Shermay's Cooking School

Shermay's Cooking School - September 2009 Schedule

FRI

SAT

SUN

Retail Shop & Office Hours:
Tue-Fri, 11.30am-8.00pm (Closed on Mon)

2.30pm-6.45pm

(4hrs 15mins with an interval)

Guest Pastry Chef Joycelyn Shu

Demo + Hands-On Workshop + Your Very Own Handcrafted 11 x 7 x 2 inch Chocolate Fudge
Cake to Take Home + Comprehensive Recipe Pack + Bonus Section with Extra Recipes, Ideas & Serving Suggestions + Useful Shopping List + Illustrated Cake Assembly Guide

Non-Members: S$250 nett*
Members: S$225 nett

Prepayment Required.

THE ULTIMATE FUDGE CAKE WORKSHOP

MASTER RECIPES

The Ultimate Chocolate Fudge Cake comprising of:

Ultra Moist & Tender Chocolate Cake
An Easy Chocolate Cake Recipe with Guaranteed Delicious Results, using a unique technique/format to ensure the most tender possible texture

Creamy Chocolate Fudge Frosting
A Deep, Dark & Decadent Chocolate Fudge Frosting

TECHNIQUES

Mastering Mise-en-Place
Meticulous & Accurate Preparation and Measuring is the key to success; learn how

Layer Cake 101
How to effortlessly split, fill & frost a layer cake with professional results

Small is Beautiful
Crafting Miniature Chocolate Cakes using recipes from this recipe pack

Finishing School
Simple yet gorgeous finishes for your handcrafted layer cake masterpiece include:

Stippling/Swirling
Using a spoon or offset palette knife to create a casual chic finish

Combing
Using a fork or cake decorator’s comb to draw straight or wavy decorative lines

Gold Leaf
Gilding your cake for a luxurious finish

Writing
Using chocolate to pipe a message

Chocolate Curls
How to make these easy yet stunning decorations

Toasted Nuts
How to finish a cake’s sides using flaked or chopped toasted nuts

Piping
Using tips to pipe decorative borders and accents

BONUS SECTION WITH EXTRA RECIPES & IDEAS FOR OTHER CHOCOLATE LAYER CAKES

Chocolate Cake Variations
Chocolate Orange Cake; Chocolate Lemon Cake; Chocolate Coffee Cake

White Chocolate Buttercream
using Valrhona Ivoire White Chocolate: A Rich & Luxurious Buttercream that’s the perfect foil to an intense chocolate cake. Variations: Orange & White Chocolate Buttercream; Lemon & White Chocolate Buttercream; Raspberry & White Chocolate Buttercream

Milk Chocolate Frosting
using Valrhona Jivara Lactée 40% Milk Chocolate: A Creamy & Comforting Chocolate Frosting. Variations: Mocha Frosting

Dark Chocolate Glaze
using Valrhona Equatoriale Noire 55% Dark Chocolate: A Dark Chocolate Glaze for a Silky & Shiny Finish

Layer Cakes
Orange Grove Chocolate Cake; Lemon Surprise Chocolate Cake; Framboise; Mocha Madness

Read more on Joycelyn's Blog

Priority Booking for De Dietrich Voucher holders

Taikoo Sugar

Prima Flour

Retail Shop & Office Hours:
Tue-Fri, 11.30am-8.00pm (Closed on Mon)

Retail Shop & Office Hours: 11.30am-8.00pm

3.00pm-6.00pm

(3hrs with an interval)

Guest Chef Christopher Tan, Cookbook Author

Demo + Comprehensive Recipe Pack + Box of Treats to Take Home

Non-Members: S$99 nett*
Members: S$89.10 nett

Prepayment Required. Full; Waitlist Only!

BAKE IT BETTER: CHIFFON 101

(Master Recipe + Variations)
(Repeat, Back by Popular Demand!)

'Everything you always wanted to know about baking, but were afraid to ask!'
Basic Recipe + Techniques & Tricks + Troubleshooting

Zingy Orange Chiffon Cake
A refreshing, palate-awakening dessert with a double dose of citrus flavour from orange zest and orange juice.

Dark Chocolate Rum Chiffon Cake
Chocolate chiffon, one of the great cakes of all time, here given a beautifully aromatic twist with Valrhona cocoa powder and Myers rum.

Japanese Chiffon Cheesecake
An irresistible fusion of cheesecake and chiffon cake, light, fluffy and creamy all at once.

Bonus Recipes
Toppings and fillings you can mix and match with the cake recipes.

