by Sucre Haven | Apr 30, 2020 | Basics, Butter Cakes, Cakes
Why did I title this butter cake (Thai)? Because the original recipe was in Thai and it was a rave over facebook, so I had to give this a try and I ended up loving this recipe for how delicate the crumb of this cake is and how moist it stayed over a few days in the...
by Sucre Haven | Apr 30, 2020 | Basics, Breads
This caught my attention in the versatility it can be shaped, 5 braids, 6 braids, round braids and the likes. This recipe is also so simple and I have fallen in love with the feel of dough while kneading the bread dough into shape. The original recipe, however, used...
by Sucre Haven | Mar 22, 2020 | Cakes, Layered Cake
Much has happened since I last updated this space, but we’ll keep this space for the bakes. March is the birthday month of the family and that got me motivated to pick up the spatula again. I watched an episode on Anna Olson’s raspberry mousse chocolate...
by Sucre Haven | Mar 22, 2020 | Basics, Glaze
This dripping chocolate is very versatile and this can be cooled further to be a thick ganache for icing cake. Ingredients 75ml whipping cream 75g dark chocolate drops additional to adjust drip consistency Method Place chocolate in a bowl. Heat cream until simmering...
by Sucre Haven | Mar 22, 2020 | Drips, Glaze
This is a very simple glaze that can be used to top any cakes before decorating. Ingredients 125g raspberry puree 45g caster 6g gelatine leaves Method Soak gelatine leaves in cold water for about 5 minutes. Squeeze excess water from the soaked gelatine and set aside....
by Sucre Haven | Mar 22, 2020 | Mousse, Mousse Cakes
This makes a light mousse that can be used for mousse cakes, an element in an entremet or even in a cupped dessert. You can also change out the flavour by using different fruit puree. I used this in the raspberry chocolate torte. Ingredients 140g caster sugar 500ml...
by Sucre Haven | Mar 22, 2020 | Basics, Cakes, Layered Cake, Make Ahead Bakes, Mud Cakes
This chocolate cake has a dense texture, but is very moist has a very rich chocolate flavour which is enhanced by the expresso in the recipe. This is suitable for layering or use enjoying it on its own. I used it to do the raspberry chocolate torte. (Makes a 6-inch...
by Sucre Haven | Oct 13, 2019 | Cakes, Cheesecakes, Shatec
Life’s been a crazy rush, of starting early, rushing to meet deadlines, rushing to solve problems for others, rushing to squeeze in a workout before crashing on the bed and then repeating all over again the next day. I can breathe a little better now and...
by Sucre Haven | Aug 13, 2019 | Cakes, Cupcakes, Decorations, Decorations, Frosting, Photo Sharing, Special Days, Sweets
A close friend’s birthday was round the corner and the plan was to bake a lemon cupcakes bouquet for her, coincidentally, a friend’s mother was also celebrating her birthday and so I baked one for her too. To cut the long story short, I only did one before...
by Sucre Haven | Aug 5, 2019 | Shatec, Sweets, Tarts and Pies
This week’s lesson is on frangipane tart or almond tart. The dough was a first for me and it is interesting to learn something new every week. It is stretchy rather than the usual flaky and crumbly ones that I am familiar with. The almond filling is very nutty...
