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Genoise Sponge Cake recipe Fondant recipe Lessons learnt: --------------- You have to colour your fondant and leave it few hours / overnite in order to get the desired shape of your fondant as it will harden slightly / proof. If not the shape will be wobbly like my red colour angry bird...looks like rectangle shape... You cannot leave your fondant in the fridge as there will be water vapour/droplets after you bring your fondant out of the fridge. You have to add flour or icing sugar on your hands while modelling your fondant so that it will not stick onto your hands. There is still a long long way to fondant modelling!

Recipe: Uses the swiss roll recipe. It can be found under Swiss Roll. Top it up with fresh cream, 100g to 1tsp icing sugar. Let it freeze and set for 2hours. Decorate with cocoa powder and strawberries.

Ingredients: --------------- Marie Biscuits - 100g Milk - 125ml Egg Yolks - 4 Sugar - 4 tbsp Mascarpone cheese - 250g Whipping cream - 250ml Gelatine - 1.5 tsp Matcha green tea powder - 6 tsp Method: ---------- Melt gelatine in small amount of water. Crush Marie biscuits with 3 tsp of green tea powder in a blender. Beat whipping cream till peal forms. (1) Whisk egg yolks, sugar, 3 tsp of green tea powder with an electric mixer until creamy. Add mascarpone cheese and continue beating until smooth. (2) Gently heat milk. Slowly stir the gelatine solution into the milk. Turn off the heat when it boils gently. Pour in cream cheese mixture from step (1). Stir with a plastic spatula. (3) Heat the mixture from step (2) over low heat without boiling. Stir with a wooden spatula until it thickens. Turn off the heat and let it cool. (4) Mix whipped cream into coole...

Ingredients ================== * 250ml Water * 1/4 teaspoon Salt * 125g All-Purpose Flour, sifted * 250ml Oil * Icing Sugar or Cinnamon Sugar for dusting How to make Churros ========================= 1. Put flour in a heatproof bowl and set aside. 2. Combine water and salt in a saucepan. 3. Bring it to a boil. 4. Pour it over the flour. 5. Stir till a smooth dough is formed and it separates from the sides of the bowl. 6. Spoon the dough into a pastry bag with a large tip. 7. Pipe into hot oil. 8. Alternatively, pipe on greased and floured baking paper. 9. Deep fry till golden yellow. 10. Drain on paper towels. 11. Dust with icing sugar. Note: It's too soft to pick up the piped dough. So pipe directly to the hot oil will be easier. Or you can piped it on a floured baking paper then slip it to the hot oil.

Ingredients: (Makes one platefull) =================================== Vegetable or Olive Oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon (optional) Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile o...

Ingredients ================= 250ml Milk 15g Sugar 3g Salt 60g Unsalted Butter 125g Flour 20g Egg Yolk 100g Egg White 1g Bicarbonate of Soda Sugar Coating 4g Cinnamon powder 100g Sugar Method: ========= Heat milk sugar salt and butter Once it’s boiling, add in flour and stir until it does not stick to the pot. Remove from heat, transfer to a mixer and add the egg yolk. With a wooden spatula, slowly stir in in the egg white until desired consistency Add bicarbonate of soda and stir evenly. Rest batter in refrigerator. Pipe into deep fryer. Toss fried batter into cinnamon powder and sugar. Notes: ========== Before starting the process, remember to sieve the flour first. Placing the batter in the fridge relaxes the dough and ensures a firm dough for betting piping. You can leave the batter in the fridge either for an hour, or up to overnight. Leave the dough inside longer for better results. The pipe determines the shape of your Churros. A bigger pipe eq...

