Tag Archives: Desserts

Hello friends!

It’s been a really long time since I’ve last posted (my apologies. been really busy with the start of school and everything).

With all the activities lined up over the next few months, I think I’ll actually have to cut down on my baking by quite a bit :(

What I’ll be posting about today is something that I made over a month ago and already shared on Fever Avenue.

The recipe is of a simple tea cake with a top layer of apple crumble. The recipe was perfect. The cake delicious and the crumble complimenting it perfectly.

I won’t really blog much about it here. Head over to Fever Avenue for the recipe & loads more.

Promise to try update this space more regularly :(



Click here for a recipe that will bring you lotsa joy!


Two days ago, the mom & I decided to bond over making cream puffs. My mom’s really good at making stuff like this & I had been wanting to learn how to make cream puffs. I’m glad to say that these turned out really well.

We dug up her old textbook (Professional Baking by Wayne Gisslen), and adapted the eclair choux puff recipe + the vanilla pastry cream to create the french cream puff. The recipes were reliable and easy to follow.

What we did was that we prepared the pastry cream first, followed by the choux puff. It was surprisingly simple to create, and just required us to watch it carefully (especially during the cooling process, to ensure that it doesn’t curdle). While we left the cream to cool, we started on the choux puff which became like a soft dough that was pipe-able.

While I’m really satisfied with the taste, I definitely have to brush up on my piping skills :S

Oh yes, it’s been raining and really gloomy the past few days, resulting in v horrible photos. Not just that, my Nikon DSLR is now hiding in the service centre, refusing to work :< Quite sad that I have to use a compact camera :/

Without further ado, here’s the recipe that I used for the cream puffs

Both recipes are adapted from Wayne Glissen’s Professional Baking

Vanilla Pastry Cream

Yield: about 2.25 litres


  • 2l Milk
  • 250g Sugar
  • 8 Yolks  / 150g Yolks
  • 4 Whole Eggs / 220g Whole Eggs
  • 150g Cornstarch
  • 250g Sugar
  • 125g Butter
  • 30ml Vanilla (Essence/Oil/Extract)


  1. In a heavy suacepan, dissolve sugar in the milk and bring just to a boil
  2. With a whip, beat egg yolks and whole eggs in a stainless steel bowl.
  3. Sift the starch and sugar into the eggs. Beat with the whip unti perfectly smooth.
  4. Temper the egg mixture by slowly beating in the hot milk in a thin stream
  5. Return the mixture to the heat and bing to a boil, stirring constantly.
  6. When the mixture comes to a boil and thickens, remove from the heat
  7. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.
  8. Pour out into a clean, sanitized hotel pan or other shallow pan. Dust lightly with sugar and cover with waxed paper to prevent a crust from forming. Cool and chill as quickly as possible. (I emitted the step of dusting lightly with sugar)

Eclair Paste

Yield: 1755g


  • 500g Water, milk, or half water, half milk (I used all milk)
  • 250g Butter
  • 5g Salt
  • 375g Bread Flour
  • 625g Eggs


  1. Combine the liquid, butter, and salt in a saucepan. Bring mixture to a full, rolling boil
  2. Remove the pan from the heat and add the flour all at once. Stir quickly.
  3. Return the pan to moderate heat and stir vigorously unitl the dough forms a ball and pulls away fromt he sides of the pan
  4. Transfer the dough to a mixer.
  5. WIth the paddle attachment, mix at low speed unti the dough has cooled lsightly (It should be 60degrees celcius which is still v warm but not too hot to touch)
  6. At medium speed, beat in the eggs a little at a time. Add no more than a quarter of the eggs at once and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use.
  7. Line sheet pans with silicone paper and fit a large pastry bag with a plain tube. Fill the bag with the eclair paste.
  8. Pipe round mounds of dough (to your preferred size)
  9. Bake at 215 degrees Celsius for 10 minutes. Lower heat to 190 degrees Celsius until mounds are well browned and crisp.
  10. Remove from oven and cool them.
  11. When cool, fill with pastry cream using a pastry bag with a star tube.
  12. Dust with confectioner’s sugar (if you want)
  13. Refrigerate and eat! :)

Note: I halved the recipe for both and  was still left with extra pastry cream to pipe about a quarter of the eclair paste recipe.

