BAKING， 烘培
- Baking for CNY: tarts, Cookies, Biscuits 恭贺新禧
- Baking Cakes at home 蛋糕烘培 1/2 Basic Cakes 2/2 Cake Decoration
- Baking Bread, Pizza, Bao-Zi at Home 面包 比萨馅饼 包子
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BAKING CAKES AT HOME - CAKE DECORATION
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200 ml whipping cream not enough yeah.
Need to reduce sugars, it s too sweet and causing sore throat.
Whisked for 3 minutes
METHOD I The Basic Whipped Cream ( with or without chocolate flavor )
— it’s the easiest, light, and goes well with almost any cake.
Main ingredient: Heavy or whipping cream
Texture: Soft, fluffy, airy
Taste: Lightly sweet
How made: Whipped with sugar until thick
Good for: Fresh cream cakes, fruit toppings, light sponge cakes
Note: Must be kept cold — melts easily in heat
Step 1:
Chill everything — mixing bowl and whisk should be cold
(place in fridge/freezer for 10–15 min).
Ingredients:
1 cup (240 ml) heavy cream or whipping cream (at least 30–35% fat)
20 grammes sugar (powdered sugar works best for smooth texture)
1 teaspoon vanilla extract (optional, for flavor)
Step 2:
2.i (a) (optional: Stabilized Whipped Cream - it won’t melt easily)
Good for tropical climates (like Singapore 😉) or when the cake needs to stay out longer.
before whipping:
Add
1 tsp gelatin (softened in 2 tsp water)
or 1 tbsp cornstarch
or 1 tbsp milk powder to your cream
2.i (b) (optional variations: Chocolate Whipped Cream )
before whipping
Add 2 tbsp cocoa powder
+ 2 tbsp sugar
2.i (c) (optional: For richer Chocolate taste)
melt 100 g dark chocolate,
cool slightly, and
fold into whipped cream after whipping (after 2.ii).
2.ii Pour in the cold cream.
Start whipping (using hand whisk, electric mixer, or stand mixer).
When it starts thickening, add sugar and vanilla.
Continue whipping
until soft peaks form (for filling)
or stiff peaks (for decorating).
2.iii Don’t overwhip — it’ll turn into butter or become grainy!
Tip:
If you’re in a warm place (hot weather like Singapore 🌞),
keep a bowl of ice under your mixing bowl to stay cool while whipping.
| Type | Main Base | Texture | Sweetness | Stability | Common Use | ||
|---|---|---|---|---|---|---|---|
| Whipped Cream | Heavy cream or whipping cream whipped with sugar until thick, until soft peaks from (for filling) or stiff peaks form (for decorating.) Do not over whip it turns into butter or grainy. | soft, fluffy, Light & airy | Mild lightly sweet | Soft
| fresh cream cake Fresh fruit toppings shortcakes light sponge cakes | ||
METHOD II Healthier Yogurt Whipped Cream Light
| Type | Main Base | Texture | Sweetness | Stability | Common Use | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Healthier Whipped Cream Light | Greek Yogurt 2 tbsp icing sugar 1 tsp vanilla extract whip cream until soft peaks, then fold in yogurt gently. | soft, fluffy Less Fat, more protein | fresh fruits, natural sweetness, sour. Yogurt gives a tangy, fresh taste and cuts the fat | Soft
|
| ||||||
METHOD III Buttercream Frosting
Main ingredient: Butter + icing sugar
Texture: Smooth, rich, dense
Taste: Sweet and creamy
How made: Butter beaten until fluffy, then mixed with sugar and milk
Good for: Decorations, piping, tall layered cakes
Note: Stays firm even at room temperature
Buttercream (sweeter, heavier)
Beat until fluffy:
1 cup unsalted butter
2–3 cups icing sugar
1 tsp vanilla,
and 1–2 tbsp milk
| Type | Main Base | Texture | Sweetness | Stability | Common Use |
|---|---|---|---|---|---|
Buttercream |
Butter + icing sugar beat butter until fluffy then mix with sugar and milk. |
smooth, Thick & rich, dense |
Sweet and creamy | Very stable (does not melt easily) stays firm even at room temperature |
Decoration / frosting tall layered cakes / piping designs |
METHOD IV Cream Cheese Frosting
Main ingredient: Cream cheese + butter + icing sugar
Texture: Creamy, silky, slightly tangy
Taste: Less sweet than buttercream
How made: Beat cream cheese and butter together, then add sugar and vanilla
Good for: Red velvet, carrot, banana, or cheesecake-style cakes
Note: Should be chilled; can soften in warm weather
Cream Cheese Frosting (for carrot/red velvet cakes)
Beat
200 g cream cheese,
100 g butter,
1 cup icing sugar,
1 tsp vanilla.
