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: genref@sg.marshallcavendish.com
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.
4
 Contents

Acknowledgements 7 Introduction 9

Baking Equipment 10 Essential Basic Ingredients 16 Baking Tips 20

Basic Techniques & Recipes 23

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

Birthdays 26 Special Occasions 60 Festive Celebrations 94

Neapolitan Cake 28 Praline Chocolate Cake 62 Lapis Surabaya 96

Hazelnut Caramel Latte Cake 32
Chocolate Eclairs 34
Cream Puffs 36
Cheesy Brownies 38
Double Fudge Brownies 40
Macarons 42
Mini Fruit Pavlovas 44
Cake Pops 46
Walnut Brittle Slice Cake 48
Fruity Pudding Cake 50
Chocolate Chip Semi-Sweet
Cookies 52
Chocolate Mille Crepes 54
Pistachio Crunchy Cookies 56
Cranberry Pecan Cookies 58
Lush Flowers Naked Cake 66
Rose Yuzu Cake 68
Rosette Ombre Cake 70
Creamy Panna Cotta 72
Chocolate Indulgence Verrines 74
Raspberry Ripple Verrines 76
Love Berries Tart 78
Mango Cheese Tart 80
Mini Chocolate Domes 82
Le Matcha Opera Cake 84
Decorated Sugar Cookies 86
Red Velvet White Chocolate
Chip Cookies 88
Triple Belgian Chocolate
Chewy Cookies 90
Strawberry Delight Cookies 92
Christmas Fruit Cake 98
Moist Banana Cake 100
Chocolate Log Cake 102
Marble Roll Cake 104
Classic Chocolate Hazelnut Balls 106
Creamy Cheese Slice Cake 108
Crispy Rich Walnut Cookies 110
Semprit Cheese Cookies 112
Crunchy Oat Tart Cookies 114
Makmur Peanut Cookies 116
Classic Bangkit Cookies 118
Mandarin Dahlia Cookies 120
Durian Serawa Cake 122
Jumbo Cereal Oat
Chocolate Cookies 126

Weights & Measures 128

 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.

7
When baking is lovingly
enjoyed, there will always be
cause for celebration. As long
as you celebrate, there will be
laughter, joy and happiness.

8
 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.
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.
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.
10
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.
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.
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.
 1

6
7. Digital Timer
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.
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 hands-
free. 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.
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.
12
10. Hand Whisk
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.
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.
 8
9

12

10

11
13. Parchment Paper or Silicone Mat
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.
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.
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.
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.
14
16. Rolling Pin
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.
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.
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.
 13

14
18

15

16

19

17
 Essential Basic Ingredients
PANTRY BASICS
1. Baking Powder and Baking Soda
These leavening agents work by releasing
carbon dioxide bubbles into the batter/dough.
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.
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.
2. Cocoa Powder
Cocoa powder is a key ingredient used in
chocolate-flavoured cakes and cookies, and
chocolate buttercream.
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.
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.
16
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.
3. Flour
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.
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.
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.
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.
6. Sugar
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.
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.
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.
Unless otherwise specified, use butter at
room temperature. You should be able to make
an indent easily in the butter with your finger.
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.
17
9. Milk
Milk adds flavour to baked goods. Depending
on your preference, whole, skimmed or low-
fat 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.
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.
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
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.
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.
1 2 3

6
7

10

11
 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!
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.
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.
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.

20
Half or Two-thirds Full
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.
Position in Oven
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.
Rotate Pans When Baking 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.
21
Piping Bags and Piping Tips
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.
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.
Fluffier 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.
22
 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.
23
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
150 g egg whites
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
METHOD
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.
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.
24
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
168 g egg whites
at room temperature
220 g castor sugar
400 g unsalted butter at room
temperature, cut into cubes
2 tsp vanilla essence
½ tsp salt
METHOD
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.
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.
25
Birthdays
 Neapolitan Cake
MAKES ONE 15-CM ROUND CAKE

INGREDIENTS

Chocolate Sponge Cake Vanilla and Strawberry Frosting and Topping

Sponge Cakes
60 g self-raising flour Italian meringue buttercream
140 g self-raising flour (page 24)
10 g cocoa powder
1 tsp baking powder 1 tsp chocolate paste
½ tsp baking powder
1
1
/8 tsp salt 1 tsp strawberry paste
/8 tsp salt
65 g egg whites 20 g gold dragées
40 g unsalted butter, at room
temperature 130 ml milk
60 g castor sugar 55 g unsalted butter, at room
temperature
1 tsp vanilla essence
120 g castor sugar
1 tsp chocolate paste
1 tsp vanilla essence
40 g eggs
½ tsp strawberry paste
50 ml milk

28
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.

