Mickey & Minnie Mouse Sugar Cookiepops

I have a request for Mickey and Minnie mouse sugar cookiepops and here they are!

I usually use shortbread to make this pair of mice as I like to use natural colouring (charcoal and strawberry paste) and make the cookies relatively icing-free. Since the requester wanted it in sugar cookie form with iced features and mounted on sticks, I made it differently from my preferred style.

The recipe for sugar cookie is adapted from the rolled cutout butter cookie dough in "Crazy about cookies" by Krystina Castella that I bought recently. I couldn't resist buying this book because there are so many wonderful recipes and creative ideas in this book! I would have chosen my good ol' brown sugar cookie recipe that my recipients rave about but the reference picture I was given was of a regular sugar cookie base. Doing things differently this time meant that I get to challenge myself and learn something new :).

Ingredients (makes about 36 Mickey/Minnie cookiepops):
227g unsalted butter, softened
225g caster sugar
1 large egg yolk
1 large egg
1/2 + 1/8 tsp salt
2 tsp vanilla extract
438g plain flour

Steps:
1. Cream butter and sugar until pale and fluffy. I was feeling really tired and for the first time, I used an electric mixer to do the creaming *gasp*. I usually get a good workout creaming by hand.

2. Gradually add in lightly beaten egg and egg yolk, mixing well with each addition. The mixture will separate if you add too much egg at once. Add in vanilla extract and mix until well combined.

3. Add sifted flour and salt in a few additions, mixing the flour in with a spatula until just combined.

4. Chill the dough in fridge for 30 minutes before dividing into 3 portions and rolling them to 1/4" thick between 2 baking sheets. It's easier to work with 3 smaller batches of dough than one large portion of dough.

5. Chill the rolled dough in fridge or freezer until firm. At least 30 minutes.

6. Prepare a Mickey head outline template on paper with the head the same size as a 5cm diameter round cookie cutter. The ears are cut from round cutter slightly smaller than 3cm. Place a small piece of baking sheet over template and cut out the Mickey shape as shown below. Carefully insert a wooden stick into the head. Place the whole assembly, including the baking sheet, onto a baking tray. Remember to lightly press the dough at the boundary of the ears and head such that the dough sticks together. I used a reusable freezer pack as my work surface to keep the dough chilled for a longer time. Dust with a bit of plain flour if the dough is sticky.

7. Preheat oven to 170°C. Chill the tray of cutouts in the freezer/fridge until firm (at least 15 minutes). Bake at 170°C for 13-15 minutes or until edges are lightly browned. Cool on tray for 5-10minutes before transferring to cooling rack to cool.

8. Decorate with royal icing when completely cooled. It is advisable to let the cookies rest overnight before icing but I was in a hurry to finish so I started to do part of the icing on the same day that I baked the cookies. I used cocoa powder and charcoal to colour black, and strawberry paste with a bit of red and burgundy gel food colouring to colour red. The result is a fragrant cookie with Neapolitan flavour :). Vanilla cookie base and chocolate - strawberry icing.

Be sure to let the base icing dry completely before adding on the white dots and bows! I dried mine overnight before adding the bows and dots.

I secured the stick with some royal icing at the back of the cookie as I had difficulty inserting the sticks until the dough completely covers them. You may make two thin round cutouts for the head to sandwich the wooden stick like I used to do for my previous cookiepops but I was trying out this faster method of inserting the stick into the side of the dough cutout for this bake.

Individually wrapped with red ribbons was requested...

Looking sweet :).

All packed!

It was a good learning experience for me :). Glad the cookies turned out well!

With love,
Phay Shing

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Ultraman (vs Dino-Monster!) Vanilla-Chocolate Chiffon Cake

I’m just back from the Land of the Rising Sun! Such a coincidence that the cake I made before leaving for Japan was also inspired from there. How many of you remember the popular Japanese superhero Ultraman? He was super popular in his hayday, where he defended the Earth against aliens and monsters. At that time, the technology wasn’t that good so all monsters looked like Godzilla or dinosaurs LOL. This cake depicts the numerous battles he had with the monsters. The cake is made of vanilla and chocolate chiffon cake, the cream coloured portions being vanilla, and the brown (including the dinosaur) being chocolate. The ultraman was made by pre-piping on the features and baking in a mold like in Hello kitty chiffon cake pops, likewise for the dinosaur with chocolate chiffon batter. A whimsical creation made with love, Susanne.

