Sumopocky | Custom Bakes

Baking with Toddler: No-Bake Oreo Cheesecake Recipe

Welcome to our new series - Sweet Memories - where we invite you into our kitchen for a sweet and messy baking adventure with my toddler! In this video, we're taking you along as we whip up a delicious No-bake Oreo Cheesecake together. Abby had lots of fun for sure 🤍

Baking with my toddler, Abby, is an experience that has always held a special place in my heart. It's something I had been looking forward to ever since I learned I was going to be a parent. Even before my little one was old enough to help out in the kitchen, I had this vision of us standing side by side, creating delicious treats and sweet memories together.

Not going to lie, it was messy and requires lots of patience. But it's all worth it as it's an opportunity for her to learn, explore, and have fun. Above all, it's a great way for us to bond. And the look of sheer delight when she took that first taste of what she helped create was worth all the mess.

So, if you're a fellow parent looking for inspiration on activities to do together with your child - consider baking together! Bound to create #SweetMemories that are long-lasting ❤️

NO-BAKE OREO CHEESECAKE RECIPE

by Sumopocky

Silicon cake mould (approx 6inches diameter)

Ingredients
[For Chocolate Shell]
White chocolate 170g

[For Cheesecake Batter]
275g of Cream Cheese (Softened)
30g of Icing Sugar
170g of Whipping Cream
9 Oreo cookies (crushed) for batter
3 Oreo cookies (lightly crushed) for base
1tsp Gelatin + 1tsp hot water (Optional)

[For Decoration]
Fondant for decoration
Colouring - Red, Yellow, Black

Directions
[For Chocolate Shell]
1. In a microwaveable bowl, melt the white chocolate.
2. Use a spatula to coat the cake mould
3. Let it harden in the fridge.

[For Cheesecake Batter]
1. Beat cream cheese on high speed till it's smooth and fluffy.
2. Add in sifted icing sugar and mix well.
3. In a separate bowl, crush Oreo cookies and set aside.
4. In a separate bowl, beat whipped cream till soft peaks form.
5. Mix in whipped cream and crushed Oreo cookies. Optional: Add in gelatin and hot water mixture for more structure. Mix well.
6. Remove the chocolate shell from the fridge, and pour in cake batter. Leave some for later.
7. Line the cake with lightly crushed chunks of Oreo cookies.
8. Cover the cake with the remaining batter and smooth it out evenly.
9. Let it set in the fridge for at least 2 hours.

[For Decoration]
1. Add food colouring to fondant and mould them to desired shapes for decoration
2. When the cake has been gently removed from the mould, place fondant decorations on cake.

November 02, 2023
2 Comments

LYCHEE GIN SNOW SKIN MOONCAKE RECIPE

Baking

Happy Mid-Autumn Festival! I made these Lychee Gin Soju Snow Skin Mooncakes to celebrate Mooncake Festival. They are filled with a white chocolate lychee Gin ganache centre, a pleasant twist to a popular flavour - Lychee Martini.

This recipe makes approximately 7 x 50g snow skin mooncakes. I used Redman's Snow Skin Pre-mix and Redman's pre-made Lotus Paste. The chocolate shells are also from Phoon Huat.

LYCHEE GIN SNOW SKIN MOONCAKE

by Sumopocky

Quantity
Makes approximately 7 x 50g snow skin mooncakes

Ingredients
[For Snow Skin]
100g of Snow skin Pre-mix
60ml of Water
20g of Shortening

[For Peach Soju Chocolate Balls]
7 x Chocolate Shells
40g of White Chocolate
20ml of Gin
1 drop of Lychee flavouring

[For Lotus Paste]
150g of Lotus Paste (Redman's no added sugar ready-made paste)

Directions
[For Snow Skin]
1. Knead in the Snow Skin Pre-Mix with shortening
2. Gradually add the water while you knead the dough
3. Wrap in cling wrap and set aside at least 10 minutes

[For Lychee Gin Chocolate Balls]
1. Heat up heavy cream and pour over chocolate, stir till it's melted
2. Add in Gin and lychee flavouring, and mix well
3. Transfer to a piping bag, and pipe into ready-made chocolate shells (I got mine from Redman)

[For Lotus Paste]
1. Knead the lotus paste and set aside

[To Assemble]
1. Portion out the ingredients according to the following:
- 25G of Snow Skin(12g of white, 13g of pink dough)
- 20G of Lotus Paste
- 1 x Chocolate "yolk"
2. Be sure to cover the snow skin with cling wrap as you work, to avoid it from drying out.
3. Roll the lotus paste into a ball, and flatten into a disc with the palm of your hand. Wrap the chocolate "yolk" with the lotus paste, and roll into a ball.
4. Roll the snow skin dough into a ball. Flatten into a disc between your palms, and wrap Step 3.
5. Dust the mooncake with the snow skin pre-mix, and place into the mooncake mould.
6. On a dusted surface, press down the mooncake using the mould.
7. Chill in an airtight container before serving.

