Swiss Meringue Buttercream

120g / Granulated sugar
5 / Egg whites
454g / Butter, chilled and cut into cubes
3 tbsp / Water
1 tsp / Vanilla extract
Flavours/colour (optional)

Fill in 1/2 inch of water into saucepan. Bring it to boil.

In mixing bowl, combine egg whites, sugar and water. Then bring the mixing bowl over the saucepan (double boiling) and whisk the mixture until the sugar dissolves. Insert an instant thermometer to the mixture. Once the temperature reaches 65°C, remove the bowl from heat.

Using whisk attachment at medium high speed, whisk the mixture until medium peak and cool to the touch. Scrape the sides if necessary.

Change to paddle attachment and change to medium speed. Add butter 1 tbsp at a time. Ensure that the butter is incorporated with mixture before adding another 1 tbsp. Scrape the sides if necessary.

Add vanilla and whisk. Finally add flavour/colour if using, and whisk again for 1-2 minutes.

Recipe Courtesy
Boyle, Tish. "Swiss Meringue Buttercream." The Cake Book. Hoboken, New Jersey : John Wiley & Sons, 2006. Print.

Nutella Pods

380g / All-purpose flour

250g / Butter

220g / Caster sugar

1 / Large egg

1 tsp / Bicarbonate soda

½ tsp / Baking powder

50g / Almond powder

1 tsp / Vanilla essence

Combine flour, almond powder, bicarbonate soda and baking powder. Sift together and set aside.

Using stand mixer fitted with paddle attachment, cream the butter and sugar till light and fluffy. Then, add the egg and continue to beat until combined. Next, add vanilla essence and continue to beat until well incorporated.

Add dry ingredient. Mix well until it formed soft dough. The soft dough will not stick to the hands. Let it rest for 15 minutes.

Divide the dough into small, equal-sized round balls and place them in a small muffin pan. Press gently the dough gently so that it levels with the muffin pan.

Bake in the preheated oven of 170°C for 8-10 minutes. Remove from the oven and let it rest for 1 minute. Using small rolling pin, press gently in the centre of the pre-baked dough.

Bake again for another 5 minutes to make them crisp. Remove from the oven and let the pods cool. When the pods are completely cool, add ½-1 tsp of nutella.

Refrigerate the pods to let them set. 

Note: This recipe was tested by my friend and her family loves it.

Recipe Courtesy:

SinaranMenu: Nutella Pods. (n.d.). Retrieved June 8, 2015, from http://sinaranmenu.blogspot.sg/2014/09/nutella-pods.html