Spell DESSERTS the other way around… it spells STRESSED.
Yes, lately I am feeling very very stressed with my day job. So much to do, new assignment, new colleugue to work with. I’m getting old, my learning curve is not as steep as previously, I’m a bit slow lately :P. Oh well!

These helped a lot! Thank God business trips comes with great buffet choices!
yummy desserts

yummy desserts

yummy desserts

Mille Crepe

I got this photo up in my flickr for sometime now, but haven’t got to blog about it.

mille crepe 4

Well, the only thing I must say is that IT IS REALLY YUMMY !!!!!!!

Made at home, by my sister. It’s her first try, and it took her ages to get the crepe thin and just the right size and texture. She succeeded!

Super soft, super nice! The cream and custard… words cannot describe…

mille crepe 2

So what are you baking today?

I have plans to make a strawberry cake soon!

Cakes cakes cakes

So the day is over. Our bazaar is over. My cakes sold like hot cakes! Within the first hour… woot! *happy happy*

cake shop

This was the “scene” in my kitchen last night.

The layer cake I mentioned I was baking then

layer cake2

My sister said “macam factory” (like a factory) at work. Hehe…

layer cake3

Then after this cake was completed, we decided that we should make another cake – a simple one – Butter Cake with Choco Chips! Yum!

butter with choco chips

Well, factory closed past midnight last night. It was all worthy.

Come back tomorrow for my giveaway post. Go here to sign up too!

Baking for KA Bazaar tomorrow

So I’m baking like mad today. While writing this post, I’m waiting for my Layered cake to bake. Every 10 minutes or so I’m adding on a new layer. It’s tedious, but really worth the effort.

This afternoon, I baked this yogurt cake. Instead of using fresh strawberries, I used canned peaches. Yes I know it sounds like a rather inferior substitute, but believe me it is super delicious. The canned peaches gives the cake a sweeter taste, because of the juices it was soaked in and because peaches are generally sweeter than strawberries. Both variations are just as good.

The cakes are all packed up for sale in our annual church bazaar tomorrow!

peach yogurt cake for sale! 3

RM 6 for a pack of 2 pieces, each piece measuring about 3″x3″. It’s a bargain!

peach yogurt cake for sale!

I guess photos for layered cake will come in the next post. Good night for now 🙂

a healthy kinda cake- yogurt with strawberry

1 cup / 226g butter
2 cups sugar (I use only 1 cup)
3 large eggs (I use 4 as the eggs I has was small)
2.5 cups flour
a pinch of baking soda
a pinch of salt
3 tbs lemon juice
Lemon zest
220g plain thick yogurt (recipe suggested to use Greek yogurt for the thick consistency)
300g fresh strawberries, cut in halfs

1) In bowl A, sift flour, baking soda, and salt into a bowl. Put aside.
2) In bowl B, beat butter and sugar till soft and fluffy. Add in egg one at a time while continue on beating the batter. Then, add in the lemon juice.
3) Add in mixture A (flour) and yogurt alternately, little by little, while still continue beating the batter.
4) Lastly, fold in the fresh strawberries.

yogurt with strawberry cake batter

5) Oven is preheated at 190 degree celcius. Bake the batter for 60 – 80 minutes. The thicker the cake the longer you need to bake it (this depends on the diameter of your pan).

The cake should be browned on top, spongy moist inside.
My strawberries was oozing… yummy!!!!
yogurt with strawberry

Welcoming Saturday with cupcakes

The pink polka dots cups are the cutest! Topped with one of the most fabulous cakes I’ve ever eaten in my life (i’m not kidding)… oohh laa laaa!!!!
hokkaido cupcakes!!!

This is Hokkaido Cake. It’s soft, spongy, taste of vanilla with white fluffy cream inside.

hokkaido cupcakes!!!

I couldn’t resist!

I want more!!!!!

Even my dog cannot resist.

Looky looky he is begging… 😛
gimme some pleaseee

gimme some pleaseee

gimme some pleaseee

gimme some pleaseee

Happy Saturday!

This Saturday, today, it is hot day. Traffic jam. Road blocks. It’s because the Bersih 3.0 Rally is happening in the city. I shall not speak about it. Politics. Not my interest. There’s enough people talking about it already anyways. So, I’m going into a “Sewing Retreat” by myself in my lovely home. Enjoying the bliss of staying home.

Happy weekend! Yay!

coconut oh coconut

Today, I did some baking using coconut. It started out with me wanting to eat something sweet with the grated coconut texture. Don’t ask me why? I can’t explain it.

Then I remembered I scribbled this recipe I found online a few weeks ago. So… checked my pantry. Had all the ingredients except for the coconut milk and the grated coconut. Out came my iphone, and I WhatsApp my sister, asked her to buy the coconuts for me on her way home from work. Just 1 grated coconut (half if it is a huge coconut) and 100ml of coconut milk.

My sister bought 2 grated coconuts (and it was really a HUGE coconut), plus about 300ml of coconut milk. She said, at first she bought 2 grated coconuts so that I can juice half of that to get the milk. Then she ASSUMED (idiot!) I didn’t know how to juice the coconut, so she bought the ready made coconut milk for me. Now I have so much coconuts!

