Pastry Living with Aya | @PastryLivingwithAya

Enjoy the very moist pumpkin muffins during this fall to Holiday season! It is perfectly soft, tastes very pumpkin, and very easy to make. I’m also sharing how to make the muffins with streusel topping and pumpkin cupcakes using the same recipe!

📌 Ingredients For Pumpkin Muffins (for 16 - 18 muffins)
• All purpose flour - 180 g (1 1/2 cups)
• Almond flour - 50 g ( 1/2 cup)
• Granulated sugar - 250 g (1 1/4 cups)
• Salt - 3/4 tsp
• Baking powder - 3/4 tsp
• Baking soda - 3/4 tsp
• Cinnamon - 1 tsp
• Nutmeg - 1/2 tsp
• Ginger - 1/4 tsp
• Clove - 1/4 tsp
• Pumpkin puree (100% pumpkin) - 424 g (1 can *Check the label.)
• Egg - 100 g (2 eggs)
• Oil - 115 g (1/2 cup)
• White vinegar - 15 g (1 Tbsp)
• Vanilla extract - 5 g (1 tsp)

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

Bake at 340F for 20 -25 minutes until the surface bounces back gently.

[Cinnamon Streusel Topping]
• All-purpose flour - 21 g (1/6 cup)
• Almond flour - 16 g (1/6 cup) 
• Granulated sugar - 33 g (1/6 cup)
• Cinnamon - 1/8 teaspoon
• Salt - 1 pinch
• Unsalted butter - 28 g (1/4 US stick)

[Cream Cheese Frosting]
• Unsalted butter (softened) - 113 g (1 US stick)
• Powdered sugar - 250 g (2 cups)
• Salt - ⅛ teaspoon
• Cream cheese (cold) - 226 g (1 8-oz block)
The full tutorial: https://youtu.be/cO0aJP3_QIw

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.

Cupcake/muffin pans
https://amzn.to/48fPX1y

📌 If you liked this video, please subscribe & share it with your baking friends!
Subscribe!: https://www.youtube.com/@PastryLivingwithAya/
Share the video: https://youtu.be/K9q4Ff-_zUk
if you liked this video, share it with your friends to help them ...and also to support my small channel 😉

🎂 My blog: http://www.pastryliving.com
📸 Instagram: @ayacaliva

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Trick or Treat! Watch how to make 24 spooky yet adorable Halloween cupcakes in the latest video on my channel. This is one of them, Peek a ghost cupcake!
Share the video with someone you want to spook! 👻

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24 Cute yet Spooky Halloween Cupcakes 🎃

Trick or Treat!👻 Today, I am sharing 24 ways to decorate Halloween cupcakes! Each character is easy to decorate. Pick your favorite designs and create your own Halloween cupcakes for your spooky event!

📌 Recipes for the 24 Halloween cupcakes
Chocolate cake for cupcakes
https://youtu.be/dTXYiCLmoiM
American buttercream
https://youtu.be/Q6eZoGq2CDM

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.

Cupcake pans
https://amzn.to/48fPX1y
Gel paste food colorings
https://amzn.to/40czHwd

Piping Tips (You can also use any tips you have/like!)
Round tip #2
https://amzn.to/4fl2Byw
Round tip #3
https://amzn.to/4eYkK5E
Round tip #7
https://amzn.to/3AbXemw
Round tip #12
https://amzn.to/48oJbH1
Round tip #R16
https://amzn.to/4eaqt7i
Star tip #21
https://amzn.to/4e4Y7ei
Star tip #1M
https://amzn.to/4e4vhuO
Star tip #6B
https://amzn.to/3NE7WVM
Grass tip #234
https://amzn.to/4fkUAd6
Basketweave tip #47
https://amzn.to/4e8heUN

📌 If you liked this video, please subscribe & share it with your baking friends!
Subscribe!: https://www.youtube.com/@PastryLivingwithAya/
Share the video:
if you liked this video, share it with your friends to help them ...and also to support my small channel 😉

🎂 My blog: http://www.pastryliving.com
📸 Instagram: @ayacaliva

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I'm sharing how I made the pink vintage cake and mini desserts for Rei's birthday party! It's not a recipe tutorial as usual, but I hope you'll enjoy💕 You can find the recipes in my past tutorials; the links are below👇🏻

📌 Recipes For The Cake & Desserts
1. Pink Vintage Cake
(Cake: Red velvet cake) https://youtu.be/KvlAjbfv20M I made one batch and used the rest for cupcakes.
(Filling: Strawberry jam) https://youtu.be/UcHMYWURhyc
(Frosting: Swiss buttercream) https://youtu.be/iuZPdAtR-Es

2. Meringue Cookies
Italian meringue: https://youtu.be/k9awMLaKcX4
Bake at 200F until they get crispy! (It took about 1.5 hours this time.)

