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My Little Pâtisserie

Saturday, August 20, 2011. The basic sponge is something I've always wanted to master. It is easy to make, versatile, and can be the go-to recipe for last-minute birthday cakes. How to enjoy it? Simply on its own, for afternoon tea. Fill it with jam and whipped cream to make the classic Victoria sponge. Ice and decorate with basic buttercream if you want to give the cake a more presentable look. 1 tsp vanilla essence, optional). 80g melted butter, cooled. 5 Pour in melted butter and mix well. Sponge and ...

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My Little Pâtisserie | feislittlepatisserie.blogspot.com Reviews
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Saturday, August 20, 2011. The basic sponge is something I've always wanted to master. It is easy to make, versatile, and can be the go-to recipe for last-minute birthday cakes. How to enjoy it? Simply on its own, for afternoon tea. Fill it with jam and whipped cream to make the classic Victoria sponge. Ice and decorate with basic buttercream if you want to give the cake a more presentable look. 1 tsp vanilla essence, optional). 80g melted butter, cooled. 5 Pour in melted butter and mix well. Sponge and ...
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1 my little pâtisserie
2 basic sponge cake
3 ingredients
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5 70g caster sugar
6 5 egg yolks
7 xoxo
8 posted by fei
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My Little Pâtisserie | feislittlepatisserie.blogspot.com Reviews

https://feislittlepatisserie.blogspot.com

Saturday, August 20, 2011. The basic sponge is something I've always wanted to master. It is easy to make, versatile, and can be the go-to recipe for last-minute birthday cakes. How to enjoy it? Simply on its own, for afternoon tea. Fill it with jam and whipped cream to make the classic Victoria sponge. Ice and decorate with basic buttercream if you want to give the cake a more presentable look. 1 tsp vanilla essence, optional). 80g melted butter, cooled. 5 Pour in melted butter and mix well. Sponge and ...

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feislittlepatisserie.blogspot.com feislittlepatisserie.blogspot.com
1

My Little Pâtisserie: August 2010

http://feislittlepatisserie.blogspot.com/2010_08_01_archive.html

Monday, August 30, 2010. The last time I attempted making marble cake was a few years ago when I was still ignorant when it comes to baking and proportions. It was a random recipe I grabbed off a book that required 500 grams of flour for a loaf of cake. My mum got home and saw the cake, it was obviously dry and too heavy, and she immediately asked "How much flour did you put in there? 500 grams, is that a lot? Not unless I know who the author/pastry chef is. Recipe adapted from House of Annie. 1 1/2 tsp ...

2

My Little Pâtisserie: March 2011

http://feislittlepatisserie.blogspot.com/2011_03_01_archive.html

Tuesday, March 8, 2011. Strawberry Jelly Hearts Cheesecake. But I shall march on. I love making cheesecakes, especially no-bake ones, and have always thought that these Strawberry Jelly Hearts were the cutest! Pictures are from my phone so please excuse the poor quality. 110g digestive biscuits(about 8 pieces), chopped into fine crumbs. 250g cream cheese, soften at room temperature. 1 tablespoon gelatin powder. 1 teaspoon vanilla essence. 1 box Jelly crystal (strawberry flavour). 1 cup boiling water.

3

My Little Pâtisserie: October 2010

http://feislittlepatisserie.blogspot.com/2010_10_01_archive.html

Tuesday, October 26, 2010. Sticky Date Pudding with Butterscotch Sauce. After drooling over countless pictures and recipes on the internet, I finally decided on a recipe to follow and made them last week. Amidst all the craziness associated with last minute studying for tests, I dared put my notes down and took some time off revision to bake these yummies. Ingredients and instructions taken from the Masterchef Australia. 180g dates, pitted and roughly chopped. 1¼ cups (310ml) water. 1 cup (250ml) cream.

4

My Little Pâtisserie: 2011

http://feislittlepatisserie.blogspot.com/2010/12/2011.html

Friday, December 31, 2010. Happy New Year everyone! I'm back home in Malaysia right now, and it's been hectic hence I haven't done much baking. There will be a couple of posts coming up though, as soon as I get back to Adelaide (Unfortunately my recipes were left out when I packed for home). May 2011 be a great year for all, and let's hope this site gets more frequent updates :). Subscribe to: Post Comments (Atom). Adelaide, South Australia. View my complete profile. I'm no gourmet baker.

5

My Little Pâtisserie: Macarons with strawberry white chocolate ganache filling

http://feislittlepatisserie.blogspot.com/2011/01/macarons-with-strawberry-white.html

Monday, January 3, 2011. Macarons with strawberry white chocolate ganache filling. Just made these today. The shells are made according to the basic macaron recipe *here*. Strawberry white chocolate ganache. 300g white cooking chocolate, chopped to a "grated" consistency. 3 strawberries, roughly chopped. 1 Heat heavy cream until boiling. 2 Pour boiled cream onto chocolate and let sit for two minutes to allow chocolate to melt. 3 Mix in a slow circular motion, try not to incorporate air into mixture.

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My Little Pâtisserie

Saturday, August 20, 2011. The basic sponge is something I've always wanted to master. It is easy to make, versatile, and can be the go-to recipe for last-minute birthday cakes. How to enjoy it? Simply on its own, for afternoon tea. Fill it with jam and whipped cream to make the classic Victoria sponge. Ice and decorate with basic buttercream if you want to give the cake a more presentable look. 1 tsp vanilla essence, optional). 80g melted butter, cooled. 5 Pour in melted butter and mix well. Sponge and ...

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