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Delectable Japanese Sakura-Flavoured Treats By Chef Yamashita Masataka

31 March (Sun), 1pm - 4:30pm



Already 5 persons shown interest.

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Book by 15 March to get 10% early bird discount (reflected on above price).


Welcome spring the way the Japanese do by creating these delicious cherry blossom-inspired delights.


Note: you will be able to get all ingredients in Singapore.


Delectable Sakura-Flavoured Treats By Chef Yamashita

Chef Yamashita’s cakes are light yet decadent, not overly sweet, with the right balance and texture. He uses all natural premium ingredients without colouring/preservatives/additives/baking soda. The following menu are some of the best seller items at Chef Yamashita’s patisserie. You don’t want to miss this class!


Decadent Sakura Roll Cake with Smooth Creamy Filling 

Moist, airy, light and with just the right sweetness. The beautiful swirl of the cream with the velvety, fluffy sponge are in perfect harmony. Using only natural ingredients, this sponge cake recipe will be your family’s favourite. Delicious as it is or have it with seasonal fresh fruits topping.


Delicate Sakura Chiffon with Sakura Jupe

Light, moist chiffon with the wonderful aroma from the sakura jupe. The simple cakes are often the hardest to get right because everything needs to be perfect. Master this crowd pleaser recipe from Chef Yamashita!


Sakura Jelly with Yoghurt Mousse

This delectable-looking sakura jelly which pays homage to Japan’s iconic springtime flower looks beautiful and tastes equally delicious. Perfect for all ages, especially for children!


Langue de Chat (Cigarettes)

Looking for a perfect dessert for a refined teatime treat? This light, crunchy biscuits will surely be a hit among your guests. Whip up a batch and surprise them with a treat they will never forget!


Suitable for All Levels (Novice/Intermediate/Advanced)


Maximum of 20 participants



View Chef Yamashita Masataka’s Bio Here


Chef will demonstrate all recipes and each participant will have the opportunity to try his/her hand at some key steps of the process.


Each participant will sample all the items demonstrated and bring home a recipe pack.



Terms and Conditions

Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

31 March (Sun), 1pm – 4:30pm