Never Too Sweet Turns 2 – Blogversary

My Dearest Readers ๐Ÿ™‚ 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 asย  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 ๐Ÿ˜ฆ

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.

Giant Matcha Fondant

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 ๐Ÿ™‚ 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.

Giant Matcha Fondant

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 ๐Ÿ™‚

Recipe – Giant Matcha Fondant original recipe by Never Too Sweet
Yield – One 20cm fondant

400g white chocolate, finely chopped
200g unsalted butter, diced
4 eggs
4 egg yolks
1 cup (220g) caster sugar
75g plain flour sifted
40g Matcha powder


1) Preheat oven to 200ยฐC/390ยฐF. Grease and line tin with baking paper and a light sprinkle of plain flour *IMPORTANT STEP*
2) Place chocolate and butter in a saucepan over low heat and stir until chocolate is melted and smooth.
3) Place eggs, egg yolk and sugar in a bowl and whisk until well combined.Giant Matcha Fondant7
4) Add the chocolate mixture and flour and matcha powder in three batches and whisk until well combined, smooth and shinyGiantmatchafondant2

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.

Giant Matcha Fondant10

* 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 ๐Ÿ™‚
* 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
Please feel free to leave me a comment, email or tweet me if you have any questions!

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31 thoughts on “Never Too Sweet Turns 2 – Blogversary

  1. Little Miss Melbourne December 6, 2013 at 5:39 pm Reply

    Well done rock stars! Congratulations ^_^ Glad you got all that bad luck out of the way now too. LMM xoxo

    • Daisy@Nevertoosweet December 11, 2013 at 12:31 pm Reply

      Thanks love ๐Ÿ™‚ We were going to give up after the 3rd time but then haha for the blog we had to persevere hehe! And fingers cross the bad luck is over and I’m looking forward to 2014 hehe!

  2. Ashley December 6, 2013 at 5:45 pm Reply

    Wow! FIVE attempts?! It looks like it was well worth it though! Congrats on turning 2! So exciting, you’ve already done so much in that period, here’s to many more years of eating and blogging! ๐Ÿ˜€

    • Daisy@Nevertoosweet December 10, 2013 at 11:38 am Reply

      Yup i can’t believe it myself took us so damn long hahaha 5 times until we got it right but so glad it did ๐Ÿ™‚ I honestly don’t think I’ve done that much compared to you and the others who have been doing it for so so so much longer than me ~ xox

  3. missemzyy December 6, 2013 at 6:16 pm Reply

    Happy Blogversary!! What better way than to celebrate it with matcha ๐Ÿ˜› Good efforts! haha glad to hear you and Mr Bao are well now ๐Ÿ™‚

    • Daisy@Nevertoosweet December 11, 2013 at 12:32 pm Reply

      Thank you ๐Ÿ™‚ Hehe I think doing something with Matcha was simply most appropriate hehe!

  4. chewtown December 6, 2013 at 10:27 pm Reply

    Happy Blogversary darling one! That is an unbelievably good looking cake! So oozy and wonderful. Here’s to many more years of Never too Sweet… xxx

    • Daisy@Nevertoosweet December 10, 2013 at 11:17 am Reply

      Thanks so much my dearest ๐Ÿ™‚ I’m glad the matcha fondant came out so well but gosh it took 5 times! Hehe xox

  5. Trent @ Food Assault December 6, 2013 at 10:58 pm Reply

    Congrats on the Blogversary. I’ve never even tried this cake before, what does matcha taste like?

    • Daisy@Nevertoosweet December 10, 2013 at 11:04 am Reply

      Hi Trent ๐Ÿ™‚ thanks for dropping by! I get asked a lot about what Matcha is hehe it’s a Japanese green tea powder so the flavour is really intense and not everyone likes the flavour ๐Ÿ™‚ But i highly recommend trying!

  6. Tina @ bitemeshowme December 7, 2013 at 7:02 am Reply

    Aww happy anniversary! I’m glad you pulled through because look at the amazing result. I adore your passion and drive for something that you love doing – baking and blogging. I can’t believe you’re only 2 years into blogging. Feels soooo much longer than that. Guess you can say I followed almost from the beginning haha love you x

    • Daisy@Nevertoosweet December 7, 2013 at 10:00 pm Reply

      Thanks lovely!!! You definitely have followed me from the very beginning and I really appreciate that even when I had crappy photos and my babble you’ve stayed!!! I really do enjoy doing the two B’s! I Can’t actually say what I like doing more, baking I like because of course I get to eat it and challenge myself! But at the same time blogging is awesome too because I get to meet amazing people like yourself ๐Ÿ™‚ So I guess….I’ll just keep doing both! Have an amazing weekend xox

  7. hotlyspiced December 7, 2013 at 7:11 am Reply

    Congrats on your anniversary but I’m sorry to hear you’ve had so many battles. Cars, computers and your health! I’m so glad Mr Bao survived that car accident – what a shock for your all. And your cake! It looks incredible. You have great perseverance – five attempts? I would have given up after three! xx

