It’s not every day you find yourself attempting to make delicate Wagashi sweets that look like they belong in an art gallery rather than your mouth! My adventure at ABC Cooking Studio Singapore took me from wielding a bread dough like a clumsy giant to mastering the fine art of Japanese sweets, all while trying to keep flour from exiting my hair. Between practically drowning in cake batter during the cake course and my kids struggling to make a cupcake that didn’t resemble a biohazard, there’s never a dull moment. Join me as I unravel the weird yet wonderful side of ABC Cooking Studio!
My First Encounter with ABC Cooking Studio
For me, stepping into ABC Cooking Studio was like entering a culinary wonderland. Picture bright, cheerful kitchens bursting with all sorts of delectable goodies waiting to be created. My excitement was palpable as I anticipated skilfully crafting gourmet dishes. Little did I know, this experience would be packed with unexpected twists, laughter, and a fair share of mishaps!
The Awkward Start
Encountering the studio’s bright lights and cheery colours was overwhelming, to say the least. I awkwardly shuffled around, trying not to trip over my own two feet while fumbling with my apron. There I was, a hopeful amateur, surrounded by expert chefs and students with their game faces on. It felt like I had accidentally wandered onto a cooking competition set – and I had definitely forgotten my recipe!
The Unexpected Chef Sleepless Night
For the night before my first class, sleep evaded me entirely. I suddenly turned into a culinary enthusiast preparing to outshine Gordon Ramsay, practising whisking eggs in my dreams. Flashbacks of my disastrous omelette attempts kept flashing before my eyes, ensuring my heart raced faster than a soufflé in an earthquake. I think I finally understood the true meaning of “cooking under pressure!”
Interesting Posts
Hence, armed with confidence and dread, I arrived at the studio feeling half-excited and half-pulling my hair out. I just hoped I wouldn’t burn down the kitchen or create an edible masterpiece that resembled a science experiment gone wrong. But alas, dear readers, this was just the beginning of my grand culinary adventure! Buckle up; it’s going to be a messy ride!
Adventures in the Wagashi Course
You won’t believe the eccentricities I encountered during my Wagashi course at ABC Cooking Studio! Picture me in an apron, enthusiastically kneading dough that seemed to have a mind of its own. The air was thick with the sweet scent of tradition, but every moment felt like a delightful rollercoaster ride as I tried to create delicate Japanese sweets. It’s a little slice of Japan right here in Singapore, and I can’t wait to share the laughs and misadventures with you!
Attempting to Make Adorable Treats
Around the start of the class, my excitement was palpable as I grabbed the ingredients to create the cutest little treats. I aimed to make a “kawaii” (cute) version of my first wagashi, but my ideas didn’t quite translate in reality. One moment I was crafting adorable little bunnies, and the next, I had a suspicious lump that could only be described as an artistic interpretation of a potato! It was all in good fun, though, and I couldn’t help but giggle at my creative expressions.
The Great Red Bean Mishap
Above all the curious cuts and odd shapes, my greatest blunder came when I tackled the red bean paste. The instructor had warned us about cooking the beans meticulously, but my brain decided to enter the chaotic zone. I may have mistaken a dash of salt for sugar while chatting away. The result? A flavour explosion that caused fits of laughter in the studio. My sweet creation had transformed into a dessert that dared to challenge taste buds in the most shocking way!
Bean there, done that, and my experience became legendary among my classmates. As the red bean paste cooled, so did my confidence. The taste was akin to something you’d find at a chemistry experiment gone wrong, with a sprinkle of saltiness that no one expected! While my adorable treat was now an experiment in flavours, I learnt to embrace the quirky missteps that made my culinary journey unforgettable. At least it made for an amusing story to share over tea later!
Kid’s Course Chronicles
Despite the chaos that can ensue when kids get involved in cooking, I have to say, my little one’s journey at ABC Cooking Studio was a riot. Between flour fights and the odd splatter of batter, we had a laugh as we muddled through each recipe. I often found myself wondering if the kids were going for culinary masterpieces or just creating abstract art on the kitchen surfaces!
