[Alpha Bakes x Inside The Knot] Teachers’ Day Treats

Alpha Bakes and Inside The Knot are collaborating in our first-ever project. For Teachers’ Day, we will be offering gift sets featuring flowers and treats that you can order for your teacher or your mentor at work (see, it’s not just kids who need to thank their teachers!). What can be a better gift for the person who has been so selfless in sharing his/her knowledge than home-made treats and some flowers?

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Sea Salt Caramel Chocolate Cake

Who doesn’t love salted caramel? It’s addictive and taste divine with just about … ANYTHING.

I used to think that making caramel was difficult but turns out it isn’t at all. You just need to be patient. Anyway, the original recipe called for 1 cup of mayonnaise actually. However, when I started making the cake, I discovered that the husband had finished ALL the mayo and LEFT THE EMPTY JAR in the refrigerator! So … I substituted Continue reading

Cheesecake with Blueberry Sauce

This was an improvised bake.

I had originally wanted to bake a cheesecake with a layer of strawberry jam on it because that was what Uncle Tai (my pal Vanessa’s dad) had ordered for his friend’s birthday. But that cheesecake didn’t turn out so well and I was out of strawberries. So, I made a blueberry sauce for the second cake and poured it over to create a “farmhouse” feel.

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Lemon and Thyme Loaf Cake

This is one of my earliest bakes and it is amazingly simple to make! It is also very tasty and still ranks as my husband’s favorite. I learnt to make this from English food writer Nigel Slater’s show on BBC. Even those who don’t like cake or desserts have said this is a surprisingly light and delicious cake to tuck into.

I prefer to be a little heavy-handed with the thyme because the herb has a very delicate flavor and, for it to come through, you’ve got to use quite a bit.

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Pomegranate Cake

I had set out to make a Lavender and Peach cake but the supermarket was selling something better – pomegranates! They were going at SGD$3.60 each and I thought, “Ooh! Let’s try to make something with these juicy red seeds!”

Instead of just baking a vanilla sponge in one lump thing, I divided the cake mixture between 2 8-inch springform pans so I can add a layer of whipped cream and pomegranate seeds between the sponges. Admittedly, I rather do this than try to slice a sponge cake into 2!

This cake is light and tastes best served chilled. Perfect for this scorching out weather!

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Pineapple Cheesecake with Coconut Cream and Roasted Pineapple

I’ve always loved the combination of pineapple and coconut because it reminds me of the beach and the cocktail pina colada. There’s just something so fun and carefree in the flavor. I created this cheesecake for a dinner party.

Flavor Notes:
Crust: To give the crust a touch of spice, I added some ginger, cinnamon and mixed spice to it.
Cake: Besides the creaminess of the cheesecake, shredded pineapple was mixed into the cake for flavor and sweetness.
Roasted pineapple: Roasted with a bit of salt and cinnamon to give the cake a bit of an “adult” taste.

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