Chicken Baguette

Hey guys, sorry for not being able to blog frequently.

As you know, I love browsing through food website and magazine to get some inspiration for my miniature. This miniature was inspired by a recipe from Jamie Oliver magazine.

Personally, I feel that the tomato colour is too red. The most challenging part of this miniature is the lettuce, I still unable to get what I wanted.

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Classic Apple Pie

Do you have any craving for your grandmother’s apple pie? This traditional dessert is a favourite comfort food during fall season.

For this attempt, I sculpted the whole pie. It is quite different from what I have made previously.

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A Perfect Marriage: Chocolate Cake and Coffee

Do you agree with me that chocolate and coffee are perfect marriage? By adding some coffee when baking chocolate cake, it will amplify the chocolate flavor of the cake. Having chocolate cake and coffee for tea break is something I enjoy and it makes me feel happier ^^

This is a miniature version I have created. It can easily turn into necklace, charm or ring. A lesson I learnt is I should use liquid clay or clay to piece them together. I find that no matter how good the glue is, they will still fall apart.

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Waffle with Cherry Sauce

Waffle is great for weekend brunch. I recently realised there is an ice cream café near my home that sell waffle. Just by thinking, I had an irresistible crave for it now >.<”

This miniature waffle that I have sculpted is topped with whipped cream and warmed cherry sauce.

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American Pancakes

For me, the best way to start off the day is pancake, what about you? The pancakes I have created today are American pancakes, they are much thicker than the usual pancake. If you noticed, the pancakes I have created before is much thinner. I served them with butter, maple syrup and blueberries.  

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Cinnamon Roll

It is almost a year of hiatus from creating miniature food, I realised my skill has regressed. I forgot some of the technique I used before. Especially when it comes to colour mixing, it just didn’t turn to be what I wanted. Been a perfectionist, I can’t accept that it is not perfect, so I intent to create what I have done before. This is the cinnamon roll I have made, the presentation is different from my previous work. For this version, I feel that the glaze I mixed is too translucent, think have to rework on this part.

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Loong Fatt Tau Sar Piah

Hi everyone, I am back again with my first miniature of 2014.

My inspiration for this week is Loong Fatt Tau Sar Piah. Have you eaten or heard of this Tau Siah Piah before? Tau Sar Piah is a pastry that filled with either sweet or salted bean paste. It has a buttery and flaky crust. It is best to be eaten while it is hot. Last year April, Loong Fatt Tau Sar Piah was featured in American Magazine Travel+Leisure as the best dessert around the world. Here’s the link, http://www.travelandleisure.com/articles/best-desserts-around-the-world/11. Give it a try if you are in Singapore, it is located at 639 Balestier Road #01-64.

I realised that the bean paste filling colour that I have mixed is too red >.<’’ Below are the pictures of my miniature Loong Fatt Tau Sar Piah. 

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