Vanilla Black Tea & Strawberry Valentine's Day Bear Marshmallows

 This is a class material for Valentine's Day that I didn't get to share earlier. These cuddly squishy bears have moveable arms that can hug a strawberry marshmallow heart! The bears are naturally coloured and flavoured with black tea.

Watch how the flappy arms work over here:

https://www.instagram.com/reel/C0_sn5SyBPs/?igsh=Njh6cndxanBwbzh1

I made them again recently with shorter body and chubbier cheeks, and packed the strawberry hearts with more freeze dried strawberry powder and less bottled strawberry emulco.

Watch the squish and marshmallow heart piping video over here:

https://www.instagram.com/reel/C2HfmssSxG1/?igsh=MXBucXl1eG1wNG9vNA==

with 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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Hanami Dango Vegan Macaron Class

 I am pleased to announce that I am finally adding vegan macarons in my repertoire for classes!

I cover Aquafaba-based Italian meringue method macarons in this class. I will also be sharing how you can decorate your macarons using vegan royal icing and filling them with a vegan ganache base that can take on various flavours. The macaron shells are coloured using matcha powder and strawberry paste. 

Please click on the link below for more details or to register:

https://tottstore.com/classes/vegan-hanami-dango-macarons/

with love,

Phay Shing

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Assorted Animal Egg Yolk Cookies (Junior chef class)

 The Junior chef class for these simple, naturally coloured, light and crumbly egg yolk cookies is up for registration with Tottstore!

Please click on this link for more information on class content and/or to register. I assure you it will be fun as you can make the cookies with your little one in any way you like, and can be as simple or as detailed as you want them to be! Make these in time for Teacher's Day!

with love,

Phay Shing

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Yuzu Vanilla Honey Rainbow Swiss Roll Class

 Someone requested Rainbow swirl cream type of cake as a Junior chef class material so I designed something that doesn't require one to have a turntable and can be baked in a short time. Presenting my yuzu vanilla honey rainbow swiss roll! This is totally dairy-free too!

This swiss roll is made of yuzu vanilla chiffon sponge, yuzu vanilla honey jelly, and vanilla whipped cream (non-dairy). I chose non-dairy whipping cream as the medium for teaching how to create rainbow swirls as it is the fastest and easiest medium for kids to handle. 

This class is full of techniques that can be applied to other bakes, such as making chiffon cakes, working with agar jellies, and cream piping techniques.

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

with love,

Phay Shing

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Animal S'mores Class

 I am finally venturing into having character marshmallows as class material! I have stayed away from making marshmallows because to me, they were nothing more than candies with single flavour and texture profile. But when it comes to marshmallows as part of S'mores, it is a different thing altogether! When eaten freshly toasted, S'mores are an explosion of flavours, textures and aroma! The lightly spiced sweet and salty soft Graham cracker, topped with rich chocolate, followed by sweet toasted marshmallows that are crisp and caramelised on the outside, soft and gooey on the inside.... Mmmm-Mmmm!! I am not a fan of sweets but this is really good and addictive!

The second picture shows before and after toasting the S'mores. The caramel flavour is more intense when it is this browned! 

We will be making all the components of S'mores from scratch. The cracker, chocolate layer and animal marshmallows. Marshmallows typically takes some time to set and require a bed of cornstarch and/or powdered sugar as base for piping and dusting. The marshmallows in this class will be piped directly on the chocolate covered cracker and on a bed of cornstarch. We won't be toasting the S'mores in class as it needs an overnight set before toasting. Enjoy it at home when you are ready to eat them! 

Here are more pictures of the animal S'mores that I made where the marshmallows have not been toasted yet.

Please click on this link for more information or to register for this class happening in April. 

Please click on this link for the re-run of this class on 7th May.

Wirh love, 

Phay Shing

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Yuzu Tiger Macaron Class

 Welcoming 2022 and the Year of the Tiger with these "旺旺虎” macarons!

This is the first time a group of people from the same company wants a class from me and they requested for some cute tiger macarons to welcome the Year of the Tiger. 

I will be teaching this class at Tottstore end January, just in time for Chinese New Year. Yuzu macarons where the shell is lightly yuzu flavoured and the filling is a yuzu ganache with chopped milk chocolate bits. As the group size maxed out the capacity, this class is not open for registration for others to join. Posting this here on the blog as I hope these cutely fierce tigers will put a smile on your face as we welcome 2022 and the Year of the Tiger! 

With love, 

Phay Shing 

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Gingerbread Man Macaron Class

This is the first time I am sharing a swiss meringue method class for character macarons using dark brown sugar and cinnamon to flavour and colour the macaron shells! Presenting my gingerbread man macarons! 

The filling is of course gingerbread spice flavoured and I have chosen white chocolate ganache as the base in hot Singapore, but I temper the sweetness with a little 100% dark chocolate and a fruity acidity from freeze-dried passionfruit powder. 

