Friday 17 May 2024

Optimus Prime & Bumblebee Macarons II

 My friend wanted some Optimus Prime and Bumblebee macarons for her son's birthday and I took the chance to challenge myself. Although I made these way back in 2018 over here, I thought of trying the full body versions this time round!

I used my default Swiss meringue method to make the shells.

Checkout the awesome feet on the shells!

I added in the details after baking using edible marker and cake paint from Sweet Sticks.

I filled the macarons with strawberry-raspberry stabilized ganache that is temperature stable enough to stay at room temperature during this heat wave period in Southeast Asia (but don't leave it out in the sun of course!). I packed it with lots of fruit too! To make it temperature stable and safe for leaving it out of the fridge for some time, I made the filling dairy -free.

Dairy-free berry ganache for macarons 
240g white chocolate couverture 
80g berry jam (cook and reduce berries of choice with 10% sugar)
5g freeze dried berry powders
10g light corn syrup
pinches of salt
1/4 tsp strawberry emulco
3g gelatin bloom in 12g ice water
2g soy lecithin added with chocolate to melt (optional)

1. Melt chocolate with soy lecithin to 41C
2. Heat corn syrup, berry powder, salt, emulco and jam until warm, about 46C
3. Melt bloomed gelatin. mix with warm liquid ingredients.
4. Add 3. to warm melted chocolate. Stir briefly and emulsify with blender.
5. Press cling wrap to surface, leave at aircon temperature to firm up for an hour or fridge for 30 min. Transfer to piping bag and pipe onto macaron shells

Watch the video tutorial with my tips on how to make macaron shells that are smooth, sturdy and have even feet all around for complex shaped characters like these in my reel:

I had feedback that the macarons tasted fantastic, full of fresh berry flavour!

with love,

Phay Shing

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Thursday 16 May 2024

Chocolate Cheesecake Tarts (Classic Chocolate and Sanrio)

Which is your favorite cheesecake tart? Recipe for these no-bake chocolate cheesecake tarts below =) 

I experimented with a no-bake cookie dough as tart crust so that it is easier to shape, and will be teaching the chocolate version at my church APRC’s culinary arts ministry this Sunday. You can watch a reel video here for some steps. 

Dark Chocolate Cheesecake Tarts (by Susanne Ng
Makes 4 

Tart crust 
60g oat flour 
160g oreo cookie crumbs 
80g unsalted butter, melted 
30g honey 

Combine all in a medium mixing bowl. Mix with spatula and divide into 4 (around 70g mixture per tart). Spread and line base and sides of tart case with tart crust mixture. You can also roll out the dough to line the tart case. 

Chocolate cheesecake filling 
160g cream cheese, room temperature 
80g castor sugar 
110g dark chocolate callets (58%), melted 
10g cocoa powder, sifted 
110g heavy cream, chilled  

1. Melt chocolate in microwave (30+20 secs) or double boiler and allow to cool. 
2. Soften cream cheese with spatula, then beat cream cheese with sugar using spatula till smooth. 
3. Whip heavy cream to firm peaks using an electric mixer. 
4. Whisk/fold in half cream to melted chocolate, then whisk all in. 
5. Fold in cocoa powder, then quickly whisk to incorporate evenly.  
6. Whisk in cream cheese mixture till even. 
7. Fill 90-95g per tart (divide into four). Chill at least 15min to set cheesecake. 
        *Best to unmold after 2 hours. 
8. Decorate with gold flakes, or as desired. 

Recipe for the classic cheesecake version is found here (in caption)

With lots of love, 


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Friday 10 May 2024

Capybara Yuzu Chocolate Hazelnut Chiffon Cake

 My family loves capybaras and the multitude of capybara plushies at home are a source of inspiration for my capybara bakes๐Ÿ˜†. Here are some simple yuzu chocolate hazelnut chiffon cakes that I made for fun but decided to make it into a kids baking class material!

The sponge is yuzu flavoured and coloured brown with a little cocoa powder. The pudding in the middle is a delicious chocolate hazelnut pudding. The ears and facial features are not made out of fondant, marzipan or modelling chocolate, AND you don't have to make an extra item using more ingredients to make those too!

