by Sucre Haven | Jan 14, 2018 | Frosting
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...
by Sucre Haven | Jan 6, 2018 | Decorations
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...
by Sucre Haven | Dec 11, 2017 | Decorations, Frosting, Make Ahead Bakes
My mind is again whirling with flowers made with buttercream, chocolate and gum paste. I tried using fresh flowers, but I am always concerned if they are edible and even if they are edible, I cannot help but wonder if they are organic. It is not easy to get my hands...
by Sucre Haven | Dec 11, 2017 | Frosting, Make Ahead Bakes
I haven’t made Swiss Meringue Buttercream (SMBC) for a while and this time, I was all raring the try piping some buttercream flowers and therefore, I made them again! SMBC is smooth and silky and very suitable to ice cakes. Here’s a basic recipe. (Frosts...
by Sucre Haven | Dec 7, 2017 | Frosting
For the maple frosting (enough to frost a 9 inch and a 6 inch, both three layered cakes) 3 tbsp castor sugar 3 egg whites 1 cup and 2 tbsp maple syrup 1/2 tsp cream of tartar 1/2 tsp vanilla extract Whisk the egg white with the cream of tartar till frothy and add the...
