My Dearest Readers I’m so excited to tell you Never Too Sweet Turns 2! I’m a couple of days late the exact blog birthday, but things have been hectic and unexpected to say the least. You may have seen on Instagram last Thursday I posted Mr Bao in hospital as he was in a pretty serious car accident. But please don’t worry Mr Bao wasn’t hurt doctors cleared him within a couple of hours and I was able to take him home. But I guess bad things always come in three… I then fell extremely ill with laryngitis and completely lost my voice. Last but not least… my Macbook also decided to drop dead on me…so it’s made blogging quite difficult! Apologies in advance these photos are taken from my iPhone
I’m finally feeling much better and able to talk again! And I’m sure you will know by know how much I love talking! Anyhow, moving away from all that negativity, Mr Bao and I wanted to make something special for the blogversary after all we’re two years old and I can’t believe how quickly time has gone by.
I wanted to make something that represents Never Too Sweet so of course it was going to be sweet after long discussions we decided to remake the Giant Matcha Fondant I had at the Intercontinental Hotel in Hong Kong Because its everything I love in one dessert! I’ve made it before, but never has it really been that successful or look very pretty! There was always something wrong with the edges or it was under or overcooked.
We started on this project on Monday night and after 5 attempts we finally got the recipe, cooking times and everything right! Yup that’s 5 times which equates to 24 eggs, 1kg of butter, 2kg of chocolate and 1kg of caster sugar and 200g of matcha powder! The 3rd time it looked alright but there was a hole on the top…and Mr Bao is a perfectionist and said this wont do so we made the 4th which was worse than the first…and eventually the last one slide out of the tin effortlessly and had the perfect lava ooze out!
Would also like to take this opportunity to say a few things:
- THANK YOU to my Dearest, Loveliest and most supportive Readers without you there will be no blog!
- Need to thank my family and friends for putting up with me and fully understanding the ‘Camera Eats First’ concept (It’s a miracle I still have friends haha)
- My fellow bloggers who are so much fun to hang around, hold the best food parties and make the most amazing food!
- Last but not least need to thank Mr Bao the blog would not be the same without him helping out, eating the successful and unsuccessful things I bake and also taking over and baking even more extraordinary things
Moving forward I really hope to share more interesting food and travel stores, crazy desserts and expand on the recipe section
Recipe – Giant Matcha Fondant original recipe by Never Too Sweet
Yield – One 20cm fondant
400g white chocolate, finely chopped
200g unsalted butter, diced
4 egg yolks
1 cup (220g) caster sugar
75g plain flour sifted
40g Matcha powder
2) Place chocolate and butter in a saucepan over low heat and stir until chocolate is melted and smooth.
4) Add the chocolate mixture and flour and matcha powder in three batches and whisk until well combined, smooth and shiny
5) Pour mixture in cake tin and bake for 24 minutes, remove from oven and let it cool in tin for 5 minutes.
6) To remove out of time, run edge with palate knife to ensure it doesn’t stick, put oven gloves on and place on the bottom of cake tin, cover with a large plate and in one swift but steady move flip the cake onto the plate. Slowly remove cake tin and sprinkle with icing sugar and matcha powder and ice-cream if you wish.
* You can reduce the amount of matcha powder used to 20g or 30g depending on your preference. I personally like my matcha desserts to be very strong and green
* It’s really important to grease your pan very well because that was what we had trouble with the most, sticking to the cake tin
* Don’t worry about over baking the fondant for a minute or two extra as it is better for it to be cooked through on the sides and still remain molten in the centre.
* Be gentle when you flip the fondant as it might break