Steam Buns do you love?Read Now
24 April 2016 is steam buns workshop and I am thankful I still have followers and new members to attend my class.
No class is perfect and especially group class. I would like to thank every participants for their feedback and suggestion.
SkillsFuture@PA Cake Icing & Design course, a stepping stone for bakers and new bakers.Read Now
What is SkillsFuture@PA Cake Icing & Design course?
This newly created course is a gateway for many bakers to enhance their passion in cake design to a new level. The course content focuses on building a one tier to three tier cakes using various technique and methods in icing and design. The course runs a few modules and will equip bakers with fundamental knowledge in hygiene, cake preparation, ingredients cost and designs in their future job as an entrepreneur or an employee in a dessert shop.
Is passion an important criteria to attend this course?
Yes. Enthusiasm is an important asset for this program. Without this strong feeling to excel, you may not be able to stay focus to master the course which runs a few modules. This is an art of cake design and requires passion to maintain the desire to craft good cakes.
Extracted from 21/4/16 “The Straits Times, page A30, What is SkillsFuture about”
“It is a future where the focus is not on paper qualification, but on the skills and destiny we created with this skill.”
Artiste Carrie Wong dated December 2015
(Carrie gathering and birthday celebration) ,
Photo granted with permission from “Carrieteristic Official Fan Club”
Cake icing & design by Pauline Chan
What Cake icing & Design will participants learn from the various modules?
Is the course suitable for beginner?
Yes. Module one will teaches two types of cakes plus creams and icing. Module one is an important steps to build tall cakes in future as participants advance their learning through this SkillsFuture@PA Cake Icing & Design program. If new bakers wish to improve their skill, they could attend other related course using these key words to search under Onepa portal. The key words are “Chocolate making”, “Creative Cake Making Hands on Workshop”, “Creative Pastry”, “Breadmaking Workshop” and “Cake icing & design”
How to apply for the course?
There are three ways, walk into the Community Club operating this course to sign up at counter or at any CC counter or signup through Onepa online portal.
How many hours of training per module?
8 session weekday of 3 hours or 6 session weekends of 4 hours.
Which Community Club has this SkillsFuture@PA Cake Icing & Design taught by Trainer Pauline?
Jurong Spring Community Club starting on Sunday afternoon in August 2016, Fuchun Community Club starting on Monday evening in July 2016 and Pasir Ris East Community Club starting on Tuesday evening in July 2016.
Is there class support by Trainer?
Yes, if participants have any question, they could email to Trainer for clarification. Class email address is given to all participants together with their class booklet on the first day of class. Trainer will give guidance to all participants how to use their hand phone to capture basic photography skill of their creation once they complete each module assignment in class.
Position title: SkillsFuture@PA Cake Icing & Design Trainer
Cookie Decorating in Singapore
I found the meaning of team work online and here it says :The process of working collaboratively with a group of people in order to achieve a goal.
Teamwork is often a crucial part of a business, as it is often necessary for colleagues to work well together, trying their best in any circumstance. Teamwork means that people will try to cooperate, using their individual skills and providing constructive feedback, despite any personal conflict between individuals.
Read more: http://www.businessdictionary.com/definition/teamwork.html#ixzz45qF3UOXt
It was never an issue who is better in producing the bakes and in any work relationship, teamwork play the most crucial part in any competition or task related matter.
When I made a mistakes or when Grace forgot anything, we always said, its okay. I felt getting over was more important than trying to ridicule the process. Learn from the mistakes and move on with positive mindset to improve future's learning experience is what we have achieve together. Being a Trainer and to take part in a competition is a totally different arena. Along the way, we made mistakes and when the mind is exhausted and our body were tested to the limit, we somehow produce more errors. At the end of it, we laugh over it and we did our best to produce the pieces together.
Yes, we understood every aspect of this competition and yet there's no turning back and there was no chance to make amendments because the time is up to move on to the competition ground. I learned from that point, both of us must be calm. At the start, we treat it as an eye-opening experience and when we try to struggle through with our tired body, things could happen. Yes, both of us were very very tired burning hours of rest and sleep.
I am equally thankful I have Vivien and Maya to be our competition assistant and looking forward to their participation in two time.
As I moved back to Onepa teaching, I am glad Grace will be my assistant Trainer for all my Tangs classes. Wherever there's classes, she is still there in Onepa. Vivien and Maya will rotate their busy schedule to fit into the various classes at Tangs and onepa too.
For particpants, if you have any concern, do email to firstname.lastname@example.org
Thankful to be given the opportunity to learn from judges and chefs for this competition. Winning is not important anymore as I have learned the importance of team work and every details and expectations of this challenge.
After the competition on the 12April, I received a confirmation on 14April from Onepa to be a SkillFuture Trainer for 'Cake Icing & Design'. Everyday I am learning and glad I were given the golden chance in every manner.
I am here to share with you the ingredients I used for this hi-tea segment.
The sugar flowers Roses are molded using Wilton Gumpaste and gel colours I used are Americolors and wilton. The background is a tree bark made form chocolate modelling paste.
Grace, my team mate prepared the scone by hand method. the jam is a combine effort and it was delicious to pair strawberry jam with golden raisins.
I suggested the Japanese curry puff and its a good recipe to teach in onepa class soon. The puff is handmade from real butter and the texture is flaky and crisp.
The 65% Felchlin chocolate hazelnut tart is soft to bite and coated with Felchlin cocoa nibs. The nibs are slightly caramelize and crunchy.
The dessert glass is a combination of local coffee flavour and top with mascaprone whip and chocolate ganache and crunchy crumbled topping. Felchlin decoration uses Chocolate Transfer sheet. The yellow strip is gold gel.
It's a lemon Elair prepared and bake by Grace, the lemony flavour is refeshing and melt in my mouth. It was decorated with Felchlin glaze and the sides decorated with Felchline caramelize croqants.
Lastly the eggless Almond cookies and Crunchy Felchlin milk chocolate cookies are my favourites.
..... A journey in OnePa...
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