Pandan Chiffon Christmas Trees

 

Sharing an easy and creative way to make our favourite yummy Pandan Chiffon Cake into Christmas Trees🎄! Recipe video on my IG here. 

Pandan Chiffon Christmas Trees (makes 9)😋 

2 egg yolks 

16g caster sugar 

26g vegetable oil 

28g fresh/coconut milk 

65g cake flour, sifted 

1 tsp pandan paste 

½ tsp vanilla extract 

3 egg whites 

30g caster sugar 

¼ tsp cream of tartar 

Assembly 

Melted marshmallow 

Sprinkles 

1. Preheat oven to 140°C. Double wrap a baking tray with aluminum foil, make small holes and insert conical cups. 

2. Whisk egg yolks with sugar. Add oil, milk and vanilla extract and whisk well. Whisk in cake flour and mix until no lumps. 

3. Add pandan paste to egg yolk batter. This makes all green trees. 

Optional: For white stripes, transfer 30g egg yolk batter to a new bowl for plain batter, and mix pandan paste to remaining batter. 

4. Prepare meringue: whisk egg whites with cream of tartar till foamy. Add in caster sugar in 3 additions and whisk till firm peaks. 

5. Gently fold meringue into the egg yolk batter. 

Optional: For white stripes, transfer 30g meringue to plain egg yolk batter and remaining meringue to green egg yolk better. Fold meringue into respective egg yolk batters. 

6. Fill each paper cone till 1.5-cm from brim. 

Optional: Pipe green and white layers till 1.5-cm from brim. 

7. Bake at 140°C for 35 mins or till bamboo skewer inserted into middle comes out dry. 

8. Unmold cakes when fully cool and trim off the base to level. 

9. Melt marshmallows with a sprinkle of water. Stick on sprinkles and star sprinkle using melted marshmallows. 

Keep in airtight container in fridge for up to 5 days. Enjoy! 🩷🥰 

The Redman pandan paste is one of my personal favourite as it is rich and flavourful. Item code of the ingredients above at redmanshop.com: pandan paste (67762), caster sugar (1417), cake flour (1208). 

Thankful to be the new brand ambassador for RedMan by Phoon Huat during this festive season. Use my exclusive code SUS05 to get a 5% discount on all @Phoonhuat products! 

Enjoy baking!

Love,

Susanne

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Hotpot Chiffon Cake

 

Too cute to eat?

I made these cakes for my dear DG mates birthday celebrations. The soup was made from apple jelly. 

 Watch the reel video here for more details. Thank God the cake was well-received. I may try planning a class for this in future. Hope you liked it too! 

With love, 
Susanne 

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Labubu Chiffon Cake

 

Can you guess which is cake and which is plushie.? Who finds Labubu so cute too? 🥰 I was gifted a Labubu and found it so adorable. Here is my fanart of my fave plushie! I made a short video of the fanart assembly on my IG. 

With love, 

Susanne 

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Chocolate Truffle White Lotus Snowskin Mooncakes (for CAM)

Hi everyone, here is the recipe for Chocolate Truffle White Lotus Snowskin Mooncake Recipe for CAM class. Hope you will enjoy the recipe as well as the talk! 

Chocolate Truffle White Lotus Snowskin Mooncake Recipe (by Susanne Ng) 
Makes 10 50g-truffle mooncakes 

Ingredients 
70g Kou fien, sifted 
10g Wheat starch 
40g Icing Sugar, sifted 
25g Shortening 
40g Cold water 
75g Cold ice cream soda 
250g White Lotus paste 
28g Chocolate biscuit crumb + 32g Chocolate lotus paste 
Chocolate emulco (1/4 tsp) 
Extra 1 tsp koufien for dusting 

1. Mix chocolate biscuit crumb and chocolate lotus paste in a plastic bag. Roll into a log and divide into 10. Roll into balls. 

2. Roll white lotus paste into a log. Divide equally into 10 (~25g each). Wrap white lotus paste around the chocolate balls and roll into a larger ball. 

3. Mix sifted kou fien, wheat starch and icing sugar together till uniform using a spatula. 

4. Add in shortening and quickly mix using gloves until the mixture resembles bread crumbs. 

5. Pour in the cold water and soda and knead the dough until it becomes soft and smooth. Divide the dough into two. 

Plain dough: knead until smooth and cover. 

Brown dough: add ¼ tsp chocolate emulco and knead until smooth. 

