Castle Madeira Cake

This is another gift from my daughter - a castle bundt pan ::

Daily Bakes::

Egg white zebra cake

Brownie cream cheese bites

Curry Chicken Pizza Bun


Pandan Chiffon Creamy Cake


Lychee Mousse cake

Chocolate Caramel Mousse Cake

Ingredients for Chocolate Cake:

250 gm. castor sugar
120 gm. corn oil
2 large eggs
220 gm. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup cocoa powder
125 gm. sour cream
250 gm. buttermilk

Caramel Mousse:

2 tsp. Gelatine powder + 1/2 cup water
150 gm. castor sugar
50 gm. unsalted butter
2 cups Dairy Whip Cream

Chocolate Ganache: Mix them all together and melt over a pot of simmering water or microwave for about 40 secs and then stir till combined.

180 gm. Chocolate - finely chopped
150 gm. Dairy whip cream
1 Tbsp. Light corn syrup

Method for cake:

(1) Beat sugar, cornoil and eggs on medium speed for 8 mins. until well blended and light and pale in colour.
(2) Mix sour cream and buttermilk together and set aside.
(3) Sift the cake flour, baking powder, baking soda and cocoa powder together and then fold into eggs mixture alternately with the buttermilk mixture and mix well.
(4) Pour into a 9" round tray and bake for about 55 - 60 mins. or till a skewer comes out clean when inserted.
(5) Remove cake from oven and cool cake on a wire rack for about 10 min.s then unmould it and leave it to cool completely.

Method for mousse:

(1) Put sugar and 5 tbsp. water into a pan and cook over medium heat, stirring continously till it turns amber. Ocassionally can turn to high but becareful not to cook till burnt.
(2) Add in butter and stir till smooth.
(3) In a slow steady stream, pour in 1 cup of Dairy whip cream into the hot caramel stirring to combine. If it turns lumpy, return to stove and dissolve over low heat again.
(4) Melt gelatine mixture and then pour into caramel mixture. Leave to cool.
(5) Whip the remaining 1 cup of Dairy whip cream and fold into cooled caramel mixture.
(6) Slice chocolate sponge cake into 3 layers.
(7) Spread caramel mousse onto the cake and then stack another layer of cake on top and spread caramel mousse and repeat till finish.
(8) Cover and spread the balance cream onto the whole cake and put the cake in the fridge to let it set.
(9) When the cake is set, pour the ganache over it and return to the fridge again to let the ganache set.
(10) Slice and serve.

Daily Bakes::

coconut cream Red Bean agar agar


Pineapple Mango Buns


Cakey Brownie


Beancurd Mousse cake


Jumbles

Sweet Potato Ice-Cream Bun

Ingredients for dough:

300 Bread flour
10 gm. instant yeast
50 gm. sugar
1/8 tsp. salt
1/2 tsp. bread improver
30 gm. milk powder
120 gm. water
120 gm. fresh milk
40 gm. margarine or butter
20 gm. Pumpkin seeds for decoration

Filling: Mix the fillings together

200 gm. sweet potato (peeled, steamed and mashed)
125 gm. vanilla ice-cream
50 gm. icing sugar
50 gm. instant custard powder

Method:

(1) Mix the bread flour, instant yeast, salt, sugar, bread improver and milk powder together and mix for 1 min.then pour in fresh milk and water and beat for 10 mins.
(2) Add in margarine and continue beating for another 5 mins.
(3) Remove dough from mixer, knead into a round ball then rest for 35 mins.
(4) Weigh and scale dough into 60 gm. small balls and let it rest for 10 mins.
(5) Roll into an round shape, put in a tablespoon of fillings and then fold into half. Use a cutter to cut 3 cuts and leave to proof until double in size for about 35 mins.
(6) Brush top with beaten egg and sprinkle some pumpkin seeds on top.
(7) Bake in a hot oven of 190C for about 10 mins.
(8) Leave to cool on wire rack.

Holiday Wreath Agar-agar

Daily Bakes::

Chocolate chip muffins

Chocolate Banana Swirl Cake


chocolate souffle cookies (flourless)

short Buns


Snow hearted white chocolate cake


Cake for all Seasons

Bubble Rice Crackers

Ingredients:

250 gm. Bubble Rice
150 gm. roasted peanuts
120 gm. fried sesame seeds

Syrup:

350 gm. sugar
1 Tbsp. Maltose
1 Tbsp. cooking oil
2 slices lemon
150 ml. water

Method:

(1) Mix the bubble rice with peanuts and sesame seeds. Leave aside.
(2) Pour all the ingredients for the syrup into a wok and let it boil until the sugar is completely dissolved. Cook till thick. To test whether the syrup is ready, drop a few drops into water and if it forms into small balls and not dissolve, it means the syrup is ready).
(3) Pour in the bubble rice mixture and stir till completely combined.
(4) Pour the mixture into a rectagular tin 1o" x 14" and press down firmly. Leave to cool till semi-warm.
(5) Cut into pieces when still warm and then leave it to cool.
(6) Store in air tight containers.

