Menu
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts



Hi peeps.. how is everyone doing? missing me much? hehe.. well to those that are on my IG.. am pretty sure ur not missing me as much lol.. i am on there practically every single day.. u can either see my bakes or pics of our daily routine.. (in case you don't know, you can find me under "bisousatoi" on IG and FB).

So its the time of the year again.. Sonia will be celebrating her 6th birthday in a couple of days time.. yearly without fail i will bake her a bday cake but this year i wont be able to do so on her big day as we will be in Adelaide.. yep.. we are flying there in a few days time.. it has been four years since we last set foot there.. hubs wasnt interested to go back to Australia simply bec the exchange rate was horrible and theres not much to do there.. usually when we fly somewhere its tied together with hubs work and since theres no work involving aussie land.. we ended up not flying there.. not even when we had the time for a short vacation.. places like Thailand.. Indonesia.. Hong Kong have more to offer in terms of a short gateway..

Anywho long story short.. hubs has finally pulled the plug .. after 10yrs working with the same company.. he finally tendered his resignation a month ago.. he wanted to try something new .. he wanted to meet new ppl and two opportunities came knocking at his door.. we were overwhelmed and at the same time excited for him.. this is his year.. year of horse for the horsey ppl hehehe.. so bef he starts working with the new co.. I suggested flying to Adelaide for a week and since we are there.. hubs has signed me up for a cake decorating class with Liz.. do check out her site Takes the Cake.. ty babe for always supporting my interest..

As for the family.. both my kids are doing well.. Hairi has got the travel bug and has been travelling.. he was in Paris and Amsterdam last month for a couple of days and is already planning for his next trip.. hes seeing someone and we couldnt be happier for him.. as for our little missy.. we hv registered her into one of the international schools here as hubs wants her to do the International Baccalaureate (IB).. Will still register her in one of our local schools in July.. i think.. as parents we want the best for our kids and am blessed to be given the chance to do so .. if we get into the local school that we want.. we will go ahead with that .. if not its going to be Chatsworth.. shes a fast learner and we are pretty confident that no matter where she ends up.. she will do well.. Insyallah..

Alrighty.. thats it.. i hv to get going.. this week has been a good rest week for me.. i decided to slow down with orders as my cousin is getting married and come Sunday our hols starts.. so hopefully if i can find time while in Adelaide.. i will update my blog and if not... keep a look out in my IG cos it is certainly much more quicker to upload travel pics there..

Take care and enjoy the recipe below.. alhamdullilah everyone enjoyed this cake.. its not as fancy as my pandan cake with gula melaka frosting that i baked last week but it is definitely one of my fav this week!! cheers!




Ingredients
250g cold salted butter - i used lescure unsalted butter and added 1/4 tsp of salt to my flour
200g of caster sugar - i used 100g muscovado and 100g of caster sugar
300g of flour - i used cake flour
100g of red, yellow , orange cherries - sliced and cubed
300g of raisins - i used mix fruits
1 tsp baking powder
3 large eggs
zest of 1 lemon or orange
1/2 tsp vanilla extract - i added
100g whole almonds

Method
Preheat oven to 150C.. greased and line an 8" round pan..
Cream butter for a couple of mins till creamy.. add sugar a little at a time and continue to cream till fluffy.. add egg one at a time and continue to whisk till blended.. add sifted flour, baking powder in three addition.. fold in ur mix fruits and fold in gently.. add lemon zest and also vanilla..

Spoon the mixture into the prepared tin and spread level using the back of a spoon. Arrange the whole almonds close together in neat circles on the top of the cake. Bake in the oven for 60 mins. mine was baked for 75mins

Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it’s done it should have just a few crumbs attached. Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft.

9



Has it really been close to 6weeks since i last blogged? geesshhh this is what happens when there are too many things to do.. too little time to play with.. As Salam peeps... hope all is well.. hope u guys still remember me.. i am still pretty much alive.. am still baking away .. i usually will update my fb and IG on daily basis so pls follow me there.. the only diff is that .. i hv been stuck in Singapore.. didnt travel simply bec i had lots of orders to fulfill.. thank you so much for supporting my bakes.. ty for the trust...


So whats new.. err.. where do i begin.. lets starts with Hairi.. hes doing well.. hes been working hard and wants do his degree .. Sonia is growing far too fast and is in K2 since last july.. am glad that we stuck to our belief: to let her see and experience the world first hand is the best way for ur kid to get exposed..  i know there are parents out there who believe in sending their kids to classes.. music lessons, ballet, sports at a young age.. we dont but that doesnt mean that we will not let her do what she wants.. for now shes into arts.. been years and still shows interest in it.. as for me.. am happy where i am right now.. busy baking for orders on wkdays and spending lots of time with my family over the weekend.. hubs wants me to go slow since i hardly hv the time to try out new recipes and to update my blog.. he doesnt want me to burn myself out and wants me to remember that i bake for my passion... :o)


Alrighty.. i am actually blogging fm Jakarta.. this week is officially my off week.. i had planned for this week simply bec its school hols in Singapore and wanted to spend more time with my little girl; and since hubs has to fly to Jakarta.. he thought it might be a good idea for us to tag along.. ya know.. for me to hv a totally ME time is impossible when i am at  home.. his wife simply cant sit still lol


Ok lets talk abt these cuppies.. had baked it to recreate the salted caramel cuppies that we had in one of the cafes near Tiong Bharu.. do check out Plain Vanilla if u are around that vacinity.. check out their cafe.. wud love to set up my own cafe in that style someday.. cough cough hehe

I used moist vanilla cuppies recipe fm Honey and Butter and whipped up a batch of swiss meringue buttercream which u can get fm my previous post.. salted caramel recipe is fm Brown eyed baker or if u dont hv much time.. u can always use store bought.. up to ur preference..

