It is not easy to come across recipe books on entremet so I was really excited when Jerome lugged the gigantic L'École de la Pâtisserie book from France. It contained some really interesting recipes too! To be honest, one of the reason I did not try the recipes sooner is that the book's owner didn't... Continue Reading →

One of the most annoying thing about the coffee Swiss roll from last week was how the thin layer of "cake skin" peeled off when I remove the paper used to wrap the cake. So I decided to revert to dusting the paper with cocoa powder to prevent it from sticking. And to keep it... Continue Reading →

Swiss rolls always conjures up warm childhood memories. It's also one of the few things I bake that, can be done a relatively short time. A neighbour has been asking me to demo some bakes in our quarterly baking session. So I've been cracking my mind to find something that can be done within the... Continue Reading →

Another attempt at Martha Stewart’s chocolate swiss roll. But instead of the whipping cream that came with the original recipe, I made some chocolate whipped cream adapted from Rose Levy Beranbaum’s Cake Bible, which was absolutely delicious! Makes enough to fill a 9 x 13 inch swiss roll with spare 1 ¼ cup heavy cream... Continue Reading →

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