Daily Bakes::

Mock Pomegranate Jelly

Tutti Fruitti Cheesecake

Multicoloured Tubers Kuih

Ying Yang Cookies

Two Tone Harlequins

Apple Cup Buns

Chocolate Cream Cheesecake

Thin sponge cake for the base of the cake rings:

250 gm. optima flour
4 eggs
1 tsp. ovalette
60 ml. water
60 gm. cornoil
1 tsp. vanilla essence

Method:

(1) Whisk optima flour, eggs, ovalette and water together till thick and creamy.
(2) Fold in cornoil and then pour into a rectangular tray of 11" x 14" and bake at 175C for about 20 min. or till cooked.
(3) Remove from oven and cool on wire rack.
(4) Cut into small pieces to fit into your tear drop cake rings or any petite cake rings of any shape.

Fillings:

250 gm. Cream cheese
40 gm. sugar
1 Tbsp. Gelatine powder + 50 gm. water (bloom then double-boil or microwave)
50 gm. melted chocolate
30 gm. fresh milk
120 gm. whipped cream

Ganache:

250 gm. chocolate
120 gm. non-dairy whipped cream
Some white chocolate for piping

Method:

(1) Cream cream cheese with sugar till creamy.
(2) Pour in melted gelatine mixture and mix till well combined.
(3) Melt chocolate in a double-boiler or microwave it then add in fresh milk and mix thoroughly. Pour into cream cheese and mix thoroughly.
(4) Fold in whipped cream and fill filling into prepared cake rings fitted with thin sponge cake.
(5) Leave it in the fridge to let it set.
(6) When set, take out from cake rings and then pour ganache over it.
(7) Pipe some white chocolate over the ganache and then let it set again before serving.

Red Ribbon Agar-agar

This agar agar mould is one of the gifts from my dear daughter....Thank you so much Jo!!

Daily Bakes::

Kiwi Heart jelly


Chequered cheese cake


Peach Yoghurt Cake


Raisin cup cakes


Sticky date cup cake with caramel syrup

Raspberry Tart

Ingredients for tart dough:

120 gm. butter
25 gm. egg
45 gm. sugar
250 gm. plain flour
1/2 tsp. vanilla essence

Method:

(1) Rube butter into flour till it resemble breadcrumbs.
(2) Add in sugar, vanilla essence and egg and mix into a pliable dough.
(3) Rest dough for 20 mins.
(4) Press dough into tart mould and bake in the oven at 175C for 20 mins or till golden brown.

Filling: Mix together:

50 gm. instant custard
125 gm. fresh milk - cold
100 gm. whipped cream

100 gm. fresh raspberries cooked with 2 Tbsp. sugar + 2 Tbsp. water and thicken with a little cornflour water (2 tsp. cornflour + 1 Tbsp. water)

some melted chocolate for brushing tart shell

Method:
(1) Brush melted chocolate onto the base of the baked tart shell.
(2) Scoop filling into tart shell.
(3) Arrange raspberries on top and then chill in the fridge before serving.

Daily Bakes:

Bubble Rice Crackers

Christmas cookies - strawberry star cookies


Raspberry chocolate Mousse cake


Coffee Brownies


Christmas Morning Muffins

Chocolate Almond Cupcake with chocolate icing

Ingredients:

100 gm. Butter
80 gm. castor sugar
1/4 tsp. salt
60 gm. superfine flour
1 tsp. baking powder
1/2 tsp. bicarbonate of soda
40 gm. breadcrumbs
60 gm. dark chocolate - melted
3 nos. eggs
80 gm. ground almonds

Chocolate icing:

100 gm. dark chocolate - melted
30 gm. butter
1/2 Tbsp. fresh milk

Method:

(1) Beat butter and sugar till creamy.
(2) Add in egg yolks, melted chocolate and stir till combined.
(3) Fold in flour, breadcrumbs, baking powder and bicarbonate of Soda and mix thoroughly.
(4) Whisk egg white till stiff, then fold into the egg yolk mixture.
(5) Scoop into muffin cups or paper cups in muffin pan and bake at 175C for about 25 mins. or till cooked.
(6) Remove from muffin pan and leave to cool on wire rack.

Chocolate icing:

Melt chocolate over simmering water till chocolate melts. Remove from heat, add in butter and milk and stir till smooth. Pipe onto muffin cups and decorate muffins as desired.

Cottage House Christmas Log Cake

Everything in this cottage house christmas log cake is edible including the christmas tree..opps..santa claus is inedible.

3-D Standing Christmas Tree agar-agar