https://youtu.be/dt1hF_IwRTs Please note, if you would like to substitute with this for white chocolate to have a sweeter taste, use 200g cream, and 400g white chocolate, although I highly recommend going for a dark chocolate to have the bitterness balance the sweet meringue.
https://youtu.be/GsRlvVesnuo These buns were eaten a week after being baked. They were refrigerated for a whole week in a flimsy plastic container, and they were still soft and fluffy. I can truly say that cinnamon buns are the best cinnamon buns I have ever made. I show you how I made them in the video…
https://youtu.be/WS-B-m_s840 I have a bad (or is it?) habit of making a whole lot of ube halaya whenever I am required to make ube, for any ube recipe. The result is that I try to make as many desserts with ube as possible. Lately, it's been ube cakes, deep-fried ube hand-pies, and now mini cheesecakes.…
https://youtu.be/ouiCtlY2BGY I didn't grow up with Jollibee, but my parents actually met when they worked at Jollibee, so in a way, it has been a huge part of my life. I recently heard about ube pie and immediately wanted to try it out. I figured a deep fried dough pocket stuffed with ube halaya couldn't…
https://youtu.be/GxNIDQ_qBZA I often have extra egg yolks because I'm always making Italian meringue buttercream, or meringue-based desserts like french macarons. Most of the time I either take my leftover egg yolks and make custards for cakes, creamy custard-based ice creams in the summer, or pot de crèmes. Some days, however, I really just want to…
https://youtu.be/HXnoYU_rLQA Happy New Year everyone! While the few days between Christmas and New Years usually leaves me in a slump, this year I found myself quite productive and managed to recipe test a cookie recipe at the last second. I had a craving for crinkle cookies, but wasn't feeling something chocolatey. I kept seeing ube…
https://youtu.be/oRtLQn5BD-k For a few weeks my mom would keep repeating that she wanted to make puto bumbóng, but every time I or my sister would ask "what is that?", my mom would just repeat "puto bumbóng!". After many days of this repeated incident, I found a large plastic jar in the kitchen filled with different…
It's been a while since I did some recipe development and recipe writing. I have been quite busy this month as I usually am around this time of year because my birthday is mid-October, two weeks later it's my fiancés birthday, and two weeks after that it's our anniversary. Time especially flies by during this…
Where do I begin? I've been super busy in the last few months and still am quite busy for the next few. I've been working on some dessert delivery kits for the end of summer and for Canadian Thanksgiving, I recently made the decision to get laser eye surgery, and am slowly adjusting through dry…
In the blink of an eye summer is o v e r. I still find myself gravitating towards fruity desserts and fresh fruits like mango (even if mango season is over). These mango desserts are sweet -- but not too sweet -- just how us asians like it. I made a whole video composed of…
Ever since we've been coming out of lockdown, I've been keeping busy with a cake order every week, while also keeping up with my weekly youtube uploads. Some weeks when I'm overloaded with work I will also make a tutorial on the cake that I've got for the week to combine my workload. This particular…
A classic cake recipe suitable for any event. I used this cake for my succulent + cacti cake tutorial, paired up with my italian meringue buttercream. Feel free to check it out below! https://youtu.be/sQWo3Nmj2QY
