Love Cupcakes

Cute cake with strawberry chocolate netting

Xmas Log Cake

Chocolate Fudge Cake

Chocolate Banana Cake

Chocolate Chiffon Cake 6" Mini Cake

Ingredients
(A)
1 egg yolk (60g)
20g caster sugar
40g Self raising flour
1/4 tsp baking powder
1/4 tsp Bicarbonate of soda
20ml corn oil

(B)
10g cocoa powder + 60g hot water

(C)
1 1/2 egg white (60g)
1/8 tsp cream of tartar
50g caster sugar

Method
1) Put greaseproof paper at bottom of pan, do not grease side. Preheat oven at 175C.
2)Mix (A) together.
3) Add (B) into (A) and mix till smooth with a wooden spoon. (It should be thick but not lumpy)
4) Whisk egg white with cream of tartar till foamy, then add caster sugar gradually.
5) Whisk till egg white mixture is fluffy but not too stiff.
6) Fold egg white mixture into egg yolk mixture gently.
7) Do not overfold or else the batter will be deflated.
8) Bake at temperature 175 C for 50min or till cooked.
9) Invert the pan and wait till it cools to remove cake. When cooled, cut into 3 layers.

Fillings
Ingredient (chocolate mousse)
40g chocolate couverture (melted)
100g whipped topping cream

4 bananas sliced

Method
1) Melt the chocolate with a double boiler.
2) Whip of the topping cream till soft peak. Add the lukewarm chocolate to the whipped cream.
3) Mix till well combined.
4) Place a layer of cake at the base, cover with chocolate mousse, place banana slices around the cake.
5) Place second layer of cake on top, cover with chocolate mousse and banana slices and place the last layer of cake on top.
6) Cover the whole cake with chocolate mousse and refrigerate till mousse becomes more firm.
7) Cover the whole cake with the chocolate ganache and decorate as desired.

Ganache
Ingredients
80g couverture (melted)
50ml whipped topping cream
20g milk
10g cooking oil

Method
1) Melt couverture with double boiler.
2) Add in whipped topping cream, milk and cooking oil.
3) Stir till thicken.

Note: If you want a thinner consistuency add more milk or whipped cream.

Heart Shape Lemon Peach Mousse Cake

Heart Shape Sponge (7")
Ingredients
(A)
3 Medium size egg yolks
10g sugar
1/2 tsp Vanilla extract

(B)
3 Medium egg whites
50g sugar

(C)
55g cake flour

(D)
40g corn oil

Method

1) Whisk (A) till creamy and thick.
2) Whisk egg whites till foamy then add in the rest of (B).
3) Whisk till stiff peak.
4) Fold in egg white into egg yolk mixture till well combined.
5) Sift in flour and fold in till well combined.
6) Take out 1/3 of batter and mix with corn oil till well blended.
7) Add in batter blended with corn oil into the cake batter and mix well.
8) Bake at oven temperature 170 C for 30 min or till skewer comes out clean.
9) Remove from pan and cool it.


Lemon Peach Mousse
Ingredients
(A)
40g lemon juice
50g sugar

(B)
1 tbsp gelatine
50g hot water

(C)
1 egg yolk

(D)
150g Whipped topping cream
5 peaches sliced/diced

Method
1)Boil (A). Add into (B) and blend well. Cook on the stove a while till a little thicken.
2) Add in (C) and mix well.
3) Cool the mixture down to room temperature and add immediately to (D) and mix well.
4) Slice sponge cake into 3 layers.
5) Put one layer onto the base of a springform or cake ring. Seperate mousse into 2 portions. Pour in 1 portion of lemon mousse. Top with another layer of sponge cake.
6) Pour the rest of the lemon mousse onto the second layer and top it with the last layer of sponge cake.
7) Refrigerate till firm.
8) Use some whipped topping cream to ice the whole cake, add some roasted almond slices or chips at the side. Decorate as desired.

Chocolate Rice Vanilla Swiss Roll

Cheesecake Brownie B'day Cake

Ingredients:
130 gm. Butter
150 gm. chocolate - chopped
1 egg
130 gm. sugar
100 gm. plain flour
35 gm. self-raising flour

Topping:
250 gm. cream cheese - softened
1 tsp. vanilla extract
75 gm. sugar1 egg
125 gm. dairy cream

Method:
(1) Combine butter and chocolate in a saucepan and stir over low heat till smooth. Cool.
(2) Beat egg and sugar until thick and creamy. Stir in melted chocolate and butter mixture.
(3) Stir in sifted flours and spread mixture into an 8" square pan, lined with greaseproof paper.(4) Bake for 15 mins. at 175C.
(5) Meantime, prepare the filling. Beat cream cheese, extract, sugar and egg in small bowl with electric mixer untoil smooth.
(6) Beat in the cream then pour mixture over brownie and bake for another 15 mins. at 160C.
(7) Refrigerate for 3 hours, slice into 12 pieces before serving.

