Assorted Animal Egg Yolk Cookies (Junior chef class)

 The Junior chef class for these simple, naturally coloured, light and crumbly egg yolk cookies is up for registration with Tottstore!

Please click on this link for more information on class content and/or to register. I assure you it will be fun as you can make the cookies with your little one in any way you like, and can be as simple or as detailed as you want them to be! Make these in time for Teacher's Day!

with love,

Phay Shing

Surprise Beer Mug entremet chiffon cake

This is a belated Father's day post. For Father's day this year, I made a Surprise Beer Mug entremet for the daddy, with a gravity-defying beer can!☺️ 

Layers: 
- Feuilletine crunch 
- Pineapple jam 
- Dark chocolate mousse infused with beer 
- Pineapple Beer-infused chiffon cake 

Does it look like the "beer" is pouring into the "entremet"?🥰 My hubby joked that the father is the 'Anchor' of the family =p 

Here's a Reel of the Beer mug chiffon cake! 

Happy belated Father's Day!❤️ 

With love, 

Susanne 

Corgi Hojicha Plushiemallow Class

This corgi plushiemallow class is up for registration with Artz Baking and Culinary studio! 

Like the unicorn plushiemallow class, you get to learn how to create corgi plushiemallows in three common plushie postures: sitting upright, lying on back and lying on front. There's a bonus corgi butt, of course😆! 

This marshmallow is flavoured with hojicha powder, which tempers the sweetness of marshmallows well. I personally prefer flavoured or toasted marshmallows as it brings a different dimension to just plain squishy candies.

This class has both online and hands-on options. All hands-on participants will have access to online class material at no extra cost. The online class will be released in time for International Dogs Day too! Please click on this link for hands-on class. Please click on this link for online class.

with love,

Phay Shing

Solar System Macaron Ferris Wheel II

My friend requested for a solar system ferris wheel back in 2017 for her boss's birthday. You can see it in this post. More than four years later, her boss has since gotten married, has two young kids, and is about to leave the company. He is still an astronomy enthusiast. That's the backstory to this second solar system ferris wheel 😊. And yes his wife is a ballerina.

I made this second ferris wheel smaller than the first for more stability (lower center of gravity), and I mounted it on a giant macaron base. I chose a firmer filling too to help with structural stability in tropical Singapore: dark chocolate buttercream with freeze dried raspberry powder and crushed oreo cookies, and lemon white chocolate buttercream. Macaron structures like this one needs careful planning, execution and suitable choice of filling to prevent misalignment and/or collapse. I will be sharing the recipe for the fillings I used and the assembly process in this post.

I used my default swiss meringue method recipe for making the macaron shells.

Decoration is done using a little royal icing but the bulk of it is done using edible marker and vodka wash, or white paint made with white gel colouring, white powder colouring and vodka.

I make duplicates in case of butter fingers or accidental uglification.

The filling recipes here are more suited for macaron structures. For regular macarons, feel free to replace butter with whipping cream to make a ganache, and reduce the proportion of chocolate for a softer filling that will mature the macarons faster.

Dark chocolate raspberry oreo filling

Ingredients:

150g Dark chocolate couverture (you may choose your percentage of cocoa according to preference)

30g Unsalted butter

1/8 tsp salt

30g crushed oreo cookie crumbs, sieved

10g freeze-dried raspberry powder

Steps:

1. Melt dark chocolate with butter and salt either by double-boiling or microwaving at low power.

2. Add freeze-dried raspberry powder and sifted crushed oreo cookie crumbs and mix well.

3. Let it sit for half an hour at room temperature to firm up a little to toothpaste consistency before using. Refrigerate briefly if room temperature is too warm to firm up the filling.

Lemon white chocolate filling

Ingredients:

70g white chocolate, finely chopped or use chips

15g unsalted butter

A pinch of salt

Zest of one lemon

10g lemon juice

1/2 tsp lemon extract (optional)

Steps:

1. Melt white chocolate, butter and salt by double-boiling or microwaving at low power. Be careful not to overheat. stir between 10 second bursts of heating if using microwave.

2. Add lemon zest and extract (if using) and mix well. Gradually add lemon juice and mix well.

3. Set aside to firm up to toothpaste consistency at room temperature.

Filling the macarons with two types of filling.

Here's a short video of how I assemble the ferris wheel, originally posted in my Instagram reels.

Do have a look at the reel along with the caption as I provide more tips there.

with love,

Phay Shing

My Melody and Keroppi Roll Cakes

 

Cute Sanrio Animal Roll Cakes! Which one is your favorite? Keroppi or My Melody? 

