Member Login     Membership Registration    


 
Facebook: Sugar Inc Baking Workshop 
 

 

Welcome | Book | Recipes&Tips | Sponsors | Links | FAQ | Reviews |Contact

 

Baking Workshops & Cake-Decorating Workshops

How to register

How to register for a workshop

1. Click on 'Find out more or register' under the workshop of your choice.

2. Fill up the online registration form.

3. Use either your credit card or Paypal account to make payment securely online.

A seat confirmation will be sent to your email after payment.

Hands-on Workshops

All workshops involve hands-on baking and/or cake-decorating, so that you will learn better and truly enjoy your experience. Every step is guided - no one gets left behind! We have three types of hands-on workshops:

~ Hands-on baking (group)

~ Baking demo + Hands-on decorating (individual)

~ Hands-on baking + decorating

 

 

............................................................. 

Italian Chocolate Tiramisu and Strawberry Mousse Tiramisu
Hands-on preparation (pair-work)

Layers of Italian sponge fingers with layers of chocolate marscarpone mousse in one cake, and light strawberry mousse in another.  Our no-bake recipe is a delight to make and to eat, and does not use raw eggs!  You will work in pairs to make the two flavours. Each person takes home a 5 inch round box of chocolate tiramisu and a 5 inch round box of strawberry tiramisu.

 

Dates:
Italian Chocolate Tiramisu and Strawberry Mousse Tiramisu with Chef Natalie: 2 Nov 2014 (Sun) 10am–1pm

Italian Chocolate Tiramisu and Strawberry Mousse Tiramisu with Chef Natalie: 14 Dec 2014 (Sun) 10am-1pm
Italian Chocolate Tiramisu and Strawberry Mousse Tiramisu with Chef Natalie: 21 Dec 2014 (Sun) 10am-1pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................

Christmas Figurine Modelling Workshop (decorating-only)
Hands-on decorating (individual)


In this decorating class, Chef Junezsa will guide you on cupcake-decorating techniques
- Apply/spread buttercream and fondant base on 6 ready-baked cupcakes
- How to color and handle fondant
- Figurine modelling; Santa, Snowman, Xmas Tree, Candy Cane, Xmas Presents
- Cut out snowflakes, holly leaves

Class size: 4pax to start

Dates:
Christmas Figurine Modelling with Chef Junezsa: 20 Dec 2014 (Sat) 9am-12:30pm

Price: $109 per person (include 6 cupcakes and fondant, cupcake recipe for reference)
Member's special: $98.10


............................................................

Chocolate and Lemon Cream Eclairs and Vanilla Choux Pastry
Hands-on baking (pair)

Learn to make choux pastry and eclairs with delicious cream fillings that look like they came out of a French pastry shop. Chef Sihan graduated from the world famous Le Cordon Bleu and will share her weath of pastry knowledge with you. You will bake and assemble your own choux pastry hands-on under her guidance. (The lemon cream will demonstrated only, due to time constraint.) Register now.

Dates:
Chocolate and Lemon Cream Eclairs and Vanilla Choux Pastry with Chef Sihan: 21 Dec 2014 (Sun) 3-6 pm

Price: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


.............................................................

Minions Cupcakes (new!) 
Baking demo + hands-on decorating (individual) 

You might never have a league of minions at your beck and call but you can make your own little minion cupcakes! Chef Janice will guide you in using basic fondant techniques to decorate cupcakes that will be too cute for words, each with a facial expression of their own.  The cupcake recipe will be provided in this hands-on decorating-only class and you will decorate and take home a set of 9 cupcakes.


Dates:
Minions Cupcakes with Chef Janice: 8 Jan 2015 (Thurs) 2-5pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


.............................................................

Traditional Sugee Cake with SCS Butter
Hands-on baking (pair)

A sugee cake is a rich, buttery cake with a coarse texture from the semolina flour. Brandy or amaretto and rose essence (a wonderful combination!) adds to the unique flavour of the cake. The ingredients we use are SCS butter, semolina flour, ground almond, almond nibs, self raising flour. Chef Susan will de-mystify sugee cake and teach you her beautifully moist, dense and crumbly sugee cake recipe. You will bake in pairs and take home a 5 inch whole cake each.

This workshop is kindly sponsored by SCS Butter.

Dates:
Traditional Sugee cake with SCS Butter by Chef Susan: 9 Jan 2015 (Fri) 7pm-9:30pm
Traditional Sugee Cake with SCS Butter by Chef Susan: 23 Jan 2015 (Fri) 7pm-9:30pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................

