Sugar-Free Halloween Marshmallow Surprise

 I am really excited to share an amazing sugar-free marshmallow creation for classes because it's so tasty you wouldn't think it's sugar-free!

These cuties are Hojicha sugar-free marshmallows with sugar-free chocolate hazelnut cakepop surprise inside.

 Although I shared sugar-free marshmallow recipes in my Deco Marshmallows book, this version uses a different type of sugar replacement that is more commonly available (hint: it's not Erythritol!) and I added prebiotic soluble fibres too! Soluble fibres help to lower the GI of the confection even more as well as provide benefits for gut health and cholesterol management without adversely affecting taste. My book provides the recipes using fresh egg whites but this one uses meringue powder so it eliminates the risk of salmonella. 

Here's a video of the piping work behind the scenes and the squish:

https://www.instagram.com/reel/DM7j9Auz9J9/?igsh=c2sxYXdpcXhwbzZh

Just to share some other views of this creation:

Piped marshmallows before dusting

A closer look at the cut cross section revealing the chocolate hazelnut cake inside

Please refer to this link for the studio class:

https://www.bakersgym.com/service-page/sugar-free-halloween-marshmallow

Please refer to this link for the online class:

https://www.bakersgym.com/product-page/sugar-free-halloween-marshmallow-ready-by-17-oct

All studio class participants will have access to online class material for free! There's no expiry date for the online class.

with love,

Phay Shing

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Spinach Pandan Frog Swiss Roll

This is the last in my series of 5 cute animal Swiss rolls made from baby food puree. Don't be put off by the spinach in this because you don't taste it at all. Great way to sneak in some veggies to feed your kids if they are finicky eaters 🤭. This cake is fragrant and yummy according to my taste testers so do give this a try!

This is the spinach puree I used but you may make your own from fresh spinach leaves. 

I will share the ingredient list here. You may refer to my reel for the method and video of the process:

https://www.instagram.com/reel/DMur5BupsWl/?igsh=MWpxMHNoMWE5bjBhOA==

Frog Swiss rolls

(makes about 9 frogs)

Egg yolk batter:

3 egg yolks

30g neutral oil of choice

30g reduced spinach puree with pandan* 

20g plain yoghurt/milk

1 tsp vanilla extract

1/8 tsp salt

54g cake flour

3/8 tsp (2.2g) sponge gel

Meringue:

110-120g egg whites 

1/4 tsp cream of tartar 

45-60g caster sugar

Cream:

70g whipping cream of choice** 

45g cream cheese, softened at room temperature 

5g milk powder 

10g icing sugar

25g reduced spinach puree with pandan*

1/2 tsp vanilla extract

Eyes, mouth and cheeks:

1/16 tsp charcoal powder or black cocoa powder

Pink gel colouring or strawberry emulsion

5g butter/oil

5g icing sugar

5g egg whites

5g cake flour

* 80g spinach puree + 3/8 tsp (3g) pandan paste. Heat until reduced to 75% original puree weight. I used Popote's spinach puree which has some potato added. You may make your own from 100% fresh spinach leaves for an even more naturally vibrant green.

** Use non-dairy for better stability in hot climate. Use heavy cream with at least 35% fat for better taste but add 2 tsp icing sugar & be careful not to overwhip or it will split. Use a combination of creams if you wish.

Here are some pictures of works-in-progress. Plain slices look inviting too!

with love,

Phay Shing

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Cherry Strawberry Raspberry Lambeth Cake

 I made my first Lambeth cake with a very specific request from a young lady --- cake to be covered in red cream and decorated with black cream and pearls to match the dress she would wear for her birthday. I was honestly out of my comfort zone because my cakes tend to be naked and natural or pastel colored but I took the chance to learn something new. Total newbie at this!

What's in this cake?

