Heny Sison's Culinary School
 
Lifestyle Courses
August 2014
Page 1, 2, 3
Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  DEEP-FRIED EMPANADA WORKSHOP
by: Heny Sison
August 1, 2014
9 am – 1:30 pm

*Butter Cake with Butter Icing, Moist Chocolate Cake with Fudge Icing, Mocha Cake with No-Melt Butter Icing, Lemon Chiffon Cake with Boiled Icing & Sponge Cake with Whipped Cream Icing

Demonstration class only.

P2,240
August 1, 2014
2:30 pm – 6 pm

Recipes: Chicken, Beef, Pork, Tuna & Vigan Empanada

Please bring apron, towel & food container.

P2,800
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SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
  CUPCAKE WORKSHOP
by: Carrie Madrid
August 1 2014
10 am – 4 pm

* Chicken Bola-Bola, Asado Pao, Bola-bola Pao, Jumbo Siopao with Chinese Sausage, Chicken Wanton Mami & Beef Mami. Limited to 20 students only. Please bring your apron, towel & food container.

P2,632
August 2 2014
9 am – 3 pm

Delicious cupcakes dressed in an assortment of colors, flavors and style. Treats that are fast becoming best sellers among all ages.

* Tiramisu Cupcake, Boston Cream, Devil’s Food Cupcake, Smore’s Cupcake, Chocolate Espresso Fudge Cupcake, Vanilla Bean Cupcake, Tres Leches Cupcake and Beehive Cupcake

Please bring apron.

P2,800
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THE ART OF RAMEN
by: Chef Koichi Kondo
  CAKE POPS WORKSHOP
by: Carrie Madrid
August 2, 2014
3 pm – 9 pm

* Basic Tonkotsu (Pork Bone Soup Stock), Dashi Stock, Teriyaki Sauce, Miso Mix, Chashu (Rolled Pork Belly); Ramen: Miso Ramen, Shoyu Ramen, Tonkotsu Ramen, Hiyashi Chuka Ramen

Demonstration class only. Please bring food container.

P2,800
August 4 2014
10 am – 4 pm

If you love cake, brownies and chocolate then you will love Cake Pops. These tasty miniature treats are a cross between a cake and a lollipop, cakes and brownies are molded onto a stick and then decorated to create a whole host of characters. Pops that you’ll love to dip, decorate and devour.

Please bring apron and towel.

P2,800
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FAST FABULOUS FISH PART 1 & 2
by: Chef Patricia Loanzon
  YUMMYLICIOUS FILLED CUPCAKES
by: Chef Carrie Madrid
August 4, 2014
9 am – 3 pm

Impressive but quick preparing seafood dishes to impress family and friends. Salmon steaks in dill cream, Fish Fillet with brown butter and capers, Fresh Crab Cakes and Garlic Lemon Mayo & Shrimp Garlic Pasta, Gindara, Shrimp Burger, Fish in Salt Crust, Asian Fish Fillet in paper, Fish Salad with homemade mayonnaise & Seafood Paella

Demonstration class only.

P3,360
August 5, 2014
9 am – 3 pm

Bake luscious filled cupcakes in your own home.

*Hummingbird Cupcake with Cream Cheese Frosting, Chocolate Cookie Dough Cupcake, Funfetti Cupcake, Blueberry Cheesecake Cupcake, Salted Caramel Covered Cupcake.

Please bring apron.

P2,800
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DIMSUM I WORKSHOP
by: Chef Katherine Sion
  BAKING I
by: Heny Sison
August 5, 2014
10 am – 4 pm

* Congee, Siomai, Dumpling, Chicken Feet, Fried Shrimp Ball and Buchi.

Please bring apron, towel & food container.

P2,800
August 6, 2014
9 am – 4 pm

* Super Moist Chocolate Cake with Mocha Filling & Fudge Icing, Pecan Tassies, Lemon Pie, Macapuno Bars, Crispy Sylvanna, Cream Puff with Caramel Topping, Butterscotch Bars & Sables

Demonstration class only. Please bring food container.