3. Macarons
Macarons: https://youtu.be/e6EAQ68ZLm4
French buttercream: https://youtu.be/HUpAaC22a5o
Lemon curd: https://youtu.be/OigOzllQ4_s

4. Berry Almond Tartlets
https://youtu.be/ruy2Lmoe_zQ
The recipe uses peaches instead. Just alternate them with berries!

5. Lemon Madeleines
https://youtu.be/kYyAbhZxxhs

6. Red Velvet Cupcakes
https://youtu.be/KvlAjbfv20M

7. Roll Cake
(Cake: Vanilla roll cake) https://youtu.be/I_lyB1HnqWo
(Frosting: Swiss buttercream) https://youtu.be/iuZPdAtR-Es

8: Lemon meringue tartlets
https://youtu.be/o3ooIs56o8I

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.

Mesh Silicone Mat (Half-size)
https://amzn.to/46q9AD3 (The one I used)
https://amzn.to/3ykF8Ok (Cheaper option)
Perforated Tart Ring
https://amzn.to/4fojGsa (2.37-inch. The same size as the ones I used in the video)
Half Baking Sheet
https://amzn.to/3A5e0TZ
Parchment Paper
https://amzn.to/3LGq3ts

📌 If you liked this video, please subscribe & share it with your baking friends!
Subscribe!: https://www.youtube.com/@PastryLivingwithAya/
Share the video: https://youtu.be/pIdrKbiMlJc
if you liked this video, share it with your friends to help them ...and also to support my small channel 😉

🎂 My blog: http://www.pastryliving.com
👭 Instagram: @ayacaliva
☕️ Pinterest: https://www.pinterest.com/pastryliving/

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I'm sharing how to make the best lemon meringue tart! The lemon curd is not overly sweet, so creamy, and perfectly tangy. I'm revealing the secret in the tutorial! With fluffy and shiny Italian meringue, this tart tastes like a dream come true for all lemon lovers. Learn how to make it step by step using simple ingredients!

📌 Ingredients To Make Lemon Meringue Tart (For 1 9-inch pan)
[Tart dough] The dough is enough amount to make 2 9-inch tart crusts. Store the other half in the freezer or make half batch!
• All-purpose flour: 250g (2 cups)
• Almond flour: 35g (1/3 cup)
• Powdered sugar: 105g (1/2 + 1/3 cups)
• Salt: 1/16 tsp (1 big pinch)
• Unsalted butter: 127g (9 tbsps)
• Egg: 50g (1 medium egg)

Bake at 350ºF (175ºC) for 10 - 20 minutes (depending on the size, thickness, oven, etc.) until they are nice golden brown.

The tart crust masterclass
https://youtu.be/4DaJ8tvI3y8

[Lemon Filling]
• Granulated sugar: 150 g (3/4 cup)
• Cornstarch: 12 g (1.5 Tbsp) * Level the surface.
• Eggs: 200 g (4 eggs)
• Egg yolks: 50 g (3 yolks) * Save the egg whites for meringue.
• Lemon zest: 2 lemons
• Lemon juice: 160 g (2/3 cup)
• Butter (Softened): 170 g (1.5 US sticks)

[Meringue]
• Egg whites: 100 g (from 3 eggs)
• Water: 80 g (1/3 cup)
• Granulated sugar: 200 g (1 cup)

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.

Mesh Silicone Mat (Half-size)
https://amzn.to/46q9AD3 (The one I used)
https://amzn.to/3ykF8Ok (Cheaper option)
Perforated Tart Ring
https://amzn.to/4fojGsa (2.37-inch. The same size as the ones I used in the video)
Half Baking Sheet
https://amzn.to/3A5e0TZ
Parchment Paper
https://amzn.to/3LGq3ts

📌 More Tart Recipes
Peach Almond Tart
https://youtu.be/ruy2Lmoe_zQ
Fresh Fruit Tart
https://youtu.be/zq-pMh1ef74
10 Fall Cookies From 1 Dough (Fall Cookie Box)
https://youtu.be/tyS8p5mkA20

📌 If you liked this video, please subscribe & share it with your baking friends!
Subscribe!: https://www.youtube.com/@PastryLivingwithAya/
Share the video: https://youtu.be/o3ooIs56o8I
if you liked this video, share it with your friends to help them ...and also to support my small channel 😉

🎂 My blog: http://www.pastryliving.com
📸 Instagram: @ayacaliva

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A complete guide on how to make the perfect tart crust - I'm sharing my tips and tricks for making the dough, rolling it, fitting it into all types of tart pans and rings, and baking it without blind baking. Watch this in-depth tutorial before you make a tart dessert to get the best result!

