Wednesday 12 June 2024

"Egg on Toast" Cake (Kids baking class)

 I didn't get around to sharing this creation earlier. Oops! This "egg on toast" cake was planned as a fun June school holiday baking class for kids that combines Science and Culinary experience. 

I took the chance to make a Gudetama version as well!

More pictures to show that the "egg yolk" is really more than it seems!

The "yolk" is actually spherified mango sauce, the "egg white" is vanilla panna cotta and the "toast" is vanilla yoghurt cake. I made this creation simple enough that younger kids can handle too as for the most part, this creation involves pouring and mixing.

Watch both versions in action!

Gudetama version:

Smiley egg version:

You may have noticed that the consistencies of the yolks appear different. That's because I tweaked the recipe when I made Gudetama to make it more mango-y. It's less bouncy but yummier. That's the version I will be using for the class.

You are still in time to sign up for this class if you see this post before 19 June 2024. It will be a fun and relaxing bonding time with your child! Please click on the link below for more information or to register:

with love,

Phay Shing

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Monday 10 June 2024

Pochacco chiffon cake (blow bubble experiment)


Mixing up some Fun with a Cake that Blows Bubbles! 🫧🍰🥰 with homemade edible bubble solution. Reel video here

With love,


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Friday 7 June 2024

"Grumpy's Bath" Macaron Cake

 It's been a long time since I made something out of curiosity and for fun! This project and experiment came about because I was wondering what I can make with the colours of batter for a batch of milk bottle macarons I had to make for a client's baby's first month celebration. The image of Grumpy Bear in a duck floatie came to mind and I started to giggle 🤭. 

I took this chance to experiment with making a 3D macaron tub. Although it would have made things easier if I had a silicone loaf pan, I decided to risk using metal disposable loaf tin wrapped in parchment and disposable paper loaf pans as experiments. So glad they worked!

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

Here's the video tutorial of how I made the tub. Please read the captions in the reel for important technical details:

I coated the insides of the tub with a thin layer of royal icing to reinforce the thin macaron shell although this is optional. You may coat with a layer of chocolate instead. Did it turn out too sweet? Nope! That's because I filled the macaron tub as well as Grumpy and the duck floatie with a tangy lemon ganache. I included two layers of lavender honey butter cake as well in the tub. All bubble baths can't do without the bubbles so I made the foam out of aerated honey lemon jelly.

Check out some works-in-progress pictures below and the cut cross- section of the tub!

I have a sable cookie stool and some mini meringue duckies in storage I used as props.

I coated the base of the duck floatie with a thin layer of ganache to insulate it from the jelly

My kids loved the tangy macaron cake! It's been some time since they had a just-for-fun bake from me too!

Lemon ganache
(Adapted from here)
250g white chocolate couverture 
60g fresh lemon juice
zest of 2 lemons
60g heavy cream

1. Melt chocolate over double-boiler or in microwave oven. Set aside.

2. Heat the rest of the ingredients until warm (46C) in a small saucepan or microwave. Don't worry if it looks a little curdled because when milk/cream comes into contact with acid, this happens.

3. Pour warm lemon juice and cream over melted chocolate. Use an immersion blender to blend until smooth and emulsified. Press cling wrap onto surface of ganache.

4. Let the ganache firm up in the fridge for half an hour or overnight in air-conditioned room (22-24C). Transfer into piping bag.

Honey Lavender Cake
(adapted from here)
I baked the cake in the same mini loaf pans I used for piping the macaron bathtubs. I didn't want to grind the sugar with dried lavender flowers because I wanted to simplify things and have less things to wash/set up. So in my adaptation of the reference recipe, I made a concentrated lavender tea instead and replaced the yoghurt with that. I reduced the sugar by a little as well.

Ingredients (3 mini loaves):
50g unsalted butter
45g caster sugar
10g honey
1/8 tsp salt
1 medium egg (about 45g without shell), lightly beaten
75g cake flour
3/4 tsp baking powder
30g concentrated lavender tea*

* Steep 3g dried lavender flowers in 45g hot water for 10 min. Strain and squeeze out as much tea as possible from the flowers. Reserve 30g for the cake.