Hope you enjoy this recipe!

Stay tuned for more!




For the past week, I had been cracking my brain to think of the perfect cake to make for my dad’s birthday. The sugar content couldn’t be too high and, I wanted the cake to be something that was light and easy to eat.

I’d initially thought of making a Japanese souffle cheesecake (like those you buy from Fiesta at Thomson Plaza), to relive my childhood memories of a soft cotton-like cheesecake that I loved. However, due to mixed reviews online, I was kinda hesistant and decided to try something safer.

I recalled the tofu cheesecake I had at Sun with Moon which was pretty yummy. It had a very mild cheese flavour and a good balance of tofu. The silkiness of the cake paired together with the crunchy biscuit base made it simply delightful.

I flipped through the new book I bought and found a ‘Lite Tofu cheese cake’ recipe which seemed really simple to prepare. It was a good opportunity for me to try out the recipes.

The cake turned out pretty well. I ran out of marie biscuits so I just crushed whatever biscuits that was available and made the base. That turned out pretty good although I’d stick to digestive biscuits which are much more flavouful.

As for the cheese section, several improvements could be made. Instead of tasting like a cheese cake, it tasted more like a tofu cake. It reminded me of the beancurd pudding that is really popular nowadays (Lao Ban). I guess the word ‘lite’ can be taken very seriously in this case.

That aside, my dad and everyone else really enjoyed the cake. If you’re looking for something that still retains the cheesyness of the cake, then this isn’t the cake for you. If you’re a fan of soy bean, then this would be perfect.

I saw a couple of other recipes on no-bake tofu cheesecakes so I’ll try them out next time for a comparison.

Lite Tofu cheese cake (adapted from Alan Chow’s Indulgence Mousse Cakes)

Biscuit Base:

  • 60g Marie biscuits
  • 30g Unsalted butter
  • 5g instant oatmeal (I left this out)

Tofu cheese filling:

  • 300g soft tofu (the type that can be used for steaming dishes)
  • 50g milk
  • 20g Gelatin Leaf
  • 150g whipping cream
  • 75g Low fat cream cheese (I used normal Philly cream cheese)
  • 80g sugar


  1. Crush biscuits till crumbs. Melt butter in a microwave (about 10 – 20 seconds) and combine with crushed biscuits and instant oatmeal. Press crust onto a bottom of a Springfoam pan (8″)
  2. Whisk whipping cream till soft peaks (in the book it said frothy as frozen yogurt)
  3. Blend tofu and milk in a blender till smooth. Sift to remove lumps and set aside. (Note that I was too lazy to sift cos I knew the mixture was very smooth after blending it forever)
  4. With a whisk, beat low fat cream cheese and 40g sugar on low speed till smooth. Pour the tofu mixture in.
  5. Add dissolved gelatin leaf to cheese filling and stir well (I just continued using the mixer)
  6. Add in whipped cream. I found it kinda hard to do it without the mixer so I just put it on low and scraped the sides till the mixture was smooth. You can sift it here if you like cos it’ll give you a better consistency.
  7. Pour in tofu cheese filling and chill till firm.
  8. For the decor, I used Wilton’s stencils and sieved green tea powder over.

That’s all for today!



Hello friends!

Had a real busy week at work, which left me with little time to update or to try out things.

Once the week was over, I jumped on the opportunity to try out what I took away from my macaron class last week.

I made some modifications to the recipe and am pretty pleased with the results (see below).

When I went for the lesson, I found that the macaron shells were too sweet, making me assume that the only way to ensure that my macarons weren’t overly sweet would be to have a less sweet filling. I dared not cut down on the sugar level of the macarons for fear of disappearing feet.

Instead of using 150g of ground almonds, I substituted it for 100g of ground almonds and 50g of ground black sesame (which can be bought at Daiso. They have everything!).

The taste came out really good. If you’re a fan of black sesame, I guarantee that this is your thing. The black sesame taste seems to hide, quite well, the sweetness of the macaron shells.

Considering it’s the first time I’m making my macaron shells on my own, I’m really satisfied with the results. The one thing I know I have to work on, though, is the roundness of my macaron shells. If you notice in my photo on top, it’s kinda pointy on two of the shells. That’s due to the fact that i underbeat my batter (if you beat it more, it’ll become more fluid. I was hesistant as I didn’t want my shells to spread too much). Should I face with this problem again, I’ll just take a spatula to flatten the top.

