Thursday, December 23, 2010

Merry Christmas to All

                                                            Black Forest Cupcake

                                                                         Tiramisu Cuppies

These are some of the Christmas orders. Finally got everything ready and shall deliver them by this evening. Hope everyone will enjoy my bakes and have a fun Xmas party!

Here I would like wish all my friends and blog readers a Happy Christmas!!!

"Have yourself a Merry little Christmas, Have cuppie cake......."  Cheers! 

Wednesday, December 22, 2010

Had fun with Xmas Cupcakes

Another cupcake fun we had this afternoon. A pretty short notice but I am really glad we made it!! Making these pastel tone cuppies brought us lots of fun and a lady who brought her own designs of cuppies home to share with friends........ Merry Christmas!!

Tuesday, December 21, 2010


I was in the mood of making cuppies, hence I made these for my son's schoolmate's birthday celebration. Happy Birthday Chloe!

                    Having 12 of them sat in a cupcake box make them look even more attractive.

                               Roses with pink pearly, what a soft touch.......

A baking session I had with a sweet girl who wanted to make some cuppies to surprise her boyfriend who will celebrate his birthday tomorrow. She wants to show her love and thought through these sweet pretty cupcakes. I am so glad she is pleased with the end result.

Wednesday, December 15, 2010

Berry Berry Pie

The second pie made for the BBQ. The vibrant colour of the strawberries will never fail to attract people's eyes.

Both berries made a great marriage for the pie be it the colours or the taste. Couple with the custard cream that is smooth and creamy...... I am one weird lady who loves the pie crust most!!

Saturday, December 11, 2010

Apple, pear and Yuzu Cheese Pie

Making some pies and rolls for a BBQ this afternoon. Thought something tangy would be suitable for our hot and humid weather.

The colour and the cut out design look much like an Autumn season pie.... I love the combination of apple,pear and yuzu with cream cheese for the pie filling. Eat it chilled and feeling fresh would be it!!

Wednesday, December 8, 2010

Cheesy Rosy Bun


A recipe that should have rose powder ( Which I have no idea where to get) in the bread, but I make do with cheese and maple sugar filling. The pictures of the buns caught my eyes, while flipping through the recipe book and I thought just make use of any other ingredients to replace the rose powder would do. Though it'd be a bun that looks like a rose as well as taste like a rose!! I didn't do a good job to make the buns look like  roses, but I do think the texture and taste are great for a simple breakfast. However, my little boy said they look like his belly button!!  :-/ May be I shall do another cinnamon rose next.


Bread Flour     15g
Salt    2g
Sugar  4g
Yeast   3g
Unsalted butter   10g
Sour Cream/ Yogurt   55g
Warm Water   50g

Slice Cheese    4 pieces
Maple Sugar   (optional)


1. Mix all ingredients and form a rough dough. Knead the dough till smooth and springy. Leave to rise for 60 minutes, till the dough gets to double the volume.

2. Divide dough into 8 small portion 30-35g each. Roll up to ball shapes. Rest for 10 minutes.

3. Roll each small round dough to flat circles and fill in cheese and maple sugar and roll up like a Swiss Roll. Top the filled dough onto another flat dough and roll up again , then cut the center  and you will get 2 ends that look like a rose. Sit the flat base on a baking sheet or cupcake case. Let them rise for 30-40 minutes. Bake the buns in pre heated oven at 180'c for 12 minutes. Cool them on wire rack after baked.

Wednesday, December 1, 2010

Chocolate & Oat Baguette

               A new recipe I have never tried before, and the result was really out of my expectation!

           Added a little chocolate filling in the bread give an extra taste and texture.

I supposed not many people would think of having chocolate flavour when comes to baguettes. However, I did it simply because a friend of mine is so fond of the brown bread from Cheese Cake factory in the US where they serve this sweet brown bread ( most people call it) that doesn't taste anything chocolate at all. She brought some for me to try hoping I could figure out what the brown baguette actually made of. So I thought give the chocolate a try, but my baguette taste like CHOCOLATE BAGUETTE. So the possibility of chocolate is OUT!!

Next thing I could think of would be Molasses sugar. But that I will have to work out a totally new recipe as molasses has kind of sticky texture.... Do wish me luck ya!!

Is anyone of you out there do have an idea what could I make my baguette brown( really brown) and sweet, do help me out with it please. Thanks!

Saturday, November 27, 2010

Sakura Chiffon Cake

Number two chiffon cake to join Aspiring Bakers before the month ends. Something rather rare and usually happens around March to April of each year. Since I still have some preserve Cherry Blossom left the the fridge, I thought I should make try out how this cake would taste like. The main ingredient that give the taste to the cake is the Sakura leaves's powder. If you have tasted the traditional Japanese cake/mochi, that wrapped with Sakura leave, that is how this cake taste like. The preserved Sakura sitting on top of the cake  merely give the look of how what a Sakura chiffon cake should be, and well, it makes the cake look rather pretty I think. From the same book of  福田涥子, I picked this cake to share with those who love chiffon cakes! 


