Tuesday, 25 December 2012

Reindeer Cupcakes

Awwwww ain't they looks lovely. These super cute cupcakes is great for Xmas.

  • 125g butter, softened
  • 170g castor sugar
  • 2 large eggs
  • 200g self raising flour
  • 2 tbsp cocoa powder
  • 100ml milk
  • 100g dark 70% cocoa solid chocolate, melted
  • 2 tbsp irish cream liqueur (optional)
For the chocolate icing:
  • 50g dark chocolate, chopped
  • 3 tbsp double cream
To decorate:
  • giant chocolate buttons
  • crisp-coated chocolate (such as M&Ms or Smarties)
  • mini pretzels
  • black writing icing
  • mini marshmallows, sliced

Preheat oven to 170C.  Line 12-hole muffin tray with paper cases.

Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using.

Sppon the mixture into the muffin cases and bake for 20 minutes or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.

For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly.

To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing in an icing bag fitted with a small nozzle.

Press a chocolate button onto the cake as a nose,then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, use the black writing icing for the pupils. Stick on the pretzels as the ears.


Mincemeat Cake

This cake is easy to make if you are the buzzzy mummy who doesn't have much time to make the traditional Christmas cakes. Make it a couple of days before Christmas. This cake is so moist and light, it doesn't even need icing!!!!

  • 175g castor sugar
  • 175g unsalted butter, softened
  • 3 eggs, beaten
  • 300g self raising flour, sifted
  • 2x 411g jars mincemeat
  • handful of chopped glace cherries (optional)
  • 1 tbsp brandy or sherry (optional)
  • 1 tbsp caster sugar, plus extra to decorate

Preheat oven to 160C/140C for fan oven. Grease and double line the base and sides of a 20cm cake tin with greaseproof paper. Also wrap a double layer of greaseproof paper around the outside of the tin and tie with a string.

Cream together the sugar and butter until light and fluffy. Beat in the beaten eggs. Fold in half of the sifted self raising flour then fold in the mincemeat and cherries, if using.

Fold in the rest of the flour, and add in the brandy or sherry, if using. Spoon the mixture into the cake tin and sprinkle with castor sugar.

Bake for 1 hour, then cover the top of the cake with baking paper and return to the oven for another 1 hour, until cooked and golden. Leave in the tin for 30 minutes, then remove and place on a wire rack. When completely cool, sprinkle with a little extra sugar. 

Christmas Chutney


It's the perfect time to make this chutney as the holiday season is around the corner. Make the chutney 1 month in advance & will be a great give away goodies. A perfect match for cheese and cold meats and also delicious in turkey sandwiches.

  • 900g tomatoes
  • 3 red peppers
  • 1 large aubergine
  • 1 green pepper
  • 700g onions, peeled and fairy finely chopped
  • 4 cloves garlic, crushed
  • 350g granulated sugar
  • 300ml white wine vinegar
  • 1 tbsp salt
  • 1 tbsp coriander seeds, crushed
  • 1 tbsp paprika
  • 2 tsp cayenne pepper

Peel the tomatoes-prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a minute then drain and cover with cold water. The skins will now come away easily.

Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.

Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to boil over medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.

Ladle the chutney into sterillised or dishwasher-clean jars and top with paper jam covers. Seal the jam while still hot. Leave to mature for at least a month in a cool dark place

                          HAPPY CHRISTMAS EVERYONE!!!!!!

Tuesday, 13 November 2012

Banana Blondies

Banana blondies???? Oh my oh my what is this now. Found this recipe on the web under Channel 4 by Simon Rimmer from Sunday Brunch. After reading the ingredients, it's sound interesting and different from the usual banana cake, therefore I decided to have a go with the recipe but with a slight twist. The result.....yummmm

  • 100g soft brown sugar
  • 100ml double cream
  • 200g unsalted butter
  • 2 large bananas, chopped
  • 1 large banana, mashed
  • 200g white chocolate
  • 1 egg
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 225g plain flour
  • 1/4 tsp baking powder
  • 50g flaked almond, toasted
  • 25g flaked almond, untoasted for sprinkling

Preheat oven to 190C/170C for fan assist oven.

In a sauce pan boil sugar, cream and 100g butter for 5 minutes to form a thick sauce. Cool slightly and add in the mashed banana & chopped bananas.

Gently melt the remaining 100g butter and the white chocolate in a bowl set over a pan of barely simmering water.

In a large bowl beat the egg with sugar and vanilla extract, then fold in the chocolate mixture.

Sieve in the flour and baking powder, then fold in gently. Add the banana mixture and flaked toasted almonds.

Spoon into  a greased and lined 23cm baking tin, sprinkle with the untoasted almonds and bake for about 35 minutes.

Cool completely and cut into squares before serving.

Tuesday, 6 November 2012

Sesame honey chicken

Been looking around for a nice chicken recipes to cook for my friends. I am looking for something different besides the usual sweet sour chicken. Busy looking around and found this recipe that sounds interesting. Took the first bite, the juicy chicken and the amazing sauce had me hooked from the first bite. If you are craving some amazing chinese food or just in the mood for something different, give this recipe a try.

  • 2 large boneless skinless chciken breasts
  • 2 tbsp toasted sesame seeds
  • 2 spring onions, sliced
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • a dash of ground white pepper
  • 1/4 tsp sugar
  • 1/2 cup plain flour
  • 1 tsp baking powder
  • 1 egg, beaten
  • 1/2 cup water ( or as much as needed to make a smooth batter)
  • 3 tbsp corn flour
  • salt to taste
  • 1 tsbp vegetable oil
  • 3 tbsp honey
  • 2 tbsp sugar
  • salt to taste
  • 2 tbsp tomato ketchup
  • 1 tbsp white distilled vinegar
  • a dash of ground pepper

Cut chicken into 1"chunks and in a bowl combine all the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes or longer in the refrigerator.

