Wednesday, 20 June 2018

Video tutorial for French Method of making macarons

I have finally decided to do a full video tutorial for making macarons!


It took me a few hours of processing 14 separate videos and photos to create this 5 minute tutorial 😅. This is precisely why I am not keen on making video tutorials often.

French method is covered as most homebakers will find this easier than Swiss or Italian methods.

The focus of this tutorial is on the basic techniques that newbies may find difficult, especially the part for folding the batter and testing consistency. Please be patient as the book (Creative Baking: Macaron Basics) will only be physically in stores in Singapore by end September. For UK, it will be around January/February 2019 and US about April/May 2019. Full recipe and baking conditions can be found in the book.


I hope you find this tutorial helpful!

With love,
Phay Shing
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Monday, 18 June 2018

Chocolate with Custard Baked Mooncake

I have decided to teach traditional baked mooncake for Culinary Arts Ministry class at church this August but with a twist :)

Chocolate mooncake skin with custard filling and salted egg yolk!


My taste testers all said this is really delicious as you get a good balance of chocolate, custard and savoury salted egg yolk flavours all in one bite.

Recipe for salted egg yolk for mooncake
(Recipe is adapted from here.)
Ingredients (for 12 mini mooncakes*):
6 salted egg yolks
A small bowl of rose wine (or vodka)
1tbs cooking oil
1tsp sesame oil

*Mini mooncakes are 50g each. If you are making regular sized mooncakes of 100g each, there is no need to halve the salted egg yolks as each mooncake will have a full yolk.

Steps:
1. Preheat oven to 160℃. Set oven rack to middle position.

2. Cut each salted egg yolk into half and reshape into balls. Each half yolk ball weighs about 6-7g.

3. Dip each ball into rose wine for 30-40 seconds and set aside on baking tray lined with aluminium foil.

4. Mix sesame and cooking oil together in a small bowl. Lightly coat each ball with a brush or use your finger.


5. Bake for 5-10min until cooked but not dry. It may be hard to gauge this but watch the colour carefully. Once it starts to lighten a bit in appearance. Take it out of the oven. Mine took about 7 minutes. Cool completely before use.


Pat the excess oil and moisture off with paper towels. You may prepare this ahead of time and store in airtight container for a few days.

I used store bought custard flavoured lotus paste mooncake filling from Phoon Huat. You may make your own custard filling from scratch. Internet has lots of recipes so you may just pick your favourite :)


This filling compliments the chocolate mooncake skin very well. Together with salted egg yolk, you get a very well balanced and rich tasting treat.

For the mini mooncakes that I am making, I use the ratio of 30g filling and 20g dough. Since each salted egg yolk half is about 6-7g, I portion about 23-24g of custard filling for each mooncake. Wrap each salted egg yolk ball with the custard filling. You may do this while the dough is resting.



I adapted from Ann Low's recipe for the mooncake skin and it can be found here.

Chocolate mooncake skin recipe
Ingredients (makes about 12 mini mooncakes of 50g each):
113g plain flour
18g cocoa powder
85g golden syrup
25g peanut oil
1/2 tsp alkaline water

Steps:
1. Sift together cocoa powder and plain flour. In another mixing bowl, mix together golden syrup, peanut oil and alkaline water.

2. Add the flour mixture to the liquid mix. Mix the two together to form a dough. Cling wrap and let it rest for 30 min. Portion out the filling and wrap the salted egg yolks with it while waiting for the dough to rest.

3. Towards end of resting time, preheat the oven to 165℃. Portion out 20g of dough for each mooncake.

4. Carefully wrap each filling ball with dough. Pinch seal and roll the ball between your hands to smooth out any creases or cracks. The dough is rather easy to handle without the need for extra dusting with flour.


5. Place the ball into a mooncake plunger and press out the shape onto baking tray lined with parchment paper.



6. Bake for 10min, then cool for 10min on baking tray. Bake for another 10 min at 165℃ and cool completely before storing. There is no need egg wash but best to spray water on the surface before baking to prevent the skin from cracking.


Freshly baked!

Do wait for 3 days for the mooncake to 回油 (literally translated as "return oil") to enjoy it at its best texture although you may consume it freshly baked. The skin is more biscuity when freshly baked but becomes soft with storage.

Store the cooled mooncakes in airtight container in a cool and dry place. It can keep for a month in airtight condition.