Ingredients
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract
1/2 tsp butter flavoring, optional

Method
Preheat oven to 175 degreesC. Prepare cupcake liners. Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed.

Divide batter equally into cupcakes pan. Bake for 12–15 minutes (depending on your oven) until done. Cool for 5 – 10 minutes. Remove and immediately wrap each cuppies in plastic wrap to seal in moisture. Cool completely on wire racks.

Salted Caramel
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

DIRECTIONS:
1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.

Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 175 degrees C.

3. As soon as the caramel reaches 175 degreesC, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.

I love the moist vanilla cuppies so much so that both Sonia and I enjoyed it bare.. as for the buttercream.. it didnt taste the same.. the buttercream that they used is definitely not swiss meringue.. their vanilla cuppies is a lot more denser which i am not a big fan of to be honest.. oh well.. moral of the story.. i did try to recreate what i tasted.. full stop heheheee

10



Do us a favour and use the best ingredients there are if u want to get that deep chocolaty cake that u dream of cos this recipe is surely a keeper in my little heart... i heart this recipe to bits!! theres no words that i can describe how delish this cake is.. the moistness... the richness.. the darkness... the ohhhs and ahhhs that i got fm my family especially fm little Sonia was just superb.. Sonia ate two slices in one sitting.. i added a small dollop of chocolate glaze on the side and it tastes even better! chocolate overload lol


Recipe I got fm none other than The Cake Book fm Tish Boyle... her recipes have never failed me! Bake it lovelies.. bake it for ur friends... for ur loved ones ok.. better still.. go to ur nearest bookstore and get her book.. Go to the nearest bakery supply shop to get ur Valrhona or Cocoa Berry cocoa powder and welcome urself to the dark side of my life hahaha

I had a slice of this cake this morning! - I always believe that having a slice of cake for brekkie is much better than having a bowl of Lontong.. right? pls say yes hahaha


Deep Chocolate Sour Cream Pound Cake
from Tish Boyle’s The Cake Book

1.5 cups (181g) all-purpose flour
1/2 cup (57g) cake flour
1 cup (92g) Dutch-processed cocoa powder
2.25 teaspoons baking powder
1/2 teaspoon salt
1.5 cups (340g) unsalted butter, softened
2.5 cups (500g) granulated sugar - i used 430g
4 large eggs
2 teaspoons vanilla extract
1 cup (242g) sour cream

Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease the inside of a 10-inch Bundt pan. Dust with flour. - I baked it on the lowest rack for 150C

Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.

In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.
15



Anyone misses me? sorry lovelies.. i know i hv been neglecting this space of mine... i hv been travelling and when i am back i hv orders to fulfill.. i did however manage to try a few new recipes but havent had the mood to take pics of what i bake.. huhu what hv i turned into!

Anyway lets see.. whats new... we are back fm both KL and HK trips.. it was a full on thingy and i hope come next monday my body will be well rested for we will be flying to somewhere again.. am not complaining cos i work and play hard too.. both Sonia and I enjoy travelling.. not so much abt the shopping cos we are so over it... its more abt being able to see the world and learn more abt the culture of the places that we hv been to.. Sonia now has this habit of asking me .. "Are we going to take a small plane or big plane" or "are we staying at the hotel that has the [fill in anything that makes a hotel unique to 5yo].." lol

So our one week in KL went smoothly.. i got to hang out with my baker friends and also got to know a few new ones (like Adi Putra.. oh sorry.. wrong subject).. its a pleasure to know that there are so many talented bakers out there who are willing to share their knowledge, (and some who are not).. our world of baking is no longer abt "my recipe is a big secret"... its more abt.. "sharing is caring" :o) am glad i got to learn lots thru this cos i believe that the more u share... the more u get out of it.. Insyallah


Alrighty.. i am in the process of uploading my HK pics.. once its up i will update my so called travelog hahaha.. hopefully within one or two days (not that we took lots lol).. oh i also met another fellow baker in HK but will talk abt HK in my next post :oP

INGREDIENTS:
For the Cupcakes:
4 tablespoons (60g) unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
4oz (110g) butter, at room temperature
4oz (110g) cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
1 tablespoon of sour cream - i added

DIRECTIONS:
1. Preheat oven to 150 degrees C. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

*Note: This recipe can be doubled to make an 8 or 9-inch layer cake. - i baked it in a 7" pan

(Recipe adapted from Joy the Baker, originally from The Hummingbird Bakery Cookbook)

Bake it ok cos the recipe that i share of Red Velvet gets better! Recipe is fm Brown Eyed Baker and to Shidah.. ty for recommending me this recipe.. u were right!! this cake is super moist and super yummy!!

