Wednesday 30 September 2020

Tomato, Cheese and Herb Cakelets

I have made a savoury chiffon years ago in the form of tomato chiffon cake "tomatoes". You can read about it in this blog post. I decided to revisit it again but adding another savoury element between layers of the savoury chiffon sponge this time round in the form of tomato aspic (tomato gelatin)!

I have to admit that you need to be mentally prepared that you are eating a savoury cake because if you are expecting something sweet, this may come as a shock ๐Ÿคฃ. Think of this as a savoury cold dish, like an appetizer, and as hubby said, it is yummy because he was prepared for the flavours! 

I modified the recipe I used years ago slightly by adding in more sugar in the meringue for more stability and I used canned tomato paste (no salt or seasoning added) so some dilution was needed. You may refer to my original recipe and post over here

I will share the updated recipe for the chiffon sponge and the tomato aspic in this post. I baked the sponge as a flat sheet cake which can be cut into circles to assemble as cakelets in moulds or in cupcake cases as a savoury cupcake. 

Tomato, cheese and herb chiffon recipe
Ingredients (makes one 10x12" sheet cake):
Egg yolk batter
2 egg yolks
11g canned tomato paste  (mine is not seasoned) 
24g water
22g olive oil
10g finely grated Parmesan cheese
1/4-1/2 tsp salt (according to taste. I used 1/2 tsp but a recipient said it could do with less salt) 
1/16tsp garlic powder
1/4 tsp onion powder
1/4 tsp Italian seasoning
40g cake flour

3 egg whites 
1/5 tsp cream of tartar
20g caster sugar
1/2 tsp cornflour (optional, mix with caster sugar) 

1. Line baking tray with parchment paper or teflon sheet. Preheat oven to 170°C. Position oven rack in the middle. 

2. Make egg yolk batter. Whisk egg yolks until thick and pale. Add olive oil and whisk until well combined. Add tomato paste, water, salt and seasoning and whisk until well combined. Gradually sift in flour and whisk until no trace of flour is seen. 

3. Prepare meringue. In a clean metal bowl, beat egg whites with cream of tartar until stiff peaks form, gradually adding in sugar once egg whites are foamy. 

4. Quickly but gently fold meringue into egg yolk batter in three additions. Pour batter into prepared tray. 

5. Bake for 12-14 min or until skewer comes out clean. Immediately flip the cake onto a fresh sheet of parchment paper and cool completely with another parchment paper over it. 

6. Use round cookie cutter to cut out pieces of cake for assembly with tomato aspic according to size of your cupcake cases/moulds. Store cutouts in airtight container. 

Freshly baked and cut chiffon sponges! 

Recipe for tomato aspic
100g canned tomato paste
350g hot water (doesn't have to be roiling boil) 
10 gelatin sheets bloomed in ice water 
1/4 - 3/4 tsp himalayan pink salt (or salt of your choice. Adjust according to taste) 
1 tsp honey (or to taste) 
1/8 tsp Tabasco sauce (optional) 

1. Squeeze excess ice water out of bloomed gelatin. Place bloomed gelatin in a microwave safe bowl (or heatproof bowl if you don't have a microwave). Melt the gelatin in using low power in 10 second bursts, or place heatproof bowl in a pot of hot water to gently melt the gelatin. 

2. Mix tomato paste, hot water, salt honey and tabasco sauce until well combined. 

3. Add melted gelatin to tomato mixture and whisk until gelatin is dissolved. 

4. Strain the mixture if you prefer to remove the tomato fibres out. You may use the tomato mixture as it is if you prefer to leave the fibres in. 

To assemble, alternate layering sponge and tomato aspic. Chill in fridge overnight or at least 2h before unmoulding if you are using silicone moulds. 

This is the cupcake version. 

If you are adventurous enough to try making a savoury cupcake, give this a try ๐Ÿ˜Š! 

With love, 

Phay Shing

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Watermelon and Cute Animals Snowskin Mooncakes


Which do you like? Watermelon or cute animals? =)

Snowskin lotus paste mooncakes with a cute modern twist! ❤ 

I will be sharing how to make the cute animals mooncakes on FB live this Friday 730pm on Sun plaza FB page. Do join us if you are free! =)

My "watermelon" family snowkin mooncakes!

