Wednesday, 24 May 2017

'Peanut butter and Jam' Iced Gems Chiffon Cakes (Recipe Video)


Recipe video of Iced Gems Chiffon Cakes (from Deco Chiffon Cakes book) is finally completed, thanks to Food and Travel for helping to film and compile (I'm very bad at these)!

Video link here:


It will also be on June issue of Food and Travel magazine.


Blessed Wednesday!

With lots of love,
Susanne

Read More »

Monday, 22 May 2017

'Sheep on Bench' Mango Sponge and Pudding Cake

Someone requested for mango cake with cute sheep deco. I came up with mango sponge and pudding cake with whipped mango ganache filled sheep macarons!


Bear with me as this is going to be a long blog post because there are a couple of firsts for me for this bake. It's my first attempt at making a bench out of homemade modelling chocolate and my first attempt for this flavour of sponge and pudding cake.

I had lots of fun making the bench and it can be made ahead of time and stored in the fridge. There's room for improvement since it's my first attempt but I have learnt a lot from this experience. For one, I should include another leg in the middle of the bench even if aesthetically it may not be as nice as I didn't realise how fast the structure can soften in hot Singapore! I will also reduce the amount of corn syrup by a little the next time I need to make a chocolate structure that needs some strength and rigidity.

Recipe for dark modelling chocolate bench
Ingredients:
100g Dark Chocolate couverture
35g Light corn syrup

Steps:
1. Melt dark chocolate in microwave safe bowl by heating at medium power for 30 seconds and stir. Repeat until chocolate is fully melted and there are no lumps.

2. Add corn syrup and stir until well mixed. The mixture will harden immediately.

3. Pour onto clingwrap and wrap it. Refrigerate for about 15 minutes or until firm.



4. Knead it until it becomes pliable. You may find that wearing gloves or kneading the chocolate through clingwrap helpful as the chocolate may melt and stick to your fingers.

5. Pull out a small handful of chocolate and roll it between two pieces of baking sheet to thickness of 6mm for the legs and 4mm for the bench planks. Use an oiled bench scraper to cut out portions of the chocolate. Stick the pieces together using a bit of semi-melted modelling chocolate. Simply pinch a bit of the chocolate and rub between your finger tips to melt it.

Useful tips:
- Place the rolled chocolate on top of reusable freezer packs to firm up the chocolate a little so that it is more rigid but not so hard that you have difficulty cutting through.
- Place the cutout pieces on smaller pieces of baking sheet to facilitate moving them around.
- Chill the cutouts until rigid before assembly.
- You may use straw or cookie cutter to make patterns on the bench back.



I needed to prop up the middle and refrigerate until rigid before removing the baking paper support. On hindsight, I should have added a leg there.


6. Store finished product in fridge until ready for assembly.

So cute!

I have made macaron sheep in rainbow scarf before sometime last year. You may refer to this post for the macaron shells. I decided to make the scarves appear more vibrant this time. The macarons are filled with whipped mango ganache. Recipe can be found here.

Sheep in vibrant scarves!


Recipe for mango chiffon cake
Ingredients (makes two 7" round cakes):
3 egg yolks
5g caster sugar
42g vegetable/canola oil
52g mango puree
60g cake flour
A pinch of salt
1/2 tsp vanilla extract
1/4 tsp mango flavouring (optional)

4 egg whites
1/4 tsp cream of tartar
50g caster sugar

Steps:
1. Line the base of the pans with baking sheet. Set oven rack to second lowest position. Preheat to 150℃.

2. Prepare egg yolk batter. Whisk egg yolks and sugar until pale and thick. Add oil and whisk until well combined. Add puree, vanilla and mango flavouring and mix well. Gradually sift in flour and salt and whisk until no trace of flour is seen.

3. Prepare meringue. In a clean metal bowl, beat egg whites with cream of tartar until firm peaks form, gradually adding sugar once the egg whites are foamy.

4. Quickly but gently fold the meringue into the egg yolk batter in three additions with a spatula. Pour the batter into the two prepares pans. Tap the pans gently on the table to release trapped air bubbles.

5. Bake at 150℃ for 10 min, followed by 130℃ for another 25-30min or until toothpick comes out clean.

6. Let the cakes cool in the tray for 5 min before removing.

Freshly baked cakes!


Recipe for mango pudding
Ingredients:
A)
113g evaporated milk
247g water
188g mango puree
1/4 tsp mango flavouring
1/2 tsp vanilla extract
40g sugar
1/16 tsp salt
2 tsp agar powder

B)
36g custard powder
210g water

Steps:
1. Place all ingredients in B) in a jug and mix well. Set aside.

