I made a capybara strawberry ice-cream roll cake for my younger kid's birthday, in time for this sudden hot spell!
Saturday 26 October 2024
Capybara Strawberry Ice-Cream Roll Cake
Sunday 20 October 2024
BT21 Marshmallow-Macaron Music Box
My friend wanted to surprise his girlfriend again with a BT21 themed birthday creation so he requested for a music box with RJ as the standing figurine.
See the process of making this epic project in my reel over here:
https://www.instagram.com/reel/DBLk6U6yR3t/?igsh=cGRoYWd0eHdrenhi
with love,
Phay Shing
Tuesday 15 October 2024
Hotpot Chiffon Cake
Too cute to eat?
I made these cakes for my dear DG mates birthday celebrations. The soup was made from apple jelly.
Watch the reel video here for more details. Thank God the cake was well-received. I may try planning a class for this in future. Hope you liked it too!
With love,
Susanne
Saturday 12 October 2024
Capybara in Orangeland Yuzu Orange Swiss Roll
I have been eyeing the U-shaped cake mold from Qeleg for the longest time. I finally have the chance to try it out!
Here's the video of the process:
https://www.instagram.com/reel/DA0m442ylQS/?igsh=MXY4aW84eWpwd2lkcg==
Capybara in Orangeland roll cake recipe
Feel free to use any patterning method/ recipe you like. I developed my own for a more stable patterning batter that doesn't crack at the boundaries, produces sponge with fine pores suitable as a painting canvas & has a similar soft texture as the base sponge. I am not ready to share the method and recipe for the pattern I developed at the moment.
(Makes one 12x12" thin layer of sponge)
Egg yolk batter
3 egg yolks*
30g oil in
45g yuzu jam tea**
54g cake flour, sifted
Pinches of salt
1/16tsp orange emulsion (optional)
Meringue
3 egg whites*
1/4 tsp cream of tartar
45g sugar
Cake Filling:
25g yuzu jam, blended
100g whipping cream of choice
4 small sweet mandarins, halved
Extra yuzu jam tea
* Large eggs at least 65g with shell on
** Blend 40g of yuzu jam with rind in 40g hot water. Sieve through fine sieve. Use the liquid for making sponge & brushing sponge before filling
Method:
1. Preheat oven to 170C. Make cake pattern using your preferred method & recipe
2. Make egg yolk batter. Whisk egg yolks, orange emulsion, salt & oil together. Add flour & yuzu jam tea in alternating additions, whisking until well combined each time
3. Make meringue. Beat egg whites with cream of tartar until firm peaks, gradually add sugar once egg whites are foamy
4. Fold meringue into yolk batter. Pour over pattern. Bake for 15 min or until done
5. Cut the patterned U shaped piece & rectangular piece for the base. Paint the sponge as desired
6. Whip whipping cream until firm peaks, fold in blended yuzu jam. Transfer into piping bag
7. Place sponge pattern side down on parchment paper. Brush sponge with some yuzu jam tea. Put in U-shaped mold from Qeleg
8. Fill the sponge with cream & mandarins. Cover base with rectangular sponge. Freeze for 30-40min. Flip the cake over onto serving plate/cakeboard. Keep chilled in airtight condition. Consume within 3 days
You may use this link to browse Qeleg's website with the discounts already in-built or use my promo code: Phay_Shing. They have a wide range of silicone molds, metal trays, cookie cutters, fondant molds and more!
with love,
Phay Shing
Sunday 6 October 2024
Optimus Prime and Bumblebee Rose Tea Marshmallows
My friend requested for some Bumblebee and Optimus Prime bakes. Since I have already made the macaron versions earlier this year, I thought why not challenge myself with the marshmallow version since I was concurrently working on another epic marshmallow project.
Watch the squish and piping reel for these Autobots over here:
https://www.instagram.com/reel/DAnt-Wlyhjt/?igsh=bzByNnZyNmdsaWhq
with love,
Phay Shing
Sunday 29 September 2024
'Knight Z Travels Around the World' Macaron Carousel
This is the fourth consecutive year I am making a macaron carousel for a young knight! Knight Z has taken a liking to travelling around the world so this is this year's macaron carousel for him!
Here's the reel of the assembly:
https://www.instagram.com/reel/DAbBrwFyP87/?igsh=YjUzeW16ZnU0YXEw
with love,
Phay Shing
Sunday 22 September 2024
Succulents & Cacti Marshmallows in Butter Cake Pot
I made this for my dad's birthday this year!
Made another simpler cake for my uncle's birthday too!
This is the reel with snippets of piping the succulents:
https://www.instagram.com/reel/DAN_8s2y-Px/?igsh=MW5sbWg5YTZnanllMg==
Both Dad and Uncle loved the cakes!
with lots of love,
Phay Shing
Saturday 14 September 2024
'Capybara in Teacup' Macaron
I needed to make some blue hemispherical macaron shells for an epic project so I took the chance to play around with this for fun!
