Friday, September 16, 2022

After 10 years update

I stopped blogging since 2012 for whatsoever reason. Accidentally I flipped into this old blog site and hmmm… I can do this again for I have different stories  to tell now. 

It was during the meditating moment under a random tree in Hort Park and I started writing this 

Decided to drop by this cafe located  in a historical building on top of the hill. Check it out here

Wednesday, October 31, 2012

Princess Castle Cake

3 pieces 8" square vanilla sponge cake
500ml non dairy whipping cream
Strawberry essence
Wilton Pink icing colour
5 ice cream cones
Some pink candy rice or sand
4 strawberry wafer biscuit
Few square white marshmallow
Few gummy candies

3 days project!
To me this cake is not as pretty as I expected but to please little children
Is fairly good enough!!!haha....

To assemble the cake is so far so good & done well! But put the cream coat over 3-tier cake was rather challenging! To put cream over a cake is only for public function bcos it looks nice & presentable ! In private celebration the frosting is not favoured in my house!

Thank God for a revelation how to make a box to contain my tall cake & transport it to the school ( a walking distance though)! It took me 3 pieces of gift wrapping paper & a 13" paper cake box ( cut & remove the top lid). Use the 2 wrapping papers wrapped & sealed the cake box vertically ( to unfold 2" length at the end of the wrapping paper outwardly & the paper be able straight & stand) 1 wrapping paper folded into a lid-' to fit the tall box now!" While making this box midnight, the IKEA paper box flashing through my mindHaha... To save trouble u may opt IKEA!!!

Monday, October 15, 2012

Cheese Cake

Recipe taken from Jane's corner
(She makes variety of cheese cake & look very good! Do Hop over)

Cheese cake with Nutella Topping!

(A) 200g Cream Cheese, 20g fine sugar
(B) 2 Yolks
(C) 25g low protein flour
(D) Whipping cream 100g
(E) 2 Whites,40g fine sugar

1.Preheat oven 160C with a tray of water ( water bath)
2.Line the bottom of 6" baking pan with paper.
3.Cream (A) until smooth. Add in (B) mixed well.
4.Add in (C) and mix until well blended.
5.Pour in (D) by batches and mix until well combined.
6.Whip Whites in (E) until foamy.
Add in sugar, whip until soft peak.
7.Gently fold 1/3 whites into yolk mixture until well-mixed.
8.Fold in the rest of whites. Mix well. Pour batter into baking pan. Place on top on water-bath.
9.Melt 10g of dark chocolate with 5g whipping cream. Paour chocolate mixture into a piping bag. Pipe lines on top of cake and use a toothpick to draw patten.
10.Bake in preheated oven for 60 minutes. Remove cake from oven and allowed to cool completely. Place cake in the fridge for 4 hours to chill. 11.Remove the cheesecake from the pan. Cut into slices and serve.

2 tablespoon Nutella
2 teaspoon whipping cream
Mix well & spoon into piping bag & pipe it in the top of cake!

Sunday, August 5, 2012

Eggs tarts

好了, 学校的事情都办妥了,开开心心作了蛋塔我家2小都爱吃!做了第一轮都一扫而光!我再做第二次小蛋塔!谢谢Qi Qi in the house 的分享!又快又好吃的蛋挞!真的值得一做再做!

Wednesday, July 18, 2012

Chai Kuih (traditional snacks)

This was my first attempt to make chai kuih after I noticed it is quite popular light snacks among the bloggers! What triggered me to start it was Sonia again emphasized that the skin was so soft by using teng flour ( a flour I never had one in my storage) & I decided no more postponed it or drowned it in my super long bookmarks!

Rather tricky to handle/ seal the skin in the beginning but once they were brought out from steamer I couldn't stop eating them!!! Very Worth it! Very good recommendation !

Sorry for the poor quality of photo shots, i tucked in few already then i realised i forgot to take picture. it was kind of hurry! haha... Sonia did a very perfect jobs the kuih & the photo too!

Sunday, July 8, 2012

菠萝cheese 餐包



*320克高粉,40克幼糖,10克奶粉, 5克盐,6克酵母

3。取出面团,放入已经抹油的大碗中, 让它发酵一小时成双倍大。
4。面团取出,排气,将面团分成16份(35g),滚圆, 松弛10分钟,



  • (A) 60克牛油,40克糖,vanilla essence  1小茶匙
  • (B) 一粒全蛋
  • (C) 60克低筋面粉
  • 将(A)混合拌匀,加入(B)搅拌至光滑,然后加入(C)搅拌后,放入Piping bag&放进冰箱备用。


Friday, June 22, 2012

Cinnamon Rolls

The other day I bumped into a friend & come to know she had just quitted her job and be full time homemaker ( home tutor too!) as her elder girl is going to enter primary school next year! I am very admired her courage & determination that she sacrifices her career for her children & family! I got the same " plan" but it didn't work out bcos I was / am worried .... Haha...$ not enough? Insecure without a job? Too young to be full timer mom? Patience to do all houseworks?
I can feel her joy being a full time homemaker..... So I still work it out my part to be a full time staying home mum in near future....
Let have something new that I have not tried before....cinnamon rolls... To encourage myself!

A) Water Roux:
50g Bread Flour75g boiling water, use a spoon stir & mix well until forming a soft dough ball, wrap it with wrapping bag/ plastic and keep it in the fridge overnight.

B) Bread Dough:
7g Active Dry East, 240g Bread Flour, 60g Plain Flour, 60g Sugar, 2g Salt,
1 Egg

*40g Butter

Filling: 30gBrwon Sugar, 1Tbsp Cinnamon powder, 100g Raisin ( you may increase or reduce the filling amount is based personal favourite)

Topping: Egg yolk+1tsp spoon milk, almonds flakes

Icing sugar Syrup: 40g Icing sugar, 2tsp maple syrup,  1Tbsp warm water


  1. Put A and B into the mixer, at low speed mix it well till it forms a dough (about 3mins) continue to knead at medium speed (about 3 mins).
  2. Until the dough has become smooth and shine in surface, add in *butter, at low speed mix it and turn to medium speed continue kneading till the dough has no stick to fingers and reached thin membrane when you stretch-pull it.
  3. shape the dough into ball and put it into a big container with well greased and let it proof it for 45mins or till double it size.
  4. after proofing, punch down the dough, divide it into 4 portion equally.
  5. take one portion and roll it into long oval shape, brush a layer of water, spread the cinnamon+brown sugar mixture on the it, follow by raisins
  6. Roll up to downward till the end, seal the end well
  7. Cut the roll into two with sharp knife, slightly press down the roll and put them into  the greased 8" round baking tin.
  8. repeat the same for the other 3 portion of dough, and you will have 8 cinnamon rolls lined beautifully in the baking tin.
  9. Let have last proofing for about 40 mins, brush with the egg+milk wash, spinkle some almonds flakes, bake at 180C for 20mins.
  10. Remove from oven, slowly spread the icing sugar+maple syrup on the swirling line of the rolls.
Note: Don't pour all the icing sugar syrup at once if you don't like to have very sweet rolls.