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Princess Crown Strawberry Shortbread Cookies (icing-free)

Here are some princess crown shortbread cookies for a little girl's princess-themed birthday party!

Icing-free cookies were requested so shortbread cookies are a natural choice.

The design may seem simple but it was a challenge to cut out the shape without a crown-shaped cookie cutter. More challenging than My Melody and Piano shortbread cookies, which I also made without store-bought cookie cutters. As usual, I resorted to using homemade templates to cut out the crown shaped dough.

The recipe for this is a simple one, following the golden ratio of 1:2:3 for icing sugar: butter:plain flour that Guaishushu mentioned in his famous blog post. I usually replace some plain flour with cornflour to create a more crumbly, melt-in-your-mouth texture for the cookies. But because of the shape of the crown with thin sections sticking out, I was afraid that a more delicate texture would mean that the cookies will not remain intact in the cookie bag and break into pieces before the kids get to eat. Therefore for this batch of shortbread cookies, I didn't use cornflour.

All the shades of pink you see are coloured using strawberry paste/emulco. Red gel food colouring was added only for the red hearts.

Ingredients (makes about twenty 7cm wide crowns):
Pink dough
80g icing sugar
160g unsalted butter
240g plain flour
3/8 tsp salt
3/4 tsp strawberry emulco

White dough
30g icing sugar
60g unsalted butter
90g plain flour
1/8 tsp salt
Few drops of white gel food colouring

Steps:
1. Sift together flour, salt and icing sugar. Cut the butter into the flour mixture with a knife or pastry cutter until mixture resembles fine crumbs.

2. Knead to form a ball of dough while added food colouring or strawberry paste.

3. Form various intermediate shades of pink by combining different ratios of white and pink dough.

4. Divide the main pink dough (for crown base) into two portions and place between baking sheets. Roll to thickness of 5-6mm(1/4"). For the rest of the small portions of dough used as decorations on the crown, roll between two baking sheets to thickness of about 2-3mm. Freeze the dough for at least 30 minutes or overnight.

5. Use the homemade template to cut out the crown shapes. Place the cutouts in baking tray lined with baking sheet. You may find it helpful to place a reusable freezer pack under the dough as your work surface to keep the dough firm for a longer time in Singapore's hot weather. Place the tray of cutouts in the fridge while you work on another tray.

6. Add in the decorations on the crown. I used a combination of cutting with a knife and small heart and round cutters. I used a jumbo straw for the circles at the tips of the crowns and regular straws for the smaller circles.

Some geometry and trigonometry was needed to figure out what size of diamonds to cut and how to form a tessalation of diamonds :p. Yes, baking involves a lot of Math as well with ratios and scaling being the most predominantly used ones.

For diamond cutouts, try to work quickly and place the cutouts on an empty tray lined with baking sheet. Freeze the tray to let the diamonds harden before transferring onto the crowns. Reason being, the small, thin cutouts soften in no time in Singapore's weather, making them very hard to handle once out of the fridge/freezer for more than a minute.

7. Place the whole tray of assemble crowns in the fridge/freezer. Preheat the oven to 150°C and set the rack to second lowest position. Once the oven temperature is stable, bake for 18-20 minutes, rotating the tray halfway through baking. Keep a close watch for browning. Once the base of the cookies show telltale signs of browning, they are done.

8. Leave the cookies to cool on the tray for 5-10minutes before transferring to cooling rack to cool completely.

Cooling crowns!

I had to pack the cookies carefully into cookie bags, inserting a rigid plastic sheet and ice-cream stick as supports to protect the cookies from breaking. Relieved that none of them broke and they were well received!

With love,
Phay Shing

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Elmo Chiffon Cake (Improved version)

This is an improved, updated version of the Elmo Pandan Chiffon Cake I made a while ago. It is made similar to previous, except that now I was a little more confident with cake cutting and  carving, hence was able to cut a more complex outline for the Elmo face from the previous cake. Thankful cake was well-received.

With love,
Susanne

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Smiley Panda Assorted Macarons

I have a request for panda macarons again but this time, with a smile on their faces! The flavours are the same as my princess crown macaron bake as I made these in one batch. Salted caramel, strawberry and Nutella flavours.

