Thursday, 27 March 2014

Cake, Bake and Sweet Show 2014

It had been really busy at work this week and the weather wasn’t helping to make my mood any better. I’ve been slacking on this post which is about the Cake Bake Sweet Show I went last Sunday. There are almost a dozen people asking me whether I’m going to the show or not. To be honest I didn’t really make up my mind at the time but still end up going to the show and it was the best decision I made ever.

There are many Celebrity Pastry Chefs such as Adriano Zumbo, Eric Lanlard, Duff Goldman and several previous contestants from TV show and did demonstration on some of their signature dish. Only if I can make up my mind a bit earlier, I would have go 2 days in a row. I literally sit for 5 demonstration class on the day, didn’t even have lunch at all (probably eat too much sample cake and demonstration cake on the day.)

Wednesday, 26 March 2014

Red Velvet Cupcake with Cream Cheese Rose Frosting

Cupcake has been a hit for a few years now, there are more and more cupcake store open in Sydney and around the world. It also becomes a pop start at celebration, wedding, birthday party or baby shower. And what make cupcake become one of the pop stars of the sweet culture?
It not a new invention but I think the creativity did make cupcake one of the most popular dessert. It is very easy to make and decorate. Don’t let the fancy appearance fool you and make you think it hard to make, as long as you have the right tool, everyone can be a cupcake master

Tuesday, 25 March 2014

Sauce lover - Nutty Pesto Sauce

I always dream to own a kitchen where I can own a little garden and grow a lot of spice and fresh herbs. But I guess it did take a lot of commitment when you are trying to grow some plant (I don’t want to kill any plant), so far I only have basil and coriander in my garden (not inside my kitchen but next to my pool, so my dog can't play with it).

Saturday, 22 March 2014

Mon Petit Déjeuner - Healthy Raspberry Banana Smoothie

Yesterday my company had harmony day party, which we all need to bring a dish to work to represent our culture. It was a massive party since we had so many people come from so many different background, it just like an international buffet at work.  That one thing I love Australia is the integration and diversity of the cultural. So I had an epic lunch at work, I can barely concentrate at work after lunch. Later at night we went farewell dinner at Japanese Karaoke for one of my colleague, and we went straight to Korean restaurant for some Soju (Korean Alcohol Drink) and some late night supper.

Wednesday, 19 March 2014

Easter Idea – Yoghurt Panna Cotta with Passionfruit ganache in Easter Egg

It is Easter Holiday in less than a month time and I am planning to do couple of the Easter special recipe for the blog. The first things that come up to my mind are Easter Chocolate Egg, no matter you are a big fans or chocolate or not, you just can’t denied that chocolate did play a huge part in Easter. To be honest, I’m not a big fans of chocolate, the only type of chocolate late is those really dark chocolate like Lindt 85% cocoa one. So I rarely make chocolate dessert at home and Mum keep complaining I’m making her fat by feeding her unlimited desserts.

Sunday, 16 March 2014

Mon Petit Déjeuner - Pear Cranberry Almond Tart

Even since I start baking, Sunday become the most exciting day of the week. Which mean I get to try all sort of recipe I had in mind during the week made them and get my family to taste testing. Most of the times I will make savoury breakfast like big breakfast, Baked egg or open sandwich etc. But you know some day you just feel like something sweet for breakfast like pancake or Danish pastry. And this Sunday I was craving for tart. 

Wednesday, 12 March 2014

Durian Fever – Durian Tiramisu

Continuing my love of Durian, apart from the durian chocolate cake roll I made. There are still little bit of Durian mash left over so I decide to do a cross over of a traditional Tiramisu Dessert with Durian. As Durian has a very similar texture as mascarpone cheese so I decide to substitute it and maybe that can help a bit with the expanding waistline.

Hope you enjoy this fusion style of east meet west Tiramisu. It is a very easy recipe and it only takes me 30 minutes to make it. Perfect for a party gathering and to show off your fellow of this stunning dessert.

Tuesday, 11 March 2014

Cake n Roll - Durian Chocolate Cake Roll

Since the last cake roll I made, I received lot of compliment about how pretty the cake is. So I decide to make another one with leopard skin style. This time I made a chocolate sponge for the roll to create the base of leopard skin. I had search over the Internet for some leopard skin stencil and just realize there are million different color combinations, so I decide to go with my own style.

You may wonder why durian and chocolate? Well I’m always a big fan of durian, it a one of those either you love it or you hate it food. I always have the theory that if you love durian, you would love blue cheese and also smelly tofu (one of my favorite Asian street food).

Monday, 10 March 2014

J'aime le macaron - Raspberry Pistachio Macaron

This is my first time ever make macaron with 2 flavour and colour together, even though it a bit extra work to do to create these beautiful bicolour macaron. I still think it worth my time for it. This macaron idea was inspired by Pierre Hermé’s book “Macarons”, this book has listed some most of his signature macaron such as chocolate, pistachio and rose etc. Also there are some unique flavour created by Pierre Hermé which had really broaden my definition of macaron such as olive, foie gras, pickled & tomato etc. which I wish I’m able to make those one day.

When I was in Paris last year May, I’m lucky enough to have a chance to try all 3 of most popular patisserie Ladurée, Pierre Hermé and Angelina. The only thing I regret is that I don’t have time to try more.

In Pierre Hermé’s book “Macaron” use the Italian meringue method but because I need to make 2 batches for different colour so I changed it and use French meringue instead. When it comes to colour your macaron, I strongly recommended using food colour gel instead normal liquid food colouring, as the liquid food colour might ruin your macaron and I can tell you first hand bad experience I had. Therefore I had bought the food colour gel at some cake decoration shop and now I can make more colourful macaron.

Tuesday, 4 March 2014

Mon Petit Déjeuner - Cranberry Lemon Muffin With Crumble Topping

Last night I felt so tired and didn’t want to bake anything too complicate which I usually call “Big Job” because it involves lot of washing or mixing. So I decide to make myself some breakfast/snack and bake some muffin.

l literally did not know the difference about muffin and cupcake, the only way I use to define then is cupcake involve lot more butter than muffin. Therefore I consider muffin is a healthier option of cupcake. So when I dig around my kitchen and search for ingredient, I found some frozen cranberry which I bought from Costco while ago and some lemon. At first I plan to use the frozen cranberry to make smoothie but they are so sour, so I left it in the freezer and didn’t touch it again. Why not make a muffin with cranberry? And I also add some Lemon zest to add on some aroma which is better and more natural than any other essence. 

At first I did not intend to add the crumble topping but then I feel like something crunchy on top of my muffin. I’m not sure about what other people like, but for me I think the best part of a muffin is the muffin top. You can also use the same crumble recipe to make dessert like apple crumble, also one of my favourite recipe with apple. 

Sunday, 2 March 2014

J’aime le macaron – Earl Grey Macaron

I had made macaron many times before and at first I always use the French meringue method because I can make it in a smaller quantity. The other method of making macaron is using an Italian meringue. Both method are very similar, it just the matter of how we processed the sugar and eat white.

I used to be a fan of French meringue because it is very easy and less hassle compare to Italian meringue. However, using a French meringue has some disadvantage when the weather is bad such as rainy, gloomy or humid. It will become very hard for French meringue macaron since it very delicate and get fragile when the humidity is high in air.