Archive for the ‘Uncategorized’ Category

Mad about Food Miniatures

Tuesday, April 15th, 2008

Re-ment Madness

It’s been more than a month since my last post and I’ve received several e-mails from concerned readers, asking if everything’s fine. I’m extremely grateful for your concern and am glad to report that all is well! :)

I’ve just been a little pre-occupied with other matters and haven’t had much time to bake something interesting enough to blog about this past month. I’ve also been revising my macaron recipe, which is why they are currently off the menu, but more about that later on in this post.

Re-ment Miniatures

The main topic of this post isn’t entirely baking related, but it is food-related, even though it’s not the sort of food that’s edible. :D

Ever since I read about food miniatures on Carol’s (Paris Breakfasts) blog, I’ve been fascinated by them. When they started popping up not long after on several other food blogs, I knew I had to own a set (or more) of these adorably diminutive toys.

Re-ment Miniature Petit Fours

Too impatient to order them online and wait for shipment, I did a little research online and found several shops in Singapore that carry Japanese anime products. Most of these shops also sell Re-ment and MegaHouse miniatures.

Megahouse PH Miniatures

While I got my hands almost immediately on the Re-Ment ones, the widely-coveted MegaHouse Pierre Hermé Collection seemed to be out of stock at every store I called. Fortunately, I found a local online seller and I have my own set now.

I have to say that I prefer the Re-ment miniatures over the MegaHouse ones. I think it might have something to do with the fact that the novelty of owning cute tiny food toys had already worn off by the time I received the MegaHouse ones in the mail. I also found the miniatures in the MegaHouse PH Collection much smaller than the Re-ment ones, making them difficult to handle.

              Peanut Chocolate Macarons

As for macarons, I haven’t had as much time to spend on the recipe revision as I’d hoped. So far, I’ve only had time to make peanut macarons sandwiched with dark chocolate and jelly. I preferred the ones with jelly, but I found that the filling tended to turn the macaron shells soft very quickly. Many thanks to S for the peanut and chocolate suggestion!

              Macarons for a Baby Boy

Other flavours, several of which are courtesy of Pierre Hermé, on my experiment list include passionfruit (with passionfruit milk chocolate ganache), chocolate (with dark chocolate yuzu ganache), violet (with cassis), lavender and ubi. I’m also contemplating the white truffle and hazelnut combination as well, but I’m not convinced yet.

I’m pretty excited about these flavours! I just hope I’ll have enough time for all of them.

Happy Holidays!

Sunday, December 23rd, 2007

Christmas Cookie Collage

After an insane 20-day-long Christmas baking schedule, I’m ready for an extended break.

Gingerbread Order - Corporate RWS

Baking this year has been loads of fun, but at times, it has also been extremely challenging and exhausting, especially in the last 3 weeks. I suppose it was inevitable, with 418 macarons, 250 gingerbread cookies, 6 gingerbread Christmas trees, 30 cakes on the Christmas baking schedule and just one oven and one pair of hands!

Christmas Macarons/

Looking back, I’ve realised that this past year held several “firsts” for me; 1st press interview and press mention, 1st blog award, 1st corporate order, 1st time taking Christmas orders. I’m not sure if next year will be as exciting, but I’ll be beginning 2008 by teaching my 1st ever individual hands-on baking class!

Corporate Request - RWS

None of these would have been possible without you (my dear blog readers and generous clients), so here’s a big thank you to all of you, for your support, wonderful comments and feedback this past year!

Gingerbread Snowflakes

For now, Harald and I are off to Germany (and London) for a month of R&R! So here’s wishing everyone a happy Christmas and wonderful New Year!

Mad about Yummy Blog Award

Saturday, December 22nd, 2007

Yummy Blog Award Logo

Jen from Milk and Cookies has very kindly presented me with the Yummy Blog Award. Thank you, Jen! By my count, I’m the fifth recipient of this award, created by Meisha of meisha in progress for Culinary Creativity.

I’d like to pass this award on to the more than deserving Lynn of Enchanté. This Le Cordon Blu trained pastry chef makes the most beautiful desserts and gives lessons in pastry too. Have I mentioned that she takes gorgeous photographs of all her wonderfully original creations?