Yuzu Chocolate Cat Marshmallow Cones

 I love creating marshmallow treats with different levels of textures and flavours so I made these marshmallow cones!

Composition:

- Chocolate coated wafer cone with rainbow sprinkles

- Chocolate marshmallow with KitKat bite surprise

- Yuzu honey marshmallow cats 

I am teaching this as a studio and online class. Please refer to the respective links for more information or to register.

Studio class:

https://www.bakersgym.com/service-page/ice-cream-cone-marshmallow-cats-class-1

Online class:

https://www.bakersgym.com/product-page/ice-cream-cone-marshmallow-cats-class-ready-by-31st-aug-sgd-78-usd-60

Here's a peek at the squish and process of making these:

https://www.instagram.com/reel/DYCPvA8JH3j/?igsh=aDlrZ2s3NWFrejA3


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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"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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Matcha Christmas Tree Marshmallow with a Surprise Inside

 Although I made Christmas tree marshmallows with a surprise inside 3 years ago, this updated version yields a more stable marshmallow batter that holds ridges and peaks well without needing to freeze in between piping layers. Matcha lovers will love it too!

A closer peek at the Meiji strawberry chocolate candy inside!

Matcha honey vanilla marshmallows:
12g meringue powder* (I used Wilton)
36g drinking safe warm water*
10g caster sugar

7g gelatin powder
28g ice cold water

100g caster sugar
8g matcha powder 
1/8 tsp charcoal powder (optional, for sage green colour)
1-2 drops of forest green gel food coloring (optional)
1/8 tsp salt
20g honey 
35g water
1/4 tsp vanilla extract or essence

Other ingredients:
Cornstarch or a mixture of cornstarch and icing sugar (for dusting)
Round sprinkles of choice 
Star sprinkles

* May replace meringue powder and warm water with 48g fresh egg whites

See the reel for the video tutorial and for the method.

https://www.instagram.com/reel/DSZv_kqiSlS/?igsh=MXJvaTM3azZoZXpydA==

with love,
Phay Shing

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Christmas Bear Vanilla Marshmallows with KitKat Surprise Inside

 Confection is always better when there's a surprise inside!

These vanilla marshmallow Christmas bears have a yummy surprise inside that complements the marshmallow very well --- a ball of KitKat treat! The richness from the chocolate and light crunch from the wafer layers breaks the monotony of vanilla marshmallow so well! 

Vanilla marshmallow ingredients:
10g meringue powder (I use Wilton)*
35g drinking safe water (warm)*
10g caster sugar

100g caster sugar
1/8 tsp salt
25g light corn syrup
30g water
1/2-1 tsp vanilla extract or essence

7g gelatin powder
28g ice cold water

Other ingredients:
Cornstarch or cornstarch mixed with icing sugar (for dusting)
Desiccated coconut (furry bits on hat)
KitKat bites (hidden surprise)
Dark brown coloured mini Crispearls (for eyes & nose)
Ng Chee Lee's red powder food colouring 

* You may replace 2g of warm water with lemon juice to temper the sweetness further without having a noticeable lemon flavour. You may replace meringue powder and water with the same weight of fresh egg whites if you prefer.

Method and video tutorial can be found here:

https://www.instagram.com/reel/DSUmbupEurJ/?igsh=aW4wNWgyZWd2ZG9z

with love,
Phay Shing

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Monchhichi and Friends Lemon Vanilla Marshmallows on Chiffon Cake

 My friend requested for Monchhichi marshmallow as cake topper, along with two girl dolls representing her daughters!

The girls are both fans of Monchhichi 

I took the chance to put together a systematic compilation of marshmallow piping techniques as Monchhichi is a very good subject where many techniques can be demonstrated.

Please refer to this Instagram post with a carousel of short videos for the various techniques:

https://www.instagram.com/p/DPzwZkREvDO/?igsh=MWYwbDBpYnppajlrdg==

You may refer to this reel for the piping tutorial of the girl dollies:

https://www.instagram.com/reel/DQBqZJ7iddo/?igsh=ZjhweXp5MGo2dDd5

Here are some pictures of the marshmallows before dusting them...

I make duplicates in case of accidental uglification 🤭.

Thank God both cake and marshmallows were very well received! The cake is just a plain vanilla chiffon cake with some pandan water mixed in for that extra natural fragrance. I omitted egg yolks in the chiffon cake to minimize the food colouring added as I don't have to compensate for the natural yellow colour from the yolks to achieve the pastel blue.

with love,

Phay Shing

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Boosheen S'mores (Marshmallow piping technique demonstration!)

