Sunday, 17 November 2024

Christmas Bear with Present Marshmallow Class

 This marshmallow creation not only looks good. It tastes great and is suitable as a cute festive gift!



The bears are made of coffee cinnamon vanilla marshmallows with no additional colouring added for the bear. The present is cinnamon vanilla coated chocolate hazelnut cake.

I have online and studio class versions for this. All studio participants get to have access to online class material at no extra charge. This is my first online/studio class introducing meringue powder as egg white replacement for my marshmallow class so some of you may be interested to know. I show you how to adjust the consistency of the marshmallow batter for different applications as well as how to create marshmallow coated cake.

Here's the link for studio class:

https://www.bakersgym.com/service-page/christmas-bear-with-present-marshmallow?referral=service_list_widget&fbclid=PAZXh0bgNhZW0CMTEAAaasNoqnb7muxdo7SII0nyvq7FKWohWeUlIGnUO1POjsO6Sqo5ZuDXZJw4Q_aem_RmLBV2aZMBS5o8RbELrZWQ

Here's the link for online class:

https://www.bakersgym.com/product-page/online-classes-christmas-bear-with-present-marshmallow-ready-by-7-dec?fbclid=PAZXh0bgNhZW0CMTEAAaY8cDqa4116v-JtSiS2Kum3Pnjx5dULRJm_wgMQEPAnRsBwpjVrObJ04AA_aem_5pq0XX0BcHL7qWlwJ5h3sg

There's no expiry date for the online class version so you may refer to it at your own pace. The videos are in shorter segments to make it easier to follow.


with love,

Phay Shing

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Monday, 4 November 2024

Christmas Cookie Box

It's that time of the year to prepare for our annual Christmas cookie bake for giveaway! This year, the Culinary Arts Ministry team from Adam Road Presbyterian Church has decided to create cookies that are easy to make, tasty, healthier and makes use of Redman's Super biscuit premix. Why the premix? Because it tastes awesome and you only need good unsalted butter as the other essential ingredient. So here are the cookie flavours I have come up with using the premix!


What's on the menu?
🔸Brown butter chocolate chip cookies
🔸Strawberry jam sandwich cookies
🔸Dark chocolate cookies with white chocolate star
🔸Matcha cranberry Christmas tree cookies

Besides the recipe and additional baker's notes, I will be including a longer form video on my Youtube channel for a more detailed visual, and a shorter form video on my Instagram reels. 

Here's the YouTube video:

Here's the shorter video in my Instagram reels:

The cookies are so simple to make even non bakers and kids can make them! 

Redman has kindly agreed to sponsor the biscuit premix and unsalted butter for our mass bake. 




We are including Alchemy Fibre, which is a prebiotic fibre blend of inulin and edible gum beneficial for gut health, cholesterol and glycemic load, to make the cookies healthier this year.



You may choose to replace the prebiotic fibre mix with inulin (available from health food stores) or simply replace with the biscuit premix if health is not a concern for you. The addition of the fibre affects the dough texture slightly but has no noticeable effect on the final baked cookies in terms of taste and texture. Ratio for replacement is 1:1.

Important reminder
Remember to take oven baking time and temperature as a reference only as each oven is different. Just bake until lightly browned and crisp. You may have to bake extra pieces just to sacrifice some for taste testing and calibrating the recipe for your oven.


Brown butter chocolate chip cookies



Ingredients:
(makes about 14 cookies)
90g Biscuit premix
22g Alchemy fibre 
70g unsalted butter
40g mini chocolate chips

Steps:
1. Place butter in a light coloured saucepan. Heat over medium-low heat until butter is browned*. Set aside.

2. Whisk together premix and Alchemy fibre. Sift into a mixing bowl.

3. Add brown butter and mix well to form a dough. Cling wrap and refrigerate for 15-20min/freeze for 6-10min to cool down the dough and allow the butter to firm up slightly. Dough should remain pliable after chilling.

