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After this morning blunder i dont think i hv the mood to even attempt baking the same cake... maybe in the first place, i shud not even buy a certain brand of flour that was on offer... maybe its close to expiry date.. i dont know and i cant check now... well the moral of the story... always go and get ur baking stuff fm a proper baking supply shop...

Ok time to move on Rima and not still thinking abt ur kuih... anyway this cheery longan jelly is very simple to prepare... I like sweet jelly so the only thing that i might do next time is to add maybe 1 tbsp of sugar, 1tbsp of rose syrup and also half a cup of water more to the syrup mixture... to each is its own... recipe fm rinnchan...

20gm agar agar powder (jelly powder)
1 can of longan
4~5 cups of water ( i use 5 cups)
2 tbsp sugar
4 tbsp F&N rose syrup ( i recommend u use 5tbsp tho)

1. Boil water and jelly powder.. Add in sugar...
2. Scoop out 4tbsp of jelly mixture and add half can of longan syrup to it.
3. To the rest of the jelly mixture add in rose syrup... this is where i wud highly recommend to add 1tbsp more of sugar, syrup and half cup of water to it.
4. Arrange longan in mould... pour in longan jelly mixture and let it half set.
5. Once its half set... pour in ur rose syrup mixture....
6. Chill for an hour before serving

Note: if ur using small mould.. place 3 longan in each mould before pouring jelly mixture.

I really dont understand why on earth is my orange butter cake looks/taste like kuih!!!... grrrrr ... must be my self raising flour!!!!! maybe expire?? cant be me right??? my cake doesnt even wanna rise... it fall flat and not cakey at all! after i test it... ate a spoonful... my cake taste more like kuih then cake... poooffffff!! very very frustrated cos i know this cake is going into MR BIN today.... sighhhhh wasted....

This is how my "Kuih" looks like... will try to bake this cake again using cake flour and baking powder instead...

This brownie is awesome!!!! i knew it even before i took a bite... the taste is just divine and rich... if u were to ask hb he wud say... "u see... i told u so many times.. only good cocoa can produce good taste " grrrr ok ok...yeah yeah ... i get it!... ur 60% right!! hahaha

Anyhow this recipe is worth trying...the combination of brownie and cheese is just... yum yum... not only its fairly easy to prepare but also the taste is ... let me just say it again..... AWESOME! recipe i got it fm rinnchan fotopages... she has a step by step procedure in her blog if u wanna follow.. original recipe is fm Maklang i think...

250g butter
1 cup of cocoa powder (valrhona of cos!)
3 eggs (grade B)
1 1/2 cup castor sugar
1/2 cup evaporated milk
1 1/2 cup flour (flour has to be sifted with baking powder and soda bicarbonate)
1 tsp baking powder
1 tsp soda bicarbonate)
1 tsp vanilla essence

1. Melt butter... Mix cocoa powder and stir till well blended.
2. Handwhisk egg and sugar till combine. Add it to ur butter-cocoa mixture.
3. Add in evaporated milk till incorporated.
4. Add flour mixture bit by bit and stir well. Lastly add ur vanilla essence
5. Heat oven 175C. Grease 10" x 10" pan with grease proof paper... let the paper stick out on both side so as its easy for u to take out ur brownies once bake.
6. Pour brownies mixture.. leave 2 - 3 tbsp of brownie mixture for marble effect on cheese layer.
7. Bake for 20 mins... i baked mine for 30mins

Cheese Layer
250g cream cheese
1 cup castor sugar
1 egg grade B

1. Beat cream till fluffy and light
2. Add sugar and beat well.
3. Add egg and mix till well blended
4. Bake at 175C for another 20 mins (bake mine for 25mins)

Note: Pour cheese mixture onto bake brownie... pipe marble effect on cheese mixture ...

My baking time is longer cos i am using a 9" x 9" pan... Also to get a nice cut .. chill ur brownie for maybe 45mins...


Had wanted to bake this muffin last sunday but didnt get to it... this morning the first thing i did was to bake this muffin... i know.. i know maybe to some of u guys... eating durian in the morning is yucky but not for me... no way! i can eat durian any time of the day heheh... recipe fm aunty yo blog.

