Sunday, November 28, 2010

Barbie Cake

School holiday just started a week ago, it seems like already 1 month +++ !!!!! hehe :P Cannot relax when my kids at home, very noisy. But i'm looking forward to holidays @ my sister's house & PD. Yippie...

Yesterday was my BIG project day.... haha!!! Did a 1st fondant cake requested by a friend for her daughter's 1st Birthday. At first, i decided to decorate with butter cream or royal icing. At last, i used fondant because lazy to wash ... hehe :P It is a clean, fine & fast work if work with fondant but to me it seems difficult. I still don't know how to cover a cake with fondant. Was not a good result, but at least i tried .... ( abit cracked & not smooth ) hahaha :D

I wrapped barbie's legs with cling wrap to prevent from dirty. It's original barbie, so still can reuse as a toy. ( Expensive ) Hohoho.......

I used 2 bowls to bake the cake, a big & a small. The whole cake i covered with chocolate ganache. There are 4 layers chocolate cake layered with chocolate ganache too. Yum yum :D
Ideas will come when you are decorating. What i want the dress to be, it's totally different. Haha... Once i covered the cake with a pink sheet of fondant, it looks ugly & cracked on 1 side. So i have no choice, i cover it with another piece of white pattern fondant. It looks better.... hehe :P
The cake i baked is not tall enough, so i have to think of something to make it higher, i rolled up the waist with a strip fondant ( new fashion ) haha....
Hahaa.... abit pai seh here.... i follow the cracked line when i decorating the flowers. Luckily it looks great. Hehee....

I'm sooooo glad with the result. Nice?? What do you think??? :P


Sunday, November 21, 2010


I just received some disney cookie cutters yesterday. It's really looks cute & i can't wait to make cookies using those cutters.... hehe :D So, i make it the next morning..... hahaha @.@

Mickey & Minnie............ Pooh & Tigger

The recipe was adapted by Coco Kong ( Little Cookies Earn BIG $ ) that i bought it few months ago.

Haha.... & i'm trying to put on fondant, but it's really time-consuming :P Just made 2 will do... haha :P

Here's the recipe for the yummy & crunchy cookies :


  • 180g butter
  • 30g egg whites
  • 80g icing sugar


  • 180g plain flour
  • 80g rice flour
  • 80g cornflour ( butterly brand )
  1. Cream ingredient (A) till combined. Fold in ingredient (B) with a rubber spatula into a soft dough.
  2. Keep in-between a plastic sheet, roll flat about 3-5mm thick. Keep dough sheet in the refrigerator, chill dough till semi-hard ( about 1/2 hr ).
  3. Remove & stamp out cookies using different moulds. Arrange on lined baking trays. Bake in a preheated oven for 10-15 minutes.

HaPpY BaKiNg & HaPpY HoLiDaY

Friday, November 19, 2010


Hi.... I'm back to my blog since my last post in October. What am i busy about??? Nothing special, i did baking too but i baked those from my older posts. Here, i would like to share with you is only the cupcake decorations. Using chocolate cake, was from my older post.

It was a last minute job. WHY???? Sigh... because i plan not to do cuppies for her graduation ( LAZY) heheheee.... :P At last i did a simple one for her friends & teachers. Best Wishes to all her friends & Congratulations !!!!!

A BIG thank you to all the teachers!!!! Miss you all........

Done .........

& Nicely Packed.

Bye-Bye Friends & Teachers...... Love U All

Saturday, October 9, 2010


Today we are celebrating my grandma's birthday. I decided to make a simple Tiramisu cake for her since her favourite is coffee & cheese!

My sister was here too... she was helping me for this!!!

Here's the simple recipe :

  • 500g mascarpone cheese
  • 2.5 tbsps icing sugar
  • 2 tbsps coffee syrup
  • 1 tbsp Rum
  • 400g whipping cream ( whipped )
  • 15 ladyfinger biscuits
  • 1 slice of 10" chocolate sponge cake

Coffee syrup :

  • 2 tbsps coffee granules
  • 1 tbsp sugar
  • 1 cup boiled water
  • 2 tbsps Kahlua

  1. Mix mascarpone cheese & icing sugar until well blended. Add in Rum & coffee syrup.
  2. Fold in whipping cream.
  3. Place sponge cake into a 10-in loose base pan. Brush some coffee syrup on top.
  4. Spread 1/2 of the cheese mixture on top.
  5. Dip the ladyfinger biscuits into the coffee syrup & arrange a layer on top.
  6. Cover the remaining mascarpone mixture.
  7. Refrigerate for at least three hours, sprinkled with cocoa powder & serve cold !

No coffee & alcohol for kids.. so we make a 2 layers cake with mascarpone + whipping cream decorated with strawberries for them!!! hehee....

