dessert-fanatic
The Dessert Fanatic
A Singaporean homemaker with a sweet tooth. Love cakes, snacks and all things sweet. This blog showcases my baking hobby, street foods, travels and selective beautiful bakes of fellow tumblr bloggers which is a source of great ideas and inspiration. Pleased to share any recipes upon request under comment. 'Happy Snacking!'
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Bubur Cha Cha, a Malay dessert
Purple and orange sweet potatoes cooked in santan (coconut milk) with pandan leaves, sago and pieces of tapioca kueh made earlier.
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Apple Crumbles
Crusty tart filled with fresh apples cooked with black raisins, golden raisins and cranberries with cinnamon, rum and lemon rind. Topped with crunchy crumbles.
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Purple and Orange Sweet Potato Kueh with freshly grated coconut. This recipe uses wholly tapioca starch so kueh is q and springy.
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Papaya and Mango Agar Agar
The top transparent layer has papaya and mango cubes. The bottom layer is mango agar agar.
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Mango Almond Frangipane Pie.
Almond frangipane filling in a crusty tart, topped with fresh whipped cream, mango puree and fresh mango cubes. It is the mango season and mangoes in abundance from Thailand.
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Soft warm Kaiser Rolls with slabs of cold butter.
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Swiss Roll (with lots of mango puree) infused with Mango & Bergamot tea. Frosted with fresh whipped cream and fresh mango cubes. In the background are more fresh mangoes, a box of Mango & Bergamot tea leaves and a bottle of mango wine.
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Had buffet dinner at Asian Market Cafe, Fairmont Hotel on April 13 2024. The spread is quite good with a fair amount of Eastern and Western cuisines. As usual there is the seafood on ice comprising crayfish, crab legs (skinny though), oysters, prawns and shellfish. There is the ever popular DIY laksa, mee siam and Chinese rojak. Satays are in abundance, always replenished. Pratas are special with chicken meat inside. Spicy red mutton and chicken curries, chili crabs, baked fish, roast items, crispy popiahs, sushi and sashimi, different salads, and the list goes on. Being a dessert fanatic and limited space here, I only feature the dessert items. Durian pengat is commendable and with ice cream is perfect. A good buffet after a long lapse of time.
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Banana Cake
The ever popular soft, buttery cake with fragrant mashed banana.
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My High Tea at home. All desserts are home made from Macarons, Pandan Kaya Rolls, Ispahan Mousse Cakes (top tier) to Osmanthus Goji Konnyaku jelly, Mango Panacotta and Kueh Bika Ambon (bottom tier). Oops! I forgot my beautiful cup of tea!
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Enjoy high tea with me on a beautiful day.
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Mango Panacotta
A yummilicious dessert with sweet mangoes.
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Osmanthus and Goji Konnyaku Dessert
A cooling dessert on a hot weather.
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Ispahan Mousse Cake
This has a combination flavour of lychee and raspberry. This unique flavour is invented by Pierre Herme, a famous French pastry chef during his quest for new flavours of cream for his macarons.
Above cake has oreo cookie base, a lychee mousse layer and a raspberry mousse layer. Topped with fresh lychees and supposedly raspberries. But ran out, so substituted with strawberries instead.
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French Macarons using the French method
With Swiss meringue buttercream and blueberry jam filling for the blue macs. Lemon curd fillings for the yelllow macs.
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Cheesecake Selection
An assortment of cheesecakes like Blueberry, Greentea, Strawberry and Oreo.
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Mango Agar Agar
A sweet and refreshing dessert in hot weathers today. The top layer is agar agar mango puree, second layer is transparent with fresh mango cubes and bottom layer is coconut agar agar. Thai mangoes are in season and abundant.
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