ABC Cooking Studio Singapore

Basic Course

January • April • July • October

Spring Petit Four

Difficulty: ★★

Make an assortment of cookies with a cookie dough base: plain cookie, strawberry icing cookie, jam sandwich cookie, 3 kinds of Boule de Neige and florentine.

About 45 pcs in total

Mont Blanc

Difficulty: ★ ★

Crispy caramelized Pate Brisee base with marron cream and chestnut.

6 pieces, 6cm diameter

Peach Melba Verrine

Difficulty: ★★

A luxurious verrine with coconut tuile layered with peach jelly containing framboise mousse, vanilla mousse and white peach compote.

6 pieces

Ruby Rouge

Difficulty: ★★

Cake made with layers of chocolate crunch, cocoa sponge, and berry chocolate mousse, and finished with a bright red glacage.

1 whole, 12cm diameter

Double Cheesecake

Difficulty: ★★★

2 types of cheesecake with a rare mascarpone cheesecake layered on top of the baked cheesecake.

1 whole, 15cm diameter

Sachertorte à la Rose

Difficulty: ★★★

A classic form of rich and dense glazed chocolate cake, sandwiched with apricot jam in the middle.

1 whole, 15cm diameter

February • May • August • November

Financier Chocolat

Difficulty: ★

It's a perfect gift with 2 styles of cocoa-flavoured financier. (plain and chocolate cream with 2 kinds of berries)

10 pieces

Lychee & Raspberry Mille Crepe

Difficulty: ★★

The sweet and sour flavours of raspberry and lychee layered into one multi-layered mille crepe cake.

1 whole, 15cm diameter

Cake Chocolat Pruneaux

Difficulty: ★★

Glazed chocolate flavored butter cake with rum-infused prunes.

1 whole, 15cm

Peach and Houjicha Mousse

Difficulty: ★★

A mousse cake with a refreshing scent of peach and houjicha.

1 whole, 15cm diameter

Spring Tea Party Macaron

Difficulty level: ★★★

Two kinds of macarons decorated with ganache and fresh fruits for a sweet and slightly sour finish. (Pink: strawberries, Green: orange and lemon)

2 types, 3 pieces each

Cube Choux

Difficulty: ★★★

-Pistachio & Berry-
Cube shaped choux with two flavours. (Custard and pistachio cream/ Mascarpone and berry cream)

2 types, 6 pieces in total

March • June • September • December

Premium Chocolate Sandwich

Difficulty: ★

A rich dark chocolate ganache sandwiched between two pieces of cocoa cookies, decorated with two vibrant colours of raspberry and pistachios.

10 pieces (Premium chocolate sandwich), 6 pieces (Snowball cookies)

Caramel Banana Pound & Salted Caramel Pudding

Difficulty: ★★

A rich marbled pound cake with pureed banana and caramel sauce, topped with sliced almonds and sautéed bananas. The excess caramel sauce is then made into salted caramel pudding.

1 unit / 3 units

Tropical Fruit Tart

Difficulty: ★★

A crispy and fragrant pâte sucrée with almond cream and covered with custard cream. Decorate it with basketweave piping and seasonal fruits to create a luxurious tart.

1 whole, 16cm diameter

Apple & Earl Grey Roll

Difficulty level: ★★★

A tangy and aromatic roll made from the delicate flavours of earl grey tea and freshly cooked apples.

1 whole, 18cm length

Matcha Opera

Difficulty: ★★★

A Japanese twist on a classic French layered cake, assembled with joconde sponge, crème au beurre, matcha ganache and a matcha glaze finish.

1 whole, 14cm x 14cm

Buche de Noel Blanc

Difficulty: ★★★

Make a stump cake with pistachio sponge cake, layered with Chantilly cream and framboise. Decorate with plenty of berries!

1 whole, 15cm diameter

Basic Course (From Nov 2023)

January • April • July • October

Spring Petit Four

Chestnut and Cassis Mont Blanc

Difficulty: ★★

Cake stacked up in layers with cocoa sponge, marron glacé and tangy cassis sauce. Covered with Chantilly cream, and have fun piping marron cream to create Mont Blanc's signature look.

1 whole, 20cm x 7cm

Mimosa Rare Cheesecake

Difficulty: ★★

A rare cheesecake made with fluffy sponge and honey lemon cheese cream. Top with a crumbly wreath and your handmade icing decoration.

1 whole, 15cm diameter

Ruby Rouge

Difficulty: ★★

Cake made with layers of chocolate crunch, cocoa sponge, and berry chocolate mousse, and finished with a bright red glacage.

1 whole, 12cm diameter

Tropical Fruit Tart

Sachertorte à la Rose

Difficulty: ★★★

A classic form of rich and dense glazed chocolate cake, sandwiched with apricot jam in the middle.

1 whole, 15cm diameter

February • May • August • November

Lychee & Raspberry Mille Crepe

Difficulty: ★★

The sweet and sour flavours of raspberry and lychee layered into one multi-layered mille crepe cake.

