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Chef Jacqueline Koh Class - September Bundle Deal Raspberry Macarons (2 Classes)

Regular Price: $360.00

Availability: In Stock

Quick Overview

Date: Thursday, 19 Sep 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: $190 or $270 for 2pax, or $540 for 4pax

Venue: Aperia Mall, #02/02. 12 Kallang Avenue, Singapore 339511

Product Options


Class 1


Class 2


 
 
Tags:
As avid bakers would tell you, macarons are a notoriously fickle bake to perfection. Take a leaf or perhaps the entire tree out of Chef Jacqueline’s book and create flawless raspberry macrons! Then create a silken buttercream filling that melts in your mouth before putting it all together for some final design and aesthetic touches that are sure to impress. Bring home your in-class creations for an eye and palate feast!
  • Make macarons and macaronage
  • Make buttercream filling
  • Assemble macarons
  • Pain splatter designs on macarons. 

Receive: In-class created macarons; 1x buttercream filling recipe; 1x macaron shell recipe

*macaronage refers to the folding of dry ingredients into the meringue – it is well thought to be the most critical step in baking macarons. 

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. $133.20/pax for each class (After 10% discount)

Screenshot confirmation of PayNow transfer & send us a message on Facebook in this format:
1.Name:
2.Contact Number:
3.Email Address:
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.


Chef Profile 
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.

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