tag:blogger.com,1999:blog-40011894833591173482024-03-17T20:33:25.151-07:00Loving Creations for YouCreative baking, made for our loved ones =)Susanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.comBlogger1475125tag:blogger.com,1999:blog-4001189483359117348.post-13298899970877414382024-03-17T09:00:00.000-07:002024-03-17T09:00:00.156-07:00Passionfruit Honey Vanilla Capybara Marshmallow <p> 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 <a href="https://lovingcreations4u.blogspot.com/2024/02/capybara-in-totoro-dreamland-vegan.html?m=1">vegan character marshmallows</a>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4DQ2o10gk4dxM_J7KaqHtEVTOWqH6KYqYfy5QiPC9J4nZHQQ4FsT4kBZq1hsX7hm8j3OPKwZBe0Ibbwc4CeB9hoOpTS4_IqAntyqfHi9gXdcsnsUrK3LbHWTgzRHQciS2afC_RUXlfJ44BAPJYofMVhP3GjkMwmTuWzDg6lkGDzp8lq4jE-DVANa6T0/s1800/IMG_20240229_085459_208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4DQ2o10gk4dxM_J7KaqHtEVTOWqH6KYqYfy5QiPC9J4nZHQQ4FsT4kBZq1hsX7hm8j3OPKwZBe0Ibbwc4CeB9hoOpTS4_IqAntyqfHi9gXdcsnsUrK3LbHWTgzRHQciS2afC_RUXlfJ44BAPJYofMVhP3GjkMwmTuWzDg6lkGDzp8lq4jE-DVANa6T0/s320/IMG_20240229_085459_208.jpg" width="256" /></a></div><br /><p>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.</p><p>Here's a closer look at the marshmallow and my plushie inspo!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOrepor5LQpRJBy4vmx3psr0Egi1oflgBi1cpZlnoksd7Q2X9a-1MMsNq-hcdOEnghdaLl8_r6T9-Uh5TuTXES1t1en8i9EglKKG65aWjiS81aT3gPLHS_UOQP2mERt5c-EK1wOy9_VAstUNDZQVNmt46TH_IQOLs6P84M-8L4X3SyiwUG6qhijU2hi8/s1800/IMG_20240229_085459_238.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOrepor5LQpRJBy4vmx3psr0Egi1oflgBi1cpZlnoksd7Q2X9a-1MMsNq-hcdOEnghdaLl8_r6T9-Uh5TuTXES1t1en8i9EglKKG65aWjiS81aT3gPLHS_UOQP2mERt5c-EK1wOy9_VAstUNDZQVNmt46TH_IQOLs6P84M-8L4X3SyiwUG6qhijU2hi8/s320/IMG_20240229_085459_238.jpg" width="256" /></a></div><br /><p>Here's my piping video tutorial! Do read the details about the technique for working with leftover batter in a hot environment!</p><p><a href="https://www.instagram.com/reel/C4AkEWCyHCT/?igsh=eGsxcHU4ZDlkcGJm">https://www.instagram.com/reel/C4AkEWCyHCT/?igsh=eGsxcHU4ZDlkcGJm</a></p><p><br /></p><p>with love,</p><p>Phay Shing</p>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-35085624038803061662024-03-14T07:08:00.000-07:002024-03-14T07:08:26.498-07:00Taylor Swift Eras Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhnE0yzT0NnObNd_mXuCopBXCJHspVJynqjnQNPY0fFmQiLe7xUSYhy_RjNEX4w7AQfA5MOQBOFH8J-Kv6Qw5xglm85IgCYFr_mcPJTuR-GPXTzJUUF9BmEZigCsGsjzrL7HXGIIoEO-cZmgDe4eaUNRe9AmtwaGH9PZaAeYuAAVzssQ9Noj8s0UArExk/s3838/taylor%20swift.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3838" data-original-width="3070" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhnE0yzT0NnObNd_mXuCopBXCJHspVJynqjnQNPY0fFmQiLe7xUSYhy_RjNEX4w7AQfA5MOQBOFH8J-Kv6Qw5xglm85IgCYFr_mcPJTuR-GPXTzJUUF9BmEZigCsGsjzrL7HXGIIoEO-cZmgDe4eaUNRe9AmtwaGH9PZaAeYuAAVzssQ9Noj8s0UArExk/w320-h400/taylor%20swift.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">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! </div><div class="separator" style="clear: both; text-align: center;">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! </div><div class="separator" style="clear: both; text-align: center;">Watch the making of the cake and slicing video on my IG <a href="https://www.instagram.com/p/C36ZLuQP73_/">here</a>! </div><div class="separator" style="clear: both; text-align: center;">Hope you like it too! </div><div class="separator" style="clear: both; text-align: center;">With love, </div><div class="separator" style="clear: both; text-align: center;">Susanne </div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Susanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-7492887685906056682024-03-10T19:06:00.000-07:002024-03-10T19:06:30.465-07:00Fruity Bear Lychee Raspberry Rose Choux Pastry Class<p> Want to create a cute and yummy choux pastry creation? Join me for this class in April!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYSWjwFcmXQn6aVo9hmQTFLFooa2D1fCjzQQA5E0uYWwaMtJ23FEXd1jOyM4BuVHPrLLEK6YjPwnFEnuSZLWvlv_Ka1r-R4ToZDRS_MD10QWPpfKgfgAK3WHOi85yVUwXL0EgMZVba6uzG2kxAbXzmYHQSxrIQ6SZca8T_qwAVDCStEIlPGhTd7H8MMk/s2351/Photo_1708046245714.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2351" data-original-width="1881" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYSWjwFcmXQn6aVo9hmQTFLFooa2D1fCjzQQA5E0uYWwaMtJ23FEXd1jOyM4BuVHPrLLEK6YjPwnFEnuSZLWvlv_Ka1r-R4ToZDRS_MD10QWPpfKgfgAK3WHOi85yVUwXL0EgMZVba6uzG2kxAbXzmYHQSxrIQ6SZca8T_qwAVDCStEIlPGhTd7H8MMk/s320/Photo_1708046245714.jpg" width="256" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZpUWT1RPPft6n3DYkTlPqFjGFxPgB7ebqstYZGNB1OkFc2WWmNl5Gp0Qa5pDXOcI-ZumbN6ajhI-ubl4ma09X7C5YV2fT3BywmElCIwEYZ6HVAjqSXxfPi2MClSj0D-RsbWQgwdYkJvzhvU5w2DtR0Xngv3Lsb2kFOLdCZf67y3HBHEr7TS9lFVpcEI/s2215/Photo_1708046245536.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2215" data-original-width="1772" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZpUWT1RPPft6n3DYkTlPqFjGFxPgB7ebqstYZGNB1OkFc2WWmNl5Gp0Qa5pDXOcI-ZumbN6ajhI-ubl4ma09X7C5YV2fT3BywmElCIwEYZ6HVAjqSXxfPi2MClSj0D-RsbWQgwdYkJvzhvU5w2DtR0Xngv3Lsb2kFOLdCZf67y3HBHEr7TS9lFVpcEI/s320/Photo_1708046245536.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">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!</div><br /><p>Here's the reel for how I piped the filling and decorated the bear!</p><p><a href="https://www.instagram.com/reel/C4LAtAmyxPf/?igsh=ejdyeHo5OGhmbDJq">https://www.instagram.com/reel/C4LAtAmyxPf/?igsh=ejdyeHo5OGhmbDJq</a></p><p>Please click on <a href="https://tottstore.com/classes/fruity-bear-lychee-raspberry-rose-choux-pastry/">this link</a> for more details or to register.</p><p><br /></p><p><br /></p><p>with love,</p><p>Phay Shing</p>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-78582145843811018252024-03-04T08:00:00.000-08:002024-03-04T16:04:19.203-08:00Cat Bus Lychee Rose Mixed Berry Choux Pastries<p> 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!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeTF4viGynFpeFT-MGKn0axyHWSKv_byKrh5NCt9c_bGJ3YC8Gr-3ETaMPgOhQ702C9L4DcmMGXVlw5RrNY-zWPHGL7Z4smqIFP1Z_I0WKIF6lwWeX6e9D-G2pdHCTU3sgPTc7qj80VPD5crHCJWLMjI89_EXDKAhgBl5t5zkNbGmi2IMUq0NSrG6-jY/s1800/IMG_20240219_185742_492.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeTF4viGynFpeFT-MGKn0axyHWSKv_byKrh5NCt9c_bGJ3YC8Gr-3ETaMPgOhQ702C9L4DcmMGXVlw5RrNY-zWPHGL7Z4smqIFP1Z_I0WKIF6lwWeX6e9D-G2pdHCTU3sgPTc7qj80VPD5crHCJWLMjI89_EXDKAhgBl5t5zkNbGmi2IMUq0NSrG6-jY/s320/IMG_20240219_185742_492.jpg" width="256" /></a></div><div><br /></div><div>Of course the <a href="https://lovingcreations4u.blogspot.com/2024/02/capybara-in-totoro-dreamland-vegan.html?m=1">Totoro vegan marshmallows</a> have to join in the scene!</div><div><br /></div><div>Here's a look at the cross section showing the lychee rose diplomat cream with raspberry strawberry jam!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyOj1vOl43Qo1AIYBEh2IiHGZatN6tY4p_BeJkj-eqhUIzIWxJPB199-HX8wWbPSGHz3-INeCP-TZ1J1BCS7AburqEtLpR14gv0VRp9be-V3HWdg6DNp0JHxgksCpTDNRgV8bnpebwHVaJUhq0cYckDxsiEY9iuCkEG_jbpvsEqv0dtHZzqSp-Qtg2_c/s1800/IMG_20240219_185742_509.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyOj1vOl43Qo1AIYBEh2IiHGZatN6tY4p_BeJkj-eqhUIzIWxJPB199-HX8wWbPSGHz3-INeCP-TZ1J1BCS7AburqEtLpR14gv0VRp9be-V3HWdg6DNp0JHxgksCpTDNRgV8bnpebwHVaJUhq0cYckDxsiEY9iuCkEG_jbpvsEqv0dtHZzqSp-Qtg2_c/s320/IMG_20240219_185742_509.jpg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aJH1_V84xtASSPLBI05ZtM0LsEBj6jAT4k4wcRqj3Jb6_Mz6bfsVMGvG9DEHzESwWcInwPUkLR4Ko5XPw-QMWdv27uLWBp93LYnad7GCxH8zNYO73T0ru6XK-b-Bn0hAjhQm81Z5MTM8no30yQaZvt13z-HDRAL-xEPT7nFwhEhDLwEtLhxf98yRsdw/s1800/IMG_20240219_185742_528.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aJH1_V84xtASSPLBI05ZtM0LsEBj6jAT4k4wcRqj3Jb6_Mz6bfsVMGvG9DEHzESwWcInwPUkLR4Ko5XPw-QMWdv27uLWBp93LYnad7GCxH8zNYO73T0ru6XK-b-Bn0hAjhQm81Z5MTM8no30yQaZvt13z-HDRAL-xEPT7nFwhEhDLwEtLhxf98yRsdw/s320/IMG_20240219_185742_528.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">You can't see it clearly but there are juicy bits of lychee pieces inserted to give it a little more juicy bite.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuiwAJ2F6n4t_I90SfCpVq2VuSOUXe_l58yiOF3W8-fEXWK4-rKTEshmYyaRHRvrHqi7GoMBJMLyvEfrSkx0WILtljPvBwR1qnVZ6uAvpU0dIkxKI7HvXMOW8INN-qeBeKlCYfHKV2n79G2StMdcO1swLuw1nYzuVd5BksFfY7eV6ZbqZLmBHZlFumgY/s1800/IMG_20240219_185742_545.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuiwAJ2F6n4t_I90SfCpVq2VuSOUXe_l58yiOF3W8-fEXWK4-rKTEshmYyaRHRvrHqi7GoMBJMLyvEfrSkx0WILtljPvBwR1qnVZ6uAvpU0dIkxKI7HvXMOW8INN-qeBeKlCYfHKV2n79G2StMdcO1swLuw1nYzuVd5BksFfY7eV6ZbqZLmBHZlFumgY/s320/IMG_20240219_185742_545.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">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)</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFBADO3x3OqQhwanHJSmMA92WOZyDX7tn00WKpmZrKua2VLj4wNkOO3XuTo9vIf8o1wlfuPqkZO3SdLQ1diQiVJVDwdD4R4rDteMEXMn9ijBKvBMwPhTE96FEwI-lrTEDngiYhsW1UJ6HTF8mSZtlZV4OybvCg9XaFzMqoaQzTxMRXvfTQu_kUGXiBSVg/s1800/IMG_20240219_185742_557.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFBADO3x3OqQhwanHJSmMA92WOZyDX7tn00WKpmZrKua2VLj4wNkOO3XuTo9vIf8o1wlfuPqkZO3SdLQ1diQiVJVDwdD4R4rDteMEXMn9ijBKvBMwPhTE96FEwI-lrTEDngiYhsW1UJ6HTF8mSZtlZV4OybvCg9XaFzMqoaQzTxMRXvfTQu_kUGXiBSVg/s320/IMG_20240219_185742_557.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">Good technique is necessary for a sturdy, crisp pastry and super hollow interior</div><br /><p>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!</p><p>Here's the reel showing the making and filling of the full body cat bus choux pastry, and the ingredient list:</p><p><a href="https://www.instagram.com/reel/C3m68gPSJ1-/?igsh=cmpyZWs1ZzR5NWVx">https://www.instagram.com/reel/C3m68gPSJ1-/?igsh=cmpyZWs1ZzR5NWVx</a></p><p><br /></p><p>with love,</p><p>Phay Shing</p>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-55172808976168129182024-03-03T07:20:00.000-08:002024-03-03T07:20:18.798-08:00BT21 Surprise Chiffon Cake <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3li_4MngWnYH7uLZN-rhvJtW-G9aF24G2YvUVmSvAkCmOznjR6iboZ2O23rAmNLzU1Embs2P1RiOxUjAhwtizuvpZqNYmS_jTglXbk-IuSroHGnAvHoaZq_VmmM9bNdBV6k2alt87AZQMZKxZzvFvjwtNhOGwkwwaCgRP3lAr-1YL6A7P35ZCyPk_fJ0l/s4212/bt21%20surprise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4212" data-original-width="3368" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3li_4MngWnYH7uLZN-rhvJtW-G9aF24G2YvUVmSvAkCmOznjR6iboZ2O23rAmNLzU1Embs2P1RiOxUjAhwtizuvpZqNYmS_jTglXbk-IuSroHGnAvHoaZq_VmmM9bNdBV6k2alt87AZQMZKxZzvFvjwtNhOGwkwwaCgRP3lAr-1YL6A7P35ZCyPk_fJ0l/w320-h400/bt21%20surprise.jpg" width="320" /></a></div><br /><p></p>Guess the surprise! 💜 Does anyone recognize this? 🥰 <br /><br />Who is looking forward to our favorite supergroup's reunion in 2025? #BTS<br /><br />Slicing and group assembly video <a href="https://www.instagram.com/p/C3oX_V8vdeQ/">here</a>. <br /><br />With love, <br /><br />Susanne <p> </p>Susanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-89794442671055118392024-02-28T08:00:00.000-08:002024-03-03T07:20:53.140-08:00'Capybara in Totoro Dreamland' Vegan Marshmallows<p style="text-align: left;"> On and off I have people asking me if it is possible to make character marshmallows vegan. The answer is yes!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2jLXzu0m5MLllhCMoD-MKsg4Qh3BVb1j5zl18aPd-rbwqDlsEKDIvc6mXjZG7UQD1V8Y0mjbZUZfxS5-OA5_oDOrZdULt8yHPhb133hPoEDMK-ilcCGORWy60F5-7_m5WIA9tgr4hSAjNyREVwTnCMCikQyPqRJKbxAo-aBTwxPJbsNOSUJH0QaGmzY/s1799/IMG_20240214_080742_029.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1799" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2jLXzu0m5MLllhCMoD-MKsg4Qh3BVb1j5zl18aPd-rbwqDlsEKDIvc6mXjZG7UQD1V8Y0mjbZUZfxS5-OA5_oDOrZdULt8yHPhb133hPoEDMK-ilcCGORWy60F5-7_m5WIA9tgr4hSAjNyREVwTnCMCikQyPqRJKbxAo-aBTwxPJbsNOSUJH0QaGmzY/s320/IMG_20240214_080742_029.jpg" width="256" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The sleeping capybara is based on a plushie we have at home. It's hilarious because the bubble at the nose can be pulled and upon release, the whole toy vibrates and produces a rumbling noise like a snore 😆. Actually I made many more Totoros and the capybara was an afterthought made using the leftover bits of marshmallow batter.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDzWMgGEU-_EFANalrhBe5Y8TK61KvDbPEK9kvN-UEgpK595mQUKWkbN46UFKDCvJ2oGBjqQu-XpfHt2ChvlxNlPbgVIrjDlaxIpQMS-JksUR4O7T-JDbRdqw_Pdwg7Hz95P03DoyVM0Ac4yJJWp2iMzPQG5Ll05HAbC69VnU58xtHvJAZ6LXH9ksZl0E/s1800/IMG_20240214_080742_060.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDzWMgGEU-_EFANalrhBe5Y8TK61KvDbPEK9kvN-UEgpK595mQUKWkbN46UFKDCvJ2oGBjqQu-XpfHt2ChvlxNlPbgVIrjDlaxIpQMS-JksUR4O7T-JDbRdqw_Pdwg7Hz95P03DoyVM0Ac4yJJWp2iMzPQG5Ll05HAbC69VnU58xtHvJAZ6LXH9ksZl0E/s320/IMG_20240214_080742_060.jpg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jb0Ti0Yhg9KN_1SYHpc5GST9KVTppXRKTS0iLeNjitRnAgdIlrMugvDbrkSbAjCW2agnwX5Hwq_5OryorRm5XvOmDRs9P1yt4Vcrl7LQTacpFg-VQcUwTL3Mn1IYGrVtNM3XHVSwSAcq1g13tiuRDU1b8sBQKugaSzVd7EmiufuVnJ6Fyh-WGx_bQuU/s1800/IMG_20240214_080742_081.