160 gm. cake flour - sifted
1 1/2 tsp. baking powder - sifted
1/2 tsp. salt
130 gm. butter
100 gm. sugar

1 egg (lightly beaten)
50 ml. evaporated milk
50 ml. water1 tsp. vanilla essence

Filling: Durian meat (if durian meat is not that sweet u can put in micro and add a little sugar)

(1) Rub the sifted flour with butter till it resembles breadcrumbs. (u can also use food processor to do the job)
(2) Add in castor sugar and stir well.
(3) Pour in all the ingredients (B) and stir till well blended.
(4) Spoon a tbsp of the mixture into paper cups, top up with a tsp of durian meat and then top up with another tbsp of batter. Remember to place the durian meat in the centre of the batter. Repeat till process finish.
(5) Bake at 180C for 20 to 25 mins. or till cooked.


Was very anxious to know the out come of my first pineapple upside down cake.. I kept on going in and out of my kitchen 25mins into baking time cos the smell of pineapple being bake was so so nice.. i was like.. geeeshshhh Rima... i thought ur on diet? hmmm what is DIET? hahahha.. this is a pretty pretty cake i must say.. texture wise.. rich and moist... taste wise... fruit sweet kinda taste...I like!

The only thing that i wud probably do the next time i bake this cake is to cook the butter with brown sugar first... caramelised it before pouring butter mixture into cake tin... other than that u guys can follow her recipe to the T.... Tks Gert.. ur recipe didnt let me down!

Ingredients for topping :
6 slices of can pineapple (drain)
6 maraschino cherries
4 tbsp of butter
4 tbsp of brown sugar

Ingredients for cake :
3/4 cup of sugar
1 1/2 stick of butter (3/4 cup) (171g)
3 eggs
2 1/4 cups flour
1 1/2 tsp of baking powder
1/2 tsp of salt1 tsp of vanilla
1/4 cup of pineapple juice (from the can pineapple)

1. Pre-heat to over to 180C. Grease an 8" round cake pan. Prepare the topping by melting the butter in the microwave oven and pour it into the baking pan.
2. Sprinkle the brown sugar on top of the butter and then arrange the pineapple slices over the brown sugar. Place the cherry in the center of each pineapple slice. Set aside.
3. Sift together flour, baking powder and salt. Set aside.
4. Cream the butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
5. Add the flour mixture in three parts alternately with the pineapple juice, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
6. Bake cake for 45 to 55 minutes, or until a tester comes out clean( i baked mine for 60mins). Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

Pssssstttt mama... may I? hehehe

Been a busy weekend.... hb took us to the ever so great Singapore Zoological Garden, Night Safari, Singapore Flyer and Underwater World.. Sonia first trip to all the touristy attraction here in Singapore...we even took her on a cable car ride to Sentosa.. cant wait for the Universal Studio to be open here in Singapore... i hope its gonna be as good or better than the one in the US cos we simply love the ones in the US. Introducing my ever so famous hb hahaha... Photo taken at the Zoo

Its funny how its been for
Sonia.. shes a jetsetter! she was only 2 1/2months old when we first took her on her first plane ride.. think we took her to Bangkok ... when she was 3 months old we took her to Australia.. we did Germany, Switzerland and Italy when she was only 6months old and we did another aussie trip 2 months ago... so for a change it feels nice to be a tourist in our own country hehehe..Photo taken at the underwater world

Photo of Sonia and my niece, Marissa.. Singapore Flyer

My sis. Lyn and her 2 kiddoes, Danish and Dafinah.. also introducing my super duper one and only son, Hairi... photo taken at Night Safari (hes gonna hate me for putting up his photo hahaha)

Lyn has been complaining to me that each time i baked marble cake she didnt get to eat a slice so this morning i managed to bake her a petite mable cake...well not as petite as i thought it wud be hahaha... shud hv used 8" instead of 6" cake tin! anyhow hope u like it sista!

Its been a year since i last bake cream puff and since i hv 2 boxes of durian left in my fridge, i thought what is more yummy than a durian cream puff.. for durian filling i just mashed durian and fill my puff with it... i used to mix durian flash with whipped cream but still prefer using only durian flash as filling... durian filling recipe fm hugbear.

