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Wedding Candy Buffet: Turquoise/White/Nautical

February 12, 2014

Our second wedding candy buffet gig.

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By the end of the gig, our boats, shells and decor were mostly gone. I think the kids took them.

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But it’s okay 🙂

I just couldn’t be any happier to be a part of both my friends’ beautiful wedding day. Congratulations, you guys!

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Wedding Candy Buffet: Blue and White

February 12, 2014

So this was how I spent the Chinese New Year holiday:

Made LOADS of cake pops and oreo pops for  upcoming wedding candy buffets

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Then we were off to Julianah’s wedding for her blue and white candy buffet:

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Congratulations to the happy couple and thank you for engaging in our services 🙂

[DISCLAIMER: Macarons were provided by the bride from macarons.sg]

Chocolate salted caramel cupcakes

January 26, 2014

In our house, my sister has always been the one to make salted caramel. Not that I hated it, it’s just that I’ve never tried making it. I only ate them when she made salted caramel rice crispies treats. She did warn me that making the caramel from scratch wasn’t easy, but did I listen?

Obviously not.

I was so determined to prove her wrong.

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Well, after one failed attempt, I found another successful recipe which shall be my go-to recipe from now on.

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Not bad for a first attempt, but I wish it was more salty.

FOR THE SALTED CARAMEL SAUCE
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon flaky sea salt

Directions:
Place sugar in the bottom of a medium-sized heavy saucepan and place heat on medium-high. Stir the sugar frequently with a wooden spoon as it begins to melt. It will eventually completely liquidise and turn amber.

When the sugar reaches the colour you’re looking for, add the butter all at once. The caramel will bubble up when the butter is added. Use your whisk and whisk butter into the caramel until it is completely melted.

Remove the pan from the heat and slowly pour the cream into the caramel. (WARNING: Make sure that the cream is at room temperature, otherwise the caramel will harden and the cream will not be incorporated with the caramel. I learnt this the hard way. So I heated up the whole mixture until the caramel melted and could dissolve in the cream.)

Whisk until cream has been incorporated and sauce is smooth. Add the flaky sea salt and whisk to mix in well. Set the sauce aside to cool for 10 to 15 minutes and then pour into a glass jar or heavyweight plastic container and let cool to room temperature. Sauce can be refrigerated for up to 2 weeks but warm the sauce before using.

Salted caramel buttercream

400g unsalted butter
2 cups sifted icing sugar
2/3 to 1 cup salted caramel sauce (up to you)

Directions:
Beat butter until soft. Add icing sugar and beat until soft and fluffy. Add salted caramel sauce and beat again until well incorporated.

Pipe buttercream onto cupcakes and drizzle with extra salted caramel. Sprinkle with more flaky sea salt if desired.

No bake cherry cheesecake

January 15, 2014

 

 

Spent a couple of Sundays ago baking with my sister for some much needed bonding time.

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We were so sure we were going to fail, but they turned out pretty good 🙂

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Should have made a topping which was less runny though

Little Things

January 2, 2014

Baked these  little Chanel gems as a wedding present.

“I won’t let these little things slip out of my mouth..”

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“But if I do, it’s you.. ”

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“It’s you, they add up to..”

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“I’m in love with you..”

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“And all these little things.”

Thanks Jaja for the order 🙂

Salted caramel cookie bar

September 20, 2013

I love the combination of sweet and salty in my desserts. It’s my thing now.

Just like eating McDonalds fries with hot fudge sundae. Or chocolate coated potato chips. Or Ben & Jerry’s Chubby Hubby. Sinfully perfect.

My sis made these horribly delicious salted caramel cookie bars.

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So horrible that I could eat everything in ONE sitting. Especially when drizzled with that additional salted caramel sauce.

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I should be ashamed of myself, but I’m not. Not even a little bit.

Gym?

What gym? What calories? What clean and healthy eating?

RECIPE COMING SOON.

 

Lemon Meringue Cupcakes

September 15, 2013

Lemon+meringue+cake = MEGA LOVE ❤

All I could ever ask for in a dessert. Except maybe when I’m in a chocolate kind of mood.

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These took me a while to make since prep work had to start a day beforehand for the lemon curd. Which was totally worth the effort 🙂

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Baked regular vanilla cupcakes with cored out centers

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The leftover cores, which are perfect for making future cake pops

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Filled with lemon curd

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Frosted with 7 minute frosting and here comes the best part –Using the chef torch. I tend to burn the meringue frosting longer than required because I love the brown toasted colour. And it reminds me of toasting marshmallows during barbeque picnics.

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Pre and post torched.

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RECIPE COMING SOON!