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. 

Mango Passionfruit Entremet

I've been completely flooded with orders and buying baking supplies the past week. Even though I've been sleeping at 3-4 am every day the past week, I'm still loving what I do. I love it even more when I get to make desserts with flavors that I personally love myself. Out of most fruit flavors that work well in desserts, passion fruits would be one of my top favorites. I've seen so many creations (including Pierre Herme's mogador) that included this tart and sweet fruit. Back when I was still a child and living in Taiwan, my grandparents would frequently buy the purple skinned passion fruit for my brothers and I to eat. We would cut the passion fruit in half, sprinkle granulated sugar over the pulp, and eat it straight out of the shell. I remembered the passion fruit to be slightly sweet, quite tart,  and so very fragrant. After I moved to Singapore though, I could never really find the same type of passion fruit. When I moved to Indonesia, I still had a hard time finding it. All I could find were the ones with the orange skin and transparent pulp which I found quite tasteless (and mostly overly unripe). Eventually, I did find a sort of locally made passion fruit syrup in Indonesia that several stores would sell. The fragrance was pretty similar to the passion fruit in Taiwan but the syrup was loaded with a ridiculous amount of sugar -.-" Because I was so desperate for that taste, I survived by mixing a spoonful of the syrup and mixing it into water. Years have passed and I've grown out of drinking that sugar loaded syrup so I set out on a mission to find these passion fruit. I figured if they can make the syrup, they must be getting the fruit from SOMEWHERE. 

"Cuteness Overload" Mousse Cakes

A sneak peek into an upcoming blog post ^~^

Just how cute are these mousse cakes?? I made these for a special birthday order heh. They first wanted something like cupcakes but when I recommended these, they couldn't help but order this instead. Who can resist such cute faces! >.<


Stay tuned for more information about these lovelies <3

Love,
Natalie

Hello Kitty Macarons Anyone?

A whole new level for macarons. 

I recently received a really interesting order for a bridal shower. One of the bridesmaids heard that I made really nice macarons. She was really interested in surprising the bride with something small and cute. After contacting me, we discussed the possibilities of macarons. She told me that the theme of the party was based on Hello Kitty. I'm not entirely a fan of Hello Kitty but I do understand the appeal it holds for girls of all ages. After some time to brainstorm, I remembered seeing Hello Kitty shaped macarons somewhere on the web. After some googling, I came across this blog post from I Heart Baking. The next day, I set out to recreate those small cute kitty macarons