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I am hooked! the first time i baked hokkaido chiffon cake.. the texture and the taste wasnt even close to this one.. i think i hv eaten like 4 cuppies so far.. i hv 6 more in the fridge.. enough to last us till Saturday hehe

It all started last weekend.. we went to one of the neighborhood shopping malls where i grew up.. my parents used to live in that area while i was still schooling and i used to take the bus fm there to go to school.. back then 'central' (as i call it) wasnt as "happening" as right now.. there were not as many shops but enough to keep a 14yr old girl happy.. i remember spending time there every weekend with my family and we wud always end up patronizing a malay stall that sells Mee Soto.. up to now.. the shop is still there and whenever i feel like Mee Soto i wud end up going there.. anyway.. there were quite a number of shops that are still there today.. one of them was this bakery shop.. ya know.. the non fancy pansy expensive kinda bakery shop which u can find in ur neighborhood.. i went in.. saw this hokkaido chiffon cuppies and bought a piece...shared it with hubs and darn.. i wish i had gotten the whole box!

The texture and the taste of their cake was something that i didnt expect.. super soft and creamy; so much so that i thought i had eaten a japenese cotton cheesecake! got home.. looked thru my blog and decided that if i wanna bake hokkaido chiffon cuppies again.. i might as well try out another recipe and oh boy was i glad!! awesome recipe.. awesome taste.. so creamy and soft... tastes even better then the one that i bought last weekend.. thank you dear Mindy for sharing this wonderful recipe.. will definitely bake it again and again and again and again...

Jot down the recipe ok and gv it a try...i promise ya that u will love it!

2 cups cake flour before sifting
1 cup sugar*
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
1/2 tsp vanilla extract
5 egg yolks
8 egg whites
1/2 tsp cream of tartar (or 1/2 teaspoon lemon juice or white vinegar)

Whipped Cream Filling:
2 cups whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract

1. Make sure everything is at room temperature, especially eggs and milk. Preheat the oven to 350 F.
2. Shift the cake flour together with baking powder and salt into a large mixing bowl.
3. In a medium bowl, blend well milk, oil, vanilla extract and the 5 egg yolks.
4. Add the egg yolk mixture to the dry ingredients, and beat it for about two minutes.
5. Beat the egg whites with cream of tartar on high speed until foamy, then slowly add in sugar and continue to beat until stiff peak form. (Mindy says: "Most recipes tell you to add most of the sugar to egg yolks, and only add a small amount to the egg whites, but some bloggers say that professional bakers do just the opposite. Huh! Trade secrete! I tried it today, and it worked really well!")
6. Fold the meringue into the yolk mixture in 3 parts.
7. Spoon into 24 cupcake cups evenly, give them a couple of big taps on the table to break the large air bubbles in the batter for finer texture of the cakes, and bake at 350 F for about 20 minutes. Tooth pick test for doneness. Remove from the oven, and cool on racks straight up.
8. Measure the heavy cream, sugar and vanilla into the mixing bowl, mix on high speed until medium peak form.
9. Fit the piping bag with a narrow tip, and fill it with whipped cream. Pipe the cream into center of the cupcakes after they are completely cooled or refrigerated. Dust with powdered sugar.

Ok peeps.. my butter is out and i hv to start cracking my eggs...... trays and trays of eggs... gulp.. talk soon!

School hols... kids home.. i dont think i hv been this busy.. Hairi is done with school.. tmrw he's attending an interview with the co that hes been eyeing at.. err for a change it has nothing to do with being a flight attendant hehe.. for some reason after we took him to Europe he had the urge to see the world and what better position then to be a flight attendant.. he went thru the iterview.. experienced it and came home looking miserable.. awww poor boy.. its ok son.. do well in ur life and u will be able to see the world too OR get married to a rich old woman and u will get to see the world for free muahaha .. Ok ok.. enough... am proud of him cos at least he has the guts to attend the interview.. am 43 and i still hv no guts to do it lol.. i wish u all the best son since this is ur second interview with the same co..

