Tiramisu Entremet

I've been lazy. After all those hectic days of non-stop baking, I've finally gotten the chance to take a day off. Then I got super lazy and just wanted to catch up on doing..well, nothing really. Just resting hehe. During this time, I actually went through my pictures and realized that I haven't blogged about SO MANY things yet :s I think there's easily about ten types of things I should be blogging about. One by one I guess >.<

I'm not entirely sure if these cakes would be considered an entremet but since the previous posts were titled as such, I figured I would call these "Panda cakes" the same too hehe. I remember eating the absolute BEST tiramisu I have ever tasted in my whole life. And I've tried A LOT of tiramisus (what's the plural form? :s). The best I've probably ever tasted was when I was still living in Singapore. My family and I would used to travel down to Orchard Road often and my dad's favorite place to eat would be somewhere inside the Hyatt Hotel. We would frequent the Mezza9 upstairs or the French restaurant, Peter's Place, downstairs. Yes, I was still a child and I probably shouldn't be eating a cake filled with alcohol, but I did. Peter's Place, I remembered, served such delicious tiramisu, everyone would be fighting for it. I still remember the feeling I had when I first tasted it. It was total heaven. It's been years since then and I'm not entirely sure if the place still exists or if their tiramisu is still the same, but the tiramisu will always hold a place in my heart <3 as cheesy as it sounds. 

Chocolate Lemon Entremet

I apologize for the lack of posts >.< 

I've been completely flooded with orders. I've panicked, I've made endless batches of mousses, travelled across the city to buy supplies, and I've been piping countless chocolate decorations. I've quite nearly been working 17 hours a day trying to finish last minute orders and often find myself still working at 4-5 in the morning. Probably one of the biggest problems I have is that my kitchen utensils were not made for commercial use. Instead of being able to make larger batches, I'm pretty limited to smaller ones, which makes it harder for business purposes. I did recently buy another half hemisphere mold though, which does speed things up a bit (phew). 

The process of making and molding the mousses aren't exactly the hardest part for me. What I think is the hardest task for mousses like these are the decorations. Especially the faces. OMG the faces. I would make most of the faces out of chocolate, but always find them melting as soon as I touched them. 

Super Fudgy Double Chocolate Brownies

Brownies. There are seriously endless recipes of them. Maybe I was still too inexperienced to understand how to really bake brownies back when I was younger. I always felt that something was missing, that there was this essential taste that isn't there, but should be. I've tried brownies from bake sales at school too, but all of them were the same. Maybe we all used to same premix. Yes, I used premixes to make brownies, it saved time and I was just learning how to bake for the first time ( I swear). BUT, never again will premixes ever enter my kitchen.