Monday 26 April 2021

Baby Shark Dark Chocolate and Raspberry Macarons

I was scrolling through my posts in the blog and realised this has been sitting as a draft for more than a year 😱😂. Long forgotten Baby Shark macarons filled with dark chocolate ganache and raspberry compote! 

I used Swiss meringue method for these macaron shells. Here are some photos of the piped batter. 

Since only a small quantity was required, I made it along with other small quantity requests. 

Details were added in with royal icing and edible marker. 

Here is a closer look at the yummy filling that balances out the sweetness of macaron shells very well! 

You may refer to this post for the dark chocolate ganache recipe. I follow a rather standard formula for all my fruit compotes. For raspberry, I strain out the seeds, weigh the puree and add about 10 to 15% by weight of sugar, a dash of lemon juice and a pinch of salt. Cook over low heat until fruit content is reduced to about half of original weight. 

Let the shells mature with the filling for at heast 24h in the fridge in airtight condition before serving. Always let the macarons sit at room temperature in the airtight condition for at least 15 min before opening. This is to prevent condensation forming on the macaron shells. 

With love,
Phay Shing
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Thursday 22 April 2021

Galaxy Chiffon Cake Truffles Class

New Class Alert! Want to learn how to make these cute Galaxy Chiffon Cake Truffles with me on @howtocakeit? <3 

Join me on June 11th 730pm EST (June 12th 730am GMT+8) where I will be teaching live! You will also get lifetime access to the video tutorial, workbook and private FB group! Sign up here

Bundle up with my Chiffon Lollipop class and get 25% off for 2 classes! 

Here's a preview video of the Galaxy Truffles. 

It’s going to be a super cute one! =)

With love,

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Monday 19 April 2021

'Resting Cat' Coconut Pandan Gula Melaka Choux Pastry Class

I love cats so I have decided to make this choux pastry design that showcases one of the things cats love to do...

... Sleeping a lot! 

They can sleep in all sorts of weird positions but perhaps the most common is this curled up cosy position. 

I had a request to incorporate some Asian flavours for choux pastry class so this time round I will be teaching coconut pandan gula melaka diplomat cream. It's a smooth, silky coconut pandan gula melaka cream with pockets of gula melaka goodness. Made without refined white sugar so overall GI is lower, and it is almost dairy-free. 

Another look at the kitties! 

In this class, I will focus on techniques for making choux au craquelin that is crunchy, puffy and hollow inside, like this:

Of course you will also learn how to make, assemble and decorate this cat design. 

If you are interested to attend this class, please click on this link. I will have two runs of this class in July, one on a weekday and another on a weekend. I will also update this blog post with the registration page once it is up. 

With love,

Phay Shing

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Wednesday 14 April 2021

Chiffon Cake Lollipops Class


My Giant Lollipop says hi! Join me to make my mini 'me's here

Excited to join the "How to Cake it" Family of live online classes. 

I will be teaching live on FB, with downloadable workbook, and the video will be available forever! 

Meanwhile here's a short video of the assembly of the giant lollipop (swipe to the last slide). Hope you like it! 

With lots of love,

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Monday 12 April 2021

100% Naturally Coloured Sumikko Gurashi Mango Coconut Macarons

I was super excited when I stepped into Scoop, an Australian wholefoods store, opened near where I live. They have an amazing range of organic dried foods, premade sauces, various non-sugared plant based milk etc. It was the first time I saw green rice too! When I chanced upon some natural food powders that I don't find in Redman (largest baking supplies chain in Singapore), I bought them! Because of these purchases, I had an unplanned bake and made these Sumikko Gurashi mango coconut macarons! They are 100% naturally coloured! 

Tokage, Tokage (real) and Penguin? (Yes those are their names, including the punctuation marks) 

These are the powders I bought, along with organic coconut cream powder (not in the picture ). I supplemented the bake with a little turmeric powder from home to get yellow and create warmer shades of geeen. 

Pandan, spirulina and blue pea flower powders

I was prepared for the bake to turn out "meh" or fail because I haven't had very good experiences with natural sources of food colouring if I want to achieve vibrant colours, especially blue pea flower based ones as it is sensitive to heat and the pH of the mixture it is in. Nonetheless I had to test this out to see if I can use it for my bakes. 

I used the swiss meringue method to create these macarons, adding in the powdered colouring to the almond paste, before the meringue is folded in for each colour. I know this will likely result in visible specks of the powders but since this is only a trial and I didnt need perfect results, I decided to take the short cut. To eliminate or reduce the specks, you should add the powder to some egg whites, leave it to soak for about 10 min, strain it with a very fine sieve and then add the coloured egg whites with sifted dry ingredients to form the almond paste (make sure the correct weight of egg whites are used) . I find this unnecessary for red yeast powder, turmeric powder, cocoa powder and charcoal powder. But for spirulina, pandan and blue pea flower (possibly beetroot as well), it is necessary to take this extra step if you don't want the specks to be seen too obviously. 

