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Monday, January 31, 2011

An Exciting World of Fondant

To all of you who celebrate Chinese Lunar New Year: GONG XI FAT CHOI!". I am sending this post from Singapore over my long Chinese New Year holiday in this marvelous country. Yes, taking the annual leave from work and at the same time collecting information and finding resources for my new inspiration.

I don't know whether anyone of you have had experienced thinking about what would be next after all those blogs posted over the years. I have, and a new idea hit me recently after reading through some articles posted on Singapore Strais Times Online regarding the trend of customized decorated cakes, or to be more specific customized fondant decorated cakes in Singapore.

While fondant or also known as rolled sugar paste has been popular for a long time in US and European countries, it is rather new in Thailand or some other Asian countries. I have envied enjoying photos of fondant decorated cakes in hundreds of baking books and posts on the Internet, but always faced despair over the fact that fondant is a rare ingredient to find in Bangkok. Ever since my failure on developing fondant on my own last year, I never took the initiative of looking at it, ever again...... until now.

However recently I pledged to myself that I would work through this obstable and take a new step into an extremely exciting fondant world where colors are vivid, ruffles are almost so real, gum-paste flowers are so natural, and graphics find no limits. After a long indulgence in the variety of baking, it is now time to focus on improving the decorations on cakes and throw many real colors!!

Friends and blogger fellows, I wish for your mental support on this new endeavor :-) A new sweet friend, Kate of Sweet Artisan has been providing valuable information on fondant and all, and she is the fondant artists I have found and interacted with in Thailand. Go and check out her beautiful works.

AVOCADO CHEESE CAKE Adapted from recipe by Alex Goh, a master chef in Singapore and Malaysia.
Makes a 7 inch cake
Prepare: a 7 inch cake ring

- Chocolate biscuits > 150 grams
- Melted butter > 75 grams
- Cheese cream > 250 grams
- Granulated sugar > 60 grams
- Avocado flesh > 100 grams
- Lime juice > 1 tbsp
- Hot water > 3 tbsp.
- Plain yoghurt > 100 grams
- Whipping cream > 200 grams
- Fresh fruits > as desired

- Line the base and sides of cake ring with aluminium foil. Set aside.
- Put biscuits in food processor and blitz until fine.
- Toss ground biscuits into melted butter and mix well.
- Press into the bottom of foiled cake ring. Push with the spoon to ensure it is compact.
- Rerigerate for one hour.
- Combine cream cheese and sugar. Beat until light.
- Place avocado and lime juice in a blender and blitz until smooth. Add into cream cheese mixture and mix well.
- Fold gelatine into hot water. Stir until gelatine dissolved. Set aside until it is just warm.
- Scoop 3-4 tablespoons of cream cheese mixture into dissolved gelatine. Quickly mix them well. Fold the whole batter into the cream cheese bowl to combine.
- Beat whipping cream until soft peaks form. Together with yoghurt add the whipped cream into cheese cream mixture.
- Take crust from the fridge and pour the cream cheese mixture onto it. Level up the surface, and refrigerate overnight.
- Unmould the cake and decorate with fresh fruits as desired.


  1. Kris, all the best with your journey into the fondant world! :)

    I attempted on making my own marshmallow fondant last August and I understand how it feels to not have the ingredients needed readily. I had to go to many stores in my town before I could even locate marshmallows!

    I sincerely believe you'll do well and succeed~ ^^ Happy Chinese New Year to you too!

    P.S. I now blog at instead of Nurainicious ;)

  2. Un portre delicioso! y unas fotografias estupendas!
    Saludos Da & Mer

  3. I'm sure you're going to come up with the most amazing fondant decorations!! Can't wait to see!
    HAPPY LUNAR NEW YEAR! I'm in Korea, so it's a long holiday here too!

  4. A very original and beautiful cake! Those are terrific ingredients you used. Mmmhhh...



  5. Hello Kris, 恭喜发财! Enjoy your holiday in Singapore :)

  6. Beautiful picture. Cheesecake looks so pro. Bravo!

  7. I do love fondant-covered cakes, Kris. Can't wait to see your results!

  8. GONG XI FAT CHOI, Kris..wish you for best year with your beloved family. Can't stop thinking about moon cake, oh.. i missed those.
    how lucky you are on vacation at very nice place :D *your lugage must be double now.. LOL

    Very pretty picture and cake as always..

