Join me on my quest of making homemade treats with less sugar!
I created this cake for our family gathering during the weekend. Mirror glazed cakes have a stunning effect that can always impress your guests but, believe it or not, they are not hard to make at all! All you need is a frozen cake and a bowl of warm glaze (of course plus other simple... Continue Reading →
Madeleines are famous French little cakes (some refer them as cookies) with a shell-like shape and characteristic dome on the back. These buttery cakes are crispy around the edges yet soft and spongy inside. I bought a new over-sized madeleine pan during my Hong Kong trip. Each cavity had a capacity of 60 ml so... Continue Reading →
This chiffon cake is based on my Vanilla Chiffon Cake recipe. I omitted the vanilla bean paste and flavored it with maple syrup and round cake pan instead of tube pan was used. The cake was not served upside down so in order to develop a nice crack on top, I cut the surface open... Continue Reading →
I developed this recipe solely to test my new Nordic Ware bundt pan. It was a not-so-sweet, moist and slightly dense ring-shaped cake baked in a bundt pan. In 1950, the word "bundt" was trademarked by H. David Dalquist, the co-founder of Nordic Ware which was a Minnesota-based cookware manufacturing company. He developed the pan... Continue Reading →
Happy New Year my fellow readers!! This is my first blog post for the new year and I wish everyone a joyful, healthy, and prosperous 2017 =) 新年快樂！這是EC2017年的第一篇網誌，在此祝大家平安快樂及身體健康~ I'm sharing with you today the recipe of the cheesecake I made for my dad for his birthday in December. It came from my No Bake Sakura... 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 →
We just had a family gathering on Sunday and I’ve made two cakes, one of which was this chocolate Charlotte. French Charlotte russe is a cold dessert. The mold is first lined with finger-shaped sponge cake or ladyfingers lightly soaked in syrup. It is then filled with mousse, Bavarian cream, and/or fresh fruits. After half... Continue Reading →
EC Bakes 小意思 