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Following the Sakura spotlight of Palette in Bloom, let the petals of the hydrangea flower leave you Berry Muse!

Join us this May to learn the basics of cake making, featuring a moist chocolate sponge layered with rich chocolate ganache and bursts of tangy Wild Blueberry Preserves. Elevate the cake’s appearance with a mix of original and blueberry-flavoured yoghurt Chantilly cream to create a two-toned effect. To add more beauty and elegance to your creation, we’ll teach you how to decorate it with coloured chocolate hydrangea flowers!

Book now at https://abc-cooking.com.sg/lessons/trial for a whimsical play of pink, purple and white, and make this cake a showstopper for Mother’s Day and any other occasion!

This menu is supported by Bonne Maman Singapore.

*Contains gelatin.

*Available only at Takashimaya, Funan and Jewel Studio from 3 May – 3 Jun 2024.

*The image is for illustration purposes only. Actual product and decoration may vary.

*Terms and conditions apply.

*Strictly no refund and rescheduling allowed.