1. Grease loaf pans. Preheat oven to 160Cfan/175C.

2. Whisk together baking powder and flour. Set aside 

3. Cream butter, sugar, honey and salt until pale and fluffy.

4. Gradually add egg and mix until smooth after each addition.

5. Gradually add half the flour mixture by sifting over the batter, mixing well after each addition.

6. Add concentrated tea. Mix well.

7. Add the remaining flour mix gradually by sifting over batter and mixing well after each addition.

8. Pour into loaf pans and bake for 25 min or until skewer comes out clean.

7. Cool in pan for 10 min before tipping the cake out and cooling completely. 

I sliced the loaves horizontally till 1.5cm thick for layering in the tubs. I brushed the cake with a little lemon syrup too but this is optional.

Honey lemon foam
5g gelatin bloomed in 40g ice water
25g lemon juice
30g honey 
80g hot water 

1. Dissolve honey in hot water. Add lemon juice. Mix well

2. Melt bloomed gelatin and add it to honey lemon water. Whisk until well combined.

3. Set the mixture over an ice water bath and gently stir with a whisk for 5min to cool the mixture down and thicken it.

4. Whisk more vigorously to create the foam bubbles.

5. Chill in fridge for 5 min to stabilize the bubbles before scooping onto the bathtub to create the "bath bubbles".

You may watch the video of the process over here in my reel:

with love,

Phay Shing

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Tuesday 4 June 2024

Giant Bubble Tea Jelly Chiffon Cake


Giant Bubble Tea chiffon cake with jelly that I made for collab with Tastemade. Reel of the making on my IG here. Hope this made you smile! 

With lots of love, 

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Friday 31 May 2024

Sugar-Free Floral Blue China Chiffon Cake II

 I was inspired by floral patterned blue china porcelain for my mum's birthday cake this year as she loves flowers and watercolor painting. Here's what I made, and it's sugar-free!

I made the mini cake version a month ago and shared the detailed recipe there. You may refer to this post for the details.

What I made differently in this bigger version, was to include more but thinner layers. So this cake consists of 5 layers of sugar-free lavender rose chiffon sponge and 4 layers of vanilla rose diplomat cream, along with fresh strawberries and a strawberry-raspberry reduction brushed on sponge layers. I used the same honey lavender jelly coloured naturally with blue pea flowers for decoration at the sides of the cake, as well as wafer paper butterflies at the top and base.

You may see the reel here for the process of piping the batter, painting and assembly of the cake layers:

Just to share a few pictures:

Decorated top layer of sponge

A peek at the insides

Cross-section of a slice of cake 

My family couldn't tell that the cake was made with sugar replacements! They all found it delicious and fragrant, as did my taste testers for the mini cake trial bake!

with lots of love,

Phay Shing

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Friday 24 May 2024

Capybara Yuzu Chocolate Hazelnut Bouchee

 I had lots of yuzu diplomat cream and chocolate hazelnut whipped cream left from making the display set and a few other capybara choux pastries so I decided to make bouchees to use up the filling. Here's something cute and quick to put together that capybara fans will love!

I was inspired by Winnie (Instagram: ohcakeswinnie) to give bouchees a try as to her, it's easier than macarons 

I shared the recipe for making these bouchees in my Instagram reel over here:

If you never had bouchees before, they are light & airy sponge sandwiches with tasty filling. They are also rather quick & simple to put together!

This recipe makes only five-six 5cm capybara bouchees so feel free to upsize the portion.

