Tea Time Sugar-Free Bakes

 Someone requested that I teach a baking class featuring simple bakes without sugar, one sweet treat and one savoury treat. This was what I came up with!

The savoury treat is Gougeres, a cheese-based Choux pastry that can be enjoyed with or without a filling/dip. 

I use a combination of Gruyere and mature Cheddar with a sprinkling of Parmesan as well as some seasonings to impart flavour to the pastry without adding table salt.

Thee this reel for a better look at the pastries along with the ASMR of how crunchy they are!

https://www.instagram.com/reel/Dal2r59S3cj/?igsh=MTl2ZTd0bTdqamN0dA==

The sweet treat is a sugar-free lychee blueberry cake with blue china butterfly pattern as the design as requested. The cake composition includes:

- Sugar-free lychee chiffon sponge

- Blueberry compote made without any sugar added

- Blueberry mascarpone whipped cream without sugar added

- Wafer paper butterflies as optional decorations

You may watch this reel for a peek at the process of making the mini cakes!

https://www.instagram.com/reel/DatlC2YyEQS/?igsh=cDBidHlnbjBtbnJm

I have both studio and online class for this. Studio class participants will have access to online class material for free. The online class doesn't have expiry date.

with love,

Phay Shing

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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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"Puppies with Hearts" Marshmallows on Fresh Cream Cake

 The brief I had for this request was "Fresh cream cake with ombre pink/red hearts cascading down the cake and some cute puppies or bears". This was what I came up with!

Inside the cake is 5 layers of vanilla chiffon sponge with a hint of pandan in the batter as well as from the syrup brushed on the sponge surfaces.

It was honestly quite nerve-wracking putting this cake together because I seldom frost cakes completely and fresh cream only allows a limited number of passes with the scraper or spatula before it turns grainy. And Singapore is really warm so I had to work in the air-conditioned room.

I used my default vanilla chiffon sponge recipe and replaced a quarter of the milk with pandan water. I used pandan water instead of just water for the syrup for brushing the sponge. The ratio I used for the syrup is 1:2 for sugar : pandan water. I made the pandan water by simmering several pandan leaves in a saucepan of water (about 400ml) for 10 min before discarding the leaves.

I used the stabilized whipped cream recipe from this bake.

A closer look at the puppies with hearts!

Works-in-progress photo of the Hojicha marshmallow puppies before I stuck the marshmallow hearts and bows on

Please see this reel for the process of making the marshmallow cake toppers:

https://www.instagram.com/reel/DUnUti6CZN8/?igsh=d2M0YzF1NzVvMDRk

with love,

Phay Shing

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Osmanthus Honey Wolfberry Flower Box Cakes

 I wanted something elegant, floral and healthy for mothers when I was planning the class material for Mother's day. This was what I came up with!

Osmanthus honey wolfberry flower box cakes with the floral patterns painted using natural ingredients!

Composition:

- Honey milk vanilla chiffon sponges

- Osmanthus honey agar jelly with and without wolfberries

- Osmanthus honey custard cream 

The cake can be enjoyed either chilled as a cream cake, or frozen as an ice-cream cake. The latter is really refreshing and more-ish!

Here's a peek at the cake cross section!

Please click on this link for the studio class:

https://www.bakersgym.com/service-page/mother-s-day-special-flower-box-cake

Please click on this link for the online class:

https://www.bakersgym.com/product-page/mother-s-day-special-flower-box-class-ready-by-2nd-may-sgd-88-usd-68

Here's a peek at the process of making the cake!

https://www.instagram.com/reel/DVR9r9SiZDP/?igsh=ZWNxOHRrY2owN2ti

with love, 

Phay Shing

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Caramel Earl Grey Cat Box Cakes

 These cat box cakes are not only cute, they are delicious too!

Here's the cake composition:

🔸Earl Grey honey chiffon sponge (as the base)

🔸Light coloured Earl Grey vanilla chiffon sponge (as painting canvas)

🔸Caramel Earl Grey custard cream

🔸Crunchy Biscoff spread

🔸Earl Grey cinnamon honey tea agar jelly

🔸Freshly ground salt

I used the printing technique for the painted chiffon so there is no need to mess around with a patterning batter. This "cheat" method yields great results while saving the environment by eliminating the use of piping bags and cutting out a ton of washing. 

