Join me on my quest of making homemade treats with less sugar!
Modeling chocolate is like an edible clay that is made with chocolate and light corn syrup. Like fondant, it can be used for your cake decorations. I usually make modeling chocolate with Wilton’s candy melts as they come in a variety of colors. There is no need to knead in the color myself (which is... Continue Reading →
Dulce de Leche is a sweet, toffee tasting sauce that is classically made from caramelizing milk and sugar. It can be used as a spread, dipping sauce or as a flavoring in baked goods, filling/frosting, candy making, and many other desserts. You could even just eat this as a candy. The easiest way to make... Continue Reading →
Chocolate and coffee are both my favorite. This mocha chiffon cake is not a new recipe. It’s just my chocolate chiffon cake recipe with some espresso powder added. The cake was baked in a square cake pan and then made into bite-sized snacks. I stored them in an air-tight container and would snack on one a few whenever... Continue Reading →
Before decorating a cake, I would level off the domed top before slicing it into layers. Other times, I need only one of two cake layers while I bake a cake. Instead of snacking on the leftovers, why not turn them into homemade cookie crumbs? They work well just like any other crumbs made with digestive biscuits, Marie biscuits... Continue Reading →
I am sharing with you the coolest and neatest trick for filling up a piping bag with icing today. I learned this trick from a cake forum many years ago and have switched to this method ever since. if you have only one or two piping bags but have different colors to pipe with, or... Continue Reading →
A four-layer cake that is made from scratch! You don’t need much decorations for this cake as its beautiful layers are already an eye-catcher... The simpler the better 完全自家製的四層蛋糕, 分明的層次本身己是這個蛋糕的賣點, 太多裝飾反而會喧賓奪主! 有時簡單就是美 Red Bean White Chocolate Green Tea Mousse Cake 紅豆白朱古力綠茶慕士蛋糕 (makes a 6-inch cake 六寸份量) Ingredients 材料 Homemade organic red bean paste 自製有機蜜紅豆蓉 Organic red... Continue Reading →
今天(11月14日)是世界糖尿病日World Diabetes Day. 為了紀念這天, EC特意將自己的南瓜朱古力粒鬆餅食譜改成每個只有15 g碳水化合物的低糖南瓜鬆餅食譜. 祝願各位糖尿病患者吃得健康、活得快樂! 低糖南瓜鬆餅 (五個份量, 每個約15 g糖份) 材料 (A) 中筋麵粉 60 g 杏仁粉 60 g 小蘇打粉 (Baking soda) 1/2 茶匙 泡打粉 1/2 茶匙 鹽 1/4 茶匙 肉桂粉 1/4 茶匙 (可省略) 荳蔻粉 1/8 茶匙 (可省略) (B) 南瓜泥 120 g 芥花籽油 30 g 低脂原味乳酪 30 g 雲尼拿香油 1/2 茶匙 大蛋 1隻 (約50-55 g)... Continue Reading →
When wheat flour is mixed with water, gluten (a kind of protein) is formed. Excess gluten caused by continued mixing makes cakes and cookies to be rubbery and tough. This recipe is designed to minimize the formation of gluten by using the reverse (or two-stage) mixing method. Fats and dry ingredients are first combined. When... Continue Reading →
I love moist, tender and fluffy cakes that are not overly sweet. Among the different types of cakes I’ve made, chiffon cakes perfectly fulfill my requirements! This pumpkin chiffon cake is based on my basic chiffon cake recipe. I used mami squash to make my puree this time (read about my homemade pumpkin puree post... Continue Reading →
I made this Minnie Mouse Clubhouse fondant cake for my friend's daughter on her fourth birthday back in August. I love every details of this cake! The hot air balloon cake topper was a bit of a challenge for me as it took me several trials to get it right. I was glad I finally did... Continue Reading →
EC Bakes 小意思 