Ever since I saw Katherine Sabbath’s Instagram posts, I have been wanting to try my hands at one of these “uber tall” cakes. And I finally managed to get to it this week. Since I was not sure how this would turn out, I decided to make a small 6-inch cake. I made the multiple... Continue Reading →


My very favourite chocolate cake sandwiched with chocolate pastry cream and covered with Swiss meringue buttercream mixed with 40g of melted chocolate couverture. For the buttercream, I used 70g of egg whites, 70g sugar with 140g unsalted butter. This is more than enough to cover the entire 8" cake. Here I was going for the rustic... Continue Reading →

To celebrate a good friend’s birthday, I decided to bake a rainbow cake, hoping to put a smile on her face when she cuts into the cake. The irony of it was, I decided to bake this cake the morning after a crazy Friday night out drinking! I don’t normally share anecdotes as this is... Continue Reading →

This is definitely my go-to chocolate cake recipe. It is simple and taste really awesome. This heart shape cake tin is a little smaller than the 8" round cake tin, so I would have gotten a 4-layer cake, had I not run into some problems with the tin leaking batter. And I found out that... Continue Reading →

A friend of mine ordered a rainbow cake for her colleague’s birthday. And since the birthday girl does not like chocolate, we decorated the cake with lemon-flavoured cream cheese frosting. I pretty just did a huge batch of the filling I used for my lemon macarons, and according to my friend, it was delicious! And... Continue Reading →

Ever since I discovered Swiss meringue buttercream, I have never wanted any other buttercreams for my cakes. The texture is light and creamy and is smooth enough that it looks great piped as decoration. And it freezes well too. All you need to do is to thaw it in the fridge then re-whipped it for... Continue Reading →

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