Sunday, 4 December 2022

Gingerbread Cookies (Piping video tutorial)

 It's a privilege to be part of a team sharing Christmas joy through the form of cookie box giveaways! Each of us lovingly prepare different cookie flavours to put together something for the eyes and mouth to feast on. I chose to make gingerbread cookies ๐Ÿ˜Š, something I am familiar with and used to make around the start of my baking journey.

As I had to make at least 300 individually wrapped pieces with limited time, I had to be careful to choose designs that are quick and easy to decorate, yet elegant and pretty. 

You may refer to this post for my gingerbread cookie recipe. I tweaked the royal icing recipe to include 2 tsp of light corn syrup but it's optional. The dough as well as baked cookies freeze very well so you can make ahead of time. Iced cookies can also store for a month or more at room temperature in airtight condition. Just look at how long gingerbread houses on display can last out in the open ๐Ÿ˜‰.

Please see my Instagram post for the video tutorial. I make use of sprinkles to add some bling or cute details.

with love,

Phay Shing

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Monday, 28 November 2022

Pandan Vanilla Christmas Tree Marshmallows (Video tutorial)

Busy as I am, I needed to get this out of my system! Presenting my Pandan vanilla Christmas tree marshmallows filled with Meiji's Apollo strawberry chocolate candy!

You may make these without the candy if you wish! 

Pandan vanilla marshmallow
Ingredients (makes about 40 trees):
57g egg whites
150g caster sugar
62g light corn syrup
1/8 tsp salt
3/4 tsp pandan paste
1/4 tsp vanilla extract
45g water
7-8g fish gelatin (200 bloom)
28g ice water

I am not including much details or the steps here as this is likely to be an entry in my upcoming Deco Marshmallows book. 

Please refer to the video below for the tutorial and some tips!

with love,

Phay Shing

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Snowman Yule Log Chiffon Cake Class


*New Class* Do you want to build a SNOWMAN with me?⛄️๐Ÿฅฐ 
Make a log cake with a cute twist this year!๐Ÿ˜ƒ 

Techniques you will learn:  
White cake recipe 
Patterning chiffon cake into Snowman 
Chiffon swiss roll 
2 fillings: Cream cheese & non-dairy Chantilly cream filling 
Fruits filling and assembling Snowman with cute winter hat 

Sign up here

Happening on Dec 10th, 9-11am GMT+8 (Dec 9th, 8-10pm EST), with unlimited streaming after the class, workbook and private FB group! =) 

With lots of love, 

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Thursday, 24 November 2022

Pineapple Bunny Choux Pastry in Macaron Teacup Class

 Let's welcome the Year of the Rabbit in 2023 with these cute Choux Pastry Bunnies in Macaron Teacups!

Filled with sweet and tangy pineapple jam and pineapple diplomat cream!

This class for learning two genres of bakes, macarons and choux pastries, will happen in January 2023. Please click on this link for more information on class details or to register .

with love,

Phay Shing

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Tuesday, 22 November 2022

Egg Chiffon Cakes Tutorial

Eggshell Chiffon Cake Baking Tutorial!๐Ÿฅฐ 

Watch the tutorial here

I often get questions on these cute chiffon cake egg characters, so I thought to share some tips: 

- Drain the egg contents by making a small hole on the tip of the egg. 
- Fill to 2/3 of the height is enough. 

Egg chiffon cakes are super bouncy because of their high surface to volume ratio☺️ Hope you liked it! =)❤️ 

With love, 


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Tuesday, 15 November 2022

Sugar-Free Lemon Butter Cake with Mascarpone Whipped Cream and Lemon Curd

This is a baby Yoda- lemony- (partially), sugar free part 2 bake for hubby's birthday! 

Please see my previous post for part 1 for sugar-free lemon bar with baby Yoda grapes.

Baby Yoda is made out of kiwi this time!

Please visit Melly's Instagram page for the tutorial on how to make baby Yoda out of kiwi @mellyeatsworld.

Here's a peek at a slice of the cake!

This lemon cake is made of a dense and rich tasting lemon butter sponge that is full of lemon flavour but has a melt in your mouth texture, sugar-free lemon curd, and mascarpone whipped cream. I brushed the sponge with mixture of honey and lemon juice to add moisture and more lemon flavour.

