Friday, 19 December 2014
I just returned from my vacation in Australia. It was a wonderful time spend with my family.
Shortly back from my trip, Tovolo sent me these interesting and functional tools, some are from the 2015 range and are not available in our local market yet. I am so happy and excited with my new kitchen toys! You will see some of it in action in today's tutorial photos.
Friday, 28 November 2014
When I saw this Whipping Cream Pound Cake recipe at Fion's blog, I immediately bookmarked it. I had an opened pack of whipping cream, about a quarter left after making our family's favourite Homemade Matcha Ice-Cream. As whipping cream has to be used up within 3 days after opening, this recipe comes in really handy. I baked a blueberry pound cake using the left over whipping cream and really love the smooth and moist texture of the cake! After uploading this post, I will be off to the airport with my family for our vacation in Down Under, will be back blogging again in two weeks time!
Thursday, 27 November 2014
I am pleased to announce my third and final Christmas Logcake workshop with LessonsGoWhere. In this Christmas Special workshop, you will not only learn to transform a soft and fluffy matcha chiffon cake into a snowy log, you will also get to bake this all time favourite German melt-in-the-mouth cookies in Matcha and Beetroot flavour. These green and red cookies made using all natural ingredients are so delicious and tasty that it will very well be your gift item for family and friends this Christmas!
On top of that, a lucky draw will be held during the class. 2 lucky participants will each walk away with either a Gingerbread boy turner ($33) or a Gingerbread boy spatula ($29) to get you further on your baking journey.
So, come and join me for some fun baking, see you there!
Date: 13 December 2014 (Saturday)
Time: 1pm - 5pm
Venue: The Baking Loft
Click here to sign up for the class at LessonsGoWhere.
Click on the following if you would like to see more pictures of previously conducted classes.
© Copyright 2014 bakingtaitai.blogspot.sg
Tuesday, 25 November 2014
Friday, 21 November 2014
Last Saturday, I baked this French Almond cake as a present for a good friend son's birthday. I have chosen this non-cream cake knowing that her 5 year-old does not fancy cakes with cream. I started with the intention to bake one 8 inch cake which this recipe calls for. It turned out to be quite a short cake as it didn't rise much during baking. Looking at the nicely baked but flat cake, I deem it not presentable to give away as gift. I quickly measured out the ingredients from the same recipe and baked it in a 6 inch round pan. The second bake gave a better height and together with the first bake, I turned it into a 2 tier cake which I am rather pleased with.
Friday, 14 November 2014
Yesterday was the last day of school term for my little boy. When he came home, he was kind of sad as he would not be going back to the holding school where the Primary 1 and 2 students are attending this year due to the school construction of an indoor sports hall and classroom blocks at the main school campus. I know he would miss the Chess corner most as that's where he and his good friends would play chess (moving giant Chess pieces which are slightly shorter than the children but light weight) every morning before lessons starts.
Tuesday, 11 November 2014
Few weeks ago, when I attended my Bible Study Fellowship (BSF) lunch gathering, my group leader Sharon brought a batch of brownies baked by her 12 year-old daughter. After I tried it, I fell in love with this plain old brownie and requested for the recipe. Sharon is kind to share this recipe which her daughter has gotten when she was in kindergarten. It is her girl's favourite brownie recipe and she often bakes it for occasions and give away as gifts.
Friday, 7 November 2014
When Amy of Chocolate Chips Sister approached me few days ago to try out their range of premium chocolates in my bakes, I was more than happy to do so. Being a dark chocolate lover, I must have my daily dose of dark chocolate as it keeps me happy and healthy. Besides that, the Malagos Chocolates which I have received are 100% pure and natural, NO gluten, Non-GMO, No preservatives or artificial colouring, No dairy and No nuts. It is also of single-origin made from ethically grown and processed beans that have been carefully graded (according to international standards), fermented and solar-dried. That gives it a distinct flavour as is expected of chocolates that come from a single kind which makes any bake or drink stands out.
Wednesday, 5 November 2014
|6 lovely ladies (L to R) Priscilla, Joane, Cecilia, Cheryl, Jolyn and Michelle joined me for an afternoon of fun bake-along session on 1 November 2014|
Last Saturday, I conducted my 4th guest blogger workshop with LessonsGoWhere and the participants had fun baking a delicious, soft and fluffy chiffon swiss roll and transforming into a Christmas snowy log cake. Here's sharing some photos taken during the workshop.
Friday, 31 October 2014
This is my last pumpkin post of the month. In support of the LTU October pumpkin event, I have the opportunity to try out these pumpkin recipes - Pumpkin Tofu Cheesecake Jar, Pumpkin Ondeh Ondeh and Pumpkin Hokkaido Chiffon cupcakes for the past few weeks. Today I am going to share with you my latest successful experiment of this 50 minutes Amazing pumpkin buns. About half a year ago, when I discovered the 40 minutes bun recipe, I thought it was really amazing as you can churn bread out in such a short time. However, this 40 minutes bread recipe uses too much yeast and those who have tried find the texture to be dense and sticky by the next day. My experiment 2 days ago proved to be a champion over the 40 mins bread recipe as I have used the super food pumpkin to recreate a new quick bread recipe which uses much less yeast and is healthier too. This quick bread recipe takes all in all less than an hour to churn out homemade bread compared to normal bread making which requires more than 3 hours, amazing isn't it?