Meanwhile, in a separate bowl, combine all the batter ingredients and mix thoroughly.The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

Using a fork, remove the pieces chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels.

In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. Add in the fried chicken to the sauce and coat well. garnish with the sliced spring onions and toasted sesame seeds.


Sunday, 28 October 2012

Kerabu Mee Hoon (Rice Noodle Salad)

This is a nyonya style noodle.  This highly appetising noodle dish is spiced up with aromatic herbs and a definate must, tossed with sambal belacan and calamansi juice. I can't get calamansi juice here so I replaced it with lime juice.  One can enjoy this dish anytime of the day, ie for breakfast, lunch or dinner.
This dish is not complicated to prepare but may have difficulty sourcing all the ingredients but that is not a problems you can either omit what you can't find or try substitutuing with another ingredients.

  • 350g rice vermicelli ( mee hoon)
  • 20 large prawns
  • 10 fresh kaffir lime leaves, finely sliced
  • 3 stalk lemongrass (use the bottom white part only), finely sliced
  • 10 shallots, sliced thinly
  • 2 cloves garlic, minced
  • 2 torch ginger flower (bunga kantan), finely sliced
  • 2/3 cup grated coconut, can be replaced with dessicated coconut if can't get the fresh one
  • 1/4 cup dried shrimp, soaked
  • pinch of salt or to taste
  • 3 tbsp fish sauce
Sambal belacan spice blend:
  • 6 tbsp sambal belacan
  • 1 tbsp palm sugar
  • juice of 8 calamansi lime
  • handful of mint leaves, finely sliced
  • red chilli, sliced
  • calamansi, halved
  • roasted peanuts, coarsely ground

Prepare kaffir lime leaves, lemongrass, shallots, garlic and torch ginger flower. Combine into a large mixing bowl.

In a pan, toast the grated coconut until browned. Add to the mixing bowl.

Drain the dried shrimp and then grind in a food processor or pound in a pestal & mortar until coarsely ground. Then add into the wok and toasted for 2-3 minutes until fragrant and lightly browned. Transfer into the mixing bowl.

Blanch the rice vermicelli for 2 minutes or till cook. Transfer to a strainer & drain. Then add into the mixing bowl.

In a small bowl prepare the sambal belacan spice blend, mixing well to ensure the sugar dissolves. Set aside.

Add 1 tbsp of cooking oil in a wok and pan fry the prawns until cooked. Add to the mixing bowl.

Toss all the ingredients in the mixing bowl including the sambal belacan spice blend to combine. Add garnishing and disg out to serve. This kerabu mee boon can be serve cold too.

Sunday, 21 October 2012

Coffee Cake

It's the end of National Baking Week today, therefore decided to bake something British. Went shopping the other day and I came across this bottle.

It says Chicory & Coffee Essence. Not knowing what is it, I bought the bottle and decided to google for it. Kerrrr Chinggggg.....found it on Wikipedia

"Camp Coffee is a Scottish food product, which began production in 1876 by Paterson & Sons Ltd. in a plant on Charlotte St, Glasgow. Almost one-hundred years later in 1974 businessman Daniel Jenks merged with Paterson to form Paterson Jenks plc. In 1984, Paterson Jenks plc was bought by McCormick & Company. Thereafter, McCormick UK Ltd assimilated Paterson Jenks plc into Schwartz. Interestingly, McCormick claims not to be the manufacturer on their main site, and the product can't be found on the Schwartz site either.
Camp Coffee is a glutinous brown substance which consists of water, sugar, 4% coffee essence, and 26% chicory essence. This is generally used as a substitute for coffee, by mixing with warm milk in much the same way as cocoa or added to cold milk and ice to make an iced coffee, but it is commonly found on baking aisles in supermarkets as it is also used as an ingredient in coffee cake and other confectionery.
The label is rather old-fashioned in tone, consisting of a drawing of a Gordon Highlander soldier (allegedly Major General Sir Hector Macdonald) and a Sikh soldier sitting down together outside a tent, from which flies a flag carrying the drink's slogan, "Ready Aye Ready". This slogan uses the form of the Scots "aye" meaning yes so the drink was "Ready Always Ready" to be made. Originally the picture depicted the Sikh as carrying a tray of coffee -- an intermediate version, with the Sikh standing but the tray missing was also used (see the fan site link below for this version of the label) -- it is widely believed that this was changed to avoid the imperialist connotations of the Sikh as a servant, although the company does not confirm or deny this. The original drawing was by William Victor Wrigglesworth.
Legend has it that it was originally developed as a method of brewing coffee quickly for military purposes.
Today Camp is a British icon of nostalgia, as many remember it from their childhoods"

Since it mentioned that this Camp Coffe is also used as an ingredient in coffee cake, I decided to google for a recipes that using this Camp Coffee and found a recipe at MyDish.

For the sponge cake:
  • 250g self raising flour
  • 1 tsp cream of tartar
  • 1 tsp bicarbonate of soda
  • 180g sugar
  • 125g soft margarine
  • 2 medium eggs
  • 1/2 the juice of a lemon
  • 3 tbsp Camp liquid coffee
  • 100ml milk
For the icing:
  • 140g butter, softened
  • 270g icing sugar
  • 1 tbsp Camp coffee

Pre-heat oven to 180C/160C for fan.

Grease and line 2x20cm baking tins.

In a mixing bowl, mix margarine and sugar until light and fluffy. Add in the lemon juice, Camp coffee and milk and mix well.

Sift the dry ingredients together and blend into the mixture together with the eggs. Mix well throughly into a smooth mixture and pour into the prepared tins.