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jb0Ti0Yhg9KN_1SYHpc5GST9KVTppXRKTS0iLeNjitRnAgdIlrMugvDbrkSbAjCW2agnwX5Hwq_5OryorRm5XvOmDRs9P1yt4Vcrl7LQTacpFg-VQcUwTL3Mn1IYGrVtNM3XHVSwSAcq1g13tiuRDU1b8sBQKugaSzVd7EmiufuVnJ6Fyh-WGx_bQuU/s320/IMG_20240214_080742_081.jpg" width="256" /></a></div><br /><p style="text-align: left;">People have also asked if the recipe is in my <a href="https://lovingcreations4u.blogspot.com/2023/06/deco-marshmallows.html?m=1">Deco Marshmallows</a> book. The answer is yes but only as a footnote on how to adapt the vegetarian recipe to make it a vegan one. In my vegan marshmallows, instead of egg whites and gelatin, I use agar powder, reduced aquafaba and apple puree as the ingredients that provide structure and bounce.</p><p style="text-align: left;">The technique for making vegan marshmallows is slightly different from the vegetarian one which uses egg whites instead of reduced aquafaba, because the meringue made using aquafaba is less stable and less robust than the one made using egg whites. Make sure the meringue is whipped stiffer than you would make for the vegetarian marshmallow if you want to make it vegan.</p><p style="text-align: left;">Here's the reel for the Totoro vegan marshmallows and the capybara plushie in action:</p><p style="text-align: left;"><a href="https://www.instagram.com/reel/C3XaR1IyXQr/?igsh=MTA1aW93aDF2bG9lag==">https://www.instagram.com/reel/C3XaR1IyXQr/?igsh=MTA1aW93aDF2bG9lag==</a></p><p style="text-align: left;">Pardon the lack of piping tutorial for capybara because it was made with leftover marshmallow batter & I wasn't confident it would turn out fine. </p><p style="text-align: left;">These vegan marshmallows are also known as zephyrs (zefir) which are apple puree based & agar is used as the gelling agent. I replaced egg whites with aquafaba to make it vegan. It doesn't taste too sweet at all, in fact it is tart because of the fruit /juice that goes into it! Texture is a cross between regular marshmallows & meringue cookies.</p><p style="text-align: left;">Feel free to upsize as this is for a small batch & a very tiny saucepan I used. </p><div style="text-align: left;">Apple jam:<br />1 large Granny Smith apple <br />55g sugar<br />12g lemon juice<br />1/8 tsp salt</div><div style="text-align: left;"><br />🔸Bake halved apple until soft. Sieve. Cook with rest of ingredients until total weight reduced to 100g. Refrigerate overnight covered</div><div style="text-align: left;"><br />Vegan marshmallow:<br />Agar syrup:<br />100g sugar<br />3g agar powder<br />13g invert sugar<br />50g water<br />Meringue:<br />30g reduced aquafaba (to 40-50%)</div><div style="text-align: left;">Apple jam</div><div style="text-align: left;"><br />🔸Whip meringue until STIFF. Continue whipping at med-low speed while making syrup</div><div style="text-align: left;"><br />🔸Bring agar syrup to a boil while whisking continuously. Keep whisking until syrup forms a thread when dripped instead of forming droplets</div><div style="text-align: left;"><br />🔸 Turn mixer speed to med-high. Pour syrup in. Continue whipping for a short time until consistency is floppy peak. Check every 30s after syrup is added</div><div style="text-align: left;"><br />🔸Pipe marshmallows</div><div style="text-align: left;"><br />🔸Air dry overnight at room temperature. Dust lightly with cornstarch or mix of icing sugar & cornstarch </div><div style="text-align: left;"><br />✅ Work quickly & keep unused batter in warm place as it sets up much more quickly than gelatin based marshmallows.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If this doesn't work for you on the first try, it is likely due to technique issues, so don't give up. It takes a little getting used to working with aquafaba but once you get used to it, it should work!</div><div style="text-align: left;"><br />Detailed recipe & technical tips are in my Deco Marshmallows book and upcoming classes.</div><div style="text-align: left;"><br />with love,<br />Phay Shing</div>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-43136986480190420282024-02-23T04:16:00.000-08:002024-02-23T04:16:50.569-08:00Polar Bear and Hanami Dango Marshmallow Class<p>Many people think that you need artistic skills in order to pipe character marshmallows. Not true with the templating technique I use! There is hardly any freehand piping needed!</p><p>I am pleased to present this marshmallow class which doesn't require artistic skills at all!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRI2s4cuVs75WDGwSNnMjIctl6LWP2KYGX1qR9hpxqFkClnwgoItO4UDm7B87bf2hF1AknQ-UrXeomqPRjoOOZFXYzTa8duykFeKGrHCn98l__G5OQ1IudpWW7Qelfi-80bIvEG-Np-C_Ec_wWIjcRe7j_rF6DPQVmSrT50biZGDm50fD3k475sycrgU/s2513/Photo_1704876804537.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2513" data-original-width="2011" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRI2s4cuVs75WDGwSNnMjIctl6LWP2KYGX1qR9hpxqFkClnwgoItO4UDm7B87bf2hF1AknQ-UrXeomqPRjoOOZFXYzTa8duykFeKGrHCn98l__G5OQ1IudpWW7Qelfi-80bIvEG-Np-C_Ec_wWIjcRe7j_rF6DPQVmSrT50biZGDm50fD3k475sycrgU/s320/Photo_1704876804537.jpg" width="256" /></a></div><br /><p>Cute animal hanami dango and kawaii fruity polar bear designs will be taught at this class. I use matcha powder, freeze-dried strawberry powder and strawberry paste to flavour and colour the green and pink parts. </p><p>See how squishy they are in this reel!</p><p><a href="https://www.instagram.com/reel/C3ByHK0yWVr/?igsh=cDZzcDZkOWc4aWp5">https://www.instagram.com/reel/C3ByHK0yWVr/?igsh=cDZzcDZkOWc4aWp5</a></p><p>To find out more about this class or to register, please refer to <a href="https://www.bakersgym.com/service-page/polar-bear-and-hanami-dango-marshmallows?referral=service_list_widget&fbclid=PAAaZoFtD18biOfEoX2q8lqMr4RgK6C8LjLPrRXi43skw2ZSDVI_lncmZ_CZw">this link</a>.</p><p><br /></p><p>with love,</p><p>Phay Shing</p>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-29336171552029581952024-02-20T18:37:00.000-08:002024-02-20T18:37:35.643-08:00Puppy Heart Chiffon Cakes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9qLIMVy9JyAuH4s4NV77SQe7u_EhkU8kxC6WWJphOW9CHS2basCerEFOPNDIPO0kumdc950vUsskK-kxptjY4NwdpLSwpTjO9FqpKxVWsG0rXIYKLbEd41RqRXKyvzpt92_W0lKOgn2OuevJwGhQ03NWVVufZdRfUQr3eCKkxeYCila9ntqOwenQKvBz/s4210/doggy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4210" data-original-width="3368" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9qLIMVy9JyAuH4s4NV77SQe7u_EhkU8kxC6WWJphOW9CHS2basCerEFOPNDIPO0kumdc950vUsskK-kxptjY4NwdpLSwpTjO9FqpKxVWsG0rXIYKLbEd41RqRXKyvzpt92_W0lKOgn2OuevJwGhQ03NWVVufZdRfUQr3eCKkxeYCila9ntqOwenQKvBz/w320-h400/doggy.jpg" width="320" /></a></div><br />These are puppy chiffon cakes modelled after maltipoo and bichon which I love. These were made for Valentine's day and also in collab with Tastemade. Watch the making on my IG <a href="https://www.instagram.com/p/C3ET1bHvqxJ/">here</a>. The recipe is also in the caption. <br />Hope you like it and that it made you smile too! <br />With love, <br />Susanne <p></p>Susanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-13683119330339508632024-02-16T17:18:00.000-08:002024-02-16T17:18:46.808-08:00Vegan Hojicha Yuzu Capybara Macarons<div class="separator" style="clear: both; text-align: left;">As I was finalizing the recipe and processes of an upcoming vegan macaron class, I couldn't resist using the leftover batter to create capybaras!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9FT83Aye1H7LilJD6Ue-b-6_q6xHIUW0S3PaLZJgG73jCTHHwkrhboMUngzXNYuOo9TiHDhC3IQuYTxYjDax1EnEhDWaGoGOVyn8t-TBYERxIS3wHYDnprOPCtwEpP59SHKgN5wprOrXwoEqLHaS9C7tVcQ3BVsr_L4casfwEtQ_elwX7j9KjwaTjeQ/s1800/IMG_20240208_084001_765.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9FT83Aye1H7LilJD6Ue-b-6_q6xHIUW0S3PaLZJgG73jCTHHwkrhboMUngzXNYuOo9TiHDhC3IQuYTxYjDax1EnEhDWaGoGOVyn8t-TBYERxIS3wHYDnprOPCtwEpP59SHKgN5wprOrXwoEqLHaS9C7tVcQ3BVsr_L4casfwEtQ_elwX7j9KjwaTjeQ/s320/IMG_20240208_084001_765.jpg" width="256" /></a></div><br /><div style="text-align: left;">The macaron shells are coloured and flavoured with Hojicha. Since capybaras are known to soak in onsen filled with floating yuzu, I decided to fill them with hojicha ganache and yuzu marmalade.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Swiss meringue method was used to make the macaron shells from aquafaba that has been reduced by 50%. Remember to shake the can of chickpeas hard before using the aquafaba.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Here's the template for the large capybara with yuzu on the head. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEPdiE8o_4WqLLS3DmciJ637tJQ8YPOF7JA8-stCObN9urELvNNfM3mHTwWLJmaFCVBOrUM-DWAi8eO1FasqGm13cuYjUf3oLPSjqvF_WCnim0CgF9zOI1YgIiwT_ylVfW-89MHNPvPDW1ioZUgu2NDuLLFX7gquFLEIowd39Wkewjpenrjy_W-TbGMI/s653/Photo_1707451235053.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="653" data-original-width="498" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEPdiE8o_4WqLLS3DmciJ637tJQ8YPOF7JA8-stCObN9urELvNNfM3mHTwWLJmaFCVBOrUM-DWAi8eO1FasqGm13cuYjUf3oLPSjqvF_WCnim0CgF9zOI1YgIiwT_ylVfW-89MHNPvPDW1ioZUgu2NDuLLFX7gquFLEIowd39Wkewjpenrjy_W-TbGMI/s320/Photo_1707451235053.jpg" width="244" /></a></div><div class="separator" style="clear: both; text-align: center;">Please resize the template to fit an A4 sheet</div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I only had brown and white macaron batter to work with so I used edible paint to add in all the other details. I finally found a brand of edible paint that dries fairly quickly, doesn't need dilution with water or alcohol, and doesn't dissolve the surface it is painted on!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qm8ZZLHmg2yJLKFKK_ONVzaBZ8N2ZOo3YwFBy6BheI0kA6ZTtQaUgsbIOG5lmdOPFTm26w58kj8J2EtfZIdTbrysJ-dYYPd96o9KGWZgbMxzMXrlSdv7owc9n2RrgQXO1CJfzwO-FbVsOvFyiG-yYSerUXBS6h0bOKGCLEIQwWs675NaKsAvGarOOfg/s1800/IMG_20240208_084001_804.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qm8ZZLHmg2yJLKFKK_ONVzaBZ8N2ZOo3YwFBy6BheI0kA6ZTtQaUgsbIOG5lmdOPFTm26w58kj8J2EtfZIdTbrysJ-dYYPd96o9KGWZgbMxzMXrlSdv7owc9n2RrgQXO1CJfzwO-FbVsOvFyiG-yYSerUXBS6h0bOKGCLEIQwWs675NaKsAvGarOOfg/s320/IMG_20240208_084001_804.jpg" width="256" /></a></div><br /><div style="text-align: left;">To make the ganache vegan, I used plant based white chocolate.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17cvwr_hkHqdSgBSoMDFh9rgUSdpEiKFu9iF0dku8-KkHzp30QJk6aK0lUPTdiEEFXt6RBeZlHZ1UrhNRaMpg6UcEB1e1WTKaADGwWDWl_BLfSN8IbLBESCCRffUEXmjLmaKWONiabS-xBxVWbnSAMp0lajveJnnBt3dY77YRtTqOlhD4Le3dS0jS348/s1800/IMG_20240208_084001_790.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17cvwr_hkHqdSgBSoMDFh9rgUSdpEiKFu9iF0dku8-KkHzp30QJk6aK0lUPTdiEEFXt6RBeZlHZ1UrhNRaMpg6UcEB1e1WTKaADGwWDWl_BLfSN8IbLBESCCRffUEXmjLmaKWONiabS-xBxVWbnSAMp0lajveJnnBt3dY77YRtTqOlhD4Le3dS0jS348/s320/IMG_20240208_084001_790.jpg" width="256" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Please see the reel for the piping and painting video tutorial:</div><div style="text-align: left;"><a href="https://www.instagram.com/reel/C3Gxytry4ZA/?igsh=emdqMTA0cmFnbnk=">https://www.instagram.com/reel/C3Gxytry4ZA/?igsh=emdqMTA0cmFnbnk=</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips for vegan macarons:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">🔸Make sure the meringue is whipped till very stiff. Aquafaba based meringues are not as stable & robust as egg white based meringues. There isn't a danger of over whipping so go ahead and whip away! This applies for all meringue methods using aquafaba. If meringue isn't stiff enough, you get exploding feet & batter breaks down faster</div><div style="text-align: left;">🔸Use an acid to help stabilize meringue</div><div style="text-align: left;">🔸Don't overfold the batter</div><div style="text-align: left;">🔸Pipe larger macs. Small macs tend to have lopsided feet due to weaker nature of aquafaba meringue</div><div style="text-align: left;">🔸Rest your piped batter till really dry to prevent exploding feet. You should be able to swipe a finger across the surface of the piped batter while applying slight pressure. It should feel dry & firm</div><div style="text-align: left;">🔸Try to maintain constant oven temperature as any fluctuations can cause the feet to go wonky</div><div style="text-align: left;">🔸 Don't bake at too high a temperature or you get exploding feet</div><div style="text-align: left;">🔸 Don't bake at too low a temperature or you get lopsided feet or no feet</div><div style="text-align: left;">🔸 Bake longer than you would regular macs since vegan macs bake at lower temperatures than egg white based macs</div><div style="text-align: left;">🔸 Remember you are working with something tricky & it can go all wrong if your oven decides to play punk so don't be a perfectionist. Some hollows are expected</div><div style="text-align: left;"><br /></div><div style="text-align: left;">with love,</div><div style="text-align: left;">Phay Shing</div>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-36536009724884337882024-02-09T08:00:00.000-08:002024-02-12T17:44:28.889-08:00Vanilla Black Tea & Strawberry Valentine's Day Bear Marshmallows <div style="text-align: left;"> This is a class material for Valentine's Day that I didn't get to share earlier. These cuddly squishy bears have moveable arms that can hug a strawberry marshmallow heart! The bears are naturally coloured and flavoured with black tea.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WnxW_gFTlkYUvbhbB2zOU0rtBkpLFXkmKXjSsx_mDAZtcTGNxc7IKwsiLpEPDY4fKwQ869vtXYEpmCbstIefLPFJ8Qep1G0yyeYiQwJDugv2Dil-QjehLf2QljdbGrnIeatnWRCOiBvpIiJYPq07CJw22M1T2cLVJXk3f0kWwZhiPrnGXofD2E6A9qo/s1638/Photo_1701335908698.