Archive for ‘Cakes’

May 13, 2012

Fresh fruit cream cake – The Mother’s Day Cake

Ever since my first strawberry shortcake was baked; my mum made a firm resolute that we will never need to buy cakes from bakeries anymore. And so when Mother’s Day came along; I had her request for a fresh fruit cream cake with peaches, strawberries and etc!

Researched online and didnt seem to quite like what I see so I decided to use the same recipe for the strawberry shortcake for the fruit cake!

As it turns out; it really is much nicer! I baked the cake 2 days earlier though to space out my baking time.. But that causes the sponge cake to harden in the fridge and it didn’t taste as soft and pillowy as the first one Imade!

Guess the exchange of freshly baked sponge cake for time has its costs!

So I did two batches of this cake; a single layer one during leaders meeting for Pastor Sally and for my Mum I did a two layer cake fully frosted!

I deem this The Mother’s Day cake from now! Haha!





Since I had more time for the second cake; I decided to do a fruit glaze for the fruits to glisten! I used a peach and mango jam I have in the fridge for this and it turned out great!

Recipe adapted from

125 grams of jam
1 tablespoon of water


1) heat the jam and water in a small saucepan over medium heat until liquid (melted).
2) remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
3) let cool until it is only slightly warm and then glaze the fruit using a pastry brush.

Note: only lightly coat the fruit with the glaze so that it does not look jelly-like when dry..

May 7, 2012

A fruit cake success!

Now Jerome has certain standard expectations of his fruit cake. He can’t stand it being round for one; he has to have a “loaf” of fruit cake. So after the first experience of the sinking fruits; I have decided to try the tips that I found on the Internet! Coating it lightly with some flour and to add it really at the last minute to the batter!

It worked! We had a successful fruit cake!!! And he nearly finished the entire loaf on his own!! Good grief.

I reckon this will be a very common recipe for me from now.



May 7, 2012

A Berry Shortcake


Late night feedings for Sarah has allowed me to catch up on some TV time and happened to catch River Cottages on The Travel & Living Channel! It just makes me want to live in such quaint and serene countrysides! They picked their own fruits and herbs for their cooking and baking right from their own garden! Isnt that amazing?

Anyhow; the chef was preparing a dessert for a party and he had a bowl full of raspberries! He whipped up some cream and had a simple cake baked! Viola! Cake dolloped with the whipping cream and filled thoroughly with raspberries and topped off lastly with icing sugar! It was like a raspberry winter wonderland!

I knew Jerome would literally be drooling over the television for that cake! And so; we decided to make a berry shortcake! He went out to the supermarket and got us some blackberries, blueberries and raspberries! We were short of having strawberries to make it a full berry party! I baked a butter cake and used the stabilized whipped cream frosting recipe for our topping and started to decorate the berry shortcake and with a final touch of some fairy dust; we created our own berry-licious winter wonderland!

Delicious was all I can say; the buttery cake with the creamy whipped cream ending with a slight burst of flavors from biting into the berries!




May 7, 2012

Wilton Cake Decorating Class 2

Today I attended the second lesson for my cake decorating course! It was a challenge! It required a fully frosted cake!! It was sincerely a challenge to take care of a baby and frost a cake at the same time! Thank God for mothers, sisters and husbands! Everyone chipped in to help take care of Sarah and sift icing sugar and ensuring that I have the time to frost my cake all ready for today!

Decided to frost my cake pink and to do a purple base liner for my “cupcake design” the purple took us ages to get the colour right..

It was really fun at class! I piped elongated shapes and did curves and zigzag lines. Wow a repertoire on hand already! Wah hahah!

And finally my cake design! A classic looking pearly cupcake design! Love!

All that hard work is worth it.






May 4, 2012

My first fully frosted cake


In preparation for class next Monday; I baked a butter cake and decided to frost it for a friend’s birthday! I think either I am getting old or the pregnancy has rid me some of my brain cells; I could not quite recall what the teacher taught in class abut the frosting! The saving grace was Wilton’s instructional textbook and I whipped up their buttercream recipe successfully!

My coating for the cake was still uneven and I got some crumbs stuck still even on the third coat. And the worst thing was… I forgot to level my cake; so my cake has an uneven center. How absent minded!

Mistakes aplenty! After frosting the rose tip drops for the base and the cherry base drops; I impatiently placed the cherries on the cake and the cherry was not dry enough; it dripped pink syrup over the cake!! Good thing it was only 2 cherries! So I could save the good side for the photo taking!