  9. Sounds like a great inspiration. Not many people post cakes with fondant, so it's a great new angle to take.

    And what an incredible trip to take. I love that you brought back a recipe. I've never had avocado cheesecake. Interesting idea. Can you taste the avocado in the recipe?

  10. Good luck with your fondant adventures! I look forward to reading about them. The avocado cake is really interesting--there isn't much sugar, is the taste rather neutral?

    Also, I left an award for you over at my blog!

  11. meraviglioso.....mi piace da matti presentato nelle copppe!

  12. I'm always fascinated with avocado desserts because of the color and flavor. When I waitressed for a Chinese restaurant during college, we made awesome (seriously as good as that I've had in New York City) bubble tea including many cool flavors like fresh avocado and also black sesame smoothie bubble tea. Anyway, your cheesecake looks fantastic!

    As for your new venture into the world of fondant, congrats for finding a new passion to pursue! I personally find your decorations already very beautifully detailed and colorful, but I know you'll be even more amazing with the possibilities of using fondant at your fingertips. I've been meaning to experiment with making homemade fondant myself actually since I hear it tastes much better than store-bought. Here is a recipe with nice step-by-step photos from one of my favorite blogs:

  13. Kris, Every bakery endeavor you attempt seems to turn to gold:) I'm sure this venture into fondant will be no exception! Can't wait to see your creations! I'm sure they will inspire me to do the same:) This avocado cheesecake sounds amazing! Have a great week, Sue

  14. fondant! i confess i've had some bad experiences with the kind i've bought from the store. but the quality kind is every bit as good as buttercream and other frostings! and it has no match for decorating and detail. good luck with it!

  15. I can't wait to see what you make, the possiblities are endless. I too, would love to learn that craft. You can make such special and personalized desserts. Good luck.

  16. i come back again, just want to say .. good luck for a new step..always follow your dream Kris.

  17. Enjoy your new endeavour into the world of sugarpaste creations, and well, art! It really is an art form of its own and one that I think you'll succeed in. Your attention to detail and artistic flair is the perfect thing for sugarpaste creations :)

  18. Happy new year to you! Avocado cheesecake is certainly something I've never seen before! Good luck with your fondant adventures, I look forward to seeing the amazing things you create!

  19. This cake is too beautiful. Avocado is something I never would have thought to put in a cheesecake!

  20. Kung Xi Fat Choi!!! Good to hear that you've found a new way in this new year. Keep it up and Good Luck!!!!

  21. If you have any questions or need any help, please don't hesitate to ask. I love sugar art and for the past 3 years have been the president of the Calgary Sugarcraft Guild. If you would like to see some of my flowers go to:
    It is just a small sample. I have excellent fondant and gumpaste recipes.
    Best- Sandie
    some more:

  22. Wow Kris, you would definitely rock fondant cakes! I'm so excited for you!

  23. Wow Kris... I can't wait to see your first fondant creations. While fondant is fairly abundantly available here, I am not the best maker of those cakes. It's just all too fancy for me... The funny thing is that I do take photos for just such a cake magazine here in Holland, that is all about howto's on how to create elaborate cake designs. It's a new magazine and they still have to learn a lot but if you need anything specific just let me know and I might be able to ship something to you!

  24. Your cakes are always so perfect! Another amazing work Kris!

  25. I am confident that anything you try you'll excel at.

  26. Kris, what can I say. Every cake and dessert you make is an art piece in itself! Gorgeous!

  27. That sure looks like an interesting cheesecake. Would never have thought of using avocados! The world of fondant is awesome fun, though I don't play around too much because of the taste!

  28. Avocado cheesecake! Must try that when I find avocados at the market next.
    And congrats on your new direction in your creative cooking/ baking. I think its the perfect direction for you given how your desserts always look so good.

  29. What Can I Say About This Blog I Am Totally speech Less To See This Blog And Tasty Cakes.