Sunday, September 23, 2012

Fabulous Fall Desserts - 6 & 7 October 2012 classes

I'll be teaching a new demo class at Shermay's Cooking School on 6 October 2012 (Saturday) and 7 October 2012 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email

The menu is as follows:

Chocolate Cherry Fruitcake An extravagance of tart Italian candied wild cherries, the best quality chocolate chips, and walnuts, and a finish of kirsch glaze, make this a very modern fruitcake

Spiced Ginger Cake A rather generous amount of fresh young ginger, along with judicious spicing, give this moist cake its warmth and special depth of flavour

Maple Pecan & Chocolate Tart Maple syrup adds a fantastic flavour to this special occasion tart while the bitterness of cocoa helps cut the richness

Sticky Fig Puddings with Toffee sauce A figgy spin on the beloved sticky toffee pudding classic, these moist individual puddings are soused with a sticky toffee sauce then warmed till irresistibly bubbling and gooey.
·      Variation: Sticky Fig Cupcakes

BONUS SECTION I: Fabulous Holiday Cake Decorating Ideas & Essential Techniques

·      Woodland Wonderland
·      Autumn Leaves

Macadamia Nut Biscuits These luxe biscuits are the perfect treat for filling the holiday cookie jar with. But be warned – it’s hard to stop at one!

Pear & Apricot Compote in Spiced Red Wine Syrup A wonderful accompaniment for ginger cake, but also great on its own or with ice cream

Honey Ice Cream Lovely with any of the desserts in the main section, but also good with the fruit compote or macadamia nut biscuits

Kirsch Crème Chantilly This subtly flavoured whipped cream is a classic
complement to many desserts, and can be flavoured in myriad ways. Spiked with
kirsch, it’s perfect with the chocolate cherry fruitcake
·      Variation: Cinnamon Crème Chantilly
·      Variation: Vanilla Bean Crème Chantilly


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