Wednesday, January 18, 2017

Happy Christmas

This Christmas, I have prepared 3 bakes;
1.Traditional Panettone 
2.Chocolate Pecan Pie
3.Zimtsterne : A Traditional German almond cookie

Traditional Panettone  

1. I first prepared my starter of flour ,yeast and milk.

2.When the starter doubled its volume, it was mixed in the mixer with the rest of the ingredients;
namely flour, butter, eggs and dried fruit mix.
I have cranberries, citrus peels, sultanas and raisins in my dried fruit mix.

3.The dough was then kneaded and shaped. It was then placed in a bowl and  left to proof til double its volume.

4.It was then taken out of the bowl, kneaded and then transfered into the Panettone mold. It was left to proof til double its volume again and/or when dough rise to the brim of the mold.

5.The dough had doubled its volume again and rise to the brim of the mold.

6.A cross was scored on the surface of the dough and a piece of chilled butter was placed at the in the middle.It was then baked for about an hour in the oven.

7.When it was taken out of the oven, I used two metal skewers and pierced all the way through the panettone and hang it up side down to completely cool it.

Very happy with the bake.

Chocolate Pecan Pie

 I also did a tray bake of chocolate pecan tart.

 Zimtsterne : A Traditional German almond cookie

Sunday, June 19, 2016

Le Fraisier

A birthday cake for my mother; Le Fraisier
Genoise with strawberry fruit compote and crème Diplomat; topped with a fruit glace.

Sunday, April 17, 2016

Carrot Cake

I baked this carrot cake with candied carrot ribbons specially for my father.

Here are steps from baking to assembly of my cake.

I used two 8-inch round baking pans.

Recipe is adapted from Martha Stewart's Carrot cake recipe.
The 2 cakes are then wrapped up and chilled in the fridge overnight before icing.

The first layer of cake was iced with cream cheese frosting.

Then top it with the second layer of the cake.

The cake was then iced totally with the same cream cheese frosting.

Candied carrot ribbons were placed around the entire cake.
These carrots ribbons were sliced carrots cooked in syrup til they were translucent.

A sprig of mint leaves was placed at the end of each strip to represent leaves of a carrot.

 Strips of the ribbons were also rolled into tiny rose buds to form a bouquet on the top of the cake.
 With additions of mint leaves to form the bouquet.

  The Carrot cake with candied carrot ribbons is completed.

Tuesday, April 12, 2016

Rhubarb Jam

Bought a bag of frozen rhubarb to make jam!

Cook in a pot, with same amount of pectin sugar and fruits, some crystallised ginger and zest and juice of 1 lemon.

 Cook til jam is set and store in a bottle.

Friday, January 1, 2016

Kendo Fondant Cake
This Kendo cake I baked today is for my son's birthday.
Kendo is a Japanese martial art which uses shinai(a bamboo sword) and requires a protective gear or armour.

The cake was first covered with a white fondant and trimmed with a golden ribbon.
There are only two features on the cake:
1.The head gear
2.The word 剣道 meaning Kendo

 The head gear is a helmet called men built with a metal grille .

The word 剣道 meaning Kendo

The completed Kendo cake.

Strawberry Charlotte

 This sweet strawberry Charlotte is for my niece's birthday.

 It is a butter cake filled with home made strawberry jam and lined with sponge fingers.

Whole strawberries were arranged nicely to fill the top of the cake.

A thick strawberry glace was then applied to the strawberries.


Saturday, December 19, 2015

SWEET memories in Paris (Autumn 2015)


Angelina Rivoli
Tea room/ Boutique/Restaurant
226 rue de Rivoli,
75001 Paris France

The Angelina's essential
Le Mont-Blanc
Eclair Chocolat

                                      The Signature Combination
 Le Chocolat chaud l'Africain( African Hot Chocolate ) and Le Mont-Blanc

Le Grenier à Pain in Montmartre 

This bakery won the First Prize in the 2015 Grand Prix de la Baguette de Tradition Française de la Ville de Paris; The Best Baguette in Paris Competition.

Bakery is full of lovely pastries and fantastic breads.



Stohrer: The Oldest Pâtisserie in Paris

La plus ancienne pâtisserie de Paris


Magasin au 51 rue Montorgueil 75002 Paris 

Well known of its Baba au Rhum.
Delightful load

 A delightful pâtisserie that serves food anytime and any occasion.


Cookies, breads and sweets

A great variety for a tasty takeaway.

The window

Le Petit Déjeuner 
I have enjoyed two very different breakfasts in Paris:

Breakfast #1 : 
Quiet and idyllic morning in MontMartre

Coquelicot bakery in Montmartre

Coquelicot Bakery in Montmartre
(Taken from their website:
24 rue des Abbesses
Paris 18e
Tél. 01 46 06 18 77

1 bol cappuccino with pain au chocolat

1 bol cafe lait, 1 bol chocolat chaud and brioche orange

1 bol chocolat and 1 oeufs plat

Breakfast #2 : 
Busy and crowded in Saint-Germain-des-Prés
Café de Flore

Address: 172 Boulevard Saint-Germain, 75006 Paris, France
Phone:+33 1 45 48 55 26

Café de Flore is one of the oldest and most famous cafe in Paris.It used to be a popular
 spot for writers, philosophers and artists.

Cafe Creme

and Beurre Croissants with French butter and four types of jam

 Chocolat Chaud
and Oeuf  Plat Bacon

Delightful breakfasts.