这是本月的最后一个南瓜食谱。为了支持‘小拇指说好’的十月南瓜活动，我有机会尝试了这些南瓜食谱 - 南瓜豆腐芝士蛋糕瓶，南瓜椰丝球和南瓜北海道戚风小蛋糕。今天，我要与大家分享最近试验成功的50分钟神奇南瓜面包。大约半年前，我第一次尝试了40分钟面包食谱就觉得非常神奇了，因为在这么短的时间就可以把面包做出来。不过，这40分钟面包用的酵母也实在太多了，让许多人无法接受。而且面包放到隔天，咬下去还会粘牙呢！前两天的成功试验跟40分钟面包食谱比起来健康许多！除了用南瓜，酵母也大大的减少，面包的质感也有进步，不会粘牙。大家快来试一试吧！
Friday, 24 October 2014
Monday, 20 October 2014
I am pleased to announce my upcoming baking workshop on the Christmas Log Cake. Do come and join me for a fun afternoon of hands-on baking a Matcha Chiffon Cake with homemade Cookies and Cream fillings and transforming it into a Snowy Log!
Date: 1 November 2014 (Saturday)
Time: 1pm - 3.30pm
Venue: The Baking Loft
© Copyright 2014 bakingtaitai.blogspot.sg
Friday, 17 October 2014
Ondeh Ondeh, a traditional Malay and Nonya Kueh which is made of boiled glutinous rice balls filled with gula melaka and coated with grated coconut is like the Asian version of a Molten Lava Cake. As you bite into these chewy glutinous rice balls, the melted gula melaka will ooze out and lingers in your taste buds with sweetness and fragrance. It is usually made in pandan or sweet potato flavour. To support the pumpkin LTU event this month, I have made it in pumpkin flavour. My little boy who is not a fan of pumpkin, loves this kueh so much that he ate 9 pieces at one go! :)
Wednesday, 15 October 2014
It has been more than a week since I started using Tovolo tools in my baking and cooking. Its bright lovely colours have not only brighten up my kitchen and my mood, it has also fascinated my children with its fun and innovative designs. When I was baking the black bottom cupcakes using the Tovolo products for the first time, my little boy was so keen to help. He enjoyed using the cupcake pen and cupcake scoop to dispense the batter into the cupcake moulds as it was really easy for him to handle. Two days later, when I made the Oreo Cream Cheese cupcakes, my girl was attracted to the Tovolo tools and offer to help too. My new Tovolo tools have caused great fun bonding time with my kids as they are more interested to get involve in the food preparation. :)
Thursday, 9 October 2014
This pan fried radish cake is one of my family's favourite tim sum and we will always order it when we go for yum cha in restaurants. This radish cake can be eaten either steam or pan-fried. We prefer the pan-fried version as it has a thin crunchy layer on the outside from frying, and soft on the inside. The ones sold locally are usually the Hong Kong style which uses Lup Cheong (chinese sausage) as one of its ingredients. The Taiwanese version uses ground pork instead and I decided to give it a try after seeing the recipe in Carol's book. It turns out to be just as nice. Do give this version a try if you haven't tasted it before.
Friday, 3 October 2014
If you have read my last post on the Black Bottom Cupcakes, you would have known that I felt really sorry for dropping the birthday cake that I have made for my son's 7th birthday last Sunday. To make up for this, I have baked a batch of Oreo cheese cupcakes for him and try to fulfil what he had requested earlier on - an Oreo Cream Cheese cake. Together with my girl, we have decorated it and transformed it into cute animals as she wanted to surprise her little brother. Some looked like mice, some looked like doggies, what do you think? :D
Tuesday, 30 September 2014
Two days ago was my son's 7th birthday. He had requested for an Oreo Cheesecake to celebrate with our church friends during our cell group meeting the night before his birthday. I did a 9 inch non-baked one as requested. As I was rushing for time, plus the fatigue in me had caused me to accidentally drop the whole cake before I could even take any photo of it!!! /OMG
Monday, 29 September 2014
|Yippee!!! My new Tovolo Baking/Kitchen Tools has arrived!|
Have you ever seen such colourful kitchen tools which will brighten up one's kitchen? I haven't seen it locally until two weeks ago at Jems Robinsons shop front. I was so excited to see many lovely and well designed kitchen tools which are not only useful for my baking needs but also put a smile and cheer me up with its colourful element of fun added to it! I immediately fell in LOVE with it! Wouldn't you love to own such premium quality and functional kitchen tools and add fun to your baking and cooking?
