Celebration Desserts with Chef Zan : Delightful Cakes, Cookies and Other Sweet Treats [1 ed.] 9789814828376, 9789814828154

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Celebration Desserts with Chef Zan

Delightful Cakes, Cookies & Other Sweet Treats

Celebration Desserts with Chef Zan

Delightful Cakes, Cookies & Other Sweet Treats

Editor: Lo Yi Min Designer: Bernard Go Kwang Meng All photographs by Calvin Tan, except for pages 13, 15 and 18 by Liu Hongde Copyright © 2018 Marshall Cavendish International (Asia) Private Limited Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International

All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 E-mail: [email protected] Website: www.marshallcavendish.com/genref Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages. Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia Marshall Cavendish is a registered trademark of Times Publishing Limited National Library Board, Singapore Cataloguing-in-Publication Data Name(s): Zan, Chef. Title: Celebration desserts with Chef Zan : delightful cakes, cookies & other sweet treats / Chef Zan. Description: Singapore : Marshall Cavendish Cuisine, [2018] Identifier(s): OCN 1029743260 | ISBN 978-981-48-2815-4 (paperback). Subject(s): LCSH: Baking. | Cake. | LCGFT: Cookbooks. Classification: DDC 641.815--dc2 Printed in Malaysia

Dedication To my most devoted husband, Riza Ashiblie; my sweetest children, Natalia and Rayyan; and my loving mom and dad. This journey would not have been so meaningful and fulfilling if it had not been blessed through your prayers, support and loving-kindness.

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Contents Acknowledgements Baking Equipment

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Introduction

Essential Basic Ingredients

Basic Techniques & Recipes

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Baking Tips

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• Piping Techniques 23 • Italian Meringue Buttercream 24 • Swiss Meringue Buttercream 25

Birthdays

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Special Occasions

Festive Celebrations

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Neapolitan Cake 28

Praline Chocolate Cake 62

Lapis Surabaya 96

Hazelnut Caramel Latte Cake 32

Lush Flowers Naked Cake 66

Christmas Fruit Cake 98

Chocolate Eclairs 34

Rose Yuzu Cake 68

Moist Banana Cake 100

Cream Puffs 36

Rosette Ombre Cake 70

Chocolate Log Cake 102

Cheesy Brownies 38

Creamy Panna Cotta 72

Marble Roll Cake 104

Double Fudge Brownies 40

Chocolate Indulgence Verrines 74

Classic Chocolate Hazelnut Balls 106

Macarons 42

Raspberry Ripple Verrines 76

Creamy Cheese Slice Cake 108

Mini Fruit Pavlovas 44

Love Berries Tart 78

Crispy Rich Walnut Cookies 110

Cake Pops 46

Mango Cheese Tart 80

Semprit Cheese Cookies 112

Walnut Brittle Slice Cake 48

Mini Chocolate Domes 82

Crunchy Oat Tart Cookies 114

Fruity Pudding Cake 50

Le Matcha Opera Cake 84

Makmur Peanut Cookies 116

Chocolate Chip Semi-Sweet Cookies 52

Decorated Sugar Cookies 86

Classic Bangkit Cookies 118

Red Velvet White Chocolate Chip Cookies 88

Mandarin Dahlia Cookies 120

Chocolate Mille Crepes 54 Pistachio Crunchy Cookies 56 Cranberry Pecan Cookies 58

Durian Serawa Cake 122

Triple Belgian Chocolate Chewy Cookies 90

Jumbo Cereal Oat Chocolate Cookies 126

Strawberry Delight Cookies 92

Weights & Measures

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Acknowledgements It seems only a few months ago that I had my first cookbook published. In truth, it’s been 19 months. I have learned that the journey from the first to the second would not have been possible if those who had supported me the first time did not bless me with more love, put in more effort and give even more encouragement and more of their time the second time around. It is to my husband, children and parents that I owe my greatest gratitude, and it is also through them that l have had my most humbling experiences. It’s quite natural that we thank those who have helped us realise what we set out to achieve. But we often forget those who help us indirectly. So it is with utmost gratitude and heartfelt humility that I acknowledge the myriad of opportunities my students have given me to share my passion. I would like to thank them for the spontaneous joy in their laughter and the endearing curiosity in their eyes, the wisdom behind their soft voices and the gift of growth they have provided me through the days, weeks and months of their continuous support. I am also thankful for the tireless dedication of my team: Siti Zalehah, Rahyu Dewi, Azz Ibrahim, Enna Mohtar, Kamisah Madsor, Aishah Idrus and Zuraini Yahyah — without whom I would not be able to taste the sweetness of success in my journey. I am also grateful for the support from the team at Marshall Cavendish, including Lydia, Yi Min, Mindy and Bernard, as well as the photographer, Calvin. Last, but not least, I would like to acknowledge the overall contribution of Omar Alattas from the Alattas Group for providing advice, giving suggestions and contributing texts.

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When baking is lovingly enjoyed, there will always be cause for celebration. As long as you celebrate, there will be laughter, joy and happiness.

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Introduction I have been fortunate to be able to experience the joy of cake-making by attending many cake-decorating courses, including those with renowned master pastry chefs Antonio Bachour and Dinara Kasko; acclaimed baker and chocolatier Richard Festen of Baking Arts in San Matteo, California, US; Savour Chocolate & Patisserie School in Melbourne, Australia; and the famed French academy Le Cordon Bleu in London, UK. Although I was blessed with these opportunities, it was only on returning home that I felt a sense of completion and joyful fulfilment, when I was able to share the gastronomical wonders with my family and friends, and most importantly, with my endearing students. The main theme of this book is ‘celebration’ and I've included three sections: Birthdays, Special Occasions and Festive Celebrations because we often celebrate these important events in our lives with our loved ones over sweet treats. With every dessert, I hope you celebrate the joy of making and baking delicious treats, in the sharing of food and the feasting. For birthdays, indulge your loved ones with crowd favourites such as chocolate eclairs (page 34) and chocolate chip semi-sweet cookies (page 52), which are also perfect for getting the young ones involved in the kitchen. This is particularly rewarding as birthdays bring generations of celebrants together. It is always delightful when grandparents are presented with desserts made lovingly by their grandchildren’s nimble and experimental fingers. On special occasions, like anniversaries, engagements and weddings, let your desserts exude elegance and romance. The lush flowers naked cake (page 66) is a feast for the eyes, bold and rich; while the rosette ombre cake (page 70) is refined in its grace and subtle mimicking of nature. The Western opera cake is given an Asian twist in my version, le matcha opera cake (page 84), that uses matcha as it is complex and alluring. Expressing your love through delectable and visually stunning desserts is easy with these recipes. Festive celebrations are often associated with spreads of delicious foods and I've put together a selection of cakes and bakes for a variety of festivals with a slight focus on local Nusantara sweet treats. I hope that these recipes will inspire collaborative baking with a gotong royong spirit of togetherness. You might find that the crimping and shaping of the makmur peanut cookies (page 116) will be even more enjoyable if you are baking in a large group. There is nothing quite like coming together in celebration to bake from the heart. So, join me in celebration, feast your eyes, imagine the flavours and textures delighting your palate, then treat yourself and your loved ones to what you most deserve. When baking is lovingly enjoyed, there will always be cause for celebration. As long as you celebrate, there will be laughter, joy and happiness. Enjoy the celebration. You deserve it! 9

Baking Equipment 1. Baking Pans

4. Cookie Cutters

Aluminium and stainless steel pans have stood the test of time, but if you are shopping for a new baking pan, choose one with a non-stick finish for easier food release and cleaning. These pans will need to be lined with parchment paper to ensure the baked good can be released easily. Silicone pans are a good option as they do not need to be lined with parchment paper and are non-stick, heat-resistant and lightweight. They are also easy to store and clean.

Cookie cutters come in many different shapes and sizes, and are available made from plastic, tin, aluminium, stainless steel or copper. My preference is for the metal ones as they are rigid and allow for intricate details to be more easily cut, although aluminium cutters tend to flex and lose their shape. To prevent cookie cutters from sticking to the dough, dip them in flour before each cut.

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5. Digital Kitchen Scale A digital kitchen scale will provide greater accuracy in measuring small quantities of ingredients compared to a mechanical scale. Most come equipped with a tare function that allows the weight of the container or previous ingredient added to be subtracted. Choose a digital kitchen scale with a large LCD/LED display to make reading weights a breeze.

2. Cake Scraper Used in tandem with a revolving turntable, this tool helps you create sharp edges and a beautifully smooth buttercream finish on your cake. Although plastic scrapers are available, I stand by stainless steel scrapers because their handles are designed for a good grip, they do not bend and they have sharp corners to help you create a better finishing.

6. Digital Thermometer with Probe These are inexpensive and measure temperature quickly and accurately, and are great when whipping up Swiss and Italian meringue buttercreams. To ensure a precise temperature reading, stir the liquid well to distribute the heat evenly before inserting the thermometer probe.

3. Cake Tester This is essentially a stainless steel wire. It is an indispensable tool for ensuring that your cakes and cupcakes are perfectly baked. The tool is inserted into the centre of the cake and should come out clean with no traces of batter if the cake is done. A wooden skewer makes a good substitute.

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7. Digital Timer

10. Hand Whisk

In the art of baking, a few seconds can make all the difference between a perfect bake and a disaster. A digital timer can help to precisely measure times for mixing and baking. Get a timer with a large LCD display, so you can effortlessly read the time, and a loud alarm, so you don’t miss hearing it.

A balloon hand whisk is useful for whisking meringues or whipped cream when you need to monitor the progress of the whisking closely to avoid overbeating. Choose one with flexible wires and a comfortable hand grip.

11. Measuring Spoons Measuring spoons are usually available in sets of four or six. A full set of six would include 1/8 tsp, 1/4 tsp, 1/3 tsp, 1/2 tsp, 1 tsp and 1 Tbsp. Scoop the dry ingredients into the spoon without pressing down, then level off the spoon with the straight edge of a spatula or knife. For wet ingredients, fill the spoon until it is full.

8. Electric Mixer, Stand or Hand-held Hand-held mixers are great for quick tasks such as whipping creams or egg whites. However a stand mixer has the advantage of power, speed and best of all, it’s handsfree. You can leave it to mix while you attend to other tasks. Stand mixers are more expensive, but if you bake often, it is a worthwhile investment.

12. Offset Palette Knife I am always reaching out for this tool. Unlike a straight palette knife, the offset palette knife is angled to allow for maximum precision. It is an ideal tool for icing and frosting baked goods. Large palette knives are best for icing and smoothing larger cakes, while smaller ones are perfect for cupcakes and cookies.

9. Food Processor This is useful for chopping, grinding and mixing ingredients. A good food processor comes with a variety of stainless steel blades that offer the highest durability and performance. Choose one with a large capacity bowl and at least 700 watts of motor-driving power to accomplish tougher jobs such as chopping nuts.

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13. Parchment Paper or Silicone Mat

16. Rolling Pin

Baking pans and trays should be greased or lined with parchment paper before use to make for easy food removal. Alternatively, use baking mats made from silicone for a quick, mess-free non-stick surface perfect for baking cookies without the need to grease or line the baking tray. Silicone mats are also reusable.

Rolling pins are an essential kitchen tool and there are marble, stainless steel, plastic and even glass rolling pins. Choose one that is heavy and easy to use and clean.

17. Sieve Choose one with a fine and durable stainless steel mesh for sifting dry ingredients. I keep three sizes handy: a 7.5-cm one to sift small amounts of dry ingredients and for dusting toppings such as icing sugar or cocoa powder over baked goods, and 13-cm and 18-cm ones for sifting larger quantities of dry ingredients.

14. Pastry Brush Choose a pastry brush with fine bristles, which are perfect for greasing and buttering baked goods and bakeware. Wider brush heads are best for quick and efficient application of glazes and syrups. For proper cleaning, thoroughly wash and rinse pastry brushes in a bowl of hot water mixed with detergent.

18. Spatula The spatula is one of the baker’s most important tools. It is used to fold and combine mixtures, and also doubles as a scraper. Silicone is now taking the place of the traditional rubber or plastic spatulas, and for some very good reasons. They are more heat-, odour- and stain-resistant, and are also highly flexible, making a cleaner and more thorough job of scraping the bowl.

15. Piping Bags and Piping Tips The piping bag is an invaluable tool for cake decorating with cream or icing when fitted with different piping tips. Disposable piping bags are inexpensive and you don’t have to be concerned with greasy residue as a result of improper washing. Reusable piping bags can be used over and over and are more cost effective in the long run, but need to be properly washed after use.

19. Wire Rack A wire cooling rack is an essential piece of equipment for cooling baked goods evenly and quickly by allowing air to circulate freely around it. If baked items are left to cool in their baking pans, condensation from the steam released will collect and turn your baked items soggy.