1 large egg
1/8 tsp cream of tartar (optional)
1/8 tsp salt (optional)
30g caster sugar 
1/2 tsp vanilla extract or paste
20g cake flour 
12g almond flour (may replace with hazelnut flour)
1/4 tsp + 1/8 tsp cocoa powder
Powdered sugar for dusting (optional)

1. Beat egg whites with cream of tartar, salt & sugar until stiff peaks

2. Briefly whisk egg yolk & vanilla. Fold in gently with spatula until smooth 

3. In another bowl, whisk together flours & 1/4 tsp cocoa powder. Sift over egg mixture. Gently fold until just combined

4. Portion out one heaping tablespoon of batter. Add 1/8 tsp sifted cocoa powder. Gently fold until combined 

5. Transfer light & dark brown batters into piping bags. Pipe as shown in reel. Use a template if you wish for consistent sizing

6. Lightly dust with powdered sugar if you wish (not shown in reel)

7. Bake 150-160C 15 min or until crisp. Adjust time & temperature according to your oven as each one is different

8. Cool completely before decorating & filling. I filled mine with chocolate hazelnut whipped cream & yuzu diplomat cream because I have that on hand but you may fill with any filling of choice like jam/curd with vanilla whipped cream. Refrigerate overnight for the sponge to soften & absorb the flavours of the filling. Best eaten cold

I didn't explain what's the difference between dusting with icing sugar and without dusting before baking in the reel. You can see the difference in this picture below:

The lighter coloured ones were dusted with icing sugar and the darker ones didn't have it. Final texture wise especially after maturing with the filling, I don't find a difference. I prefer to bake the bouchees until they are rigid enough to handle and dry enough because when I leave them spongey like cake, the surface turns sticky very quickly in humid Singapore, even when I dust with icing sugar before baking. The moist, high water content filling will soften the texture to be more sponge cake-like so it's ok to "overbake" and dry out your bouchees until they taste more like light airy cookies when freshly baked if you prefer something that's easier to handle in humid climates.

Just to share more pictures of these treats!

Cross-section looks like a macaron!

Do give this a try as bouchees are really quick to put together (in under an hour!), yummy and you may fill with any filling of your choice!

with love,

Phay Shing

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Friday 17 May 2024

Optimus Prime & Bumblebee Macarons II

 My friend wanted some Optimus Prime and Bumblebee macarons for her son's birthday and I took the chance to challenge myself. Although I made these way back in 2018 over here, I thought of trying the full body versions this time round!

I used my default Swiss meringue method to make the shells.

Checkout the awesome feet on the shells!

I added in the details after baking using edible marker and cake paint from Sweet Sticks.

I filled the macarons with strawberry-raspberry stabilized ganache that is temperature stable enough to stay at room temperature during this heat wave period in Southeast Asia (but don't leave it out in the sun of course!). I packed it with lots of fruit too! To make it temperature stable and safe for leaving it out of the fridge for some time, I made the filling dairy -free.

Dairy-free berry ganache for macarons 
240g white chocolate couverture 
80g berry jam (cook and reduce berries of choice with 10% sugar)
5g freeze dried berry powders
10g light corn syrup
pinches of salt
1/4 tsp strawberry emulco
3g gelatin bloom in 12g ice water
2g soy lecithin added with chocolate to melt (optional)

1. Melt chocolate with soy lecithin to 41C
2. Heat corn syrup, berry powder, salt, emulco and jam until warm, about 46C
3. Melt bloomed gelatin. mix with warm liquid ingredients.
4. Add 3. to warm melted chocolate. Stir briefly and emulsify with blender.
5. Press cling wrap to surface, leave at aircon temperature to firm up for an hour or fridge for 30 min. Transfer to piping bag and pipe onto macaron shells

Watch the video tutorial with my tips on how to make macaron shells that are smooth, sturdy and have even feet all around for complex shaped characters like these in my reel:

I had feedback that the macarons tasted fantastic, full of fresh berry flavour!

with love,

Phay Shing

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Thursday 16 May 2024

Chocolate Cheesecake Tarts (Classic Chocolate and Sanrio)

Which is your favorite cheesecake tart? Recipe for these no-bake chocolate cheesecake tarts below =) 

I experimented with a no-bake cookie dough as tart crust so that it is easier to shape, and will be teaching the chocolate version at my church APRC’s culinary arts ministry this Sunday. You can watch a reel video here for some steps. 

