31st July 2010: The Diplomat (Lady Finger)

Egg pudding cake with heaps and heaps of macerated fruits! Dashes of rum to make you tipsy and the smoothness of the egg makes you happy! 

A layer of bread pudding after a layer of fruits and whole loaded with egg-ie filling! I know i might have made that sounded a bit too yucky but trust me. If you like an alternative with the fruit cake. This one is the best but you can only keep this for 3 days maximum!

29th July 2010: Assembling the Mogador (Genoise Chocolate)

The Genoise sponge base after it's fully imbibed with raspeberry infusion + light Kirsch alcohol. Look closely at the sponge you'd find thin strips of raspberries! 

When it comes to chocolate mousse - We believe the key to it is the quality chocolate that we put in it. We don't option for second best chocolate quality but only 70% Couverture chocolates. 

The Modagor after the mousse is set and another layer of Raspberry glaze is slab on and leave to shine!

Ta da!!!! Alcohol that is infused in the sponge base is optional. Please email to request if you'd like to differ! 

28th July 2010: Assembling the Charlotte Aux Poire (Ellie's birthday cake)

Ellie's birthday cake 

Couldn't thank her much further for trying the Charlotte Aux Poire. The main request was nothing too creamy with the mousse, not too sweet and no alcohol.

The verdict: Wasn't sweet, wasn't creamy. Overall tasty but the fingers might have dried a little. I need to find a way to fix this matter. Especially when the Charlotte is way too tall to sit in the box together to be placed in the fridge prior to celebration. Due to the hours and the naked Charlotte might dry out a little. Or I just need to give heavy drippings on the sponge!

Thanks a zillion Ellie & Xavier.

The Cake:  The sides were rimmed with sponge fingers. First layer - mousse, diced pears + sponge fingers. Second layer - mousse and sliced pears arranged. Toppled with a sponge finger hat + quarter bottom sliced pear sitting on top.

Mousse:  made from puree of South African pears
Sliced & diced pears:  home poached from fat juicy green pear

28th July 2010: Tart Boudaloure (Pâte Sucrée )

I shall keep quiet and let my dear friend, Suvimol be the judge for this tart. After, she tasted it! Okay, I'd still intro a bit on this one. Well it's tart dough is sweet pastry crust base. Filled with poached pears and filled with generous amount of almond cream! N-I-C-E!

27th Juyl 2010: The Porcupine Choky (Vanilla Sponge)

Vanilla sponge cake on the inside with a layer of chocolate ganache and double slabbed with chocolate ganache on out layer with spikes. It's so good that the piggie wants a bite of it! 

25th July 2010: Barguette Au Miel (Pâte Sucrée )

Home made tart shells in mini size is certainly time consuming! The caramels and walnut were no sweat! These tarts can be baked and chilled in fridge. Reheat when served! Yummy!!

23th July 2010: The Diplomat (Lady Finger)

If you like bread and pudding + have a fancy for all those macerated fruits; you'd definitely like this one. Forget about it if you hate fruit cakes. 

23th July 2010: Rum Creme Brulee

Everyone had to eat my Creme Brulee without the torched caramel. But they loved it!!

12th July 2010: Nanterre Loaf (Pate Brioche)

7th July 2010: Charlotte Aux Poire (Lady Finger)

The Charlotte is here! Why is it called a Charlotte anyway? Honestly - I am very bad with history and not all cakes have a story to tell. But I do know what Charlotte means - in dessert terms.

Charlotte is basically referred as a cake box by using a variety sponges, breads or biscuits to line the mold. And then filled it is filled with mousse/ Bavarian cream/ puree/ custards and some fruits to match.

This slice of Charlotte - lady fingers + pear mousse & pear filling!

P/S: The cut in the middle of the cake is unintentional - the result of bad cravings! I lost control and forget to snap a picture of my Charlotte!