BeautyMe Love Recipes

BeautyMe Love Recipes

Sunday, April 2, 2017

Cranberry Cookies

I was tasked to experiment on recipes with milk powder and I am lucky to chance upon this recipe from Kenneth Goh. Somehow my dough was not as pliable enough so I had a hard time getting the dough into the rectangular shape. The cookies were amazingly crunchy and tasted buttery. I guess this is the perfect recipe for the task given.

Ingredients

200g cake flour
100g butter (at room temperature)
75g icing sugar
75g diced dried cranberry(soaked)
One egg, slightly beaten
2 tablespoons of milk powder 

Directions

1. Cream the butter and icing sugar until light and fluffy. Add the beaten egg and beat until well combined.
2. Sift in the cake flour and milk powder, add the diced dried cranberries. Use the machine lowest speed to stir for about 1 minute until a pliable soft dough is formed
3. Transfer the dough out and place on a piece of clingy wrap. Shape it in a rectangular shape with a square face. Put the dough in the freezer and freeze until the dough is firmed enough for slicing. It took me about 30 minutes.
4. Pre-heat the oven to 160 Deg C.
5. Take out the frozen dough, cut the dough into small pieces with a thickness of about 5-7 mm. Bake the cookies in the pre-heated oven of 160 degree Celsius for 20-25 minutes or until the cookies are crispy. 

Biscotti


Thanks to Miki for this recipe. I have wanted to try making Biscotti for a long time and when I saw this recipe, I was so motivated to try it. Indeed it is not too difficult to make but perhaps I have overbaked it and thus resulted with quite a tough crunch.  

Recipe adapted from Miki Mak

Ingredients

3 Egg Whites
120g All Purpose Flour (sifted)
90g Castor Sugar
120g Whole Almonds

Directions

1. In a stand mixer, whisk egg whites in medium speed till foamy. Gradually add in sugar then whisk in high speed till stiff.
2. Stir in sifted flour and almonds.
3. Pour mixture in a lightly greased dish.
4. Bake 180'C for 30 minutes till light brown.
5. Remove from oven, let it cool in the dish.
6. When it's completely cooled, remove from dish and sliced thinly.
7. Place on a lined tray, bake 130'C for 35-40 minutes till crispy and crunchy. (Baking time depends on the thickness).
8. Let it cool completely before storing in an air tight container.
9. The left over bread (before slicing), can wrap with aluminum foil and keep in the freezer for 1-2 weeks. 

Sunday, March 26, 2017

Kuih Bahulu

These are my childhood favourite and many thanks to Joanne Chai for the recipe. I love the eggy flavour and with the use of only 3 ingredients. So happy to get hold of this recipe and recorded in my blog. 

Recipe adapted from Joanne Chai

Ingredients

4 eggs
120g self-raising flour
120g sugar

Directions

1) Preheat oven 120 degree.
2) Sift flour, spread flour on baking tray and dry in the oven for 3 - 4 minutes. Leave aside to cool. (For a crispy texture, if you don't like it avoid this step)
3) Heat up the oven to 220 degree.
4) In a mixer beat eggs until fluffy and slowly add in sugar. Turn speed to high beat until it become pale colour.
5)Make sure the mixture is thick not runny(drip down)
6)Add in flour 3 tbsp at a time. Mix it until combined. Repeat the same step until finished.
7)Grease the mould/pan fill in the batter. Tap the pan to get rid air bubbles.
8) Bake in the oven for 15 - 20 minutes or until golden brown.
9) Use the butter knife to scrape the side to take out the Kuih Bahulu..
10. Leave on the cooling rack to cool down. Once cool store in a air tight container

Sunday, March 19, 2017

Pastry Fruit Cake


I was so eager to try out my new Hello Kitty baking pan and just right that I planned to bake this Pastry Fruit Cake. This is a heavy batter cake and I am happy to see the Hello Kitty imprint so visible. Glad that I bought this baking pan!

Saturday, March 11, 2017

Cream Cheese Cotton Cake

Finally I made it! After so many attempts, I successfully baked this Cream Cheese Cotton Cake, perfectly rise so high and cottony texture. Now I can better understand the meringue peak form stage and the way to fold the meringue into the batter. I guess practice make perfect, I will keep practicing it and hopefully I can make more other flavour cotton cake.

