Loving Creations for You
Creative baking, made for our loved ones =)
Monday, 27 March 2023
Sanrio Hanami Dango Vegan Macarons
Sunday, 26 March 2023
Strawberry Cartoon Chiffon Cake Class
Tuesday, 21 March 2023
Eeyore Sugar-Free Ube Coconut Chiffon Dome Cakes
I am almost done with draft 1 of Deco Marshmallows! But before I complete writing the last two recipes and create the respective templates for them, I decided to take a short break to satisfy my curiosity as well as test out the ube paste that I am going to use in one of the marshmallow entries. Having had success with the sugar-free chocolate Rilakkuma swiss roll, I am curious to know if it works for decorative chiffon cake characters as well. Here's the result of my experiment!
This is actually my second attempt. The first attempt was considered a fail for me although taste and texture wise was great. Why so?
I use Allulose and Alchemy fibre as my sugar replacements for sugar-free chiffon cakes. I explained my choice of sugar-replacements in my previous post and you can read about it.
While this combination of sugar replacements produce chiffon cakes that have texture like the real deal, Allulose browns at a much lower temperature than sugar. If you are baking strong colours, earthy, brown or black colours, the browning of Allulose would not be as obvious. But browning will show up more obviously for pastels and tricky colours like blue and purple. This makes baking "naked chiffons" or character chiffons trickier if you don't want the cakes to appear brown at all.
Using coconut milk like I did for this bake doesn't help either as the cake tends to brown more easily than if water is used but I prefer not to compromise the taste for looks. I used steam baking and lower temperature to help to mitigate the browning.
Video of the process is on my Instagram:
https://www.instagram.com/reel/CqEyn-EgGdl/?igshid=YmMyMTA2M2Y=
2 egg yolks
5g Allulose
30g oil of choice
30g coconut milk
45g cake flour
3 egg whites
22g Alchemy fibre
53g Allulose
* I used glass bowls that are about 9cm in diameter at the top and 6.5cm in height. You may use any metal or silicone molds about the same size as well but do note that any markings using edible marker should match the colour of the batter or pipe by freehand.
** Use 2 tsp ube paste and omit all extra colouring and flavouring if you are making plain ube coconut cake without Eeyore design. Bake in 6" chiffon tin or in 10x12" tray for Swiss roll.
As with all sugar-free bakes made with sugar replacements, eat in moderation as some people have digestive systems that are sensitive to them.
with love,
Phay Shing
Wednesday, 15 March 2023
Black Pink Oreo Chiffon Cake
Black pink oreo chiffon cake recipe!
Video tutorial here.I was surprised that many of you were interested in this recipe, so here’s the tutorial. This is a very yummy cake!
Black pink oreo chiffon cake (6” heart pan)
2 egg yolks
30g vegetable oil
24g milk
4g vanilla extract
42g cake flour, sifted
5 black pink oreos
2 egg whites
45g castor sugar
Pinch of cream of tartar
Crush 2 pink oreos (without filling) into fine crumbs. Mix egg yolks with oil, milk and vanilla extract. Add in cake flour, pink oreo crumbs and a drop of pink food coloring (optional).
Whisk egg whites with cream of tartar and castor sugar (added gradually) till firm peaks. Fold the egg yolk batter above into the whipped egg whites.
Arrange the pink oreos (6 halves) at the base of the cake pan. Pour the cake batter over. Bake at 140C for 45+ min, till the centre of the cake is dry. Enjoy!
With love,
Susanne
Monday, 13 March 2023
Sugar-free Rilakkuma Chocolate Swiss Roll
In the midst of writing Deco Marshmallows, I couldn't resist taking a little time out to make this simple bake because we stumbled across an awesome source of chocolate that is 100% cacao with no sugar added BUT is so smooth! Once we tasted the chocolate chips which were suitable for use in baking and making hot chocolate, I knew I had to try it for my bakes. Most other 100% cacao chocolate we have tasted tend to be a little dry and gritty. Here's my rich chocolate swiss roll made without white sugar!
with love,
Phay Shing
Thursday, 9 March 2023
Sumikko Gurashi Chiffon Cake
Sumikko Gurashi Birthday chiffon cake for my daughter's birthday party. Thank God it was well-received!