P2,240
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BEGINNERS FONDANT CAKE
by: Aggy Villabona
  THE PIE AND TART WORKSHOP
by: Chef Juan Carlo Estagle
August 6, 2014
10 am – 5 pm

Learn how to bake, cover and decorate a simple fondant cake.

Recipes: Butter Pound Cake, Buttercream, Fondant, Marshmallow Icing, Royal Icing & Gum Paste

Pls. bring your own apron. Full participation.

P3,920
August 7, 2014
9 am – 6 pm

Learn how to make dramatically flaky and deliciously fruity pies. In this class, each student will be making and bringing home four pies. We will be cutting and rolling dough for Double Crust Pineapple Pie, Lettice-Top Apple Pie, Sabanana Streusel Pie, and Open-faced Strawberry Fruit tart. Maximum of 12 students only. Please bring hand towel, apron and food container.

P4,424
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MEAT PROCESSING I
by: Chef Vicki Villanueva
  CUPCAKE WORKSHOP 2
by: Carrie Madrid
August 7, 2014
8 am – :2 pm

Open a rewarding all day dining (tapsilog) or home based business. Apply the new concepts, principles and techniques of making a Longanisa, Tocino, Corned Beef, Tapa, Luncheon Meat, Embotido from scratch. The preparation of Ice Tea, Achara and flavored rice, and lunch is included. Demonstration class only. Reservation is Requested!

P3,136
August 8, 2014
9 am - 3 pm

*Grasshopper Cupcake, Red Velvet Cupcake, Mississippi Mud Cupcake, Strawberry Shortcake, Lemon Coconut Snowballs and Pistachio Cupcake.

Please bring apron and cupcake container or box.

P2,800
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CROISSANT WORKSHOP
by: Chef Juan Carlo Estagle
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
August 8, 2014
10 am – :4 pm

Learn how to make your own croissants in this hands-on-class. Students will mix, roll out, shape and bake their own croissant dough. They will make various croissants from traditional croissants, sweet filled croissants like; Pain au Chocolat, Almond Croissants and Apple Croissants to savory or filled croissants like; Ham and Cheese croissants.

Please register at least a day before class date. Bring apron and hand towels.

P3,360
August 9, 2014
10 am – 4 pm

* In this class you will learn the history, concept and design of pizza making. Learn how to make pizza dough, tomato base sauce, white sauce base: preparation, set up a pizza counter, know the ingredients and toppings. Recipes: Margherita, Napoli Classica, 4 Formaggi, Pizza Vegetariana, La Gibiana, Piccantina, 4 Stagioni, Calzone & Frutti di Mare. Demonstration with student participation. Please bring apron, towel & food container.

P2,800
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ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business
  CAKE DECORATING COURSE I
by: Heny Sison
August 9, 2014
3 pm – 9 pm

This class will give you a broad understanding of specialty coffee, including its history, how it is harvested and processed, where it is grown and its similarity to fine wine in tasting notes, aromas, body, acidity, etc. We will also educate you on how to brew the best cup, how to best purchase and store your coffees. Students will walk away from this class with a comprehensive knowledge of the passion, labor and processes it takes to grow and prepare outstanding coffee.

Hot Coffee: Espresso, Cafe Americano, Cappuccino, Café Latte, Café Mocha, Macchiato, Ristretto, Doppio/Double Espresso and Espresso on Panna; Hot Non-Espresso based Drinks: Hot Chocolate, Steamers & Hot White Chocolate;

Iced Coffee: Iced Café Latte, Iced Mochaccino & Caramel Fudge Latte; Slushed Coffee and Smoothies: Choco Vanilla Freeze, Strawberry Avalanche, Cookie Crumble

P3,360
August 11-12, 2014
9 am – 4 pm

*Learn the basics of cake decorating: icing, color, star, shell, dots, outline and scallop borders; the rose, figure piping: clowns & booties. Each student will bake & decorate a character birthday cake. Full participation.

