The Baking Blog of Patrissherie

Have your cake and eat it too

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Different But The Same

Posted by Trish on March 18, 2013 at 9:50 AM Comments comments (0)

Wow, another year has gone by and it's J's birthday. How do you usually feel on your birthday? The same, but different? I kind of ended up with a cake just like that!!!

Last year, J's birthday cake was a three tiered chocolate cake with caramel and chocolate frosting. After flipping through versions and versions of different recipes, I somehow ended up with the same cake, but different. The cake will be a 4 tiered chocolate rum cake, with caramel rum frosting, and cocoa frosting. To finish, handmade chocolate leaves and caramel sauce crowned the top. This year, it was bigger, taller, more boozy, and overall more grown up- kind of like J.

Happy Birthday J

Loving Lemons Pudding Cake

Posted by Trish on February 28, 2013 at 1:20 PM Comments comments (2)

When you ask the average person what their favourite flavour is for desserts, you usually get chocolate, vanilla, caramel or strawberry.  I have to be different.. mine is lemon. Lemon everything!  But it's hard to find a good lemon dessert out there because they usually use stimulated lemon flavouring instead of real lemons.  And let's face it, the flavour of real lemons cannot be beat by artificial lemon flavouring.  So I usually get pretty disappointed by the lemon ice-cream and cheesecakes.

I once had a (fairly intelligent) friend tell me that lemons are not fruits.  They are condiments.  Boy was I mistaken all these years...

In case some of you have been following my previous posts, I have NOT fallen off my wagon for my clean eating lifestyle.  It's all about moderation. So we allow ourselves 2 cheat days a week.  And I took full advantage of mine.  J was away on business so I was able to make a dessert that is all about ME!!!!

This lemon pudding cake has a creamy lemon custard (similar to lemon curd) at the bottom, and a light airy souffle-like cake topping.  It screams sweet and tart, just the way real lemons should.

It's a bit of hassle for the amount that you get.  In fact, when I pulled them out of the oven, I thought, "pfft...2 servings? I'm eating both of them!!".  But in the end, I could only handle one.. I know.. how disappointing?!?!?!

So if you have a love for lemons like I do, check out the recipe:

Lemon Pudding Cake:


  •  1/3 c sugar
  • 2 tsp all purpose flour
  • 1/3 c milk
  • 2 tbs freshly squeezed lemon juice (if you cannot handle too much tartness, reduce to 1.5 tbs)
  • 1 tsp lemon zest (my microplane made them fairly large, which added too much texture to the smooth custard bottom.  If that happens to you, run your knife through the zest before adding it to the recipe)
  • 1 egg separated
  • 1/4 tsp vanilla
  • confectioner's (icing) sugar
1. In a large bowl, combine the flour and sugar.
2. Stir in the milk, lemon juice and zest.

3. Add the egg yolk and vanilla.

4. Beat the egg white until stiff peak forms.  I know how annoying it was to pull out the mixer for 1 egg white and how difficult it is to not overwhip 1 egg white..but IT'S WORTH IT!!! I SWEAR!!

5. Gently pour the whipped egg whites onto the lemon mixture.  The egg whites should prettily float.

6. Gently fold the egg whites into the lemon mixture.

7. Divide into 2 ramekins. Make sure the ramekins are ungreased.

8. Place the 2 ramekins into a larger pan (you can use a casserole pan or another baking pan).

9. Carefully pour HOT water into the LARGER pan, about 1 inch in depth.  This will create a water bath for your pudding cake.

10. Bake uncovered at 325 degrees F for 35 to 40 minutes, until a knife inserted comes out clean.

11. Dust with the confectioner sugar (as much as you want).

12. Serve immediately. 








Happy Valentine's Day

Posted by Trish on February 9, 2013 at 9:25 PM Comments comments (0)

J and I usually don't celebrate Valentine's day.  I personally see it as "single's awareness" day.  It's one of the few (if not only) holidays, where a lot of people feel terrible about their situation. So even when I was young, I never celebrated V-day.  I do however take advantage of cheap chocolates on Feb.15.

