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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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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"The Most Durian" Durian Ice-Cream Creampuffs

 When my dad asked for a durian cake for his birthday this year, I immediately thought of decorating the cake with durian creampuffs that look like mini durians. So glad I managed it!

A closer look at the cross-section...

Although I have durian creampuffs as an entry in my Deco Choux Pastries book, they look more like soursops 😅. I decided to challenge myself to make more realistic durians out of choux pastry batter only and this time, I use a double-baking method to achieve the desired effect.

Here's a look at the choux pastries before the spikes were added.

You may refer to my reel for the video of the process and recipe. 

https://www.instagram.com/reel/DOVrtpMCVVO/?igsh=am51ZTF2a2Vtbm53

I will just include the ingredient list in the blog post for your convenience.

Makes about 12-14 "durians"

Choux Pastry:

20g unsalted butter

20g olive oil

120g water

1/4 tsp salt

1 tsp sugar

1/4 tsp pandan paste

1 drop green gel colouring 

1 drop yellow gel colouring 

45g plain flour + 3g, sifted

15g bread flour, sifted 

100g egg, beaten (may need more or less)

Brown gel colouring or cocoa powder as needed

Durian puree inserts:

(may not use all for filling choux)

100g durian puree (I used Mao Shan Wang)

10g cold water

2g gelatin*

Durian ice-cream:

175g durian puree

100g whipping cream of choice*

4g gelatin*

20g cold water/milk

* 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.

Don't they look like actual mini durians if you don't look too closely 🤭? It's definitely not AI!

See the durian ice-cream cake that these creampuffs went on top of over here! 

with lots of love,

Phay Shing

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"Capybaras Celebrate SG60" Mao Shan Wang Durian Ice-Cream Cake

I will never look at the Merlion the same way again 🤭. When this image popped into my mind, I couldn't help giggling and knew I had to turn my imagination into a loving creation, complete with a cake flavour fitting for the celebration.

Singapore's 60th birthday is just around the corner so I am sharing with you this yummy and simple durian ice-cream cake! I used premium durian with complex flavour for this. 

I will just share the ingredient list in this blog post for your convenience. You may find the video of the process and method in the pinned comments of my reel:

https://www.instagram.com/reel/DM7j4pvpBuf/?igsh=dms0NGtuOXBqbHpt

White chiffon sponge cake (12x12" sheet):

A)

30g oil

40g milk

40g pandan water* (or replace with milk and more vanilla)

1/2 tsp vanilla extract

70g cake flour, sifted

1/8 tsp salt

B)

4 large egg whites (150-160g)

1/4 tsp cream of tartar

60-70g caster sugar

Durian ice-cream:

350g durian puree*

200g whipping cream of choice*

8g gelatin powder*

40g cold water or milk

* Additional Notes:

🔸Pandan water: 

Boil a small saucepan of water with a few knotted pandan leaves for 5min. Leave it to steep for another 5min after taking it off the heat. Discard the leaves. This is optional but I find the hint of pandan aroma with vanilla complementary to durian.

🔸Durian puree: 

I didn't use a blender because I wanted chunks of durian in the ice-cream. I just pulled the flesh off each durian seed and tore any fibres into smaller chunks. You may make the puree smooth if that's your preference. I used a premium durian (王中王(king of kings) 猫山王 (mao shan wang)) which has a complex flavour profile and creamy flesh. Use less durian and more cream if you prefer a milder durian flavour with stronger fresh cream taste.

 

🔸Whipping cream: 

I used 100g dairy and 100g non-dairy whipping cream to get a balance of stability, good taste and ease of whipping. This combination has no risk of overwhipping and there is no need to add sugar because non-dairy whipping cream is pre-sweetened.

If you are using only dairy cream, you may add a little icing sugar to whip together if you wish, and be careful not to overwhip. Non-dairy whipping cream also stays creamy and soft when frozen so it helps with keeping the ice-cream texture creamy and soft.

🔸Gelatin powder: 

Adding gelatin not only helps to stabilize the whipped cream if you intend to serve this chilled instead of frozen, it also helps to prevent ice crystals from becoming large when frozen so the ice-cream stays creamy and soft. You may use fish, beef or pork gelatin. If you need a vegetarian option, skip this and use xanthan gum instead.