6. To the plain and brown dough, roll into log and divide dough into 5 (~26g). 

7. Flatten the prepared dough into an 8-cm circle. Put the filling and pinch to seal. Dust the dough ball. 

8. Place the ball in, press and push out the mooncake. 

9. Store the cakes in an airtight container (label) and refrigerate for about 1-2 hrs for the mooncake to become firm before consuming. The mooncakes stay soft at least for several days. Enjoy! =) 

With lots of love, 

Susanne

 

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Capybara Snowskin Mooncakes

 

Capybara Snowskin Mooncakes! 🦫₍ᐢ-(ｪ)-ᐢ₎ Too cute to eat?🥰 
Made with RedMan lotus paste and premium ingredients from @phoonhuat !💕 

Video tutorial reel here: https://www.instagram.com/p/C--SOQ8y8yg/ 

With lots of love, 

Susanne 

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Cute Animals Snowskin Mooncakes (for BASIC event)

I am excited to be teaching how to make these cute snowskin mooncakes at my church's Basic family day tomorrow! It's going to be fun blessed time of family bonding! Here is the recipe for your reference =) 

Animals Snowskin Mooncake Recipe (by Susanne Ng) 
Makes 8 60g-mooncake animals (for 4 pax – 1 group) 

Ingredients: 
75g Kou fien, sifted 
10g Wheat starch 
40g Icing Sugar, sifted 
25g Shortening 
45g Cold water 
45g Cold ice cream soda 
240g Lotus paste 
Chocolate emulco (1/4 tsp x2) 
Pink food colouring (1/2 drop) 
Extra 5g shortening for greasing  

Equipment you may need: 
1 plastic table cloth 
1 spatula 
1 knife 
4 pairs of gloves 
4 disposable containers 

1. Roll lotus paste into a log. Divide equally in 8 (~30g each). Roll into balls. 

2. Mix sifted kou fien, wheat starch and icing sugar together till uniform using spatula. 

3. Add in shortening and quickly mix using gloves until the mixture resembles bread  crumbs.

4. Pour in the cold water and soda and knead the dough until it becomes soft and smooth.  Pinch out 2 small balls (1-cm) and divide the dough into two. 

Plain dough: knead and cover (rest 10 mins). 
Brown dough: add ¼ tsp chocolate emulco. Knead and rest. 
Dark brown dough: add ¼ chocolate emulco to 1-cm ball. Knead in. 
Pink dough: add pink food colouring to 1-cm ball. Knead in. 

5. To the plain and brown dough (after 10 mins), pinch out a 2-cm ball (for ears/hands). 
Roll into log and divide dough into 4 (~28g). 

6. Flatten the prepared dough into a 7-cm circle. Put the filling and pinch to seal. Roll the ball smooth. Assemble your own animal by adding eyes, nose, ears, and paws. 

7. Store the cakes in an airtight container and refrigerate for about 1-2 hrs for the mooncake to become firm before consuming. Best consumed within a few days. Enjoy! =) 

Lots of love, 

Susanne 

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Deco Chiffon 3D Rolls (NEW COOKBOOK)

Excited to share my new cookbook Deco Chiffon 3D Rolls is finally hitting stores, both physical shelves and online! 

Last year, I had the sudden inspiration to shape/design roll cakes into cute 3D Characters with different fillings/surprises! 😋 There are cream-free options, downloadable templates, step pictures, video tutorials, and hard cover in this limited edition! There also also cute surprises inside the cakes and creative fillings like cheesecake, jelly, mousse etc. See video of the book on my Instagram here.

Book availability here:

Singapore: Kinokuniya, Amazon

Malaysia: Kinokuniya (Kinokuniya KLCC), Mph (The Exchange TRX)

Indonesia: Periplus

Other countries: Amazon.com and kindle in a few months

I will also be having a DEMO on how to assemble the Mermaid Roll cake and book signing this Sunday 4th Aug, 130pm at Start Vista Redman. My cookbooks will be on special offer during the demo and there will be shopping vouchers too!

Hope to see you there!

With lots of love,

Susanne

 

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Capybara Chiffon Cakes

 

Capybara chiffon cake tutorial ₍ᐢ•(ܫ)•ᐢ₎ 💕 
Found those capybaras so cute! ❤️ Do they look like they are sitting around the campfire? 🥰 
And this capybara song is stuck in my head 😂 

Video tutorial here. 

With lots of love, 

Susanne 

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Pochacco chiffon cake (blow bubble experiment)

 

Mixing up some Fun with a Cake that Blows Bubbles! 🫧🍰🥰 with homemade edible bubble solution. Reel video here. 

With love,

Susanne 

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Giant Bubble Tea Jelly Chiffon Cake

 

Giant Bubble Tea chiffon cake with jelly that I made for collab with Tastemade. Reel of the making on my IG here. Hope this made you smile! 

