Pompompurin Raspberry Macarons

 This is the 10th year my friend has been requesting macarons from me and this year, it's Pompompurin! 

Her favourite filling is raspberry Swiss meringue buttercream with raspberry jam, both of which are much lower in sugar than most recipes so they pair very well with sweet macaron shells. Swiss meringue buttercream is also lighter in texture than ganache so the whole confection is refreshing, fruity tasty and light. No wonder it's her favourite!

I have shared the piping tutorial as well as detailed recipe of the low sugar jam and buttercream in my Instagram reel so you may refer to it here:

https://www.instagram.com/reel/C19N6BjSOqs/?igsh=MXBtb3FlcjR1ZXc4cw==

As usual, I used my default Swiss meringue method recipe to make the macaron shells.

Here's a look at the baked shells before decorating:

Besides macarons, I also made brown sugar cookie versions of these. It is also the 10th year she is having brown sugar cookies from me because to her, it's the best cookies ❤️. Stay tuned for those in a later post!

with love,

Phay Shing

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Sugar-Free Cinnamoroll Marshmallows

 This was my first attempt at sugar- free character marshmallows in December last year. I decided to give Cinnamoroll a try since my friend requested for some Cinnamoroll cookies and macarons at the same time. 

Ever since this first attempt, I have refined the recipe until I can safely say I am satisfied with the ingredient ratios for sugar-free character marshmallow making! Working with sugar replacements isn't as straightforward as they don't behave like sugar does when working with sugar syrups. So glad to find the formula to work with where hubby my taste tester can tell me "This is more like proper marshmallow!" 

I will share this formula in my upcoming Deco Marshmallows book but for now, you can take a sneak peek at how I piped these using the templating method in the video over here:

https://www.instagram.com/p/CoVyFGKSY2s/?igshid=NTdlMDg3MTY=

The templating method is much easier for those of us who are artistically challenged and uses so much less cornstarch! Here is a peek at the piped marshmallows before dusting!

with love,

Phay Shing

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Cinnamoroll Brown Sugar Cookies

 My friend who has been buying bakes from me for her daughter's birthday every year since 2015, requested for Cinnamoroll brown sugar cookies. She loves the taste of my cookies because they are really fragrant with caramel notes. 

I used my default brown sugar cookie recipe and royal icing. I made a template for cutting out the shape of the cookie dough.

Cookie dough cutouts on perforated mat lined baking tray before baking

As the details on this design are rather complex, I made royal icing transfers for the flowers and cupcake on Cinnamoroll.

I couldn't resist taking photos of the two bakes she requested: macarons and brown sugar cookies! See my previous post for the recipe for the macarons.

Stay tuned for a third Cinnamoroll creation that I made for her!

with love,

Phay Shing

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Cinnamoroll Mixed Berries n Cream Macarons

 My friend requested for some Cinnamoroll macarons and brown sugar cookies (sharing in another post) for her daughter's birthday. I filled the macarons with strawberry Swiss meringue buttercream and strawberry-raspberry compote.

This friend started off as a customer who bought macarons and brown sugar cookies from me during my early years of baking and she has been ordering from me every year for her daughter's birthday ever since! This is the 9th year I am baking for her! 

I used my default swiss meringue method recipe for the macarons. 

Piped batter

I added in the details using royal icing to decorate.

Mixed berry compote

Ingredients:

300g frozen or fresh strawberries/raspberries (sieve raspberries to remove pips if you prefer smoother compote)

30g sugar (or to taste)

Pinch of salt

1 tsp lemon juice

Steps:

Cook everything together in saucepan until reduced to 60% original weight on over low heat. 

Mixed berry Swiss meringue buttercream

Ingredients:

75g egg whites

50g caster sugar

Pinch of salt

135g unsalted butter, cubed and slightly softened

50g mixed berry compote

Steps:

1. In a clean, grease-free mixing bowl, double-boil egg whites, caster sugar and salt while whisking constantly until the egg whites reach 71.1C. Remove from heat.