Dark Chocolate Cheesecake Tarts (by Susanne Ng
Makes 4 

Tart crust 
60g oat flour 
160g oreo cookie crumbs 
80g unsalted butter, melted 
30g honey 

Combine all in a medium mixing bowl. Mix with spatula and divide into 4 (around 70g mixture per tart). Spread and line base and sides of tart case with tart crust mixture. You can also roll out the dough to line the tart case. 

Chocolate cheesecake filling 
160g cream cheese, room temperature 
80g castor sugar 
110g dark chocolate callets (58%), melted 
10g cocoa powder, sifted 
110g heavy cream, chilled  

1. Melt chocolate in microwave (30+20 secs) or double boiler and allow to cool. 
2. Soften cream cheese with spatula, then beat cream cheese with sugar using spatula till smooth. 
3. Whip heavy cream to firm peaks using an electric mixer. 
4. Whisk/fold in half cream to melted chocolate, then whisk all in. 
5. Fold in cocoa powder, then quickly whisk to incorporate evenly.  
6. Whisk in cream cheese mixture till even. 
7. Fill 90-95g per tart (divide into four). Chill at least 15min to set cheesecake. 
        *Best to unmold after 2 hours. 
8. Decorate with gold flakes, or as desired. 

Recipe for the classic cheesecake version is found here (in caption)

With lots of love, 


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Friday 10 May 2024

Capybara Yuzu Chocolate Hazelnut Chiffon Cake

 My family loves capybaras and the multitude of capybara plushies at home are a source of inspiration for my capybara bakes😆. Here are some simple yuzu chocolate hazelnut chiffon cakes that I made for fun but decided to make it into a kids baking class material!

The sponge is yuzu flavoured and coloured brown with a little cocoa powder. The pudding in the middle is a delicious chocolate hazelnut pudding. The ears and facial features are not made out of fondant, marzipan or modelling chocolate, AND you don't have to make an extra item using more ingredients to make those too!

Find out the secret of the simple hack I use to transform a plain chiffon cake to my family's favourite creature from this class happening during the June school holidays! Please click on this link to register. 

with love,

Phay Shing

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Tuesday 7 May 2024

Puppy-in-Watermelon Chiffon Cake


How much is that doggie in the watermelon? =) I did this for a baking class (class video here) and it was super fun. I also made a reel video for this cake. Hope this made you smile! =)

With lots of love,


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Saturday 4 May 2024

Negiusagi Honey Lemon Vanilla Marshmallows

 A friend from Italy requested for me to create Negiusagi marshmallows for content creation in October last year but I only got around to making it in March this year. I am taking the chance to share a flavoured marshmallow recipe as well!

Photo dumping some shots I took of the marshmallows that are honey lemon vanilla flavoured!

Here's the reel for the piping process:

Honey Lemon Vanilla Marshmallow 
Italian meringue
60g egg whites
10g sugar
4g lemon juice

140g sugar
1/8 tsp salt
60g honey
10g lemon juice
30g water
1 tsp vanilla extract

Gelatin bloom
9g gelatin
15g lemon juice
20g ice water

Please read the captions of the reel for tips on working with character marshmallows in hot climates and if you are artistically challenged.

Flavour variations, keto-friendly sugar-free options, detailed steps and technical tips are in my Deco Marshmallows book.

 The book is already available in Singapore, Malaysia and Thailand, and available for pre-orders in most countries.

with love,
Phay Shing 
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Saturday 27 April 2024

Capybara Yuzu Chocolate Hazelnut Choux Pastries

 My family loves capybaras because they are so cute! They are a source of inspiration for me when it comes to bakes too. Here's my choux pastry take on these cute creatures after I made macaron and marshmallow versions of them.