With love,
Phay Shing
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Friday, 15 June 2018

Spongebob Surprise in Pineapple Chiffon Cake


I am really honored and thankful for the opportunity to film with Food Network! <3

It was the most challenging chiffon cake I have made to date, a Surprise Spongebob face in a Pineapple!

The request was given by Food Network. I didn't think I was able to make it initially. Really thank God so much for providing!! <3 

As it's my first time trying out the concept, I almost had a heart attack when we sliced into the cake! =D I didn't have enough time to try out the cake beforehand as one cake took 2.5 days to make!

Video tutorial can be found here from Food Network FB. They had wanted to commemorate Spongebob Squarepants musical at the Tony awards!

Hope it made you smile too!! =)

With lots of love,
Susanne

Vide


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Thursday, 14 June 2018

Bear Family, Hedgehogs and Heart Macarons

There may be many things that we chase after but are we valuing people around us more than things?

Father's Day is just round the corner and I think to many dads out there, family is still more important than career (I can't say this for all dads), and there is simple, satisfying joy in savouring a great cup of coffee (or tea, or Milo)

Bear family with a couple of hedgehogs...lol

This seemingly random request has been sitting as draft for a couple of months and I finally found an opportunity to post it 😆. It looks like a happy bear family with a couple of hedgehogs as pets!

I used the reduced-sugar French method recipe and made them along with the Chibi Pokemon macaron cake toppers. I filled the macarons with dark chocolate ganache that is suitable for Singapore's hot weather.

Please pardon the poor lighting as I didn't have good sunlight that day to take photos.

Checkout the awesome feet!

Blessed Father's Day to all the dads!

With love,
Phay Shing

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Monday, 11 June 2018

Gold and Pink Minnie Themed Cookiepops

Now that I am busy with bakes for my Creative Baking: Macaron Basics photoshoot, I can finally slowly clear my backlog of blog posts that have been collecting dust as drafts 😂. Quite a few of the backlog posts are cookie bakes because these usually take a backseat compared to other more exciting bakes. Nonetheless, I would like to present the full scope of what I do when possible. I don't just bake macarons and cakes all the time 😅. The reason why all my junior chef classes are cookie classes (so far) is because they taste great! I have direct feedback from both parents and kids who attend my classes.

I made this Minnie Mouse themed cookiepops at the end of last year for a little girl's first birthday.


These are made using my all-time favourite brown sugar cookie recipe. Both cookie and royal icing recipe can be found here.

Just to share a couple of pictures...

Freshly baked cookie pops!

Do note that for cookie pops, I use wooden sticks as they are safe to go into the oven. I also cut out two 4mm thick cookie dough cutouts for each cookie pop and sandwich the stick between the two cutouts before baking.

All wrapped up and ready to party!

With love,
Phay Shing

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Sunday, 10 June 2018

We Bare Bears Chiffon Cakes


Aww love We Bare Bears so much!! 1, 2, 3.. which is your favorite?? <3

This is my 2nd attempt at a We Bare Bears creation! The previous was a stacked version. Here, I made them standing up, similar to my recent Ufufy creations!

I'm actually on holiday, so pardon my short post =p. Hope they made you smile! Enjoy your holidays too!! <3

With lots of love,
Susanne


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Wednesday, 6 June 2018

Chibi Pokemon Dark Chocolate Macaron Pops

My friend wanted to surprise her daughter with an edible Pokemon birthday gift so I made these chibi Pokemon macaron cake toppers!

Shaymin, Pikachu, Meowth and Dedenne!

Her daughter only likes anything with chocolate so I filled the macarons with dark chocolate ganache.

As I was making a small batch macarons, I decided to use my reduced sugar French method recipe to make these. I prefer the Italian method when making larger batches.

Here are the piped shells!



I made these concurrently with some other random macarons. Will post them in the future :)

Filling the macaron cake toppers with dark chocolate ganache

My friend got her daughter a chocolate cake (of course) and topped it off with these adorable and yummy cake toppers. Thank God that it was really well received!

With love,
Phay Shing

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Sunday, 3 June 2018

Stitch Chiffon Cake


Stitch Chiffon Cake! It was so fun making it!

My recipe with pictures can be found on Disney family here. Very thankful for the opportunity!

Hope you will find the recipe helpful =).

Happy holidays!

With lots of love,
Susanne


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Thursday, 31 May 2018

Lemongrass, Tumeric and Ginger Macarons (An experiment with carton egg whites too!)

Even though I have been really busy with book writing and other stuff, I couldn't resist trying out a couple of things...Using liquid egg whites sold in cartons to make macaron shells and this very unique flavour combination...

