Chai Spice Cupcakes

Chocolate Hazelnut Tart

Longan Chiffon Cake

Deep Dark Chocolate Fudge Cookies

Muffin Yam Buns

Zucchini Walnut Bread

Pizza using Napoli

Gula Melaka Chiffon Cake

Chocolate Peanut Butter Ganache Heart Cakes

Ginger Snaps

Chilled Oreo Marble Chocolate Cheesecake

Ingredients for crust:

220 gm. chocolate biscuits - blended
120 to 150 gm. melted butter

Cream Cheese fillings:

100 gm. Sugar
8 egg yolks
500 gm. cream cheese
22 gm. gelatine powder soaked with 100 ml. water then microwave for 25 secs.
300 gm. Dairy whip cream (35% fat whipping cream)
50 gm. cooking chocolate
1 paket of Oreo cookies

Method:

(1) Mix blended chocolate with butter evenly and press into a 9" round springform tin. Chill in the refrigerator for at elast 20 mins. till biscuits are firm.
(2) Whisk egg yolks and sugar lightly over a pot of simmering water with the base not touching the water. Whisk till lemoney in colour.
(3) Beat cream cheese with a paddle till creamy. Pour in the melted gelatine mixture and mix evenly.
(4) Pour in the whisked egg yolks into the cream cheese gradually and mix till evenly combined.
(5) Fold in whipped cream and mix gently.
(6) Pour half of the cream cheese mixture into the prepared tin , lay oreo cookies on top of cream cheese filling and then pour balance cream cheese filling on top.
(7) Mix 1 tbsp of cream cheese filling with melted chocolate and spoon it on top of the cheese cake. Use a skewer to swirl into a marble effect.
(8) Chill in the refrigerator for about 4 hours or until firm before slicing.

Earl Grey Cupcakes

Chocolate Brioche

Cranberry Chiffon Cake

Chocolate Custard Cream Puff

Blueberry Brown Sugar Plain Cake

Mexican Cinnamon Cigar Puffs

Ingredients for choux paste:

250 ml. water
100 gm. butter
1/4 tsp. salt
190 gm. Plain flour
1 tsp. baking powder
2 eggs - beaten

Cinnamon sugar: mix together

80 gm. castor sugar
1/2 to 1 tsp. cinnamon powder - up to individual taste

Method:

(1) Boil water , salt and butter in a saucepan.
(2) When water boils, pour in all the flour and baking powder into the boiling mixture and stir till it becomes a dough. Set aside to cool slightly.
(3) Beat in eggs and place choux paste into a piping bag fitted with a star nozzle.
(4) Pipe out about 2 1/2 inches long and deep fry till golden brown.
(5) Drain and coat it with cinnamon sugar.

Peach Crumble Pie

Black Sesame Soya Cake Roll