The capybaras are made of yuzu diplomat cream and chocolate hazelnut whipped cream, nestled in choux au craquelin coloured and shaped like fruits. 

Here's a reel of them!

This is actually a class material I have with Baker's Gym. Registration is still open although we are almost full up! Please click on this link for more information or to register.

with love,

Phay Shing

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Friday 19 April 2024

Vegan Floral Marshmallows

 Floral zephyrs (agar-based marshmallows) are a common thing but have you seen them made vegan? I made hydrangeas and roses a couple of years ago but they can be made vegan too!

The filling inside the hydrangeas is yummy crunchy Biscoff spread. The whole thing tastes like apple pie! 😋

To make these marshmallows vegan, I rely on reduced aquafaba, agar and Granny Smith apple puree to create the fluffy, bouncy texture. 

The hydrangeas and roses can be found in my Deco Marshmallows book too but they are egg white-based instead if aquafaba-based so it's vegetarian but not vegan. Making it vegan requires some tweaks in techniques. 

Join me for this class if you are interested to learn the techniques to make this in time for Mother's Day!

with love,

Phay Shing

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Monday 15 April 2024

Pompompurin Surprise Party Horn Chiffon Cake


Always dreamt of making 4D cakes! Watch the party horn blow here

Hope this made you smile too! 

With lots of love, 


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Saturday 13 April 2024

Sugar-Free Floral Blue China Chiffon Cake

 I wanted to make a floral blue china porcelain themed bake for my mum's birthday this year but I wasn't sure I could pull it off so here's my trial bake that I am really pleased with!

A closer look at the individual cakes...

And a look at the cut cross-section!

Let me explain the components in these 8cm petite cakes.

Sugar-free egg yolk-free lavender rose chiffon sponge. The pattern is almost sugar-free so it was quite a challenge to work with because I prefer a meringue-based pattern recipe. The method which uses 1:1:1:1 ratio for egg whites: flour : sugar : butter for the pattern is more popular because it is more straightforward but the texture isn't as close to the base sponge as a modified chiffon recipe. So this is entirely my personal preference.

Sugar-free vanilla rose diplomat cream

Blue pea lavender honey agar jelly made 100% naturally coloured. This component is mainly for aesthetics as well as to provide some bite in addition to the strawberries. You may leave it out if you want less work

Other components:
Raspberry reduction, fresh strawberries and dainty wafer paper butterflies! The butterflies are for aesthetics so you may leave it out but I strongly recommend including the strawberries and raspberry reduction.

It's my first time trying out making the butterflies. Such a fun crafting activity!

Here's the video of the process!

I will be sharing the recipes for all components except the pattern. Although I have tried making chiffon cake sugar-free with other sugar replacements in the past, I believe this maltitol-erythritol combination is one that comes close to chiffon cakes made using white sugar in terms of taste and texture. My hubby said he couldn't tell that it's sugar-free! Do note that maltitol isn't zero in glycemic index but it's still significantly lower than regular sugar. Erythritol is commonly found and has zero GI but it doesn't dissolve easily in water and tends to make bakes gritty as a result. It also leaves a cooling aftertaste. Using it in combination with maltitol seems to make these downsides of erythritol hardly noticeable! As with all sugar-free bakes, I always caution consumption in moderation and watch for any side effects as alcohol sugars are known to cause gastrointestinal discomfort in some people. 

I used honey as the sweetener instead of sugar replacement for the jelly because I still want it to taste great 🤭. I chose Acacia honey for its lower GI value.

Cake flour also contributes to the overall GI. I wouldn't substitute that with keto-friendly options though because low protein flour is essential for the texture of the sponge. All in all, this bake contains minimal white sugar but it's so flavourful and refreshing that you wouldn't think it's almost sugar-free! I tried my best to keep the flavours true to the floral theme of the design by keeping rose and lavender flavours the star of this cake, while balancing the floral notes with other components.