 For the length of time I have been teaching character marshmallows in my classes, one thing I observed is the tendency for beginners to pipe a certain way, such that the resulting character doesn't have a smooth surface. I decide to use Boosheen as the subject matter to demonstrate this common mistake.

When piped correctly with the tip of piping bag within pool of piped marshmallow, the swirl lines shouldn't be too visible on the surface like the smiley Boosheens. When piped with the tip of piping bag above pool of marshmallow, you get The Mummy version of Boosheen as shown by those with an open "O" for their mouths, with the swirl lines clearly visible.

It's easier to understand what I mean by watching the video:

https://www.instagram.com/reel/DQWbgDdEvvX/?igsh=MXM2NWVzaWF2eTV5Zg==

A peek at some of the marshmallows before dusting!

S'mores were the reason I fell in love with marshmallows because before that, I thought they were just one-dimensional tasting candies. Turn up the volume for the ASMR of Boosheen S'mores over here:

https://www.instagram.com/reel/DQMISuJCfhF/?igsh=MXhwOWJjcTdkNzE2

Recipe for the vanilla marshmallow, chocolate layer and cookie, as well as instructions for toasting homemade marshmallows can be found in my Deco Marshmallows book.

with love,

Phay Shing

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Lavender Honey Vanilla Red Panda Marshmallows

 Piping character marshmallows with many details can seem intimidating but there's a hack to simplify it! I made the apples that the red pandas are holding with royal icing transfers to cut down the number of piping steps and colours of marshmallow batter that I have to make from seven to five.

Watch how I made use of royal icing transfers in this reel:

https://www.instagram.com/reel/DPLweoSCcFn/?igsh=NTc2c2Y3OHFidGcz

Here's the piped marshmallows before dusting!

I use this royal icing transfer hack for character macarons and iced cookies too. Very handy!

with love,

Phay Shing

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Sugar-Free Pochacco Coffee Lavender Marshmallows

 The end of the year looks set to be busy so I decided to make the birthday bake for hubby really early while I have the inspiration 🤭. I made some sugar-free marshmallows as decorative toppers for another sugar-free bake. Presenting my coffee lavender sugar-free Pochacco marshmallows!

Here is the video of the piping process:

https://www.instagram.com/reel/DN5W94R0r8G/?igsh=MTZ6NzQ0bWhrYXYyOA==

I am not able to share the recipe as it's a class material. I added some prebiotic soluble fibres as well to further lower the overall GI of the confection, and add dome benefits for gut health and cholesterol management.

 You may also see my book Deco Marshmallows for another sugar-free marshmallow recipe that produces the fluffiest and bounciest marshmallows but I decided to switch to another sugar replacement that is more easily available and doesn't have a strong aftertaste. 

Here are some works-in-progress pictures:

I couldn't resist taking the following shot just to show how tiny the little chick friends are!

Stay tuned for the sugar-free Tiramisu that these sugar-free marshmallows are supposed to go with! 

with lots of love,

Phay Shing

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Sugar-Free Halloween Marshmallow Surprise

 I am really excited to share an amazing sugar-free marshmallow creation for classes because it's so tasty you wouldn't think it's sugar-free!

These cuties are Hojicha sugar-free marshmallows with sugar-free chocolate hazelnut cakepop surprise inside.

 Although I shared sugar-free marshmallow recipes in my Deco Marshmallows book, this version uses a different type of sugar replacement that is more commonly available (hint: it's not Erythritol!) and I added prebiotic soluble fibres too! Soluble fibres help to lower the GI of the confection even more as well as provide benefits for gut health and cholesterol management without adversely affecting taste. My book provides the recipes using fresh egg whites but this one uses meringue powder so it eliminates the risk of salmonella. 

Here's a video of the piping work behind the scenes and the squish:

https://www.instagram.com/reel/DM7j9Auz9J9/?igsh=c2sxYXdpcXhwbzZh

Just to share some other views of this creation:

Piped marshmallows before dusting

A closer look at the cut cross section revealing the chocolate hazelnut cake inside

Please refer to this link for the studio class:

https://www.bakersgym.com/service-page/sugar-free-halloween-marshmallow

Please refer to this link for the online class:

https://www.bakersgym.com/product-page/sugar-free-halloween-marshmallow-ready-by-17-oct

All studio class participants will have access to online class material for free! There's no expiry date for the online class.

with love,

Phay Shing

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Sugar-Free Kirby Cherry Strawberry Marshmallow Coated Chocolate Hazelnut Cakepops

 I had to satisfy my curiosity to see if it works for my sugar-free version of marshmallow as well. So glad it works! Presenting Kirby as sugar-free marshmallow coated cakepops!