Below is a fairly simple recipe which i've always use ... think i got this recipe fm some blog.. the creme patisserie recipe is fm Florence...( the sweetness of her cream is just right for my liking)

Ingredients A
85g butter
200g water
1tbsp sugar
1/4 tsp salt

Ingredients B
120g flour
1/2tsp double acting powder (i used self raising flour and 1/2tsp of baking powder)

Ingredients C
3 eggs (180g)
1/4 tsp vanilla oil

Mix well ingredients A, bring to a boil and turn off fire
Add ingredient B and mixed into a smooth dough
Leave dough to cool, transfer to mixing bowl and add eggs gradually, blend well
Spoon a spoonful of dough mixture and push it onto a baking tray by using another spoon (i pipe my mixture)
Bake at a preheated oven at 200C for 20mins till golden brown
When puff cool down, slit an opening at the side by using a pair of scissors, fill it with fillings of ur choice.


Cream Patisserie
240ml milk
5tbsp castor sugar
1/2tsp vanilla essence
1egg+2egg yolks
2tbsp cornstarch

Mix 60ml of milk with cornstarch till smooth
Add the beaten egg and yolks into the cornstarch mixture
Boil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring constantly till mixture thicken. Do not burn the custard
Cling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard) and chill till ready to use.
Durian Fillings
200 or 250 ml of non-diary whipping creamequivalent amount of durian pulps
10 gm of gelatine powder
3 tbsp of hot water to dissolve gelatine powder
Whip up whipping cream to a soft peak.
Add in durian pulps and melted gelatine powder and mix well.
Put fillings in a piping bag and pipe it out into the baked choux pastry.
If you like, you can just spoon the fillings into the pastry too.
Dust the top of the pastry with some snow powder and leave it in fridge to chill before serving.(If you leave it in freezer, it will taste like eating durian puffs ice-cream.)


Muaaahhhahahahah ....this is what i came up with.. my creation! who's ur mama?? hehehe.. the jelly taste yummy of cos! and the best part there is no wastage... my boy loves it... my girl loves it... clap clap clap.. sago pearl pudding recipe is fm Gert.. hers has 250ml of coconut milk which u can add after step 2

Sago Pearl Pudding
20g jelly powder
1000ml water
300g sugar
3 pandan leaves
100g sago (soaked 2hrs)
a few drops of green, red and purple colouring

1) Cook sago until transparent and rinse under cold water. Divide sago into 6 portions. Add purple, red and green coloring into each portion. The other 3 portions remain white.
2) Boil agar-agar powder with water, pandan leaves and sugar. Bring to boil and turn heat to very low flame.
3) Take 200ml of the agar agar mixture and add in one portion of the white sago. Stir well.
4) Pour into a 8" wet baking pan or mould. Let it coagulate.
6) Take another 200ml of the agar-agar mixture and add in the purple color sago. Stir well and pour on top of the white layer and let it coagulate.
7) Continue the same process - 3rd layer will be white, 4th will be green, 5th will be white and the final layer will be red.
8) Chill in the fridge before cutting into small square

Custard pudding
400ml evaporated milk/ fresh milk
250g sugar
10g green jelly powder
11/2 tbsp custard powder mix with 3tbsp of water

Bring to boil water, milk and sugar..
Add custard mixture and mix it till well blended.
Add in jelly powder and let mixture boil and slightly thicken.
Pour into desire mould and add in sago pudding.
Refrigerate 2hrs and serve chill


I hate wastage... i'm still thinking abt my jelly and this morning i found out that i actually did write down coconut milk .. i over looked the recipe!... and yep yep the jelly is still in my fridge!! i didnt ended up throwing it into MR BIN... i will tho unless i can figure out something quick on how to fix it!

Ok stop whining Rima! on a lighter note.. let me show u what i've got instore at the back of our garden ...

Hmmmmm let me seeeeee... muffin, bread, cake.. yadda yadda yadda :op

Our pandan leaves keeps on growing and growing...

And of cos... rambutan tree... can u see the green rambutan? yum yum

Oh goodness!!!!! After all the effort i put into making this jelly.. i found out that i actually forgot to add in coconut milk.... ARGHHHHHHHHHHHHHHHH!!! Rima.... Rima...That explained why this jelly tasted so so weird! i even spit it out the moment i took a bite.. hb finished a slice and commented ..." very blend lah this jelly"... hahaha

This is what happened when i'm too lazy to print out the recipe but instead scribble it down in a piece of paper. Very frustrated! Will try to make it again .. for now... INTO MR BIN! wasted!

