Happy Birthday, my little one


Things are pretty hectic after I joined the work force again.

My little one asked me if I could spare some time to make a totoro cake for her. Well, I could not turn down her request.

After much research, kneading and moulding, I made this topper for the cake.

From this, the very raw stage of fondant making,


To this, two main characters from the movie – My neighbour.


My little one was super elated to see the end product after she returned home from school.


What a day.

But it is definitely a piece of art from my perspective.



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Yule Log (Buche de Noel)

Yule Log-3Finally, I have the discipline to attempt to trying out this recipe for my personal favourite bake.

Yule Log (adapted from joyofbaking)

70g  caster sugar
120g bittersweet or semisweet chocolate, in small pieces
3/4tsp cream of tartar
1/2 tsp vanilla extract
6    large eggs separated


  1. Preheat oven to 180 degrees C and place the oven rack in the center of the oven. Butter,  a 17 x 12 inch (43×30 cm) baking pan. Line the pan with parchment paper.
  2. Separate the eggs, placing the whites in one bowl and the yolks in another.
  3. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.
  4. Place the egg yolks and 1/4 cup of sugar and beat till light and fluffy. (Test : When you slowly rise the whisk/beaters, the batter will fall back into the bowl in a slow ribbon)
  5. Beat in the vanilla extract. Add the melted chocolate and beat only to combine.
  6. In another clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar (to stabilise) and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.
  7. Gently fold a small amount of egg whites into the egg yolk mixture. Fold in the remaining egg whites just until incorporated. Don’t over mix.
  8. Spread the batter evenly into the prepared pan. Bake for 15 -20 minutes until the cake is puffed and springs back when gently pressed.
  9. Remove from oven and place on wire rack to cool.
  10. Cover the cake with a clean, slightly damp towel.

Chocolate Whipped Cream

240ml heavy whipping cream
40g caster sugar
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract


  1. In a mixer bowl, place the whipping cream, vanilla extract, sugar and cocoa powder and whisk to combine.
  2. Place the bowl and wire whisk in the refrigerator for at least an hour.
  3. Beat the mixture until stiff peaks form.
  4. Once the cake has cooled, spread with the cream and gently roll the cake, peeling off the parchment paper as you roll.
  5. Trim one end of the cake at an angle and set it aside. Place the cake, seam side down on a serving platter.
  6. Take the slice of reserved cake and attach it to the side of the cake with the whipping cream (2 tbsp).
  7. Cover and chill until serving time and set aside.
  8. Dust it with icing sugar and decorate with meringue mushrooms before serving.

It was a tedious process. This explains the procrastination to try the recipe.

But it is a really good recipe.

This is my last post for 2014.

Wishing everyone a bountiful, blessed and beautiful 2015.


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Weekly Photo Challenge: Minimalist

There are a few photos I took with my handphone that is themed around minimalist.


Sunrise with an overcast

Miffty hidden

Hide-and-seek with miffy

Do check on Minimalist on more sharing by other fabulous bloggers.





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Lemon Madeleines

lemon madeleine 2

Madeleines are dainty, pretty little  French butter cakes. Especially eating hot madeleines just out of oven with cold milk is heaven.

We love them, in any flavour.

This is the first batch of madeleines I made with the help of my little one. I was too excited  that I could only use my phone to take pictures of these little beauties.

Lemon Madeleines – 10 regular size madeleines

50g icing sugar
65g all-purpose flour
1      lemon for zest
2    tsp squeezed lemon juice
1/2 tsp baking powder65g all-purpose flour
1     egg
65g unsalted butter, melted then cooled until lukewarm


  1. In a mixer bowl, beat an egg, lemon juice, icing sugar, lemon zest and a pinch of salt just to blend. And set aside.
  2. In a separate bowl, prepare the dry ingredients. Sift the flour and baking powder.
  3. With the mixer on low, pour the dry ingredients into the wet ingredients. Mix well on the low.
  4. Add in the melted butter slowly and mix until thick ribbon is formed.
  5. Rest the batter in the fridge for 30 minutes. Preheat oven to 180°C.
  6. Butter the madeleine mould while waiting.
  7. Once the batter has chilled, take it out of the fridge and begin filling the mould. Only fill 2/3 of madeleine mould with batter.

lemon madeleine 5

8. Bake for 10-12 minutes at 180°C or until puffed and golden brown. Remember high temperature is important for the ‘hump’ on each of the madeleine.

lemon madeleine 49. The edges of the cakes will start to turn a dark golden brown and the centre might have   a small hump once the cakes are almost finished.

