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Category: Cake

Orange Sponge

DSC_9375 Hi everyone!

So I feel extremely terrible for not having updated this space. However, due to the crazy workload I have in school, updating the blog has kinda taken a backseat πŸ™

Last month, I celebrated my 21st birthday. It was a really great one, with two birthday parties & a nice 2nd runner-up in an internal case competition. Although I aged 10 years within two weekends (of not sleeping for about 30 hours each time), I gotta say that I learnt a lot and that it was a very fulfilling experience.

Since then, I’ve had to submit assignments, catch up with tons of work & I’m probably currently going a little bit crazy haha. Recess week is next week but even then, I won’t be having much of a holiday πŸ™

So here’s the cake I’ll be talking about today – Orange Sponge with decadent cream cheese frosting. So what happened for my birthday was that my mom baked the cake and I did the frosting + decorating. I didn’t want to stress myself to make my own birthday cake and since my mommy bakes so well (Y)

The first one was rectangle shaped with three layers. I had so little time so I just sprinkled coconut on the sides to cover up anything haha. The second was meant to be a tall cake. I had great ideas for the cake but the heat of Singapore just made my fondant flowers slide off. The worst part was that when we reached the restaurant, the whole cake had lopsided to one side and it was as though my entire birthday cake had just been destroyed :'( Thankfully, my brilliant sissy and mom managed to fix it (I think it still looks decent, yea?) (more…)

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Sheridan Mille Feuille

Hello folks!

Today I present you with a new sort of patisserie that I’ve never ever put up on my blog – Mille Feuille (or Napoleon).

Those of you familiar with what a pain it is to make. Those who don’t would know that it is layers of puff pastry sandwiched with delightful pastry cream. Now you’re wondering – this girl is on an internship – where does she find the time to even bake?

Mille Feuille

Well here’s the real reason behind why I got down to making this. SCS Dairy carried out a Star Bakers’ Challenge this year. Each week, they would release a new theme & you’d have to make something to carry on to the next round. For the last round, the theme was cakes. I’d thought of submitting one of my buttercakes with pretty frosting – then thought against it because it seemed to ordinary. So I thought about it further – a butter competition: shouldn’t they want me to use TONS of butter?

Puff pastry = butter = perfect.

The only problem was how difficult mille feuille it is to make. Firstly, our crazy hot weather in Singapore makes it near impossible to roll it out properly and secondly, I’d need a lot of time to get this done. So I did what I had to do and spent 12 midnight to 4am on my puff pastry. I was really proud of myself – I managed to get great puffs, okay-ish laminations & the end results was really delicious.

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Green Tea Chiffon Cake

Hi guys!

If you follow me on Instagram (@eugenialexis), you’d know that I made a green tea cake for a dear friend’s birthday celebration. It was just a small 6″ cake that I decorated lightly with macarons (stay tuned for pictures!).

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Because the cake tin was small, I ended up having some leftover batter that I decided to distribute into proper chiffon cake tins. I bought these adorable cake tins from Phoon Huat last year and I just love using them every single time I make a chiffon cake because the end result is just too cute.

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I’ve made this green tea/matcha chiffon cake before at the start of the year (Jo’s Birthday). This time, however, the quality of the green tea that I used (Phoon Huat’s bakeable green tea powder) wasn’t as good as the previous time. As such, the green tea taste wasn’t as strong as I’d have liked.

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