4. Add mini chocolate chips and mix well*. Refrigerate 10min while preheating the oven to 160C fan/170C.

5. Portion out 14g (13g if you reserved some chocolate chips) of dough and roll into a ball. Place the balls about 6cm apart on a baking tray lined with parchment paper/Teflon sheet/silicone mat/perforated mat.

6. Bake for 10-12 min or until browned at the edges, rotating the tray halfway through baking.

7. Cool for 5 min before transferring the cookies on a cooling rack to cool completely. Store in airtight container.

*Baker's notes:
🔸You know the butter is done browning when you see numerous specks of brown bits in the butter and the hue of the liquid changes from yellow to a more brownish hue. It also smells great! Swirl the pan as the butter is being heated up or you may stir with a spatula.

🔸If you want the cookies to appear more aesthetically pleasing, reserve about 10-15g worth of chips instead of adding everything into the dough. I was lazy and didn't bother! Press a few reserved chips into the tops of each ball of cookie dough just before baking.


Strawberry jam sandwich cookies


Ingredients:
(makes about 10-11 sandwich cookies, 20-22 pieces of cookies)
96g Biscuit premix
24g Alchemy fibre 
60g unsalted butter, softened
40g strawberry jam

Steps:
1. Heat strawberry jam in microwave oven or over stovetop until it is thicker or weight is reduced by 15-20%*. Set aside to cool uncovered 

2. Whisk together premix and Alchemy fibre. Sift into mixing bowl with softened butter.

3. Mix together to form a ball of dough. Roll between two sheets of parchment paper until about 3mm thick.*

4. Refrigerate 20min or freeze for 10min. In the meantime, preheat oven to 160C fan/170C.

5. Cut 5cm circles of dough out with a round cookie cutter. Place them at least 3cm apart on a lined baking tray*. Use a small heart cookie cutter to cut out a heart shape in the middle of half of the circle cutouts for the top cookie in each sandwich*. 

6. Bake for 9-11 min or until lightly browned, rotating the baking tray halfway through baking.

7. Cool on the baking tray for 5min before transferring onto cooling rack to cool completely.

8. Spread about 1/4-1/3 tsp of cooled reduced jam on the bottom cookie.* Press the top cookie onto the bottom cookie. Store in airtight container.

* Baker's notes:
🔸If you are using store bought strawberry jams, they are usually too watery to use straight from the jar so it is necessary to reduce it to evaporate some moisture. If you try to spread wet jam onto the cookies, they will turn soggy very fast instead of remaining crispy. The consistency of the reduced jam should appear noticeably more viscous while hot, very firm and fairly dry when totally cooled. Use 10 second bursts at high power if using microwave oven to reduce the jam. Stir after each heating cycle and check the weight to see if sufficiently reduced. Use low heat and constant stirring if you are reducing the jam on stovetop.

🔸 If you are upsizing the recipe, it is advisable to divide the dough into multiple portions to roll and chill. This keeps each portion of dough in optimal working condition when you are cutting out the circles. The dough should not be so cold and hard that it tends to crumble when cut, but not so soft that it is tricky to transfer into baking tray. Dividing the dough also ensures that at any point in time, you always have at least a batch of dough that is being chilled, ready for cutting out once you are done with the current batch.

🔸 Line baking trays with perforated mat if possible. This ensures that each cookie has a very flat surface which can sandwich the jam perfectly.

🔸 When cutting out the small hearts, press the cutter vertically downwards firmly and then give it a little wiggle while applying pressure. This ensures a cleaner cut. In the event that the dough cutout has jagged edges, you may use the side of a wooden toothpick to file off the rough outline of the heart after the cookie is baked.

🔸When filling sandwich cookies, less is more. Keep the jam layer thin except for the middle where it can be slightly thicker, but not thicker than the cookie (3mm). Leave a border of about 2-3mm without jam around the circumference of the bottom cookie. This is to ensure jam doesn't spill or peek out from the sides.