P6,720
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HOUSE OF ENSAYMADA
by: Chef Vicki Villanueva
  CAKE ROLLS
by: Aggy Villabona
August 12, 2014
8 am – 3 pm

Recipes: Almond Praline Ensaymada, Ube Ensaymada, Special Ensaymada, Cheese Roll, Chinese Ham Ensaymada, Black & White Ensaymada & Mongo Ensaymada.

Please bring apron and food container. Reservation is requested!

P3,640
August 13, 2014
10 am – 5 pm

* Yema Roll, Mocha Casuy Roll, Dulce de Leche Roll, Ube Macapuno Roll, Chocolate Fudge Roll, Mango Roll and Brazo de Mercedes Roll with bonus recipe Brazo de Mercedes Cupcake.

P2,240
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CAKE DECORATING COURSE II
by: Heny Sison
  CAKE DECORATING COURSE III
by: Heny Sison
August 13-14, 2014
9 am – 4 pm

* Add amazing new skills to your cake decorating – the world of icing flowers, distinctive borders, flower spray & specialty flowers. As a final project you will decorate a basketweave cake filled with cascading flowers. Full participation.

P6,720
August 11-15, 2014
9 am – 4 pm

* Learn how to create a tiered wedding cake, embellishing borders, side borders, string work, filigree, fancy flowers, color flow on cookies, sugar molding, lattice for the side of the cake and tiered cake ideas. The grand finale to course 3 is an impressive wedding cake. Full participation. Prerequisite: Cake Decorating Course 1 & 2. This completes the Master Course in Cake Decorating.

P16,800
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GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
  GUMPASTE FLOWER MAKING
by: Heny Sison
August 11-14, 2014
9 am – 4 pm

* Learn how to make edible doll using gum paste and fondant. Includes toddler, child, woman and male. Full participation. Please bring apron.

P11,200
August 11-15, 2014
9 am – 12 pm

* A unique method of making gum paste using a foam pad, a pair of scissors and cutters. The course covers: the Rose, Carnation, Stephanotis, Tulips, Filler Flowers, Cattleya, Christmas Holy, Poinsettia, Daisy, Tiger Lily and Quick Leaves. Learn how to use airbrush and edible petal dust to color the flowers and bunch them into a bouquet.

Full participation.

P7,840
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ADVANCED CAKE DECORATION
by: Heny Sison
  LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
August 11-15, 2014
1 pm – 5 pm

* This course covers: baking of fruitcake, covering it with marzipan then with rolled fondant. Learn South African and Australian methods using delicate icing wings, curtainings, ribbon insertion done on rolled fondant, quilting & cut-outs. Prerequisite: MASTER IN CAKE DECORATION. Full participation.

P16,800
August 11-15, 2014
9 am – 4 pm

* The course covers: the intricate overpiping borders on royal icing and fondant covered cakes. Students decorate cake using combination of overpiped borders and tiny flowers. Master Course and Advanced Cake Decoration Course are prerequisite to this course. Full Participation

P16,800
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GLUTEN FREE COOKING & BAKING - Back to Basic Series Part I
by: Chef Patricia Loanzon
  HOUSE OF ENSAYMADA
by: Chef Vicki Villanueva
August 11, 2014
10 am – 4 pm

Recipes: Stocks, Fumets, Waffles, Creamy Vegetable Soup, Chicken and Bell Pepper Pilaf, Chocolate Cupcake, Almond Madeleines & Banana Muffins

Demonstration class only.

P2,800
August 12, 2014
8 am – 3 pm

Recipes: Almond Ube Ensaymada, Special Ensaymada, Cheese Roll, Praline Ensaymada, Chinese Ham Ensaymada, Bruleed Ensaymada, Black & White Ensaymada & Mongo Ensaymada.

Please bring apron and food container. Reservation is requested!