As mentioned in my first panda macaron bake, these are probably the easiest fancy macarons to make. You may refer to that post for the panda macaron shell recipe.

I did not use macaron batter to pipe on the facial features as it would take too long to make precise markings on the face. Here's how I piped...

Freshly baked shells

Freshly decorated with charcoal coloured and white coloured royal icing. A small brush of pink lustre dust for rosy cheeks!

A closer look at the awesome feet! So much easier to get awesome feet on simple round shaped macarons!

Filling up the shells. Yums!

Thank God that these were well received! I was told that they were promptly snapped up at the party :).

With love,
Phay Shing

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'Pooh Bear in Hunny Pot' Orange-Chocolate Chiffon Cake

Does this look like Pooh bear is peeking out from a Honey pot? The adorable Pooh bear is made from Orange chiffon cake and the Hunny pot from Chocolate chiffon cake! This is a loving creation for a very filial daughter who wanted something special for her fil and daddy.

Made with lots of love,
Susanne

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Winnie the Pooh & Tigger Butter Cookies

My dear friend requested for some Winnie the Pooh cookies as gifts for her baby shower. She requested for this bake to be simple enough for me to handle so that I don't get stressed out making it :). So sweet of her! Here are some simple butter cookies in the shape of Winnie and Tigger, coloured with natural food colouring wherever possible. I bake simple stuff too, not just complicated bakes that take much time :).

I adapted from my old recipe, but with reduced cornflour content to make the cookies sturdier and survive being packaged in cookie bags.

Ingredients (makes about 45 Tigger and 36 Winnie cookies):
186g unsalted butter, softened
110g caster sugar
54g fresh milk
1/2 tsp salt
1.5 tsp vanilla extract
1/8 tsp strawberry emulco
1/8 tsp + pinch of cocoa powder
2 drops yellow gel food colouring
2 drops orange gel food colouring
5g Queen's yellow natural powder food colouring*
395g* plain flour
20g cornflour

* use 400g plain flour if you don't have the yellow powder food colouring.

Steps:
1. Cream butter and sugar until pale and light with electric mixer or by hand like I do. If creaming by hand, take several minutes to do it.

2. Gradually add in milk and vanilla extract and beat until well combined with each addition.

3. Gradually add in sifted flours, yellow powder and salt. And combine with spatula until a dough forms. Divide into two equal portions.

4. Colour the yellow dough with 1/8 tsp cocoa powder, a chopstick dip of strawberry emulco and two drops of yellow gel colouring. Colour the orange dough with 1/8 tsp strawberry emulco, a pinch of cocoa powder and 2 drops of orange gel colouring.

5. Divide each coloured dough into two portions. Roll the coloured dough between two baking sheets until about 1/4" thick. Chill in fridge or freezer until firm. At least 30 minutes or overnight.

6. Using a reusable freezer pack as your work surface, lightly dust the rolled dough with plain flour. Lightly dust the cookie cutters and cut out the shapes. You may refer to my old post for notes on how to get nice imprints on cookies. For this batch, it is not necessary to get very good imprints as they are going to be covered by icing.

7. Chill the tray of cutouts in the fridge while preheating the oven to 160°C. Bake for 12-15 minutes, rotating the tray halfway through baking. The cookies are done when the base is a little bit browned. Be careful not to overbake or cookies will be browned and the colours will not show up well. Let the cookies cool on the tray for 5 minutes before transferring to cooling rack to cool completely.

8. Prepare black or dark brown royal icing. I used a mixture of charcoal and cocoa to colour the icing naturally. Pipe the outlines of the features on the cookies.

Let the icing dry completely before storing in airtight container or cookie bags.

All packed!

I made some Piglet macarons for her too :)

Winnie, Piglet and Tigger :)

The cookies taste better with time so if you can wait, do wait for a week before eating.

With lots of love,
Phay Shing

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Army Tank Chiffon Cake (Pandan, Matcha and Chocolate)

This is an Army Tank made out of Pandan, Matcha and Chocolate chiffon cake for my dear Daddy who loves war films!

It just so happens that my parents’ favorite flavours, pandan, matcha and chocolate are army colours and provides natural food colour! The tank body itself is made of Pandan chiffon cake with Matcha and Chocolate chiffon cake patterns. I baked it in a rectangular dish/tray which is the smallest tray I have. Alternatively, you can bake it in a 6-inch thick tray and slice the cake in half. The top is chiffon cake baked in a small glass bowl. The rubber belt is Pandan chiffon cake with added Charcoal powder to darken the shade of green baked as a layer in a 10-inch tray.