I adapted Hanbit Cho's lemon cake recipe for this bake.  You may find his detailed recipe and video tutorial on youtube over here. I tweaked it by including egg separation method to include a meringue component in the batter, as well as adding a little more lemon juice. I replaced half of the sugar with erythritol. You may use Hanbit's recipe as it is too but I was going for something like Mrs SK Ng's butter cake where both creaming method and meringues are used, but with the weight of eggs similar to Hanbit's recipe.

Lemon butter sponge
Ingredients (makes two thick 6" layers):
152g unsalted butter, softened (around 20-22C)
50g castor sugar (I used erythritol)
A pinch of salt
24g honey
4 egg yolks* (large, room temperature)
34g finely ground almond powder
136g cake flour
3/4-1 tsp baking powder
8g lemon zest
35g lemon juice
1 tsp vanilla extract

2 egg whites* (large)
60g castor sugar (I replaced 15g with erythritol, may replace all with sugar replacements for totally sugar-free version)
1/8 tsp cream of tartar (optional)

* Total weight of egg yolks plus egg whites used about 152g.

1. Preheat oven to 165C. Line two 6" round pans with parchment paper at the base. I didn't have two identical pans that size so I used the paper cases for panettone.

2. Sift together almond, cake flour and baking powder, set aside.

3. Beat softened butter with electric mixer until loosened. Add sugar and salt and beat until light and fluffy. Add honey and beat until well combined.

4. Add one egg yolk and beat with electric mixer until well combined. Add a third of the sifted dry ingredients and beat until well combined.

5. Add the rest of the egg yolks one at a time, beating until well combined before adding more. Add in rest of dry ingredients and beat until just combined.

6. Add lemon juice, zest and vanilla and beat until well combined. 

7. Divide batter between two pans and bake for 25-30 min or until skewer comes out clean. Cool for 5 minutes before unmolding from pan.

For the cake assembly, I sliced each layer horizontally into two.

Lemon curd
3 egg yolks
100g lemon juice (about 2 large lemons)
80g sugar of choice (I used erythritol for sugar-free option)
100g unsalted butter, cut into small cubes at room temperature
Zest of 1 lemon

1. In a heatproof bowl, whisk together sugar and egg yolks until smooth. Add lemon juice and mix well.

2. Double-boil egg mixture and whisk until temperature reaches 80C. 

3.Sieve mixture if you wish. Add softened butter one cube at a time, mixing until well combined after each addition with a spatula.

4. Add lemon zest and mix well. Use it immediately or to store, keep in airtight container with cling wrap touching the surface in the fridge for up to a week or freezer for up to a month. 

Mascarpone whipped cream
Note that conventional mascarpone whipped cream has sugar added and non-dairy whipped cream is not used. I use some non-dairy whipping cream for added stability in tropical Singapore. It is also pre-sweetened and has stabilizer added so I didn't add sugar. I used double cream instead of regular dairy whipping cream for a milkier taste and better stability.

100g Whip topping (non-dairy whipping cream)
50g Mascarpone cheese
150g double cream (45% fat)
1.5 tsp vanilla extract

1. Whip non-dairy cream until stiff peaks. Set aside.

2. Whisk Mascarpone cheese until loosened.

3. Add double cream and vanilla to loosened cheese and whisk until well combined. Do not overmix. Once the mixture is smooth and creamy, stop whisking in with the hand whisk.

4. Fold in non-dairy whipped cream in 3 additions with a spatula. 

5. Keep refrigerated airtight until use or transfer to piping bag and use straight away.

I folded in lemon curd into some of the mascarpone whipped cream and added a little yellow gel colouring for piping the dots around the cake.


Get ready all the above and prepare a syrup made from honey and lemon juice with 1:1 ratio for brushing the sponge. You may refer to the reel on how I assemble the cake. Feel free to pipe it and decorate anyway you like! Hubby loves a mouth puckering lemon bake so adjust the ratio of mascarpone whipped cream and lemon curd on the cake to your preference. The sponge is sweet (but not overly so), mascarpone whipped cream mildly sweet and the curd is really sour. I kept the piping bags that are not in use in the fridge, and chill the cake in the fridge whenever necessary while working as Singapore is warm.

