I was inspired by floral patterned blue china porcelain for my mum's birthday cake this year as she loves flowers and watercolor painting. Here's what I made, and it's sugar-free! I made the mini cake version a month ago and shared the detailed recipe there. You may refer to this post for the details. What I made differently in this bigger version, was to include more but thinner layers. So this cake consists of 5 layers of sugar-free lavender rose chiffon sponge and 4 layers of vanilla rose diplomat cream, along with fresh strawberries and a strawberry-raspberry reduction brushed on ..read more

 I had lots of yuzu diplomat cream and chocolate hazelnut whipped cream left from making the display set and a few other capybara choux pastries so I decided to make bouchees to use up the filling. Here's something cute and quick to put together that capybara fans will love! I was inspired by Winnie (Instagram: ohcakeswinnie) to give bouchees a try as to her, it's easier than macarons  I shared the recipe for making these bouchees in my Instagram reel over here: https://www.instagram.com/reel/C7RF90myjcH/?igsh=dWNlMmY5cHkxanV3 If you never had bouchees before, they are light ..read more

 My friend wanted some Optimus Prime and Bumblebee macarons for her son's birthday and I took the chance to challenge myself. Although I made these way back in 2018 over here, I thought of trying the full body versions this time round! I used my default Swiss meringue method to make the shells. Checkout the awesome feet on the shells! I added in the details after baking using edible marker and cake paint from Sweet Sticks. I filled the macarons with strawberry-raspberry stabilized ganache that is temperature stable enough to stay at room temperature during this heat wave period ..read more

Which is your favorite cheesecake tart? Recipe for these no-bake chocolate cheesecake tarts below =)  I experimented with a no-bake cookie dough as tart crust so that it is easier to shape, and will be teaching the chocolate version at my church APRC’s culinary arts ministry this Sunday. You can watch a reel video here for some steps.  Dark Chocolate Cheesecake Tarts (by Susanne Ng)  Makes 4  Tart crust  60g oat flour  160g oreo cookie crumbs  80g unsalted butter, melted  30g honey  Combine all in a medium mixing bowl. Mix with spatula and ..read more

 My family loves capybaras and the multitude of capybara plushies at home are a source of inspiration for my capybara bakes?. Here are some simple yuzu chocolate hazelnut chiffon cakes that I made for fun but decided to make it into a kids baking class material! The sponge is yuzu flavoured and coloured brown with a little cocoa powder. The pudding in the middle is a delicious chocolate hazelnut pudding. The ears and facial features are not made out of fondant, marzipan or modelling chocolate, AND you don't have to make an extra item using more ingredients to make those too! Find out ..read more

  How much is that doggie in the watermelon? =) I did this for a baking class (class video here) and it was super fun. I also made a reel video for this cake. Hope this made you smile! =) With lots of love, Susanne ..read more

 A friend from Italy requested for me to create Negiusagi marshmallows for content creation in October last year but I only got around to making it in March this year. I am taking the chance to share a flavoured marshmallow recipe as well! Photo dumping some shots I took of the marshmallows that are honey lemon vanilla flavoured! Here's the reel for the piping process: https://www.instagram.com/reel/C5DhgM7SK9J/?igsh=MTUyM3A3cWRtZGNnZw== Honey Lemon Vanilla Marshmallow  Italian meringue 60g egg whites 10g sugar 4g lemon juice 140g sugar 1/8 tsp salt 60g honey 10g lemon ju ..read more

 My family loves capybaras because they are so cute! They are a source of inspiration for me when it comes to bakes too. Here's my choux pastry take on these cute creatures after I made macaron and marshmallow versions of them. The capybaras are made of yuzu diplomat cream and chocolate hazelnut whipped cream, nestled in choux au craquelin coloured and shaped like fruits.  Here's a reel of them! https://www.instagram.com/reel/C556326ywaA/?igsh=bGZmeWVsbG4wNHR3 This is actually a class material I have with Baker's Gym. Registration is still open although we are almost full up! Ple ..read more

 Floral zephyrs (agar-based marshmallows) are a common thing but have you seen them made vegan? I made hydrangeas and roses a couple of years ago but they can be made vegan too! The filling inside the hydrangeas is yummy crunchy Biscoff spread. The whole thing tastes like apple pie! ? To make these marshmallows vegan, I rely on reduced aquafaba, agar and Granny Smith apple puree to create the fluffy, bouncy texture.  The hydrangeas and roses can be found in my Deco Marshmallows book too but they are egg white-based instead if aquafaba-based so it's vegetarian but not vegan. Makin ..read more

  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