"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!

We have a teacup plush toy and one of the capybara plushies we have fit so nicely in it I simply had to make a mini macaron version of it! The capybara is a hand-shapeable filling. I made it gula melaka coconut flavoured with a pandan gula melaka coconut surprise inside. Here's what it looks like when you take a bite of it!

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

Read More »

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. 

With love, 

Susanne 

Read More »

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, 

Susanne

 

Read More »

' 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!

The bee suit is made of patterned choux pastries and the animals are made of honey passionfruit vanilla marshmallows. The inside of the pastry is filled with dark chocolate passionfruit truffle and honey jelly.

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

Read More »