Photography: Neirfy When the cravings hit, trust the Internet to have your back with delicious quarantine baking recipes. Come and learn how to make Singapore’s most well-loved traditional kuihs, 9-layer Kuih Lapis and Kuih Bingka with simple ingredients and tools. We used gula melaka to make the fudgiest brownies ever. In our own unique edition of artisan bread, you will get to make your own bread from scratch and to create that beautiful blue swirl using natural colouring from blue pea flower. Join us at Baker’s Brew Studio for a rewarding two-day course and learn how to bake an Ispahan mirror glazed entremet cake! Cakey brownies - take a seat. A fluffy vanilla sponge cake filled with strawberries studded among clouds of whipped cream. Sakura Matcha Chiffon. Fill your home with our Prosperity Pumpkin Bread Rolls with yummy cream cheese filling! Culture Trip provides a list of 10 classic Singaporean desserts – most brimming with locally grown ingredients like gula melaka (palm sugar) and pandan that you ‘die die must try’ (Singlish for ‘definitely have to try’). Back; About; Core Values; Facts & Figures; History; Jobs; Mission Statement; Our Customers; Bakels Singapore; Services. Learn how to frost a tall 4-layered raspberry vanilla bean cake. Impress your family & friends this Chinese New Year by creating your very own trending and adorable Totoro and Mandarin Oranges decorative pineapple tarts. Be transported to an exotic Hawaiian beach paradise with this refreshing, tropical flavoured cake. Bring a large pot of water to a boil. Trick or Treat!?! Learn how to make a sticky date pudding bundt cake and homemade butterscotch from scratch and share it with your family and friends this festive season! Featuring a harmonious blend of roasted pistachio, rose and raspberry, this classic flavour combination will surely have you and your guests coming back for seconds! From baking moist pandan sponges to frosting with coconut buttercream, you get to bring home your delectable cake at the end of the day. Price. All Recipes. Join us as we create a luxurious cake with toasted pistachio and cashew nuts! A paper thin homemade wrapper encasing rich chicken stock and flavourful minced chicken. Make a sweet yet tangy passionfruit raspberry tart with us! Create a show stopping centerpiece cake this season with our 5-Layered Peppermint Wonderland Cake! Calling all lovers of the sticky, the sweet ,the decadent and the season of Ho-Ho‘s! Learn how to decorate your very own yule log with this sophisticated and elegant white-gold design befitting of a snowy Christmas day. A famous and unique French table dessert in its own ways; marveled by many, but also feared by many bakers in their kitchen. Learn how to make refreshing Yuzu flavour snowskin mooncakes with a chestnut center and 2 types of buttery, flaky, short crust pastry Traditional Shanghai mooncakes. This March school holiday season, bring out the inner chef and creative energy in your kids with our Winnie the Pooh themed cupcakes! Kuih Salat, also known as Kuih Seri Muka, is a traditional nonya kuih that is commonly found in Singapore and Malaysia. From baking soft and moist vanilla sponges to frosting with vanilla buttercream. Make your very own steamed baos (buns) in the form of a cute little hedgehog! Inspired by the honeydew cake trend, we decided to put a local twist to this cake by fusing a well-loved honeydew sago dessert with this honeydew cake! Come join us and add a creative and delicious twist to your holiday table this festive season! Inspired by japanese flavours of hojicha (roasted green tea) and strawberries, come and learn how to prepare a soft, yet sturdy cake using the egg heating method, frosted with freshly whipped cream and strawberries. This cake is infused with loads of that Milo goodness that is both milky and malty, with homemade Milo Crumbs in between the layers for that extra crunch. This deceptively plain and simple cake requires the right skills and technique to get it right! In this special edition of our bread making classes, you will be using your own handmade focaccia as a canvas to “paint” your unique edible art piece using a wide variety of fresh fruits and vegetables. From baking soft and moist earl grey sponges sandwiched between two layers of earl grey liquid cheese, to frosting the cake with lavender-infused buttercream. Come with your partner and join us for a fun and exciting class to make your very own fully edible chocolate sphere filled with mascarpone mousse and raspberry sponge layers. Join us this festive period to learn not one, but two types of Kueh Bangkit to surprise your loved ones this Lunar New Year! Show appreciation for your Mom this year by signing her up for a class that combines both flavour and aesthetics! Created with a premium blend of berries tea by The 1872 Clipper Tea Co. infused into our signature sponge cake recipe and filled with a delicious homemade raspberry pastry cream! Learn the secret techniques of making a perfect tart shell and deliciously oozy matcha lava! I just had the Apple Pan, Sea Salt and Hazelnut Crunch cookies and it's OMG-AMAZING-I-COULD-CRY-CAN-I-MARRY-YOU-KIND-OF-GOODNESS. Make your first batch of successful french macarons and learn all the tips and tricks to perfect this tricky dessert! Excellent starter for first-timers into baking! Bakery Food Ingredient Supplier in Singapore | Bake King ), Textured Buttercream Painted Flowers (Mother's Day Special), Traditional Baked Mooncake (With Salted Egg Yolk), Valentine’s Chocolate Sphere (1-for-1 V’day Special). Never stop baking … Bak Kwa is one of the snacks that we Singaporeans always must have at home for Chinese New Year. Impress your relatives with both the Taiwanese style pineapple tarts and open-faced pineapple tarts this Lunar New Year! Ignite your passion for cooking and inspire your weekly repertoire with our creative classes led by Singapore’s leading chefs and cooks. Spring boasts of floral chamomile paired with sweet and earthy honey, while Autumn elevates the traditional banana loaf by making it sugar-free and with the addition of maple pecan, brown butter, and granola.

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