You can create many different decorations with piping tips. They are fitted to the piping bags and are available in a variety of shapes and sizes. Metal piping tips are more resistant to wear, and also allow for piping finer lines. Most of the designs in this book are created using large open star and star tips.

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Essential Basic Ingredients If a recipe doesn’t specify the type of cocoa powder used, look for the leavening agent in the recipe. Baking powder = Dutch process cocoa. Baking soda = natural cocoa powder.

PANTRY BASICS 1. Baking Powder and Baking Soda These leavening agents work by releasing carbon dioxide bubbles into the batter/dough.

3. Flour

Baking powder is a combination of baking soda, cream of tartar (dry or powdered acid) and sometimes cornflour. The leavening action of baking powder is activated upon contact with wet ingredients and then with heat when the batter/dough is placed into the oven. As a general rule, add 1 tsp baking powder to every 150 g plain flour used.

I use both self-raising and plain flour (also known as all-purpose flour) in these recipes. Self-raising flour is plain flour that has already been mixed with baking powder. Hence recipes that call for self-raising flour will not require the addition of baking powder. Where recipes call for plain flour with the addition of baking powder, it is advisable not to substitute it with self-raising flour as the recipe may require a different ratio of baking powder to flour, and substituting the flour may not achieve the desired leavening result.

Baking soda is also known as sodium bicarbonate. Baking soda may leave a metallic and soapy aftertaste when used in baking, but acid neutralises this, hence recipes that call for baking soda normally include lemon, vinegar, yoghurt or some form of acid in their ingredients. As a general rule, add ¼ tsp baking soda to every 150 g plain flour used.

On the other hand, you can substitute self-raising flour with plain flour and baking powder. As a general rule, add 1 tsp baking powder to every 150 g plain flour used.

2. Cocoa Powder Cocoa powder is a key ingredient used in chocolate-flavoured cakes and cookies, and chocolate buttercream.

4. Salt Salt is not intended to make baked goods salty, but it serves to enhance the flavour of cakes and cookies. Just a pinch of salt heightens the flavour of batter and dough, and can do wonders in a recipe with cocoa or chocolate.

There are two types of cocoa powder: Dutch process and natural. Dutch process cocoa powder is washed with a potassium carbonate solution that neutralises its acidity and gives it a dark colour. Recipes using Dutch process cocoa powder will usually be paired with baking powder, which is able to neutralise the acid in the leavening process.

5. Spices Ground spices such as cinnamon, allspice, ginger and nutmeg are commonly used in baking. When ground, spices lose their potency over time, so store them in airtight containers in a cool and dry place to prolong their shelf life. Check that the spices still have a potent aroma before using.

Natural cocoa powder retains all the cocoa’s natural acids and gives it a sharp natural cocoa flavour. It is usually lighter in colour and is almost always paired with baking soda in recipes.

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6. Sugar

9. Milk

Although castor and granulated sugar can be used interchangeably, the finer crystals of castor sugar dissolves more quickly and caramelises more evenly, making it the popular choice for use in meringues, mousse and creams. Use castor sugar in these recipes where possible.

Milk adds flavour to baked goods. Depending on your preference, whole, skimmed or lowfat milk can be used, but this will affect how creamy, tender and moist the baked product turns out. If a recipe does not specify the type of milk or fat content of the milk to use, assume it means whole milk.

Brown sugar is essentially granulated sugar mixed with molasses. Compared to white sugar, it contains more moisture and is more acidic. In cookie recipes using baking soda, the acid in brown sugar reacts with the sodium bicarbonate, making the cookies heavier. White sugar, being non-acidic, has no such reaction and so produces cookies that are comparatively lighter and crispier.

Fresh milk is the preferred choice for baking although UHT milk has a shelf life of several months and can be stored in the pantry for use whenever you feel like baking.

FREEZER BASICS 10. Fresh Berries Fresh berries are ideal as a finishing touch on baked treats, but can be expensive and difficult to find when not in season. To get around this, stock up on and freeze berries to enjoy them year round in your baked products.

REFRIGERATOR BASICS 7. Butter As we can't be certain how much salt is added to salted butter, I prefer to use unsalted butter when I bake so I can control the amount of salt added. If you are unable to get hold of unsalted butter, you may want to omit adding salt altogether, or reduce the amount of salt in the recipe by half.

Spread washed berries in a single layer on a tray, pat them dry, then freeze until solid. Transfer frozen berries to airtight bags or freezer containers. Berries freeze well, and only need to be thawed just before use.

11. Nuts

Unless otherwise specified, use butter at room temperature. You should be able to make an indent easily in the butter with your finger.

Because nuts have a high oil content, they are prone to going rancid. To keep nuts at their optimum, store them in the freezer in airtight containers or heavy-duty freezer bags. Nuts will retain their quality in the freezer for up to two years.

8. Eggs I recommend using medium-sized eggs weighing between 55 g and 60 g for use in these recipes. Eggs at room temperature mix more easily and will work better to increase the volume of the batter/dough. See Baking Tips for more on this.

Use unsalted nuts in baking to avoid affecting the saltiness of your final baked product. Bring them to room temperature and roast in a dry pan or oven as instructed in the recipe.

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Baking Tips If there’s one thing I have learnt over the years, it is that there is no guarantee your cakes or cookies will turn out perfect all the time. But here are a few tips that will help improve your odds. Just remember: never give up, never surrender. Don’t let failure deter you from trying again. Patience and attention to detail will eventually bring you success! Mise en Place

Separating Eggs

This is a French culinary phrase which means everything in its place. Ensure that you have all the necessary equipment and ingredients prepared and on hand before starting to bake. You really don’t want to discover in the middle of mixing the batter that you have missed adding an ingredient!

Egg yolks and whites hold their shape better when cold, making the process of separating them easier, so when a recipe calls for the yolks and whites to be separated, use refrigerated eggs. Crack the egg into your hand over a bowl. Let the white flow into the bowl as you strain the yolk with your fingers. Do this over an empty bowl to avoid contaminating the whites should a yolk break. Bring the whites and yolks to room temperature before use, as warm eggs whip up faster than cold eggs to produce better volume.

Leavening Agents When added to batters and doughs, leavening agents like baking powder and baking soda stimulate the production of gases to help increase the volume, and contribute to the taste, colour and texture of your baked goods. Measure the amount of leavening accurately, as specified in the recipe, to ensure that the final product turns out as it should. Leavening agents last only about six months after opening, so monitor this carefully. Old leavening agents lose their effectiveness and will affect the outcome of your baked goods.

Whipping Up Meringues A meringue is basically foam created by beating egg whites with sugar. It is very important that the eggs are separated properly (see Separating Eggs) as egg yolks contain a high amount of fat, and traces of it in the egg white will interfere with the formation of stiff peaks in your meringue. Ensure that the mixing bowl and beater used to beat the egg whites are also clean and grease-free.

Temperature of Ingredients

Gentle Folding

Before beginning to bake, it is imperative that ingredients such as eggs and butter are at room temperature. Ingredients at room temperature blend more easily and smoothly, resulting in a more even textured batter.

Folding is a process of mixing ingredients into a batter with the aim of incorporating the ingredients while introducing air. To do this, use a spatula and begin at the bottom of the mixing bowl, then gently sweep upwards to combine the new ingredient into the batter. Slowly rotate the bowl as you fold. Gentle folding is key to producing light and fluffy cakes.

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Half or Two-thirds Full

Piping Bags and Piping Tips

To allow for even baking and rising, fill the baking pan no more than two-thirds full to avoid the batter flowing over the side of the pan, and no less than half full so your cake will not appear deflated.

Piping bags are useful not just for piping cream to decorate cakes and cookies, but they also allow for small amounts of batter to be piped onto baking trays when making cupcakes. They also allow for cookies to be piped into specific shapes when used with a piping tip.

Position in Oven

To prepare a piping bag and tip, insert the piping tip into the bag and fasten with a coupler and tip. Place the piping bag into a tall glass, fold down the sides over the glass edge and fill. Push the batter/cream towards the tip so the bag is firm before piping. Disposable plastic piping bags are also very popular as they are inexpensive and convenient. When using disposable piping bags, snip off the tip of the bag and insert the piping tip into the bag. Proceed to fill as you would a reusable piping bag.

For even baking of cakes and cupcakes, place the baking pan on the middle rack of the oven where the hot air circulates more evenly. For bakes that require a crisp and browned bottom such as the crust of a pie, place the baking pan on the lowest rack of the oven. It is consistently hotter near the top of the oven, so if you want to brown the top of your cakes/cookies further after they are done, place the baking pan on the highest rack, but monitor the browning, so your cakes/cookies do not burn.

Fluffier Cookies Rotate Pans When Baking Cookies

When making cookies with firm dough, the dough can be rolled into logs, then wrapped in cling film and placed into the freezer for a few hours. When the frozen cookie dough is sliced and baked, the outer layer will bake as the inside thaws, resulting in fluffier cookies.

When baking cookies and there is more than one baking tray in the oven, rotate the trays every 20–25 minutes to ensure that the cookies bake evenly.

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Basic Techniques & Recipes Piping Techniques SINGLE-TURN ROSETTES 1. Use a star tip. Grasp the top end of the piping bag with one hand, and place your other hand close to the piping tip. Hold the piping bag vertically, just above the surface you will be piping on. 2. Squeeze the bag, then move it slightly to the side. Continue to apply even pressure as you move your hand in a circular motion to form three-quarters of a circle. 3. Gradually decrease the pressure as you close the rosette. Stop applying pressure, then pull the bag away.

DOUBLE-TURN ROSETTES 1. Use a star tip. Grasp the top end of the piping bag with one hand, and place your other hand close to the piping tip. Hold the piping bag vertically, just above the surface you will be piping on. 2. Squeeze the bag, then move it slightly to the side. Continue to apply even pressure as you move your hand in a circular motion to form two circles, one on top of the other. When piping the second circle, raise the piping bag a little higher, and pipe the circle a little smaller than the first. 3. Gradually decrease the pressure as you close the rosette. Stop applying pressure, then pull the bag away.

SEASHELLS 1. Use a star tip. Grasp the top end of the piping bag with one hand, and place your other hand close to the piping tip. Hold the piping bag at a 45° angle, with the tip just above the surface you will be piping on. 2. Squeeze the bag hard to expel a generous amount, then gradually decrease pressure as you pull the bag to the side until the tip touches the surface. 3. Release the pressure and create an end point. Repeat this process to form a chain of seashells.

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Italian Meringue Buttercream Italian meringue buttercream, which is made with a hot sugar syrup, tends to hold its volume well. I often use it for filling cakes, topping pies and making mousses. INGREDIENTS

METHOD

150 g egg whites

1. Using an electric mixer with a balloon whisk attachment, whisk egg whites and cream of tartar in a clean bowl at medium-high speed until foamy. Add 30 g sugar gradually while whisking at high speed until soft peaks form.

½ tsp cream of tartar 30 g + 130 g castor sugar 60 ml water 360 g unsalted butter at room temperature, cut into cubes 1 Tbsp vanilla essence ½ tsp salt

2. Concurrently, boil water and 130 g sugar in a saucepan and bring to 116°C. DO NOT STIR. When syrup reaches 116°C, pour gradually into mixing bowl with mixer running. Continue to whisk for 7–10 minutes until base of bowl is cool to the touch. 3. Change to a paddle attachment and add butter one cube at a time, beating at medium-high speed until butter is incorporated. Add vanilla essence and salt and continue to beat for another 2–3 minutes at high speed. Use as needed.

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Swiss Meringue Buttercream Swiss meringue buttercream is simpler to make. It works beautifully as a cake finish and when creating details like flowers or borders.

INGREDIENTS

METHOD

168 g egg whites at room temperature

1. Add egg whites and sugar to a clean heatproof mixing bowl. Sit mixing bowl over a pot of simmering water and stir continuously and gently until mixture is 70°C and is not grainy to the touch.

220 g castor sugar 400 g unsalted butter at room temperature, cut into cubes 2 tsp vanilla essence ½ tsp salt

2. Remove mixing bowl from heat. Using an electric mixer with a balloon whisk attachment, whisk egg white mixture for 7–10 minutes until base of bowl is cool and meringue is smooth and silky. 3. Change to a paddle attachment and add butter one cube at a time, beating at medium-high speed until butter is incorporated. Add vanilla essence and salt and continue to beat for another 2–3 minutes at high speed. Use as needed.