29
30
 Hazelnut Caramel Latte Cake
MAKES ONE 20-CM ROUND CAKE
INGREDIENTS
80 ml vegetable oil
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
180 ml dairy cream (35% fat)
80 g unsalted butter
½ tsp salt
METHOD
1. Preheat oven to 160°C. Line two 20-cm round baking pans
with parchment paper.
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.
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
400 ml water
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
METHOD
1. Preheat oven to 200°C. Brush a baking tray lightly with
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. Preheat oven to 200°C. Brush a baking tray lightly with butter.
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
1½ tsp salt
boil, reduce to low heat and add plain flour. Stir constantly until
390 g plain flour, sifted a thick, smooth dough forms. Allow the dough to cool.
9 eggs 3. Using an electric mixer, beat dough at medium speed. Add

1 Tbsp vanilla essence eggs and vanilla essence. Mix until eggs are just incorporated.
4. Place dough into a piping bag fitted with a star or round
50 g dragées
tip. Pipe mounds of dough (about a tablespoonful each) onto
Pastry Cream prepared baking tray, keeping them slightly apart.
150 g castor sugar 5. Bake for 20–25 minutes. Remove pastries from tray and allow
to cool on a wire rack.
6 egg yolks
6. Prepare pastry cream. In a large bowl, mix sugar, egg yolks
1 Tbsp vanilla essence
and vanilla essence using a hand whisk. Add plain flour and
30 g plain flour cornflour, and mix until the ingredients are well incorporated.
30 g cornflour 7. In a saucepan, bring the milk to a boil. Remove from heat and
add gradually to the egg and flour mixture, stirring constantly.
450 ml milk
8. Pour the combined mixture back into the saucepan and cook
30 g unsalted butter
over medium low heat, stirring constantly until mixture thickens.
Coating Remove from heat immediately and allow to cool slightly before
adding butter. Mix well. Refrigerate for about an hour until
500 g white baking chocolate, pastry cream is set. Place pastry cream into a piping bag fitted
chopped with a round tip and set aside.
A few drops of food colouring 9. Prepare coating. Place white baking chocolate into a heatproof
(oil-based) bowl set over a pot of simmering water. Stir continuously until
Styling chocolate is melted. Remove from heat.
10. Pour melted chocolate equally into 3 bowls. Add a few drops
1 cone-shaped polystyrene
foam 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
50 toothpicks
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
100 g cream cheese, at room
temperature
15 g + 220 g castor sugar
140 g unsalted butter
60 g cocoa powder
3 eggs
1 tsp vanilla essence
140 g cake flour, sifted
¼ tsp salt
METHOD
1. Preheat oven to 180°C. Line a 20-cm square baking pan
with parchment paper.
2. Using an electric mixer, beat cream cheese with 15 g sugar
until light. Place into a piping bag and set aside.
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
320 g dark couverture chocolate
(55% cocoa)
240 g unsalted butter
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
METHOD
1. Preheat oven to 180°C. Line a 20-cm square baking pan
with parchment paper.
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.
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

MAKES 30 MACARONS
INGREDIENTS
35 g + 35 g egg whites
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)
Macarons
METHOD
1. Preheat oven to 125°C. Brush a baking tray lightly with
butter.
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
Meringue
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
Topping
Fresh fruits (blueberries,
raspberries, strawberries,
kiwi fruits, blackberries)
30 g mirror gel
METHOD
1. Preheat oven to 120°C. Brush a baking tray lightly with
butter.
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.
5. Bake meringues for 1 hour or until the meringues are firm
around the edges when touched.
6. Turn off the oven and leave meringues to sit for 20 minutes
in the oven before removing.
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
250 g unsalted butter, at room
temperature
230 g castor sugar
3 eggs
1 tsp vanilla essence
200 g self-raising flour, sifted
1. Preheat oven to 170°C. Line a 18-cm round baking pan with
parchment paper.
2. Using an electric mixer, beat butter and sugar at
medium-high speed until light and fluffy.
3. Add eggs and vanilla essence and beat until well mixed.
4. Add self-raising flour, cocoa powder and salt. Mix until just
incorporated.
5. Pour batter into prepared baking pan and bake for

