110g Dark Chocolate (I use Callebaut)
40g Unsalted Butter
102g Whipping Cream
Pot/Pan
Bain Marie Bowl/any glass/metal bowl

1. Boil water in a pan till bubbles form, switch off heat. Place the chocolate and butter in a bowl and place in the pot with hot water.

2. Slowly stir till chocolate and butter are combine, don’t over mix. Remove from hot water.

3. Pour half of the whipping cream into chocolate mixture and slowly stir, pour in the other half. The mixture will thicken when cooling down.

4. You can pipe it when totally cooled. If u want to pour over a cake, can just use after mixture is still warm.

150g Caster Sugar
Water just enough to cover the sugar
200g Whipping Cream
50g Unsalted Butter
8g Sea Salt(normal salt 4g)
2 small pots/pans

1. In a small pot/pan, add in sugar, coat the sugar with just enough water, don’t need to add too much water. Cook with low heat, don’t stir, just shake your pan around, till sugar syrup becomes golden brown, if too dark brown will be bitter.

2. While waiting for the sugar syrup to become golden brown, you can prepare another pot, pour in the whipping cream and heat till bubbles form at the edges, don’t need to be boiling.

3. Pour in the heated whipping cream into the browned sugar syrup, continuously stirring and heating over low heat. Add in the sea salt.

4. Cook till thick, when u run through your spatula, there will be a line formed at the bottom of the pan. Switch off heat and add in unsalted butter and mix till combined.

5. While still hot, pour into glass jars and seal up. Onced cooled, you can store in refrigerator.

4 Eggs
40g Caster Sugar
2g Salt
250g Cake Flour/Top Flour
55g Unsalted Butter(melted and cooled)
500g Cold Milk
6 Gel Food Colors

Ingredients For Frosting

500ml Cold Whipping Cream(I use Payson)
50g Caster Sugar
1 Teaspoon Vanilla Extract
Optional Jam/Canned Fruits

Method:

1. In a bowl, crack in 4 eggs, using a hand whisk, mix in sugar and salt till evenly combined.

2. Sift flour in the egg mixture in 3 parts, each part to be evenly combined.

3. Add in the cooled melted unsalted butter and stir till a sticky batter is formed.

4. Pour in the cold milk in 3 parts to the batter and mix till combined. Sieve to remove any lumps.

5. Divide the batter into 6 portions if you want to make rainbow colors. Just a drop of gel color is enough. U can weigh the whole batter, then use calculator to divide into 6, portions will be even if you don’t have same size bowls. Start with the yellow, orange, red, green, blue, purple so u don’t need to use so many spoons.

6. Preheat your 6 inch frying pan over low fire, if u want a shorter crepe cake can use 8 inch.
6 inch yields 24 layers. Each color 4 pcs.

7. Using a soup ladle(mine is ard 35ml), pour the batter in the centre and tilt your pan around to spread the batter evenly. Once the sides brown and curl up, u can use a spatula to flip the crepe over the chopstick and slowly flip the other side to cook for another 20 seconds. Place the cooked crepe onto a plate and stack the layers together first so won’t dry out. I started with the red(pink) batter, then orange, yellow, blue, green, purple.

8. In a cold bowl or place it on top of another bowl with ice, pour in the cold whipping cream, caster sugar and vanilla extract. Whip till the mixture forms ripples that stays. Don’t overbeat if not will turn into butter. Use medium speed. The extra bowl with ice speeds up the thickening process.

9. Assemble the layers together onto a cake board, leave a 1-2cm space so frosting won’t spill out when layers are stacked. Spread a layer of whipped cream just enough to cover the surface is enough. U can add jam or cut canned fruits if u want. Remember to set the cake in the fridge. U can use cake plastic to cover the sides of the cake after assembling if u want to give ppl. If not if the whipped cream melts the cake will wobble.

Bowl 2
120g Plain Flour
60g Unsweetened Cocoa Powder
1 Tablespoon Baking Powder
1/4 Teaspoon Salt

Set Aside
1 Tablespoon Instant Coffee/Espresso Powder mix with 50ml hot boiling water
Optional 100g Chocolate Chips can be added after coffee mixture is incorporated

Chocolate Ganache/Frosting Ingredients
200g Coconut Cream
230g Semi Sweet Chocolate Chips

Method For Chocolate Ganache
1. Heat coconut cream in a glass bowl in the microwave for 30 seconds intervals for total time of 1 minute 30 seconds. Add in chocolate chips and stir till smooth.