Bake for 15-20 minutes until springy to touch. The cake should just coming away from the sides of the tin. Leave the sponges in the tins for 10 minutes, then turn out onto a wire rack and leave to cool.

While the sponges are cooling, make the coffee icing. Beat together the icing ingredients until smooth. Put one sponge on a serving plate and spread half of the coffee icing. Top with the other sponge and spread the top with the remaining coffee icing.


Monday, 8 October 2012

Carnation Chocolate Fudge Cake

Found this recipe on goodtoknow website. OMG its so easy to make and yes cuts down on the saturated fat!!!! This chocolate cake recipe is based on an American recipe and uses oil instead of butter. I use ready make caramel from carnation and it makes the filling really easy to make.

  • 175g self raising flour
  • 21/2 tbsp cocoa powder
  • 1 tsp bicarbonate soda
  • 2 eggs
  • 130g castor sugar
  • 150ml milk
  • 150ml corn oil
  • 2 tsbp vanilla extract
  • 125g dark chocolate (70% cocoa solid)
  • 397g can Carnation caramel
  • 1 tbsp icing sugar


Preheat oven to 180C/160C for fan oven.

Base line 2x8" sandwich tins with baking parchment

Sift the flour, cocoa powder and bicarbonate soda into a bowl and stir in the sugar.

In a jug, measure the oil and milk, then add the eggs, one tsp vanilla extract and mix together with a fork until combined. Beat 2 tbsp of caramel until smooth and whisk into the egg and oil mixture.

Combine the wet with the dry ingredients and mix well. The cake mix will be quiet wet. Pour the mixture into the tins and bake in the centre of thge oven for 20 minutes until springy to the touch.

Cool the cake in the tins for 5 minutes and then turn out onto a wire rack. Remove the baking paper and cool completely.

Melt the chocolate in a short bursts in the microwave, stirring until smooth. Add the remaining caramel and vanilla to the chocolate and beat well until smooth and glossy. Sift in the icing sugar and combine thoroughly.

Place one half of the cake onto a plate, spread with a generous amount of the frosting and top with the other sandwich half. Spread the remaining frosting over the top of the cake and down the sides to cover completely. Leave to set and cut into slices.

Tau Foo Fah

This is my favourite of all time. Too much work to do from scratch. However a dear friends of mine show me a cheating way to enjoy this delicious dessert. I think it should be called quick & easy tau foo fah....lol. Enjoy

  • 1 litre  of organic soya milk
  • 7 fine leaf gelatine (Dr Oetker)
  • 1 tsp sugar
For the syrup:
  • 1 cup sugar
  • 1 cup water
  • 1 pandan leaf

Soak the gelatine in cold water until soft.

Warm 1/2 of the soya milk in a microwave (but not until boil).

Add in the sugar and the soft gelatine. Gently stir until the suagr and gelatine dissolve.

Then gently mix into the cold soya milk. Put the mixture through a sieve and place it into a deep dish/bowl. Remember to be gentle so that you do not get the air bubbles on the tau foo fah. Finally when it cold, put it into the fridge for it to set.

For the pandan syrup:

Put pandan leaf in the water and let it bowl for a while. Then put in the sugar and stir until the sugar dissolve. When the sugar is cold, discard the pandan leaf.

Serve the cold tau foo fah with the pandan syrup.

Sunday, 30 September 2012

Koong Chai Pneang (Mooncake Biscuits)

I love to eat this mooncake biscuits with kopi O.

  • 200g golden syrup
  • 1/4 tsp bicarbonate of soda
  • 1/4 alkaline water ( kan sui)
  • 50g corn oil
  • 300g plain flour, sifted
Egg glazed: mix well
  • 2 egg yolks
  • 1 tsp water
  • pinch of salt

Combine golden syrup, alkaline water and sifted bicarbonaye of soda in a basin. Add oil and mix with a wooden spoon and allow to rest for 4-5 hours

Fold in sifted flour gradually an mix evenly to form a smooth, soft dough. Do not knead. Let the dough rest for another 6-7 hours.

Divide dough into small portions. Dust with flour and press into figurine mould. Knock out and place on greased baking tray and bake in preheated oven at 180C for 8 minutes. Remove tray from the oven and leave for 1-2 minutes. Brush biscuit with egg glaze and bake again for 6-7 minutes or until golden brown.

Happy Mid-Autumn or Happy Mooncake Festival (中秋节) to all.

Was a last minute decision to make some  traditional mooncake as I decided to invite my Malaysian friends to come over for some food and also to enjoy the mooncake with a nice cup of chinese tea.
The ingredients and method of making this mooncake is in the blog http://yummymummyrecipes.blogspot.com/2007/09/tradisional-lotus-mooncake.html

Monday, 24 September 2012

Lemon and Almond Cake

I have few lemons in my fridge and been thinking what should I do with them. Came up with lots of ideas and even thinking about making another Lemon Drizzle but decided to be more adventurous this time and make a different cake. So here it is Lemon and Almond Cake. Intead of using just whipping cream I used mascarpone cheese combine with whipping cream. And the results is lushhhh....

  • 225g unsalted butter, softened plus extra for greasing
  • 225g caster sugar
  • 4 medium eggs
  • 1/2 tsp almond extract
  • 11/2 lemons, finely zested
  • 75g plain flour
  • 150g ground almonds
  • 11/2 tsp baking powder
For the mascarpone cheese:
  • 200g light mascarpone cheese
  • 100ml whipping cream
  • 3 tbsp icing sugar
  • 5-6 tbsp lemon curd
  • 15g almond flake, toasted

Preheat the oven to 190C or 170C for fan oven.

Lightly grease 2 x 20cm sandwich tins. Line the bottom of the tins with nonstick baking paper.

In a large bowl, beat the butter and caster sugar until light and creamy. Gradually add in the egg, one at a time and beat until pale and fluffy. If the mixture looks like it is starting to split, add 1 teaspoon of flour.