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Birthdays

Neapolitan Cake MAKES ONE 15-CM ROUND CAKE

INGREDIENTS Chocolate Sponge Cake 60 g self-raising flour 10 g cocoa powder ½ tsp baking powder 1

/8 tsp salt

40 g unsalted butter, at room temperature 60 g castor sugar 1 tsp vanilla essence 1 tsp chocolate paste 40 g eggs 50 ml milk

Vanilla and Strawberry Sponge Cakes

Frosting and Topping

140 g self-raising flour

Italian meringue buttercream (page 24)

1 tsp baking powder

1 tsp chocolate paste

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1 tsp strawberry paste

65 g egg whites

20 g gold dragées

/8 tsp salt

130 ml milk 55 g unsalted butter, at room temperature 120 g castor sugar 1 tsp vanilla essence ½ tsp strawberry paste

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METHOD 1. Preheat oven to 170°C. Line three 15-cm round baking pans with parchment paper. 2. Prepare chocolate sponge cake. Sift self-raising flour, cocoa powder, baking powder and salt into a bowl. Set aside. Using an electric mixer, beat butter and sugar at medium-high speed until light. Add vanilla essence, chocolate paste and eggs. Beat until mixture is light and fluffy. 3. With the mixer on low speed, add milk and flour mixture to the batter alternately, ending with the flour mixture. Mix until just incorporated. 4. Pour batter into prepared baking pan. Bake for 20–25 minutes or until a cake tester inserted into the centre of the cake comes out clean. Remove cake from pan and allow to cool on a wire rack. 5. Prepare vanilla and strawberry sponge cake. Sift self-raising flour, baking powder and salt into a bowl. Set aside. Mix egg whites and milk into another bowl. Set aside. 6. Using an electric mixer, beat butter and sugar at medium-high speed until light. Add vanilla essence and beat for a minute. 7. With the mixer on low speed, add egg mixture and flour mixture alternately, ending with flour mixture. Mix until just incorporated. 8. Pour batter equally into 2 separate bowls. Add strawberry paste to one of the batters. Mix well. 9. Pour each batter into a prepared baking pan. Bake for 20–25 minutes or until a cake tester inserted into the centre of each cake comes out clean. Remove cakes from pans and allow to cool on a wire rack. 10. To assemble cake, place chocolate cake on a tray. Spread generously with buttercream. Top with strawberry cake and spread with buttercream, followed by vanilla cake and another layer of buttercream. 11. Divide remaining buttercream equally among 3 bowls. Add chocolate paste to one of the bowls and mix well. Add strawberry paste in another bowl and mix well. 12. Spoon the buttercreams into separate large piping bags fitted with round tips. Pipe chocolate buttercream around the side of the chocolate cake. Repeat with strawberry and vanilla buttercreams for their respective layers. Using a cake scraper, scrape excess buttercream off the cake and smoothen the layer of cream. 13. If desired, decorate the cake with the remaining buttercream and sprinkle it with gold dragées.

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Hazelnut Caramel Latte Cake MAKES ONE 20-CM ROUND CAKE

INGREDIENTS

METHOD

80 ml vegetable oil

1. Preheat oven to 160°C. Line two 20-cm round baking pans with parchment paper.

100 ml water 4 egg yolks ½ tsp vanilla essence 90 g castor sugar 150 g cake flour, sifted 1

/8 tsp salt

1 tsp baking powder 200 g hazelnuts Swiss meringue buttercream (page 25) Meringue 4 egg whites ¼ tsp cream of tartar 90 g castor sugar Caramel 200 g castor sugar

2. In a large bowl, mix vegetable oil, water, egg yolks, vanilla essence and sugar. Add cake flour, salt and baking powder. Mix well using a spatula. Set batter aside. 3. Prepare meringue. Using an electric mixer with a balloon whisk attachment, whisk egg whites and cream of tartar in a clean mixing bowl until foamy. Gradually add sugar while whisking until soft peaks form. 4. Using a spatula, slowly fold half the meringue into batter until just incorporated. Repeat with the remaining meringue. 5. Pour batter equally into prepared baking pans. Bake for 20–25 minutes or until a cake tester inserted into the centre of each cake comes out clean. 6.

Remove cakes from pans and allow to cool on a wire rack.

7. Preheat oven to 150°C and toast hazelnuts for 15 minutes. Set aside to cool. Chop finely. 8. Prepare caramel. Caramelise the sugar by heating it in a saucepan over low heat until it melts and turns into a golden brown liquid. Add dairy cream and mix well. Remove from heat. Add butter and salt and mix well until butter has melted. Set aside.

180 ml dairy cream (35% fat) 80 g unsalted butter ½ tsp salt

9. To assemble cake, place a layer of cake on a tray and spread generously with buttercream. Drizzle caramel and sprinkle chopped hazelnuts on the buttercream. Top with the other layer of cake. 10. Spread buttercream over the whole cake, then coat the sides with chopped hazelnuts. 11. Spoon remaining buttercream into a large piping bag fitted with a star tip. Pipe rosettes to decorate cake. 12.

Drizzle remaining caramel over the top of the cake.

32

Chocolate Eclairs MAKES 50 ECLAIRS

INGREDIENTS

METHOD

400 ml water

1. Preheat oven to 200°C. Brush a baking tray lightly with butter.

200 g unsalted butter 1 tsp salt 260 g plain flour, sifted 6 eggs 1 tsp vanilla essence Filling 200 ml fresh cream 100 g dark couverture chocolate, melted Ganache 200 ml dairy cream (35% fat) 200 g dark couverture chocolate (55% cocoa), chopped 1 Tbsp unsalted butter

2. Place water, unsalted butter and salt in a saucepan over medium heat and bring to a boil. Once the mixture comes to a boil, reduce to low heat and add plain flour. Stir constantly until a thick, smooth dough forms. Allow the dough to cool. 3. Using an electric mixer, beat dough at medium speed. Add eggs and vanilla essence. Mix until eggs are just incorporated. 4. Place dough into large piping bag fitted with a star or round tip. Pipe straight lines about 8-cm long on the prepared baking tray, keeping them slightly apart. 5. Bake for 15 minutes until pastries are puffed and golden brown. Remove pastries from tray and allow to cool on a wire rack. 6. Prepare filling. Using an electric mixer, whisk fresh cream until soft peaks form. Add melted chocolate and whisk until the mixture forms stiff peaks. Place chocolate filling in a piping bag fitted with a round or star tip. Set aside. 7. Prepare ganache. In a saucepan, boil dairy cream and add dark couverture chocolate. Stir until chocolate is melted and well mixed with cream. Add butter and mix well. Remove saucepan from heat. 8. To assemble eclairs, slice cooled pastries horizontally in half. Pipe filling onto the bottom half of each pastry. 9. Dip the tops of the pastries in the warm ganache and replace on the bottom halves. Refrigerate for an hour to allow them to set. Serve chilled.

34

Cream Puffs MAKES 40 CREAM PUFFS

INGREDIENTS

METHOD

600 ml water

1.

300 g unsalted butter

2. Place water, unsalted butter and salt in a saucepan over medium heat and bring to a boil. Once the mixture comes to a boil, reduce to low heat and add plain flour. Stir constantly until a thick, smooth dough forms. Allow the dough to cool.

1½ tsp salt 390 g plain flour, sifted 9 eggs 1 Tbsp vanilla essence 50 g dragées Pastry Cream 150 g castor sugar 6 egg yolks 1 Tbsp vanilla essence 30 g plain flour 30 g cornflour 450 ml milk 30 g unsalted butter Coating 500 g white baking chocolate, chopped A few drops of food colouring (oil-based) Styling 1 cone-shaped polystyrene foam 50 toothpicks

Preheat oven to 200°C. Brush a baking tray lightly with butter.

3. Using an electric mixer, beat dough at medium speed. Add eggs and vanilla essence. Mix until eggs are just incorporated. 4. Place dough into a piping bag fitted with a star or round tip. Pipe mounds of dough (about a tablespoonful each) onto prepared baking tray, keeping them slightly apart. 5. Bake for 20–25 minutes. Remove pastries from tray and allow to cool on a wire rack. 6. Prepare pastry cream. In a large bowl, mix sugar, egg yolks and vanilla essence using a hand whisk. Add plain flour and cornflour, and mix until the ingredients are well incorporated. 7. In a saucepan, bring the milk to a boil. Remove from heat and add gradually to the egg and flour mixture, stirring constantly. 8. Pour the combined mixture back into the saucepan and cook over medium low heat, stirring constantly until mixture thickens. Remove from heat immediately and allow to cool slightly before adding butter. Mix well. Refrigerate for about an hour until pastry cream is set. Place pastry cream into a piping bag fitted with a round tip and set aside. 9. Prepare coating. Place white baking chocolate into a heatproof bowl set over a pot of simmering water. Stir continuously until chocolate is melted. Remove from heat. 10. Pour melted chocolate equally into 3 bowls. Add a few drops of food colouring to each bowl and mix well. Set aside. 11. Cut a small hole at the bottom of each pastry with a paring knife. Pipe pastry cream into the pastry through the hole. Dip the top of each cream puff in the coating. Sprinkle with dragées and let chocolate set. 12. To style into a tower of cream puffs, insert a toothpick into a cream puff and stick it into the cone. Start building the cream puffs from the bottom of the cone and make your way to the top.

36

Cheesy Brownies MAKES 25 SMALL BROWNIE SQUARES

INGREDIENTS

METHOD

100 g cream cheese, at room temperature

1. Preheat oven to 180°C. Line a 20-cm square baking pan with parchment paper.

15 g + 220 g castor sugar

2. Using an electric mixer, beat cream cheese with 15 g sugar until light. Place into a piping bag and set aside.

140 g unsalted butter 60 g cocoa powder 3 eggs 1 tsp vanilla essence 140 g cake flour, sifted ¼ tsp salt

3. Place butter and cocoa powder into a heatproof bowl set over a pot of simmering water. Stir continuously and gently until butter is melted. Remove from heat and set aside to cool. 4. Using an electric mixer, beat eggs, 220 g sugar and vanilla essence at medium-high speed until light. 5. Add cake flour and salt, and beat for 30 seconds until ingredients are well combined. 6.

Add the melted butter mixture to the batter. Mix well.

7. Pour batter into prepared baking pan. Pipe cream cheese over and swirl with a skewer to create a marbling pattern. 8. Bake for 20–30 minutes or until a cake tester inserted into the centre of the brownie comes out clean. 9. Remove brownie from pan and allow to cool on a wire rack. Slice into 4-cm squares before serving.

38

Double Fudge Brownies MAKES 25 SMALL BROWNIE SQUARES

INGREDIENTS

METHOD

320 g dark couverture chocolate (55% cocoa)

1. Preheat oven to 180°C. Line a 20-cm square baking pan with parchment paper.

240 g unsalted butter

2. Place couverture chocolate into a heatproof bowl set over a pot of simmering water. Stir continuously and gently until chocolate is melted. Remove from heat and set aside to cool.

40 g cocoa powder 2 eggs 120 g castor sugar 2 tsp golden syrup 2 tsp vanilla essence ½ tsp salt 140 g plain flour, sifted 50 g chocolate chips

3. In a saucepan, heat butter over low heat until it melts. Remove from heat. Add cocoa powder and melted couverture chocolate. Mix well. 4. Add eggs, sugar, golden syrup, vanilla essence and salt. Mix until well combined. 5. Add plain flour and fold it in gently. Mix until the flour is just incorporated. 6. Pour batter into prepared baking pan and sprinkle with chocolate chips. Bake for 20–30 minutes or until a cake tester inserted into the centre of the brownie comes out clean. 7. Remove brownie from pan and allow to cool on a wire rack. Slice into 4-cm squares before serving.

40

Macarons MAKES 30 MACARONS

INGREDIENTS

METHOD

35 g + 35 g egg whites

1. Preheat oven to 125°C. Brush a baking tray lightly with butter.

5 tsp water 90 g castor sugar 90 g almond meal 90 g icing sugar, sifted A few drops of food colouring (red and green) Ganache 130 ml dairy cream (35% fat) 150 g milk couverture chocolate (35% cocoa)

2. Using an electric mixer with a balloon whisk attachment, whisk 35 g egg whites in a clean bowl on medium-high speed until foamy. 3. Concurrently, boil water and castor sugar in a saucepan and bring to 116°C. Do not stir. When syrup reaches 116°C, pour gradually into egg white foam with mixer running. Continue to whisk until stiff peaks form or until base of bowl is cool to the touch. 4. In a separate bowl, combine 35 g egg whites, almond meal and icing sugar. Add to foam mixture and fold in gently. 5. Pour batter equally into 2 bowls. Add a few drops of food colouring into each bowl and mix well. 6. Prepare 2 large piping bags, each fitted with a large round tip. Fill each piping bag with batter until three-quarters full. 7. Pipe batter into 4-cm circles on the baking tray, keeping them 3 cm apart. Pipe until batter is used up. Let batter sit for approximately 45 minutes to an hour or until the surface is dry to the touch. 8. Bake for 15–20 minutes or until the tops of the macaron shells are hard. Remove macaron shells from tray and allow to cool on a wire rack. 9. Prepare ganache. In a saucepan, boil dairy cream and add milk couverture chocolate. Stir until chocolate is melted and well mixed with cream. Remove saucepan from heat and allow to cool. 10. Spoon cooled ganache into a large piping bag fitted with a round tip. Pipe ganache on a macaron shell and sandwich with another shell. Repeat until shells are used up. Serve chilled.