So why this year? Honestly, I'm not quite sure. I confirmed with J that we aren't celebrating this year, like the norm.  Instead J said, "let's do something small".  So we decided to skip the dinner reservations, and enjoyed each other's company instead with a home-cooked dinner and dessert. How is this different than any other night? It's not, which is why I agreed to it.   I did cave into exchanging a small gift, just to get in the moment.

As most of you know, I love anything dipped in chocolate, even though I have a sensitivity to it.  And when I think V-day, I thought chocolate covered strawberries......on cheesecake!!!  But plain cheesecake would be boring, so I whipped up some strawberry puree, and a chocolate cheesecake base to swirl into the vanilla cheesecake.

I love tall cheesecakes.  There aren't enough bakeries that are willing to make them.  What's the fun in a short cheesecake? There's less creamy goodness!!!  So I made a collar using parchment paper to extend my small springform pans.

Side note: I was going through one of my william-sonoma cookbooks and they mentioned a cheesecake pan.  That's a spring form pan right? Wrong apparently... according to this cook book, they're two different things. I have no idea what a cheesecake pan is.  Can someone enlighten me?







Chocolate Mug Cake Recipe

Posted by Trish on January 3, 2013 at 1:25 PM Comments comments (0)

Right now there's mug cakes popping up left, right, and center.  What is a mug cake???  It is the easiest, and fastest way to get warm cake into your tummy.  There is a compromise in texture but we're talking about 5 - 7 minutes from raw ingredients to your tummy

Have you ever heard of the children's story  "If you give a mouse a cookie"?  I feel like that when I bake.  I start with one ingredient to bake a dessert, and I end up making 3 more to use up my ingredients.  This is exactly how the mug cake spawned.  I made a giant batch of chocolate fudge sauce for ice-cream but I had more fudge sauce than ice-cream, and so I made mug cake to "assist" in the consumption of fudge sauce.

I ended up free pouring certain things.. like chocolate chips, and whipped together the ingredients with a fork.  After 3 minutes in the microwave, I smothered it in my freshly-made fudge sauce.

The result: a resemblance of a chocolate pudding cake, with a less appealling texture.  But the taste is fantastic.  Rich, moist, and decadent. I recommend using the empty mug for a glass of milk to wash it down afterwards.


5 Minute Chocolate Mug Cake:

  • 1/4 cup of chocolate chips
  • 4 tablespoons of flour
  • 1.5 tablespoons of sugar
  • 1/4 teaspoon of baking powder
  • 3 tablespoon of oil or melted butter
  • 3 tablespoon of milk
  • 1 egg
  • 1/4 teaspoon of vanilla
  1. Melt the chocolate in the microwave on 30 second to 1 minute intervals until melted. Becareful not to burn it. 
  2. Add milk, oil or butter, vanilla and egg to the melted chocolate and mix well. 
  3. Add flour, sugar, and baking powder to the chocolate mixture. Fold but do not over mix or it will be tough. 
  4. Gently stir in the chocolate chips.
  5. Pour the batter into a microwave-safe mug and heat on high for 3 minutes. Serve with whipped cream, fudge sauce or ice-cream.

Note: the time required to microwave the chocolate and the cake will depend on the microwave model. You may want to adjust it accordingly to your machine.  Also, I used Hershey's semi-sweet chocolate chips but use any of your favorite type.


Merry Christmas!!!!

Posted by Trish on December 28, 2012 at 7:30 PM Comments comments (0)

Yay!!! It's that time of year again!!  I called up Mother Patrissherie and casually mentioned how I didn't know what to bring for our Christmas dinner, since my desserts magically flop (read fail) every year.  She instantly started rambling off a list of ingredients that she needed to purchase since she purged her pantry recently. 

(Make-shift mug to assist filling piping bag)

So instead, I decided to bring everything that I needed halfway across the country including flour and piping bag.  And then I made-shift other tools borrowed from Mother Patrissherie.

(Mother Patrissherie had festive table cloths out, perfect for a few photo snaps)

I wanted to do a Christmas-themed dessert and it must have chocolate in it.  The resulting product was cocoa cupcakes studded with candy cane pieces, topped with cream cheese frosting, and sprinkled with crushed candy canes.

