Join me on my quest of making homemade treats with less sugar!
I prepared a macaron tower for my friend’s wedding banquet over the past weekend. The three designs were inspired by floral and tea flavors and sakura was one of them. I used pickled sakura (cherry blossom) as decoration and paired it up with white chocolate ganache. This sweet and salty combination was pretty good. EC於過去週末為朋友的婚宴做了馬卡龍塔，以花及茶為題設計了三種馬卡龍口味，以鹽漬櫻花作裝飾的馬卡龍是其中一款。馬卡龍以白朱古力醬作餡料，變出甜中帶咸的組合，EC覺得味道不錯。... Continue Reading →
This three-layer cake was what I made for my family on Father’s Day last week. The bottom part was a fluffy chocolate chiffon cake layer, followed by a silky white chocolate mousse, then topped with a layer of creamy but not overly sweet blueberry cream cheese. I really love how purplish the top layer looked. The original... Continue Reading →
This is another recipe for my white chocolate mousse. I always think that the one I have been using (as found in Green Tea and White Chocolate Mousse with Red Bean and Halloween Triple Chocolate Mousse Cake) is a bit on the sweet side. With this revised recipe, I have reduced the amount of white... 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 →
EC Bakes 小意思 