For those women out there who are so used to working world and decided to become SAHM like me... u hv got to hv some kind of stuff/hobby that can keep u going... for me baking keep me sane! the only time when i dont bake is when we are out of town and since we travel extensively my oven and mixer are able to take a breather during my absent hahaha... today i found out that i am down with only 2 eggs in my pantry... so what did Rima do.. she bake a half portion of milky marble cake!

As u guys already know i am a sucker for buttery milky cake... unlike other type of cake i can eat a few slices of it.. err err of cos not in one go hahaha... recipe by Chef Norzailina Nordin

250g butter
230g sugar (i use 200g)
2tsp ovalette
270g cake flour
1tsp baking powder
60g condense milk
2tbsp cocoa powder (i use cocoa black)
2tbsp milk
1tsp chocolate emulco

1. Sieve flour with baking powder.
2. Beat butter, sugar and ovalette till fluffy.
3. Add egg one at a time... beating well.
4. With rubber spatula add in flour in one direction.. do not overmix ur batter...
5. Add in condense milk.
6. Devide batter into 2 portion... one portion add cocoa powder, milk and chocolate emulco.
7. In a greased 9" cake pan add ur batter alternatively... u can look at my butter cake entry on how to do the zebra pattern.
8. Bake at 180C for 45-50mins

Note: if ur using half portion use 7" or 8" cake tin

A not so pretty cake cos as i was doing the pandan kaya filling Sonia woke up fm her afternoon nap... had to finish it quickly and the end product.. i didnt get that smooth top that i want.. oh well... taste wise... we all love it... in fact this is the only type of cake that no one is against n will be gone the next day... i usually will try to bake it at least once a month... Recipe fm aunty yo blog.

250 gm. Optima flour or sponge cake mix flour
4 eggs
3 Tbsp. Pandan juice (i used milk)
a little green pandan paste or green colouring (I used 11/2tsp paste n 1/2tsp green colouring)
3 Tbsp. Thick coconut milk
1 1/2 Tbsp. cornoil

Pandan Kaya
900 ml. Coconut milk ( squeeze from 1 1/2 coconuts - add water) (i used 500ml KARA+400ml water)
9 Tbsp. Hoen kwee flour
1 Tbsp. Instant Jelly Powder
1/2 tsp. salt
a little green colouring
a little pandan paste
180 gm. sugar
60 gm. Dessicated coconut for covering cake (didnt use cos we dont like it)

Method for cake
(1) Whisk optima flour and eggs till light.
(2) Add pandan juice and continue to beat till fluffy.
(3) Add green colouring and pandan paste.
(4) Fold in coconut milk and corn oil and mix till combined.
(5) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins. or till skewer inserted comes out dry.
(6) Slice on wire rack to cool before slicing into 3 or 4 slices , your preference.

Method for pandan Kaya
(1) Put all the ingredients into a pot and stir till evenly mixed.
(2) Cook over medium heat till mixture thickens and smooth.
(3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya.
(4) Leave aside to cool and set before chilling in the fridge.
(5) Remove cake from cake ring and cover the whole cake with dessicated coconut.
(6) Slice and serve chilled.

Kugelhopf, which may also be spelled Kugelhupf, gugelhupf or kugelhoph, is a classic cake said to have originated in Austria or in the Alsace region of France. Its a yeast-risen cake, using active dry or fresh yeast instead of baking soda or baking powder. This gives the cake a slightly denser more “bready” texture, similar to the Italian panettone. Kugelhopf is also not frequently served as an after dinner dessert. Instead it’s considered more of a coffee cake that might be eaten for or with breakfast, or could be part of an afternoon snack.