    • Daisy@Nevertoosweet December 7, 2013 at 9:58 pm Reply

      Thanks Charlie ๐Ÿ™‚ Last week was definitely tough but it’s all good…all over and hopefully things will only turn for the better! I honestly can’t believe we failed so many times either because I’ve made it before and it was fine but…it just didn’t turn out the way we wanted so we had to keep going! xox

  8. theragingcook December 7, 2013 at 11:08 am Reply

    Happy blogversary Daisy!!! Keep the sweet treats and reviews coming!!! ๐Ÿ˜Š

    • Daisy@Nevertoosweet December 7, 2013 at 9:46 pm Reply

      Thanks Dave ๐Ÿ™‚ You always so supportive! Really appreciate it! Hope you get back into blogging soon!

  9. leaf (the indolent cook) December 7, 2013 at 12:38 pm Reply

    Happy 2 years of blogging! Sorry to hear about all those unfortunate incidents recently, glad things seem to be moving forward okay now. This cake looks epic, the dedication from you and Mr Bao is impressive!

    • Daisy@Nevertoosweet December 7, 2013 at 9:45 pm Reply

      Thank you so much Leaf ๐Ÿ™‚ Haven’t heard from you for the longest time! How have you been? I honestly can’t believe it’s been 2 years already feels so much shorter than that and even though 2013 has been rough…hopefully things will just improve from here and 2014 will be bigger better and brighter! We should catch up again soon xox

  10. Cupcake Crazy Gem December 7, 2013 at 10:49 pm Reply

    Wooo happy blogging birthday Daisy! Sorry to hear you’ve had such a hard time recently…one of our macbooks died the other month too and I was heartbroken! We lost some of our pics from our American roadtrip too which sucked but luckily not all of them! Hope you manage to get it sorted and glad to hear Mr Bao was given the all clear!!

    • Daisy@Nevertoosweet December 11, 2013 at 12:51 pm Reply

      Thank you Gem ๐Ÿ™‚ I can’t believe it’s 2 years hehe woo hoo! Last week was definitely a horrible week but I’m positive that it’s all good…even though I am still waiting for macbook to come back I’m still going to soldier on and try blogging on my phone and work laptop hehe but I know what you mean it’s the worse when you’ve lost some holiday photos!

  11. Lorraine @ Not Quite Nigella December 8, 2013 at 7:26 am Reply

    A BIG congratulations Daisy!!! What a wonderful, momentous occasion. I was sure that you had been going for longer than 2 years because you’re such a pro!! May there be many more ๐Ÿ˜€

  12. grabyourfork December 8, 2013 at 11:28 pm Reply

    Happy bloggiversary! I can’t believe you made this cake five times! lol…. and sounds like you’ve had more than your share of mishaps – I reckon the next 12 months should be smooth sailing!

  13. viveka December 9, 2013 at 7:46 am Reply

    Never seen a cake like this before …. and congratulations to the bloggiversary! I have been making basil cake and that was green, but not like this. Wonderful stuff.

  14. Monique December 9, 2013 at 8:50 am Reply

    Many congratulations!! ๐Ÿ™‚
    That cake looks gorgeous!

  15. Hannah December 9, 2013 at 11:26 am Reply

    Happy blogiversary! It feels like you’ve been with us for so much longer ๐Ÿ™‚

  16. ironchefshellie December 10, 2013 at 8:51 pm Reply

    Happy 2nd year. Can’t believe it’s only been two years, seems like 10!
    PS, i think you might need to get some head and shoulders for you blog, the dandruff is pretty bad ๐Ÿ˜›

  17. milkteaxx December 11, 2013 at 9:24 am Reply

    congrats on the milestone! hope all the bad luck is now gone! psst you are srsly the matcha dessert queen!

  18. Jo December 11, 2013 at 5:14 pm Reply

    Happy blogiversary!! and omg i can’t you made a giant matcha fondant!! It looks amazeballs by the way! Congrats!

  19. Nami | Just One Cookbook December 13, 2013 at 4:30 pm Reply

    Happy 2nd Blogiversary Daisy! So happy for you! And omg, your matcha fondant looks wonderful!!! I also prefer matcha to be strong too! 40g sounds perfect to me. ๐Ÿ˜€ I’m thankful that we met through blogging and I know your next year will be even better than this year! ๐Ÿ™‚ xoxo

  20. GourmetGetaways (@GourmetGetaway) December 21, 2013 at 5:38 pm Reply

    Happy Birthday to your wonderful blog!
    What a great way to celebrate too and giant matcha fondant cake! Well done ๐Ÿ™‚

  21. Sara (Belly Rumbles) (@bellyrumbles) December 29, 2013 at 11:24 pm Reply

    OMG the fondant to end all fondants! Happy bloggiversary ๐Ÿ™‚

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