10



Glued to ur seats? No? err the "No" part .. thats me lol.. the big event that took place in Malaysia today got my hubs glued to his seats lol... i remember when i had to go thru the same exercise voting for my fav party.. he wud keep on telling me of the pro and cons of a certain party and when the day came for me to go to the voting center... he wud again remind me on who to vote and wud anxiously ask whom i had voted for and my answer wud always be... "my vote is secret"! hahaha... by the way he cant vote cos hes an alien.. muahahaha

My dear hubs is addicted to news... any kinda of news... u see him reading all sort of news fm all over the world... he watches news on telly.. he read news on his phone... he listen to news when hes driving... news news news... i read news on paper too.. i read abt ppl getting murdered... abt accidents... abt scandals... abt fashion hahaha


Anyway.. enough on that.. i am counting the days down bef my Shanghai trip.. am really looking forward to this trip.. its not bec i am going to Shanghai itself... its more abt me flying to somewhere lol.. the last time i was in Shanghai was in 2007.. i didnt like it there but that doesnt mean i will not fly there anymore... so we will see.. i will be flying with hubs and will fly back on my own since Sonia and I hv to be back early.. her annual concert will be held the very next day and my girl is gonna perform for us again.. so  excited!! I will definitely be taking lots of pics and will be updating my blog fm Shanghai.. so keep a look out yah.. and and.. theres more hahaha... we will be in KL first week of June and will be flying to Hong Kong right after the KL trip.. Sonia still doesnt know where we will be taking her during her school hols but a trip to HK Disney will definitely make my girl go ga ga and me go gu gu since I will hv hubs all to myself.. no Blackberry... no business calls... cant wait for a real holiday!! yahooooo


Okies... enough excitement lol..  this banana foster cake was baked this morning.. the first time i had a bite was when i met my blogger buddies in KL.. Shidah had baked each of us this cake and the moment i had a bite... i knew that i will be baking for my family.. so since i had like a few bananas lying helplessly in my kitchen.. i decided to gv this wonderful recipe a try.. the cake is super moist.. not overly sweet and the topping... the crunchy caramelized topping.. uh la laaaa... am not ashamed to admit that i did the unthinkable of scraping all the topping in my bundt pan and munching it away...I hate wastage.. u see!! hahaha


Ingredients
2 Cups all purpose flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Stick unsalted butter, at room temperature (I used 150gram)
1/2 Stick unsalted butter, melted
1 1/2 Cups light brown sugar, divided
2 Teaspoons vanilla 2 Eggs
1 Cup buttermilk
2 Banana, peeled and sliced
3 Bananas, mashed
1/4 Cup walnuts, chopped (I substituted with chopped almond)

Method
Butter and flour a 12 cup bundt pan. Pour the melted butter into the bottom, sprinkle on 1/2 cup of the sugar, layer on the sliced banana and top with the chopped nuts.

In a bowl, combine the flour, baking powder, baking soda and salt.

In a mixing bowl, beat together the remaining sugar and room temperature butter. Add eggs and beat until well incorporated. Mix in the mashed bananas and vanilla. Beat in the flour mixture, alternately with buttermilk in 2 addition. Mix for another 2 minutes until everything is fully incorporated.

Pour the batter over the walnuts in the bundt pan and bake in pre-heated 350 degree oven for 45 minutes or until a toothpick comes out clean. Cool thoroughly in the pan (allow a couple of hours) before turning the cake out onto a plate or stand.

Recipe is fm Hungry Couple
Source: Shidah
16



Am being productive this week but i cant stay long.. baked this cuppies yesterday and thought id share the recipe with my beloved readers... now i cant recall how many Devil Food Chocolate Cake recipes i hv baked but any cake recipe fm Tish Boyle sure is a keeper!


Devil’s Food Chocolate Cupcakes
Adapted from “Deeply Dark Devil’s Food Cake” from The Cake Book by Tish Boyle

Ingredients (Makes 24 cupcakes)
1 3/4 cups (212g) flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
11 Tbsp (156g) unsalted butter, at room temperature
1 1/2 cups (300g) sugar
2/3 cup (61g) cocoa powder - i used valrhona
2 large eggs, at room temperature
1 tsp vanilla
1 1/3 cups (320ml) warm water - i used warm milk


Method
Preheat the oven to 350°. Line two cupcake tins with muffin holders and set aside.

Beat the butter at medium speed until it’s very creamy – about a minute or so. Add the sugar and mix until it’s well blended, slightly fluffy and a pale yellow colour – about three minutes or so. Add the cocoa powder and beat at med speed– about one minute or so (the batter should look dark and smooth like melted chocolate). Beat the eggs in one at a time... beating well after each addition. Beat in vanilla extract.

In a small bowl sift together the flour, baking powder, baking soda & salt. Blend 1/3 of the flour mixture into the butter mixture and mix until it is almost combined. Add 1/2 the milk and mix well. Repeat with another 1/3 of the flour mixture, followed by the rest of the milk and a final addition of flour. Even though the mixture at this point will be nicely blended, take a spatula and scrape down the sides and bottom of the bowl, just to be sure all of the flour/butter/sugar has been incorporated.

Pour an equal amount into each of the cupcake liners, leaving a space about the thickness of your pinky finger between the top of the liner and the batter. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean. Let them cool completely and top with vanilla bean buttercream or do like me... pipe chocolate ganache!



This is the 2nd recipe that i will be posting together with my cuppies... baked it simply bec Sonia requested for it... i thought id try something fm NCC only to realize that i actually had baked using the same recipe in 2010 lol... here is the recipe once again...

Pandan Marble Chiffon Cake

Ingredients
Egg Mixture
In this mixture, the recipe calls only to pour the egg yolks into a well of dry ingredients. I whisk the egg yolks and caster sugar, firsthand, and then mix it to the dry ingredients, oil and coconut milk.