Rainbow Kueh Lapis using SCS Butter
Hands-on baking (pair)

In this exciting hands-on workshop, participants will work in pairs to make rainbow kueh lapis,  a colourful version of the traditional kueh lapis Kueh Lapis is a rich, tender and fragrant traditional layered cake made from a combination of egg yolks, butter, flour, spices and loads of love and patience. This class is a must-try for any baker who loves the taste of good ol' traditional cakes! Each person takes home a 7 inch x 3.5 inch rectangle kueh lapis.

This workshop is kindly sponsored by SCS Butter.

 

Dates:

Rainbow Kueh Lapis using SCS Butter by Chef Tina: 10 Jan 2015 (Sat) 10am-1pm
Rainbow Kueh Lapis using SCS Butter by Chef Tina: 31 Jan 2015 (Sat) 10am-1pm

Price: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................. 

Hokkaido Cupcakes with Nutella and Cream Cheese
Hands-on baking (pair-work)

Hokkaido cupcakes are all the rage in town. They are simply, cloud-like chiffon cupcakes filled with delicious oozy creamy fillings. Oh so delicious and so much fun and easy to make, it's the perfect recipe for the end of the year when Singaporeans dream of snow and cool weather.  Come and learn and have a taste of this simply and lovely confection! *This edition features smooth and rich Nutella and Cream Cheese fillings in the cupcakes! Each person takes home six 2.5 inch cupcakes. 

 

Dates:

Nutella and Cream Cheese Hokkaido Cupcakes by Chef Sheila: 10 Jan 2015 (Sat) 3-6pm
Nutella and Cream Cheese Hokkaido Cupcakes by Chef Sheila: 31 Jan 2015 (Sat) 3-6 pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


 ............................................................. 

Strawberry Tofu Cheesecake @ XpRienz
Hands-on preparation (pair-work)

Have you tried chilled tofu cheesecake? The cooling, mild taste of silken tofu and and the rich tangy taste of cream cheese blend together beautifully in this light and smooth no-bake Japanese-inspired cheesecake.  Learn how to make one of the newest desserts on the menus of Japanese style western restaurants! Oishi! You will prepare the cakes in pairs and take home a 6" square cake in a box. 

 

Date: 
Strawberry Tofu Cheesecake with Chef Natalie: 28 Dec 2014 (Sun) 10am-1pm
Strawberry Tofu cheesecake with Chef Natalie: 11 Jan 2015 (Sun) 10am-1pm
Strawberry Tofu cheesecake with Chef Natalie: 1 Feb 2015 (Sun) 10am-1pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


.............................................................

Bacardi Rum Pineapple Tarts with SCS Butter

Hands-on baking (pair)

This year, be extra generous to your Chinese New Year house guests by baking our signature Alcoholic Pineapple Tarts recipe that is so well-loved that not only has this workshop been running every Chinese New Year for 7 years, our clients have used this recipe for themselves for years with great success!

You will bake traditional open-faced flower tarts as well as closed pineapple tarts with hand-cut designs, with a shortcrust pastry dough that you make by hand.  Real rum is added into the pineapple paste mixture for a bit of an alcoholic kick. NOTE: I will demonstrate and give the recipe on how to make pineapple paste from fresh pineapples.  We will however, focus on perfecting our pastry-making techniques and using rum in commercial paste as it is absorbed better into the commercial pineapple paste. You will work in pairs to bake. Each student takes home a 6 inch box of tarts.

This workshop is kindly sponsored by SCS Butter.

Dates:
Alcoholic Pineapple tarts with SCS Butter by Chef Anna: 11 Jan 2015 (Sun) 3-6pm
Alcoholic Pineapple tarts with SCS Butter by Chef Anna: 25 Jan 2015 (Sun) 3-6pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


.............................................................

Pandan and Durian Chiffon
Hands-on baking (pair)

Old-fashioned chiffon cakes are so good to eat, they never get old! Our Pandan Chiffon and Durian Chiffon recipes makes such a light and fragrant cake, you can't help but fall in love with it again. In this hands-on baking workshop, you will learn how to avoid common mistakes in chiffon-making and achieve success at home. Each student takes home a whole 6" pandan chiffon and 4" durian chiffon.

Dates:

Pandan Chiffon and Durian chiffon by Chef Tina: 17 Jan 2015 (Sat) 10am-1pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


 .............................................................

Carrot Cake with Honey Cream Cheese Icing
Hands-on baking (pair) + decorating (individual)

Doesn't this carrot cake look oh-so-tempting and so very presentable, and yet not so difficult to do? In this beginner's class, you will learn how to bake a wholesome healthy carrot cake with raisins and walnuts. This recipe uses vegetable oil instead of butter and is a simple stir-and-bake method!  

After baking the cake, you will also frost your own carrot cake with an rustic yet indulgent Honey cream cheese and butter icing. Seasonal berries (raspberries or strawberries, depending on market availability) and chocolate flakes will be provided for you to decorate your 5" carrot cake. 

