Tuesday 26 March 2024

Tie-dye Langue De Chat

 I have shared heart shaped Langue de Chat sandwich cookies over here and here earlier this year. Here's another fancy but simple way of making these crisp buttery cookies --- tie-dye!

This is my contribution to this year's Culinary Arts Ministry event at Adam Road Presbyterian Church in April. 

I make use of matcha powder and cocoa powder to colour and flavour the cookies naturally. Feel free to use other colouring/flavours if you wish!

Ingredients (makes about 22-24 cookies):
50g unsalted butter, slightly softened
Pinch of salt
45g sifted icing sugar
25g egg whites, room temperature
1 tsp vanilla extract
¼ tsp soy lecithin (optional)
*Plain: 17g cake flour 
*Matcha: 16g cake flour + 3/8 tsp matcha powder
*Cocoa: 15g cake flour + ¾ tsp cocoa powder 

* Replace with 50g cake flour if you are just making a single colour of batter instead of 3.

Here is the video tutorial of the process:


1. Line baking tray with template and parchment paper. 

Resize this template to fit A4 paper.

If you have Teflon sheet or silicone mat, use it as the spreading of the batter will be more even than parchment paper. Preheat oven to 150-160C.

2. Beat softened butter briefly with electric mixer/ hand whisk/ spatula.

3. Add sugar and salt. Beat until well combined.

4. Add egg whites in 2-3 additions. Beat until smooth. Add soy lecithin if you wish to help with emulsification.

5. Add vanilla and mix until well combined.

6. Divide into 3 equal portions, about 40g each.

7. Add sifted cake flour + flavouring to respective portions. Fold with spatula until combined.

8. Transfer into piping bag with #7 or #8 tip.

9. Position piping tip over middle of the circle, about 4-5mm away from surface of baking tray. Pipe until the batter reaches the circumference of the innermost circle. 

10. Switch to another colour of batter and place piping tip over middle of piped batter. Pipe until the first batter reaches circumference of middle circle.

11. Switch to final colour of batter and place piping tip over middle of piped batter. Pipe until the first batter reaches circumference of outermost circle or as large as you like. Repeat for all circles, switching the order of the colours as you wish. Try to stack the circles right in the middle for a neater floral/tie-dye pattern.

12. Use a skewer to pull the batter from the center of the circle to the circumference as shown in the middle cookie, fourth row from the top. Clean the skewer after each stroke.

13. Repeat step 12 but in the diagonal positions (forming an “x” instead of “+”)

14. Use skewer to pull the batter from the circumference to the center of the circle between the points in step 12 and 13 to form the flower pattern. Repeat for all piped batter.

15. Carefully remove the template. Bake for 10-11 min or until edges are browned. Reduce temperature to 110C and bake for another 5-6 min to thoroughly dry it out to be crispy.

Cool completely before storing in an airtight container. Feel free to bake the cookies again at 150C for a few minutes to re-crisp it if it has softened after storage.


with love,

Phay Shing

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Monday 25 March 2024

Teddy Bear Cloud Bread

Super Fluffy Teddy Bear Cloud Bread! ☁️🐻 Check out the dreamy pull-apart texture!💓


Instead of shaping with a spatula, I decided to try piping to make a bear!🥰 Piping tutorial video here.  

Recipe (Cloud Bread) 
3 egg whites 
12g corn starch 
30g caster sugar 

Whip egg whites till foamy. Add sugar and corn starch and whip till glossy firm peaks. Bake at 150C for 35+ mins or till the bread doesn't shrink upon cooling. 

Really love the cloud-like texture, and it's super easy to make too! 

With love, 


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Friday 22 March 2024

Kuromi Honey Lemon Marshmallows

 My friend requested for some Kuromi marshmallows for her daughter's birthday but she wanted something that tastes less sweet. I made the marshmallows in honey lemon vanilla flavour to fulfill the request!

Here are some works-in-progress photos before I dusted the piped marshmallows!

Watch the video tutorial of making these from the reel! Do read the captions for explanation for the technique:


Basic recipe and how to adapt it to various flavours and consistencies for piping can be found in my Deco Marshmallows book.

with love,

Phay Shing

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Sunday 17 March 2024

Passionfruit Honey Vanilla Capybara Marshmallow

 I made some passionfruit honey vanilla marshmallows for a future class content and decided on the spur of the moment, to create a video tutorial for piping capybara marshmallow since I didn't get around to doing it with my vegan character marshmallows

I coloured the marshmallow brown with a little chocolate paste. The little citrus fruit props are all choux pastries which are part of another future class material.

Here's a closer look at the marshmallow and my plushie inspo!

Here's my piping video tutorial! Do read the details about the technique for working with leftover batter in a hot environment!


with love,

Phay Shing

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Thursday 14 March 2024

Taylor Swift Eras Cake


Sharing a Taylor Swift Surprise cake I made during her Eras concert tour! We were really lucky to go for the first night and it was amazing! 
This cake was inspired by her various silhouette as she performed the different 'eras'. She was pitch perfect and really born for this! I also designed a friendship bracelet on top of the cake and hid an "ERAS" surprise! 
Watch the making of the cake and slicing video on my IG here
Hope you like it too! 
With love, 

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Sunday 10 March 2024

Fruity Bear Lychee Raspberry Rose Choux Pastry Class

 Want to create a cute and yummy choux pastry creation? Join me for this class in April!

Filling is a delectable lychee rose diplomat cream, juicy pieces of lychees and homemade raspberry jam. The jam can be a mix of berries too!

Here's the reel for how I piped the filling and decorated the bear!


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

with love,

Phay Shing

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Monday 4 March 2024

Cat Bus Lychee Rose Mixed Berry Choux Pastries

 I made use of a new painting technique to create patterns on choux pastries covered with craquelin to make these Cat Bus creampuffs and Eclairs!

Of course the Totoro vegan marshmallows have to join in the scene!

Here's a look at the cross section showing the lychee rose diplomat cream with raspberry strawberry jam!

You can't see it clearly but there are juicy bits of lychee pieces inserted to give it a little more juicy bite.

It's time consuming to put together the full body version so I only made a couple of those but many more heads (some not shown in picture)

Good technique is necessary for a sturdy, crisp pastry and super hollow interior

I feel decorative choux pastry is not as popular as macarons or marshmallows although the possibilities are endless and it tastes the best in my opinion because it contains a lot less sugar. I hope to be able to showcase more choux pastry creations this year!

Here's the reel showing the making and filling of the full body cat bus choux pastry, and the ingredient list:


with love,

Phay Shing

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Sunday 3 March 2024

BT21 Surprise Chiffon Cake


Guess the surprise! 💜 Does anyone recognize this? 🥰 

Who is looking forward to our favorite supergroup's reunion in 2025? #BTS

Slicing and group assembly video here

With love, 



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