Archive for Baking

Chocolate cup cake

And this came about, because of an egg. It was an unsuccessful attempt at separating the yolk and the white – resulting in me making half a recipe of chocolate cupcake from

Easy and fuss free recipe. Having snowskin durian mooncake in the fridge and a whole freshly baked chiffon cake, chocolate cupcakes would be too much on the table. I split the cupcakes into two boxes for freezing and tasted one that was freshly baked. It was soft, moist and chocolatey.. Addictive! I would have it as breakfast food or a anytime bite.


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Green tea chiffon cake

So my hands and mind were daunted by the task of making more snowskin moon cakes and have decided to take a break from it. Will attempt that tomorrow I guess. Was tempted by the recipe from jaime teo’s blog of Ceylon lychee cake, which then somehow ended as a green tea variation because I realise the x factor of lychee is actually a flavour from the tea bag, which is lacking in my ceylon tea bag.

Verdict: nothing awesome. I think green tea kasutera wins hands down. Maybe I should try it with other variants of tea next time. Some pictures, including the stiff peaks (for anyone who was like me- didn’t know how it looks like), of the baking.

I must add, I made chocolate cupcakes because of one egg that i didn’t manage to separate in the process of baking this! Totally forgot about the frozen tartshells I made before.. Could have cleared the freezer by making egg tarts!

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Coffee swiss roll

More packets of Nescafe instant coffee to use up and also with some left over whipping cream.. the coffee swiss roll was born.

Leeched the recipe off an instant coffee website which works just fine.

It was also the first time I used my non-stick parchment paper (reusable) that I bought from England (only to learn from Mel after that they have it in SG too!). O well, I have 3 permanently lined tins now and I’m not complaining! =D Though it took away my swiss roll’s skin. =/

Taste was so so, nothing heavenly. Will make again to finish up the packets of coffee and for my bestest who’s an coffee addict hehe.

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Durian sponge cake

Have been away for most of June and have not been able to bake. I missed baking! Especially so when I’m surrounded by so much confectionery around me. Nick, my travelmate, kept ordering coffee walnut cake which makes me want to make an attempt. Anyhows, back in hot hot Singapore, it is the durian season. CHEAP DURIANS EVERYWHERE. What better time to experiment durian recipes.

Daddy loves durian and his birthday was right when I came back and so, I made one for him!

I made a 3 layered sponge cake unlike the original recipe with 5.

And this was how the insides looked like.

It was really good. Although I had some mishaps, whipping whipping cream for the first time then letting it sit which ended with crumbly stuff and over-whipping it such that butter was formed. Gosh! I wished I had those bottled whipped cream! But anyhow, I only had to buy more whipping cream to correct those stuff. Whew!

Was advised to get those yellowish sweet durians with more pulp than the whitish bitter ones. Together with whipped cream, the texture was omph! The sponge cake from the recipe was also heavenly. So so light, and together with the chilled durian cream, it was a blast in the mouth.

My brother who rarely appreciate my baking actually admitted to liking it! Only thing was it could have been more chilled. Which it definitely was the next morning. Ade thought it was the best cake I’ve ever made – I guess not much to compare but I’m happy!

Maybe I’ll make one for binbin (hope he doesn’t sees this) for his birthday too. He likes durian! But his picky mouth does not take in anything but the best. Some difficult!

Good recipe there. Love it.

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Apple crumble

I made this for mahjong. The first time I made it, I didn’t blog about it. So I couldn’t find the recipe I followed. This is the one I used this time round.

The first time I made it, the apples were in cubes. This time round was slices. Think slices have a better mouth-feel (I’m translating this literally from Chinese). Some were baked in my cake pan and some in my ramekins (yes I have the right equipment this time round!).

I haven’t got any pictures for the insides but I have a cauliflower looking apple crumble picture from before – so binbin says.

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Ginger snaps

One of my favourite cookie! I finally got my hands on molasses although I’ve been wanting to make this for ages. I have no idea if it’s sulphured or not since there’s no indication but I used it anyhows.

I was looking around for recipes and this recipe goes way back to 1899, plus it is rated 5 star (everything else never seemed to score full marks)! How could I not try this!

I didn’t manage to shape my dough so they were in lumps like these but they very nicely shaped and flatten themselves at the end!

I followed the recipe timing of 10 mins bake time and it was rather soft to the touch when I poked at it. Thinking it has to be hard inside the oven, I doubled the time till I saw hints of black. Boy was this batch hard. Alright, not rock hard but edible hard. I like my cookies slight soft. Although it’s ginger snap. It’s suppose to snap! O wells, I made the cookies with an array of hardness. So hopefully everyone can get what they want. More molass recipes please!

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Gingerbread cake

This is a flop. My cake turned out like a “fa gao”. Something the Chinese buy for offerings to the Gods. Even that is edible. The top of my cake cracked and inside – was inedible. It was of a dense, sticky and hard texture. I really wonder if it was the sugar or the sulphured molass. Or???? I have no idea! That makes it worse. Any idea anyone?

Not shaming the recipe but myself.. I wonder if I’ll try this again.

I was just looking for something new. Not that I love this. Maybe is the lack of love.

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