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Green tea cheesecake Recipe,Matcha Mousse cake | Delicious Green tea cheesecake Recipe

I made green tea cheesecake where you can enjoy the taste of rich cream cheese and green tea together!

I made a green tea sponge sheet into powder and applied it to it, and the side has a slightly transparent inside, giving it a soft feel.

If you cut it, the two-tone white and green color is really cute~^^

Condensed milk is added to the soft melting texture to give it a richer flavor, and the green color seems to indicate spring ^.^


4g Leaf gelatine

220g Cream cheese

30g Sugar

30ml Lemon juice

150g Condensed milk

250ml Whipped cream

2ts Green tea powder + 4ts Milk

1 Green tea sponge cake sheet
(Recipe :


1. Put cream cheese in the bowl, gently loosen and add sugar, lemon juice and mix.

2. Add the condensed milk and mix. Add the melted gelatin and mix.

3. Add whipped cream and mix.

4. Place a sponge cake sheet on the frame, pour half of the dough on top of it, and set in the freezer for 30 minutes.

5. Add the mixture of green tea powder and milk to the remaining dough and mix.

6. Pour the green tea dough onto the hard dough and set in the freezer for 2 hours.

7. Powder the sponge cake sheet.

8. Take the cake out of the mold, and coating cake powder to the sides and top.

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The easiest Blueberry Cake Recipe | How To Make Blueberry cake

I made a pretty blueberry cake with fresh blueberries!

The blueberry cake with such a pretty purple color is very beautiful even if I do not use the food coloring~

The blueberry puree which is put in every layer is chewed sweetly, and it is more delicious,and the raw blueberry which is decorated on the top is splashed, and it gives interesting texture too^^


270g Blueberry 

120g Sugar

10g Lemon juice

18cm Sponge cake sheet 3 sheets (Recipe:

Whipped cream 150g (+10g sugar) – For sand

Whipped cream 150g (+60g blueberry puree) – For icing


Apple mint


1. Add blueberries, sugar and lemon juice to the pan and boil until viscosity is reached.

2. Sift blueberry puree for icing.

3. Place a cake sheet on the cake board, apply blueberry puree and put on whipped cream (+sugar). Repeat one more time.

4. Put the last cake sheet on top and Icing with whipped cream (+blueberry puree).

5. Make a shape on the side with scraper.

6. Decorat with blueberries and apple mint.

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Easy Homemade Shortbread Cookies Recipe | How To Make Shortbread Cookies

I made shortbread cookies that are crispy and savory~

It is really delicious even though there are no special ingredients and only basic ingredients are used.

If you just push it widely and bake it, it spreads out and the shape is not pretty, so I baked it using a mousse mold to get a certain shape.

If you shape it with a fork, it gets narrower as it bakes, so I used wooden chopsticks to make it bigger than I thought.

After baking, cut the cookies while they are still warm.

I think you can make it by changing the shape to another shape.


130g Unsalted butter

70g Powdered sugar

2g Salt

2g Vanilla extract

170g All-purpose flour

40g Corn starch


1. Soften unsalted butter, add sugar powder and salt, mix, then add vanilla extract and mix.

2. Sift the wheat flour and cornstarch, mix, place on a Teflon sheet, flatten, and rest in the refrigerator for 30 minutes

3. Cut into a 15cm square frame, cut into a rectangular shape of about 7.5cm x 2.5cm, put it on the oven pan, shape it with chopsticks, insert the frame, and bake in an oven preheated to 160 degrees for 30~35 minutes.

4. While hot, cut cookies into shape and cool.

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How To Make Pastel Marshmallow | Marshmallow Recipe That Will Melt In Your Mouth 😋

I made a lovely cotton candy-like pastel marshmallow.

This time, I made it with egg white, but adding an egg gives it a softer feel and the softness is good.

When cutting with a knife, it sticks less and cuts well.

The 4 basic colors that come to mind when you think of pastels are layered and hardened, and they look like rainbow rice cakes.

You can cut it in various shapes, but I think cutting it into a long rectangular shape gives it a more lovely feeling.

The color is so pretty, it makes me feel good just looking at it.


18g Gelatin

250g Sugar

50g Starch syrup

100g Water

2 Egg whites

Food coloring (red, yellow, blue, white)

Corn starch


1. Put gelatin in cold water and soak it.

2. Put sugar, starch syrup and water in a pot and bring to a boil. When it starts to boil, whip the egg white.

3. When the syrup thickens and the meringue starts to rise, pour in the syrup and whip until it becomes rich.

4. Remove the moisture from the gelatin sheet and heat it in the microwave for about 30 seconds to completely melt it and mix it while whipping it at low speed.

5. Divide the dough into 4 parts and add food coloring to 3 places.

6. Sprinkle cornstarch on a 12cm square frame with wrap on the bottom and then put marshmallow dough in layers by color.

7. After hardening in the refrigerator for about 1 hour and 30 minutes, sprinkle cornstarch, remove from the mold, apply cooking oil, and cut with a knife dipped in cornstarch.

