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No, not again! BUT… yes there is always a BUT… it has to be ONLY Bakels (or Dijon Foods – these are actually Bakels cake premixes which have been repackaged and labelled).  Today, there are so many brands of cake premixes in the market or supermarket (Betty Crocker being the most famous) but I have never …
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We would like both, thank you very much.  We didn’t feel like having the rich and velvety custardy or ganachey filling, so we found a recipe on the BBC The Hairy Bikers site but have tweaked it a little and replaced the ready made puff pastry with our own home made chocolate pastry. This pear and almond tart …
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Not that I am not looking forward to it, but time flies… so fast that I have not even got a breather from last year’s Christmas!  Actually, I knew that Christmas is coming like 5 months ago.. when the shops start to display their Christmas goodies.  Can you imagine, right after the Easter buns?  Now …
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flowers, that is… For making sugarpaste flowers, especially when you are a newbie like me, it would be much better to attend a class. I have derived a lot of benefit from attending Michelle Rea’s (InspiredbyMichelle) dahlia and English rose class.  Only when you are in the class, are you able to feel and see …
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Ganaching is no longer my responsibility as I have given this task to my other half (as you can see..lol). I have recently found Michelle’s, from InspiredbyMichelle, method on how to ganache a cake using L-shaped ruler and leveller.  My other half is so good at building walls and cementing that I knew if I gave him the …
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Am not sure about you, but I find it difficult to follow some recipes. The measurements are different (US vs UK vs Aussie) and definitely my one cup of flour does not equate to 150gm!  I bought a digital weighing machine which is in metrics only.  It is a pain as I had to resort to googling each …
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I bumped into the following blog site and it pretty much sums the ‘dos and donts’ when working with fondant in humid weather.  I have attached the article below and have made some further notes based on my own experience working with fondant in Sydney and Singapore. How to handle fondant in hot and humid …
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