Cake Course

Bake up something for every occassion. Handmade cake makes a delectable gift for your friends and loved ones. Let's learn something about cake in a happy way.

Basic Course
ABC LICENSE is issued by ABC Cooking Studio as a form of acknowledgement and appreciation of member's skills and passion of a completed full range of Cake or Bread course. In ABC Cooking Studio Japan, ABC LICENSE is the best selling product with more than 150 thousand licensees.
>90 
Cake License videos are available.
January • April • July • October
Spring Petit Four

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

Mont Blanc

Difficulty: ★ ★

Crispy caramelized Pate Brisee base with marron cream and chestnut.

6 pieces, 6cm diameter


Peach Melba Verrine

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

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

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

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

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

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

Cake Chocolat Pruneaux

Difficulty: ★★

Glazed chocolate flavored butter cake with rum-infused prunes.

1 whole, 15cm

Peach and Houjicha Mousse

Peach and Houjicha Mousse

Difficulty: ★★

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

1 whole, 15cm diameter
   

Spring Tea Party Macaron

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

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

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

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

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

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

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

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)
ABC LICENSE is issued by ABC Cooking Studio as a form of acknowledgement and appreciation of member's skills and passion of a completed full range of Cake or Bread course. In ABC Cooking Studio Japan, ABC LICENSE is the best selling product with more than 150 thousand licensees.
>90 
Cake License videos are available.
January • April • July • October
Spring Petit Four

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

Chestnut and Cassis Mont Blanc

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

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

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

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
   

Sachertorte à la Rose

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

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

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

Peach and Houjicha Mousse

Difficulty: ★★

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

1 whole, 15cm diameter
   

Tiramisu Cake

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

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

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

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

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
   

Strawberry Shortcake

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

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

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

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
ABC LICENSE is issued by ABC Cooking Studio as a form of acknowledgement and appreciation of member's skills and passion of a completed full range of Cake or Bread course. In ABC Cooking Studio Japan, ABC LICENSE is the best selling product with more than 150 thousand licensees.
>90 
Cake License videos are available.
January • July
Tarte au Citron

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

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

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

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~

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 & 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

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)

French Apple Turnovers (Chaussons aux Pommes)

An enclosed puff pastry with apple compote.

5 pieces to bring home

May • November
Caramel Poire

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

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

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

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
   

License
ABC LICENSE is issued by ABC Cooking Studio as a form of acknowledgement and appreciation of member's skills and passion of a completed full range of Cake or Bread course. In ABC Cooking Studio Japan, ABC LICENSE is the best selling product with more than 150 thousand licensees.
>90 
Cake License videos are available.
Benefits
Acknowledgement of your skills

Acknowledgement of your skills

Get your name engraved on the plaque from Japan as a form of appreciation and acknowledgement after completing Basic and Master course.
*No additional fees or renewal fee is required.

Maintain your skills

Maintain your skills

Member's portal: Gain unlimited access to illustrated recipes with tutorial videos and continue learning new recipes and techniques.

Special price: Enjoy discount on courses whilst pursuing more lessons after obtaining ABC LICENSE.

Make use of your skills

Make use of your skills

Fulfill your dream and career with the continuous use of resources and skills with ABC LICENSE*.

*Granted an exclusive permission to modify ABC recipe for both business and personal use.

More benefits

More benefits

Offer on courses: Cake license holders can enjoy 20% off on Cake Basic Course.

ABC License Dream
Ms Sakurako Motoo 元雄桜子さん (Japan) is active as a freelance nutrition manager, ranging from a recipe developer to event instructor.  Occasionally, she organizes bread baking classes at home.

Testimonial: I love to bake bread and I have always wanted to open my own bread baking classes. What attracted me to ABC license was that I would be able to obtain the latest recipes and I could make use of them in my classes. Otherwise, it would have been difficult for me to create bread recipes by myself.

Although I’ve been working on a wide range of projects as a freelance nutrition manager by my own these days, when developing recipes, I still look up the ABC recipes to refer to the trends or to the ratio of bread dough which is quite easy to make. Besides that, I check the latest ABC recipes when I teach at home because they are fail-proof and delicious, even for beginners.
License Video Eligibility
Members may sign up for either 6 Lessons, 12 Lessons or 18 Lessons from Basic Course.
Members who have completed 18 Lessons of the Basic Course may progress to the Master Course.




FAQ
Currently, license exam will be counted as the 13th lesson, which the fee has already been included during the purchase of the license.

There will be 2 components to the exam: Theory (consists of 50 MCQ questions of what the member has learnt in Basic & Master course) & Practical (the menu will be subjected to the month’s availability). The passing score will be 80%.
Once you have passed the exam, you will be able to access the videos within 24hours on your Member’s portal (https://reserve.abc-cooking.com.sg/yoyaku/).
Yes you can. If you have already purchased ABC License, you can simply book a license exam on the member's lesson booking page (https://reserve.abc-cooking.com.sg/yoyaku/).
You will be able to access them 6 months after the commencement of the renewal.