Recipe adpated from Jeannie Tay

Ingredients

6 egg yolks
50g butter
50g sugar
100g milk
50g cream cheese
75g Cake flour
20g Corn flour

6 egg whites
100g sugar
1/2 tsp cream of tartar

Directions

1. Over low fire, heat up butter, cheese and 50g sugar until cheese has melted. Add milk and whisk until mixture is smooth. Remove from heat and sift in the flours. Whisk until combined before adding the egg yolks. Whisk until well blended. Set aside.
2. Whisk egg white until frothy before adding cream of tartar then gradually add the 100g sugar and continue to beat until firm peaks.
3. Add the meringue to the yolk batter in 3 portions, making sure both batters are well blended but do not over mix.
4. Pour into prepared pan and bake with water bath at 155C for 70-75 minutes. Remove and unmould by inverting on to a plastic board or non stick pan, peel off lining and re-invert back on to a rack for cooling. If the side is still wet-ish, put into the oven to dry with the residual heat for 10-15 minutes.

Saturday, March 4, 2017

Green Bean Soup


Green Bean Soup has always been my favourite dessert but I have never cooked the sago right and it turned out starchy. When I came across a tip on Facebook on how to cook sago, I was determined to give it a try and it was a success! 

Below, record for my future reference.

Directions: 
1. Do not wash the sago.
2. Cook sago in boiling water for 10 mins (you can still see small white dots in the sago ).
3. Off the flame and cover for 10 mins. (have enough hot water to cover the sago).
4. Pour sago into a pot of tap water.
5. Drain and add sago into green bean soup when about to serve.

Chocolate Cake


It was a very last minute request to make a birthday cake and immediately I thought of using the No Fail Sponge Cake recipe. I have added Hershey Chocolate powder to the cake, covered with chocolate buttercream and topped with chocolate gananche. Indeed a Chocolate Overdose Cake!

Milk Cupcakes

I was tasked to bake something using 
milk powder and when I came across this recipe, I decided to give it a try. However, I felt the texture was too heavy and it had a strong milky taste. So I topped it with chocolate ganache to blend the taste and it turned out great.

With modifications :

Ingredients

60g butter
60g sugar
100g fresh milk
2 eggs
100g milk powder
120g cake flour
1 tsp baking powder

Ganache
Couverture chocolate
Butter
Decorative
  

Directions

1. Add butter, sugar and fresh milk in a bowl. Microwave and mix.
2. Add in egg and mix well.
3. Sift in milk powder, cake flour and baking powder and mix well.
4. Scoop batter into cup fillers and bake at 170 Deg C for 20 mins.
5. Topped with melted chocolate and decorative.

Nestum Cookies


Another recipe which has milk powder for my experiment. Few mistakes made, I used Corn Flour instead of Corn Starch and the cookies were under baked (even though I baked for 20mins as stated) which resulted in a chewy texture. The dough was kind of sticky which I am not sure why and so I added more flour. Also, I find the cookies  a little too sweet. I will give it a try again.


With modifications :

Ingredients

100g butter
120g sugar (reduced from 135g)
100g plain flour
50g potato starch or corn starch
50g milk powder
1 egg
1 tbsp Nestum Cereal
Some Nestum cereal (for coating)
  

Directions

1. Cream butter and sugar until light and fluffy. Add eggs gradually and beat until well combined.
2. Add in sifted milk powder, plain flour, potatoes starch and a tablespoon of Nestum cereal. With low speed to stir for a min until well mix to form a pliable dough. Scoop a teaspoon of dough, roughly shape round and put in a bowl of Nestum Cereal to coat the dough.
3. Put in paper cups and bake in preheated oven of 170 Deg C for 25 mins until golden brown.

Sunday, February 26, 2017

Cake Orders (2017)


It was a fulfilling exposure to have this opportunity to bake for a 21st Birthday party. All my bakes were well presented on the Desserts Table. Feeling great accomplishment and motivation!