Just to share more pictures of the cake...

Painted design using the printing technique shown in the reel. You just need to bake a blank canvas of white sheet cake. No messing around with patterning batter!

A peek at the sides of the cake 

A closer look at the durian ice-cream chock full of durian chunks!

Do give this recipe a try even if the design is too challenging for you. According to the durian lover who received this cake, it's really yummy!

with lots of love,

Phay Shing

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Capybara Strawberry Ice-Cream Roll Cake

 I made a capybara strawberry ice-cream roll cake for my younger kid's birthday, in time for this sudden hot spell! 

It was really delicious and full of berry flavour! I filled the middle with a strawberry-pandan-matcha chiffon cake surprise instead of using whole fresh strawberries as this cake is consumed frozen. Vanilla chiffon sponge is used for the patterned outer sponge.

Making patterned swiss rolls need not be a nightmare with this type of "cheat" roll when you have a U-shaped cake mold! Cracked sponges during rolling will be a thing of the past. You may purchase this mold from Qeleg at a discount over here:

https://qeleg.com/products/u-shaped-adjustable-cake-mold?fbclid=PAZXh0bgNhZW0CMTEAAaYgBP6eDjrtx_FQH69wIC4yR9m0hKnD70DFbvH6uMwako_AA_cQvLmUvvU_aem_3sSiuDMoas-oUm_u6AfrFQ

You may also use my discount code: Phay_Shing to purchase any of the wide range of baking tools that Qeleg has in their store or browse their site using this link with all the discounts in-built:

https://qeleg.com/?ref=tan_phay_shing_&fbclid=PAZXh0bgNhZW0CMTEAAaYR-6wAY8qt16D1X5gQ-qumOFIeXXd4sFkdF2nxsWFzqE-nTAZfEUvKoVg_aem_6EgjYfSjZ49pcYU-Swv9cA

This is my second capybara themed patterned roll cake made using the U-shaped mold. You may refer to this post to see the orange themed one. I adapted both orange and strawberry designs from the ones on Qeleg's store so you may purchase the patterns from there too.

Strawberry ice cream

2 egg yolks

20-25g caster sugar

50g white chocolate

200g whipping cream of choice*

30g strawberry jam*

1 tsp freeze dried strawberry powder 

1/2-3/4 tsp strawberry emulsion 

*Strawberry jam: You may use store bought ones but I made my own from scratch without pectin added. I cooked down strawberry puree with 15% sugar until 60% original weight

*Whipping cream: Use dairy, non-dairy or a mix. I used a mixture to get a good balance of stability & taste

Steps:

1. Melt white chocolate, keep warm

2. Heat up jam with emulsion & freeze dried powder mixed together till warm to touch, set aside & keep warm. I keep both melted chocolate and warm jam mix in the oven with light on but heat off.

3. Whip whipping cream to soft peaks, set aside

4. Whisk sugar & yolks over double boiler until sugar is dissolved & 60C

5. Add chocolate, jam mix & 1-2tbs of whipped cream. Emulsify with blender

6. Gradually add 5. to remaining whipped cream. Transfer to a piping bag & refrigerate until ready to assemble. Freeze for 8h in serving cups if consuming as ice-cream straight away. You may prepare this a day or two ahead of time if making ice-cream cake.

Strawberry & Matcha Pandan Chiffon Sponge**

( Two 7x7" sheets)

2 yolks 

20g oil

30g milk/water

1/2 tsp strawberry emulsion

1/4 tsp matcha powder

1/8 tsp pandan paste

40g cake flour

2 egg whites 

1/4 tsp cream of tartar

30g caster sugar

Vanilla roll cake chiffon sponge**

(12x12" sheet)

3 yolks 

30g oil

45g milk/water

1/2 tsp vanilla extract

1/8 tsp salt

54g cake flour

3 egg whites

1/4 tsp cream of tartar

45g caster sugar

** Steps for chiffon sponges: 

1. Line baking trays with teflon sheet. Preheat oven to 170C

2. Make egg yolk batter. Whisk yolks, oil, salt flour, milk/water together. Divide batter for making 🍓in half & add respective flavourings

3. Make meringue. Beat egg whites with cream of tartar until firm peaks, gradually adding sugar once egg whites are foamy.