And here's how the inside of the watermelon looks like!

With lots of love,

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Friday 25 September 2020

Lychee Raspberry Rose Snowskin Mooncake

 I didn't plan to make mooncakes this year because I am really swamped by too many things. But a friend had leftover ingredients from making lychee snowskin mooncakes so she passed it to me. The reduced sugar lychee lotus paste, snowskin flour premix and cooked glutinous rice flour (kou fien) are all bought from Redman. She also passed me a set of mooncake moulds and I used it to make these ๐Ÿ˜Š.

Lychee raspberry rose snowskin mooncakes with a little chopped walnuts, almonds, dried cranberries and freeze-dried raspberry powder added to the lychee paste for a little variation in texture and taste. 

I have decided to blog about this so that I have a proper record of this recipe, in case I want to try it again. 

The mooncake mould I used is for approximately 50g dough + filling. I adapted this recipe from my favourite default snowskin recipe that I use when I made snowskin mooncakes to sell because it had the softest texture and able to stay soft and moist the longest. You may read about it in this post

Recipe for filling
Ingredients (makes 12 small mooncakes) :
280g lychee reduced sugar lotus paste
1.5 tsp freeze-dried raspberry powder*
1tbs chopped walnuts*
1/2 tbs chopped almonds*
1/2 tbs chopped dried cranberries*

* you may adjust quantity or omit according to taste. 

1. Add raspberry powder to paste and knead until evenly distributed. 

2. Knead the chopped ingredients into the lotus paste until evenly distributed. 

3. Divide into 12 balls, about 24g each. You may prepare this a day ahead of time if you are busy. Store in airtight container at room temperature. 

Lychee lotus paste with goodies added in

Recipe for raspberry rose lychee snowskin
26g kou fien + extra for dusting 
26g icing sugar
104g snowskin premix (replace with 52g icing sugar and 52g kou fien if not available) 
26g vegetable shortening
90g boiled water
10g rose syrup (the type for making bandung) 
35g raspberry puree, strain out the pips
2 drops lychee flavouring (optional) 
Pink, white and purple gel food colouring (optional if you are not making the flower pattern in different colour ) 

1. Sift together icing sugar, kou fien and snowskin premix into a mixing bowl. Set aside. 

2. Place vegetable shortening and the rest of the ingredients in a small saucepan and heat while stirring until shortening is totally melted. 

3. Pour heated liquid into sifted flour mix and use spatula to mix until a dough forms. Cover with cling wrap and let it rest until cool enough to handle with your hands, about 15 minutes. The dough appears rough at this stage and it is ok. 

4. Portion out a little dough (1-2g) and colour it white for the flower center. Portion out 22-24g dough and colour it dark purple. Keep the coloured dough covered to prevent drying out. 

5. Portion the rest of the dough to 22-23g balls. Keep covered to prevent drying out. 

1. Knead the 23g ball of dough until smooth between parchment paper, dusting with kou fien as necessary. Flatten into a circle and wrap a ball of filling with it. You may put this in the mould to press it out if you aren't making the coloured flower pattern. 

2. To make the flower, very lightly dust the insides of the mould with kou fien. Put a little white dough in the center and press it in with a finger wrapped with cling wrap. Cover the petal portions with dark purple dough and press in the same way. 

This is how it should look like. The wrapped filling on the left and the mooncake mould with flower pattern on the right. 

3. Brush the flower pattern with a little water so that the main dough with filling will stick to it. Lightly dust the sides of the wrapped filling and carefully insert into the mould. Press it firmly to make the pattern.

 4. Refrigerate in airtight container for at least a day before consuming. The snowskin texture is mochi-like for the first day or two before settling down to the familiar snowskin texture. 

You can flavour your snowskin mooncakes any way you like and have fun with the wide variety of fillings Redman offers! 

With love,

Phay Shing 

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Hello Kitty Donut Tower Chiffon


Knock knock!! It’s HERE! One of our all-time favorite Sanrio characters is here!

