Online Pre-recorded Penguin Family Christmas Carnival Masterclass by Instructor & Book Author Tan Phay Shing

Description

🎉 Online Pre-recorded Penguin Family Christmas Carnival Macaron Masterclass by Instructor & Book Author Tan Phay Shing 🎉 (Instagram:@phay_shing)

 

Online Workshop Content:

Aim:
– Learn the basics of Swiss meringue method done two ways:

1. With all egg whites used to make swiss meringue

2. With egg whites split into making Swiss meringue and as unwhipped portion
– Learn how to work with multiple colours in a single batch of batter
– Learn how to make flavoured macaron shells like brown sugar cinnamon macaron shells for the gingerbread house. It smells and tastes great on its own without filling too! Just like Christmas cookies and not too sweet!
– Gingerbread spice passionfruit ganache that is not too sweet and stable enough for macaron structures in Singapore with tropical climatee
– How to work with royal icing for decorative and assembly work
– Learn how to make character macarons like the penguins and decorate using various mediums like royal icing, edible marker, lustre dust, and adding on textured surface with desiccated coconut
– Learn how to make, assemble and decorate simple static macaron structures like the gingerbread house
– Learn how to make and assemble moving macaron structures like the ferris wheel. Emphasis will be placed on technique to achieve good quality macaron shells made and assembled with precision, and how to ensure such structures are stable, strong and not at risk of collapsing or malfunctioning.

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Please note that Pre-recorded Videos had been recorded based on this 2-Day Intensive Masterclass & Uploaded into a private group for Lifetime Unlimited Access by paid participants.

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Day 1 Masterclass

– Make Gingerbread house macaron shells with cinnamon and dark brown sugar in Swiss meringue method recipe

– Make bauble hooks and reindeer antlers with cinnamon brown sugar macaron batter to be assembled on Day 2

– Demo and practice piping of ferris wheel macaron shells (due to time limitation, prebaked undecorated, unassembled pieces will be provided)

– Make gingerbread spice passionftuit ganache

– Decorate ferris wheel with royal icing

– Partial assembly of ferris wheel

– (optional, only if have time) Assembly of gingerbread house

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Day 2 Masterclass

– Bake, decorate and fill penguin family macarons

– Bake and decorate baubles

– Complete assembly of ferris wheel

– Assembly of gingerbread house if incomplete on Day 1

– Finish Christmas carnival scene on cakeboard with additional decorative icing/ sprinkles/ candy

** Ingredients and Materials should be readily available in stores or online stores for most countries**

*Level of Difficulty: Intermediate to Advanced*

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Pre-recorded Edited Videos for this 2-Day Macaron Masterclass are available for Lifetime Unlimited Viewing and Access by Paid Participants.

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Usual Fees / 学费 for Online Masterclass: SGD 300 / Pax (based on 2 Full Days of Studio Masterclass)

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Fees to transfer via PayPal payment (to cover all Paypal payments): SGD 318

Paypal account artzbakingculinary.info@gmail.com

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▶ Whatsapp Sharon at +65-9688 2777 or email Sharon at artzbakingculinary.info@gmail.com (if you do not have WhatsApp) to sign up/enquire & to avoid missing out on your messages.

 

Check out our other workshops’ listing:

 Studio Classes

 Online Classes

 

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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