Beat in almond extract and zest into the egg mixture. Then sift over the dry ingredients and fold in using a spatula. Mix untill well combine. Spoon half of the batter into each tin and smooth the tops to make them level. Bake in the oven for 20-25 minutes, until risen and golden. The cake should just coming away from the sides of the tin. Leave the sponges in the tins for 10 minutes, then turn out onto a wire rack and leave to cool.

While the sponges are cooling, make the mascarpone cream. Beat together the mascarpone, cream and icing sugar in a bowl until smooth. Put one sponge on a serving plate and spread with 3 or 4 tbsps of lemon curd. Top with half of the icing and smooth it out with a palate knife. Top with the other sponge and spread over the rest of the icing.

Add in a little water to the lemon curd to loosen, the drizzle it over the top of the cake and scatter with the toasted almonds.

Monday, 17 September 2012

Raspberry Cheesecake Brownie

Been looking at this recipe for a while now. It's from Hummingbird bakery. Has a layer of choccy brownie topped with cheesecake and covered with fresh raspberry flavoured whipped cream.

Ingredients for the brownie:
  • 200g dark chocolate, roughly chopped
  • 200g unsalted butter
  • 250g icing sugar
  • 3 eggs
  • 110g plain flour
Ingredients for cheesecake:
  • 400g cream cheese
  • 150g icing sugar
  • 1/2 tsp vanilla extract
  • 2 eggs
Ingredients for cream topping:
  • 300ml whipping cream
  • 100g icing sugar
  • 150g rapsberries, plus extra for decorate
  • 33x23x5 baking tray, lined with greaseproof paper

For the brownie:

Preheat oven to 170C/150C for fan oven.

Put chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). leave until melted and smooth.

Put in butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated.

Add in the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.

Gradually beat in the flour, mixing well each addition, then turn the mixer up to a high speed and beat for a little longer until you get a smooth mixture.

Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray and smooth over with a palette knife.

For the cheesecake:

Put in the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick.  Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy.

The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier but be careful not to overmix, otherwise the cheese will split. Spoon on top of the brownie and smooth over a palette knife.

Bake in the preheated oven for 30-40 minuted, or until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale. Leave it to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.

For the cream topping:

Put the cream, sugar and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff.

Turn the brownie out onto a board and turn the right way up.

Spread the topping evenly over the brownie and decorate with more raspberries.

Sunday, 2 September 2012

Banoffee Cake

Time to bake and update my blog again. Been away for more than a month and I do miss baking and cooking. When your are away in places where food is cheap and good, I don't see the point to cook & bake. But today my hands starts to get itchy and decided to bake something quick & easy.

  • 3 ripe banana, mashed
  • 75g butter, softened
  • 1 can caramel (375g)
  • 225g plain flour
  • 2 tsp baking powder
  • 25g caster sugar
  • 1 large egg
  • 55g dark choc chunks

Preheat oven to 180C/160C for fan oven.

Grease and line a 1 kg loaf tin.

 Beat butter and sugar till light and fluffy. Then add in the egg and the caramel. Beat well.

Mix in flour and baking powder together and graduallu fold into the caramel mixture.

Fold in 3/4 of the chocolate chunks and the mashed bananas and then pour into the prepared tin. Sprinkle over the remaining chocolate chunks.

Bake in the preheated oven for 1 hour, covering loosely with foil for the last 15 minutes.

Allow the cake to cool slightly before removing from the tin then slice and serve whilst it is still warm.

Wednesday, 11 July 2012

Old Fashioned Lemon Buttermilk Cake

Lemon cake is one of those decadent treats that I try not to bake too often, mostly because I can't stop eating it.
There is a lot of butter in this cake, I really mean a lot. But this is also one of the best lemon cake that I have tasted and it will fill your home with an aroma so alluring you will be tempted to sit next to the oven while it bakes. That's right more lemon flavour. Love it !!

  • 225g unsalted butter, softened at room temperature
  • 11/2cups of sugar
  • 4 large eggs, at room temperature
  • 3 cups of plain flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • grated zest of 2 lemons
  • juice of 1 large lemon
For the glaze:
  • 11/2 cup of sugar
  • juice of 1 large lemon

Preheat oven to 180C. Grease a 10" bundt pan and set aside.

Cream butter and sugar until fluffy and pale. Add the eggs, one at a time, beating well after each addition. and scraping down the sides of the bowl.

Sift the flour, baking soda and salt into a small bowl. Add the flour mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. Do not overmix, just fold in gently until the batter looks well combine. Fold in the lemon zest and juice. Don't worry if the batter appear curdled with the addition of the lemon juice.

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 1 hour or until the skewer inserted into the centre comes out clean. Transfer the pan to a wire rack and cool for 10 minutes. Meanwhile prepare the glaze.

For the glaze: in a mediun bowl add the lemon juice and the sugar. Mix vigorously to get rid of any lumps of sugar. If the glase isn't thick enough to coat the cake, add more sugar 1 tablesppon at a time, mixing well between additions. The glaze should be thick but pourable.

Invert the cake on a wire rack  set over a baking sheet. Pour the glaze over hot cake and allow to cool completely before cutting.

Monday, 2 July 2012

Banana Cake with chocolate frosting

A nice slice of this banana cake goes well with a nice cup of coffee

  • 75g butter
  • 160g sugar
  • 2 medium eggs, beaten
  • 200g self raising flour
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate soda
  • 75g chopped walnut
  • 450g overripe bananas
For the icing:
  • 25g butter
  • 2 tsp cocoa powder
  • 175g icing sugar
  • few drops of vanilla extract
  • extra chopped walnut for decoration

Preheat oven at 180c/160c for fan oven. Grease amd line am 18cm round cake tin.

