An upcoming event has me practicing my skills on making buttercream, piping flowers and frosting whole cakes, everything which I hardly ever touch. Never like frosted cakes because it is always too heavy and sweet, until I found came across this Swiss Meringue buttercream recipe from The Domestic Goddess. I adjusted the sugar amount as I am adding azuki paste.
So here is my Pandan Azuki cake with a pandan sponge, azuki SMBC(made with homecooked red bean paste) and topped with crushed peanuts - all the Singaporean flavours in this cake.
Spent quite sometime frosting hoping to get the perfect smooth sides and top. Still not satisfied with it.
A look at the inside - lovely green hue from pure pandan juice, none of the extract or colorings. Not too sweet which complemented the sweetness from the buttercream.
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