Author Archives for Deborah Tan

Homemade Mayonnaise

Also known as “What to do with all that excess egg yolks?”

The amount of egg yolks I have in my refrigerator is obscene. What to do, right? Macarons, Swiss meringue buttercream, meringue pies … all these need egg whites but not yolks. After using some of it to make shortcrust pastries and lemon curd, I still have a huge bowl of yolks left!

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Pina Colada Cake

A friend messaged me a couple of weeks back asking if I could make a birthday cake for her mum. She said her mum’s favourite cocktail is pina colada and that she wanted a cake inspired by it.

After some research (and a test run), I decided to go with a coconut sponge with a pineapple and rum swiss meringue buttercream. As a final touch and, for some colour, I decided to cover the cake with a mixture of toasted and untoasted coconut flakes.

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Ginger and Orange Wreath Cake

Right everyone, if you are sick of log cakes, stollens and fruit cakes, why not order up a wreath cake for a change?

This Christmas, Alpha Bakes is launching a Ginger and Orange Wreath Cake for those of you who want something different. I can’t share the recipe here because it’s a SECRET but here’s what I can tell you about the flavor profile:

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Goma Cupcakes With Matcha Swiss Meringue Buttercream

I’ve been planning to make a black-colored cake for the loooooonnngest time. I mean … BLACK is my favorite color, after all.

So after some research, I discovered that one of the more common ingredients used to make desserts black is goma (black sesame). So at lunch on Sunday at the neighborhood organic vegetarian bistro, I got myself a can of 100% black sesame powder.

Black sesame is apparently a health food. According to the Compedium of Materia Medica, taking black sesame seeds can heal all the chronic illness after 100 days, improve skin tone on body and face after 1 year, reverse gray hair after 2 years, and regrow teeth after 3 years. I’m not sure if it’s really that awesome but I love the smoky, nutty flavor.

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Steak and Guinness Pie

I love pies and I love pies with ketchup! Anyway, rather than make something sweet today, I decided to spend time doing a steak and Guinness pie for dinner. Comfort food is always a good thing, right?

Personally, I prefer full pies … where there’s a short crust pastry at the bottom and a puff pastry on top. Puff pastry is time-consuming to make so I recommend you go to the supermarket and grab a pack of frozen ones. They work just as well too.

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