50g caster sugar
20g milk powder
20g cornflour
140g flour
1 tsp baking powder
100ml vegetable oil (I used corn oil)
100ml coconut milk
140g egg yolks (abt 8 eggs)

Egg Whites Mixture
300ml egg whites (abt 9 eggs)
150g caster sugar
1/2 tsp table salt
1 tsp cream of tartar (optional)

Rainbow Paste
1/2 tsp pandan paste
1/2 tsp chocolate paste - i used black forest paste

Method
Preheat the oven to 180C. Prepare a 24cm chiffon pan.. Do not grease or line the tin.

Combine sugar, milk powder, cornflour, flour, and baking powder . Make a well in the centre. Pour the egg yolks  in the middle, mix well, while adding the oil and coconut milk. Work from the middle to the edge, combine well until you have a smooth egg mixture.

Meanwhile, whisk egg whites, caster sugar, salt and cream of tartar until soft peak. (i whisk egg white till foamy .. add in cream of tartar and salt.. then add sugar in 3 addition) Mix this mixture into the egg mixture. Work lightly but thoroughly, to avoid any lumps.

Divide the mixture into 2 portions and put each portion into a bowl. Work each paste into each bowl, so you will have one bowl of pandan paste mixture n a bowl of chocolate paste mixture.

(I divide the egg yolk mixture into 2 portion and added pandan n chocolate paste in each bowl.. once ur done whisking egg white mixture.. divide it into 2 portion and fold in egg white mixture gently into each bowl)

Pour these mixture into the tin, and bake for 60 minutes, or until it becomes springy to the touch. Remove the cake from the oven and immediately turn the cake upside-down, using the tin's feet (if you have a chiffon cake with feet). Otherwise, use a strong bottle, like your vinegar bottle, to hold the cake by sliding the bottle into the tin hole in the middle. Leave it to cool.

When it is already cool, remove the cake from the tin by using a long thin knife, loosening from the sides and bottom of the tin. Slice and serve..



18



Hows the wkend so far?? hope its as productive as mine... been busy this week... orders started coming in and with the long wkend hols... i hv kids and hubs to entertain lol... so whats new with us.. the Aues... first of.. last week we attended hubs co dinner and dance... we had a fun night.. dressing and munching on food that didnt fill our tummy lol.. how to when theres much entertaining around... my hubs dress as a satay man  and me... i borrowed mom's 50yrs old baju kurung songket (a malay traditional hand woven type of material) the dress instantly made me look like an oldie hehehe .. this yr's D&D was a good one cos hubs won a Mont Blanc pen and a shopping voucher... he also won a microwave oven - good stuff!


So anyway.. this week went by so so quickly... my days are filled with baking ... if i am not baking for others.. i will be baking for the family.. hubs got himself a new car which up to today.. i hv not driven yet.. after 5yrs of driving a tall car... i am not too sure if i hv the confidence to drive a stationwagon... err well i hv no choice but to get used to it for i will hv to drive him to the airport on Monday.. huhu

Yesterday we drove to JB and spend the whole day there... sis Wati and family came along and we took mom and dad too... we had fun of cos... its always nice to hang out with family members.. we went for a short drive to Desaru and also spent an hr at the factory outlet... we did our typical groceries shopping and had dinner at our fav seafood place... the traffic was really bad bec of the easter long hols but it was all worth it :o)


So ok back to this RVC... this recipe was intro to me by Yani of Kitchen Guardian while having coffee in KLCC a few months ago.. she had mentioned briefly that i shud gv this recipe a try... i didnt think much of it until i had to bake it for Sonia's school Easter party a few days ago... cuppies turned out really well.. the taste was just superb... texture is moist and best of all... u can also eat it on its own.. no need for the cream cheese topping lol.. Sonia ate a couple of naked RVC bef i even managed to pipe the frosting lol... describing the taste of this RVC right now makes me wanna go to my kitchen and munch on the only RVC that is left for me to munch hehehe... bake it dearies... bake it for ur family... bake it for ur baking business... i am pretty sure u will get good raves on this RVC .. ty Yani and good luck on ur new venture... am pretty sure u will ace it!

Ingredients
1/2 cup unsweetened cocoa powder
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color - i used wilton no taste red colour
2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar - i used 400g snow white icing sugar

Directions
Cake
Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting
Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

Source: Mc Cormick

Note: u will get abt 30 odd cuppies and if u wanna bake it as a cake.. use two 9" cake pan and bake it for abt 35 - 45mins



Mom wore this costume when she was in her teens... hubs songkok was fm dads and to complete his satay man attire.. he got himself the swan brand singlet and the satay fan hehe

13



Why is it every time i watch an episode of Sehangat Asmara i will end up smiling fm ear to ear lol.. geesshhh someone has a crush on AP muahaha.. ok ok just like when i watched Adam and Hawa.. i always ended up smiling after looking at AA... ishhhh both Singaporean boys are living their dream.. well done! anywho... back to reality... i hv been a little under the weather.. the weather has been so hot that it makes my body lazy.. all day long i wud end up in an air-conditioned room and watch telly... Sonia didnt wanna go anywhere either and she preferred to just laze around...

