arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash

Shopping Cart


BAKESTARTERS LIVE VIRTUAL BAKING SCHOOL

OUR ONGOING CLASSES

OUR
ONGOING
CLASSES


ATTEND ALL OF THESE CLASSES WITH ONE MEMBERSHIP.


OUR CLASS STRUCTURE 
 

The curriculum is designed and structured to pair two types of classes together so that you'll become a more proficient and well-rounded baker. A combination of both types of classes will help you master and understand the basics, and then allow you to use your skills and knowledge to better execute various recipes.

 
Foundational classes go deep into the science behind the ingredients and techniques, and build up a good foundation for future learning and baking.
 
Recipe classes teach and guide you in making a particular recipe, with more focus on the execution of the recipe.
CHARCOAL PULUT HITAM SWISS ROLL
SWISS ROLL | RECIPE CLASS | INTERMEDIATE
~2.25 hrs
 

We put a local spin on the classic swiss roll treat to create a Pulut Hitam Charcoal Swiss Roll! Think light and soft charcoal swiss roll sponge rolled with an absolutely fragrant pandan gula melaka black glutinous rice filling and lightly whipped cream. Let's get rollin'.

WHAT YOU'LL LEARN

In this class, you'll master the techniques of making a light and fluffy swiss roll sponge, and how to fill and roll it up without it cracking. You'll also learn how to make a pandan gula melaka pulut hitam filling and cook it to the perfect consistency for filling the delicate sponge, and how to sweeten and whip up cream to perfect peaks.

 

NAMA CHOCOLATE TRUFFLES
GANACHE | RECIPE CLASS | BEGINNER
~1 hr
 

Fans of the iconic Royce chocolate cubes, save some dollars by learning how to make this Nama Chocolate at home! Originating from Japan, the Nama Chocolate is a smooth and rich ganache that melts in your mouth to give you a luxurious burst of chocolate. Change up the toppings to create amazing new flavours each and every time!    

WHAT YOU'LL LEARN

In this class, you’ll learn how to handle and melt chocolate couverture perfectly; how to make a silky smooth and glossy ganache using heavy cream, and also, how to customise and tweak it for melt-in-your-mouth chocolate truffles in a myriad of flavours—s’mores, coffee, peppermint, topped with edible dried flowers, and more.

FRESH PASTA | CACIO E PEPE
FRESH PASTA | HAND-KNEADING FOUNDATIONAL CLASS | BEGINNER
~2.5 hrs
 

In the Bakestarters' Baking School, we’re not limited to sweet items and baked goods. In this foundational class to hand-kneading, you’ll learn the techniques of hand-kneading using fresh handmade pasta as an example, and then whipping it up into a deliciously buttery and peppery pasta dish—Cacio e Pepe.

WHAT YOU'LL LEARN

In this Hand Kneading Foundational Class, you’ll learn the fundamentals of making fresh pasta from scratch, with a focus on hand-kneading techniques which can be applied to any recipe that requires kneading.

Learn how to hand-roll and slice pasta dough, boil and cook pasta to al dente qualities, and then whip up a peppery and fragrant Cacio e Pepe sauce to serve your handmade pasta with.

ROSEMARY OLIVE FOCACCIA
BREAD | RECIPE CLASS | BEGINNER
~2 hrs
 

Bake up a tray of artisanal Rosemary Olive Focaccia that's a chock full of heart-healthy olive oil. This class will teach you how to work with high-hydration bread dough and bake it up into a fragrant loaf perfect for serving up as appetisers, side dishes, or in bread baskets.

WHAT YOU'LL LEARN

In this class, you’ll learn and become adept at handling and baking high-hydration bread dough and knowing when your bread has been sufficiently kneaded. You'll also learn hacks to proof bread efficiently, how to create the iconic ‘dimples’ found in Focaccia bread, making rosemary-infused oil, and more!

