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Since there is lots of baking powder (from Kuantan), decided to make good use of it try out this recipe from Agnes Chang. Although chocolate has never been my favourite, this recipe looks tempting due to the cream cheese it used. And true enough, it taste fantastic (especially when it just came out from the hot oven!).

Ingredients A: 180g butter, 20g cocoa powder, 180g castor sugar, 3 eggs, 120g self-raising flour.

Ingredients B: 250g cream cheese, 60g castor sugar, 1tsp vanilla, 1 egg, 1/2 cup water.

Method
1. Melt butter in saucepan. Slowly add in all ingredients A.
2. Pour into tin and bake at 170C for 15mins (half cooked).
3. Mix ingredients B together and beat well.
4. Pour over a A and swirl thru with a knife to create marbled effect.
5. Continue to bake till golden brown (~25mins)

It would be nice if I have the beautiful silver-plated serving tray from www.redenvelope.com to serve my cake on the important days.

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It is the month of June again. Instead of baking, we will be getting cakes from the shop for everyone instead. More nicer and tastier, I think. However I am still going to personalised by printing some edible images for the kids’ cake so it look more special. QQ will have a Diamond Castle theme birthday this year, while the boys will be having Thomas and friends. Can’t wait to see the outcome of the cake soon.

We did this sometime back. A very short cut way to make pizza where I used Pita Bread. Instead of doing so many things, I only got to prepare the toppings (tomato paste, minced garlic mix with olive oil, chicken, sausages, mushrooms and most important of all, grate mozarella cheese). In fact, any u can use any toppings to create different taste such as pineapple, seafood, red pepper chilli, anything…

Since there are some unconsumed Sustagen choc, so i cook some sustagen jelly and pandan jelly as well to distribute to some neighbours. Want some, stay nearer, don’t blame me for not warning you that you might need help from the phentermine without prescription if you eat too much of these!

In just another weeks, it will be CNY 2010. I love this time of the year best. I guess many of us are now preparing and deciding whether to buy or make our own Chinese New Year cookies. I think I will only make the pineapple tarts and shall be buying the rest from home baker friends. I love eating cookies and I am sure it will be hard to loose weight again. I just hope I would not get overheated with eating too much of cookies otherwise I will need to seek for exposed acne treatment system after the celebration!

It was years ago. Over at nanny’s place we made mini banana muffins, using recipe from youngnutritions. It was pretty easy and it came out very cute and small (see the one ready in the 2nd picture). QiQi enjoyed helping out to prepare lining the mould tray and crack the eggs. Thanks ya, QiQi but you almost destroyed the shape of the paper mould.With just 15mins baking, they turn out golden brown and it’s yummy.

Yi-mah (nanny’s sister), joined in the fun after that, and she made some bigger cupcakes, topped with raisins. Don’t they just look good? It is, for the fun we all had.

My girl has volunteer to bring cookies for her last day class party, knowing that her mother would be able to come up with something cute. See how spoilt are kids of the SAHM!

Since we only have the Hello Kitty Rice mould,  I just had do with what I have. Tools I used are:

• Hello Kitty Shape Cutter (to cut out the head)
• Straw (to press the eyes and mouth)
• Toothpicks (to press the whiskers)
• Flower cutter (to press flower shape near Kitty’s ear)

Using just the basic butter cookie recipe, isn’t it pretty simple? I even substitute parts of butter with Planta since I do not have enough at home.

Since I planned to try cookies decoration with Royal Icing this time, I did not stamp faces on the bear cookies. The Royal Icing is pretty easy to make, but boy…it is really difficult to “draw”  with it. Blame it to my lousy drawing skill!

Since the bears look so horrible, I decided to ice some flower shapes on the bear shape cookie instead and they ended up looking like the above picture. Nice or not, u think? Quite messy right? Perhaps the color is too light but they look really sweet in real.

I wanted to turn all the bears into flowers but QQ still prefers the bear look. So we ended up having 3 designs, Hello Kitty, Bear and Flowers. Which do you like best?

Contribution from Vichelle sometime back.

Vichelle tried my recipe on the Japanese cotton cheesecake. Instead of steam bake the cake in the oven (i mean with a bigger tray with water outside the cake tray), she used the chiffon mould. And guess what, it turned out just perfectly (see picture) !

Reason of using chiffon mould: heat distribution during baking is more even. Must really try this out one day. Thanks Vichelle for sharing this great idea although I must admit that I am so lazy these days and will freak out when I see so much to wash at the end of each baking sessions, things pilling up at both of my kitchen sinks.

This cake is also known as Sakura Cheese Cake, maybe of its soft texture. It is a must try recipe. Anyone who has tasted Miki Ojisan cheese cake from Sogo KL will surely love this (it taste FANTASTIC!)

This demo again is performed by Chef Alicia sometime back, surrounded by many curious eyes.

This demo was actually requested by Suit Ling (busy copying the ingredients as shown above). For this cake, Alicia used recipe from “Bake with Yen” (which is also called a baking bible according to Mrs Yong).

Ingredients A: 140g castor sugar, 6 egg whites, 1/2t cream of tartar
Ingredients B: 50g butter, 250g cream cheese, 6 egg yolks, 100ml fresh milk, 1T lemon juice
Ingredients C: 60g superfine flour, 20g corn flour

Method
1. Melt butter, cream cheese & milk over a double boiler. Cool down, add in egg yolks & lemon juice.
2. Whisk egg whites with cream of tartar until slightly stiff. Divide (1) and flours 3x (alternately), mix in, stir well till combine (must be fast so air will not lost).
3. Pour batter into a greased & floured 9″mould.
4. Steam-bake at 160C for 1hr and 10mins.

I was told that the texture of the cake depends also on the type of the oven we use which made up of different types of electrical supplies.

Tips:  To retain the moisture of the cake, u can cover the baking try with a foil to prevent your cake baking dry. Otherwise you can also try to bake with the chiffon cake mould (and you get a cotton cheese cake with a hole in the middle)

Mini Cupcakes for the kids

Bigger cups for the adults

I have great mood whenever a vacation has been planned. Baked some cupcakes a few weeks back to bring it along to Genting trip with families. Instead of using only butter, I add replace 1/3 with planta and it taste really great (even much better than recipe in my baking book), thanks to Elaine for her great recipe.

See recipe as below:

• 160g butter ( I used Farm Cow)
• 80g margerin (I used planta)
• 160g castor sugar
• 200g self raising flour
• 2Tbsp lemon juice
• 1 tsp lemon rind
• 3 eggs (I used biggest eggs)

Cupcakes like this can be kept for days in tight container and it is really convenient to be eaten during outing. I think these cute cupcakes will surely do a great snacks for my friend and their long distance movers when they move over to KL on this coming Saturday.

I was tempted to test my cake decoration skill, decorating one whole cake. However each time I think of the surface of the cake that needed to be smooth, I chickened out and bake cupcakes instead. Reason is because little cupcakes are more easier to decorate where I can easily pipe the cream onto it.

Few weeks back I decided it’s time to show off my decorating skill and see what I have done to the cake above? Haha…I piped creams onto the whole cake instead of smoothing the cream on the surface. And those creams are just yummy and irresistable. I think I am going to need the best weight loss products again after eating this one whole cake.