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Happy Monday peeps.. Yep we are back home.. I hv been busy with laundry of cos.. doing housework yadda yadda yadda.. tmrw i will hv a big load of ironing to do since i didnt manage to finish it all up bef my KL trip.. its ok.. i just hv to keep on telling myself that ironing is as fun as baking.. NOT!! blahhh

So anyway.. while writing this post.. I am having my typical Piccolo Latte and of cos a slice of this brownie.. the taste of Espresso in this brownie is so decadent that both hb and I think that this brownie will taste as good on its own without the cream cheese topping.. nevertheless this thang is pretty darn good to us - period!

I found this recipe off Mbak Rachman site.. she tweak this recipe a little and raves abt the taste of this brownie and after going thru the recipe i knew that i had to try and bake it for hb..

The original recipe is fm Brownie Bliss by Linda Collister.. am thinking of getting her Brownie book one of these days since her recipe works for me.. so heres the tweaked version of her recipe..

230g Dark Cooking Chocolate - 70% - i used barry callebaut 70%
115g unsalted butter at room temperature
275g powdered sugar
5 eggs - beat until just fluffy
2 tbsp instant coffee, dissolved in a little hot water - i used a single shot of espresso (2tbsp)
70g flour
60g cocoa powder - I used barry callebaut 100%
20g fullcream milk powder

100g Cream Cheese - room temperature
125g Butter
2 eggs - small size
40g Flour

Cream cheese mixture
Beat cream cheese and butter until soft
Add in eggs one at a time
Once combined add in sifted flour and continue to whisk - put aside

Melt dark cooking chocolate using double boil method - set aside
On a stand mixer.. Whisk butter and sugar till soft
Add in espresso coffee.
Add in beaten egg and continue to whisk
Add in sifted flour, cocoa powder and milk powder.
Add in melted dark cooking chocolate..
Once mixed switch off mixer and pour batter into 22 x 22cm pan.. smoothen the top.
Pour a few dollops of cream cheese mixture on top of ur chocolate batter.. do a little swirl to get a marble effect
Bake on preheated oven of 160C for 40-50 mins depending on ur oven.

Last (and least) my dearest hb has been pestering me to mention this:

Deutsche Kekse is spelt with sCh... in German "sh" is "sch"... ok lah hubby not all of us speak German!


..... Mama went ga ga .. instead of taking pic.. mama took video of papa, Sonia and of cos mama's pujaan hati muahhahaha - pic was taken using my iPhone..

Anyway since i am still wide awake and still smiling fm ear to ear.. i will do the summary on my KL trip.. was a good one for me... very very relaxing.. am fully recharged.. am so so ready for the month of March as i am expecting a busy month ahead.. Sonia got to do what she normally wud do in KL.. she got to play with her "bf" of 2yrs hahaha.. (well they hv known each other in Concorde since she was still crawling around the Premier breakfast area).. Papa on the other hand was a little busy but thats ok.. Sonia still got to hang out with papa at night .. overall, all of us had a good one here.. oh and guess what.. earlier today i went and checked out Pastry Pro.. i got to know abt this place thru Aishah .. she was talking abt it the other day when she came by to pick up her order.. so i thought i shud check it out bef our trip back home tmrw.. that place was alright.. not that big.. err well as big as KC and SL.. they carry mainly Wilton stuff and that place reminds me of Chong Trading :o~ to Reen.. it was nice to meet u too.. i hope u are feeling much better now after a few days of "resting" at home and munching on macarons.. ahaksss :op

Meet Sonia's bf ... i was in shock to see him tdy.. that boy has curls! lol.. his mom said they decided to perm his hair.. i told them that their son now looks like a Korean rock star hehehe

Playing together.. hanging out....

Sonia in her comfort zone... she loves it there...(Get Crafty at 1Utama)

"I like it today Mama" ... Sonia's fav sentence nowadays hahaha

OK! See u back in Singapore yah.. happy Sunday Aunties & Uncles!


Hey peeps.. after 3hrs of driving we got into KL safely this afternoon.. alhamdullilah.. it was a smooth ride.. no.. "Encik ur driving far too fast.. do u know the speed limit here on this highway?".. ahakss ur asking a F1 racer what the speed limit is on ur highway?? u got to be kidding.. i think i must hv nagged like a zillion times to hb on his driving (hes a fast driver but not reckless and reacts very quickly) .. does he listen?? not that i know off.. he however has reduced fm driving 170+km to 140km per hr tho.. yikes! Anyway, as soon as we checked in.. hb went for his first appt.. Sonia took her afternoon nap and so did her mama for a change..