CHEESE GOUGERES W/ SPINACH CHEESE FILLING
CHOUX PASTRY | RECIPE CLASS | INTERMEDIATE
~2 hrs
 

Though small and unassuming, these bite-sized appetisers pack a flavourful punch! Build on your knowledge from our Choux Pastry Foundational Class to create these Cheese Gougeres w/ Spinach Cheese Filling. The creamy, cheesy spinach filling in this French pastry will definitely have you thinking about these puffs all day. Bon appétit!

WHAT YOU'LL LEARN

In this class, you’ll practice making savoury cheese choux pastry dough and turning them into light and airy choux puffs. We’ll also be teaching you how to whip heavy cream to stiff-peaked perfection, as well as making a smooth and decadent spinach cheese filling that you can incorporate into other recipes!

LYCHEE ROSE SHORTCAKE (GENOISE SPONGE)
CAKE | GENOISE | FOUNDATIONAL CLASS | INTERMEDIATE
~1.25 hrs
 

Lychee and rose is a classic combination that we're marrying in this ethereally-light cake. This Lychee Rose Shortcake features a genoise sponge cake base that's infused with the fruity flavours of lychee and floral notes from the rose. After the cake's done, it is then sandwiched with lychee fruit bits and finished with swirls of lightly sweetened whipped cream.

WHAT YOU'LL LEARN

In this Genoise Foundational Class, you’ll be learning the basics to Genoise sponge cake using Lychee Rose Shortcake as your recipe.

Discover the tips and tricks to attaining a light and fluffy cake, hacks to properly combine different mixtures together to retain their volume, how to whip eggs and sugar on the stove; how to whip cream the right way; how to identify the different stages of whipping; how to assemble this gorgeous masterpiece, and more!

NO-BAKE BAILEYS COFFEE CHEESECAKE
NO-BAKE CHEESECAKE | RECIPE CLASS | INTERMEDIATE
~2 hrs
 

A dreamy, creamy confection, spiked with luxurious Baileys alcohol that brings this cheesecake up a notch. This Baileys Coffee Cheesecake doesn't require an oven, isn't too sweet, and melts in your mouth.

WHAT YOU'LL LEARN

In this class, you’ll learn how to make a no-bake cheesecake from scratch, how to incorporate alcohol into your cheesecakes, along with mastering baking techniques such as whipping cream to stiff peaks, making a Baileys mousse filling, an Oreo crust that stays crunchy, tempering mixtures, making a custard base, and more!

BOMBOLONI WITH LEMON PASTRY CREAM
DOUGHNUTS | RECIPE CLASS | INTERMEDIATE
~2.25 hrs
 

These are doughnuts on steroids. Sink your teeth into these lightly chewy and fluffy Bomboloni that are stuffed with tangy lemon pastry cream—a perfect complement to the soft bread dough.

WHAT YOU'LL LEARN

In this class, you’ll learn how to make a sweet bread dough from scratch, proofing techniques; how to check if your dough is well-kneaded using the "windowpane test"; how to shape, fry, and fill these delicious doughnuts, and last but not least, how to make a tangy lemon pastry cream from scratch.

DARK CHOCOLATE TARTS (PATE SABLEE CRUST)
TARTS | PATE SABLEE | FOUNDATIONAL CLASS | EASY - INTERMEDIATE
~2.5 hrs
 

A Chocolate Ganache Tart is a classic, with its crisp and buttery tart shell filled with quality dark chocolate ganache. Smooth, bittersweet, and creamy, these Dark Chocolate Ganache Tarts are simple but oh-so-satisfying.

WHAT YOU'LL LEARN

In this Tart Foundational Class, you’ll be learning the basics to tart pastry using Dark Chocolate Ganache Tarts as your recipe.

Learn how to make Pâte Sablée (French Sweet Tart Pastry Dough) from scratch, discover the science behind each ingredient used in tart pastry, and understand their effects on your final product.

You'll also master the techniques of lining perforated tart rings for perfectly even tarts, get home-baking hacks for baking professional tarts at home using regular baking tools, and more!

Book unlimited classes for
just one fee.

Go as low as S$2.50 per class.*

Real-time, interactive classes with in-class troubleshooting.

Downloadable course notes for deeper learning.

Learn and be guided by a team of instructors in each class.

