Pauline Chan SG
  • Content Page
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  • About
  • Class (Group)
    • Class (2022)
    • SkillsFuture (2019) >
      • SkillsFuture Cake Icing & Design M1
      • SkillsFuture BREAD Elementary
      • SkillsFuture Bread Intermediate
      • SkillsFuture Cake Making
    • Cookie Professional Course >
      • Feedback (Cookie Decorating Pro Class)
      • Participants in Workshop & their creation
  • Past Events
    • OnePa/SkillsFuture
    • Past Events
    • Rommelsbacher Oven Demo >
      • Nov'2018 BEST DENKI Demo
    • Spectra Sec School
    • Changkat Pri School Parents-Child bonding
    • Tangs
    • Carrie event 2016
    • Carrie Event 27Dec2015
    • Class Photos
    • Oven
    • Rommelsbacher & Severin Demo
    • Severin & Rommelsbacher Demo Recipes
    • Ikea May2018
    • Bakein1
    • CK Tangs Class
    • Mold Mart Class
    • The Vanilla Bean SG Studio
  • Contact & Others
    • Videos
    • Frosty Whip
    • Videos
    • Method (Youtube) >
      • Brownies using BG1600 Rommelsbacher Oven
      • Rommelsbacher BG1600 : Chocolate Chiffon
      • Pizza/country dough Youtube
      • How to use Fond
      • Fond yogurt ice-cream
      • How I ganache my cake in the kitchen (no aircon in Singapore)
      • Country Bread with egg (know the softness)
      • How to make my cookie dough
      • How to whip up 35% dairy cream in Singapore Temperature
      • Strawberry & Lime Jam
      • Baking Note: The importance of salt in bread making
    • Past Orders
    • After Class Help
    • Reviews

Starting of a webpage

27/3/2011

1 Comment

 
From feedback and comment of participants who had attended my classes prompted me to create this webpage... cos my facebook cause alot of problem for them to view my class schedule...Thanks pals...I took yr words seriously... thanks ya...
1 Comment
ecchi link
12/7/2012 06:19:27 am

Great blog, I just created an account here too.

Reply



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    Pauline Chan

    A love for Royal icing as a kid turns out what I am doing now... A passion to decorate & bake is burning and continuing still...

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