P3,640
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CAKE ROLLS
by: Aggy Villabona
  CHRISTMAS POTLUCK
by: Chef Katherine Sion
August 13, 2014
10 am – 5 pm

* Yema Roll, Mocha Casuy Roll, Dulce de Leche Roll, Ube Macapuno Roll, Chocolate Fudge Roll, Mango Roll and Brazo de Mercedes Roll with bonus recipe Brazo de Mercedes Cupcake.

P2,240
August 14, 2014
10 am – 4 pm

With any of these recipes, you’ll surely be invited to all those potluck parties. These holiday-worthy dishes are guaranteed to make you the star of those Christmas gatherings. In this class, we’ll learn how to cook Fresh Lumpiang Ubod, Relyenong Shrimp, Beef Kaldereta with Pie Crust, Baked Macaroni with Chicken and Mushroom in Cheese Sauce, Barbeque Spareribs, Fried Chicken Wings with Chili Sauce and Christmas Cathedral Windows.

P2,800
     
MOST POPULAR CHEESECAKES FROM AROUND THE WORLD
by: Chef Juan Carlo Estagle
  INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
August 15 2014
9 am – 4 pm

If you’re a cheesecake addict, you’ll certainly have to learn how to make these cheesecakes that are changing the cheesecake map. In this class, you’ll learn how to make Japanese Cheesecake, Tarte au Fromage Blanc (French Cheesecake), Caramel-Marble Cheesecake, Austrian Cheesecake, and Italian Ricotta Cheesecake. As a bonus, we’ll also show you how to make your own Ricotta Cheese from scratch. Demonstration class only.

P2,688
August 16, 2014
10 am – 4 pm

* Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice. Demonstration class only.

P2,800
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STENCILING ON FONDANT CAKE
by: Heny Sison
  PANADERO & PANADERIA
by: Chef Vicki Villanueva
August 18, 2014
9 am – 4 pm

Learn how to use new range of pre-cut stencils on rolled fondant cakes.

Recipes include: Royal Icing for Stenciling, Marshmallow Fondant, Gum Paste and Pound Cake. Each student will make 2-tiered cake. Please bring your own apron.

P5,040
August 18-20, 2014
9 am – 3 pm

Day 1 - Bread Basics Technique and food costing P3,920*

Day 2 - Pan de Mongo, Kabayan, Pan de Regla, Pan de Tsokolate , Malunggay Pandesal P3,360

Day 3 - Pan de Siosa, Bitso-Bitso, Monay, Asado Roll, Cheese Pandesal, Bread Pudding P3,360

Please bring apron, ballpen, notebook and calculator.

*Prerequisite: Day 1 (Bread Basics Technique and Food Costing).

P10,640 (3 days)
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CHRISTMAS HOLIDAY RECIPES
by: Heny Sison
  CHRISTMAS BARS & COOKIES
by: Heny Sison
August 19, 2014
9 am – 1:30 pm

*Dark Fruitcake, White Fruitcake, Walnut Torte, Rum-Raisin Walnut Cheesecake, Festive Cookie Bar & Prune Bar

P2,240
August 19, 2014
2:30 pm –5 pm

* Food for the Gods, Carmela’s Bar, Oatmeal Lace Cookies, Macaroon Cups, Revel Bar and Macadamia Cookies

P2,240
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3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
  MY FAVORITE CAKES
by: Heny Sison
August 20, 2014
10 am – 6 pm

The art of cupcakes using fondant, royal icing, and buttercream. Baptismal, Weddings, Birthdays, Valentines, Halloween and Christmas themes will be taught. We will be molding and sculpting fondant to make bears, babies, animals and much much more.

Recipes: Banana Choco chip cupcake, fondant Royal Icing, Buttercream Icing and Gumpaste.

Hands-on class. Please bring your gum paste tool kit, X-Acto knife, Foam or Rubber sheets, Nail scissors, Small rolling pin, Quilting tool, Small pizza cutter, Shape cutters from Wilton, Flower former, Apron & hand towel.