(Cocoa cupcake batter studded with candy cane bits)

I want to mention that without fail, the dessert that I was responsible for at my in-law's Christmas dinner failed.. miserably..again.  Seriously, anyone that has ate at my place will be able to testify for me that I can actually bake..and it's not because I throw out the failures lol.  I have no idea what the reason is, but it's become an annual curse that my desserts do not succeed when I'm visiting abroad at Christmas time?

(Funny story - I wanted to leave the cupcakes like this at this point (frosted without sprinkles) because I need to transport them to a different city at a later date, and was worried that the sprinkles would run into the cream cheese frosting.  Mother Patrissherie managed to convince me to sprinkle the candy canes on then and there.  It later bled into the frosting lol....)

Merry Christmas 2012 Everyone!!!

(Cocoa Cupcakes Studded With Candy Cane Bits, Frosted With Cream Cheese Frosting, Sprinkled With Crushed Candy Canes)

See You Next Year!!

(P.S. In case you're wondering what I attempted to make at Mother J's Christmas dinner??? I made the ginger milk pudding that I previously posted.  Success rate during post = 100%.  Success rate during J's Christmas = 8% (1 out of 12 bowls setted).

Maple Bacon Pecan Cheesecake

Posted by Trish on September 3, 2012 at 4:55 PM Comments comments (1)

I try to include dessert into my meals everytime that I entertain.  I usually let J decide the theme for the dessert.  This time, he chose bacon and maple so we decided to make Maple Bacon Pecan Cheesecakes.

The bacon and pecans were candied (separately) and allowed tocool before getting chopped up.

Each cheesecake was baked with maple syrup, then topped off with the candied bacon and pecans.  And lastly, they were all finished off with a teaspoon of maple syrup.
Due to the amount of maple syrup that I used, the cheesecake turned out to be softer than my usual. J didn't like that much.  He prefers the heavy duty type.  I didn't mind the softness.

Ignore the uneven sides of the cheesecake.  I served them with the cupcake liners on due the softness, but I wanted to show you my layers.

My guest loved it!  He claimed it was the best cheesecake he's ever had.  Although his biasness comes from the bacon.  Which man can resist bacon?

Cocoa Cherry Cupcakes

Posted by Trish on August 1, 2012 at 11:40 AM Comments comments (0)

I am extremely excited to share this with you.  This isn't just any cupcake.  It marks a very special beginning in my life to an adventure.  What adventure?  I can't tell you that just yet, but it will come out sooner or later!

In other news, I've finally re-inhabited a kitchen, but J and I decided we will change our lifestyles a little.  A compromise, shall we say?  We agreed to eat well for 5 days a week and have 2 "cheat" days, where we can whatever we desire.  So now, I bake on those 2 days per week.  Which is still a lot more often than before.  I took advantage of this day to make Cocoa Cherry Cupcakes.

We start with a dark cocoa cake infused with sweet and tart cherry goodness.  Then we topped it all off with a giant pink swirl of sweet and tart cherry buttercream.  

I re-invented the cake and it turned out really well which I'm really excited about.  The slight downfall to this cupcake was that the frosting was a bit heavy handed with the sweetness (so much that I even had to admit it was a little too sweet), and the cherry flavour was slightly overwhelming also (mainly the tartness of the frosting).  Otherwise, the flavours paired great and it was delicious!!

I never knew how many people do not like cherries until I made these cupcakes.  I had to share these with friends so that there wouldn't be any temptations with leftovers once our cheat day was done.  However, once they heard the word "cherry", they would kindly decline.  I must admit, there are certain cherry desserts that I don't desire such as cherry-filled chocolates.  However, don't you agree that cherries are the "symbol" of desserts?  Think back to your childhood with the cherry-topped sundaes, and the cherry-topped cakes.  Cherries will always have a place in my heart <3. 





