Tag Archives: Cake Base

Order your BBO’s Christmas Macaron Tower by Sunny Yaw

macaron tower 1

Limited Big Boys Oven CHRISTMAS  MACAROTOWER is now open for order. It comes with a cake base covered with white royal icing, topped with more than twenty beautiful coloured macarons. ribbons and even with Christmas ornaments as well. Only for RM150 per Christmas macaron tower.

Big Boys Oven’s CHRISTMAS MACARON TOWER is specially hand designed & sculptured by Sunny Yaw himself suitable for special occasions especially this Christmas, Bithdays and Weddings.

Hurry make your Christmas Macaron Tower now, call us at tel no: 012 302 1269 or email us at bigboysoven@gmail.com

Have a wonderful Christmas

BIG BOYS OVEN

CANELE PATISSERIE CHOCOLATERIE – SINGAPORE BEST DESSERTS

I will be having a few days free before the classes start and I decided to visit some of  the Singapore greatest patisserie and the first one I visited was the Canele at Robertson Walk which was located  just nearby the place I am staying at the moment. Janice informed that this shop is the first Canele outlet and also the central kitchen. It was an awesome place to be, full with lovely petite gateux and plenty to choose from. Just a heaven for me! :) The work of Chef Phang just amazed me and so well justified. As we had to meet up with Jak, we decided to do our dessert forking at Canele, Shaw Centre instead, another outlet that I would call a beautiful cake boutique.

canele

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Mini Fraise Moussecake

It is a very simple strawberry moussecake as you just need to have sponge cake, strawberry syrup & puree, fresh mousse, strawberry jelly and fresh strawberries.

Ingredients

Cake Base
Cake sponge about 10mm thick.

Strawberry Mousse
Whipping cream 280gm
Strawberry puree 100gm
Strawberry syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes

Puree Jelly Topping
Strawberry Puree 100gm
Gelatin Leaf 1.5envelopes

Decoration
Whole Strawberries
Sliced Strawberries

Method

Make the strawberry mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in Monin strawberry syrup until soft peak form.
Pour strawberry puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into strawberry mixture and gently fold well.
Pour in metled gelatin into the strawberry mixture and gently fold.
Lay the cake based onto the minicake mould.
If want a moist cake, just brush some Monin strawberry syrup onto the surface of the cake.
Place the sliced strawberries onto the side of the minicake mould.
Pour the strawberry mousse into the minicake mould and refrigerate for 1 1/2 hours.

Melt gelatin into the hot strawberry puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly place the whole strawberries on the top and refrigerate for half an hour.
Unmould the mini strawberry moussecake by warming the minicake mould.

This mini fraise moussecake looks beautiful, divine and not difficult to make and assemble, definite will charm your guests!

Love Sunny Yaw

Baileys Cheesecake

Baileys Cheesecake, a recipe adapted from Anita & Sanny, Jam Bakery.

Preparation

a 6 x 6inch square cake mould

an Oreo biscuit cake base
– Add crushed biscuits into melted unsalted butter
– Mix well with a teaspoon
– Pour all the mixture into the cake ring
– Press until it’s spread out evenly with a teaspoon

Defrost cream cheese in room tempreature

Ingredients

Cake Base
80g Crushed Oreo Biscuit
40g Melted Unsalted Butter

Baileys Cheese
190g Cream Cheese
50g Baileys Irish Cream
70g Granulated Sugar
170g Whipping Cream
120g Milk
10g Crunchy Chocolate Perls
4envelops Gelatin Leaf

To decorate
1pcs Chocolate Stick
5g Chocolate Cocoa Powder
1pcs Edible Gold Paper

Method

1. Whisk whipping cream with electric mixer at medium speed unitl soft peak form. Leave for use later
2. Whisk cream cheese at medium speed until smooth. Then add in granulated sugar gradually and whisk until blended.
3. Pour milk in and fold well with rubber spatula.
4. Pour in Baileys Irish Cream and gently fold well.
5. Fold in whisked whipping cream and gently mix well.
6. Prepare melted gelatin. pour into the mixture, fold gently and quickly until smooth.
7. Pour half of the mixture into the cake mould, and then evenlt scatter the crunchy chocolate pearls on top.
8. Pour the rest of the mixture into the cake mould and refrigerate for 1.5hours. Lastly, sift some chocolate cocoa powder on the top and decorate the cake with the chocolate stick and edible gold paper.