Sunday, February 19, 2017

Milo Sponge Cake


I super love this recipe (No Fail Sponge Cake) with only 5 ingredients and mix everything together and yield such a tall and firm cake. I have added Milo to get the additional Milo flavour and it was indeed yummy! A good recipe to keep and I will experiment with other flavours as well.

With modifications :

Ingredients

320g self raising flour
280g caster sugar
280g butter
5 eggs
3 tbsp milk
2 pkts 3-in-one Milo

Directions

1. Sieve flour into a large mixing bowl, all other ingredients and mix on slow speed till well mix.
2. Increase speed to fast speed for another 2 mins, when you have a smooth batter (it will be quite thick/stiff).
3. Pour into 8" baking tin and baked in 150 Deg C for 1.5 hrs till brown or test with skewer if it comes out clean.

Thursday, February 16, 2017

Softest Bread Ever

  
Baked on 21 March 2017

Baled on 27 Feb 2017

Another round of Bread making using The Stay At Home Chef recipe with Pork Floss and sugar buns. Will try to make more types of bread using this recipe!


I chanced upon this recipe in Facebook from The Stay At Home Chef and gave it a try. Wow, it is such a simple and easy recipe I ever came across so far, just adding all ingredients together and mix with dough hook (no hand kneading required at all). The only downside is the waiting time for it to rise ie 90 mins + 60 mins in total but worth the wait. I am falling in love with bread making, enjoy looking at them rise and bake to perfection. Great satisfaction and motivation!

I have halved the quantity for the ingredients as stated below since it is able to yield a lot already. The bread can be kept for more than 3 days and it is still soft.

With modifications :

Ingredients

250ml warm milk
1 tbsp instant dry yeast
30g sugar
1 tsp salt
45g butter (softened)
1 large egg
400g plain flour or bread flour
1 small cube butter (for brushing)

Optional
2 tsp pandan paste
2 tbsp cocoa powder  

Directions

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
2. Add 3/4 of flour and using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range and add the remaining 1/4 of flour. The dough mixture should be slightly sticky and soft. Add more flour until the dough pulls away from the sides of the bowl. (The amount of flour you add in bread making is always an approximation and you should go by feel).
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
4. Lightly grease a baking tray. Punch down the dough and form into rolls. Cover and let rise 1 hour.
5. Preheat oven to 180 - 190 Deg C (depending on your oven) and bake the rolls for 12 to 14 minutes, until lightly browned.
6. Remove rolls from oven and brush with melted butter.

Tuesday, February 14, 2017

Non Bake Jelly Cheesecake

video

I am honored to have my 2nd recipe done up professionally by Share Food Singapore. 
Great achievement to me!

Sunday, February 12, 2017

Orange Craberry Cake


This was my recent attempt to work on my Egg White folding method by making this Orange Cranberry Cake. However, I over whisked the egg white and the cake did not rise as expected but the relieving thing was that it did not have a thick "kaya" layer at the bottom as compared to my previous bakes. The cake was quite compact like pound cake and  it was surprisingly well accepted by my kids. I guess practice makes perfect and I must continue to improve on this.

Ingredients

180g butter
60g sugar (reduced from 70g)
1 tsp vanilla essence
Pinch of salt
175g plain flour
75g cornflour
180g Orange juice

210g egg whites
70g sugar

Orange Zest
Dried cranberries

Directions

1. With a mixer, beat butter, sugar, vanilla essence and salt till mixture is fluffy and combined.
2. Sift flour and corn flour together.
3. Add flour mixture and orange juice) alternatively in 3 portions into the butter mixture until all are incorporated.
4. In a clean mixer, whisk egg white and add sugar gradually till stiff peaks, smooth and glossy form.
5. Add 1/3 egg white into the butter mixture using hand whisk to incorporate both mixtures (you can mix vigorously for the 1st batch of egg white but subsequent must be folded in with spatula very gently). Ensure that most of the white is not visible after folding.
6. Pour half the batter, sprinkle dried cranberries and orange zest, follow by pouring the rest of batter over it.
8. Bake at 180 Deg C for 40 mins until golden brown. Allow the cake to sit in the oven for another 5 mins and ajar the oven door for another 5 mins before taking out. Remove the cake and let it cool completely before cutting.

