Mini Egg Tarts

This is my first attempt at Mini Egg Tarts!

Egg tarts have always been one of my favourite snacks and since it didn't seem that difficult to bake, I gave it a try! I must say that it's pretty simple to prepare, though time consuming. 

I spent about 15 bucks for this project that takes 2 hours.

I used two tart moulds: the disposable ones I used in the Mini Fruit Tarts and even tinier ones Phoon Huat.

(5.90 for 12 mini reusable moulds!)

Recipe adapted from: Dreamersloft.

As this recipe's blog post was cranky, here's a repost. 

Mini Egg Tarts Recipe (Yields about 40 mini egg tarts)

Ingredients:

PASTRY

180g unsalted butter (I used butter and it was still as good!)

70g icing sugar

(I couldn't find mine so I used castor sugar, in which when you 

bite into the pastry, you can taste the grains of sugar)

340g plain flour

16g evaporated milk (I like Carnation's!)

CUSTARD

160g eggs

65g castor sugar

50g evaporated milk

210g water

Neapolitan Ice Cream Cake

When the weather gets a lil' warmer and it gets a lil' more humid than one can bear, what better way is there for cooling down other than an ice cream cake? Presenting the Neapolitan Ice Cream Cake! 

This is not a cake with a baked cake but it still constitutes as a cake in my opinion. That's how Swensens have theirs anyway! So this cake is relatively simple to prepare but it requires a really cold freezer. So here's to an alternative from the usual baked cake! 

Black Tea Forest Fruit Chiffon Cake

Inspired by my bunch of lovely girls and adapting from the recipe for Pandan Chiffon Cake, I tried out this Black Tea Forest Fruit Chiffon Cake using Lipton tea bags. The chiffon cake is light yet fluffy and the sweetness is just right with sufficient flavour from the tea leaves and tea. The cake is also really refreshing, something different from most chiffon cakes. I'm using a 20cm base chiffon tin and it yielded a 2" tall cake. If you'd like, you can use a smaller tin to achieve a taller cake. 

Time with Cynthia: Chocolate Sponge Cake

As requested by many, here's the recipe to a good chocolate sponge cake. This recipe is from Richard Goh, my favourite instructor for baking. This recipe calls for really simple ingredients but requires precision in terms of getting the batter whisked to the right stage of 'doneness'. 

I love this recipe as it's manageable when done right and it's perfectly soft when handled right. 

Even though this is merely a sponge cake, I'd term this as a bake with difficulty level 3 out of 5 as many fail to get the right doneness for the whisking of the batter, resulting in a kueh-like dense sponge cake. So do read on for tips! (:

Time with Cynthia: Plain Sponge Cake

As requested by many, here's the recipe to a good plain sponge cake. This recipe is from Richard Goh, my favourite instructor for baking. This recipe calls for really simple ingredients but requires precision in terms of getting the batter whisked to the right stage of 'doneness'. 

I love this recipe as it's manageable when done right and it's perfectly soft when handled right. 

Even though this is merely a sponge cake, I'd term this as a bake with difficulty level 3 out of 5 as many fail to get the right doneness for the whisking of the batter, resulting in a kueh-like dense sponge cake. So do read on for tips! (:

Billy & Cynthia POST 7: Selected Photoshoot Gowns

Here are my selected gowns for the photoshoot. I'm totally in love with the corseted bustier type of gown as it flatters my body the most. For the indoor photoshoot, I'm using my AD WG, my AD EG. For the outdoor photoshoot, I'm using these two gowns: the PS WG and the PS EG. (: 

Click here for the NAYS of my gown fitting session! Click on for the gowns that I've selected plus photos of my trial makeup with Helen (:

Time with Cynthia: Creaming/Frosting a round cake

This has been highly requested so as I had some free time after sending the Pandan Sponge Cake for the Pandan Kaya Cake I was baking for mum's birthday into the oven, I decided to do up a video tutorial for creaming/frosting of round cake. So with this, I'm introducing Time with Cynthia! (: Hopefully, I'll be able to do more video guides that will help you master some of the techniques I've been using. 

So for this creaming of cake, I used a dummy cake.

In order to have this cake done, I whipped up some non-dairy whipping cream from Phoon Huat and tinted it light pink. You should be able to get a smooth cake like this with practice.

Click on for the video! (:

Time with Cynthia: Piping Hundred & Thousand Ombre Roses

This has been highly requested so as I had some free time after sending the Pandan Sponge Cake for the Pandan Kaya Cake I was baking for mum's birthday into the oven, I decided to do up a video tutorial for piping of Hundred & Thousand Ombre Roses. So with this, I'm introducing Time with Cynthia! (: Hopefully, I'll be able to do more video guides that will help you master some of the techniques I've been using.

Here are some examples of Hundred & Thousand Ombre Roses I've done so far (:

Here are some other types of use for the roses: 

Meringue Roses

Lemon Chocolate Tart

So for this Hundred & Thousand Ombre Roses Cake, I used a dummy cake.

If you're interested, here's a tutorial video for creaming a round cake.

In order to have this cake done, I whipped up some non-dairy whipping cream from Phoon Huat and tinted it two shades of pink, one lighter then the other. The lighter one was used as the base for the cake. Here's the video! There are two parts to it.

Click on to view videos!