📌 Ingredients To Make Tart Crust
Enough For 2 10-inch tart pans
• All-purpose flour: 248g (2 cups)
• Almond flour: 35g (1/3 cup)
• Powdered sugar: 106g (1/2 + 1/3 cups)
• Salt: 1/16 tsp (1 big pinch)
• Unsalted butter: 127g (9 tbsps)
• Egg: 50g (1 medium egg)

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

Bake at 350ºF (175ºC) for 10 - 20 minutes (depending on the size, thickness, oven, etc.) until they are golden brown.

[Original amounts of ingredients]
• All-purpose flour: 350g
• Almond flour: 50g
• Powdered sugar: 150g
• Salt: a few pinch
• Unsalted butter: 180g
• Egg: 70g

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Mesh Silicone Mat (Half-size)
https://amzn.to/46q9AD3 (The one I used)
https://amzn.to/3ykF8Ok (Cheaper option)
Tart Pan with removable bottom
https://amzn.to/3YsCTTB (8-inch)
Perforated Tart Ring
https://amzn.to/4fojGsa (2.37-inch. The same size as the ones I used in the video)
https://amzn.to/4c54Fsk (8-inch. The one I used)
Perforated Tart Pan
https://amzn.to/3LKbKE9 (9-inch)
Half Baking Sheet
https://amzn.to/3A5e0TZ
Parchment Paper
https://amzn.to/3LGq3ts

📌 Tart recipes using the tart crust
Peach Almond Tart
https://youtu.be/ruy2Lmoe_zQ
Fresh Fruit Tart
https://youtu.be/zq-pMh1ef74
10 Fall Cookies From 1 Dough (Fall Cookie Box)
https://youtu.be/tyS8p5mkA20

📌 If you liked this video, please subscribe & share it with your baking friends!
Subscribe!: https://www.youtube.com/@PastryLivingwithAya/
Share the video: https://youtu.be/4DaJ8tvI3y8
if you liked this video, share it with your friends to help them ...and also to support my small channel 😉

🎂 My blog: http://www.pastryliving.com
📸 Instagram: @ayacaliva

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Learn how to make the easy mirror glaze to complete your beautiful mirror cake! By knowing how to make it, you can now make various cakes and desserts you may have seen at amazing pastry shops, such as mousse cakes, drip cakes, fancy plated desserts, and more! This mirror glaze is not rubbery, perfectly soft, and stays shiny!

📌 Ingredients To Make Mirror Glaze
Makes 1000g (Enough to glaze an 8-inch cake)
• Water: 120g (1/2 cup)
• Granulated sugar: 250g (1 1/4 cups)
• Glucose (or light corn syrup): 240g (3/4 cup)
• Sweetened condensed milk: 150g (1/2 cup)
• Unflavored gelatin (Bloom 225 - 230): 15g (2 packs of Knox gelatin powder)
• Icy cold water for gelatin powder: 60g (4 Tablespoons) *For gelatin sheets, soak them in icy cold water and wait for 10 minutes
• White chocolate: 275g *I highly recommend weighting with a scale for accuracy since chocolate can weigh differently depending on the components/brand)

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

[About the bloom of gelatin]
"Bloom" refers to the strength of the gelatin. The higher the number is, the thicker the mirror glaze gets. And the lower the number is, the softer the mirror glaze gets. That is why it is so important to know the number before purchasing them. The gelatin powder I used this time is Knox gelatin powder (Bloom 225), and the gelatin sheets are PerfectaGel Platinum gelatin sheets.
When using gelatin sheets or powder with different blooms, you'll need to adjust the amount to get the same consistency. The gelatins I used in the video are linked below.

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
The gelatin powder I used today
https://amzn.to/4cDny6Z
The gelatin sheets I used today
https://amzn.to/4fdf08r
Gel paste coloring
https://amzn.to/3W8jEvT

📌 Recipes I mentioned in the video
Dark chocolate mirror glaze
https://youtu.be/DR8gxaD20qo
Sponge cake recipe (vanilla roll cake)
https://youtu.be/I_lyB1HnqWo

📌 If you liked this video, please subscribe & share it with your baking friends!
Subscribe!: https://www.youtube.com/@PastryLivingwithAya/
Share the video: https://youtu.be/X9ri1Ef-idc
if you liked this video, share it with your friends to help them ...and also to support my small channel 😉

🎂 My blog: http://www.pastryliving.com
📸 Instagram: @ayacaliva

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Today, I’m guiding you through how to make the incredibly fluffy and moist vanilla chiffon cake! You’ll only need 6 simple ingredients (one of them is water!), which you can get at any grocery store. This fluffy, like a cloud chiffon cake, melts in your mouth. I always end up eating a few slices! Let us know if you tried it at home, how it turned out, and how you enjoyed it for your special event! I am also answering a lot of questions I’ve got through the past years about chiffon cake, such as “Why didn’t my chiffon cake rise much?”, “Why did it deflate?”, “Can I use all-purpose flour instead?”… and many more!

