I have some family members and friends who are diabetic so I thought of making some pineapple tarts they can enjoy without feeling guilty about it or worry about side effects of sugar replacements. To do so, I replaced some sugar with prebiotic fibres to make these! Here's a closer look at the snake on top A peek at a bite cross-section! My hubby with picky palate can attest that these are yummy ? . I made some sugar-free pineapple tarts last year with totally no sugar added at all in the jam. You can read all about it over here where I share two types of tart designs, open-faced and th ..read more

 Someone asked privately if the sugar content in my default marshmallow recipe in Deco Marshmallows can be reduced. My first thought was wouldn't it affect the stability and simply be essentially a volume reduction? I decided to give it a try anyway. Here's what I made to welcome the Year of the Snake! Passionfruit honey vanilla marshmallows that are more tangy than sweet and full of passionfruit flavour! A closer look at the kawaii version! While reducing sugar did make the marshmallow batter softer to work with, it also did make it a little more unstable as expected so one has to wo ..read more

 My elder kid requested for Peppy this year as the subject of his birthday bake so I made these! Composition: - Peppy as coffee cinnamon vanilla marshmallow coated chocolate hazelnut cakes  - Lavender lemon honey butter cakes frosted with lemon ganache that's partially naturally coloured with blue pea flower. The acidity from lemon juice turns the ganache a little purplish but I needed to add a teeny bit of gel colouring to enhance the vibrancy. Tried to go for a subtle space theme since Peppy is a space dog So glad that the cakes tasted great according to my elder kid who is a ..read more

 Here's my take of the Dubai chocolate in the form of log cake! Composition: ? Chocolate chiffon sponge brushed with strawberry jam syrup ? Crunchy pistachio kunafa ? Pistachio diplomat cream ? Dark chocolate ganache ? Dubai chocolate Christmas tree decorations (see previous blog post for the recipe) ? Penguin orange chocolate hazelnut macaron Here's the video of the process: https://www.instagram.com/reel/DDjfymJyeAI/?igsh=MTAwazU4Yjg0d2Z6bw== Chocolate chiffon sponge (12x12")*: 3 yolks 15g Dutch cocoa powder 32g boiling water 35g cake flour 1/8 tsp baking soda 27g oil 1 tsp vanilla ..read more

 What if the viral Dubai chocolate turned inside out and dressed up for Christmas?? You may get these! Composition: ? Crunchy kataifi pastry coloured with a little pandan paste ? Pistachio ganache ? Dark chocolate ganache  ? Homemade pistachio paste ? Dark/milk chocolate & a little toasted kataifi pastry* at the base ? White chocolate star & tinsel, bauble sprinkles I made these as log cake decorations. I am sure you can guess what flavour profile of log cakes I am making this year?! I will be sharing that in my next post. You may refer to my reel for the visuals of the ..read more

  Sharing an easy and creative way to make our favourite yummy Pandan Chiffon Cake into Christmas Trees?! Recipe video on my IG here.  Pandan Chiffon Christmas Trees (makes 9)?  2 egg yolks  16g caster sugar  26g vegetable oil  28g fresh/coconut milk  65g cake flour, sifted  1 tsp pandan paste  ½ tsp vanilla extract  3 egg whites  30g caster sugar  ¼ tsp cream of tartar  Assembly  Melted marshmallow  Sprinkles  1. Preheat oven to 140°C. Double wrap a baking tray with aluminum foil, make small holes and ..read more

 I made some Christmasy small macarons for our church's creche helpers this year! It may look like ordinary macarons but I am so excited to share it because these were made using meringue powder instead of fresh egg whites!  Look at how full the insides are!  The split open shell was piped 8 hours after I made the batter! What's more, with the use of meringue powder, having to deal with extra egg yolks will be a thing of the past for bakers who choose this method! Here's a closer look at some of the macarons. Why make the macarons small when I can make them bigger? Becau ..read more

 I am planning to make old school butter cakes for my dad's and uncle's birthdays this year but with a healthier twist! Before I make the actual birthday cakes, I decided to to some trial bakes so here's a picture of my second attempt! In case you are wondering, is the taste compromised? Answer is a no according to my taste testers of various ages! **This is not a sponsored post. I bought the ingredients because I wanted to.** How did I make it healthier?  By choosing a recipe that begins with less sugar and using Alchemy Fibre as well. Alchemy Fibre is a blend of inulin and edib ..read more

Instead of having an intensive two-day masterclass for bakes that require construction and lots of technical work, I decided to have a content that is practical for the season, full of things to learn but simple enough for beginners to handle. Presenting my macaron giftbox macaron masterclass! The menu and designs for this class are carefully thought out to cover a range of flavours and techniques while keeping practicality in mind. Menu: ❄️ Reindeer macarons. Cinnamon dark brown sugar macaron shells with gingerbread spice ganache ❄️ Penguin macarons. Dark brown sugar macaron shells with or ..read more

 This marshmallow creation not only looks good. It tastes great and is suitable as a cute festive gift! The bears are made of coffee cinnamon vanilla marshmallows with no additional colouring added for the bear. The present is cinnamon vanilla coated chocolate hazelnut cake. I have online and studio class versions for this. All studio participants get to have access to online class material at no extra charge. This is my first online/studio class introducing meringue powder as egg white replacement for my marshmallow class so some of you may be interested to know. I show you how to ad ..read more