Introducing the Hello Kitty Donut Tower Chiffon Online Baking Class and Kit! ๐Ÿ’–๐Ÿ’–

Very thankful for the opportunity to collaborate with Sanrio on official licensed Sanrio baking classes.

In the online class, you will learn how to make a special two-tier pinata wavy pattern chiffon cake with a 3D Hello Kitty chiffon and a super delightful surprise! In addition, a new flavour refreshing lemon chiffon is shared!๐Ÿ‹ Official Sanrio Hello Kitty templates and downloadable recipe are provided.
Sign up in link is here
The online class is available to everyone, and launching at special promo price now.

Baking kits with pans are also available for delivery to your doorstep (within Singapore region only). 

Hope the cute cake makes you smile!

With lots of love,

Media features and more details of baking class:
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Monday 21 September 2020

Around the world with Sanrio Chiffon Cake

This special creation "Around the world with Sanrio" chiffon cake is a special collaboration with Sanrio Singapore to celebrate International Peace day amidst these difficult times ๐Ÿ’–.

Our lovable Sanrio characters, Hello Kitty, Little Twin Stars, Keroppi, My Melody, Pom pom purin, Bad batz maru, Cinamaroll, and Gudetama join forces to spread love, peace and unity during these hard times. 

The "Sanrio characters x Susanne Deco Chiffon" online classes were also borne during the difficult COVID times to spread love and family bonding during the stay-home period ๐Ÿ’–.  We hope to encourage everyone.

Which Sanrio characters will you hope to see next in my online class? 

With lots of love,


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Saturday 19 September 2020

Cute Animals Choux Pastries (Online class)

I am finally starting online classes! I had been hesitant to do so even after so many calls for it over the past couple of years because of the logistics involved. I really don't like having to deal with administrative stuff ๐Ÿ˜œ. I am grateful that ArtZ Baking and Culinary studio is able to host my online classes and help with the logistics so we are going ahead with this! 

I have advertised both of my debut online classes for macarons and choux pastries on my Facebook and Instagram accounts but thought I would mention it here on the blog as well. I have decided not to do up a blog post for the macaron online class as the design is the same as the one I conducted in 2018. You may read about it in this Instagram post over here. If you would like more information and to register for the online macaron class in October, please click here. My first online macaron class is a demo only class. What I would like to share in this blog post is my second online class but first bake-along one, and we will be making these cute choux pastries! 

Singapore participants have the option of having the dry ingredients delivered to them. We are starting off with simpler designs for both macarons and choux pastries before moving on to more complex stuff. So for this first bake-along zoom class, I will be teaching you how to make the basic choux au craquelin, and the most common and basic choux pastry fillings - - vanilla pastry cream and diplomat cream. You will learn how to pipe and decorate simple cute characters in your pastry cases too. 

One of the perks of our online classes is you will be part of a closed facebook group for the class you signed up for. In the closed group, you can view the video recordings of the class again at your own convenience, have access to Q n A related to the class and troubleshooting discussions. I will be providing support even after the class but will respond only when I am free because I still have a lot to handle at home. 

If you would like more information or are interested in signing up for this bake-along choux pastry class happening in late November, please click here

With love, 

Phay Shing

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Wednesday 16 September 2020

Lychee Raspberry Strawberry Rose Chiffon Cake with Diplomat Cream and Lychee Jelly

I was wondering what flavour of cake to make for my dad's and uncle's birthdays that is flavourful yet refreshing and not too sweet. My dad said he would like to try a new flavour from me since I made earl grey, pandan kaya cakes and chocolate cakes in the past. I thought why not try the lychee mixed berry rose combination and I came up with these cakes! 

Lychee rose chiffon sponge with lychee rose diplomat cream and chopped lychees between sponge layers. There was supposed to be the mixed berry compote between sponge layers but I forgot to put it in๐Ÿ˜… so I served the compote on the side with each slice of cake. The hole of the chiffon cake is filled with lychee gelatin and chopped lychees. Topped with decoration of whole fruits and gold coloured lychee tuiles. 

