Wednesday, May 27, 2009

I made this for my dad's birthday.Changed the design frm the mother's day cake.The middle part i deco with choc.I followed the recipe from Agnes Chang(Basic Traditional Sponge Cake)

~4 egss, 100g castor sugar,120g plain flour,sifted & 3 tbsps melted butter.

1. Use high speed to whisk eggs until frothy.Add in sugar slowly.

2. Whisk mixture until light & fluffy.

3. Divide flour into 3 portions & fold in lightly.

4. Lighty mix in better.Do not over-mix.

5. Pour into a lined & greased baking tin & bake for 30-35 mins.

Thursday, May 21, 2009


hahaha...1st time made this! The shape turned out abit wierd.... but nice & soft!I followed the recipe from Agnes Chang (Baking Made Easy).After cutting into 3cm (recipe stated 4cm) ,it is better to put them 1cm apart(instead of putting them together stated on the recipe), if not after prove till double in bulk,it will become more higher & no place for it to prove.The top part i think should brush some butter before putting in the oven.If not it will turned out like mine... dry & ugly...kekekekee :D

  • 300g high protein flour
  • 1/2 tsp salt
  • 50g castor sugar
  • 1tsp instant yeast
  • 2 eggs, lightly beaten
  • 60-75ml milk
  • 60g soft butter


  • 60g soft butter
  • 50g soft brown sugar, mixed with 2 tsp cinnamon powder
  • 50g ground almond
  1. In a mixing bowl, mix dry ingredients, add eggs, milk & knead to form a soft & pliable dough. Add butter & continue to knead till smooth & elastic. Cover & prove till double in bulk(around 2 hrs).
  2. Knead again till smooth.Rest for 15 mins.
  3. Roll into a 36cm square, spread soft butter on the dough, leaving 2 cm border all around empty. Sprinkle cinnamon mixture & ground almond on top of the buttered area & roll up like a swiss roll.
  4. Cut the roll into 3cm thick & put them 1 cm apart(cut side up, 9 pieces in 3 rows) on a greased 8" square tin.
  5. Cover & prove till double in bulk (about 30 mins).
  6. Bake for 15-20 mins.


  • 500g cream cheese
  • 80g butter
  • 300g castor sugar
  • 3 medium-size eggs
  • 6 tbsps double cream
  • 120g flour (sifted twice)
  • 1 tsp baking powder (sifted twice)

Coffe mixture(mixed well)

  • 3 tbsps cocoa powder
  • 2 tbsps warm water
  • 2 tbsps coffee essence
  • 1 tbsp coffee granules
  1. Beat cream cheese with butter & sugar until smooth. Add egg 1 at a time,incorporating well, before adding the next egg.
  2. Add double cream & beat mixture for 2 mins. Add sifted ingredients & stir with a wooden spoon until mixture is smooth. Set aside.
  3. Spoon 6 tbsps of coffee mixture into a piping bag.
  4. Divide cheese mixture into 2 portions. Stir in the rest of the coffee mixture to 1 portion so you have a dark coffee cheese mixture.
  5. Spoon half the amount of plain cheese mixture into a greased 23cm square baking tin. Alternate with the dark coffee cheese mixture, & cover with the remaining plain cheese mixture.
  6. Using a chopstick, swirl the cheese mixture in circular motion to give a marbled effect.
  7. Using the coffee mixture in the piping bag, pipe straight lines across the length of the mixture. Then use a skewer to gently pull the chocolate lines down to create 2 rows of swirly design.
  8. Place baking tin into a baking dish filled with hot water that comes up to 3 quarters the sides of the baking tin. Bake for 1 hr or until cake sets. Leave cake to cool in the baking tin before removing.



  • 260ml UHT full cream milk
  • 250g cream cheese
  • 90g butter
  • 1/2tsp lemon essence/paste
  1. Double boil the cheese & milk together.
  2. Add in the butter & lemon essence/paste.


  • 20g cornflour
  • 40g cake flour/superfine flour


  • 140g fine sugar
  • 1/2tsp cream af tartar (can be avoided) **Beat (C) until stiff**
  • 6 egg white


  • 6 egg yolk(lightly whisk)
  1. Mix (B) & (D) slowly until creamy.
  2. Then mix in (A) when it's cool.
  3. Fold in (C) slowly & mix well.
  4. Place baking tin into a baking dish filled with hot water.Bake for about 1hr.
  5. Refridgerated & serve.