Mom and dad came by yesterday and stayed for a while.. i quickly fried dad's fav beehoon tauchu and also managed to bake kuih bakar labu again but this time around i used the recipe that Nor used.. mom said this kuih bakar tastes much richer while hubs prefers the previous one.. funny enough i didnt eat as much.. maybe bec i baked it bec i had to slowly clear my fridge.. yep yep.. am clearing my fridge cos we will be heading up to KL again this wkend and this time around.. no guilty conscience hahaha.. Sonia is on school term break and we will be in KL for a week... hubs is attending the big oil & gas conference that is being held there next week... bet all hotels are gonna be fully booked!

Tomorrow if time permits.. i plan to bake mac shells for my KL orders.. afterall wednesday is macs day hehe.. so ok lets talk abt this cookie... i dont know how many times i wanted to bake it.. each time i took out my peanut butter jar fm my fridge i ended up putting it back in my fridge.. i know this type of cookie will take up alot of my time compared to drop cookies... anyway.. so yeahhh.. i managed to bake it after i put Sonia to bed... it wasnt as time consuming as i thought it would be... baked it using the temp and the time that was recommended.. first tray came out a little dark.. arghhhh... second tray went in and this time around i changed the temp to 120C and only baked it for a total of 25mins... it came out perfect... the taste of peanut butter is alot more prominent and the best part... the cookies wasnt as krap krup as the first tray and the texture of these cookies are like pineapple tarts... I love it! perfect for the upcoming Eid.. perfect for munchies!

100g margarine
150g unsalted butter - coolish
(I didnt use margarine - 250g unsalted butter)
100g icing sugar
1/4tsp salt
100g peanut butter
1 egg yolk
350g cake flour - i used 400g
1/2 tsp milk powder

115g unsalted butter - coolish
115g flour
15g cocoa powder - cocoa berry
15g milk powder
60g icing sugar
1/4tsp salt
1/4tsp chocolate paste

2 egg yolk
1/8 tsp honey
1tsp single cream

Beat butter, peanut butter, salt and sifted icing sugar in a small bowl with eletric mixer until smooth. Beat in egg yolk until combined. Stir in sifted flours in tow batches. Cover dough, refrigerate for 30 mins.
Meanwhile make the fillings. Combine all ingredients.. wrap in clingwrap and place it in fridge to harden a little.. take it out and roll ur fillings to look like a long rope - set aside
Roll dough between sheets of baking paper to 30x40cm rectangle, cut into four 7.5cm(3")X40CM(16") strips. Place fillings on the centre of each strip. Fold edges in until they meet to enclose filling, turn seam side down onto board. Cut each roll into pillows shapes, place pillows, seam side down, on trays.
Bake it on a preheated oven of 140C using bottom fire for 25mins.. take it out and brush top with glazing and continue to bake it again for a further 15mins - cool on trays.
(I baked it using bottom fire at 120C for 15mins .. take it out and brush top with glazing and continue to bake it again for a further 10mins - cool on trays)

Alrighty.. thats it... hv a good tuesday cos i know i will.. i feel like shopping! :op

Source: Sedap - Ragam Kuih Kering Kreatif


Its so difficult to get into the rhythm of writing again after a week of absence... sometimes i wonder if its all bec of FB.. easier and quickest way to keep in touch n update what ur doing... i miss writing... i miss taking food pics and i miss blogwalking... period!

Sooo.. We got back fm KL last thursday.. a day after we were supposed to go home.. i was a little panicked cos i knew i had orders to fulfil.. cake orders that were booked a month ago for a wedding... another order that came fm a Singaporean lady who lives in France for her fav cousin's engagement party which she couldnt attend and an order fm my cousin for her relative's wedding.. Alhamdullilah i managed to bake it without any glitch.. err well except when i had to call a plumber to fix my choked sink! blahhhhh S$150 out of the window!