Dark chocolate cookies with white chocolate star 


Ingredients:
(makes about 13 cookies)
90g Biscuit premix
12g Alchemy fibre 
18g cocoa powder (I used Valrhona)
60g unsalted butter, softened
25g compound white chocolate chips

Steps:
1. Whisk together premix, Alchemy fibre and cocoa powder. Sift into mixing bowl with softened butter.

2. Mix well to form a ball of dough. Roll between two sheets of parchment paper until about 5-6mm thick.*

3. Refrigerate 20min or freeze for 10min. In the meantime, preheat oven to 160C fan/170C.

4. Cut 5cm scalloped circles of dough out with a scalloped circle cookie cutter. Place them at least 3cm apart on a lined baking tray. Use a small star cookie cutter to cut out a star shape in the middle of each dough cutout*. 

5. Bake for 8min. Reduce baking temperature to 150C fan/160C, rotate the tray and bake for another 7min or until crisp.

6. Cool on the baking tray for 5min before transferring onto cooling rack to cool completely.

7. Place cooled cookies on a tray lined with a fresh sheet of parchment paper. Melt the white chocolate using microwave oven or double boiling method*. Transfer melted chocolate into piping bag, cut a small hole and fill the star cavities. Use a skewer to pull the melted chocolate such that it fills the cavity nicely if necessary

8. Freeze the tray of white chocolate filled cookies for 5min to set the chocolate. Carefully remove each cookie and store in airtight condition.

* Baker's notes:
🔸Please see 2nd and 4th notes under strawberry sandwich cookies for tips on portioning the dough and cutting out the small star cavity.

🔸If using microwave oven to melt white chocolate, use 10 second bursts at medium-high power, stirring to mix well after each heating cycle. The chocolate should be really runny and smooth before you transfer into piping bag. If using double boiling method, make sure the hot water doesn't touch the base of the bowl you are using to contain the chocolate. Be careful not to overheat chocolates or it will seize! 


Matcha cranberry Christmas tree cookies


Ingredients:
(makes about 18 trees)
90g Biscuit premix
24g Alchemy fibre 
6g Matcha powder*
60g unsalted butter, softened
24g dried cranberries, very finely chopped*
Compound white chocolate chips (optional)*

Steps:
1. Whisk together premix, Alchemy fibre and matcha powder. Sift into mixing bowl with softened butter.

2. Mix well to form a ball of dough. Add chopped dried cranberries and mix well until the berries are evenly distributed throughout the dough. Roll between two sheets of parchment paper until about 5-6mm thick.*

3. Refrigerate 20min or freeze for 10min. In the meantime, preheat oven to 160C fan/170C.

4. Cut out the Christmas trees with a 5-6cm Christmas tree cookie cutter*. Place them at least 3cm apart on a lined baking tray. 

5. Bake for 8min. Reduce baking temperature to 150C fan/160C, rotate the tray and bake for another 7min or until crisp.

6. Cool on the baking tray for 5min before transferring onto cooling rack to cool completely. 

7. Pipe melted white chocolate tinsel* and freeze for 5 min to set the chocolate if you wish (optional). Store in airtight container.

* Baker's notes:
🔸You may use ceremonial grade matcha powder if you can afford it as it would give the most intense matcha flavour and colour naturally. If not, you may use culinary grade matcha powder. Do note that matcha powder oxidizes when exposed to air so the green color will turn duller and more brownish with time. You may use Redman's bakeable matcha powder if you want the cookies to retain the vibrancy as it has some green colouring added.

🔸Please see 2nd note under strawberry sandwich cookies for tips on portioning the dough.

🔸Please see last note under dark chocolate cookie for tips on working with melted white chocolate.

🔸 Matcha cranberry cookies are traditionally made as ice box cookies which are sliced from a chilled log of dough because the presence of the cranberry bits make it trickier for cookie cutouts to have neat edges. While it's possible to create neat cookie cutouts, it takes some patience. Chopping the cranberries until they are really fine (1-2mm) helps a lot. In the event the cookie cutout edges are untidy due to cranberry bits, carefully nudge the dough back into place where the cranberry bits stick out or are gouged out from the dough in the process.


