Other Pastries

THICKARON

Learning points:

• Understand the differences between French, Italian, and Swiss meringue
• Learn the importance of meringue consistency and accurate sugar syrup temperature
• Understand macaronage and how to achieve the ideal batter consistency
• Practice piping uniform shells for even baking and a polished finish
• Understand the baking science behind successful macarons
• Learn to prepare French buttercream and fillings in Chocolate, Pistachio, and Raspberry
• Learn to make chocolate sponge for Thickaron assembly
• Understand the proper storage and presentation of the finished bakes
  

Duration: 3 hours

Type: Baking Hands-on

Take-Home Portion: 15 pcs

Adolescent policy: Participants must be an adult, kids can join with a minimum 6-12 years old requirement.

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. 

UBE FUDGY BROWNIE!

Get ready to bake a fudgy, purple twist on a classic favourite — the Ube Brownie! In this hands-on workshop, you'll learn how to create rich, dense brownies infused with the natural sweetness and vibrant colour of ube, striking the perfect balance between a classic chocolate brownie flavour. Bake, swirl, and bring home a batch of your own ube-chocolate creations.

Free for kids aged 6–9 years old with an accompanying paid adult.

Learning Points

• How to balance ube flavour with chocolate without one overpowering the other
• Techniques for achieving a fudgy, dense texture (vs. cakey) in your brownies
• The secret to that shiny, crackly brownie top
• Proper mixing methods to avoid overmixing and toughening the batter
• How to swirl or marble ube and chocolate batters for a beautiful visual effect
• Correct baking time and doneness testing for the perfect fudgy centre
• Tips on cutting, portioning, and storing brownies for freshness
  

How do I make a booking?

Make a booking right here on this page.

Bookings for this event can only be made online.

Details:

• 1 adult (18yo & above) can bring 1 child aged 6-9yo
•  Kids who are 10yo and above are required to make their booking with no accompanying adult required. If the adult wants to join, they need to make a separate booking
  
• The instructor may ask the participants to show proof of their age before we start the class
• Booking will close 30 minutes before start of the class, late comers will not be accepted

What are the timings like?

Each session is 2 hours long!

• Morning (11am-1pm) 
• Afternoon (2pm-4pm)
• Evening (5pm-7pm)

What is provided?

• Expert chef guidance

• Premium ingredients

• Tools, equipment, box are provided

Take-home Portion: 16 pcs brownies

KOREAN-STYLE DUBAI CHOCOLATE CHEWY COOKIE & CLASSIC ITALIAN TIRAMISU

Discover the art of making two popular desserts in one hands-on session! In this class, you will learn how to create Korean-Style Dubai Chocolate Chewy Cookies, featuring a rich chocolate cookie with a deliciously chewy texture and indulgent filling, followed by the timeless Classic Italian Tiramisu, made with coffee-soaked ladyfingers and a smooth, creamy mascarpone layer.

Perfect for chocolate and coffee lovers, this class combines modern Korean-inspired baking with a classic Italian favourite. You’ll learn essential techniques and practical tips to recreate both desserts at home.

What You Will Learn:

• Learn how to prepare and mix the dough for Dubai Chocolate Chewy Cookies.
• Understand the techniques for achieving a soft, chewy cookie texture.
• Learn how to incorporate chocolate and filling components for a rich, indulgent centre.
• Understand proper portioning, shaping and baking techniques for consistent cookies.
• Learn how to prepare coffee-soaked ladyfingers for Classic Italian Tiramisu.
• Master the preparation of a smooth and creamy mascarpone mixture.
• Learn the correct layering technique for an evenly balanced tiramisu.
• Understand the importance of chilling and setting time for the best texture and flavour.
• Pick up practical tips for presentation, storage and serving.
  

Duration: 3.5 hours

Type: Baking Hands-on

Take-Home Portion: 12 pcs Dubai Chewy Cookie + 2 tubs Tiramisu

Adolescent Policy: Adolescents 14  years old can enrol for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enrol as well.

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. 

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. 

UBE SWISS ROLL!

Learn the art of the perfect Ube Swiss Roll — a soft, delicately sponged cake rolled with luscious ube-flavoured cream, striking a beautiful purple hue and a taste that's fast becoming a local favourite. In this hands-on workshop, you'll bake your sponge from scratch, whip up a silky ube filling, and master the roll for a picture-perfect, crack-free finish.

