Another watermelon-inspired bake, here's my My Melody masquerading as a watermelon!
Wishing you a blessed week!
Love,
Susanne
Creative baking, made for our loved ones =)
I discovered a baking studio near home and decided to give it a try. For my debut, I will be sharing how to make two genres of bakes in simple but cute form: macaron bears in ondeh-ondeh choux au craquelin!
Perhaps what may be different about this studio as compared to others I have worked with is the number and range of facilities they have. Baker's Gym where I will be teaching this, has the most number of ovens available, has a blast freezer and their teaching principle is to let everyone do individual work. This teaching principle happens to be my preferred way as well because you learn more when you have hands-on practice by yourself from start to finish.
Please refer to this link for more details of class content and to register.
with love,
Phay Shing
I made this rainbow unicorn macaron carousel a couple of months ago and finally posting it!
I have made many unicorn macaron carousels over the years but I think this set is the most elegant 😊
Follow me on Instagram at phay_shing if you would like to see more up-to-date bakes from me as I may not post everything in the blog in a timely manner.
with love,
Phay Shing
After making three patterned swiss rolls based on Keem Ooi's method and recipe for the sponge, I decided to have another go at it based on another one of my creations. Macaron bear in Ondeh-ondeh choux pastry!
The outlines were painted on using gel food colouring diluted with water. The desiccated coconut was glued onto the cake with a little light corn syrup, which also helps to moisten the cake a little.
If you spent a long time painting the cake, you may want to moisten it by lightly brushing with simple syrup of sugar and water in ratio of 1:1. Store in fridge in airtight condition. Best consumed within 3-5 days.
Please follow me on Instagram at phay_shing if you would like to see more up to date stuff of my bakes as the blog doesn't necessarily have my latest work and some bakes are not going to be posted in the blog.
with love,
Phay Shing
This is another way overdue post. I made these unicorn and mermaid Pusheens together with the choux pastry version way back in way January this year!
I filled the macarons with cookies n cream swiss meringue buttercream as requested.
with love,
Phay Shing
It is my pleasure to share a full length video tutorial for a Culinary Arts Ministry Mother's Day special with my church Adam Road Presbyterian Church!
Here is a screenshot of the simple ingredients you need for making the rose mantous.
Please click on this link to view it.
Have fun making these healthy edible roses for or with your mum!
Note that the colour of the roses may differ depending on steaming time and whether you choose to use a mix of milk/water and dragonfruit as well!
with lots of love,
Phay Shing
While making a batch of brown sugar teddy bear plushiemallows for my friend, I made some marshmallows in the semblance of my kids' favourite plushies!
As usual I mark out the size and rough shape of the character so that they turn out approximately the same size and shape. I used a measuring spoon here.
Here's a video of the plushiemallow in action!
with love,
Phay Shing
Check out my other bento chiffon cakes here and here!
With lots of love,
Susanne
This is rather last minute but I have decided to share how to make this edible bouquet made out of marshmallows!
Both online and hands-on classes are available. Hands-on participants will have access to online class material at no extra charge. There is no expiry and you can watch the pre-recorded class unlimited number of times and you may ask me questions if you encounter difficulty.
Click here for hands-on class registration.
Click here for online class registration.
with love,
Phay Shing
I made these Mermaid Pusheen choux pastries in early January this year but only got around to posting it now. Better late than never!
Place the craquelin on top of the piped batter. Note that the craquelin is about 5-10mm larger than the piper batter.
Bake as you normally would. Let the baked pastries cool for about 20-30min before piping on the pink frills on the pastries with choux batter. Pipe the pink tail and grey front paws separately on the perforated mat as well. Pipe only a thin layer of pink batter for the frills and dab down any peaks with a damp finger. Thick batter piped will not stick well to the contours of the pastry after baking.
Bake in preheated oven at 130-150C for 30min or until thoroughly dry. This baking temperature should be high enough to thoroughly bake the batter but not so high that it browns the pastries further.
I have mentioned before that long baking times for choux isn't a concern for me as the filling has such high water content that it softens the cases within half an hour of filling it. If you prefer it really crisp, double-baking is perfect for you!
Recipe for vanilla diplomat cream can be found in this post .
Here's a short video of cutting a choux pastry, revealing the cross section!
Pardon the poor lighting as it was rainy, and the slightly messy cut as the crumbs trailed down the cream😅. I took this video and cover photo on a different day from the day I finished assembling the pastries (which had better lighting).
I made some mermaid Pusheen and unicorn Pusheen macarons along with these choux pastries as well! Stay tuned for another Pusheen themed post!
Get a copy of my Deco Choux Pastries book if you would like to have a comprehensive guide to making decorative choux pastries! I am also most active on Instagram so do check out my account at phay_shing if you would like to have a look at what I am up to in a more timely manner😊.
with love,
Phay Shing
I had a request for a macaron scene with birthday girl's favourite characters in there so I created this!
Totoro and Mei with elephant, giraffe and koala!I used my default swiss meringue method recipe to make the macaron shells for the characters and the large round base.
The trees are made of black tea brown sugar meringues. I got the basic recipe from a baker friend but tweaked it for the added flavours so I am not able to share it.
Here's a better view of all the characters. I usually make duplicates of each character in case of accidents while handling.
I filled the macarons with Earl grey Italian meringue buttercream (IMBC), homemade salted caramel and some crushed biscoff.
I folded in some salted caramel, crushed biscoff and some earl grey tea leaves into half of the Earl grey IMBC, and drizzled more salted caramel and sprinkled more crushed biscoff for the large macaron base.I have always used Swiss meringue buttercream as my default buttercream base but thought why not try Italian meringue based buttercream instead so that I can incorporate more brewed tea in the buttercream.
Just opened a new Comic watermelon chiffon cake at Redman next month too! Check it out here if you are keen =)
With lots of love,
Susanne