爱吃蛋糕的你，一定知道慕斯蛋糕（mousse cake）如果放得太久，就不能保持原来良好的味道。
著名蛋糕店The Patissier刚推出Patite Patisserie品牌慕斯蛋糕，不加任何人工防腐剂，可冷冻收藏在冰柜内半年后仍能保持原来好味！
使用Snap Freeze技术，蛋糕师傅将刚烘焙好的蛋糕放入摄氏-30度的冰箱冷冻15至20分钟，让蛋糕保持鲜。Patite Patisserie品牌的慕斯蛋糕也采用海藻糖（Trehalose），属天然醣类，让蛋糕在冻结时保持湿度。
那它有趣的地方在哪里？就是可以亲自设计蛋糕咯！
上周六，我受Patite Patisserie的邀请和好朋友来到Hotel Re!一起设计蛋糕！
Patite Patisserie为我们准备了草莓、蓝莓、烘饼卷、巧克力、软糖等设计材料，我简直不知应该从何下手！
他们还有特制的人物、动物、及火车糖膏装饰品任你挑选！瞧，我们女生看到这些可爱的装饰品简直爱不释手！
朋友和我拿来的设计材料。我们要开始点缀蛋糕啦！
我是一个很乱的人。好听一点，就是跟着感觉走。难听一点，就是没有计划和目标。办公室的桌子、家里的书桌、电脑文件、床等等都很乱！所以在设计这个蛋糕的时候，我根本没有计划和概念。
我拥有新加坡人怕输精神，要把越多材料放在蛋糕上越好！不要LUGI！！！
所以咯，这个放一点，那个放一点，整个蛋糕就变成很多东西啦！我的精心杰作！
现场还遇到The Hungry Cow，他比较整齐，而我就一直想在他的蛋糕上捣乱！
来，和自己的蛋糕笑一个！
Patite Patisserie的慕斯蛋糕目前只有三种口味：草莓、芒果、巧克力。采用精致法国馅料制作如：瑞士巧克力Barry Callebaut、Valrhona的果仁糖、Cacao Berry的可可粉、Capfruit的水果酱等，Patite Patisserie的慕斯蛋糕肯定品质保证！
每个蛋糕500g($25)，可在Meidi-Ya超级市场购得。一套糖膏装饰品售价$13.80。拿出来解冻后，最好是在2天内吃完哦！
谢谢Patite Patisserie的邀请！
Patite Patisserie
网站：http://www.patitepatisserie.com
电邮：enquiry@patitepatisserie.com
10 comments:
i like your mango cake when you were "half done" with it lor!! lol!!
Less is more!! hahah!
Hehe i like ur idea of surrounding the cake with Oreo cookies! The Hungry Cow's one reminds me of those ice cream sticks that we use to build houses for primary school projects :P
Oh you were there too! Haha.. didnt manage to have a word with you.. I was with the other food bloggers group! =)
Wrong spelling for the 3 brands of chocolate. Should be barry callebaut, valrhona and cacao barry.
Kindly proof read before submitting, it's really misleading for your readers.
aiyo..all so nice!!! Hw i wish i can hav a bite each :p
Ju Ann: CHAM, then i should have just stop at the "half done"! LOL
Charlene: heee, thanks dear! hungry cow ice cream stick didnt hold till the end. all fallen onto the table before pack into the box. poor boy!
daniel: alamak! didnt noe u were there too! must catch up with u next time ok!
annonymous: thank you for proof reading my article. corrections done. thank you.
cuisine paradise: i bite for u! :D
Sure! Btw in your 6th pic..
Thats (L to R) Chloe and Phoebe from The Food Chapter, Elaine from Divine Essentials, and Fen from SgDesserts.. And I'm lurking in the background.. ahaha
And I found some candid shots of you in my camera! =)
Corrected with mistakes still? Did you do it on purpose? ValrHona with H. And Cacao Barry, not Coca Berry.
hey Anonymous
dare to comment on miss tam chiak's spelling then please dare to admit who you are!
and who are you to comment on her grammer?? are you a teacher? principal?? this is a food blog, not language blog or grammer blog. we foodies are here to enjoy her good food pictures.
and does it really matter if she got a few spelling mistakes??? is it an eye sore to you? if yes, then leave this blog, nobody is asking you to proof-read her blog or forcing you to read her blog.
miss tam chiak - i love your blog! nice pictures (^-^)
Miss Tam Chiak: Your "mai lugi" cake is unbeatable! Really gao gao. Moohehe. Don't worry too much about annoying anal anonymouses (triple A!).
Charlene: Now I know where I got my inspiration from- primary school! :p
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