Thursday, February 9, 2017

Pineapple Crumbles


I still had a small amount of pineapple fillings which were left after making CNY pineapple tarts, so I decided to experiment making something like apple crumbles but replaced apple with pineapple fillings. Surprisingly, it turned out to be a nice combination, crusty for the base and crunchy with the crumbles on top. Good to play around with ingredients and you never know the final product might be fantastic.

Ingredients

Biscuit Base (A)
180g plain flour (sifted)
125g butter (softened)
60g castor sugar

Pineapple fillings (B)
Ready made Pineapple Fillings (from Phoon Huat)

Crumble topping (C)
100g plain flour (sifted)
100g walnut (chopped)
65g butter (softened)
50g caster sugar

Directions

1.Biscuit Base : Preheat oven to 180 deg C. Mix (A) into dough and pour into a 9" square baking pan, press dough evenly. Poke with fork and bake for 20 mins.
2.Spread pineapple fillings onto baked biscuit base.
3.Crumble topping : Use finger to mix (C) till crumble and sprinkle on the top of pineapple fillings, then bake at 150 deg C for 60 mins.

Sunday, February 5, 2017

Banana Walnut Cake


My neighbour given me a bag of roasted walnut and so I decided to make this Banana Walnut Cake for kids's breakfast tomorrow.

Friday, January 27, 2017

Egg White Cakes



I was cracking my head what to do with my leftover egg whites from making all the pineapple tarts for CNY. (I still have alot even after making Almond crisps). When I came across Bake for Happy Kids's post on Very Moist Egg White Mocha Marbled Butter Cake, I was so elated that this was going to help me clear my balance egg whites. I decided to modify the recipe and came up with 4 different flavoured cakes. However, Pandan and Coffee cakes did not turn out nicely, probably because I over mixed the batter and there was a thick layer at the bottom but luckily the top can still be eaten. It was indeed a marathon with one cake after another in 1 day and I also had the opportunity to practice on my egg white folding method which I always had a problem with. I gave the Hershey Chocolate Cake to my neighbour and their feedback was good and I like the Orange Cake with it's soft and airy texture. Great to have this chance for experiments with all egg whites used up :)

With modifications :

Ingredients

180g butter
60g sugar (reduced from 70g)
1 tsp vanilla essence
Pinch of salt
175g plain flour
75g cornflour
180g evaporated milk

210g egg whites
70g sugar

Coffee Cake:
10g instant coffee dissolve with 4 tbps hot water

Pandan Cake:
2 tsp Pandan paste

Hershey Chocolate Cake:
10g Hershey Cocoa Powder dissolve with 4 tbsp hot water

Orange Cake:
180g Orange juice (replaced evaporated milk)
Orange Zest

Directions

1. With a mixer, beat butter, sugar, vanilla essence and salt till mixture is fluffy and combined.
2. Sift flour and corn flour together.
3. Add flour mixture and evaporated milk (for orange cake, replaced with orange juice) alternatively in 3 portions into the butter mixture until all are incorporated.
4. In a clean mixer, whisk egg white and add sugar gradually till stiff peaks, smooth and glossy form.
5. Add 1/3 egg white into the butter mixture using hand whisk to incorporate both mixtures (you can mix vigorously for the 1st batch of egg white but subsequent must be folded in with spatula very gently). Ensure that most of the white is not visible after folding.
6. For coffee cake : scoop a small portion of mixture in a bowl and add the coffee mixture.
For Hershey Chocolate cake : scoop a small portion of mixture in a bowl and add the chocolate mixture.
For Pandan Cake : Add pandan paste into the butter mixture
7. Pour plain batter and coffee or chocolate batter alternatively into baking pan. Use a knife to cut through the batter a few times to create swirling patterns.
8. Bake at 180 Deg C for 40 mins until golden brown. Allow the cake to sit in the oven for another 5 mins and ajar the oven door for another 5 mins before taking out. Remove the cake and let it cool completely before cutting.