2. Wait for mixture to cool down before dipping ur cake surface with Chocolate Ganache. For piping frosting, you need to place the cooled mixture wrap with cling wrap in the refrigerator at least 6 hours or overnight, use a hand mixer to whip the cold chocolate till smooth with a lighter brown color. Transfer to piping bag with piping tip of your choice and pipe onto your cupcakes.
*Take note if ur hand is warm, u can put the piping bag into the fridge for a few minutes to let the chocolate firm up before piping again.

Method For Cupcakes
1. Preheat Oven to 170 degrees.
Sift plain flour, cocoa powder, baking powder & salt together, set aside.

2. In another bowl, pour in eggs, sugar, vanilla extract, yogurt & canola oil and stir with whisk till well combined. Add in dry ingredients and mix till incorporated.

3. Lastly pour in the hot coffee mixture and stir evenly. You can add chocolate chips if you want at this point.

4. Fill cupcake liners 3/4 full.
Bake in preheated oven @ 170 degrees for 20 mins. Cupcakes are ready when surface springs back after pressing.
Leave to cool on cooling rack, store in airtight container at room temperature or in fridge.

I’m using Rowenta oven 7868 bottom rack, top and bottom heat only.
* Note: Different ovens have different temperature and settings. If your oven temperature is hotter, reduce 10-20 degrees and bake longer.

226g unsalted butter (room temp)
226g self raising flour sift with 1 tsp baking powder
200g caster sugar
4 eggs
1 tsp vanilla extract
Gel Colors(I use Americolor)
Kit Kat & M&Ms

1. Preheat oven to 150 degrees. Cream unsalted butter and sugar till light and creamy.

2. Beat in eggs one at a time till incorporated. Add in vanilla extract.

3. Mix in flour mixture.

4. Divide batter into 3 separate bowls and add gel colors. Pour into 3 round cake pans.

5. Bake at 150 degrees for 18-20 mins. I’m using Rowenta oven centre rack fan mode bottom heat. Remove from pan and cool on rack. You can freeze the cakes and decorate on the next day.

Ingredients For Shortcut Swiss Meringue Buttercream

115g egg whites
200g castor sugar
227g unsalted butter room temperature(I use SCS)
1 teaspoon vanilla extract

Method
1. Using double boiler method melt sugar in egg whites and stir with whisk till at least 71 degrees (I use thermometer from Phoon Huat costs less den $8)

2. Cool down the mixture in freezer to at least 15 degrees. I just agar agar leave ard 20 mins touch its cold can alr.

3. Meanwhile using mixer cream the butter till pale yellow.

4. Add the cooled egg whites sugar mixture to the butter and beat till it forms a buttercream mixture. Then add in vanilla. Even if u overbeat its ok. I beat less than 4 mins using my kitchenaid.

Ingredients For Marshmallow Fondant

100g marshmallows
1 tablespoon water
250g to 300g icing sugar
Shortening

Method
1. Melt marshmallows and water in glass bowl in microwave(20 secs 2 times so the marshmallow won’t overflow from bowl) if the marshmallows are not fully melted can put another 10 secs.

2. Grease the mixing bowl with shortening so the mixture won’t stick to the bowl. I use my kitchenaid to mix the icing sugar into the melted marshmallow. You can also grease ur hand with shortening and mix.

3. Knead the fondant until its not sticky and looks smooth.

4. You can add colors required. Wrap with cling wrap and store in airtight container at room temperature if going to use the next day. If keeping for future use can store in freezer and let it defrost to room temperature before using.

2 cups heavy whipping cream
6 jumbo marshmallows
Gel color(I use Americolor)

Method
1. In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until soft peaks form.

114 grams egg whites
226g granulated sugar
226g unsalted butter softened but not warm
Pinch of salt
1 tablespoon vanilla extract
Adzuki red bean paste from Daiso

Method
1.Combine the egg whites and sugar in a heatproof bowl or the top of a double boiler and set over simmering water, stirring periodically, until the sugar is dissolved and the temperature reaches 160 F (71 C) if using cracked eggs.

115g egg whites
200g castor sugar
227g unsalted butter room temperature(I use SCS)
1 teaspoon vanilla extract

Method
1. Using double boiler method melt sugar in egg whites and stir with whisk till at least 71 degrees (I use thermometer from Phoon Huat costs less den $8)

2. Cool down the mixture in freezer to at least 15 degrees. I just agar agar leave ard 20 mins touch its cold can alr.

3. Meanwhile using mixer cream the butter till pale yellow.

4. Add the cooled egg whites sugar mixture to the butter and beat till it forms a buttercream mixture. Then add in vanilla. Even if u overbeat its ok. I beat less than 4 mins using my kitchenaid.