This class with Tottstore is already full that's why I didn't put up the ad here in the blog earlier. I thought this picture of the gingerbread man is pretty much kawaii and I had to share it!

I hope many of you are able to have a joyous Christmas despite Covid still going on with many restrictions still in place in many parts of the world. Stay safe and stay warm! 

With love, 

Phay Shing 

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Naturally Coloured Hedgehog Hojicha Chocolate Macarons

I am excited to share with you how to make these naturally coloured hedgehog hojicha chocolate macarons! 

It is not just the design that I am excited about, but also a technique that works! Besides teaching the basics of French method, how to make 3 colours of batter in a single batch, and how to pipe the hedgehog design, I will show you how to incorporate royal icing transfers onto macaron shells. There are various cute character macaron designs whereby the character is holding objects. It can be a challenge for the new baker to incorporate another layer of the object using macaron batter. The option of using transfers means that there is no need to freehand pipe the object or up the challenge by having to prepare additional coloured batter(s) for the object. 

A yummy and easy filling of hojicha chocolate ganache that is firm enough for Singapore weather will be taught. 

The registration link for this class is not up on Tottstore website yet but it should be some time in July. So keep a lookout for it! 

With love,

Phay Shing

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Cute Puppy Lavender Vanilla Honey Choux Pastries

Wondering what to make for Mother's Day? Why not join me for this class to learn how to make these cute and yummy puppy choux pastries! 

Instead of making the usual cupcakes or cookies, choux pastry might be a more unique treat. Crispy on the outside, cold and creamy on the inside, fragrant and not too sweet! 

I will cover the basics of choux au craquelin (cream puffs with a crispy cookie layer), how to make lavender vanilla honey diplomat cream, and how to assemble this puppy design. This design is naturally coloured so it is a plus point for those of you who are health conscious. Choux pastries have one of the lowest sugar content in all desserts so it may be just the treat you are looking for! 

Can you resist them looking at you this way? 

Click on this link for more details and for registration if you are interested! 

With love,

Phay Shing

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Matcha Milk Chocolate Dinosaur Macaron Class

If you are new to making macarons but would like to learn how to make simple character macarons, join me for this class happening in Sept 2020!

I prefer to colour and flavour my bakes using natural ingredients so I chose matcha as the primary flavour of these cute dinos. 

The filling is Matcha whipped white chocolate ganache with some chopped milk chocolate to break the monotony. 

You will learn the basics of french method and how to pipe, bake and decorate these dinos.

 I assure you it will be a fun class as with all my simple character macaron classes! Please click on this link for more details and to register 

With love, 

Phay Shing

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Naturally Coloured Penguin Macarons (Junior chef class)

I had fun much fun preparing for the photoshoot for this class' ad. Presenting my take on penguin macarons!

Ouch! Somebody fell off the iceberg! 

I try to keep junior chef classes simple with only one colour of batter to work with. To make it easier for little hands, I will prepare royal icing transfers for the white belly of the penguins. The filling is cookies n cream swiss meringue buttercream. I will just do a demo of this filling due to time constraint.

More details about the class and the registration link can be found here.

With love,
Phay Shing

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Black Sesame Koala Choux Pastry Class

If you are new to baking but would like to learn how to make a simple, cute and delicious treat, join me for this choux pastry class for making black sesame koalas!

The Choux pastries I make is not your soggy cream puffs that are bought from bakeri
es. I will teach you how to make the pastry cases light and crisp, such that it will be a delight to sink your teeth into when you pair it with cold, creamy and flavourful filling.

Please click on this link for registration and more details.

With love,
Phay Shing

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Valentine's Day Heart Macaron Bouquet Class

If you are clueless about macarons but want to make something that looks impressive and tastes great (not too sweet), why not join me for this macaron class to make a heart macaron bouquet!

I will cover the simplest method, the French method, as well as some calligraphy tips and bouquet assembly tips. Heart shaped macarons are not just suitable for Valentine's Day, but also for other occasions like Mother's day, teacher's day or any day you want to show your loved ones how much you appreciate them 😊. The fillings I am teaching are dark chocolate ganache and raspberry white chocolate ganache.

Registration link and details of the class can be found here.

With love,
Phay Shing

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Matcha Azuki Bean T-Rex Choux Pastry (class + giveaway!)

When I first made dinosaur themed choux pastries, I was thinking to myself I should conduct a class on how to make them, particularly the chubby T Rex!

I decided to make a more naturally coloured version this time, show casing Matcha and Azuki bean flavours. If you are interested in learning how to make these cute dinos, please click on this link for more details and to register for the class.

This is also the first time we are doing a giveaway of a very useful baking item together with the class! I requested for this as I find that it makes a huge difference to use perforated baking mats when baking choux pastries. It helps to retain the shape of the piped batter much better than if you piped and baked on parchment paper or silicone mat as the little holes in the mesh helps to anchor the pastry as it rises in the oven during baking. For small pastry parts or plain round choux it doesn't really matter which surface you pipe on but for the "main body" of non-standard shapes or eclairs, it does. You will get to experience the use of the perforated baking mat in class and bring home a brand new one after the class! Perforated mats are also great for baking tarts, cookies and breads so it's not just for choux pastries!