Reserve half a banana for the icing and place the rest of the bananas in a mixing bowl. Mash until smooth, then set aside.

In a alrge bowl, beat together the butter and sugar until pale and fluffy. Gradually add the eggs and bananas, beat until smooth. Stir in the flour, salt and bicarbonate soda and mix throughly. Quickly mix in the walnuts, then pour into the baking tin.

Bake in the oven for about 45-60 minutes or until the skewer inserted into the middle comes out clean. Turn out the banana cake and leave to cool on a wire rack.

For the icing: place the butter and cocoa powder in a small saucepan. Heat until melted. Mash the reserved banana until very smooth. Add the melted butter mixture to the mash banana and beat well, then add the icing sugar and vanilla extract. Beat throughly until very smooth. use to ice the top of the banana cake once it has cooled. Decorate with chopped walnuts if you wish.

Banana Cupcake with Peanut Butter Frosting

Got a bunch of over-riped bananas from a colleague of mine who wanted to chuck away the bananas into the bin. Told her I am going to be the fairy godmother who will turn thoe bananas into a lovely cakes!!!!! I completely have no idea what I am going to do but I do not want to bake another boring classic banana cake. Decided to google and this lovely recipe & decided to have a go. I wasn't sure you'd actually be able to taste the banana but the banana flavour really shines through. Top it all off  with a creamy peanut butter frosting, and you have an incredible delicious cupcakes!! Overall I was happy with how these turn out-after all who doesn't love banana & peanut butter? Try them soon!

  • 75g butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas
  • 1/4 cup buttermilk
  • 2 cups plain flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
For the peanut butter frosting:
  • 225g cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 3 cups icing sugar
  • 2 tsbp milk

Preheat oven to 180c/160c for fan oven.

Sift flour,baking powder, baking soda and salt together and set aside.

In a large bowl cream butter and sugar until light and creamy. Add eggs, vanilla extract, bananas and buttermilk. Add the dry ingredients and mix till well combine.

Line the muffin tin with the paper cups. Spoon the batter into the cups about 2/3 full.

Bake for about 15-20 minutes or until the skewer comes out clean. Remove to wire racks to cool completely.

For the frosting: Cream together cream cheese and peanut butter. Add vanilla and then powdered sugar one cup at a time alternating with milk. Beat until it is a spreading consistency.

Spread or pipe on cooked cupcakes and garnish with some melted chocolate.

Bon Appetit!

Thursday, 21 June 2012

Tiramisu Cake

Tiramisu......means pick me up, my absolute favourite Italian dessert. Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you. I love the creamy mascarpone and the mellow coffee flavour.
I decided to turn this classic dessert into a delicious cake. I decided to bake two cake sponge cake and soaked them in espresso syrup and covered with creamy mascarpone frosting. The cake is sprinkled with a layer of cocoa powder and covered in a layer of chocolate shavings. I then decorate with ladyfingers around the edge and secure it up with a ribbon.
My guess all "mmmmm"-ed and "aaahhh"-ed as they were eating and I can honestly say that this was one of the most delicious cakes i have ever made. I might be bias as tiramisu is my favourite dessert.

  • 115g butter, softened
  • 1 cup of sugar
  • 3 large eggs
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 cup cake flour **
  • 2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup single cream

Preheat oven to 180C/165C for fan oven. Lightly grease 2 9" baking pans.

Sieve cake flour, baking powder, baking soda and salt together and set aside.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the dry ingredients. Mix in the cream.

Divide batter evenly between baking pans and bake for 30 minutes or until the skewer inserted in the center comes out clean and the cakes spring back when touched. Allow to cool in the pans for 10 minutes before removing to a cooling rack to cool completely.

Espresso extract:
  • 2 tbsp instant espresso powder
  • 2 tbsp hot water
In a small bowl, whisk together espresso powder and hot water. Set aside.

Espresso syrup:
  • 1/2 cup of water
  • 1/3 cup sugar
  • 1 tbsp Kahlua
In a small saucepan, bring the sugar and water to boil. Remove from heat. Stir in kahlua and 1 tbsp espresso extract. Set aside.

Filling and frosting:
  • 1 cup of cold whipping cream
  • 225g mascarpone cheese
  • 1/2 cup icing sugar
  • 2 tsp vanilla extract
  • 1 tbsp Kahlua
  • 150g semi-sweet chocolate shaving
  • cocoa powder for dusting
  • 20-30 ladyfinger
In a large bowl, whip whipping cream until it form stiff peaks.

In another bowl, whisk together mascarpone cheese, icing sugar, vanilla extract and Kahlua. Whisk in the remaining espresso extract. Fold the whipped cream into the mascarpone  mixture.

To assemble:

If the top of the cake have crowned, use a long serrated knife to trim off the top of the cakes to make them level. Place one cake on a cake plate. Using a pastry brush, soak the top of the cake in 1/3 of the espresso syrup. Spread the top with 1/3 of the mascarpone frosting. Sprinkle with 50g shaved semi-sweet chocolate.

While the second cake layer is resting on the counter, soak the top with another 1/3 of the espresso syrup. Carefully flip the cake upside down and place the cake on top of the other, soaked side down. Soak the top of the cake with the remaining espresso syrup. Spread the remaining mascarpone frosting over the top and sides of the cake.

Dust the top of the cake with cocoa powder until the mascarpone frosting os no longer visible. Press ladyfingers onto the mascarpone frosting on the outsideof the cake, spacing them evenly apart. Secure ladyfingers with a ribbon lightly ties around the cake. Sprinkle remaining chocolate shavings over the top of the cake.

Chill in the refrigerator until ready to serve.

** for cake flour, for every 2 cups of cake flour the recipes calls for, add 13/4 cups of plain flour and 1/4 cup of cornstarch.

