dccokinn

*** As of 3 May 2016, have baked 2 more batches of tarts with variations to the recipe. Visit http://dreamersloft.blogspot.sg/2016/05/hokkaido-bake-cheese-tart-ii.html for the 2 recipes :) *** *** As of 15 Jul 2016, have updated another recipe with slight variation to proportion and ingredients, and answered some frequently asked questions. Visit http://dreamersloft.blogspot.sg/2016/07/hokkaido-bake-cheese-tart-iii.html for the recipe :) *** *** As of 4 Oct 2016, have updated another recipe with slight variation to proportion and ingredients. Visit http://dreamersloft.blogspot.sg/2016/10/hokkaido-bake-cheese-tart-iv.html for the recipe) *** Last December when I went to Tokyo , I discovered this BAKE Cheese Tart at Jiyugaoka. The queue was super long, I didn't have time and gave up eating it. Big regret and have been thinking about it ever since! So last month, when I went back to Tokyo again, die die must try! Read up about the background of BAKE Cheese Tart , it actually origin...

It's been 2 weeks since my vacation to Tokyo, and I have to say, I really miss Tokyo very much :( Been a walking zombie since my return and didn't have the motivation to do anything, not even edit photos for the blog. I blame it on the haze and humid weather. The weather in Tokyo was cool and air was crisp, it felt so good there, food was delicious, shopping was great... I digress :p As always, I had to buy some grocery and vegetables back, because they were so much cheaper as compared to prices in Japanese supermarkets here. Take for example, a large daikon (white radish) cost less than $4, whereas Isetan supermarket is selling medium size ones at $9+. Same goes for carrot, potato etc, and Japanese vegetables really taste much sweeter with better texture. But in SG, I really cannot bare to spend so much as there are cheaper alternatives; so every time I go Japan, it's so hard to resist the temptation to lug back some vegetables! Seriously I didn't buy that much, just t...

Geesh, we are now in the last quarter of the year! Took lesser cake orders last 3 months because I have been travelling once a month and had to turn down a few orders. Still very blessed and thankful to all my friends/customers who entrust me with the task of coming up with good tasting cakes that are tender in texture, less sweet and light overall. Design-wise, I tend to stick to something simple and pleasant looking, unless requested specifically. Have also attempted a few cakes where part of the cake is filled and frosted with chantilly cream and complete with buttercream frosting and piping. I still prefer chantilly cream filling/frosting as it's less sweet and light, but it lacks the structure to hold together some piping designs, for example rosettes. This is where buttercream comes in handy. I tend to use Swiss Meringue Buttercream as I can reduce the amount of sugar and the buttercream is still stable to work with. Yet to explore Italian Meringue Buttercream (whether possib...