NO-BAKE BANOFFEE TART
NO-BAKE TART | RECIPE CLASS | EASY–INTERMEDIATE
~2 hrs
 

A combination of the words "Banana" and "Toffee", this Banoffee Tart is a classic European dessert made with a beautiful combination of crunchy digestive biscuit crust, butterscotch filling, and a finishing layer of ripe bananas and fluffy whipped cream. We're going bananas for this!

WHAT YOU'LL LEARN

In this class, you’ll learn how to make this delectable stacked tart from scratch; how to achieve a crunchy digestive biscuit crust; how to make a sticky caramel-ly butterscotch filling on the stove using 4 ingredients; how to whip cream the right way, and last but not least, how to assemble and add a beautiful finish to the tart!

CRUNCHY CHOCOLATE CHIP COOKIES
COOKIES | RECIPE CLASS | EASY
~1.3 hrs
 

While we love soft, chewy cookies, crunchy cookies have also got our hearts for their crisp, addictive qualities. These Crunchy Chocolate Chip Cookies are made mini, and stuffed with melty chocolate chips!

WHAT YOU'LL LEARN

In this class, learn how to make a generous batch of mini chocolate chip cookies that are light and crunchy, and discover the science behind the ratio and type of ingredients used!

HOT CHOCOLATE LAVA BUNS
BREAD | RECIPE CLASS | INTERMEDIATE
~ 3.5 hrs
 

Fans of chocolate will love these fluffy Hot Chocolate Lava Buns. Light, soft, and subtly chewy, the cocoa powder-infused bread dough is wrapped around a silky molten chocolate filling that bursts out when torn into.

WHAT YOU'LL LEARN

In this class, you’ll learn how to make chocolate bread dough from scratch, how to knead bread until it reaches optimum gluten development, how to determine if your bread is over or under-kneaded, how to achieve the molten chocolate lava effect for these #IGworthy buns, and more.

MARBLED BASQUE BURNT CHEESECAKE
CHEESECAKE | RECIPE CLASS | EASY
~2 hrs
 

Sink your teeth into this creamy, dreamy Dark Chocolate Marbled Basque Burnt Cheesecake with a gooey core, elevated aesthetically and on the taste buds with the addition of a dark chocolate layer.

WHAT YOU'LL LEARN

In this class, you’ll learn how to make this popular cheesecake recipe from scratch, how to adapt its texture to suit your taste buds, and also, the marbling technique which gives it its signature cross-section aesthetics.

BLACKOUT MOCHI BROWNIES
BROWNIES | MOCHI | RECIPE CLASS | EASY
~1.5 hrs
 

Blackout brownies have been all the rage, and for good reason. After loads of bake tests, we’ve come up with the ultimate blackout brownie recipe that we can’t resist ourselves, and stuffed it with the softest mochi. These Blackout Mochi Brownies are dark, intense, and the mochi core brings it up a notch.

WHAT YOU'LL LEARN

In this class, you’ll learn how to make the mochi and the blackout brownie—which uses fragrant beurre noisette (brown butter)—from scratch, how to adapt and tweak the recipe for different fillings, and also, learn the tricks to incorporating mochi into your baked goods successfully.

CHOUQUETTES
CHOUX PASTRY | FOUNDATIONAL CLASS | EASY
~ 1.5 hr
 

Chouquettes are airy French pastries topped with crunchy pearl sugar. These light and subtly sweet puffs are made using choux pastry, and are perfect for soaking up hot coffee.

WHAT YOU'LL LEARN

In this foundational class, you’ll be learning the Basics to Choux Pastry, using Chouquettes as an example.

Find out the science behind each ingredient and how they contribute and affect your final product; understand the Gelatinisation process during the dough-cooking process; how to identify if your dough has enough eggs using visual cues; how to pipe choux dough the right way, and more!

With the basics of Choux pastry mastered, you’re in a better position to tackle other choux-based recipes such as eclairs, profiteroles, and cream puffs.