Lemongrass, tumeric and ginger macarons! All naturally coloured from the spices!

I was inspired by someone from a macaron group to try this flavour out. Since no recipe was shared, I thought I just give it a try based on my experience with baking spiced cookies. I went easy on the ginger here as I didn't want it to be too spicy so even kids are able to take it. You may increase the amount of ginger if you like it spicier. But I must say that the proportion I suggested is a good balance. A great home chef tasted it and said that it's got to be his favourite macaron flavour because it's savoury and hits that umami sweetspot. If you are a fan of aromatic spices, you will love this treat!

This is the liquid egg whites that I tried straight from the carton.


It took longer to whip to stiff peaks than regular egg whites even though I used a higher speed than usual. I also find that the batter tends to be wetter than usual. So my advice is if you want to use liquid egg whites, try using the Swiss or Italian methods where the egg whites are partially cooked. If you want to be lazy and use the French method like I did, be prepared to increase drying time or increase the proportion of almond and icing sugar to counter the increase in water content of the egg whites. Use more icing sugar and almond flour than I suggested in this recipe to be on the safe side. But if you are game enough, my recipe here yields a fantastic texture.

Meringue made from liquid egg whites

Taste and texture wise there is no difference between using liquid egg whites and using fresh eggs so if you don't want to have to deal with excess egg yolks, this would be a great option. Just keep in mind the differences in working with liquid egg whites and fresh egg whites that I mentioned above.

You may refer to this video tutorial that I made for the showing the techniques involved in making macarons using the French merhod.

Lemongrass, tumeric and ginger macaron shells
Ingredients (makes about 12-14 macarons):
50g superfine almond powder
50g icing sugar
1/8 tsp fine sea salt
1/2 tsp ground tumeric powder
1/4-1/2 tsp finely ground dried lemongrass (I ground my own from teabags)
1/8 tsp ground ginger powder

Meringue
40g liquid egg whites (or regular egg whites)
1/8 tsp cream of tartar
1/4 tsp cornflour (optional. I added to help dry up the meringue a little)
36g caster sugar

Steps:
1. Line baking tray with parchment paper. Place a template below if you wish. Set oven rack to lowest position.

2. Sift together all powdered ingredients. Set aside.

3. Make the meringue. Beat egg whites and cream of tartar until foamy. Gradually add caster sugar and cornflour and beat until stiff peaks form.

4. Scatter half of dried ingredients over meringue and gently fold until almost incorporated. Add in the rest of the dried ingredients. Gently fold until totally incorporated. Fold and press the batter against the sides of the bowl to deflate some air. Test the consistency often. Once the batter is able to fall off spatula in an almost continuous manner like ribbon and any peaks in the bowl melt back in when you tap the bottom of the bowl, stop folding.

5. Transfer batter into piping bag fitted with a Wilton #10 or #12 tip. Pipe rounds...Or if you wish, do the little chick design. This chick design will appear in my upcoming book too except it will look prettier. I was lazy and used edible marker to decorate everything.


6. Bang tray on table hard a few times to release any trapped air bubbles. Let the shells dry in air-con room or under a fan until they are dry to touch.

7. Bake in preheated oven at 150℃ for the first 10 min and reduce temperature to 130℃ and bake for another 5-10 min. Note that each oven is different so adjust the temperature and time accordingly.

Freshly baked shells! Checkout the awesome feet and full and fluffy insides! Texture wise is perfect too. Crisp and thin outer layer and soft chewy interior!

Lemongrass, tumeric and ginger white chocolate ganache
Ingredients:
66g white chocolate, chopped
6g unsalted butter
20-25g whipping cream
1/4 tsp fine sea salt (a bit more if you prefer really salty)
1/2 tsp tumeric powder
1/16 tsp ginger powder
1/4 tsp ground and sifted dried lemongrass
1 teabag/ 1 tbs dried lemongrass*
1 fresh lemongrass, white part only, chopped*

* I used a combination of dried and fresh lemongrass as they impart a different aroma and flavour. The dried lemongrass has a more earthy flavour whereas the fresh lemongrass has a sharper, more refreshing flavour. You may stick to either one if you wish.

Steps:
1. Heat up about 50-60g whipping cream until it starts to bubble. Steep the chopped fresh lemongrass and dried lemongrass for 10 minutes. Sieve the cream and weigh out 20-25g (more if you prefer softer ganache and less if you prefer firmer). Squeeze as much cream out of the lemongrass as possible to extract as much flavour as you can.