| Type | Main Base | Texture | Sweetness | Stability | Common Use |
|---|---|---|---|---|---|
| Cream Cheese Frosting | Cream cheese + butter + icing sugar beat cream cheese and butter together, then add sugar and vanilla. | silky, Smooth, creamy & tangy | Moderate classic cheesecake flavor (less sweet than buttercream) | Stable (cool temp) can soften in warm weather, should be chilled. | banana cake, cheesecake-style cakes/ Carrot cake / red velvet cakes / cupcakes |
METHOD V Stabilized Cream Frosting / Whipped Cream Cheese Frosting
Whipped Cream Cheese Frosting or Stabilized Cream Frosting, and it’s very popular in bakeries
Combined whipped cream with cream cheese
a light but stable hybrid frosting ( a popular modern version used in the bakeries )
lighter than buttercream,
more stable than plain whipped cream, and
has a subtle cream cheese tang that balances sweetness beautifully.
🧁 Whipped Cream + Cream Cheese Frosting (Perfect Balance)
🧂 Ingredients:
200 g cream cheese (softened, room temperature)
1 cup (240 ml) cold whipping cream (30–35% fat)
¼ cup icing sugar (adjust to taste)
1 teaspoon vanilla extract
(Optional:
for tropical climates,
add 1 teaspoon gelatin
dissolved in 2 tsp water to make it more stable.)
Steps:
Step 1 — Whip the Cream:
Chill your mixing bowl and whisk.
Pour in the cold whipping cream.
Beat until soft peaks form (not stiff yet).
Set aside in fridge.
Step 2 — Beat the Cream Cheese:
In another bowl,
beat cream cheese
icing sugar
vanilla until smooth and creamy.
Make sure there are no lumps.
Step 3 — Combine Them Gently:
Take your whipped cream from the fridge.
Add the cream cheese mixture
a few spoonful at a time into the whipped cream.
Use a spatula (or lowest mixer speed) to gently fold or mix until smooth and fluffy.
Step 4 — Chill & Use:
Use immediately for frosting, or refrigerate for 30 mins to thicken.
Pipe, spread, or fill your cake
— it holds shape beautifully and tastes light yet rich.
💡 Notes:
Texture:
Silky, fluffy, slightly tangy — not greasy or overly sweet.
Storage:
Keep refrigerated; stable up to 2–3 days.
Perfect for:
Fresh fruit cakes
Cheesecake-style sponge cakes
Strawberry shortcakes
“Swimming pool” cakes with jelly top
| Type | Main Base | Texture | Sweetness | Stability | Common Use | ||
|---|---|---|---|---|---|---|---|
| Whipped Cream (A) | Heavy cream whipped with sugar until thick, until soft peaks from (for filling) or stiff peaks form (for decorating.) Do not over whip it turns into butter or grainy. | fluffy, Light & airy | Mild lightly sweet | Soft
| fresh cream cake/ Fresh fruit toppings / shortcakes / light sponge cakes | ||
METHOD VI Clear Gelatin Glaze/Gelatin-based mirror glaze, agar Jelly Glaze, or jelly topping
Thick, fully transparent poured over a whole cake to look like glass or water.
Thick Layer transparent glossy Layer over the cake surface
Decoration with swimming pool / ocean effect
e.g., "pool cakes" or "aquarium cakes"
| Type | Main Base | Texture | Sweetness | Stability | Common Use | |||
|---|---|---|---|---|---|---|---|---|
| mirror glaze fruit glaze (gelée) nappage. | water or apple juice sugar cornstarch or potato starch lemon juice gelatin powder | add shine, preserves color | fruit sweet | Soft
|
Prevent them from drying or browning. Add a light sweetness. | |||
💧 Clear Gelatin Mirror Glaze (“Swimming Pool Water” Effect)
Ingredients:
250 ml water
50 g sugar
10 g gelatin powder (about 1 tablespoon)
A few drops of blue food coloring (optional, for water tint)
(Optional: ½ tsp lemon juice or vanilla essence for freshness)
🧑🍳 Steps:
Soften gelatin:
Sprinkle gelatin powder into 2 tablespoons of cold water.
Let it bloom (absorb water) for 5–10 minutes.
Make syrup:
In a saucepan, heat 250 ml water + sugar until sugar dissolves.
Don’t boil too hard — just hot enough that steam starts rising.
Add gelatin:
Remove from heat, then stir in the softened gelatin
until fully melted and the mixture becomes clear.
(If you add blue color, do it now — 1–2 drops is enough.)
Cool slightly:
Let it cool until it’s lukewarm (about 30–35°C).
It should be liquid but not hot — if too hot, it’ll melt your whipped cream!
Pour gently:
Place your chilled cake (with cream and decorations already done) on a rack or tray.