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1638" data-original-width="1310" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WnxW_gFTlkYUvbhbB2zOU0rtBkpLFXkmKXjSsx_mDAZtcTGNxc7IKwsiLpEPDY4fKwQ869vtXYEpmCbstIefLPFJ8Qep1G0yyeYiQwJDugv2Dil-QjehLf2QljdbGrnIeatnWRCOiBvpIiJYPq07CJw22M1T2cLVJXk3f0kWwZhiPrnGXofD2E6A9qo/s320/Photo_1701335908698.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1z2Z_TVvzw7Ut778j2deQt2JR_3pyNfU_qcRv4zVIThHGLuS8ZR_IjI-G_9_hbYTyna9TT6bVelC8n8VSsA0Hvwy5y_3nXnnSGq9WUzTNLng1xRXEHF2bjrrNCwN_YRVIMP0MQdYaV-7Dngs09wGiv2iyi-j-LpENlR1JbG_TvuKF9Ni2J8pKEpQ9cc0/s1897/Photo_1700565545745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1897" data-original-width="1517" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1z2Z_TVvzw7Ut778j2deQt2JR_3pyNfU_qcRv4zVIThHGLuS8ZR_IjI-G_9_hbYTyna9TT6bVelC8n8VSsA0Hvwy5y_3nXnnSGq9WUzTNLng1xRXEHF2bjrrNCwN_YRVIMP0MQdYaV-7Dngs09wGiv2iyi-j-LpENlR1JbG_TvuKF9Ni2J8pKEpQ9cc0/s320/Photo_1700565545745.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div>Watch how the flappy arms work over here:</div><div><br /></div><div><a href="https://www.instagram.com/reel/C0_sn5SyBPs/?igsh=Njh6cndxanBwbzh1">https://www.instagram.com/reel/C0_sn5SyBPs/?igsh=Njh6cndxanBwbzh1</a></div><div><br /></div>I made them again recently with shorter body and chubbier cheeks, and packed the strawberry hearts with more freeze dried strawberry powder and less bottled strawberry emulco.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKwYWmHojtNzGF0FXDPs-ONNVIm8A9itKbCbnSzLKrKHsEU1HcTreV_w6-KDBlMqGFuXoIsSTPWlnpO8a2zpaH8nhOmwH7gv0i5TDD144iey2Fu6SoUIAnV06Qizj0FXpnMKZsLKUqh4CcQiPPcn9WvkST3mnIk6o5gJXZoW73wDOA0RDYSPO4_fG5mU/s4096/Photo_1705237205281.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3277" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKwYWmHojtNzGF0FXDPs-ONNVIm8A9itKbCbnSzLKrKHsEU1HcTreV_w6-KDBlMqGFuXoIsSTPWlnpO8a2zpaH8nhOmwH7gv0i5TDD144iey2Fu6SoUIAnV06Qizj0FXpnMKZsLKUqh4CcQiPPcn9WvkST3mnIk6o5gJXZoW73wDOA0RDYSPO4_fG5mU/s320/Photo_1705237205281.jpg" width="256" /></a></div><div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Watch the squish and marshmallow heart piping video over here:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://www.instagram.com/reel/C2HfmssSxG1/?igsh=MXBucXl1eG1wNG9vNA==">https://www.instagram.com/reel/C2HfmssSxG1/?igsh=MXBucXl1eG1wNG9vNA==</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">with love,<br />Phay Shing</div></div>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-47656145919660923402024-02-04T09:00:00.000-08:002024-02-04T17:42:27.460-08:00Heart Langue De Chat without using molds (Part 2: Pink Berry Ombre Cookies)<div style="text-align: left;"> After showing you how to make <a href="https://lovingcreations4u.blogspot.com/2024/01/heart-langue-de-chat-without-using.html?m=1">assorted heart shaped cookies</a> without using a heart mold, I will show you how to make things a little more interesting by making it sweet ombre pink!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6S11FbrNPfhy5i2-ebP_1YSSoYwomAfWfYwtickCcG76v1adHQgrZ7miKX7XTc-8iqzDKx88JgZRXrQPqmAn6PL8kpKXIFD-XVmYfP9W3XndRSb1lGjojI6bh3Bj2vljc1DKgGEe8o0OGrGpWt6VhrEyGFQ1S3ZvRF2V5tSBK-OYLz5EBAaOR6zHpPPk/s1800/IMG_20240128_185257_072.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6S11FbrNPfhy5i2-ebP_1YSSoYwomAfWfYwtickCcG76v1adHQgrZ7miKX7XTc-8iqzDKx88JgZRXrQPqmAn6PL8kpKXIFD-XVmYfP9W3XndRSb1lGjojI6bh3Bj2vljc1DKgGEe8o0OGrGpWt6VhrEyGFQ1S3ZvRF2V5tSBK-OYLz5EBAaOR6zHpPPk/s320/IMG_20240128_185257_072.jpg" width="256" /></a></div><br /><div style="text-align: left;">Recipe makes about twelve-thirteen 2" heart sandwich cookies (adapted from siZning's YouTube)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Strawberry Langue De Chat cookie:</div><div style="text-align: left;">50g unsalted butter, slightly softened</div><div style="text-align: left;">45g icing sugar</div><div style="text-align: left;">1/16 tsp salt</div><div style="text-align: left;">25g egg whites</div><div style="text-align: left;">1/4 tsp soy lecithin (optional)</div><div style="text-align: left;">3/4 tsp vanilla extract</div><div style="text-align: left;">1/8 tsp strawberry emulsion</div><div style="text-align: left;">50g cake flour, sifted</div><div style="text-align: left;">White & pink gel colouring </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Berry filling:</div><div style="text-align: left;">45g white chocolate </div><div style="text-align: left;">3g freeze dried raspberry or strawberry powder</div><div style="text-align: left;">1/8 tsp strawberry emulsion</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Beat softened butter briefly with electric mixer/hand whisk/spatula</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Add sugar. Beat until well combined</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Add egg whites in 2-3 additions. Beat until smooth. Add soy lecithin if you wish to help with emulsification.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Add vanilla & strawberry emulsion. Mix until combined</div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Add flour. Fold with a spatula until combined</div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. Divide into 3 equal portions. Add white or pink gel colouring to achieve desired shades to 2 portions.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">7. Transfer into a piping bag with #5 tip. Pipe as shown in the video tutorial link below.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQjvjBynpeV-koOsABJjzm1R8IucHLPlGa5fKK75ENhuUhYDlNUA_-Obz6NISvdbwC_1R5YlVTodFKEz2kOPqFsvb-tS8JzZ1HPaEYIRwN6F6N6Afaw3zcq9-u8zP602memqAFE7GScLgJjSd_MPnyZd1lNm_PHzFO_sUTjfcrT80EE8NBfeJ-Ret_tU/s1800/IMG_20240128_185257_112.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQjvjBynpeV-koOsABJjzm1R8IucHLPlGa5fKK75ENhuUhYDlNUA_-Obz6NISvdbwC_1R5YlVTodFKEz2kOPqFsvb-tS8JzZ1HPaEYIRwN6F6N6Afaw3zcq9-u8zP602memqAFE7GScLgJjSd_MPnyZd1lNm_PHzFO_sUTjfcrT80EE8NBfeJ-Ret_tU/s320/IMG_20240128_185257_112.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">Piped batter</div><div><br /></div><div>8. Bake at 150-160C for 10-11 min. Bake at 110C for another 5-10 min to dry it out</div><div><br /></div><div>9. Prepare filling while cooling the cookies. Melt chocolate & add the rest of the ingredients in. Mix well. Fill & assemble sandwich cookies</div><div><br /></div><br /><div style="text-align: left;">You may see the piping video tutorial over here:</div><div style="text-align: left;"><a href="https://www.instagram.com/reel/C2pSkvPSTO5/?igsh=MTQwc2RpNWRudWptOA==">https://www.instagram.com/reel/C2pSkvPSTO5/?igsh=MTQwc2RpNWRudWptOA==</a><br /><br />Baker's Notes:</div><div style="text-align: left;">Please see <a href="https://lovingcreations4u.blogspot.com/2024/01/heart-langue-de-chat-without-using.html?m=1">part 1 </a>for important notes on basic baking tips to ensure success</div><div style="text-align: left;"><br /></div><div style="text-align: left;">- Let the batter fall from the piping tip like you would when piping the border on cookies iced with royal icing. Pipe slowly to have better control of the shape. Video is sped up by 7x. To do so, you don't have to apply a lot of pressure on the piping bag but instead, let gravity do most of the work</div><div style="text-align: left;"><br /></div><div style="text-align: left;">- Using a skewer to gently nudge the boundary between colours will make the slight indent/crack between colours invisible. It's ok to omit this step if you don't mind the appearance of the indent at the boundaries.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">- I added white gel colouring to make the browning less obvious but you may colour it anyway you like!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">- Use a metal file used for bakes only or a fine zester to gently file off bits that make the cookie look out-of-shape (see part 1 reel) but you may skip this step if your cookies are in a nice heart shape. Most of the heart shapes in this larger batch turned out fine even though I piped on parchment so I didn't need to file down as many pieces as the smaller hearts in part 1<br /><br /><br />with love,<br />Phay Shing</div>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com3tag:blogger.com,1999:blog-4001189483359117348.post-38339147326627714222024-02-02T19:38:00.000-08:002024-02-02T19:40:08.916-08:00Pineapple Tart Dragon<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0f77aZABEvxGT7F9gEIANxzrqo17lxY3E8W-mau-9LRozA0fmf4uP2EfbaRuufDhe-aRnxC-NxkMaTSbRYU8XAPaYHB_82SnM-hINpx5qXF_dYnSJSo2tW8WDYXxHAf4xvG7ZTCxF-c8GwizoKebXlsEyu3KmL_ADGgvzbpZ0wKi6E1rUZ7gR4APlc9U/s4044/dragon%20tart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4044" data-original-width="3240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0f77aZABEvxGT7F9gEIANxzrqo17lxY3E8W-mau-9LRozA0fmf4uP2EfbaRuufDhe-aRnxC-NxkMaTSbRYU8XAPaYHB_82SnM-hINpx5qXF_dYnSJSo2tW8WDYXxHAf4xvG7ZTCxF-c8GwizoKebXlsEyu3KmL_ADGgvzbpZ0wKi6E1rUZ7gR4APlc9U/w320-h400/dragon%20tart.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div>I was inspired to transform the Pineapple Tart roll into a Flying Dragon! 🍍🐉🥰 <br />Do you like it?❤️ <br />Rolling is such a quick way to shape pineapple tarts, and even easier to construct into a dragon! <p></p><p>Assembly video <a href="https://www.instagram.com/p/C2ySjuay5Ze/">here</a>. <br /><br />Tart crust recipe (makes 3 dragons) <br />228g (2 sticks) unsalted butter <br />120g icing sugar <br />2 large egg yolks <br />60g heavy cream <br />400g plain flour <br />15g corn flour <br />15g milk powder <br />Red yeast rice powder (or red food coloring) </p><p>Happy CNY in advance! </p><p>Love, </p><p>Susanne </p><p><br /></p>Susanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.com2tag:blogger.com,1999:blog-4001189483359117348.post-27947842680188127512024-02-01T15:55:00.000-08:002024-02-01T15:55:16.196-08:00Dragon Roll Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91LOn_Iih_wNKJIBPl6tFcYvzOuHNA4jME83wcVJsWTeqTc-4KWGjqyfnjdLHmlRVpllsDDJICvIpQdJYQXNvsYqGzdqtj94FvGmZB7RZFRNlk6e15DYNlkFBug0D-1ssShQ9rhRtfYGpFcpzX3-KbDJ347HnzxpkXF8TS_P7XGplKVtRafPQ3W_AdWem/s4065/dragon%20loving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4065" data-original-width="3318" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91LOn_Iih_wNKJIBPl6tFcYvzOuHNA4jME83wcVJsWTeqTc-4KWGjqyfnjdLHmlRVpllsDDJICvIpQdJYQXNvsYqGzdqtj94FvGmZB7RZFRNlk6e15DYNlkFBug0D-1ssShQ9rhRtfYGpFcpzX3-KbDJ347HnzxpkXF8TS_P7XGplKVtRafPQ3W_AdWem/w522-h640/dragon%20loving.jpg" width="522" /></a></div><br /><p></p>Scaling into the new year with a long (龙) dragon roll cake (pun intended😜)! 🥰<div>See the video of the making <a href="https://www.instagram.com/p/C2gRaKvPVQT/">here</a>. </div><div><br /></div><div>Happy Lunar New Year in advance! </div><div><br /></div><div>With love, </div><div>Susanne </div><div><br /></div>Susanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-27286134910526244572024-01-30T08:00:00.000-08:002024-02-12T18:59:33.392-08:00Sugar-Free Pineapple Tarts<p> This was a bake (bakes actually) that came a little unplanned. It all started because I had leftover pineapple puree from my Lunar New Year themed marshmallow class and I thought of making pineapple tarts that some of my family members can eat without being afraid of spiking their blood sugar levels as much as regular pineapple tarts.</p><p>After some trials, I finally came up with something that I am satisfied with. I challenged myself to make pineapple tarts sugar-free without it tasting weird and while minimizing the use of sugar replacements because that's what makes bakes taste weird in general. Those that don't taste that bad aren't zero GI or impart a strong flavour of their own like maltitol (not zero GI) and maple or agave syrup (imparts their own flavour). I made both open-faced and "golf ball" types!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCpSBhuyVaxcQp1irsCkTaFqAFh5UwMEtusdem0-mMMfVySkojcCg9ijHERcWZl-9sJfHvWNjpJmRS0wz0fBERGHJesGn3Eu0YEF2hyYKLJ7zOf-Iqt4CZGJvK9-KaTYpyYEIVnQikpbxNRCqtoIe2huS4wSxwQPHc1hYGa9gj2hHKfUw9Dx61lsign8/s3279/Photo_1706571216816.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3279" data-original-width="2623" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCpSBhuyVaxcQp1irsCkTaFqAFh5UwMEtusdem0-mMMfVySkojcCg9ijHERcWZl-9sJfHvWNjpJmRS0wz0fBERGHJesGn3Eu0YEF2hyYKLJ7zOf-Iqt4CZGJvK9-KaTYpyYEIVnQikpbxNRCqtoIe2huS4wSxwQPHc1hYGa9gj2hHKfUw9Dx61lsign8/s320/Photo_1706571216816.jpg" width="256" /></a></div><br /><p>Since the Lunar New Year is so close to Valentine's Day this year, I made the open-faced tart with a little Vday vibes. It also gave me a reason to use a tart mold I have had for years but never used. I added some dragon scale pattern to some of the golf ball tarts since this year is the Year of the Dragon.</p><p>Take a look at the cross sections after I took a bite!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9dw_9QAGCOAI_ptQNwsO2VZDsf2EtgPPVWqoYJqWPLxa140fWXFiP7T-a-lN3NmnoWSDUCCGLiJw7jkUsqOWb133S-PvDHPu4krGsq8aZVwVDZW2_Tr5I75hyphenhyphenXuRK50xnIG9weibwgi6ZgfuhPd7o6nAuCoWXMnTehfmVbUGGozP041XRoC8T-lfJDo/s1116/Photo_1706518638192.