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Shangri-La Hotel, Sydney is fast becoming a destination for pastry brilliance and exclusive events since welcoming award-winning Pastry Chef Anna Polyviou to the team. Chef Anna’s leadership in the pastry industry has led to the launch of sell-out events at Shangri-La Hotel, Sydney, such as the Dessert Degustation in June, which took place in the hotel’s impressive pastry kitchen.
Building on the success of this event and the strong demand for unique experiences with Sydney’s best chefs, the hotel has just announced an Asian Dessert Degustation event with LuxBite, Melbourne’s latest gourmet café. Bernard Chu and Yen Yee are the visionaries behind LuxBite, which was recently featured on Channel Ten’s MasterChef programme for its famous Lolly Bag Cake.
Shangri-La Hotel, Sydney will host the Asian Dessert Degustation on 7 and 8 August 2013, featuring a five-course menu with the impressive Lolly Bag Cake for guests to take home.
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Basic Sponge cake
A. 4 eggs + 1 egg yolk
B. 110g cake flour + 1/2 tsp baking powder – shifted
C. 20g cocoa powder – disolved in 20g cooking oil (a bit hot), 20g milk + 20g honey / syrup, a pinch of salt
D. 2 big Banana, cut into 1/2
Beat eggs & sugar till pale about 10-15 mins. Add C, mix well. Add B & mix with spatula. Pour into 8″ round pan (grease & line). Bake in preheat 150-160 degree C for 40-45 min.
Whipped Choc frosting
Whipped 250ml whipping cream with 50g icing sugar till peak foam. melt 2 tbs cocoa powder, 1 tsp instant coffee + 1 tsp vanila…
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