So hubs got home late last night.. sonia had so many stories to tell her papa that hubs keep on smiling each time she continued on to another story of her life lol.. i can tell she missed her papa so much :o)

Alrighty.. heres the recipe that i hv baked twice so far... i had planned to bake opera cake for hubs but due to my headache and also flu and at the same time.. the talk i had with Shidah.. i decided to bake this cake one more time.. we all love the taste and the texture of this victoria sponge cake.. mom had it right fm the fridge and said that the filling tastes like ice cream lol... hubs loves it and so does Hairi... the only diff is that this time around, i followed what was instructed.. to bake it in a 9" baking pan... it makes a lot of diff ok..

Recipe is fm Weave thousand flavors. I have taken her recipe word-for-word as she has many good tips which I have highlighted in italics.


A Good and Proper Victoria Sponge Cake for this warm weather
Preparation time - 30 minutes
Baking time: 30 minutes

Shopping list
Cake - (Butter, sugar & flour in equal quantities by weight)
340g unsalted softened butter
340g all-purpose flour
340g sugar
3 large eggs
1-1/2 tsp baking powder

Filling:
20 ripe, fresh strawberries
2 tbs confectioners or icing sugar

Cream:
1-1/2 cups heavy whipping cream
56g cream cheese (optional) - i added
2 tbs lemon curd (optional) - i added
2 tbs icing or confectioners sugar & more for dusting on top of cake.

Method:
Line 2 qty 9" cake pans with parchment paper. Use some non-stick baking spray to adhere the sheets to the bottom of the pans.
In a medium-sized mixing bowl or electric stand mixer, cream the butter and sugar together until you get a pale, fluffy mixture that drops off the spoon easily.
Then in a separate jug beat the eggs thoroughly with a whisk.
Add the eggs 2 tbs at a time into the creamed butter & sugar mixture, thoroughly combining before adding the next bit.
Why not dump the whole lot of eggs in? Adding the eggs in a little at a time won't allow the mixture to curdle. And the reason this is important in a sponge cake is because some of the hidden air that by now has been beaten into the mixture will escape if the mixture 'breaks' and as air is what makes a cake light, curdling will make the cake heavier.
When the eggs have been incorporated, keep a metal tablespoon or a rubber spatula handy. Have the measured flour & baking powder in a sieve resting on a plate, then lift the sieve high above the bowl and sift about a quarter of it on to the mixture - then replace the sieve on the plate and lightly and gently fold the flour into the mixture (if you beat the flour in, you'll lose some of the precious air).
Then repeat this until all the flour is incorporated: lifting the sieve up high above the bowl will ensure the flour gets a good airing before it reaches the mixture.
Now that the flour has been added you should have a mixture that will drop off the spoon easily when you tap it on the side of the bowl. If not, add some hot water, 1-2 tsp as needed.
Divide the mixture equally between the cake pans. You don't need to weigh the cake mixtures because as long as one is fractionally larger than the other, it shouldn't matter.
Place them on the centre shelf of your preheated oven @ 180deg C, and they'll take about 25-30 minutes to cook. Good to know: Under no circumstances open the oven door and steal a peek or that'll be the end of your sponge cakes for they simply won't rise once you let the cold outside air into the oven.
When they are cooked, the centres will feel springy when lightly touched with a little fingertip and no imprint remain. Remove the cakes from then oven and allow to cool for a few minutes. Then turn them out on to a wire cooling tray, loosening them around the edges with a palette knife first. Then carefully peel off the parchment papers and leave the cakes to cool completely.

Good to know: Once the cakes have been allowed to cool for a few hours, they can be stored in airtight cake tins till needed for up to 2-3 days on the counter top. They can also be wrapped in wax papers and a zip loc bag and stored on the counter top. They should not be refrigerated. Once the cakes have been assembled with cream and filling, they need to be refrigerated immediately and consumed in a day or two.

Strawberries: Wash and pat dry. Cut away the tops and slice lengthwise into slices. Place in a mixing bowl. Sprinkle with 2 tbs icing or confectioners sugar. Slowly stir with spoon and set aside till ready to use.


Cream filling: In a food processor, whip the cream (the cream must be cold and straight out of the refrigerator) & sugar for a few minutes till soft peaks are formed. Add the cream cheese and lemon curd (if using) and whip to stiff peaks.
Place both baked cakes on a clean work surface or cutting boards. Using a clean bread knife, choose the cake with the smallest dome and slice a little of the top off to give it a flat top. Invert the cake on the final platter or cake plate or cake stand so the cut side is down and bottom is facing up.
Smear all but 2 tbs of cream in a thick layer of cream especially going right up to the edges. Arrange the strawberry slices, pointed ends facing in along the entire surface of the cake. I used 2 layers of strawberries. Turn the second cake upside down and smear the final 2 tbs of the cream on the bottom of the cake to give it a thing veneer of cream. This will act as a glue as it sits on top of the strawberries.
Place the cake over the strawberries sandwiching the cakes together with cream and strawberries. Make sure the cakes are aligned one on top of the other and gently press down.
Place some icing or confectioners sugar in a sieve and sprinkle some sugar all over the surface of the cake. Refrigerate till ready to use.
20



An eyesore lol... first pic was taken at 6:40pm right after the rain stopped.. the second pic was taken at 7pm.. blahhh... pls excuse my bad pic.. i shud hv snapped it earlier but i was too busy baking the base cake for moms anniversary cake and also for Sonia's bday cake... i hv so many ideas on the design of their cake but when Sonia came to me and told me that she wanted a Wall-E character on her cake.. i was like.. errr... so there goes my ivory white... pinkish or purplish colour for her cake lol.. i think i wud probably end up doing a simple cake for both... afterall simplicity is my middle name hahaha

Anyway.. yesterday we went to the interview for Parent Volunteer at one of the local schools.. hubs felt it would be good to give some volunteering time and at the same time benefit by having a better chance to send Sonia to that school... But right from the beginning we both felt like leaving.. A) An "interview" to be a parent volunteer... geez must they make such a big hoo haa out of it... B) when we were waiting for our turn the staff said: "once you are done, please don't 'loiter' around the 'school yard' or exchange interview questions with other parents"... hellooooo?!?! who do you think we are?? some 8 year old kid?! Anyway, we got through our interview, hubs was his usual sarcastic self - so much so that we think our chances now are ZERO... but lets see...


