Strawberry Cheesecake Mousse

Fancy a quick dessert recipe for a last minute tea session or party? Not sure what to do with the remaining bits of cream cheese and heavy whipping cream from previous recipes? Here's a delectable yet super easy and hassle free no-bake recipe not to be missed! I recalled trying out this recipe when I was clearing out the leftovers in my fridge in preparation of our relocation in August. Thankful to this no-bake and quick recipe which I have made with a twist by taking reference from Glory Albin's Glorious Layered Desserts, I was able to continue my last of the few high tea sessions with my "twinning" friend with more home-made desserts before I departed that beautiful Sunshine state!

Strawberry Cheesecake Mousse

How about chasing away your (Monday) blues with these pretty pink dessert?!

Strawberry Chantilly Cake

It's officially Summer (or well it's been awhile) and we are into the second week of July. The hot weather is just making everyone (or at least me) feeling very lethargic. >,<

What's up for you in July? Now that the two-week long tournament, Wimbledon has come to an end, I wonder what will be hot in the news next... Though I'm not a tennis fan, it seems impossible not to know about the tournament given the substantial coverage. A quick search online showed that Wimbledon, or The Championships, Wimbledon is actually the oldest tennis tournament in the world. But what surprised me was the Wimbledon traditions include eating strawberries and cream by the spectators and royal patronage! While there's no definite answer as to why, but the likely explanation is that strawberries are in season during the time the tournament was played. Ok, how simple is that?! Haha!

And coincidentally, I made a Strawberry Chantilly Cake for a new friend who said she likes any cakes with strawberries. What a perfect timing to share this recipe!

Strawberry Chantilly Cake

Does looking at the picture makes you want a slice? Well I hope! ^_^ In fact, Chantilly, as many of you may know, is just a fancier way of calling whipped cream as it is. My Strawberry Chantilly Cake is none other than any vanilla sponge cake layers filled with fresh strawberries and whipped cream. *Grin! However, this is noticeably different from the Strawberry Shortcake which I'd shared in my older post. This sponge cake recipe yields a lighter and fluffier cake texture. In any case, try it for yourself and be your own judge! ^_^

Mini Hokkaido Chiffon Cupcakes

I was flipping through my recipes file when I found this Hokkaido Chiffon Cupcakes recipe from the one and only baking class I'd attended with my sister a couple of years ago! I recalled we attempted this recipe for a second time at our home's kitchen which didn't turn out quite well. Haha! I didn't know I would have the patience to bake then, and yet now, baking seems to be part of me. Hokkaido Chiffon Cupcakes are very delicate, and they are definitely ones that will not make you sulk when you see them shrink after they cool. In fact, these cupcakes are supposed to shrink so that they will puff up nicely after being filled with cream frosting piped into the cakes.  

Mini Hokkaido Chiffon Cupcakes

After almost two years of self-taught baking and experimenting, I decided to attempt this recipe again and I'm glad they turn out pretty well. These cupcakes certainly bring back beautiful memories....

I'm sharing this recipe with Best Recipes for Everyone (June 2015: BREE #10 Secret of Chiffon & Roll Cakes) organized and hosted by Fion of XuanHom's Mom; and

Tea Time Treats (June 2015: Muffins, Fairy Cakes and Cupcakes) hosted by Karen of Lavender and Lovage and Janie of The Hedgecombers.

Mini Mango Charlotte

In my previous post, I shared the making of my Mango Charlotte Cake and I am thrilled to receive much likes and compliments from some of you! It was definitely encouraging. Thanks so much! And as mentioned previously, I would like to share with you in this subsequent post on how I'd transformed my leftover ingredients after decorating my whole cake. ^_^

I got to admit that on a few occasions of my whole cakes-making, I ended up discarding those leftover cream frosting I'd kept in the fridge for days. For the other leftover ingredients such as fruits if I'm using, and in this case there were also my homemade ladyfingers (sponge biscuits), I would have simply stuff them down my stomach without much thought. 

But the thought of making cute little versions of my mango charlotte cake came into picture, and the idea of using those extra sponge biscuits as the cake layers quickly came up as I was snacking them away. So here's my Mini Mango Charlotte made out of those leftover homemade ladyfingers, cream frosting and fruits!

Mini Mango Charlotte

With that, I got myself an extra serving of this pretty little dessert to savour, and the best of all, no ingredients were wasted! And in fact for those of you who dread making whole cakes or baking cakes in general, this may be one brilliant idea of a homemade dessert to serve to your guests! 

Mango Charlotte Cake

Is it just me or is everyone feeling the same? The Summer's heat is getting unbearable. Although the humidity is low and it doesn't really makes one sweaty and sticky, the scorching heat makes me feel as though I will ignite anytime. @_@

To comfort and ease the grumpiness from the heat, I've decided to share this Mango Charlotte Cake to brighten everyone's day! This is my second charlotte cake after my first Vanilla Chiffon Mango Charlotte was a success. This time, I decided to have the entire cake mango-related and so I did a mango chiffon cake with mango whipped cream frosting stuff and topped with lots of fresh mangoes. I mean, who doesn't like mangoes? I love love love mangoes! In fact, I think it runs in the family. ^_^ 

Mango Charlotte Cake

Looks like this pretty and yummy cake has helped ease the discomfort I'm feeling from the Summer's heat to a great extend. Who wants a slice? :p

Chocolate Cream-filled Profiteroles (Chocolate Cream Puffs)

"No, egg yolks are bad and we should only eat the whites". This is what my husband always insist whenever I fry him an egg. All these years, I have long given up proving to him with health articles about the benefits of egg yolks, or at least the harmless of eating egg yolks and "coaxing" him into eating the yolks. I know very well that it's just his plain excuse for not eating the yolks, which he claimed has a funny taste, when he refuses to accept that egg yolk has its beneficial contents. That's also his way of refuting my claim that he behaves just like a big kid picking on his food. And for that reason, we always have leftover egg yolks which I sometimes have to throw away if he is eating eggs too often. >,<

But fortunately or unfortunately, the leftover egg yolks prompted this bake when I decided to turn the yolks into pastry cream. And my immediate association with pastry cream are these delicious cream puffs, a French dessert otherwise known as Profiteroles.

Chocolate Cream-filled Profiteroles (Chocolate Cream Puffs)

This French dessert may be delicate, but they are definitely not difficult to make. I have adopted the same pastry dough recipe that I'd used for my mini Chocolate Eclairs since it was an easy and successful recipe. Looking back at my post archives, I then realised that those were made almost a year ago. *Gosh~ how time flies! Anyway, I find it really interesting how two different desserts could be formed from the same recipe when they just appear in different shapes (and sizes). ^_^