Someone is gonna be smiling fm ear to ear today when he sees this cake/bread! muaaahahhaahaa.. recipe by Alex Goh

250g bread flour
40g sugar
3/4 tsp salt
2tsps instant yeast
70ml milk
75g butter
120g raisins (i used mix fruit+raisins)
1/4tsp cinnamon powder
whole almonds for decoration

Mix bread flour, sugar, salt and yeast. Add eggs and milk and knead to form a dough.
Add butter and mix till well blended. Mould it into a ball and leave it to prove in a warm place for 2hrs
Take out the dough, knead it again and mould it back into a ball shape. Allow it to rest for 15 more mins. Mould it into a rope shape and join the ends to form a ring
Grease the kugelhopf's mould place some whole shelled almonds on the bottom and put it in the dough ring.
Cover it with grease clear film and place in a warm place and leave it to prove for an hour
Bake at 175C for 25-30mins on a low shelf of the oven . When cooked remove fm the oven and immediately remove fm mould. Allow to cool. Serve.

Note: As always i used my trusted bread machine to knead it... texture of dough is slightly wet.. DO NOT add more flour!

My "super duper" dear hb can speak in 5 different languages... english, german, french, mandarin and malay... the way he converse in all the different languages is flawless.. his mandarin is superb BUT his malay.. gulp!he used to speak like indon but now prefers market malay hahahaaa... anyhow.. We speak to Sonia mostly in english and malay and every so called saturday hb has to make an effort to speak to her in german... i dont see that happen every week tho..

She can speak a little now.. she said "dirty" very clearly, she calls us mama and papa..even calls her bro by his name hehe.. she understands a little german tho and "auto" is her new found word .. she has a fav german book that we read to her every single day.

Last night we had the same conversation abt him not speaking to Sonia in his native language and he said laughingly... " maybe i shud teach her how to converse in GER-ME-LAYU" (german+melayu)..oh men! at first i got agitated but later burst into laughter! hahahaha

In all honesty... i dont even know why i decided to bake this kinda cake... I hv never tasted this cake before and therefore hv no idea how it taste/texture like. I remember mom pointed it out to me once when we were in Malaysia... she said... this is a spongy cake... the cake looks like ant house... lots and lots of hole... if ur not lucky u will ended up baking a normal sponge cake with no holes.. i thought mom loves this cake so decided to try my luck and bake it for her...

I called mom to let her know i've baked her a "sarang semut cake" aka "gula hangus cake"... she told me that shes not into this cake cos its a little bitter and too spongy for her liking... WELP!! i dont really like the taste either... hb doesnt like it... i doubt my kiddoes will ever like it... soooo this will be the first and the last time i will ever bake this cake... will pass it to my aunt tmrw!

I will still post the ingredients tho cos i know there are ppl out there that's into this cake.. this recipe definately gives u the "hole" thingy plus the cake is soft and spongy...

1 cup sugar
1 cup hot water
1 cup all purpose flour
1 cup condense milk
2 tsp soda bicarbonate
4 eggs
2 tbsp butter

Sieve flour and soda bicarbonate
Cook sugar till it bubbles and turn into dark brown colour
Add in hot water ... BE CAREFUL NOT TO BURN URSELF!
Add butter and put it aside to cool
Using stand mixer or electric mixer beat eggs till it thicken and fluffy
Add in condense milk .. i use rubber spatula to mix it
Add sifted flour
Add sugar mixture
Let batter rest for 3-4 hrs before baking it at 160-180C for 60 mins

Finally it rained! oh my... last couple of days.. SUPER HOT! i cooked cherry blossom jelly last night thinking its gonna be another warm day today but i was wrong hehe... its alright no harm done... recipe fm Sunkist.


10gm agar-agar strips (i used jelly powder)
10 pcs of lycee in can
21/4 cup water
1 cup lycee syrup (fm lycee can)
2/3 cup sugar
Red colouring (i opted for peachy)
Red cherry (didnt use cos none in my pantry)


Cut lycee like in pic.. making sure it looks like flower
Boil water, lycee syrup, sugar
Add in red colour
Pour a little of ur jelly mixture in mould, place lycee in the middle (cherry shud be place in the middle of lycee) Add more jelly mixture (depending on how high u want ur jelly to be)
Refrigerate for an hr or so.

Pic below courtesy of sunkist

I love this type of cheesecake! I am a more chocolaty whereas hb prefer coffee/chocolate type of cheesecake. the most important thing abt cheesecake.. it has to be rich and yummy!.. complicated to bake it? not really... its a little time consuming tho but its worth the effort...I suggest u start baking it early so that u can hv it as desert after dinner... recipe fm Alex Goh.