ORH NEE BROWN SUGAR WOOLBREAD
BREAD | RECIPE CLASS | INTERMEDIATE
~3.8 hrs
 

In recent months, the Wool Roll Bread has been exploding all over the web for how it’s shaped to imitate adorable rolls of wool (hence its name!). As huge fans of bread, we decided to give it a go and see what the hype is all about. In Bakestarters’ fashion, we developed these Orh Nee Brown Sugar Wool Bread rolls with a local spin.

WHAT YOU'LL LEARN

In this class, you’ll learn how to make a fluffy Brown Sugar Bread dough from scratch, how to make a smooth and silky Orh Nee (Yam paste) filling, and last but not least, the bread-shaping technique which gives these buns their signature wool roll look.

KOREAN EGG BREAD W/ SAUSAGE FILLING
NO-KNEAD BREAD | RECIPE CLASS | EASY
~1.15 hr
 

Also known as Gyeran-ppang 계란빵, the Korean Egg Bread is a popular Korean street snack with a texture that’s very similar to pancakes. Commonly sold by street vendors, these mini breads have a fluffy cake batter base, filled with a myriad of fillings such as bacon, ham, sausage, cheese, and then finished with an egg.

WHAT YOU'LL LEARN

In this class, you’ll learn how to make these popular breakfast/afternoon snack from scratch using a batter that’s lightened with meringue, how to prep a Mozzarella Sausage filling, and also, how to tweak and adapt the recipe to switch up the filling and doneness of the eggs to your liking.

ICE CREAM COOKIE SANDWICH
COOKIES | RECIPE CLASS | EASY
~2.4 hrs
 

Freshly made cookies sandwiched with refreshingly creamy ice cream, these Ice Cream Sandwiches are a one-of-a-kind snack that’s both fun to make and delicious to have.

WHAT YOU'LL LEARN

Not all cookies are made equal—in this class, learn how to make a batch of Brown Butter Chocolate Chip Cookies that have been specially developed to complement the smooth and creamy ice cream patties, and learn how to shape, build, and elevate your very own Ice Cream Sandwiches with different toppings! If you have kids, rope them in for an afternoon activity to remember.

THAI MILK TEA CUPCAKES
CUPCAKES | RECIPE CLASS | EASY
~2 hrs
 

We can’t travel now, but who says we can’t bring a piece of Bangkok to our homes? These Thai Milk Tea Cupcakes are brimming with the fragrance of Thailand’s popular iced beverage. Each cupcake has a light cupcake base made with sour cream/yoghurt for extra tenderness, with a Thai Milk Tea Filling, frosted with a Thai Milk Tea Buttercream Frosting.

WHAT YOU'LL LEARN

In this class, you’ll learn how to make all the different components from scratch, how to core and fill your cupcakes, and last but not least, how to pipe beautiful designs on them.

GARLIC HERBED MUSHROOM MOZZARELLA GALETTE WITH PARMESAN CRUST
PIE PASTRY | FOUNDATIONAL CLASS | EASY - INTERMEDIATE
~ 2.5 hrs
 

A galette is a French pastry similar to the pies and tarts you might be familiar with. It is a freeform pie comprising pastry dough wrapped around a sweet or savoury filling. For this Garlic Herbed Mushroom Cheese Galette Pie Pastry Foundational Class, it’ll feature a savoury galette reminiscent of pizza, with a buttery, slightly flaky and crumbly parmesan pie dough encasing a moreish mozzarella and herbed mushroom filling.

WHAT YOU'LL LEARN

In this Pie Pastry Foundational Class, you’ll be learning the basics to pie pastry using the Mushroom Mozzarella Galette as your recipe.

Find out the science and purpose of each ingredient in pie pastry and how to tweak them to yield different kinds of pie pastry; important things to keep in mind when making pie dough, especially in hotter and more humid conditions like in Singapore; understand Dough Hydration and its effects; how to handle and roll out pie dough, and more!

With a solid understanding of the foundations of pie pastry, you’re well on your way to making all sorts of pastry-based recipes such as fruit pies, savoury pot pies, and more.

Unlimited booking at one low fee

As low as S$2.50 per class.

*S$2.50/class is calculated at S$45.00 per month with 18 classes booked