2. Beat the egg whites at medium-high speed until cooled to room temperature and stiff peaks.

3. Add softened butter one cube at a time, waiting for each addition to be incorporated before adding the next. Continue beating for another 2min.

4. Add compote a little at a time, mixing well with each addition. You may add a little strawberry paste if you wish to enhance the strawberry flavour further.

Fill the macarons by applying a thin layer of buttercream on the bottom shell before piping a ring of buttercream. Fill the middle with compote. Pipe a little buttercream over the compote before sandwiching with top shell.

with love,

Phay Shing

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Around the world with Sanrio Chiffon Cake

This special creation "Around the world with Sanrio" chiffon cake is a special collaboration with Sanrio Singapore to celebrate International Peace day amidst these difficult times 💖.

Our lovable Sanrio characters, Hello Kitty, Little Twin Stars, Keroppi, My Melody, Pom pom purin, Bad batz maru, Cinamaroll, and Gudetama join forces to spread love, peace and unity during these hard times. 

The "Sanrio characters x Susanne Deco Chiffon" online classes were also borne during the difficult COVID times to spread love and family bonding during the stay-home period 💖.  We hope to encourage everyone.

Which Sanrio characters will you hope to see next in my online class? 

With lots of love,

Susanne

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Cinnamaroll & Tuxedo Sam Earl Grey White Chocolate Macarons (Tsum Tsum series part 4)

This is the fourth in the series of Tsum Tsum macaron bake! Tsum Tsum Tuxedo Sam and Cinnamaroll Earl grey white chocolate macarons!

Looking cute in little hats!

These macarons do not need refrigeration.

You may refer to this recipe for the basic batter and steps, and my newly made macaron video tutorials just in case you need more visuals :).  Just some points to note...

Pipe the head, bang the tray hard on the table and rest for 15 minutes in air-conditioning room before piping in the ears for Cinnamaroll and hands for Tuxedo Sam. In my muddle with so many different types of macarons to pipe, I forgot to take photos of Tuxedo Sam shell freshly piped.

Cinnamaroll head!

Make sure shells are dry to touch and you are able to run a finger across the shells. Bake at 140°C for 10 minutes, rotate the tray and bake for another 6-10 minutes at 130°C. Bake at 120°C for another 5 minutes if the shells are still stuck to baking sheet and check again.

Freshly baked!

Prepare some royal icing and pipe the hats on using the same templates as the shells. Thoroughly dry the icing before attempting to remove. Oven dry at 60°C with fan mode.

Little hats!

Use royal icing to add in the details and stick the hats on using a small dollop of royal icing. Brush on some peach coloured lustre dust for the rosy cheeks.

Freshly iced!

These were filled with Earl Grey White Chocolate.

Yums!

With love,
Phay Shing

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Tsum Tsum (Sanrio) Rainbow Chiffon Cake

Sanrio plus Tsum Tsum = Cuteness overload! All the Tsum Tsum Sanrio characters here are made from soft chiffon cake. My heart melted when my friend sent me pictures of these cute fluffy Tsum Tsum Sanrio plush toys! The characters are Little Twin Stars, Tuxedo Sam, Piano, My Melody and Cinnamaroll (some of them I only learnt now LOL).

It turned out to be one of my most difficult cakes so far. I learnt a valuable lesson here that chiffon cakes are too soft to stack LOL. These are now stacked lying on the cake as they get squashed when stacked upright so I had a difficult time trying it out. All these characters are made from patterning chiffon in small bowl cakes in combination with layered chiffon cakes of various colours to cut out their features. She also requested for a rainbow cake, so the base is a pretty sweet 9-inch Rainbow chiffon cake (can't be seen clearly from here).

Thank God for really helping here. I’ve never been so happy and relieved the cake was well-received =p.

Happy birthday to sweet Megan!

With lots of love,
Susanne

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