Time management tips
Many of us are busy people so anything that helps to make a massive bake manageable is always welcomed. The great thing about cookies is the work can be spread out over time with short bursts of work in between.

1. You can prepare the dough in advance and store it in the freezer. For sheeted dough like the sandwich cookies, dark chocolate cookies and matcha cookies, you may roll sheets of dough between parchment and freeze them as a stack. You may portion the brown butter chocolate chip cookie dough into 14g portions and store in containers in a single layer in the freezer. 

2. You can break the dough prep over time if you are preparing the dough for hundreds of cookies to make it more manageable. Just freeze the dough each time you make.

3. For cookies made from cutouts, you may freeze the cutouts in single layers separated by parchment. Make sure the base layer is chilled until firm before stacking.

4. Baked cookies can be frozen right after cooling down to room temperature and stored in airtight condition. Either pack them in their final packaging or store in single layers separated by parchment in airtight condition. Let the cookies thaw at cool room temperature before opening the container as exposure of cold cookies to warm moist air will cause condensation to form on the cookies, making them lose their crispiness. 

5. Remember to add a minute or two to your baking time if you are baking from frozen. Just bake until lightly browned and crisp.



Do give these a try and they are yummy but simple to make!


 with love,

Phay Shing

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Saturday, 2 November 2024

Sugar-Free Capybara Apple Pop Tarts

 I made these felt toy lookalike capybara pop tarts for hubby's birthday!



A peek at the insides!


I tried to make it as low a GI as possible without compromising taste and kept the use of artificial colouring minimal.

If this style of felt toy lookalike pop tarts seem familiar to you, it means you must have seen Melly's (Instagram: @mellyeatsworld) incredible pop tart creations a few years ago! I was truly inspired by her work and the pop tarts stood out because I have never seen anything like them before. I hope I did her style of work justice here to make the pop tarts good enough to fool you into thinking that they are handmade felt toys 🤭.

My hubby loves capybaras (actually everyone in my family does) and anything with apple pie filling so I took the chance to create these sugar-free pop tarts as his super early birthday bake. Hardly any sugar replacements are used because sugar is optional for this bake. Although sugar sweetens and helps with caramelization, it's not absolutely necessary for the structure. I relied on brown butter, cinnamon and caramelizing the apple to give this creation amazing flavours. It's naturally coloured too except for the 🍎 that the capybaras are holding.

Here's the template. Do tag me on social media if you create it!

Please resize the template till the height of the capybara is 10cm

I put a heart on the template instead of an apple for sizing purposes since I have an apple cookie cutter that's about 1".

Sugar-Free Capybara Apple Pop Tarts
(makes 4 pop tarts)

Apple filling*:
2 large Gala apples, peeled & finely diced 
A pinch of salt
1/8-1/4 tsp lemon juice (optional)
1/4-1/2 tsp cinnamon powder
1-2 tbs (8-16g) Alchemy fibre* (replace with sugar or omit)
25g unsalted butter 

1. Mix all ingredients except butter in a mixing bowl. Set aside
2. In a light coloured saucepan, brown butter over low heat 
3. Add 1. into brown butter. Cook until apple is translucent & slightly caramelized. Adding sugar helps with the caramelization but I want to keep the GI as low as possible
4. Cool completely before using or stored in the fridge until assembly

Tart dough:
180g plain flour
5-10g powdered Erythritol/icing sugar (optional)
Pinches of salt
1/2-3/4 tsp cinnamon powder
100g cold unsalted butter, cubed*
1 egg yolk
30g cold milk/ice water

