Cookies and Cream Polvoron

20160729-190742-68862690.jpgHave you ever heard of polvoron? This milky no-bake filipino sweet little bites, will melt in your mouth. I’m telling you, that this thing is addictive!!

The first time I ate a polvoron was when a friend went back from a vacation from the Philippines and she bought a couple of boxes of polvoron. It is sweet and melt in your mouth, I was hooked on the cookies and cream polvoron. I ended up eating half of the box.

And that is why I ended up obsessing on recreating this cookies and cream polvoron since I can’t find it anywhere here on my local stores.

20160729-234808-85688962.jpgSo normally, they would use a polvoron molder to shape those polvoron, but I used a silicon mold instead, just by pressing and compacting the polvoron mixture into the mold, and this is not so traditional, but since I only use a silicone mold, I put it in the fridge for an hour or so to be able to unmold it easily .

20160729-235411-86051524.jpgAnyway, I just want to say sorry that I haven’t posted much in the last 2 months. My 2 post a month goal is very much non existent these couple of months. It’s because I was so busy with stuff. Stuff being…

I’m moving to France to continue my study!!!!
After a year of taking my chances, my dream will finally came through!

Going to France to study patisserie and boulangerie has always been my dream since I was 15 years old. But it’s so far away… And expensive.

After graduating high school, I hold on to nothing but faith that I will be able to study in France. It’s France or nothing. So that being said, I did not apply to any college what so ever. I kept on studying French hoping that I will be able to study there someday.. Seeing my friends, one by one leaving for college and I’m pretty much being a stubborn dreamer who sometimes doubt her decision of postponing going to college.

“So, you finished high school?”
“Yes I did”
“What college are you attending?”
“Umm…. I’m postponing my further studies for a year learning French because I’m going to France next year”

This is how every of my conversation with my aunts and uncles, mom and dad’s friends, or any other people who’s attempting on making small talks with me.

And yet, even if I was so sure on saying I will be going to France next year, I had NOOOO idea what my future will be.

So anyway, I’ve been busy on registration and making my visa so that’s why I haven’t been baking or cooking that often.

And another note, I will move to Strasbourg, in the region of Alsace. A city in the borderline of France and Germany.

Here are some pictures of Strasbourg just to make you jelly (of course, all the beautiful Strasbourg pictures are not mine since I’m not there yet. You can find the source of the pictures by clicking it)

20160730-150615-54375100.jpgMy mind and soul is there already, for a very long time.

20160730-150952-54592978.jpgPlus, Strasbourg is the “capitale de noël” which means the capital of christmas! Can’t wait to spend my christmas there!



20160730-151640-55000124.jpgJust… Gorgeous right? Oh how my wanderlust mind can’t wait to get there!

20160730-151746-55066856.jpgAnyway, back to polvoron. To be honest, I’ve made this cookies and cream polvoron quite a long time ago and I wasn’t planning on posting it here because.. Well the picture quality is not very satisfying. But I still got to post something here at least once! So yeah, pardon the picture quality and the lack of step by step pictures.

Have a good one everybody!


Cookies and Cream Polvoron Recipe
Adapted from kawalingpinoy’s recipe
Made 30-40 pcs of polvoron

• 2 cups flour
• 1 cup powdered milk
• ¾ cup sugar
• 8 pcs of oreo, crushed (the original uses only 5-6 pcs, feel free if you don’t want too much oreo)
• ½ tsp salt
• ¾ cup unsalted butter, melted

How to make:
1) In a pan with medium heat, toast the flour until light brown and aromatic, stir constantly then transfer into a mixing bowl.
2) Mix the flour, powdered milk, sugar, crushed oreo and salt until combined then pour in the melted butter, mix until it resembles a coase sand texture. You can test by squeezing a bit of the mixture and it will hold it shape. If not, add more melted butter 1 tablespoon at a time.
3) Press the polvoron mix into a mold (I used a heart shape silicone mold but if you got a polvoron mold, even better!)
4) (optional) put the shaped polvorons into the fridge for 2 hours before unmolding if you’re using a silicone mold then wrap them individually with a candy wrappers or serve them in a mini cupcake liner.

Taro Magic Custard Cake

20160623-204822-74902525.jpgMagic custard cake, one cake batter turns into 3 layers dessert!
The first bottom layer is a dense gooey cake, then the second layer is a creamy custard and the top layer is a sponge cake.. All made up of ONE batter! Oh yeah, that’s the magic part.

I decided to flavour this magic custard cake into a taro or purple yam flavour. My favourite bubble milk tea flavour if you’re familiar with this (seriously has become a stereotype) asian drink. But yeah… I got to be honest, there are no actually purple yam in this taro magic custard cake. More on that later.

Anyway, I also want to flavour it in a different way other than vanilla and chocolate. So…

Ok let’s get started, shall we?
The ingredients are:

20160625-235702-86222674.jpgMilk, butter, eggs, sugar, flour, salt and taro tea powder…. Waiiiit.. What?

20160626-003920-2360739.jpgYep. Taro tea powder.
Umm… But what’s that?
It is a drink mix powder, often found sweetened and sometimes called taro latte powder if it consist some milk on it where you can just dilute it in some warm water/milk, put some boba pearls and ice and you got boba taro milk tea!

Also another reason why I decided to make it into taro flavoured magic custard cake is that.. Well, Let’s start from the beginning. The first magic custard cake recipe I encountered and made me realise such awesome dessert exist was a chocolate one then I found the vanilla and even fruit flavoured ones. Then I found the matcha and I was super intrigue to make the matcha flavoured magic custard cake until one day I decided to use all of my matcha powder for a birthday cake for a friend. So… Scratch that because I don’t have the money to buy another packet of high quality green tea powder.

After some times, I’ve forgotten this magic custard cake idea until I found some packets of taro tea powder stored deep inside my pantry. As I’ve said before, being a boba taro milk tea lover (fanatics, even.), I’ve tried to made them my own and totally forget them after using a few packets and consuming them every. Single. Day.

