【Workshop(s)】[Beginner Course] Japanese Chiffon and Cream Theory 5 inches (Small class/Afternoon tea-style teaching)

https://live.staticflickr.com/65535/53004916494_2b063f6d3d_c.jpg 🌞Foreword A quiet space in the alleys of Taipei City Cozy country kitchen, warm sunshine from the window Stay away from the hustle and bustle of work, stay away from human accidents Accompanying you is a cup of tea and a small snack, as well as the beautiful works completed by you This is not a baking class, but a heart experience I hope you find the love of life here, your baking guide——Yi Bird https://live.staticflickr.com/65535/53005076230_e438db85ca_c.jpg 🗨Chiffon Cake: Whipping egg whites is an essential skill for light cream cakes and egg white decorations, Chiffon Sponge Angel Cake/Marin Sugar Macaron Royal Icing Among them, chiffon cake is the most popular Cream theory: Whipping cream is a must-have theory for heavy cream cakes and cream decorations, pound cake Madeleine Fernandez / plastering and molding Among them, the surface decoration is the most entry-level In a word~ If you want to be a baker, you must learn a course 🗨 Beginner Course : Focus on the teaching of cake body, completely from scratch, suitable for friends who want to learn but don't know where to start 🗨Syllabus: Chiffon cake detailed explanation Cream cream explaining the production steps and failure reasons Know how to color food coloring cream Learn Decorating Basics - Plastering Vanilla chiffon (practice) cream frosting (demonstration) Plastering (practice) decoration materials (demonstration) Decoration process (implementation) https://live.staticflickr.com/65535/53004680101_dc7bc59f33_c.jpg