Join me on my quest of making homemade treats with less sugar!
Muffins are so simple and quick to make and all you need is two bowls -- one for the dry ingredients and the other for the wet ingredients (I usually add sugar, especially brown sugar, to the wet ingredients bowl for a better result). Pour wet ingredients over dry ingredients, give it a few stirs... Continue Reading →
Among the several flourless chocolate cake recipes I’ve tried, David Lebovitz’s Racines Cake is the winner. The inspiration of his cake came from a chocolate cake recipe he found on the men’s washroom wall at the Parisian restaurant Racines (he tells about his story here). The cake is as fudgy as a brownie yet has... Continue Reading →
Here is how I made my Cars cake. It resembled a fondant cake but was done with a mousse cake. A cheesecake would work as well. If you find fondant too sweet to your liking like I do, this may be your choice. 今天分享反斗車王蛋糕做法，用慕絲或芝士蛋糕亦能做到翻糖蛋糕的效果哦！像EC覺得翻糖太甜的話可以一試。 How to Make Cars Cake 反斗車王蛋糕做法 First, make a sketch. 首先為蛋糕設計草圖。... Continue Reading →
I passed by a $12 store two days ago and saw a stainless steel bench scraper there. I thought it would be great to share how I used this to frost my cakes. This is a technique I usually use for buttercream and ganache cakes. It can easily be adapted to whipped cream cakes as... Continue Reading →
For me there are four no-no's when it comes to making delicious, crunchy cookies that will hold their shapes after baking. 1. No baking powder or soda. These are chemical leavening agents which will cause your cookies to puff up and rise. 2. Do not beat butter and sugar until light and fluffy. Air bubbles... Continue Reading →
***This is my old post from my Facebook page back in September from last year. I haven't created my own personal blog at that time. As Valentines Day is approaching, I think it would be great to share my updated version here. Wish everyone a happy Valentines Day!*** If you are looking for an unique gift... Continue Reading →
I love to get my kids involved when I bake. Making their own snack from scratch and eating them has always been an enjoyable experience for them (but a nightmare for me because of the mess they make and the extra cleaning work they left behind). This bite-sized chocolate chip cookies is one of my... Continue Reading →
This black sesame almond thins originated from a tuile recipe. I kind of tweaked the method a bit so no tuile mold is required. The result is paper-thin cookies that are buttery and super crispy. I’ve also used this recipe as a base for my chocolate fortune cookies last week (read about my post here).... Continue Reading →
I had two left over egg whites in my fridge so I decided to make some tuiles. “Tuile” is the French word for “tile”. The curved shape is formed by draping the freshly baked cookies over a rolling pin or glass jars while they are still hot and soft. Once cooled, they become crispy. I... Continue Reading →
I’d love to show you how I create my number cake toppers as well as name plaques. They are very simple to make and will definitely make your cake super special. I ususlly make these decorations with modeling chocolate as it tastes a lot better than fondant. You can make modeling chocolate with either real... Continue Reading →
EC Bakes 小意思 