So, as I’ve said before, this cake got no actual purple yam on it instead it’s the flavouring powder. I mean.. Let’s face it, in most countries, finding taro tea powder is way easier than the actual taro itself.. You can just purchase it online!

Well, I found mine online too, but unfortunately this shop did not ship worldwide. Maybe you can find it in your asian grocery stores? If not, still. Buying it online is your best chance. The taro tea powder that I own is not that great in terms of quality anyway. The colour was a bit off.

20160626-222706-80826374.jpgStart of by separating your egg whites and yolk.

Whip the egg whites on high speed until it becomes fluffy like a cloud. Stiff peak stage.

20160626-223043-81043077.jpgnext up, whisk the yolk with the sugar,
Mix in the flour, taro powder and salt,
Then stream in the melted butter,
Lastly the milk!

20160626-223710-81430327.jpgThe batter should be super liquid. Don’t panic, don’t reduce any milk. You’re on a right track.

Put the clouds into the purple liquid.
You’re not suppose to loose a lot of air in the whipped egg whites, but folding the whipped whites to the liquid batter is damn hard.
So here’s what I did, I whisk them gently together, just whisking from the side ( not from the center), turning the bowl as I whisk and once I saw the whites are pretty much covered with the purple, I’m done. It won’t and shouldn’t be totally mixed together so don’t stress out and vigorously whisk them.

20160626-233113-84673569.jpgAaand bake, sprinkle with icing sugar, cut and enjoy!!

Wait, although I should tell you to let it cool first, if possible, put it into the fridge for an hour or so until the cake feels firm, then you can cut it. If not, this cake would be pretty messy to cut.

Although, for me, the cake taste better in room temperature because the custard part goes even creamier. But yeah, it’s a personal preference and plus, if you’re not a big fan of waiting, you can just dig in!

20160627-215523-78923419.jpgWell honestly, I’m not the biggest fan of waiting too, especially with food. But since I took quite sometime taking pictures of this taro magic custard cake, it comes to temperature as time goes by…..

So here’s the best chronology to enjoy the taro magic custard cake:
Bake – let cool – sprinkle with icing sugar – cut into pieces – wait until the cake has come to room temperature – best part, DIG IN!!

20160627-220011-79211793.jpgA tumbled down stack of taro magic custard cake.

20160627-220522-79522544.jpgCan you see those layers? It looks like it got 4 layers even. But still. It’s fudgey cake, dreamy creamy taro cream and lastly the fluffy sponge cake layer.


20160629-210001-75601270.jpg,Have a good one everybody!


Taro magic custard cake recipe
Makes 1 pan of 21 x 21 cm cake

• 4 eggs (yolks and whites separated)
• 225 g white sugar
• 60 g all-purpose flour
• 15 g taro tea powder*
• ½ teaspoon salt
• 110 g unsalted butter (melted)
• 475 ml (2 cups) whole milk
• vanilla extract (optional)

* Unsweetened, if you cannot find the unsweetened kind, use 200 g sugar or adjust accordingly. Also, 15 g is based on my not-so-stong taro powder, if you can find a better quality, use about 7-10g or adjust to your liking.

How to make it:
1) Whip the egg whites with 2 tablespoon of the sugar until stiff peak stage. Set aside.
2) Whip the egg yolks with the rest of the sugar until pale and fluffy then add in the flour, salt and taro powder, whisk until combined.
3) Pour in the melted butter, stir, then pour the milk and vanilla, stir until just combined.
4) Working half at a time of the egg whites, spoon and whisk them together, just by the side GENTLY trying not to loose a lot of air, the mixture will not be totally incorporated.
5) In a 21x21cm square pan that has been buttered, line the sides of it making the parchment paper hang on to the sides then coat with caster sugar, pour in the batter then bake at a preheated oven at 180°C or 360°F for 50-60 minutes.
6) Let the cake totally cooled before unmolding it, sprinkled with icing sugar then cut into pieces.

Japanese Curry Bread (kare-pan)

20160525-200031-72031622.jpgSoft bread with crispy exterior and a curry beef filling that’s packed with spices. Yumm..
This bread is coated with panko breadcrumbs and then fried to perfection.

Kare-pan or Japanese curry bread. I love this bread so much that I took a bread making class just because this bread is on the menu. Yes, I just learned on making this yummy beef curry filled bread from a cooking school by a Japanese chef. So I guess, legit right?

Anyway, What’s important on making this Japanese curry bread is the curry powder itself.. Suuper important.

“Use the best quality Japanese curry powder that you can find, this will determine all the flavours in this kare-pan”

Said the chef in his thick Japanese accent.

20160525-201147-72707335.jpgSo this was the curry powder used to make this Japanese curry bread. But you know, just find the best one you can find because I got a feeling that this one is imported straight from Japan.

20160525-202835-73715124.jpgThe dough itself got a heaping spoonful of curry powder.

The curry bread’s dough was made by hand. Combine every ingredients in and mix. Then there’s a lot of kneading and smacking the dough to activate the gluten.

Then proof the dough, let that yeast do their work.

20160526-234711-85631110.jpgMeanwhile the curry bread dough is proofing, make the filling.

This one is a dry curry filling instead of the creamy Japanese curry. Still pipping hot when I took the picture. The steam blurred my lens a bit.

This curry filling consist of mince beef, courgette, potato and onion. But you can use other veggies you got like carrots, eggplant, mushroom, or edamame beans/ peas maybe? Just put vegetables that you think fits.

Anyway this filling is a bit too much for the bread so you will most probably get left overs. My suggestion, either half the filling recipe but you might risk on having too little filling on your curry bread later on, or just make it as the recipe says, and for any leftovers, cook it with pasta or topped some rice with the delicious beef curry filling! It’s always better to have more than too little when it comes to this sort of stuff.

20160527-000111-71030.jpgOnce you curry bread has been proofed, weigh them then portion them into rounds of even pieces.