Tiramisu - Eggless Recipe (serves 4-5) ------------------------------------------ Ingredients: --------------- Espresso - 1/3 espresso, strongly brewed Mascarpone Filling --------------------- - 3/4 cups heavy whipping cream - 1/6 cup sugar - 1 tsp vanilla extract - 8 oz mascarpone cheese, softened to room temperature - 1 pack ladyfingers - some cocoa powder Method: ----------- Filling --------- 1. Whip cream with sugar and vanilla until soft peaks form. 2. Fold cream into softened mascarpone. Assembly ---------- 1. Place a layer of ladyfingers or sponge fingers at the bottom of a shallow baking dish or dessert bowls 2. Sprinkle with half the espresso 3. Spread with half the filling 4. Repeat with remaining ladyfingers or sponge fingers, espresso and filling, spreading the top smooth 5. Cover with plastic wrap and refrigerate for up to 24 hours before serving 6. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface

Ingredients: ---------------- 3 Medium Eggs 130g Sugar 200g Banana, lightly mashed 150g Cake Flour 1/2 Teaspoon Baking powder 1/4 Teaspoon Baking soda 100g Corn Oil 1/4 Teaspoon RUM Method: ------------- 1. Preheat oven to 160 degree C. Grease baking tin and line with baking paper. 2. Sieve flour, baking powder and baking soda together at least twice, set aside. 3. Using electric beater whisk eggs, sugar and banana at maximum speed till stiff/ribbon stage. 4. Fold in flour mixture using spatula and mix well. 5. Slowly swirl in oil and mix till batter is shiny and flowing. 6. Bake for 40 - 45 minutes.

=============== Ingredients =============== Pandan Sponge ------------- 5 egg yolks 40g sugar 60g water 60g melted butter/corn oil 1 tbsp concentrated pandan extract 1-2 drops green colouring 100g super fine flour 5 egg whites 100g sugar Pandan Coconut Filling ---------------------- 400g milk 400g water 150g sugar 3g salt 10g agar-agar powder 300g coconut milk 70g custard Powder 1 1/2 tbsp concentrated pandan extract 1-2 drops green colouring Method ========= Grease 9in round mould with melted butter or corn oil and line the bottom with grease-proof paper. Combine the yolks, sugar, water, melted butter/corn oil, pandan extract, green colouring and flour in a bowl. Mix until the batter is smooth. In another clean mixing bowl, whisk the whites and 100g of sugar until medium peak. Fold the whites into the pandan batter and mix well. Do not over-mix as this will make the volume of the sponge to drop. Pour the light batter into the greased mould and bake...

Ingredients (makes 6): Caramel: 40g sugar 10ml hot water Custard: 200ml fresh milk 10g sugar ½ tsp vanilla essence 1 whole egg 2 egg yolks 30g sugar Methods: 1. Caramel: Melt sugar in a sauce pan, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat. 2. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. Swirl the mould to coat bottom of mould when the caramel is still hot. Set aside for later use. 3. Custard: Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. Turn the heat off and set aside for later use. 4. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended. 5. Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. Cover tray with aluminium foil. Bake ...

Yield: 6 puddings Ingredients: 2 cups milk 2/3 cup sugar 4 eggs 1 tsp vanilla extract butter *for sauce 6 Tbsp sugar 2 Tbsp water Preparation: Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam on low heat for about 15-20 minutes or until cooked through. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.

Ingredients for Egg Custard: (makes 6, 3" Tarts) =================================================== 15g Caster Sugar 40ml Water 1 Large Egg 20ml Fresh Milk 1 Teaspoon Condensed Milk Method: ============= 1. Boil water with sugar till melted and keep aside till cool. (you can dissolved the sugar in hot boiling water too) 2. Crack the egg in a small mixing bowl, add in fresh milk and condensed milk then gently stir with a whisk till well mixed.(becareful not to over whisk) 3. Add in cooled sugar syrup and stir well. 4. Sift the entire mixture through finest sieve twice to get ride of any egg clusters. 5. Carefully fill the prepared tart shells with egg mixture till the rim. 6. Bake in preheat 140 degree oven for about 20 minutes or till egg custard achieve the pudding like texture. Ingredients Pastry Dough: ============================= 150g Plain Flour 20g Milk Powder 1/2 Tablespoon Icing Sugar 125g Cold Butter, cubed 1/2 Egg Yolk, lightly beaten 1/4 ...