Slowly pour the glaze over the top, letting it spread evenly to cover the surface.
It will set into a thick, glossy, clear layer after chilling for about 1 hour in the fridge.
💡 Tips
For a deeper “pool” effect, pour the glaze into a slightly raised border
(use acetate or cake ring to contain it).
For ocean or swimming themes, you can:
Tint half the glaze light blue, half clear — layer them for depth.
Add small fondant characters, gelatin bubbles, or fruit “islands” before pouring.
Keep the cake refrigerated — the jelly stays shiny and firm.
METHOD VII Gelatin Mirror Glaze Transparent glossy Layer over Fruits
Transparent glossy layer over fruits (e.g., strawberry tarts)
| Type | Main Base | Texture | Sweetness | Stability | Common Use | |||
|---|---|---|---|---|---|---|---|---|
| mirror glaze fruit glaze (gelée) nappage. | water or apple juice sugar cornstarch or potato starch lemon juice gelatin powder | add shine, preserves color | fruit sweet | Soft
|
Prevent them from drying or browning. Add a light sweetness. | |||
🍓 Simple Transparent Fruit Glaze (Gelée / Nappage)
Ingredients:
1 cup (240 ml) water or apple juice (clear, mild flavor)
2 tablespoons sugar
1 tablespoon cornstarch (or potato starch)
1 teaspoon lemon juice (adds shine, preserves color)
Optional (for stronger set):
1 teaspoon gelatin powder (soaked in 2 tsp water)
🧑🍳 Steps:
In a small saucepan, mix sugar + cornstarch.
Add water (or juice) slowly while stirring until smooth.
Heat over medium flame, stir constantly until the mixture thickens and becomes clear and glossy (about 2–3 minutes).
Add lemon juice, stir once, then remove from heat.
Let it cool slightly — warm but not hot.
Brush or spoon over your fruits on the cake.
It will turn into a thin, transparent shiny layer once cooled.
💡 Tips:
If you use gelatin, dissolve it in warm water and add after turning off the heat (don’t boil gelatin).
You can use apricot jam glaze too — dilute 1 tbsp apricot jam with 1 tbsp hot water, strain, and brush over fruits.
Works beautifully on fresh strawberries, kiwi, mango, blueberries, etc.
Would you like the glaze to stay soft and jelly-like (like bakery fruit tarts) or firm and mirror-like (like mousse cakes)?
The ratio is slightly different depending on which style you want.
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🩵 SWIMMING POOL CAKE (Aquarium Style)
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Looks: Like a pool or ocean — clear blue “water” layer on top of a creamy cake.
🧁 Step 1: Cake Base
You can use:
A plain sponge cake or vanilla chiffon cake (about 2–3 cm thick)
Trim the top flat so the jelly sits evenly
Tip:
You can also use a biscuit base (like cheesecake style) if you prefer.
🍦 Step 2: Cream & Fruit Layer (Optional)
Spread a thin layer of whipped cream or cream
+ yogurt mix over the cake.
Add some fruit slices or small decorations
(optional — avoid watery fruits like watermelon).
Then chill the cake for 15–30 min so the cream firms up.
💧 Step 3: Clear “Water” Layer (the Jelly Glaze)
We’ll make it look like real swimming water!
Ingredients:
250 ml water
50 g sugar
10 g gelatin powder (or 8 g agar-agar if vegetarian)
A few drops blue food coloring (light sky blue)
½ tsp lemon juice (optional for freshness)
Steps:
Bloom gelatin in 2 tbsp cold water for 10 min.
Heat water + sugar until warm (not boiling).
Add softened gelatin and stir until clear.
Add blue coloring
(1–2 drops only — too dark will hide your decorations).
Let it cool down to lukewarm — around 30–35°C.
🪸 Step 4: Decorate the “Pool”
Now the fun part!
Before pouring the jelly:
Place your cartoon characters, sea animals,
or fruits on the cream surface.
You can use fondant, jelly figurines, or plastic cake toppers.
Freeze them for a few minutes so they don’t melt easily.
Slowly pour your clear blue jelly over the cake
— enough to make a 1–2 cm thick layer.
Tilt the cake gently to level the surface.
Then chill it in the fridge for 1–2 hours
until the top becomes firm and shiny like real water 🌊.
💡 Optional Decoration Ideas
Use clear acetate cake
strip around the cake edge for a taller “pool wall.”
Add a few white chocolate “tiles” or cookie crumbs
at the edge to look like a swimming pool border.
Stick a tiny strawberry or mango cube on top as “floating island.”
Add tiny bubble dots (use white chocolate dots or isomalt).
🧊 Storage
Keep refrigerated.
Best eaten within 2–3 days (the jelly will stay shiny if covered).