Let proof a couple more minutes under a damp towel.

20160527-000332-212216.jpgHere is the step by step on how to fill and make the Japanese curry bread (hand model by my lovely personal instructor and the chef’s trustee sous chef)

First thing first, flatten the dough then fill a reasonable amount of beef curry filling in the middle.
Pull the top and the bottom part of the flattened dough, then start to seal the top. Pinch the seam to make sure the kare-pan is sealed.

It’s easy like 1,2,3! Yep, just like do, re, mi.

20160527-002855-1735227.jpgThis is how the Japanese curry bread should look like after bring shaped. Like dumplings!

20160527-003041-1841359.jpgNow that you’ve shaped all the kare-pan. You got a bunch of sweet potato shaped bread lined, it’s time for the coating!

20160527-003709-2229887.jpgThis one is just a simple egg to breadcrumb kind of coat.

Oh and also you might find it waaay easier if you keep one hand for the dry coat and the other just for the wet coat. Seriously, makes a lot less of a mess.

20160527-013157-5517049.jpgThen all is left to do is to fry them in a hot oil until golden brown, perfectly crispy!

20160601-005851-3531755.jpgOh I love this bread. Seriously, the curry filling and the soft bread and the crispy outside is sooooo addictive. Seriously, I could eat more than 3 breads in one sitting (luckily my conscience take over).

20160601-010113-3673787.jpgI mean.. Look at those filling and the yellow bread and the golden brown crust?!

Top tip, this curry bread don’t last very long (about 2-3 days max in room temperature), so if you want to make a bunch of it and store it, don’t put it in the fridge, put it inside the freezer instead. It will prolong the life of the bread. I would say for another 2-3 weeks more but not sure since this bread didn’t even last more than 3 days before getting devoured.

But still. The first and second day I store the curry breads just on the counter top but on the second day the inside started to get sliiiiiiightly slimy before getting preheated. So I chucked them inside the freezer but then they were gone the next day..

Anyway I just microwave them to preheat the curry breads. Around 30 seconds to 1 minutes depending on your microwave.

20160601-011133-4293353.jpgHave a good one everybody!


Japanese Curry Bread (Kare-pan) Recipe
Makes about 10 pieces of bread

The Curry Bread
• 300 g bread flour
• 6 g instant yeast
• 30 g white sugar
• ½ tsp salt
• 1 tsp good quality Japanese curry powder
• 150 ml warm water (around 70-80°C)
• 30 g egg (crack, beat the egg then weigh it. Use the left over for the coating)
• 45 g unsalted butter

Beef Curry Filling:
Adjustable to your liking
• ½ piece of onion
• 1 piece of a medium size potato
• ½ of a zucchini
• 180 g minced beef
• 2 tbsp unsalted butter
• 1 tbsp curry powder (or adjust if you’re not a big fan of spices)
• Salt & Pepper to taste

• 1 large egg + leftover egg from the bread
• Panko breadcrumb to coat (around 2 cups or so)
• vegetables oil to fry (you can use canola or other deep frying oil)

How to make:
The curry bread
1) If using a stand mixer, just mix the dry indredients then slowly add the wet ingredients. With a dough hook, knead until dough is no longer sticky and stretchy. Around 5-8 minutes on high speed.
If not, in a counter top or a bowl, mix the flour, yeast, sugar, salt and curry powder until combined. Make a well in the middle then pour in the warm water, egg and butter. Mix everything together until combined.
2) Once combined, start kneading the dough by smacking it to a counter top then fold the dough, then smack it again, then fold. Do it for about 10 minutes until the dough is no longer sticky and becomes super elastic. You would know by when you poke the dough it will make a slight dent then spring back up.
3) Rest the ball of dough in a bowl then cover with a damp kitchen towel to proof in room temperature for 1 hours or in a warm oven at 70°C or 158°F for 30 minutes.

Beef curry filling
4) Peel the onion then finely chop them.
5) Peel the potato then cut them into small dices.
6) Cut the zucchini into the same size of the potato.
7) Melt the butter over a medium heat. Once heated, add in the onion, sautée for about 2 minutes, then the potato, another 2 minutes, lastly the zucchini. Cook for another 5 minutes then add in the minced beef. Cook until the meat is brown then add the curry powder and season with salt and pepper.
8) Transfer to a plate then let cool.

Filling, coating and frying the bread
9) Once the bread dough has been proofed, punch to deflate the dough then portion into even pieces. Mine makes 574g of dough then I divide it by 10 so around 57-58g per pieces. Round the pieces of dough then rest them under a damped kitchen towel for around 15 minutes.
10) Take 1 ball of dough then roll it into a disk (preferably more of an oval shape), fill with a tablespoon or so of the cooled beef curry then take the sides, stretch them a little bit, join them together then pinch to seal it. Continues with the other pieces of dough.
11) Prepare the coating station. Dip a bread into the egg then heavily coat it with the breadcrumbs. Continue to do so to the other pieces of breads.
12) Rest the bread, meanwhile, heat the cooking oil until the temperature is about 160-180°C. Fry them a couple of a time being sure not to overcrowd the pan until golden brown.
13) Serve the Kare-pan while hot.

French Onion Soup

20160507-021922-8362211.jpgI had no idea why am I so intrigue to make this soup. Probably because I was super curious of how a french onion soup taste but there’s no french restaurant around me that I know of sell this soup or even if they do, I bet it cost a fortune. And for me, one of the reason of why I love to cook and bake is because I can make food that I can’t actually buy. I think that this is one of the benefits too of being able to cook. Anyone agree?

A french onion soup is clearly a soup that you can make when you don’t know what to eat but feeling for something decent. The ingredients are pretty basic too but I actually planned on making this dish for about a week (because unfortunately I haven’t got the time to make it and take photos of it). And alas, I did make it and I can tell you, I looooove it!

I think we should get to the cooking part A.S.A.P, shall we?

20160507-023019-9019468.jpgI think this part is obvious from the name, the french onion soup, you can guess that the star of the show are onions.