Egg wash*:
1 egg yolk
15g water
1/2 tsp cocoa powder
5g boiling hot water

1. Whisk together flour, sugar, salt & cinnamon
2. Rub in cold butter until it resembles fine breadcrumbs
3. Whisk egg yolk & cold milk together. Add to 2. Mix well until a ball of dough forms
4. Portion out dough & colour:
Red: 20g + red gel color
Dark brown: 25g + 1/16 tsp cocoa powder + a few drops of water
Green: 5g + green gel color 
Black: 3g + 1/16 tsp charcoal+ a few drops of water
5. Wrap & refrigerate for at least 30min
6. Roll to 3mm thick for base dough for capybara's body & 1mm thick for the rest. Freeze for 15 min 
7. Cut out dough using template. Join small parts to main body by brushing some water/egg wash. Press small cutouts firmly into body. Freeze if not assembling yet

I had leftover dough which I used to make some circles 

8. Assemble with apple filling by adding 1 tbs of filling to the base dough cutout. Brush perimeter with water/egg wash. Press top dough cutout down firmly. Crimp the edges & egg wash stitches*. Pierce holes for nostrils & mouth to vent. I used a combination of a cake tester and a small knife to create the vents.





9. Freeze assembled tart while preheating oven to 170C fan/185C

10. Bake 10-12min. Rotate tray & bake another 10-12min or until lightly browned. Adjust baking conditions to whatever works for your oven as each oven is different.


* Additional notes:

🔸Alchemy fibre: A prebiotic fibre mix of inulin & edible gum. Glycemic index is not zero but has beneficial effect on gut health, glycemic load and cholesterol. Tastes mildly sweet

🔸The portion of apple filling is more than enough for filling 4 capybara pop tarts. I recommend serving the pop tarts with extra filling on the side as overstuffing the tarts may risk them exploding during baking. Other types of fillings that are rich like S'mores (milk chocolate & toasted marshmallows), or really strong flavoured like jams that are sweet and tart at the same time need not have filling top-ups

🔸You may replace some of the butter with shortening if your environment is really warm like mine (30-31C kitchen these days 🥵) for better shape retention 

🔸 Egg wash: Mix egg yolk with 15g water for a regular egg wash or to glue pieces of dough together. For the brown stitch egg wash paint, dissolve cocoa powder in boiling hot water, then mix in 20g egg wash. I used fine tweezers instead of a fork to crimp the edges for a more realistic stitch pattern. Fork tinnes tend to be a little thicker so it won't appear too "stitch-like"

🔸 Tarts can be stored at room temperature for 2 days or in the fridge for a week tightly wrapped. Extra apple filling can be stored in the fridge for a week. Reheat by toasting tart for a few minutes until sizzling before consuming it piping hot with extra filling. If you aren't diabetic, you may pair it with a caramel drizzle and vanilla ice cream 😋


Here's the video of the process:

https://www.instagram.com/reel/DB4492cykUz/?igsh=MWc5aGl1OXYxenh0bg==


with lots of love,

Phay Shing






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Saturday, 26 October 2024

Capybara Strawberry Ice-Cream Roll Cake

 I made a capybara strawberry ice-cream roll cake for my younger kid's birthday, in time for this sudden hot spell! 




It was really delicious and full of berry flavour! I filled the middle with a strawberry-pandan-matcha chiffon cake surprise instead of using whole fresh strawberries as this cake is consumed frozen. Vanilla chiffon sponge is used for the patterned outer sponge.

Making patterned swiss rolls need not be a nightmare with this type of "cheat" roll when you have a U-shaped cake mold! Cracked sponges during rolling will be a thing of the past. You may purchase this mold from Qeleg at a discount over here:


You may also use my discount code: Phay_Shing to purchase any of the wide range of baking tools that Qeleg has in their store or browse their site using this link with all the discounts in-built:

https://qeleg.com/?ref=tan_phay_shing_&fbclid=PAZXh0bgNhZW0CMTEAAaYR-6wAY8qt16D1X5gQ-qumOFIeXXd4sFkdF2nxsWFzqE-nTAZfEUvKoVg_aem_6EgjYfSjZ49pcYU-Swv9cA

This is my second capybara themed patterned roll cake made using the U-shaped mold. You may refer to this post to see the orange themed one. I adapted both orange and strawberry designs from the ones on Qeleg's store so you may purchase the patterns from there too.