There are many elements in this cake so be prepared for a long blog post! The following is the list of elements and I have indicated those that you may omit if you are short of time or want something simpler. 

1. Lychee rose chiffon sponge 

2. Raspberry strawberry compote (try not to omit this but go ahead and leave it out if it is too much work for you) 

3. Lychee rose diplomat cream

4. Lychee jelly (omit if it is too much work or if you are baking in a pan without central core) 

5. Gold coloured lychee tuiles (omit if it is too much work for you) 

6. Raspberries and/or strawberries and whole and chopped lychees for decoration and filling

I used as little sugar as possible and even omitted it for some elements because lychees are sweet and I use rose syrup for the rose flavour. I find that rose syrup doesn't have a chemical aftertaste that most brands of rose water that I tried have. 

Lychee gold tuiles
These can be prepared in advance and stored until needed that's s why I put it at the top of the list of recipes here. 

5g plain flour 
30g vegetable oil
25g lychee syrup from the can (or water) 
Gold spray can for gold colouring 

1. Whisk together flour, oil and lychee syrup until no trace of flour is seen. 

2. Heat a non stick frying pan at medium heat for a couple of minutes. Carefully pour a teaspoon worth of batter onto the pan. Be careful as it will splatter. 

3. When the tuile looks almost browned, remove pan from heat as it will continue cooking. Carefully slide one edge of the tuile up a silicone spatula and transfer onto paper towels to drain. 

4. Place frying pan back on heat and wait for a minute before repeating. 

5. Spray on the gold paint when tuile is cool. Alternatively, you may colour the batter with gel colouring to any colour you want. Preferably something dark and strong like red or cyan as the browning from cooking may show through. 

6. Transfer tuiles onto fresh sheet of paper towels and oven dry at 110-120°C for half an hour. Cool completely and store in airtight container between parchment paper until ready to decorate. 

Lychee rose chiffon cake
Ingredients (makes one 6" and 7" chiffon cake or one 8" chiffon cake) :
Egg yolk batter
5 egg yolks
75g vegetable oil 
75g canned lychee puree (blend and strain lychees) 
1 - 1.5 tsp rose syrup (for making Bandung) 
1 tsp vanilla extract 
1/8 tsp salt
120g cake flour 

7 egg whites 
1/4 tsp cream of tartar
85g caster sugar (I used half caster and half diabetic friendly sugar, erythritol) 

1. Preheat oven to 150°C. Set a tray of water at bottom of oven (optional) if using steam bake. Set oven rack to second lowest position. 

2. Prepare egg yolk batter. Whisk egg yolks until pale and thick. Add oil and whisk until well combined. Add lychee puree, rose syrup and vanilla and whisk until combined. Add sifted flour and salt and whisk until no trace of flour is seen. 

3. Make the meringue. Place egg whites and cream of tartar in a clean metal bowl. Use an electric mixer to beat until firm peak or just reach stiff peak, gradually adding sugar when egg whites are foamy. 

4. Quickly but gently fold meringue into egg yolk batter in 3 additions using a whisk or spatula. Fill the chiffon tins. 

5. Bake for 20 min at 150°C. Reduce tenperature to 135°C and bake for another 40min for 6" chiffon, another 50min for 7" chiffon and another 60min for 8" chiffon. Note that baking temperature and time is oven dependent so adjust accordingly. Baking time is also shorter without steam baking. 

6. Invert chiffon tin to cool completely. Carefully unmould by hand. Slice each chiffon cake into 3 layers horizontally. 

Lychee rose diplomat cream
3 egg yolks
30g cornflour 
75g milk
225g lychee puree (blended and strained) 
9g rose syrup
1/8 tsp salt
25g unsalted butter 
250g stabilized whipped cream* (use whip topping if making this is too much work but note that whip topping is pre sweetened and doesn't taste as good as full dairy) 

1. Heat milk, Lychee puree and rose syrup in a saucepan until steaming hot but not boiling. In the mean time, whisk together egg yolks, cornflour and salt in a glass measuring jug or heavy bowl. 