42

Mini Fruit Pavlovas MAKES 8 SERVINGS

INGREDIENTS

METHOD

Meringue

1. Preheat oven to 120°C. Brush a baking tray lightly with butter.

6 egg whites 200 g castor sugar 1 Tbsp vanilla essence 1½ tsp cornflour 1½ tsp white distilled vinegar Chantilly Cream 240 ml dairy cream (35% fat) 2 Tbsp icing sugar, sifted 1 tsp vanilla essence

2. Using an electric mixer with a balloon whisk attachment, whisk egg whites in a clean bowl. Start at low speed and gradually increase to high speed. When bubbles begin to form, add sugar gradually and whisk until stiff peaks form. Add vanilla essence, cornflour, vinegar and whisk again for 30 seconds. 3. Prepare a piping bag fitted with a large star tip. Spoon meringue into piping bag until the bag is three-quarters full. 4. Pipe 6-cm meringue circles on prepared baking tray, then make a dent in the middle of each meringue for the filling and topping.

Topping

5. Bake meringues for 1 hour or until the meringues are firm around the edges when touched.

Fresh fruits (blueberries, raspberries, strawberries, kiwi fruits, blackberries)

6. Turn off the oven and leave meringues to sit for 20 minutes in the oven before removing.

30 g mirror gel

7. Prepare Chantilly cream. Using the electric mixer, whisk dairy cream and sugar in a clean mixing bowl at medium-high speed until soft peaks form. Add vanilla essence and mix well. Spoon Chantilly cream into a large piping bag fitted with a star tip. 8. Slice larger fresh fruits such as strawberries and kiwi fruits into 2-cm pieces. 9. Pipe Chantilly cream over the cooled meringues and decorate with fresh fruits. Using a pastry brush, glaze fruits with mirror gel.

44

Cake Pops MAKES 20–25 CAKE POPS

INGREDIENTS

METHOD

Cake

1. Preheat oven to 170°C. Line a 18-cm round baking pan with parchment paper.

250 g unsalted butter, at room temperature

2. Using an electric mixer, beat butter and sugar at medium-high speed until light and fluffy.

230 g castor sugar 3.

Add eggs and vanilla essence and beat until well mixed.

3 eggs 1 tsp vanilla essence 200 g self-raising flour, sifted 50 g cocoa powder, sifted ¼ tsp salt 200 g chocolate hazelnut spread Coating 400 g white baking chocolate, chopped A few drops of food colouring, as desired 50 g sprinkles

4. Add self-raising flour, cocoa powder and salt. Mix until just incorporated. 5. Pour batter into prepared baking pan and bake for 20–25 minutes or until a cake tester inserted into the centre of the cake comes out clean. Remove cake from pan and allow to cool on a wire rack. 6. Place cooled cake in a large bowl. Crumble cake and mix well with chocolate hazelnut spread. 7. Divide mixture and shape into 20–25 balls. Insert a lollipop stick into each ball and refrigerate for an hour. 8. Prepare coating. Place white baking chocolate into a heatproof bowl set over a pot of simmering water. Stir continuously until chocolate is melted. Remove from heat. 9. Pour melted chocolate in 4 separate bowls. Add a few drops of food colouring to each bowl as desired and mix well. 10. Dip chilled cake pops into melted chocolate and decorate with sprinkles. Let the chocolate set before serving.

46

Walnut Brittle Slice Cake MAKES ONE 20-CM SQUARE CAKE

INGREDIENTS

METHOD

3 eggs

1. Preheat oven to 160°C. Line two 20-cm square baking pans with parchment paper.

60 g castor sugar 1 tsp vanilla essence 5 tsp chilled water 1 Tbsp sponge emulsifier 65 g cake flour, sifted 35 g cornflour, sifted 15 g cocoa powder, sifted ¼ tsp baking powder ¼ tsp salt 8 tsp corn oil 150 g walnuts, toasted 30 g peanut butter 30 g chocolate hazelnut spread Chocolate Hazelnut Cream 50 ml milk 15 g instant custard powder 100 g chocolate hazelnut spread

2. Using an electric mixer, whisk eggs, sugar, vanilla essence, water and sponge emulsifier at medium-high speed until light and fluffy. 3. Add cake flour, cornflour, cocoa powder, baking powder and salt, and mix well. Using a spatula, slowly add and stir in corn oil until just incorporated. 4. Pour batter equally into baking pans. Bake for 20–25 minutes or until a cake tester inserted into the centre of each cake comes out clean. 5.

Remove cakes from pans and allow to cool on a wire rack.

6. Prepare chocolate hazelnut cream. In a bowl, mix milk and custard powder. Add 100 g chocolate hazelnut spread and mix. 7. Using an electric mixer, whisk fresh cream until soft peaks form. Add the custard mixture and mix well. 8. To assemble cake, place a layer of cake on a tray. Spread generously with chocolate hazelnut cream. 9. Top with the other layer of cake and spread with remaining chocolate hazelnut cream. 10. Top the cake with toasted walnuts and drizzle with peanut butter and chocolate hazelnut spread. 11.

Slice and serve.

250 g fresh cream

48

Fruity Pudding Cake MAKES ONE 20-CM ROUND CAKE

INGREDIENTS

METHOD

7 tsp vegetable oil

1. Preheat oven to 170°C. Line a 20-cm round baking pan with parchment paper.

45 g egg yolks 8 tsp water 1 tsp strawberry paste 1 Tbsp vanilla essence 55 g self-raising flour, sifted 15 g cornflour, sifted ¼ tsp salt ¼ tsp baking powder Meringue 90 g egg whites ¼ tsp cream of tartar 60 g castor sugar Pudding 800 ml milk

2. In a large bowl, mix vegetable oil, egg yolks, water, strawberry paste and vanilla essence. Add self-raising flour, cornflour, salt and baking powder. Mix well. Set aside. 3. Prepare meringue. Using an electric mixer with a balloon whisk attachment, whisk egg whites and cream of tartar in a clean mixing bowl until foamy. Gradually add sugar while whisking until soft peaks form. 4. Using a spatula, slowly fold half the meringue into batter until just incorporated. Repeat with the remaining meringue. 5. Pour batter into prepared baking pan. Bake for 20–25 minutes or until a cake tester inserted into the centre of the cake comes out clean. 6. Remove cake from the pan and allow to cool on a wire rack. Place sponge cake in a clean 20-cm round pan. Set aside. 7. Prepare pudding. In a saucepan, boil milk, sugar, agar-agar powder and cornflour, stirring continuously for 2–3 minutes. Once the mixture is boiling, add fresh fruits. Mix well. Remove from heat.

80 g castor sugar 12 g agar-agar powder

8. Pour mixture onto the sponge cake. Chill the cake for 2–3 hours before removing from pan. Serve chilled.

½ Tbsp cornflour 200 g mixed fresh fruits, cut into cubes

50

Chocolate Chip Semi-Sweet Cookies MAKES ABOUT 12 COOKIES

INGREDIENTS

METHOD

150 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

30 g castor sugar

2. Using an electric mixer, beat butter, castor sugar and light brown sugar at medium-high speed until light.

30 g light brown sugar ½ egg yolk ¼ tsp chocolate paste 160 g self-raising flour, sifted 15 g cocoa powder, sifted 20 g cornflour, sifted

3.

4. Add self-raising flour, cocoa powder, cornflour, baking soda, salt and chocolate chips. Mix until the ingredients are well combined. 5. Spoon a tablespoonful of cookie dough onto prepared baking tray and flatten slightly with your fingers. Repeat until cookie dough is used up, keeping cookies slightly apart.

½ tsp baking soda 6.

¼ tsp salt 80 g chocolate chips

Add egg yolk and chocolate paste. Mix well.

Bake for 25–30 minutes.

7. Remove cookies from tray and allow to cool on a wire rack before serving or storing in airtight containers.

52

Chocolate Mille Crepes MAKES ONE 15-CM ROUND CAKE

INGREDIENTS

METHOD

4 eggs

1. Using a hand whisk, whisk together eggs, sugar, milk, chocolate paste and vanilla essence in a large bowl.

50 g castor sugar 600 ml milk 1 tsp chocolate paste 1 Tbsp vanilla essence 225 g plain flour, sifted 25 g cocoa powder, sifted ½ tsp salt 50 g unsalted butter, melted 50 ml vegetable oil, for frying Ganache 200 ml dairy cream (35% fat) 220 g milk couverture chocolate (35% cocoa) Cream Cheese Filling 250 g cream cheese, at room temperature 50 g icing sugar, sifted 80 g unsalted butter

2. Add plain flour, cocoa powder and salt. Stir until well combined. Add melted butter and mix again. 3. Spread a little vegetable oil on a 15-cm non-stick frying pan and heat pan for 5 minutes. 4. Pour a thin layer of batter into the pan and fry for about 2 minutes on each side. Repeat until the batter is used up. Set crepes aside. 5. Prepare ganache. In a saucepan, boil dairy cream and add milk couverture chocolate. Stir until chocolate is melted and well mixed with cream. Remove saucepan from heat. 6. Prepare cream cheese filling. Using an electric mixer, beat cream cheese, icing sugar, butter and vanilla essence at medium-high speed until light and fluffy. 7. Using the electric mixer and another mixing bowl, whisk fresh cream until soft peaks form. Add cream cheese mixture and mix well. 8. To assemble mille crepe, place a crepe on a tray. Spread generously with ganache. Top with another crepe and spread with cream cheese. Repeat to layer until all the crepes are used up. 9. Decorate with fresh strawberries and blueberries. Dust with snow powder. Serve chilled.

1 tsp vanilla essence 100 ml fresh cream Topping Fresh strawberries Fresh blueberries 20 g snow powder

54

Pistachio Crunchy Cookies MAKES ABOUT 50 COOKIES

INGREDIENTS

METHOD

150 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

80 g castor sugar

2. Using an electric mixer, beat butter and sugar at medium-high speed until light.

1 tsp coffee paste 1 Tbsp peanut butter 1 Tbsp cocoa powder, sifted 180 g cake flour, sifted 30 g potato flour, sifted 50 g cornflour, sifted 30 g instant oat cereal mix ¼ tsp baking soda ¼ tsp salt 50 g egg whites, lightly beaten 40 g ground pistachios Coating 150 g dark baking chocolate, chopped 100 g toasted ground pistachios

3.

Add coffee paste and peanut butter. Mix well.

4. Add cocoa powder, cake flour, potato flour, cornflour, instant oat cereal mix, baking soda and salt. Mix until the ingredients are well combined. 5. Roll dough out on a floured surface to a thickness of 4–5 mm and use an oval cookie cutter to cut shapes from cookie dough. 6. Arrange on prepared baking tray. Brush cookies with egg whites and sprinkle with ground pistachios. 7. Bake for 25–30 minutes. Remove cookies from tray and allow to cool on a wire rack. 8. Place the chocolate into a heatproof bowl set over a pot of simmering water. Stir gently until chocolate is melted. Remove the bowl of melted chocolate from heat. 9. Dip cookies into melted chocolate and sprinkle with toasted ground pistachios. 10. Leave to set before serving or storing in airtight containers.

56

Cranberry Pecan Cookies MAKES ABOUT 14 COOKIES

INGREDIENTS

METHOD

80 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

30 g castor sugar

2. Using an electric mixer, beat butter and sugar at medium-high speed until light.

80 g self-raising flour, sifted ¼ tsp salt ½ tsp baking powder 20 g oats 20 g desiccated coconut 30 g pecans, crushed 30 g dried cranberries

3. Add self-raising flour, salt, baking powder, oats, desiccated coconut and pecans. Mix until well combined. 4.

Add dried cranberries. Mix well.

5. Spoon a tablespoonful of cookie dough onto prepared baking tray and flatten slightly with your fingers. Repeat until cookie dough is used up, keeping cookies slightly apart. 6.

Bake for 25–30 minutes or until cookies are golden brown.