Find out the secret of the simple hack I use to transform a plain chiffon cake to my family's favourite creature from this class happening during the June school holidays! Please click on this link to register. 

with love,

Phay Shing

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Tuesday 7 May 2024

Puppy-in-Watermelon Chiffon Cake


How much is that doggie in the watermelon? =) I did this for a baking class (class video here) and it was super fun. I also made a reel video for this cake. Hope this made you smile! =)

With lots of love,


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Saturday 4 May 2024

Negiusagi Honey Lemon Vanilla Marshmallows

 A friend from Italy requested for me to create Negiusagi marshmallows for content creation in October last year but I only got around to making it in March this year. I am taking the chance to share a flavoured marshmallow recipe as well!

Photo dumping some shots I took of the marshmallows that are honey lemon vanilla flavoured!

Here's the reel for the piping process:

Honey Lemon Vanilla Marshmallow 
Italian meringue
60g egg whites
10g sugar
4g lemon juice

140g sugar
1/8 tsp salt
60g honey
10g lemon juice
30g water
1 tsp vanilla extract

Gelatin bloom
9g gelatin
15g lemon juice
20g ice water

Please read the captions of the reel for tips on working with character marshmallows in hot climates and if you are artistically challenged.

Flavour variations, keto-friendly sugar-free options, detailed steps and technical tips are in my Deco Marshmallows book.

 The book is already available in Singapore, Malaysia and Thailand, and available for pre-orders in most countries.

with love,
Phay Shing 
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Saturday 27 April 2024

Capybara Yuzu Chocolate Hazelnut Choux Pastries

 My family loves capybaras because they are so cute! They are a source of inspiration for me when it comes to bakes too. Here's my choux pastry take on these cute creatures after I made macaron and marshmallow versions of them.

The capybaras are made of yuzu diplomat cream and chocolate hazelnut whipped cream, nestled in choux au craquelin coloured and shaped like fruits. 

Here's a reel of them!

This is actually a class material I have with Baker's Gym. Registration is still open although we are almost full up! Please click on this link for more information or to register.

with love,

Phay Shing

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Friday 19 April 2024

Vegan Floral Marshmallows

 Floral zephyrs (agar-based marshmallows) are a common thing but have you seen them made vegan? I made hydrangeas and roses a couple of years ago but they can be made vegan too!

The filling inside the hydrangeas is yummy crunchy Biscoff spread. The whole thing tastes like apple pie! ๐Ÿ˜‹

To make these marshmallows vegan, I rely on reduced aquafaba, agar and Granny Smith apple puree to create the fluffy, bouncy texture. 

The hydrangeas and roses can be found in my Deco Marshmallows book too but they are egg white-based instead if aquafaba-based so it's vegetarian but not vegan. Making it vegan requires some tweaks in techniques. 

Join me for this class if you are interested to learn the techniques to make this in time for Mother's Day!

with love,

Phay Shing

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Monday 15 April 2024

Pompompurin Surprise Party Horn Chiffon Cake


Always dreamt of making 4D cakes! Watch the party horn blow here

Hope this made you smile too! 

With lots of love, 


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Saturday 13 April 2024

Sugar-Free Floral Blue China Chiffon Cake

 I wanted to make a floral blue china porcelain themed bake for my mum's birthday this year but I wasn't sure I could pull it off so here's my trial bake that I am really pleased with!

A closer look at the individual cakes...

And a look at the cut cross-section!

Let me explain the components in these 8cm petite cakes.

Sugar-free egg yolk-free lavender rose chiffon sponge. The pattern is almost sugar-free so it was quite a challenge to work with because I prefer a meringue-based pattern recipe. The method which uses 1:1:1:1 ratio for egg whites: flour : sugar : butter for the pattern is more popular because it is more straightforward but the texture isn't as close to the base sponge as a modified chiffon recipe. So this is entirely my personal preference.

Sugar-free vanilla rose diplomat cream

Blue pea lavender honey agar jelly made 100% naturally coloured. This component is mainly for aesthetics as well as to provide some bite in addition to the strawberries. You may leave it out if you want less work

Other components:
Raspberry reduction, fresh strawberries and dainty wafer paper butterflies! The butterflies are for aesthetics so you may leave it out but I strongly recommend including the strawberries and raspberry reduction.