Sunday, 10 June 2012

Blueberry and almond tray bake

Went to the vege & fruits stall and saw the blueberry thats so fresh and juicy. Can't resist and bought some. Have no idea what I am going to do with that, decided to google and found this recipes on Woman's Weekly.


For the base:
  • 100g unsalted butter
  • 200g plain flour
  • 2 level tbsp castor sugar
  • 1 medium egg, lightly beaten
For the filling:
  • 150g unsalted butter, softened
  • 150g castor sugar
  • 150g self raising flour
  • 50g ground almonds
  • a few drop of almond extract
  • 3 medium eggs
  • 150g blueberries
For the topping:
  • 2 tbsp flaked almond
  • icing sugar, for dusting

To make the base: Prepare a rectangular tin (26 x16.5cm), lined with baking paper.
Add the buttter, caster sugar and flour into a food processor and whisk until the mixture resembles fine breadcrumbs. Mix in the egg until the mixture starts to look like coarse breadcrumbs. Tip the mixture into the base of the tin and press it down firmly to give an even layer.
Chill the base for 10-15 minutes until it's firm.

Set the oven to 180C (160C for fan assist).

To make the filling: Place the butter in a bowl and whisk until soft. Add the castor sugar and cream them together until the mixture is light and fluffy. Add the grounds almomds and almond extract. Gradually whisk in the eggs, one at a time, adding a little flour with each egg. Beat in the rest of the flour. Spoon the mixture over the base, and spread level.

Scatter the blueberries over and press them into the sponge mixture and then top with flaked almonds.

Place the tin in the centre of the oven, and bake for 40-45 minutes or until the mixture is a light-golden brown colour. Remove from the oven and leave it to cool in the tin for 10-15 minutes, and transfer to a wire rack to cool completely.

When the traybake is cold, dust icing sugar over the top and cut into 15 squares to serve.

Monday, 4 June 2012

Blueberry White Chocolate Coffee Cake

This is one of the cake that I like to kickstart my day with. It is not too sweet, has nibble of white chocolate, tart berries and crunchy almond topping. You may replace the almond with half cup of chopped hazelnuts.
This cake is so simple that you can prepare it in 10 minutes, bake it for 30 minutes and serve it in 10 minutes later. Deliciouzzzzz

  • 2 cups of plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 55g butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup buttermilk
  • 1 cup blueberries, fresh or frozen
  • 1/2 cup chopped white chocolate or white chocolate chips
  • 11/2 tbsp coarse sugar
  • 1/4 cup chopped almond

Preheat oven to 160C. Line a 9 inch round or square baking tin with aluminum foil and lightly grease.

In a bowl, sift together flour, baking powder, baking soda and salt. Set aside

In a large bowm cream butter and sugar together until light and fluffy. Beat in the egg and vanilla extract and almond extract until smooth. Stir in about half of the flour mixture, followed by the buttermilk and then the rest of the flour mixture. Stir until just combined.

Fold in berries and white chocolate chipsto evenly distribute them. Pour batter into prepared pan and spread into even layer. Sprinkle with coarse sugar and chopped almond.

Bake for 40-45 minutes, or until the skewer inserted into the centre of the cake comes out clean.

Cool completely before slicing.

Mee Siam (Spicy Rice Vermicelli)

Mee Siam which means Siamese noodles is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy.  There is also a dry version, which is essentially stir-fry the rice noodles with the same spices used in the gravy version.

Originally a Thai dish, it became a Nyonya speciality eventually. Mee Sian uses a few ingredients which brings out the peculiar taste- tau cheong (preserved soya beans), chilli, dried prawns and tamarind juice. The combination of spicy, swet and sour taste makes Mee Siam dish appealing to many.

Ingredients: ( for 2-3 persons)
to be blend together:
  • 5 shallots
  • 2 clove garlic
  • 6-8 dried chilli, pre-soaked for about 30 mins to softened
  • 45g dried prawns, pre-soaked for about 30 mins to softened
  • 2 tbsp tau cheong (preserved soya beans)
  • 20g of tamarind paste, pre-soaked with 1/2 cup water and squeeze for the juice

  • 500g of fresh prawns
  • 400g mee hoon (rice vermicelli), pre-soaked for an hour until softened, drained
  • 1 piece of tau kwa, fried and slice into cubes
  • 8-10 stalks of chives (kuchai), cut into 2" long
  • 200g beans sprout
  • 1 tsp sugar
  • salt to taste
  • 3 tbsp oil

for garnishing
  • 2 eggs, lightly beaten and fry into a thin omelet. Fold and slice the omelet thinly
  • 1 lime, cut into wedges
  • 1 red chilli, thinly sliced

Using a blender or food processor, grind the blended ingredients into s fine paste and set aside.

Heat up the wok with the oil. Once the oil is heated, fry the blended spice paste until aromatic and oil separates. Add in the salt and sugar.

Add in the prawns, stir fry until half done, then add in the mee hoon (rice vermicelli) an keep stirring until the spice paste has been well blended. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little fish sauce to taste.

Transfer the noodles onto a big serving bowl and garnish with omelet strips. chilli and lime wedges. Serve immediately.

Sunday, 13 May 2012

Almond and Orange Cake

I notice that of late I have been baking using almonds more than my norm. I don't know why but I am hooked to almond at the moment. While in the office working and one of those days that hit me, I decided to destress myself by browsing the web on my lunch break and came across this recipes by Michel Roux Jr. Honest, I never heard of him and this is the first time I heard his name.
However after going through the ingrdients and the cooking method, I notice that this is an easy cake to bake and sound fail proof. Also I have most of the ingredients in my cupboard, therefore decided to have a go.
My verdict: easy to bake even for beginner and most important it is a moist and  delicious cake. Here are the ingredients:

  • 50g plain flour
  • 1 tsp baking powder
  • 200g castor sugar
  • 250g unsalted butter, softened
  • 1 tbsp grated zest of orange
  • 4 medium eggs
  • 80 ml freshly squeeze orange juice
  • 60g brown sugar
  • 1 tbsp marmalade
  • handful of almond flakes, toasted


Preheat oven to 180c/160c for fan oven. Butter a 20cm rounds cake tin.