2. Pour hot lychee mixture into egg yolk mixture in a thin stream while whisking the egg yolk mixture continuously. This is to temper the egg yolks. Pour everything back into saucepan. 

3. Heat the saucepan at medium low heat while whisking continuously. Once mixture thickens, remove from heat and whisk until smooth. Place saucepan back on heat and whisk and cook until pastry cream is able to hold a firm peak. 

4. Remove from heat and add butter. Whisk until butter is incorporated. Transfer into a bowl and press cling wrap on the surface. Refrigerate for at least 2hours. You may prepare it a day in advance. 

5. Remove cling wrap and whip the chilled pastry cream until smooth and lightened in texture. Fold in the stabilized whipped cream. Transfer the diplomat cream into piping bag with a hole cut at the end for cake assembly. 

* Stabilized whipped cream (adapted from Bakertanbakes (Instagram account) 
50g whipping cream 
1.5 sheets gelatin
20g icing sugar
180g cold whipping cream
1 tsp vanilla extract (I used 1 tsp freeze-dried lychee powder instead. Use vanilla if you don't have the lychee powder) 

1. Soak gelatin sheets in ice water until soft. 

2. Heat 50g whipping cream until steaming but not boiling. 

3. Squeeze water out from gelatin sheets. Stir into hot cream. Pour into 180g cold whipping cream 

4. Add sugar. Whisk until sugar dissolves. Press cling wrap onto cream surface before refrigerating. Chill overnight. It should look like panna cotta after setting. 

5. Whip until firm peaks with electric mixer. Add lychee powder (or vanilla extract) and whip until combined. 

Raspberry strawberry compote
100g raspberry puree , pressed through sieve to remove pips
100g strawberry puree (chop and blend strawberries) 
20g sugar (or to taste. I make the compote really sour) 
A pinch of salt
1 tsp lemon juice

Place everything into saucepan and heat and stir over low heat until reduced to about 60% of original weight of ingredients. Cool completely before using to assemble. You may prepare this ahead of time and keep refrigerated. 

Lychee jelly
Ingredients :
400g canned lychee syrup (you may dilute it with water to make up 400g liquid in total if the canned syrup is too sweet) 
8 gelatin sheets (use 5 or 6 sheets if you prefer a softer jelly. The one I made is fairly firm) 
2 chopped lychees

1. Bloom gelatin sheets in ice water for 10 min. Squeeze out excess water. Microwave on low power for 20 sec to melt the sheets. Stir. Repeat heating if necessary to melt it all. 

2. Pour melted gelatin into lychee syrup and mix well with a whisk. 

3. Carefully spoon the gelatin into the hole of the cake. Add chopped lychee bits if you wish. If you want the chopped lychees to be suspended throughout the jelly instead of sinking to the bottom, repeat filling the hole with a little gelatin and lychee and chilling in fridge for 5 min until you have filled to the brim.

1. Place cakeboard on turntable. Apply a little diplomat cream and place one layer of chiffon sponge on the cakeboard. 

2. Spread some compote on the sponge (I forgot this so I served the compote on the side instead with each slice of cake ๐Ÿ˜…) 

3. Pipe a layer of diplomat cream on top of the compote layer. Smoothen it with a spatula. 

4. Place some chopped lychees on top. 

5. Place another sponge on top and repeat steps 2-4.

6. Place last piece of sponge on top. Frost the whole cake including the hole in the middle with lychee rose diplomat cream. Chill the cake in the fridge, 2h or overnight. Keep the excess diplomat cream in piping bag or in a bowl covered with cling wrap. You will need to use some of this for decoration. 

 7. When frosted cake has set, prepare the lychee gelatin. Fill the hole with gelatin and chopped lychees. Chill for at least 30min or until firm. 

8. Cover the gelatin with a little diplomat cream. Decorate with whole lychees, raspberries /strawberries and gold tuiles. You may pipe some dollops of diplomat cream too. Do note that the tuiles are best inserted shortly before serving or they may collapse due to absorption of moisture from the fruit and cream. If you need to decorate in advance, place some toothpicks behind the tuiles to help support it. 

Serving the cake with compote on the side! 