Ingredients: ====================== For the dough: ---------------- 1 plus 1/3 stick of butter 1/3 cup of sugar 1 egg 1 Pinch of salt 2 cups flour Butter to grease the pan Foil paper Raw beans (any kind) to prevent pastry to rise For the vanilla cream: ------------------------- 2 cups milk 1/3 cups sugar 1 tbsp vanilla extract 5 egg yolks 1/3 cup flour 4 tbsp melted butter To finish tart: ----------------- Fresh strawberries, blueberries, blackberries and raspberries =============== Directions: =============== DOUGH ---------- * In the stand mixer place all ingredients except the flour. Make sure the butter is cold. Once all ingredients are incorporated, add the flour to the dough. * When all ingredients are incorporated and dough is smooth, set aside and refrigerate for at least 2 hours so the dough is easy to handle (if it’s warm or not cold enough it will get very sticky and hard to handle to make the crust) * Place a sheet of parch...

========= Crust ========= 8 Tbsp (1 stick) butter, room temperature ¼ cup sugar 1 egg yolk 1½ cups flour ½ tsp vanilla ========= Method ========= Cream butter and sugar, add egg yolk and vanilla, incorporate thoroughly. Stir in the flour half cup at a time. Mixture will be crumbly. The recipe states to shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes, then roll out and place in the tin. This all seemed like a lot of work when I could just as easily press it into the tart pan straight away, (the dough is similar to that of sugar cookie dough) so do whichever you prefer. When the crust is in the pan, poke a few holes in the bottom with a fork. Bake at 400 for about 15 minutes, until just slightly browned, it should not get overbaked or it will be too crunchy and fall apart. Allow to cool while you make the pastry cream. ======================== Pastry Cream Filling ======================== 2 cups mi...

(To make the Sweet Pastry) =============== INGREDIENTS =============== 200 g plain flour, sifted 4 tablespoons caster sugar 3/4 teaspoon salt 100 g cold butter, cubed 3 egg yolks 1 teaspoon vanilla essence 2 tablespoons ice cold water (To make the Filling) ==================== INGREDIENTS ==================== 300 ml milk 5 tablespoons caster sugar 4 tablespoons custard powder 1 tablespoon cornflour 1/2 teaspoons salt 100 ml milk 1 teaspoon vanilla essence 5 tablespoons apricot jam 3 tablespoons water ============= METHOD ============= 1 Put flour, sugar and salt into a mixing bowl. 2 Rub in butter until mixture resembles fine breadcrumbs. Add lightly beaten egg yolks, vanilla essence and combine well. 3 Add in water to combine the mixture into a firm dough and knead the pastry until smooth. 4 Roll dough out into 3mm thickness and cut into 7.5cm circles with a pastry cutter. Line greased tartlet moulds with pastry and refrigerate for 30 minutes. 5 ...

======================= Ingredients (Crust) : ======================= ----- (A) ----- 200g butter 100g icing sugar 1/4 teaspoon vanilla essence ----- (B) ----- 1 egg ----- (C) ----- 420g flour 1 tablespoon milk powder ============ Method : ============ 1. Beat (A) till soft. Add in B and continue beating till well mixed. 2. Add in (C) to form a soft and smooth dough. 3. Take a bit of dough and press it onto the tart casing. 4. Poke the base with a fork. Bake for 12 minutes or till golden brown. Remove from oven and let it cool. Note : Tart shells must be kept in an airtight container. =================================== Ingredients (CUSTARD FILLING) : =================================== 2 tablespoons flour 2 tablespoons custard powder or cornflour 8 tablespoons sugar 2 cups (500ml) fresh milk 2 eggs 2 tablespoons butter =========== Method : =========== 1. Mix flour and custard powder/cornflour in a pot and add 2 tablespoons fresh milk. Stir ...