With love,
Phay Shing

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Naturally Coloured No-Bake Galaxy Tarts (Junior chef class)

I was helping my younger kid with some experiment using homemade universal indicator recently and it inspired me to come up with this class. Why not conduct a class that incorporates some fun science fact as well! Presenting my version of naturally coloured galaxy tarts!

This is another "baking" class for kids that I am planning to conduct with the theme of natural food colouring. I mention "baking" because this is actually a no-bake tart! Did you know that you can create an edible galaxy design by using natural ingredients and changing the pH of the mixture? Come and join me for this fun class suitable even for older preschool children (5-6 yo) as I teach a little bit of Science along with basic kitchen skills that little hands can manage such as crushing, mixing, pouring and simple decoration techniques such as creating nebula swirls and the splatter of stars on the galaxy canvas.

Please click on this link for more information and to register.

With love,
Phay Shing

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'Pot of Flowers' Matcha Azuki Bean Chiffon Cake Roses & Choux Pastry

Are you wondering what special treat to make for your mother for Mother's Day? Especially if she's a fan of azuki beans with Matcha! Why not join me for a 2-in-1 dessert class, -- pots of Choux au Craquelin filled with Matcha whipped ganache and Azuki beans, topped with Azuki bean chiffon cake roses!

You will learn how to make two genres of bakes in this class, namely chiffon cake and Choux pastry in this 4-hour long class. I will teach you how to create these edible roses from a thin layer of azuki bean chiffon cake, how to make a basic large choux au Craquelin, and how to make a simple matcha whipped ganache filling that goes well with both chiffon and Choux. There's a generous dollop of whole azuki beans in the middle of the pot too to add that contrast in flavours and textures! Although it's a longer class, what I teach will be the basics for each genre.

Click on this link for more information and to register.

With love,
Phay Shing

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Boy and Girl Chinese New Year Macarons

Those of you who would like to learn the necessary techniques for creating any shape or design of character macarons can join me for this class, also in time to create these adorable treats for Chinese New Year!

Boy and Girl macarons filled with strawberry white chocolate buttercream

The design is taken from my Creative Baking: Macaron Basics book and you will learn how to split a single batch of batter into a few colours, how to pipe batters of different colours side by side to create the clean boundary between hair and face of the character, as well as creating pop-up features like the buns on the hair and the hands. Post-baking decoration involving the use of edible marker, royal icing and lustre dust will also be taught.

Although I shared this design using the Italian method in my book, I will be teaching this design using the Swiss meringue method for the class. Due to the nature of the design and content of the class, I don't recommend complete newbies to join although you won't be banned from it. It would be best if you have some experience baking simple basic macarons or at least be comfortable with doing a range of bakes and piping designs on cakes or cookies. I am afraid newbies may find it overwhelming with too much new information to absorb 😆. Do bring along a spatula (or two.... or three since we are working with three colours of batter) that you are comfortable with as the ones provided by the studio may not be what you are used to working with for macaronage. If you have a candy thermometer that you are comfortable with using, do bring along too.

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

I am also taking this chance to wish everyone a Happy New Year!

With love,
Phay Shing

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Cute Piggy Yuzu Cream Puff Class

Want to welcome the Year of the Pig with a cute and yummy bake? Join me for this cute piggy choux pastry class in January 2019!

I make it a point to use Choux pastry to make the added features as far as possible, instead of fondant or chocolate. Choux pastries are not as technically challenging as macarons or chiffon cakes so if you want to make a cute and yummy but easy bake, this class is for you!

I chose yuzu flavour as the filling to let its citrusy goodness compliment the smooth and rich pastry cream.

Please click on this link for more details and to register for this class.

With love,
Phay Shing

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Pandan Coconut Christmas Tree Macarons (class for kids!)

If you are thinking of learning how to make macarons together with your child, why not join me for a class to learn how to make these Christmas trees :)

I finally found the courage to conduct a macaron class for kids because finally there is a design that is simple but cute enough for that to happen 😆. You will learn how to make the basic round macaron shells using the French method, learn how to make pandan coconut whipped ganache and I am sure the kids will have lots of fun assembling and decorating the trees! The macaron shells are flavoured too. My kids taste tested the macaron shells without filling independently and both gave me the same verdict "Ma, it tastes like kaya!"

Although I try to keep the recipe as simple as possible so that kids can do quite a fair share of the hands-on, this class will benefit kids ages 8 and above more than younger ones as macarons afterall is still a fairly technical bake and instructions should be followed closely. That doesn't mean that those of you with younger ones are banned from the class, it just means that the accompanying adult will have to do more of the work. If you are interested in this class, please click on this link for more details and to register.

With love,
Phay Shing

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