Going to try another batch next week so stay tuned ^^

Black Sesame Macaron shells:

Makes about 30 normal sized macarons / 50 smaller sized macarons like those I photographed (not the tiny ones)


225g Icing sugar
100g Ground almond
50g Grond Black sesame
6 pinches of salt

150g egg whites (I aged mine for 2 days without covering them in the fridge)
105g caster sugar


  1. Sieve icing sugar, ground almonds, black sesame and salt together. (The sieve is not a flour sieve but more like those that you use to drain the water from the veg. Holes are slightly larger). Whisk mixture till evenly mixed
  2. Whip egg whites till foamy, then add caster sugar in 3 batches and whip until stiff peaks form (the more you beat, the drier the macarons get. Do not over beat or the elasticity will break and you can’t use your egg whites)
  3. Sieve almond mixture over egg whites and fold in (downards), in about 2 additions
  4. Pipe the rounds using a #12 piping tip. I took my fondant circle cutter to mark the size of the macaron shells that I wanted, to get a more even macaron shell size.
  5. Dry rounds in an air-conditioned environment until they are matte and dry
  6. Bake in a preheated oven of 150 degrees celcius for about 11 minutes (cover the top at the last few minutes of baking to prevent browning)
  7. Cool completely before peeling off paper

* To check if the macaron shells are ready, hold one of the shells and shake it. If it moves the whole paper, it is ready. If not, the shell will feel like it is going to break off.

Azuki Bean Paste filling:

I got kinda lazy on this one and bought pre-made red bean paste from Phoon Huat. Once I’ve used it up, I’ll be sure to make my own!


113g Cream Cheese
60g Butter
3 heaps of Chinese tablespoon of icing sugar
280g Azuki Bean paste


  1. Cream the cheese and butter till soft and fluffy
  2. Sieve in icing sugar and beat till fluffy
  3. Add in azuki bean paste
  4. Pipe onto macaron shells

That’s all for now! Hope that your macarons will turn out as mine did :)

Lemme know if you do try em out :)

PS. I just purchased the Laduree Sucree: The recipes book. Pretty stoked to get it (only in May when I’m in UK though). Will update yall when it comes <3





Here’s my first official food/recipe post!

If you do have me on facebook, you’ll notice that this photo is actually meant for my blueberry-coconut cupcakes. I’ve since made it as Raspberry-coconut and to be frank, I think that combination goes way better!

The great thing about this recipe for me is that it has coconut. I’ve always loved drinking from a fresh coconut and eating the flesh when it is young and tender. I’d never baked with coconut before so when I first tried this out, it was amazing! The taste of the coconut is neither too strong nor too subtle. It adds abit of crunch and leaves a good enough coconut taste! The slight sourness of the raspberry acts as a great compliment to the coconut and the two together is simply perfect. For a cupcake which already has so many merits, I needed to compliment it with a frosting that would be light and simple. That’s when I settled on a meringue frosting – tastes like marshmallow and is light enough such that it doesn’t steal attention away from my cupcake.

I shan’t ramble on and on about how great this cupcake is, but leave it to you to try!

Without further ado, here’s the recipe:

Makes about 14-16 standard muffin cups


  • 125g Butter
  • 180g Caster/Fine sugar
  • 3 Eggs
  • 125g Cake Flour
  • 4g Baking Powder
  • 45g Desiccated Coconut (I always just put a bit more)
  • 75g Sour Cream


  1. Cream Butter & Sugar till pale (I realized that the paler it gets, the nicer my cake turns out)
  2. Add in eggs one at a time (You can put in some Sponge Gel too if you’re afraid that your cake will split)
  3. Fold in the dry ingredients and sour cream, alternating them, starting with dry and ending with dry.
  4. Bake in a preheated oven at 175 degrees celcius for 20 minutes or when done.

For the meringue frosting, i took a short cut on this one (and because I have too much meringue powder). The recipe comes with the packaging and is really simple to use.

Alternatively, I find a traditional meringue good too!

Meringue Frosting, adapted from 

  • 1 cup white sugar
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
  2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

Hope that at least some of you will be interested to try it out. If you do, drop me a comment on how it turns out!