Remember the baking workshop that I blog few weeks ago? So, 2 weeks ago I attended the Festive Baking Workshop With Palm Oil organised by The Star’s Flavours, Malaysia’s premier food lifestyle magazine which was held on the 30th of June 2012 at D’umami Station (Ajinomoto) from 1.30pm – 4pm. We learnt how to bake red velvet cupcakes with cream cheese frosting, dark chocolate tartlets, and cranberry and pumpkin seed scones from Chef Catherine Lau.

Me and Yen wasn’t sure bout the directions to that place, we kinda got lost somewhere but managed to arrived at the destination on time, half of the seats was already filled that time.

There were several booths displaying several products made from palm oil such as Alif’s cooking oil and margarine, F&N’s creamer and evaporated milk, and Khalis’ palm oil milk.

There were also samping for mushroom soup and cendol!

Chef Catherine Lau and her assistant getting ready to make sure everything is in place before the workshop starts.

The first pastry that we learnt is red velvet cupcakes with cream cheese frosting. Instead of using butter or margarine, Chef Catherine Lau uses palm oil for the cupcakes instead. Did you know that palm oil is cholesterol-free, rich in Vitamin A and Vitamin C as well? It’s actually a healthier alternative. If you’re worried bout the taste won’t turn out as good, you’re wrong!

While the red velvet cupcakes are in the oven baking, Chef Catherine proceeded with the next pastry which is the Chocolate Tartlets.

There were some tips by Chef Catherine so me paying full attention to write down the details.

The recipe and step-by-step procedures were actually provided in the information kit together with the goodie bag.

I turned around and noticed most of the participants are writing down the tips and details as well.

At this point I could smell the nice aroma of the Red Velvet Cupcakes and Chocolate Tartlets which made me really hungry!

Chef Catherine Lau proceeded with the last recipe of the day which is the Cranberry and Pumpkin Seed Scones. We were told that we could replace the fruits and nuts with chopped prunes, dried apricot, lemon/orange zest, sunflower seed, etc… Depending on your liking and preference.

At about 4pm, all the pastries are ready and here are the final results!

Red Velvet Cupcakes with Cream Cheese Frostings

Chocolate Tartlets

Cranberry and Pumpkin Seed Scones

Among these 3, surprisingly I love scones the most! Usually, the scone that I had is pretty tasteless and hard and must eat it with jam. But not hers! It’s very tasty by itself especially when we eat it when it’s still warm. The red velvet cupcakes are delicious too! The cream cheese frosting plays a big role for it.

Oh yeah, we were all given a piece of each pastry which was prepared earlier.

But becoz me and Yen stayed till later, we get to try the freshly baked Red Velvet Cupcakes and the scones.

A photo with Chef Catherine Lau.

We were really happy that we got the invitation to attend the workshop coz not only we learnt how to bake these yummies, we were all given a generously packed goodie bag. And most importantly, we learnt that we could bake with palm oil and with benefits of it!