Easter Bunny Teacup Macarons Workshop by Tan Phay Shing
$185.00
Easter Bunny Teacup Macarons 可爱兔茶杯马卡龙 Workshop by Instructor & Book Author Tan Phay Shing
Only Private Class Option available (min 4 pax)
Workshop Time: 12.30 pm – 6.30 pm / till finish
**Please read our Terms and Conditions before you proceed to register for the class.
Description
🎉 Easter Bunny Teacup Macarons 可爱兔茶杯马卡龙 Workshop by Instructor & Book Author Tan Phay Shing 🎉 (Instagram:@phay_shing)
Learn to make these adorable bunnies with the bright yellow Teacups Macarons for Teachers’ Day & Mid-autumn festival.
Level of Difficulty: Intermediate
Learning points:
- Swiss meringue method of making macarons
- how to pipe hemispherical macaron shells (lightly Passionfruit-flavoured)
- how to pipe the Bunnies macaron shells
- how to make Strawberry Swiss Meringue Buttercream (SMBC)
- how to assemble teacup macarons
Each participant will make 6 Bunnies Teacup Macarons. Kindly bring along 4 plastic containers to bring home the macarons. (Minimum size (each container): 17 cm (L) x 12 cm (B) by 6.5″ (H).
Only Private Class Option available (min 4 pax)
Date / 日期：Sat 6 Mar 2021 (FULL)
Time/ 时间：12.30 pm – 6.30 pm / till finish
Fees / 学费 ：SGD 185 (include 1 free European Silicon Mold)
Studio Venue/ 地点：ArtZ Baking & Culinary
465 Crawford Lane #02-16 Singapore 190465
(4-min walk from Lavender MRT Exit A, Corner Studio, directly above Tai Hwa Eating House at Blk 466)
劳明达地铁站出口A (Lavender MRT Exit A) – 走路🚶♀️4分钟
▶ Whatsapp Sharon at +65-9688 2777 to sign up/enquire & to avoid missing out on your messages.
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Bio of Phay Shing Tan
Phay Shing is a sought-after Pastry Instructor who has written three books, Creative Baking: Macarons, Creative Baking: Macaron Basics and Creative Baking: Deco Choux Pastries.
A firm believer in using natural sources of food colouring wherever possible, Phay Shing’s health-conscious baking philosophy has always been to create that delicate balance between aesthetics, healthfulness, richness in flavour and level of sweetness in her bakes. People who have tried her bakes often gives good reviews on the delectable taste, adorable appearance and appreciate her healthier & less sweet bakes.
With a postgraduate degree in Mechanical Engineering, Phay Shing’s experiments did not end after she left the lab. She continues to conduct experiments of a different kind in her home kitchen, where she bakes creative macarons, cookies, chiffon cakes, choux pastries, breads and steamed buns.
**Please read our Terms and Conditions before you proceed to register for the class.
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