2. Place all ingredients in A) in a saucepan and bring to a boil while stirring.

3. Stir contents for B) again and slowly pour into A) while stirring the contents in the saucepan. Keep stirring and bring to a boil again. Boil for a couple of minutes before removing from heat.

4. Sieve the custard before assembling.



Assembly
1. Scoop some pudding to line tbe base of the spring form pan. Note that the sponge cakes should be about 1-1.5" less in diameter than the spring form pan. Cut the sponge cake if necessary to fit the pan.

2. Place a sponge cake over the pudding. Pour more pudding to cover the cake.

3. Add the second sponge and pour more pudding over, making sure that the sides of the cake are covered.


4. Refrigerate for two hours or until firm before unmoulding onto a cakeboard.

I decorated the cake with a park scene using chiffon cake. The centerpiece is of course the chocolate bench with the macaron sheep on it. Here's a picture of the cake without the occupants on the seat ;)


Thank God the cake was very well received!

With love,
Phay Shing


Read More »

Sunday, 21 May 2017

Penguin Igloo Checkerboard Chiffon Cake


This is my humble attempt at a Checkerboard Chiffon Cake for my nephew (whose class just visited bird park). As a cute Penguin on Igloo was requested, the base design is an Igloo-inspired design, made by patterning Checkerboard ‘Ice cubes’ using Chiffon Cake. This is one difficult cake which I don’t think I will attempt again so soon =p. Briefly, the checkerboard design was made by using 8 homemade dividers in the chiffon pan (picture tutorial in Deco Chiffon Cakes, similar to 6-flavour Earth Tones cake), and filling in layers like my Rainbow Chiffon Cake (in Creative baking: Chiffon Cakes, then removing the dividers. Quite a stressful project as you can tell =p. The cake is also not my tallest chiffon cake due to its complexity, but thankfully the texture was not compromised.


The Penguin was made by joining two oval chiffon bowl cakes together. The snowflakes were cut from chiffon cake sheet cakes using snowflakes plunger, and glued on with melted marshmallows. Sorry for the short post! As my kids are not well at the moment. Everyone please take care!

With lots of love,
Susanne


As mentioned above, on the 6-flavour Earth Tones cake on Deco Chiffon Cakes cover.

And Rainbow chiffon on Creative baking: Chiffon Cakes cover.



Read More »

Monday, 15 May 2017

Dancing Princess Chocolate Macaron Carousel

My friend requested for a princess themed macaron carousel for her sister's birthday and gave me free reign on the design. Here's what I came up with :)

 In my opinion, it is the prettiest and daintiest macaron carousel I have made! Some may beg to differ and say that my unicorn carousels are probably prettier. I love the happy look on the faces of the princesses who are lost in ecstacy of their dance.

Designing such a complicated subject usually requires me to search for references. I seldom copy wholesale the designs I find from the internet and make improvisations as such...


I used the reduced-sugar macaron shell recipe. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too. You may refer to this post for the dimensions of the shells required to make the carousel and the respective baking times. I piped a scalloped roof like the one similar to the sheep macaron carousel as I think it's really pretty and it is very helpful for positioning the paper straws during the assembly. Checkout the sheep carousel post for detailed steps of assembly.

Just to share some pictures of the process...

Piping the shells! More tedious than I thought!

Freshly baked shells!

I decorated the shells with royal icing and fine tipped edible black marker. I added a dash of peach coloured lustre dust for the rosy cheeks. The royal icing crowns were piped onto baking sheet, thoroughly dried before sticking them onto the macaron shells with some royal icing.

I must qualify that the slender limbs of the princesses were very fragile and I broke one of them by accident. So do be extremely careful when handling macaron shells with thin bits sticking out. Make extra shells just in case you break some.

So dainty!

I filled the centers of the macaron shells with dark chocolate as requested but line the outer ring with white chocolate ganache as dark brown will spoil the dainty girly effect of the carousel. I filled the princess shells with white chocolate. The white and dark chocolate fillings have shortening, salt, vanilla bean paste and coffee liqueur added. Choose your favourite eating chocolate or couverture for this.