7. Remove cookies from tray and allow to cool on a wire rack before serving or storing in airtight containers.

58

Special Occasions

Praline Chocolate Cake MAKES ONE 17.5-CM ROUND CAKE

INGREDIENTS 130 g unsalted butter, at room temperature

Gold dragées

Sugar Syrup

Gold powder, for dusting

50 g castor sugar

Cream Cheese Filling

50 ml water

120 g cream cheese, at room temperature

Ganache and Truffles

2 eggs 1 Tbsp vanilla essence

120 g mascarpone cheese

250 ml water 125 ml plain yoghurt

100 g unsalted butter, at room temperature

250 g cake flour, sifted

60 g icing sugar, sifted

40 g cocoa powder, sifted

1 tsp vanilla essence

100 g ground almonds

1 tsp plain yoghurt

1 tsp baking soda

80 g white chocolate, melted

180 g castor sugar 180 g light brown sugar

¼ tsp salt

180 ml fresh cream

62

300 g dairy cream (35% fat) 100 g dark couverture chocolate (55% cocoa) 100 g milk couverture chocolate (35% cocoa) 100 g chocolate hazelnut spread 1 Tbsp unsalted butter Cocoa powder, for coating ganache balls

METHOD 1. Preheat oven to 180°C. Line two 17.5-cm round baking pans with parchment paper. 2. Using an electric mixer, beat butter, castor sugar and light brown sugar at medium-high speed until fluffy. Add eggs and vanilla essence. Mix well. 3. In another bowl, mix water and yoghurt. Stir until mixture is smooth. In a separate bowl, combine cake flour, cocoa powder, ground almonds, baking soda and salt. 4. Add yoghurt mixture and mixed dry ingredients to the batter alternately, ending with the dry ingredients. 5. Pour batter equally into baking pans. Bake for 30–35 minutes or until a cake tester inserted into the centre of each cake comes out clean. 6. Remove cakes from pans and allow to cool on a wire rack. Slice cooled cakes horizontally in half. Set aside. 7. Prepare cream cheese filling. Using an electric mixer, beat cream cheese, mascarpone cheese, unsalted butter, icing sugar and vanilla essence at medium-high speed until light and fluffy. Add yoghurt and white chocolate. Mix well. 8. Using the electric mixer and another mixing bowl, whisk fresh cream until soft peaks form. Add to cream cheese mixture and mix until well combined. 9. Prepare sugar syrup. In a saucepan, boil sugar and water, stirring until sugar is dissolved. Remove from heat and set aside to cool. 10. Prepare ganache. Boil dairy cream and add both types of chocolates and the chocolate hazelnut spread. Stir until chocolate is melted and well mixed with cream. Add butter and mix well. Remove saucepan from heat. 11. Prepare truffles. Set aside 100 g ganache in a bowl and refrigerate for an hour until ganache is set. Mould into small balls, each about 10 g. Coat balls with cocoa powder. 12. To assemble cake, place a layer of cake on a tray. Using a pastry brush, dab the cake with sugar syrup and spread generously with cream cheese filling. 13. Top with the second layer of cake, dab with sugar syrup and spread generously with ganache. 14. Top with the third layer of cake, dab with sugar syrup and spread with remaining cream cheese filling. 15. Top with the final layer of cake and coat the entire cake with remaining ganache. 16. Decorate cake with chocolate truffles, gold dragées and gold powder.

63

64

Lush Flowers Naked Cake MAKE ONE 20-CM ROUND CAKE

INGREDIENTS

METHOD

420 g cake flour, sifted

1. Preheat oven to 180°C. Line three 20-cm round baking pans with parchment paper.

160 g cocoa powder, sifted 1½ tsp baking powder 1½ tsp baking soda ½ tsp salt 400 ml milk 220 ml vegetable oil 2 Tbsp vanilla essence 2 Tbsp glycerine 220 ml boiling water 2 Tbsp instant coffee granules 240 g eggs 600 g castor sugar Swiss meringue buttercream (page 25) Fresh flowers for decoration

2. In a bowl, combine cake flour, cocoa powder, baking powder, baking soda and salt. In another bowl, mix milk, vegetable oil, vanilla essence and glycerine. Add the flour mixture. Mix until well combined. Set aside. 3.

Add boiling water to instant coffee granules. Set aside.

4. Using an electric mixer, whisk eggs and sugar at high speed until just fluffy. Add the batter and coffee. Mix until just incorporated. 5. Pour batter equally into baking pans. Bake for 35–45 minutes or until a cake tester inserted into the centre of each cake comes out clean. 6. Remove cakes from pans and allow to cool on a wire rack. Slice cooled cakes horizontally in half. Set aside. 7. To assemble cake, place a layer of cake on a tray. Spread generously with buttercream. Top with the next layer and spread generously with buttercream. Repeat to top with a layer of cake and spread with buttercream for another 4 layers. 8. Use remaining buttercream to crumb coat the sides of the cake by applying it in a thin layer. The cake layers should remain visible. 9. Decorate with fresh flowers. Cover the flower stalks with cling wrap before inserting into the cake.

66

Rose Yuzu Cake MAKES ONE 15-CM ROUND CAKE

INGREDIENTS

METHOD

4 tsp vegetable oil

1. Preheat oven to 160°C. Line three 15-cm round baking pans with parchment paper.

100 g egg yolks 1 Tbsp water 50 g castor sugar 1 tsp vanilla essence 1 tsp rose essence 30 g cake flour, sifted 30 g cornflour, sifted ¼ tsp salt 2–3 drops pink food colouring Swiss meringue buttercream (page 25) Meringue 150 g egg whites ¼ tsp cream of tartar 70 g castor sugar Yuzu Curd Filling

2. In a large bowl, mix vegetable oil, egg yolks, water, sugar, vanilla essence and rose essence. Mix well. Add cake flour, cornflour and salt. Mix well using a spatula. Set aside. 3. Prepare meringue. Using an electric mixer with a balloon whisk attachment, whisk egg whites and cream of tartar in a clean bowl until foamy. Gradually add sugar while whisking until soft peaks form. 4. Using a spatula, slowly fold half the meringue into batter until just incorporated. Repeat with the remaining meringue. 5. Pour batter equally into baking pans. Bake for 20–25 minutes or until a cake tester inserted into the centre of each cake comes out clean. 6. Remove cakes from pans and allow to cool on a wire rack. When cooled, slice cakes horizontally in half. Set aside. 7. Prepare yuzu curd filling. In a saucepan, heat water, sugar and cornflour over medium heat, stirring continuously until the sugar is melted and the cornflour is dissolved. 8. Add egg yolk, yuzu juice and salt. Continue to stir for 4–5 minutes, until the mixture thickens. Allow the mixture to cool. Add butter and colouring. Mix well.

110 ml water 70 g castor sugar 12 g cornflour 1 egg yolk 4 tsp yuzu concentrated juice a pinch of salt 10 g unsalted butter 1–2 drops lemon yellow food colouring

9. Add pink food colouring to the Swiss meringue buttercream and mix well. 10. To assemble cake, place a layer of cake on a tray. Spread generously with buttercream. 11. Top with the second layer of cake and spread with yuzu curd. Repeat to top with another layer of cake and spread with yuzu curd for another 3 layers. 12. Top with the sixth layer of cake, then coat the whole cake with buttercream. Spoon remaining yuzu curd on top of the cake, allowing it to drip down the sides. 13. Spoon remaining buttercream into a large piping bag fitted with a star tip. Pipe rosettes and shells to decorate cake.

68

Rosette Ombre Cake MAKES ONE 15-CM ROUND CAKE

INGREDIENTS

METHOD

Chocolate Cake

1. Preheat oven to 180°C. Line four 15-cm round baking pans with parchment paper.

100 ml plain yoghurt 100 ml full cream milk 200 g cake flour, sifted 50 g cocoa powder, sifted 10 g baking powder, sifted ¼ tsp salt 240 g unsalted butter 230 g castor sugar 5 eggs 1 Tbsp vanilla essence Ganache 100 ml dairy cream (35% fat) 200 g milk couverture chocolate Frosting Swiss meringue buttercream (page 25) Food colouring, as desired

2. In a bowl, mix yoghurt and milk. Stir until mixture is smooth and set aside. In another bowl, mix cake flour, cocoa powder, baking powder and salt. Set aside. 3. Using an electric mixer, beat butter and sugar at medium-high speed until light and fluffy. Add eggs and vanilla essence and mix again. 4. With the mixer on low speed, add yoghurt mixture and the flour mixture alternately, ending with the flour mixture. Mix until just incorporated. 5. Pour batter equally into prepared baking pans. Bake for 35 minutes or until a cake tester inserted into the centre of each cake comes out clean. Remove cakes from pans and allow to cool on a wire rack. 6. Prepare ganache. Boil dairy cream and add milk couverture chocolate. Stir until chocolate is melted and well mixed with cream. Remove saucepan from heat and set aside until it has thickened. 7. To assemble cake, place a layer of cake on a tray and spread generously with buttercream. Top with the second layer of cake and spread generously with ganache. Top with the third layer of cake and spread generously with buttercream. Top with the final layer of cake. Coat the whole cake with a thin layer of buttercream and refrigerate for about 30 minutes to set. 8. Divide the remaining buttercream into 3 bowls. Add food colouring in gradual, decreasing amounts to the 3 bowls. Mix each portion of buttercream well. Place the coloured buttercream into separate piping bags fitted with star tips. 9. Decorate cake with rosettes starting from the bottom of the cake. Began piping the rosettes using the darkest buttercream and ending with the lightest colour on the top of the cake.

70

Creamy Panna Cotta MAKES 12 SERVINGS

INGREDIENTS

METHOD

4 tsp gelatin powder

1.

60 ml water

2. In a microwavable plastic bowl, add gelatin powder to 60 ml water. Set aside for 10 minutes.

800 ml dairy cream (35% fat)

Prepare 12 deep cups, each about 5 cm wide.

1 tsp vanilla essence

3. In a saucepan, bring dairy cream, sugar and vanilla essence to a boil. Remove from heat and stir in gelatin mixture. Transfer to another bowl and let cool.

400 ml plain yoghurt

4.

30 raspberries

5. Tilt cups at a 45° angle by sitting them in muffin pan cavities. Pour panna cotta equally into cups. Refrigerate for 1–2 hours until the panna cotta has set.

160 g castor sugar

100 g mirror gel Passion Fruit Coulis 20 g gelatin powder 80 ml + 200 ml water 600 g passion fruit puree 40 g castor sugar 1 tsp lemon juice

Add yoghurt to the mixture and mix well.

6. Prepare passion fruit coulis. In a bowl, add gelatin powder to 80 ml water. Set aside for 10 minutes. 7. In a saucepan, simmer 200 ml water, puree, sugar and lemon juice for 10 minutes. Then, stir in gelatin mixture. 8. Pour filling equally into panna cotta cups and chill once more in the refrigerator. 9. Top each cup with fresh raspberries and glaze with mirror gel.

72

Chocolate Indulgence Verrines MAKES 6 SERVINGS

INGREDIENTS

METHOD

Chocolate Mousse

1.

5 g gelatin powder

2. Prepare chocolate mousse. In a bowl, add gelatin powder to water. Set aside for 10 minutes.

Prepare 6 deep cups, each about 5 cm wide.

4 tsp water 220 ml dairy cream (20% fat) 120 g dark couverture chocolate (55% cocoa) 120 g milk couverture chocolate (35% cocoa) 300 ml dairy cream (35% fat) Chocolate Cremeux 250 ml dairy cream (35% fat) 60 ml honey 160 g dark couverture chocolate (55% cocoa) ¼ tsp sea salt Cream Cheese Filling 250 g cream cheese, at room temperature 80 g icing sugar, sifted

3. In a saucepan, boil 220 ml dairy cream over medium heat. Add dark couverture chocolate and milk couverture chocolate, and mix well. Remove from heat, stir in gelatin mixture and set aside. 4. Using an electric mixer, whisk 300 ml dairy cream until soft peaks form. Fold whisked dairy cream into chocolate mixture. Mix well until incorporated. 5. Divide chocolate mousse equally into 2 portions. Set one portion aside and spoon the other portion equally into the cups. Refrigerate for 1 hour or until the mousse is set. 6. Prepare chocolate cremeux. In a saucepan over medium heat, boil dairy cream and add honey, dark couverture chocolate and salt. Stir until the ingredients are well combined. Remove from heat. 7. Divide chocolate cremeux equally into 2 portions. Set one portion aside and spoon the other portion equally into the cups. Refrigerate for 1 hour or until the cremeux is set. 8. Prepare cream cheese filling. Using an electric mixer, beat cream cheese, sugar, vanilla essence and unsalted butter until light and fluffy.

1 tsp vanilla essence

9. In a microwavable bowl, add gelatin powder to water. Set aside for 10 minutes.

80 g unsalted butter, at room temperature

10. Using the electric mixer and another mixing bowl, whisk dairy cream until soft peaks form. Fold into the cream cheese batter.

5 g gelatin powder

11. Microwave the gelatin mixture for 8 seconds. Add to the cream cheese mixture and mix well.

4 tsp water 240 ml dairy cream (35% fat) Topping 150 g chocolate pearls 6 chocolate sticks

12. Divide cream cheese filling equally into 2 portions. Set one portion aside and spoon the other portion equally into the cups. Refrigerate for 1 hour or until the cream cheese filling is set. 13. Repeat the layers by pouring the remaining chocolate mousse, chocolate cremeux and cream cheese filling equally into the cups and letting each layer set before the next is added. 14.

Decorate each cup with chocolate pearls and a chocolate stick. 74

Raspberry Ripple Verrines MAKES 12 SERVINGS

INGREDIENTS

METHOD

Orange Mousse

1.

10 g gelatin powder

2. Prepare orange mousse. In a bowl, add gelatin powder to water. Set aside for 10 minutes.

Prepare 12 deep cups, each about 5 cm wide.

