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CAKE MAGAZINE AUGUST ISSUE & CAKE CRAFT GUIDE NOW AVAILABLE
The July issue of Cake Magazine and the quarterly issue of Cake Craft Guide are now available, at an even more unbeatable retail price of $8.90 and $7.90 for our students on class days for Cake Magazine, & S$10.90 customer price and S$9.90 student price for Cake Craft Guide! Best prices in Singapore! It's no wonder these run out so fast. No reservations, so come and get your copy quickly!
NEW CLASSES COMING UP!
NEW!
Sugarpaste Modeling & Cake Decorating Class: Shopping Queen
(click title for more information)
With Chef Instructor Nicholas Ang
Pastry Chef Nicholas Ang is the Creative Chef at 1-Caramel and leads the team at 1-Caramel for customized cake designs.
Imagine going shopping and buying everything you've ever wanted! OK, so that's not always possible (in fact, that will probably never happen for most of us ordinary people), but that doesn't mean we can't have them - in sugar!
Learn to cover a cake with sugarpaste beaufiully, then learn the techniques of hand molding your favourite designer handbag, shoes, jewellery, out of sugarpaste, as gorgeous and eye-catching 3 dimensional cake toppers.
Now open for enrolment:
Nov 13 (Sat) / 9.30am – 1.30pm – Vanilla room
NEW!
Sugarpaste Modeling & Cake Decorating Class: Off To Our Honeymoon!
(click title for more information)
With Chef Instructor Nicholas Ang
Pastry Chef Nicholas Ang is the Creative Chef at 1-Caramel and leads the team at 1-Caramel for customized cake designs.
Create a different wedding cake. Forget the normal 3, 4, 5 or even 6 tier towering cake you so often see. What's the one thing that happens after the wedding? The honeymoon of course! Why not create a cake for the foot loose & fancy free couple.....Surely every wedding couple looks forward eagerly to leaving everything behind and going off on a romantic honeymoon!
Make a luggage cake, and learn to hand mold a bride and grrom figurine sitting on the luggage, eagerly waiting to go off on their long awaited honeymoon!
Now open for enrolment:
Nov 3 (Wednesday) /11am – 5pm – Vanilla room (1 hour lunch break)
NEW!
Wilton Better Baking Workshop Series Three - Orange Almond Cake With Orange Flavoured Whipped Cream
(click title for more information)
Announcing Series Three in this popular Better Baking Series. Following on from Series One and Two, where we painstaking search out and improve upon recipes for traditional and best loved cakes all bakers must have in their repertoire, we add another cake recipe that is very versatile, perfect as a base for decorating or just to enjoy plain.
Students will make one Orange Almond Cake and one batch of Orange Flavoured Whipped Cream. This is a dense, no raise cake that is extremely flavourful. It can be enjoyed plain, with some fruit garnishes and a sprinkling of icing sugar on top. It can also be a perfect base for baking in novelty cake pans, as it will not raise. This cake can also hold the weight of all icings, including rolled fondant / sugarpaste, and is a good base for your decorating projects.
Now open for enrolment:
September 30 (Thursday) / 11am - 1.30pm - Vanilla Classroom
October 19 (Tuesday) / 11.30am - 2pm - Vanilla Classroom
NEW CHOCOHOLIC WORKSHOP!
No GST charges! What you see is really what you pay!
Complete our class enrolment form or contact our Class Administrator to Enrol: class@B-I-Y.com / Tel: 68871258
B-I-Y Chocoholics! Series for all Chocolate Dessert Lovers! A different Chocoholics! Workshop every month! It could be anything from chocolate cupcakes, to truffles, to ice cream cakes, as long as there's a chocolate element to the dessert. We know you will love this series, if like us, you're a Chocoholic!! All chocolate used for these workshops will be strictly Valrhona!
NEW!