Friday, 26 September 2014
I have been trying out my electric steam oven to steam cupcakes but have failed several times as the cupcakes simply did not rise and collapsed instead. Finally, after trying out this steam moist chocolate cake recipe which I found online last week, it worked on my Brandt steam oven, not only did it rise, it exploded somehow and had a cute mushroom head. :D I love its unique look, quite unusual from the neat looking cupcake. The cupcakes are chocolatey rich, super moist and not too sweet. Great for chocolate lovers like me! :)
Monday, 22 September 2014
I hosted my third guest blogger Magic Custard Cake (MCC) and German Butter Cookies workshop two days ago. As usual, I will bake the original and one other flavoured magic custard cake for my participants to sample to have an appreciation of the finished product before they attempt to bake one. I was adventurous and wanted to try a new flavour which no one has tried before, hence the birth of the Gula Melaka magic custard cake. Gula Melaka is dark palm sugar made from the sap of a Palmyra palm and has its own distinct taste. It is mainly used in the local desserts and cakes of the Southeast Asian region.
Thursday, 18 September 2014
In support of my blogger friend, Fion of XuanHom's Mom Kitchen Diary, who is hosting the Chocolate Wonderland theme this month, you will see more chocolate recipe from me. Those who have been following me will know that besides a matcha lover, I am also a great chocolate lover especially dark ones, I love dark chocolate to the extend that I must have at least a bite a day or I will feel that something is missing or not right! :))
Friday, 12 September 2014
Yesterday was my darling daughter's 13th birthday. She has requested for a non-cream, simple chocolatey cake with Oreo cookies and marshmallow. I found one recipe on the web which fits her description but has modified greatly to come up with a healthier and low sugar version. The result is a chocolatey, fudgy and not so sweet cake which I like. It is a quick and easy, fuss free cake with minimal washing as you only need a hand whisk and spatula to do the mixing. Here's the cake which I have assembled for her and glad she likes it.
Friday, 5 September 2014
When I first saw this recipe at Zoe's blog, I thought it's really interesting as it differs from the usual mooncakes which use lotus paste as fillings and I bookmarked it right away! :) When I saw it at Karen's blog few days ago, I was even more determined to try it out!
This baked custard mooncakes are really popular in Hong Kong and are selling like hot cakes! Thanks to Master Chef Ye ( 葉潤發師傅) who is the creator of this delectable pastry mooncake. He was inspired by the Fried Custard Bun (炸奶黃包) which was so well received in the hotel restaurant where he used to work and successfully created the mooncake version after his tenth attempt.
The mid-autumn festival is just around the corner, here's wishing everyone 中秋节快乐！
Friday, 29 August 2014
Thursday, 28 August 2014
The baked chocolate mooncake is very popular among the blogosphere as I have seen many blogger friends baking this dark beauty recently. Being a great dark chocolate lover, this recipe was immediately added to my long to-bake list. In fact, given priority and moved to the top due to the forthcoming mid-autumn festival which falls on 8 September this year.
After making a batch of healthy Snowskin mooncake (without shortening) last week, I have set aside time to bake these chocolate mooncakes yesterday. I love especially the heart shape ones which says, "I love you" in mandarin. These of course are meant for my the other half. :)
Friday, 22 August 2014
Made these healthy snow-skin mooncakes two days ago. The tri-colour skin was inspired by my Cute Caterpillar Cookies recipe. I have adapted this recipe from my Rainbow Snow-skin mooncakes which do not use any shortening at all. As one who advocates healthy eating, I avoid using unhealthy ingredients like shortening if possible. I have replaced the shortening with extra virgin olive oil and it did not compromise on the skin texture as it is still soft and chewy. For this recipe, I have used HK Black sesame paste from Kwong Cheong Thye. ($12 for a 1 kg pack). I love the great selection of mooncake paste there!
Monday, 18 August 2014
|8 lovely ladies (L to R) Gladys, June, Cecilia, Cerenna, Serene, Nanz, Ai Ru and Cebim joined me for an afternoon of fun bake-along session on 16 August 2014|
I have the opportunity to conduct my second guest blogger Magic Custard Cake (MCC) and German Butter Cookies workshop two days ago due to demand after conducting my first blogger MCC baking workshop last month.
Friday, 15 August 2014
Blueberries are in season and abundance this month. I used to pay $4.95 for a punnet of 125 grams. It has been on special promotion at supermarkets for the past weeks and cost about $2.50 per punnet. I bought 12 punnets at one go and half of it went into our stomachs (2 adults and 2 kids) in one day! You see, the blueberries we get here in Singapore are imported from the United States, thus they do not have a long shelf life and turn mouldy easily. So, we have to consume it as soon as possible.
Thursday, 7 August 2014
Last Wednesday was my birthday. I didn't plan to bake a cake for myself initially as I wanted to chill and relax on that special day. However there was a sudden urge to bake that morning as I was craving for baked cheesecake! I immediately took out Carol's baking book and adpated her Lemon cheesecake (which I had bookmarked and on my to-bake list) to bake myself a Key Lime Cheesecake since I still had some Key Limes left after baking the Key Lime Meringue Tart for my blog's 1st anniversary the week before.