22nd Sept 2010: Sliding Passionata!

Passionata - Cake made of Joconde Biscuit, filled with disk of Coconut Dacquoise and 2 layers of mousse = Raspberry and Passionfruit. Top glazed with raspberry glaze.

Everything was going so smooth for me that I simply find unbelievable - well not! My predicament was right. It's never going to be an easy task for me to complete my job without a few elbows on my sides. Apart from looking like plastic surgeries gone bad. The cake is of great combination. Raspberry and passion fruit - something I can't quite put my finger on; would exotic or summery be a good word to describe the cake? 

20th Sept 2010: Tart Legere Au Citron

Very lemony tart made of Pate Sucree, lemon custard filling & lemony light cream

On top of tart decorated with crystallized lemon slices 

13th Sept 2010: Plated Desserts

Here you see the:

Moelluex Au Chocolat 
Pistachio Creme Brulee
Melting Pistachio Ice Cream with Raspberry Coulis
Sesame Tile Biscuit as decoration

12th Sept 2010: Pistachio Creme Brulee (Unbaked)

11th Sept 2010: Moellux Au Chocolate

Soft chocolate cake in the making 

Tada!! Ain't it a pretty sight? By the way, do you think it looks a bitsy like donut?

Inside the Moelleux with the oozing pistachio creme brulee

7th Sept 2010: Japanese Sponge Cake

The recipe (adapted from Fad about Food)

A. 20g Butter, melted at room temp

B. 3 Eggs
     70g Sugar  (do not reduce this as it's been reduced)

C. 100g Cake Flour, sifted (I substitute All Purpose on this - don't attempt the same mistake because I find it rather dry) 


D. 2 tbsp Fresh Milk (mix all in one bowl)
     1 tsp Honey 
     1 tsp Vanilla 


With mixer on high speed - beat the eggs and sugar till it is a smooth consistency. The consistency should be ribbon like consistency. It should take about 8 minutes.

When you have got that texture, bring down the mixing speed to low. Beat that for about a minute. This will break up the larger air bubbles so that you get a stable but light batter.

I made some slight adjustments with the flow - I took a scoop of batter & mixed with the melted butter and place aside till later use.
Then, fold in sifted flour - till no flour lumps is seen.

 Add the melted butter mixture


Lastly, mix the milk mixture into the flour mixture.

Grease pan / line with parchment paper.

Bake at 180c for 20 min (according to original recipe)

I'm currently using an oven which allows me to adjust
my heat coming from the top / base.
Instead, I baked with 180c for 5 min (upper and lower deck heat) Reduced to 160c with lower deck heat and bake for another 15 min.

When cake is ready, turn over cake on a chill rack and remove from mold after 5 min.

When cake is at room temp - it is ready to be decorated / sandwiched. 

6th Sept 2010: Bavarois Aux Trios Chocolats (Genoise Sponge)

I simply love it when my cake turns out super smooth with no jaggedy spot or potholes. Awesome. Aren't ya curious how the mousse cake is going to look?

Cake decorations - hearts made from genoise sponge, mousse balls - chocolate mousse cream + glaze.

Sideways of the cake ..

Front & top view of the cake 

Ta Da!! My Bavarois Aux Trois Chocolate!! Top layer - Chocolate glaze, white chocolate mousse, milk chocolate mousse, dark chocolate mousse, melted dark chocolate + genoise sponge! I really loved this cake! Because the mousse layers taste just like ice cream when it's chilled. Luvettes

Have a slice of me *screams the cake*

When a spoonful is not enough - we need the fork! 

5th September 2010: Feuilettes Au Chorizo (Inversee Pate Feuilettes) (Non Halal)

Mouth size puff pastries with Chorizo filling! YeeHa!! 

Filling can be altered to suit one's taste. As a matter of fact; just dice & throw in whatever you fancy and name it as that!

2nd Sept 2010: Fraisier (Genoise Sponge)

If you see tiny black dots on the mousse - have no fear! It's just "evidence" from the vanilla pod. I've got to say I have a thing for this cake. Loved the taste - it's very addictive but i didn't like the placement of my strawberries. They were sitting all over the cake! I didn't really like the marzipan topping either - I always find marzipans and fondant a little too sweet for my liking but they make very great decoration (if the decorator is good). Honest feedback needed? Ask Clara - she's one fussy woman who finds this cake delectable!