2. Place white chocolate, unsalted butter, lemongrass flavoured whipping cream and salt in a microwave safe bowl. Heat for 20 seconds at medium power. Mix well with spatula. Repeat heating and mixing until totally melted.

3. Add tumeric and ginger powder and mix well.

4. Chill the ganache in freezer for 2 minutes. Mix well with spatula. Repeat freezing and mixing until you are able to whip the ganache to buttercream consistency.

5. Transfer to piping bag and fill the shells. Refrigerate filled shells for at least 24h before serving. Leave the macarons out at room temperature for 10 min before eating.

Besides being yummy, lemongrass, tumeric and ginger have great health benefits too! You can google for the information easily  so I shall not put it here.
Enjoy!

With love,
Phay Shing


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Monday, 28 May 2018

Peppermint Chocolate and Red Velvet Cream Cheese Mini Chiffon Cupcakes

My friend requested for 70 mini cupcakes to give out to his colleagues. A couple of flavours were suggested and I gave my own take to what peppermint chocolate and red velvet cream cheese cupcakes should look and taste like :)

Cooked dough chiffon cupcakes topped with frosting, sprinkles and mini macarons!

I began the bake by making lots of plain heart macarons and chocolate round macarons.

Piped hearts!

I drizzled some melted dark chocolate over the chocolate shells.


You may refer to any of the recipes on the blog for the macaron shells. To be honest I am really busy now that's why I am not providing the macaron recipe 😅. The focus on this post is in the chiffon cupcakes and frosting too.

I used cooked dough method for both flavours of cupcakes as they are both chocolate based. Blooming the cocoa powder in hot oil will help bring out the chocolate flavour of the cocoa powder more.

Mint chocolate cupcakes
Ingredients (makes about 40 38x28mm cupcakes):
4 egg yolks
56g vegetable oil/ canola oil
56g milk
1 tsp vanilla extract
1.5 tsp Kahlua coffee liqueur (optional)
1 tsp peppermint extract
26g Dutch processed cocoa powder
52g cake flour
1/8 tsp salt
1/3 tsp baking soda

5 egg whites
1/4 tsp cream of tartar
80g caster sugar

Steps:
1. Preheat oven to 140℃. Set oven rack to second lowest position. Place a tray of water at the base of oven (optional).

2. Prepare egg yolk batter. Sift together flour, salt, cocoa powder and baking soda. Heat oil in a small saucepan until 90℃ (this temperature is higher than what I suggested earlier as I find that the cocoa flavour is more awake with higher temperature) or when you start seeing swirl lines in the oil. Pour the oil into the flour mixture. Whisk until well combined and let it sit for a few minutes for the cocoa powder to bloom.

3. Mix together milk, vanilla, coffee liqueur and peppermint extract. Gradually add milk mixture into egg yolk batter and whisk until combined after each addition. Add one egg yolk at a time and whisk until well combined.

4. Prepare merinuge. In a clean metal bowl, use an electric mixer to beat egg whites with cream of tartar until firm peaks form, gradually adding caster sugar once the egg whites are foamy.

5. Quickly but gently fold in meringue into egg yolk batter in three additions. Fill the cupcake cases until about 80% full.

6. Bake at 140℃ for the first 10 min then 130℃ for the next 25-35min or until skewer comes out clean. Use a shorter baking time if using higher temperature and no steam. Cool completely before frosting.

Peppermint white chocolate ganache
Ingredients:
300g white compound chocolate chips
60g unsalted butter
98g heavy cream
1/2 tsp salt
1 tbs peppermint extract
A few drops of liquid green food colouring

Steps:
1. Place all ingredients except peppermint and colouring in a microwave safe bowl or double boiler. Melt over medium-low power for 20 seconds and mix well. Repeat until chocolate is melted and smooth.

2. Chill in freezer for 2 min and mix well with spatula. Repeat freezing and mixing until you are able to whip the ganache to cream-like texture.

3. Gradually add peppermint extract and mix well. Add green colouring a drop at a time until desired shade. Mix well with each addition.

Transfer after into piping bag fitted with an open star tip and pipe a swirl on the cupcake.


 Add sprinkles if you wish. Fill the macarons with the same filling before placing them on top of the cupcakes.

Red velvet cupcakes
Ingredients (makes about 40-45):
4 egg yolks
52g vegetable oil
72g buttermilk (or 65g milk and 7g lemon juice mixed together)
1.5 tsp vanilla extract
72g cake flour
13g Dutch processed cocoa powder
1 and 1/3 tsp baking powder
1/4 tsp salt
1 tsp red gel food colouring

5 egg whites
1/4 tsp cream of tartar
85g caster sugar

Steps:
Same as mint chocolate cupcakes. Sift baking powder with flour and add red gel colouring to buttermilk.