Anywho last sat after I was done with my orders.. i decided to take mom and dad out for dinner... sis wati decided to join in and just like that.. we had a big group.. we later took all of them to T3 to chill and had coffee at our local coffeeshop.. was nice! Yesterday was spent at home relaxing.. the only exciting thing i did was to get myself a new 28-75mm F2.8 lens... will take pics using my new lens soon!

So ok... i am gonna go.. gv me a day to get into the rhythm again.. hopefully by then i am able to write more.. for now enjoy this "9 out of 10 star recipe" that was shared by Pastry Affair.. i call this cake WOW S'more Cupcakes cos this cake was just ohhhhh so goooodddd! The base of these cuppies have graham crackers.. middle part of these cuppies was a super moist chocolate/espresso cake.. top part of these cuppies have chocolate glaze and as if thats not enough.. the topping for these cuppies was marshmallow meringue. yums!

Chocolate Cupcakes with Graham Cracker Base
3 cups graham cracker crumbs
1/4 cup granulated sugar
10 tablespoons butter, melted

- Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
- In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass or bottle the size of the base of the cupcake, press down the graham cracker crumbs until they form a solid crust.
- Bake for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.

Malted Chocolate Cupcakes
Adapted from Sweetapolita

Yields 18-24 cupcakes

Chocolate Cupcakes
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 eggs
1 cup strong black coffee (i used Nespresso!)
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract - I used espresso flavour and vanilla essence

- Preheat oven to 350 degrees F (175 degrees C). Line cupcake tin with baking cups.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be liquidy.
- Fill baking cups 2/3 of the way full and bake for 15-18 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.

Fill the rest of the baking cups 2/3 full of cupcake batter. Place in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before glazing and frosting.

Chocolate Glaze
4 ounces semisweet chocolate, finely chopped
4 tablespoons butter
1 teaspoon light corn syrup

In a saucepan, melt together the chocolate, butter, and corn syrup over medium heat and stir until completely combined. Remove from heat and allow to cool in room temperature for about 30 minutes until chocolate thickens to a spreadable consistency. Stir occasionally.

Marshmallow Meringue
4 egg whites
1 cup granulated sugar

In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.

To Assemble
Using a knife or off-set spatula, spread a thick layer of chocolate glaze on top of the cupcake, extending the chocolate to the edge of the cupcake. Let set for a few minutes.

Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them very closely.

Macs ordered by Gina who lives in France for her cousin in Singapore.. ty dear for the order... was nice to hear ur voice..  ur funny!! soto ayam satu or better still... kicap cap kipas udang satu!! hahaha

5 pcs of marble cake ordered by Norlijah... ty dear for the repeat order... she also ordered macs... to my dear cousin Nasyita... ty for the macs order... enjoy ur 2wks Adelaide hols... am jealous! drink coffee at Cibo for me ok huhu

Finally, for those who have been waiting and hoping for a smaller Macaron baking sheet......tadaaaaa! It has arrived! Mastrad has answered your call! See HERE to order! Cheers!

Hi peeps... i know i promised ya tons and tons of pics of Sonia's school performance since last week .. with my busy weekend and my trip to KL.. i finally managed to upload all the pics and update my blog..

We arrived in KL safely last Sunday and are resting well.. lately my feet have been killing me.. so i'm looking forward to the foot massage which I will get later on today.. i took my niece along with me so that Sonia has someone to play with.. our days so far have been "fruitful" hehe.. all cakes and macs have been picked up.. Alhamdullilah.. ty Puspa, Azrina, Elmi, Faezah and also Yani for ordering.. it was nice to see some of u girls again!

So ok.. sit back and enjoy some of the pics that were taken last friday.. We had a blast and i think every parent can relate to what we experienced.. to see our kids' first performance on stage was just so delightful.. hubs and I are so proud of our little one cos shes such a gem!