4. Fold meringue into yolk batter. Pour into tray. Bake for 15 min or until done. 

Strawberry cutouts from red and green chiffon sheet cakes

Painted vanilla sponge 

I am not able to share my patterning method and recipe at the moment but what I share is enough for you to make a beautiful and delicious strawberry ice-cream swiss roll. You may watch this video tutorial for the process of making this cake:

https://www.instagram.com/reel/DBdmdP2zhYr/?igsh=MTJhaWxzOGc5dzExOQ==

Just some tips on managing a project like this as it can be pretty intensive. Store baked patterned sponge in U-shaped mold overnight & paint the next day if it's too intensive to finish everything in one day. Keep the sponge in mold wrapped overnight at cool room temperature to prevent drying out. Periodically brush the sponge with drinking safe water if you paint slowly like me to prevent it from drying out. Keep sections you are not painting covered to prevent excessive drying.

Everyone in my family is a capybara fan so stay tuned for more capybara birthday bake coming up!

with lots of love,

Phay Shing

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Matcha Ice-Cream Cake with Dan Heng & March 7th Marshmallow Toppers

 My elder kid wanted matcha ice-cream cake for his birthday and requested for Honkai Star Rail theme with Dan Heng and March 7th as the characters of choice. It's a challenge because anime type characters have tonnes of details and I have not made ice-cream cakes before and wondered if photography would be a challenge in tropical Singapore. 

Fortunately, I managed to pull it off with this delicious number!

I used my default basic marshmallow recipe and shared the ingredient list along with the piping video in this reel:

https://www.instagram.com/reel/C1UItrxSC4x/?igsh=bHpndWh3ODZsdGg5

Here's a photo of all four of the marshmallows I piped. It took me many hours to complete this due to the sheer number of details! I made duplicates in case of accidental uglification or butter fingers.

Here are the completed marshmallows!

As it's my first attempt at ice-cream cakes, I needed a reference and found one I really liked. Although I used my own matcha honey chiffon sponge recipe which is really moist and soft, I followed the matcha ice-cream recipe and loved it! It is no-churn, creamy and not icy rock hard when frozen but doesn't melt into a puddle that quickly (so I had time to take photos and videos). Do choose ceremonial grade matcha powder for the best taste. I only had culinary grade on hand so it still tastes good but it would have been even better with a higher grade tea powder. I added vanilla bean paste to the whipped cream and used a combination of non-dairy and dairy whipping cream due to Singapore's perennially hot weather.

I used this blog post as my reference with some tweaks.

Matcha honey chiffon sponge
Egg yolk batter

3 egg yolks
40g oil
6g (1 tbs) matcha powder
34g warm water
10g honey
1 tsp vanilla extract
60g cake flour
pinch of salt

Meringue
3 egg whites
1/4 tsp cream of tartar
45g caster sugar

Steps:

1. Line 10 x 12" tray with Teflon sheet or parchment paper. Preheat oven to 170C.

2. Egg yolk batter. Dissolve matcha powder, salt and honey in warm water. Add vanilla. Set aside. In another bowl, whisk egg yolks until thick. Add oil and whisk smooth. Add matcha mix and whisk until combined. Gradually sift in flour and whisk until no trace of flour is seen.

3. Meringue. In s clean metal bowl, beat egg whites with cream of tartar until firm peaks form, adding in sugar once egg whites are foamy.

4. Fold meringue into yolk batter in 3 additions. Pour into prepared tray. Bake for 15 min or until done.

5. Immediately flip onto fresh sheet of parchment. Cool completely. Cut circles out with the cake rings you are using for assembling the cake(s). I used 8cm and 10cm diameter cake rings.

Matcha ice-cream 
2 egg yolks
20g caster sugar
1/16 tsp xanthan gum (optional)
50g white chocolate
120g whipping cream (I used 40g Whip topping and 80g heavy cream)
6g (1 tbs) matcha powder
2 tbs warm water

Steps:
1. Whisk matcha powder in warm water. Set aside.

