Friday, 7 August 2015

Star Wars Themed Fondant Cake [TipsyPastries]


Star Wars Themed Fondant Cake.

I was hesitant to take up the cake order initially because its the first time i'm dealing with a fully- covered fondant cake, but i still decided to give it a go, problems arise throughout the whole baking process, but luckily i was able to send the order in time.  I hope the outcome of the cake would really satisfy the person that ordered. Nevertheless, to the person receiving the cake, Happy birthday!

Saturday, 25 April 2015

Paddy Hills - Cafe

IMG_6653 IMG_6605 IMG_6623 IMG_6615

To view more photos of the cafe visit, click on the link here!

Paddy Hills 
318 South Buona Vista Road, Singapore 118164 (10 -15 minutes walk from Haw Par Villa MRT)
Opening Hours : 9.30am -10pm
Tel : 6479 0800

Tuesday, 14 April 2015

Sugar- Crusted French Toast

Sugar-Crusted French Toast
by Dorie Greenspan 

Ingredients: 6 eggs + 3 egg yolks, 2 cups milk, 1 1/2 cups cream, 1 1/3 cups sugar, 1 tbsp vanilla extract, 1/2 tsp salt, 6 slices bread, 6 tbsp butter ( I halved the recipe for a single serving ) 

To do this: Whisk the eggs, yolks, milk, cream, 2/3 cup of sugar, vanilla and salt together in a large baking pan. Add as many slices of bread as you can to the pan and allow the bread to soak for about 3 minutes on each side.

Place  a large non-stick skillet over medium-low heat and add about 2 tbsp of butter. When it melts and the bubbles subside, sprinkle the pan evenly with about 1 1/2 tbsp sugar and add as many slices of soaked bread as you can without crowding the pan. Cook the bread until it is deeply golden and crusty on the underside then sprinkle the tops of the slices with sugar to lightly coat them and carefully flip them over, cook until the second side is equally browned and crusty. Transfer to a platter, cover loosely with foil, and keep warm while you cook the remaining bread. Before adding more slices of soaked bread, wipe the pan clean and add fresh butter and sugar. Top it off with our favorite toppings and it's ready to be serve. 

(Recipe adapted from
Bon appetit!!!