Lantern Chiffon Cake

Happy Lunar New Year! I made this lantern chiffon cake a while back but forgot to post it up in the busyness of Chinese new year! Glad we are still within the 15 days =p.

I had envisioned making a chiffon cake lantern few years back already, but always had no time to try it out! Have you seen a lantern cake that lights up? Watch the video of the cake lighting up here!

Happy blessed new year!

With lots of love,

Susanne

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Bunny in Strawberry and Passionfruit Macaron Teacup

This is the third time I am conducting class for this design but because there is a change in flavour, I decided to match the design to the flavour! Presenting my bunnies in macaron teacups! 

The bunnies are sitting in strawberry swiss meringue buttercream instead of osmanthus oolong ganache. This bunny theme might come in handy if you are thinking of something to do for Easter. The macaron teacup and saucer set is passionfruit flavoured so it pairs well with strawberry. These two different tart fruits complement the sweetness of macarons very well. 

In this class, I teach the swiss meringue method, piping and decorating simple characters like the bunnies, making hemispherical macaron shells, assembling the whole structure and making the filling. 

A little tip I can share here is the teeny strawberries that the bunnies are holding or wearing. You can make them out of red heart sprinkles. You may have some of this leftover from Valentine's day so might as well transform them into tiny strawberry sprinkles! Simply add on the seeds and leaves using royal icing and voila! You have strawberries! 

Even broken sprinkles can be decorated and used! Waste not! 

I made 4 different expressions on 4 bunnies but like hubby said, trying to fit all of them in a single picture isn't as stunning so I took another one to feature another expression. 

Have a berry good week ahead! 

With love,

Phay Shing

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'I Love You' Surprise Valentine's Bear Chiffon Cake

A Valentine's Day Forever Friends Bear Hearts Chiffon Cake with a special "I Love You" surprise! 

I realized that we don't say these words often enough. In the 5 love languages, words of affirmation is one of them, so let us not forget to say them =). I made this special creation to thank my friends/loved ones who have supported all these years. Blessed Valentine's Day and thank you!

Here's a video to show cutting of the surprise!

May it be "Valentine's Day" for us everyday!

With lots of love,

Susanne

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Chubby Unicorn Macaron Carousel

My friend requested for a unicorn macaron carousel for her daughter's birthday. She's a special friend because I got to know her through her supporting us in our bake sales way back when we were new to baking. Ever since then, I have been baking for her daughter's birthday almost every year since Jorayn was 2 years old. How time flies! 

This unicorn design is a customized one that mean something to Jorayn because it is modelled after her favourite plush toy. I had to change some of the colours so it doesn't blend into the pink carousel frame. 

I love how this chubby unicorn looks so contentedly sluggish that it has to rest its bum on the ground instead of float in the air gracefully 🤣. 

I used a combination of French method and Swiss meringue method to make the macaron shells due to schedule limitations. I split the baking into 2 separate days. I used French method for the unicorns and lettering as it is a small batch, and swiss method for the carousel frame. 

Piping unicorns. 

The macarons are filled with dark chocolate ganache and  a firm mixed berry (raspberry and strawberry) ganache. I will share the recipe that is firm enough for macaron structures like carousel in this post. 

Recipe for firm mixed berry ganache 

Do note that ratio of white chocolate to compote or ratios within ingredients can be tweaked according to taste. But do bear in mind that the filling has to end up fairly firm at your current climate for it to be suitable as a filling for macaron structures like the carousel frame. When set, it should be just slightly softer than the bar chocolates that you eat. 

Ingredients :

90g White chocolate, finely chopped or use chips

12g cocoa butter (may replace with white chocolate ) 

24g Vegetable shortening (may replace with butter but Singapore is too warm for that!) 

5g Strawberry compote* (or raspberry) 

9g Freeze-dried raspberry powder (or strawberry or mixed) 

1/4 tsp Salt

1/4 tsp strawberry emulco/ paste (optional) 

* You may omit the compote if it is too much trouble, and add more freeze-dried fruit powder according to taste for a firmer filling. I was preparing a larger batch of compote for class at the same time. To make the compote, blend (and sieve if using raspberries) the fruit and cook over low heat with some sugar (I use about 10%weight of fruit because it is for macaron filling and I don't want it to be too sweet) until reduced to about half the original weight. You may add a tsp of lemon juice and pinch of salt. Excess compote may be refrigerated or frozen. 