Ingredients: ================== * 1 Tbsp gelatine powder * 4 Tbsp water * 2 egg yolks * 1/2 cup sugar * 1 cup milk * 1 cup heavy cream * 1 Tbsp matcha green tea powder * 3 Tbsp warm water Preparation: ================== Dissolve gelatine powder in 4 Tbsps of water and set aside. Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatine in the milk. Gradually add the milk in the egg mixture. Dissolve green tea powder in 3 Tbsps of warm water. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water. Further, add whipped heavy cream in the mixture. Pour the mixture into cups or glasses and chill them in the refrigerator. *Makes 4 servings

Chantilly Cream ================ 1 cup cream 1 tablespoon granulated sugar or vanilla sugar 1 teaspoon vanilla extract In a cold bowl and using cold beaters, whip cream, sugar and vanilla extract on high speed to medium-stiff peaks. Store, covered with plastic wrap, in the refrigerator until ready for use, up to 24 hours. Yields 2 cups. Chocolate Chantilly Cream ============================= 1 tablespoon cocoa 3 tablespoons confectioners' sugar or vanilla sugar 1 1/2 cups cream 1/2 teaspoon vanilla extract Sift together cocoa and confectioners' sugar. Mix into 1/4 cup of the cream, stirring until cocoa is completely dissolved. In a cold bowl and using cold beaters, whip remaining cream on high speed to stiff peaks while slowly pouring in the cocoa mixture and vanilla extract. The mixture will have medium-stiff peaks. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours. Yields 3 cups.

Ingredients: =============== * 4 1/2 ounces bittersweet chocolate, finely chopped * 2 tablespoons (1 ounce) unsalted butter, diced * 2 tablespoons espresso or hot water * 1 cup cold heavy cream * 3 large eggs, separated * 1 tablespoon sugar Method: ============ Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added. Meanwhile, whip the cream to soft peaks, then refrigerate. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. When the chocolate has reached the proper temperature, ...

Ingredients: ------------------ Cream Cheese Mixture 250g cream cheese (soften at room temperature) 60g castor sugar 1 egg Chocolate Mixture ----------------------- 180g butter 150g caster sugar 3 eggs 3 tablespoon cocoa powder 120g self-raising flour 1 tablespoon baking powder Method: ----------- 1. Preheat oven at 150°C. 2. Grease and line a 20cm round cake pan. 3. Cream Cheese Mixture - beat cream cheese with sugar until light and fluffy. Add in the egg gradually and beat until well incorporated. Set mixture aside. 4. Chocolate Mixture - Beat butter and sugar until light and fluffy. Beat in eggs, one at a time until well incorporated into mixture. Sieve all the dried ingredients together. Fold into the egg mixture. 5. Pour half of the chocolate mixture into the cake pan. 6. Pour all the cream cheese mixture and then the remaining chocolate mixture. Gently spread the chocolate mixture to cover all the cream cheese mixture. 7. Bake for 45-5...

Ingredients (makes one 6 inch round tin) =============================================== Chocolate Chiffon Cake ------------------------ 3 egg yolks 15g sugar 20g vegetable oil 30ml milk 35g cake flour 20g cocoa powder 3 egg whites 1/2 tsp lemon juice (omitted) 35g sugar Butter Ganache ------------------ 200g dark chocolate 100g unsalted butter, softened at room temperature Method ============== Chocolate Chiffon Cake ------------------------ 1. Whisk egg yolks and sugar until the sugar dissolves. 2. Add in vegetable oil and whisk until well-mixed. 3. Sift cake flour and cocoa powder together. Add in, alternating with milk, in 2 batches. Whisk until batter is smooth and set aside. 4. In another bowl, whisk egg whites until foamy, then add in lemon juice and sugar (in 2 batches) and continue whisking until stiff peak form. 5. Fold in 1/3 of the egg white into the egg yolk batter (in step 3), then pour the batter into the remaining 2/3 egg white. Fold ge...

Ingredients ==================== Serves: 12 * 125g plain flour * 150g cake flour * 1 teaspoon bicarbonate of soda * 1 teaspoon salt * 4 teaspoons powdered green tea * 250g caster sugar * 250ml vegetable oil * 3 eggs * 200g natural yoghurt * 1 1/2 teaspoons vanilla extract * Green tea icing * 150g icing sugar * 2 teaspoons powdered green tea * 30g butter, softened * 85g cream cheese, softened * 1/2 teaspoon vanilla extract * 1 1/2 teaspoons milk Preparation method ============================= Prep: 15 mins | Cook: 40 mins Preheat the oven to 180 C / Gas mark 4. Grease and flour 2 - 23cm (9 in) round tins. Sift together the plain flour, cake flour, bicarbonate of soda, salt and green tea powder; set aside. In a large bowl, beat together sugar, oil and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yoghurt, mixing just until incorporated. Pour batter into prepared tins. Bake in the preheated oven for 30 to...

