Sweet News

This Easter, we’re celebrating with something light, elegant, and a little bit nostalgic: our Mini Strawberry Chantilly Pavlova Nests. Crisp on the outside, marshmallowy on the inside, and topped with...

In our latest video (link here), we showed how to assemble our Fraisier cake. If you are unfamiliar with what a Fraisier cake is, it's a classic French strawberry and...

Some desserts are just sugar and fluff, gone in a bite. Others carry history, culture, and a damn good story. Medovik is one of them. Born in imperial kitchens, perfected...

If there was ever a year to treat yourself to something special, this is it—and what better way to celebrate than with an unforgettable cake? At Eclairs at the Bay,...

If you’re looking to elevate your baking game, this chocolate rocher profiterole recipe is a must-try. With a crunchy chocolate and nut glaze, creamy chantilly filling, and a touch of...

When it comes to weddings, desserts are always the highlight! Whether it’s the moment you cut the cake, a lavish dessert table, or late-night sweet treats, getting the right amount...

You asked for it!We know you have been waiting to get the recipe for the Gelatin Mass (as we use it in quite a few of our dessert recipes). This...

One of our best-selling products at Eclair at the Bay is our grab-and-go vanilla crème chantilly profiteroles with a chocolate glaze. It's an easy recipe to make that will definitely...

This is a very easy recipe that we use for glazing our Baileys Hazelnut entremet cake. We really like it; it's tasty and shiny.Ingredients: Water: 300g Sugar: 414g Glucose Syrup:...