Learning from the best

I signed up for a cake making class. This is the first time I am learning from someone who has graduated from Le Cordon Bleu. Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs. http://www.cordonbleu.edu/

Ms Helen, a very humble and down-to-earth instructor. Learning from the best is indeed an eye opener.


The lesson was conducted in a shop selling kitchen equipment. Vey much like Pantry Magic but much better. What a nice setting.


Ms Helen in action. First she demonstrated and we watched. Asking questions and taking down notes.  After that, we returned to our work station and do it ourselves.


Delicious honeycomb. Taste just like Violet Crumble (if you are old enough to know what that is).


This is how you should cool a chiffon cake


This is my Chiffon cake with honeycomb toppings. I had to bring my cake home to decorate it because the honeycomb can only be sprinkled on top of the cake when ready to eat. They melt easily.


Beautiful and soft chiffon. Really different when you learn from a very skilful chef. I also realised that chiffon cake baked by a real craftsman (ahem) and chiffon cake baked using premix or a sponge cake stabiliser is totally different in texture and taste.

Thanks to the spouse. He took the day off to look after the kids so that I can have a day off to indulge in my passion….so he can have yummy chiffon cake for his next birthday. *Wink*