We arrived early only to find out that the auditorium was already half full lol

Lots of parents.. some took along the whole family since that day was also the graduation for the K2 students who are abt to enter international schools..

Sonia spotted us!! haha.. all of them then sang "Working 9 to 5"

The 3yrs old... so so cute! The theme of the concert was abt jobs, work and "what I want to be when I grow up" and hence this fireman outfit! hehe

Money Money Money.. its a rich mans world... the Executives!

Flight stewardess and stewards... spot the shy steward? ... awwwwww (and he stayed like that throughout the whole song!)

Still shy-ing away lol.. poor boy!

Sonia's performance... Funky Ballerina..

Its as tho we had a private performance by little Sonia cos she wud dance and smile at us.. she was as excited as us lol

Supermodels... :)

Strike a pose!

The K2 kids performed Zumba... which reminded me of someone ahaks

Last nbr fm all the kids... my little Sonia was all high.. she danced and sang...

Reach for the skyyyyy... now we know why shes been singing that song non stop hehe

Some cried... some didnt even wanna dance..

That didnt deter my little Sonia fm giving her best on that day...

Well done dear! And here are the videos.. the opening song, her "FUNKY BALLERINAS" dance and finally the closing song... enjoy!

...yes.. the girl you can hear singing in the last clip is... Sonia...

I will do a quick post... we dont want to be late for Sonia's school performance! shes super excited especially after i put on her ballerina costume... not just any ballerina mind ya... her group is called.. "Funky Ballerina" hahaha.. I will try to take lots of pics and share it with u girls (and guys) ok..

Salam Jumaat peeps.. i had wanted to update my blog yesterday but was too busy with baking.. i baked this kuih bakar on wed right after i baked mac shells... i havent stopped munching eversince.. ha! Thursday came and I finally decided to just close my eyes and gave half portion to mom.. it was a hard decision to part with my fav kuih but i did it lol.. u gv me any kinda of kuih bakar and i will not even be bother to think abt my yo yo weight :op

Thank you so much Cik Mat for sharing such a wonderful recipe and to Ros where i first chanced onto his recipe..

5 Grade B Egg
500ml Coconut Milk
200g Flour
190g Granulated Sugar
1/2 tsp Salt
1 tsp Vanilla Essence
450g Pumpkin - steamed
Sesame Seeds - for sprinkling

- Place pumkin & coconut milk in a blender & process until pureed. Pour into a big bowl. Blend the remaining ingredients (except sesame seeds) until smooth. Strain into pumkin mixture & mix well.
- Line tin with aluminium foil & spread 1 tsp oil. Heat the tin in oven for 10 minutes. Pour batter & sprinkle sesame seeds.
- Bake at 180C for 45 minutes or until cooked. - i baked it at 165C

.... ok thats it.. i gotta run.. i can hear hubs voice so clearly eventho hes in the basement!.. to Hairi .. i know u read mama's blog everyday... all the best in ur exam today! to all my readers.. hv a good weekend peeps!

Wednesday comes n goes.. It's always the same routine week after week... Wed is my official "Bake macs shell" day n with whatever time I hv left I will bake something for the family... This week is no acception.. I am glad that we will only be gng to KL on Sunday cos i totally forgot abt my sat order.. Welp.. Anyway I will try to post a new entry with new recipes bef our unplanned trip..