Recipe for dark and white chocolate fillings
Ingredients:
Dark Chocolate
90g dark chocolate, chopped
20g vegetable shortening
1/8 tsp fine sea salt
1/2 tsp vanilla bean paste
1/2 tsp Kahlua coffee liqueur

White chocolate
45g white chocolate, chopped
10g vegetable shortening
1/16 tsp fine sea salt
1/4 tsp vanilla bean paste
1/4 tsp Kahlua coffee liqueur

Steps:
1. Place chocolate and shortening in microwave safe bowl. Melt on medium power for 20 seconds for dark chocolate and 10 seconds for white chocolate. Stir well. Repeat until mixture is totally smooth.

2. Add salt, vanilla and coffee liqueur one at a time and mix well with a spatula.

3. Wait for mixture to thicken to toothpaste-like consistency if it is too runny. Transfer to piping bag and pipe onto shells.

I couldn't help smiling and admiring the princesses on the carousel!


Thank God the carousel was very well received in terms of looks and taste!

With love,
Phay Shing
Read More »

Sunday, 14 May 2017

'Safari' Pink Leopard Prints Chiffon Cake


Happy Mother’s Day!!

This is my humble attempt at a Leopard Prints Chiffon Cake! It's vanilla chiffon with chocolate spots. The giraffe and lion are made from orange-chocolate chiffon cake, similar to my previous Giraffe Print safari chiffon cake.


I made the Leopard prints pink and sweet-looking for ladies, but feel free to change it to the normal brown/dark brown leopard prints!

Leopard Print Chiffon Cake (9-inch tube pan)
2 whole eggs (60g eggs)
53g castor sugar
106g vegetable/corn oil
110g water
12g vanilla extract
160g Prima cake flour, sifted
1/2 tsp cocoa powder, sifted (alkalized)
Pink gel or natural food coloring
(you can also replace pink with light brown colour using less cocoa powder)

11 egg whites
120g castor sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake). *You may omit steam baking; I like to use it to control my oven temperature rise.

2. Beat eggs with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.

3. Next add in sieved flour and whisk till no trace of flour found.

4. Spoon out 10 tsp and add ½ tsp cocoa powder, mix well. Spoon out 15 tsp and add a dip of pink food colouring, mix well.

5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar gradually in a few additions.

6. Divide out the meringue: 20 tbsp for cocoa batter, 30 tbsp for pink batter, leaving the rest for plain batter. Gently but quickly fold in the meringue into the respective egg yolk batter. *You need to work very fast for the meringue not to deflate.

7. Transfer the pink and cocoa batter into piping bags. Pipe pink ‘10-cent coin’ blobs at the base of the pan. Pipe small cocoa dots or crescents beside each pink blob. Then spoon the plain batter gently into the spaces between the pink-cocoa blobs. Cover the blobs gently with more plain batter. When the blobs are fully covered, repeat the above process 3x until batter is 2-cm from the brim. *You need to work quickly as chiffon batter deflates very much faster in the pink/cocoa piping bags.

8. Bake the chiffon cake for 15 min at 160°C and then at 150°C for 10 mins and 140°C for 30-31 min, or until skewer comes out clean. *This is just a guide as each oven’s internal heat is different, do optimize for your own oven.

9. Invert the chiffon cake once removed from oven.

10. Unmould the chiffon cake by hand after cake is completely cool (watch Video tutorial 'Hand Unmoulding Chiffon Cakes for a Clean Finishing'). Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over.


Orange-Chocolate Giraffe and Lion Chiffon Cake pops

The giraffe’s head was from a cake pop mold, filled with half orange and half cocoa batter. The body and limbs were from a patterned swissroll (orange with cocoa spots). The lion was from a 'lion' chocolate mold. Other details were cut from sheet cakes, and assembled using melted marshmallows.



This is such a special day. I would like to take this opportunity to thank my mom for being so wonderful. Wishing all mummies a very happy blessed Mother’s day!!


With lots of love,
Susanne


More fun chiffon creations here =)

Read More »

Wednesday, 10 May 2017

'uStiletto Massage Station' Earl Grey Lavender Macaron Carousel

I feel honoured to be able to bake for an event for Osim. This post features one of my two baked items for the event --- a carousel to promote their uStiletto foot massager!




The other bake for Osim was high heel shoe cupcakes and you may see it in this post.

When I was given the task of designing a carousel to promote the three different designs of leg massager, I was stumped. I thought a carousel with just the leg massagers will look weird. And so, thank God that I had the inspiration to create a little massage station with ladies using the leg massagers under the umbrella of the carousel :).