📌 Ingredients To Make Vanilla Chiffon Cake
For a 7-inch chiffon cake pan (the bottom: 6-inch, the top: 7-inch)
• Egg yolk: 70 g (4 yolks)
• Vanilla beans: 1/2 pod (or vanilla extract: 1/2 tsp)
• Granulated sugar for yolks: 25 g (2 Tbsp)
• Water: 60 g (1/4 cup)
• Oil: 40 g (1/6 cup)
• Cake flour: 80 g (2/3 cup) *Use all-purpose as an alternative.
• Egg white: 132 g (4 eggs)
• Granulated sugar for egg whites: 50 g (1/4 cup)

Bake (Preheated) at 340ºF (171ºC) for about 40 minutes.
* Adjust the baking time, depending on the size of the pan, thickness of the batter, oven, etc.

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

📌 More Fluffy Sponge Cake Recipes
Vanilla genoise sponge cake
https://youtu.be/HKe8af9xsiE
Chocolate genoise sponge cake
https://youtu.be/T-0FMziekOY
Vanilla roll cake
https://youtu.be/I_lyB1HnqWo
Strawberry cream cake
https://youtu.be/Xorz-gkzpic

📌 If you liked this video, please subscribe & share it with your baking friends!
Subscribe!: https://www.youtube.com/@PastryLivingwithAya/
Share the video: https://youtu.be/l-DBOugWgXM
if you liked this video, share it with your friends to help them ...and also to support my small channel 😉

🎂 My blog: http://www.pastryliving.com
📸 Instagram: @ayacaliva

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Looking for the best key lime pie? Well, look no further! - It is perfectly tangy, so creamy, silky-smooth, and not overly sweet. You'll fall in love with it if you love tart desserts. …And it’s so easy to make! Give it a try this summer for special occasions, such as home parties, Father's Day, the Fourth of July, and more!

📌 Ingredients To Make Key Lime Pie
For a 9-inch pan
The Crust
• Graham crackers: 188 g (12 rectangle sheets)
• Granulated sugar: 25 g (2 Tablespoons)
• Lime zest: 0.5 lime
• Butter: 85 g (6 Tablespoons)

Bake (Preheated) at 325ºF (163ºC) for about 12 minutes until the edge get lightly golden brown.

The Filling
• Egg yolk: 75 g (4 yolks)
• Sour cream: 120 g (1/2 cup)
• Lime zest: 2.5 Limes
• Sweetened condensed milk: 390 g (1 US can)
• Heavy cream: 80 g (1/3 cup)
• Lime juice: 150 g (1/2 cup + 2 Tablespoons)

Bake (Preheated) at 325ºF (163ºC) for about 20 minutes until it jiggles slightly like creme brûlée when you gently knock the side of the pan.

The Whipped Cream
• Heavy cream: 320 g (1 1/3 cups)
• Granulated sugar: 43 g (3.5 Tablespoons)

* Adjust the baking time depending on the thickness of the filling, the size of the pan, oven, etc.

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

📌 Other Classic Recipes
Red Velvet Cake
https://youtu.be/KvlAjbfv20M
New York Cheesecake
https://youtu.be/kyLeFE74V7I
Tiramisu
https://youtu.be/66bATSJnCJY
Apple Pie
https://youtu.be/2B-ZMJcAw2k

📌 Other Tangy Desserts
Lemon Shortbread Cookies
https://youtu.be/qhdNzr92Bl0
Lemon Mousse
https://youtu.be/fE1JX0WbKS4
Lemon Pound Cake
https://youtu.be/c7FTD_LINVE
Lemon Madeleines
https://youtu.be/kYyAbhZxxhs

📌 If you liked this video, please subscribe & share it with your baking friends!
Subscribe!: https://www.youtube.com/@PastryLivingwithAya/
Share the video: https://youtu.be/LM9InSDk6fs
if you liked this video, share it with your friends to help them ...and also to support my small channel 😉

🎂 My blog: http://www.pastryliving.com
📸 Instagram: @ayacaliva

MUSIC:
epidemicsound.com

#keylimepie

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