October Chocoholics Workshop:Chocolate Mocha Mousse Tarts
(click title for more information)
Layers upon layers of chocolate - imagine a dark chocolate crusty base, layered with dark chocolate cream and topped with intense chocolate mousse that just melts in your mouth. Imagine the different textures in just one bite - crusty, crumbly, creamy and chocolatey. The perfect dessert for all chocoholics!
Now open for enrolment:
October 30 (Saturday) / 1pm - 3pm - Vanilla Classroom
NEW!
SEASONAL SPECIALS!
With Halloween & Christmas approaching, ramp up your skills and have fun with these seasonal specials!
Check out all our Seasons' Specials on our Class Schedule Page
Fun With Brownies! Halloween Special
(click title for more information)
Let your imagination take flight! Bake & Create the scariest, cutest or wackiest halloween brownie and have lots and lots of fun doing it! What a treat for Halloween! Come join us for a real good time and what's better, come with your kids! They'll love it!
Now open for enrolment:
October 1 (Special Children's Day class) / 10.30am - 1.30pm - Vanilla Classroom
October 29 (Friday) / 2pm - 5pm - Vanilla Classroom
About Bake It Yourself
All things Cake & Sugarcraft
Retail
Super Store: a One-Stop Shop for Sugarcrafters and Cake Decorators
Bake It Yourself specializes primarily in cake decorating and sugarcraft products and ready to use decorations. The Super Store offers top quality world-renown brands like Wilton Products, Knightsbridge PME, CK Products, JEM, well loved by and essential to pastry chefs, sugarcrafters and cake decoration hobbyists.
From October 2009 onwards, Bake It Yourself Super Store will occupy the entire building where it is now on the ground level of. Customers can look forward to more retail space and even larger range of products.
Additional Special Services offered: Custom Order Icing Image and Purchase / Re-purchase Service.
Bake It Yourself is located at 182 Bukit Timah Road, Singapore 229853. For enquiries on shop matters and item availability, email shop@b-i-y.com
Authorised Course Centre for World Renown, Certified Cake Decorating & Sugarcraft courses
The Bake It Yourself Course Centre welcomes students from Singapore and around the region. From October 2009 onwards, The B-I-Y Course Centre will have 4 classrooms in one building. B-I-Y works with our marketing partners to provide top of the line products for students to use in class - Gaggenau Ovens, Kenwood Chef and Master Mixers and a large range of Kenwood kitchen and baking products.
It is Singapore's Authorised Centres for Wilton Method of Cake Decorating and PME Professional Diploma in Cake Decorating. The centre also conducts Specialty Project Workshops and our own designed B-I-Y Courses. We can also customize courses upon request.
For class enquiries, call our Class Hotline at 68871258 or email class@b-i-y.com
Trade & Manufacturing: Supplier to Retailers & Corporate Users
Bake It Yourself is an appointed Singapore distributor for Wilton, CK Products, Knightsbridge PME Distributor, Dean & Jacobs, Accents and Xcell, supplying retailers and corporate users in Singapore and internationally.
The Company also produces its own-brand of high quality, beautifully designed Ready To Use Edible Icing Decor products for Retail and Corporate Users.
For all trade enquiries, email sales@b-i-y.com.
We are constantly striving to improve our service level and product offerings. For comments, suggestions, feedback and complaints, please
email Cheryl directly at cheryl@b-i-y.com.