It's my first time trying out making the butterflies. Such a fun crafting activity!

Here's the video of the process!

I will be sharing the recipes for all components except the pattern. Although I have tried making chiffon cake sugar-free with other sugar replacements in the past, I believe this maltitol-erythritol combination is one that comes close to chiffon cakes made using white sugar in terms of taste and texture. My hubby said he couldn't tell that it's sugar-free! Do note that maltitol isn't zero in glycemic index but it's still significantly lower than regular sugar. Erythritol is commonly found and has zero GI but it doesn't dissolve easily in water and tends to make bakes gritty as a result. It also leaves a cooling aftertaste. Using it in combination with maltitol seems to make these downsides of erythritol hardly noticeable! As with all sugar-free bakes, I always caution consumption in moderation and watch for any side effects as alcohol sugars are known to cause gastrointestinal discomfort in some people. 

I used honey as the sweetener instead of sugar replacement for the jelly because I still want it to taste great ๐Ÿคญ. I chose Acacia honey for its lower GI value.

Cake flour also contributes to the overall GI. I wouldn't substitute that with keto-friendly options though because low protein flour is essential for the texture of the sponge. All in all, this bake contains minimal white sugar but it's so flavourful and refreshing that you wouldn't think it's almost sugar-free! I tried my best to keep the flavours true to the floral theme of the design by keeping rose and lavender flavours the star of this cake, while balancing the floral notes with other components.

Sugar-free lavender rose chiffon sponge
This quantity is good for two 7x7" pans for sheet cakes or one 6" chiffon tin

15g neutral flavour oil
40g floral milk tea*
35g cake flour, sifted
pinches of salt

2 egg whites (about 75g)
1/4 tsp cream of tartar
15g erythritol 
15g maltitol 

* Heat 120 milk with 6g Moroccan rosebuds & 1 tsp dried lavender flowers. Steep for 30min. Strain. 

1. Whisk together oil, milk, salt & flour. Set aside

2. Beat egg whites with cream of tartar until foamy. Add maltitol and erythritol. Whip meringue to firm peaks or just reach stiff peaks. Build it up Sloooowly to improve stability. This also prevents large air bubbles from forming and the texture of the sponge will be finer

3. Quickly but gently fold meringue into 1. in three additions. 

4. Pour into lined trays or chiffon tin. I line the tray with teflon sheet for smoother wrinkle-free sponges. For sheet cake, bake at 170C for 14min. For tall chiffon, bake at 140-150C for 45-50min. Adjust baking temperature & time according to Your oven as each one is different.

5. Immediately flip sheet cake onto fresh parchment paper to cool completely. Cool cakes baked in chiffon tin by inverting the tin and unmolding by hand when cooled.

Store the cake in airtight condition if not assembling yet. I painted in the details using cake paint from Sweet Sticks. I cut out 8cm circles of sponge using the cake rings I use for assembly .

Sugar-free vanilla rose diplomat cream
Diplomat cream usually contains some butter but I omitted it to try to keep the colour & taste light. Butter is usually added after the pastry cream is cooked but before chilling in fridge.

1 egg yolk
5-10g erythritol
5-10g maltitol 
Pinches of salt
8g cornstarch 
110g rose milk tea*
1/2 tsp vanilla extract
100g whipping cream of choice**
2-3g gelatin (depending on serving ambient temperature and preferred firmness of cream)
white colouring (optional)

* Heat 140g milk with 6g Moroccan rosebuds. Steep for 30min. Strain. 

** I used a mix of dairy & non-dairy whipping cream in 1:1 ratio & stabilized with gelatin. Sweeten with sugar of choice, adjust according to taste & whether pre-sweetened non-dairy cream is used 

1. Heat rose milk in saucepan until hot but not boiling

2. Whisk together in a heavy jug egg yolk, cornstarch, sugar of choice & salt

3. Pour 1. into 2. slowly while whisking egg yolk mix

4. Pour 3. back into saucepan. Whisk & cook on med-low heat until it just starts to bubble. Continue whisking over heat for another minute. 

