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Standard Chartered Bank Christmas event. The set up
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We were trying to achieve a blue-green, fun and yet refined theme for our client.
The inspiration was isomalt, pebbles, vases and plants.
We pasted the Gummies on the vases for everyone to have a little fun peeling them off before consuming.
Standard Chartered Bank Christmas event
Posted by: | CommentsWe had the honor this year to cater for standard chartered bank’s Annual Christmas event. Hosting 200 children with a gingerbread, instant malt ice cream workshop and buffet table.
Blue Green Christmas was the theme.
Hundreds of Cupcakes!
2 flavors:
Chocolate yuzu. Vanilla yuzu
On its own the blue and green definitely did not make sense however once you put all the cupcakes together it definitely represents standard chartered.
I have always preferred to use butter cream as the topping but having to leave the cupcakes out for a good 4 hours, icing was the best option.
Wedding Cake
Posted by: | CommentsWe were asked to make a cupcake wedding cake in a birdcage.
cupcake wedding cake in a birdcage
This was really challenging as the bride wanted something more abstract.
There were 2 flavours,
Chocolate + grapefruit icing
Red velvet + chocolate icing
Cupcakes, chocolate with grapefruit icing and red velvet with chocolate icing
I think it turned out pretty good.
Saffron Cheesecake
Posted by: | CommentsThe other dessert that made it to the menu was the Saffron Cheesecake, oats (substituted by sable) and cashew puree.
Saffron Cheesecake
Served at Krish
9 Rochester park
PRODUCTION TIME!
Posted by: | CommentsAs Christmas is around the corner, it is that time of the year for pastry shops once again.
Chocolate truffles.
Chocolate truffles
The round ones were for a wedding in LA. Yuzu truffles
Diamond shaped chocolate truffles
The diamond shaped ones were for a fashion catering which I will be blogging about soon.
Yuzu poprocks, grappa, elderflower
Carrot Cake
Posted by: | CommentsAnother one of my all time favorite desserts would be carrot cake with a creamy smooth cream cheese icing.
We had the honor of consulting for a new restaurant (opened on the 13th of November) Krish down at 9 Rochester park.
It offers modern, exciting, Indian inspired cuisine. The setting is beautiful, perfect for weddings and events as well.
Carrot cake was one of the 7 desserts we proposed. the others included, cheesecake, pampelmousse cream cheese icing, tumeric bon bon, crème fraiche sorbet.
2am dessert bar carrot cake
However, this didn’t make it to the menu.
Nonetheless, we will continue striving to create the most perfect carrot cake. Moist, flavorful and a little fluffy.
Tiramisu Tablets
Posted by: | CommentsTiramisu has always been my favorite dessert, something close to my heart.
Probably its what even got me to become a pastry chef.
My mum had this awesome recipe when we were living in Japan and since then she makes a smashing good Tiramisu once a month. Although thinking back, she has stopped making tiramisu since 2am opened!
I still crave for it.
My chefs do like to tease about my habit of blending everything I can think of.
This petit 4 was meant for the Degustation menu
Theme: nostalgia. Currently served at 2am: dessertbar.
6 courses & 10 courses of delicate sweets.
6 courses – $48. $73 for 2 to share
10 courses – $68. $98 for 2 to share
However, we took it off the degustation as we decided to run a maximum of 10 courses instead of 12.
Tiramisu tablets – mascarpone, espresso, kahlua
Hokkaido Milk Fluff
Posted by: | CommentsWe were supposed to bake an anniversary cake for Female magazine (Theme: women) and the composition iconsisted of
Milk fluff, caramelized rice krispies, white chocolate, Muscavado gelee.
Products used in cosmetics.
We experimented with different kinds of Milk textures and finally settled on a gelatin based one.
Spanish dessert Promotion
Posted by: | CommentsFor the next 2 months we will be running our Spanish promotion. November, December.
The Spanish platter consist of paprika chocolate blocks, churros, Extra virgin olive oi, crème brulee, crème catalan foam.
All for $28.
Ideal for 2 to share.
We are also offering a Spanish wine pairing with our new menu. Firstly we have a beautiful rose Garnacha (Grenache) from Finca la Estancada, also from Finca la Estancada we are featuring a late harvest Chardonnay. These two wines come from Castilla la Mancha, central Spain. Lastly we have yet another Garncha blend (Granache and Garnacha Tintoera) which comes from Almansa, south eastern Spain.
Additional $20 for 3 tasting portions.
Elle Magazine Photoshoot Part 4
Posted by: | CommentsFinally, the last shot was more glamorous.
We created basil and Kyoho Macarons with yoghurt sauce.
Japanese Grape Macaron
Japanese Grape White chocolate Mousse
30g milk
30g cream
12g Japanese grape puree
80g white chocolate
130g whipped cream
1) Melt white chocolate. Incorporate white chocolate with basil puree
2) Incorporate the 2 mixtures together. Refrigerate.
Cassis Macaron
50g egg whites
38g sugar
violet colouring
45g almond powder
60g icing sugar
4g Cassis puree
1) Sift almond powder with icing sugar
2) Whisk the whites and sugar until stiff peaks
3) Add colouring lightly
4) Fold in almond powder mixture to the whites lightly
5) Fold in cassis puree lightly
6) Pipe the macarons on a tray and let it dry for half an hour at room temperature
7) Bake in the oven at 150 degrees