Caramel Hummingbird Cake

Posted by Trish on June 27, 2012 at 10:40 AM Comments comments (0)

Those of you whom own cats may randomly find "presents" left on your door step or pillow case, such as a bird's wing or a pelt of squirrel fur.  Ah, the devotions of love.  I came home to find 3 frozen bananas in my freezer, peels on and all.  When I asked J about it, he explained how him and our friend decided to leave them in there for my return so I could make something out of them. "You know, banana bread or something...".  I prefer my banana breads quite sweet.  And since I couldn't be sure how ripe these "presents" were before they got frozen, I couldn't really risk it.  Instead, I turned them into something even more decadent: out-came the Caramel Hummingbird Cake.

Hummingbird Cake is apparently a Southern treat, consisting of ripe bananas, pecans and pineapples.  The rich, moist cake is then topped with a pecan cream-cheese frosting.



I decided to finish it off with a caramel drizzle, added on to each individual slice right before serving.  Personally, I think the caramel made all the difference.

This baby disappeared in 3 days between 3 people.  Time to hit the gym?






The J-Dub Cupcake

Posted by Trish on June 13, 2012 at 7:15 PM Comments comments (0)

J once again invited guests and requested for a dessert to be made.  I had to name the resulting dessert after him because he paired the flavours of this concoction in such a unique way, that I initially had doubted the outcome of this decadent fellow.

We started out with the same chocolate cake base as his birthday cake.  The chocolate cake is a moist, dark, rich cake.

Next we filled AND topped each cupcake with the salted caramel frosting (also from J's b-day cake).  I know, this is beginning to not look very different from his birthday cake, so what is all the fuss about?  

He decided we would top them off with a vanilla-cream cheese frosting to satisfy his roomie's craving and put a new twist on the cupcakes.  My initial thought was ".....are you sure?"  Foodies, let's think for a minute.  You've got a dark, sweet chocolate base, filled with salted caramel and topped with a tangy vanilla frosting.  I wasn't sold on the thought but I went along with it.

Oh My Goodness!!! J, you are an absolute genius!!!  I understood the cream cheese and chocolate.  I understood the salted caramel and chocolate.  But I could not wrap my head around this trio combination until I tasted it.  It was amazing! The tangy frosting offsets the richness from the cake base and the sweetness from the salted caramel filling.

Patrissherie - "Oh my goodness! It's soo good!! I'm going to name it after you"

J- "hmm... maybe you should give it a fancier name???"

Well J, I'm naming this concoction after you anyways!


I'm proud to say I've been expanding my frozen treat flavours.  In addition to the last post about Ice-cream, I've churned out the following:

-Matcha (green tea) Cheesecake Ice Cream

-Match (green tea) Chocolate Swirl Ice Cream

-Matcha (green tea) Vanilla Swirl Ice Cream

-Classic Matcha (green tea)

* We went overzealous with the matcha base

-Bear Claw (chocolate with caramel swirl and chocolate covered almonds) Ice Cream

-Peppermint Lindt Chocolate Ice Cream

-Coconut Frozen Yogurt

Strawberry Angel Shortcakes

Posted by Trish on May 29, 2012 at 7:00 PM Comments comments (0)

I have been dying to make this for the longest time, but I kept waiting until it was strawberry season.  It is the perfect treat to make a dent into my frozen egg whites (from the copious amount of ice cream i've been churning out) and to celebrate Summer's arrival.

Angel food cake batter is a clean freak.  It requires a tube pan and it won't rise if the pan has the slightest smidgen of oil.  The easiest fix to this is to use cupcake liners and make individual portions of the cake.  I love using an ice-cream scoop (with spring loader) to portion out the batter for hassle-free baking. 

For the perfectionist, my cupcakes didn't dome identically to each other since I left the peaks alone after I scooped the batter.  But as you'll see, it doesn't actually matter as it quickly gets covered up by a light dreamy topping.

Each cupcake's center was hollowed out (approximately 1 inch diameter) and filled with a gorgeous strawberry filling.  Strawberries were pureed, and thickened with sugar to form the base in which fresh diced strawberries were folded into.

A light airy whipped cream cheese frosting was piped onto each cupcake.  The result: a light, fluffy cloud-like dream with the sweet flavour of fresh, ripe strawberries.

As J and his new roomie would say, "they're dangerous because you feel like you're eating delicious air".