I like it here.. in fact i like it whenever i get the chance to travel with him.. it makes me stop fm doing stuff.. i watch telly which i hardly do at home.. i eat a lot more which i dont like but had to hahaha.. i get to hang out with Sonia 95% of my time here and i get to take a nap without feeling guilty.. i think it has alot got to do with my mind set.. shrug

So ok since i got a few emails asking me to show how i take my food pics.. this is it..I dont use special apparel like tripod or spotlights. All pictures are taken in natural lighting mostly early in the morning ~8am or later in the evening around 5:30pm. At this time the sun is not too bright and sets the "mood lighting". If it is still a bit too bright I draw my day curtains. On the camera I set it to Auto (P) mode... I use single focusing point all the time in my pics.. Last but not least my camera: Canon EOS 500D, Lens: EF50mm f/1.8

Sometimes i will tilt my board forwards...

....... sometimes backwards... sometimes no board at all hehehe

The end product...

Few of my props used in my photoshoot.. ceeebahhh photoshots sehhh hahaha


A quick one as i hv to finish up with my baking.. oh and wink wink.. i got my first 'overseas' orders.... I am pretty excited abt it and hv been busy baking macarons shells since last night.. this morning i managed to bake two types of layer cakes.. this one and also mini lapis legit which is still in the oven right now baking away.. ty ladies for the orders..

Tonight i will bake something for my Concorde kaki's.. well err if i hv the time that is.. its been 2 months since i last got to go anywhere and this much needed rest is something that i hv been looking forward to since last week!

So ok.. heres the recipe to this cocoa cheese layered cake.. as u guys know, i am a sucker for moist layered cake.. the cake has to be super super soft and i will eat lots.. this cake however is a little dry for my liking.. the cream cheese and chocolate however did bring out the taste of this cake.. if ur into Chocolate Sarawak layer cake.. i wud highly recommend this cake instead cos its much more moist... nevertheless ty Kak Wan for sharing this recipe to us..

200g butter
150g cream cheese
130g sugar
14 egg yolk
5 tbsp condense milk

130g sugar
7 egg white
1/4 tsp cream of tartar

180g Hong Kong flour
1 tsp baking powder

Cocoa Paste (2 tbsp cocoa powder + 3 tbsp hot water + 1 tsp chocolate emulco)
Few drops of yellow colour

Preheat oven 180C for 15mins.. greased 8x8 pan
Whisk butter, cream cheese and sugar till light and fluffy
Add in egg yolks one at a time and continue to whisk till well combined
Add in sifted flour
In another bowl.. whisk egg white with cream of tartar till foamy.. gradually add in sugar bit by bit till soft peak
Add in egg white mixture into egg yolk mixture and mix till combined.
Weigh ur batter... i did 18 layers for this cake... which means 12 layers of yellow batter.. 6 layers of cocoa batter.. (think each layer is abt +-70g)
Bake using upper grill.. bake last layer using upper and lower fire for 10mins

Ok i got to go now.. cant stay long.. i hv one load of ironing to do.. i hv to finish up my bakes and i hv to pack our luggage.. see u guys in KL!

Step by step photos u can go to her site..


Is there such thing as wordless Monday?? can i start the trend?? i remember when i first did wordless Wednesday during my first few months of blogging.. i thought to myself.. "already?? really? is blogging abt not knowing what to say eventho u hv tons of stories to tell?? I woke up today not knowing what to blog abt.. had wanted to blog last night but my body just gave way.. i fell asleep the moment i logged on to my lappy.. this couple of weeks hv been pretty hectic for me.. a few days ago i had very bad stomach flu.. my tummy still hurts but not as bad as a few days ago.. am feeling weak and i hate it.. now that everything is back to normal my body kinda slows down and by going to bed early every night really helps..

Anyway lets not talk abt me.. the KA sale was a little dissapointing.. i did go to the sale right after hb got home fm friday prayers..(he was on med leave as hes not feeling that well too).. got there and immediately i saw the KA heavy duty and KA artisan.. unlike last year.. this year they only hd 3 colours for artisan but unfortunately one colour ran out and they only had it in white and green.. the price was so so much different than the previous year.. they were selling at S$659 for both heavy duty and artisan.. (which doesnt make sense since heavy duty is much more expensive than the artisan one.. duhhh) their food processor was going for $488 which i think is ridiculous since u can get it at $498 in CK Tangs (i get points there).. so really,.. is it really worth waiting for their yearly annual sale? no.. yes.. maybe?? I will still go next yr tho.. just to see if they hv good bargains for KA attachments..