We had a fabulous dinner & a wonderful cake :D Yummy..... CHEERS!!!

Wednesday, September 29, 2010


Last week i bought a fish that i can't finished for 1 meal. So i decided to keep the fish head for another day. What can i cook???Fish Head Curry?? Fish Head Mee Hoon?? lol.....

Is Fish Head Sour PIckler Soup !!! This was my 1st attempt.... It really taste nice :D

Here's the simple soup recipe :

  • 1 fish head ( fried with some ginger )
  • 1 packet sour pickler ( washed & cut )
  • 3 tomatoes ( cut into 4 )
  • 2L water
  • 2 cubes tofu ( cut into 4 )
  1. Put sour pickler & tomatoes into boiled water. Boil for 30 minutes.
  2. Add in fish head & ginger, continue to boil for 30 minutes.
  3. Lastly add in tofu & boil for 10 minutes.
  4. Add salt to taste.

Have A Nice Day !!


A simple cake for my dear niece :D

A simple decoration too..... hehe :D

The original recipe ( My Bday Cake by Kelvin Chai ) is 2 layers chocolate sponge cake... i did 3 layers here :P

Here's the simple recipe :-
  • 2 slices chocolate sponge cake

Coffee liquid :

  • 200ml cold water
  • 2 tbsp sugar
  • 2 tbsp Kahlua
  • 9 sponge fingers
  • 30g chopped macadamia nuts ( i used almond )


  • 250g whipped fresh cream
  • chopped almond + caramel
  1. To make coffee liquid, combine cold water, sugar & Kahlua until blended.
  2. Place a slice sponge cake into tin. Brush with coffee liquid & spread with fresh cream. Sprinkle with some nuts. Dip sponge fingers into coffee liquid & arrange on to the cream. Continue layering until sponge fingers finished. Cover with sponge cake. Refrigerate for a while.
  3. Coat cake with remaining cream. Decorate as desired.


Thursday, September 23, 2010


Did 2 types of agar-agar mooncakes this year.... 1 is from the previous recipe for our 1st Mid-Autumn Festival celebrations & did this for the 2nd Mid-Autumn Festival celebrations, a Cendol Agar-Agar recipe from HoneyBeeSweets. TQ so much for sharing :D It was actually a 2 layers agar-agar & transfered into mooncake mould... this idea was from my sister. She did it too & text me the picture... it looks so nice... & i can't wait to try it out!!! hehe :D

Looked like JADE.... beautiful!!!

It's really very nice......


Thursday, September 16, 2010


An order from my friend, Connie!!! TQ :D Just a simple decoration because received her orders on that day she wants!!!

Another project here.... ordered by Ling Ling for her best friend's birthday :D

Cute little bear with a present :D Hello............ & TQ.................



This year i decided to do 4 types of mooncakes from my previous recipes . But at last i giveup Spiral Flaky Mooncake & wanted to try Traditional type. hehe :D It was my 1st attempt. Good result ....rite?

Bought some cute cartoon characters mould! Cute??? There are few characters... but i forgot to snap it ! Only left few for my girl. Others gave to my friends :D hehe

Here is the recipe :-

  • 300g syrup
  • 125g peanut oil
  • 1/2 tbsp alkaline
  • 2 tbsps flour


  • 450g flour


  • 1kg 300g white lotus paste
  • 50g melon seeds ( roasted )
  • 9 salted egg yolks ( steamed )
  1. Mix syrup, peanut oil, alkaline & flour together- combine well. Cover and let it rest for 4-6 hrs or overnight.
  2. Sift flour into a large bowl. Make a well in the center and pour in the syrup mixture. Use a rubber spatula to mix and form to a soft dough.
  3. Measure dough to 50g each & wrap with 150g lotus paste. Press into a floured mooncake mould. Knock & dislodge imprrinted mooncake. Place on tray & bake ina preheated oven at 160c for 10 minutes. Remove & cool. Egg wash mooncake & bake for another 15 minutes till golden.

~~ Mooncaes should not be eaten straight... kept for a few days to allow flavours to develop & the oil to seep out so skins will have a nice sheen~~

Happy Baking & 中秋节快乐

Sunday, August 29, 2010


Every year my girl will celebrate her birthday in school a week earlier before her birthday because it falls on a school term holiday. This year she have a chance to celebrate with her friends on her actual date :D She was so happy & shy ...hahaa
She loves princess so much..... so i choose to make a tiara cake for her. Between my sis, Reese has the mould. Baked a kid's favourite chocolate cake :D This is my 1st piping on a big cake...... & TQ to my sis for helping!

And also an ordered from my friend for her daughter's birthday :D She also celebrated her birthday in school..... she told me the kids & teachers like it so much :D TQ......

