It’s already June. Can’t believe how fast time has past. I keep saying, “we’ve been trying to figure out xxx..” and it still stands true today. Figuring out what works and doesn’t. What you love and you don’t and I am truly grateful to everyone who appreciates the effort that goes into handcrafting these desserts.
I hope to be able to bring the same good flavors at a more affordable price one day when we’re able to scale up the operations. We’re definitely working towards that.
Sometimes, I’m not entirely sure which country’s seasons we’re following with our imported fruits in the stores, but it seems to be summer in China, USA etc. and we have peaches, nectarines, berries, plums! I told myself that I’d never make a peach dessert in Singapore.. but here I am making a peach dessert that also happens to be one of my favorite flavors. I was actually very lucky to have snagged a case of beautiful peaches while I was in Taiwan as Singapore didn’t have them yet! The beautiful red and pink hue on the raw peaches stained everything a beautiful pink after being poached!
Am I a sucker for flowers on cakes? Why yes, I certainly am. So I thought, what better way to celebrate Mother’s day than with peaches + flowers? (I know everyone thinks so too… cue 10 other bakeries who had the same thoughts)
But I promise, this version of peaches and oolong is special and damn tasty. We made this white peach, milk oolong, elderflower (st. Germain), and lychee cake.
White peaches are poached in oolong and st germain some of them are blended and cooked down into a puree, and the others are left whole, enjoyed poached. The cake sponge is our yogurt cake layered with lychees and buttercream saturated with yogurt and the same peach puree.
little favors 