Saturday, 28 December 2013

Making of the mini mango mousse cake border.

My mini mango mousse cake is completed and this is how I made the chocolate border. 

I've prepared a mini mango mousse cake and chilled overnight in the fridge.
It's ready to take out of the tin for some more decorating. 


White chocolate mirror glaze


This glaze has a pearly shimmer to it, it's so versatile & you can add food colour to it.
If you don't want to add food colouring then put a tablespoon of your favourite jam.
You can keep this refrigerated in an air tight container for up to 2 weeks. 

85g cream
20g water 
15g corn syrup
130g good quality white chocolate (melted)
2g gelatine dissolve in 1. Tbsp water
12g oil 
Few drops of food gel colouring 

Bring to boil the cream, water & corn syrup.
Pour over slowly to the melted white chocolates. 
Using a ballon whisk constantly whisk to combine, it will look curdle as soon as you add the liquid to the chocolate, but keep stirring and it will come together like thick syrup.
Once this is all combined add the soften gelatine and whisk until it has all dissolved then gradually the oil. This gives it a lovely shimmer and loosen it up. 
Add food colour to the colour you wish to achieve or jam. 
This glaze is ready to coat on a chilled cake when it is really thick, it should look like glucose syrup.

Tastes really good and so easy to make. 
You can use on mousse cakes and buttercream cakes. 

Decorate with mini orange macarons, recipe can be found here.
I also used chocolate lacquer glaze, recipe is here

Wednesday, 18 December 2013

Coconut & Strawberry Jam slices

I was given freshly grated coconut by my sister in law, I've never eaten fresh grated ones before and was surprised how soft and creamy it taste. I've always used desiccated coconuts from a packet in supermarkets to bake with, I've been looking at some recipes that uses grated coconut so I decide to make a tray bake with this.

These slices of coconut cakes are great for picnics or tea parties.
Tastes really good with the jam in the middle and the biscuit base is crumbly.
Very satisfying results. Another bake ticked off my list. 


200g self raising flour
100g butter, diced 
50g sugar 
2 egg yolks 

200g freshly grated coconuts
100g sugar
3 egg whites
5. Tbsp of jam 
Flaked almonds to decorate.


Rub the butter and flour together until you form bread crumb texture, add in the egg yolks & sugar and work with your hands to make a dough

Add 1. Tbsp of cold water and mix until you get a moist dough 

Press the moist dough into a lined baking tray and smooth out the top, bake in a preheated oven at
180c for 15 minutes

Sunday, 15 December 2013

Sugar cut out cookies

Here's a recipe for Sugar cookies, its very simple to make and tastes really good. 
I have used Christmas cookie cutters to make Christmas cookies with my children. 
But you can use these as normal cookies or we would call these biscuits in England.  


We decorated it with royal icing and edible decorations.

Thursday, 12 December 2013

Making of the French Macarons

French Macarons, is this one of the hardest cookies to bake? 
Well, I would say yes as I have failed a few times when I first made them. 
When I have finally made my first successful batch, I stuck to the same method all the time and now I can say 'I can make them!'
But at times I still get one or two imperfect ones out the oven.
But hey, it is one of the hardest cookies to bake after all!
I have created a step by step guide of how I made mines, I hope my method is made simple for you to follow. I still follow it closely as it has worked for me all the time now.
Just want to share with you what to look out for and what you must do! 
So here it is, my guide to the French Macarons. 
Recipe is here so good luck and have fun! 

Tuesday, 10 December 2013

Mexican Coffee Buns (Roti Boy)

Mexican coffee bun or as known as the Rotiboy made famous by the bakery called Rotiboy in  Penang, Malaysia.  Now it is popular all over Asia. 
This bun is best eaten hot, the buttery centre and the sweet coffee flavoured topping is irresistibly tasty.  I made these a few times now, I can't help by adding a little extra toppings on them like hazelnuts & shredded coconut. Hmmm..... think next time I try using a different filling.

Mini Coconut tarts

After adjusting this recipe twice, I am really happy with it.
The flavours and texture of these mini coconut tarts are like the ones you get in Chinese bakeries. 
The most time consuming part is moulding the pastry into the tart tins. 
But they are really delicious so its all worth it. 
I use packets of dried desiccated coconut but you can buy fresh and grate it yourself. 

It's Christmas! Ho Ho Ho !

Christmas 2013, my blogs first Christmas.
In a few weeks it will the be the new year, I can't believe how quick this year have flown by. 
I hope to bake more exciting things to share with you all.
I have made some wonderful friends along the way and what an amazing journey it's been already. 

Wishing you all a Merry Christmas & a prosperous new year. 


Chocolate lacquer glaze (mirror glaze)

This glaze should be shiny & silky smooth. 
Do not whip or mix to quickly as this will create tiny trapped bubbles and you won't have a smooth finish. Follow the method carefully then you will get this result. 
The better quality the cocoa powder the darker your lacquer glaze will be. 
This recipe requires patience and you can make this a day ahead and chill in the fridge. 
 Recipe for the chocolate lacquer glaze aka mirror glaze.

1/4 cup cold water
2 tsp gelatine
2/3 cup granulated sugar
1/3 cup water
1 tbsp + 1 tsp corn syrup
3/4 cup + 2 tbsp cocoa powder 
1/3 cup double cream

Wednesday, 4 December 2013

Mango & Pomelo dessert (杨枝甘露)

This is one of my favourite desserts and one of the easiest one to make.
I think everyone likes a mango dessert and this is popular to all ages. 
Hope you like this recipe. 
80g uncooked Tapioca
600ml of Mango juice, carton or fresh
1 large Mango
Half a Pomelo
Small tin of evaporated milk (170g size)

Sugar syrup: 
you can reduce the amount if the fruits are really sweet. 
2. Tbsp of sugar
40g of boiling water 
40g cold water

Simply add boiling water to the sugar in a jug and once the sugar have dissolve, add the remaining cold water to cool the syrup down.