Wednesday, January 25, 2017

Almond Crisps (2017)


Time of the year when I had so much egg whites left after making all the pineapple tarts and I will bake my favourite Almond Crisps. This time, I made some a little too thick and thus not as crunchy as compared to those thinly spread and baked to darker brown. Will take note for next year bakes.

German Cookies (Orders 2017)


Another great accomplishment for an order of German Cookies. Very satisfied with the overall packaging and a personalized tags. 

Monday, January 23, 2017

Florentine


This is my first time tried making these Florentines and it was indeed so easy to make. I just had to follow the instructions on the packaging, adding all ingredients together and mix. The challenge was to spread the mixture evenly on the tray so it can bake to the same tone of brown. Also need to take note to cut them with a pizza cutter when it is still warm as once it has cooled down, you will not be able to cut into rectangular shapes easily.

Ingredients

500g Florentine powder
250g almond flakes
200g melon seeds
200g dried cranberry

Directions

1. Add all ingredients together and mix well.
2. Mix well and spread evenly on baking tray.
3. Bake at 160 Deg C for 15 mins or till brown.
4. Use a pizza cutter and cut out in rectangular while still warm.
5. Cool and put into airtight containers.

Saturday, January 21, 2017

Brownies (Orders 2017)


It was a great opportunity to receive this order of Brownies for a 21st Birthday Party. Glad that the feedback was good and it motivated me to improve on my bakes.  

Monday, January 16, 2017

Pineapple Tarts (2017)

It was the time of the year again to bake Chinese New Year cookies and pineapple tarts were definitely in my To Do List. I also joined in the fun by making some Chickies pineapple tarts for this year. It was really cute and the kids love them. Even though this was not the first time I baked these cookies, but I had a delay in my first few lots, so I will make some notes for my future reference.

1) To make all the dough first, 8 lots which can make about 24 bottles..
2) To weigh the pineapple fillings (5g) 1 day in advance and put in fridge.
3) To bake using 2 layers at a time with 3D fan mode at 160 Deg C. Start with 10 mins and turn the tray for the next 8 mins.
4) For egg wash, 2 eggs with 2 tbps spoon of egg white taken out and add few drops of oil. Drain the egg mixture before use.
5) Use the smallest heart punch for the decor on top of tarts. 
6) Use 6 trays (2 trays at a time) for back to back baking.

Ingredients

300g Buttercup
50g SCS
100g condensed milk
1 tsp glucose (optional)
510g plain flour
2 egg yolks

1 pkt pineapple fillings
150g Organic pineapple juice

Egg wash - 2 eggs with 1 egg yolk and few drops of oil.

Directions

1. Cream butter and condensed milk till light.
2. Add in egg yolk 1 at a time, and beat until well combined.
3. Mix in flour till soft and not sticky dough.
4. Roll pineapple fillings into balls of 5g.
5. For Flower pattern : Flatten the dough and cut out the flower shape with mould. For close up pattern : roll dough into balls of 7g, wrap fillings and roll into a smooth ball.
2. Apply egg wash with a brush and bake at 160 Deg C for 20 mins or till golden brown. 

*Note for my own ref : I used 3D fan mode to bake 2 layers at 1 go (rotating the trays in between bakes)

Monday, January 9, 2017

Chocolate Chips Bread Rolls


I tried this recipe from The Domestic Goddess Wannabe and it was quite easy to follow the instructions. The bread turned out soft and yummy. I have modified the recipe with Chocolate chips instead of Raisins and my kids love it. Will make this bread rolls more often for the kids breakfast.

With modifications

Ingredients

270g bread flour
30g cake flour
1/2 tsp instant yeast
1 egg
30g caster sugar
Pinch of salt
150ml milk, at room temperature
30g butter, at room temperature
100g chocolate chips

1 egg, lightly beaten

80g icing sugar
2 tbps water

Directions

1. Add all the ingredients, except the butter, into the bowl of a mixer. Mix until well-combined.
2. Add the butter and continue to knead until you have reached window pane stage (until it leave the side of mixer bowl).
3. Cover with a piece of damp cloth and proof for about 60 minutes, or until the dough has doubled in size.
4. Punch the air out of the dough and roll into a rectangle.
5. Sprinkle chocolate chips on the dough.
6. Roll the dough as tightly as you can and cut into smaller pieces.
7. Arrange the dough in baking pan (lightly greased).
8. Spray with a little water.
9. Proof for an hour, or until doubled in size.
10.Pre-heat the oven to 170°C. Glaze the dough with egg wash.
11.Bake for 40 minutes, or until golden brown.
12.Allow the bread to cool completely.
13.Make the glaze by whisking together water and icing sugar until you have reached a pourable consistency.
14.Drizzle the glaze on the bread.

