGO PISTACHIO CAKE + PAN DE CHOCOLATE

Discover the delightful combination of tropical mango, rich pistachio, and indulgent chocolate in this hands-on baking class. Learn how to create a beautifully crafted Mango Pistachio Cake, featuring the refreshing sweetness of mango complemented by the nutty richness of pistachio.

You will also learn how to make Pan de Chocolate, a delicious chocolate-filled bread with a soft texture and rich chocolate centre. Through step-by-step guidance, participants will learn essential techniques for preparing, shaping, baking, and finishing both creations.

Whether you are a beginner or an experienced baking enthusiast, this class is a great opportunity to develop your baking skills while creating two delicious treats from scratch.

YOU'RE LEARNING

• Learn how to prepare a moist and flavourful mango pistachio cake.
• Understand how to balance the sweetness of mango with the rich, nutty flavour of pistachio.
• Learn techniques for preparing and handling pistachio-based cake components.
• Master basic cake assembly, layering, and finishing techniques.
• Learn the fundamentals of preparing soft and flavourful Pan de Chocolate.
• Understand proper dough mixing, kneading, and gluten development.
• Learn techniques for shaping and filling the dough with chocolate.
• Understand proper proofing and baking techniques for achieving a soft, well-risen bread.
• Learn how to achieve an attractive finish and consistent bake.
• Gain practical tips for troubleshooting common cake and bread-making issues.
• Develop techniques that can be applied when recreating both recipes at home.
  

Duration: 3-5 hours

Type: Baking Hands-on

Take-Home Portion: 7 inch cake + 2 pcs bread

Adolescent Policy: Adolescents 12 - 17 years old can enroll for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enroll as well.

Children Policy: Children aged 9 – 11 years old can enroll for class but must be accompanied by a paid adult.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

RASPBERRY CHEESECAKE + HOKKAIDO MILK BREAD WITH TANGZHONG

Indulge in the perfect combination of creamy cheesecake and soft, fluffy Japanese-style bread in this hands-on baking class. Learn how to create a delicious Raspberry Cheesecake featuring a delightful balance of rich, creamy cheesecake and tangy raspberry flavour.

You will also learn how to make Hokkaido Milk Bread using the Tangzhong method, a popular Japanese bread-making technique that produces an exceptionally soft, fluffy, and tender crumb. Through step-by-step guidance, participants will learn the essential techniques for preparing, shaping, baking, and finishing both bakes.

Whether you are new to baking or looking to improve your skills, this class offers practical techniques and useful tips that you can apply to your own baking at home.

YOU'RE LEARNING

• Learn the fundamentals of preparing a smooth and creamy cheesecake batter.
• Understand how to incorporate raspberry flavour for a balanced sweet and tangy taste.
• Learn techniques for achieving a smooth cheesecake texture and even bake.
• Understand the key principles of making soft and fluffy Hokkaido Milk Bread.
• Learn how the Tangzhong method works and how it contributes to the bread’s soft and moist texture.
• Master the techniques for preparing, kneading, and developing the bread dough.
• Learn proper proofing, shaping, and baking techniques for Hokkaido Milk Bread.
• Understand the factors that affect bread texture, moisture, and volume.
• Learn practical tips for achieving consistent results when recreating both recipes at home.
  

Duration: 3-5 hours

Type: Baking Hands-on

Take-Home Portion: 7 inch cake + 1 loave

Adolescent Policy: Adolescents 12 - 17 years old can enroll for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enroll as well.

Children Policy: Children aged 9 – 11 years old can enroll for class but must be accompanied by a paid adult.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

JAPANESE MATCHA ADZUKI + AN PAN BREAD

Discover the delicious flavours of Japanese-style bread in this hands-on baking class! Learn how to create soft and fluffy Matcha Adzuki Bread and the classic Japanese An Pan, filled with sweet and smooth Adzuki red bean paste.

You will be guided through the key techniques involved in preparing the dough, incorporating matcha, handling red bean fillings, and shaping the breads. This class is suitable for baking enthusiasts who would like to learn the fundamentals of Japanese bread making while creating two delicious and popular Japanese-inspired breads from scratch.

YOU'RE LEARNING

• Learn the fundamentals of preparing soft and fluffy Japanese-style bread dough.
• Understand how to incorporate matcha into bread dough for a balanced flavour and attractive colour.
• Learn how to prepare, portion, and handle Adzuki red bean filling.
• Master techniques for filling, sealing, and shaping Matcha Adzuki Bread and An Pan.
• Understand the importance of kneading and gluten development for achieving the desired bread texture.
• Learn proper proofing techniques for light, soft, and well-risen bread.
• Understand baking temperatures and techniques for achieving evenly baked bread with a beautiful finish.
• Learn useful tips for handling filled dough and avoiding common bread-making issues.
• Gain practical knowledge to recreate these Japanese-style breads successfully at home.
  

Duration: 3.5 hours

Type: Baking Hands-on

Take-Home Portion: 7 inch cake + 6 to 8 pcs bread

Adolescent Policy: Adolescents 12 - 17 years old can enroll for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enroll as well.

Children Policy: Children aged 9 – 11 years old can enroll for class but must be accompanied by a paid adult.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

ART OF BREAD MAKING SOURDOUGH 

SkillsFuture claim is only until 30 September 2026

YOU'RE LEARNING HOW TO MAKE 6 TYPES OF BREAD

• Black and White Sesame Bread

• Blue Pea Cheese Bread

• Focaccia Bread

• Beetroot Bread

• Brioche Bread (Pain de Mie)

• Rosemary Tomato Salted Bread

DETAILS

Duration : 2 days (11am-5pm) per day

Type : Baking Special Hands-on

Take-Home Portion :

• Black and White Sesame Bread x 1pc
• Blue Pea Cranberry Bread x 1pc
• Focaccia Bread x 1pc
• Beetroot Walnut Bread x 1pc
• Brioche Bread (Pain de Mie) x 2pcs
• Rosemary Tomato Salted Bread x 2pcs

Minimum age: 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course.

STRAWBERRY ROLL CAKE

Learning points:

• Understand the fundamentals of making a light and airy sponge.
• Learn the proper folding technique.
• Learn the correct method for rolling a cake roll with ease and confidence.
• Learn to make a smooth and stable strawberry cream.
• Learn essential knowledge for baking and proper storage 

Duration: 3 hours

Type: Baking Hands-on

Take-Home Portion: 1 strawberry roll cake

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

BEAN PASTE FLOWER PIPING

Learning points:

• Introduction to bean paste flower piping and essential tools.
• Understanding the correct bean paste consistency for flower piping.
• Colouring bean paste for realistic floral designs.
• Mastering piping techniques for Roses, Hydrangeas, and Plumerias.
• Creating realistic flower buds, petals, and leaves.
  
• Assembling and arranging flowers into elegant edible bouquets.
• Proper handling, storage, and care of bean paste flowers.
• Tips and techniques for decorating cakes and desserts with edible flowers.

Duration: 3 hours

Type: Hands-on

Take-Home Portion: 6 cones

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection.