This Christmas, besides giving and selling them, I would like to share the secrets of baking this joyful Christmas Fruit Cake that would melt your friends’ and families’ hearts. For the first time ever, join me, Delcie, as I will walk you through the ingredients and technique in baking at our Whisk and Fold baking studio.

In this class, student will learn:

• Basic Ingredients required for Christmas Fruit Cake
• Baking Technique
• Decorating and Glazing
• Storage
• DIY Tips – Baking alcoholic fruit cake

Date/Time:
13 Dec 2009, Sunday
1pm – 4pm

Course Requirements:
Students may not need to have baking knowledge. Bring writing materials. Wear comfortable clothing.

Fees:
$30 per pax, inclusive recipes and 1 loaf of Honey Dipped Fruit Cake.

Venue:
Whisk and Fold Baking Studio (Click here for Map)

Register:
Email delcie.lam@delciesdesserts.com to register.
Kindly state:
Subject: Baking Workshop – Christmas Fruit Cake
Full name, Mobile No. and Email Address.

A former teacher and an educator at heart, Clare is passionate about all things culinary. Rather than just tell students to live their dreams,  she decided it’s time she followed her heart, and pursued her dream as a chef.  Hence the creation of the eClareshop in 2008, a small scale home-baking cum catering services for family and friends.
 
An advocate for the use of the finest quality ingredients, Clare infuses her ‘simple’, ‘wholesome’ and ‘true’ approach to food into her baked goodies. It’s a philosophy she is also hoping to encourage others to embrace and incorporate in their own lives.
 
The eClareshop serves a wide range of cupcakes, cheesecakes, Japanese-French pastries, pies and tarts, soups, salads and roasts.
 
All eClare goodies are made fresh daily, from scratch, with the best ingredients; lovingly prepared with dollops of passion and sprinkles of joy.
 
Have your cake and eat it.

So if you’re a friend of Clare or would wish to check out her specialities, do join her every Sunday at The Magic Oven. Tomorrow, she’s will be whipping up Chocolate and Orange Marmalade Cupcakes with Cream Cheese Frosting and Blue Berry Butter Cake.

See you soon!

Matt is an old friend, and I thought he was still in Melbourne enjoying himself. But  he’s back in town again and this time, he brought Tim along with him. Suprisingly, Tim was  someone he had never mentioned before Thursday.

But this is all fated. Sometimes, you wish you had met someone earlier, but it later turns out that meeting that person now seems more relevant than if you were to meet him/her back then.

Tim is a chef of 14 years from London and he has a vast experience working in posh restaurant kitchens handling various cuisine. He teaches in schools and enjoys helping F&B businesses in fine-tuning their recipes.

I enjoy receiving feedback from fans of Delcie’s Desserts. It helps me to improve the consumer experience while inspiring me to experiment with new flavours and concepts. Tim has a highly refined palette and a penchant for the best food. I’m  honored to have him consult us as we continuously strive to increase the pleasure of dessert indulgence.

We’ll meet up with him soon again to do some ingredient selection. He’ll also be helping us streamline the baking process so that our production system becomes more effifient.

Thanks Matt for introducing such a great guy to us!!! Cheers! =)

Afterall, I’ve never done this before and this was my first attempt. Wearing a mask, putting on a glove and walking in and out of the kitchen to talk to customers were simply the first-hand experience of running a cafe.

I had to learn to speak to the customers, to do a sale pitch and to convince them why they should try our desserts and finally listening to their feedback. 

I’m so grateful to Joycelyn, owner of Gone Fishing, who accommodated us and allowed our event to be held in her cafe. I would definitely agree that holding our event there was indeed more fun and happening.

Surprisingly, it was also less tiring as compared to entertaining our guests back at Sanctuary Green Condo.

—–

Below are some of the memories shots that was taken from Gone Fishing on 27th September 2008.

Our lucky draw winner, Alvin Chia. It was such a coincidence that I bumped into him 2 weeks ago at Takashimaya after not keeping in contact for 11 over years! We’ve been trying to arrange for a get-together with some of our other ex-classmates but everyone is so busy with their work and life to catch up with eachother. I was really thankful that he managed to rush down to our event right after his class and even brought 3 gorgeous Korean ladies to our party.

Drawing the lucky person…

There he was standing right behind me. As generous as he is, he gave up his prize to the next lucky person in line. How nice of him. =) Without saying, everybody else was secretly elated and wished the next person he drew would be him/her.

And finally announcing the lucky winner! Alvin Chia! He won a trip for himself to self-indulgence at his own comfort. 

The prize was a full box of Delcie’s Desserts with our latest flavour, Dark Knight (oreo), all come in large size cups. =D The Korean ladies that he brought with him couldn’t stop taking photos of our desserts. =P

The lovely-dovely couple.

This is our common friend, Cindy, who brought the renuion of both Delcie’s Desserts and Gone Fishing Cafe together. Thank you so much!!!

And finally, to all our new friends who came and tasted our Delcie’s desserts, we hope to see you again at our next event. Thanks for coming!

Take care,
Delcie