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Basic Floral Buttercream Décor by Chef Jacqueline Koh | 13 Nov 2019 (Wed) | 12pm – 4pm
Regular Price: $150.00
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Date: Wednesday, 13 Nov 2019
Time: 12:00 PM - 4:00 PM
Type of Class: Hands-on class (pair or group work may be involved)
Class Capacity: 12 pax
Class Fee: $150/pax or $270 for 2pax
Venue: Aperia Mall, #02/02. 12 Kallang Avenue, Singapore 339511endif; ?>
As every Instagram or Pinterest user knows, presentation is half the battle won when it comes to baking, and few do it as well as Chef Jacqueline Koh. In this session, you’ll transform your Pinterest-fails to Pinterest-wins as Chef Jacqueline guides you in the transformation of humble Buttercream into a royal garden from scratch!
Base material creation - Swiss Meringue Buttercream
- Piping of:
- 1 x Peony Flower
- 1 x Rose Flower
- 1 x 5 Petal Flower
- 1 x Leaf
- Assembly and organisation of flowers onto cake
- Cake decoration with coloured buttercream
Receive: 1 x whole decorated cake; 1 x Recipe for Swiss Meringue Buttercream; 1 x Basic cake
This is a hands-on class; pair or group work may be involved. Cakes for decoration are pre-baked.
Conducted by Chef Jacqueline Koh, home-chef. Visit @cakedwithlovebyjacqueline on Instagram and Facebook for more information.
Alternative way to sign-up
Scan QR code to PayNow class fee
Amount to PayNow: E.g. $148.00/pax for each class
Screenshot confirmation of PayNow transfer & send us a message on Facebook in this format:
4.Class: e.g. Chocolate Mango Cake
Confirmation of sign-up will be sent via Facebook message & email 1 day before the class.
All classes will be conducted at M Studio located at #02-02/03 Aperia Mall, 12 Kallang Avenue, Singapore 339511. Sign-up closes 2 days before the scheduled class.
A word from Chef Jacqueline:
Baking with innovation is my passion.
Cakes and pastries have always played an integral part of my life. In addition, creativity for me is much more than just a skill to list on your resume: I believe it’s a way of life.
Having been based in Europe for the past six years, I have had the opportunity to benefit from the innovative culture and translate the inspiration gathered into my own recipes. I spent countless hours researching and perfecting recipes, successfully formulating my own sugarless, eggless and gluten free recipes, which include bread, muffins, pastries, rolls, cakes, and cupcakes, among others.