Refrigerate cake and best consumed within a week.

with lots of love,

Phay Shing

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Monday, 14 November 2022

Bubble Tea Cheesecake Push Pops


Made these bubble tea cheesecake push pops, following my previous Rainbow cheesecake push pops

Watch the making here

Hope they made you smile! 

With love, 


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Monday, 7 November 2022

Sugar-Free Lemon Bars with Baby Yoda Grapes

Hubby was craving for something lemony so I made sugar-free lemon bars for a simple birthday bake for him! A super early birthday bake because year-end schedule looks set to be really busy!

He's a Star Wars fan so I took the chance to decorate the plain bars with a healthier but cute topper, baby Yoda grapes!

Aren't they cute?

Many thanks to Melly for sharing her tutorial on how to assemble these. Do check out her Instagram account @mellyeatsworld to see her amazing work!

I adapted the lemon bar recipe from Sally's blog post over here.

I made a few changes to the recipe:
1. Used erythritol instead of white sugar for a sugar-free bake. Note that erythritol tends to leave an "icy" mouth feel so feel free to use other types of sugar if you wish.
2. Added lemon zest in the shortbread and lemon custard.
3. Reduced amount of sugar
4. Replaced plain flour with cake flour for a more tender bite.

I also used half recipe as my glass tray was 10x7".

Sugar-free lemon bars
Ingredients (makes one 10x7"tray):
115g unsalted butter
45g erythritol (or replace with regular castor sugar)
1/4 tsp salt
1 tsp vanilla bean paste
132g cake flour (or plain flour)
1/2 lemon zest

Lemon filling
180g erythritol (or castor sugar)
3 large eggs (65g or more with shell on)
120g lemon juice (about 2 large lemons)
1.5 lemon zest
23g cake flour

1. Preheat oven to 160C. Line bottom and sides of glass tray with parchment paper large enough to leave an overhang over the edges.
2. Make shortbread crust. Mix melted butter, sugar, vanilla, salt and zest in a bowl. Add flour and stir to combine. Press into pan. Bake 20 min or until edges lightly browned. Poke shallow holes over top of warm crust using fork (swipe to see).

3. Make lemon filling. Sift together zest, sugar and flour. Whisk in warm eggs (around 40C, helps to dissolve sugar), then lemon juice until combined.
4. Pour filling over warm crust. Bake for 18-22min or until center no longer jiggles. Cool completely before refrigerating for 2 hours or overnight. 

5. Once cooled, lift parchment off pan using overhang on the sides. Cut off the uneven edges. Dust with powdered sugar (I used a sugar-free option) and cut into squares before serving.

Hubby couldn't stop snacking on the cut off pieces as I was still working ๐Ÿ˜†.

If you are a fan of lemon, do give this simple bake a try !

with lots of love,

Phay Shing

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Tuesday, 1 November 2022

Angry Bird Hatchling Vanilla Caramel Coconut Plushiemallows

 This was a fun and hilarious birthday bake for my younger kid. Angry Bird hatchling marshmallows!

Here's a peek at the plushiemallows (the name I give my character marshmallows modelled after real plush toys) together with the actual plushies!

You can tell which is my kid's favourite by identifying the scruffiest looking plushie ๐Ÿ˜†

Here's a fun video I put together to show you how squishy they are!

Marshmallows taste the best toasted in my opinion, because the caramelization of the exterior and transformation of the interior into moist gooey-ness brings a flavour explosion and textural contrast that non toasted marshmallows cannot achieve.

And so, I made another fun video of before and after toasting!

I don't have a blowtorch at home so using the grill function of the oven takes some trial and error. A few seconds is all it takes to go from lightly browned to charred ๐Ÿ˜†.

Here's a side-by-side comparison of toasted and untoasted plushiemallows.

My apologies for not revealing much about the technical aspects of this bake as I am in the process of writing the next book in our Creative Baking series, Deco Marshmallows. These hatchlings are made using two techniques that I will share in the book. Templating technique and assembling various pieces to form a character.