Yep! First step of this french onion soup is chopping some onions.
Here’s a tip to keep your eyes from tearing, I always put my onions in the fridge overnight. I have no scientific explanation here but it works.

20160507-024055-9655895.jpgLike any good french recipe, it all starts with butter. Oh yeah, a french onion soup is one of them.

Put some butter and olive oil in a saucepan and let it get melted and hot.

20160509-013300-5580688.jpgNext, put all those chopped onions that you’ve cried over into the butter and oil.

Then just start caramelizing it! This may take a good 7-10 minutes depending the heat of your stove. Here’s a tip, don’t stir it constantly or else it will take forever! I stir mine around every 30 seconds or so. Don’t stress too much about burning the onions. After all, we’re aiming for that caramelization (a.k.a one step before burning something that has a sugar content)

At first it may look like it’s a crazy amount of onions and your pan won’t fit in the end for all that soup, but trust me, it’s not. I first thought that this much onion need a big soup pan but hey, totally miscalculate it. But better save than having hot soup all over your stove (or even myself), right?

20160509-014756-6476183.jpgNow that you’ve caramelized those onions, deglaze the pan. Traditionally, they use wine to deglaze the flavour bits on the pan, but since nobody in my family drink alcohol on daily basis (just on special holidays), having a bottle of wine in the house is not a common thing in my family, oh and I’m not in my legal age yet so I can’t just stroll in and buy a bottle of wine which I will most probably just use for cooking this french onion soup.

But I do have some mild red wine vinegar so, I used that. For those of you who don’t want to use alcohol at all, you could use other type of vinegar like apple cider vinegar.

Then pour in your stock! I’m using a chicken stock but if you want, you can use beef stock or any stock/broth that you prefer! And also, to make this soup totally vegetarian, you could also substitute for vegetable stock.

20160509-014711-6431793.jpgNow chuck in the herbs. I put some bay leaves and notice the tea strainer tied with a string? I put some dried thyme and a bit of rosemary in because I don’t have the plant and I don’t feel like buying the whole bunch just to use a couple of stalks and found it tucked away in the back of the fridge a couple of months later.

If you don’t have a tea strainer, you can use a little piece of cloth, filled with the herbs and tied into a little bundle (of joy).

Once the herbs and aromatics are in, just let this nearly finished french onion soup simmer away.

20160509-112944-41384421.jpgOh yeah, once the soup is done, spoon some of it to an oven proof bowl then to the next components that make a french onion soup, the french onion soup.

To create that signature french onion top, you’ll need:
The cheese, grated. I used emmental cheese but traditionally, they use a good french cheese which is gruyere.
The bread, sliced. Usually they use some french baguette but for this, I used a semi baguette walnut bread which is a bit softer than a regular baguette and I love that walnut for texture.

20160509-113621-41781142.jpgToast your bread with a bit of butter, then rub a garlic clove all over the bread (don’t forget the sides!).

20160509-113741-41861474.jpgRest them on top of the onion soup. I used 2 slices of bread because I want to cover the whole bowl and also, I love bread and soup!

20160509-202342-73422493.jpgTop the garlicky slice of bread with loads of cheese and into the broiler it goes!

20160509-225142-82302754.jpgLook how pleasing this bowl french onion soup.. Aromatic and packed with flavours onion soup, toasted garlicky walnut bread and melty cheese….

20160509-225638-82598823.jpgOh dear french people, why did you always ruin my diet with your creation….

20160512-234036-85236611.jpgA close up look of this glorious soup, just because.

20160509-225942-82782398.jpgHave I ever told you that I am currently learning french?
Anyway, I found the recipe of this soup in one of the recipe book written in french on the library of the french institution (where I’m currently learning french). The book is in french so… It has to be the real deal then, right? But well.. I’ve changed a few things especially on the quantity (the original recipe calls for 10 big onions…) of the soup.

20160512-234753-85673104.jpgWait, doesn’t this mean it’s not so traditional anymore? Hemm… Maybe.. I guess? But I did some research on it and nevertheless, it is GOOD!
So.. Let’s just say that it’s my take on a french onion soup then.

P.s: have I told you that this dish is called soupe à l’oignon gratinée? “Soupe à l’oignon” literally means onion soup and “gratinée” is the signature bread and broiled melted cheese top.

20160513-000407-247860.jpgHave a good one everybody!


French Onion Soup Recipe
Make 2 servings (medium to small bowl portion)

• 3 big onions
• 3 tbsp butter
• 2 tbsp olive oil
• 30 – 50 ml white wine/ apple cider vinegar
• 500 ml beef/chicken/vegetables stock
• 2 bay leaves
• 1 tsp dried thyme (or a couple of stalks of fresh ones)
• 1 tsp dried rosemary (or a couple of stalks of fresh ones)
• Salt and pepper
• Baguette + a bit of butter
• 1 clove of garlic (peeled)
• Grated cheese (traditionally gruyere)

How to make it:
1) Peel and slice your onions into thin pieces.
2) Heat up the butter and olive oil, then cook the sliced onions until it caramelized (around 7-10 minutes, on medium high heat).
3) Once the onion caramelized and browned, pour the wine/vinegar to deglaze the pan, don’t forget to scrape the bottom of the pan for all the flavours.
4) Pour in the stock and put the bay leaves, thyme and rosemary in. Simmer the soup until just started to boil. Add in the salt and pepper.
5) Slice the baguette into pieces (the thickness is to your preference). Smear the butter on the sides and toast them until golden brown. Once toasted, rub the garlic on the bread until the breads become garlicky.
6) Pour the soup into an oven proof bowl, put the garlicy toasted bread on top then cover the top with grated cheese. Put it under the broiler for 5-7 minutes or until melted and slightly golden brown.

Lemon Dome Cake

20160414-233021-84621177.jpgI’ve been tackling cakes in an entremet façon.. I just feel like cakes with different components and textures are an interesting thing to do.