Steps:

1. Place all ingredients except freeze-dried berry powder in a microwave safe bowl. Heat on medium-low power for 10 seconds and mix well. Repeat until melted and smooth. Alternatively, you may use double-boiling method to melt the white chocolate mixture. 

2. Gradually add the freeze-dried fruit powder amd mix well. Set aside to firm up to toothpaste consistency 

3. You may use it as it is or whip it with a spatula if you wish to lighten the texture. 

Filling up a unicorn with both types of fillings

Filling the base macaron

I love how the base macaron looks when assembled! 

I had to take a picture of the carousel before the name and age were added on too because I love how the carousel looks in this uncluttered state. 

As with my other bakes, I hope this carousel full of sleepy and chubby unicorns put a smile on your face 😊. 

If you are interested in knowing how to construct a macaron carousel, you may refer to my book Creative Baking: Macaron Basics or purchase my online class for macaron carousel with ArtZ Baking and Culinary studio. I provide ongoing support and troubleshooting help as part of the perks of my online classes and you can also  learn from others who join it based on their experience, and watch the recorded class unlimited number of times. 

With love, 

Phay Shing

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'Puppy in a Mug' Valentine's Day special

I was going to start working on new Youtube content again but inspiration strikes! Since Valentine's Day is just around the corner, I decided to make something VDay themed, as well as take the chance to prepare some new class content. Presenting some adorable choux pastry puppies! 

"I give you some luv💕💕" 

The puppies, hearts and mugs are all made of choux pastry! You may refer to my book Deco Choux Pastries on how to make the choux au craquelin hearts as it is one of the entries there. The puppies aren't in the book but you can find the technique for making them in the book as I have similar animal designs to the puppy. The mugs were made by baking cylindrical choux cases in a metal mould lined with perforated mat, a technique similar to how I made the choo choo choux train. For the basic choux pastry batter and craquelin recipe, you may refer to this post. 

I made some puppies holding heart sprinkles and sitting in cupcake cases for April class material with Tottstore as this would be less challenging given the time constraint. 

I decided on lavender vanilla honey diplomat cream as the filling! 

And because it is VDay themed, my good friend said to me "You know the doggie with both eyes closed, it is just asking for a cupid's arrow to be in its head". And so, I decided to follow her suggestion and had a good laugh 🤣

Lovestruck 😍... Literally 😂... Ouch! 🤣

I hope these cute puppies put a smile on your face! Happy Valentine's Day in advance! 

With love,

Phay Shing

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Moo Moo Chiffon Cake (福满牛年moomoo乐)

 

My little moo moo cow chiffon cake, inspired by the cute happy #福满牛年moomoo乐 ! 😍

How are you getting ready for the "niu" year? <3

A little different and quieter this year, hope everyone is staying safe and healthy!

With lots of love,

Susanne

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Fortune Ox Mandarin Orange Choux Pastry

 I am busy preparing for my Fortune Cat choux pastry class but couldn't resist taking time out to make the Ox version of "Fortune Cat"!

Since mandarin oranges are in abundance during this season, I made mandarin orange diplomat cream for the filling! 

You may refer to this blog post for the detailed recipe of choux pastry batter and craquelin. I left everything uncoloured except for a small portion of batter which I coloured with cocoa powder for the horns. 

Preparing to bake the choux pastry cases for the head and body. 

Freshly baked choux pastry cases! 

You may refer to this post for the template for the horns and ears, adjust the size if necessary depending on how big your baked choux pastry cases are for the head and body. Unfortunately I am not able to share the template for arms and feet as I use it for classes. But I am sure you can easily figure it out yourself! You may refer to my book Deco Choux Pastries to have an idea of how to construct cute characters out of choux pastry. 

I decorated the Ox the same way as my Fortune Cat choux pastry, using royal icing for the facial details and tag, and a sour candy strip for the collar. 

I am not able to share the recipe for the mandarin orange diplomat cream as well but you may refer to my book or other choux pastry blog posts of mine to have an idea of how to make it, or try other delectable flavours I have shared like lychee rose, chocolate, vanilla lavender honey, coconut pandan gula melaka, mango, earl grey and matcha! 

I hope these very cheerful oxen will indeed bring some blessings or "福” to you, just by looking at them! 

With love, 

Phay Shing

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