Dr. Baker

Dr. Baker’s Christmas Cookie box is available for order! Visit this page for details: https://bit.ly/36Rm8GA

Really excited that this is finally happening, I can’t wait to deliver these boxes to you ☺️ Do place your orders early to avoid disappointment!

Graduation marked the end of the course and also the beginning of a long journey where I’ll continue experimenting, always be aiming for excellence, while tapping on the knowledge and techniques I’d acquired in school.
A big shoutout to fellow intensive patisserie classmates, fellow Singaporean .teddy and

This was my revised plated dessert at mock exam. A stack of crisp sablé, pistachio almond joconde sponge, filled with an orange rosemary curd and namelaka cream, decorated with a rosemary sprig and chocolate garnishes, served with caramelised white chocolate soil, passion fruit creméux, poached apricot and a spiced sauce. This was actually my menu description, what a mouthful 😁

Modern chocolate and pear tart

Croquembouche with a nougatine base, plenty of royal icing pipings and pulled sugar rose

Afternoon tea; worked with a great team to produce an awesome spread; 2nd pic was what my brilliant sub-team made 🤤

For the initial design of my plated dessert, I reused the sable base, sponge and cremeux (from the entremets) and made a orange rosemary curd, whipped namelaka cream, tuile, caramelised white chocolate soil and caramel sauce. It was surprisingly yums, although the rosemary flavour in the curd could have been stronger. Chef gave very encouraging comments about the overall flavour.

For our final exam we had to design an entremets and a plated dessert, working from a list of ingredients. The initial design of my entremets had a mango compote, passion fruit cremeux, pistachio mousse, sable base, chocolate glaze and a pistachio almond joconde sponge. Was pleased with the overall taste and texture here.

Chocolate showpiece; this could have be more refined, but at least it could hold together, thank goodness for freeze spray!

Chocolate workshop; my class made this crazy amount of chocolate over 2 days. We’d made some really good chocolates, and had so many recipes to add to our repertoire.

Apple tart; this blown sugar apple looks really impressive, isn’t it?

Black Forest gateau; how pretty this looks 😄finally my quenelle looked more decent, it’s one of those things which you just need to keep practising!

Lemon tart; this was light and refreshing, yums.

Hello it has been a long time since I last posted, thank you for sticking around. I hope you and your families are staying safe and doing well.

I am going to post/spam all my super overdue photos, and will aim to have more regular updates from now 😊

My obsession for kunefe had led me to numerous Turkish restaurants in both London and Singapore, since I’ve not had the chance to visit the Middle East.. Here I’d made it in a traditional plate, using store bought kadayif. I will very proudly declare that it’s better than some kunefes I’ve tasted outside, even though the cheese used (mozzarella) wasn’t the most ideal. If anyone hasn’t tried, I recommend this potentially life-changing dessert at Sofra/Kilis/Liman in London, or Arkadas in Singapore. It must be eaten while hot for best taste. Also, although one can easily devour an entire kunefe, I recommend it be shared - there’s a scary amount of butter in this 😅

Modern petit gateau (pistachio citrus)

Superior level: modern eclairs (passion fruit, chocolate and raspberry); I’m not fond of the marzipan frosting but otherwise the flavour of the filling was great.

Chicken and mushroom quiche, using leftover puff pastry; I joined 2 pieces of puff pastry so my custard leaked a little, but otherwise all was good.

Practical 20: Canapés; my group made mushroom tartlets, cheese straws, aubergine and garlic bouchées and smoked salmon croissants. Was soooo glad to finally make some savoury items after weeks of sweet stuff.

Practical 19: Cake decorating workshop; this session was quite enjoyable as we were free to work on whatever we wanted and at our own pace. And clearly I’ll have to work on my cake deco skills cos this can be so much more refined.

Practical 17: Chocolate box; this was quite an experience, I can’t say it was fun but we’ve definitely learnt how to better handle chocolate. Btw, if anyone was wondering, that’s my slightly incomplete chocolate leaf with a bit too much bronze lustre dusting.

Practical 16: Moulded truffles and chocolate tablet

Practical 15: Baba; it’s necessary to soak in syrup and soup cos these babas are quite bland on their own.

Practical 13: Healthy plated dessert - cereal base, blackcurrant mousse made from aquafaba and puffed quinoa tuile (tuile was so addictive omg)