I couldn't bear to do the cut of the capybara so I made a plain round version of it to do the cut scene. Here's a peek at how I piped the hemispherical shell and how I made the capybara filling!
https://www.instagram.com/reel/C_HIjKlSuhb/?igsh=MTlsanlvamkxbWtkdg==
I shared the coconut filling recipe in the captions of the reel. I can't share this low fat low sugar hand shapeable filling as of yet as I only discovered it recently and am using it as a class material. It's texture is similar to Orh Nee or Mont Blanc dessert and it's relatively neutral tasting so it can take on many flavours. It's temperature stable too so it won't melt in Singapore's tropical heat.
Stay tuned for the epic project that made use of the blue hemispheres!
with love,
Phay Shing
Thursday 12 September 2024
Labubu Chiffon Cake
Can you guess which is cake and which is plushie.? Who finds Labubu so cute too? 🥰 I was gifted a Labubu and found it so adorable. Here's a short video of the assembly on my IG.
Chocolate Truffle White Lotus Snowskin Mooncakes (for CAM)
Hi everyone, here is the recipe for Chocolate Truffle White Lotus Snowskin Mooncake Recipe for CAM class. Hope you will enjoy the recipe as well as the talk!
Chocolate Truffle White Lotus Snowskin Mooncake Recipe (by Susanne Ng)
Makes 10 50g-truffle mooncakes
Ingredients
70g Kou fien, sifted
10g Wheat starch
40g Icing Sugar, sifted
25g Shortening
40g Cold water
75g Cold ice cream soda
250g White Lotus paste
28g Chocolate biscuit crumb + 32g Chocolate lotus paste
Chocolate emulco (1/4 tsp)
Extra 1 tsp koufien for dusting
1. Mix chocolate biscuit crumb and chocolate lotus paste in a plastic bag. Roll into a log and divide into 10. Roll into balls.
2. Roll white lotus paste into a log. Divide equally into 10 (~25g each). Wrap white lotus paste around the chocolate balls and roll into a larger ball.
3. Mix sifted kou fien, wheat starch and icing sugar together till uniform using a spatula.
4. Add in shortening and quickly mix using gloves until the mixture resembles bread crumbs.
5. Pour in the cold water and soda and knead the dough until it becomes soft and smooth. Divide the dough into two.
Plain dough: knead until smooth and cover.
Brown dough: add ¼ tsp chocolate emulco and knead until smooth.
6. To the plain and brown dough, roll into log and divide dough into 5 (~26g).
7. Flatten the prepared dough into an 8-cm circle. Put the filling and pinch to seal. Dust the dough ball.
8. Place the ball in, press and push out the mooncake.
9. Store the cakes in an airtight container (label) and refrigerate for about 1-2 hrs for the mooncake to become firm before consuming. The mooncakes stay soft at least for several days. Enjoy! =)
With lots of love,
Friday 6 September 2024
' Animals in Bee Suit' Marshmallow-Choux Pastry Delight
If you want to learn the basics of deco marshmallows and choux pastries in one session, come and join me for this class!
I made the filling such that it is safe to leave it out in the hot tropics as it doesn't contain dairy. Great for gifting or party venues where there isn't air conditioning in hot Singapore.
Please click on this link for more information or to register for this class. There are two dates to choose from to suit your schedule. Don't be intimidated by the long hours as I want the participants to enjoy the process and not rush. You may leave early if you are done early 😊.
See the squish of the marshmallows in this reel!
https://www.instagram.com/reel/C6ORSsXSL5o/?igsh=MWg0eDNrNDg3aDlvdg==
with love,
Phay Shing
Thursday 29 August 2024
Apple Earl Grey Apple Macarons
Happy Teacher's Day to all teachers! Thank you for your hard work! I didn't have time to make a teacher's day special bake so this unplanned bake came at the right time! This unplanned bake happened because I had leftover batter from an epic project that was sitting in the piping bag for 4 hours. Presenting my apple macarons filled with apple Earl Grey ganache and apple jam filling! The ganache is dairy-free and temperature stable in tropical Singapore's non-airconditioned room temperatures.
I used my default Swiss meringue method recipe where the egg whites are split into whipped and unwhipped portions to give a smoother finish on the surface. Really pleased that despite leaving out the batter for long, the macaron shells are still full, smooth and have even feet!
Even the stems and leaves were made from leftover batter too and of a different color. The stems were made from leftover grey batter with cocoa powder and cornstarch added. I added the cornstarch to thicken the batter some more to give the stems a little texture. The leaves were made from leftover beige batter coloured with green gel colouring.
Proper technique and attention to detail during the process is so important and that's what I teach in my classes. It's not simply about following a recipe as we all work with different equipment and conditions.
See my reel for the filling recipe and video tutorial of the process:
https://www.instagram.com/reel/C_Nl4M-S_cA/?igsh=cWsxbWNrMXRvbmty
with love,
Phay Shing