Enough said... this cake was baked simply bec i was craving for one.. i was in a hurry.. i knew that my parents would be coming to look after Sonia so what quicker way than to whip up pandan chiffon... hmmm maybe i shud bake one or two chiffon cake for this wkend.. my grandma wud love that hehe

Ingredients
A
6 egg yolks
100g caster sugar
115ml corn oil
140ml coconut milk
200g cake flour
2 tsp baking powder
1/4 tsp salt
2 tbsp pandan juice - i used 4tbsp hehe
2 tsp pandan essence - i used 1/2 tsp pandan paste
1 tsp vanilla essence

B
9 egg whites
100g caster sugar
1 tsp cream of tartar

Instructions
Preheat the oven to 170C.

Sift cake flour and baking powder, mix evenly. Set aside.

Beat egg yolks and sugar until light and lemon-coloured. Add in the oil, coconut cream, pandan juice, pandan essence, vanilla essence and salt. Sift flour and baking powder over the mixture. Mix well until smooth.

Beat egg whites with wire whisk attachment until slightly foamy. Add cream of tartar, and beat until soft peaks. Add in sugar tablespoon by tablespoon and beat until stiff peaks form and mixture does not slide out of mixing bowl when upturned.

Add in 1/3 of the beaten egg whites into the egg yolk mixture and mix gently with whisk, to 'lighten' the mixture. Using a spatula, fold in the rest of the beaten egg whites into egg yolk mixture, gently, to prevent batter from deflating. Do not overfold.

Pour batter into 25cm ungreased tube pan. Run a spatula through the batter to eliminate large bubbles in the batter.

Bake at 170C in preheated oven, for about 55 minutes or until a skewer inserted in the cake comes out clean (or with few dry crumbs adhering)

Remove cake from oven, prop it up on a bottle to cool, upside-down so as to prevent the cake from sinking.

Once cool, remove from tube pan by sliding a knife along the sides, and bottom.

To serve, cut with a serrated knife (so as not to flatten the cake).

Source: A spoonful of sugah.. original recipe n tips fm here
6



Happy Sunday peeps... i know i hv been very quiet in the blogger world .. each time i wanna update something my body just gives up.. i still bake on a daily basis but hardly have the time to try out any new recipes.. which means.. no new recipes to share.. and when i hv nothing to share.. the urge to update my blog is not there..  anyway last wed Sonia turned 5.. this year we tried to keep it simple as we are planning to throw her a bday party but when mom told us that shes planning to do kenduri and Maulud on her 45th wedding anniversary .. we decided to do the kenduri at our place and just hv a cutting cake session for her bday...


So whats new with me... err not much actually... i am taking a week off fm taking any orders simply bec i wanna bake something for the upcoming event...  its not a biggie actually but the fact that i am able to try out new recipes got me all excited... its been awhile since i get to bake leisurely.. ya know.. its a totally diff feeling when u bake leisurely and when u bake for an order.. ahaks..

As for the family.... we are doing good... Hairi is busy with his work and hes been doing lots of overtime.. dont ask me why hes doing all that lol.. err perhaps he wants to... ishhhhh better not.... too early for him to be thinking abt settling down lol... as for Sonia... shes growing up far too fast... shes learning how to read and we are happy with her progress... next week both hubs and I will hv to go for an interview at a school where we are planning to put her when she turns 7... hubs thought maybe by doing some school volunteer the chances of us to get into that school is higher... so we shall see...  wish us luck!


Alrighty... the cuppies u see abv was baked last tues for Sonia's school mates.. she had requested me to bake rainbow cuppies and also chocolate cuppies to take to school... i also managed to bake some push pop cakes for her and her besties... 

Triple Chocolate Cupcakes

Cupcake ingredients
¾ cup unsweetened cocoa powder
¾ cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1¼ tsp. coarse salt
1½ cups unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
4 tsp. vanilla extract
1 cup sour cream, at room temperature

Chocolate ganache ingredients
1 cup bittersweet chocolate, finely chopped
1 cup plus 2 tbsp. heavy cream
4 tbsp unsalted butter, cut into 4 pieces, at room temperature

Chocolate frosting ingredients
1¾ cups bittersweet chocolate, finely chopped
270ml cream cheese, at room temperature
9 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
6 tbsp unsweetened Dutch-process cocoa powder
Pinch of salt
1 cup plus 2 tbsp sour cream

Directions
For the cupcakes: Preheat the oven to 175˚ C. Line your cupcake pans with cupcake liners. In a small bowl, whisk together the cocoa powder and hot water until smooth and set aside. In a separate medium bowl, mix together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan over medium heat, combine the butter and the sugar. Stir occasionally to combine until the butter is melted. Turn off the heat, remove the butter mixture from the stove and transfer to the bowl of an electric mixer fitted with the paddle attachment. Beat the butter and sugar mixture on medium-low speed for about 4-5 minutes until the mixture is cooled. Add the eggs, one at a time and beat well after each addition. Add in the vanilla and cocoa mixture and mix until well incorporated. Turn the mixer to low and alternately add the dry ingredients and sour cream in two batches, starting with the dry ingredients. Beat just until combined.