Sugar-free lavender rose chiffon sponge
This quantity is good for two 7x7" pans for sheet cakes or one 6" chiffon tin

15g neutral flavour oil
40g floral milk tea*
35g cake flour, sifted
pinches of salt

2 egg whites (about 75g)
1/4 tsp cream of tartar
15g erythritol 
15g maltitol 

* Heat 120 milk with 6g Moroccan rosebuds & 1 tsp dried lavender flowers. Steep for 30min. Strain. 

1. Whisk together oil, milk, salt & flour. Set aside

2. Beat egg whites with cream of tartar until foamy. Add maltitol and erythritol. Whip meringue to firm peaks or just reach stiff peaks. Build it up Sloooowly to improve stability. This also prevents large air bubbles from forming and the texture of the sponge will be finer

3. Quickly but gently fold meringue into 1. in three additions. 

4. Pour into lined trays or chiffon tin. I line the tray with teflon sheet for smoother wrinkle-free sponges. For sheet cake, bake at 170C for 14min. For tall chiffon, bake at 140-150C for 45-50min. Adjust baking temperature & time according to Your oven as each one is different.

5. Immediately flip sheet cake onto fresh parchment paper to cool completely. Cool cakes baked in chiffon tin by inverting the tin and unmolding by hand when cooled.

Store the cake in airtight condition if not assembling yet. I painted in the details using cake paint from Sweet Sticks. I cut out 8cm circles of sponge using the cake rings I use for assembly .

Sugar-free vanilla rose diplomat cream
Diplomat cream usually contains some butter but I omitted it to try to keep the colour & taste light. Butter is usually added after the pastry cream is cooked but before chilling in fridge.

1 egg yolk
5-10g erythritol
5-10g maltitol 
Pinches of salt
8g cornstarch 
110g rose milk tea*
1/2 tsp vanilla extract
100g whipping cream of choice**
2-3g gelatin (depending on serving ambient temperature and preferred firmness of cream)
white colouring (optional)

* Heat 140g milk with 6g Moroccan rosebuds. Steep for 30min. Strain. 

** I used a mix of dairy & non-dairy whipping cream in 1:1 ratio & stabilized with gelatin. Sweeten with sugar of choice, adjust according to taste & whether pre-sweetened non-dairy cream is used 

1. Heat rose milk in saucepan until hot but not boiling

2. Whisk together in a heavy jug egg yolk, cornstarch, sugar of choice & salt

3. Pour 1. into 2. slowly while whisking egg yolk mix

4. Pour 3. back into saucepan. Whisk & cook on med-low heat until it just starts to bubble. Continue whisking over heat for another minute. 

5. Remove from heat. Add vanilla, mix well. Press cling wrap on surface. Refrigerate at least 2h or overnight

6. When you are about to assemble, bloom gelatin in 15g cold cream for 5min. Melt gelatin bloom. Whip whipping cream of choice to soft peaks. Transfer 15g whipped cream into melted bloom. Mix well. Add gelatin mix into whipped cream while whisking the cream until incorporated

7. Briefly whip chilled pastry cream. Fold in whipped cream. Add white gel colouring if you wish to match the white sponge. Transfer into piping bag for assembly.

Note that the consistency of the cream should be on the soft side, not too stiff in order to fill the air gaps between the jellies for a neater, more aesthetic look from the outside.

Blue pea lavender honey jelly
I made it light & refreshing to balance the cream & sponge so adjust according to taste. The sponge and cream are full-bodied in flavour so I wanted something lighter for the jelly.

20g acacia honey
3g agar powder (bloom in 40g cool water)
120g blue pea lavender tea^
20g milk
80g water
1-2 drops alkaline water for adjusting pH/color shade as necessary

^ Heat 180g water with 4g dried blue pea flower & 1/2tsp dried lavender flowers. Steep. Strain

1. Whisk agar in 40g cool water in saucepan. Set aside 5min

2. Add blue pea lavender tea & honey. Whisk & bring to boil. Continue whisking over heat for 1 min

3. Remove from heat. Add milk & 80g cool water. Whisk until combined. Add alkaline water to adjust shade of blue if desired

4. Pour into tray. Cool to room temperature & refrigerate 30min or overnight.

Use a small floral cookie cutter to cut out the flowers. If the jelly is thicker than 8mm, it may not stick to the acetate sheet during assembly well so slice the cutouts thinner if necessary. Keep the cutouts refrigerated until assembly. 

