Join me on my quest of making homemade treats with less sugar!
I am excited to share with you my new insight for baking a fool-proof cheesecake today! In order to prevent the cheesecake from cracking, I used to bake mine in water bath at a low temperature for a lengthy period of time. Then I would leave my cheesecake in the oven with the door ajar for... Continue Reading →
Pumpkin season is here! I’ve baked my first pumpkin pie of the year with kabocha squash last week. I love using kabocha squashes (AKA Japanese pumpkins or Mami squashes) in my baking and treats because of their fluffy texture and natural sweetness. My favorite kind of pie crust is the flaky one and I am sharing with you... Continue Reading →
My friend Erica mailed me a big bag of pickled sakura (cherry blossoms) and I couldn’t wait to try them on my cakes! So last week I used them to decorate my rose and honey cheesecake. The color of my flowers faded a bit too much as I soaked them for too long (I left... Continue Reading →
I’ve made marshmallow fondant and modeling chocolate before for my cake decorations. Now this is time for gumpaste. Gumpaste is used mainly for figures and flowers. It dries a lot faster than fondant and can be rolled out very thinly. The one I have been using was from Wilton. When I finished with my store-bought... Continue Reading →
I made these individual desserts for my family over the weekend. The flower pots, the topsoil and the plants were all edible! I was trying to let my daughter helped me with the unmolding but she broke one of the pots as she squeezed too hard. I asked her to do the planting instead. Poor... Continue Reading →
I bought a Wilton pops pan at a clearance price of CAD$5 yesterday and I couldn’t wait to try it. So today, I tested it with this bite-sized brownies. This is an easy recipe where you can get your kids involved. I only mixed my batter with a bowl and a whisk so older kids... Continue Reading →
This is my first time ever making snow skin mooncakes and it wasn’t that hard at all! I’ve been experimenting with different flavors and filling the past two weeks. I created a variety of colorful mooncakes but to be honest, I think some tasted awful not every of them was my cup of tea. The... Continue Reading →
I made two Little Pony themed cakes in June. And I am sharing with you today how I made my rainbow cake toppers. I love using modeling chocolate as my medium as it is less stretchy and dries so much faster (pop decorations in the freezer for a few minutes and they will dry almost instantly).... Continue Reading →
These were something I baked in June but I never had a chance to blog about it. My reader U asked me if I have any tart recipe to share. So I flipped over my trust-worthy book The Art and Soul of Baking and found her this vanilla shortcrust dough. I tried making the shells... Continue Reading →
I made this for my Aunt-in-law for her birthday. The preparation of this cake was mostly identical to the joconde imprime entremets I’ve made before. This time I used a different kind of sponge cake to wrap around my dessert. So technically speaking, this was no longer a joconde imprime entremet anymore. The tang mian... Continue Reading →
EC Bakes 小意思 