4-in-1 Character Macarons (Basic level)

Nanatang Baking Studio 41 Kampong Bahru Road

What you will learn from this class: Making of Serena's Signature Italian Macarons recipe Techniques of making colours. Piping techniques: how to make character tsum tsum style Designs: Tigger, Piglet, unicorn, pooh Fillings: Raspberry Bonus learning: Lollipop style macarons assembling Professional tips and important tricks for making the perfect macarons shells Storage details Why should you…

SGD 178.00

Nanatang’s Signature Korean Fat-Fat-Carons (Express Class A)

Nanatang Baking Studio 41 Kampong Bahru Road

What you will learn from this class: Making of Serena's Less sweet Macarons (handson). Making of Signature Fillings (demo and semi-Handson): Over the rainbow vanilla cheese, Lychee rose Piping and assembling like a pro Baking of cake Decorating with toppings Making of buttercream and cream cheese Baking of meringue cookies (bonus) Assembling of macarons Packaging…

SGD 178.00 – SGD 340.00

2-in-1 Duo French Pastries: Choux X Fruit Tarts

Nanatang Baking Studio 41 Kampong Bahru Road

What you will learn from this class: Making of tarts Shells (dough making and shaping techniques) Making of delicious less sweet pastry cream and chocolate cream Making of Choux pastry (cooking of dough, making of crust/craquelin) Special arrangement of cut fruits: sliced, diced stacked, flower Glazing and dusting Filling up of choux Professional tips and…

SGD 188.00 – SGD 360.00

(NEW!) 6-in-1 Dacquoise Cookies

Nanatang Baking Studio 41 Kampong Bahru Road

What you will learn from this class: Making of soft and sponge texture dacquoise shells in 4 different versions Making of french buttercream How to use base buttercream to create multiple flavours (6flavours in class) Classic chocolate, matcha, strawberry, citrus vanilla, sesame and pistachio Making of strawberry jam, pistachio paste Piping techniques How to assemble…

SGD 188.00 – SGD 350.00

Japanese Wagashi: Nerikiri (natural colours) Set A

Nanatang Baking Studio 41 Kampong Bahru Road

What you will learn from this class: What is wagashi How to make melting texture of Nerikiri dough (cooking of beanpaste). Coloring knowledge and making using healthy natural colouring Wrapping of beanpaste and nuts How to make flower shapes using special tools. Techniques on making smooth gradation 6 designs + 1 bonus design Professional tips…

SGD 178.00 – SGD 340.00

Korean Glossy Buttercream: Floral Cupcakes (New Designs)

Nanatang Baking Studio 41 Kampong Bahru Road

What you will learn from this class: Cupcake Recipes and ingredients knowledge (cupcakes will be ready made) Korean Glossy buttercream making Introduction of tools needed for piping of realistic korean style flowers Colouring techniques and colour combination Piping of flowers and assembling on vanilla cupcakes Flowers: Rose, chrysanthemum, Scabiosa, hydrangea (Bonus learning of peony -…

SGD 178.00 – SGD 340.00

Re-invented Korean-Style Filled Madeleines (NEW) – Season Two

Nanatang Baking Studio 41 Kampong Bahru Road

What you will learn from this class: Making of Madeleines in 3 different flavour combination: Ondeh Ondeh / Raspberry Mango / Tropical passionfruit Ingredients knowledge and understand the concept of baking madeleines with pregnant bump Making of crumbles Making of fillings and glaze: crumbles, cream cheese, passionfruit ganache, mango ganache, pineapple glaze, gula melaka glaze…

SGD 178.00 – SGD 340.00

(NEW!) 4-in-1 Deluxe Tarts Pastry Class

Nanatang Baking Studio 41 Kampong Bahru Road

What you will learn from this class: Making of tarts Shells (dough making and shaping techniques) Making of delicious and a variety of less sweet inserts: a total of 7 insert recipes 4 different tarts combination: Chocolate Salted Caramel, Lemon Curd, Goodie Matcha, Raspberry Vanilla The most important trick on how to have your shells…

SGD 188.00 – SGD 360.00

2-in-1 Duo French Pastries: Choux X Fruit Tarts

Nanatang Baking Studio 41 Kampong Bahru Road

What you will learn from this class: Making of tarts Shells (dough making and shaping techniques) Making of delicious less sweet pastry cream and chocolate cream Making of Choux pastry (cooking of dough, making of crust/craquelin) Special arrangement of cut fruits: sliced, diced stacked, flower Glazing and dusting Filling up of choux Professional tips and…