Cake was really yummy according to my dad, uncle and other relatives who tried the cakes! Please don't forget to layer on the compote like I did ๐Ÿ˜…. The tanginess from the mixed berry compote really livens up and complements the lychee and rose elements. 

I hope this post has been helpful! You may choose to simplify or omit some elements if you find it too daunting to make all the elements of the cake. But be warned that the subtle complex flavours may be compromised! 

With lots of love, 

Phay Shing

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Sumikko Gurashi Burger and Fries Chiffon Cake (Mc-Sumikko Value Meal)

My Mc-Sumikko Value Meal! ๐Ÿ˜†๐Ÿฅฐ

Both the burger and fries are made entirely from chiffon cake! Apparently Sumikko gurashi has a cute burger character like this! I fell in love with it and had to make it! =p I made up the fries character though, as the burger character looked kind of sad and lonely haha. So I made a fries companion for the burger. I actually made this cake during the circuit breaker when we had no Macdonalds. It sort of cheered us up =).

Recipe for smaller versions of these burgers have been shared here. Here, I baked the "buns" in bigger bowls instead of cake pop molds, and the "fillings" in a bigger pan. The fries are cut entirely from sheet cakes.

On another note, didn't this year pass really quickly?

We are already at the last quarter of the year! We may probably not be able to go on holiday this year, but this doesn't stop us from doing things we love with our families!! ๐Ÿ’–๐Ÿ’–๐Ÿ’ช

Take care and lots of love,

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Saturday 12 September 2020

Hello Kitty and Donutella in Hot-Air Balloon Macarons

Sometimes you don't know something can be done until you try it. This is one of those experimental bakes that turned out really well and I thank God for it ๐Ÿ˜Š. Presenting my version of Hello Kitty with Donutella on a hot-air balloon trip over the rainbow, all made using macarons! 

Ok the marshmellow clouds and the balloon ropes aren't made of macarons ๐Ÿ˜‚. 

Two things I experimented with using macaron batter 1) as a glue for macaron structures, and 2) creating a pastel striped pattern on hemispherical macaron shells. As I needed fairly good meringue stability over many hours, I used the swiss meringue method

Just to share some pictures and tips about the process... 

Piping the panels of the hot-air balloon basket and characters. You can see I had trouble with piping Donutella's ears ๐Ÿคฃ

I decorated the characters with black edible marker and royal icing

The panels of the basket were glued together using the same dark pink macaron batter (left in piping bag for many hours). I dried the assembled baskets at 65°C in the oven for 20 min until dry to touch, and then ramped up the temperature to 110 °C to bake for another 15-20min. This drying/baking temperature and time profile is to create a membrane on the piped batter surface as soon as possible, as well as to set the structure by baking without it developing feet. 

Ta-dah! I was so happy it worked! Are the macaron shells super hard due to extended baking? Not at all! I did a taste test. 

I bit into the trial basket and was pleasantly surprised the texture wasn't compromised at all. This is probably due to the low temperature used to bake the joints. The macaron shells are nicely full too! 

I wasn't confident the striped hemispheres would turn out pretty because of the pastel colours involved. Hemispheres generally need to be baked at a higher temperature for a longer time, especially since I used the largest silicone mould I have at home (diameter about 6cm). I added white powder food colouring and eyeballed the oven thermometer throughout baking to prevent browning from happening. Piping the stripes on a curved surface was challenging too. I had to scrape off some of the excess batter that flowed off too much and pooled at the base of the hemisphere. 

Piped batter on hemispherical silicone mould. 

Freshly baked shells! 

I filled the macaron shells with whipped raspberry strawberry white chocolate ganache. I piped a thin wall of melted white chocolate with a little vegetable shortening to provide some stability and firmness to the structure. 

Recipe for mixed berry ganache
90g white chocolate couverture (I used Callebaut) 
25g unsalted butter
1/8 tsp salt
40g homemade mixed berry compote*
1 tsp freeze-dried raspberry powder
1 tsp freeze-dried strawberry powder

* I pureed equal amounts by weight of raspberry (pips sieved out) and strawberry, and added 10% by weight of sugar, a pinch of salt and a tsp of lemon juice. Cooked and reduced over low heat until about 60% of original total weight of ingredients. If you find this too troublesome, you may replace with whipping cream and double the amount of freeze-dried fruit powder or to taste. The compote can be kept in the fridge for up to a month in a sterilised glass jar. 