That also means that the design of the carousel would be more complicated. The subjects woule be full body versions of ladies sitting on chairs using the massagers, and the carousel structure has to be taller. It took me longer than usual to come up with the templates for the subjects...

Template

I used the reduced-sugar macaron shell recipe. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too. You may refer to this post for the dimensions of the shells required to make the carousel and the respective baking times. I piped a scalloped roof like the one similar to the sheep macaron carousel as I think it's really pretty and it is very helpful for positioning the paper straws during the assembly. Checkout the sheep carousel post for detailed steps of assembly.

Just to share some photos of the baked shells...

Piping the shells

Freshly baked shells

Checkout the awesome feet!

Decorating the shells was a little unnerving because I had to ensure that the leg massagers look like the actual product! Thank God they are recognisable. *Phew*! I had to pipe/draw by freehand using royal icing or edible marker.

Decorated shells!

I filled the shells with a ring of lavender white chocolate on the outside and filled the middle with Earl Grey white chocolate. You may refer to this post for the recipe for the filling.

I brushed the bottom of the shells with Earl Grey Lavender sugar syrup to soften the shells a little. I didn't measure the amounts of the ingredients but just created a syrup that is flavoured with both teas. This technique of brushing syrup onto shells is not new as some professionals use this technique to speed up maturation process of the shells.

Brushing syrup onto the shell.

Piped filling on the shell

Assembled carousel structure. I think it looks beautiful on its own :)

Filling shells of the carousel subjects

Ladies on poles!

I cut the paper straws to the appropriate length before attaching the ladies onto the carousel structure with royal icing.

As usual I get the comment that the carousel is too pretty to eat :p. Here's a peek of the carousel at the event. Tucked away in top left corner of the picture.



With love,
Phay Shing


Read More »

Sunday, 7 May 2017

'Giant Burger' Chiffon Cake (Kaya and Dark Pearl Chocolate Chiffon)


I made this cute "Big mac" for my friend's son who loves burgers! The "buns" are made from Kaya Chiffon Cake, while the "beef patties" are made from Dark Pearl Chocolate Chiffon Cake. My "Big mac" is the American version that is very generous on the beef patties lol. The "fries" are also cut from chiffon cake =p.

I baked my Kaya Chiffon Cake in two 8-inch bowls (can be metal or glass) for the "buns", and a 8-inch tube pan (till only 1.5 cm thick) for the "bread" in between. This Kaya flavour is a new flavour which I experimented on previously and it was very well-received. Today's recipe is a modified version of my previous recipe (with more liquid and less sugar).

I sliced a Dark Pearl Chocolate Chiffon Cake, baked in an 8-inch tube pan, into two 2-cm thick layers for the "beef patties" using a Wilton cake leveler. I'm not so sure of the origin of the Japanese Dark Pearl Chocolate Chiffon Cake, except that it was in Aunty Yochana's blog for many years before it was popular among the bloggers. It is known for it's moist and rich taste. Mine is a slightly modified recipe with increased sweetness, and added vanilla extract.

I have shared the recipes below for what I used to make for this burger cake, but have also including measurements and baking conditions for a normal height chiffon cake in a tube pan, for those who want to try the yummy flavours to make a normal chiffon cake =).

Kaya Chiffon Cake (Two 8-inch bowls + 8-inch thick layer)
or (one normal 8-inch chiffon pan)

Egg yolk batter
5 egg yolks
20g castor sugar
68g coconut oil
56g nyonya kaya
24g coconut milk
2g vanilla extract
100g Prima cake flour
¼ tsp baking powder

Meringue
7 egg whites
68g castor sugar
¼ tsp cream of tartar

1. Preheat oven to 160°C. *Optional: I used steam baking, i.e. I placed a pan of water under the lowest rack before preheating – to control oven temperature, prevent cracks and for moister texture. 

2. Whisk egg yolks with sugar until light, fluffy and well-mixed.

3. Add in oil and mix well. Then add in kaya, coconut milk/water and vanilla extract and whisk till well-combined.

4. Whisk in sifted cake flour and baking powder, and mix till well-combined.

5. Prepare meringue:

In a grease-free, dry metal bowl, using electric mixer, whisk egg whites with cream of tartar till foamy. Gradually add in the castor sugar and whisk at high speed till firm peaks form, or just the point of stiff peak.

