Matcha Opera Cake

Making entremets is addictive. They are easy, satisfying but tedious unless you spread the process across multiple days which you should. Are these technically opera cakes? By the strictest of definitions I guess not. Blame my love for Praliné feuilletine. I’ve never met a person who doesn’t love it. Making two layers of this makesContinue reading “Matcha Opera Cake”

Vegan Pecan Pie with Press-in Sourdough Discard Crust

Pecan pie is one particularly expensive pie to make where I live. Procuring 250g of this nut cost me $8.50 from the cheapest source I could find. The crust is a press in oil-based sourdough discard crust. I didn’t expect it to be flaky at all but it was and quite delicious as well. NoteContinue reading “Vegan Pecan Pie with Press-in Sourdough Discard Crust”

Pailleté Feuilletine

Buttery, sweet and crispy feuilletine cost a fortune even at baking supply stores. Here, I’m making them at a fraction of the cost. I’ve never had them in unbroken pieces and boy did these taste good. First, you melt the butter in a metal bowl over a saucepan with simmering water (double boiling). Add theContinue reading “Pailleté Feuilletine”

Sourdough Ox-Tongue Pastry 牛舌饼

Most people know Taiwan for its Sun pastry (太阳饼) and Pineapple pastry. Those are unquestionably delicious. But my all-time favourite has to be the Ox-Tongue pastry (牛舌饼). It isn’t as well known perhaps because it feels more like breakfast than a snack but for me it’s everything. Breakfast, lunch, dinner, snack, supper… why not? UnlikeContinue reading “Sourdough Ox-Tongue Pastry 牛舌饼”

Matcha/ Cocoa Spiral Mooncakes with Red bean/ Sesame Mochi Filling

I was on a mooncake-baking frenzy for the last couple of weeks. This particular kind of mooncake is my mom’s favorite pastry. She favors Chinese pastries over the Western ones and she has been craving these for a couple months now so I decided to get over my fear of baking flaky pastries and jumpContinue reading “Matcha/ Cocoa Spiral Mooncakes with Red bean/ Sesame Mochi Filling”

Decadent Milo Layer Cake

This cake is moist, crumbly and decadent. Its milo flavoured, which really means malted chocolate flavoured. For the text version of the recipe, click here.

Pierre Herme’s Cheesecake, Blueberryfied

In the past year, I decided to challenge myself in baking. Put aside all fear of failure. Step out of the basics. Venture into the world of gourmet desserts. Because that’s what “growing” and “learning” is supposed to be. Doing what you’ve never done before.

Hazelnut Opera Cake

After months of school in Taiwan, I’ve realised that there’s something scarily wrong in society. It may be the influence of the media, according to my analysis, that’s making girls feel that they have to conform to the media’s definition of what is “beauty” in order to fit into society. My skinny underweight friends inContinue reading “Hazelnut Opera Cake”

{Round-up} Aspiring Bakers #22: Lightened Up Cakes (August 2012)

Yup! Its September already! Thank you to all the Aspiring Bakers who participated in the August theme and I hope that you have grasped a couple of healthier tips to make your cakes for the health of you and your families. 😀 I received a total of 24 entries. Hope you enjoy them and useContinue reading “{Round-up} Aspiring Bakers #22: Lightened Up Cakes (August 2012)”

Guilt Free Decadent Malted Marbled Banana Bread

Good ol’ banana bread. With swirls of malt. And studded with chocolate chips. Topped with crumble. A banana bread really can’t get better than this. That its low fat is just a bonus.