Also, I made a jar of lemon curd which I posted on my previous post and decided to make this individual lemon cake.

Also, a heads up, this is not a step by step post since there are a lot of components in this lemon dome and also I did not take any picture since I wasn’t planning on posting it but this lemon dome turns out to be more successful than I thought. So.. Yes, the recipe will be a long one.

20160423-232655-84415366.jpgFor those of you who are not familiar with the word entremet, it’s a fancier version of your regular birthday cake. Usually consist of different texture and flavours that balance the whole thing instead of just regular cake and buttercream.

The most regular one to use is mousse as their main component. The base of entremets usually are the crunch factor. Some people use sable breton which is buttery, melt in your mouth shortbread cookies, or chocolate mixed with feuilletine (basically crunchy crepes) but not all entremet has to have a crunch factor, that’s why they sometimes use dacquoises (almond sponge), biscuit à la cuillère (lady fingers but since you made it from scratch usually people shape it into a disk for the base of your cake), génoise cake which what I’m using for this lemon dome, and many more. All types of cakes from brownies to chiffon cakes are often used for the cake part.

The insert of the entremet is where you can get creative with. Here, I fill them with strawberry jelly and lemon curd. Some use panna cotta, creme brulee like flan, fruit jellies, ganaches, and many more. It’s just how you balance the flavour all together.

20160423-234559-85559777.jpgAnd since you’re here, I think you deserve a close up look of the inside.

The components of this lemon dome are (from the bottom to the top layer):
• Lemon genoise cake soaked with lemon syrup
• Strawberry basil jelly
• Lemon curd
• Vanilla bean mascarpone mousse
• Lemon yogurt glacage

20160424-000201-121454.jpgI used some melted chocolate and fondant cut into little flowers to create those pretty swirly flowery decoration.

I am ridiculously proud of the flower decor on this lemon dome. Since I usually am not that good on the decor department but this lemon dome looks pretty aren’t they??

20160426-162154-58914134.jpgLook at that oozing lemon curd. It kind of act as the sauce but also the refreshing element of this lemon dome.

I made this lemon dome, other than to tackle cakes in an entremet way but also I was making something that my dad can also eat. My dad is not the biggest fan of anything sweet. Nope. Usually the desserts that I made were devoured by me, my mom and my sister, never my dad. He would probably eat a bite of two then that’s it. But my dad is the biggest fan of anything sour. His level of sour endurance is to the point where he snacks on sliced lemons. Just like that. So, since he like sour food, I decided to make this lemon dome.

I put some yogurt on the strawberry jelly so it would be as sour as my dad’s level of sour preference. Also yogurt on the glacage for the same reason, and also glacage is extremely sweet on it’s own since it uses sugar solution AND white chocolate for those coloured glacage. And since I haven’t found any less sweet alternative for the glacage, I decided to balance the sweetness with the lemon curd and yogurt.

For those of you who’s not the biggest fan of sour, you can omit or reduce the yogurt amount on both the jelly and glacage.

20160426-165740-61060488.jpgOkay, this lemon dome is a bit shy, it’s trying to hide behind the leaves.

20160426-171423-62063635.jpgOh yeah, I used some mirror glace with a bit of red food colouring for the red middle part, but you can use anything you got. You can use some melted candy melts, strawberry jam/jelly, white chocolate dyed red, or even some fondants dyed red. Well, that is of course if you want to make this lemon dome just like what I did. You can search for other alternatives on decorating if you’re not feeling for something too sweet looking like this

20160426-171901-62341622.jpgHave a good one everybody!


Lemon Dome recipe
Makes 8, diameter of 5 cm domes

See lemon curd recipe here.

Genoise cake
• 2 large eggs
• 45 g sugar
• 65 g cake flour
• a pinch of salt
• Zest of 1 lemon
• 5 g unsalted butter (melted)
• 7 ml milk
• ¼ tsp vanilla extract

Strawberry Basil Jelly
The quantity of the flavourings (basil, yogurt, sugar) can be added depending on your preference
• 10 pcs of big strawberry (washed and hulled, then cut into smaller pieces)
• 5-7 fresh basil leaves
• 50 g sugar
• 100 ml water
• 4 g gelatin powder (use 3g of gelatin if omiting the yogurt)
• 3 tbsp plain yogurt

Lemon Syrup
• Juice of 1 lemon
• 50 ml water
• 50 g sugar

Vanilla Bean Mascarpone Mousse
• 65 g mascarpone cheese
• 20 g unsalted butter
• 7 g powdered gelatin
• 2 egg whites
• 45 g sugar
• 60 ml fresh cream
• 20 g sugar
• ½ vanilla pod

Lemon Yogurt Glacage
• 8 g corn starch
• 7 g gelatin powder
• 4 tbsp lemon curd (loosen by dipping the jar in warm water for about 5 minutes or microwave on high for 10 seconds, then let cool to room temperature)
• 2 tbsp plain yogurt
• 90 g sugar
• 50 g glucose/corn syrup
• 30 ml water
• 100 ml fresh cream
• 70 g white chocolate
• Yellow food colouring (optional)

• 30 g milk chocolate (melted)
• Little flower shaped fondant
• Red jam

How to make:
Genoise Cake
1) Beat the eggs and sugar in a stand mixer or with an electric whisker until super fluffy (around 6-8 minutes). You can tell by when the whisk is lifted the batter will fall into ribbon and the batter won’t dissolve back again and disappear.
2) Sift in the flour and salt then add the lemon zest, fold the batter while turning the bowl just until the flour clumps is no longer there and trying to keep the air in the batter as much as possible.
3) Add the melted butter, milk and vanilla, fold just until the liquid mixed in.
4) Pour into a 20×20 cm greased and lined baking pan, level the top and the sides, bake in a preheated oven at 180°C or 360°F for 20-25 minutes of until the middle part is springy when touched and the edges is golden brown.
5) Let cool then unmold. With a circle cutter the size of your molds, cut circles.
You may not get 8 perfect circles but you can cut semi circles from the sides and some pieces to make it into a perfect round. Just like a jigsaw puzzle!