Strawberry ice cream
2 egg yolks
20-25g caster sugar
50g white chocolate
200g whipping cream of choice*
30g strawberry jam*
1 tsp freeze dried strawberry powder 
1/2-3/4 tsp strawberry emulsion 

*Strawberry jam: You may use store bought ones but I made my own from scratch without pectin added. I cooked down strawberry puree with 15% sugar until 60% original weight
*Whipping cream: Use dairy, non-dairy or a mix. I used a mixture to get a good balance of stability & taste

Steps:
1. Melt white chocolate, keep warm
2. Heat up jam with emulsion & freeze dried powder mixed together till warm to touch, set aside & keep warm. I keep both melted chocolate and warm jam mix in the oven with light on but heat off.
3. Whip whipping cream to soft peaks, set aside
4. Whisk sugar & yolks over double boiler until sugar is dissolved & 60C
5. Add chocolate, jam mix & 1-2tbs of whipped cream. Emulsify with blender
6. Gradually add 5. to remaining whipped cream. Transfer to a piping bag & refrigerate until ready to assemble. Freeze for 8h in serving cups if consuming as ice-cream straight away. You may prepare this a day or two ahead of time if making ice-cream cake.

Strawberry & Matcha Pandan Chiffon Sponge**
( Two 7x7" sheets)
2 yolks 
20g oil
30g milk/water
1/2 tsp strawberry emulsion
1/4 tsp matcha powder
1/8 tsp pandan paste
40g cake flour

2 egg whites 
1/4 tsp cream of tartar
30g caster sugar

Vanilla roll cake chiffon sponge**
(12x12" sheet)
3 yolks 
30g oil
45g milk/water
1/2 tsp vanilla extract
1/8 tsp salt
54g cake flour

3 egg whites
1/4 tsp cream of tartar
45g caster sugar

** Steps for chiffon sponges: 
1. Line baking trays with teflon sheet. Preheat oven to 170C
2. Make egg yolk batter. Whisk yolks, oil, salt flour, milk/water together. Divide batter for making 🍓in half & add respective flavourings
3. Make meringue. Beat egg whites with cream of tartar until firm peaks, gradually adding sugar once egg whites are foamy.
4. Fold meringue into yolk batter. Pour into tray. Bake for 15 min or until done. 


Strawberry cutouts from red and green chiffon sheet cakes

Painted vanilla sponge 

I am not able to share my patterning method and recipe at the moment but what I share is enough for you to make a beautiful and delicious strawberry ice-cream swiss roll. You may watch this video tutorial for the process of making this cake:



Just some tips on managing a project like this as it can be pretty intensive. Store baked patterned sponge in U-shaped mold overnight & paint the next day if it's too intensive to finish everything in one day. Keep the sponge in mold wrapped overnight at cool room temperature to prevent drying out. Periodically brush the sponge with drinking safe water if you paint slowly like me to prevent it from drying out. Keep sections you are not painting covered to prevent excessive drying.


Everyone in my family is a capybara fan so stay tuned for more capybara birthday bake coming up!


with lots of love,

Phay Shing

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Sunday, 20 October 2024

BT21 Marshmallow-Macaron Music Box

 My friend wanted to surprise his girlfriend again with a BT21 themed birthday creation so he requested for a music box with RJ as the standing figurine.




I also made a BT21 themed bake last year for her and you can see it over here.

This year's bake involves quite a bit of precision since I needed to make a box with a working mechanism that can rotate the figurine.


It's also my first attempt at making a tall marshmallow figurine that can be viewed from all angles. 


The smaller 3D seated figures were also rather challenging especially Mang whom I didn't really nail in terms of looks 🤭.





I replaced the water in the gelatin bloom, sugar syrup and for rehydrating meringue powder with cold brewed rose tea for a light floral scent. Check out my Deco Marshmallows book for the basic recipe and techniques. I also show you how to replace fresh egg whites with meringue powder in this reel.