Orange Yogurt Cake

American Carrot Cake

Strawberry Shortcake

Chocolate Banana Cake

Pandan Kaya Layer Cake

Ingredients for Pandan Chiffon

(A)
4 Egg yolks
70ml Coconut milk
45 ml pandan juice(45ml water blend with 5 blades of pandan leaves)
70ml corn oil
1/8 tsp salt
100g sugar
150g cake flour
1tsp baking powder
(B)
4 egg whites
70g Sugar
1/8 tsp Cream of tartar

Method
1)Mix egg yolks, sugar and corn oil in mixing bowl.
2)Add remaining ingredients in (A) into bowl and stir till smooth. Set aside.
3)Whisk egg whites in (B) till foamy then add in sugar and cream of tartar.
4)Whisk mixture till soft peak.
5)Mix (A) and (B) till well combined. Bake at 175C for 40mins. Remove from oven and immediately invert. Leave to cool. When cake is cold, remove from mould.
6)Slice cake into 3 layers horizontally.

Ingredients for Fillling
600ml coconut milk(from 2 coconuts)
½ tsp salt
400ml Pandan juice (400ml water blended with 5 blades of pandan leaves and strained)
100g caster sugar
85g Hoen Kwe flour (green bean flour)
1 tbsp instant jelly powder

Method for fillings
1)Mix all ingredients together and stir till well mixed.
2)Cook the ingredients at low heat until slightly thickened but not bring to a boil.
3)Divide into 3 portions.
4)In a 9” loose base tin or use a 9” cake ring, put one layer of cake at bottom.
5)Sandwich filling in between layers, ending with filling on the top layer. Refrigerate till set.


Recipe from "Declicious Cakes by Amy Heng"

Jammy Dodgers

Almond Chocolate Cheesecake

Ingredient for chocolate cheesecake
(A)
130g Butter
130g Cream Cheese
150g Brown Sugar
2 tbsps Honey

(B)
4 eggs

(C )
260g Plain Flour
30g Cocoa Powder
½ tsp Baking Soda
½ tsp Baking Powder

(D)
1 Orange zest, grated
50g Orange Juice

(E)
200g walnuts, chopped

Method
1)Cream (A) till light and fluffy.
2)Add (B) and cream until light and smooth. It would start to curdle which is normal.
3)Immediately add in ½ of (C ) and mix until well blended.
4)Add (C ) and (D) alternately in several times until the ingredients are used up. Mix until well blended.
5)Add (E) and mix until well incorporated.
6)Grease and line the bottom of 23cm square pan. Pour the batter onto the prepared pan. Bake at 180C for 40min. Remove it from the pan. Set aside to cool.

Ingredients for Cheese Topping
250g Cream cheese
50g Icing sugar
1 Orange zest, grated
2tbsps Orange juice

Method for cheese topping
1)Beat the cream cheese and icing sugar until light and smooth. Add in orange zest and juice.
2)Mix until well blended. Spread it on top of the cake.
3)Cut into bars and decorate with caramelized walnuts.

Note: You can change walnuts to almonds. For a 20cm pan please use ¾ portion.

Recipe adapted from "Alex Goh Baking Class Fantastic Cheesecake"

Pancakes

Eggless Fruit Flan cake

Banana Cupcakes

Japanese cotton cheese cake

Ingredients
(A)
160g Cream Cheese
25g butter
120g milk

(B)
40g flour
30g corn flour
(C )
4 egg yolks
(D)
4 egg whites
1/8 tsp cream of tartar
100g sugar
pinch of salt

Method
1) Grease and lined the bottom of two 20cm oval pans. Wrap outside of pans in foil.
2) Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double boiler.
3) Add (B) and mix till well combined. Add (C ) and mix until well blended.
4) Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated.
5) Pour the cheese filling into the prepared oval pans. Bake in water bath at 160C for 40-45mins or until firm and golden brown.
6) Remove cake from the oven and remove from mould immediately. Set aside to cool.

Variation:
If you want it to taste more creamy, replace the milk with whipping cream.










Recipe adapted from "Alex Goh Baking Class Fantastic Cheesecake"

Fruit tarts

Sweet pastry tart shell

Ingredients
100g butter
50g icing sugar
210g plain flour



Method
1) Cream butter and sugar till light and creamy.
2) Add in plain flour to butter mixture till well corporated.
3) Put into mould and bake at 190C for 15-20 min or till browned.

Filling
1 Cup Milk
1 Cup Custard Powder
1/4 Cup sugar
1/2 tsp vanilla essence
2 tbsp corn flour

Strawberries and kiwi fruits diced.

Glaze:
5g Instant Jelly)
10g sugar) Boiled together till sugar and jelly dissoled, cool till lukewarm for brushing.
50g water )

Assembling method
1) Mix milk and custard powder, put into pot and boil.
2) Add in milk, vanilla essence.
3) Add some water to corn flour to dilute it, then pour into custard mixture to thicken.
4) Remove from stove and cool.
5) Pipe some custard into tart shell and add strawberries and kiwi fruits on top. Brush some instant jelly glaze on top of the fruits. Chill and serve.