A sun...... rain........ then rainbow........ SKY!!!!!! Love it :D

This year we decided to have a birthday party for my 6 yrs old girl. This was her 1st birthday party. Princess theme will do as her favourite ~ Ariel ( Little Mermaid )
Hahahaaa...... looks like Ariel????? Abit out of shape rite? heheee......
Just prepared some simple dishes instead of just BBQ..... fried mee hoon, herbal eggs, indonesia rojak was done by my mum :D Tq so much mum....... My sis, Reese & I just concentrate on the cake..... & others! A 'big' TQ to her too!!!!!
Instead of doing my daughter's cake, i have an order to do.Tomato theme !!!
Did a rough work here..... because i really lack of time!!!! Actually his order is on Monday, suddenly called & wants to get it today. Haiz :-( A dirty tomato he is !!!! really no time to touch up & clean it!!!!!


Saturday, August 21, 2010


Today is my hubby's birthday. Made a simple Lemon Yoghurt cake for him. A recipe adapted from Kevin Chai's My Birthday Cake. We tried this cake before once, made by my sister,Reese for his hubby's birthday too :D It was really tasty & my hubby likes it! So i decided to make for him on his special day @->--

Here I followed all the ingredients & method :P

Sponge cake ingredients :

  • 180g sponge mix
  • 3 eggs
  • 45ml lemon juice
  • 45 melted butter

Yoghurt cream :

  • 175g fresh cream
  • 300g yoghurt
  • 30g lemon paste

Garnishing :

  • cocoa powder
  • chocolate rice
  • chocolate curls & thyme ( can't get it, so i avoided )
  1. Beat sponge mix, eggs & lemon juice with high speed until light & fluffy. Fold in melted butter until well blended.
  2. Spread batter into 7" prepared tin & bake for 30 minutes. Remove from oven & cool completely. Split into 4 layers.
  3. To make yoghurt cream, whip whipping cream & lemon paste till peak. Stir in yoghurt & mix well.
  4. Spread yoghurt cream onto a slice of cake, sandwich with another sponge slice. Continue layering until finished. Pare the edge of cake to form a semi-circular shape. Spread remaining cream over the cake & use palatte knife to lift up cream to make peaks.
  5. Sides with chocolate rice & dust with cocoa powder. Decorate as desired :D

Happy Birthday My Dear Hubby ............

Wednesday, August 11, 2010


Last 2 weeks my husband bought the biggest size of Nutella-cocoa spread. I was wondering & asking why he buy that though our kids cannot take chocolate??? hahaa... he said he wants to eat, but until today it's not open!!! @.@ So i decided to make use of it on my cuppies.... hehe :D Created my own version from all the recipes i collected..keke @o@

Tried..... very nice... i like it!!! The Nutella-cocoa spread still creamy inside & it's GREAT also with cakes!!!

Here goes my secret recipe :
  • 150g butter
  • 80g caster sugar
  • 3 large eggs
  • 1 tsp vanilla essence
  • 3 tbsps milk
  • 200g flour
  • 2 tsps baking powder
  • 100g chocolate chips ( added some choc rice because not enuff of chips)
  • Nutella-cocoa spread
  1. Beat butter & sugar until light & fluffy.
  2. Add in eggs one at a time.
  3. Add in vanilla essence & milk.
  4. Fold in sifted flour & baking powder & mix till well combined. Lastly add in the chocolate chips.
  5. Fill baking cups half full with batter. Top with 1/2 tsp Nutella-cocoa spread & repeat to fill cup 2/3 full. Make swirl with toothpick.
  6. Bake at 160c for 18-20 minutes.

Happy baking !!

Sunday, August 8, 2010


Just finished baking this Pandan Chiffon Cake for tomorrow's breakfast. Yum yum... is my family's favourite.

Today i did it with a my own version... did some changes from the previous recipe! hehehe..... because everytime when i bake this recipe, will left 2 yolks. So today i decided to add all in!!! Here's my new recipe.....

Egg Yolk Batter
  • 50ml pandan juice
  • 40ml milk
  • 6 egg yolks
  • 30g caster sugar
  • 40ml corn oil
  • 80g self-raising flour
  • 1/2 tsp baking powder
Egg White Foam
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 70g sugar
The method is the same as the other old posts. You can refer here.

Tuesday, July 27, 2010


Another GREAT theme here......Diving Equipments & camera, tripod & lens for a friend's hubby's birthday! She wants to try making those little & cute stuffs together with me! Hahaa..... finally she made it!!!! Great job Mary!! :D

My hubby likes the camera so much... hahaa..... how about you??

Look at the lens.... CANON...should be small letter for the last 4 letters !!! hahaaaa....

But.... anyway, we did a great & enjoyable job here!!! heheee......

Have A Nice Day !