Distribute the batter evenly among the prepared cupcake liners and fill them about ¾ of the way full. Bake for 9-10 minutes and rotate the pans. Then bake for another 9-10 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

For the ganache: Put the chopped chocolate in a medium bowl. In a small saucepan, bring the cream to a boil. Once the cream boils, immediately remove it from the heat and pour over the chopped chocolate. Let it stand for about 1 minute. With a whisk or spatula, gently stir the chocolate and cream together. After the ganache becomes smooth and silky looking, whisk in the butter 1 piece at a time until fully incorporated. Transfer the bowl to the freezer or refrigerator to chill. Whisk the mixture every 5-10 minutes in order to help it cool evenly. Once the mixture is slightly thickened and no longer runny, you can use the ganache to fill the cupcakes.

To assemble the cupcakes: Using a small paring knife, cut a cone out of the center of each cupcake. You can either remove these extra cake bits completely (and save them for a snack) or throw them out. Alternately, you can cut off the pointed end of the cone and keep the "caps" to cover the ganache filling. Using a spoon, drop the ganache into the center of each cupcake and cover the hole with the cap.

To make the frosting: Melt the chocolate in a heat-proof bowl set over a pot of simmering water (I heated mine up in the microwave in 30 second increments). Let it cool until the chocolate is barely warm to the touch. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Slowly add in the powdered sugar, cocoa powder and salt. Add in the melted but cooled chocolate and the sour cream. Keep beating until the mixture is smooth and free from lumps.



Pic taken yesterday while on Sentosa... we were invited to the Breitling Asian Jet Tour... at first the weather was super hot and right after the air show ended... rain started pouring heavily... we were lucky to hv driven out of Sentosa on time bef it started to rain.. Sonia had a blast of cos! The Asian Jet Tour  will be at Subang next week :)

Source: Eva Bakes; cupcakes originally from Martha Stewart's Cupcakes and ganache from Baking: From My Home to Yours by Dorie Greenspan


Its true what Eva describes in her post abt these cupcakes... Chocoholics Unite!!!

10


Its been almost a week since i last updated my blog.. am not gonna gv any reasons for my missing in action.. been busy baking for orders and at the same time been hibernating lol.. the weather has been kind to all of us that it makes my body feel all rested.. its cooling and nice..


Last Friday was my dad's bday and bec i hv orders to fulfilled.. i only managed to see him on the weekend.. err talking abt wkend.. geesshhh its true what Kak Ummi said... either the time flies too fast or life becomes too short... wkends come and go without us noticing it :o{ .. I am also getting more and more emails fm people who ask for last minute orders... I am flattered that I am asked.. but I also need my time with family and I dont bake as a "business"... its still a hobby... and it only stays fun if it remains a hobby :)

Yesterday i met up with my best mate fm secondary school.. we hv been friends for 31yrs and hv not seen each other for more than a decade.. so u can imagine how heartfelt it was for both of us.. we hugged and just then.. tears rolled down our cheeks... there are too many stories to tell... too many things to share.. especially abt our kids.. we talked and talked and talked... it was really nice to see her again and to just catch up :o)

... Now.. to be honest.. i dont hv that many friends.. not that i am too snobbish to mix with others... but i became overly protective of myself.. there was too much talk going on abt my divorce at that time and all i wanted to do was to shut everyone out of my life... i guess back then that was the easiest way out for me.. i hv no regrets tho.. we make friends along the way.. we loose some along the way.. thats life... i am happy like this.. less talk and for sure.. less probs.... and more baking hehehe


Blogging world has taught me to mix with different ppl fm all over the world... its like ur close but not actually close?? ya know.. u comment on each other's post.. u talk to one another and keep in touch thru FB and IG.. whatever it is... u get to know and sometimes meet new ppl in ur life and i love it... blogging is something that i hv been doing for the past 4yrs and it has become part of me.. bottom line is... thru blogging.. i get to challenge myself baking something that is beyond my comfort zone.. thru blogging i learn how to take pics which are far fm perfect but soothing to my eyes.. thru blogging i get to share my knowledge in baking.. thru blogging i leave something for my kids to flip through anytime they want...so to those that hv been following Bisous A Toi for the past years.. i thank you for ur time... i thank you for sharing it and i thank you for all ur comments.. to those that read and later talk bad behind my back.. i thank you too lol

So ok.. enough rambling... i have been meaning to post this fab recipe yesterday but didnt hv time to take pics of my bake.. Banana Chocolate Butter Cake was the only cake that i managed to bake for my family.. i decided on it while browsing thru Kevin Chai's book... its another type of butter cake... a cake that u can whip while waiting for ur mac shells to dry hehe.. bake it when ur in a hurry... bake it for ur mom cos i know ... every mom will appreciate a moist butter cake :o)


Ingredients
250g butter
200g sugar
4 eggs
80g chocolate (chopped) - i used 55% valrhona
80ml fresh milk
250g plain flour
5g baking powder - i used double acting baking powder
1/4 tsp bicarbonate of soda
15g cocoa powder - valrhona of cos!
200g banana (sliced thinly)

Method
Preheat oven to 160C, grease and line a 18cm (7") square baking pan
Beat butter and sugar until creamy. Add in eggs, one at a time, beating well after each addition
Melt chocolate with fresh milk over low heat. Cool aside. Stir into batter until blended
Fold in sifted flour, baking powder, soda and cocoa powder.
Fold in banana slices, mix until combined
Spread batter into prepared pan. Bake in oven for 50 to 60 mins or until cooked.