And I am so happy darling bought me a new toy!!! A turntable for my decorating needs!!!! I had to frost the cake without the turntable so when he came home with one the next day; I was ecstatic! I could use a proper turntable for my cake for class!





I filled the cakes with nutella; but realized that I filled it like I was spreading bread with it for breakfast. I should have dropped dollops of it for more taste and a higher cake!


May 4, 2012

Butter Fruit Cake

Jerome loves fruit cakes and so does my mum! So in preparation for mother’s day; I am trying to add Silver bird’s fruit mix into the batter! The batter of the butter cake seemed quite dense; so didn’t expect much problems with sinking fruits.. Hmm but it did sink; so I went ahead to read up on some solutions for it and will try it the next time round!

Adapted from Food-4Tots from this link!


250g unsalted butter, at room temperature
200g plain flour
1 tsp baking powder
200g castor sugar
4 eggs
½ tsp salt
4 tablespoons fresh milk or yogurt
1 teaspoon vanilla essence


200grams of silver bird fruit mix


1. Preheat the oven to 375°F.
2. Lightly grease the pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Add in the milk/yogurt and mix well
10. Fold in the fruit mix
11. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
12. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
13. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

Solutions for sinking fruit mix:

Coat the fruits with some flour before adding them into the batter; this will help them stick to the batter better! Or sprinkle some of the them right on top of the batter before putting it into the oven so that it does not sink right to the bottom!



May 3, 2012

Eat me.

My sister and I have been hooked to this new drama online: The Fondant Garden! From the name of the drama; one can tell why I chose it in the first place! So in one of the episodes; the oven broke down and they had to think of innovative ways to make cake! And they made a biscuit cake! Wow! We just had to try it! So I went ahead to get us some Marie biscuits and the rest of the ingredients are staples at one fine home!

And they turned out to be absolutely adorable! Just like mini cakes! And they taste lovely too! Perhaps a little dry for texture but still all too lovely!


A box of Marie biscuits (or any plain biscuits for that matter)
1/2 cup of milk
200 grams of Chocolate drops for melting


Place a piece of biscuit as the base of the “cake” and pour a tablespoon of milk on it. Allowing the milk to seep into the biscuit before placing the next biscuit on top! Repeat this for the next 6 pieces of biscuits. For some variation; we tried adding peanut butter in between the layers!

After finishing up all the biscuit towers. Melt the chocolate drops and then drip. The melted chocolate over the biscuits to coat.

Decorate as you like and viola! A mini cake that screams; “EAT ME!”.






May 3, 2012

In search for a simple butter cake

In short, I have baked 2 different butter cakes. And Mr Picky Taste Buds is still picking on texture and flavor. So the search went on! Had this recipe bookmarked quite some time ago; so off I went ahead again! This time round, the recipe is simple but requires more effort of sifting and folding!

At the back of my mind; there was a nagging feeling in me to fill the pan with only 3/4 of the batter.. Always under fill the batter when trying a new recipe! I trusted my impatient self and poured the entire batch into an 8inch round pan! Big mistake; the cake took 40mins to cook and the top and sides were over cooked! and of course the top of the cake erupted..

The saving grace was that the brown crumbs were actually delicious so the cake did not go to waste! Instead; it disappeared by the end of the day!

Verdict: Mr Picky Taste Buds liked it! And now in the oven just as I am typing this post; another one is being baked but this time in addition – I added silver bird’s mixed fruits to the batter for a butter fruit cake! Let’s see how that turns out!!!


May 1, 2012

Wilton Cake Decorating Class – Lesson 1

Finally! After a long wait, I decided on a course and went ahead for it. It is a four session course; once a week from 9-11:30am at the lovely Bake-it-yourself store! Always loved their shop for all the pretty baking things I could buy there! So early yesterday morning, I traveled down for my lesson one!

Understood a lot more on the tips to getting the frostings to work better on different designs I would want to make. And how to ice a cake!!!

I might sincerely like taking baking further. Anyhow; first lesson is on making buttercream icing and controlling a decorating tip. Using the rose tip; I did these on the Marie cookies!




Next week it will be on an actual cake! I’m really excited!!

April 28, 2012

Sponge Cake Mix

I could not resist buying this cake mix at Phoon Huat. The cake tasted really soft and delicious; though it really did not taste like a sponge cake entirely.

It was a really simple recipe! Made a double portion of the cake for church and had some batter left over and I made some mini sponge cakes; turns out it tasted like Kueh balu! Anyhow; it is really a nice cake to have for a simple teatime dessert.