Celebrating Food! Celebrating Life!

Our Bakes

Chiffons, Cakes and Roulades

Simple Banana Cake – Whole Egg Direct Method

Banana and Cocoa Chiffon バナナとココアシフォン
Mrs Ng SK’s Butter Cake… an Échiré Extravaganza
Moroccan Mint and Pistachio Tea Cake with Honey Almond Crust
Raymond Blanc’s Gâteau au Citron
Gâteau de Tangelo Pochées
Matcha and Azuki Buttermilk Pound Cake 抹茶小豆パウンドケーキ
Pandan Chiffon
Mulberry and Rhubarb Crumb Cake (Cannelle et Vanille)
Hojicha & Kuromame Roll Cake ほうじ茶黑豆ロールケーキ (福田淳子)
Sakura Roll Cake 桜の花ロールケーキ (孟老师)
Yuzu Chiffon ゆずシフォンケーキ
Feather Light Fromage Blanc Cheesecake (Alex Goh)
Walnut Sponge Cake
Kueh Lapis Legit
Pandan Chiffon Cake
Banana Nut Cake

Cookies and Biscuits

Vaniljekranse – A Long Update…
Klassiske Vaniljekranse – Danish Butter Cookies
Pineapple Tarts II 黄梨酥挞 II
CNY Pineapple Tarts 黄梨酥挞
Chocolate and Macha Cat’s Tongue Cookies
CNY Almond Cookies
Macha Sablé II (Ishida)
German Melt-in-your-Mouth Cookies
CNY Peanut Cookies
Macha Sablé (Ishida)

Petite Gateaux and Entremet

Tahiti v.2015 – Mango & Passion Fruit Cheesecake

青木定治のフレジエ – Sadaharu Aoki’s Fraisier
Fromage Melon
Valencia

Tarts, Pies and Quiches

Hidemi Sugino’s Tartelette aux Figues – A Revision

Tartelettes aux Figues et Romarin – Figs and Rosemary Tartlets

Tartelette au Feijoa et Chocolat Noir – Feijoa & Dark Chocolate Tartlets

タルトレット • オ • フィグ Tartelette aux Figues (Sugino)
Pierre Hermé’s Tarte Ispahan
Quiche aux Cèpes, the “Pseudoharu Aoki” way
Tahiti タヒチ (Sugino)
Tarte Bourdaloue aux poires (Le Cordon Bleu)
Tartlettes Croustillantes Abricots ou Cerises (Laduree)
Tarte aux Fruits Rouges タルト フリュイ ルージュ (Aoki/Sugino)

Macarons
Macaron Sanguine
Pierre Hermé’s Macaron Jardin Enchanté – a reconstruction
Pierre Hermé’s Macaron Mogador
Pierre Hermé’s Macaron Montebello
Macaron Satine (Pierre Herme)
Macaron Ispahan (Pierre Herme)
Revision on making macarons 馬卡龍の复習
Sweet Musings on a Macaron Class

Petit Fours and Mignardises

Ladurée’s Financier Pistache
Moelleux Chocolat Framboise モワルー ショコラ フランボワーズ
Sadaharu Aoki’s Financier au Mâcha Salè 青木定治のフィナンシェオ抹茶
Pierre Hermé’s Madeleine Vanille
Butter Scones and Framboise Pépins (Michaud & Sugino)
Financier Carré Blanc (Pierre Herme)
Marron Glacé
Durian Puffs Memoirs 回忆中的榴梿泡芙
Paris-Brest
Raspberry Napoleon (Martha Steward)

Breads

简易牛奶白土司麵包 Simple White Milk Loaf Bread
Rosemary and Olive Focaccia
Melonpan メロンパン

Other Desserts and Basic Recipes

Mango and Passionfruit Yoghurt Pudding

日向夏柑の寒天ゼリー Hyuganatsu Kanten Jelly

囍有此梨 Poached Pear in Aged Osmanthus Wine
El Tropicano
ルージュ Rouge
Colors of Summer – Clafoutis aux Cerises
Yuzu Curd and Mascarpone Ice-cream on Soft Meringue
Fromage Blanc DIY
Blood Orange Confiture
金柑甘露煮 Candied Kinkan
Peach Melba

Events

Aspiring Bakers #26 – Creative Christmas Motif Bakes!

6 responses

  1. You have a great blog. Thanks for visiting me at jane’s corner. My honor to have ur lovely comment. Will visit u more often fr now on. 👍

    November 5, 2011 at 8:16 pm

  2. Alan (travellingfoodies)

    Thanks Jane. The pleasure is mine, to visit your blog. I love many of your recipes, especially your kueh kueh ones!

    November 5, 2011 at 8:36 pm

  3. hello, Alan! I Love your blog and follow it from Mexico! Great pics and well-thought selection of recipes! I only find it difficult to read with the black bottom . By contrast, your pictures are so bright! Will visit you more often! Congrats!

    November 24, 2011 at 1:23 pm

    • Alan (travellingfoodies)

      Hi rutadelaseda, Thanks for visiting and your kind words. We are thinking of doing some changes to the website format. thanks for your feedback. 🙂

      November 27, 2011 at 10:33 am

  4. slim akthar

    love yr blog , some recipes were used to try on as was so tempting & simple .thanks

    October 15, 2012 at 10:57 am

  5. 買取 時計

    August 3, 2013 at 10:35 pm

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