1. Place white chocolate, butter and dalt in a heatproof bowl and melt over a freshly boiled pot of water without the bowl touching the hot water. Alternatively, you may use microwave oven to melt chocolate and butter but be careful not to overheat. Chill in fridge for 5-10 min or until scoopable consistency. If the chocolate mix becomes hard, just let it sit at room temperature for a while. 

2. In the mean time, mix the compote and freeze-dried fruit powders together in a small bowl. Set aside. 

3. When the white chocolate mixture is firmed up (but not hard), whip it with a spatula until light and fluffy, like buttercream.

4. Add berry mix unto the whipped white chocolate, 1 tbs at a time, mixing until well combined before adding more. 

5. Transfer into piping bag and fill the macarons. 

Filling the rainbow

I didn't fill the hemispheres with the ganache as it would be too heavy to "float". I packed the extra filling instead for the recipient to fill when she wants to consume. I filled the balloons with marshmellows instead. 

A closer look at the hot-air balloons! 

I always make extra macarons, especially for characters, due to the high chance of breakage when handling it. The recipient plated the extras so nicely I just have to share it ๐Ÿ˜Š. 

The macaron creation at the party! 

Did this creation put a smile on your face as it did to the recipient? 

With love, 

Phay Shing 

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Friday 11 September 2020

Giant Boba Brown Sugar Milk Tea Chiffon Cake

My imagination of what a cute Giant bubble tea would look like in chiffon cake!๐Ÿ’“

This time, in addition to baking the "pearls" in, I tried to make brown sugar swirls at the bottom and a slight two-tone (like in the bubble tea when the layers separate) as well! The two-tone didn't come up as obvious as I had hoped, but maybe it was cuter that way.

Anyway the brown sugar fragrance was really lovely and cake was delicious! I have shared the recipe previously. If you always wanted to see how my cut up cake slices look like, do click in to my previous post! I rarely get to slice them up unless it is for family celebration =).

Hope this cute cake made you smile!

With lots of love,

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Saturday 5 September 2020

Princess Crown and Shoes Raspberry and Earl Grey Macarons

I had a request for princess themed macarons. Since the stereotypical princess wears fancy shoes and tiaras, I made these macarons ๐Ÿ˜Š

Looks a little like a shop selling princessy paraphernalia ๐Ÿคฃ

I had to decide whether to go for easier time before baking or post-baking. I chose the latter to avoid using royal icing (which is added sugar) on the baked shells. So this is what the piped batter looks like...

Intricate details were done using macaron batter too

The glass slipper 

I used the Swiss meringue method for making the macaron shells and you may refer to the detailed recipe in this post.

I used edible marker to decorate the baked shells to make the features on the tiaras and shoes more well defined. I painted on some white stars to give the glass slipper a "bling bling" look by using paint made with white gel colouring dissolved in vodka.

Raspberry and earl grey flavours were requested. You may refer to this post for raspbery white chocolate ganache and this post for the Earl Grey ganache.

Filling with raspberry ganache

Filling with Earl Grey ganache. 

Did these princessy accessories charm you ๐Ÿ˜Š? 

With love,
Phay Shing
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Wednesday 2 September 2020

Shopkins Rainbow Chiffon Cake

We all need Rainbows๐ŸŒˆ in these strange times of adjusting to the new normal!

Sending a huge, cheerful Rainbow, in the form of Shopkins Rainbow bite!๐ŸŒˆ๐Ÿ’•

You can also learn how to make the Chiffon cake Rainbow from my latest 2-in-1 LTS Rainbow online class (sign up link here).

And ending with my favorite quote: There is a Rainbow of hope๐ŸŒˆ at the end of every Storm!

Have a blessed week!๐Ÿ’“๐Ÿ’“๐Ÿ˜˜

With lots of love,

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