You may refer to this post for the detailed steps and recipe for the swiss meringue method. This was what I used for this bake:

Almond paste
65g almond flour (preferably superfine) 
65g icing sugar (with cornflour already added by manufacturer) 
24g egg whites
3g (1.25 tsp) organic coconut cream powder (optional if you aren't making mildly coconut flavoured shells) 

Swiss meringue 
36g egg whites
47g caster sugar
13g icing sugar (you may replace with caster sugar) 
1/8 tsp cream of tartar (optional) 

Here's a picture of the piped batter. 

For those of you who asked about quantity of powders added, I can only share my reference here for this trial bake and you have to work out how much you want to use, especially if you are using French method instead of Swiss method that I used here as French method doesn't have an almond paste in the equation. 

The almond paste (or mass) for each colour (except yellow and white) is 47g in this bake, with 24g of swiss meringue added after the coloured powders are added. 

Light green: 3/4 tsp pandan powder + 3/32 tsp turmeric powder
Dark green : 1/2 tsp Spirulina powder + 1/32 tsp turmeric powder
Blue: 1/2 tsp blue pea flower powder

I didn't measure the amount of turmeric used for yellow but it is around a pinch or so for the teeny quantity of batter. White is just plain uncoloured batter. 

You can afford to add less blue pea flower powder as I didn't know the colour will be so dark. Tokage is a lighter shade of blue. Do note that out of the 3 powders, blue pea flower powder fades significantly when exposed to prolonged dry heat so the outcome is more of a greyish blue. 

Freshly baked shells! 

Awesome full cross-section! 

I have some thick homemade mango compote on hand so I decided to choose mango coconut as the flavour of filling. The coconut part is a white chocolate buttercream base with coconut cream added.  Feel free to upsize the recipe as necessary. 

Coconut white chocolate buttercream
40g white chocolate chips (may use couverture or compound, or finely chop from a bar) 
40g unsalted butter
1/8 tsp salt
25g organic coconut cream powder

1. Place butter and white chocolate in microwave safe bowl. Heat for 10 sec at medium low power and mix well. Repeat heating and mixing until fully melted. Be careful not to overheat. Don't worry if mixture looks a little separated. Alternatively, you may use the double-boiling method to melt the chocolate and butter. 

2. Add salt and coconut cream and mix well. 

3. Cling wrap and chill the mixture in fridge until firm. Overnight if you wish but it's not necessary. Let it soften again slightly at room temperature until scoopable consistency. 

4. Use an electric mixer (if you upsized by many times) or spatula (if quantity is tiny) to whip up until smooth, light and creamy. 

5. Transfer into piping bag and fill the macaron shells. 

Mango compote can be made by cooking mango puree with about 10-15% by weight of sugar, a dash of lemon juice and a pinch of salt. I usually reduce the mango until it is about half the original weight of puree. This takes patience as you need to be stirring constantly using low heat. 

I had some extra round macarons which I filled too! I purposely left the fibers of the mango in there. Pipe a ring of coconut white chocolate buttercream and fill the centers with mango compote. 

At the time of writing this blog post, I did use the powders again to make naturally coloured macarons with significantly less noticeable specks when I didn't take the shortcut. I hope you find this review and recipe of coconut white chocolate buttercream helpful! 

With love,

Phay Shing

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Thursday 8 April 2021

Hidden Rainbow Chiffon Cake

Rainbows are my favourite sources of inspiration! Many of my cakes have been inspired by rainbows. I was to make this cake over Easter as we remembered God being faithful to His promises and wonderful resurrection of Jesus!

I was really nervous slicing into the cake!

This is actually not my first hidden rainbow chiffon cake but its my most successful one and the very first one I posted. The previous ones were given away so I couldn't get a nice shot myself. 

The recipes of this Hidden Rainbow chiffon cake has been shared in various recipes, namely the Chiffon Cake Rainbow in Book  1: Creative baking Chiffon Cakes, the Sky chiffon cake in Book 3: Deco Chiffon Cake Basics, and the double baked technique in all 3 Deco Chiffon Cakes books.

Hope this special creation made you smile too!

With lots of love,

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Monday 5 April 2021

'Pooh in Rat Suit' Mixed Berry Mini Macaron Carousel

It's been a few years since I made a mini macaron carousel! Finally made one again! 

This time, it is a Winnie the Pooh themed carousel with my own spin of dressing him in a rat suit for a little lady born in the year of the Rat. 

Winnie in rat suits! 

I used the Swiss meringue method to make the macaron shells. The Pooh macaron shells are decorated with edible marker and royal icing. As the carousel is a structure, the filling is a very firm strawberry raspberry ganache

The carousel with name and age added in! I personally prefer the look of carousels without such distractions so I chose the one without the letterings as the cover photo. 

I hope this mini macaron carousel puts a smile on your face as it did for me! 

With love,

Phay Shing

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Thursday 1 April 2021

Pooh and Friends Chiffon Cake


Tigger: "Let's play together!" <3
Can you tell which is cake and which is plushie? =)

Posting another backlog which I made last year! The bundt is made from pandan chiffon cake. I was reminded of this creation when I saw the many egg cakes being posted on social media as Easter is coming. I think hot cross is a better reminder of Good Friday and Easter as its the time when Jesus died on the cross and rose again. Eggs I suppose represent new life and resurrection from what I googled. Anyway, hope you like this sweet creation and may you have a meaningful and blessed Easter.

With lots of love,

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