50 g cocoa powder, sifted 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
¼ tsp salt cool on a wire rack.
200 g chocolate hazelnut 6. Place cooled cake in a large bowl. Crumble cake and mix
spread well with chocolate hazelnut spread.
Coating 7. Divide mixture and shape into 20–25 balls. Insert a lollipop

400 g white baking chocolate, stick into each ball and refrigerate for an hour.
chopped 8. Prepare coating. Place white baking chocolate into a

A few drops of food colouring, heatproof bowl set over a pot of simmering water. Stir
as desired continuously until chocolate is melted. Remove from heat.
9. Pour melted chocolate in 4 separate bowls. Add a few drops
50 g sprinkles
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
3 eggs
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
250 g fresh cream
METHOD
1. Preheat oven to 160°C. Line two 20-cm square baking pans
with parchment paper.
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.
48
 Fruity Pudding Cake
MAKES ONE 20-CM ROUND CAKE
INGREDIENTS
7 tsp vegetable oil
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
80 g castor sugar
12 g agar-agar powder
½ Tbsp cornflour
200 g mixed fresh fruits, cut
into cubes
METHOD
1. Preheat oven to 170°C. Line a 20-cm round baking pan
with parchment paper.
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.
8. Pour mixture onto the sponge cake. Chill the cake for
2–3 hours before removing from pan. Serve chilled.
50
 Chocolate Chip Semi-Sweet Cookies
MAKES ABOUT 12 COOKIES
INGREDIENTS
150 g unsalted butter, at room
temperature
30 g castor sugar
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
½ tsp baking soda
¼ tsp salt
80 g chocolate chips
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter, castor sugar and light
brown sugar at medium-high speed until light.
3. Add egg yolk and chocolate paste. Mix well.
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.
6. 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
4 eggs
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
1 tsp vanilla essence
100 ml fresh cream
Topping
Fresh strawberries
Fresh blueberries
20 g snow powder
METHOD
1. Using a hand whisk, whisk together eggs, sugar, milk,
chocolate paste and vanilla essence in a large bowl.
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.
54
 Pistachio Crunchy Cookies
MAKES ABOUT 50 COOKIES
INGREDIENTS
150 g unsalted butter, at room
temperature
80 g castor sugar
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
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter and sugar at
medium-high speed until light.
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
80 g unsalted butter, at room
temperature
30 g castor sugar
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
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter and sugar at
medium-high speed until light.
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
180 g castor sugar
180 g light brown sugar
2 eggs
1 Tbsp vanilla essence
250 ml water
125 ml plain yoghurt
250 g cake flour, sifted
40 g cocoa powder, sifted
100 g ground almonds
1 tsp baking soda
¼ tsp salt
Gold dragées
Gold powder, for dusting
Cream Cheese Filling
120 g cream cheese, at room
temperature
120 g mascarpone cheese
100 g unsalted butter, at room
temperature
60 g icing sugar, sifted
1 tsp vanilla essence
1 tsp plain yoghurt
80 g white chocolate, melted
180 ml fresh cream
62
Sugar Syrup
50 g castor sugar
50 ml water
Ganache and Truffles
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
420 g cake flour, sifted
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
METHOD
1. Preheat oven to 180°C. Line three 20-cm round baking pans
with parchment paper.
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
4 tsp vegetable oil
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
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
METHOD
1. Preheat oven to 160°C. Line three 15-cm round baking pans
with parchment paper.
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.
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
Chocolate Cake
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
METHOD
1. Preheat oven to 180°C. Line four 15-cm round baking pans
with parchment paper.
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
4 tsp gelatin powder
60 ml water
800 ml dairy cream (35% fat)
160 g castor sugar
1 tsp vanilla essence
400 ml plain yoghurt
30 raspberries
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
METHOD
1. Prepare 12 deep cups, each about 5 cm wide.
2. In a microwavable plastic bowl, add gelatin powder to
60 ml water. Set aside for 10 minutes.
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.
4. Add yoghurt to the mixture and mix well.
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.
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
Chocolate Mousse
5 g gelatin powder
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
1 tsp vanilla essence
80 g unsalted butter, at room
temperature
5 g gelatin powder
4 tsp water
240 ml dairy cream (35% fat)
Topping
150 g chocolate pearls
6 chocolate sticks
METHOD
1. Prepare 6 deep cups, each about 5 cm wide.
2. Prepare chocolate mousse. In a bowl, add gelatin powder to
water. Set aside for 10 minutes.
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.
9. In a microwavable bowl, add gelatin powder to water. Set
aside for 10 minutes.
10. Using the electric mixer and another mixing bowl, whisk dairy
cream until soft peaks form. Fold into the cream cheese batter.
11. Microwave the gelatin mixture for 8 seconds. Add to the cream
cheese mixture and mix well.
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. Prepare 12 deep cups, each about 5 cm wide.

