SPRING TEA CAKES WORKSHOP
Fuyuko”s signature tea cakes made with local Farmers market’s ingredients such as dates,oranges, walnuts and pistachios. Date season ends in May at the market and while we have the fresh dried dates, I would like to teach you how to make a cake with this wholesome dried fruit. The pistachio cake is made with buttermilk, pistachio flour and pistachio oil that are full of nutrients. In addition, this moist and nutty cake is coated with lemon glaze.
They are both perfect to take with you on your road trips and outdoor events. Both tea cakes are moist and full of flavor. They will stay delicious for a whole week, stored in the refrigerator.
Date Cake with Walnuts & Chocolate : Hands-on activity in a pair of two. Each student will take home a Date cake of size 6” loaf pan.
Pistachio Buttermilk Cake with Lemon Glaze : Demonstration and tasting only.
STEP 1: DEMONSTRATION
The instructor begins the demonstration by explaining the key ingredients and the mixing process. Students will learn how to combine wet and dry ingredients without causing separation, resulting in a smooth batter.
STEP 2: DEMONSTRATION /HANDS-ON
Students work in pairs for a hands-on activity. They will make the batter and then rest it in the refrigerator before baking it in 6” loaf pans.
STEP 3: DEMONSTRATION
The instructor demonstrates how to prepare dried dates by cooking them down with orange juice, then blending them into a paste with miso (Japanese fermented soybean paste) to enhance the flavor.
STEP 4: DEMONSTRATION
Demonstration of the Pistachio Buttermilk Cake. This serves as another example of combining wet and dry ingredients. After resting the batter, students will observe the baking process alongside the Date Cake.
STEP 5: TASTING AND Q&A TIME
Tasting of both Date Cake and Pistachio Buttermilk Cake with Lemon Glaze served with tea. This will also be the time to review the baking process and ask any questions you may have. Once the Date Cakes are cooled down, students will decorate their cake to take home, and class ends.
Fuyuko”s signature tea cakes made with local Farmers market’s ingredients such as dates,oranges, walnuts and pistachios. Date season ends in May at the market and while we have the fresh dried dates, I would like to teach you how to make a cake with this wholesome dried fruit. The pistachio cake is made with buttermilk, pistachio flour and pistachio oil that are full of nutrients. In addition, this moist and nutty cake is coated with lemon glaze.
They are both perfect to take with you on your road trips and outdoor events. Both tea cakes are moist and full of flavor. They will stay delicious for a whole week, stored in the refrigerator.
Date Cake with Walnuts & Chocolate : Hands-on activity in a pair of two. Each student will take home a Date cake of size 6” loaf pan.
Pistachio Buttermilk Cake with Lemon Glaze : Demonstration and tasting only.
STEP 1: DEMONSTRATION
The instructor begins the demonstration by explaining the key ingredients and the mixing process. Students will learn how to combine wet and dry ingredients without causing separation, resulting in a smooth batter.
STEP 2: DEMONSTRATION /HANDS-ON
Students work in pairs for a hands-on activity. They will make the batter and then rest it in the refrigerator before baking it in 6” loaf pans.
STEP 3: DEMONSTRATION
The instructor demonstrates how to prepare dried dates by cooking them down with orange juice, then blending them into a paste with miso (Japanese fermented soybean paste) to enhance the flavor.
STEP 4: DEMONSTRATION
Demonstration of the Pistachio Buttermilk Cake. This serves as another example of combining wet and dry ingredients. After resting the batter, students will observe the baking process alongside the Date Cake.
STEP 5: TASTING AND Q&A TIME
Tasting of both Date Cake and Pistachio Buttermilk Cake with Lemon Glaze served with tea. This will also be the time to review the baking process and ask any questions you may have. Once the Date Cakes are cooled down, students will decorate their cake to take home, and class ends.
Fuyuko”s signature tea cakes made with local Farmers market’s ingredients such as dates,oranges, walnuts and pistachios. Date season ends in May at the market and while we have the fresh dried dates, I would like to teach you how to make a cake with this wholesome dried fruit. The pistachio cake is made with buttermilk, pistachio flour and pistachio oil that are full of nutrients. In addition, this moist and nutty cake is coated with lemon glaze.
They are both perfect to take with you on your road trips and outdoor events. Both tea cakes are moist and full of flavor. They will stay delicious for a whole week, stored in the refrigerator.
Date Cake with Walnuts & Chocolate : Hands-on activity in a pair of two. Each student will take home a Date cake of size 6” loaf pan.
Pistachio Buttermilk Cake with Lemon Glaze : Demonstration and tasting only.
STEP 1: DEMONSTRATION
The instructor begins the demonstration by explaining the key ingredients and the mixing process. Students will learn how to combine wet and dry ingredients without causing separation, resulting in a smooth batter.
STEP 2: DEMONSTRATION /HANDS-ON
Students work in pairs for a hands-on activity. They will make the batter and then rest it in the refrigerator before baking it in 6” loaf pans.
STEP 3: DEMONSTRATION
The instructor demonstrates how to prepare dried dates by cooking them down with orange juice, then blending them into a paste with miso (Japanese fermented soybean paste) to enhance the flavor.
STEP 4: DEMONSTRATION
Demonstration of the Pistachio Buttermilk Cake. This serves as another example of combining wet and dry ingredients. After resting the batter, students will observe the baking process alongside the Date Cake.
STEP 5: TASTING AND Q&A TIME
Tasting of both Date Cake and Pistachio Buttermilk Cake with Lemon Glaze served with tea. This will also be the time to review the baking process and ask any questions you may have. Once the Date Cakes are cooled down, students will decorate their cake to take home, and class ends.
Workshop Overview
Workshop hours: 9 am to 12 pm (3 hours)
Class size: 1 to 4 students
*Private workshop is also available for 3 to 4 students. Please contact us at hello@fuyukoskitchen.com if you are interested.
Price: $200 per person
What students will receive: Hands-on finished items by students. We will provide you with a box to pack your Date Cakee.
What to bring: An apron, hand towel, indoor shoes with closed toes & soft soles, and a pen to take notes. (We will have water bottles for you but you are welcome to bring your own beverage.)
Location: Fuyuko’s Kitchen in Pasadena, CA91101
(Full address and mobile phone number provided upon completion of sign-up). The class will be held on the ground floor of a private apartment building.
Parking: Street parking.
Waiver Form: Each student participating in the workshop is required to sign a waiver form. This form will be sent in the confirmation email. Once signed and submitted, it will automatically be sent to Fuyuko's Kitchen.
If you have any trouble signing digitally, we will have a hard copy available for you to sign at the class before we begin the workshop. (You will be required to sign either way to participate in the class.)
Contact email address: hello@fuyukoskitchen.com Please do not use any social media app for sending messages. We do not accept cancellations by email, only by phone call or text (see below).
Cancellation: Please call or text our contact number on your confirmation email. We do not accept cancellations by email or social media DMs. Click here to learn more about our cancellation policy.