Our master Chef will upskill you on how to create pandan sponge to add some texture in the cake, Sablé Breton for crispiness, raspberry jasmine mousse to balance the sweetness, and bring some freshness. To finish a shiny and stunning look, you will glaze the cake, assemble and spray the prepared lotus petals. Let's celebrate together in this exceptional workshop!
On the Agenda:
- Pandan sponge
- Sablé Breton
- Raspberry jasmine mousse
- Assembling and spraying the prepared lotus petals