Here's a peek at some of the small marshmallow parts made using templates before assembly:

Really excited about sharing the techniques as it will be really helpful for those of you who are artistically challenged and do better if you don't have to pipe everything by freehand, which is very much the status quo in the character marshmallows arena at the present.

with lots of love,

Phay Shing

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Autumn Fall Penguin Roll Cakes


Do these penguins look snuggly? Watch the making video reel here. I am making these adorable Autumn Fall Penguin Chiffon Roll Cakes with a Heart Surprise and Pumpkin hat for hands-on class at Baker's brew! ๐Ÿฅฐ 

Hope you like them! 

With love, 


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Wednesday, 26 October 2022

3D Pumpkin Macarons

This is the second in my series of Fall/Halloween themed macarons and it is 3D! 

Each pumpkin is filled with pumpkin spice latte ganache, non-dairy whipped cream, Biscoff crumbs and Malteser. 

I used my default Swiss meringue method recipe for macaron shells and adapted the ganache recipe from Marina. I used decaf coffee instead of espresso to make it kid-friendly, and included the pumpkin spice in the ganache.

The video tutorials for this creation is in two parts. Please see the captions in the videos for details.

Part 1: Piping and assembling 3D pumpkin macaron

Part 2: Filling 3D pumpkin macaron

Here's another look at my macaron creations, 2D and 3D, together!

with love,

Phay Shing

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Tuesday, 25 October 2022

Candy Corn and Pumpkins Chiffon Cake Pops


*Recipe* The happiest Candy Corn and Pumpkin Chiffon Cake Pops!๐Ÿฅฐ 

Flavored with LorAnn Oils Pumpkin Spice Bakery Emulsion, these treats are bursting with bold pumpkin flavor and the sweet spices of fall!๐Ÿ’•✨️ 

Recipe (Recipe video reel here
3 egg yolks 
15g castor sugar (4 tsp) 
30g oil (2 tbsp) 
50g milk (3 ¼ tbsp) 
1.5 tsp LorAnn Oils Pumpkin Spice Bakery Emulsion, product of the USA 
57g cake flour, sifted (1/2 cup) 
LorAnn Oils Liquid Gel Food Coloring 

3 egg whites 
60g castor sugar (0.3 cup) 
1/4 tsp cream of tartar 

Steps  on Lorann Oils website =) 

Hope these bring a smile to your faces!❤️๐Ÿฅฐ 

With love,

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Monday, 24 October 2022

Halloween Biscoff Pumpkin Spice Latte Macarons

 This is the first of two Fall/Halloween themed macarons that I made with video tutorials and for this design, templates as well!

Cheeky ghosts and scared kitty in scary pumpkin!

The tutorials are broken up into part 1 for batter piping and part 2 for post-baking decoration and filling. Please credit me if you share your work on social media. My apologies for putting this up late because it was rather impromptu ๐Ÿ˜…. The macarons were made from leftover batter for my display pieces for a cat macaron class.

Photo taken after class!

I only realised that the colours are so very Fall/Halloween as I was preparing for the class. Otherwise I wouldn't have shared this so late!

Here are the templates!

Please resize them to fit A4 size for each page. You may omit the eyes on the cat if you find it challenging to include it in batter piping.

I used my default Swiss meringue method recipe where egg whites are split into whipped and unwhipped portions. You may use whatever meringue method or recipe you are comfortable with.

Filling is adapted from Marina's blog post. I used decaf coffee (1.5 tsp) instead of espresso so it is kid friendly. I also added the spice into the ganache since my shells are not flavoured. I added some coarsely crushed biscoff crumbs into the middle of the filling as well.

Part 1: Video tutorial for piping macaron batter

Part 2: Video tutorial for post-baking decoration and filling

Here's a peek at what other Fall creation I did!

with love,

Phay Shing

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Monday, 17 October 2022

Kyoho Grapes, Strawberries n Cream Longevity Peach Chiffon Cake

 I made this longevity peach cake for my grandma's birthday!

Vanilla chiffon sponge with my version of Chantilly cream, kyoho grapes and strawberries

It has been a few years since I made longevity peach themed cakes when there was a time early in my baking journey that I made them so often for requests!

I couldn't resist taking a photo of the chiffon peaches in a steaming basket 

Although I stuck with my default vanilla chiffon cake recipe for the main cake, I decided to use more egg yolk for the peaches for richer taste but it needs more white colouring to compensate. You may refer to my past longevity peach chiffon cake peaches for reference if you wish. I used to make other flavours like lychee rose, which is really yummy too!

