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.