My 4th recipes fm the same book.. See I told ya.. I will slowly but surely be able to try out all the chiffon recipes in this book.. Time will tell hahaha.. I guess I am enjoying baking it cos I know my kids and also sis wati's kids love em.. I think I hv baked this type of cheesy chiffon before... This chiffon tastes almost like Japanese Cotton cheesecake lol... U can of cos whip up a batch of whipping cream for u to pipe on it n top it off with more grated cheddar cheese.. That of cos if ur as thin as my hubs who basically can eat and eat and eat without gaining any weight! grrr

150g flour - i used cake flour
100g sugar
100g grated cheddar cheese
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
100ml vegetable oil - i use canola oil
100ml milk
5 egg yolks
7 egg white
1/2 tsp cream of tartar
200g grated cheddar cheese - i use 100g

In a bowl whisk egg yolk and 2 tbsp of sugar (fm 100g of sugar) till creamy.. add in oil and milk and continue to whisk .. stir in grated cheddar cheese.
Fold in sifted flour, salt, baking powder and also baking soda.. set aside
In another bowl.. whisk egg white with cream of tartar.. add in the rest of ur sugar a little at a time till soft peak.
Fold in 1/3 part of egg white into egg yolk .. mix it gently.. fold in the rest of ur egg white and continue to mix gently till well combined
Pour half batter into a 22cm tube pan.. sprinkle with half of the grated cheese.. top it with the rest of the batter and lastly sprinkle with the rest of the grated cheese.
Bake on a preheated oven of 175C for abt 45 mins

Ok kids.. I hv to fix dinner .. Hv a fruitful mid week peeps n to all teachers out there... Happy Teachers Day!

Source: Mini choffon cake

Every single morning right after dropping Sonia off to school .. both hubs and I will head straight to Starbucks where we will meet up with Jens .. The whole quick coffee session will usually last for half an hr bef both of them start working... so yesterday while having our coffee.. i overheard these two men talking abt what they had prepared for their wifey on mothers day.. Jens told hubs that he had prepared a quiche for his family while hubs talked abt his infamous scrabbled eggs and out of the blue.. just like that - hubs turned to me and asked me why i hv never made him one since quiche is his all time fav.. i of cos told him off by saying - "if i wanna bake it for u.. let me do it cos I  wanna do it.. dont ask me to do it ok".. there!

So with that in mind.. i decided to surprise hubs with his fav salmon and spinach quiche.. had it for dinner and oh boy.. lemme tell ya.. someone felt like hes in heaven hehehe.. the quiche is delicious.. hubs kept on praising it.. told me to keep a slice in the fridge so that he can have it again later.. awwww... am happy when his tummy is happy :o)


190g flour
1/4 tsp salt
120g butter
1 egg yolk

1 small onion - very finely chopped
125g spinach
a pack of smoke salmon - i used 100g of prime smoke salmon
3 eggs beaten
425ml milk and single cream (50:50)
75g Gruyere cheese, finely grated - i used cheddar cheese
1 tbsp olive oil

- Place a baking tray in the oven and preheat the oven to 220C.

- To make the pastry, sieve the flour and salt into ur food processor. Cut butter into cubes. gv it a few pulse until well blended. Add egg yolk and continue to pulse till it form smooth dough.. remove and knead lightly on a lightly floured surface. Shape the dough into a ball, wrap in clingfilm and chill in the refrigerator for 30 mins.

- Roll the pastry out into a circle on a lightly floured surface and use to line a 20cm greased tart tin, abt 4cm deep.

- Heat oil.. stir fry onion till brown.. add spinach fry for five minutes over a gentle heat in a nonstick frying pan. Spoon into the tart tin... add in ur smoke salmon.

- Using ur mixer beat the eggs .. add in ur milk/cream, then add most of the cheese with some salt and black pepper and beat again. Pour mixture over salmon and onion/spinach and scatter the remining cheese on top

- Place the quiche on a baking tray and bake for 10mins. Lower the temp to 190C and continue baking for another 30 to 35 mins, until the filling is just set. Allow to cool slightly bef cutting. Serve the quiche warm or cold.

Anyway earlier today I had to drive Sonia to RELC for her dance rehearsal.. managed to squeeze a little time for a quick coffee bef groceries shopping and am back home now.. hubs just called me and told me that we will be heading up to KL on Sunday.. gulp - ponteng again? :o/

Source: The Ultimate Mixer Cookbook (got this cookbook when i bought Mr Aid!)


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..