10 g gelatin powder 2. Prepare orange mousse. In a bowl, add gelatin powder to

water. Set aside for 10 minutes.
8 tsp water
3. In a saucepan on low heat, add eggs, sugar, orange zest
170 g eggs and orange juice. Stir constantly using a hand whisk until the
80 g castor sugar mixture thickens.

3 Tbsp orange zest 4. Remove the mixture from heat, add butter and mix well.
Add the gelatin mixture and mix well.
110 ml freshly squeezed
orange juice 5. Using an electric mixer, whisk dairy cream until soft peaks
form. Fold into orange mixture. Mix well.
120 g unsalted butter
6. Spoon the orange mousse equally into the cups. Refrigerate
260 ml dairy cream for 1 hour or until mousse is set.
Raspberry Coulis 7. Prepare raspberry coulis. In a bowl, add gelatin powder to

25 g gelatin powder 100 ml water. Set aside for 10 minutes.

8. In a saucepan, combine 250 ml water, puree and sugar.
100 ml + 250 ml water
Bring to a simmer and simmer for 5 minutes. Add gelatin
350 g raspberry puree mixture and mix well.
100 g castor sugar 9. Spoon coulis equally into the cups over the set mousse and
refrigerate for about 1 hour or until coulis is set.
Topping
10. Top with fresh berries and glaze with mirror gel.
Fresh berries
30 g mirror gel

76
 Love Berries Tart
MAKES ONE 23-CM ROUND TART
INGREDIENTS
Tart Base
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
Fresh raspberries, blueberries,
strawberries, blackberries
100 g mirror gel
METHOD
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.
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.
78
 Mango Cheese Tart
MAKES ONE 23-CM ROUND TART
INGREDIENTS
Tart Base
125 g plain flour, sifted
50 g castor sugar
20 g hazelnut meal
¼ tsp salt
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
METHOD
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.
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 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
150 ml milk
100 g castor sugar
¼ tsp salt
1 tsp instant coffee granules
90 ml vegetable oil
100 g cake flour, sifted
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
METHOD
1. Preheat oven to 180°C. Prepare two 6-cavity 6-cm diameter
half-sphere silicone baking mould.
2. In a saucepan, boil milk, sugar, salt and instant coffee
granules until sugar is dissolved. Remove from heat and set
aside to cool.
3. Add vegetable oil to the cooled mixture and mix well.
4. Add cake flour, cocoa powder, baking soda and
baking powder and mix again.
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
7 egg yolks
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
METHOD
1. Preheat oven to 170°C. Line four 18 x 25-cm baking pans
with parchment paper.
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
125 g unsalted butter, at room
temperature
125 g castor sugar
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
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter and sugar at
medium-high speed until light.
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
120 g unsalted butter, at room
temperature
50 g castor sugar
150 g light brown sugar
1 egg
2 tsp vanilla essence
1 Tbsp milk
2 Tbsp red food colouring
190 g plain flour, sifted
30 g cocoa powder, sifted
1 tsp baking soda
¼ tsp salt
100 g white chocolate chips
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter, castor sugar and light
brown sugar at medium-high speed until light.
3. Add egg, vanilla essence, milk and red food colouring.
Mix well.
4. Add plain flour, cocoa powder, baking soda and salt.
Mix until the ingredients are well combined.
5. Add 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.
88
Triple Belgian Chocolate Chewy Cookies
MAKES ABOUT 33 COOKIES
INGREDIENTS
120 g unsalted butter, at room
temperature
250 g brown sugar
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
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter and brown sugar at
medium-high speed until light.
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
100 g unsalted butter, at room
temperature
40 g ghee
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)
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter, ghee and sugar on
medium-high speed until light.
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
Vanilla Cake
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 Tbsp chocolate paste
Filling
100 g chocolate hazelnut
spread
METHOD
1. Preheat oven to 180°C. Line three 16-cm square baking
pans with parchment paper.
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.
96
 Christmas Fruit Cake
MAKES ONE 20-CM BUNDT CAKE

INGREDIENTS
260 g mixed dried fruits
(cranberries, raisins, mixed
peels)
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
¼ tsp salt
½ tsp mixed spice
50 g plain flour, for coating
METHOD
1. In a bowl, mix dried fruits with orange juice. Cover and leave
to soak overnight at room temperature.
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.
7. 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.