Dates:

Carrot Cake and Honey Cream Cheese Frosting with Chef Sheila: 17 Jan 2015 (Sat) 3-6pm

Fees: $98 (includes printed recipes, ingredients for 5" inch carrot cake with icing)
Member's special: $88.20


.............................................................

Dark Chocolate Chip Heart and White Chocolate Macadamia Cookies with SCS Butter
Hands-on baking (pair)

Dark and white chocolate are both equally enticing and we insist on using on premium quality European chocolate. For cookie-lovers, you should learn both our recipes in time for Chinese New Year and Valentine's Day! One type of cookie is crunchy and crumbly with delicious dark chocolate chips and the other is chewy and crunchy with decadent white chocolate and macadamia. You will work in pairs to bake both recipes hands-on.  Each student takes home a 4 inch heart-shaped chocolate chip cookie and a 4 inch box of white chocolate macadamia cookies.

This workshop is kindly sponsored by SCS Butter.


 

Dates:
Dark Chocolate Chip Heart and White Chocolate Macadamia Cookies with SCS Butter by Chef Natalie: 18 Jan 2015 (Sun) 10am-1pm 

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................

Fresh Blueberry and Valrhona Chocolate Muffins using SCS Butter
Hands-on baking (pair)

What better way than to start the weekend with hot muffins Freshly baked soft blueberry muffins and rich dark chocolate muffins are very simple to make if you use premium ingredients, a great recipe and the correct baking techniques. Chef Tina will guide you and give you the confidence to make your own muffins so that you can rely on yourself to produce yummy soft muffins at home.  This hands-on class is perfect for beginners and if you are looking to pick up good muffin recipes. 

This workshop is kindly sponsored by SCS Butter.

Dates:

Fresh Blueberry and Valrhona Dark Chocolate Muffins using SCS Butter by Chef Tina: 24 Jan 2015 (Sat) 10am-1pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................

Strawberries and Cream Cake @ XpRienz
Hands-on baking (pair) + decorating (individual)

Vanilla chiffon sponge layered with whipped cream and topped with delectable fresh strawberries. This is a basic yet classy cake that you can use for any birthday or celebration! You will bake in pairs and decorate a cake individually. Each student takes home a 6-inch round strawberries and cream cake.

Dates

Strawberries and Cream Chiffon Cake with Chef Sheila: 24 Jan 2015 (Sat) 3-6pm

Fees: $98 per person (printed recipes, ingredients)
Member's special: $88.20


.............................................................

Peanut Butter and Parmesan Cookies with SCS Butter
Hands-on baking (pair)

Melt-in-the-mouth, crumbly, almost sandy, Peanut butter cookies are one of those recipes that have the traditional Chinese New Year taste.  Parmesan cookies, on the other hand, are crispy and salty and while cheese is not a typical chinese ingredient, the combination of almonds and crispy salty cookie underneath will make this cookie disappear fast from the jar.  In this hands-on workshop you will learn how to make peanut butter cookies and parmesan cookies using the creaming method which will give you light cookies with a crunch. Each person takes home a 6 inch box of cookies.

This workshop is kindly sponsored by SCS Butter.

 

Dates:
Peanut Butter and Parmesan Cookies with SCS butter, by Chef Natalie: 25 Jan 2015 (Sun) 10am-1pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


Having problems with registration?

Please read this FAQ for immediate answers to common internet problems.

Q: I want to register for a class but the seat availability is '0'. Help?
A: This means that that particular class was just sold out recently. Please choose another class. (The 'AVAILABLE / FULL' status on classes is updated daily but may take a while to reflect on the website.)

Q: Why is there a "DUPLICATE ENTRY" error?
A: You may have submitted the form twice. Please go to Tools --> Internet Options --> Delete all browsing history. Open a new browser and try registering again.

Q: I have logged in as a member, but why am I not getting member's prices?
A: Please log-in again using Mozilla Firefox or Internet Explorer. Safari users have reported experiencing some problems lately. Apologies for the inconvenience as we try to resolve this issue. Please email sugarincstudio@gmail.com if you need assistance.

Q: After payment, I did not get any email confirmation. Is my seat confirmed?
A: Please wait for 24 hours. If you still do not receive any Paypal receipt or email confirmation from us, please contact us at sugarincstudio@gmail.com and we will assist you gladly.

 

.............................................................

Copyright Notice

Sugar Inc.® is a registered trademark owned by Anna Chan, ACDC Consultancy. All images, recipes and content are protected by trademark and copyright law. Recipes used in class and free recipes published on the website may be used for personal, non-commercial use only. Any other use is strictly prohibited. Please report abuse to sugarinccakes@gmail.com
 

   "Let your light so shine before men, that they may see your good deeds and praise your Father in heaven." (Matt 5:16)