Pandan Coconut Butter Cake

I bought a hello kitty baking pan and was very excited to bake with it. So, I decided to bake a pandan coconut butter cake with this pan to see the effect of this pan. However, the HK imprint was quite faded as the cake was too light due to the egg white folding recipe that was required to bake this cake. I will use this pan again with a butter or pound cake to see if it can create a clearer HK imprint. 

Ingredients

250g butter
85g Caster sugar
1 tsp Vanilla paste
A pinch of salt
4 egg yolks
3 tbsp coconut milk
200g plain flour
1 tsp Baking powder

4 egg whites
85g Caster sugar

Directions

1. Preheat oven at 170 Deg C. Line a 8" Square tin
2. Cream butter, sugar, salt and vanilla until light and fluffy.
3. Add in egg yolk one at a time and beat till creamy. Add in coconut milk and mix well.
4. Sift in flour and baking powder and mix well. Set aside.
5. Whisk egg white and sugar till soft peak in another bowl.
6. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.
7. Sprinkle chopped walnuts and cchocolate chips over the batter and mix.
8. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.

Sunday, January 1, 2017

Sugar Bread


This is another great bread recipe with only sugar on top. It reminded me of my childhood time eating this bread bought from bakery. Successful attempt and it turned out soft and nice. 

Recipe adapted from The Domestic Goddess Wannabe (Diana Gale)

Ingredients

120g full-cream milk
15g condensed milk
30g butter
20g egg, beaten
30 caster sugar
1/4 tsp salt
180g bread flour
20g cake flour
1/2 tsp instant yeast

Some egg, beaten
2 tsp coarse or fine sugar

Directions

1. In a saucepan, over low heat, melt the butter in the full-cream milk and condensed milk. Do not allow the mixture to come to a boil. Allow the mixture to cool.
2. In the bowl of a mixer, add cake flour, instant yeast, sugar and salt.
3. Pour the wet ingredients into the mixing bowl. Add the egg and mix using the dough hook until the dough has reached windowpane stage.
4. Shape the dough into a ball and spray a little water on it, Cover with a piece of damp cloth and allow the dough to rise in a warm place until the dough has doubled in size, about an hour.
5. Punch the dough down. Transfer onto your work surface and divide the dough into 6 portions. Pull and tuck each portion and roll to shape them into balls.
6. Roll each ball of dough into a rope.Use your hand to hold one end of the rope and twist the other end. Join the ends and pinch to seal.
7. Line the dough in a lightly greased 8×8-inch square baking pan. Spray lightly with water and allow the dough to proof for about 1hr in a warm place.
8. Pre-heat the oven to 170°C. Brush the bread with egg wash.
9. Scatter sugar on the bread.
10.Bake for 17-20 minutes, or until the bread is golden brown.
11.Transfer the bread onto a wire rack to cool completely before storing in an air-tight container.

Thursday, December 29, 2016

Fruit Tarts


It was quite a long time that I made my favorite Fruit Tarts and so I decided to make these for a party on 30 Dec 16. Hope the beautiful colours will pave a fascinating New Year 2017 for everyone.

Christmas Chocolate Cake

I am glad that I had this last order for Year 2016 as I was able to practice making the buttercream for the filings as well as the gnanche which I learnt from my Intermediate Cake Baking Class. I was contemplating on how to design for this cake but luckily it came out naturally and satisfactory. Hope my customer will like the cake as much as I did!