5 egg yolks
33g sugar
65 corn oil
62ml water
8 ml vanilla extract
100g cake flour
½ tsp pandan paste
1 tsp cocoa powder
1 tsp matcha powder

Meringue for Patterns (matcha and cocoa spots)
1 egg white
11 g sugar
1/6 tsp cream of tartar

Meringue for cake
7 egg whites
75g sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C. Line the base of the trays with baking paper.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and water.
3. Next add in sieved flour and whisk till no trace of flour found.
4. Piping batter: scoop over 1 tsp into two bowls. To one, add 1 tsp matcha powder. To another, add 1 tsp cocoa powder (top left pic in collage).
5. Cake batter: Add ½ tsp pandan paste to the remaining batter. Scoop out 11 tsp and add ½ tsp charcoal powder for the belt (top right pic in collage).
6. Meringue for pattern: Whisk 1 egg white for meringue with cream of tartar and sugar till stiff peak. Scoop over 3 tbsp to the matcha batter and charcoal batter respectively. Fold in the meringue gently, taking care not to deflate the egg whites. I used a small teaspoon to deposit small spots of batter on the baking paper in the tray and in the small round bowl for the army patterns (you can also pipe in but I was feeling lazy). Bake for 1.5 min.
7. Meringue for cake: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions. Scoop over 22 tbsp to the pandan/charcoal batter.
8. Fold in the meringue gently into the respective pandan and pandan/charcoal cake batter in 3 additions.
9. Scoop the pandan cake batter gently over the spots in the tray and bowl till 80% full. Scoop the pandan/charcoal batter into a baking-paper lined 10-inch tray. Gently tap the trays/bowl on table to remove air bubbles.
10. Bake the tank body tray and bowl for 15 min at 160°C then 10-15 min at 150°C. Bake the 10-inch tray for 15 min at 160°C.
11. Place the trays/bowl on a cooling rack to cool and then unmould when cool by peeling off the baking paper or from bowl (bottom left pic in collage).
12. Cut the darker coloured pandan chiffon layer cake into strips and then stick it onto the block using melted marshmallows. Cut slits in the strip to create a rubber belt (bottom right pic in collage).
13. Place the bowl cake inverted onto the tank cake to form the turret.
14. Insert a straw covered with a thin layer of cake or pocky into the turret to form the gun.
15. Cut circles from the dark pandan layer cake to form the wheels and stick them on using melted marshmallows. Do likewise for the round hatch on top.

Kids had fun cutting the cake and it got a thumbs up!

Happy birthday to my dear daddy and Happy Father’s day! I thank God for you.

With lots of love,
Susanne 

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Piglet Assorted Macarons

This batch of Piglets made from leftover batter of the princess crown macaron bake is for a dear friend who is about to have her first child. She likes Winnie the Pooh and I happen to have excess pink batter so I thought why not make some Piglets :). He is much less obnoxious than Peppa Pig :p.

I made 6 of them, that's 2 macs for each of the 3 flavours: salted caramel, strawberry and nutella. These macs happen to be icing-free too! Please refer to my princess crown macaron bake for the recipe.

I prepared a small portion of dark pink batter for Piglet's ears and nose. About 2 tbs worth for 12 Piglet macaron shells. I used a Wilton #8 tip for the ears and #12 tip for the face. I piped a small dollop of batter for the nose then use a toothpick to pull it to a more triangular shape.

Piping Piglet

Freshly baked!

A closer look at the feet on Piglet! Yes I made panda macs as well :)

Drawing the facial features with brown edible marker

Filling the shells!

Looking cheerful!

I baked these Piglet macarons, along with some Winnie the Pooh and Tigger butter cookies  for my friend's baby shower gifts. Keep a look out for those!

With lots of love,
Phay Shing

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Princess Crown Chiffon Cake

This is actually my 3rd Crown chiffon cake after the Queen’s Crown Chiffon Cake. This is a Princessy crown for super sweet little Princess Noemi turning 3! The crown is cut out from layer chiffon cake like the Queen’s crown, and you may recognize the chiffon cake Rosette Ruffles and Frills from Princess Sofia Doll Chiffon Cake to give the cake a soft princess feel. Thank God cake was well-received by the little princess and her friends!

