Hands On Workshop Academy

Best!! Sgr recommended. I pegi utk baking class dgn Jia Qi. Sgt bagus dan sabar ajar i yg newbie. Tq HOW! I will come back for learning second recepi😍

I belajar buat strawberry chocolate cake dome,i makan dengan family i and they all like it!!!!Cake sedap & tak manis….and i really enjoy the class☺️and banyak new technique yang i belajar…i will masuk lagi the workshop for other cake…👍🏻👍🏻👍🏻i really recommend it for you guys

terbaik

Bestttttttt

This was my first time ordering from this shop and I absolutely don’t regret it. I placed my order on Thursday evening, and they managed to deliver the cake by Friday morning. I’m really impressive with their service! Everyone complimented the strawberry chocolate cake, saying the flavour was delicious and nicely balanced, not too sweet. Their customer service even followed up on Saturday to check how the cake was. Very good service and a great overall experience!

I had a great time with my instructor, Yen. She was very patient with me and my questions. We made a lot of recipes and covered a lot subjects about the recipes. Yen was very knowledgeable. The studio was well equipped, organized and clean. Highly recommended!

My son was back for the holidays, and we wanted to do something fun together as a mother–son bonding activity. Since we both enjoy baking, I decided to look for a baking class, and that’s how I came across HOW. This was our first time joining a class here. I used to attend classes at Kona, and the way classes are run at HOW is quite different. Our instructor for the day was Vincent. He was extremely kind, patient, and helpful. He took the time to explain the dos and don’ts, shared baking tips, and even guided us on where to find the necessary equipment. The recipes were nicely printed on sturdy, presentable cardboard (unlike Kona, which uses regular paper). However, the recipes contained many missing details. For example, we made a Jasmine Osmanthus Cake, but the entire section on how to prepare the Jasmine cream was missing from the recipe. Other missing or unclear details included the size of the mould, cutting the dough before baking, the type of nozzle to use for the piping bag, making holes in the tart before baking, baking time, how to assemble the tart, and more. I feel that this class is more suitable for casual, fun baking rather than serious or technical baking like Kona. Nevertheless, we had a great time together!