Moist Chocolate Cake

One can never go wrong with chocolate cake. Everybody loves a taste every now and then regardless if you are a chocolate lover or not. I especially love that feeling once you sink your teeth into that moist cake and that sinful taste of rich, luscious chocolate fills your mouth keeps you wanting more. For this cake, I added some butter cookies to give it that extra crunch!

Pandan Seri Muka

My sister loves this cake and I always bake this whenever she comes over for a visit. The soft creamy custard complements the rich pandan flavour of the sponge cake. This cake is best eaten fresh or even chilled. The taste and chilled effect is indescribable. One has to try it to find out.

Angel Food Cake

Angel cake has a sweet golden brown crust with a soft and spongy snowy white interior. This cake is made with egg whites, sugar, vanilla and almond extracts, and flour. It does not contain egg yolks or any fat so it is perfect for those watching their fat intake. It can be eaten plain with just a dusting of powdered (confectioners of icing) sugar, filled and frosted with your favorite icing, or served with fresh fruit and softly whipped cream. It is also excellent with fruit sauces, chocolate sauce, ice cream, frozen yogurt or sorbet.

Ti-ra-mi-su~

Just realised that most of my loyal customers have a liking to tiramisu as I had quite a few orders lately...

For a little history, Tiramisu is an Italian dessert invented in the 1960's at the El Touga restaurant in Treviso, Italy. Literally translated, Tiramisu means "pick me up" or "carry me up",which probably refers to the jolt you get after eating espresso and alcohol laced ladyfingers. It is often called an 'Italian Trifle" because, like any trifle, it has layers. In this case,the sponge cake is layered with Zabaione (an Italian custard).You can garnish the top of the Tiramisu with a dusting of cocoa powder and/or shaved chocolate, and a scattering of fresh raspberries.

It is best served chilled so then you can fully savour the buttery-rich, velvety softness of the custard molded together with the cake.

Cuppycakes~

Here are a variety of cupcakes that I baked recently. Some are filled with raisins, fruit jam or chocolate chips. Others are topped with almond flakes or crumble. Just take your pick!

Marble cake

A Marble Cake is a wonderfully rich and buttery cake that gives you two cakes in one (a chocolate cake and a white cake). This pretty Marble Cake is a combination of white and chocolate batters that are swirled together just before baking to give that wonderful marbled affect.

Apple Crumble cake

Today I'm featuring Apple crumble cake which comes in a few shapes and sizes. You can order it in the cupcake form or either in the cake form. The crumble topping is optional. Enjoy!!

Decadent chocolate cake

This cake is rich in flavour and filled with wholesome chocolate goodness. Topped with chocolate ganache which melts in your mouth and crunchy almond nuts.

Blueberry n Me!

Here are some of the scrumptious blueberry cupcakes that I made for afternoon tea. They are oh so yummy! Every bite is filled with goodness and the smooth blueberry jam goes well with the buttery flavour of the muffin.

what i've been up to lately...

Durian Cheesecake

As the durian fruit is in season, I took this opportunity to add the king of fruits (as we call it in Malaysia) into this cheesecake recipe. To my surprise the hint of durian flavour complemented the cheese well. In addition to that, the texture of the durian made the cake more moist, tasty and flavourful. For all durian lovers out there or for the more adventurous, do give this a try!

Cotton cheesecake

This is also a new cheesecake recipe made from cheddar cheese instead of the usual cream cheese. The light fluffy texture of this cake is suitable for all palates especially those who love cheese but rather opt for something less creamy. Guaranteed to melt in your mouth and goes well with a warm cuppa!