Anyhoo… I made 2 cakes!

One with the recipe I found online (sorry I forgot from where), and another one is just normal butter cake with lots of coconut inside!.

This is the normal butter cake with coconut inside. I haven’t tried it, still in the baking pan. But I’m assuming it is nice. *fingers cross*

coconut cake

This one,
coconut custard cake

the recipe from “online” is actually a 3 layer cake. Bottom is a biscuit like crust, followed by grated coconut with brown sugar mixture, and topped with coconut + eggs (like custard, but not really).

Yum! Nice. What is your sweet tooth for the day?

Weekend Wishes & A Banana Cake Recipe

My wish is for all of us to have a very good and happy weekend.

I wish that everyday is Sunday!

I wish I have more time in a day for everything, including work (although I always want to end my work day ASAP).

I wish everyone will share a smile with a stranger everyday.

I wish for a stop in animal abuse.

I wish I wish I wish I wish… for so many things… it’s a long long list.

Today, I made a very Moist Banana Choco Chip cake.
Moist banana choco chip cake

Here is my self-made recipe:

1.5 cups flour
2/3 cup fine sugar
1.5 tps baking powder
1 cup mashed bananas (I use pisang mas, approx 15 bananas)
1 egg
1/2 cup melted butter (salted)
1/4 cup milk
2 cups choco chips

1) Mix flour, sugar, baking powder in one bowl.
2) In another bowl, mix eggs, bananas, butter and milk. Stir them well.
3) Pour mixture 2 into flour mixture. Fold them in slowly, not too much. Lastly, mix in choco chips.
4) At the same time, preheat oven to 180 celcius. Grease your baking pan.
5) Bake the cake for 30 minutes or until a skewer comes out clean when inserted into cake.

In my over ambitious efford to make this cake really REALLY moist, I baked it in a pan of water. Over ambitious. It wasn’t necessary. 😉

Pandan Layered Cake

Remember my Horlicks Layered Cake?

This is another one. Same recipe, except I substitute the condensed milk with pandan flavoured kaya (store bought – if only I had the patience to make my own kaya), and use some green colouring to have the layers in look like how they look.
Pandan Layered Cake

I found this cake a bit too sweet. Perhaps because I could not control the fact that the kaya was already really really sweet. I should have lessen the sugar 😛

Anyway, it was another one of my successful attempts in baking and I am really happy with it.

Oh by the way, this time, I made 9 layers! My 9 layers pandan cake aka Kuih Sembilan Lapis Pandan.
Pandan Layered Cake

Horlick Flavour Layered Cake (Kek Lapis) – Recipe

Last Saturday I made layer cake, ala Sarawak.

For many years I’ve been eating those layered cakes made by my Aunts from Sarawak, or from my Sarawakian friends, or even buy them commercially. They are very expensive cake, because firstly it is very rich – a lot of egg yolks only are used (can go up to 10-20 yolks for a 9″x9″ cake), plus it takes a lot of patience and time to bake/steam this cake.

Basically, I use the recipe of a Kek Kukus Lapis Jagung (Steam Corn Layer Cake) from this book named Steam Cake, recipe by Zubaidah Chepa, published by One Publisher.

I half the recipe, and made quite a few improvision. And yes, I use whole eggs. So technically my cake is a normal flavoured butter cake, but it is made in layers. Hehehe…

Here’s the improvised recipe:

120g wheat flour
60g sugar (i use 50g)
5 eggs (medium size)
250g condensed milk
225g butter
1 pinch salt
100g Horlicks (for flavour)

Very important preparation for layer cake:
* steaming is better than baking, but if you have to bake in over (like I did), then off the heat at the bottom (use grill function). If you don’t have the grill function (like I don’t), then double bake the cake in water. This is so that the bottom layer don’t get burn/dry.

* important to heat the baking pan before putting on the first layer; so that the cake will spread evenly and easily.

* press press press before putting on a new layer of batter to remove access air so that the layers are nicely compressed.

1) Preheat oven to 240c. Put in a pan of water while preheating to warm up water.
2) While preheating, beat sugar and butter together till fluffy.
3) Line your cake pan and heat up the pan in the oven.
4) Add eggs one by one while beating at high speed.

kuih lapis horlicks 1

5) Add condensed milk, then sifted flour and horlicks, also while beating the batter.
6) Batter done. Now, portion the batter into equal sizes for each layer. I did the lazy way, just use a spoon to agak-agak (estimate) portion.
7) Pour a thin layer only the heated pan – first layer.

kuih lapis horlicks 2

8) Put pan in the heated water pan (like double boiling) and bake for 10 minutes until the top is golden.
9) Remove from oven, press the cake to remove the air.
10) Repeat step 7-9 until batter finishes.

Tada !!!!
kuih lapis horlicks 3

Yes, so my cake only have 5 layers. Because my layers are not thin enough, and because I made very little batter, and I feel that I could have compress the layers more. You should double the recipe and put thinner batter for each layer. That’s what I will do next round.

The cake is very moist and not so sweet. Just how I like it. Next time, I will put even lesser sugar, because the next day the cake taste sweeter than the day before.

Happy baking!