Shiba Strawberries and Cream Painted Box Cakes

 
I have a set of really cute Shiba stickers that inspired me to create these painted cake boxes!

Strawberries are in season so I incorporated it in the flavour and design. Check out the surprise inside too!

Cake composition:
🔸Lavender vanilla chiffon sponge
🔸Fresh strawberries
🔸Rose honey jelly with fresh strawberries
🔸Lavender vanilla custard cream

I will share how to create edible paintings on chiffon sponges using the printing technique which does away with the use of a patterning batter. This method is easier and more environmentally-friendly as it does not tricky batter management, the need for many piping bags, and you have a lot less washing up of bowls and spatulas to do!

Painted Shibas before the 🍓 are added in

Please refer to this link for the studio class:

https://www.bakersgym.com/service-page/shiba-painted-chiffon-box-cake-class

Please note that spaces are limited for the studio class as people have expressed interest and availability for the date before the content is being put up for registration.

Please refer to this link for the online class:

https://www.bakersgym.com/product-page/shiba-painted-chiffon-box-cake-class-ready-by-8th-aug-sgd-88-usd-68

The online class has no expiry date and is available worldwide. All studio class participants will have access to online class material at no extra charge.

You may have a peek of the process from this reel:

https://www.instagram.com/reel/DXIaZiGyJgG/?igsh=d24zZzVsOWZvNXMy

with love,

Phay Shing 

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Mini Passionfruit Biscoff Basque Cheesecake

 Inspired by a flavour combination for macarons that I made for one of my regulars who said it's "Superbly good! 10/10!",  I made the same combination of flavour for basque cheesecake!

This cheesecake is only 9cm in diameter!

Checkout the creamy cross-section!

Burnt basque cheesecakes are simple to make once you figure out how to work with your oven because the most technically challenging part is trying to nail the char while keeping the interior in a creamy "Goldilocks condition" where it's not too uncooked and runny nor curdled due to overbaking. It took me several tries to nail this for a mini version which is more challenging than larger cheesecakes because mini ones either end up charred and overbaked (curdled inside) or lack the char if the interior is right. 

I can assure you that this combination is superb as a cheesecake because the richness of cheesecake is balanced out by the light caramel notes of Biscoff and fresh tartness of passionfruit. I have so many people who tasted it said they loved it so much! I had trouble stopping myself from sampling more each time I did my trial bakes too! 

I shared the full recipe along with important notes in my reel and the captions of the reel:

https://www.instagram.com/reel/DWBdP9BiXxY/?igsh=dm9maTFrbWk2anJo

Ingredients:

(makes one 9cm mini cheesecake)
150g cream cheese
30g smooth Biscoff spread/cookie butter 
30g caster sugar
1/8 tsp salt
1 egg (about 60g with shell on)
90g heavy cream
40g passionfruit puree
1/2 tsp vanilla extract/essence

Toppings:
(may not use up all)
25g whipped cream of choice
8g thickened passionfruit puree 
1 Biscoff biscuit, coarsely crushed 

Method:

1. Mix room temperature cream cheese and Biscoff spread together until smooth.

2. Add sugar and salt. Mix well gently.

3. Add egg and gently whisk it in.

4. Add heavy cream, passionfruit puree and vanilla. Gently whisk until smooth.

5. Sieve batter before pouring into prepared tin lined with parchment paper/disposable panettone mould

6. Run a skewer in the batter to pop air bubbles.

7. Bake in preheated oven at 240°C fan/260C for 20 min or until internal temperature is 65-68°C. Rotate the tray after 12 min if your oven heat is uneven. Baking time and profile is just a reference as each oven behaves differently.

8. Cool completely before refrigerating overnight or for at least 6h.

9. Decorate with whipped cream of choice, thickened passionfruit puree and crushed Biscoff crumbs before serving.

with love,
Phay Shing

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"Rainbow sky with clouds" Painted Swiss Roll

 Inspired by the sunrise view from my kitchen window, I decided to make these impressive looking but deceptively easy painted Swiss rolls!

The paint used is from raw/fresh natural food sources, not from any bottled food colouring. The Swiss roll is dairy-free too!

Composition:
- Pandan coconut chiffon sponge

- Non-dairy whipped cream

- Blue pea flower pandan coconut jelly cloud inserts

This class is suitable for parent-child pairs or two adult pairs who are beginners at baking. Please refer to the link below for more class details or to sign up.

https://www.bakersgym.com/service-page/kids-class-painted-swiss-roll

with love,

Phay Shing

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"Penguin on Ice" Marshmallows with KitKat Surprise

 I had a request for some penguin marshmallows with KitKat balls hidden inside them. This was what I made!

Checkout the video of the process over here:

https://www.instagram.com/reel/DWxPMX8SVxE/?igsh=MXAzeHNxMG11eTRwdQ==

Recipe can be found here.

I actually made 3 batches of marshmallow batter for creating 30 penguins because the batter only remains pipeable for limited time even if I store unused batter in a warm place (breadproofing box). I had leftover marshmallow batter to deal with because of that. As it was around the time for Easter, I decided to melt the leftover batter and set it in a tray to cut egg shapes out. 

I made S'mores out of it along with leftover brown sugar cookie dough I had in the freezer to use up.

And because the egg-shaped S'mores were made from marshmallow cutouts, I had to deal with the leftovers of the leftovers 😆. I remelted the marshmallow and set them in cupcake cases to make these S'mores, which I took the chance to use up extra KitKat balls too.

The "flower petals" are the extra penguin wings that I didn't use 🤭

I had enough leftovers to generate these!

with love,

Phay Shing

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