With love,
Susanne

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Neapolitan Singapore Flag Snowskin Mooncakes

Presenting possibly Singapore's first Neapolitan Singapore flag snowskin mooncakes with Kinder Bueno "truffle centers"! These patriotic mooncakes not only proudly display our country's flag, they also represent Singapore's multiracial society with the different races living in harmony, just like the three childhood ice-cream flavours that go so well together which we are all familiar with: chocolate, strawberry and vanilla :).

You may ask, isn't it too early for mooncakes and national day? Yes, it is. These mooncakes came about  because I have a request for coming up with a Singapore flag mooncake for our upcoming SG50 church carnival in August. Since nobody had any idea how to start, I thought I would give it a shot :). Thank God that the experiment turned out well!

An olive oil based snowskin recipe was requested so I adapted from another recipe, instead of using my old recipe that is shortening based and remains soft and smooth for a week. The Kinder Bueno hidden surprise was inspired by Shirley, the person who taught me how to make my first snowskin mooncake. So I can't take any credit for this idea. As this is going to be my first (gasp) live demo session for anything related to the culinary arts that is open to the general public (not targeted at seasoned bakers), I have designed the recipe and steps slightly differently from my usual style. I have provided ingredient measurements in cups and spoons, and an alternative way of making the Singapore flag design without specialized fondant/ cookie cutters. Do note that measurement of ingredients with a digital scale is more accurate than using cups and spoons.

Here are the ingredients which can be bought from Phoon Huat and regular supermarkets.

Ingredients (makes 8 small snowskin mooncakes):

About 1/4 cup of sifted cooked glutinous rice flour (kou fien or 糕粉) for dusting

Red dough
30g (3 tbs) kou fien
36g (1/4 cup and 1/2 tbs) icing sugar
7g (1.25 tsp) olive oil
38g (2.5 tbs) water
1/2 tsp strawberry paste (emulco)
1 drop of gel red food colouring (optional)

White dough (main)
30g kou fien
36g icing sugar
7g olive oil
40g water
1/2 tsp vanilla extract
A few drops of white gel food colouring (optional)*

White dough (moon and stars)
5g (1/2 tbs) kou fien
6g (1/2 tbs and 1/2 tsp) icing sugar
1g (1/4 tsp) olive oil
7g (1.5tsp) water
2 drops of white gel food colouring (optional)*

Filling**
185g chocolate lotus paste
OR
150g white lotus paste
35g melted chocolate (use dark chocolate if you prefer less sweet)
1/2 tsp cocoa powder

2 strips (one packet as shown in photo above) of Kinder Bueno, broken to 8 individual pieces

* if you don't add white colouring, your white snowskin will have a dull yellowish tinge so you may want to omit the vanilla extract to keep the skin as white as possible.

** measure about 1 tbs worth of paste for each mooncake if you don't have a digital weighing scale.

Steps:

1. Sift together flour and icing sugar into a medium sized bowl for each colour of flour, and into a small bowl for small portion of white dough.

2. Mix together water, oil, paste/extract and colouring into small bowls.

Top photo shows liquid mixture without colouring added. Bottom photo shows one drop of red and a few drops of white colouring added.

3. Add liquid mixture to each of the flour and sugar mixture. Use a spatula to mix until a ball of dough forms.

4. Cover with cling wrap and let the dough rest for 15 minutes. This is important to ensure that the dough is smooth.

Don't forget to do the same for the small portion of white dough. I didn't take photo of that.

5. Portion out the chocolate paste to 23g pieces. If you don't have access to chocolate paste like I was on my recent trip to Phoon Huat (out of stock), you can make your own. I used Aunty Yochana's recipe to make chocolate paste from regular lotus paste. Just mix lotus paste, melted chocolate and cocoa powder together until well combined. Simple :). Just make sure that you melt the chocolate slowly over double-boiler or microwave. Do not heat the chocolate chips or chopped chocolate over direct flame. Round off any sharp corners on the Kinder Bueno pieces and shave bits off with a knife until they are about 2cm in size.

Wrap each Kinder Bueno piece with chocolate paste. Set aside.