I went there again yesterday after Zohor to help to get two artisans and one heavy duty KA for my ladies but unfortunately all ran out.. the food processor, blender, coffee machine were still there tho.. so that makes me a one happy puppy cos i didnt make the wrong decision of not buying it on the first day of KA sale..

OK OK... lets move on.. yesterday i woke up as early as 5am (due to bad dream! yikes).. made this super yummylicious apom and shared it among my siblings.. they loved it so so much that one of my niece got the cheek to tell me to make it during her wedding day.. huh?? what?? ur only 18 girl and ur thinking abt marriage already?? gessshhhhh.... gatal eh muahahhaa

Thank you Hana for sharing this wonderful recipe with us.. lots hv tried it and am really glad i made it yesterday after i saw it again at Juns blog.. ty all!

3 cups rice flour
1 cup flour
2 cups granulated sugar
1 package baker's yeast mauripan @ (11gm)
2 cups cooked rice
3 cups water
1/2 grated coconut steamed and a pinch of salt

- Put all above ingredients except the cooked rice and water into the container. Mix well and set aside briefly
- Grind cooked rice with water until smooth.
- Pour rice and water mixture into flour mixture and stir till combined.
- Let it set for an hour. (use clingwrap to cover the top of ur container)
- Meanwhile.. heat ur steamer. Lightly oil the molds.
- Pipe in batter into each mold.. steamed it for abt 15 mins over medium heat..

So ok.. i hv to go now.. am planning to bake something as i hv to get rid of 40 eggs bef my KL trip..

See u guys later!


Hey peeps.. am sorry for not replying to any of my emails or comments.. i dont even hv the time to post any new entry for the past few days... my SIL is back fm KK and we hv been out and abt since then.. today we had a small gathering at our place and when i say gathering it usually means we did korean bbq as thats the easiest and fastest way that i can think off.. well not really.. it was more like... out and abt half part of the day.. came home.. no cooking needed = more time to prepare desserts hehehe.. am just glad that everything was done bef 7.. phewww

I still had opera cake in my fridge since we are hardly home to enjoy it.. i baked 2 batches of macarons and also baked creme brulee.. oh by the way one batch of my macarons decided that its too hot to wear any skirt.. the other ones decided to wear a nice skirt.. (i had used two different recipes for these macarons).. and oh another thing.. u guys shud really try to use lemon curd as fillings cos oh la la.. the combination is truly awesome!

Macarons with different types of fillings.. lemon curd, white chocolate ganache and also espresso ganache.

Anyway lets not get into every single detail cos i hv only one reason as to why i decided to post an entry at this very hr (after my last guest left) eventho i am dead beat.. earlier today i got an sms fm Mayer.. they are gonna hv their annual warehouse sale starting tmrw till sunday.. i hv been waiting for it for a year and am definately gonna get a kitchenaid foodpressor tmrw morning.. so if any of u guys are looking to get a kitchenaid mixer.. i wud suggest.. take the morning off and go and get it during the warehouse sale since they are usually going for $499 (well that was last year's price during their annual sale)..

Ok dokie. i thought i share this great news to everyone thats looking into buying the ever so sexy Mr Aid hehehe..

Kitchen Warehouse Sale up to 70% off
Ariston, Indeset, Elizia, Kitchen Aid, and more
18-20 feb
10am - 6pm
11 Changi North Way

Good night.. eh morning everyone and hv a super uber good weekend!


After a day of a fully rested body.. i woke up today feeling better.. lately i get tired pretty easily and now I am back taking my energy boost pills which i had abandoned 6 months ago..

I guess its the age thingy but hb kept on saying that its just me who doesnt know how to rest.. oh well.. i still think its the age thing tho.. anyway guess what happened earlier today? u remember how it is with Sonia and electrical gadgets?? well her "best friend" decided to die on her earlier today..

At least twice a week i will take Sonia to the indoor playground at our place.. thats where our gym is and opposite the gym area theres a fairly big fish pond full of hungry fish.. and when i say fish.. i dont mean tiny tiny fish.. these fishes are huge.. eh lemme correct myself.. these fishes are humongous!!

