Un Pastiche

Basic Pâte Sucrée (Sweet Pastry Crust) Recipe

For those of you who are visiting my humble blog for the first time, welcome! You probably have come here because I have shared with you my blog address during the Mayer at Expo fair, and you probably want to get your hands on my tart recipe, which I have shared with some of you but eventually got lazy to list down all the ingredients and steps repeatedly. And hey,

Strawberry Cupcakes with Cream Cheese Swiss Meringue Buttercream

It seems like eons ago when I last posted on my vanilla sugar cookies and I thank you out there for emailing me, showing me support and asking me about ordering the cookies :] Things have been a tad busy lately – the first week of August I was busy baking for a huge wedding order of 200 petit-four sized cakes, and in the second week, I was baking up

Pink Ombré Strawberry Shortcake

I have been rather remiss in posting this past few weeks. If you noticed, the last post didn’t have any pictures and the previous one on Levain Boulangerie consisted of photographs taken way back during Vesak. The ironic thing is that although I’ve been baking rather diligently the past few weeks (for a colleague who is my first huge (and paying) customer), I’ve been way too lazy to whip out the camera

Strawberry Milk Macarons and a Mini Giveaway!

I’ve been on a kick to use “all natural ingredients” or ingredients that are as unprocessed as possible. This of course translates to less refined flours and sugars, and more wholemeal flours, non-wheat flours, as well as different forms of sugar, such as molasses. This has also translated into using only ‘natural food coloring’ in my foods, and thus far, I’ve only experimented with red and green, mainly because they

Mom’s Birthday 4-layered Strawberry Cake with Whipped Cream and Strawberry Jam

Before I begin my long spiel, HAPPY 2012 everyone! And hurray for the long weekend ;p This post is actually a timed post, because as I speak, I probably am having the time of my life shopping and eating, whilst taking a well-deserved break overseas. Anyway, Christmas weekend came and went rather quickly, and with work and all, I haven’t been taking nice photographs of what I’ve been baking recently. I actually wanted

A Simple Japanese Strawberry Shortcake, and My 100th Post Milestone!

I had intended to post this yesterday, but I was utterly wiped out yesterday. This was what I wrote: Today marks a turning point in my life. In less than 12 hours, I’ll be starting work proper for the first time. No more part-time jobs, holiday attachments, long school holidays or short schooling hours. The real world starts from now on. I’m glad for internships, and I think it’s the

Homemade Strawberry Apple Jam, and the differences between jams, jellies, compotes, confitures, etc.

My local supermarket had quite a few offers on strawberries in the past few months, where a punnet of 454g USA or Australian strawberries were being sold for slightly less than $5. I grabbed a few punnets, partly because I was kiasu, and partly because I knew I wanted to do a ton of things with them. So far, I’ve eaten them (duh), used them as decoration on my chocolate

Fresh fruit tartlets

Since I’m the host of this month’s Aspiring Bakers’, I figured I should post a little more than usual, and cover different types of pies and tarts to start you guys going. I’ve already received quite a number of entries, and all of them entice me to bake more tarts and pies! Hopefully I’ll be able to find the time between my French classes and work! =S First up, I

Happy π (pie) day!

It’s 14 March today, and to all the geeks (and math-tormented souls out there), Happy π Day :] For those who have no idea what this sign π means, either you didn’t get an education which revolved around learning about areas of circles or you forgot! It’s the Greek letter for “pi” or typically pronounced as “pie”, which is the ratio of the circumference of a circle to its diameter.

Strawberry yogurt cake, with fresh strawberries and strawberry whipped cream

I found it a pain to write this blog post, as well as a few others that I was drafting – because I was writing out the recipes and back stories to the recipes when my dear old Mac decided to crash on me, after 3 years of loyal service. Suffice to say, I now have it rebooted, but I have also lost all my associated documents and photographs. Thank