1 whole, 15cm diameter

Pistachio and Coffee Caramel Paris Brest

Difficulty: ★★

Alternate the pistachio cream, coffee caramel cream and caramelized almonds within the ring-shaped choux to complete a mini-sized Paris brest with a fluffy and crunchy texture.

5 pieces, 7cm diameter

Peach and Houjicha Mousse

Difficulty: ★★

A mousse cake with a refreshing scent of peach and houjicha.

1 whole, 15cm diameter

Tiramisu Cake

Difficulty: ★★

A makeover of this Italian dessert from its patterned sponge to the enhanced texture and taste from the mellow aroma of liqueur and lemon, rich cocoa, slightly bitter coffee and buttery mascarpone.

1 whole, 15cm diameter

Spring Tea Party Macaron

Difficulty level: ★★★

Two kinds of macarons decorated with ganache and fresh fruits for a sweet and slightly sour finish. (Pink: strawberries, Green: orange and lemon)

2 types, 3 pieces each

Apple & Earl Grey Roll

Difficulty level: ★★★

A tangy and aromatic roll made from the delicate flavours of earl grey tea and freshly cooked apples.

1 whole, 18cm length

March • June • September • December

Premium Chocolate Sandwich

Caramel Banana Pound & Salted Caramel Pudding

Strawberry Shortcake

Difficulty: ★★★

The classic strawberry shortcake has upgraded its look with teardrop cream decoration embellished as if walking into the strawberry garden after the rain.

1 whole, 15cm diameter

Buche de Noel Blanc

Difficulty: ★★★

Make a stump cake with pistachio sponge cake, layered with Chantilly cream and framboise. Decorate with plenty of berries!

1 whole, 15cm diameter

Houjicha and Yuzu Tart

Difficulty: ★★★

A fragrant houjicha-flavoured tart topped with a luxurious white chocolate mousse accented with refreshing yuzu peel. Finish with sesame tuile decoration.

1 whole, 16cm diameter

Matcha Opera

Difficulty: ★★★

A Japanese twist on a classic French layered cake, assembled with joconde sponge, crème au beurre, matcha ganache and a matcha glaze finish.

1 whole, 14cm x 14cm

Master Course

January • July

Tarte au Citron

A tarte filled with crème citron made from plenty of lemon squeeze. The crust is once baked then glazed with white chocolate. Loaded with a pile of Italian meringue which is nicely browned at last.

1 whole, 15cm diameter to bring home

Bonbonniere Chocolat

Learn to make feuilletine chocolate (a ganache covered with tempered chocolate), matcha ganache truffles, and heart-shaped strawberry chocolate.

10 feuilletine chocolate/ 7 truffes au thé vert/ 6 coeur rouge

February • August

Roulé aux Fruit

Make a sponge cake by using a pâte à biscuit. Rich mascarpone cream, colourful fruits and sliced apples are used to create height.

1 whole, 18cm length to bring home

Éclair

A renewed version of the current choux pastry and a refreshing custard filling made of elderflower cordial.

5 types, 2 pieces each to bring home

March • September

Macaron Cake ~Matcha & Framboise~

Learn to make 2 different fillings, framboise & vanilla cream and matcha cream. We will also assemble into a cake type, which turns out to be the delectable and voluminous macarons. Learn how to make macaron batter with Italian meringue.

2 flavours: 1 cake macaron (Japonaise) each / 8 macarons each to bring home

Canelé de Bordeaux & Guimauve ~Passion fruit ＆ Cassis~

"Canelé de Bordeaux" is a traditional French pastry which is characterized by the crispy-outside and moist-interior. Guimauve is a type of confectionery with an enjoyable soft texture. Made in 2 layers with sour sweet cassis and passion fruit.

7 canelé / 18 guimauve to bring home

April • October

Foret Noire

A cocoa sponge cake layered with chocolate cream and plenty of dark cherries. The chocolate copeaux (curls) are shaved by hand.

1 whole, 15cm x 15cm to bring home

French Apple Turnovers (Chaussons aux Pommes)

An enclosed puff pastry with apple compote.

5 pieces to bring home

May • November

Caramel Poire

A 2-layer mousse cake with a refreshing pear mousse hidden in the bittersweet caramel. A pattern on the surface is done with chocolate. For final touch, chocolate spirals and pistachios are applied on top.

1 whole, 15cm diameter to bring home

Gâteau aux Fraises

Learn how to decorate a square cake by using the principals of basic strawberry shortcake.

1 whole, 15cm x 15cm to bring home

June • December

Strawberry Napoleon

A classic French dessert made from layers of flaky puff pastry, handmade custard cream and fresh strawberries.

1 whole , 18cm x 9cm to bring home

Orange Chocolate Opera

A coffee-flavoured joconde layered with a refreshing orange butter cream. Complete the cake with shiny glaçage on the surface and orange confit topping which give a luxurious appearance to the cake.

1 whole, 10cm x 16cm to bring home

Cake Course

FAQ