Sunday, December 28, 2014

Snowman Cookie

Fluffy ButterCake

I made this awesome fluffy and soft buttercake today using a different method of mixing.  This recipe also uses emulsifier to fluff up the batter and the butter is added right at the end.

I just made half the recipe called for.

Source: mykitchensnippets


100gm sugar
100gm cake flour
100gm butter (melted)
3 eggs
1 tsp Ovalette/emulsifier
2 tbsp whole milk or condensed milk
1/4 tsp salt
1/2 tsp vanilla essence
drop of pandan food coloring

* No cake flour - substitute with 1 cup of flour minus 2 tbsp.  Add in 2 tbsp of cornstarch and sift well.


Sift the cake flour into bowl,  Add sugar, salt, eggs, ovalette, vanilla essence, condensed milk.
Whisk in a stand mixer until white and fluffy.

Slowly drizzle in the melted butter and whisk with medium speed till well combined.

Divide in a small bowl and mix with pandan food coloring on one bowl and pour alternately in a greased loaf pan.

Bake at 350 degrees F for about 40 minutes until skewer is clean when tested.

Remove from oven and let it cool for about 5 minutes. Turn it onto a cooling rack and cool completely before cutting to pieces.

Sewing and Knitting

6th birthday (Yellow Cake)

My baby celebrated his birthday by decorating his own birthday cake. It was a simple yellow cake with buttercream frosting and blackberry filling.

Source: Make Fabulous cakes


2 1/4 cake flour
2 tsp baking powder
1 cup butter
1/2 tsp salt
2 cup sugar
4 egg yolk
2 tsp vanilla
1 cup milk
4 egg white


Preheat oven to 350 degrees F.  Grease and line with parchement 2 x 9 inch cake pans.

Sift cake flour, baking powder and salt in a bowl.

In a separate bowl cream butter and sugar till white. Add vanilla and egg yolks one at a time.

Sift the flour in alternatively with the milk. Scrape down the sides and beat for another minute.

Beat eggwhites in another bowl till soft to medium peaks form. Fold in the eggwhites into the egg yolk mixture slowly so that you do not deflate the air.  Pour batter into the cake pans and bake for about 45 minutes. Test with wooden skewer.

Let cool for about 10 minutes. Loosen the sides and invert onto a cooling rack.

Frost as desired.

His sketch on how the cake is going to be!

Kuih Lapis - updated

I tried this after many tries and I think I am going to stick to this recipe as it is soft and easy to peel apart.


400 ml water
400 ml coconut milk
100 gm sugar ( add more if needed)
2 pandan leaves, knotted
1/4 tsp salt

180 gm rice flour
120 gm tapioca flour
1 tb cornstarch

Food coloring


Boil sugar, pandan leaves, water, coconut milk until sugar is dissolved. Turn heat off and let it cool completely.

Stir in the rice and tapioca flour until dissolved.  Strain and divide into 2 bowls.

Grease a 7inch pan and place the pan in a steamer and steam till hot.

Steam each layer for about 6 minutes.  The top layer has to be in dark color.  Once all done let the kueh cool down completely for about 2 hours.  Cut with a plastic knife.

Tuesday, October 21, 2014


Claypot Cake

Made this cake for Easter party at my son's school.

Recipe is from Martha Stewart.  The chocolate cake is very dense but is moist.

Tuesday, April 8, 2014

Soft and Fluffy Cinnamon Pecan Rolls

    This was one of the most fluffiest and soft cinnamon rolls that I have made.  Its so easy and tastes great.
    Dough Ingredients:
  • 1 cup milk (I used 2%)
  • 1/4 cup butter
  • 3 1/2 cups all-purpose flour, divided
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
  • 1 egg
  • Cinnamon-Sugar Filing Ingredients:
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 Tbsp. ground cinnamon
  • 1/2 cup butter, (completely) softened
  • Cream Cheese Icing Ingredients:
  • 1/2 cup butter, softened
  • 1/4 cup cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1-2 Tbsp. milk (if needed)
  • (Optional Substitution: Standard Icing Ingredients:
  • 1/4 cup butter, melted
  • 1 tsp. vanilla
  • 1 1/2 C powdered sugar
  • 1-2 Tbsp. milk


To Make The Dough & Filling:
Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.
In a separate bowl, whisk together 3 cups flour (not all of the flour), sugar and salt until combined.
In the bowl of a stand mixer fitted with the dough hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.
Meanwhile, make your filling by whisking together sugars and cinnamon in a bowl until combined.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.
Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. . Then cut the  dough into 11 or 12 equal pieces.
Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It's a great option if you don't have a vent or a warm window nearby.)
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.
To Make The Cream Cheese Icing:
Either in the bowl of an electric stand mixer, or a mixing bowl, whisk softened butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.

Hubby Bday 2014

Heavenly white cake with  buttercream frosting. 

Thursday, February 13, 2014


I have been working on painting these days and not much on cooking. I guess i need to broaden my hobby, as if I need more work  to do. Well, I guess I had a hidden talent that i did not realize.  Oh, and yeah I am still working on my knitting too. Enjoy.