Strawberry-Pomegranate Compote
Lusciously fruity, dazzlingly red

Butterscotch Sauce with Fleur De Sel
Rich butter and sweet caramel balanced with a touch of salt

Chocolate Satin Glaze with Valrhona Cocoa Powder
A simple dark cocoa glaze suitable for any chocolate cake

Passionfruit-Kiwi Salsa
A sugar-free fruit topping

Priority Booking for De Dietrich Voucher holders

Free Prima Goodie Bag with Cake Flour!

Retail Shop & Office Hours: 1.30pm-8.00pm

3.00pm-6.00pm

(3hrs with an interval)

Guest Chef Audrey Tan, Chef-Owner Freshly Baked

Demo + Recipe Pack + Box of Freshly Baked Treats to Take Home

Non-Members: S$99 nett*
Members: S$89.10 nett

Prepayment Required.

MUFFINS & SCONES

(New Recipes!)

Demo & Take-Away Box:

Apple Cinnamon Muffins

Lemon Crumble Muffins
Crumble topping technique included

Chunky Chocolate Banana Muffins
(Variations: Banana Muffins, Banana-Nut Muffins)

Classic Scones
A reliable basic plain easy recipe

Raisin Scones
A simple variation of the plain scone

Bonus Recipes (not demo-ed; for you to try at home!)

Blueberry Buttermilk Muffins

Multi-Grain Scones
A healthy and wholesome version with flaxseeds, sunflower seeds and oats

Plus a Free a Goodie Bag!

Retail Shop & Office Hours:
Tue-Fri, 11.30am-8.00pm (Closed on Mon)

Retail Shop & Office Hours: 11.30am-8.00pm

3.00pm-6.15pm

(3hrs 15mins with an interval)

Guest Chef Tim Ross-Watson

Demo + A Substantial Food Tasting

Non-Members: S$129 nett*
Members: S$116.10 nett

Prepayment Required.

OLD-SCHOOL SUNDAY ROAST 1

(New Recipes!)

Traditional Roast Beef
Low-roasted rib-eye seasoned simply

Roast Potatoes
Garlic and thyme-infused potatoes

Peas & Carrots
Peas cooked simply; 'cheat's' glacé carrots

Jus Roti
Roast gravy, made the very old-school way

Horseradish Cream
A light creamy condiment served with a roast beef

Yorkshire Pudding
A light puffy quick bread traditionally served with a roast beef

Hari Raya Puasa (Public Holiday)

CLOSED

Retail Shop & Office Hours:
Tue-Fri, 11.30am-8.00pm (Closed on Mon)

Retail Shop & Office Hours: 11.30am-8.00pm

3.00pm-6.15pm

(3hrs 15mins with an interval)

Guest Chef Tim Ross-Watson

Demo + A Substantial Food Tasting

Non-Members: S$119 nett*
Members: S$107.10 nett

Prepayment Required.

OLD-SCHOOL SUNDAY ROAST 2

(New Recipes!)

Classic Roast Chicken
Seasoned with herbs; plus bonus beer-flavoured recipe

'Michelin-Star' Mash Potatoes
Buttery, smooth and creamy; plus variations (truffle, vinegar and smoked salt)

Braised Savoy Cabbage with Baby Onions and Pancetta (Bacon)

Bread Sauce
Creamy white sauce made with bread instead of flour and seasoned with cloves and onions

'Double-Strength' Brown Chicken Gravy
Roasted chicken bones and caramelised mirepoix cooked in white chicken stock (short-cut stock-making technique included)

Retail Shop & Office Hours: 1.30pm-8.30pm

3.30pm-6.45pm

(3hrs 15mins with interval)

Celebrity Guest Pastry Chef Daniel Tay, CEO Bakerzin

Demo + A Box to Take Home + Cookbook Signing of 'Just Desserts'

Non-Members: S$129 nett*
Members: S$116.10 nett

Prepayment Required.

JUST DESSERTS 1

(Repeated Recipes - Back by Popular Demand!)

Canelés
A small French pastry with a soft & tender center and a dark, thick caramelised crust. A specialty of Bordeaux, France, that can often be found in Parisian patisseries. Made from a liquid batter that is baked in a mould, giving the canelé a caramelised crust and marrowy inside.

Brioche
A highly enriched French Bread, high egg and butter which gives it a rich and tender crumb. It also has a dark, golden brown and flaky crust.

Bostock
Baked brioche slices with almond cream, topped with almond flakes and icing sugar.

Pain Perdu (French Toast)
A popular breakfast food made with bread, milk, vanilla and spice, served with vanilla ice cream. An unpublished recipe.