Mini Chefs in Action
At ABC Cooking Studio, the atmosphere buzzed with excitement as little hands whisked, kneaded, and decorated their way to culinary glory. I watched in awe as my child, and their fellow mini chefs started throwing ingredients into bowls like they were competing in a cooking Olympics. It was both endearing and slightly terrifying when the chaos unfolded, but oh, the joy on their faces as they achieved their edible creations was worth the mess!
If Only They Were as Neat as They Are Creative
About halfway through the class, I realised that my child had more flour on their forehead than in the mixing bowl! It was a beautiful mess that left me chuckling and diving for the kitchen roll. I’d seen chefs on television who whip up wonders without the slightest hint of a spill, but my mini chef was turning the kitchen into a delightful disaster zone. Creativity was rampant, but neatness? Well, let’s just say the broom had a workout that day!
In addition to all the giggles, I learnt that the chaotic spills and splatters were not just evidence of a good time but were rather a testament to their unbridled creativity. Watching them throw caution to the wind and just have fun reminded me that the joy of cooking is more about the experience than the final presentation. A culinary masterpiece might be made in a tidy kitchen, but the memories we created among the flour clouds and giggles will stay with us forever – and that’s the real recipe for success!
Cake Course Capers
Keep your whisk at the ready! My adventure in the ABC Cooking Studio’s Cake Course was nothing short of a sweet escapade filled with laughter, mishaps, and a sprinkle of flour everywhere – including in my hair! From mastering the art of sponge cakes to creating towering confections, I savoured every moment, even when my cakes somewhat resembled abstract art rather than the masterpieces intended!
When I Tried to Outshine My Kids
Against all odds, I fancied myself the undisputed cake-making champion, determined to outdo my kids. They were crafting adorable animal cupcakes, while I was convinced my grand chocolate cake would steal the show. Little did I know, my children had mastery of the art of mess, leaving me in a panic as I frantically cleaned up their sugar-spilling battlefield!
The Disaster That Was My Fondant
Capers aside, I had grand dreams of impressing everyone at the cake decorating session, but my fondant was a bitter foe! I was ready to roll out the fondant like a pro, only for it to turn into a sticky disaster that felt more like taffy than decoration. As I fought with it, my images of a perfectly decorated cake melted faster than my fondant on a warm day!
Outshine my kids? More like they shone, and I floundered spectacularly! My attempt to create a sleek, elegant cake draped in fondant resulted in a lumpy, droopy disaster that looked like a sad blob on the plate. The kids, meanwhile, had glitzy rainbow swirls and expert animal designs. Alas, the crown was theirs, and I was just the jester with a fondant fiasco!
Bread Course Blunders
After my adventures in the ABC Cooking Studio’s Bread Course, I can confidently say I’ve made more than my fair share of blunders! Just when I thought I was getting the hang of things, the dough had other ideas, and my attempts at becoming the next Great British Baker turned into a slapstick routine. Flour everywhere, awkward moments with my fellow bakers, and a loaf that looked more like a duck than bread – it was a right laugh!
Dough Explosion!
By the end of my first lesson, I’d managed to transform a simple dough kneading exercise into a full-blown dough explosion! I was so enthusiastic about squishing that dough with all my might that it flew right off the table like a rebellious pastry rocket. I had to dodge the flying bits while trying to maintain my dignity, which, let’s be honest, was already on shaky ground.
Kneading My Way to a Disaster
By the time I got into the groove of kneading, I thought I was a professional baker – oh, how naïve I was! As I was vigorously working my dough, I lost track of the flour and ended up with a mixture that resembled glue more than anything edible. My classmates looked on in horror as I struggled, and by the end of it, I had a sticky mess on my apron, my face, and somehow, the ceiling! I could hear the snickering; it was a classic moment.
Of course, it’s all part of the learning experience, right? I had my dough clinging to my hands as if it were a desperate toddler refusing to let go. The instructor chuckled and then offered some sage advice on not over-kneading – too late for me! I left that class covered in flour, but at least I’d given everyone a chuckle, and I was ready for round two with an entirely new approach. Who knew bread-making could be so dramatic?