With lots of love,
Susanne
Monday, 6 March 2023
Sugar-Free Cinnamoroll Marshmallows
This was my first attempt at sugar- free character marshmallows in December last year. I decided to give Cinnamoroll a try since my friend requested for some Cinnamoroll cookies and macarons at the same time.
https://www.instagram.com/p/CoVyFGKSY2s/?igshid=NTdlMDg3MTY=
The templating method is much easier for those of us who are artistically challenged and uses so much less cornstarch! Here is a peek at the piped marshmallows before dusting!
with love,
Phay Shing
Saturday, 25 February 2023
Cinnamoroll Brown Sugar Cookies
My friend who has been buying bakes from me for her daughter's birthday every year since 2015, requested for Cinnamoroll brown sugar cookies. She loves the taste of my cookies because they are really fragrant with caramel notes.
I couldn't resist taking photos of the two bakes she requested: macarons and brown sugar cookies! See my previous post for the recipe for the macarons.
Stay tuned for a third Cinnamoroll creation that I made for her!
with love,
Phay Shing
Thursday, 23 February 2023
Couple Bear Chiffon Cake Mugs with a Hidden Message
Watch the Video tutorial reel here.
Hope you had a blessed Valentine's with your loved ones.
With lots of love,
Susanne
Sunday, 19 February 2023
Hot Cross S'mores
Here's my marshmallowy twist to the classic hot-cross buns--- hot-cross S'mores!
Piping chocolate*
80g chocolate couverture (percentage of cocoa up to personal preference)
4g vegetable shortening
Marshmallow (to set in 15-16 44x35mm cupcake cases)
8g (3/4 tbs) gelatin powder (I used bovine 170bloom)
40g ice cold water
2 tsp vanilla extract
150g sugar
1/8 tsp salt
60g light corn syrup
1/16-1/8 tsp cinnamon powder
40g water
canola oil spray
Steps:
1. Bloom gelatin by scattering gelatin over cold water and whisk until well combined in large mixing bowl. Add vanilla over the gelatin bloom. Add cinnamon powder if you wish. Set aside.
4. Beat with electric mixer for 5-7 min, starting with low speed and gradually increase to high speed. Volume of mixture should increase by about 3x.
7. Unmold the marshmallow onto a bed of cornstarch. Coat with cornstarch or tapioca starch and remove excess by tossing it around in a sieve.
9. Melt chocolate with shortening and pipe onto biscuits. You may pipe the chocolate decoratively if you wish!
Notes for toasting:
- Lightly coat the foil cross with a little oil before placing on top of marshmallow
- Make sure marshmallow is not too moist or it won't retain the shape well. Dry out for 2-4 days in aircon room.
- Place the digestive cookie with marshmallow close to top heating element, about 4-5 cm away. Avoid placing too close to bottom heat or the whole marshmallow will melt instead.
- Toast for 30 sec-2 min or until browned at the tops. Check every 20-30 sec to avoid burning.
- Carefully remove foil with tweezers or chopsticks.
with love,
Phay Shing
Wednesday, 15 February 2023
Cartoon Cloud Chiffon Cake
CARTOON Cloud Chiffon Cake! ☁️😍 Is the toon version cuter?
Video reel of the making here.
Ingredients (7" angel cake pan)
1 whole egg
27 g castor sugar
52 g oil
52g milk
7g vanilla extract
80g cake flour, sifted
Whisk all ingredients above till smooth. Add 1/2 tsp spirulina powder (or blue food color) to half the batter.
5 egg whites
1/4 tsp cream of tartar
65 g castor sugar
Whip egg whites till firm peaks. Fold half meringue into plain and blue batters respectively. Pipe clouds and fill with blue batter. Bake at 140C for 55 min. 💕'
With lots of love,
Susanne
Cinnamoroll Mixed Berries n Cream Macarons
My friend requested for some Cinnamoroll macarons and brown sugar cookies (sharing in another post) for her daughter's birthday. I filled the macarons with strawberry Swiss meringue buttercream and strawberry-raspberry compote.
I used my default swiss meringue method recipe for the macarons.