So ok.. today she decided that she wanted to take along her iTouch which i only realised when we got to the pool area.. i reminded her to hold on to it tightly and that if shes not careful she might end up with an iTouch filled with water.. long story short.. we then went down to the fish pond area to feed the hungry fish.. by then i was holding on to my iphone and her iTouch in my hand.. while feeding the fish.. she got really excited and out of the blue accidentally knocked my hand and guess what happened next?? yep yep.. my iphone dropped next to my leg.. her itouch flew into the fish pond.. i got really panicky.. had i quickly dug my hand into the pool.. the hungry fish would definitely nibble on my hand which is a big no no.. yikes! i then quickly ran to the other side of the pond.. threw in fish food and as soon as i saw the fishes swim towards the food.. i dug my hand in the pond and took it out.. of cos the next thing i did was to quickly try to "revive" it and of cos that didnt work.. i then looked at Sonia with an angry face and guess what she said to me?? "Mama why did u drop my iTouch.. spoil already!"... grrrr.. kids!! they say the darnest thangs!

Anyway back to what i baked today.. i had actually wanted to bake African Gateau but had a change of mind when i saw pics of Opera Cake fm my previous post.. i knew at that instant that i had to bake it again and this time around i wanna do the original version of it.. jaconda with mocha buttercream and ganache.. i had used recipes fm different sites, change a few steps, added a few more ingredients, changed it to four layers instead of six and this is what i came up with..

200g finely ground almond
100g caster sugar
6 eggs
50g butter, melted
60g all purpose flour
115g egg whites
55g confectioner sugar - i used caster sugar

-Preheat oven to 200C.. Prepare two pans (20 x 20 cm), greased and lined with baking paper.
-In a large bowl combine ground almond, caster sugar and 3 eggs, beat at high speed for 10 minutes, scraping often.
-Add remaining eggs one at a time, continue to beat for another 10 minutes.
Stir in 4 tbsp of almond mixture into melted butter and mix till well combined, set aside.
-Add sifted flour to the remaining almond mixture, mix well... put aside
In another bowl, beat egg whites til foamy, add sugar gradually and continue to beat until soft peaks formed.
-Take 1/3 of egg white and pour into almond mixture and mix it gently.. pour back almond mixture into the remaining 2/3 egg white mixture and continue to fold in gently.. dont overmix or u might deflate ur egg white..
-Divide and spread into prepared pans, bake both pans at once for 20 mins in 175C. Cool completely, remove from pans, discard paper and slice it into total 4 layers.

After making Joconde, here are the key components you cant't skip at all:

Coffee Syrup:
100ml hot brewed espresso - u can of cos use 15g of instant coffee with 100ml hot water
100g sugar

Mocha buttercream
100g egg whites
200g sugar
300g unsalted butter - cubed and chilled and let it out once u start to whip ur egg white/sugar
1/2 tbsp mocha paste
1tsp coffee oil - u can use coffee essence/flavor if u cant find coffee oil

Chocolate Ganache
200g dark chocolate compound
200g milk chocolate compound - i used a mixture of 70%, 64% and 55%)
75g unsalted butter
250 ml fresh cream - i used double cream

Coffee Syrup:
Mix all ingredients, stirring until sugar dissolves. Set aside.

Mocha buttercream:
1. Using double boiler.. heat egg white and sugar till sugar dissolved - use ur thermometer ok.. heat till 65C..
2. Pour egg white mixture into ur mixing bowl and whisk using high speed till mixture turns glossy.. add in cubed butter one at a time and continue to beat till its slightly fluffy.. (buttercream texture)
3. Add in coffee oil, mocha paste and 50ml of coffee syrup into buttercream.. stir till well combined.. set aside

Chocolate Ganache:
1. Chop the chocolate into small pieces.
2. Heat cream until warm. Remove from heat and pour it over chocolate.. let it sit for 5 mins and stir
3. Add in butter and continue to stir well again.
4. Put it aside till it thickens.

There are various way to assemble Opera, you can find many on internet. Heres my version..

- Place one sheet of joconde upside down (top of the cake on bottomside).
- Brush thoroughly with coffee syrup until moist.
- Spread one part of coffee cream evenly over the cake.
- Cover with another sheet of joconde, always upside down.
- Brush thoroughly with coffee syrup until moist
- Cover with thick ganache and cover with another sheet of joconde.
- Repeat above steps until all joconde, coffee cream and ganache are stacked completely. Chill for 10 minutes.
- Double boil remaining ganache over low heat just until simmer, pour evenly on the top. Chill for another 30mins.
- Trim the sides thinly to remove excess cream & ganache to reveal the layers of art and delicacy.

