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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