September 29, 2023
1 Comments

PEACH SOJU SNOW SKIN MOONCAKE RECIPE

Baking

The Mid-Autumn Festival is right around the corner. These Peach Soju Snow Skin Mooncakes are filled with a chocolate Soju ganache centre, with a pink and purple gradient skin.

To get the two-toned snow skin, simply make two different colours of dough. Roll them into small sausages, twist them together, then roll them into a ball. Flatten the ball and you've got yourself a beautiful two-toned snow skin mooncake!

This recipe makes approximately 7 x 50g snow skin mooncakes. I used Redman's Snow Skin Pre-mix and Redman's pre-made Lotus Paste. An optional addition is to add the Soju to the snow skin dough too.

PEACH SOJU SNOW SKIN MOONCAKE

by Sumopocky

Quantity
Makes approximately 7 x 50g snow skin mooncakes

Ingredients
[For Snow Skin]
100g of Snow skin Pre-mix
60ml of Water
20g of Shortening

[For Peach Soju Chocolate Balls]
7 x Chocolate Shells
40g of Dark Chocolate
20g of Heavy Cream
20ml of Peach Soju

[For Lotus Paste]
150g of Lotus Paste (Redman's no added sugar ready-made paste)
10ml of Peach Soju

Directions
[For Snow Skin]
1. Knead in the Snow Skin Pre-Mix with shortening
2. Gradually add the water while you knead the dough
3. Wrap in cling wrap and set aside at least 10 minutes

[For Peach Soju Chocolate Balls]
1. Heat up heavy cream and pour over chocolate, stir till it's melted
2. Add in Peach Soju, and mix well
3. Transfer to a piping bag, and pipe into ready-made chocolate shells (I got mine from Redman)

[For Lotus Paste]
1. Knead Peach Soju into the lotus paste and set aside

[To Assemble]
1. Remove the snow skin dough from the fridge, and divide into 2 portions. To one of the portions, add red food colouring and knead it in to get pink dough. To the other portion, add red+blue food colouring and knead it in to get purple dough
2. Portion out the ingredients according to the following:
- 25G of Snow Skin(12g of white, 13g of pink dough)
- 20G of Lotus Paste
- 1 xChocolate "yolk"
3. Be sure to cover the snow skin with cling wrap as you work, to avoid it from drying out.
4. Roll the lotus paste into a ball, and flatten into a disc with the palm of your hand. Wrap the chocolate "yolk" with the lotus paste, and roll into a ball.
5. Roll the two coloured dough into 2 small sausages, twist them together, then roll them into a ball. Flatten into a disc between your palms, and wrap Step 4.
6. Dust the mooncake with the snow skin pre-mix, and place into the mooncake mould.
7. On a dusted surface, press down the mooncake using the mould.
8. Chill in an airtight container before serving.

September 27, 2023
0 Comments

CHRISTMAS NUTCRACKER BEAR MACARON RECIPE

Baking

Merry Christmas everyone! For this year's festive season, I made some Christmas Nutcracker Bear macarons that are filled with my favourite Dark Chocolate Ganache.

Did you know that The Nutcracker ballet first premiered in 1892 in St Petersburg? This means it's celebrating its 130 years anniversary this year! Given its long history, its no wonder that it became a Christmas classic.

My daughter was especially drawn to the Nutcracker bear and Ballerina bear in Starbucks this year. Thus, I decided to make these macarons as she would love them ❤️ The design is really simple to make and only a few macaron batter colours are needed.

Have fun making them, and have a bear-y wonderful holiday!

CHRISTMAS NUTCRACKER BEAR MACARON RECIPE

by Sumopocky

Yield: approximately 20 macarons

Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring

[For Macaron Filling]
Select your macaron filling here

Directions

[For Macaron Shells]

1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.

2. Sift the almond flour and icing sugar to the meringue.

3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.

4. Prepare different colours of batter. For this designs, we will be preparing 1 main batter colour which is brown for the bear. Before preparing the brown batter, scoop out roughly 1.5 tablespoon for white, 1.5 tablespoons of batter for red, 1 teaspoon for black, 1 teaspoon for yellow. Add food colouring to get the desired colours. To each of the batter, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags.
5. Watch my video to see my tips on how to pipe the shells.

6. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.

7. Bake in a preheated oven at 150°C for approximately 15 minutes.

8. Let shells cool and pipe with your desired filling. Enjoy~