Pauline Chan SG
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    • SkillsFuture >
      • SkillsFuture Cake Icing & Design M1
      • SkillsFuture BREAD Elementary
      • SkillsFuture Bread Intermediate
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    • Cookie Professional Course >
      • Feedback (Cookie Decorating Pro Class)
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  • OnePa/SkillsFuture
  • Past Events
    • 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
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    • 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
    • Recent Orders
    • After Class Help
    • Reviews

12 June Tangs Tiramisu Workshop

  • Tiramisu Class Video
  • 3 June Tangs Artisan Bread Demo & tasting session

    3 June Tangs Kids Workshop: Puff

    7 May'16 Strawberry ShortCake Workshop

    My happiness:

    Thanks !  All of you was so kind and accommodative. 
    The class has hands-on for assembling and decorating. The first part was a demo with loads of information and tips how to troubleshoot different situation arise at home especially when there's no air-con and all of us are using different ovens. I demo on the spot a perfect sponge and and sponge that have three different thickness so that I could use the uneven sponge to assemble and show the class how to rectify the problem in case it happen.

    So I use the ugliest sponge and in the end it was cut to food taste in class. 
    It's important understand how to balance the cream, strawberries and overall layers with a bit of imagination. In addition, the practical demo and theory helps participants to create a beautiful cake in the workshop and at home later.

    I am particularly encourage to work on other Tangs project bcecause the Event Manager, my team and the participants are cohesive even when there's space constraint.

    I'm thankful I have returning participants in Tangs class. As such, I start a feedback program as of 7 May to have a record for future improvement in class experience and also opening more options in workshop creation together with a Event Manager Nor.
    Lastly, thanks to Tangs for giving me this opportunity to teach and share my love for baking and decorating with Tangs members.

    Remarks: 
    Tangs classes are fully support with all utensils, ingredients and after class email help.

    ** a cake demo by Pauline with the uneven sponge and food taste in class
  • Participant Lisa Workshop Review in facebook page

  • 23 April'16: Chocolate Devil Cake Workshop

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