6. Take one portion of dough and place on a baking sheet about the size of A4 paper. Fold the sheet in half and use that as the non-stick surface to knead the dough a few times until smooth. If the dough feels very sticky, sprinkle a bit of kou fien while you knead. Unorthodox method of kneading :p. Most people use plastic gloves but I like to work with as few logistics as possible and I like to be able to feel the dough texture that I work with, whether it is snowskin, bao or bread dough.

7. Dust the surface of the dough with some kou fien and roll into a log. Cut the log to 8 equal portions with a bench scraper or knife. If you have a digital scale, you may weigh out 8 portions of about 28g of dough for each mooncake (14g for each coloured dough).

Repeat for the other colour of dough.

8. Take one small cutout ball of dough and place on the baking sheet. Keep the rest of the dough in the bowl with cling wrap covering to prevent them from drying out. Roll the dough with the baking sheet folded into half as shown in second picture below, until the width is slightly wider than the 5cm scalloped round cookie cutter (you can buy from Phoon Huat) that we are going to use to shape the mooncake. Make sure that the dough is rolled until a straight edge is against the fold such that you get a roughly semi-circle shape (third picture below). Set aside on another baking sheet while you work on the red dough.

Repeat for the red dough.

9. Dust your fingers with some kou fien. Carefully place the red dough next to the white dough, with a bit of the red dough overlapping the white one (first picture below). Cover this with baking sheet and roll until the two pieces are stuck together and even in thickness (second picture below). Flip the dough over such that the side with the white dough over the red dough is facing upwards. Place a ball of filling in the middle (third picture). Dust your hands with kou fien and carefully wrap the filling with dough (fourth picture). At any time you find it too sticky to handle, simply lightly dust with more flour.

Turn the wrapped up ball over and you get this...

I must admit that the boundary is not so neat on my first attempt. It's ok. You can nudge the boundary a bit with your finger until it looks even :).

10. Dust the mooncake with flour and carefully fit it into the round cutter with the pretty side facing down on the baking sheet. Gently press the mooncake into the cutter using your fingers, making sure that the dough fill the scalloped edges for a well defined mooncake shape.

Gently push the mooncake out of the cutter downwards. Turn the mooncake over and you should get this...

Don't worry if yours does not look so neat on your first try. Mine wasn't!

11. Roll the small portion of white dough between baking sheet as thinly as you can. Dust the surface with flour (kou fien). Use a small round cutter to cut out a circle and the crescent moon. Stick it onto the mooncake. Use the smallest fondant star cutter to cut out stars. Directly deposit the star onto the mooncake. Be careful where you place the stars as once they are stuck, they remain stuck and it's difficult to adjust the position.

And you are done :)

But I understand not everyone has fondant star cutters or even small circle cutters at home. So here's how you can do an improvised design with jumbo straw and Yakult straw.

Cut out the crescent moon using a small section of the jumbo straw. Use a short length of Yakult straw to cut out the star and deposit it on the mooncake by using a toothpick to push it out of the straw.

The result isn't as stunning but recognizable :).

Remember to store the mooncakes in the fridge in an airtight container that is not too big (not too much air space) for it to prevent it from drying out. Chill overnight or at least 2 hours before consuming.

Just to share my first experiment with making Singapore flag mooncakes with square cookie cutter, doing without white colouring and adding on the stars and moon before moulding the mooncake using cookie cutter.

I made these before the more beautiful ones you see at the beginning of the post ;)

I have tasted it and shared this batch with family and friends. Most of us find it very nice although one friend and myself find it a little too sweet. The snowskin is nice and smooth and the kinder bueno provides a nice interesting texture to the whole mooncake. As for whether the snowskin is able to stay soft for many days, my old recipe keeps better than this one due to the higher fat content and the fact that the dough is "cooked" a little with hot water. But this method is simpler and does not require a stove. It uses olive oil too so it's healthier :). Best to consume these mooncakes within 3-4 days of making.

I hope you are encouraged to have fun making this to commemorate our nation's 50th birthday :).

You may be interested to know what else you can make with cooked glutinous rice flour other than snowskin mooncakes. Checkout my post for steamed soft cake :).

Update: Thank God that the demo went smoothly and I quickly got over the nerves and actually enjoyed sharing my fun with others :). The feedback for these mooncakes was very good, with people commenting that it's really yummy and tasty! 

With lots of love,
Phay Shing

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