2. Melt white chocolate and keep warm. Set aside.

3. Whip whipping cream to soft peaks.

4. Set a saucepan with 1" water to simmer. In a heatproof mixing bowl, whisk together sugar and xanthan gum (if using). Add egg yolks and whisk together. Continue whisking over the saucepan until sugar is completely dissolved. The bottom of bowl should not touch the water. Temperature of egg yolks reached about 60C for me.

5. Add matcha paste and melted chocolate. Whisk until combined.

6. Gradually add mixture to whipped cream and fold gently after each addition. 

7. Transfer into piping bag and pipe onto sponge when ready to assemble.

Vanilla bean whipped cream
45g heavy cream*
40g whip topping*
1 tsp vanilla bean paste

* Use whipping cream of choice. Do not overwhip if using only dairy cream and add sugar according to taste.

Steps:

1. Begin whipping only when matcha ice-cream layer is frozen. Put all ingredients in a bowl and whip till firm peaks (not too stiff, peak with a curl).

2. Transfer into piping bag when ready to assemble.

Assembly

1. Line cake rings with acetate sheet cut to the height of cake that you want. Place the cake rings on lined tray.

2. Place a layer of sponge in the ring.

3. Pipe matcha ice-cream until the top of the ice-cream layer is about 2cm from the top rim of the acetate sheet.

4. Place another layer of sponge on top and gently press it in. Freeze for 1h.

5. Prepare vanilla whipped cream and pipe on top of the sponge. Slightly over-fill such that cream is a little higher than the rim.

6. Level the whipped cream with a spatula. Freeze for at least 1h or overnight before unmolding.

7. After unmolding, sift a little matcha powder and add matcha white chocolate decorations if you wish.

Here's the reel for making and assembling the ice-cream cake:

https://www.instagram.com/reel/C1apDvcSE48/?igsh=cTNqcWd5aDFkN2Zp

with lots of love,

Phay Shing

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Ice-Cream Cone Marshmallow Surprises (Class)

 This is the first marshmallow class I planned after finishing my work with Deco Marshmallows: Ice-cream cone marshmallow surprises!

I intend to share a few kid-friendly flavour combinations in this Junior chef class. Participants are of course free to mix-and-match whichever way they prefer!

Just look at the yummy surprises inside!

Strawberry marshmallows with homemade strawberry jam centers. The cones are coated with strawberry white chocolate inside. I use a combination of freeze-dried strawberries and strawberry paste to impart the flavour and colour to the marshmallow.

Biscoff and vanilla marshmallow with crunchy Biscoff surprise inside! The cones are coated with dark chocolate.

Strawberry and vanilla swirl marshmallows with cookies n cream marshmallow and Ferrero Rocher surprise inside. Cones are coated with dark chocolate.

Here's a reel of piping the swirls, squishing and cutting open the cones!

https://www.instagram.com/reel/CuO-W8lgtC4/?igshid=MzRlODBiNWFlZA==

If you are interested to join this class with your child, please click on this link for more details or to register.

with love,

Phay Shing

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No-Churn Salted Caramel Biscoff Ice-cream

I seem to have many macaron classes these days so I am generating too many egg yolks, more than I can comfortably incorporate in cooking for the family. So I decided to make some ice-cream 😊. Salted caramel biscoff flavoured! 

My younger kid's favourite flavour! 

I found out by accident some time back that the frozen diplomat cream I make for choux pastry fillings make excellent ice-creams when frozen. I did some research recently and found that one of the versions of no-churn old fashioned ice-cream is precisely frozen diplomat cream! 

Why use egg yolks in ice-cream making? Because egg yolks are natural emulsifiers! Many cheap commercial ice-creams sold in tubs contain artificial emulsifiers to keep the ice-cream creamy and scoopable. Many no-churn ice-cream recipes are condensed milk based. While the condensed milk version is simple as it contains few ingredients, you can't control the amount of sugar in your ice-cream and it does tend to be rather sweet. You can have total control over how much sugar goes into cooked custard based ice-creams, like this one that I am sharing. 