10. Pull the madeleines out of the oven and allow to cool for 5 minutes before removing from the moulds. When removed, lightly dust the top with a little powdered sugar.

lemon madeleine 3

Yes. They are best consumed fresh from the oven ! Forget about the possibility of having sore throat or burnt tongue.

The little hand below tells it all.

lemon madeleine 1


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Weekly Photo Challenge : Cover Art

This weeks photo challenge at The Daily Post is called “Cover Art”.

Quite an interesting theme. And I have a few favourites that I would like to share.

Some photos taken during some of the travel trips I went with my family.






What is your cover art ?

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Zebra Bundt Cake

Slice of Zebra Bundt cake

Lately, I resume my role as a full time working mother after a self-proclaim sabbatical for the past three years.

Apprehension. Anxiety. Appreciation. Affirmation.

The change in the mental state and mood has somehow made me more energetic and positive in my outlook on life.

As a form a celebration, I tried out the beautiful zebra bundt cake.

Zebra Bundt Cake – makes one 10-inch cake


380g cake flour
2 tsp      baking powder
1/2 tsp  salt
250g     caster sugar
64g       natural cocoa powder
6 tbsp  water
340g    unsalted butter, melted and cooled
1½ tsp vanilla extract
5            large eggs
170ml  whole milk


  1. Heat the oven to 160°C. Cover bundt pan with bake spray and dust with flour.
  2. Sift flour baking powder and salt into a bowl. Set aside.
  3. In a separate medium size bowl add in 80g of sugar, the cocoa powder, and water then whisk until mixture is smooth. Set aside.
  4. Place melted butter and sugar in a stand mixer bowl fitted with a paddle attachment. Beat on medium high until mixture is blended, about 1 minute. Add in vanilla and beat until combined. Add and beat eggs one at time, mixing well after each addition. Once all eggs are added, beat mixture until it becomes light and fluffy (it will resemble pancake batter, but slightly thinner).
  5. Turn mixer speed down to low and add the flour in three additions, alternating with the milk in two additions and mixing just until blended.
  6. Add 2 cups of the batter to the cocoa mixture and stir until blended.
  7. Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.

Zebra Bundt Cake batter

8. Bake zebra pound cake for 50-60 minutes at 160°C or until a cake tester inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.

Zebra Bundt Cake top view

It was rather fun when pouring the alternate layers of chocolate and plain batter. Time consuming but satisfying.

Zebra Bundt Cake


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Flaky Swirl Mooncake with Purple Sweet Potato Filling

DSC_0764aThis is my first attempt in making this mooncake, one of my family’s favourite snack for the coming Mid-Autumn festival.

I have made some adjustments to the original recipe posted on Nasi Lemak Lover’s blog.

Purple Sweet Potato Filling — make around 14 pieces
700g purple sweet potato peeled, cut into chunks
50g   icing sugar
50g   salted butter

1. Steam the sweet potato chunks at high heat till soft. Add in icing sugar and butter while holt and mash the sweet potato till smooth. Set aside to cool.

2. Weigh 50g each and shape it to ball.


Oil Dough
255g cake flour
130g Ghee
1/2 tsp mashed sweet potato
Few drops of purple food colouring

1. Mix cake flour, mashed sweet potato and ghee together till it is soft and pliable. Then add the food colouring and knead till the colour is uniform. Cover and rest 20 minutes in fridge till need.

Water Dough
300g plain flour
25g icing sugar
110g ghee
115g ice cold water

1. Mix flour, ghee, sugar and ice cold water together till it is soft and pliable. Cover and rest 20 minutes in fridge till need.

To make flaky swirl mooncake

1. Weigh water dough 60g each and oil dough 40g each, shape into ball.

DSC_0649a2. Flatten water dough and wrap oil dough inside.DSC_0659a3. Roll out into long shape and roll up like swiss roll.


4. Roll from the shorter side into long shape and roll up like swiss roll from shorter side.

Swiss roll 1-2

5. Cut the dough into 2 portions and repeat the rest of the dough until finished.


6. Flatten the dough start from the swirl side and roll out into a round disc.

7. Flip over and wrap in purple sweet potato and seal it tightly facing downwards.


8. Place on baking tray and bake in preheated oven 170C for 25-30mins.


9. Cool well before cutting.


The taste is superb. The unique, refreshing taste of the filling somehow off-set the oily, buttery taste of the pastry. Baking the mooncake seems like a preferred choice for my family.

Best consumed within 1-2 days.


This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.

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