Painted chiffon using the printing method

A peek at halfway through assembling

A peek at the cross-section!

You may see the process of making these in this reel:
https://www.instagram.com/reel/DTKkS9viQAv/?igsh=eWYyNTZxcGJiNWls

If you are interested in learning how to make these cakes, I offer both studio and online classes for it. The grey and white cat designs will be shared in the class.  Please refer to the respective links for more information or to register:

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

Online class:
https://www.bakersgym.com/product-page/cat-painted-chiffon-box-cake-class-sgd-88-usd-68

with love,
Phay Shing

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Ruan Mei Caramel Coffee Biscoff Ice-Cream Cake

My elder boy gave me this brief for his birthday bake this year:

Ruan Mei from Honkai: Star Rail (just because she's an expert in biological sciences), microscope, bee, DNA, leaves, caramel, coffee, ice-cream cake

I could drop any detail if I wished. This was what I came up with!

Composition:

- Coffee patterned and painted chiffon sponge

- Caramel coffee homemade no-churn ice-cream 

- Crunchy Biscoff spread

I took the liberty of including the crunchy Biscoff to give a light crunch in the texture as well as including something complementary in flavour to caramel and coffee.

Here's a peek at a slice!

I had enough ingredients to make a simple non-patterned version too!

The detailed recipe and video of the process can be found in the reel here:

https://www.instagram.com/reel/DRehyHOkuDf/?igsh=MXV3M2NjcmQ0OG1tYw==

I will share the ingredient list for your convenience in this post.

Caramel Coffee Biscoff Ice-Cream Cake

(makes about two 4" ice-cream cakes)

Coffee Chiffon Sponge (10x12" tray):

30g oil

45g concentrated coffee/coffee milk*

1/2 tsp vanilla extract

54g cake flour, sifted

1/8 tsp salt

3 large eggs (about 65g with shell), separated

1/4 tsp cream of tartar/lemon juice

45g caster sugar

* You may brew concentrated coffee/espresso for this or do what I did, dissolve 2g instant coffee granules in 43g hot milk. I used Mount Hagen instant coffee as it tastes great.

Caramel Coffee Ice-Cream (no-churn):

100g caster/granulated sugar

10g light corn syrup

20g water 

3 egg yolks, lightly beaten

120g milk

1/8 tsp kosher or 1/16 tsp fine salt

180g whipping cream of choice*

30g strong coffee/espresso**, chilled 

3-5g gelatin***

* I used 60g non-dairy mixed with 120g heavy cream.

** I dissolved 3g instant coffee in 27g hot water before chilling it.

*** You may omit if you wish, especially if you have an ice-cream maker to churn. Adding gelatin without the ice-cream maker helps to prevent the ice-cream from becoming icy and rock hard when frozen, as well as prevents the ice-cream from melting into a puddle quickly in tropical Singapore.

I know many no-churn ice-cream recipes make use of condensed milk as an essential ingredient. Personally I don't like to use it as the condensed milk flavour and sweetness comes through too strongly for me. I prefer the taste of old-fashioned custard based formulations where the intended ice-cream flavours take the center stage.

Here are some photos of the process...

Patterned coffee chiffon sponge before adding in the details 

Painted chiffon sponge. I cut this smaller to fit the 4" cake ring after painting

The birthday boy loved the cake, both for it's looks and taste!

with lots of love,

Phay Shing

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Blue China Cheongsam Cake

 My mum suggested making a blue china themed birthday cake for my Grandma's 90th and Aunt's 70th combined birthday celebration, modelled after what I made for her last year over here. I took it a step further to incorporate the cheongsam style as well!

I followed the floral and berry flavour profiles of the cake that I made for my mum except that this wasn't sugar-free since it's for the the whole extended family clan to eat after a sumptuous meal together.

Cake composition:

- Lavender rose chiffon sponge (7 layers + 1 wrapping around the stack + all external decorative pieces except the wafer paper butterflies)

- Vanilla rose diplomat cream (6 layers between the hidden sponge stack)

- Fresh strawberries (in the cream layers)

- Raspberry reduction (brushed on all hidden sponge layers)

I omitted egg yolks when making the sponges to reduce the use of food colouring to achieve the white and blue colours. You may refer to my reel to see the recipe and process. The method is in the comments of the reel.

https://www.instagram.com/reel/DQodDA1krAg/?igsh=MWpnZGh3NTl4am16Zw==

 I will share the ingredient list here for your convenience.