P3,360
August 21, 2014
9 am – 1:30 pm

*Caramel Cake, Banana Nut Cake, Pandan – Macapuno Cake, Flourless Chocolate Cake, Peach Walnut Torte and Brazo de Mercedes. Demonstration class only.

P2,240
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SANS RIVAL GALORE!
by: Heny Sison
  POPULAR CHINESE DISHES CATERING I
by: Chef Katherine Sion
August 21, 2014
2:30 pm – 5 pm

* Almond Sans Rival, Cashew Sans Rival, Macadamia Sans Rival, Pistachio Sans Rival, Toffee Sans Rival & Mocha Sans Rival. Demonstration class only.

P2,240
August 21, 2014
10 am – 4 pm

* Sweet Corn Soup With Crabmeat, Fried Crispy Chicken, Braised Pata Tim with Vegetables, Saute Shrimp with Green Peas and Quail Eggs, Peking Noodles with Chopsuey, Fried Rice with Assorted Meats and Lychee Pudding. Demonstration class only.

P2,576
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BROWNIE COLLECTION
by: Heny Sison
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
August 22, 2014
9 am – 1:30 pm

* To Die for Chocolate Brownie, Chocolate Amaretto Brownies, White Chocolate Macadamia Brownies, Denise’s Favorite Brownies, Carmela’s Chocolate Strawberry Brownies

Demonstration class only..

P2,240
August 22, 2014
9 am – 3 pm

The objective of this class is to be familiar with basic baking terms and procedures, to learn the fundamental techniques, and to confidently begin experimenting with simple recipes. Recipes included: Butter Cake, Chocolate Banana Cake, Snickerdoodles, Your favorite Chocolate Chip Cookies, Mint Brownies & Caramel Bars. Pls. bring apron. Limited to 20 students only.

P2,800
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NEW CLASS ! JELLIES AND MARMALADES
by: Chef Juan Carlo Estagle
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
August 22, 2014
10 am – 4 pm

Recipes: Guava Jelly, Pineapple Jelly, Santol Jelly, Mint Jelly and Orange Marmalade

Demonstration class. Please bring container.

P2,240
August 23, 2014
10 am – 4 pm

* Learn how to make pasta egg dough, green spinach dough, black pasta dough, different kinds of pastas: lasagna, green lasagna, ravioli, tortellini, cannelloni, fettuccine: green & black, stuffings for ravioli, tortellini and cannelloni. Sauces for lasagna, tortellini, ravioli & cannelloni. Recipes: Lasagna alla Bolognese, Lasagna ai 4 Formaggi, Lasagna al Pesto, Cannelloni alla Ricotta and Spinaci, Ravioli alla Boscaiola al Burro e Salvia, Tortellini ai 4 Formaggi, alla Panna Prosciutto e Funghi, Green Fettuccine alla Montanara, Black Fettuccine ai Frutti di Mare. Demonstration with student participation.

P2,800
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MGA PANCIT NA NASA BILAO
by: Chef Vicki Villanueva
  SECRETS NO MORE!
by: Heny Sison
August 25, 2014
8 am – 3 pm

Learn the ABC’s of cooking pancit from single serving to 40 servings.

Recipes: Pancit Malabon, Pancit Canton, Crispy Canton, Pancit Puti, Pancit Hab-Hab, Pacit Bihon Guisado, Sotanghon. Reservation is Requested! Demonstration class only.

P3,400
August 25, 2014
9 am – 5 pm

plus P700 per recipe booklet

*Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake. Demonstration class only.

P3,360
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PINOY SIZZLERS
by: Chef Katherine Sion
  HOLIDAY EDIBLE GIFTS
by: Heny Sison
August 26, 2014
10 am – 4 pm

* Sizzling Sisig, Sizzling Pusit, Sizzling Beef Tips, Sizzling Garlic Chicken, Sizzling Pork Chop, Java Rice, Pinoy Fried Rice. Demonstration class only.