Sunday, May 17, 2009

Sponge Cake

This is the 3rd cake i made! :D Nice???? I put grapes & whipped cream for the filling! The cake is vanilla sponge cake!This time,I din't used sponge mix!I followed the recipe my sister gave me.The texture of the cake was abit hard, because i used the wrong method!Will try again to get a better texture!This time i can make it...with the whipping cream!!!!YEAH YEAH :D

  • 250g eggs
  • 120g sugar
  • 125g flour
  • 50ml water
  • 13g cake improver
  • 1 tsp vanilla essence
  • 60g melted butter
  1. Beat all the ingredients(except melted butter) in high speed until fluffy.
  2. Fold in melted butter.
  3. Pour in a greased mould & bake for 30-35mins.

Saturday, May 9, 2009


Try to make Cheese tarts...WOW.... It turns out nice & YUMMY :D My hubby, kids, parents, friends & relatives said ICHIBAN... :D My dad hates CHEESE.. but he tried my cheese tart, he said yummy!Thanks dad!This recipe is very EASY... you can have a try..or many many tries.. sure you won't regret making THIS!!! This recipe is from my eldest sister(Reese Kitchen),but i post it again here for my buddies :D

  • 125g butter
  • 60g fine granulated sugar
  • 250g all purpose flour (plain flour)
  • 1 egg yolk
  • 1/2 tsp vanilla essence
  • 1 tbsp COLD water (may need more than that)
  1. Sift flour and sugar into mixing bowl.
  2. Rub butter into flour until resembles coarse crumbs (rubbing method).
  3. Add in egg yolk, vanilla and water.
  4. Shape dough into ball and refrigerate (20-30 minutes) before using** (before using, take out from fridge, wait for awhile until dough soften).
  5. Place dough onto tart shells, and prick the base with fork (this is to let the air comes out while baking).
  6. Bake at 160-170'C for 10-15 minutes or until brown.


  • 250g cream cheese
  • 20g butter
  • 60g fine granulated sugar
  • 1 egg
  1. Beat cheese, butter and sugar together until fluffy.
  2. Add in egg and beat till well mix.
  3. Pour mixture onto baked tart shells.
  4. Spoon 1 tsp of blueberry filling on top, used a toothpick to create some graphics.
  5. Bake for 10 mins.

I think my decoration getting better & better... :D need to practise more & more times! My whipping cream still not prefect yet... while spreading, i find my whipped cream abit watery! I think it was not enough stiff. Can anyboby tell me, how long it takes to whisk the whipping cream? I heard before that if whisked too long, it also failed....!!! Baking is NOT easy.... but it's FUN :D Many steps we need to follow & we cannot just listen & see how it make! You must try it yourself before you say it EASY! Have a nice day.... :D


I used sponge mix again... tis time i decorated vit STRAWBERRIES again. hahaha... AGAIN & AGAIN>.keke... but the side vit almond flakes! Can u see i decorated the strawberries into a HEART shape???? heheeee...

Wednesday, May 6, 2009


My daughter likes to spread Nutella on bread to school....everytime i ask what she wants to spread on her bread... she will says CHOCOLATE!!!! So i came across this recipe from Agnes Chang (I CAN BAKE) It turned out "YUMMY" & "WOW"... DELICIOUS... Do have a try... :D i'm sure your kids will love it too.....

~ 1 portion of Basic Sweet Bun Dough
  1. Roll each ball into a rectangular shape.
  2. Spread some Nutella onto the centre of the dough,leaving a boarder of about 1cm on all sides(pic 1).
  3. Roll up from the long end like Swiss Roll,join up the two ends & slit half at the folded end.Put into the paper cup with the join side down & open up the slitted end(pic 2).
  4. Leave to rise until it doubles in bulk.Glaze the top with 1 beaten egg+ 1/8 salt & sprinkle some chopped nuts on top as decoration(pic 3).
  5. Bake in a pre-heated oven until golden brown, about 15-20 mins.
  6. Remove,leave to cool before serving.