Two of the Kirbys in the picture are plastic figurines so don't be fooled 🤭

I used the same sugar-free recipe as my chick marshmallows over here, except that I used fresh chery puree that was reduced instead of passionfruit puree. I also added prebiotic soluble fibres in both cakepop and marshmallow in addition to using a sugar-replacement to further lower the GI of the confection. I added strawberry emulsion to the marshmallow batter to impart some colour in addition to the cherry puree as well as to increase the fruity taste. I adapted the sugar-free chocolate hazelnut cakepop from the one I used for my Christmas bear with present marshmallow class. You may sign up for the online class over here if you are interested! 

You may wonder if taste is compromised. I have various taste testers who love it and can't tell it's sugar-free! Main recipient was my hubby and he's glad to have a treat he can enjoy that's made in one of his favourite game characters!

I am not able to share this sugar-free recipe yet but I will have a studio and online class for a similar content in October so keep a lookout for it on my Instagram! For the time being, you may refer to my book Deco Marshmallows which has sugar-free recipes for both gelatin and agar based marshmallows where I use a different sugar replacement from the current one I am using.

You may refer to this reel for the video tutorial of making these adorable treats:

https://www.instagram.com/reel/DL9p9_Bpx8I/?igsh=MW81dng3OXdidmQzMQ==

Here are some works-in-progress pictures!

A shot of the Kirbys before I sliced one.

with lots of love,

Phay Shing

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Sleepy Snorlax and Pikachu Marshmallows

 My friend requested for Snorlax marshmallows along with the Pikachus so I made these!

Don't you feel like sleeping seeing them 🤭?

You may see the upright version of Pikachu marshmallows in my older post.

I made the Snorlax marshmallows vanilla flavoured with a hint of lavender, and tried to colour it naturally partially with dried blue pea flowers infusing the water used for making the sugar syrup.

I made some smaller Snorlaxes...

...as well as some large ones...

...so that the sleepy Pikachus can fit on top of the giant Snorlax!

You may watch the videos of making the smaller Snorlax over here:

https://www.instagram.com/reel/DI_HKH_StLx/?igsh=d3loMmxtdnhjYnVq

And the bigger Snorlax with sleepy Pikachu over here:

https://www.instagram.com/reel/DJTtfc7pfR-/?igsh=MWQ4NXBuaXB1MXVubQ==

I share the basic recipe, how to tweak it for different flavours and consistencies for adapting to 2D or 3D figurines in my Deco Marshmallows book.

with love,

Phay Shing

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Pikachu Passionfruit Vanilla Marshmallows

 My friend requested for some Pokemon marshmallows for her nephews that aren't too sweet. I made Pikachu passionfruit vanilla marshmallows to satisfy the brief!

Upright versions of characters are always the most challenging to pipe because you have to work against gravity and it's largely freehand piping. I challenged myself further to create the entire marshmallow as a single piece instead of piping the gravity defying ears and tail as separate pieces and then gluing them onto the main body after dusting.

Recipe and techniques that you need to know can be found in my Deco Marshmallows book. Here's the piping tutorial:

https://www.instagram.com/reel/DIqg1r1Jp6v/?igsh=ajZ0OXl3ajd1cGQy

Besides this Pikachu design, I also made another Pokemon character along with him. Keep a lookout for that!

with love,

Phay Shing

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Sugar-Free Passionfruit Chick Marshmallows with Prebiotics

 I am super excited about these experimental marshmallows that turned out so squishy, full of passionfruit flavour and doesn't taste too sweet at all. The best part is there's prebiotic fibres added to further lower the Glycemic Index of the treat (fruit puree contributes to the GI) and it's beneficial for gut health and cholesterol management.

I used desiccated coconut to give the chicks a furry look. Even the beak and feet are made sugar-free from peanut butter as a base!

See the reel of the process over here:

https://www.instagram.com/reel/DH8Kh0TTeXS/?igsh=cnQ2anA5MXltb3Ji

Here's a peek at a works-in-progress state!

I shared sugar-free, keto-friendly marshmallow recipes that are suitable for piping characters and florals in my book Deco Marshmallows. 

This version for the chick is made using another sugar replacement with prebiotic fibres replacing part of the sugar.  I am not ready to share the recipe yet but you may see the regular sugar version in the captions of my reel. 

with love,

Phay Shing

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