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Caramel Chocolate Pudding Recipe, No-Gelatin | How to make Chocolate Pudding | Easy Dessert Recipes

I made moist and soft no-oven & no-gelatin chocolate pudding.

I think it retains its shape better and tastes richer than the chocolate mousse I made in the past.

I added a little agar powder instead of gelatin, and it was nice to have a soft texture without feeling hard.

I made caramel and added a subtle flavor and it’s not too sweet, so if you want it sweeter, it’s better to add sugar~

Let it cool sufficiently at room temperature and put it in the refrigerator to harden.


70g Sugar

15g Water

60g Warm heavy cream

1g Salt

15g Unsalted butter


700g Warm milk

6g Agar powder

30g Corn starch

25g Cocoa powder

120g Dark couverture chocolate



1. Put sugar and water in a pot and boil over low heat without stirring. When it starts to turn brown, turn off the heat and add warm whipped cream little by little and mix.

2. Add salt, add unsalted butter and mix, then pour in warm milk little by little and mix.

3. Add cornstarch and mix, add cocoa powder and mix, stir over low heat and boil until thickened slightly, then remove from heat.

4. Add dark couverture chocolate, mix, sift through a sieve lined with Teflon sheet, pour flat, attach wrap, cool completely at room temperature, and harden in the refrigerator for 3 hours.

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No-Bake Mango Cheesecake Recipe | The Best Mango Cheesecake Recipe Ever

I made a mango cheesecake decorated with mango flesh.

There is a very large mango called Elephant Mango, so I bought it because I was curious, so I sliced the flesh long and attached it to the side naturally.

Plenty of mango puree is added, and mango flesh is added in the middle to make the same mango, but with a different texture and taste.

The combination of yellow and white gives a warm and comfortable feeling.

Lemon juice in the puree and yogurt in the cheesecake batter add a fresh taste, which makes it even more delicious.


300g Mango

60g Sugar

7g Lemon juice

6g Gelatin

60g Heavy cream


200g Cream cheese

50g Sugar

50g Plain yogurt

3g Vanilla extract

5g Lemon juice

5g Gelatin

160g Whipped heavy cream (whipped up 50%)


80g Crushed digestive cookies

35g Melted unsalted butter

Sliced mango


1. Put the ground mango and sugar in a pot and bring to a boil with stirring. When it thickens slightly, add lemon juice and mix, then remove from the heat.

2. Remove the moisture from the gelatin soaked in cold water for about 10 minutes and mix, then add fresh cream and mix.

3. Put about 150g in a 12cm mold with a wrap on the bottom and put a mustard on it, flatten it and harden it in the freezer for about 30 minutes.

4. Soften the cream cheese, add sugar and mix, then add plain yogurt, vanilla extract, and lemon juice and mix.

5. Soak in cold water for about 10 minutes, drain the water, and microwave for about 10 seconds. Add melted gelatin and mix. Add 50% thinly whipped cream and mix.

6. Put a little in a 12cm mold, flatten it and harden it in the freezer for 20 minutes

7. Add melted unsalted butter to the crushed Daije cookies, mix, place in a 15cm mold, press firmly to shape, and harden in the refrigerator for about 10 minutes.

8. Attach the sliced ​​mango to the inner wall of the mold, pour a little cheesecake batter in the microwave for 10 seconds, flatten it, and let it harden in the refrigerator for 20 minutes.

9. Mix 100g of mango and 50g of cheesecake dough, put it in a 12cm mold, flatten it, and harden it in the freezer for about 30 minutes.

10. Remove the hardened 12cm mold from the mold, place it in the middle of the 15cm mold, remove the mustard, pour the remaining cheesecake batter, flatten it, and let it harden in the refrigerator for about 20 minutes.

11. Pour the mango puree into the mold, flatten it and harden it in the refrigerator for 2 hours.

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How To Make Oreo Macarons Recipe | The easiest Oreo Macarons recipe to make

I made a macaron full of Oreo flavor.I baked the coke in two colors and put Oreo powder on the side. Even looking at it like this, it just feels like an Oreo.

I added Oreo powder and cream that is sanded into the cream, and the Oreo flavor was strong.

The cream is thickly sanded and it has a slightly plump feel.Even if it hardens for about an hour in the refrigerator, the cream hardens and is good to eat, but if you put it in an airtight container and ferment it for a day or so, the macaron will become more chewy.


50g Almond powder

40g Powdered sugar

5g Black cocoa powder

40g Egg whites

40g Sugar

Black food coloring


50g Almond powder

40g Powdered sugar

40g Egg whites

40g Sugar


100g Unsalted butter

100g Cream cheese

30g Oreo cream

50g Condensed milk

25g Crushed oreo (without cream)


1. Mix almond powder, sugar powder, and black cocoa powder and sift.

2. When large bubbles appear while whipping the egg whites, divide the sugar into 3 portions and whip until it becomes a meringue with horns, then clear the bubbles for about 2 minutes at low speed.

