This bake is very much belated. And the photographs even more so. I know I have been quiet for a while. It's just the rest of life catching up. Anyway, I have an image of these little darlings in my head for the longest time. And really pleased with the way they turned out. I... Continue Reading →

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The Hokkaido cheese tart hype is pretty much over on our sunny island. In the midst of it, people were queuing 2 to 3 hours just to get their hands of those tiny dessert. I was lucky enough to have visited Tokyo during that period, and tried them in their land of origin. I have... Continue Reading →

Once you've gotten used to eating homemade desserts, you realise it is so much harder to satisfy that sweet tooth. I have been craving some chocolate cheesecake so I thought I'd do a Blackforest version this time. The base is a baked chocolate cheesecake speckled with Kirsch-soaked cherries. And this is topped with cream cheese... Continue Reading →

My last bake for the year (yes, this is also for the Christmas Eve potluck). This is one of the most complex cheesecake in my repertoire, and the most complex flavour too, with 2 separate layers (baked and non-bake) of pistachio cheesecakes embedded with macerated sour cherries. For the chocolate, I melted 200g of white... Continue Reading →

I remember my first encounter with snow fondly (the real stuff too, not from snow machines like how they do it in the tropics). Winter was creeping into the quiet town of Oxford, and one night, it started snowing. As I was staying at the top floor of the dormitory, with a roof window, I... Continue Reading →

Christmas is in the air! Time to bust out those dusty molds and bake up something special. And I really want to bake up something particularly special to christen this new set of mold. Ever since I read about DA's December cronut - white chocolate peppermint and cherry, I couldn't quite get it out of... Continue Reading →

This is one of my favourite entremet. The multiple flavours and textures makes it a perfect example of how a beautifully balanced pastry should be. Here I got another chance to practice the marble glazing technique. These are done by covering the mousse with red glaze, followed by a drizzle of white glaze and quickly... Continue Reading →

Week 127: Black forest petit gâteau

Practice makes perfect. And I am a long way from perfection when it comes to glazing. So in the spirit of practising, I decided to make a batch of these Black Forest petit gateau and glaze them. Glazing uneven shapes is quite a challenge indeed! I accidentally dropped two of them onto the glazing tray.... Continue Reading →

 The most difficult part of baking a cake for me has always been decorating it. I am not the most creative or artistic person out there, but I just don't like reusing any prior cake designs. I always believe the design of the cake should reflect the recipient, and since I am baking for different... Continue Reading →

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