I added in the details using royal icing to decorate.
with love,
Phay Shing
Tuesday, 7 February 2023
Sugar-Free Apple Raspberry Marshmallow Bouquet
I have finally gotten started at writing my marshmallow book! In the process of writing, I need to test out the recipes and of course make the items for photography for the professional photographer to shoot in due time. I made zephyrs before but wondered if sugar-free versions will work as well. Zephyrs are agar-based marshmallows so they are vegetarian-friendly. I am pleasantly surprised the use of sugar replacements was all right and the marshmallow batter remained in a workable consistency!
I tried to use natural food colouring as far as possible. I used matcha powder for the green leaves and raspberry puree for the pink. I did use a little strawberry paste from commercially sold source but most of the colouring is natural.
Here's a closer look at the tulips piped using Russian tip.
And a closer look at the roses piped using a petal tip.
Using Granny Smith apples as the fruit base helps a lot as the pectin content is high. It's tartness also helps to temper the sweetness level of these marshmallows so they end up being only mildly sweet but full of fruity flavour!
I love the fact that besides looking pretty, these marshmallows are low in fat, high in fiber and the only contribution to glycemic index is from the fruit used!
See these marshmallows in squishy action and their cross sections over here:
https://www.instagram.com/reel/Cn6z4U0AOfJ/?igshid=NTdlMDg3MTY=
Detailed recipe will be shared in my upcoming book Deco Marshmallows.
with love,
Phay Shing
Monday, 6 February 2023
Miffy Patterned Cake
Watch the piping video tutorial here.
I've also shared the recipe in my post.
Piping batter1 egg, 50g flour, 50g icing sugar, 50g butter
Divide into 3 colors: black, white and pink
Chiffon cake (12" cake)
Egg yolk batter
4 egg yolks
54g oil
54g milk
1.5 tsp vanilla
80g cake flour
Pink food color
4 egg whites
85g sugar
Mix all ingredients in piping batter and pipe Miffy pattern. Chill in the fridge.
Mix ingredients in egg yolk batter. Whip egg whites with sugar till firm peaks. Fold and pour over the Miffy pattern. Bake at 160C for 25 min.
Wednesday, 1 February 2023
Mandarin Orange Marshmallows with Yuzu Mandarin Orange Filling
This is the second Lunar New Year themed marshmallow creation that I wish I thought of making earlier. But it's ok, this will appear in my upcoming book Deco Marshmallows as well!
This is a rather nostalgic design because it looks so much like my chiffon cake mandarin oranges that I discovered 9 years ago. How time flies! I remember the excitement of discovering how I could make realistic looking mandarin oranges out of mandarin orange chiffon sponge so many years ago! What I did differently this time for the marshmallow version, is to add a filling to boost that citrusy kick! The filling is yuzu with mandarin orange zest and the marshmallow itself is made with mandarin orange juice.
Here's a video of it in squishy action! Perhaps you can fool your family and friends next Lunar New Year with these 😉
https://www.instagram.com/reel/CoHktm0gWdk/?igshid=NTdlMDg3MTY=
with love,
Phay Shing
Monday, 30 January 2023
Miffy Chiffon Cakes
Chiffon Plushie Cakes inspired by Miffy rabbit, made for Pokka's #pokkaxmiffy
Pineapple Tart Marshmallows
I have not only one but two awesome AND simple Lunar New Year themed marshmallows to share! The first one is pineapple tart marshmallows!
I made these marshmallows with reduced pineapple juice so the marshmallows are naturally pineapple flavoured and has a tartness to it which is always lovely in marshmallows. I apologize for sharing this so late into the new year because I just came up with it😅.
Please see my reel below for a sneak peek at how I piped these and how squishy they are!
https://www.instagram.com/reel/CoEE5qIA3e6/?igshid=NTdlMDg3MTY=
Stay tuned for my other CNY marshmallow creation!
This pineapple tart creation will be in my upcoming Deco Marshmallows book!
with love,
Phay Shing
Tuesday, 24 January 2023
Mixed Berry Angry Bird Hatchling Macarons on Checkerboard Butter Cake
My elder kid requested for macaron form of all the Angry Bird hatchling plushies we have at home for his birthday end of last year. I know this is a way overdue post but Lunar New Year came hot on the heels of Christmas so festive bakes had priority. He wanted a butter cake too. Here's what I made!
I insulated the compote with buttercream to prevent the macaron shells from turning soggy.
Thank God the birthday kid loved it!
with lots of love,
Phay Shing