Watch the video here on the BTS (behind-the-scenes) of making of the rolls! 

I created this recipe using Suncorefoods natural food powders! 

Recipe
4 egg yolks
20g sugar
40g oil
40g milk
1 tsp vanilla extract
60g cake flour
@suncorefoods red radish, yellow safflower, blue spirulina for the colors

4 egg whites 
50g sugar 
1/4 tsp cream of tartar 

Filling 
200g whipping cream 
Surprise: star chocolate 

Whisk egg yolks with sugar, followed by oil, milk and vanilla. Whisk in flour and divide the batter into 2(red) : 2(light green): 1(plain): 1(dark green). Add food coloring and mix well. 

Whisk egg whites till firm peaks. Divide the meringue as above and fold in. Pipe keroppi the frog and my melody rabbit designs in 8” pans and bake at 150C for 20mins. 

Whip cream till medium peaks. Spread over the cakes, arrange the surprises and roll up. Decorate with chocolate. Enjoy! =) 

With love,

Susanne 

Donutella Chiffon Cake

Hello everyone! I'm back! Teaching this Donutella Chiffon Cake at Marina Square this coming Sunday. Looking forward! 

Take care! 

Love, 

Susanne 

'My Favourite Toys' Plushiemallows on Macaron Monogram

 In all my years of macaron making, I have never made a monogram cake. Presenting my first macaron monogram cake with character marshmallow and meringue cookie decorations!

Can you spot the marshmallows and meringues?

The requestor wanted the birthday bake to be a customized and special one so it includes the recipient's favourite plushies, such as the panda in red panda suit and Goodluck Bear. The sleeping corgi is part of a plushiemallow class material, which I included because the recipient likes a corgi plushie (different design but they don't mind it not being exactly the same).

I am not able to share the meringue cookie recipe as it was shared by a baker friend who uses it for class material. If you guessed that the tiny ducks are made of meringues, you are correct!

I was adventurous and flavoured all the plushiemallows this time. The corgi is hojicha flavoured, the panda is yuzu chocolate and the Carebear is yuzu matcha.

While the hojicha was easy to work with, it seemed like the yuzu version was stickier. I think I may need to increase the gelatin portion a little and reduce the amount of yuzu juice concentrate I used to replace the water in the sugar syrup next attempt. There was a need to re-coat with cornstarch for those two plushiemallows. Nevertheless, the flavours were beautiful and amazing 😍! I just need to tweak it a little if I ever try again.

You may refer to this post for reference recipe. I used regular sugar instead of brown sugar. 

Here are some pictures of the plushiemallows before and after dusting with cornstarch.

Here are some video clips of the plushiemallows in action!

I will share the video of the corgi plushiemallow in another post as it is part of a collection of corgi designs.

Store the plushiemallows and meringue cookies in airtight container until ready to decorate.

I used the swiss meringue method recipe for the macaron monogram and the bush on it. For such large and geometrically shaped pieces, I use teflon sheets to line my baking tray instead of parchment paper. I also tried removing the template before baking and notice that it helps with bottom heat transfer from the oven.

You may refer to this post for the two types of yuzu fillings I used, and this post tor the dark chocolate ganache that I used to break the monotony of yuzu a little. The requestor loved the yuzu flavour I made last year she is requesting for it again this year! I also brushed the surface of the monogram with a little yuzu juice concentrate to boost the flavour a little bit.

Filling the macaron monogram with yuzu ganaches and dark chocolate ganache.

I have been baking for some time but this bake allowed me to learn something new about marshmallows and macarons!

with love,

Phay Shing

Yuzu Vanilla Honey Rainbow Swiss Roll Class

 Someone requested Rainbow swirl cream type of cake as a Junior chef class material so I designed something that doesn't require one to have a turntable and can be baked in a short time. Presenting my yuzu vanilla honey rainbow swiss roll! This is totally dairy-free too!

This swiss roll is made of yuzu vanilla chiffon sponge, yuzu vanilla honey jelly, and vanilla whipped cream (non-dairy). I chose non-dairy whipping cream as the medium for teaching how to create rainbow swirls as it is the fastest and easiest medium for kids to handle. 

This class is full of techniques that can be applied to other bakes, such as making chiffon cakes, working with agar jellies, and cream piping techniques.

Please click on this link for more details or to register.

with love,

Phay Shing

Bubble Tea Chiffon Roll Cake

 

*New Online Tutorial* 💕 

Finally finished the Bubble Tea Chiffon Roll tutorial!😍 This video tutorial is available for unlimited streaming with recipe and template download 

Link to join here! 💕 

This is like my happiest cake ever!🥰💙 

With love, 

Susanne