Strawberry Basil Jelly
6) Mix the yogurt and gelatin, stir well. Set aside.
7) In a saucepan, put the cut strawberries, basil, sugar and water then bring to a boil until all the strawberries are soft. Roughly mash the strawberries and basil with a fork, cook for another 3 minutes.
8) Turn off the heat then add in the yogurt gelatin mixture. Stir until all dissolved.
9) Strain the jelly mixture into an 8×8 cm mold lined with aluminum foil or put it into an 8×8 cm ziplock bag, take as much air as possible from the bag then seal it. Rest it on a flat surface.
10) Put in the freezer until solid. Then cut the plastic bag or foil, with a small round cutter (I just used a big pipping tip around 3 cm in diameter, dipped the round side in warm water), cut the jelly into small round disks. Refrigerate until ready to use.

Lemon Syrup
11) Put all the ingredients together in a saucepan then bring to a boil. Let cool to room temperature.

Vanilla Bean Mascarpone Mousse
12) Take 2 tbsp cream then mix with the gelatin. Set aside to bloom.
13) In a saucepan, combine the mascarpone and butter. Melt on low heat just until the butter melted, stir in the bloomed gelatin until all melted. Set aside to cool slightly.
14) Whip the egg whites with the 45g sugar until stiff peak with an electric mixer or a stand mixer.
15) Split the vanilla pod then scrape out the seeds, put it into the remaining cream then whip the cream with the 20g sugar until soft peak with the same beater that used to whip the egg whites.
16) Add a spoonful of the whipped cream into the slightly cooled mascarpone mixture, then mix (you don’t need to be too gentle). Pour all the mascarpone mixture to the remaining cream then fold gently.
17) Add a spoonful of the whipped egg to the cream mixture then with a wire whisk, whisk them until roughly combined. Pour all the cream mixture to the egg white mixture then whisk gently until no lumps of egg whites are left.
18) Pour the mousse into a silicone dome mold nearly all the way to the top (leave around ½ cm space).
19) Set the mousse in the fridge for 5-6 hours (I left it overnight).

20) Once the mousse has set, take it out then with a spoon (preferably a round spoon like a scoop, I used a melon baller) dipped in hot water, scoop the middle part of the mousse creating a well in the middle the size of the strawberry jelly disk. Reserve the scooped mousse bits in a bowl.
21) Fill the well with the lemon curd (room temperature or dipped in a warm water bath for about 5 minutes to loosen the lemon curd) ¾ of the way. Then top the lemon curd with the strawberry jelly.
22) Put the reserved scooped mousse bits, into the microwave 10 seconds burst on medium power just until the edges melted (not hot or it might cook the egg), then stir until all has melted.
23) Brush the genoise with the lemon syrup. This will moistened the cake.
24) Smear enough melted mousse on top of the dome mousse just enough to stick the genoise cake.
25) Put it into the freezer until ready to glaze.
Freezing the dome overnight will be easier for the glacing part but I didn’t bother to do that since I’ve set the mousse overnight.

Lemon Yogurt Glacage
26) Mix the yogurt with the gelatin. Set aside to bloom.
27) Mix the lemon curd with the corn starch. Stir until dissolved.
28) In a saucepan, mix the sugar, glucose/corn syrup and water. Bring to a boil until all the sugar has dissolved. Pour in the cream then stir until all combined, then add in the corn starch and lemon curd mixture, keep stirring until thickened. Cook for another minute to cook the flour (so there won’t be any raw flour taste).
29) Turn off the heat, then stir in the yogurt gelatin mixture until dissolved.
30) Over a sift on top of the white chocolate, strain the cooked mixture to remove any lumps, then stir the chocolate until all melted. Add the yellow food colouring if the colour is not bright enough.
31) Let cool to room temperature, not in the fridge as it will sets up.

32) Remove the lemon dome out of the mold, set it on a glass with a smaller diameter than the dome with a pan underneath to catch the dripping glacage. Pour the cooled glacage over the lemon dome (pouring a lot of the glacage will ensure even coating). Set it back in the fridge until firm.
You can just scoop back the glacage from the pan to glace the other lemon domes.
If the glacage gets to thick to pour, melt them back in a low heat or in a microwave. But if it’s too hot, you need to let it cool back down to room temperature or else it will melt the mousse if the glacage is too hot.

33) (optional) Do the second coat on the lemon domes. Then set it back again in the fridge before decorating.

34) Pipe twine like swirls with the melted chocolate on top of the domes.
35) Using more chocolate, stick the little flower fondants scattered all pver the lemon dome then dot with red coloured jam in the middle.

Lemon Curd a.k.a Liquid Gold

Edit: this post was scheduled to be posted at 6th April but somehow it did not post itself like it usually does… After posting about it on instagram that the recipe is on the blog. 20160328-222459-80699105.jpgSpring time is here! What’s a better way than to welcome it with a refreshing lemon curd?

Lemon curd a.k.a liquid gold. Sour yet refreshing, addictive and versatile for anything!

I made this lemon curd because I got so much stuff I want to do with them (other than eating it straight from the jar), also I got quite some egg yolk left from making swiss meringue buttercream so yeah, why not make this addictive lemon curd?

Now for those of you who realise the word “lemon curds” in the picture, I know I annoyed some grammar nazi out there but I know okay, it’s not suppose to be plural. Lemon curd. Yeah, not sure what’s going on in my mind when I wrote it. I realise this after taking all my pictures with it, throwing the paper away then making something that ended up using half of the jar.
Well actually that paper was suppose to stick to the jar as a label but since I refrigerate the lemon curd then trying to stick the label to a wet jar surface (because if the condensation) and failing miserably so yeah.. The pictures will show where I place it in the end.

This one is gonna be a speedy, simple and easy recipe, let’s get cooking!

