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Posted by Andrew in the Kitchen on October 9, 2016

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Wedding Cake • My contribution to my sister's wedding was of course making one of the wedding cakes. Can you see how precariously I am holding it ahaha!! The flavour was an upgraded version of the classic Chinese fruit cream cake - three layers of light almond sponge filled with fresh cream and fresh fruit and finished with a fresh fruit flower design 🍓🥝🎂🍾 and as any wedding cake maker would do, they decide to change the original design from a fruit arrangement to the fruit flower on the day before the wedding...

I won't claim credit for making the croissants but I will claim credit for the recipe idea fusing together cocktail buns and croissants, Chinese Cocktail Croissants! After seeing the crookie trend, I wondered what else could be possible and here we have the sweet buttery coconutty filling from a cocktail bun now croissantified! Best served warm with a coffee - or a milk tea!

Nothing that a festive dusting of icing sugar can’t help… combining the tangzhong method with enriched maritozzi dough using the King Arthur Baking recipe and filled with lemon curd and vanilla cream, topped with pistachios. Next year, I’m making these smaller so we can have more desserts!

Brightening up Christmas Eve with my take on the classic biscuit, the Party Ring! The biscuit is a black sesame and coconut biscuit and topped with the jazziest icing you’ll ever see! The biscuit is nutty and earthy and the colourful icing brings the perfect amount of sweetness to the biscuit 🍭🍪

I made some biscoff cupcakes at the weekend and that biscoff buttercream is insanely flavoured, such a strong hit of biscoff flavour but also erring on the side of too strong and too sweet. I need to start looking into ‘alternative’ buttercreams or frostings which are less sweet. Why? Well there are wedding cupcakes which need to be made in the future, Christmas dessert is going to be the next big recipe test phase. Any suggestions are welcome!

Maritozzi-inspired and passing through Devonshire too, my take on the #BreadWeek technical challenge from #GBBO, the Devonshire Split. A brioche-style bun filled with chantilly cream and topped with pistachios and a obligatory dusting of icing sugar. It’s been a while since I’ve baked bread so I’m mightily pleased that this was such a roaring success…! And the slightly past best before yeast still went strong 😁😲💪

Is it just me who prefers the cheesecake layer of a cheesecake to be more reasonably sized or am I just getting old because I prefer things to be “not that sweet”? Anyway this is a white chocolate passionfruit cheesecake with a coconut biscuit base! The best recipes are the ones that use exactly the right amount for 1 packet/tub of something! And you know it has to taste good when someone who cannot have dairy eats 4 slices of it 🧀🍰

Hong Kong Travel Vlog 2023 is now out on my YouTube channel! Will I be able to win from the claw machines? Will there be some fantastic photos? Will there be good food? Of course there’s good food! Link in bio! ⛩🌆

Recreating a cake we had in Hong Kong. Lots of you will recognise the Chinese fruit cream cake, the classic celebration cake from a Chinese bakery. My version had chiffon cake layers made by pouring hot milk into whipped eggs and sugar and is filled with a vanilla cream and a chestnut cream and topped with fresh fruits and covered with toasted pistachios, the sponge recipe from Epicurious. Swipe to see the original cake versus my own creation! 🎂

Which of these dishes was the best? It’s hard to say, let’s just call it a Thai… 🧉🥢

So uh turns out it was Valentine’s Day...? 🤷‍♂️I suppose I’ll get on board with it but I tell you that I absolutely LOVE these Blueberry Linzer Cookies that I made this weekend! I followed the recipe by @nielsenmasseyuk on their site and those sugar cookies are just amazing! Normally I’m not great at making cutout cookies but this recipe was so simple and easy! I had a play with some different flavours, adding a blueberry jam filling and adding some matcha powder to the dough and it was just oh so delicious! 😁

Kinako (roasted soybean flour) Chiffon Cake. I’ve been trying out some alternative flours in my baking recently, tapioca starch and soybean flour namely. The flavour of kinako is so unique, it’s got such a earthiness and toasty aroma to it and I love its golden colour as well. I thought it would work well in such a light and moist sponge like chiffon with dark muscovado sugar and almond extract to complement those flavour profiles. Definitely a recipe I want to bring to the blog!

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