Freshly baked!

Cream cheese white chocolate frosting 
I love this recipe because it's not too sugar overloaded like the traditional cream cheese frosting recipe and yet it's firm enough to pipe and hold it's shape. Increase the proportion of white chocolate if you have a sweet tooth.

Ingredients:
240g cream cheese, room temperature
120g unsalted butter
120g white compound chocolate chips
4 tsp vanilla bean paste
1/2 tsp salt

Steps:
1. Melt butter and white chocolate together using microwave of double boiling method.

2. Chill the melted mixture in the freezer for 2 min and then mix well with spatula. Repeat freezing and mixing until you are able to beat the ganache until creamy.

3. In a other bowl, beat cream cheese until fluffy with electric mixer. Add whipped white chocolate ganache and continue beating with electric mixer.

4. Add salt and vanilla and beat until well combined.

My friend fedback that the cupcakes were yummy!

With love,
Phay Shing



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Sunday, 27 May 2018

Donald Duck Ufufy Chiffon Cake


I realized I have a "thing" for things that are round! =D I find them sooo adorable! So my characters are getting rounder and fatter hehe =p.

This is a Donald duck Ufufy Chiffon Cake for my friend's adorable 2 year old (who is so adorable as well!!). This recipe used is similar to my previous Marie Cat Ufufy Chiffon Cake that I made for my own daughter. It uses the Reduced Egg yolk Angel Cottony Cake recipe that naturally produces whiter chiffon cakes without use of coloring, which I also used my Cloud Chiffon Cake in Deco Chiffon Cake Basics.

Don't you just want to hug the cake?? My friend shared it was so difficult for her to cut the cake hehe.

On another note, school holidays are here, so will be very busy for me again *nightmare* lol. Wishing everyone a blessed week and holidays (for those going oversease)!

With lots of love,
Susanne


                  3rd book (Basics techniques)      2nd book (Deco)           1st book (Rainbow)


Updates:
Deco Chiffon Cake Basics now on Book depository with free shipping worldwide (and on discount)!


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Friday, 25 May 2018

Space Themed Brown Sugar Cookies

My friend requested for some space themed and Mickey and Minnie mouse cookies for her son's birthday.



This is a way overdue post that I couldn't find an opportunity to post earlier due to more pressing bakes to post first. I made a more "grown-up” version of the planets and sun for my elder kid's birthday end of last year. This cute version was actually made months before that 😅.

You may refer to this post for the brown sugar cookie and royal icing recipe.

Just to share a couple of works in progress pictures...

Icing the cookies


Thank God these were so well received that they were all finished during the party along with the cupcakes that my friend baked for her boy, much as mummy wanted to reserve some after the party.

With love,
Phay Shing

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Monday, 21 May 2018

Pulut Hitam and Purple Sweet Potato Chiffon Sponge and Pudding Cake

My mum has diabetes so I have to be creative in coming up with birthday cakes that are tasty but yet low in GI. It is my preference to use wholesome natural ingredients without resorting to artificial sugar and so I came up with this cake that you most probably can't find elsewhere :)


Pulut hitam (black glutinous rice) chiffon cake with purple sweet potato pudding and topped off with sweet potato Ondeh-Ondeh! Absolutely no artificial colouring is used.

I used only Gula melaka or coconut palm sugar as the sweetener in the chiffon cake, and the pudding is adapted from here with only 20% of caster sugar that the original recipe suggested. You may think that this cake will be bland tasting but far from it, it is really flavourful from the harmonious blend of black glutinous rice, coconut milk, pandan, Gula melaka and sweet potato, but yet it is not too sweet!

This cake may appear simple but it is made from scratch with a lot of love. I began by cooking the black glutinous rice porridge. You may refer to this post for the recipe for the porridge. Although I provided the recipe for the pulut hitam chiffon sponge in that post, I tweaked it to make it suitable for baking in a chiffon tin as it needs to be more structurally stable than when you bake a flat layer cake. You may choose to use a recipe that uses black glutinous rice flour but the flour as not as easily available as the raw black glutinous rice grains and I find the flour sold in Singapore isn't as fragrant as the ones from Indonesia that my friend gave me a few years ago. Personally I prefer the version baked by using the porridge. I also usually sneak a bowlful to eat as it is one of my favourite Asian desserts!


