Workshop by Tina Mok
Duration & workshops schedule:
~ 3.5 hours
Adults class
成人課程
Thanks for your understanding that confirmed bookings may not be cancelled or changed. 感謝你的諒解，報名一經確認，恕不能更改或取消。
Workshop by Tina Mok: Taro Mochi Flower Rollcake 香芋麻糬卷蛋
$ 880
Available Options
| 2026-09-25 (Fri) 10am | Full | |
| 2026-09-26 (Sat) 10am | Full | |
| 2026-10-14 (Wed) 10am | Full | |
| 2026-10-16 (Fri) 1pm | Full | |
| 2026-10-17 (Sat) 10am | Full | |
| 2026-10-26 (Mon) 10am | Full | |
| 2026-11-01 (Sun) 3pm | Full | |
| 2026-11-06 (Fri) 1pm | Available | |
| 2026-11-12 (Thu) 1pm | Full | |
| 2026-11-16 (Mon) 1pm | Available | |
| 2026-11-22 (Sun) 10:00am | Full | |
| 2026-11-27 (Fri) 10am | Full | |
| 2026-12-06 (Sun) 10:00am | Full | |
| 2027-01-02 (Sat) 10am | Full | |
| 2027-01-09 (Sat) 10am | Available | |
| 2027-01-23 (Sat) 3pm | Available |
Workshop by Tina Mok
這款香芋麻糬卷蛋將優雅外貌與豐富口感完美融合。雙色大理石紋蛋糕體綿密細緻，包裹著香濃的芋泥鮮奶油以及芋泥蓉；夾心特別加入軟彈的糯米麻糬與金黃鹹蛋黃，甜中帶鹹、層次豐富。頂層飾以精緻的小花，視覺與味蕾皆盡顯典雅精緻。
Taro Mochi Flower Rollcake
Discover the refined charm of our Taro Mochi Swiss Roll baking class. Learn to create a light, velvety dual-tone marble sponge, then fill it with fragrant taro whipped cream and smooth taro paste. The centre reveals an irresistible contrast: soft, springy mochi and a golden salted egg yolk for a sophisticated balance of gentle sweetness and savoury richness. You will also master the finishing details, including delicate floral decorations that turn each roll into an elegant showpiece. Perfect for beginners seeking to start their baking journey.
Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
*視乎課堂進度，部分程序有機會由學員一同製作或導師示範
Approx. 8 participants per class
小班教學 約 8 人
1 whole (~24cm) roll cake / participant
每人可帶走整件 (約24cm) 卷蛋糕
~ 3.5 hours
Language: Cantonese
粵語課堂
Tina Mok
Tina joined Bread Cloud Studio in 2023 and currently is the Supervisor. Her primary responsibilities include optimizing classroom processes, participating in recipe design, and assisting in the preparation and procurement management of ingredients and materials.
In addition to her training with Bakery Instructors at Bread Cloud Studio, Tina established her own dessert retail brand, focusing on offering specialty bouquet cakes and wedding desserts. Her creations have gained widespread recognition from various private companies, government departments, and social welfare organizations, leading to invitations to provide customized services for them. Since 2023, Tina has started to lead baking courses for kids and youth, aiming at sharing her baking concepts, knowledge, and insights, while dedicated to nurturing more baking enthusiasts and enhancing their professional skills in the field of desserts.
Tina is a highly credentialed cake artist holding Level 1 and Level 2 certifications from both the Korea Design Cake Art Association (KDCAA) and the Korea Cake Design Association (KCDA). As a certified KCDA Instructor, she possesses the official authority to train aspiring decorators and issue professional certifications, reflecting her mastery of elite Korean cake design techniques.
Tina自2023年起加入麵包雲，現為主任，主要協助管理教室。職責包括優化課堂流程、參與食譜設計、協助課堂材料的準備及採購管理。
在麵包雲接受各資深導師的培訓外，Tina亦創立了個人甜品零售品牌，專注於提供特色花束蛋糕及婚宴甜品。她的作品受到多家私人公司、政府部門及社會福利機構的廣泛認可，並獲邀為其提供訂製服務。自2023年起，Tina更開設私人烘焙教授課程，旨在分享她的烘焙意念、知識與心得，並致力於培育更多熱愛烘焙的學員，提升他們在甜品領域的專業能力。
Tina持有由韓國KDCAA（Korea Design Cake Art Association）及KCDA （Korea Cake Design Associaton) 頒發之蛋糕裱花兩階證書，更並於翌年獲KCDA頒授師資證書，成為具核發證書資格之講師。
在麵包雲接受各資深導師的培訓外，Tina亦創立了個人甜品零售品牌，專注於提供特色花束蛋糕及婚宴甜品。她的作品受到多家私人公司、政府部門及社會福利機構的廣泛認可，並獲邀為其提供訂製服務。自2023年起，Tina更開設私人烘焙教授課程，旨在分享她的烘焙意念、知識與心得，並致力於培育更多熱愛烘焙的學員，提升他們在甜品領域的專業能力。
Tina持有由韓國KDCAA（Korea Design Cake Art Association）及KCDA （Korea Cake Design Associaton) 頒發之蛋糕裱花兩階證書，更並於翌年獲KCDA頒授師資證書，成為具核發證書資格之講師。