Lavender rose chiffon sponge:

This quantity is good for a 7" round pan which I used for the hidden sponge stack. The sponge can be sliced half horizontally for a thinner layer. I used a total of 7x this portion for the whole cake including decorative cutout parts

15g oil

40g floral milk tea*

35g cake flour, sifted

pinches of salt

2 egg whites (about 75g)

1/4 tsp cream of tartar

30g sugar 

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

Vanilla rose diplomat cream:

Feel free to scale up the portion as needed. I used 3x for the whole cake.

1 egg yolk

10-20g sugar

Pinches of salt

8g cornstarch 

110g rose milk tea*

1/2 tsp vanilla extract

7g butter 

100g whipping cream of choice**

2-3g gelatin (depending on serving ambient temperature and preferred firmness of cream, optional)

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

** I used a mix of double cream (45% fat) & non-dairy whipping cream in 3:2 ratio. You may use gelatin to stabilize if you wish. I omitted as I used a higher fat percentage dairy cream. Sweeten with sugar of choice, adjust according to taste & whether pre-sweetened non-dairy cream is used. I omitted as the non-dairy cream is pre-sweetened

Raspberry reduction:

100g raspberry puree, sieved

10g sugar 

4g lemon juice

Some useful tips about making this cake:

- I used melted bloomed gelatin as glue to glue the decorative pieces to each other or the main sponge

- The strawberries were sliced to the same thickness as the sponge layers to ensure even layers of sponge and cream with fruit.

Here are some photos of the process...

Tracing the mirror imaged pattern with edible marker on parchment paper

Painted sponge using cake paint

small decorative pieces made of blue chiffon sponge

Assembling the cake

Unfortunately I don't have a good photo of the much anticipated cross section slice because the waitresses whisked the cake away before I could get my hands on it and sliced the cake vertically AND horizontally 🤦🏻‍♀️.

This was one of the neater slices. The cake was really soft and moist so I imagine it was a challenge to slice it. You will have to imagine what you see x6 vertically with the strawberry slices intact. At least you can catch a glimpse of the cake crumb and even layers of sponge and cream

Everyone enjoyed the cake and the celebration was a blast!

with lots of love,

Phay Shing

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Mao Shan Wang Durian Ice-Cream Cake

 This was the birthday cake I made for my dad this year --- the ultimate durian ice-cream cake, complete with "the most durian" durian ice-cream creampuffs as cake decorations!

Please refer to my previous post for the durian creampuffs.

I share the video of the process and recipe for the ice-cream cake in my reel below:

https://www.instagram.com/reel/DOdaLbAkmek/?igsh=bDFpczd1Zm4ybzJw

For your convenience, I will include the ingredient list for the cake in this blog post.

Pandan chiffon sponge:

(12x12" tray)

Egg yolk batter:

4 egg yolks

40g oil

60g pandan juice concentrate*

1/2 tsp vanilla extract

1/8 tsp salt

72g cake flour, sifted

Meringue:

4 egg whites 

1/4 tsp cream of tartar

50g caster sugar

10g prebiotic soluble fibres* (omit or replace with sugar)

Durian puree:

100g durian puree

10g cold water

2g gelatin*

Durian ice-cream 

175g durian puree 

100g whipping cream of choice*

4g gelatin*

20g cold water/milk

* Special notes for ingredients:

🔸Pandan juice concentrate: Blend one or two bundles of fresh pandan leaves with cool boiled water (I didn't count the number of leaves). Sieve the extracted juice through a very fine mesh sieve into a container/bowl/jar. Refrigerate covered for 3 days undisturbed. The juice will separate into a clear layer on top and dark green layer below. Use only the dark green layer, which is the pandan juice concentrate, for making the sponge. If there is not enough, you may top up with some liquid from the top clear layer.

🔸Prebiotic soluble fibres: I used Alchemy Fibre which is a blend of inulin and edible gum. You may use inulin, which is available from health food stores, omit or replace with sugar. I added this to reduce the overall GI of the cake and for its added benefits for gut health and cholesterol management.