P2,464
August 26, 2014
9 am – 4 pm

*Pine Nuts Cookies, Florentines, Pinipig Polvoron, Lengua de Gato, Empanaditas & Christmas Bread. Demonstration class only. Please bring food container.

P2,800
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NEW CLASS! 3D CUPCAKETOPPERS 2
by: Chef Aggy Villabona
  FRENCH MACARON WORKSHOP
by: Heny Sison
August 27, 2014
10 am – 6 pm

Princesses, a Fairy and a Mermaid

Recipes: Lemon pound Cupcakes ,Marshmallow Fondant and Royal Icing

Hands-on class. Please bring the following: Cutting mat (NB), X-Acto knife (NB), pizza cutter, ruler, slim scissors, fine pointed paintbrush, small gumpaste tool set(for miniatures),small rolling pin,flower round formers, apron and hand towel.

Pre-requisite: 3-D Cupcake Toppers 1 (Theme Cupcakes)

P3,360
August 27, 2014
9 am – 1:30 pm

* Chocolate Macarons, Banana Macarons, Lemon, Mocha, Raspberry & Mango

Limited to 25 students only. Please bring your own apron, towel & food container.

P3,024
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ALL-TIME FAVORITE DESSERTS
by: Heny Sison
  SAUSAGE WORKSHOP 3 - FEATURING HOUSE OF LONGANISA
by: Chef Vicki Villanueva
August 27, 2014
2:30 pm – 7 pm

* Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake. Demonstration class only. Please bring food container.

P2,240
August 28, 2014
8 am – 3 pm

*Gone are the days when longanisa was just the breakfast favorite. There are many versions, flavors, size and shape as well as applications. It has gained a new status in Filipino Cuisine. Learn the ABC's of longanisa making, techniques, recipes and cooking to replicate and savor longanisa you’ll enjoy at home or in business.

Recipes included are Vigan Longanisa, Skinless Longanisa, Pampangga Hamonado Longanisa, Baguio Longanisa, Cebu Longanisa, Macau Longanisa, Lucban Longanisa, Longsilog, Ampalaya Atchara and Spaghetti with Vigan Bolognese, and Burger Longanisa. Lunch is included. This is a hands-on class. Please bring an apron. Reservation is requested.

P3,192
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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
  NOCHE BUENA CLASS
by: Chef Katherine Sion
August 28, 2014
9 am – 3 pm

* Red Velvet Cake with Cream Cheese Buttercream, Apple Walnut Loaf, Midnight Bars, Butterscotch Bars, Pressed Butter Cookies, Coffee and White Chocolate

Please bring apron. Limited to 20 students.

P2,800
August 29, 2014
10 am – 4 pm

* Roast Beef with Garlic and Mashed Potato, Chicken Pastel Pie, Pork Hamonado served with Pita Bread and Fresh Green, Grilled Fish with Fresh Herbs, Creamy Sopas, Fruit Salad plus Bonus Recipe: Crispy Pata, Broccoli with Mushroom and Garlic. Demonstration class only.

P3,136
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CUPCAKE WORKSHOP
by: Carrie Madrid
  CAKE WORKSHOP
by: Heny Sison
August 29, 2014
9 am – 3 pm

Delicious cupcakes dressed in an assortment of colors, flavors and style. Treats that are fast becoming best sellers among all ages.

* Tiramisu Cupcake, Boston Cream, Devil’s Food Cupcake, Smore’s Cupcake, Chocolate Espresso Fudge Cupcake, Vanilla Bean Cupcake, Tres Leches Cupcake and Beehive Cupcake

Please bring apron.

P2,800
August 30, 2014
8 am – 6 pm

Each student will make the following cake together with Chef Heny.

* Mocha Chiffon Cake with Mocha Icing, Chocolate Cake with Ganache Icing, Buttercake with Whipped Cream Icing, Lemon Chiffon Cake with Boiled Icing

Reservation is requested! Please bring your own apron. Maximum of 14 students only.

P5,600
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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
     
   
     
Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
     
   
   

"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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