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(Size 7-inch, Forks 6-10 pax)
(Size 7-inch, Forks 6-10 pax)
An ivory beauty that easily owns the room and your palate. Elegant and effortless, this minimalist vanilla maple génoise is filled with glossy strawberry compote and finished with a chantilly maple rum cream. Less (forks) is more (cake) couldn’t ring more true!
An airy Yuzu génoise with Yuzu curd sandwiched in between and slathered with light, floral elderflower chantilly cream. So light, so Forkin’ good… you should just fork it with wild abandon.
Now that’s a Forkin’ good pie! Forkin’ tender beef prepared with a myriad of herbs that’s cooked together with a spice paste and coconut milk until fork-tender. Wrapped in buttery melt in your mouth pastry crust this combines to be an insane amount of flavour.
“♪♪ Can I have it lyche(e)-dat?
You got it like that
Can I have it lyche(e)-dat?
You got it like that
So, drop your purse, and grab your hips
And act like you’re tryin’ to get this cake right quick
So can I have it lyche(e)-dat?
You got it like that ♪♪”
This is what happens when you’re baking and have Pharrell and Gwen Stefani rhymin’ in the background. A soft vanilla sponge sandwiches a lychee and strawberry compôte, and finished with a lychee infused chantilly cream and a splash of Hendrick’s gin.
Named after one of our Forkers, Shaun, who called us out of the blue one day to rave about a chocolate tart that he had in Paris, and asked if we could try our best to replicate the decadent tart. He described it and it sounded pretty Forkin’ delicious, so we gave it a go. Here is our take on it. A smooth and creamy dark chocolate Valrhona Sabayon laced with a spot of Brandy, nests on a buttery and crumbly coconut & almond pâte sablée tart shell. Finished with dusted Valrhona cocoa powder and cocoa nibs.
Devilishly smoky and addictive, Devil Curry or Debal Curry, as it is known in Kristang, is a traditional staple Eurasian curry. Unlike most curries, Devil Curry has no coconut milk. Every family’s Devil is a bit different and all will lay claim that theirs is the best! Nobody is wrong as this is what we all grew up eating BUT if anyone tells you that their devil has lemongrass or pineapple, I am going to roll my eyeballs like the chick from The Exorcist and throat punch them.
Our Curry Devil pie is a killer buttery pie shell that wraps a smorgasbord of ingredients: chunks of juicy chicken, roasted pork belly, sausages, mustard, vinegar, bacon bones, potatoes, carrots, candlenuts and of course, chilli.
“♪♪ She wore a
Raspberry beret
The kind you find in a second-hand store
Raspberry beret
And if it was warm she wouldn’t wear much more
Raspberry beret
I think I love her ♪♪”
Ok, we don’t know who she is, but we think that Prince would have digged our Raspberry Tart cos it’s damn jude. White Chocolate ganache, homemade Raspberry coulis and a raspberry sabayon, layered in a buttery hazelnut tart shell.
A handsome bugger, bitter sweet coffee génoise sandwiches a mocha Valrhona ganache. This feller comes loaded with dark chocolate crispy balls… lots of balls. Smothered with light Kahlua chantilly cream and dusted with Valrhona chocolate cocoa.
Handsome with balls… What’s not to like? You won’t regret Forkin’ it with this Lang Zai.
Savory morsels of chopped and diced delicious Iberico roasted pork belly encapsulated in a delicate and buttery pastry sprinkled with sesame seeds. The char siu filling strikes the perfect balance between sweet and savoury. Forkin’ hou sek for breakfast, lunch, tea … dinner also can lah.
Morsels of chopped and diced delicious roasted pork encased in a delicate, buttery pastry sprinkled with sesame seeds. The char siu filling strikes the perfect balance between sweet and savoury. Forkin’ hou sek for breakfast, lunch, tea… dinner also can lah. Just Fork It!
Growing up, a goober grape peanut butter sandwich was like the best thing ever for a snack. I grew up in Bedok South Ave 3, had the most champion neighbours and as a result, plenty of ‘kilat’ memories. We had the “ice cream uncle” – poor uncle would always stand at his window to yell at us to pipe down because Raj, Moi Moi, Hisham, Azan, my kid brother, Irving, and I were always running up and down the corridor. Hisham taught us how to breakdance and much to my mum’s dismay, I learnt how to “headspin”. We saved money, got ourselves skateboards, saved more money to change the parts on our bmx bikes, and played rounders in the playground against kids from the other blocks. When it got late, Aunty Dunham would stand at the balcony and yell for Raj and Moi Moi to come home “Booooyyy—ehhh! Kuttttiii! Come home now ah, I tell you!” We learnt how to ‘bakar’ satay along the corridor. Because we were a multi-racial corridor, we celebrated CNY, Raya, Diwali and Christmas. Good times, happy days. This cake is for the Blk 69 Bedok South Ave 3 ‘geng’ of the 5th floor. Thank you always, for the memories.
This super soft vanilla genoise sponge sandwiches a balsamic blueberry compote, slapped on with a salty sweet, homemade peanut butter airy cream.
Soft matcha génoise sponge, pears poached in rum and enveloped in dark, smooth Valrhona chocolate ganache and smothered in delicate, light pear flavoured chantilly cream. Fork Yeah!
“♪♪ Love me tender,
love me sweet,
never let me go.
