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Halloween Meringue & Fondant Class
Saturday 27/10/2018 @ 10:30 - 13:30$10 – $61
Halloween is just around the corner! Want to make some home-made confectioneries for your kids during trick or treat’in? Come join us in this fun-filled class to learn how to making some easy Jack ‘O Lanterns & Ghouls using meringue & fondant!
[Note: This class is currently taught in the Japanese language. For English or private classes, please email to email@example.com]
Meringue confectionery is a very popular choice among French patisseries and bakers. Made with mainly egg whites and sugar, meringues are slightly sweet and crispy, and it’s so volatile, it can be shaped in various shapes and colors, so it is perfect for a gift!
Meringue and Fondant are gluten and dairy-free (*)
For our meringues, we’ll be using high-grade eggs direct from Oita Prefecture, Kyushu, Japan. These eggs are fresh, tasty and safe to be eaten raw! As far as we know, they’re also used in Michelin starred restaurants. For the meringue technique, we’ll be making the French meringue – the easiest among the 3 different kinds of meringue techniques.
1) Our instructor will first demonstrate how to make a French meringue and pipe and shape them into Halloween themed icons. Participants will then whip the meringues themselves. (Parent & child will whip one portion). Using the leftover meringue, we’ll then make lollipops shapes. Next, you’ll learn how to bake them to a crispy texture at low-temperature.
2) While the meringue is baking, we will shape the fondant (sugar paste) into ghouls and Jack ‘O Lanterns.
Fondant can be eaten as it is or used for decorations on cakes and cupcakes.
3) Once the meringue is done and cooled, we’ll add in facial features with icing
4) Lastly, we’ll prepare some packaging and wrappers so you can wrap your confectionery on the spot!
- Ghouls & Jack ‘O Lanterns meringue (10pcs each)
- Meringue lollipops（Around 10pcs）
- Ghouls & Jack ‘O Lanterns Fondant Around 8pcs）
- About 10 pieces of clear bags and seals for wrapping plus a Halloween-coloured ribbon
Please bring along:
- Child’s apron（Adults’ aprons will be provided on loan）
- Scissors and writing materials like a marker pen
- A large Tupperware container for the meringue
- A flat box for the fondant (so that the fondant and icing do not overlap in case they didn’t have enough time to dry.)
- Take away carrier bag for all the boxes
- If you have a favourite piping nozzle, please bring it along to use. For this class, we will be using round nozzles of 10 mm, 8 mm, 3 mm each, and star shaped ones)
- Sweater, scarf or cardigan as the studio may get a bit cold.
During her 10 years stay in Paris, Yuki learned the art of Patisserie and traditional French cuisine cooking. She is a French national diploma “CAP (Certificat d’ Aptitude Professionnelle) Pâtissier” and also a Diploma of Sommelier holder. In her class, attendees can learn French Pâtisserie and traditional French cuisine cooking techniques in simple, easy to understand steps. Yuki now teaches pastry classes at Spoonful!
*Images for reference only