Cinnamon Roll and Golden Butter Cake

I have never been a great fan of cinnamon so did not look forward to yesterday's class too much. However, the golden butter turns out better than I had expected. I thought it will be those typical butter cake with a oily texture but this butter cake is light and fragrant. Richard even added macademia nuts to enhance the taste.

These are the cinnamon rolls.

Those are walnut which are added to give it a crunch.

Raisins Loaf and Walnut Cake

Today Richard taught us raisins loaf and walnut cake. He baked the walnut cake into muffin cups for easy distribution.He showed us a few designs we can make for the raisins loaf. This is done to look like an "8".Personally I like this round one. It looks very nice especially after baking.Here's the raisins loaf.

UFO Buns and Tiramisu

Richard taught us Tiramisu and UFO Buns yesterday. The UFO buns is also known as Rotiboy.
The brown spots are undissolved instant coffee powder.

I like the poka-dots on the side of the tiramisu.

He showed us 4 different designs for the side decorations.

Pizza and Yam Mousse Cake

Richard taught us pizza and yam mousse cake in yesterday's class. The pizza is the usual  bread dough kind that are sold in neighbourhood confectionary shops. But with a basic dough, we can play around using many type of fillings. The one we made yesterday uses chicken ham.

This is the pizza before baking.

I must say it is quite nice as it remains soft when I ate it today after keeping for a day.

Honestly, I have never ate yam mousse cake before. I know Angie's Choice's quite popular but I had never tried it. When Richard made the yam filling, it reminds me of my favourite again, Orr Nee.

Richard showed us a few designs we can create on the cake using the bread knife.

Bake Bitter Sweet Chocolate Tart with Pears and Butter Loaf Bread with Yam Filling

Made these two items at Patrick's class today. The chocolate tarts is something sinfully tasty. We had excess dough from the chocolate tart which I intend to try making chocolate custard tarts over the weekends. 

The yam filling of the bread reminds me of the teochew "orr nee" but less sweet. 

Royal Charlotte Cake and Lemon Sour Cream Cake

Richard taught the Royal Charlotte Cake and Lemon Sour Cream Cake during today's class. The lemon sour cream cake is a butter-type cake but done using a chiffon method. This method is suppose to make the cake lighter and softer.As for the royal charlotte cake, the difficult part is putting the swiss roll as closely as possible so that the mousse will not seep out too much. But the end results is not too bad.

I think it will look prettier with strawberry jam due to the colour but Richard run out of it so he used chocolate cream instead and filled with mango mousse. Think I will make a sinful one with durian swiss roll and durian mousse when I have the time!

Cream Sponge Cake and Chocolate Rum Balls

At Richard's lesson yesterday, he taught us Cream Sponge Cake and Chocolate Rum Balls. This is the rum balls before we coat it with almond flakes.For the cream sponge cake, he made strawberry flavour sponge cake and applied buttercream and fresh cream on it. He even showed us how to create the cartoon character.

Durian Butter Cake and Durian Mousse Cake

Since it is the durian season, Richard taught us the durian butter cake and durian mousse cake today. The durian butter cake is light and fragrant  even though it is a butter type cake.

Richard showed us the different designs we can create for the toppings.

Here's the end result.

Coffee Roti and Hotdog Bun

Yesterday attended the coffee roti and hotdog bun class by Valerie. Been looking forward to this class since I love Rotiboy and it is no longer available in Singapore. Those replicates by bakery shops are nowhere close to the real thing. I love the nice aroma of the  coffee and buttery smell during the baking. Using the same bread dough but less the fillings and toppings, it can be made into any buns with fillings of your choice or even a plain sweet bun or loaf. 

Apple Pie and Blueberry Cream Cake

Richard taught us apple pie and blueberry cream cake today.  He sprinkled some almond flakes to make it more fragrant.The excess dough for the pie is made into a few smaller ones.

Richard decorated the blueberry cream cake with a few variations.