8 tsp water 170 g eggs 80 g castor sugar 3 Tbsp orange zest 110 ml freshly squeezed orange juice 120 g unsalted butter 260 ml dairy cream Raspberry Coulis 25 g gelatin powder 100 ml + 250 ml water 350 g raspberry puree 100 g castor sugar Topping Fresh berries

3. In a saucepan on low heat, add eggs, sugar, orange zest and orange juice. Stir constantly using a hand whisk until the mixture thickens. 4. Remove the mixture from heat, add butter and mix well. Add the gelatin mixture and mix well. 5. Using an electric mixer, whisk dairy cream until soft peaks form. Fold into orange mixture. Mix well. 6. Spoon the orange mousse equally into the cups. Refrigerate for 1 hour or until mousse is set. 7. Prepare raspberry coulis. In a bowl, add gelatin powder to 100 ml water. Set aside for 10 minutes. 8. In a saucepan, combine 250 ml water, puree and sugar. Bring to a simmer and simmer for 5 minutes. Add gelatin mixture and mix well. 9. Spoon coulis equally into the cups over the set mousse and refrigerate for about 1 hour or until coulis is set. 10.

Top with fresh berries and glaze with mirror gel.

30 g mirror gel

76

Love Berries Tart MAKES ONE 23-CM ROUND TART

INGREDIENTS

METHOD

Tart Base

1. Prepare tart base. Mix plain flour, sugar, cocoa powder, hazelnut meal and salt in a mixing bowl. Add chilled butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Add eggs and vanilla essence. Mix to bind pastry.

90 g plain flour, sifted 50 g castor sugar 35 g cocoa powder, sifted 20 g hazelnut meal ¼ tsp salt 50 g chilled unsalted butter, cut into cubes 60 g eggs 1 tsp vanilla essence Chocolate Mousse 8 g gelatin powder 2 Tbsp water 60 g unsalted butter, melted 100 g dark couverture chocolate (85% cocoa), melted 100 g milk couverture chocolate (55% cocoa), melted 2 egg yolks 60 ml + 180 ml dairy cream (35% fat) 1 tsp boiling water 2 tsp instant coffee granules Topping

2.

Cover pastry with cling film and refrigerate for 30 minutes.

3. Preheat oven to 170°C. Prepare a 23-cm round tart pan with a removable base. 4. Remove chilled pastry from refrigerator. Unwrap and roll into a 5-mm thick sheet, large enough to line the tart pan. Press pastry into tart pan and trim edges. 5. Place a sheet of parchment paper over the tart base. Place dried green beans or pie weights over and blind bake for 15 minutes. 6. Remove parchment paper and green bean or pie weights and bake tart base for another 15–20 minutes. Set aside the tart base to cool on a wire rack before removing from pan. 7. Prepare chocolate mousse. In a microwaveable container, mix gelatin powder with water. Set aside for 10 minutes. 8. In a large bowl, combine melted butter, dark couverture chocolate, milk couverture chocolate, egg yolks and 60 ml dairy cream. Mix well. 9. Combine boiling water and instant coffee granules. Add the coffee to the chocolate mixture. 10. Using an electric mixer, whisk 180 ml dairy cream until soft peaks form. Fold into chocolate mixture until the mixture is well mixed. 11. Microwave gelatin mixture for about 5 seconds, until the gelatin is dissolved. Fold gently into the chocolate mousse. 12. Pour mousse into baked tart base. Refrigerate until set. Top with fresh fruits and with mirror gel.

Fresh raspberries, blueberries, strawberries, blackberries 100 g mirror gel

78

Mango Cheese Tart MAKES ONE 23-CM ROUND TART

INGREDIENTS

METHOD

Tart Base

50 g castor sugar

1. Prepare tart base. Mix plain flour, sugar, hazelnut meal and salt in a mixing bowl. Add chilled butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Add eggs and vanilla essence. Mix to bind pastry.

20 g hazelnut meal

2.

¼ tsp salt

3. Preheat oven to 170°C. Prepare a 23-cm round tart pan with a removable base.

125 g plain flour, sifted

50 g chilled unsalted butter, cut into cubes 60 g eggs, beaten 1 tsp vanilla essence Filling 200 g cream cheese, at room temperature 50 g castor sugar 1 tsp vanilla essence 240 ml dairy cream (35% fat) 50 g mango puree Topping 3 fresh mangoes 100 g mirror gel

Cover pastry with cling film and refrigerate for 30 minutes.

4. Remove chilled pastry from refrigerator. Unwrap and roll into a 5-mm thick sheet, large enough to line tart pan. Press pastry into tart pan and trim edges. 5. Place a sheet of parchment paper over the tart base. Place dried green beans or pie weights over and blind bake for 15 minutes. 6. Remove parchment paper and green beans or pie weights and bake tart for another 15–20 minutes. Set aside the tart base to cool on a wire rack before removing from pan. 7. Prepare filling. In an electric mixer, beat cream cheese, sugar and vanilla essence at medium-high speed until light. Add dairy cream and mango puree. Mix until well combined and there are no lumps. 8. Pour filling into tart base and bake for 20–25 minutes until filling is set. Set tart aside to cool before decorating. 9. Peel mangoes and cut into long strips. Arrange on tart and glaze with mirror gel.

80

Mini Chocolate Domes MAKES 8 MINI CAKES

INGREDIENTS

METHOD

150 ml milk

1. Preheat oven to 180°C. Prepare two 6-cavity 6-cm diameter half-sphere silicone baking mould.

100 g castor sugar

1 tsp instant coffee granules

2. In a saucepan, boil milk, sugar, salt and instant coffee granules until sugar is dissolved. Remove from heat and set aside to cool.

90 ml vegetable oil

3.

100 g cake flour, sifted

4. Add cake flour, cocoa powder, baking soda and baking powder and mix again.

¼ tsp salt

20 g cocoa powder, sifted ¼ tsp baking soda ¼ tsp baking powder Ganache 100 ml dairy cream 200 g dark couverture chocolate Topping Gold powder, for dusting 200 g chocolate pearls 8 gold chocolate balls

Add vegetable oil to the cooled mixture and mix well.

5. Pour mixture into 8 cavities in the silicone moulds. Bake for 20–25 minutes or until a cake tester inserted into the centre of each cake comes out clean. 6. Remove cakes from silicone mould and allow to cool on a wire rack. 7. Prepare ganache. In a saucepan, boil dairy cream and add couverture chocolate. Stir until chocolate is melted and well mixed with cream. Remove saucepan from heat. 8.

Pour ganache over cooled cakes and let set.

9. Dust chocolate domes lightly with gold powder and decorate the base of the domes with chocolate pearls. Top each dome with a gold chocolate ball.

82

Le Matcha Opera Cake MAKES ONE 18 X 25-CM CAKE

INGREDIENTS

METHOD

7 egg yolks

1. Preheat oven to 170°C. Line four 18 x 25-cm baking pans with parchment paper.

100 g castor sugar 100 g almond meal 90 g cake flour, sifted 1

/8 tsp salt

8 g matcha powder, sifted Meringue 7 egg whites ¼ tsp cream of tartar 120 g castor sugar Matcha Buttercream 8 g matcha powder 4 tsp boiling water Italian meringue buttercream (page 24) Ganache 200 ml dairy cream (35% fat) 200 g dark couverture chocolate (55% cocoa) Topping 20 g matcha powder for dusting

2. Using an electric mixer, whisk egg yolks, sugar and almond meal until light and fluffy. 3. Add cake flour, salt and matcha powder. Fold in gently. Mix well. 4. Prepare meringue. Using an electric mixer, whisk egg whites and cream of tartar in a mixing bowl until foamy. Gradually add sugar while whisking until soft peaks form. 5. Using a spatula, slowly fold half the meringue into batter until just incorporated. Repeat with the remaining meringue. 6. Pour batter equally into prepared baking pans. Bake for 10 minutes or until a cake tester inserted into the centre of each cake comes out clean. 7. Prepare matcha buttercream. Add matcha powder to boiling water and stir to mix. Add matcha mixture to Italian meringue buttercream, whisk and mix well. 8. Prepare ganache. In a saucepan, boil dairy cream and add dark couverture chocolate. Stir until chocolate is melted and well mixed with cream. Remove saucepan from heat. 9. To assemble cake, place a layer of cake on a tray. Spread generously with ganache. Top with the second layer of cake and spread with buttercream. Top with the third layer of cake and spread with remaining ganache. Top with the final layer of cake and spread with remaining buttercream. 10.

Dust with matcha powder. Chill before serving.

84

Decorated Sugar Cookies MAKES ABOUT 10 LARGE COOKIES

INGREDIENTS

METHOD

125 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

125 g castor sugar

2. Using an electric mixer, beat butter and sugar at medium-high speed until light.

½ egg, lightly beaten ½ tsp strawberry flavouring 1 tsp vanilla essence 250 g plain flour, sifted Royal Icing 220 g icing sugar, sifted 1½ Tbsp meringue powder, sifted 75 ml water 1 Tbsp lemon juice Food colouring gel, as desired

3. Add egg, strawberry flavouring and vanilla essence. Mix well. 4.

Add plain flour and mix until well combined.

5. Roll dough out on a floured surface to a thickness of 4–5 mm and use large cookie cutters (about 8–10 cm in length) to cut shapes from cookie dough. 6. Arrange cookies on prepared baking tray. Bake for 25–30 minutes. Remove cookies from tray and allow to cool on a wire rack. 7. Prepare royal icing. Combine sugar, meringue powder, water and lemon juice in a mixing bowl. Using an electric mixer, whisk the mixture on high speed for 7–10 minutes until stiff peaks form. 8. Divide icing among a few bowls and add food colouring gel as desired. Mix the colours into the icing. 9. Spoon each portion of icing into a piping bag fitted with a small round tip and decorate the cookies as desired. 10.

Let icing set before serving or storing in airtight containers.

86

Red Velvet White Chocolate Chip Cookies MAKES ABOUT 33 COOKIES

INGREDIENTS

METHOD

120 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

50 g castor sugar

2. Using an electric mixer, beat butter, castor sugar and light brown sugar at medium-high speed until light.

150 g light brown sugar 1 egg 2 tsp vanilla essence

3. Add egg, vanilla essence, milk and red food colouring. Mix well.

1 Tbsp milk

4. Add plain flour, cocoa powder, baking soda and salt. Mix until the ingredients are well combined.

2 Tbsp red food colouring

5.

190 g plain flour, sifted

6. Spoon a tablespoonful of cookie dough onto prepared baking tray and flatten slightly with your fingers. Repeat until dough is used up, keeping cookies slightly apart.

30 g cocoa powder, sifted 1 tsp baking soda

7.

¼ tsp salt 100 g white chocolate chips

Add white chocolate chips. Mix well.

Bake for 25–30 minutes.

8. Remove cookies from tray and allow to cool on a wire rack before serving or storing in airtight containers.

88

Triple Belgian Chocolate Chewy Cookies MAKES ABOUT 33 COOKIES

INGREDIENTS

METHOD

120 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

250 g brown sugar

2. Using an electric mixer, beat butter and brown sugar at medium-high speed until light.

2 eggs 1 tsp vanilla essence 200 g plain flour, sifted 60 g cake flour, sifted 50 g cocoa powder, sifted 1 tsp baking soda ¼ tsp salt 100 g dark chocolate chips 100 g white chocolate chips

3.

Add eggs and vanilla essence. Mix well.

4. Add plain flour, cake flour, cocoa powder, baking soda and salt. Mix until the ingredients are well combined. 5.

Add dark and white chocolate chips. Mix well.

6. Spoon a tablespoonful of cookie dough onto prepared baking tray and flatten slightly with your fingers. Repeat until dough is used up, keeping cookies slightly apart. 7.

Bake for 25–30 minutes.

8. Remove cookies from tray and allow to cool on a wire rack before serving or storing in airtight containers.

90

Strawberry Delight Cookies MAKES ABOUT 12 COOKIES

INGREDIENTS

METHOD

100 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

40 g ghee

2. Using an electric mixer, beat butter, ghee and sugar on medium-high speed until light.

60 g castor sugar ½ tsp vanilla essence 100 g plain flour, sifted 100 g cake flour, sifted 65 g potato flour, sifted 60 g almond meal ¼ tsp salt 2 egg whites, lightly beaten 100 g almond nibs 100 g strawberry flavoured baking chocolate, chopped Sugar decorations (hundreds and thousands)

3.

Add vanilla essence and mix well.

4. Add plain flour, cake flour, potato flour, almond meal and salt. Mix until the ingredients are well combined. 5. Roll dough out on a floured surface to a thickness of 4–5 mm and use heart-shaped cookie cutter to cut shapes from cookie dough. 6. Brush cookies with egg whites and sprinkle with almond nibs. Bake for 25–30 minutes. Remove cookies from tray and allow to cool on a wire rack. 7. Place strawberry flavoured baking chocolate into a heatproof bowl set over a pot of simmering water. Stir gently until chocolate is melted. Remove from heat. 8. Dip baked cookies into the melted chocolate and sprinkle with sugar decorations. 9.

