Wednesday, July 30, 2014

Tuesday, July 29, 2014

Blogger Chef Workshop 3

 Due to overwhelming responses from the previous Patterned Swiss Roll Workshops,  I am excited to announce that we will be opening our 3rd workshop with Lessons Go Where

 Date: 3 August 2014, Sunday 
Time: 10.30am-12.30pm 
Venue: The Baking Loft   
Do sign up here & join us for this fun workshop if you are new to baking =)

Monday, July 14, 2014

Eggless Chocolate Walnut Cake

Eggless Chocolate Walnut Cake  
(Recipe adapted fr Alex Goh 'Fruity Cakes')     

300g water
200g sugar
1/2 tsp salt
2 Tbsp honey

100g vegetable oil  

220g plain flour
30g cocoa powder
1.5 tsp baking powder
1 tsp baking soda  

140g walnuts 

30g dessicated coconut
Method : 
1. Cook (A) until sugar dissolves. Set aside to cool. 
2. Stir in (B) into the cooled (A) & mix until well blended.
3. Add (C) & mix until well incorporated. Add (D) & mix well.
4. Pour the batter into the greased & lined loaf pan. Bake at 160C for 40mins.

Saturday, July 12, 2014

Banana Oreo Muffin

Banana Oreo & Walnut Muffin
(Recipe adapted & modify slightly from Ellena)

110g Liv salted butter, soften
80g sugar
110g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
2 Eggs
2 Tbsp caramel sauce

2 large banana, mashed with fork
3 pieces of Oreo Cookies, crushed
1/2 tsp vanilla extract

chopped walnut
1. Sift the flour, baking power & soda together. Set aside.
2. Cream butter & sugar with electric beater till light & fluffy.
3. Add in egg one at a time & beat till the mixture is well combined.
4. Add mashed banana, vanilla extract & caramel into the butter mixture & mix till combined.
5. Add flour mixture & blend the mixture till smooth. Divide into 2 portions. Stir in the oreo cookies crumb in one portion & chopped walnuts in another portion.

6. Scoop the mixture into prepared muffin cups. Top the muffin batter with extra oreo cookies or walnut with caramel drizzle.  Bake in a preheated oven @ 170C for 25mins.

Thursday, July 10, 2014


(Recipe adapted & modify from 孟老师)

Tart dough
65g Liv salted butter
150g plain flour
30g egg
20g ice water

1 packet king oyster mushrooms, sliced
1 canned button mushrooms, cut into halves
1 carrot, shredded
cherry tomatoes
30g bacon
black pepper
mozzarella cheese

Custard mixture
1 egg
100mls soy milk

Wednesday, July 9, 2014

Blogger Chef Workshop

Been looking forward to the second session of my patterned swiss roll workshop. It was another fun class whereby everyone picked up new skills and walking away being able to create their own fun swiss rolls - be it giraffe, flowers or bears. Ladies, do practice more and do share with me your creations =)

Me demonstrating the patterned swiss roll

Take a look at some of their creations

I would like to take this opportunity to thank all the lovely ladies for attending this workshop. It's nice meeting you all! Thanks you Ethan & Tra (our photographer) from Lessons Go Where & Lena from The Baking Loft for all your hard work.

Tuesday, July 8, 2014

Peach Cupcakes

This is my 3rd recipe using SunMoon fruit cups in my bakes. Do check out my Mixed fruits yoghurt popsicles & Mandarin Orange Swiss Roll which I have shared recently. I am really grateful to SunMoon Company for giving me a chance to try out their new products =)

Peach Cupcakes 

60g plain flour
120g eggs
50g sugar
2 Tbsp apple juice (from SunMoon peach fruit Cup)
Peach chunks (from 2 SunMoon peach fruit Cup) 

1. Place egg, sugar & apple juice in a bowl & beat until thick & pale.
2. Sieve in flour & fold with a spatula.
3. Pour batter into muffin cups & add in peach chunks.
4. Bake in a preheated oven @ 180C for 15mins.

Sunday, July 6, 2014

Mandarin Orange Swiss Roll

SunMoon fruit cups are available in 3 delicious variants- mixed fruits, mandarin orange or peach. They are picked at the peak of ripeness, peeled, prepared & sealed in 100% pure apple juice. They serve as a healthy snack for all ages as no artificial flavours/colourings, preservatives & sugar are added. Let me share with you a simple recipe using SunMoon peach fruit cups. Do check out my other fruit cups recipe (mixed fruits yoghurt popsicles & peach cupcakes) as well.


Mandarin Orange Swiss Roll (11” square tin) 

Egg yolk batter 
80g Egg yolk
30g Oil
30g apple juice (SunMoon fruit cup)
65g Plain flour 

Egg whites batter 
160g Egg whites
60g Sugar 

2 SunMoon mandarin orange fruit cups
80g Non Dairy whipped cream
*Add in 2 Tbsp apple juice into whipped cream & whipped until spreadable consistency. 

1. Mix egg yolks, vegetable oil & apple juice together.
2. Add in sifted flour into egg yolk batter till combined.  
3. Whip egg whites till frothy. Add in sugar gradually & whipped till stiff peak.
4. Add into (2) & fold gently to obtain a smooth batter.  
5. Pour batter into the tray & bake @ 180 deg C for 10mins. Leave to cool.
6. Spread cream evenly on cake. Placed mandarin oranges on top & roll up.

Friday, July 4, 2014

Mixed Fruits Yoghurt Popsicles

SunMoon Food Company is a leading Asian brand emphasizing on providing quality fresh fruits, consumer products & food ingredients. I was approached by the company recently to work out recipes using their fruit cups.

These fruit cups are available in 3 delicious variants- mixed fruits, mandarin orange or peach. They are picked at the peak of ripeness, peeled, prepared & sealed in 100% pure apple juice. They serve as a healthy snack for all ages as no artificial flavours/colourings, preservatives & sugar are added.

From now till August, there is a promotional offer of Buy 2 & Get 1 FREE at all Sheng Siong, NTUC fairprice & SunMoon online store (

Let me share with you this simple & healthy mixed fruits yoghurt popsicle. What could be better than to enjoy a healthy popsicle in this hot weather? =)

Mixed Fruits Yoghurt Popsicles (makes 8)
16 Tbsp plain low fat yoghurt
4 SunMoon Mixed fruits cups (use the apple juice from 2 cups & drink the 2 other cups)
4 mint leaves

1. Blend apple juice, yoghurt & mint leaves together.
2. Add in mixed fruits & pour into popsicle molds.
3. Put in freezer for at least 4hrs & enjoy!

Tuesday, July 1, 2014

Brown Sugar Date Cake

This post is sponsored by LIV butter. Try a Liv butter today!

Brown Sugar Date Cake  
(Recipe adapted from My Little Space)

Ingredients :

1 cup water
1 cup date, chopped
60g Liv unsalted butter
180g brown sugar

1 egg, beaten
2 cup plain flour
1 tbsp baking powder
1/2 tsp baking soda

1. Place ingredients (A) in small saucepan, stir over heat till sugar dissolved without boiling. Set aside to cool completely.

2. Stir in ingredients (B) & mix to combine.

3. Pour batter into pan, lined with parchment paper. Bake in a preheated oven @ 150C for 30mins then 160C for 30mins.