20160331-111438-40478055.jpgIt all started by painstakingly zesting and squeezing 6 lemons. I squeeze them all by hand, and it took me quite some time to get it all the juices out… But the end product totally worth it though. Yummy lemon curd….

* Don’t be a dummy like me, remember to zest the lemon first then cutting them in half…
* Rolling the lemon before squeezing releases more juice from the lemon! I heard that microwaving it before hand do the trick too but I never bothered, rolling them is enough.
* Don’t zest to the bitter white part of the lemon!

20160331-112412-41052158.jpgAnd the ingredients you need are butter, egg yolks, eggs, lemon juice, lemon zest and sugar. That’s it!

20160404-215057-78657005.jpgFirst thing first, rub the sugar with the lemon zest until all combined, this is not a necessary step but I just like to work dough, etc with my hands plus by really rubbing the zest with the sugar will draw the natural oil from the lemon making the lemon curd even more zestier and smells super lemony.

20160404-221255-79975588.jpgNext just combine the eggs and lemon juice into the lemonny sugar then whisk them constantly (so the egg won’t scrambled) on top of a pot of simmering water (this is called a bain marie) until thick and seem almost like a fluffy goo… Sorry I can’t find a better word to describe it.

20160404-221822-80302519.jpgOnce the lemon curd is thick and voluptuous, remove from the heat and add in the cold cubed butter, stir until all has melted this will give the lemon curd that creamy rich flavour. Also, I would definitely suggest you to use a good european butter with higher fat percentage so that the buttery aroma will come through on the ready lemon curd.

20160404-222616-80776699.jpgLastly, strain the cooked lemon curd for that smooth, silky, lemonny, yummy lemon curd..

20160404-224513-81913061.jpgPut them in a sterilized jar and refrigerate for longer shelf time. This lemon curd can be stored up to 3 months in the fridge.

20160404-224320-81800664.jpgLook at that bright yellow lemon curd! Perfect for welcoming spring time!

20160406-233513-84913783.jpgOh my I’m literally salivating right now. I loooove lemon curd!
20160404-230549-83149207.jpgWho said you can’t brighten up a day with food? Just make sunshine! In a form of lemon curd 😋

Anyway, for easier use for example if you need to drizzle the lemon curd on top of a cake or something, you can microwave it on high for 20-30 seconds depending on your microwave, or submerge the whole jar into a bowl of warm water for about a minutes to loosen the lemon curd.

20160406-111615-40575889.jpgPut these liquid gold on your toast, waffles, pancakes, make desserts out of it, or just eat it straight from the jar! Why not? For me, this is what I did with some of my lemon curd

20160406-111829-40709230.jpgI made little lemon entremet (I’m not sure if this small thing can still be called entremet or not…). I might post the recipe to that cake but I don’t really have any step by steps pictures, since there’s a lot going on inside. Maybe later…

Anyway, have a good one everybody!


Lemon Curd recipe
Makes around 500ml lemon curd

• 300 ml lemon juice (I used 6 small lemons)
• Lemon zest from all the lemons you’ve juiced
• 230 g sugar (or more if you want)
• 7 egg yolks
• 3 whole eggs
• 115 g unsalted butter (cold and diced)

How to make:
1) Rub the sugar and lemon zest together to release natural oil from the lemon. Then add in the lemon juice, egg yolks and eggs, with a wire whisk stir until combined.
2) Put the mixture on top of a pot of simmering water (making sure that the water did not touch the bottom of the bowl) then whisk constantly so that the egg won’t curdle until the mixture has thickened (until it coats thickly a spoon and you can draw a line on the back of the spoon)
3) Remove from the heat then put the diced cold butter, stir until melted.
4) Store in a sterilized jar and in the fridge for longer shelf time.

Carrot Bundt Cake with Cream Cheese Filling

20160317-203719-74239195.jpgFirst let me tell you what this is, it’s a carrot cake that’s packed with spices and nuts with a cream cheese filling inside, topped with mascarpone cheese frosting, caramelized pecans and chocolate crumbs.

Oh yeah, drooling yet?
This is the first time I’ve made carrot cake, I’ve always love carrot cake with their cream cheese frosting but never made them… Now since easter is coming, why not make a carrot cake, in a bundt cake form.

Now let’s get started!

20160317-215848-79128221.jpgFirst thing first is the cream cheese filling, the ingredients are sugar, lemon zest (I used lemon sugar that I made some times ago), lemon juice, egg and.. Of course, cream cheese.
Oh and I forgot some vanilla…

20160317-222154-80514800.jpgCream the cream cheese with the sugar until fluffy. This will be so much easier if your cream cheese is in room temperature so remember to take them out before begin baking!

20160317-220608-79568250.jpgNext the egg, lemon juice and vanilla. Mix them until all combined.

20160317-220927-79767633.jpg The cheese filling is done! What I did next is that I put the cheese mixture into a pipping bag to make it easier to fill into the pan, more on that later.

20160317-221026-79826630.jpgNext up the carrot cake, the ingredients for the carrot cake are brown sugar, flour, oil, spices (cinnamon, allspice, ginger and freshly grated nutmeg), salt, baking powder, baking soda and I used vanilla powder but feel free to use vanilla extract, nuts, grated carrots, apple sauce and eggs.

20160317-222101-80461266.jpgNow let’s talk about the star of the show, of course it’s not a carrot cake without the carrot. One thing I suggest you to do is to grate your carrot first then weigh them. I actually used just 1 big carrot for this recipe since it’s more than enough for this carrot cake. And also I did not bother to peel them, I just grate them right away.

20160317-223453-81293031.jpgAnd also I used pecan and walnut for an extra crunch inside the carrot cake. Chopped them into smaller pieces. You can use your favourite nuts really, just thought pecan and walnut are a bit more traditional and earthy for this carrot cake.

20160317-224612-81972225.jpgThe assembly of the carrot cake is super simple just first, combine sugar with wet ingredients which are eggs, oil, applesauce and vanilla.