"I would like to thank you (Stephanie Tan) for being so patient with the girls. We had a wonderful time learning to make the cookies and cupcakes. I know the girls enjoyed it. I would definitely want to consider some of the other courses for the girls next year." Merlinda Laura Theseira, Pei Cai Secondary School
"Thank you for coming up with BIY. I think it's the most perfect idea anyone can ever think of! BIY has always been THE destination to get all of my baking needs and I totally dig all of your products! =) Being a self-taught baker, BIY has provided all the tools and ingredients that I need for my baking experiments! (http://muffillecious.multiply.com) KUDOS to you and your team! =)" Huda
"Cheryl, you and your gals are such gems. I absolutely love shopping at your store." Linda Yeong
" Thanks for your help for the very prompt delivery each and every time I place an order (for customised icing image)!" Lotus Ren
"Just
wanted to drop you a thank you note with regards to the recent icing image
order. I know it was supposed to be ready on Saturday but yesterday (Friday) I
tried my luck and called B-I-Y in the late evening to check on it and was
pleasantly surprised that it was ready. So I quickly made my way to the store to
pick them up cause my cupcakes were due on Saturday and it would have been quite
rush to collect it on Saturday and get the cupcakes ready in time (saved me time
and worry). I know that it is 3 days notice normally but that was a nice
surprise (didn't know about the 6pm cutoff time but will take note now).
Also, I was stuck in a very bad traffic jam all the way there and I
thought I was going to miss the shop closing time of 7pm so I called B-I-Y and
asked if they could wait for me until 715pm. They were very nice and said yes
although I did manage to get there at 7pm right on the dot!" Christine Lee
"Thanks for bringing in those fantastic patchwork cutters." Anne de Silva
"Thanks all of you. All of you were wonderful and very co-operative. We enjoyed our (Wilton Method of Cake Decorating) course." Chef Rahat Ali, Dubai
"...Melena's (WMI Instructor) great!
She's an instructor who brings fun and life into cake
decorating.. easy to consult, not overly strict, neat, professional and yet
friendly. Our class for Wilton Course 1 had sooooo much fun with her and we
brought a champagne to toast on the last day." Angela Chin
".......my first attempt at baking ever and I never thought I could come up with something like this. Tks for inspiring me." Cheryl Yapp
"Cheryl, you and your team have definitely done more than imparting knowledge. We are grateful and really appreciate the human touch the
most. Sandy has been just as wonderful as the others. Shahirah and me as usual had a wonderful time. Personally, i would love to attend
Course 3 as I very much want to learn how to 'multi- tiered' cakes for my 'Wedding anniversary project'. I .....will definitely keep on coming
back to B-I-Y." Sha Patel
"The BIY store is wonderful and there aren't many places like it in Singapore." Emmy Choi
"BIY stands out in a niche mkt in baking.....I really must give all the staff a big 'THANK YOU' for all the assistance rendered to me. This is a
place where I can learn good baking knowledge and skills at a very friendly and relaxed environment and buy all the baking necessities that
I need. BIY has never disappointed me." Shirleen Sng
"I would just like to thank you for the customized cupcake course we took. We are about to open our first cafe in September. The course and
professors we had has been of great help to us." Adrienne Almeda
"Wilton (Method of) Cake (Decorating) Course 1... gave me the confidence to create this wonderful Lightning McQueen cake and with the
encouragement of my very patient Instructor Kathryn, I did it ! I could not forget Alex and Chrissy's faces light up when they saw the cake for
the first time ! Thank you so much!" Aida Sturgess
"You guys are stars, I'm so pleased with your service." Dee Allen
"All credit goes to Kathryn (Kok, WMI Instructor), we can have beautiful cakes because of her guidance. I've introduced B-I-Y to my friends
and collagues, i told them B-I-Y course is more intensive, smaller class to ensure everyone gets the attention." Weliana Iwan
"We just finished our classes today. We had a great time and we learned more than expected. The instructors were amazing and your staff
very accommodating. Thank You :)" Adrienne Marie Almeda and Jose Maria De Uriarte
"Cheryl, thanx to you and your fabulous store and not forgetting my Wilton Course 3 instructor, Ms BC Koh, I have ‘graduated’ from Course 3. Like Maggie, my previous instructor, BC Koh has a way of making us feel very much at home and though a disciplinarian at times, she’s a
fantastic teacher who is perpetually able to turn what seems a difficult assignment into something interesting and fun. Together with your
instructors, your crew/staff are just as helpful and I want to say a BIG thank U to all of u for journeying with me from Courses 1 to 3." Rosemary Teo