by Sucre Haven | Jul 20, 2019 | Cakes, Frosting, Mousse Cakes, Shatec, Sweets
Today’s lesson was Strawberry Yogurt Mousse Cake. My partner is back and I’m glad to have someone to laugh with and work with. It was a fun lesson albeit a little tiring with all that washing and cream beating. I have done this cake years ago and it is...
by Sucre Haven | Jul 20, 2019 | Basics, Mousse Cakes, Sweets
This strawberry yogurt mousse is suitable to make layered cakes and is versatile even to do layered desserts in cups. (Makes enough to fill a two layered 6-inch cake) Ingredients 170g whipping cream 160g strawberry puree 35g plain yogurt 12g sugar 6g gelatine leaves...
by Sucre Haven | Jul 20, 2019 | Basics, Cakes, Sponge Cakes
The is a light sponge came out fluffy, light and soft. I’ll try again some time soon. (Makes two 6-inch rounds) Ingredients 140g egg whites 70g egg yolks 70g cake flour 70g and 25g sugar 16ml corn or canola oil 0.5 tsp vanilla extract Method Line a baking pan...
by Sucre Haven | Jul 20, 2019 | Frosting, Shatec
This glaze can be used to cover the top of a mousse cake. (Makes enough to cover the top of two 6-inch cake) Ingredients 125g strawberry puree 45g caster 6g gelatine leaves Method Soak gelatine leaves in cold water for about 5 minutes. Squeeze excess water from the...
by Sucre Haven | Jul 14, 2019 | Choux, Pastry creams and curds, Shatec
Today’s lesson is on Paris Brest and I was expecting a large one, but chef decided to give us a 5 inch version which is good, because this will be an individual portion, no cutting required! On a side note, my partner was ill and I hope she gets well real soon....
by Sucre Haven | Jul 14, 2019 | Basics, Pastry creams and curds, Shatec
This cream can be used as fillings for any choux pastry etc. (Makes enough to fill four 5-inch Paris Brest) Ingredients 350g milk (divided into 300g and 50g approximately) 250g butter 120g sugar (to be divided approximately in half) 60g egg yolks 60g custard powder...
by Sucre Haven | Jul 14, 2019 | Basics, Choux, Shatec
This is a basic choux pastry for eclairs, profiteroles, etc. I think I like this recipe. Here you go. (Makes about four 5-inch rounds or eight 2.5-inch rounds) Ingredients 130g eggs (about 3 whole eggs) 120g bread flour 100g butter 100ml water 100ml milk 5g sugar 3g...
by Sucre Haven | Jan 6, 2019 | Edible Flowers, Musings
And so I wrote that I went for a edible flowers workshop in December and later I found some notes in my phone. Before I delete that note, let me transfer some notes I took that day and I am excited to share that the Cat’s Whiskers is growing well and I am...
by Sucre Haven | Jan 6, 2019 | Biscuits, Festive Bakes, Gingerbread Man, Photo Sharing
So Christmas came and went and left behind a whirlwind of fatigue that needed to be eased. This year, I took on more than I could handle and was so tired after Christmas, I took a hiatus from baking. This year, I did the usual Christmas Fruit Cake, the ondeh ondeh...
by Sucre Haven | Dec 19, 2018 | Edible Flowers
So I got interested in edible flowers in my quest to make pretty cakes and chocolate flowers are really difficult to master, so are fondant flowers. Buttercream flowers are a little more forgiving, but nothing beats the real deal. Fresh flowers are tricky because not...