5. Remove from heat. Add vanilla, mix well. Press cling wrap on surface. Refrigerate at least 2h or overnight

6. When you are about to assemble, bloom gelatin in 15g cold cream for 5min. Melt gelatin bloom. Whip whipping cream of choice to soft peaks. Transfer 15g whipped cream into melted bloom. Mix well. Add gelatin mix into whipped cream while whisking the cream until incorporated

7. Briefly whip chilled pastry cream. Fold in whipped cream. Add white gel colouring if you wish to match the white sponge. Transfer into piping bag for assembly.

Note that the consistency of the cream should be on the soft side, not too stiff in order to fill the air gaps between the jellies for a neater, more aesthetic look from the outside.

Blue pea lavender honey jelly
I made it light & refreshing to balance the cream & sponge so adjust according to taste. The sponge and cream are full-bodied in flavour so I wanted something lighter for the jelly.

20g acacia honey
3g agar powder (bloom in 40g cool water)
120g blue pea lavender tea^
20g milk
80g water
1-2 drops alkaline water for adjusting pH/color shade as necessary

^ Heat 180g water with 4g dried blue pea flower & 1/2tsp dried lavender flowers. Steep. Strain

1. Whisk agar in 40g cool water in saucepan. Set aside 5min

2. Add blue pea lavender tea & honey. Whisk & bring to boil. Continue whisking over heat for 1 min

3. Remove from heat. Add milk & 80g cool water. Whisk until combined. Add alkaline water to adjust shade of blue if desired

4. Pour into tray. Cool to room temperature & refrigerate 30min or overnight.

Use a small floral cookie cutter to cut out the flowers. If the jelly is thicker than 8mm, it may not stick to the acetate sheet during assembly well so slice the cutouts thinner if necessary. Keep the cutouts refrigerated until assembly. 

Tea and honey are slightly acidic so the shade of the jelly may tend towards purple. I added a little alkaline water to change the pH to make it less acidic to change the shade of blue towards... well...more blue ๐Ÿ˜†. Blue pea flowers contain anthocyanins which change colour due to the pH of the solution it is in so be aware of this when using blue pea to colour your stuff naturally.

Raspberry reduction
50g raspberry puree, sieved
5g sugar replacement of choice
2g lemon juice

1. Combine everything together. Heat & stir over low heat until sugar is dissolved & mixture thickened to preferred consistency. Cooled to room temperature before using

1. Line 8cm cake rings with acetate sheet. Alternatively, you may just tape the acetate sheet into a ring shape.

2. Place a layer of sponge for the base. I wasn't sure I would succeed with the sugar-free patterns that's why the base sponge has a little blue tinge as seen from the cross section.

3. Pipe a ring of cream over the sponge

4. Fill the middle with raspberry reduction. Pipe some cream to cover it 

5. Carefully slide the jelly flowers down the sides of the acetate sheet to make sure there is no air gap.

6. Place fresh strawberries in the middle. Fill the gaps and cover the jellies and strawberries with more cream 

7. Spread a little raspberry reduction over the cream, be careful to avoid the edges of the cake or it will show on the outside

8. Place the patterned sponge on top. Press gently but firmly down to squeeze out any air gaps in the cream.

9. Refrigerate for at least 2 h or overnight. Unmold and enjoy!

My taste testers from a family with adults and young kids loved the taste of the cakes so I am sure you will love it too! 

with lots of love,

Phay Shing
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Tuesday 9 April 2024

National Gallery Singapore Dark Chocolate Macarons

 In this day and age where many bakers own an edible printer like Eddie, a projector or at least an airbrush with stencil maker like Cricut, freehand drawn and painted macarons are seldom done. But because I don't do these often, I don't own any of the equipment that enables bulk production, I do it the old fashioned way๐Ÿ˜†. These are my attempt at making the National Gallery Singapore macarons as a farewell gift for a request.

I used my default Swiss meringue method recipe for the macaron shells.

I used a mix of edible marker and edible paint to include the details on a blank canvas of plain white macarons. I filled the macarons with a simple dark chocolate ganache. 