Digestive biscuit base
160g digestive biscuit (finely crushed)
80g melted butter

Mix all the ingredients until well blended. Press it onto bottom of 23cm loose bottom pan. Refrigerate for 15mins or until firm

Ingredients (A)
500g cream cheese
140g sugar
20g corn flour
Ingredients (B)
3 eggs
Ingredients (C)
50g orange juice
1 orange zest
Ingredients (D)
150g whipping cream
Ingredients (E)
250g chocolate glazing

Press digestive biscuit base into bottom of 23cm round loose bottom mould. Cover the outside of the mould with aluminium foil
Cream ingredients A until light. Add in ingredients B, cream until smooth
Add ingredients C, cream until well combined
Add in ingredients D, cream until well incorporated
Pour cream cheese mixture onto the prepared biscuit base
Place it over double boiler, bake in water bath at 160C for 60-70mins
Refrigerate the cake for at least 4hrs

Chocolate Mousse
Ingredients (A)
60g milk
Ingredients (B)
20g sugar
1 egg yolk
Ingredients (C)
80g dark couverture (chopped)
Ingredients (D)
2tsp gelatine
30g water
Ingredients (E)
150g whipped topping

Cooked ingredients A until boils. Add in ingredients B, mix until well blended. Continue to cook for 1 min. Add in ingredients C, mix well combined
Mix ingredients D until well blended and place it over double boiler, cook until gelatine melts or u can micro it for a few sec. Add it into the above mixture
Cool it over ice water to 30C. Whip ingredients E until the soft peak stage. Add it into the abv mixture.
Pour it over the baked cheesecake. Keep it in the fridge for 2hrs or until set
Pour the chocolate glazing over the chocolate mousse. Keep it refrigerated for 20 mins to let it set
Unmould and decorate side of the cake with cream shell. Place some white chocolate shaving on top if u like.

Chocolate Glazing
300g cooking chocolate (melted)
75g milk
15g whipping cream
10g butter

Cook milk and whipping cream until boil. Add in the melted chocolate and mix until well blended. Add in butter, mix until well blended. Set aside to cool to pouring consistency, serve immediately!

Baked banana muffin for mom and also for our breakfast tomorrow.. u dont need an electric mixer... just use spatula or maybe a whisk to mix everything... no fuss... no fail recipe.

3 large bananas
3/4 cup sugar
1 large egg
1tsp baking soda
1tsp baking powder
1/2 tsp salt
11/2 cup all purpose flour
1/3 cup melted butter

Preheat oven 190C
Sieve flour with baking soda, baking powder and salt
In another bowl mashed banana and mix it with sugar
Add egg and continue to whisk by hand
Add melted butter and stir in ur sifted flour
Baked at 190C for 20mins

U can add 1tbsp of poppy seed to ur batter if u want... also bef baking muffin dot almond flakes..


I'm imaging eating Mrs Marples home made delicious devonshire scones with their home made jam and lashing of freshly whipped cream while baking this scones today... so so YUMMY!!! if u guys are ever somewhere ard Dandenong Ranges Victoria, do visit Mrs Marples Tea Room... their scones are to die for and dont forget to bring home a jar of their homemade jam. We're lucky we get to go there every year... so for now... Rima's scones will do hahaha

Out of all the scones recipe that i've tried... i like this one best... easy and creamy too! recipe courtesy of America's test kitchen, technique fm Fine cooking.

2 cups unbleached all purpose flour (plain flour)
1tbsp baking powder
3tbsp sugar (more for sprinkling
1/2tsp salt
5tbsp (70g) cold, unsalted butter
1/2 cup currants
1 cup heavy cream (more for brushing)

U can use sour cream if u want... i tried both and honestly i prefer sour cream... use 1/2 cup will do.


Place flour, baking powder, sugar and salt in a bowl and mix.
Cut in butter until it resembles coarse meal. You can freeze mixture at this point until u want to use. Add currants. Mix.
Stir in heavy cream until it comes together in a shaggy ball. You may not need the whole cup of cream. You will find lots of loose, sandy pieces still. If u think its too loose and sandy, u may add a little bit of more cream to bind it a bit more - shouldnt affect the outcome if a bit more is added.
Place batter on a floured surface and toughly work it into a ball
Press down into a rectangular shape. Fold like ur folding a business envelope. Press down again - u will hv rectangular shape in a vertical position now.
Fold like business envelope again... the less u work it, the flakier it will be.
Press down and use a cutter to cut into individual shape or press down into a circle and cut into 8 large or 16 small triangles.
Place scones on baking tray covered with parchment paper. Brush with cream and sprinkle with sugar.
Bake at 220C for 12-15mins.


