Join me on my quest of making homemade treats with less sugar!
My younger son just turned four on Monday and this was what I made for him. He is a huge fan of Thomas & Friends and has been asking for a Thomas themed birthday cake and guess what? I simply took his toy train and one of his train tracks to decorate his birthday cake.... Continue Reading →
This was my other yellow cake recipe which was adapted from the famed baker Rose Levy Beranbaum. I have reduced the sugar amount by 40%. And in order to compensate for the moisture lost due to the reduction of sugar, I replaced some butter with oil. 這是EC最近嘗試的另一個yellow cake，配方改良自著名烘焙專家Rose Levy Beranbaum的yellow cake。EC把糖量減了四成，而為了彌補大量減糖而做成的蛋糕變乾問題，EC將部份牛油以葡萄籽油取代。 Compare with my previous... Continue Reading →
I made this mousse cake for my friend’s dad last week. This green tea mousse is the only mousse cake that contains raw egg yolks. The yolks make the green tea mousse richer in taste. For the sake of health, I always heat the yolk mixture to the egg safe temperature. I have made another... Continue Reading →
This is another basic cake recipe that I use for fondant decorated cakes. Like my one bowl chocolate cake and yellow cake, this cake is firm enough to withstand the weight of fondant yet soft and fluffy in texture. My inspiration came from Cake Boss but just like my yellow cake, I've switched to the reverse... Continue Reading →
This is the second cake I made for our prenatal class gathering last week (the other one was a graduation cake). Not everyone liked durian so in order not to contaminate my friend’s fridge, the cake container was wrapped in two big plastic bags when I brought this exotic treat over. Fresh durian is expensive in Toronto so... Continue Reading →
This is the kind of chocolate cake that I have been using for my fondant and buttercream cakes. The recipe is adapted from the famous Hershey’s “Perfectly Chocolate” chocolate cake, which first appeared in the back of Hershey's cocoa powder tin. Like many other bakers, I’ve made it with a spin. I have added a... Continue Reading →
My elder daughter loves to eat her toasts with Nutella and banana slices. Nutella, though delicious, contains too much sugar. I’ve decided to make her something that is less sweet and this is it! I tried playing with my vanilla chiffon cake recipe by adding mashed banana and cocoa powder to it. Since ripe banana... Continue Reading →
Mango is my hubby’s favorite fruit. His birthday cakes have almost always been mango cakes ever since I started my baking journey. His cake this year consisted of three layers of coconut chiffon cake with a chocolate crunch layer and fresh mango cubes sandwiched in between them. The outside was wrapped with thinly sliced mangoes.... 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 →
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 →
EC Bakes 小意思 