Brown Butter Madeleines These charming seashell-shaped cakes are an epitome of classic French Patisserie. They taste the best eaten fresh from the oven! First named after Madeleine Paulmier, who prepared the small cakes for Louis XV, the son-in-law of the duke, while his wife, Maria Leszczyńska then introduced the delight to the court in Versailles. Much beloved by the royal family, they have now conquered hearts all over the world! Using brown butter
Bake this lovely fresh fruit flower naked cake especially if you love the pairing of soft, airy sponge cake with the lightness and fluffiness of whipped fresh cream and the sweetness from fresh fruits. Look no more. It’s literally a piece of cake! Fresh Fruit Flower Naked Cake Makes 1 x 20 cm cake using the Sakura Chiffon Tin (3 layers) or 1 x 6 inch round cake (4 layers) This recipe
These lovely Rabbit & Bear Madeleines are just too adorable to ignore! They’re easy to make and oh so yummy to eat! Bake it as a gift or simply for yourself as a tea-time snack! This recipe uses the Rabbit & Bear Silicone Mould Makes 3 bears & 3 rabbits madeleines* INGREDIENTS 30g Confectioner’s Sugar 30g Cake Flour 30g French Butter (melted) 1/4 Tsp Baking Powder 1/2 Egg (medium size) 1 Tsp Milk
Have a love for soft, fluffy and spongy cakes? Search no more, try our easy Earl Grey Chiffon Cake recipe that’s bound to set your heart a flutter! With its moist fluffy sponge, subtle tea fragrance, and creamy whipped topping, this Earl Grey Chiffon Cake is bound to delight any cake lover. Serve it chilled and it’ll instantly refresh your soul and restart your energy! EARL GREY CHIFFON CAKE Makes 1 x 20cm