by Sucre Haven | Dec 3, 2018 | Basics, Decorations, Sweets
Dark or milk dripping chocolate is slightly different from white dripping chocolate because of the higher fat content in white chocolate. Method does not differ much, but the proportion for the ingredients differ slightly, so here you go. Ingredients 75g dark or milk...
by Sucre Haven | Dec 3, 2018 | Basics, Frosting
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...
by Sucre Haven | Dec 3, 2018 | Basics, Cakes, Sponge Cakes
This chocolate is versatile and great to do layered cakes or simply eaten on its own. Here’s the recipe. (Makes an 8 inch cake) Ingredients 100g milk 80g cake flour 70g canola oil 20g cocoa powder 6 egg yolks a pinch of salt 100g caster sugar 6 egg whites 1/4...
by Sucre Haven | Nov 29, 2018 | Pastries, Quick Fix Bakes, Sweets
I did some ondeh ondeh swiss rolls and still have some coconut cream left, so I did some mille feuille. The puff pastry is store bought, so it is really easy to make. (Makes about 3 mille feuille) Ingredients 3 sheets puff pastry caster...
by Sucre Haven | Nov 29, 2018 | Cakes, Cupcakes, Swiss Rolls
Ondeh ondeh is a local flavour and is still very popular even though it has been around for quite a while. It is quite a crowd pleaser and easy enough to make. (Makes a standard Swiss roll) Ingredients For the swissroll 75g top flour 60g milk or...
by Sucre Haven | Nov 28, 2018 | Basics, Make Ahead Bakes, Tarts and Pies
To use up that raspberry pastry cream I made recently, I made some sweet pastry for raspberry tarts. I doubled the recipe to use up the 2 yolks I had left since this dough can be frozen for a good few months. Here’s a recipe to use up yolks and icing sugar makes...
by Sucre Haven | Nov 27, 2018 | Basics, Pastry creams, curds and sauce
Having made some swiss meringue buttercream, I have a few yolks to use up and gone are the days I waste ingredients. I have learnt to reduce wastage by using the extra ingredients, though that means having to plan a bit more, but that’s ok. One of the best way...
by Sucre Haven | Nov 27, 2018 | Basics, Frosting
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...
by Sucre Haven | Nov 27, 2018 | Christmas Fruit Soak, Festive Bakes
So it is time of the year again to do the Christmas fruits soak and I no longer fret over using exact proportions recommended by the recipe. I used all the fruits I bought or have left over in the fridge and I did not even measure the citrus peel, which is needed in...
by Sucre Haven | Nov 9, 2018 | Cakes, Decorations, Fondant and Gum Paste, Frosting, Sponge Cakes, Sweets
There are these 2 little girls whom I got to know and fell in love with how sweet and adorable they are and since I baked for the older one for her birthday, I needed to bake one for the little girl as well. I did the unicorn cake for the older girl and so decided on...
