Join me on my quest of making homemade treats with less sugar!
I saw my friend Veronica making this beautiful breakfast with her new air fryer two days ago and I couldn't wait to try it! I don't have an air fryer but was able to find some recipes that utilized the oven. So the next morning I just made these fluffy clouds for my family. The... Continue Reading →
This was my sharing from my Facebook page back in October in 2014. I haven’t started blogging at that time yet. Here is the revised one that is added to my recipe collection here in my blog. Crème brûlée is mainly a custard dessert made with whipping cream, egg yolks and sugar. For fear of... Continue Reading →
I have designed a princess themed cake for my friend's daughter back in the middle of October. Here’s how I made the fondant brooch from scratch. This simple brooch can be made in any size you want. Make it ahead of time to allow enough drying time EC十月中為朋友的女兒設計了一個以Belle公主為主題的蛋糕，以下是心口針裝飾做法，心口針做法十分簡單，可以預早幾天做好待乾，大小亦可自行決定。 How to Make a Fondant Brooch 翻糖心口針做法... Continue Reading →
Have you ever tried any oil or butter free cakes or muffins? The oil or butter in these kinds of baked goods is usually replaced with fruit purees such as applesauce, mashed bananas, pear puree or even baby food. Yesterday I just baked a loaf of banana bread without any oil or butter. Banana bread... Continue Reading →
I know it is not Chinese New Year yet but my three-year-old son and I have made some Nian Gao (sticky rice cake) yesterday. My little boy was the chef and handled all the stirring and mixing and pouring for me. What I did was to measure the ingredients, melt the sugar in the milk and... Continue Reading →
I seldom pay attention to the cake trends and styles in Hong Kong bakeries but my hubby sent me some picture and the ad of a cake he tried when he was in Hong Kong in November. Out of curiosity I created a copycat version out of it. The mangoes I bought weren’t ripe enough... Continue Reading →
I love red bean but store bought red bean paste is too sweet to my liking. Therefore, I usually make my own red bean paste at home. Spending several hours preparing fresh red bean paste each time before baking always challenges my patience. This time I've used powdered red bean for my cupcakes. Beans are... Continue Reading →
This chiffon cupcake recipe is adapted from my basic chiffon cake recipe. I flavored it with ginger and muscovado sugar which had a rich taste. I also used grapeseed oil instead of canola oil for a healthier choice. These cupcakes are really fluffy and I love to eat them warm. The ginger is so refreshing and... Continue Reading →
Chiffon cakes are my favorite kind of cakes. I even use them as the cake base for my mousse and whipped cream cakes. I like chiffon cakes more than sponge cakes as they are fluffier and more moist. You don't need to brush any simple syrup on top of the chiffon cake when assembling the... Continue Reading →
I made a baby shower cake in the beginning of November and here is how I created the monkey cake topper. If you have round and flower cutter sets at home then this will be relatively simple. 這是十一月初時EC為朋友做的baby shower蛋糕，以下是蛋糕上的猴子裝飾做法分享。家中若有圓形及花形切模套裝，要做這個可愛的裝飾便事半功倍。 How To Make a Monkey Cake Topper 猴子蛋糕插牌裝飾做法 What you need Modeling chocolate (dark brown, light... Continue Reading →
EC Bakes 小意思 