Yolks    3
Sugar    70g
Oil    50ml
Water    50ml
Cake Flour    80g
Sakura Leave Powder     1tsp

Egg Whites    4


1. Soak and drain the sakura flowers, then place them at the bottom of a 17cm Chiffon cake tin.

2. Beat yolk and 1/3 of sugar in a bowl, add in oil followed by water. Mix well till the sugar is dissolved. Add in flour and sakura leave powder.

3. Beat egg whites till foamy then add in the remaining sugar slowly. Beat the egg white till it's stiff.

4. Mix 1/3 of the egg white to the yolk batter till well blended. Fold in the rest of the white and blend them well. Pour batter in to the prepared tin and bake at pre heated oven for 30 minutes at 180'c.

5 When the cake is cooked, invert the cake tin to let the cake cool completely before cutting the cake.

Too early for Xmas? - Cranberry and Raisin Loaves

                                                                        Raisin loaf

                                                                     Cranberry loaf

In the mood of Christmas..... First thing came to me was Cranberry and raisin, and remembered that I have a great raisin loaf recipe from a friend's Japanese bread book. The full recipe needs 400g flour, and I went with it knowing it will definitely be gone in less than two days. Instead of making two loaves of raisin's, I did one with cranberry. This recipe I give it a big thumbs up!


Bread Flour   400g
Yeast     5g
Salt     5g
Black Sugar   40g
Unsalted Butter   20g
Warm Water  250ml
Raisin    120g


1. Except raisin, mix all ingredients with a stand mixer/ by hands till all come together, continue to knead to get a smooth and springy dough. Wrap in raisin and knead them all well together.

2. Form a ball shape and cover the dough. Let it raise till double the volume is a warm place.

3. Release the air from the well risen dough, and form them into a ball shape, and cover the doughs again to give 10 minutes rest.

4. Roll the dough flat and roll them up like a Swiss roll shape. Put dough in the bread tins and bake in a pre heated oven at 200'c for 30 minutes.

5. Cool the bread on wire rack after baking. Brush the loaves with milted butter to keep the crumb soft and a glossy look.

Wednesday, November 24, 2010

Mango Coconut Chiffon

Coconut and mango go together give me a Hawaiian feel.... Been wanting to make this chiffon cake for a long time, and now I have a good reason to make it happen. Because I wanna join Aspiring Bakers#1:
Chiffon Cakes organized by Small Small Baker.

One of the recipes I got it from the book by 福田涥子. All the recipes she has in there give beautiful results. No wonder so many home bakers love her works. This cake has very mild coconut flavour and the dried mango bits give the biting texture to this soft and fluffy cake.What a multi texture and taste chiffon cake!


Yolk    3
Sugar   70g
Veg Oil    50ml
Water   50ml
Desiccated Coconut   4Tbsp
Cake Flour    80g
Egg White    4
Dried Mango   60g
Small amount of flour to coat the mango.


1. Coat the mango bits with flour.

2. Whisk egg yolks,1/3 of  sugar together, add in oil and followed by water.

3. Add in coconut, then sift in the flour, and mix well.

4. Beat the eggs white till foamy then slowly add in the remaining sugar. Beat till stiff.

5. Add 1/3 portion of egg white to the flour batter, and blend them well. Add in the rest of the egg white, and fold in gently till well blended. Lastly add in the mango bits to the batter.

6 Pour the cake batter to a 17cm chiffon cake tin, and bake it for 30 minutes at 180'c.

7. When it's cooked, invert the cake and let it cool completely.

Sunday, November 21, 2010

White Christmas

I'm dreaming of a white Christmas.......  Has anyone driven into Christmas mode yet??

My second fondant deco ever.... Followed the idea of a friend's book. I have yet to attend any fondant course but has been always attracted to the beautiful results from others' works. Thinking I should pick the skill some day. Well, SOME DAY!!

Sunday, November 14, 2010

Tiramisu Cuppies

A friend of mine ordered these cupcakes for her friend's art exhibition to be served as one of the hi-tea snacks. I was so glad to know they were very well liked! Nothing beat a good comment after all my love and hard work to make these cuppies.

Soft and light Japanese sponge filled with coffee, hazelnut chocolate.....

Saturday, November 6, 2010

Old Fashion Butter Cream Cuppies

                                                 The little daisies brighten up the day!

                                                        Happy flowers................

Cousin and I was in the mood of making cupcakes. We always like the old fashion taste of real butter cream that brought back lots of memories.... The perfect match of these moist, fluffy, buttery sponge and butter cream was such a treat! Though the butter cream needed some time and effort, but the cup cakes were whipped up in no time!

We were both brought up by our grandma who was a very capable lady. She could cook anything from Teo Chew dishes to baking delicious Pandan chiffon cake..... We happened to live just right next to a cakery cum coffee shop. I get to enjoy cakes and cookies so often, and best of all I could go to the kitchen to look at the lady boss who did lots of birthday cakes decorations. May be from there I cultivated the interest of baking! I think?? he he..... We love the butter cream especially it's the REAL thing. It is worth the effort to whip up the egg whites and butter from scratch.


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