Sift flour, baking powder and sugar and then add in the ground almonds.

Whisk the butter with the orange zest until pale, then add the eggs one at a time. Fold in the dry ingredients with a metal spoon. Pour the mixture into the cake tin and bake in the preheat oven for 45 minutes or until cooked.

Meanwhile make a syrup by boiling the orange juice with the brown sugar. Leave to cool. Once the cake is cooked, prick several times with a skewer to the base and pour on the cooled syrup. Leave the cake to cool completely before brushing on a little warmed marmalade and sprinkling it with a few toasted, almond flakes.

Lovely served with orange segments marinated in a generous splash of whisky and a little demerara sugar.

Monday, 7 May 2012

Orange Chiffon Cake

Ahhhh chiffon.....light and soft and fluffy. Guess this is where the cake gets its name. This chiffon cake is so soft, light and fluff and I can eat the whole cake by myself...hehehe
The fail factor for this cake is very high and every chiffon gurus out there will thell you their recipes are better than the other. So how does one choose the right recipe to use. For me the recipe with a some Idiot proof Orange Chiffon cake does it :)

  • 4 large egg yolks
  • 70g sugar
  • 50g corn oil
  • 50g fresh squeeze orange juice
  • 1 tsp vanilla extract
  • 70g plain flour, sifted
  • zest of 2 oranges
  • 30g sugar
  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 8g corn starch
Preheat the oven to 180c/160c for fan oven

Beat the egg yolks and sugar until light and fluffy. Add in the oil, orange juice and vanilla extract and mix until well combine. Fold in flour and orange zest, mix well until the batter become sticky.

To make the meringue: Combine sugar and corn flout and set aside.
Beat the egg whites and cream tartar until foamy. Add half of the sugar and corn flour mixture and continue to beat for a few minutes. Add the remaining sugar and corn flour mixture and continue to beat until the egg whites are glossy and stiff peaks form.

Add one third of the meringue into the egg yolk mixture and fold in lightly. Add again another one third and fold in and continue with the remaining meringue and fold to incorporate completely. Do not over fold as you do not want to loose the air in the meringue.

Pour batter into an ungreased chiffon/angel tube pan. Bake for 50-55 minutes. When the cake is domne, remove from the oven and turn it over, leaving it to cool completely. Once the cake is cool, carefully run a knife around the side of the cake to loosen it before serving.

Raspberry And Almond Cake

How I love this simple cake!!!!!. They go so beautifully with coffee or tea and the would be on a rainy day.
Raspberries and almond are meant to be together. Just like marriage in heaven. Either eaten as it is, or warm in the microwave and serve with greek yogurt or creme fraiche as dessert.
I am using a 26x16cm oblong tin, lined with baking paper. Here are the ingredients.

  • 175g butter, softened
  • 175g self raising flour, sifted
  • 175g sugar
  • 3 medium eggs
  • 125g ground almond
  • 175g raspberries, may use the frozen too
  • 2 tbsp milk
  • 2 tbsp flaked almond
  • icing sugar for dusting
Heat oven to 180c/160c for fan.

Cream butter and sugar together until light and fluffy. Gradually beat in the eggs one at a time. and mix well. Fold in the sifted flour, ground almonds and milk. Mix until well combine. Spoon the mixture into the prepared tin.

Scatter the raspberries over the surface and press down lightly into the cake mixture. Sprinkle over the flaked almonds.

Bake in the centre of the oven for 40-45 minutes. Check with a skewer to make sure the middle of the cake is cooked. If not return to the oven coveted with foil for another 5-10 minutes.

Leave to cool in the tin before cutting. Cut into 15-18 squares and dust with icing sugar before serving.

Sunday, 6 May 2012

Bouquet of cupcakes

After a much waiting and busy preparing my colleague daughter finally celebrate her 21st birthday. Been asking me to bake her some cupcakes for her birthday. I can't decide until the last minutes after hinting after hinting I finally agree to bake the cakes.
I have not get her any present nor card so I decided to make her a bouquet of cupcakes, my usual special :) and decide to change the icing colour to pink as it is her favourite colour beside lilac.

Saturday, 5 May 2012

Banana crepe cake with walnut butterscotch

A friend recently updated her facebook with a picture of a cake called crepe cake. I never heard about such cake. In fact she also posted a picture of the cake and it just fascinated me as it has layers and layers of this thin look a like pancake. This cake also reminded me of  the Indonesian Layer Cake or Kek Spekok as it's called. Because of  this my curiosity makes me went onlike and google about this cake. I found a few recipes but after reading the recipes I find that this one is the best among all (source from smittenkitchen.com but I have modified some of the measurement). You  have your 5 a day and still able to enjoy the cake. Deeeee-lish!!!!
Oh by the way, it will be easier if you use nonstick pan. And always remember the first or second piece will always go in the trash.