See the process of making this epic project in my reel over here:

https://www.instagram.com/reel/DBLk6U6yR3t/?igsh=cGRoYWd0eHdrenhi


with love,

Phay Shing

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Tuesday, 15 October 2024

Hotpot Chiffon Cake

 


Too cute to eat?

I made these cakes for my dear DG mates birthday celebrations. The soup was made from apple jelly. 

 Watch the reel video here for more details. Thank God the cake was well-received. I may try planning a class for this in future. Hope you liked it too! 

With love, 
Susanne 

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Saturday, 12 October 2024

Capybara in Orangeland Yuzu Orange Swiss Roll

 I have been eyeing the U-shaped cake mold from Qeleg for the longest time. I finally have the chance to try it out! 


I adapted the "Capybara in Orangeland" design from the orange template on Qeleg's store. I forgot to position all the important elements such that they are visible from one angle when rolled 😅. Here are more views from different angles so you have a better view.




I have been making patterned swiss rolls on and off for almost 11 years and finally settled on a recipe and method that I am satisfied with. I prefer using a pattern that has a similar texture to the base sponge, has fine pores and most importantly, stable enough because I work slowly 😅.

Using the U-shaped mold means that the roll cake is made of a U-shaped patterned piece and a flat rectangular piece for the base. Both pieces are cut from a 12x12" sponge:


I used cake paint from Sweet Sticks for painting in the details.


The U-shaped mold was really handy for assembling the yuzu whipped cream and fresh sweet mandarins! There's no worry about the sponge cracking since this is a "cheat" method of making roll cakes 🤭


Here's the video of the process:

https://www.instagram.com/reel/DA0m442ylQS/?igsh=MXY4aW84eWpwd2lkcg==


Capybara in Orangeland roll cake recipe

Feel free to use any patterning method/ recipe you like. I developed my own for a more stable patterning batter that doesn't crack at the boundaries, produces sponge with fine pores suitable as a painting canvas & has a similar soft texture as the base sponge. I am not ready to share the method and recipe for the pattern I developed at the moment.

Sponge:
(Makes one 12x12" thin layer of sponge)
Egg yolk batter
3 egg yolks*
30g oil in
45g yuzu jam tea**
54g cake flour, sifted
Pinches of salt
1/16tsp orange emulsion (optional)

Meringue
3 egg whites*
1/4 tsp cream of tartar
45g sugar 
Cake Filling:
25g yuzu jam, blended
100g whipping cream of choice
4 small sweet mandarins, halved
Extra yuzu jam tea

* Large eggs at least 65g with shell on
** Blend 40g of yuzu jam with rind in 40g hot water. Sieve through fine sieve. Use the liquid for making sponge & brushing sponge before filling

Method: 
1. Preheat oven to 170C. Make cake pattern using your preferred method & recipe

2. Make egg yolk batter. Whisk egg yolks, orange emulsion, salt & oil together. Add flour & yuzu jam tea in alternating additions, whisking until well combined each time

3. Make meringue. Beat egg whites with cream of tartar until firm peaks, gradually add sugar once egg whites are foamy

4. Fold meringue into yolk batter. Pour over pattern. Bake for 15 min or until done

5. Cut the patterned U shaped piece & rectangular piece for the base. Paint the sponge as desired

6. Whip whipping cream until firm peaks, fold in blended yuzu jam. Transfer into piping bag

7. Place sponge pattern side down on parchment paper. Brush sponge with some yuzu jam tea. Put in U-shaped mold from Qeleg

8. Fill the sponge with cream & mandarins. Cover base with rectangular sponge. Freeze for 30-40min. Flip the cake over onto serving plate/cakeboard. Keep chilled in airtight condition. Consume within 3 days

Additional notes:
1. If it's too intensive to complete the whole project in a day, you may bake the sponge on day 1 & paint/assemble on day 2. To do so, store U shaped patterned sponge in the U shape mold lined with parchment paper overnight. Cling wrap the whole assembly & store at cool room temperature to prevent the cake from drying out