Serve it as a luxurious semifreddo dessert on your special occasion.

Tastewise?? need i say more?? hehe


Hey peeps.. I am a little confused here as to whats going on with blogger.. It says that unusual traffic is coming from my IP address to that specific domain (my website)... weird but it's been like that since yesterday morning.. I hv no problems updating my blog.. i can publish it but i cant even view it.. i can read my comments but i cant even reply to them.. arghhhh .. so so sorry guys.. u know i will usually try to reply to all :o(

Anyway hb will try to rectify the probs and if all else fails.. i might finally hv a reason to switch to wordpress.. so ok.. heres what i baked for the family and also for hb to munch in his office during his coffee breaks with his working colleagues.. hb had wanted me to bake him something with espresso coffee and he found a recipe online but i wasnt in the mood to bake it simply cos it says that it has a brownie texture to it and today i felt like munching on cookies.. so with him wanting coffee flavor and me wanting cookies texture.. i decided to try out this recipe and added coffee oil to it.. this is what u call... compromising hehe

200g margarine
50g butter - I used 250g unsalted butter
75g caster sugar
90g brown sugar
3 egg yolks
1/2 tsp vanilla essence
1 tsp coffee oil
120g of chocolate chips
100g of cashews, toasted, chopped - i used hazelnut
350g flour
15g cocoa powder - i used cocao barry
1/2 tsp baking powder
1tsp salt - i added

- Preheat oven to 160 deg C.
- Grease a pan with margarine.
- Beat butter, sugar and brown sugar until smooth.
- Add the eggs one by one, beat till combined. Add vanilla essence and coffee oil.. beat well.
- Add sifted flour, cocoa powder, salt and baking powder mixture and stir well.
- Add chocolate chips and cashew nuts. Mix well.
- Bake in hot oven for 15 minutes.
- Remove and let cool.

Adapted from: Ningnong

This award was given to me by my all time fav blogger Cik Mat Gebu.. am honored and speechless when he tag me as one of his fav blog.. awwwww.. macam nak nangis pun ade.. nasib tak pengsan heheh.. ty Cik Mat for everything.. for sharing all the wonderful recipes especially to the ones where u derhaka kan ahakss.. for trying out some of the recipes in my blog .. for willingly sharing ur knowledge in the art of cooking and baking... ty once again :o)

1. Copy gambar atas ni di entry. Letak kat atas sekali.

2. Nyatakan dari mana dapat tag ni.
Siapa lagi if not the one and only Cik Mat Gebu

3. Listkan 5 blog yg menjadi favorite serta sebabnya.
Adehhhh this one very the susah one as i hv too many fav blog which i hv been hogging lol.. besides cik mat which i frequent fm day 1 .. i also frequent Bro Rozzan, Ummi Kuantan, Knor, Mamafami and Hana blog and did try some of their recipes even bef i started Bisous a toi.. haizz who wud hv thought after almost 2yrs of blogging I will be hanging out with all the sifus in this blogger world..

So ok enough talking.. list 5 fav blog of ur choice.. it has to be
EASY BAKES aka Yat Maria.. the queen of jello and green chillis hahaha.. shes responsible for all my laughter in this blogger world.. ahakss.

SUKA CUPCAKES aka Cik Som.. the queen of abbreviation.. she was among the first to say hi to me when i first started blogging.. got to love the way she writes.. tickle me to my toes hehehe

DARI DAPUR SEMPADAN aka Cik Mat - what to do Mat.. ur one of my fav.. nak buat macam mana hehehe.. seriously i dont even know how he did it.. he cooks and bakes well.. he updates his blog at least 2 or 3 times a day and manages a huge follower in his fb.. salute u lah mat!

WAKING UP IN ADELAIDE aka Sue - a tough cookie who looks after her own kiddies when her hb works offshore.. i got to know her a few months after i started Bisous a toi.. met her three times so far.. in Adelaide, in KL and in Sg.. it started as wanting to know whats new with her but now its more abt.. how is she doing? hehehe

SALAM2BENUA aka LG.. love reading her blog.. kira like kepo lah kan wanna know whats new with her family heheh

4. Tagkan ke 5 blog tu jika kamu mahu - tiada paksaan.
No worries if u guys are too busy to do this tagging thing.. it took me more than a week to finally sit down and do this...