Sugar Glaze 9. Pour sugar glaze over cake. Decorate with fresh fruits and
glaze fruits with mirror gel. Allow sugar glaze to set before
150 g icing sugar, sifted
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 1. Preheat oven to 180°C. Line a 20-cm round cake pan with
temperature 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
3 eggs
essence and beat again for 3 minutes.
1 Tbsp vanilla essence
3. Add mashed bananas, flavouring, milk, cake flour, baking
140 g ripe bananas, mashed powder and salt. Mix until ingredients are just incorporated.
1 tsp banana flavouring 4. Pour batter into prepared cake pan. Arrange banana slices
(optional) 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
6. Remove cake from pan and allow to cool on a wire rack
½ tsp baking powder
before serving.
1
/8 tsp salt
1 ripe banana, peeled and
thinly sliced

100
 Chocolate Log Cake
MAKES ONE 20-CM LOG CAKE
INGREDIENTS
6 eggs
130 g castor sugar
60 g cake flour, sifted
½ tsp baking powder
1
/8 tsp salt
60 ml milk
3 Tbsp vegetable oil
1 tsp vanilla essence
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
METHOD
1. Preheat oven to 170°C. Line a 40 x 30-cm Swiss roll pan
with parchment paper.
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.
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.
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
3 eggs
½ tsp vanilla essence
2 Tbsp milk
65 g castor sugar
30 g cake flour, sifted
¼ tsp salt
¼ tsp baking powder
23 g unsalted butter, melted
2 tsp strawberry paste
100 ml whipping cream
METHOD
1. Preheat oven to 180°C. Line a 28 x 18-cm Swiss roll pan
with parchment paper.
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.
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.
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.
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
120 ml dairy cream (35% fat)
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
METHOD
1. In a saucepan, combine dairy cream and butter. Stir over
low heat until butter is melted.
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
3 eggs
60 g castor sugar
1 tsp vanilla essence
1 Tbsp sponge emulsifier
5 tsp chilled water
80 g cake flour, sifted
35 g cornflour, sifted
¼ tsp baking powder
1
/8 tsp salt
8 tsp corn oil
100 g cheddar cheese,
shredded
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)
METHOD
1. Preheat oven to 160°C. Line two 20-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 cake flour, cornflour, baking powder and salt. Mix well.
4. Using a spatula, slowly add and stir in corn oil until just
incorporated.
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. Prepare cream cheese filling. Using an electric mixer, beat
butter at medium-high speed until light. Gradually adding
icing sugar and mix well.
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
170 g unsalted butter, at room
temperature
50 g castor sugar
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
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter, castor sugar and brown
sugar on medium-high speed until light. Add egg yolk and mix
well.
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
120 g unsalted butter, at room
temperature
55 g icing sugar, sifted
½ egg yolk
1 tsp vanilla essence
70 g plain flour, sifted
70 g custard powder, sifted
30 g cornflour, sifted
1 slightly apart.
/8 tsp salt
2 egg yolks, beaten
100 g shredded cheddar
cheese
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter and icing sugar at
medium-high speed until light.
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
6. Brush with beaten egg yolks and sprinkle with shredded
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
100 g unsalted butter, at room
temperature
120 g ghee
1 egg yolk
½ tsp vanilla essence
150 g plain flour, sifted
150 g cake flour, sifted
100 g icing sugar, sifted
60 g cornflour, sifted
60 g custard powder, sifted
¼ tsp salt
350 g ready-made pineapple
paste
200 g rolled oats
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter and ghee at
medium-high speed until light.
3. Add egg yolk and vanilla essence. Mix well.
4. Add plain flour, cake flour, icing sugar, cornflour, custard
powder and salt. Mix until the ingredients are well combined.
Set aside.
5. Shape pineapple paste into small balls, each about 5 g.
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.