2. Keep sections of sponge that you are not painting covered with parchment or cling wrap to prevent drying out. You may also dab sections of sponge with drinking safe water if exposed for a long time as some designs may take a long time to decorate 

3. Use dairy, non-dairy or a combination of whipping creams according to your preference and serving ambient conditions. Be careful not to overwhip if using only dairy cream. Use stabilizers if using dairy and serving in a fairly warm place

4. Adjust baking temperature and time according to your oven 

You may use this link to browse Qeleg's website with the discounts already in-built or use my promo code: Phay_Shing. They have a wide range of silicone molds, metal trays, cookie cutters, fondant molds and more!

with love,

Phay Shing

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Sunday, 6 October 2024

Optimus Prime and Bumblebee Rose Tea Marshmallows

 My friend requested for some Bumblebee and Optimus Prime bakes. Since I have already made the macaron versions earlier this year, I thought why not challenge myself with the marshmallow version since I was concurrently working on another epic marshmallow project.



I couldn't find references I like because marshmallow subjects need to be on the softer side compared with using cookie or macaron as the medium. I ended up having to design Bumblebee. As there are lots of details, I could only manage 3 for each design 🤭.



I used cold brewed concentrated rose bud tea for the sugar syrup, gelatin bloom and a little to replace the water for rehydrating meringue powder. I have decided to switch to using meringue powder instead of egg whites from now on because of the convenience 🤭. You may refer to this reel for the ratio and visuals on how to do the replacement to be used with my basic marshmallow recipe from my book Deco Marshmallows.

Watch the squish and piping reel for these Autobots over here:

https://www.instagram.com/reel/DAnt-Wlyhjt/?igsh=bzByNnZyNmdsaWhq


with love,

Phay Shing

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Sunday, 29 September 2024

'Knight Z Travels Around the World' Macaron Carousel

 This is the fourth consecutive year I am making a macaron carousel for a young knight! Knight Z has taken a liking to travelling around the world so this is this year's macaron carousel for him!


This was an epic bake that needed a lot of time and planning so it was broken up into several sessions. The great thing about macarons is they shells filled or unfilled can be frozen so it gives me the freedom to take it at a more relaxed pace.

You may want to check out my reel for creating the large macaron base over here and the carousel roof over here.

Here's a picture of the partial assembly which I leave to set overnight:


I filled the large macaron pieces with a ring of vanilla bean white chocolate, dairy-free dark chocolate ganache and crunchy chocolate crisp pearls.


The globe spheres are actually hemispherical macaron shells filled with the same dairy-free dark chocolate ganache and Ferrero Rocher.



Smaller macaron pieces are just filled with the white chocolate and dark chocolate ganache.



Here's the reel of the assembly:

https://www.instagram.com/reel/DAbBrwFyP87/?igsh=YjUzeW16ZnU0YXEw


with love,

Phay Shing

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Sunday, 22 September 2024

Succulents & Cacti Marshmallows in Butter Cake Pot

 I made this for my dad's birthday this year!


Made another simpler cake for my uncle's birthday too!


Both my dad and uncle love a little bit of gardening so I thought this theme is just right for them. The old school butter cake recipe can be found in this blog post. I included some prebiotic soluble fibres to make it healthier.

The succulents and cacti are made out of zephyrs, an agar-based marshmallow. Instead of using fresh egg whites, I used meringue powder. Those of you who bought my Deco Marshmallows book may be pleased to know using meringue powder works just as well! Please refer to this reel for the substitution and some visuals:


The zephyrs are coloured with a combination of matcha powder and gel food colouring.

Here are some pictures to share...

Piped marshmallows 


Butter cake pot with chopped toasted almond slices as the "soil"


A slice of the cake!


Dad posing with a cactus!

This is the reel with snippets of piping the succulents:

https://www.instagram.com/reel/DAN_8s2y-Px/?igsh=MW5sbWg5YTZnanllMg==


Both Dad and Uncle loved the cakes!


with lots of love,

Phay Shing

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