Friday, 28 November 2014

Rose Ombre Cake

Made a cake earlier, in preparation for baby's first birthday!

A few months back, I was enthusiastically reseaching for birthday party ideas. But now we are not sure if we are still going to hold a party because our house is still not ready.

Anyway, I'll share the cake here!

My current place doesn't have any oven, so I have been baking in my trusty toaster oven lol. I am surprised that I could bake a 6" cake in it!

"Hot spots" from the oven.

I think I am always quite stressed over the piping for the entire cake,
because to pipe rosettes all over is seriously quite tiring lol.
And as you can see,
some parts of it are "smudged" because the buttercream melted as I was piping.

I can't cut cakes, really! Hahaha! 

So, on the whole, I am quite happy with the taste of this white cake + buttercream together. The swiss meringue buttercream just melts in your mouth! It has this smooth and velvety mouthfeel, and it's not heavy like American buttercream! Less sugar too :)

Praying I get time to practise more on piping on the entire cake, and I can bake for my baby! And hopefully to open order for this cake some time later.

Monday, 24 November 2014

Steamed Coffee Cupcakes

Now that I am starting to bake more, I am feeling happier! Haha :)

That's quite weird right, but I de-stress by baking, just like what a lot other ladies do too! I guess this is better than shopping to de-stress lol.

Can't wait to launch a mini bake sale soon!

The other morning, I chanced upon a simple steamed cupcake recipe posted on Healthy Food for My Baby Facebook group. Decided to make those cupcakes as breakfast for hubby and myself (not baby hahaha!).

I love my mug at the background - "By the grace of God, I am what I am" - 1 Corinthians 15:10

The original recipe uses milo powder, which I changed to instant coffee, because that was what we had in the pantry. I probably will want to try using cocoa powder next time!

I had been searching for simple steamed cupcake recipes, but had not been getting down to making one, because most would need to beat eggs and sugar till ribbon stage. I don't think I wanna do this early in the morning *flex arm muscles* haha!

So I was very happy to have seen this recipe. And this is not a very sweet steamed cupcake - perfect for breakfast! However, I noticed that the recipe uses a little more on baking powder. I am using aluminum free one, which I bought from Phoon Huat.

Oh ya, and can I say I am in love with Old Town's Hazelnut Coffee? Hee :)

Steamed Coffee Cupcakes - Recipe Adapted from Amanda Ho
- 3 tbsp self raising flour *I used plain flour + slightly less than 1/4 tsp baking powder
- 1 tsp baking powder
- 3 tbsp 3-in-1 instant coffee
- 1 tbsp brown sugar
- 2 eggs
- 1.5 tbsp olive oil

1. Mix sugar, flour, coffee powder and oil together evenly.

2. Add beaten eggs and mix well.

3. Steam for around 15 - 20 mins.

That's simple right? Try it out, and leave me a comment on how it goes! :)


Thursday, 20 November 2014

Flourless Peanut Butter Oatmeal Cookies

I haven't been making cookies for a while! To think that my favourite baked item used to be cookies hahaha :)

There was one day when I craved for some chocolate chip cookies and I bought some off the supermarket rack, and regretted! I could almost taste the artificial stuff inside - it almost tasted like some cardboard cookies - and they were not those cheap brands!

So then I decided to make myself some cookies when the crave hits me again ;P

I made both the soft and crispy version, and both were nice! Except the husband who loves only the crispy one hehe. I am using Skippy Honey Roasted Peanut Butter, but I guess most peanut butters would work (don't use too oily ones). The author used her homemade peanut butter. 

Oh! And I finally used my Ghirardelli chocolate chips. I was wondering if there would really be any difference to use these choc chips vs the Hershey's. Now I know - YES they do! ;P

Flourless Peanut Butter Oatmeal Cookies (Recipe from Sally's Baking Addiction)
- 2/3 cup (58g) old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 large egg
- 1 cup (250g) peanut butter at room temperature or cold
- 6 Tablespoons (90g) light brown sugar
- 1/2 cup (90g) semi-sweet or dark chocolate chips

1. In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside.

2. In another medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined.

3. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.

4. Chill the cookie dough for 30 minutes.

5. Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each (I scooped about 1 tbsp only), onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

6. Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.

To order these cookies, drop me an email at :)

Tuesday, 18 November 2014

Nutella Swirl Muffins

This morning I woke up earlier than usual to make muffins for the hubby's breakfast. Feeling bad because I hadn't had time to make him any breakfast for the past few weeks. Busy with moving, busy with house renovations (still checking defects!), and busy taking care of the little one. Haha!

Most of the time I would want to wait till baby has slept at night before I want to start baking. Most of the time I would just doze off on the bed, lol. So I rather not procrastinate, and am glad to have baked!

Nutella Swirl Muffins

I had wanted to put some sliced bananas on top of the muffins, but too bad, the baby decided to cry for milk at 6am lol.

Nutella Muffins (Recipe Adapted from Cuisine Paradise)
- 100g Plain Flour
- 70g Unsalted Butter, softened
- 70g Caster Sugar
- 2 Eggs, 60g each
- 1/4 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Powder
- 1/4 Cup Mini Chocolate Chips *I omitted
- Pinch of Salt
- Nutella Spread

1. Cream butter and sugar until light and fluffy.

2. Add egg one at a time and whisk till well mixed. 

3. Add in vanilla and stir in flour mixture until flour is mixed well. Mix in the chocolate chips (I omitted choc chips).

4. Fill each muffin case with the batter, 3/4 for nice domes. (I used about 1.5 tablespoons for each muffin case)

Drop a tsp of the nutella on top of batter. Swirl using a toothpick and bake in preheated 180 degree celsius oven for 20 minutes or until skewer comes out clean.

I realised I didn't have enough batter because I cut the recipe by half. I could only manage to spoon about 1.5 tablespoons of batter in each case (the normal spoons we use for eating). Nevertheless, I was so excited to see these babies rise up well! For nicer domes or finish, you could fill slightly less than 3/4 way up the case.

I made 4 of these muffins, so you probably would want to use mini cupcake cases for more sharing!

Try them today for a quick sweet treat! :)

Monday, 17 November 2014

Baby's Banana Muffins

Sorry for the missing-in-action here!

Had been busy transiting into a stay-home-mum. And it's really quite tiring! Though I've always wanted to bake at the end of the day, but I would just doze off and snooze. Haha!

So the times that I "bake" would be breakfast for the baby! I had been trying out various muffins recipes - using oat flour, without baking powder/soda, with puree fruits etc - to find a better recipe that she likes :)

Just to share this batch of banana muffins. These muffins are made without any chemical leavening like baking powder or baking soda. So the texture is a little chewy. I would suggest that you cut up the muffins into 3 parts so it's easier for the little ones to pick up and chew.

She loves her kiwi fruit! :)

Banana Oat Mini Muffins (Recipe Adapted from HelloBee)
- 1/2 cup oat flour
- 1/4 cup milk *I used breast milk since baby is still on it.
- 2 ripe bananas, mashed
- dash of cinnamon *I omitted

1. Mix all ingredients up, scoop into mini muffin tin.
2. Bake for 10 minutes or until muffins are set.

There was also once, I substituted half the portion of the bananas with prune puree. And it tasted better (sweeter)! So try this out :)
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