And bef i go.. Thank you to Maya Marissa for this award.. much appreciated but ah do i really hv to write the 7 facts abt oneself?? errr :)


First of ty ty ty for those who dropped me a liner or two.. am ok.. no longer feeling frustrated.. it was yesterdays news and after an hr google-chatting with hb during his stopover in Milan.. i kinda sleeped over it.. woke up at half past 6 and decided that i shud just move on and prepare something special and more challenging for him..

Yep yep.. my coffee partner... my food critic and my partner in crime ahakss is finally home.. alhamdullilah.. phewww finally i can put up my feet and do the handover to him.. tired weiii looking after my little one.. its like having to entertain her every min... she loves to "read" books now and wud want me to sit next to her and listen to how she spells every single word there is in that book (when i say "read"... it literally means.. she wud spell every single alphabet there is without knowing how the word actually sounds like lol) she talks so so much that at times i will just nod my head hahaha.. oh by the way.. both Sonia and I did go to the zoo after all last tuesday.. this time around we spent a good 5hrs there.. shes so so into horse riding that she managed to persuade her mama to let her ride on it twice.. err not forgetting the carousel ride - twice mind ya!

Anyway long story short.. this is the cake that I baked for hb today and the moment i heard him saying.. "oh wow" .. i knew i hit a home run.. the taste of this cake is out of this world.. its as tho ur eating mango ice cream; refreshing, cooling, explosion of flavours in your mouth!! ty Rei for sharing this super wonderful recipe.. so so glad to hv my food critic back and u know what cik som.. i think ur right after all hahahha

Sponge Cake Base

2 Egg Whites
40g Fine Sugar
1/4 Tsp cream of tartar

2 Egg Yolks
30g Fine Sugar
1/2 Tsp Vanilla Essence
50g Milk
24g Corn Oil

68g cake flour*
1/4 Tsp bicarbonate of soda*

*Sift together

1) Prepare and line a 7 x 7 inch baking tin. In a clean bowl, whisk egg white and sugar. Add cream of tartar and whisk till peak.

2) In another bowl, whisk egg yolks, sugar till pale and fluffy.

3) Add vanilla essence, milk and corn oil to egg yolk mixture then fold in sifted flour mixture.

4) Fold in egg yolk mixture into egg white mixture.

5) Bake at 150°C for around 30 to 35 minutes or till skewer comes clean. Let the cake cool and slice horizontally 2 slices and trim them into 6.5 x 6.5 inch square.

The texture of this sponge cake is so so soft and yes i didnt puree my mango.. i got someone fm india to puree it for me hehehe (mango puree u can get fm Mustaffa center wokey)

Mango Mousse :
17g Gelatine Powder
60g Hot Water

350g Whipping Cream - i used double cream
3 Tbsp Icing Sugar

300g Mango Puree (if regrigerated, bring to room temperature)
1Tbsp Rum (optional)

200g to 220g Cubed Mango

Mango puree topping:
150g mango puree (bring to room temperature)
1 Tbsp gelatin
4-1/2 Tbsp boiling water

Slice/Cubed fruits *optional

1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.

2) In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.

3) Add the mango mixture to whipped cream. Mix well till incorporated.

4) Use a 7 x 7 inch cake ring, place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighlty set for about 10 minutes in the fridge.

5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.

6) Meanwhile,dissolve gelatine in hot water for mango puree topping. Mix in mango puree. Wait till the mousse is set and the topping is cooled, arrange sliced fruits, if using, pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring.

*Note :
If you pour a little of the mango puree topping on the fruits, you do not have to glaze them again.

- I used a 7" false bottom pan instead of a cake ring as i only hv a 8" and 9" ring.. i found out that the mousse is a little too much for my 7" pan and thus will probably use my 8" ring next time)

To Yat.. here u go babe.. this recipe is tried and tested by me and has passed the Vicom inspection hahahha.. bake it ok.. sure ur hb will love u long time one .. wink wink


Not again!!! seriously?? what the....!!! this is the second time i baked this cake and arghhhhhh!!!! am frustrated... i dont know what went wrong.. maybe its my baking powder?? maybe the poppy seeds?? cant be the poppy seeds.. right??!! geeeshhh .. will go and get another tub of yogurt and also a new can of baking powder after sholat... grrrrr.. I will bake u again and again till i get it right!! hahaha

After 450g of butter, 420g of sugar, zest of 6 lemons, 6 eggs, 600g of yogurt, 600g of self raising flour(had to buy a pack, which i dont approved cos i dont usually use SRF in my bakes, just in case i screwed up again) and 3 tbsp of lemon juice...




About Me

My photo
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..