Strawberry Mousse Cake

Strawberry Mousse Cake

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...

Strawberry Glaze

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...
Chocolate Banana Cake

Chocolate Banana Cake

This week had me getting into a baking frenzy with two gatherings over the weekend, one for the sister’s housewarming and one for the BIL’s bdae. I decided on the same cake flavour for both, the chocolate banana cake, with different decorations. Having...

Chocolate Cream

This chocolate cream serves as a good filling for cakes, easy enough to make and light in texture. (Makes enough to fill 3 layered 7 inch cake) Ingredients 300g dark chocolate drops 400g whipping cream Method Place dark chocolate drops in a heat proof bowl and melt...

Swiss Meringue Buttercream

Swiss meringue buttercream is different from American buttercream in that they are lighter to eat and silky smooth in texture. Recently, I’m intrigued by buttercream floral and love the roses, camellias, sunflowers, leaves and the likes I saw on social media and...

White Dripping Chocolate

White chocolates have very high fat contents and are slightly different from milk and dark chocolate. They split easily and their natural colour is yellowish rather than white, however, I chanced upon a video by Georgia’s Cakes and understood how to make them...

Cream Cheese 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...

Stabilised Whipped Cream

Normal whipped cream is not able to keep it’s shape for long, especially in humid places like Singapore, hence, if any baker wants to use it to frost cakes or pipe some decorations, the stabilised version will be a better choice. Here’s the stabilised...

White Chocolate Flower

When the appearance of the cake matters as much as the taste, one will go all out to find inspirations and try anything to add one more decorating skill. Chanced upon a blog not too long ago and saw how they did a white chocolate flower. It looked easy, but to a not...