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1116" data-original-width="893" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9dw_9QAGCOAI_ptQNwsO2VZDsf2EtgPPVWqoYJqWPLxa140fWXFiP7T-a-lN3NmnoWSDUCCGLiJw7jkUsqOWb133S-PvDHPu4krGsq8aZVwVDZW2_Tr5I75hyphenhyphenXuRK50xnIG9weibwgi6ZgfuhPd7o6nAuCoWXMnTehfmVbUGGozP041XRoC8T-lfJDo/s320/Photo_1706518638192.jpg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQHn924pT-teYtSDSeuZQEhSMYZlj5b3mLJmO2qHvg49T8frRKZPumnTPvRL_vRmHl0mMh4wi-UQpJ_QdZ3hSth4kwdPQBy9b8AoGiaVJop3yxlTFaoa64-EsdFa-dshqEQifWPwx__BKl3IN1x3nW90PRZtTfTWGPqPL5bfYo5ZrS6Ks0ANtZObjLno/s1083/Photo_1706571216680.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="866" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQHn924pT-teYtSDSeuZQEhSMYZlj5b3mLJmO2qHvg49T8frRKZPumnTPvRL_vRmHl0mMh4wi-UQpJ_QdZ3hSth4kwdPQBy9b8AoGiaVJop3yxlTFaoa64-EsdFa-dshqEQifWPwx__BKl3IN1x3nW90PRZtTfTWGPqPL5bfYo5ZrS6Ks0ANtZObjLno/s320/Photo_1706571216680.jpg" width="256" /></a></div><p><br /></p><div style="text-align: left;"><b>Sugar-Free Pineapple Jam</b><br />I made the jam without any real or artificial sugar at all. You won't miss it! Adding sugar replacements simply adulterate the taste of the jam when it isn't actually necessary. I tried. It tastes awful to me 🙈. What's the secret ingredient then? Apple! I have seen some people make the jam out of pineapples alone. Adding the right type of apple helps to regulate the level of sweetness/tartness to your preference. Apple is relatively neutral flavour wise and contains lots of natural pectin so it is used in creating homemade sugar-free jams by people who want to omit processed sugar in their diet. Use Granny Smith (sour green apples) if your pineapple is very sweet or you prefer a more sour jam. Use Golden Delicious apples or Gala if you prefer sweeter jam or if your pineapple is very sour. The approximate ratio I use is 1:5 for apple : pineapple by weight. Feel free to upsize your recipe as this is a small batch.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredients (makes enough filling for about 20 tarts):</div><div style="text-align: left;">500g pineapple chunks (about 1 large pineapples)</div><div style="text-align: left;">100-110g apple chunks (about 1 apple)</div><div style="text-align: left;">1 tsp lemon juice (more if you prefer it more sour)</div><div style="text-align: left;">Pinches of salt</div><div style="text-align: left;">1 Cinnamon stick</div><div style="text-align: left;">Cloves and star anise if you wish</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Steps:</div><div style="text-align: left;">1. Blend apple and pineapples chunks together with salt. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Add fruit puree and all other ingredients into large frying pan. Cook over medium heat and stir frequently. Reduce heat when the liquid has dried up. Continue cooking until total weight of ingredients is about 30% of original weight. Your jam should be dry. It took me about 20-25 minutes to get there. I used the largest frying pan I have to maximize surface area of the jam to the heat to speed things up. Some bakers use the oven to dry out the puree without having to stand at the stove for some time. To do this, line your largest baking tray with a few layers of foil. Bake the puree with spices at 90C for a few hours or until dry, stirring gently every 1-2 hours. Of course if you have Thermomix, use it😊!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Let the jam cool. Spread the jam in a thin layer on a plate/bowl/tray and refrigerate overnight uncovered. This will help excess moisture to evaporate.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Portion into 8g balls. Refrigerate until ready to assemble.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jaRavHmbOYMFHI-33P_IqAlhXe22gylTjbaX3P9lUtU8KybQefEAgO_2CxRNQq-u1YWbR2sa24u39Ivj3d_0DInC0-FqY942wOZd1bD4OTFveqfqEJ4_Zdg91WZwSQhIDugm2FgYia88mICK2M_Zk4sUK16oRaJ0CtC5ahTThwa6Mx6wAeXpkUDMSys/s2992/Photo_1706592908255.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2393" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jaRavHmbOYMFHI-33P_IqAlhXe22gylTjbaX3P9lUtU8KybQefEAgO_2CxRNQq-u1YWbR2sa24u39Ivj3d_0DInC0-FqY942wOZd1bD4OTFveqfqEJ4_Zdg91WZwSQhIDugm2FgYia88mICK2M_Zk4sUK16oRaJ0CtC5ahTThwa6Mx6wAeXpkUDMSys/s320/Photo_1706592908255.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">8g balls of pineapple jam</div><br /><div><br /></div><div style="text-align: left;"><b>Egg wash</b></div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;">1 egg yolk</div><div style="text-align: left;">1-2 tsp water or milk</div><div style="text-align: left;">A few drops of oil </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Steps:</div><div style="text-align: left;">1. Mix everything together and sieve. Refrigerate covered until needed.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Sugar-Free Open-Faced Tart Pastry</b></div><div style="text-align: left;">I adapted my recipe by chef Anup Kumar in a Straits Times article written by Hedy Khoo. You may read all about it <a href="https://www.straitstimes.com/life/food/cny-recipe-healthier-homemade-pineapple-tarts-to-impress-your-friends-and-family">here</a>.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I highly recommend replacing the almond flour with cake flour as we would be more used to the wheat flour only version. Adding almond flour makes the texture a lot sturdier and the tart base tastes more like almond pate sucree used in classical French pastries. Using cake flour instead of plain flour is fine as I don't find the structure of the pastry compromised and it's overall still sturdy enough to be molded with a plunger mold. I went for the lower end of the suggested sugar amount and find that the sugar replacement aftertaste is hardly detectable at all so it tastes pretty good when eaten together with the jam! But if you are looking at a healthier tart pastry, replacing 12% of the cake/plain flour with almond flour is the way to go.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Feel free to upsize the portion as I made only a small quantity. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredients (makes about 20 open-faced tarts):</div><div style="text-align: left;">76g cake flour </div><div style="text-align: left;">15g powdered erythritol (or icing sugar for non sugar-free)</div><div style="text-align: left;">1/4 tsp fine salt</div><div style="text-align: left;">40g cold unsalted butter, cubed</div><div style="text-align: left;">1 egg yolk</div><div style="text-align: left;">1/4 tsp vanilla extract</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Steps:</div><div style="text-align: left;">1. Sift together all dry ingredients.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Use finger tips to rub cold butter into flour mix until it resembles fine breadcrumbs.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Add egg yolk and vanilla. Form a ball of dough with spatula. Flatten into a disc.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Wrap dough with cling wrap and refrigerate for 30 min.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Roll the dough flat between two sheets of parchment paper to thickness of about 5mm. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. Lightly dust the surface of the dough with cornstarch or flour to prevent the dough from sticking to the mold.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">7. Press out the dough with the mold and place on baking tray lined with parchment paper about 3cm apart.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">8. Apply egg wash with a soft brush. You don't have to make it fancy like I did. I coloured part of it dark brown with chocolate emulco mixed into the egg wash.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">9. Place pineapple jam in the middle and press it down lightly. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLeWmyG__PoysodOwriw2lJUtnq0OB6J8aL5Qj1XCrUWENWq1aeNU8sDeCsor2jXGuhihSjQeeLBtUhyjgrxQlUVMTbDMhsKvdeufcPhj98E1MNgTZeaidG8lsAfhSyGVEci1qDVb2c49oGwxeNekbjFRA7PVcIcd33LKDsz8hVC9k9fNvnRT0mWdr_0o/s2362/Photo_1706592908497.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2362" data-original-width="1890" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLeWmyG__PoysodOwriw2lJUtnq0OB6J8aL5Qj1XCrUWENWq1aeNU8sDeCsor2jXGuhihSjQeeLBtUhyjgrxQlUVMTbDMhsKvdeufcPhj98E1MNgTZeaidG8lsAfhSyGVEci1qDVb2c49oGwxeNekbjFRA7PVcIcd33LKDsz8hVC9k9fNvnRT0mWdr_0o/s320/Photo_1706592908497.jpg" width="256" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">10. Decorate with leftover pastry on top of the jam if you wish. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">11. Bake in preheated oven at 170C for 15-20 min or until pastry is lightly browned.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Here's a picture of the plunger mold I took with the freshly baked tarts.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAiGMIRA1L9hFxfPDE9PBGewKFLXQnrqHojH_bbKE6nkhS9T4aceZrz8VnndCTQdezqucBzVpZjDUxYczIvkc5LwVOpQzTyjkIi2RwkBcFsyNVrwST3RDjfH3uFQapxTdwgbbRXGTOmUCErzxKXzt2JTO_Ohpa_HScUt99fnQGlCdE-8Eitp34tV9odM/s2707/Photo_1706438067046.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2707" data-original-width="2166" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAiGMIRA1L9hFxfPDE9PBGewKFLXQnrqHojH_bbKE6nkhS9T4aceZrz8VnndCTQdezqucBzVpZjDUxYczIvkc5LwVOpQzTyjkIi2RwkBcFsyNVrwST3RDjfH3uFQapxTdwgbbRXGTOmUCErzxKXzt2JTO_Ohpa_HScUt99fnQGlCdE-8Eitp34tV9odM/s320/Photo_1706438067046.jpg" width="256" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Sugar-Free Golf Ball Tart Pastry</b></div><div style="text-align: left;">Tart pastry for this type of tarts doesn't need to be as sturdy as the open-faced version. I think this is the more popular version in Singapore because of it's delicate crumbly texture. I adapted the recipe from Celia over <a href="https://www.foodelicacy.com/pineapple-tarts/">here</a>. Feel free to upsize as I made a small portion.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredients (makes about 20 golf ball tarts):</div><div style="text-align: left;">120g cake flour</div><div style="text-align: left;">15g cornflour</div><div style="text-align: left;">15-20g powdered erythritol (or icing sugar for non sugar-free)</div><div style="text-align: left;">20g full fat milk powder</div><div style="text-align: left;">1/4 tsp salt</div><div style="text-align: left;">100g cold unsalted butter, cubed</div><div style="text-align: left;">1 egg yolk </div><div style="text-align: left;">1/4 tsp vanilla extract</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Steps:</div><div style="text-align: left;">1. Follow steps 1-4 in open-faced tart pastry.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Divide dough into 10g portions. Wrap the pineapple filling. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Place 3cm apart on lined baking tray. Use a straw cut lengthwise in half to create dragon scale imprints if you wish. Chill for 10-15 min</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0tds19DzXOJwd_RwQtjXKArzlbbYj-aDIiLtRvvWcTtyeduVIvTVECKS88s3XGSF-Ot6R3sfPxGwaXKro8Ikp_RdNd0xHunjJp9XqS21d987zJHYgt0u5jEYiQW0-h9GRXcnOpTcyMRQgLNYEhlE-eJ7svKrXIJ4N6ZcVZMeQE2A-is2c8veL8XwTww/s2411/Photo_1706592908705.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2411" data-original-width="1929" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0tds19DzXOJwd_RwQtjXKArzlbbYj-aDIiLtRvvWcTtyeduVIvTVECKS88s3XGSF-Ot6R3sfPxGwaXKro8Ikp_RdNd0xHunjJp9XqS21d987zJHYgt0u5jEYiQW0-h9GRXcnOpTcyMRQgLNYEhlE-eJ7svKrXIJ4N6ZcVZMeQE2A-is2c8veL8XwTww/s320/Photo_1706592908705.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">I left some of them plain without the imprints</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Preheat oven to 150C. Apply egg wash. Bake for 18-20min or until golden brown. You may take the tray out halfway to reapply egg wash if you wish.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Celia mentions that little bit of cracks is fine as it will reduce in appearance after cooling down.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cool both types of tarts completely before storing in airtight condition. It can keep well for up to a week at cool room temperature. For longer storage, please refrigerate or freeze after wrapping it airtight. Toast before consuming.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Here's the video of the process:</div><div style="text-align: left;"><a href="https://www.instagram.com/reel/C2vtsTpSu-e/?igsh=bmJ1NDAxc3o4NnBz">https://www.instagram.com/reel/C2vtsTpSu-e/?igsh=bmJ1NDAxc3o4NnBz</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Update</b>:</div><div style="text-align: left;">My parents tried eating the pineapple tarts cold from the fridge (because they didn't want the hassle of toasting it) after more than two weeks of storage and loved it! They said the tarts were still very good! I also have data from home that eating these in moderation doesn't spike the blood sugar levels!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">with lots of love,<br />Phay Shing</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-48807542430826627032024-01-24T16:08:00.000-08:002024-01-24T16:08:37.072-08:00Heart Langue De Chat without using molds (Part 1: Assorted cookies)<p style="text-align: left;">Langue De Chat means cat's tongue in French but they are thin crispy butter cookies. Sometimes they are made as sandwich cookies filled with chocolate and these are usually made using molds. The Japanese popularized the sandwich cookie version and you may have seen it sold in pretty gift boxes. If you have not heard of langue de chat, you may be familiar with the names Shiroi Koibito or 白色恋人饼. While the popular Japanese versions are usually square in shape, I made them in heart shapes for Valentine's Day!