by Sucre Haven | Sep 9, 2018 | Basics, Make Ahead Bakes, Pastry creams, curds and sauce
I love lemons! When life gives you lemons, make lemon curd. It’s citrusy, sharp and tangy. I love how lemon curd balance the sweetness from most desserts, refreshing and awakening the taste buds. Ingredients 100g caster sugar 125ml lemon juice (about 3 lemons)...
by Sucre Haven | Aug 22, 2018 | Basics, Make Ahead Bakes, Pastry creams, curds and sauce
I’m getting excited over a baking project I am doing with a good friend. Having researched and decided on this, it’s so pretty, I cannot. Of course, the end product will be very different from what I envision it to be, but I’m keeping every part of...
by Sucre Haven | Jul 22, 2018 | Basics
This is a simple chocolate glazing sauce which can be used to glaze cakes and desserts and I used this to glaze a chocolate bundt cake. Here’s the recipe. (makes enough to glaze a 9 inch bundt with extra) Ingredients 115g dark chocolate 1.5 tbsp light corn syrup...
by Sucre Haven | Jun 22, 2018 | Basics, Cakes, Swiss Rolls
This is a basic swiss roll recipe which I tried and managed to roll the cake without peeling off the skin. It took me a good 4 tries before I succeeded in keeping the skin, so here’s how to increase success. You’re welcome. The flavour of the swiss rolls...
by Sucre Haven | Jun 19, 2018 | Basics, Sponge Cakes
This sponge has similar texture as the cooked dough (melted butter), however, this requires the oil to be heated. Both are my favourite sponge recipes and for shortcakes, I usually use the melted butter recipe and for ondeh, the heated oil one, whichever works. (Makes...
by Sucre Haven | Jun 19, 2018 | Basics, Make Ahead Bakes
The ondeh fever is still going strong and since this local flavour is so popular and delicious, the coconut filling, which is a common ingredients used and given how versatile it is, it is a useful sweets to have in the fridge. I use this in cakes, puddings and even...
by Sucre Haven | Jun 18, 2018 | Basics, Cakes, Sponge Cakes
This sponge is not as dense as a butter cake and also not as light as a chiffon cake. I use this for the good balance it has for even the unicorn cake. Here’s the basic recipe. (Makes an 8 inch Cake) Dry Ingredients 145g top flour 100g castor sugar 15g corn...
by Sucre Haven | Mar 14, 2018 | Basics, Frosting
This cream cheese frosting is very versatile. I use it to fill macarons and frost cakes as well. I can add flavours like rose or pandan or just use it as it is. Here’s the recipe. Ingredients 300g cream cheese 250g icing sugar 150g butter 1 tsp vanilla extract...
by Sucre Haven | Mar 1, 2018 | Basics, Make Ahead Bakes, Tarts and Pies
This is another festive season and there are quite a number of Lunar New Year gathering. I take it as an opportunity to try some new bakes and there are people to help me finish my bakes, no waste. I browsed through some of the links I saved and decided on tarte au...
by Sucre Haven | Jan 20, 2018 | Basics, Make Ahead Bakes, Tarts and Pies
This is a buttery sweet pastry that can be used as a tart base. I used it to make some chocolate and passion fruit curd tarts. (Makes a 6 inch base and about 6 individual 5cm tart rings) Ingredients 210g cake flour 125g unsalted butter at room temperature 85g castor...