Free for kids aged 6–9 years old with an accompanying paid adult.

Learning Points

• The science behind a light, airy sponge that won't crack when rolled
• Proper technique for whisking eggs and folding batter to retain volume
• How to bake an even, thin sponge layer for a neat roll
• Preparing a smooth, stable ube cream filling with the right texture and sweetness
• The correct rolling technique (and timing) to prevent cracking and achieve a tight spiral
• Tips on trimming, slicing, and presenting your Swiss roll neatly
• Storage tips to keep your roll soft and fresh
• Troubleshooting common issues (deflated sponge, cracked rolls, runny filling)
  

How do I make a booking?

Make a booking right here on this page.

Bookings for this event can only be made online.

Details:

• 1 adult (18yo & above) can bring 1 child aged 6-9yo
•  Kids who are 10yo and above are required to make their booking with no accompanying adult required. If the adult wants to join, they need to make a separate booking
  
• The instructor may ask the participants to show proof of their age before we start the class
• Booking will close 30 minutes before start of the class, late comers will not be accepted

What are the timings like?

Each session is 2 hours long!

• Morning (11am-1pm) 
• Afternoon (2pm-4pm)
• Evening (5pm-7pm)

What is provided?

• Expert chef guidance

• Premium ingredients

• Tools, equipment, box are provided

Take-home Portion: 6 inch swiss roll

HERITAGE KUEH FAVOURITES: KUEH BINGKA UBI & KUEH DADAR

Celebrate the rich flavours of traditional heritage kueh in this hands-on workshop featuring two well-loved classics — Kueh Bingka Ubi and Kueh Dadar.

Learn to prepare a rich and chewy Kueh Bingka Ubi with its beautifully caramelised top and fragrant coconut flavour, alongside soft pandan crêpes filled with freshly grated coconut cooked in aromatic gula melaka. This class focuses on the essential techniques behind both kueh, from preparing fresh ingredients to achieving the perfect texture and flavour that make these timeless favourites.

At the end of the session, participants will be able to:

Kueh Bingka Ubi

• Prepare fresh cassava for the best texture.
• Learn the correct balance of coconut milk and sugar.
• Mix the batter to achieve a rich, chewy interior.
• Bake the kueh to develop a beautifully caramelised golden top.
• Understand baking techniques and timing for consistent results.
• Learn proper cooling and cutting techniques for neat slices.

Kueh Dadar

• Prepare soft, thin pandan crepes with natural pandan flavour.
• Make a fragrant coconut filling using gula melaka.
• Cook the filling to the right consistency without becoming too wet or dry.
• Learn techniques for making thin, evenly cooked crepe.
• Understand storage and serving methods to maintain freshness.

Duration: 4 hours

Type: Hands-on Traditional Kueh Class

Suitable For: Beginners & Home Cooks

Take-Home Portion: One freshly handmade 6 inch kueh Bingka Ubi and a box of 8-10pcs of Kueh Dadar prepared during class, plus a printed recipe.

Age policy: 16 years old and above

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

EASY COCKTAIL WORKSHOP

Impress Your Guests with Cocktails You’ll Actually Make Again

Skip the complicated recipes and learn the essential techniques behind great cocktails.

This immersive hands-on workshop teaches you how to shake, stir and build three classic cocktails using simple ingredients and professional methods. Whether you’re hosting friends, celebrating special occasions or simply exploring a new hobby, you’ll gain skills you can use immediately.
Designed for beginners, this workshop makes cocktail making approachable, enjoyable and rewarding.

Learn once. Entertain with confidence for years to come.

IN THIS CLASS, YOU'RE LEARNING :

Each participant will practise making the following drinks:

1. Cointreau Highball: A refreshing sparkling cocktail with orange and lemon

2. Strawberry Daiquiri: Shake like a pro and make this classy cocktail perfect for sipping

3. Passionfruit Caipirissma: Imagine partying on the beach of ipanema in Brazil with french rum and refreshing passionfruit

DETAILS

Duration: 3hrs

Finished Product: Not advisable for takeaway because drinks will eventualy become diluted. However particpants may bring along a thermo flask to keep it chilled.

Type: Hands-on class

Age Policy: 18 years old and above

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.