Other Courses in the Kitchen Jungle
Once again, I found myself diving deep into the surprising array of courses at ABC Cooking Studio. It’s like a whimsical kitchen jungle, where you can swing from dough-making to sushi rolling with the grace of a clumsy monkey. I mean, who knew that making coffee desserts could involve so much chaos? You’d think I was trying to tame a wild beast instead of just whipping up a frothy frappe!
Cooking Course: The Battle of Flavours
Against a team of fellow culinary warriors, I geared up for the cooking course that felt like a hilarious rendition of a cooking show. Armed with spatulas and excitement, we faced the ultimate challenge: concocting flavours that worked harmoniously together. Spoiler alert! My attempt at adding too much garlic might have sent some of the contestants running for cover!
Why I’m Not Ready for MasterChef
Before I even consider competing on MasterChef, I must confess that my culinary mishaps could fill a whole season of a comedy show. I once mistook salt for sugar while making a cake, which resulted in a confection that could have been used as a doorstop. Let’s just say, I’m meant to be the happy home cook, not the fierce culinary gladiator!
Further evidence of my MasterChef inadequacies includes a “grilled” chicken that looked more like a particularly sad piece of roadkill than a delightful dish. My friends still joke about it, claiming they needed a psychologist after witnessing the horrors of my dinner party. So, for now, I’ll stick to my trusty apron and leave the MasterChef dreams for the brave souls who can handle the heat—with style, ideally.
Summing up
To wrap up, my time at ABC Cooking Studio has been an amusing adventure, from crafting wagashi that looked like they fell out of a cartoon to baking cakes that had more drama than a soap opera! One moment, I was getting flour everywhere during the bread course, and the next, I was covered in chocolate from the kids’ class (which I fortunately found amusing). So if you fancy some culinary chaos alongside a good belly laugh, ABC is the place to be—just be prepared for a floury battleground and a sugar high like no other!
FAQ
Q: What is the most unusual dish you’ve made at ABC Cooking Studio?
A: Honestly, the most bizarre experience for me was during the Wagashi course. We were making these stunningly delicate sweets that looked like pieces of art rather than food. I managed to accidentally create a Wagashi that looked like a squashed jellyfish instead of a perfectly shaped lotus flower. It was so odd that one of my classmates remarked, “Well, at least it’s original!” Who knew my artistic skills were better suited for abstract cooking?
Q: How did the Kids Course handle the little chefs?
A: Oh, the Kids Course was a cacophony of chaos and giggles! Picture this: tiny hands mixing dough, flour flying everywhere, and shrieks of delight at the sight of an actual cake being decorated! There was one moment when a five-year-old declared, “I’m a master baker!” then proceeded to dump an entire jar of sprinkles on their cake. It looked like a rainbow had exploded! The instructor just laughed and said, “Well, that’s one way to get your five a day!”
Q: What’s the biggest challenge you faced in the Cake Course?
A: Ah, the Cake Course was a rollercoaster ride! The challenge for me was mastering the art of piping icing. I fancied myself a budding Picasso until my first attempt ended up looking more like a crime scene with icing all over the place. The instructor quipped, “This cake has more personality than you do!” At least my cake had flair—even if it did look like it had just come from a food fight!
Q: Do you have any cooking disasters from the Bread Course?
A: Oh goodness, let me tell you about my sourdough saga! I was convinced that I would be the bread wizard, but my dough had other plans. Instead of rising beautifully, it resembled a sad, flat pancake. My instructor kindly told me, “Looks like your dough is more of a ‘napping’ bread.” I laughed it off, but I did leave the class that day with a newfound respect for yeast and a tragic tale of bread gone wrong!
Q: What was your takeaway from the cooking course?
A: The cooking course was a culinary expedition of flavours. I learnt to whip up amazing dishes, but my down-to-earth lesson came from a stir-fry. Picture me flambéing vegetables with all the finesse of a circus performer. I set off a mini eruption of flames, and the instructor nearly fainted! She clarified that “flambé” wasn’t a dance move. My takeaway? Spice up your cooking, but maybe leave the fire breathing to the professionals!
