Always dreamt of making 4D cakes! Watch the party horn blow here!  Hope this made you smile too!  With lots of love,  Susanne  ..read more

 I wanted to make a floral blue china porcelain themed bake for my mum's birthday this year but I wasn't sure I could pull it off so here's my trial bake that I am really pleased with! A closer look at the individual cakes... And a look at the cut cross-section! Let me explain the components in these 8cm petite cakes. Sponge:  Sugar-free egg yolk-free lavender rose chiffon sponge. The pattern is almost sugar-free so it was quite a challenge to work with because I prefer a meringue-based pattern recipe. The method which uses 1:1:1:1 ratio for egg whites: flour : sugar : butte ..read more

 In this day and age where many bakers own an edible printer like Eddie, a projector or at least an airbrush with stencil maker like Cricut, freehand drawn and painted macarons are seldom done. But because I don't do these often, I don't own any of the equipment that enables bulk production, I do it the old fashioned way?. These are my attempt at making the National Gallery Singapore macarons as a farewell gift for a request. I used a mix of edible marker and edible paint to include the details on a blank canvas of plain white macarons. I filled the macarons with a simple dark chocola ..read more

 Besides Pompompurin macarons, I made brown sugar cookies as requested by my friend! Here's a picture with both macarons and brown sugar cookies in view! My friend loves my brown sugar cookies and looks forward to having them each year. This is the 10th year I am making them for her daughter's birthday! You may refer to this post for my brown sugar cookie and royal icing recipe. There's a good reason why she asks for it every year. It's so fragrant and tasty without being overly sweet. Do give it a try if you would like an iced cookie base that actually tastes better with age/storage ..read more

 I have shared heart shaped Langue de Chat sandwich cookies over here and here earlier this year. Here's another fancy but simple way of making these crisp buttery cookies --- tie-dye! This is my contribution to this year's Culinary Arts Ministry event at Adam Road Presbyterian Church in April.  I make use of matcha powder and cocoa powder to colour and flavour the cookies naturally. Feel free to use other colouring/flavours if you wish! Ingredients (makes about 24 cookies): 50g unsalted butter, slightly softened Pinch of salt 45g sifted icing sugar 25g egg whites, room temperature ..read more

Super Fluffy Teddy Bear Cloud Bread! ☁️? Check out the dreamy pull-apart texture!?   Instead of shaping with a spatula, I decided to try piping to make a bear!? Piping tutorial video here.   Recipe (Cloud Bread)  3 egg whites  12g corn starch  30g caster sugar  Whip egg whites till foamy. Add sugar and corn starch and whip till glossy firm peaks. Bake at 150C for 35+ mins or till the bread doesn't shrink upon cooling.  Really love the cloud-like texture, and it's super easy to make too!  With love,  Susanne  ..read more

 My friend requested for some Kuromi marshmallows for her daughter's birthday but she wanted something that tastes less sweet. I made the marshmallows in honey lemon vanilla flavour to fulfill the request! Here are some works-in-progress photos before I dusted the piped marshmallows! Watch the video tutorial of making these from the reel! Do read the captions for explanation for the technique: https://www.instagram.com/reel/C4iAt88S3kG/?igsh=MXQ5bnh5MDEza3ZsMA== Basic recipe and how to adapt it to various flavours and consistencies for piping can be found in my Deco Marshmallows bo ..read more

 I made some passionfruit honey vanilla marshmallows for a future class content and decided on the spur of the moment, to create a video tutorial for piping capybara marshmallow since I didn't get around to doing it with my vegan character marshmallows.  I coloured the marshmallow brown with a little chocolate paste. The little citrus fruit props are all choux pastries which are part of another future class material. Here's a closer look at the marshmallow and my plushie inspo! Here's my piping video tutorial! Do read the details about the technique for working with leftover batt ..read more

  Sharing a Taylor Swift Surprise cake I made during her Eras concert tour! We were really lucky to go for the first night and it was amazing!  This cake was inspired by her various silhouette as she performed the different 'eras'. She was pitch perfect and really born for this! I also designed a friendship bracelet on top of the cake and hid an "ERAS" surprise!  Watch the making of the cake and slicing video on my IG here!  Hope you like it too!  With love,  Susanne  ..read more

 I made use of a new painting technique to create patterns on choux pastries covered with craquelin to make these Cat Bus creampuffs and Eclairs! Of course the Totoro vegan marshmallows have to join in the scene! Here's a look at the cross section showing the lychee rose diplomat cream with raspberry strawberry jam! You can't see it clearly but there are juicy bits of lychee pieces inserted to give it a little more juicy bite. It's time consuming to put together the full body version so I only made a couple of those but many more heads (some not shown in picture) Good technique ..read more