Ingredients ==================== Makes: 12 muffins * 70g unsalted butter, room temperature * 70g caster sugar * 2 eggs, lighten beaten * 2 tablespoons milk * 120g self raising flour * 1 teaspoon green tea powder (matcha)* * 1 teaspoon baking powder * 40g white chocolate Preparation method ========================= Prep: 10 mins | Cook: 30 mins Preheat oven to 180 degrees C. Line a 12 hole muffin or bun tin with paper cases. In a bowl, combine 70g butter and 70g caster sugar and whip until fluffy and white. Gradually add the beaten eggs, stirring well each time. Add milk and mix again. Sieve the flour, green tea powder, and baking powder into the mixture; stir well with a rubber or wooden spatula until evenly mixed. Add 40g roughly-chopped white chocolate chunks to the muffin mixture and fold in gently. Spoon the muffin mixture into the paper cases (filling them 1/2 full), and bake 25-30 minutes. Remove the muffins from the pan and allow to cool.

Matcha Green Tea Ganache * 3.5 oz best quality white chocolate, finely chopped * 1 cup cream * 2 teaspoons Matcha powder Start out by chilling the mixing bowl and the beaters. Melt the white chocolate and 1/4 cup of the cream over low heat, stirring continually. Remove from heat and cool completely. Put the rest of the cream into the chilled mixing bowl, then sift the Matcha powder into the cream and whisk until thoroughly blended. Beat until beater marks just begin to show, then add the cooled white chocolate/cream mixture and continue beating until soft peaks form. Be careful not to over-beat as it will turn to butter.

================ Ingredients: ================ * 24 cupcake papers or 1/2 sheet pan / 350 degree oven * 1 cup (2 sticks) unsalted butter, room temperature * 2 cups sugar * 2 large eggs * 2 large egg yolks * 3 cups all-purpose flour * 2 teaspoons baking powder * 1/8 teaspoon salt * 1 cup milk * 2 tablespoons matcha tea ================= For Cupcakes ================= * Beat butter on high until soft, about 30 seconds. * Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. * Add eggs/egg yolks one at a time, beat for 30 seconds between each. * Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. * Mix matcha in with the milk. Add to the batter and mix until combine. * Scoop batter into prepared into cupcake papers. * Bake for 22-25 minutes until a cake tester comes out clean. =================== For Sheetcake =================== (cu...

Ingredients: ================== * 8 ounces heavy cream * ¼ cup maple syrup * 2 tablespoons brown sugar * 1 tablespoon matcha, plus another tablespoon for dusting * 12 ounces bittersweet chocolate, chopped finely * Pinch of Matcha Salt or kosher salt Method: ================== Bring cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, and stir until dissolved, about 2 minutes. Add 1 tablespoon of the matcha, stir until dissolved, and set aside. Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly, and pour into a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. Cool in the refrigerator for about an hour. Using a spoon, scoop out a heaping teaspoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used – you should wind up with about 50 truffles. Line them up on a tray or plate, and dust them with the additional ma...

Ingredients =============== 1/2 cup Glutinous Rice Flour such as Mochiko 1/8 cup sugar 1/3 cup water Potato/tapioca starch Matcha Green Tea Directions ================ 1) In a microwave bowl, mix in sugar and rice flour. 2) Next, pour in water and stir the solution well until everything is full dissolved. The batter should look like cream of rice. 3) Transfer the bowl into a microwave and nuke it for two minutes on high. Microwave ovens vary so you may need to microwave the solution more or less around the two minute range. 4) The dough should form into a sticky goey consistency in which you should stir it up a bit once more. (I used a fork because the dough is hot, wouldn't want to use my hands) 5) On a dusting board or plate, sprinkle starch and matcha green tea together. Blend the dusting mixture well until you get a pale green color, you may add more matcha for a greener effect. 6) Dust your hands and grab a small piece of the mochi dough *careful, it's hot!)...