With lots of love, 
Susanne 

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Chocolate Cheesecake Tarts (Classic Chocolate and Sanrio)

Which is your favorite cheesecake tart? Recipe for these no-bake chocolate cheesecake tarts below =) 

I experimented with a no-bake cookie dough as tart crust so that it is easier to shape, and will be teaching the chocolate version at my church APRC’s culinary arts ministry this Sunday. You can watch a reel video here for some steps. 

Dark Chocolate Cheesecake Tarts (by Susanne Ng) 
Makes 4 

Tart crust 

60g oat flour 

160g oreo cookie crumbs 

80g unsalted butter, melted 

30g honey 

Combine all in a medium mixing bowl. Mix with spatula and divide into 4 (around 70g mixture per tart). Spread and line base and sides of tart case with tart crust mixture. You can also roll out the dough to line the tart case. 

Chocolate cheesecake filling 

160g cream cheese, room temperature 

80g castor sugar 

110g dark chocolate callets (58%), melted 

10g cocoa powder, sifted 

110g heavy cream, chilled  

1. Melt chocolate in microwave (30+20 secs) or double boiler and allow to cool. 

2. Soften cream cheese with spatula, then beat cream cheese with sugar using spatula till smooth. 

3. Whip heavy cream to firm peaks using an electric mixer. 

4. Whisk/fold in half cream to melted chocolate, then whisk all in. 

5. Fold in cocoa powder, then quickly whisk to incorporate evenly.  

6. Whisk in cream cheese mixture till even. 

7. Fill 90-95g per tart (divide into four). Chill at least 15min to set cheesecake. 

        *Best to unmold after 2 hours. 

8. Decorate with gold flakes, or as desired. 

Recipe for the classic cheesecake version is found here (in caption). 

With lots of love, 

Susanne

 

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Puppy-in-Watermelon Chiffon Cake

 

How much is that doggie in the watermelon? =) I did this for a baking class (class video here) and it was super fun. I also made a reel video for this cake. Hope this made you smile! =)

With lots of love,

Susanne

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Pompompurin Surprise Party Horn Chiffon Cake

 

Always dreamt of making 4D cakes! Watch the party horn blow here! 

Hope this made you smile too! 

With lots of love, 

Susanne 

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Teddy Bear Cloud Bread

Super Fluffy Teddy Bear Cloud Bread! ☁️🐻 Check out the dreamy pull-apart texture!💓

 

Instead of shaping with a spatula, I decided to try piping to make a bear!🥰 Piping tutorial video here.  

Recipe (Cloud Bread) 
3 egg whites 
12g corn starch 
30g caster sugar 

Whip egg whites till foamy. Add sugar and corn starch and whip till glossy firm peaks. Bake at 150C for 35+ mins or till the bread doesn't shrink upon cooling. 

Really love the cloud-like texture, and it's super easy to make too! 

With love, 

Susanne 

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Taylor Swift Eras Cake

 

Sharing a Taylor Swift Surprise cake I made during her Eras concert tour! We were really lucky to go for the first night and it was amazing! 

This cake was inspired by her various silhouette as she performed the different 'eras'. She was pitch perfect and really born for this! I also designed a friendship bracelet on top of the cake and hid an "ERAS" surprise! 

Watch the making of the cake and slicing video on my IG here! 

Hope you like it too! 

With love, 

Susanne 

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BT21 Surprise Chiffon Cake

 

Guess the surprise! 💜 Does anyone recognize this? 🥰 

Who is looking forward to our favorite supergroup's reunion in 2025? #BTS

Slicing and group assembly video here. 

With love, 

Susanne 

 

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Puppy Heart Chiffon Cakes

 

These are puppy chiffon cakes modelled after maltipoo and bichon which I love. These were made for Valentine's day and also in collab with Tastemade. Watch the making on my IG here. The recipe is also in the caption. 
Hope you like it and that it made you smile too!  
With love, 
Susanne 

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Pineapple Tart Dragon

 

 

I was inspired to transform the Pineapple Tart roll into a Flying Dragon! 🍍🐉🥰 
Do you like it?❤️ 
Rolling is such a quick way to shape pineapple tarts, and even easier to construct into a dragon! 

Assembly video here.  

Tart crust recipe (makes 3 dragons) 
228g (2 sticks) unsalted butter 
120g icing sugar 
2 large egg yolks 
60g heavy cream 
400g plain flour 
15g corn flour 
15g milk powder 
Red yeast rice powder (or red food coloring) 

Happy CNY in advance! 

Love, 

Susanne 

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Dragon Roll Cake

 

Scaling into the new year with a long (龙) dragon roll cake (pun intended😜)! 🥰

See the video of the making here. 

Happy Lunar New Year in advance! 

With love, 

Susanne 

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Sumikko Gurashi Lego cake

 

Playing building blocks with chiffon cake!😄 When was the last time you played with your food?😛 Assembly video on my IG here. 

With love, 

Susanne 

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