Join me on my quest of making homemade treats with less sugar!
Recently I’ve been playing with my newly purchased pullman loaf pan. The advantage of using lidded bread pan is that it constrains the rising of the dough, resulting in loaves with a fine, tight crumb as well as perfectly square corners. Last week I made a tangzhong pullman loaf with 40% whole wheat flour, and... Continue Reading →
I made a Pokemon Go themed fondant cake for my friend’s daughter for her birthday party last week and here’s how I constructed the Pokeball cake topper. It was styrofoam ball inside and I made it half-opened with a little Pikachu figurine standing on top. My Pokeball was approximately 3” in diameter but it can... Continue Reading →
Last time I shared my tutorial on the Lightning McQueen cupcake and here is the recipe i used for the cupcakes. The recipe was based loosely on the famous Billy's Vanilla Vanilla Cupcakes. I made adjustments following the methods I applied to my Easy Chocolate Cupcakes. I compensated the loss of moisture by adding liquid... Continue Reading →
Two years ago I wrote about Swiss meringue buttercream on my facebook page and then several months later I placed all three links in my blog post My Three FB Posts Regarding Swiss Meringue Buttercream. And today I'm sharing with you a completely new formula that contains even less sugar and with a firmer texture.... Continue Reading →
This was my third time making this cute little Lightning McQueen cupcake. When I made them the first time 2.5 years ago I used brown M&M’s for the wheels and yellow ones for the headlights. I also rolled red modelling chocolate into a rope and wrapped it around the white windshield as a border. The... Continue Reading →
I made this no-bake lemon cheesecake for my mom’s friend. The recipe was loosely adapted from the lemon cheesecake mousse cups I prepared previously. The amount of gelatin was increased as the cake needs a firmer texture to stand up on its own. The ratio of whipping cream was also reduced. I’ve planned to decorate... Continue Reading →
Bananas are one of the favorite fruits in my family. However, once ripen up they start to develop brown spots very quickly. Not everyone enjoys the mushy and squishy texture of overripe bananas but they are perfect for baked goods such as chiffon cake, banana bread, banana mousse and muffins. Together with some leftover sour... Continue Reading →
What is in season in September and October? Pumpkins! Pumpkin patches can be found in the farms and we just visited one in mid-October. My kids enjoyed seeing farm animals and watching shows. They also had lots of fun playing on the big slide and bouncing castle, getting lost in the corn maze as well... Continue Reading →
Ever since my blog post for Easy Chocolate Cupcakes was published, readers have asked me whether the cupcakes could be turned into layer cakes. My answer was always a yes. In fact, if you scroll to the bottom of that blog post, you will see that I’ve made mini cupcakes, regular cupcakes as well as... Continue Reading →
A friend of mine is allergic to eggs and dairy products. Recently she asked me if I have any baked good recipes that are egg and dairy free. I’ve replaced butter with oil or dairy-free butter and milk with soy, almond or cashew milk before. However, to be honest, I seldom exclude eggs in my... Continue Reading →
EC Bakes 小意思 