Banana crepes
  • 60g butter, melted and cool slightly, add extra for greasing pan
  • 1 large ripe banana, about 180g
  • 1 cup of milk
  • 3/4 cup plain flour
  • 30g light brown sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
Cream cheese yoghurt filling
  • 225g cream cheese, well softened
  • 11/2 cups plain Greek yoghurt
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract
Walnut butterscotch topping
  • 3/4 cup whipping cream
  • 1/2 cup dark brown sugar
  • 25g unsalted butter, at room temperature
  • 3/4 cup chopped walnut, toasted
  • 1/2 tbsp vanilla extract
  • 1/4 tsp salt or to taste
Make the crepe batter: Blend the banana in a food processor until totally smooth. Add in the melted butter and blend again. Add in the remaining ingredients and blend until they are combined. Transfer batter, which will look pretty thin, to a bowl or a large measuring jug ( will be easier later as it has a spout), cover with clingfilm and chill for at least an hour, preferably overnight. This batter can keep up to two days. When you remove the batter, it will seem surprisingly thick. Stir it before using to mix up all the ingredients again.

Cook the crepe: Heat a medium nonstick pan or a crepe pan over a medium-high heat. Once heated, brush the pan lightly with melted butter. Pour 1/4 cup  batter into the pan, swirling it until it evenly coats the bottom and cook, undisturbed, till the bottom is golden abd the top is set. This takes about 2-3 minutes. Flip the crepe and cook it for 30 seconds on the other side before transferring it to a plate to cool. Repeat with the remaining batter. You can stack your crepes and they will not stick together.  Let the crepes cool completely.

Making filling: Whip the cream cheese until fluffy, then beat in yoghurt, 1/2 cup at a time. When well combine, add sugar and vanilla extract and continue to blend until rich and fluffy, just another minutes.

Assemble crepes: Lay the first crepe on a cake plate or serving platter. Spread with 2 tbsp of the yoghurt-cream cheese filling. Repeat with all but the last remaining crepe, which should be stached but has no filling on top as it is the lid.

Make walnut butterscotch: Combine the cream, brown sugar and butter in a pan over medium-high heat. Bring to boil ( as above 1st picture), then reduce the heat and let it simmer for 10 minutes, stirring occasionally inh the begining and more frequently as it reduce and thickens. You will know when it's done when it becomes thick and smells toasty. Stir in the vanilla and salt, then walnuts. Immediately pour over stack of filled crepes, nudging the butterscotch to the edges with a spoon- if it goes over the edge so be it.

Serve immediately or keep in the fridge until ready to serve. Crepe cake keeps for up to 3 days.

Friday, 20 April 2012

Cupcakes, cupcakes and more cupcakes!!!

Oh la la cupcakes!!!!!

Call it how you want, cupcakes, fairy cakes or patty cakes. Basically they are a small cake designed to serve one person, frequently baked in a small, thin paper or aluminium cup.

Why did I choose cupcakes???
  • Coz cupcakes are stylish
  • Coz cupcakes are friendly
  • Coz cupcakes are fun to decorate
  • Coz cupcakes are versatile
  • And most important cupcakes are portable
The sky is the limit when decorating cupcakes. With just some imagination, you can create a whole world of cupcakes wonders.

On the photo above, I have create a bouquet of cupcakes !!!!!

Oreo Cream Cheese Blondies


Oreo biscuits.....they are my favourite cookies. No matter how we indulge with it, I like mine best with TLD ( Twist, Lick, Dunk)

  • 225g butter
  • 2 eggs
  • 3/4 cup light brown sugar
  • 1 cup of sugar
  • 3 1/2 cups plain flour
  • 1 tbsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 11/2 cup chocolate chips
  • 225g cream cheese
  • 2 tbsp sugar
  • 2 tsbp milk
  • 24 Oreo cookies

Pre heat oven to 200c/180c for fan oven.

Cream butter and sugar until well combined. Add the eggs and vanilla extract and continue to beat until all are well combined.

Add flour, salt, baking soda and chocolate chips, mix until just combined.

Press half the dough into a bottom of a greased 9x13 pan. Bake for about 8 minutes, until slightly browned.

While bars are baking, beat cream cheese with sugar. Add the milk to make a spreadable consistency.

Remove bars from oven, top with the 24 Oreo cookies. Spread the cream cheese mixtures over the Oreos. Top with the remaining half of the dough.

Bake for 25-30 minutes, or until the bars are set.

Cool before cutting into 24 bars.

Saturday, 14 April 2012

Moist Ginger Cake

Just one word to describe this cake ....."divine"

If you are looking for a slice of spice, try this deliciously moist ginger cake!!!
It has a gingery glaze that part sank into the cake and the top part will set as a thin crust.


for the cake
  • 115g unsalted butter, softened
  • 250g self raising flour
  • 3 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 100g golden syrup
  • 100g black treacle
  • 100g brown sugar
  • 1 tsp bicarbonate of soda
  • 2 large eggs
  • 200ml milk
  • 50g stem ginger, finely chopped
for the glaze:
  • 4 tbsp boiling water
  • 4 tbsp ginger syrup from the jar of stem ginger
  • 200g icing sugar

Preheat oven to 180C/160C for fan oven.

Line a 20cm square/9" round cake tin with baking paper.

Blitz together in the food processor the flour, ground ginger, bicarbonate of soda, butter and ground cinnamon until it looks like bread crumbs. Put it aside.

In a large sauce pan, put in together the black tracle, golden syrup, finelly chopped stem ginger and brown sugar. Heat gently until the sugar has dissolved. Raise the heat and cook for a further couple of minutes, then remove from heat.

Beat the eggs and milk into the hot syrup mixture.

Add in the flour and butter crumbs. Stir throughly until the mixture are well combined.

Pour into the prepared cake tin. The mixture at this stage is a bit runny.

Bake for about 40 minutes or until skewer inserted into the cake comes out clean.

When the cake nearly finish the baking time, make the glaze by mixing all the ingredients together until its smoothand well combined.

When the cake is cooked, let it stand in the tin for about 10 minutes.

Pierce the cake all over with the skewerand then pour over the glaze. Some will soak into the cake while the rest will harden and create a fine glaze on top of the cake.

Leave to cool and set completely before removing from the tin.