Valerie Kong’s Latest Baking Workshops
Many visitors to my blog continue to ask me for the recipe of the jellyhearts. I feel compelled to repeat myself; I am not able to share the recipe because I am not able to obtain the permission of both the creator of the recipe or the person who shared it with me. I implore your kind understanding.
That having said, I did promise to update once I have Valerie’s upcoming workshops on Strawberry Hearts (othewise better known as Jellyhearts to many of us). Here’s the update from an email I received from Valarie herself. Thanks for the email update! And I hope you don’t mind me uploading details of your classes here!
Date : 31st Jan 2007 (Wed)
Time : 7.15 - 10.00 pm
Venue : Bishan North CC (Contact : 64582925)
Strawberry Hearts and Triple Indulgence CheesecakesDate : 2nd Feb 2007 (Fri)
Time : 7.15 - 10.00 pm
Venue : Thomson CC (Contact : 62516344)
Strawberry Hearts and Light CheesecakeDate : 3rd Feb 2007 (Sat)
Time : 2.00 - 5.00 pm
Venue : SAFRA Toa Payoh (Contact : 63554506)
Strawberry Hearts and Triple Indulgence Cheesecakes
In actual fact, she is conducting many other baking workshops in the months of Jan/Feb 2007, but I’m too lazy by far to type all of them out. So, I’ve taken the easier way out and typed out those which includes Strawberry Hearts.
I myself am interested in attending a few of the workshops… well, maybe more than just a few. Let’s just say it was enough to make The Hubby exclaim in an extremely shocked, not to mention loud “WHAT?” Following that, he tried to knock some sense into me by bringing me back to reality… my obligations at work, at home, to him and to my 2 golden retrievers… ya ya, you get the drift. He was hitting at my conscience. Emotional blackmail it is!
So the point is, I have not decided which workshop to go for. But hey, do let me know if you’ve decided which to go for. Then we can get to meet each other in real life! 
I’ve tried a cheesecake recipe which includes some jello. It is nothing like the Strawberry Hearts, but it’s something different. Haven’t had the time to update. Doesn’t help that I’m leaving for Taipei for a short hiatus from tomorrow till next Tuesday and I am not even halfway through with my packing!
Sometimes I do think that I am the main cause of The Hubby’s hair turning gray prematurely at an accelerated rate since he married me. Poor chap… 
Hey, I’m thinking of going for her butter cakes class. =) Have been missing out on her Dec classes, becos of work…sianz!
Hope to see you someday during her lessons. Heh!
Heh… I’ve signed up for 2 of her classes. Not sure if I can turn up for both though.
Are you going for any of her CNY goodies workshops?
Eh don’t think so leh…heh…not that into kueh kueh and tarts. But I thought the Toufu cheesecake sounds REALLY interesting!
=)
Hi Cadenze,
May I know how do I get into Valerie Kong’s emailing list? Thanks.
Do you think I can have her email address to check out the rest of her classes?
Luna Esa : Yeah… the tofu cheesecake sounds really interesting. So, have you regained your confidence in tiramisus yet?
Belle & Elyn : I have emailed Valerie and waiting for her reply. Think it shouldn\’t be a problem sharing her email address. :) Her email address is valsworkshop@yahoo.com.sg .
Thanks babe.
Hi Cadenze
Attended valerie’s carrot cake,apple crumble and kueh lapis class. They are soooo good. Family said her kueh lapis was the best of all the kueh lapis I made. Valerie’s daughter read your blog and she knew I gave her email to you. See you around in one of her classes!
Hi Lay Lian,
I’ve attended Valerie’s Kueh Lapis class, and I must say the kueh lapis really tastes quite good. Can’t wait to try baking them because it seems that her recipe is slightly better and easier ti bake than the one I have previously.
See you around!
Hi, did you manage to sign up for the class? I’ve been trying to call Safra unsuccessfully
Hi Tesia,
I had a hard time trying to contact SAFRA as well. Just keep trying at all times of the day till someone picks up the phone.
hello,
strawberry hearts and light cheesecake is one recipe or two separate dishes ? how much do i have to pay for the workshop ?