Cakes

Nasi Lemak Cupcakes

This creation is made possible for Stephanie and her husband, Kelvin. I had asked for “weird ingredients” to work with and they offered to let me experiment with this small jar of anchovy paste they had brought back from South Africa. I’ve been dragging my feet over working with this ingredient for a while due to work and I’m glad that I’ve finally gotten round to it.

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Review: Europace 12-in-1 Multi Function Mixer

I first got to know Ed and Hsin Yi of The Kitchen Society at the opening of the kitchen-studio. Upon learning about my interest in baking, they have been very supportive when it comes to informing me about upcoming classes that I might be keen on. I attended a class on macaron making once and I found that I like that The Kitchen Society keeps its classes small so that attendees all get a chance to learn through a hands-on experience.

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Honey & Brandy Cupcakes

I do apologise for being so tardy with my updates on this blog. I’ve been busy with work and have just returned from a 2-week break in the UK. FInding the time to bake is becoming increasingly difficult with the projects we’re getting at Material World. Even when I do find the time to bake, I often find it hard to blog about it after.

I was determined to create something this weekend. Initially, I had planned to “practice” making a wedding cake – I’d offer to make a friend her wedding cake as a gift. Unfortunately, one of my springform pans is missing a base. Frustrated that so much time was wasted searching high and low for it, I decided to fall back on making a batch of cupcakes.

We bought a batch of raw honey from Camden Lock Market. I was curious to see how they would taste in a bake. I selected this honey from Greece that is supposed to taste of oak (although I would have no idea how oak actually tastes like). Continue reading

Kaffir Lime & Leaf Mini Bundt Cakes

When the husband makes a dish, he buys enough ingredients to make the dish like 10 times over. He made tom yum soup for lunch last week and with that, he bought a pack of kaffir lime leaves. With lots of lime leaves left over, I wondered if a dessert can be created with an ingredient typically used to make spicy soups and curries.

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Cointreau Bundt Cake with Nutella Swirls

Okay, so those of you who have been waiting with bated breath as to what the boozy Chinese New Year special is … it’s THIS.

Obviously, with mandarin oranges being THE FRUIT of the season, this would have to be orange-related. So this cake is a Cointreau-soaked work of wonder with Nutella swirls and orange peel bits in it.

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Mini Orange Bundt Cakes with Cream Cheese Stuffing

Initially, the plan was to introduce these lovely gems at a pop-up at the end of this month. Unfortunately, it seems like I can’t because you need a proper commercial food vendor license to sell in a public space. Right now, I can only make and sell from home. The plan for 2015 is to finally obtain a food vendor license and find a shop space to sell my stuff in public. Until then …

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Banana & Choc Chip Cupcakes with Peanut Butter & Jelly Frosting

I discovered peanut butter pretty late in my life. But it was love at first taste. For me, I prefer the crunchy variety more than the creamy ones. I mean, seriously, it’s peanuts! Nuts ARE supposed to be crunchy, no? The creamy ones just taste over-processed. This recipe uses crunchy peanut butter – unsweetened. The jelly part of the frosting involves mixing your favorite berry jam into half the buttercream.

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Red Velvet Crepe Cake

So I was up for a challenge today and I wanted to make something … different. I chanced upon a recipe for red velvet crepes and thought, “How about a crepe cake?” The “fashionable” thing to do these days, it seems, is to pile them up and make a cake, each crepe layer topped with a layer of cream. The prettiness of it all comes through when you slice the cake.

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