Bitter dark chocolate ganache recipe
150g dark chocolate (70%)
85g heavy cream
6g light corn syrup
15g unsalted butter, softened
1 tsp vanilla extract/bean paste
1/8 tsp salt

1. Melt dark chocolate using double-boiler or microwave. Set aside.

2. Heat cream, corn syrup and salt until hot but not boiling. 

3. Pour cream over melted chocolate. Stir in one direction until smooth.

4. Add butter and vanilla and stir until well combined. You may use an immersion blender if you wish to get it really smooth.

5. Press cling wrap onto surface and chill in refrigerator for 20-30min or until firmed up to toothpaste/pipeable consistency.

Here's my Instagram post with a short video of filling the macaron with dark chocolate ganache. Swipe all the way to see the video!

with love,

Phay Shing
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Tuesday 2 April 2024

Pompompurin Brown Sugar Cookies

 Besides Pompompurin macarons, I made brown sugar cookies as requested by my friend!

Here's a picture with both macarons and brown sugar cookies in view!

My friend loves my brown sugar cookies and looks forward to having them each year. This is the 10th year I am making them for her daughter's birthday!

You may refer to this post for my brown sugar cookie and royal icing recipe. There's a good reason why she asks for it every year. It's so fragrant and tasty without being overly sweet. Do give it a try if you would like an iced cookie base that actually tastes better with age/storage ๐Ÿ˜Š. 

with love,

Phay Shing

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Tuesday 26 March 2024

Tie-dye Langue De Chat

 I have shared heart shaped Langue de Chat sandwich cookies over here and here earlier this year. Here's another fancy but simple way of making these crisp buttery cookies --- tie-dye!

This is my contribution to this year's Culinary Arts Ministry event at Adam Road Presbyterian Church in April. 

I make use of matcha powder and cocoa powder to colour and flavour the cookies naturally. Feel free to use other colouring/flavours if you wish!

Ingredients (makes about 22-24 cookies):
50g unsalted butter, slightly softened
Pinch of salt
45g sifted icing sugar
25g egg whites, room temperature
1 tsp vanilla extract
¼ tsp soy lecithin (optional)
*Plain: 17g cake flour 
*Matcha: 16g cake flour + 3/8 tsp matcha powder
*Cocoa: 15g cake flour + ¾ tsp cocoa powder 

* Replace with 50g cake flour if you are just making a single colour of batter instead of 3.

Here is the video tutorial of the process:


1. Line baking tray with template and parchment paper. 

Resize this template to fit A4 paper.

If you have Teflon sheet or silicone mat, use it as the spreading of the batter will be more even than parchment paper. Preheat oven to 150-160C.

2. Beat softened butter briefly with electric mixer/ hand whisk/ spatula.

3. Add sugar and salt. Beat until well combined.

4. Add egg whites in 2-3 additions. Beat until smooth. Add soy lecithin if you wish to help with emulsification.

5. Add vanilla and mix until well combined.

6. Divide into 3 equal portions, about 40g each.

7. Add sifted cake flour + flavouring to respective portions. Fold with spatula until combined.

8. Transfer into piping bag with #7 or #8 tip.

9. Position piping tip over middle of the circle, about 4-5mm away from surface of baking tray. Pipe until the batter reaches the circumference of the innermost circle. 

10. Switch to another colour of batter and place piping tip over middle of piped batter. Pipe until the first batter reaches circumference of middle circle.

11. Switch to final colour of batter and place piping tip over middle of piped batter. Pipe until the first batter reaches circumference of outermost circle or as large as you like. Repeat for all circles, switching the order of the colours as you wish. Try to stack the circles right in the middle for a neater floral/tie-dye pattern.

12. Use a skewer to pull the batter from the center of the circle to the circumference as shown in the middle cookie, fourth row from the top. Clean the skewer after each stroke.

13. Repeat step 12 but in the diagonal positions (forming an “x” instead of “+”)

14. Use skewer to pull the batter from the circumference to the center of the circle between the points in step 12 and 13 to form the flower pattern. Repeat for all piped batter.

15. Carefully remove the template. Bake for 10-11 min or until edges are browned. Reduce temperature to 110C and bake for another 5-6 min to thoroughly dry it out to be crispy.

