Saturday, October 15, 2016

Carrot Cake with Cream Cheese Frosting

Western carrot cake is a cake that is a dessert and sweet with carrot as the main ingredient. On the other hand, chinese carrot cake is called fried carrot cake or "Chai Tao Kueh" or 炒萝卜糕. It is fragrant and savoury and its main ingredient is white radish. These two are complete opposites. Which one do you like? I like both ....

This carrot cake recipe is take from my favourite book by Rose Levy Beranbaum. It is very flavourful and moist. I frost it with the slightly tangy cream cheese frosting to balance the overall flavor. Yummy ......

Pandan Gula Melaka Chiffon Cake

I have baked many of my popular pandan chiffon cake but this is my first attempt at baking pandan chiffon cake using gula melaka. It is indeed very delicious and full of pandan, coconut fragrance. You just cannot simply stop at one slice..... No pandan paste used at all. Just pure pandan juice. You can see the color is slightly dull green-brown due to the brown gula melaka.

Tuesday, May 17, 2016

Chocolate Chunk Peanut Butter Chips Cookies

Pardon my tardiness and procrastination in updating my blog. These cookies were baked months ago (I think before christmas last year), but I was just too busy during the christmas and chinese new year period followed by laziness to update my blog. It sure takes a little effort to take photos, upload into the blog and write (or I should say type) a little story about the food and the recipe. And here I am, finally taking the time to update my blog with these beautiful, irresistible and delicious chocolate chunk cookies.

Monday, March 14, 2016

Chocolate Banana Walnut Cake

Chocolate, banana and walnut are simple ingredients that are available most of the time in my kitchen. It was a lazy afternoon that spurred me to bake. Otherwise I would be just idling my time away. Why not bake a chocolate banana walnut cake for afternoon teabreak and breakfast?

Sunday, January 17, 2016

Fruity Rainbow Cake

When rainbow cake was the IT cake few years ago, I wasn't attracted to it. Maybe I found it tedious (it really is) and having to use artificial food colors. Furthermore, the colors will not add any flavor to the vanilla sponge cake. I'm not one who's fond of using artificial food colors. I prefer the au natural.

Saturday, September 12, 2015

Mocha cupcake with vanilla buttercream frosting

What inspired me to bake these little cupcakes? Hmm...., after tasting the cupcakes by Plain Vanilla at Yong Siak Street in Tiong Bahru enclave, I wanted to bake cupcakes that's soft, moist and light like theirs. Furthermore, I have vanilla swiss meringue buttercream in my freezer. A very good motivation since I do not need extra effort and time to make the buttercream. Not to forget the chopped peanuts too. Better use them while still fresh and crunchy.

Thursday, August 27, 2015

Cordon Rose Cream Cheesecake

A rich and creamy cheesecake taken from Rose Levy Beranbaum's The Cake Bible. I adapted the recipe to include a digestive biscuit base to lend a crunch to the creamy custard. I don't normally bake cheesecake. It's just simply too rich, but delightfully delicious. It's perfectly fine to indulge in it occasionally. I baked this cake for my niece's 13th birthday. No more chocolate cake request from her. Vanilla cheesecake is her new favorite.

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