Big Boys Oven

Mango Moussecake

Mango Moussecake is something that I would like to introduce to you. It may not be new and maybe common but I really adore them as it is creamy, fragrant and juicy! In Malaysia we have various type of mangoes and plentyful too. So I had this baked over the weekday.


Ingredients

Cake Base and Cake Top
Cake sponge about 12mm thick.

Mango Mousse
Whipping cream 280gm
Mango puree 100gm
Mango syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes

Puree Jelly Topping
Mango Puree 100gm
Gelatin Leaf 1.5envelopes

Decoration
Mango 1 thick piece
Dark chocolat button 60gm

Method
Make the mango mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in mango syrup until soft peak form.
Pour mango puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into mango mixture and gently fold well.
Pour in metled gelatin into the mango mixture and gently fold.
Lay the cake based onto the baking tray.
Pour the mango mousse into the baking tray, place the top layer sponge and refrigerate for 1 1/2 hours.

Melt gelatin into the hot mango puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly scatter the mango balls on the top and refrigerate for half an hour. Lastly, decorate the cake with chocolate ornaments.


This is not a difficult dessert to make, I am sure with my guide you will able to charm your guests, they will be in for a little delite!

Big Boys Oven

Lemon Grass & Kaffir Lemon Mousse Cake


Prepare a 9inch cake mould and wrap it with aluminuim foil.
Prepare a digestive biscuit cake base.

Cake Base
100g Blended digestive biscuits
50g Melted unsalted butter


Top Layer: Lemon Grass Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
2-3stalk Thinly slice lemon grass

1.5envelops Gelatin leaf
10ml fresh lemon juice
150ml Whipping Cream


Bottom Layer: Kaffir Lime Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
3-4 Thinly slice kaffir lime leaves

1.5envelops Gelatin leaf
10ml fresh lime juice
100ml Whipping Cream

Middle Layer: Lemon Jelly

30ml Fresh lemon juice
15g Granulated sugar
135ml Boiling water
5envelopes Gelatin leaf

1.Prepare creme anglaise (Kaffir Lime)
Beat egg yolk witha hand whisk. Add in granulated sugar gradually.
Beat until pale yellow and stiff.
Heat milk with fresh kaffir lime leaves.(Heat infused the kaffir lime leaves flavour into the milk.)
Once flavour infused, strain the kaffir lime leaves and pour the boiling milk into the egg yolk misture and stir well.
Reheat the mixture again to 82C-85C, stir constantly to prevent it from sticking to the saucepan.
2. Add in soften gelatin and stir well. Let cool and leaves for later use.
3. Whisk whipping cream with electric mixer at medium speed until soft peak form.
4. Squeeze fresh lime juice in the whipped cream and fold well.
5. Pour in the creama anglaise and fold well to the mousse.
6. Pour the kaffir lime mousse to the cake mould and refrigerate for 1/2 hour.
7. Make middle layer lemon jelly. Melt granulated sugar and soften gelatin inot boiling water. Add in fresh lemon juice and stir well.
8. When it’s cooled down to around 40C, pour it on top of the cake and refrigerate for 1/2 hour.
9. Repeat step 1-5 to make lemon grass mousee. pour lemon grass mousse into the cake mould and refrigerate for 1.5hours. Decorate with chocolat leaves and lime or lemon peel prior to serving.

Yet another winning recipe. which you should try.

Big Boys Oven

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