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2Ygb8onEFoBDjFAeYsSLWa-1pWrfsgFvp_G64imFnbmeI7WWM21VrFN4y6t_ITzR4G8e0T0BBuHusv3BhU6mM3p0f042VmNjwpax0CUi-cNafdmJiLxsw-72F2J9YVMl8TR1A8O5oDhxlZynD3Jr-O-Ro_Ch1Fwf9KBj2ntw6AKznE_uvZyh3TWa4nc/s3233/Photo_1705740083888.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3233" data-original-width="2587" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2Ygb8onEFoBDjFAeYsSLWa-1pWrfsgFvp_G64imFnbmeI7WWM21VrFN4y6t_ITzR4G8e0T0BBuHusv3BhU6mM3p0f042VmNjwpax0CUi-cNafdmJiLxsw-72F2J9YVMl8TR1A8O5oDhxlZynD3Jr-O-Ro_Ch1Fwf9KBj2ntw6AKznE_uvZyh3TWa4nc/s320/Photo_1705740083888.jpg" width="256" /></a></div><p style="text-align: left;">If you don't wish to increase the clutter at home with yet another mold, here's how you can make them. I made mango, mixed berry, matcha and dark chocolate flavours. You can make them in any flavour you like but I feel this combination has such pleasing colours and adding sour mango to the filing makes the cookie overall less sweet. Feel free to stick with the classic white chocolate only if you don't mind a sweet cookie!</p><div style="text-align: left;">Recipe makes about twenty-eight 1.5" heart sandwich cookies.</div><div style="text-align: left;"><br /><b>Butter base:</b><br />100g unsalted butter, slightly softened<br />90g icing sugar<br />1/8 tsp salt<br />50g egg whites<br />1/2 tsp soy lecithin (optional)<br />1 tsp vanilla extract</div><div style="text-align: left;"><br /><b>Flour & flavouring:</b><br />Mango: 25g cake flour<br />Mixed berry: 25g cake flour + 1/16 tsp strawberry emulsion<br />Matcha: 23g cake flour + 2g matcha powder<br />Dark chocolate: 22g cake flour + 3g cocoa powder<br /><br /></div><div style="text-align: left;"><b>Filling</b>:<br />Mango: 45g white chocolate + 3g freeze dried mango powder<br />Mixed berry: 45g white chocolate + 3g freeze dried raspberry powder + 1/8 tsp strawberry emulsion<br />Matcha: 45g white chocolate + 3g matcha<br />Dark chocolate: 45g dark chocolate + 3g light corn syrup or any invert sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Steps:<br />1. Beat softened butter briefly with electric mixer/hand whisk/spatula</div><div style="text-align: left;"><br />2. Add sugar. Beat until well combined</div><div style="text-align: left;"><br />3. Add egg whites in 2-3 additions. Beat until smooth. Add soy lecithin if you wish to help with emulsification.</div><div style="text-align: left;"><br />4. Add vanilla. Mix until combined.</div><div style="text-align: left;"><br />5. Divide into 4 equal portions. Add the respective flour & flavouring to each portion. Fold with spatula until combined</div><div style="text-align: left;"><br />6. Transfer into piping bag with #5 tip. Pipe as shown</div><div style="text-align: left;"><br />7. Bake in preheated oven at 150-160C for 10 min or until slightly browned at edges. Bake at 110C for another 5-10 min to dry it out</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMR3I42x5sIGZgI08YnKDlh2zy4IXf3H_4shhl-p_czPCqCUUWs8heWr8wYyI4ibS980VZL27mCe12ODUUP728Q2NRUF7mjH4ECaLJj0v3DB1YIGnuaeUn5idmglFBttjUzGXkWnyn2RdpVXf7KwD4jjJWPn2BC_vGWyYdZE9Zczjbhuf7_2IaqiTd7yo/s3287/Photo_1705571715479.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3287" data-original-width="2629" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMR3I42x5sIGZgI08YnKDlh2zy4IXf3H_4shhl-p_czPCqCUUWs8heWr8wYyI4ibS980VZL27mCe12ODUUP728Q2NRUF7mjH4ECaLJj0v3DB1YIGnuaeUn5idmglFBttjUzGXkWnyn2RdpVXf7KwD4jjJWPn2BC_vGWyYdZE9Zczjbhuf7_2IaqiTd7yo/s320/Photo_1705571715479.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">Freshly baked cookies!</div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">8. Prepare filling while cooling the cookies. Melt chocolate & add the respective flavourings. Fill & assemble sandwich cookies</div><div style="text-align: left;"><br /></div><div style="text-align: left;">You may watch my reel for the process:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://www.instagram.com/reel/C2bASczy2Z2/?igsh=MXZvajRnMWh4NDFpMQ==">https://www.instagram.com/reel/C2bASczy2Z2/?igsh=MXZvajRnMWh4NDFpMQ==</a></div><div style="text-align: left;"><br /><b>Important Baker's Notes:</b><br />- Use room temperature egg whites. Cold eggs will cause the mixture to split</div><div style="text-align: left;"><br />- Add the egg whites a little at a time to prevent mixture from splitting</div><div style="text-align: left;"><br />- Adding an emulsifier like soy lecithin helps to prevent & remedy a split mixture. Some recipes use whole eggs but I prefer it without egg yolk inside for a lighter crispier cookie although egg yolks can help to bring the emulsion together </div><div style="text-align: left;"><br />- The extra baking time at low temperature is to ensure that your cookie remains crisp. Although the cookies are crisp freshly baked, without the longer drying out time, it won't stay crisp for long especially when exposed to humid air</div><div style="text-align: left;"><br />- Using a scribe tool/skewer to nudge the batter edges & middle (shown in reel) is optional if you wish to have the border visible</div><div style="text-align: left;"><br />- Use teflon sheet/silicone mat to help with better shape retention after baking. Parchment paper may result in the baked cookie going "out of shape"</div><div style="text-align: left;"><br />- Use a dedicated metal nail file or a very fine zester to gently file off "out of shape" cookies (shown in reel)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stay tuned for part 2 on how to create a sweet ombre version of the cookies!</div><div style="text-align: left;"><br />with love,<br />Phay Shing</div>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-51446061941671594892024-01-20T17:07:00.000-08:002024-01-20T17:26:11.766-08:00Year of the Dragon Lunar New Year Greeting<p>It's my annual tradition to create a new year greeting showcasing all the major genres of bakes I work with. Here's what I made welcoming The Year of the Dragon!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfa5tLrnCv_d2Oa-mMRpsIBBFNJT5L2lwbuE4T0Scos5j6XYg6xMBraG0QF-kiWKELwSksQwJcgTZ9Feftfag-I4_Q-N6yT4yqKVvVK1rKfJlabjjkCaO1HWms8Ri6M0S6Pe1JrI39Da-rlQHLlZqmHYb1o2axKwkHJ9gUd6nMvGfTXEpppnA8607wv8/s3299/Photo_1704605428010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3299" data-original-width="2639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfa5tLrnCv_d2Oa-mMRpsIBBFNJT5L2lwbuE4T0Scos5j6XYg6xMBraG0QF-kiWKELwSksQwJcgTZ9Feftfag-I4_Q-N6yT4yqKVvVK1rKfJlabjjkCaO1HWms8Ri6M0S6Pe1JrI39Da-rlQHLlZqmHYb1o2axKwkHJ9gUd6nMvGfTXEpppnA8607wv8/s320/Photo_1704605428010.jpg" width="256" /></a></div><div><br /></div><div>What's in this picture?</div><div>1. Chiffon cake mandarin oranges. This year marks 10 years since I made my first mandarin orange chiffon cake oranges back in January 2014!</div><div>2. Macaron teacups on saucers. One of my signature 3D macaron creations.</div><div>3. Choux pastry dragon suit head, horns, frills and paws. I couldn't think of how to incorporate choux and marshmallow in a coherent creation until I thought of the rabbit in dragon suit idea. Glad it worked out!</div><div>4. Marshmallow bunny face and ears, as well as dragon wings. I made a fully <a href="https://lovingcreations4u.blogspot.com/2024/01/rabbit-in-dragon-suit-marshmallows.html?m=1">marshmallow version</a> of the rabbit in dragon suit too!</div><p>Watch the video in this post to see the squish in the marshmallow parts!</p><p><a href="https://www.instagram.com/p/C2WADcgSJVH/?igsh=MTEyczdsMzFsYXY3NQ==">https://www.instagram.com/p/C2WADcgSJVH/?igsh=MTEyczdsMzFsYXY3NQ==</a></p><p><br /></p><p>with love,</p><p>Phay Shing</p>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-62322173243774029192024-01-17T19:00:00.000-08:002024-01-17T19:00:38.347-08:00Sumikko Gurashi Lego cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bVO5pPiPMvoNnVVVg-mRho1TzKKXtokSKu4u4lN5JJlf32Nezatoyr6tYyOwyF1oc9FBKun39BcRdGmQEVUAMrgyDyQuTQllcPelb_bQUxJ0KZwaadgyYs65heNtjq2Rf2s4s9dSW5y0hYuA7oclTWFXNFFrLr36Kr7waFub8zxAH6PyvxQvRNL8EJ5X/s4618/sumikko%20lego%20cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4618" data-original-width="3368" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bVO5pPiPMvoNnVVVg-mRho1TzKKXtokSKu4u4lN5JJlf32Nezatoyr6tYyOwyF1oc9FBKun39BcRdGmQEVUAMrgyDyQuTQllcPelb_bQUxJ0KZwaadgyYs65heNtjq2Rf2s4s9dSW5y0hYuA7oclTWFXNFFrLr36Kr7waFub8zxAH6PyvxQvRNL8EJ5X/w466-h640/sumikko%20lego%20cake.jpg" width="466" /></a></div><p></p><br />Playing building blocks with chiffon cake!😄 When was the last time you played with your food?😛 Assembly video on my <a href="https://www.instagram.com/reel/C1-zqoDP5Z2/">IG here</a>. <div><br /></div><div>With love, </div><div>Susanne </div><div><br /></div>Susanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-20876217299550288342024-01-13T08:00:00.000-08:002024-01-19T06:51:10.492-08:00Pompompurin Raspberry Macarons<p> This is the 10th year my friend has been requesting macarons from me and this year, it's Pompompurin! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTj-a4I4o0zHUC1Jv_L4YFAAZkopUFp_s7dK1H85TTB9fIuhQM3nxm5oYWTxC8n6zIhIOuPL7ran73qhWY8vevdiqVAmrRs6ORB5nLteVb4fDVYYYBmzX9r5R0NiUpVTJOMXZbIOCdfnpf2MA-8URuCZrQAbBbEApW3tZ3VUv8d2XIV3HV-kxdHOv-CKE/s3378/Photo_1704605428355.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3378" data-original-width="2702" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTj-a4I4o0zHUC1Jv_L4YFAAZkopUFp_s7dK1H85TTB9fIuhQM3nxm5oYWTxC8n6zIhIOuPL7ran73qhWY8vevdiqVAmrRs6ORB5nLteVb4fDVYYYBmzX9r5R0NiUpVTJOMXZbIOCdfnpf2MA-8URuCZrQAbBbEApW3tZ3VUv8d2XIV3HV-kxdHOv-CKE/s320/Photo_1704605428355.jpg" width="256" /></a></div><br /><p>Her favourite filling is raspberry Swiss meringue buttercream with raspberry jam, both of which are much lower in sugar than most recipes so they pair very well with sweet macaron shells. Swiss meringue buttercream is also lighter in texture than ganache so the whole confection is refreshing, fruity tasty and light. No wonder it's her favourite!</p><p>I have shared the piping tutorial as well as detailed recipe of the low sugar jam and buttercream in my Instagram reel so you may refer to it here:</p><p><a href="https://www.instagram.com/reel/C19N6BjSOqs/?igsh=MXBtb3FlcjR1ZXc4cw==">https://www.instagram.com/reel/C19N6BjSOqs/?igsh=MXBtb3FlcjR1ZXc4cw==</a></p><p>As usual, I used my <a href="https://lovingcreations4u.blogspot.com/2018/11/pastel-animal-train-macarons-new.html?m=1">default Swiss meringue method recipe</a> to make the macaron shells.</p><p>Here's a look at the baked shells before decorating:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZf37IufpAZaQaUVNt9GdxvIMZJiPvP4NTfvqYs3HQro8XsZSbnDVxnL2yWIbG2y5aF9-0eZNysymDc1gQjb84kj_hBzlOGv7u_mpQzA5y8VFH2fM8eDG3PqCObHxXiyDR6N83PzsTjcBjnMZ3UlgzHdQMlAs61tMMh5AdSbOBn7MWKM2EPLNO3_-CkE/s3304/Photo_1703686557851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3304" data-original-width="2643" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZf37IufpAZaQaUVNt9GdxvIMZJiPvP4NTfvqYs3HQro8XsZSbnDVxnL2yWIbG2y5aF9-0eZNysymDc1gQjb84kj_hBzlOGv7u_mpQzA5y8VFH2fM8eDG3PqCObHxXiyDR6N83PzsTjcBjnMZ3UlgzHdQMlAs61tMMh5AdSbOBn7MWKM2EPLNO3_-CkE/s320/Photo_1703686557851.jpg" width="256" /></a></div><br /><p><br /></p><p>Besides macarons, I also made brown sugar cookie versions of these. It is also the 10th year she is having brown sugar cookies from me because to her, it's the best cookies ❤️. Stay tuned for those in a later post!</p><p><br /></p><p>with love,</p><p>Phay Shing</p>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-29173924609753836742024-01-07T05:39:00.000-08:002024-01-07T05:39:25.302-08:00BT21 Koya Surprise Chiffon Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6COeLo22bd4Bm-Skmp60yjxupUTdycvbVkSmEMbpPLQBxwG82E1C1dcBw0-rf5ol8buWGdVZj9Zh5fl_DTTeuIgVENTYLt90oSDAmlqAiW-6Q-w_-4a1vvn_P1U4sekXAKpYGTJnTwt7MhxbMzf5zW9DAR3rO78TKofS88g8GqPDkFSjcYZAk74K22scD/s4410/bt21.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4410" data-original-width="3526" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6COeLo22bd4Bm-Skmp60yjxupUTdycvbVkSmEMbpPLQBxwG82E1C1dcBw0-rf5ol8buWGdVZj9Zh5fl_DTTeuIgVENTYLt90oSDAmlqAiW-6Q-w_-4a1vvn_P1U4sekXAKpYGTJnTwt7MhxbMzf5zW9DAR3rO78TKofS88g8GqPDkFSjcYZAk74K22scD/w320-h400/bt21.jpeg" width="320" /></a></div><br /><br />Does anyone recognise this surprise logo?😀<br />Who is going to miss our favorite supergroup as they begin military enlistment?<br /><br />Watch the slicing <a href="https://www.instagram.com/p/C0Aoh81Pgxm/">here</a>.<br /><br />With love,<br /><br />Susanne<p></p>Susanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.com1tag:blogger.com,1999:blog-4001189483359117348.post-28204620114584643362024-01-06T21:34:00.000-08:002024-01-13T00:23:56.735-08:00'Rabbit in Dragon Suit' Marshmallows <p> With the Year of the Rabbit is ending in about a month's time, comes the Year of the Dragon with a roar! Here's my interpretation of the Rabbit ushering in the Year of the Dragon....in a dragon suit!