Recipe for pulut hitam chiffon cake
Ingredients (for one 17cm chiffon tin or one 15cm chiffon tin + one 7" square sheet cake):
3 egg yolks
33g Coconut oil
180g black glutinous rice porridge
15g coconut cream or coconut milk
80g cake flour
1/8 tsp salt
1/2 tsp charcoal powder (optional)

4 egg whites
1/4 tsp cream of tartar
50g granulated coconut palm sugar (use more if you have a sweet tooth as mine is not a very sweet version)

Steps:
1. Set oven rack to second lowest position. Place a tray of water at base of oven (optional). Preheat oven to 150℃.

2. Whisk egg yolks until pale and thick. Add oil and whisk until well combined. Add coconut cream and porridge and whisk until well combined. Gradually add in sifted flour, salt and charcoal powder and whisk until no trace of flour is seen.

3. In a clean metal bowl, beat egg whites with cream of tartar until firm peaks form, gradually adding in Gula melaka once the egg whites are foamy.


4. Quickly but gently fold the meringue into the egg yolk batter in three additions. Pour into the prepared chiffon tin (and square tray if you are baking a sponge cake to cover the hole of the chiffon cake). Use a chopstick to run through the batter to pop any trapped air bubbles

5. Bake for 15 minutes and then reduce the temperature to 130℃ and bake for another 30 min. Reduce the temperature to 110℃ and bake for another 10-20 min or until skewer comes out clean. Bake the sheet cake for 15 min or until skewer comes out clean.

6. Invert immediately when removed from oven to cool. When completely cooled, carefully unmould the cake from the chiffon tin by hand.


7. Slice the chiffon cake horizontally using a long serrated knife into two, three or even four slices as you wish. I use a ruler and toothpicks as markers to indicate where to slice horizontally. Keep the sliced cake in airtight container while you prepare the pudding.

Recipe for purple sweet potato pudding
Ingredients:
A)
400g pandan water (boil a several torn up pandan leaves in water for 10 min)
16g Caster sugar (please use more sugar if you prefer it sweeter)
1/3 tsp salt
1 tsp agar powder

B)
147g purple sweet potato puree (steamed and mashed)
180g coconut milk

C)
40g cornflour
67g fresh milk
1 and 1/3 tsp coconut oil (optional)

Steps:
1. Place all ingredients in A) in a saucepan. Mix together B) ingredients in a bowl. Mix together C) ingredients in a jug.

2. Bring A) to boil, stirring frequently. Make sure that all the agar powder is dissolved.

3. Add B) to A) and bring to boil while stirring.

4. Stir C) again as the cornflour would have settled to the bottom. Slowly pour in a small and steady stream into the saucepan while stirring the contents in the saucepan. Continue stirring while heating over medium-low heat for another 2-3 minutes. The mixture will thicken.

5. Pour the contents of the saucepan through a sieve to remove any lumps that may be there.

Assembly
You may use a springform pan or flexible clear cake plastic rings like what I used. If using the plastic rings, make sure that you prepare the bottom layer of sponge on the cakeboard with the plastic ring secured before you make the pudding.

1. Place a layer of sponge on cakeboard with the cake plastic ring. You may cover the hole with a round sheet cake cutout from the sheet cake if you wish.

2. Use a ladle to scoop some pudding to cover the sponge. You may layer it as thick or thin as you want.


3. Place the second layer of sponge on top of the pudding carefully. Gently but firmly press it down such that the pudding comes into contact with the sponge.

4. Repeat steps 2 and 3 until you have the desired number of alternating layers.

5. Cover the top of the assembly with cling wrap. Refrigerate for 2h or overnight. Carefully remove the plastic cake ring.

I chose to decorate with some purple sweet potato pudding flower cutouts and sweet potato Ondeh-Ondeh. You may refer to this post for the recipe for Ondeh-Ondeh.


This cake is really lovely for those of you who love pulut hitam and coconut milk combi but want something not so sweet. My friend who took some extra cake that I made let her parents-in-law try. They loved it so much that she wants me to bake that for her father-in-law’s birthday!

Needless to say, my family enjoyed the cake too! Here's a peek at the cross section of the cake


Update: this is the cake I made for my friend's father-in-law. I put the pudding on top instead of the sponge 😊


The freshly baked chiffon cake looks so inviting I just had to take a photo of it!

I made a bigger 17cm chiffon cake.


With lots of love,
Phay Shing

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