Leave to set before serving or storing in airtight containers.

92

Festive Celebrations

Lapis Surabaya MAKES ONE 16-CM SQUARE CAKE

INGREDIENTS

METHOD

Vanilla Cake

1. Preheat oven to 180°C. Line three 16-cm square baking pans with parchment paper.

120 g unsalted butter, at room temperature 2 Tbsp condensed milk 10 egg yolks 80 g castor sugar 1 Tbsp vanilla essence 50 g cake flour, sifted ½ tsp baking powder ¼ tsp salt 1 Tbsp milk powder Chocolate Cake 60 g unsalted butter 1 Tbsp condensed milk 5 egg yolks 40 g castor sugar 1 tsp vanilla essence 25 g cake flour, sifted 1

/8 tsp salt

¼ tsp baking powder 1 Tbsp milk powder

2. Prepare vanilla cake. Using an electric mixer, beat butter and condensed milk at medium-high speed until light. Set aside. 3. In another mixing bowl, whisk 10 egg yolks for 5 minutes at high speed until light and fluffy. Gradually add sugar and vanilla essence while mixing and whisk for another 5 minutes. 4. Add cake flour, baking powder, salt, and milk powder and whisk for 30 seconds. Add creamed butter and mix well using a spatula. 5. Pour batter equally into 2 prepared baking pans. Bake for 25–30 minutes or until a cake tester inserted into the centre of each cake comes out clean. Remove cakes from pans and allow to cool on a wire rack. 6. Prepare chocolate cake. Repeat steps 1 to 5 for the chocolate cake. Mix the chocolate paste into the batter after mixing in the creamed butter. Pour into prepared baking pan to bake for 25–30 minutes or until a cake tester inserted into the centre of the cake comes out clean. Remove cake from pan and allow to cool on a wire rack. 7. To assemble cake, place a layer of vanilla cake on a tray. Spread with half the chocolate hazelnut spread. 8. Top with chocolate cake and spread with remaining chocolate hazelnut spread. 9.

Top with the other vanilla cake.

2 Tbsp chocolate paste Filling 100 g chocolate hazelnut spread

96

Christmas Fruit Cake MAKES ONE 20-CM BUNDT CAKE

INGREDIENTS

METHOD

260 g mixed dried fruits (cranberries, raisins, mixed peels)

1. In a bowl, mix dried fruits with orange juice. Cover and leave to soak overnight at room temperature.

50 ml orange juice 130 g unsalted butter, at room temperature 120 g dark brown sugar 2 eggs 1 Tbsp vanilla essence 100 g cake flour, sifted 30 g almond meal ¼ tsp baking powder

2. Preheat oven to 170°C. Grease a 20-cm Bundt pan lightly with butter. 3. Using an electric mixer, beat butter and dark brown sugar at medium-high speed until light and fluffy. Add eggs and vanilla essence. Mix well. 4. Add cake flour, almond meal, baking powder, salt and mixed spice. Mix until ingredients are just incorporated. 5. Drain mixed fruits and coat the fruits with plain flour. Add the coated fruits into the batter. Mix well. 6. Pour batter into prepared Bundt pan. Bake for 40–45 minutes or until a cake tester inserted into the centre of the cake comes out clean.

¼ tsp salt 7.

½ tsp mixed spice 50 g plain flour, for coating Sugar Glaze 150 g icing sugar, sifted

Remove cake from pan and allow to cool on a wire rack.

8. Prepare sugar glaze. In a bowl, mix sugar, water and light corn syrup using a hand whisk. Mix well. 9. Pour sugar glaze over cake. Decorate with fresh fruits and glaze fruits with mirror gel. Allow sugar glaze to set before serving.

2–3 Tbsp water 1 tsp light corn syrup Topping Fresh fruits (blueberries, strawberries, raspberries) 30 g mirror gel

98

Moist Banana Cake MAKES ONE 20-CM ROUND CAKE

INGREDIENTS

METHOD

120 g unsalted butter, at room temperature

1. Preheat oven to 180°C. Line a 20-cm round cake pan with parchment paper.

120 g castor sugar

2. Using an electric mixer, beat butter and sugar at medium-high speed until light and fluffy. Add eggs and vanilla essence and beat again for 3 minutes.

3 eggs 1 Tbsp vanilla essence 140 g ripe bananas, mashed

3. Add mashed bananas, flavouring, milk, cake flour, baking powder and salt. Mix until ingredients are just incorporated.

1 tsp banana flavouring (optional)

4. Pour batter into prepared cake pan. Arrange banana slices on the surface of the batter.

1 Tbsp milk

5. Bake for 30–35 minutes or until a cake tester inserted into the centre of the cake comes out clean.

150 g cake flour, sifted ½ tsp baking powder

6. Remove cake from pan and allow to cool on a wire rack before serving.

1

/8 tsp salt

1 ripe banana, peeled and thinly sliced

100

Chocolate Log Cake MAKES ONE 20-CM LOG CAKE

INGREDIENTS

METHOD

6 eggs

1. Preheat oven to 170°C. Line a 40 x 30-cm Swiss roll pan with parchment paper.

130 g castor sugar 60 g cake flour, sifted ½ tsp baking powder 1

/8 tsp salt

60 ml milk 3 Tbsp vegetable oil

2. Using an electric mixer, beat eggs and castor sugar at medium-high speed until light and fluffy. Add cake flour, baking powder and salt. Beat for 30 seconds. 3. Fold in milk, vegetable oil, vanilla essence and chocolate paste with a spatula. Mix well. 4. Pour batter into prepared Swiss roll pan. Bake for 20–25 minutes or until cake is golden brown.

1 tsp vanilla essence 5.

Remove cake from pan. Set aside to cool on a wire rack.

6.

Slice cake into half to become two 20 x 30-cm sheet cakes.

1 Tbsp chocolate paste 400 g chocolate topping cream Ganache 100 ml dairy cream (35% fat) 120 g milk couverture chocolate (35% cocoa), chopped Topping 20 g snow powder

7. Prepare ganache. In a saucepan, boil dairy cream and add milk couverture chocolate. Stir until chocolate is melted and well mixed with cream. Remove saucepan from heat and set aside to cool. 8. Using an electric mixer and a clean mixing bowl, whisk chocolate topping cream until soft peaks form. 9. To assemble cake, place a sheet cake on a sheet of parchment paper and spread with whipped cream. Drizzle ganache generously over cream. Roll sheet cake into a log with the help of the parchment paper. Repeat this step for the other sheet cake. 10. Spread the remaining whipped cream over the rolled cakes. 11. Cut one of the rolled cakes in half crosswise and arrange on the side of the other rolled cake to resemble a log. Run a fork over the cream to create a bark-like texture. 12.

Dust with snow powder. Chill before serving.

102

Marble Roll Cake MAKES ONE 18-CM ROLL

INGREDIENTS

METHOD

3 eggs

1. Preheat oven to 180°C. Line a 28 x 18-cm Swiss roll pan with parchment paper.

½ tsp vanilla essence 2 Tbsp milk 65 g castor sugar 30 g cake flour, sifted ¼ tsp salt ¼ tsp baking powder

2. Using an electric mixer, beat eggs, vanilla essence, milk and sugar at medium-high speed until light. 3. Add cake flour, salt and baking powder and beat for 30 seconds. Fold in melted butter using a spatula. 4. Place 100 g batter in a small bowl and stir in strawberry paste. Mix well and spoon into a small piping bag.

2 tsp strawberry paste

5. Pour remaining batter into prepared Swiss roll pan and pipe strawberry batter over it. Using a skewer, swirl batter to create a marbling pattern.

100 ml whipping cream

6.

Bake for 15–20 minutes or until cake is golden brown.

7.

Remove cake from pan and set aside to cool on a wire rack.

23 g unsalted butter, melted

8. Using an electric mixer, whisk whipping cream at medium-high speed until soft peaks form. 9. Place cake on a sheet of parchment paper and spread with whipping cream. Roll cake into a log with the aid of the parchment paper. Refrigerate for at least 2 hours before serving.

104

Classic Chocolate Hazelnut Balls MAKES ABOUT 34 BALLS

INGREDIENTS

METHOD

120 ml dairy cream (35% fat)

1. In a saucepan, combine dairy cream and butter. Stir over low heat until butter is melted.

60 g unsalted butter ½ tsp salt 350 g dark couverture chocolate (55% cocoa), chopped 200 g chocolate cake crumbs (refer to recipe for cake in Cake Pops, page 46) 100 g hazelnuts, toasted 250 g chocolate rice

2. Add salt and couverture chocolate. Stir until chocolate is melted and well mixed with cream. Remove from heat. 3. Add chocolate cake crumbs to the mixture and mix well. Refrigerate for about 30 minutes. The mixture should be firm enough to handle. 4. Flatten a tablespoon of mixture in the palm of your hand. Place a hazelnut in the middle and, working gently, smoothen it around the hazelnut into a ball. Repeat until the mixture and hazelnuts are used up. 5. Spread chocolate rice on a baking tray. Roll each ball in the chocolate rice until well coated. 6. Place each ball in a small baking cup. Refrigerate for 30 minutes or until firm. Leave to thaw slightly before serving.

106

Creamy Cheese Slice Cake MAKES ONE 20-CM SQUARE CAKE

INGREDIENTS

METHOD

3 eggs

1. Preheat oven to 160°C. Line two 20-cm square baking pans with parchment paper.

60 g castor sugar

1 Tbsp sponge emulsifier

2. Using an electric mixer, whisk eggs, sugar, vanilla essence, sponge emulsifier and water at medium-high speed until light and fluffy.

5 tsp chilled water

3.

80 g cake flour, sifted

4. Using a spatula, slowly add and stir in corn oil until just incorporated.

1 tsp vanilla essence

35 g cornflour, sifted ¼ tsp baking powder 1

/8 tsp salt

Add cake flour, cornflour, baking powder and salt. Mix well.

5. Pour batter equally into prepared baking pans. Bake for 20–25 minutes or until a cake tester inserted into the centre of each cake comes out clean.

8 tsp corn oil

6.

100 g cheddar cheese, shredded

7. Prepare cream cheese filling. Using an electric mixer, beat butter at medium-high speed until light. Gradually adding icing sugar and mix well.

Cream Cheese Filling 160 g unsalted butter, at room temperature 80 g icing sugar, sifted 140 g mascarpone cheese 60 g cream cheese 1 tsp vanilla essence 2 tsp dairy cream (35% fat)

Remove cakes from pans and allow to cool on a wire rack.

8. Add mascarpone cheese, cream cheese, vanilla essence and dairy cream. Beat until ingredients are well combined. 9. To assemble cake, place a layer of cake on a tray. Spread generously with cream cheese filling. 10. Top with the other layer of cake, then spread with remaining cream cheese filling. Sprinkle with shredded cheddar cheese. 11.

Slice and serve.

108

Crispy Rich Walnut Cookies MAKES ABOUT 15 COOKIES

INGREDIENTS

METHOD

170 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

50 g castor sugar

2. Using an electric mixer, beat butter, castor sugar and brown sugar on medium-high speed until light. Add egg yolk and mix well.

20 g brown sugar 1 egg yolk 140 g self-raising flour, sifted 40 g cornflour, sifted 15 g cocoa powder, sifted ½ tsp baking soda 30 g ground walnuts 30 g cornflakes, finely crushed 60 g instant oat cereal mix 50 g egg whites, lightly beaten Topping 100 g toasted ground walnuts 200 g white baking chocolate, chopped

3. Add self-raising flour, cornflour, cocoa powder, baking soda, ground walnuts, crushed cornflakes and instant oat cereal mix. Mix until the ingredients are well combined. 4. Roll dough out on a floured surface to a thickness of 4–5 mm and use a square cookie cutter to cut shapes from cookie dough. 5. Arrange cookies on prepared baking tray. Brush cookies with egg whites and sprinkle with some toasted ground walnuts. 6. Bake for 25–30 minutes. Remove cookies from tray and allow to cool on a wire rack. 7. Place the white baking chocolate into a heatproof bowl set over a pot of simmering water. Stir gently until the chocolate is melted. Remove from heat. 8. Dip cookies into the melted chocolate and sprinkle with remaining toasted ground walnuts. 9.

Leave to set before serving or storing in airtight containers.

110

Semprit Cheese Cookies MAKES ABOUT 40 COOKIES

INGREDIENTS

METHOD

120 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

55 g icing sugar, sifted

2. Using an electric mixer, beat butter and icing sugar at medium-high speed until light.

½ egg yolk 1 tsp vanilla essence 70 g plain flour, sifted 70 g custard powder, sifted 30 g cornflour, sifted 1

/8 tsp salt

3.