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_Dvyu4ZeY3Bg6yryfTYe1GfVpzxDZp4xk6ec1y1m-fv8khA6-sgXQzM4VC2HQXaHCfA-hSOsilYPBi1VGQRMRleXsyzMcO8-lpEiD7pLqvNMfryt8B4sDqIj_MC81x84_h08fUgj9XbzOH86-Hq7UObPHEmmn7s-YzcOhym5s0SgB7uj_TDiz64XFUM/s2976/Picsart_24-01-07_13-11-39-022.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2976" data-original-width="2381" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_Dvyu4ZeY3Bg6yryfTYe1GfVpzxDZp4xk6ec1y1m-fv8khA6-sgXQzM4VC2HQXaHCfA-hSOsilYPBi1VGQRMRleXsyzMcO8-lpEiD7pLqvNMfryt8B4sDqIj_MC81x84_h08fUgj9XbzOH86-Hq7UObPHEmmn7s-YzcOhym5s0SgB7uj_TDiz64XFUM/s320/Picsart_24-01-07_13-11-39-022.jpg" width="256" /></a></div><p><br /></p><p>You may watch the piping video tutorial in my reel over here:</p><p><a href="https://www.instagram.com/reel/C1wf90tS61l/?igsh=MTQ1NmswOTZ1MGkxeg==">https://www.instagram.com/reel/C1wf90tS61l/?igsh=MTQ1NmswOTZ1MGkxeg==</a></p><p>For those of you who would like to see some process still photos, here they are!</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWd5nCKHcKHi8bMLDqjcIFzoiFkI6pn5B5luf1mm21fnTY_0nps-6jLRY9-D312hiNa8bDNKudFUUrbtpL_vl63ZOXhA0EXYN3olqF_x8yJ6qJ4yEK5aC4twRacd9HhoHBlrIPfEbmp2eYPz_iAtWVpNesoLblPR7wBnlVbzRVdeq2qvdEivTHNnz_PU/s2186/Photo_1704605359245.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2186" data-original-width="1749" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWd5nCKHcKHi8bMLDqjcIFzoiFkI6pn5B5luf1mm21fnTY_0nps-6jLRY9-D312hiNa8bDNKudFUUrbtpL_vl63ZOXhA0EXYN3olqF_x8yJ6qJ4yEK5aC4twRacd9HhoHBlrIPfEbmp2eYPz_iAtWVpNesoLblPR7wBnlVbzRVdeq2qvdEivTHNnz_PU/s320/Photo_1704605359245.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">A stable base with wide, flat top surface on the body is important as you don't want the head to start slipping off when you pipe it!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdjPNe3KYTJKmURB_0CZcoWlLP7n0mpUBitoQPPsA91fW3vl6yikKREk3-DWbCyTwbBwSxbehk6TN7H7ef18JypeMl1Gr6S1SgcRQyei5QB80Wos3Jcht5tfJ8juM5knHjG_aH1FceWOB-H5SDU8EbaKC05xoqbPWhU4wqoMKS3U5E4OmzN2K_rYEFEQ/s2397/Photo_1704605359048.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2397" data-original-width="1918" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdjPNe3KYTJKmURB_0CZcoWlLP7n0mpUBitoQPPsA91fW3vl6yikKREk3-DWbCyTwbBwSxbehk6TN7H7ef18JypeMl1Gr6S1SgcRQyei5QB80Wos3Jcht5tfJ8juM5knHjG_aH1FceWOB-H5SDU8EbaKC05xoqbPWhU4wqoMKS3U5E4OmzN2K_rYEFEQ/s320/Photo_1704605359048.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">Piped heads on the body</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJPpyXEZaQUv-M5wLTE3BeMsexoyFW6pA4xNJ1OTwSHHyFTunkfTOi2p1i_qMnOmhnk7634N05qvyECXaYAGqlSLuTLpUIKHJIw66fhVuXi3Nfflc1wb9aljc4nkPZPq0W8MrXFwTd83W8OW-cmOQYca2qaxXV1IDJO1iv5ytBlpleDQdWYnwbCnpZDA/s2968/Photo_1704605358781.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2968" data-original-width="2375" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJPpyXEZaQUv-M5wLTE3BeMsexoyFW6pA4xNJ1OTwSHHyFTunkfTOi2p1i_qMnOmhnk7634N05qvyECXaYAGqlSLuTLpUIKHJIw66fhVuXi3Nfflc1wb9aljc4nkPZPq0W8MrXFwTd83W8OW-cmOQYca2qaxXV1IDJO1iv5ytBlpleDQdWYnwbCnpZDA/s320/Photo_1704605358781.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">Completed piping! The wings are stuck onto the body and are piped on a separate tray </div><p><br /></p><p>Although I have shared the ingredient list of my basic recipe in social media, I continue to stress that decorative marshmallows is more about technique than specific recipe. You can learn all about how to tweak my basic recipe to suit your unique work environment, equipment and flavour of marshmallows in my Deco Marshmallows book!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjYrQaRVZC93jg4eor3wv4L5NV7Is9iZ9fd5X_kTom8TcsLR0PU0KShkDIagVDeMeKXfNJM1Pcuu3xZpyL_OFiBo-DAxrQWat332e18QVhrNRkJtOhyphenhyphensCUpKq9xDW9YJ_YHvQknW1goTR9_PUvml-tJxm-QJCdf2dinNU7pgv6biHywOofz9TekdiASA/s3012/creative%20Baking%20Deco%20Marshmallows%20cover%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3012" data-original-width="2519" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjYrQaRVZC93jg4eor3wv4L5NV7Is9iZ9fd5X_kTom8TcsLR0PU0KShkDIagVDeMeKXfNJM1Pcuu3xZpyL_OFiBo-DAxrQWat332e18QVhrNRkJtOhyphenhyphensCUpKq9xDW9YJ_YHvQknW1goTR9_PUvml-tJxm-QJCdf2dinNU7pgv6biHywOofz9TekdiASA/s320/creative%20Baking%20Deco%20Marshmallows%20cover%20(1).jpg" width="268" /></a></div><p><br /></p><p>Stay tuned for my mixed genre Chinese New Year greeting in my future post!</p><p><br /></p><p>with love,</p><p>Phay Shing</p>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-83717500067464184902023-12-28T02:56:00.000-08:002024-01-07T15:28:39.960-08:00Matcha Ice-Cream Cake with Dan Heng & March 7th Marshmallow Toppers<p> My elder kid wanted matcha ice-cream cake for his birthday and requested for Honkai Star Rail theme with Dan Heng and March 7th as the characters of choice. It's a challenge because anime type characters have tonnes of details and I have not made ice-cream cakes before and wondered if photography would be a challenge in tropical Singapore. </p><p>Fortunately, I managed to pull it off with this delicious number!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15GSyGjW67SJdjljXGDbVxSZWaMOUetKCW9vC89_TpXS3hEL8fEDlI3GWSzSBJoWlzusV-R7So2d6JEWZFdGTJxjb4uUJ75znImkvV6kPSCgHH1fxKXSR1GB24wa06lW6pRQm5xZMDOYBGAXKT2OMFgznU3XuUbXL0z2p3wpBwTjsch7nlhgkjHWgwF4/s2261/Photo_1703645580671.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2261" data-original-width="1809" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15GSyGjW67SJdjljXGDbVxSZWaMOUetKCW9vC89_TpXS3hEL8fEDlI3GWSzSBJoWlzusV-R7So2d6JEWZFdGTJxjb4uUJ75znImkvV6kPSCgHH1fxKXSR1GB24wa06lW6pRQm5xZMDOYBGAXKT2OMFgznU3XuUbXL0z2p3wpBwTjsch7nlhgkjHWgwF4/s320/Photo_1703645580671.jpg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">I used my default basic marshmallow recipe and shared the ingredient list along with the piping video in this reel:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><a href="https://www.instagram.com/reel/C1UItrxSC4x/?igsh=bHpndWh3ODZsdGg5">https://www.instagram.com/reel/C1UItrxSC4x/?igsh=bHpndWh3ODZsdGg5</a><br /><br />Here's a photo of all four of the marshmallows I piped. It took me many hours to complete this due to the sheer number of details! I made duplicates in case of accidental uglification or butter fingers.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXUgWctOJ2sMJ51D_QjIP0J4iOd-EQp0vcsKS1NLCskT0RjO833bA6oRbsS2gUsywC6tfnWgtvRQZmFyXosFto-7iu0IEWLPOW-7q138P8_BRu2WAxsmJ_I-uXamGz2mWelWU5vLfVAXIdl-k-S80Jk6Zx-uaKBcr4GtTXFaxg5Dp9voKKiaHx24JK1g/s1080/Photo_1702037994578.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXUgWctOJ2sMJ51D_QjIP0J4iOd-EQp0vcsKS1NLCskT0RjO833bA6oRbsS2gUsywC6tfnWgtvRQZmFyXosFto-7iu0IEWLPOW-7q138P8_BRu2WAxsmJ_I-uXamGz2mWelWU5vLfVAXIdl-k-S80Jk6Zx-uaKBcr4GtTXFaxg5Dp9voKKiaHx24JK1g/s320/Photo_1702037994578.jpg" width="320" /></a></div><div><br /></div><div>Here are the completed marshmallows!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqbtIDkTVveziLNbSXWal2ersSD3umrBGufH-7_2x3ZY0nTaaOqokPk5UJD5nlJgNc_3YloINkrZP1C0hKCnMJCTARThGTTL58moh06DgFN6e3UYUAGfJb3E39BzMlkiV0wAG0fev_bcv_M9jk9KxvERW9HJHBVGTWqTiwaAzt5gFQhhOwLeBVCuuzh8/s2918/Photo_1702109704161.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2918" data-original-width="2334" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqbtIDkTVveziLNbSXWal2ersSD3umrBGufH-7_2x3ZY0nTaaOqokPk5UJD5nlJgNc_3YloINkrZP1C0hKCnMJCTARThGTTL58moh06DgFN6e3UYUAGfJb3E39BzMlkiV0wAG0fev_bcv_M9jk9KxvERW9HJHBVGTWqTiwaAzt5gFQhhOwLeBVCuuzh8/s320/Photo_1702109704161.jpg" width="256" /></a></div><br /><p>As it's my first attempt at ice-cream cakes, I needed a reference and found one I really liked. Although I used my own matcha honey chiffon sponge recipe which is really moist and soft, I followed the matcha ice-cream recipe and loved it! It is no-churn, creamy and not icy rock hard when frozen but doesn't melt into a puddle that quickly (so I had time to take photos and videos). Do choose ceremonial grade matcha powder for the best taste. I only had culinary grade on hand so it still tastes good but it would have been even better with a higher grade tea powder. I added vanilla bean paste to the whipped cream and used a combination of non-dairy and dairy whipping cream due to Singapore's perennially hot weather.</p><p>I used <a href="https://mamaloli.com/recipes/dessert/green-tea-cake/">this blog post</a> as my reference with some tweaks.</p><div><b><u>Matcha honey chiffon sponge</u></b><br /><i>Egg yolk batter</i></div><div>3 egg yolks<br />40g oil<br />6g (1 tbs) matcha powder<br />34g warm water<br />10g honey<br />1 tsp vanilla extract<br />60g cake flour<br />pinch of salt</div><div><br /></div><div><i>Meringue</i><br />3 egg whites<br />1/4 tsp cream of tartar<br />45g caster sugar</div><div><br /></div><div>Steps:</div><div>1. Line 10 x 12" tray with Teflon sheet or parchment paper. Preheat oven to 170C.</div><div><br /></div><div>2. Egg yolk batter. Dissolve matcha powder, salt and honey in warm water. Add vanilla. Set aside. In another bowl, whisk egg yolks until thick. Add oil and whisk smooth. Add matcha mix and whisk until combined. Gradually sift in flour and whisk until no trace of flour is seen.</div><div><br /></div><div>3. Meringue. In s clean metal bowl, beat egg whites with cream of tartar until firm peaks form, adding in sugar once egg whites are foamy.</div><div><br /></div><div>4. Fold meringue into yolk batter in 3 additions. Pour into prepared tray. Bake for 15 min or until done.</div><div><br /></div><div>5. Immediately flip onto fresh sheet of parchment. Cool completely. Cut circles out with the cake rings you are using for assembling the cake(s). I used 8cm and 10cm diameter cake rings.</div><div><br /><b><u>Matcha ice-cream</u></b> <br />2 egg yolks<br />20g caster sugar<br />1/16 tsp xanthan gum (optional)<br />50g white chocolate<br />120g whipping cream (I used 40g Whip topping and 80g heavy cream)<br />6g (1 tbs) matcha powder<br />2 tbs warm water</div><div><br /></div><div>Steps:<br />1. Whisk matcha powder in warm water. Set aside.</div><div><br />2. Melt white chocolate and keep warm. Set aside.</div><div><br />3. Whip whipping cream to soft peaks.</div><div><br />4. Set a saucepan with 1" water to simmer. In a heatproof mixing bowl, whisk together sugar and xanthan gum (if using). Add egg yolks and whisk together. Continue whisking over the saucepan until sugar is completely dissolved. The bottom of bowl should not touch the water. Temperature of egg yolks reached about 60C for me.</div><div><br />5. Add matcha paste and melted chocolate. Whisk until combined.</div><div><br />6. Gradually add mixture to whipped cream and fold gently after each addition. </div><div><br />7. Transfer into piping bag and pipe onto sponge when ready to assemble.</div><div><br /></div><div><br /><b><u>Vanilla bean whipped cream</u></b><br />45g heavy cream*<br />40g whip topping*<br />1 tsp vanilla bean paste</div><div><br /></div><div>* Use whipping cream of choice. Do not overwhip if using only dairy cream and add sugar according to taste.</div><div><br /></div><div>Steps:</div><div>1. Begin whipping only when matcha ice-cream layer is frozen. Put all ingredients in a bowl and whip till firm peaks (not too stiff, peak with a curl).</div><div><br /></div><div>2. Transfer into piping bag when ready to assemble.</div><div><br /></div><div><u><b>Assembly</b></u></div><div>1. Line cake rings with acetate sheet cut to the height of cake that you want. Place the cake rings on lined tray.</div><div><br /></div><div>2. Place a layer of sponge in the ring.</div><div><br /></div><div>3. Pipe matcha ice-cream until the top of the ice-cream layer is about 2cm from the top rim of the acetate sheet.</div><div><br /></div><div>4. Place another layer of sponge on top and gently press it in. Freeze for 1h.</div><div><br /></div><div>5. Prepare vanilla whipped cream and pipe on top of the sponge. Slightly over-fill such that cream is a little higher than the rim.</div><div><br /></div><div>6. Level the whipped cream with a spatula. Freeze for at least 1h or overnight before unmolding.</div><div><br /></div><div>7. After unmolding, sift a little matcha powder and add matcha white chocolate decorations if you wish.<br /><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4EY3hnm2pxbUryX2yJj20W6vNjldoAdn3NbKWGvuiqOOb5-KNP3d4mL6nOvRurw6CP_dT_-7xpIa0g4iMmjsBIQvGBwq9doXr1n155sh1fbnDq8OZ8RiM31i7OKqSqzJ1qXIwrJdgbEymR7LKKy5Zom-ZV-4Q_TB7f1nQuTX9MFOUdV0Jn15KTb-wkmM/s1183/Photo_1703481331456.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1183" data-original-width="946" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4EY3hnm2pxbUryX2yJj20W6vNjldoAdn3NbKWGvuiqOOb5-KNP3d4mL6nOvRurw6CP_dT_-7xpIa0g4iMmjsBIQvGBwq9doXr1n155sh1fbnDq8OZ8RiM31i7OKqSqzJ1qXIwrJdgbEymR7LKKy5Zom-ZV-4Q_TB7f1nQuTX9MFOUdV0Jn15KTb-wkmM/s320/Photo_1703481331456.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Here's the reel for making and assembling the ice-cream cake:<div><br /></div><div><a href="https://www.instagram.com/reel/C1apDvcSE48/?igsh=cTNqcWd5aDFkN2Zp">https://www.instagram.com/reel/C1apDvcSE48/?igsh=cTNqcWd5aDFkN2Zp</a></div><div><br /><div>with lots of love,</div><div>Phay Shing</div><div><br /></div></div>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-90966564873181179322023-12-20T00:04:00.000-08:002023-12-20T02:42:26.749-08:00Orange Chocolate Hazelnut Log Cake<p> I have a large unopened bottle of chocolate hazelnut spread, Hazella, from Redman. It's nowhere near expiry but it's not the habit of my family to consume bread with sweet spreads for breakfast and I only use it for bakes. This is the reason why this year's log cakes for my family and friends are orange chocolate hazelnut flavoured. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7T6GGw4GTJ_emY0wY6Qef4S4VslZBpXYmGjV7u_5kK6kOXuVzdQ-BkPg_ZK2crGmujo6GP5L_9257uzIzfUoY5LDDQFB6bnQibMLyD7IJ0KnCsmHSAdhWdttoIaDQln1RFxdG7NODPDoLoVliFc8uPallwzRRAtQKxeP2e55G96bW0pJaLswzd0oYiT0/s3022/Photo_1702981919498.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="2418" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7T6GGw4GTJ_emY0wY6Qef4S4VslZBpXYmGjV7u_5kK6kOXuVzdQ-BkPg_ZK2crGmujo6GP5L_9257uzIzfUoY5LDDQFB6bnQibMLyD7IJ0KnCsmHSAdhWdttoIaDQln1RFxdG7NODPDoLoVliFc8uPallwzRRAtQKxeP2e55G96bW0pJaLswzd0oYiT0/s320/Photo_1702981919498.jpg" width="256" /></a></div><div> </div><div>Here's a closer look at the larger log cake at the back.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdXKT9ylWWmgtyn9R1gfc8FCQiNLHyE-st2EXfMAe0thSmfL51g3m_yRuG7SX2PkgdjhuMX5qZ5tryDO1098yiFd1_2Lft0nrkVz9DfRQMSdukneHhZhHWRiwFKRXPBcsrS4ATt4C8uWjd1AJt-S2dwnpLZplkEUCfftY4Ek5SEq6sj4XU8BMbOe1lQw/s3043/Photo_1703050986122.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3043" data-original-width="2434" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdXKT9ylWWmgtyn9R1gfc8FCQiNLHyE-st2EXfMAe0thSmfL51g3m_yRuG7SX2PkgdjhuMX5qZ5tryDO1098yiFd1_2Lft0nrkVz9DfRQMSdukneHhZhHWRiwFKRXPBcsrS4ATt4C8uWjd1AJt-S2dwnpLZplkEUCfftY4Ek5SEq6sj4XU8BMbOe1lQw/s320/Photo_1703050986122.jpg" width="256" /></a></div><br /><div><br /></div><div>The log cakes consist of:</div><div>- Orange chocolate hazelnut chiffon sponge, brushed with orange syrup</div><div>- Milk chocolate hazelnut feuilletine crunch</div><div>- Orange chocolate hazelnut whipped cream</div><div>- Dark chocolate hazelnut ganache</div><div>- <a href="https://lovingcreations4u.blogspot.com/2023/12/penguin-and-reindeer-marshmallows.html?m=1">Vanilla penguin and reindeer marshmallows</a></div><div>- Candied orange mushroom decorations with vanilla Swiss meringue buttercream (SMBC) as the stems</div><div><br /></div><div>I have to say that I used SMBC because I happened to be making it for another bake. Otherwise I would have made the mushroom stems out of marshmallows when I made the characters but I forgot to do it. It may seem like a complicated bake but it's actually quite simple when you use ready-made chocolate hazelnut spreads, chopped toasted hazelnuts and feuilletine flakes. You may omit the edible decorations and use plastic ones sold at baking supplies stores if you wish to simplify the bake even further. The most common chocolate hazelnut spread is Nutella but you may use any brand you like. My hubby and I tasted both Hazella and Nutella and find that Hazella is a richer version of Nutella. Stronger chocolate and hazelnut flavour.</div><div><br /></div><div>Since my motive was to use up as much Hazella as I could, I included the chocolate hazelnut spread in every element of the log cake while trying to maintain a good balance of flavours. You may increase or reduce the proportion of the spread in the whipped cream, ganache and feuilettine crunch according to your preference.</div><div><br /></div><div><b><u>Candied Orange Slices</u></b></div><div>A few small tangerines, thinly sliced</div><div>300g sugar</div><div>360g water</div><div>A dash of lemon juice (optional)</div><div>Some granulated sugar</div><div><br /></div><div>Note: This makes a lot more than you need to use. Keep the rest for snacking!</div><div><br /></div><div>Reference recipe is taken from <a href="https://ofbatteranddough.com/candied-orange-slices/#mv-creation-385-jtr">here</a>.</div><div><br /></div><div>Steps:</div><div>1. Place sugar, water and lemon juice (if using) in frying pan. Stir while bringing it to a boil.</div><div><br /></div><div>2. Once it starts boiling, reduce to a simmer. Add orange slices in a single layer.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRhVCi3qDzIpbK1OzxXb2Ovk2rTpikqqsttjLzn70J44TIpW84rj8HmyBBodYndpmIklh_tSPw_Eb-jU3f5CwCD4c23OTyF_f1w8a6J4km0JCX1kudDIqhyDW8VDzM09NORmVofI_O9tvxg7bbY6ZfULwbH2-z5jW3hAzH5RrKbbnHz2yOA-CkS6Tw_Hk/s3046/Photo_1703036159018.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3046" data-original-width="2437" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRhVCi3qDzIpbK1OzxXb2Ovk2rTpikqqsttjLzn70J44TIpW84rj8HmyBBodYndpmIklh_tSPw_Eb-jU3f5CwCD4c23OTyF_f1w8a6J4km0JCX1kudDIqhyDW8VDzM09NORmVofI_O9tvxg7bbY6ZfULwbH2-z5jW3hAzH5RrKbbnHz2yOA-CkS6Tw_Hk/s320/Photo_1703036159018.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">I included a few pieces of peel for fun</div><div><br /></div><div>3. Simmer for about 45-60 min or until translucent.</div><div><br /></div><div>4. Shake off excess syrup from each slice and place on parchment paper.</div><div><br /></div><div>5. Dry in 90C oven for 1-2 hours or until no longer wet to touch but still a little tacky, turning the slices every 30 min. I placed half-dried slices on hemispherical silicone molds for the mushroom caps so that the orange slices are cup shaped when dried.</div><div><br /></div><div>6. Cool completely. Roll the slices in granulated sugar. Store in airtight container until needed.</div><div><br /></div><div>Remember to reserve the syrup from cooking the tangerine slices! It can be diluted with orange juice and used to brush the sponge.</div><div><br /></div><br /><div style="text-align: left;"><u><b>Orange Chocolate Hazelnut Chiffon Sponge</b></u></div><div style="text-align: left;"><i>(</i>makes one 10x12" sheet sponge<i>)</i></div><div style="text-align: left;"><i>Egg yolk batter</i></div><div style="text-align: left;">3 egg yolks</div><div style="text-align: left;">45g orange juice with zest (I used 41g juice and 4g zest which is about 1 orange)</div><div style="text-align: left;">90g chocolate hazelnut spread (Nutella, Hazella or other brands)</div><div style="text-align: left;">1/2 tsp vanilla extract</div><div style="text-align: left;">48g cake flour</div><div style="text-align: left;">1/4 tsp baking soda</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Meringue</i></div><div style="text-align: left;">3 egg whites</div><div style="text-align: left;">1/8 tsp cream of tartar</div><div style="text-align: left;">60g caster sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Steps: </div><div style="text-align: left;">1. Line baking tray with Teflon sheet/parchment paper. Preheat oven to 170C. You may use a slightly bigger or smaller pan. The sponge will just be a little thinner or thicker.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Make egg yolk batter. Whisk egg yolks until pale and thick. Add chocolate hazelnut spread and whisk until smooth. Add juice, zest and vanilla. Whisk until combined. Gradually sift in flour and baking soda. Whisk until no trace of flour is seen.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Make meringue. In a clean metal bowl, beat egg whites with cream of tartar until firm or just reach stiff peaks, gradually adding sugar once the egg whites are foamy. Make sure your meringue is stable but not over whipped as the high fat content of this egg yolk batter tends to deflate the meringue more quickly than other batters.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Quickly but gently fold meringue into egg yolk batter in 3 additions. Pour into prepared tray.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Bake for 15-16 min or until done. Immediately flip the cake out onto fresh sheet of parchment paper. Roll it up to cool completely.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I used a larger tray and upsized the recipe to 4 egg portion for the larger log cake. Simply divide everything by 3 and then multiply by 4 to scale it up.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u><b>Milk Chocolate Hazelnut Feuilletine Crunch</b></u></div><div style="text-align: left;">25g finely chopped toasted hazelnuts </div><div style="text-align: left;">25g feuilletine flakes</div><div style="text-align: left;">50g chocolate hazelnut spread</div><div style="text-align: left;">50g milk chocolate</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Note: Scale up the portion accordingly if making more log cakes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Steps:</div><div style="text-align: left;">1. Whisk together feuilletine flakes and chopped hazelnuts. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Melt milk chocolate with chocolate hazelnut spread. Stir until smooth.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Add feuilletine nut mix and fold until the flakes and nuts are coated completely. Set aside in warm place.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbUQVBcW3-PRVTGuTKMsiuZkv2BDLe8UYJ_MU3cN3P3GMPPhF8FPrErjAym7bYF4N_P6qqBVNIuNOcN63zpw7WNq02V9Li-5IzWKpoVU1Iv2ZDT5Sm6ayKVnxe4dWWtQKyOA0XvDthfwwv4DXZpo2VMEWqZnV4NDRbTYBHNqhDRxTIDpfBqer0jajeG8/s2209/Photo_1703036015586.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2209" data-original-width="1767" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbUQVBcW3-PRVTGuTKMsiuZkv2BDLe8UYJ_MU3cN3P3GMPPhF8FPrErjAym7bYF4N_P6qqBVNIuNOcN63zpw7WNq02V9Li-5IzWKpoVU1Iv2ZDT5Sm6ayKVnxe4dWWtQKyOA0XvDthfwwv4DXZpo2VMEWqZnV4NDRbTYBHNqhDRxTIDpfBqer0jajeG8/s320/Photo_1703036015586.jpg" width="256" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u><b>Orange Chocolate Hazelnut Whipped Cream</b></u></div><div style="text-align: left;">140g whipping cream of choice* </div><div style="text-align: left;">50g chocolate hazelnut spread</div><div style="text-align: left;">4g orange zest (about 1 orange)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Note: Scale up the portion accordingly if making more log cakes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">*I used 105g Whip Topping (pre-sweetened non-dairy whipping cream) and 35g heavy cream. If using only dairy cream, you may need to sweeten with some sugar and stabilize with gelatin especially if you are in a hot climate.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Steps:</div><div style="text-align: left;">1. Whip whipping cream of choice until firm peaks. Be careful not to overwhip if using full dairy cream. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Add orange zest and fold in.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaR9P0DlxMy9WwvvokBC8Dec-tXlflK4jPEameVoXixrQKXTUOfZiZ2tGb3rscgAPtD_GltYj7udntFhPHAG4HDbY4LdCqZsfYhY6wA_xTVUZYltYins7C3HCagJPAIWnuHTF33uFgvdwDNPAyI_wXfm106omncdSH_2TGzELE04lmDYugAiBHmcYJ-k/s2628/Photo_1703036015375.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2628" data-original-width="2102" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaR9P0DlxMy9WwvvokBC8Dec-tXlflK4jPEameVoXixrQKXTUOfZiZ2tGb3rscgAPtD_GltYj7udntFhPHAG4HDbY4LdCqZsfYhY6wA_xTVUZYltYins7C3HCagJPAIWnuHTF33uFgvdwDNPAyI_wXfm106omncdSH_2TGzELE04lmDYugAiBHmcYJ-k/s320/Photo_1703036015375.jpg" width="256" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Add chocolate hazelnut spread and fold in. You may add more spread if you prefer a richer flavour. I kept the chocolate and hazelnut light here because these elements are heavier in the crunch and ganache layers. You may omit the spread if you wish.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Dark Chocolate Hazelnut Ganache</u></b></div><div style="text-align: left;">100g dark chocolate</div><div style="text-align: left;">75g heavy cream</div><div style="text-align: left;">25g chocolate hazelnut spread</div><div style="text-align: left;">15g hot water</div><div style="text-align: left;">Pinches of salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Note: Scale up the recipe if making more log cakes </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Steps:</div><div style="text-align: left;">1. In a small saucepan, dissolve chocolate hazelnut spread in hot water. Add heavy cream and salt. Stir to mix. Heat until just starts to bubble at the edges.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. In the meantime, melt dark chocolate.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Pour hot cream mix over melted dark chocolate. Let it sit for 1min. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Gently stir in one direction until smooth. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Assembly</u></b></div><div style="text-align: left;">1. Unroll cooled chiffon sponge. Brush surface with orange syrup. I didn't measure the dilution ratio but it is approximately 1:1 fresh orange juice : reserved tangerine cooking syrup.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Spread a thin layer of feuilletine nut crunch.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Spread a layer of whipped cream over the crunch layer.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Roll up the sponge into as tight a roll as you can. Freeze for 2h or overnight if you wish.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Cut the ends of the log cake. You may arrange the branches any way you like as shown in my two log cakes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. Apply some ganache on the cake board. Carefully place the main log on the board. Apply some ganache where you want the branches to be and then glue them on.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">7. Coat the whole surface with ganache. Let it set briefly in air-conditioned room or in the fridge for about 10 min. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-irxEhD8R2C3jhSf_19d-FakAz9zq7YqgfNjQ7tB-u_h4MbeDvuCPiHBk6e20CfDseQJ9h-4u8Os0kggglMzqqNLdIydHyZQbZDoOjwJFKVjx8kR29Xzfqt20FIdObMx4wKSZP2zgoOWrNH8KgzSxg5qeFAVjbkxds_aMlP9M8_I2v6VX6bl5HxJ7pdA/s2415/Photo_1703036015132.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2415" data-original-width="1932" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-irxEhD8R2C3jhSf_19d-FakAz9zq7YqgfNjQ7tB-u_h4MbeDvuCPiHBk6e20CfDseQJ9h-4u8Os0kggglMzqqNLdIydHyZQbZDoOjwJFKVjx8kR29Xzfqt20FIdObMx4wKSZP2zgoOWrNH8KgzSxg5qeFAVjbkxds_aMlP9M8_I2v6VX6bl5HxJ7pdA/s320/Photo_1703036015132.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">Halfway through coating the surface with ganache</div><div style="text-align: left;"><br /></div><div style="text-align: left;">8. Use a fork to mark out the bark patterns on the ganache.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">9. Add any decorations you wish. Dust with sifted snow powder if you wish. Keep refrigerated until ready to serve. You may freeze the cake if storing longer than 5 days in the fridge. Defrost in the fridge overnight before serving.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Watch my reel to see how the cake is assembled over here:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://www.instagram.com/reel/C1EmJgBSiBD/?igshid=MzRlODBiNWFlZA==">https://www.instagram.com/reel/C1EmJgBSiBD/?igshid=MzRlODBiNWFlZA==</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Have a blessed Christmas everyone!</div><div style="text-align: left;"><br />with lots of love,<br />Phay Shing</div>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-26558271633815807502023-12-11T21:41:00.000-08:002023-12-11T21:41:40.274-08:00Penguin and Reindeer Marshmallows <p> As Christmas approaches, I start to give some thought to the log cakes I am making for family and friends. Log cakes need some decorations too so I thought it's fitting to include some cute and squishy characters as toppers 😊.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuABu8yxQft2z1Gi7l4XjxQOhR-M5oE7dsiOr2xYmQyQFSk7zcZmsiWImBxUzp48-VsLFGZK_AfIkgVYJFrfPBImKWqn2daSPVU-OCszKDJ4Ewv2H6u4d3rApyujkf2GvFAQnh8Q5KIwdvxCGOnEF8rMCQrJ6weROVoCJb3JvsXoor_VuNo5HM_GSgBo/s2412/Photo_1702127323309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2412" data-original-width="1930" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuABu8yxQft2z1Gi7l4XjxQOhR-M5oE7dsiOr2xYmQyQFSk7zcZmsiWImBxUzp48-VsLFGZK_AfIkgVYJFrfPBImKWqn2daSPVU-OCszKDJ4Ewv2H6u4d3rApyujkf2GvFAQnh8Q5KIwdvxCGOnEF8rMCQrJ6weROVoCJb3JvsXoor_VuNo5HM_GSgBo/s320/Photo_1702127323309.jpg" width="256" /></a></div><div><br /></div><div>Marshmallows can be made ahead of time and frozen until ready to use as decorations or for consumption so they make perfect cake decorations. Much more fun than fondant or plastic decorations since you can squish them!</div><div><br /></div><div>Here are some pictures of the piped marshmallows before dusting.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCw1IKJx9txmFlxI2hzRypsNgwzXKVb8-3KXzhg5hMzpwttwIQA9z6k3c3dXnV3GLF1RlCLIxV4Mh_7wTy1uXijNRocGvRbwyUQMCLPXscu0X3jJjqdvlbn-H0jL2EHMHAbruiD_Y1SkGC3ekghHl37r3TZ4Js94d1dXDRCrnBPgG3NNmTdvHLyZzgN_Y/s2294/Photo_1701946689042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2294" data-original-width="1836" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCw1IKJx9txmFlxI2hzRypsNgwzXKVb8-3KXzhg5hMzpwttwIQA9z6k3c3dXnV3GLF1RlCLIxV4Mh_7wTy1uXijNRocGvRbwyUQMCLPXscu0X3jJjqdvlbn-H0jL2EHMHAbruiD_Y1SkGC3ekghHl37r3TZ4Js94d1dXDRCrnBPgG3NNmTdvHLyZzgN_Y/s320/Photo_1701946689042.jpg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmWdxPGo2iW8lfMSHATF-QLVWrUohGS9J-IzZLJrFjMQB2GIfWu-Xp1hcBPPSBTsH22hLc_7MXsnTJaSGHWA7FZTYo2ZLVS1kP9g2Wk-CnSrdX4CeBRS3sbEK5uCR9kh71nRzpyfQ7A7hCkuHfKyEdfSBDvkWFbhK-J2HVoxJ2w_hhfVFN5lbDFH1zEI/s2141/Photo_1701946689231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2141" data-original-width="1713" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmWdxPGo2iW8lfMSHATF-QLVWrUohGS9J-IzZLJrFjMQB2GIfWu-Xp1hcBPPSBTsH22hLc_7MXsnTJaSGHWA7FZTYo2ZLVS1kP9g2Wk-CnSrdX4CeBRS3sbEK5uCR9kh71nRzpyfQ7A7hCkuHfKyEdfSBDvkWFbhK-J2HVoxJ2w_hhfVFN5lbDFH1zEI/s320/Photo_1701946689231.jpg" width="256" /></a></div><br /><p>Here's the reel for piping steps of the marshmallows!</p><p><a href="https://www.instagram.com/reel/C0tlE1wSCnq/?igshid=MzRlODBiNWFlZA==">https://www.instagram.com/reel/C0tlE1wSCnq/?igshid=MzRlODBiNWFlZA==</a></p><p><br /></p><p>Making characters like these need marshmallow batter of different consistencies. E.g. Stiffer batter for the body and head, softer batter for the white belly and face patches. Marshmallows is one genre where technique and learning how to work with your equipment and environment is more important than the ingredient list of the recipe because meringues and gelling agents like gelatin and agar are involved. Find out more about how to master this fun confection and how you can tweak the basic recipe to include different flavours and fillings in my <a href="https://lovingcreations4u.blogspot.com/2023/06/deco-marshmallows.html?m=1">Deco Marshmallows book</a>!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxCfSiGq9I6RRg8CCHHVwNKvvqcfJvRIiZ23khTW65uyNSWXEO29qAC7A4aeva7hg1j4BlT_XqdsHUgbW_uXIvuiZgTR_293Z8A_A3kYjdQsEYwqu-1XEKmqpBLyndzAoG8skXdCtq6SQSZug5OTEUMWz1Q2PjUoEINZ_G9YvqUzRjpZEH8XLIIobz6E/s1723/IMG_20231028_181322_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxCfSiGq9I6RRg8CCHHVwNKvvqcfJvRIiZ23khTW65uyNSWXEO29qAC7A4aeva7hg1j4BlT_XqdsHUgbW_uXIvuiZgTR_293Z8A_A3kYjdQsEYwqu-1XEKmqpBLyndzAoG8skXdCtq6SQSZug5OTEUMWz1Q2PjUoEINZ_G9YvqUzRjpZEH8XLIIobz6E/s320/IMG_20231028_181322_800.jpg" width="267" /></a></div><p><br /></p><p>with love,</p><p>Phay Shing</p>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com2tag:blogger.com,1999:blog-4001189483359117348.post-62358621585419936892023-12-06T03:44:00.000-08:002023-12-06T03:44:13.089-08:00Angel S'mores <p> You have seen my <a href="https://lovingcreations4u.blogspot.com/2023/11/baby-jesus-and-angel-cookies.html?m=1">iced cookie version of angel cookies</a>. Here's my S'mores version using the same template!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZ6IVYgrmTTTRPbD8zhgikVfeqOtMoRa1ic_1F_SVcBP4MUIBmCj60k06rR3MmxYqj_SKRG7gWlbSML9oViY5zaiOYJWk85kGsWvdDGL_0wfiSk06mNTDjtB9pKu5P0o9F4AJt5gTkImhsUvmYnc7MwEoUCKm3i8IGisihm2ANOfkf78D9e8imT-522o/s1800/IMG_20231204_091945_576.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZ6IVYgrmTTTRPbD8zhgikVfeqOtMoRa1ic_1F_SVcBP4MUIBmCj60k06rR3MmxYqj_SKRG7gWlbSML9oViY5zaiOYJWk85kGsWvdDGL_0wfiSk06mNTDjtB9pKu5P0o9F4AJt5gTkImhsUvmYnc7MwEoUCKm3i8IGisihm2ANOfkf78D9e8imT-522o/s320/IMG_20231204_091945_576.jpg" width="256" /></a></div><br /><p>The angel S'mores are angel marshmallows on my favourite (and default) <a href="https://lovingcreations4u.blogspot.com/2016/08/iced-brown-sugar-cookies-back-to-basics.html?m=1">brown sugar cookie</a> coated with chocolate! I didn't use the classic Graham cracker base as my brown sugar cookie has a similar flavour profile and I happened to bake some brown sugar cookies.</p><p>I reused the template for royal icing transfers for making the angel marshmallows but I enlarged the template a little for a larger cookie base, and spaced out the angels more for marshmallow making. You may refer to my <a href="https://lovingcreations4u.blogspot.com/2023/11/baby-jesus-and-angel-cookies.html?m=1">baby Jesus and angle cookie post</a> for the template.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8c7yNut0Y69eb1KEXktukZ1r2rrtNfIHMTVA82cwgBF1Rq-7cBBARDhBjfrGwLKL4Ik2yOQFwkRjXN5wLYGdC7A0XtGz3c8hWaLFm_0MtiUpryRQP6LNiDcMcHQzBxdfzYxy_xaS_6xBig_hkxYBZCtNoONKJ2-rCZa8tq2WUQNZOW2hGOBqntmUCqbc/s2290/Photo_1701699412263.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2290" data-original-width="1749" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8c7yNut0Y69eb1KEXktukZ1r2rrtNfIHMTVA82cwgBF1Rq-7cBBARDhBjfrGwLKL4Ik2yOQFwkRjXN5wLYGdC7A0XtGz3c8hWaLFm_0MtiUpryRQP6LNiDcMcHQzBxdfzYxy_xaS_6xBig_hkxYBZCtNoONKJ2-rCZa8tq2WUQNZOW2hGOBqntmUCqbc/s320/Photo_1701699412263.jpg" width="244" /></a></div><div class="separator" style="clear: both; text-align: center;">Piped marshmallows using the template before the faces are painted on </div><p>Here's the video tutorial of how I piped the angel marshmallows and assembled the S'mores:</p><p><a href="https://www.instagram.com/reel/C0gqQHZSr-Q/?igshid=MzRlODBiNWFlZA==">https://www.instagram.com/reel/C0gqQHZSr-Q/?igshid=MzRlODBiNWFlZA==</a></p><p>I used to think marshmallows are one-dimensional tasting candies that are way too sweet. S'mores was the reason why I fell in love with marshmallows because the taste, texture and aroma is on another level when the marshmallows are toasted just before consuming.</p><p><br /></p><p>If you would like to find out more about how to create marshmallow characters of your own imagination, grab a copy of our newest book in the Creative Baking series: <a href="https://lovingcreations4u.blogspot.com/2023/06/deco-marshmallows.html?m=1">Deco Marshmallows! </a></p><p><br /></p><p>with love,</p><p>Phay Shing</p>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0tag:blogger.com,1999:blog-4001189483359117348.post-49609516973640509622023-11-28T21:28:00.000-08:002023-11-28T21:28:35.434-08:00Graduation Bear Marshmallows <p> I made some marshmallow graduation bears for my niece who is graduating from preschool.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNV_ii4yBylugUFFtDjqeBvL4P-f14RZebqODqi9WwAzD1ff6wNr57HZZ1zwHEYkibRb_7VMY8fuT0kS9kUXc9RebwhyZhhQxC5HXvb7fIfqlDALJLRdiwrEtvfKmc21QWv4aH8VJB6rIXiXqztNZHB8hEUYqozkkCxtarknBpgzOj8_KAT798819Xu4/s1800/IMG_20231122_201145_823.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNV_ii4yBylugUFFtDjqeBvL4P-f14RZebqODqi9WwAzD1ff6wNr57HZZ1zwHEYkibRb_7VMY8fuT0kS9kUXc9RebwhyZhhQxC5HXvb7fIfqlDALJLRdiwrEtvfKmc21QWv4aH8VJB6rIXiXqztNZHB8hEUYqozkkCxtarknBpgzOj8_KAT798819Xu4/s320/IMG_20231122_201145_823.jpg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtvImjMuV7hxuepBCwJpLMXLlCLuW0Kn3YwghfEbcrqwJRXB5aXgOxiZuWP1Lhf6kvl6dKH4WsbIZW3ypKi14N3EhkUWjJk6_ErQuU8Y3P-9mgin_IM85jGd4EhWtVBDn2tayoj8QoxSJb1tlHnKA6wvO9MREdHruINpJbjXNbL3eFY8pzrPLYM_en9o/s1800/IMG_20231122_201145_848.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtvImjMuV7hxuepBCwJpLMXLlCLuW0Kn3YwghfEbcrqwJRXB5aXgOxiZuWP1Lhf6kvl6dKH4WsbIZW3ypKi14N3EhkUWjJk6_ErQuU8Y3P-9mgin_IM85jGd4EhWtVBDn2tayoj8QoxSJb1tlHnKA6wvO9MREdHruINpJbjXNbL3eFY8pzrPLYM_en9o/s320/IMG_20231122_201145_848.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;">I made some heads-only version as well as full body ones</div><div><br /></div><div>I shared the piping video tutorial on Instagram and you may see it here:</div><div><br /></div><div><a href="https://www.instagram.com/reel/C0Acw_7yX_j/?igshid=MzRlODBiNWFlZA==">https://www.instagram.com/reel/C0Acw_7yX_j/?igshid=MzRlODBiNWFlZA==</a></div><div><br /></div><div>For those of you who bought my Deco Marshmallows book and want to try your hand at making these bears, you may use the shiba template from the book like I did.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmzGVVN6JazNj31XRyoy4m_5GhVfA3JOWqqBr67jBeRfWFZGuUdxjoMkgjV5YpQ_qK1GWFPteEeSEaJf32Q5P9H-8g4jk-S2MZ7VYiYuAj7h7BwXlCBr6E0Gc2Zp1Cbxn7RUKSvsEHEpQsvyz-qZZfJUw295XhRe9v1k2SlCp3L-3lHFEQXV0RZitEZM/s1800/IMG_20231122_201145_857.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmzGVVN6JazNj31XRyoy4m_5GhVfA3JOWqqBr67jBeRfWFZGuUdxjoMkgjV5YpQ_qK1GWFPteEeSEaJf32Q5P9H-8g4jk-S2MZ7VYiYuAj7h7BwXlCBr6E0Gc2Zp1Cbxn7RUKSvsEHEpQsvyz-qZZfJUw295XhRe9v1k2SlCp3L-3lHFEQXV0RZitEZM/s320/IMG_20231122_201145_857.jpg" width="256" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQO1Q2QetV-fOpxgGW1j7AShyphenhyphenmY4OXegmmry4sTmFvLARYZYuM-9ePnHVWNwQXkSCtrCXrUnCHNrfLScw8V5OKS4Tn4THEnnfKqkNVH1mTYwO9oEMnq8_6Itee1Kv-_RypTHau5givya3Fi5XGrNeF92XjSI4prsQzhdVl9kV4KnyenapedzVnqiJB4A/s1799/IMG_20231122_201145_881.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1799" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQO1Q2QetV-fOpxgGW1j7AShyphenhyphenmY4OXegmmry4sTmFvLARYZYuM-9ePnHVWNwQXkSCtrCXrUnCHNrfLScw8V5OKS4Tn4THEnnfKqkNVH1mTYwO9oEMnq8_6Itee1Kv-_RypTHau5givya3Fi5XGrNeF92XjSI4prsQzhdVl9kV4KnyenapedzVnqiJB4A/s320/IMG_20231122_201145_881.jpg" width="256" /></a></div><div><br /></div><div><br /></div><div>I used the 3.5cm circle template for making the bear heads.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGWHDykvTSrAxDJ7IQ-VNDj6m1HAYJI2CitcoI-gRGbo1oCIa9hcWinhVsV19Mg_mo3xbNoXvoctcQDxmewtS_bcMLPfNxt-isVqSeQ2z3Yhi5saEx82kZQDLseSeC4mr59fb4P5jLIGqFUjdbMUS9rmHGHHnRlx02YMJRo14ZcKux-J3i__NgfOri3I/s1800/IMG_20231122_201145_907.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGWHDykvTSrAxDJ7IQ-VNDj6m1HAYJI2CitcoI-gRGbo1oCIa9hcWinhVsV19Mg_mo3xbNoXvoctcQDxmewtS_bcMLPfNxt-isVqSeQ2z3Yhi5saEx82kZQDLseSeC4mr59fb4P5jLIGqFUjdbMUS9rmHGHHnRlx02YMJRo14ZcKux-J3i__NgfOri3I/s320/IMG_20231122_201145_907.jpg" width="256" /></a></div><br /><p>I must admit it was a challenge to make so many and work on some angel marshmallows concurrently! Not all the marshmallow bears are shown in this post as I made more than 20 of them. Thank God I managed to pull it off!</p><p><br /></p><p>with lots of love,</p><p>Phay Shing</p>Phay Shinghttp://www.blogger.com/profile/05605174072497751030noreply@blogger.com0