Tag Archives: alpha bakes

Soda Bread

I love bread but I hate making it. Mainly it’s because I do not have the patience to wait for the dough to rise and then wait for it to rise again. On Saturday night, while lazing on the couch (as I usually do on weekends), Paul Hollywood’s show on bread came up on the BBC. That particular episode introduced this bread called Soda Bread. As it’s name Continue reading

Pistachio and Rosewater Cake

In Mandarin, pistachios are known as kai-xin-guo (happy nut). The name comes from the fact that the shell on the pistachio is split open in a way it looks like it’s smiling. I love the green and pinkish-red colors of the nut and, of course, its flavor. In many Turkish desserts, the pistachio is often paired with rosewater, like the baklava.

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[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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To Make A Chiffon Cake, You Need This

I think I know where I got my “obsessive” trait from. I remember a period of time where I ate a lot of pandan chiffon cakes. Why? Because Mother Tan went through a phase where she was obsessively trying to make the World’s Most Awesome Chiffon Cakes. So, upon discovering that I am now obsessively baking, my aunt tried to pass me the baking stuff my mum used to use and have shoved into the storeroom.

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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

Cherry Pie

It’s likely that I won’t be selling this unless someone really wants it bad. Preparing this pie took so much work! In fact, my fingernails are all stained red from pitting the cherries.

I went to the supermarket last night for a tub of vanilla ice cream and came home with the ice cream AND two boxes of cherries. I’ve always wanted to make cherry pie and now’s a good a time as any since I’m on this pie-making rampage.

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Strawberry and Pistachio Tart

Strawberries – such a delightful fruit, both to look at and to eat. As a kid, the strawberry was a flavor I ate in ice cream or as a cream filling in a cookie. It wasn’t until I was much older did I have my first real strawberry.

Since I’m currently obsessing over pies and tarts. I’ve decided to make a strawberry tart.

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Blueberry Muffin with Cinnamon Crumble and Greek Yoghurt Drizzle

One of the things I told myself (and anyone who cared to listen) when I first started baking was that I would NEVER do muffins. To me, muffins were always the more boring sisters of cupcakes. The muffins I’ve had the misfortune of trying were always either too dry or too bland. I guess that’s the kind of cross you have to bear when people tend to describe a muffin as “the healthier cupcake”.

But I’m breaking my rule now because I just learnt that July 11 is Blueberry Muffin Day (which international body decides on shit like that?!?)! So to prepare for this special day, I’ve decided to experiment with a blueberry muffin recipe.

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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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Vegemite and Bacon Pie Roll

Vegemite is one of the best foodstuff ever created. I love it so much I want to eat it with EVERYTHING.

Anyway, it would seem a prime waste if I didn’t try to create a bake using it … so today, I decided to make a savory snack – Vegemite and Bacon something. A scone seems like the perfect thing to hold these two together … maybe a bun? In the end, I decided on something crusty, like a pie crust.

The result was better than I expected! I love the yeasty saltiness the Vegemite gave, the bits of smoky bacon embedded in the roll and the crusty, biscuity mouthfeel of the roll. The husband – however – doesn’t like it so much. He’s British so  … whatever.

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