Tea and honey are slightly acidic so the shade of the jelly may tend towards purple. I added a little alkaline water to change the pH to make it less acidic to change the shade of blue towards... well...more blue 😆. Blue pea flowers contain anthocyanins which change colour due to the pH of the solution it is in so be aware of this when using blue pea to colour your stuff naturally.

Raspberry reduction
50g raspberry puree, sieved
5g sugar replacement of choice
2g lemon juice

1. Combine everything together. Heat & stir over low heat until sugar is dissolved & mixture thickened to preferred consistency. Cooled to room temperature before using

1. Line 8cm cake rings with acetate sheet. Alternatively, you may just tape the acetate sheet into a ring shape.

2. Place a layer of sponge for the base. I wasn't sure I would succeed with the sugar-free patterns that's why the base sponge has a little blue tinge as seen from the cross section.

3. Pipe a ring of cream over the sponge

4. Fill the middle with raspberry reduction. Pipe some cream to cover it 

5. Carefully slide the jelly flowers down the sides of the acetate sheet to make sure there is no air gap.

6. Place fresh strawberries in the middle. Fill the gaps and cover the jellies and strawberries with more cream 

7. Spread a little raspberry reduction over the cream, be careful to avoid the edges of the cake or it will show on the outside

8. Place the patterned sponge on top. Press gently but firmly down to squeeze out any air gaps in the cream.

9. Refrigerate for at least 2 h or overnight. Unmold and enjoy!

My taste testers from a family with adults and young kids loved the taste of the cakes so I am sure you will love it too! 

with lots of love,

Phay Shing
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Tuesday 9 April 2024

National Gallery Singapore Dark Chocolate Macarons

 In this day and age where many bakers own an edible printer like Eddie, a projector or at least an airbrush with stencil maker like Cricut, freehand drawn and painted macarons are seldom done. But because I don't do these often, I don't own any of the equipment that enables bulk production, I do it the old fashioned way😆. These are my attempt at making the National Gallery Singapore macarons as a farewell gift for a request.

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

I used a mix of edible marker and edible paint to include the details on a blank canvas of plain white macarons. I filled the macarons with a simple dark chocolate ganache. 

Bitter dark chocolate ganache recipe
150g dark chocolate (70%)
85g heavy cream
6g light corn syrup
15g unsalted butter, softened
1 tsp vanilla extract/bean paste
1/8 tsp salt

1. Melt dark chocolate using double-boiler or microwave. Set aside.

2. Heat cream, corn syrup and salt until hot but not boiling. 

3. Pour cream over melted chocolate. Stir in one direction until smooth.

4. Add butter and vanilla and stir until well combined. You may use an immersion blender if you wish to get it really smooth.

5. Press cling wrap onto surface and chill in refrigerator for 20-30min or until firmed up to toothpaste/pipeable consistency.

Here's my Instagram post with a short video of filling the macaron with dark chocolate ganache. Swipe all the way to see the video!

with love,

Phay Shing
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Tuesday 2 April 2024

Pompompurin Brown Sugar Cookies

 Besides Pompompurin macarons, I made brown sugar cookies as requested by my friend!

Here's a picture with both macarons and brown sugar cookies in view!

My friend loves my brown sugar cookies and looks forward to having them each year. This is the 10th year I am making them for her daughter's birthday!

You may refer to this post for my brown sugar cookie and royal icing recipe. There's a good reason why she asks for it every year. It's so fragrant and tasty without being overly sweet. Do give it a try if you would like an iced cookie base that actually tastes better with age/storage 😊. 

with love,

Phay Shing

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