3. Sift the sifted powder one more time and mix, then add black food coloring and mix until the consistency is flowing.

4. Put it in a pastry bag, squeeze it in an oven pan, flatten it, and let it dry at room temperature for about 1 hour until a film forms on the surface of the macaron and does not stick when touched.

5. Bake in an oven preheated to 150 degrees for 5 minutes, lower the temperature to 130 degrees and bake for another 12 minutes, then cool.

6. In the same way, make white cockles.

7. Soften unsalted butter, add cream cheese and Oreo cream, whip it for about 5 minutes, then add condensed milk and mix.

8. Add crushed Oreo powder, mix, put in a piping bag, squeeze on a pin, and cover with another pin.

9. Coat the side with Oreo powder and harden in the refrigerator for at least 1 hour.

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Chocolate Mousse Cake | The Best Chocolate Mousse Cake Recipe With Oreo Wafer

Soft and sweet chocolate mousse cream and sponge cake sheet. I made chocolate mousse cake with Oreo wafers! It’s not just a soft mousse cream cake, but it contains crispy Oreo wafers, so the cut section looks pretty and tastes even better. The chocolate mousse cream is also soft and sweet, so it’s really delicious, and the crunchy sound I make when I eat it makes me happy.

▶frame: 16.5cm x 4.5cm.


100g Milk chocolate

60g Dark chocolate

60ml Hot Fresh cream

4g Leaf gelatine

1/4ts Vanilla extract

200ml Whipped Cream

Chocolate sponge cake sheet

(Recipe :


6 Oreo Wafer

Ganache (chocolate 75g+fresh cream 75g)


1. Pour hot cream into the chocolate and mix.

2. Add the gelatin and vanilla extract and mix.

3. Add the chocolate mixture to the whipped cream and mix.

4. Put a sponge cake sheet in a mousse frame, sprinkle chocolate on top, and put Oreo wafer on it.

5. Pour the chocolate mousse, fill it flat, and let it harden for about 1 hour in the fridge.

6. Pour ganache over the firm mousse, flatten it, and let it harden for about 1 hour in the fridge.

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Strawberry Cake | Storybook Visual~Strawberry Cake Recipe | Strawberry Cake Full Of Lovely Feelings

I made a lovely strawberry cake! It is stronger than normal sponge cake sheet but moist and strawberry scent is filled.

*Butter, plain yogurt, egg white, milk, strawberry puree at room temperature for at least 1 hour

▶Frame: 16cm.


112g Butter 

100g Sugar

115g Plain Yogurt

1ts Vanilla extract

4 Egg white

215g Cake flour

10g Baking powder

1/4ts Salt 

80ml Milk 

80ml Strawberry Puree

Food coloring (red)

Sugar syrupa

250g Whipped cream (+25g sugar, food color – blue, green)

50g Decorative whipped cream (+5g sugar)



1. Put the butter in the bowl, gently loosen, add sugar and mix until creamy.

2. Add plain yogurt and vanilla extract, mix and mix egg whites in 2 portions.

3. Add sift half of the powdered ingredients and mix. Add milk, strawberry puree and mix.

4. Add sift all of the powdered ingredients, mix and mix red food coloring.

5. Divide the dough in half, put it in a pan, make it flat,
and bake in a 180 degree preheated oven for 25 to 30 minutes to maketwo sheets.

6. Sprinkle sugar syrup on one sheet and apply whipped cream (mint). Repeat once.

7. Smooth cream on the sides and top.

8. Decorate Whipped cream and sprinkle.

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Orange Mousse cake | Really Delicious | How To Make A Cheesecake With Fresh Orange Jelly The Soft

I made a cheesecake decorated with oranges on top of a cheesecake with fresh orange jelly! It’s really delicious because the soft cheese cream and the orange-colored plump jelly go well together! It’s three layers, so the cut section is really pretty.

▶frame: 15cm x 4.5cm.


1 Sponge cake sheet (12cm)

(Recipe :


110g Warm orange juice 

10g Sugar

2g Leaf gelatine

5g Leaf gelatine

150g Cream cheese

60g Plain Yogurt

37g Sugar

1/2ts Vanilla extract

120g Whipped cream 

65g Warm Water

15g Warm Orange juice

25g Sugar

2g Leaf gelatine



1. Add sugar to hot orange juice, mix and add soaked plate gelatin(2g), and mix.

2. Pour into a 12cm mold and freeze for about 1 hour in the freezer.

3. Add the cream cheese, sugar, plain yogurt and vanilla extract to the bowlmix and add melted gelatin(5g) and mix.

4. Add whipped cream and mix.

5. Place the orange jelly on top of the sponge cake sheet and put it in the middle of the 15cm mousse frame.

6. Pour the mousse and let it flat and freeze for about 30 minutes.

7. Add hot water, orange juice, sugar, mix, then add the soaked plate gelatin(2g) and mix.

8. Place a sliced orange over the mousse and pour (7).

9. Hardened for 2 ~ 3 hours in the refrigerator.