6. Gently fold meringue into egg yolk batter with a flexible spatula 1/3 at a time, till no streaks remain.

7. Pour the batter into two 8-inch bowls + 8-inch thick layer. Gently tap on counter top to remove air bubbles.
* or one ungreased 8-inch chiffon tube pan if you want to make normal chiffon cake

8. Baking conditions:

Bowls: 160°C for 15 min, 140°C for 30+ min, or until skewer inserted into centre of cake comes out clean. Thick layer chiffon cake: 160°C for 15 min, 140°C for 5-10 min.

8-inch tube pan: 160°C for 15 min, 140°C for 40 min, or until skewer inserted into centre of cake comes out clean.

**If you use steam baking, you may need to bake for a few more minutes. You may need to adjust the baking time, depending on your oven.

9. Invert pans to cool on a wire rack completely.

10. Unmould the chiffon cake by hand (see video tutorial ‘Hand unmoulding Chiffon cakes for a clean finishing’). 


Dark Pearl Chocolate Chiffon Cake (8-inch chiffon pan till 2/3 height)
or (7-inch chiffon pan normal height)

Egg yolk batter
3 egg yolks
36g vegetable/corn oil
66g milk
3g vanilla extract
78g dark chocolate
34g Prima cake flour, sifted
15g cocoa powder, sifted
¼ tsp baking powder
¼ tsp baking soda

Meringue
4 egg whites
1/4 tsp cream of tartar
56g castor sugar

1. Melt dark chocolate in a double boiler and stir till smooth. Set aside to cool a little.

2. Preheat oven to 160°C. *Optional: I used steam baking, i.e. I placed a pan of water under the lowest rack before preheating – to control oven temperature, prevent cracks and for moister texture.

3. Whisk egg yolks with oil, followed by the milk and vanilla extract. Whisk in the melted chocolate till mixture is smooth.

4. Sift together cake flour with cocoa powder, baking soda and baking powder. Add in the sifted dry ingredients to the egg yolk batter and mix till well-combined and no lumps.

5. Prepare meringue:

In a grease-free, dry metal bowl, using electric mixer, whisk egg whites with cream of tartar till foamy. Gradually add in the castor sugar and whisk at high speed till firm peaks form, or just the point of stiff peak.

6. Gently fold meringue into egg yolk batter with a flexible spatula 1/3 at a time, till no streaks remain.

7. Pour the batter into an ungreased 8-inch chiffon tube pan. Gently tap on counter top to remove air bubbles.

*8-inch pan will get 2/3 of normal height of a chiffon cake, just nice for my application. But to get a normal height chiffon cake, please use 7-inch pan.

8. Bake at 160°C for 15 min, 140°C for 40 min, or until skewer inserted into centre of cake comes out clean. **If you use steam baking, you may need to bake for a few more minutes. You may need to adjust the baking time, depending on your oven.

9. Invert pan to cool on a wire rack completely.

10. Unmould the chiffon cake by hand (see video tutorial ‘Hand unmoulding Chiffon cakes for a clean finishing’).

11. Slice the chiffon cake into 2 equal halves (around 2-cm thick) for 2 beef patties using a Wilton cake leveler.


In addition, I baked three 10-inch chiffon sheet cakes for cutting out the ingredients:-

Red (strawberry chiffon): for the Tomato – use circle cutter with gear


Yellow (vanilla chiffon): for the Cheese – cut out squares

Green (pandan chiffon): for the Lettuce – use a garrett or frill cutter



Assemble by stacking the layers into a hamburger using melted marshmallows or kaya or cream as glue!


For cute 'burger' chiffon cake pops, hop over to my previous post.

With lots of love,
Susanne


More fun chiffon creations here =)

Read More »

Friday, 5 May 2017

High Heels Matcha and Chocolate Cupcakes

I have the privilege of baking for an event for Osim to promote their new leg massager, uStiletto! This is the first of two blog posts for my bakes for the event. The first is high heel shoe cupcakes :). In time for Mother's Day bake idea too!


There are a few "firsts" for me for this bake. It is my first time attempting to make this design of cupcakes so it was a challenge to think of the design that is manageable for me. After all, I had to assemble 40 of these in a sitting. It's the first time I decided to explore an alternative type of sponge cake recipe instead of the usual chiffon, because I am thoroughly impressed with the taste and texture of the cake. I have also deviated from what everyone else does to make the sole of the shoes. You can do a Google search and you will find that Graham crackers are recommended for the sole part. I decided to bake macaron shells instead. You may use the crackers if you don't wish to face the challenge of baking macarons.