Cool completely before storing in an airtight container. Feel free to bake the cookies again at 150C for a few minutes to re-crisp it if it has softened after storage.


with love,

Phay Shing

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Monday 25 March 2024

Teddy Bear Cloud Bread

Super Fluffy Teddy Bear Cloud Bread! ☁️๐Ÿป Check out the dreamy pull-apart texture!๐Ÿ’“


Instead of shaping with a spatula, I decided to try piping to make a bear!๐Ÿฅฐ Piping tutorial video here.  

Recipe (Cloud Bread) 
3 egg whites 
12g corn starch 
30g caster sugar 

Whip egg whites till foamy. Add sugar and corn starch and whip till glossy firm peaks. Bake at 150C for 35+ mins or till the bread doesn't shrink upon cooling. 

Really love the cloud-like texture, and it's super easy to make too! 

With love, 


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Friday 22 March 2024

Kuromi Honey Lemon Marshmallows

 My friend requested for some Kuromi marshmallows for her daughter's birthday but she wanted something that tastes less sweet. I made the marshmallows in honey lemon vanilla flavour to fulfill the request!

Here are some works-in-progress photos before I dusted the piped marshmallows!

Watch the video tutorial of making these from the reel! Do read the captions for explanation for the technique:

Basic recipe and how to adapt it to various flavours and consistencies for piping can be found in my Deco Marshmallows book.

with love,

Phay Shing

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Sunday 17 March 2024

Passionfruit Honey Vanilla Capybara Marshmallow

 I made some passionfruit honey vanilla marshmallows for a future class content and decided on the spur of the moment, to create a video tutorial for piping capybara marshmallow since I didn't get around to doing it with my vegan character marshmallows

I coloured the marshmallow brown with a little chocolate paste. The little citrus fruit props are all choux pastries which are part of another future class material.

Here's a closer look at the marshmallow and my plushie inspo!

Here's my piping video tutorial! Do read the details about the technique for working with leftover batter in a hot environment!

with love,

Phay Shing

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Thursday 14 March 2024

Taylor Swift Eras Cake


Sharing a Taylor Swift Surprise cake I made during her Eras concert tour! We were really lucky to go for the first night and it was amazing! 
This cake was inspired by her various silhouette as she performed the different 'eras'. She was pitch perfect and really born for this! I also designed a friendship bracelet on top of the cake and hid an "ERAS" surprise! 
Watch the making of the cake and slicing video on my IG here
Hope you like it too! 
With love, 

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Sunday 10 March 2024

Fruity Bear Lychee Raspberry Rose Choux Pastry Class

 Want to create a cute and yummy choux pastry creation? Join me for this class in April!

Filling is a delectable lychee rose diplomat cream, juicy pieces of lychees and homemade raspberry jam. The jam can be a mix of berries too!

Here's the reel for how I piped the filling and decorated the bear!

Please click on this link for more details or to register.

with love,

Phay Shing

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Monday 4 March 2024

Cat Bus Lychee Rose Mixed Berry Choux Pastries

 I made use of a new painting technique to create patterns on choux pastries covered with craquelin to make these Cat Bus creampuffs and Eclairs!

Of course the Totoro vegan marshmallows have to join in the scene!

Here's a look at the cross section showing the lychee rose diplomat cream with raspberry strawberry jam!

You can't see it clearly but there are juicy bits of lychee pieces inserted to give it a little more juicy bite.

It's time consuming to put together the full body version so I only made a couple of those but many more heads (some not shown in picture)

Good technique is necessary for a sturdy, crisp pastry and super hollow interior

I feel decorative choux pastry is not as popular as macarons or marshmallows although the possibilities are endless and it tastes the best in my opinion because it contains a lot less sugar. I hope to be able to showcase more choux pastry creations this year!

Here's the reel showing the making and filling of the full body cat bus choux pastry, and the ingredient list:

with love,

Phay Shing

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Sunday 3 March 2024

BT21 Surprise Chiffon Cake


Guess the surprise! ๐Ÿ’œ Does anyone recognize this? ๐Ÿฅฐ 

Who is looking forward to our favorite supergroup's reunion in 2025? #BTS

Slicing and group assembly video here

With love, 



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