Here are the heart silicone moulds and cookie cutters I used for the small and medium sized peaches. The minis are bite-sized. The medium-sized ones are about three bite-sized. I used lemon juice to make the longevity peaches but feel free to replace with water if you want plain vanilla flavour.

Vanilla lemon longevity peaches
Ingredients (makes 12 med & 12 small peaches, one thin 10x12 inch sheet cake):
Egg yolk batter
3 egg yolks
15g caster sugar 
56g vegetable oil
28g lemon juice
28g water
80g cake flour
1tsp white powder colouring (or use gel colouring)
1/8 tsp salt
1tsp vanilla extract
More white gel colouring as needed
1/4-1/2tsp pandan paste

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

1. Line 10x12" tray with teflon sheet. Parchment paper will do as well but it may wrinkle. Lightly grease the silicone molds with oil. Preheat oven to 170C, top and bottom heat only.

2. Make egg yolk batter. Whisk together egg yolks, sugar and salt until pale. Add oil and whisk until smooth. Add lemon juice, water and vanilla and whisk together. Gradually sift in cake flour and white powder until no trace of flour is seen. Add more white colouring if desired.

3. Make meringue. In a clean metal bowl, use electric mixer to beat egg whites with cream of tartar until firm peaks form, gradually adding sugar once the egg whites are foamy. Take your time to slowly build up the meringue so that it is stable with tight compact air bubbles.

4. Quickly but gently fold meringue into egg yolk batter in 3 additions. Transfer about 2/3 of batter into large piping bag and fill the silicone moulds until full. 

5. Bake for 5 min at 160C, reduce temperature to 140C and bake for 20min, reduce to 130C for another 10-15min or until skewer comes out clean. Cool completely before carefully unmoulding by hand. Preheat oven to 170C again.

6. Add pandan paste to the remaining batter. The batter would have deflated a little by now but it is ok. Just gently fold in pandan paste. Smoothen out the batter until it is a very thin layer in the 10x12" tray. Bake for 8-9 min or until done. Immediately flip the cake out onto fresh sheet of parchment paper. Cool completely before cutting out the leaves with cookie cutter.

Important note:
Adjust baking temperature and time according to your oven as each oven behaves differently even if they are the same model and batch.

Decorating and assembling longevity peaches
I used cake glue to stick the leaves on instead of melted marshmallows out of convenience. I sprayed the ombre pink coating on the hearts with pink coloured water and a toothbrush. Spray the hearts pink before assembling the leaves. You may pipe on the eyes with melted black candy melts or chocolate. The red cheeks were added on using red edible marker.

Instead of using a stabilized whipped cream, what I used for this cake is even simpler as it doesn't include gelatin stabilization but tastes just as good as it is stable.

I used a ratio of 2:3 for Whip topping: double-cream by weight. Whip topping is a non-dairy whipping cream that is pre-sweetened and very stable. Double cream is more stable than regular dairy cream that has lower fat percentage, but still as delicious but richer. Simply whip the whip topping until stiff peaks, no danger of overwhipping here. Loosen the double cream with a hand whisk until it is smooth and thick but not able to hold a peak. Gradually fold the whip topping into the loosened double cream. Transfer into piping bag for cake assembly. Be careful not to overwhisk the double cream or it will split. You may add some vanilla extract if you wish.

I made some syrup by using kyoho grape juice squeezed from some grapes, sugar and hot water. This syrup was used to brush the vanilla sponge surfaces to keep it moist as well as add flavour. There is no fixed ratio of sugar: liquid, up to personal preference. I usually use about 1:2 sugar: liquid by weight.

Just to share some pictures of the layers in the cake.

Even without the longevity peaches, the cake looks inviting!

So glad it was very well received and everyone loved it!

If you would like to know how I make such neat fruits n cream cake, you may refer to my Instagram post:

with lots of love,

Phay Shing

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Monday, 10 October 2022

Retro Chiffon Cake


*Recipe* Retro prints lemon chiffon cake!❤️๐Ÿ’™๐Ÿ’›

I had so much fun making this one! Who is a lemon cake lover? ๐Ÿ‹ Using @LorAnnGlobal’s Lemon Bakery Emulsion is the secret ingredient to adding bold, lemony, flavor to all your citrus treats.