The sponge cake recipe is adapted from a chocolate lava cake recipe. When the chocolate lava cake is "overbaked" or cooked through until the center is no longer runny, it becomes a very soft, moist and dense but melts in your mouth cake. The recipe I use is so full of flavour that chocolate lovers will be in heaven with a mouthful of the cake! I took the challenge of adapting this chocolate cake recipe to make a Matcha version which uses white chocolate instead of dark chocolate. I am so happy that I got the desired texture and taste as well :). Do give the recipe a try if you prefer rich, moist cakes that still melt in your mouth because I know not everyone likes soft fluffy chiffon cakes.

Note: adjust baking time if you are making bigger cupcakes. I made mini ones.

Dark Chocolate Cake recipe
Ingredients (makes about twenty-four 3cm cupcakes):
180g dark chocolate couverture (or good quality dark chocolate, chopped)
150g unsalted butter
90g dark brown sugar (may replace with caster sugar but brown sugar adds more flavour)
3 large eggs
54g cake flour
6g Dutch processed cocoa powder (regular cocoa powder will do too)
1 tbs Kahlua coffee liqueur (optional but adds that extra oomph)
1/8 tsp fine sea salt

Steps:
1. Sift together flour, cocoa powder and salt in a bowl. Set aside. Preheat oven to 170℃ and set the rack to middle position.

2. Place chocolate and butter in a microwave safe bowl. Melt on medium power for a minute. Stir until smooth. Return to heat again for another 20 seconds if not fully melted and stir. Repeat as necessary until no lumps of chocolate is seen. Add coffee liqueur and mix well. Set aside.

3. Beat eggs and sugar on medium high speed for about 10 minutes using an electric mixer until ribbon stage. The mixture should have increased in volume by about 3 times.

Beaten eggs with brown sugar

4. Drizzle about 2 tbs of melted chocolate mixture over the beaten eggs and gently fold in with a spatula, taking care not to deflate the eggs if possible. Even if you do, the cake will still be delicious but more dense. Continue adding the melted chocolate and folding in until all is used up.

5. Gradually add in sifted flour mixture and fold in gently.

6. Spoon the batter into cupcake cases until about 80% full. Bake for 15-20 minutes or until skewer comes out clean. Even if it is underbaked, it will still be delicious and it will be your lava chocolate cake. Do note that I use a lower oven temperature than traditional lava cakes as I want the outside and insides to bake more evenly. Cool completely before decorating. Typical chocolate lava cake baking temperature is about 190-200℃.

Here's a peek at the insides of the sinfully rich chocolate cake! It looks dense but the texture is soft and melts in your mouth because of the low flour : liquid ratio. Using whole beaten eggs helps to make the cake softer.


Recipe for Matcha white chocolate cake
Ingredients (makes about sixteen 3cm cupcakes):
120g white chocolate couverture (or your favourite white chocolate for eating, chopped)
100g unsalted butter
20g caster sugar
2 large eggs
34g cake flour
10g Matcha powder (use bakeable one if you prefer the cake to retain it's green colour)
1/2 tsp vanilla extract
1/8 tsp fine sea salt

Steps:
Same as above except that you melt the white chocolate and butter differently. Use shorter bursts of 10-20 seconds of heating at medium power and stirring frequently to prevent the white chocolate from overheating. If your mixture turns hard and remains separated, you have overheated it.

I used much less sugar for the Matcha version as white chocolate is sweet by nature.

Here's a peek at the insides! Looks really moist! Exact same texture as the dark chocolate version but Matcha lovers will love this!


I baked some shells for the sole of the high heels using reduced sugar macaron recipe. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too.

Just to share some photos...

Piped shells

Freshly baked shells. Checkout the awesome feet!

I used some cylindrical shaped cream filled biscuits for the heels (Redondo). I used royal icing to glue the heels on. You may use melted chocolate or candy melts too.


Assembly of the cupcakes involve piping on vanilla Swiss meringue buttercream and decorating with sprinkles and some royal icing. Simply stick the end of the macaron into the cream. I used natural food colouring for pink colour.

Extra notes:
- I mounted the cupcakes onto small cakeboard for ease of handling.
- I used a little royal icing to stick the cupcake cases to the cakeboard.
- You may wish to use another empty cupcake case to encase the one you baked the cake in if the oil from the cake seeped through the first layer of cupcake case.

Here's a peek of the setup at the event!

You can guess from the picture what's the other item I baked for the event ;)

Thank God the cupcakes were well received!

Checkout my other bake for the event! A massage station macaron carousel!

With love,
Phay Shing

Read More »