🔸 Whipping cream: You may use dairy, non-dairy or a mix of both. If using full dairy, you may add a little icing sugar when whipping it (about 10% by weight of cream). If using non-dairy, you don't have to add sugar if there's already sugar added. I use a combination of both to get the best of stability and taste. Non-dairy cream remains soft when frozen too.

🔸 Gelatin is added to prevent ice crystals from becoming large so the filling stays creamy and not rock hard when frozen. It's also a good stabilizer to prevent the cream from melting too fast when serving in tropical Singapore. You may use any form and bloom strength of gelatin according to preference.

Just to share some works-in-progress photos...

Process of filling the cake!

Looking pretty and inviting even without decorations!

Thank God everyone enjoyed the durian cake and creampuffs!

with love,

Phay Shing

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Cherry Strawberry Raspberry Lambeth Cake

 I made my first Lambeth cake with a very specific request from a young lady --- cake to be covered in red cream and decorated with black cream and pearls to match the dress she would wear for her birthday. I was honestly out of my comfort zone because my cakes tend to be naked and natural or pastel colored but I took the chance to learn something new. Total newbie at this!

What's in this cake?

- Vanilla chiffon sponge brushed with cherry syrup 

- Canned cherries and cherry raspberry strawberry Italian meringue buttercream between sponge layers

- Strawberry whipped cream for frosting the cake

- No-dye black buttercream for piping black frills and details (adapted from Sugarologie) . Made some tweaks because Singapore is so hot)

- Fresh cherries and sugar pearls for decoration

I love it that I didn't have to add any artificial black colouring to achieve a deep black colour but because I substituted some butter with shortening, I had to use a little charcoal powder to deepen the colour. The vibrant red is achieved by using red powdered colouring that's used by the Chinese in Southeast Asia for dyeing food like red eggs or kueh like Ang Ku Kueh. I find it much better than other Western brands of red colouring as a little is enough to achieve a vibrant red without leaving any weird aftertaste.

Here's a peek at the filling layers...

Sharing other views of the cake because I was rather pleased that it looked nice despite little imperfections here and there!

Thank God my friend and her daughter were willing to be my guinea pigs and the cake was well received!

with love,

Phay Shing

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"Peppy In Space" Coffee Chocolate Hazelnut Marshmallow Cakepop on Lavender Honey Lemon Cake

 My elder kid requested for Peppy this year as the subject of his birthday bake so I made these!

Composition:

- Peppy as coffee cinnamon vanilla marshmallow coated chocolate hazelnut cakes 

- Lavender lemon honey butter cakes frosted with lemon ganache that's partially naturally coloured with blue pea flower. The acidity from lemon juice turns the ganache a little purplish but I needed to add a teeny bit of gel colouring to enhance the vibrancy. Tried to go for a subtle space theme since Peppy is a space dog

So glad that the cakes tasted great according to my elder kid who is a Star Rail fan. I nearly died piping some of the main characters in marshmallow form last year so I decided to go for something with a lot less details but a lot yummier since there's cake inside and the marshmallow is flavoured 🤭. Peppy is Asta's adorable pet dog. 

I used the same recipe for making Christmas bear with present for making Peppy because I didn't have to add any extra artificial colouring for Peppy's fur colour. I have an online class for it if you are interested in the recipe and visuals for making it. Click here if you are.

 Here's a closer look at Peppy...

Look at the tempting cross-section!

Here's a look at the marshmallows before dusting.

The piping video tutorial can be found in this reel:

https://www.instagram.com/reel/DC1M-EJSptu/?igsh=MW9lZmJ6bzdjbmR5eg==

Here's a look at the cut cross section of the cake...

A closer look at the slightly messy cut slice 🤭

It's yummy though with a nice mix of lavender fragrance, sweetness and tanginess from the lemon

A view of assembling neat layers with the help of acetate sheet.

A view of the mini cakes before putting Peppy on top!

I made the lavender honey lemon butter cake earlier this year and my elder kid loved it so much he requested it for his birthday. You may refer to this post for the recipe. I replaced the cream with lemon juice/lavender tea coloured with blue pea flower for the ganache and reduced the overall liquid: white chocolate ratio to make it a suitable consistency for frosting cake.

Here's the video of assembling the layered cake!

https://www.instagram.com/reel/DEW_wKRShsb/?igsh=bjJ5dnprY3VibHB4

with lots of love,

Phay Shing

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