You have made my life complete,
and I love you so… ♪♪”
I grew up listening to Elvis croon on dad’s vinyl and have always been a fan. The King of rock & roll’s favourite snack was a peanut butter and banana sandwich, so here’s our take on what might have been a snack he would have loved. The Elvis… Soft and moist Dark Valrhona chocolate cake, bananas, chocolate rum ganache with light peanut butter chantilly cream. Now that’s a snack to make life complete. Fork Yeah!
Sometimes things just come together and it’s pure magic. This was how it was for us cousins every holiday when we gathered at Blk 15 Eunos Crescent for the best days of our young lives. We played all day, running up and down the corridors, fanning out across the playground, playacting our favourite shows. We went to the market, always managing to lose the bananas and break the eggs by the time we got home. We never felt bored or lonely, because we were thick as thieves and there was always more mischief tomorrow.
This “cousin” cake is a flashback to the pure joy of childhood, yet captures a sense of grown-up nostalgia. The traditional appom bokwa dessert we all loved is updated – a soft and airy gula melaka génoise sponge is layered with a rich banana and coconut milk pengat, slowly simmered over a low flame. Salted caramel balls provide a modern counterpoint to these heritage flavours, which are topped with a light coconut cream frosting. This perfect pairing of our past and present turned out Forkin’ awesome (like us)!
The KGB… (no no… not the Russian secret security service, just our childhood much loved, Khong Guan Biscuit)…
A Forker, walks into an old-school biscuit shop, spots two tins of biscuits, and as they say, the rest is history. Drawing inspiration from the smooth flavour of butter coconut biscuits, our signature génoise sponge is paired delightfully with a creamy coconut icing. And just when you’re lulled into a soothing sense of complacency, the tangy lemon curd filling – influenced by Khong Guan’s ever popular lemon puff biscuits – electrifies your taste buds. Enjoy this gem of a cake with a mug of your favourite hot beverage for a satisfying trip down memory lane.
“I’d like some bacon, coffee, strawberries with a side of maple fresh cream and eggs please”
“How would you like your eggs done?”
“Cake, I’d like my eggs done in a cake”
Our take on a Breakfast of Champions! An airy coffee génoise sponge, sandwiches homemade strawberry compote, enveloped by delicious maple creme chantilly, and topped with candied bacon and pecans. Cake for breakfast ftw!
You will go off your forkin’ heads for this decadent majesty of a cake! A tangy raspberry and hazelnut compote provides punchy flavour at the heart of a lush Valrhona chocolate and rum cake. Vanilla Chantilly cream frosting with a raspberry ombre flush tops this Wonderland for your tastebuds. And for this nutter of a Queen, we just had to add a sprinkle of (hazel)nuts and raspberries for a touch of whimsy!
We went to Koh Samui recently to celebrate my bud bud’s birthday and stayed SALA Choengmon Beach. The good folks of the resort treated us like a million bucks and totally spoiled us rotten with genuine, warm hospitality. They had a killer breakfast and I had quite possibly the best brioche French toast ever, EVERYDAY that week. I came home still thinking about their French toast… and so here it is, our SALA Samui inspired French Toast cake. An airy, light maple sponge sandwiches a homemade mixed berry compote, slathered with mascarpone cream and garnished with pistachios, roasted almond flakes, cranberries and pumpkin seeds. Fork Yeah!
My little brother and me have always maintained that a meal with loved ones that doesn’t round up with coffee and dessert is an insincere meal. It’s like, you don’t really want to be there, you just want to eat and go! When it comes to eating out, the both of us are also unable to stop ourselves from ordering an apple crumble if it is on the menu. We JUST MUST HAVE it. So this is the Henson sibling cake, Phatso & Jo… a soft dark roasted coffee génoise sponge, a homemade tart apple compôte, light chantilly cream, crunchy crumble on the top with lashings of cinnamon salted caramel.
“♪♪ Sunday Monday happy days
Tuesday Wednesday happy days
Thursday Friday happy days
Saturday what a day! ♪♪”
Pretty much sums up what it’s like when we hang out at my cousin’s Simone and her husband’s Ken. Next to Greygoose, her most favourite beverage is Horlicks and so this Fork It! Horlicks cake was concocted with her in mind. Soft Horlicks sponge, a tart cherry compôte and creamy malty Horlicks mascarpone slathered all around and chocolate malt balls.
Sink your forks into this gorgeous and decadent dark Valrhona chocolate cake that sandwiches tart cherries smothered in a whisky chocolate ganache and frosted with an intense dark chocolate mascarpone cream.
Indulgence meets irresistible charm. This luscious treat layers fluffy lemon sponge with a velvety pistachio mascarpone cream that’s almost too delicious for its own good. Hidden between each layer is a hint of white chocolate sweetness and the satisfying crunch of pistachios, adding just the right touch of mischief. It’s a flirtatious blend of zesty, nutty, and creamy that teases the senses with every bite.
A feather-light Gula Melaka sponge struts in with swagger, stacked with homemade strawberry jam that’s just the right amount of sweet and sassy. And just when you think you’ve figured it out, in comes a silky espresso coconut mascarpone cream, ready to shake things up like a barista on a high. It’s tropical, it’s bold, it’s dangerously addictive — basically, it’s forkin’ good cake and just a little bit extra to rock your world.
My friend Bo, raves about a bomboloni she used to relish: “a soft cinnamon sugar spiced doughball filled with a tart rasberry jam, Jo! Make lah a cake version!” So off to work I went into the kitchen, and the end result… a pillow-soft cinnamon sponge, a balsamic roasted rasberry compôte, its bright tang balanced by an airy vanilla chantilly cream. Familiar, comforting, and just a touch decadent — this is The BoBo. Inspired indulgence, baked from friendship.