Ingredients =============== 3 cups milk 10 green tea bags (individual size) 1 cup sugar 1 unflavored gelatin 1 cup cookie coconut (packaged grated coconut) Few drops green and yellow food coloring 1 cup heavy cream, chilled Directions ============== Heat milk to boiling in a saucepan. Add tea bags and allow to steep over medium heat 15 minutes, pressing the bags very gently with the back of a wooden spoon during steeping to avoid floating. Remove bags to a strainer and drain over saucepan several minutes. (Do not press or break bags; discard bags.) Add a blend of the sugar and the gelatin; stir until gelatin is dissolved. Remove from heat, blend in coconut, and let stand 10 to 20 minutes before chilling for hot mixture to absorb the full coconut flavor. Stir in enough food coloring to tint a pale green. Chill in refrigerator or over a bowl of ice and water until mixture is slightly thickened, stirring often. When thickened, beat well. Whip the chilled cream ...

=================== Ingredients: =================== 200ml Milk 60g Brown Sugar/Refined Sugar 1 1/2 tbsp Matcha - Green Tea Powder 100ml Whipping Cream 36% fat ==================== Directions: ==================== 1. Place a bowl in ice water and let it cool. 2. Add whipping cream to the bowl and whisk with an electric mixture until it is thick. 3. Pour milk into a container; add brown sugar and green tea powder. 4. Let the green tea powder sit in the mixture otherwise it will splash over the place. 5. Blend the mixture for 30 seconds. 6. Add the mixture to the whipping cream. 7. Gently mix, it need not look even at the moment. 8. Keep the freezer bowl in freezer for enough time before making ice cream. 9. Place the lid on and turn on the switch. 10. Pour the ice cream mixture into the freezer bowl. 11. The mixture will become smoother as it starts to mix. 12. It will take about 20 minutes until it is ready to serve. 13. If you like the ice cream firmer, keep the...

Ingredients: ----------------- 6 egg yolks 1 cup sugar 2, 8 oz tubs of mascarpone cheese 4 tbsp green tea powder 2 cup heavy cream Lady finger cookies Green tea Directions: ---------------- Whip eggs and sugar on a double boiler until it is double in volume and pale yellow in color. Add mascarpone cheese and whip until smooth. Add green tea powder and mix. Fold in the cooled egg yolk mixture. Add heavy cream. Whip to soft peaks. Fold in mascarpone and egg mixture. Dip lady finger cookies in green tea and lay them in a springform pan. Spoon a layer of mascarpone mixture. Spread another layer of lady fingers. And then a final layer of mascarpone. Refrigerate the cake overnight and let it set. Sprinkle with green tea and powdered sugar.

This buttercream Icing recipe is perfect for spreading or decorating. (Adapted from Wilton's website) Ingredients: * 1/2 cup solid vegetable shortening * 1/2 cup (1 stick) butter or margarine softened * 1 teaspoon clear vanilla extract * 4 cups sifted confectioners' sugar (approximately 1 lb.) * 2 tablespoons milk Makes: About 3 cups of icing. Instructions: Step 1 In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Step 2 For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Step 3 For thin (spreading) consistency icing, add 2 tablespoons light cor...

Ingredients: ==================== Water Dough -------------- 250g Plain flour 65g Shortening 50g Warm water + 30g sugar = stir well 50g Corn oil * Put corn oil and water in mixing bowl together with flour and shortening. Mix well and let it rest for 15 mins. Divide water dough into 10 portions. Oil Dough -------------- 150g Plain flour 75g Shortening 1/2 tsp Yam flavor + a little violet colouring * Combine oil dough ingredients together. Divide oil dough into 10 portions. * **Dough mixture should a little sticky, add a little corn oil if you find the dough is a little dries. 500g Yam paste filling = divide into 20 portions. (or use any type of filling you prefer) Method: =============== * Wrap water dough with oil dough inside. * Roll out into long shape about 6" long and roll up Swiss roll style. * Flatten length wise, roll out dough a little longer and roll up Swiss roll style again. * Cut each dough into half. (total 20 dough) * Lightly flatt...