- Vanilla chiffon sponge brushed with cherry syrup 

- Canned cherries and cherry raspberry strawberry Italian meringue buttercream between sponge layers

- Strawberry whipped cream for frosting the cake

- No-dye black buttercream for piping black frills and details (adapted from Sugarologie) . Made some tweaks because Singapore is so hot)

- Fresh cherries and sugar pearls for decoration

I love it that I didn't have to add any artificial black colouring to achieve a deep black colour but because I substituted some butter with shortening, I had to use a little charcoal powder to deepen the colour. The vibrant red is achieved by using red powdered colouring that's used by the Chinese in Southeast Asia for dyeing food like red eggs or kueh like Ang Ku Kueh. I find it much better than other Western brands of red colouring as a little is enough to achieve a vibrant red without leaving any weird aftertaste.

Here's a peek at the filling layers...

Sharing other views of the cake because I was rather pleased that it looked nice despite little imperfections here and there!

Thank God my friend and her daughter were willing to be my guinea pigs and the cake was well received!

with love,

Phay Shing

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"Capybaras Celebrate SG60" Mao Shan Wang Durian Ice-Cream Cake

I will never look at the Merlion the same way again 🤭. When this image popped into my mind, I couldn't help giggling and knew I had to turn my imagination into a loving creation, complete with a cake flavour fitting for the celebration.

Singapore's 60th birthday is just around the corner so I am sharing with you this yummy and simple durian ice-cream cake! I used premium durian with complex flavour for this. 

I will just share the ingredient list in this blog post for your convenience. You may find the video of the process and method in the pinned comments of my reel:

https://www.instagram.com/reel/DM7j4pvpBuf/?igsh=dms0NGtuOXBqbHpt

White chiffon sponge cake (12x12" sheet):

A)

30g oil

40g milk

40g pandan water* (or replace with milk and more vanilla)

1/2 tsp vanilla extract

70g cake flour, sifted

1/8 tsp salt

B)

4 large egg whites (150-160g)

1/4 tsp cream of tartar

60-70g caster sugar

Durian ice-cream:

350g durian puree*

200g whipping cream of choice*

8g gelatin powder*

40g cold water or milk

* Additional Notes:

🔸Pandan water: 

Boil a small saucepan of water with a few knotted pandan leaves for 5min. Leave it to steep for another 5min after taking it off the heat. Discard the leaves. This is optional but I find the hint of pandan aroma with vanilla complementary to durian.

🔸Durian puree: 

I didn't use a blender because I wanted chunks of durian in the ice-cream. I just pulled the flesh off each durian seed and tore any fibres into smaller chunks. You may make the puree smooth if that's your preference. I used a premium durian (王中王(king of kings) 猫山王 (mao shan wang)) which has a complex flavour profile and creamy flesh. Use less durian and more cream if you prefer a milder durian flavour with stronger fresh cream taste.

 

🔸Whipping cream: 

I used 100g dairy and 100g non-dairy whipping cream to get a balance of stability, good taste and ease of whipping. This combination has no risk of overwhipping and there is no need to add sugar because non-dairy whipping cream is pre-sweetened.

If you are using only dairy cream, you may add a little icing sugar to whip together if you wish, and be careful not to overwhip. Non-dairy whipping cream also stays creamy and soft when frozen so it helps with keeping the ice-cream texture creamy and soft.

🔸Gelatin powder: 

Adding gelatin not only helps to stabilize the whipped cream if you intend to serve this chilled instead of frozen, it also helps to prevent ice crystals from becoming large when frozen so the ice-cream stays creamy and soft. You may use fish, beef or pork gelatin. If you need a vegetarian option, skip this and use xanthan gum instead.

Just to share more pictures of the cake...

Painted design using the printing technique shown in the reel. You just need to bake a blank canvas of white sheet cake. No messing around with patterning batter!

A peek at the sides of the cake 

A closer look at the durian ice-cream chock full of durian chunks!

Do give this recipe a try even if the design is too challenging for you. According to the durian lover who received this cake, it's really yummy!

with lots of love,

Phay Shing

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