Pound Cakes 焦糖蘋果大理石磅蛋糕 及 南瓜芝士磅蛋糕

Workshop by Phoebe Avila
Pound Cakes
焦糖蘋果大理石磅蛋糕 及 南瓜芝士磅蛋糕

Looking to make an exquisite dessert for an elegant afternoon tea? Look no further than pound cake, a room temperature treat that is sure to satisfy. In this class we will be making two flavours. The “Caramel Apple Crunch” flavor is rich and flavorful, with a seductive caramel aroma and an eye-catching marble-like design. The “Pumpkin Cheese” flavor boasts a gorgeous, vivid color, with each slice revealing layers of flavor and texture that will keep you coming back for more. These pound cakes are the perfect choice to add a touch of sophistication and sweetness to any afternoon tea.

想做一款精緻的甜點來作優雅的下午茶嗎？常溫的磅蛋糕絕對是你的不二之選。磅蛋糕既可以撲實可口，也可以優雅華麗，其中「焦糖蘋果酥粒」味，口感濃郁，散發著誘人的焦糖香氣，酥粒脆面包著大理石般的華麗切面，無論男女老少都會被它的魅力所吸引。而「南瓜芝士」味則切開每一件都鮮豔色澤，更有層次分明的口感，讓你愛不釋手。

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

~10 participants per class
小班教學約 10人

Adults Class
成人課程

2 pound cakes (~19cm each) / participant
每人可帶走 2 個約19cm 磅蛋糕

3.5 hours

Language: Cantonese
粵語課堂

Phoebe Avila

Graduated from Tokyo Belle Époque College of Confectionery and Culinary with the Diploma in Patissier. Phoebe is also a qualified Confectionery Hygiene Master in Japan. The years of patisserie course equipped Phoebe not only with the fluency in Japanese language, but also the Japanese culture of cake and desserts. In recent years, Phoebe has worked at a prestigious American-based fine cake patisseries and an iconic Hong Kong based bakery to further intensify her skills on technical training and professional recipe designs. With an unstoppable passion in patisserie, she keeps further honing her skills from various Master Chefs overseas.

畢業於東京ベルエポック製菓調理専門学校　( Tokyo Belle Époque College of Confectionery and Culinary )的二年制甜品師文憑課程，主修甜點制作及營養科學，並且為合資格之日本製菓衛生師。多年的日本留學生活，除令Phoebe 能操流利日語外，更深入了解日本的甜品製作文化。回港後繼續醉心於甜點制作，多年來任職於美國著名精品甜點蛋糕店及香港著名甜品糕點品牌，負責員工技術培訓、食譜設計，及蛋糕製作，及赴外國深造更多種蛋糕制作技術。