Sunday, 16 October 2016

Super Mario Cake

A simple moist chocolate cake and Rhonda's Marshmallow Fondant for Salim and Alexis's 7th birthday

Saturday, 8 October 2016

Simple Pound Cake with 3D Aeroplane Cake Topper

A simple vanilla pound cake, covered with Swiss meringue buttercream and 3D cake topper

3D Firetruck Themed Cake

Moist chocolate cake, covered with dark chocolate ganache with Rhonda's Marshmallow fondant.

Thursday, 29 September 2016

Rainbow Chocolate Cake with 3D Cake Toppers

This time I tried Rhonda's Marshmallow Fondant and I was happy with the result. Less bubbles, less tear and pliable compare to the normal fondant that I used before.

Here's the link if anyone would like to try:  Rhonda's Ultimate Marshmallow Fondant

The rainbow arch and clouds were made from store bought fondant that I added tylose to harden it.

 Hope little princess will be delighted when she see this cake tomorrow

Thursday, 22 September 2016

Financier, Almond Tea Cakes

Financier, Almond Tea Cakes

75 g almond meal
35 g all purpose flour
150 g icing sugar
4 egg whites
100 g butter, melted

Oreheat oven at 240°C (Thermostate 4). Grease the financier or small muffin pan.

In a large bowl, combine all the dry ingredients in a stand mixer bowl.  Using paddle, stir everything until well mix. While the mixer is turning, pour the melted butter slowly and add egg white one by one and mix until it turn into a smooth batter.

Spoon 2/3 of batter into the financier or muffin pan and bake at 240°C for 5 minutes, reduce temperature to 108°C and continue baking for another 10-15 minutes or until it turn light golden colour or until it firm up. Turn off oven and leave the financiers in the oven for another 5-7 minutes.

Remove from the pan and lightly coat with icing sugar.

Sunday, 18 September 2016

Ipad Cake

Another birthday to celebrate! A basic lemon pound cake and chocolate cake covered with Michelle Foster's Fondant. A first time for me using her recipe.

Rabokki ~ Ddeokbokki with Ramen

Late post, it was meant to be posted on Chuseok Day, or also known as Korean Thanksgiving Day.

I made this rabokki, basically another variation of ddeokbokki with an addition of  ramen. A popular hot and spicy Korean street food. The dish made of soft rice cake, fish cake, ramen and gochujang, or sweet red chili sauce. Sometimes if you're mucky; the vendor will ad some hard boiled egg, and clear broth to cool down the spiciness of the red sauce.


Ingredients (4 serving)
For the sauce
4-5 cup water
1-2 dried kelp  
1/2 cup dried anchovies
2 tbsp gochujang (chili paste)
1 tbsp gochugaru (chili flakes) *optional
1/2 onion, thinly sliced
2 garlic cloves, crushed
 1 tbsp sugar
Salt to taste

2 pack rice cake, separated and soaked at least 10 minutes
2 pack of ramen noodle
1 pack mix fish cakes, rinsed and halves
Hard boiled eggs
Roasted Sesame seeds 

In a shallow pot, add water, kelp and anchovies, boil for at least 15 minutes. After 15 minutes,
remove the anchovies and kelp.

Combine chili paste, hot pepper chili flakes, crushed garlic and sugar in a small bowl. Add the mixture to the broth and let it simmer for few minutes. 

Add the rice cake, onion and fish cakes and bring to simmer at least 7-10 minutes, keep stirring until rice cakes are soften. Add more water if sauce are thicken too much.

Add the ramen noodle and stir to loosen the noodles and stir until it cooked.

Garnish with hard boiled eggs, scallions and sesame seed, serve immediately

Recipe adapted from