Source: Buttercake - I love buttercake too2 by Kevin Chai
11



Lately i hv been very careful when it comes to driving.. i make sure that i am driving within the speed limit and wud not want to be branded - crazy woman behind the wheel.. oh yes.. todays topic is abt me who after 15yrs of holding a driving licence got a ticket for speeding.. yikes! now if u were to ask my siblings.. they wud know the style of my driving.. i wouldnt say that i am NOT a fast driver but i can get fm point A to B within "a short period of time"... i remember there were a couple of occasions where my uncle saw me driving not within the speed limit lol.. having said that.. at least i dont drive like my dear hubs..but he doesnt drive fast...he says he flies low....

..... long story short... i got a ticket.. i appealed of cos and after two weeks.. i got a letter saying that i had to pay fines and got 6 points for speeding... sigh... so since last december... i hv been a good citizen of Singapore muahaha.. ok okkkk.. i promise i will not join the F1 okkkkk.. i will abide all the rules and speed limit  :op


Since we are on the topic of abiding to all rules... do u agree when i say that no matter how old u are.. u are grounded by rules.. be it when ur driving... when ur walking.. when ur in school.. even when ur at home.. we hv to abide by all rules - both my kids know that very well since my dear hubs has sooo many rules and regulations at home.. err .. i wonder..  is there such thing as abiding by all rules when it comes to shopping? hehehe

So ok.. enough abt that.. bottom line is.. i've paid my fines and will definitely think twice bef speeding.. as for the recipe that i am gonna share today... its another one of those every day type of cake.. this time round.. i baked it for hubs who bookmarked it since i bought this book.. Recipe is fm I love butter cake too2 by Kevin Chai.. enjoy!

Ingredients
250g butter
200g sugar
4 eggs
250g plain flour
5g baking powder
100ml milk
50g p.seeds
1/4 tsp pandan essence

Method
Preheat oven to 160C, greased and line a 7" baking pan
Beat butter and sugar till creamy. Add in eggs, one at a time, beating well after each addition
Fold in sifted flour and baking powder, then stir in fresh nilk, mix to forms batter
Divide batter into two portions, add in p.seeds and pandan essence separately, mix well
Spread p.seeds batter into prepared pan, follow with pandan batter. Bake it in oven for 50-60 mins or until cooked
29



We're on the 3rd day in the year of 2013.. Sonia started school today.. shes super excited abt it and couldnt stop talking abt it yesterday... she misses her friends and cant wait to see em... i guess right now .. shes having her break and I can imagine her mouth munching on sandwiches and talking at the same time hahaha

My cough is not getting any better.. it was better bef we went to USS last weekend.. err did i tell ya that we were there again? Sonia had a blast.. that girl hehehe.. shes just like me... we love wild rides!!! i think she must hv ridden on that dragon roller coaster for like 8 times!! hehehe.. anyway yesterday, I started to cough again.. hubs on the other hand is still coughing away .. his body is a little weak and planning to see his doc again later for antibiotics :o(


Alrighty.. since i didnt hv to send Sonia to school yesterday.. i decided to bake my family's fav cake and also prepared Beef Lasagna for my boys... not an expensive version of beef lasagna but a simplified one... Prego pasta sauce, instant lasagna sheets, minced meat, mushroom soup with half a cup of double cream, chilli flakes, all the dry herbs that i hv in my pantry and 4 packets of shredded mozzarella cheese.. easy peasy... as for the hokkaido chiffon cake... recipe is fm Hearty Bakes.. Love it!!


Hokkaido Chiffon Cupcakes (22 cuppies)
Ingredients:
(A)
 4 Yolks
70g Sugar

(B)
2g Salt
drops of Vanilla Essence

(C)
80ml Milk
60ml Corn oil

(D)
135g Flour (i used Cake Flour)
4g Baking powder

(E)
 6 Whites
50g Sugar

Method:
♥ Preheat oven 180°C
♥ Arrange paper cups on baking tray
♥ Hand whisk (A) till pale in colour.
♥ Add (B)
♥ Follow by (C). Whisk till combined
♥ Sieve in (D). Stir till well-mixed.
♥ Whisk whites till foamy, add sugar. Whisk till medium peak.
♥ Take 1/3 whites fold in with yolk mixture.
♥ follow by folding in the rest of white
♥ scope batter into pre-arranged paper cups about three-quarter filled
♥ baking time est. 20-25mins. - i used 170C and bake it for 18mins)

As for the filling... i am using vanilla custard cream which i hv been using since 2011 hehe.. err except i added a cup of whipped double cream . gulp - guilty as charged!!

Vanilla custard
3 egg yolks
1 / 4 cup sugar
1 stick vanilla bean
1 cup UHT milk
15gr corn flour
1 tbsp Salted butter

Method
1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color.
2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool/leave it in ur fridge. With ur stand mixer, whisk a cup of double cream till soft/med peak.. add in cold vanilla custard.. mix well bef putting into piping bag.
26

About Me

My photo
Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..