patisserie passion
A variation of the Charlotte – strawberry mousse with lemon mousse surrounded by sponge fingers and generously topped with mixed berries. It’s a lovely combination – light tart lemon with smooth strawberry and vanilla sponge in between. It’s my housemate’s favourite and I’m making 3 tiers of it for his wedding!
You can’t stop at 1 slice.
1 kg – $40
A 1st year birthday cake for a mummy’s precious! Interestingly, dad’s birthday is on the same day too.
Fondant covered moist chocolate cake with vanilla buttercream – great for the kids and grown ups! Bottom tier has my favourite 3 dot design and top tier has sugar daisies. Topped with fondant ribbon bow.
This was a wedding gift which Chris’ friend gave to her cousin. Purple is the bride’s favourite colour hence the little lilac flowers – 50 of them in total, all made from sugar.
I made lemon sponge cake for the bottom tier and lychee sponge for the top tier. It must have looked pretty when cut, pastel shades of yellow and pink with lilac flowers! Wish I could be there to take the pics.
The wedded couple loved the cake and I thank FY for her lovely choice of a wedding gift 
thank you for your support this festive season. I am glad you have enjoyed your log cake as much as I have enjoyed making them. Cannot say the same for Chris though (he is the official dishwasher).
My favourite moment of log cake making? That would be sprinkling the gold dust and placing the little decorations to complete the look.
My least favourite moment? Separating eggs and having loads of unwanted egg whites. Hmm something I should train Chris to do kekekeke…
till next time, but thank you for your kind orders:) Will continue to push out new stuff!
A few weeks back, I had the great pleasure to make a macaron croquembouche for one of hubby’s close friend. She is a charming and bubbly girl, very pretty and always makes me feel welcomed in their office clique. Needless to say, I embarked on this little project with lots of hope and ideals…
I’m not really experienced at making macarons – these little French almond meringues with smooth tops and furry feet – and I didn’t understand the hype about them until I started experimenting. Boy, they are really temperamental and you need to give them the right touch and feel. I would sit patiently in front of my oven, watching the little ones grow in the heat and by the 5th minute, they would have grown some feet and by the 8th minute, if they have not cracked, they would not crack at all. The good thing is that you get results of your love in 12 minutes – but you never really know where you have done right or wrong. As complicated as human love, this macaron.
After churning out batches which looked like UFOs, volcanoes, craters, I did manage to get some good looking ones. I kept myself going thinking of Chef L (no no, don’t mistaken – not in that way). Back in culinary school, we had a cuisine Chef who always had a kind word for me even though I wasn’t in the cuisine section. Anyway, we made him promise to make us some Char Siew Bao (barbequed pork buns) if we do graduate. True to his words, he did make Char Siew Bao on our graduation day but the Bao didn’t make it pass the kitchen. It apparently was not edible according to Chef C. who couldn’t stop laughing at his misfortune. I’m really appreciative of his effort and it did make me realise that practice makes perfect – cliche but so very true!
My croquembouche did make it out of the kitchen though and onto a wedding reception table no less…
Piped royal icing design on the base:
If you or your friend would like to have one, let me know:)
Amidst a day job and still weaning from a holiday in scenic France, I finally sucumbed to the pressure of my framed diploma staring at me every night. Gave up my weekends and a few hours of sleep to present you my christmas log cake for 2008!
~~~~~~~~~~~~~~~~ Enchanted ~~~~~~~~~~~~~~~~
Gold dusted rich chocolate mousse pairs perfectly with a praline mousse centre, layered with hazelnut meringue sponge and crunchy feuilletine base. Made with quality Valrhona chocolate from France.
Approx 1 kg SGD48
(Pick up point at Tiong Bahru mrt or add $8 for delivery – please order at least 3 days before). *Please email kokoryo@hotmail.com or call/sms 96477583 for orders. Indicate the quantity, self collection or delivery, required date and preferred time.
*Special thanks to hubby who gave me a chocolate sprayer for my birthday*
I am so backlogged in my posts I don’t know where to start. The superior patisserie schedule was shocking – no off days and everyday starts at 9am! Means I have to wake up at 6:30 everyday 
And most days run to 5pm or sometimes to 7pm.
We have a week of chocolate work, a week of sugar work, a few days on bread, a few days on plated desserts, a few days on afternoon tea pastries (looking forward to that) and voila – the dreaded exams!
But I’m also counting down to my beloved’s visit 
)))
Yes, I passed my intermediate exams. I made the Opera cake and it turned out okay. Not as good as the first time I made during practical but I was certain it would pass. For some reason, the school has raised their grading standards and is now possible to fail the exams and almost impossible to get distinctions.
Anyway, I really enjoyed my course so far sans the exams. Exams are always stressful and unlike an academic exam, the unexpected can happen in a practical exam (I have fear of dropping my cake or forgetting I have placed something in the oven).
Our last practical class after the exams was to decorate our celebration cake. It is basically a fruit cake (baked 3 weeks ago and fed loads of alcohol) covered in rolled fondant with piped royal icing. We also made sugar flowers for decor. I made one with a wedding theme – piped dots with pink blossoms. Went home with a headache after spending 6 hours doing all the crap but I think was well worth the effort.
I’m quite interested to do wedding cakes and I will be making one next year for my housemate and a very good friend. I had a real cake for my wedding and I loved it very much. If anyone reads this and would like to have a real wedding cake, leave me your contact and we can work out something nice (it won’t be free but it would be at a great price).
Gateau Sabrina was one of the cakes we could possibly get for exams so we were anxious to do it.
After the practical, everyone prayed to their Gods that they will not get this cake for exam. In the practical exam, we could possibly do: Sabrina, Fraisier or Opera. You pick a lot on the day itself to determine which cake you have to present. And good luck to whoever gets the Sabrina.
It starts with a Pate Sucree base, then a roulade of sponge with raspberry cream, topped with a marzipan disc covered in tempered dark chocolate. Whoever invented this cake realised that the chocolate covered marzipan disc could not be easily cut so we had to pre-cut this disc in 8 equal pieces. Then you pipe raspberry cream to cover the cut lines. Very smart huh (I try to cut down on sarcasm but I really couldn’t help it with this one).
My housemate says this is the best cake I have ever made (in terms of taste I hope!)
Miss Charlotte Pacific is an attractive girl but not really my type. A bit too flashy looking while I prefer elegance with quirky touches. However, what matters is the inside and she has got it right. An upper layer of light lemon mousse complements a bottom layer of strawberry mousse. Light refreshing flavours that doesn’t make you sick after eating a slice.
Will definitely be seeing Ms Pacific again… maybe in a different outfit.