7. Spread oats on a large tray and roll the tarts over the oats to
coat.
8. Arrange tarts on prepared baking tray. Bake for
20–25 minutes.
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 1. Preheat oven to 150°C. Brush a baking tray lightly with
temperature butter.
26 g ghee 2. Using an electric mixer, beat butter and ghee at
medium-high speed until light.
1 egg
3. Add egg, vanilla essence and green food colouring. Mix
1 tsp vanilla essence
well.
3–4 drops green food
4. Add plain flour and salt. Mix until the ingredients are well
colouring
combined.
200 g plain flour, sifted
5. Add sugar and melted butter. Mix well and set aside.
¼ tsp salt
6. Prepare peanut filling. Heat a frying pan and fry peanuts
20 g castor sugar without oil by moving them constantly around the pan until
golden brown. Set aside to cool.
20–30 g unsalted butter,
melted 7. Using a food processor, pulse to roughly chop peanuts. Be
careful not to over blend as the peanuts will turn pasty.
Peanut Filling
8. Transfer to a bowl and add sugar, salt and melted butter.
120 g raw skinned peanuts Mix well and set aside.
20 g castor sugar 9. Roll dough into balls, each about 10 g.
A pinch of salt 10. Flatten a portion of dough and add about ½ tsp peanut
20–30 g unsalted butter, filling. Close the dough around the filling and shape into an
melted oval. Using a pastry crimper, make impressions on the dough
so the cookie resembles a leaf. Repeat for each portion of
Dusting dough.
300 g icing sugar 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
160 g unsalted butter, at room
temperature
2 Tbsp condensed milk
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
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter, condensed milk and
icing sugar at medium-high speed until light.
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
125 g unsalted butter, at room
temperature
50 g icing sugar, sifted
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 yolk and decorate with gold dragées.
/8 tsp salt
1 egg yolk, lightly beaten
1 Tbsp gold dragées
METHOD
1. Preheat oven to 150°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter and icing sugar at
medium-high speed until light.
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
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 15 g palm sugar syrup
1 hour and drained before
1 tsp vanilla essence 75 ml coconut paste
use
½ Tbsp sponge emulsifier 2 Tbsp water
100 ml water
2 Tbsp chilled water 75 g durian flesh
5 tsp coconut milk
75 g plain flour, sifted ¼ tsp cornflour
1 pandan leaf, knotted
½ tsp baking powder ½ tsp castor sugar
¼ tsp salt
1
1
/8 tsp salt /8 tsp salt
Palm Sugar Syrup
3 Tbsp corn oil 1 pandan leaf, knotted
50 g palm sugar (gula melaka)
Frosting
2 Tbsp water
200 ml whipping cream
1 pandan leaf, knotted
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
150 g unsalted butter, at room
temperature
60 g castor sugar
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
40 g instant cereal oat mix
35 g desiccated coconut
METHOD
1. Preheat oven to 180°C. Brush a baking tray lightly with
butter.
2. Using an electric mixer, beat butter, castor sugar and light
brown sugar at medium-high speed until light.
3. Add egg yolk and vanilla essence. Mix well.
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.
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.
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
1
5 ml /6 fl oz 1 teaspoon 30 grams 1 ounce
1
10 ml /3 fl oz 1 dessertspoon 45 grams 11/2 ounces
1
15 ml /2 fl oz 1 tablespoon 55 grams 2 ounces
1
60 ml 2 fl oz /4 cup (4 tablespoons) 70 grams 21/2 ounces
1 1
85 ml 2 / fl oz2 / cup
3 85 grams 3 ounces
3
90 ml 3 fl oz /8 cup (6 tablespoons) 100 grams 31/2 ounces
1
125 ml 4 fl oz /2 cup 110 grams 4 ounces
3
180 ml 6 fl oz /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
1
625 ml 20 fl oz (1 pint) 2 /2 cups 800 grams 11/2 pounds
1
750 ml 24 fl oz (1 /5 pints) 3 cups 1 kilogram 2 pounds, 3 ounces
3
1 litre 32 fl oz (1 /5 pints) 4 cups 1.5 kilograms 3 pounds, 41/2 ounces
1.25 litres 40 fl oz (2 pints) 5 cups 2 kilograms 4 pounds, 6 ounces
2
1.5 litres 48 fl oz (2 /5 pints) 6 cups
2.5 litres 80 fl oz (4 pints) 10 cups LENGTH
Metric Imperial
OVEN TEMPERATURE 0.5 cm 1
/4 inch
1
°C °F Gas Regulo 1 cm /2 inch
3
Very slow 120 250 1 1.5 cm /4 inch
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