Ingredients

4 eggs (room temperature)
2 egg yolk (room temperature)
110g sugar
Pinch of salt

72g milk
100g self raising flour
20g cocoa powder

Buttercream
150g butter (cubed)
2 egg white
60g sugar
2 tsp cocoa powder

Ganache 
120g whipping cream (I used Enborg)
150g conventure dark chocolate

Directions

1. Preheat oven at 170 deg C.
2. Whisk eggs and egg yolk, sugar and salt till pale and ribbon stage.
3. Add milk, follow by flour and cocoa powder until just combined. Do not over beat.
4. Pour into baking tin and bake for 30mins or until skewer comes out clean.

Buttercream :
1. Cook egg whites and sugar over double boil.
2. Stir with a whisk until sugar dissolves.
3. Take away from heat and beat with electric whisk till stiff peak.
4. Add butter, cocoa powder and beat till creamy.
5. Spread buttercream on cake and decorate as required.

Ganache :
1. Cook whipping cream till boil.
2. Add dark chocolate, stir until completely melts.
3. Leave aside to cool and spread over cake. Decorate cake and keep ready cake in the fridge.

Sunday, December 25, 2016

Chocolate Cake with Coffee Buttercream

I actually planned to make a log cake but due to time constraint, I decided to make this cake for our Christmas Celebration on 25 Dec 16. This is the first attempt making this buttercream by Lucinda and I am glad that it turned out well with only 3 ingredients and easy steps. Will definitely use this buttercream for all my cakes.

Ingredients

4 eggs (room temperature)
2 egg yolk (room temperature)
110g sugar
Pinch of salt
72g milk
100g self raising flour
20g cocoa powder

Buttercream
150g butter (cubed)
2 egg white
60g sugar
1 tsp coffee emulco

Directions

1. Preheat oven at 170 deg C.
2. Whisk eggs and egg yolk, sugar and salt till pale and ribbon stage.
3. Add milk, follow by flour and cocoa powder until just combined. Do not over beat.
4. Pour into baking tin and bake for 30mins or until skewer comes out clean.

Buttercream :
1. Cook egg whites and sugar over double boil.
2. Stir with a whisk until sugar dissolves.
3. Take away from heat and beat with electric whisk till stiff peak.
4. Add butter, coffee emulco and beat till creamy.
5. Spread buttercream on cake and decorate as required.

Christmas Fruits Cake


This is my favourite Fruit Cake that I will always make during Christmas. Without fail, I made this cake specially for myself this year and the cake was as delicious and pretty as past years!

Friday, December 23, 2016

Jelly Cheesecakes (Orders 2016)


I was fortunate to have this opportunity to get some orders for my Jelly Cheesecakes from friends and via Share Food. Also, my 1st attempt using chocolate for the cheesecake (I will used chocolate ganache instead of melting chocolate next time). Feeling blessed for the good feedback for my hard work.

Saturday, December 17, 2016

Kids Baking Class

video

I am very blessed to be able to conduct a Kids Baking Class which I always have hoped for this exposure and another of my dream really came true. We have lots of fun with making Chocolate Muffins and Butter Cookies. I also get to make Chocolate Christmas Tree (placed a pretzel stick on tray, melt white chocolate with green colouring and pipe out the tree design over the pretzel stick).


Monday, December 12, 2016

Chocolate Muffins

video  

I made these Chocolate Muffins for my daughter's friend birthday party on 12 Dec 16 and I decided to make a video clip to share with easy reference. These muffins are easy to make and with the use of Hershey Cocoa Powder, it enhanced the chocolaty taste. Very satisfied with the video clip done :P

Orange Cupcakes

video

I made these Orange Cupcakes as well for my daughter's friend party, equally yummy! Video for easy reference.

Sunday, December 4, 2016

3D Jelly Art


Attended 3D Jelly Art Class by Annie Neo, it was indeed interesting and the Jelly was so beautiful. Great exposure and learning process3!

Friday, December 2, 2016

Carrot Cake - Share Food

video

I am very honored to be given the opportunity to collaborate with Share Food to have my first ever professional video on my Carrot Cake. I was lucky even to be featured in Lian He Zao Bao with a short write-up on my baking passion. Many thanks to Share Food for making all my dreams come true in such a short time. I am indeed appreciative and contented. I will continue to work on more recipes and  share them in my blog.