Lemon Retro Chiffon Cake 
3 egg yolks 
4 tsp castor sugar (15g) 
2 tbsp oil (30g) 
2 tbsp water (30g) 
1 tsp LorAnn Oils (@LorAnnGlobal) Lemon Bakery Emulsion, product of the USA 
1/3 cup cake flour (45g) 

3 egg whites 
1/5 cup castor sugar (40g) 
1/4 tsp cream of tartar or lemon juice 

Video reel on the piping here on my IG

Head on to Lorann Oils website for step-by-step instructions!

With lots of love,

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Friday, 7 October 2022

Knights, Horses and Dragon Macaron Carousel

A client who loved my work so much she decided to order a similar macaron carousel this year! Presenting my first attempt at making a jumbo macaron carousel!

Of knights, horses and dragon with kissy lips!

Z the knight faces school bravely this year as he is armed with school bag, pencil and book, and of course his armour! I used my default Swiss meringue method recipe and split the baking sessions over three days as the number of colours involved is insane ๐Ÿ˜….

I made a reel on how to pipe the large circle:

The largest circle is 16cm instead of my standard 13cm. This is to accomodate 6 characters on poles instead of my usual 5. The template for the standard sized macaron carousel can be found in my Macaron Basics book.

Here are some pictures of the character macaron shells before and after adding in the details with royal icing, edible marker/paint and lustre dust.

Before decoration

After decoration

I filled the macarons with dark chocolate ganache and a firm vanilla lemon white chocolate ganache. Some coarsely chopped toasted walnuts were added to give some change in texture without adding more sugar.

The paper straw poles were glued to the bottom with royal icing before filling to prevent the characters from sliding down the poles.

Firm vanilla lemon white chocolate
160g white chocolate (finely chopped or use chips)
1.5 tsp vanilla bean paste
1/4 tsp Himalayan pink salt (1/8 tsp fine salt)
10g lemon juice

I decided to take a last minute photo of the loose pieces that didn't end up on the carousel after I kept the lighting equipment so pardon the poor lighting here!

You may see the reel of assembling the carousel frame over here:

with love,

Phay Shing

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Sunday, 2 October 2022

Hello Kitty Chiffon Cake


Too cute to eat?❤️ Throwback to Charity baking and Birthday celebration for @yvonnelim928 last week! 

We made cute animal chiffon cake "ice cream" cones, and it was so much fun and a meaningful event!  All proceeds were donated to club rainbow. 

I made this cake, inspired by Hello Kitty for her birthday surprise as well. Thank God it was well received! 

You can watch some highlights and video of the event here

With lots of love,

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Thursday, 29 September 2022

Pumpkin Zephyrs with Maltesers

This was an unplanned project that came about because the idea was so awesome I just had to try! Most bakers would use pumpkin shaped silicone molds for making pumpkin shaped desserts or marshmallows. But molds take up a lot of space and are expensive. For those of us who don't want to make that purchase, there is a simple way to create piped pumpkin shaped desserts!

Presenting my piped pumpkin zephyrs filled with Maltesers and topped off with chocolate chips!

Zephyr or zefir is a type of confectionery that can be considered as an agar-based marshmallow. It is usually made with lots of fresh fruit or vegetable puree. These pumpkin zephyrs are made with lots of pumpkin puree. I used Marina's recipe over here as my reference for pumpkin zephyr but with some tweaks to it.

Here's a better view of the cross-section. I feel the Malteser makes it look really intriguing! Not only does it look intriguing, the texture when you bite into it is awesome too! The light crunchy centers and rich chocolate coating of the Malteser present a nice contrasting textural and taste experience as you bite into the pillowy yet melt in your mouth pumpkin zephyr!

I was so excited my experiment worked that I had to take a photo of my first done and dusted (literally with icing sugar and cornstarch) pumpkin!

I shared a video tutorial of piping these pumpkins and posted it on Instagram:

Please read the captions that come with the reel for more tips on piping these pumpkins. I would appreciate it if you can credit me if you use this piping technique for your piped pumpkin desserts๐Ÿ˜Š.

with love,

Phay Shing

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