I make my own salted caramel and usually keep some in the freezer, so making this ice-cream wasn't too troublesome. If you don't have salted caramel on hand, you may refer to this recipe to make some before you make the ice-cream. I make and store my salted caramel in quite a firm state. For incorporating it into ice-cream, you have to thin it a little with milk or the salted caramel bits will be really hard when frozen. Prepare some salted caramel with consistency thin enough to flow off a spoon easily. You may choose to fold the caramel into the ice-cream or drizzle over each scoop. The great thing about homemade ice-cream is there's so many things you can adjust according to taste 😊 so feel free to adjust the ingredient quantity based on your preference. 

Salted caramel that is thinned with milk and some biscoff biscuits in the process of being crushed. I do the old fashioned way of using a pestle to grind the biscuits. 

Ingredients :

4 or 5 egg yolks
20g cornflour 
50g brown sugar (use white sugar for other flavours that don't go well with brown sugar. This level of sugar is already quite low but you may increase or reduce according to taste. ) 
2 tsp vanilla extract /beanpaste
1/8 tsp salt
240g fresh milk
240g heavy cream
2 gelatin sheets, bloomed in ice water
1/4 cup homemade salted caramel, thinned with milk
100g biscoff biscuits, coarsely crushed

Steps:

1. Heat heavy cream in saucepan until steaming (not boiling or bubbling), about 70°C. Remove from heat. Combine bloomed gelatin sheets (squeeze out excess water) and hot cream in a bowl. Whisk until gelatin is melted. Press a cling wrap on the surface and refrigerate for a few hours or overnight. 

2. Heat milk and vanilla in saucepan until steaming (not boiling). In the meantime, whisk egg yolks, brown sugar, cornflour and salt together in a glass measuring jug or heavy mixing bowl. 

3. When milk is hot enough, remove from heat and pour in a thin stream into the egg yolk mixture, whisking the egg yolk mixture continuously. Pour everything back into saucepan. 

4. Cook the custard over medium low heat while whisking continuously. Once the mixture starts to thicken, remove from heat and continue to whisk until mixture is smooth again. Return the saucepan back to heat and keep whisking and cooking until thickened, about 2 minutes more. Be careful not to use too high heat or you get scrambled eggs. 

5. Sieve custard into a bowl and press cling wrap on the surface. Refrigerate until firm, at least 1h or overnight. 

6. Take out set heavy cream from fridge. Consistency is like panna cotta. 

Use an electric mixer to beat until stiff peaks. 

7. Take out set custard/pastry cream from fridge and whip briefly with a spatula to loosen it up 

8. Fold whipped cream into custard in a few additions.

9. Fold in crushed biscoff biscuits. 

10. Fold in salted caramel (optional if you are serving ice-cream with salted caramel drizzled over) . 

11. Spread the mixture in a thin layer in a container or lined baking tray. As thin a layer as possible as it helps the diplomat cream to freeze quickly. Ice-cream that is quickly frozen is easier to scoop too because any ice crystals that form will not have chance to grow too big. Freeze for 1.5-2h for a softer-serve, overnight for a firmer ice-cream. 

You may serve the ice-cream with more crushed biscoff biscuits and/or salted caramel! 

Enjoy! 

With love, 

Phay Shing 

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Giant Macaron and Ice Cream Sundae Pusheen Chiffon Cakes

Giant macaron and giant ice cream sundae! Which is your favourite? <3

Made these for my dear daughter's birthday! She has turned 6 and I truly thank God for her.

She is a cat lover, so every year it is either cat or princess for now =p. These were also in her favourite colours.

These cakes were inspired by Pusheen's surprise toys series. I love Pusheen so much!

I didn't manage to snap a crumb shot in time, so here is a half eaten cake off my daughter's plate =p.

I had a scare last year when she was hospitalized for some time, so her birthday is truly precious to us. May she become a girl after God's heart!

For Pusheen fans, I also have collaborated with Pusheen on a super cute cookbook that is coming out in June! Preorder link here!

Hope you like these cute creations, made with lots of love!

With lots of love,

Susanne

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