Here's the anniversary cake that i've baked for him...not a heart shape cake.. nor a rich sexy chocolate cake either... just a simple coffee cake... after all these years and a 13mths old baby in hand.. all u want is to get ur cake done in a jiffy...

I choose this cappuccino cheesecake simply cos he loves coffee in his cake... well we r espresso junkie anyway!.. glad he loves the richness of this cake...

Recipe is fm a book called cheesecake seduction by catherine Lau

250g cream cheese
120g icing sugar
200ml whipping cream
3 eggs, white and yellow separated
1tsp vanilla flavouring
2tbsp+2tsp cornflour - sifted
2tbsp+2tsp plain flour - sifted
1/4 tsp cream of tartar or 1tsp lemon juice, strained
1tbsp mixed with 2 tsp hot water of instant coffee powder
1tbsp mixed with 1tbsp hot water of cocoa powder

125g optima flour
3 eggs
1tbsp mixed with 2tsp hot water of instant coffee powder
30ml milk
50g butter melted - i used corn oil

200g Whipped cream
Cocoa powder for dusting


Filling and base

Beat cream cheese until smooth. Beat in icing sugar. Add cream, egg yolks, vanilla, cornflour and plain flour, and beat until mixture is smooth and creamy. Set aside. Prepare base.
Preheat oven to 180C. Grease a 23cm round spring form or false bottomed cake pan
Whisk sponge mix, eggs, coffee mixture and milk until mixture is thick and glossy. Fold in melted butter for 1 min. Pour mixture into cake pan. Bake for 15mins. Continue with the filling.
Whisk egg whites until foamy. Add cream of tartar or lemon juice. Whisk until firm peaks form. Fold into cheese mixture. Transfer 250g of cheese mixture to a small bowl. Stir in coffee mixture and cocoa powder mixture to remaining cheese mixture.
Remove cake pan fm oven when base is done. Reduce oven temp to 160C. Carefully spread coffee cheese mixture on base.
Place cake pan in water bath. Bake for 30 mins or until filling is set. Remember to wrap ur bottom pan with aluminium foil. Remove cake pan fm oven. Quickly spread plain cheese mixture on coffee cheese mixture. Bake for 30mins or until filling is set but slightly soft in the centre.
When filling is done, remove cake pan fm oven and stand for 10 mins. Transfer cake to a cooling rack to cool completely.

Decorate cooled cake with a layer of whipped cream and dust with cocoa powder. Serve chilled or immediately.

Note: Preparing time an hr.. cooking time 1hr 5 mins
Leave cheesecake in the oven with door closed for 30mins for the cake to solidify.


Today is our wedding anniversary and i hv baked something for dear hb... told him that he will hv to wait till he gets home to know what i've baked... he said "well if u not gonna tell i can always go to ur blog and take a peep" ... sureeee hb as if i dont know u hv been lurking in my blog everyday hahaha... so in case u did take a peep here... DREAM ON!! muuuaaahhaahaaa

Another simple pudding recipe which u can prepare under 20mins... recipe fm myresipi

10g jelly powder
200g sugar
650ml water
1 egg
200ml evaporate milk
1tbsp custard powder
60g butter
1tsp vanilla essence
1tbsp cocoa powder (mix it with little water)
1/2 tsp of ur choice of colour (i used red and yellow)

Boil water, sugar and jelly powder till sugar well dissolve
In the meantime, whisk egg lightly, add evaporated milk and custard powder
Add egg mixture to sugar mixture and continue to cook till boil
Add vanilla and butter...
Divide jelly into 3 bowls, add cocoa mixture to one of the bowl, red to another, yellow to 3rd bowl.
Pour the 3 colours alternatively.. making sure ur tin is slightly tilted higher on one end so as to get the layers (as in photo) ... U can use 7" square tin or any kind of jelly mould
Chill and serve cold

About Me

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Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..