20160318-010323-3803234.jpgThen the dry ingredients in 2 additions to make sure no lumps of flour in the batter. Whisk them till smooth and fine.

20160319-125955-46795371.jpgInto the rabbit hole it goes! What, wait no. Sorry.
Mix the grated carrots with the batter.
Love the vibrant colour of a carrot…

20160319-154657-56817253.jpgThen the chopped nuts, mix them until everything has mixed in.

20160319-154834-56914603.jpgOn a buttered and floured bundt tin, fill it with carrot cake mixture about ¼ of the way full, then pipe the cheese mixture in the middle.

I tried my best to put the cheese just in the middle and not touching the side of the pan, this is why I put my cheese mixture into a pipping bag. Makes it way easier and neater.

20160319-160807-58087126.jpgAaand fill it with the rest of the carrot cake batter. Remember not all the way up since it will rise.

Off to the oven!

20160320-211936-76776880.jpgnext up the mascarpone frosting on top.
The ingredients are vanilla, sugar, milk, ricotta cheese, and a bit of cornstarch to adjust the thickness of the frosting.

I was going to make it into cream cheese frosting but I thought the cheese flavour will be over whelming since the inside of the carrot cake already got cheese filling so I choose mascarpone cheese which got a lot subtle and creamier flavour.

20160320-213147-77507553.jpgCook everything except for the cornstarch until the sugar has melted then adjust the thickness with some cornstarch. You may need little or not at all, depending the thickness of your mascarpone cheese.
Just cook until the consistency coats the back of a spoon, and remember to not make it too thick since it will thickens up even more in the fridge.

20160320-213722-77842124.jpgOh yeah it’s all set and let the drizzle action going on…

20160320-214049-78049090.jpgMore? Oh, I hear ya! Drizzle drizzle some more.

20160322-003707-2227311.jpgTopped with some caramelized pecan and chocolate crumbles. I’ll put the recipe down below!

20160322-004431-2671435.jpgEaster is right this week! Will be spending the day at the church. It is the day to remember that Jesus died for us…

Anyway, I don’t know wether it is too in your place but here, every easter time, the sky turns gloomy and usually it rained! At least it has been for the last 6 years (just when I realise this fact).

20160322-010236-3756650.jpgI love easter colour! All pastel and subtle.. That’s the second thing I love about easter. Their colour theme.. After Jesus’s sacrifice, of course.

20160323-221007-79807173.jpgLet’s see the inside of the carrot cake shall we?

20160323-222932-80972232.jpgOh yeah the carrot cake is moist and sweet but the cream cheese just balance it off! If you like cheese as much as I do, I think the filling is the prefect ratio of carrot cake to cheese, but if you think that it’s better to have a bit more carrot cake to cream cheese, just half the recipe of the cheese filling down below!

20160323-224058-81658371.jpgHave a good one everybody!

And happy easter!


Carrot Bundt Cake with Cream Cheese Filling
Makes 1 cake 20cm in diameter


Cream cheese filling
• 350g cream cheese (at room temperature)
• 60g white sugar
• Zest of 1 lemon
• 1 egg
• 3 tbsp lemon juice
• 1 tsp vanilla extract

Carrot cake batter
• 170g brown sugar
• 2 eggs
• 120ml vegetable oil (or any other flavourless oil)
• 65 g applesauce (I used sweetened and smooth one)
• 1 tsp vanilla extract
• 155g all purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp allspice
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• 130g grated carrot
• Chopped pecans and/or walnuts (optional)

Mascarpone frosting
• 200ml milk
• 50g mascarpone cheese
• 70g white sugar
• ½ tsp vanilla extract
• 1 tsp corn starch (might need more if too runny)

Chocolate crumbles and caramelized pecan toppings
• 50g unsalted butter (cold and cut into cubes)
• 30g all purpose flour
• 5g cocoa powder
• 15g brown sugar
• ¼ tsp salt
• ¼ baking powder

• 10 pcs pecans
• 30g white sugar
• ¼ tsp salt

How To Make It:

1) Make the cheese filling: cream the cream cheese and sugar until smooth, add lemon zest, egg, lemon juice and vanilla. Mix until all incorporated and smooth. Put in a pipping bag.

2) Make the carrot cake batter: whisk the brown sugar with the eggs, oil, applesauce and vanilla extract. Sift in the flour, baking soda, baking powder, salt, cinnamon, allspice, ginger and nutmeg in 2 addition making sure no lumps of flour still in the batter. Add the grated carrot, mix then the chopped nuts. Mix just until combined.

3) Fill a buttered and floured (or sprayed with non-stick spray) pan with ½ of the carrot cake batter then pipe the cheese mixture around the tin just in the center or the tin. Once all pipped, add the rest of the carrot cake batter.

4) Bake at a preheated oven at 180°C or 360°F for around 45-50 minutes or until a toothpick inserted comes out clean. Let cool

5) Make the chocolate crumbles: in a bowl combine butter, flour, cocoa powder, sugar, salt and baking powder and rub the butter with the dry ingredients until resembles crumbs. Spread them on a lined baking tray then bake at 180°C or 360°F for around 20 minutes then lower the temperature to 150°C or 300°F for another 20 minutes. Let cool.

6) Make the candied pecans: in a pan, melt the sugar until the edges goes golden brown or caramel colour (this method is called dry caramel, be careful because this burn quickly!). Mix in the salt then the pecans then stir until all the pecans are coated and cook for 2 more minutes or until your desired colour of caramel. Put each pecan on a silicon mat or grease proof paper.

7) Make the mascarpone frosting: First dilute 1 tablespoon of the milk with the corn starch and mix until dissolved. In a pan, heat the remaining milk,mascarpone and sugar until the sugar has all melted, add the corn starch mixture then continue to cook it until it has boiled. Remove from heat then let cool in the fridge.

8) Assemble the cake by drizzling the cooled mascarpone frosting on top of the carrot bundt cake, put pieces of caramelized pecans and topped with the chocolate crumbles.