Add ½ egg yolk and vanilla essence. Mix well.

4. Add plain flour, custard powder, cornflour and salt. Mix until ingredients are well combined. 5. Place dough into a piping bag fitted with a star tip. Pipe lines about 7.5-cm long on prepared baking tray, keeping them slightly apart.

2 egg yolks, beaten

6. Brush with beaten egg yolks and sprinkle with shredded cheese.

100 g shredded cheddar cheese

7.

Bake for 25–30 minutes or until cookies are golden brown.

8. Remove cookies from tray and allow to cool on a wire rack before serving or storing in airtight containers.

112

Crunchy Oat Tart Cookies MAKES ABOUT 70 COOKIES

INGREDIENTS

METHOD

100 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

120 g ghee

2. Using an electric mixer, beat butter and ghee at medium-high speed until light.

1 egg yolk ½ tsp vanilla essence

3.

Add egg yolk and vanilla essence. Mix well.

150 g cake flour, sifted

4. Add plain flour, cake flour, icing sugar, cornflour, custard powder and salt. Mix until the ingredients are well combined. Set aside.

100 g icing sugar, sifted

5.

60 g cornflour, sifted

¼ tsp salt

6. Roll dough into balls, each about 10 g. Flatten a portion of dough and place a ball of pineapple paste in the centre. Roll dough up to enclose pineapple paste. Repeat for each portion of dough.

350 g ready-made pineapple paste

7. Spread oats on a large tray and roll the tarts over the oats to coat.

200 g rolled oats

8. Arrange tarts on prepared baking tray. Bake for 20–25 minutes.

150 g plain flour, sifted

60 g custard powder, sifted

Shape pineapple paste into small balls, each about 5 g.

9. Remove cookies from tray and allow to cool on a wire rack before serving or storing in airtight containers.

114

Makmur Peanut Cookies MAKES ABOUT 30 COOKIES

INGREDIENTS

METHOD

90 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

26 g ghee

2. Using an electric mixer, beat butter and ghee at medium-high speed until light.

1 egg 1 tsp vanilla essence 3–4 drops green food colouring 200 g plain flour, sifted ¼ tsp salt 20 g castor sugar 20–30 g unsalted butter, melted Peanut Filling 120 g raw skinned peanuts 20 g castor sugar A pinch of salt 20–30 g unsalted butter, melted Dusting 300 g icing sugar

3. Add egg, vanilla essence and green food colouring. Mix well. 4. Add plain flour and salt. Mix until the ingredients are well combined. 5.

Add sugar and melted butter. Mix well and set aside.

6. Prepare peanut filling. Heat a frying pan and fry peanuts without oil by moving them constantly around the pan until golden brown. Set aside to cool. 7. Using a food processor, pulse to roughly chop peanuts. Be careful not to over blend as the peanuts will turn pasty. 8. Transfer to a bowl and add sugar, salt and melted butter. Mix well and set aside. 9.

Roll dough into balls, each about 10 g.

10. Flatten a portion of dough and add about ½ tsp peanut filling. Close the dough around the filling and shape into an oval. Using a pastry crimper, make impressions on the dough so the cookie resembles a leaf. Repeat for each portion of dough. 11. Arrange cookies on prepared baking tray and bake for 20–25 minutes. Remove cookies from tray and allow to cool on a wire rack. 12. Sift icing sugar over the cooled cookies before serving or storing in airtight containers.

116

Classic Bangkit Cookies MAKES ABOUT 30 COOKIES

INGREDIENTS

METHOD

160 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

2 Tbsp condensed milk

2. Using an electric mixer, beat butter, condensed milk and icing sugar at medium-high speed until light.

50 g icing sugar, sifted 120 g tapioca flour, sifted 35 g cake flour, sifted 35 g sweet potato flour, sifted 20 g cornflour, sifted ¼ tsp salt 1 egg white, lightly beaten 50 g white sesame seeds

3. Add tapioca flour, cake flour, sweet potato flour, cornflour and salt. Mix until well combined. 4. Roll dough out on a floured surface to a thickness of 4–5 mm and use a flower-shaped cookie cutter to cut shapes from cookie dough. 5. Arrange cookies on prepared baking tray. Brush with egg whites, then sprinkle with sesame seeds. Bake for 25–30 minutes. 6. Remove cookies from tray and allow to cool on a wire rack before serving or storing in airtight containers.

118

Mandarin Dahlia Cookies MAKES ABOUT 30 COOKIES

INGREDIENTS

METHOD

125 g unsalted butter, at room temperature

1. Preheat oven to 150°C. Brush a baking tray lightly with butter.

50 g icing sugar, sifted

2. Using an electric mixer, beat butter and icing sugar at medium-high speed until light.

1 tsp vanilla essence 1 Tbsp orange flavouring paste 20 g plain flour, sifted 50 g cake flour, sifted 80 g cornflour, sifted 70 g custard powder, sifted 1

/8 tsp salt

1 egg yolk, lightly beaten 1 Tbsp gold dragées

3.

Add vanilla essence and orange flavouring paste. Mix well.

4. Add plain flour, cake flour, cornflour, custard powder and salt. Mix until the ingredients are well combined. 5. Roll dough out on a floured surface to a thickness of 4–5 mm and use a flower-shaped cookie cutter to cut shapes from cookie dough. 6. Arrange cookies on prepared baking tray. Brush with egg yolk and decorate with gold dragées. 7.

Bake for 25–30 minutes or until cookies are golden brown.

8. Remove cookies from tray and allow to cool on a wire rack before serving or storing in airtight containers.

120

Durian Serawa Cake MAKES ONE 16-CM ROUND CAKE

INGREDIENTS 3 eggs

Sticky Rice Filling

Durian Syrup Filling

75 g castor sugar

50 g glutinous rice, soaked for 1 hour and drained before use

15 g palm sugar syrup

1 tsp vanilla essence ½ Tbsp sponge emulsifier 2 Tbsp chilled water 75 g plain flour, sifted ½ tsp baking powder

75 ml coconut paste 2 Tbsp water

100 ml water 5 tsp coconut milk 1 pandan leaf, knotted

75 g durian flesh ¼ tsp cornflour ½ tsp castor sugar

¼ tsp salt

1

1

/8 tsp salt Palm Sugar Syrup

3 Tbsp corn oil

/8 tsp salt

1 pandan leaf, knotted

50 g palm sugar (gula melaka) Frosting

2 Tbsp water 1 pandan leaf, knotted

200 ml whipping cream 200 g desiccated coconut

122

METHOD 1.

Preheat oven to 150°C. Line two 16-cm square baking pans with parchment paper.

2. Using an electric mixer, whisk eggs, sugar, vanilla essence, sponge emulsifier and water at medium-high speed until light and fluffy. 3. Add plain flour, baking powder and salt. Mix well. Using a spatula, slowly add and stir in corn oil until just incorporated. 4. Pour batter equally into baking pans. Bake for 20–25 minutes or until a cake tester inserted into the centre of each cake comes out clean. 5. Remove cakes from pans and allow to cool on a wire rack. Slice cooled cakes horizontally in half. Set aside. 6. Prepare sticky rice filling. In a small pot, add soaked glutinous rice, water, coconut milk, pandan leaf and salt. Cook over medium heat for 30–40 minutes until rice is done. Remove the pandan leaf and set aside to cool. Flatten cooked rice into a patty. 7. Prepare palm sugar syrup. In a saucepan, simmer palm sugar, water and pandan leaf for 10–15 minutes. Set aside to cool and remove pandan leaf. Measure out 15 g syrup for durian syrup filling. 8. Prepare durian syrup filling. In a saucepan, add all the ingredients and cook over medium heat for 20–30 minutes until mixture thickens. Set aside to cool and remove pandan leaf. 9. Prepare frosting. Using an electric mixer, whisk whipping cream until stiff peaks form. 10. To assemble cake, place a layer of cake on a tray. Spread with some whipped cream and drizzle with palm sugar syrup. Top with the second layer of cake and drizzle with palm sugar syrup. Top with sticky rice filling and drizzle with durian syrup filling. Top with the third layer of cake, spread with whipped cream and drizzle with palm sugar syrup. Top with the final layer of cake. 11. Cover whole cake with whipped cream. Then, spoon the remaining cream into a large piping bag fitted with a star tip. Pipe rosettes to decorate cake. 12. Pour remaining durian syrup filling over cake. Cover the sides of cake with generous amounts of desiccated coconut.

123

124

Jumbo Cereal Oat Chocolate Cookies MAKES ABOUT 12 COOKIES

INGREDIENTS

METHOD

150 g unsalted butter, at room temperature

1. Preheat oven to 180°C. Brush a baking tray lightly with butter.

60 g castor sugar

2. Using an electric mixer, beat butter, castor sugar and light brown sugar at medium-high speed until light.

20 g light brown sugar 1 egg yolk 1 tsp vanilla essence 150 g self-raising flour, sifted 10 g cocoa powder, sifted ½ tsp baking soda ¼ tsp salt

3.

4. Add self-raising flour, cocoa powder, baking soda and salt. Mix until the ingredients are well combined. 5. Add instant cereal oat mix and desiccated coconut. Mix well. 6. Spoon 2 tablespoonfuls of cookie dough onto prepared baking tray and flatten slightly with your fingers. Repeat until cookie dough is used up, keeping cookies slightly apart.

40 g instant cereal oat mix 7.

35 g desiccated coconut

Add egg yolk and vanilla essence. Mix well.

Bake for 25–30 minutes.

8. Remove cookies from tray and allow to cool on a wire rack before serving or storing in airtight containers.

126

Weights & Measures Quantities for this book are given in metric and American (spoon) measures. Standard spoon measurements used are: 1 tsp = 5 ml, 1 Tbsp = 15 ml. All measures are level unless otherwise stated.

LIQUID AND VOLUME MEASURES

DRY MEASURES

Metric

Imperial

American

Metric

Imperial

5 ml

1

/6 fl oz

1 teaspoon

30 grams

1 ounce

10 ml

1

/3 fl oz

1 dessertspoon

45 grams

11/2 ounces

15 ml

1

/2 fl oz

1 tablespoon

55 grams

2 ounces

60 ml

2 fl oz

1

/4 cup (4 tablespoons)

70 grams

21/2 ounces

85 ml

2 / fl oz

1

/ cup

85 grams

3 ounces

90 ml

3 fl oz

3

/8 cup (6 tablespoons)

100 grams

31/2 ounces

125 ml

4 fl oz

1

/2 cup

110 grams

4 ounces

180 ml

6 fl oz

3

/4 cup

125 grams

41/2 ounces

250 ml

8 fl oz

1 cup

140 grams

5 ounces

300 ml

10 fl oz (1/2 pint)

11/4 cups

280 grams

10 ounces

375 ml

12 fl oz

11/2 cups

450 grams

16 ounces (1 pound)

435 ml

14 fl oz

13/4 cups

500 grams

1 pound, 11/2 ounces

500 ml

16 fl oz

2 cups

700 grams

11/2 pounds

625 ml 750 ml

1

2

20 fl oz (1 pint)

3

1

2 /2 cups

800 grams

11/2 pounds

1

3 cups

1 kilogram

2 pounds, 3 ounces

3

4 cups

1.5 kilograms

3 pounds, 41/2 ounces

5 cups

2 kilograms

4 pounds, 6 ounces

24 fl oz (1 /5 pints)

1 litre

32 fl oz (1 /5 pints)

1.25 litres

40 fl oz (2 pints) 2

1.5 litres

48 fl oz (2 /5 pints)

6 cups

2.5 litres

80 fl oz (4 pints)

10 cups

LENGTH

OVEN TEMPERATURE °C

°F

Gas Regulo

Metric

Imperial

0.5 cm

1

/4 inch

1 cm

1

/2 inch /4 inch

Very slow

120

250

1

1.5 cm

3

Slow

150

300

2

2.5 cm

1 inch

Moderately slow 160

325

3

Moderate

180

350

4

ABBREVIATION

Moderately hot

190/200

375/400

5/6

tsp

teaspoon

Hot

210/220

410/425

6/7

Tbsp

tablespoon

Very hot

230

450

8

g

gram

Super hot

250/290

475/550

9/10

kg

kilogram

ml

millilitre

128

Special moments are often celebrated with delectable desserts and Chef Zan has put together this exciting collection of celebration desserts to inspire people to come closer together through sweet treats. From classics such as makmur peanut cookies and Christmas fruit cake, to new creations with a twist that will sit well at any party, Chef Zan also offers her take on popular Western and local treats such as macarons and durian serawa to appeal to all age groups. In this book, Chef Zan also shows how you can turn these desserts into stunning centrepieces with tips on types of buttercream to use and step-by-step instructions on piping techniques. Impress and indulge your loved ones with spectacular desserts from this tantalising collection.

COOKERY

,!7IJ8B4-icibfe!

ISBN 978-981-48-2815-4