Monday, 5 November 2018

Pistachio Raspberries Buttercream Cake

The frosting of this cake is a little different from the typical whipping cream with fruits topping which I used to do.  It’s supposed to create water colour effect on the cake but some how it turned out to be a disaster.   Anyway, after few attempts and I'm so thankful that it was eventually made it to the ‘finale’.

Pistachio cake layers with buttercream and fresh raspberries… they work wonderfully together.  The tangy taste of the raspberries with the fluffy and moist pistachio cake is what I like most about this cake.  

This cake is specially baked for a lovely friend’s 50th birthday.  May she always stay stunning and amazing!


For the cake
60g            Pistachio nuts
180g          All-purpose flour
15g             Cornstarch
1 ½ tsp     Baking powder
½ tsp        Baking soda
¼ tsp        Salt
113g           Unsalted butter
120g          Castor sugar
½               Whole egg
1.5 tsp       Vanilla extract
125g           Fresh milk
1 ½            Egg whites
¼               Cream of tartar

For the Frosting:
350g         Unsalted butter
250g         Powdered sugar, sifted
¼ tsp        Salt
1 ½ tsp     Vanilla extract
4 tbsp        Whipping cream (see note)

For the filling
Raspberries (cut into half)


For the cake

(1)Preheat oven to 170 Deg C.  Grease the bottom and sides of 8” cake pans with butter.  This only makes 2 layers of cakes.

(2)In a mixing bowl, mix together flour, cornstarch, baking powder, baking soda and salt.  Set aside.

(3)Ground pistachio nuts in a food processor until coarsely chopped and then take 2 tablespoons and add it into the dry ingredients.  Continue to ground the rest of the nuts until it comes powder.  Mix into the dry ingredients.

(4)In the bowl of an electric mixer with a paddle attachment, whip the butter for 2 minutes.  Add the sugar and beat until light and fluffy.  Mix in the whole egg and the vanilla until just combined.

(5)In 3 batches, alternate mixing the dry ingredients and milk into the butter.  Mix completely before adding each additional batch.  Scrape down the sides as needed.

(6)In a separate mixing bowl, whip egg whites and cream of tartar until it reaches soft peaks.  Fold the whipped egg whites into the batter until combined.

(7)Pour batter into pans and smooth the tops.  Bake for 30-35 minutes or until toothpick comes out clean.  Cool the pan for 10 minutes before removing and cooling completely on a wire rack before slice them into half.

For the frosting

(1)Beat the softened butter for a minutes with a mixer using the paddle attachment on medium speed.

(2)Turn off the mixer and add the sifted powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.

(3)Increase mixer speed to medium and add the vanilla extract, salt.  Add 2 tablespoons of cream (if you have) and beat for 2-3 minutes until it is whipped, fluffy, and creamy in appearance.

Note:  If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoons at a time.

For assembly of cake

(1)Place one cake layer (bottom-side up) on a serving stand.  Spread buttercream on it and top with raspberries. 

(2)Place the second cake layer on top and repeat process.

(3)Finally, top with last cake layer.  Coat a thin layer of buttercream on the cake and put it in the refrigerator to chill for about 15-20 minutes.

(4)Remove the coated cake from the refrigerator and start to apply the balance buttercream all over the cake and follow by decorating the cake.


Monday, 3 September 2018

S’mores Chocolate Chips Cake

This is a rich cake that filled with lots of chocolate chips and crushed digestive biscuits.  It is topped with layer of gooey marshmallow, which was browned until melted and toasted.

I chanced upon this cake when I was looking for some interesting cake to bake for SHINE Ministry.  It is a ministry in my church for adults with special needs (developmental disabilities).  I’m happy that this cake was well received.

I know the process of making this cake looked daunting but it’s totally doable and not difficult at all.  This cake is so pretty that I’m so proud of the outcome of this cake.


[Adapted by Diana Gale]

56g            Butter, room temperature
10ml          Bran oil
150g          Sugar
1                 Egg
210g          Plain flour
1 ½ tsp     Baking powder
1/2 tsp      Baking soda
1/2 tsp      Salt
65g            Digestive biscuits
240ml       Greek yogurt
152g           Chocolate chips
12-14 pcs  Big marshmallows, slice in half


(1)Start by creaming together butter, oil and sugar in a mixing bowl until the mixture turns pale and fluffy.

(2)Give the bowl a scrape, add the egg and continue mixing.

(3)Crush the digestive biscuits by using either a food processor or placing them in a ziplock bag, pushing out most of the air, sealing the bag and bashing the biscuits with a rolling pin.

(4)Add the crushed digestive biscuits to the rest of the dry ingredients

(5)Add the dry ingredients and the Greek yogurt in the sequence flour-yogurt-flour-yogurt-flour, mixing until the flour is just incorporated.

(6)Fold in the chocolate chips with a spatula.

(7)Transfer the batter into a lined and lightly greased 8×8-inch baking pan. Smooth the top with spatula.

(8)Bake at 180°C for 25-30 minutes or until an inserted skewer emerges cleanly. Cut each marshmallow into 2 and arrange the marshmallow on the cake.

(9)Brown the marshmallow (this takes less than 1 minute, so do not walk away!) or increase your oven temperature to 220°C, return the cake to the oven and bake another 5 minutes, or until the marshmallows are melted and browned.

(10)Allow the cake to cool slightly in the tray before transferring onto a wire rack to cool a little more before cutting it into pieces. It helps cutting easier if you oil your knife first.

Friday, 17 August 2018

Mini Sausage Rolls

I love this softness of this bread.  I’m using the same recipe which I made the last time.  Instead of dividing the dough into 60g, I divide them into 30g each for cocktail sausages.  So ended up I have about 24 mini sausage buns. 

Look!  How cute they are? 

Anyway, this recipe is totally amazing.  The texture of the bread is just so soft.  In any case, these mini sausage rolls is quite a treat and it didn’t last for a day.

You can find the recipe here.


Thursday, 16 August 2018

Pulut Hitam Butter Cake

Pulut Hitam is a well-known dessert.  The fragrance from the coconut milk blended so well with the black glutinous rice that it brings out a very special taste.  This is what it makes this dessert so unique and popular.

My baking buddy, Brenda has turned this unique taste into a cake, which it would never come across my mind but she did it.  For the 1st time I tasted this cake, it was so good that I couldn’t get the taste out of my mind.  

This is the cake that I frequently baked for family and friends.  By topping the cake with some fresh coconut flakes, it gives you another difference texture and feel of the cake.  


[Recipe by Brenda Khaw]

227g          Unsalted butter
180g          Castor sugar
4                 Eggs
180g          Concentrated coconut milk

160g          Black glutinous rice flour
100g          Cake flour
1 tsp           Baking powder

Some fresh coconut flakes sprinkle on top of the cake when serve [optional]


Preheat oven, line parchment paper on 8” square or round cake tin.

Sieve ingredients in (B) together. 

Beat butter n sugar with an electric mixer until it is fluffy and turn pale yellow.

Add in eggs, one at a time and mix it well.

Fold in the sifted ingredient.  Separate into 2 batches, alternating flour first then coconut milk.  Mix them well but do not over mix.

Pour batter into cake tin and bake at 150 Deg C for about 50-60 minutes.  Insert a skewer into the center of the cake, it should come out clean, if not continue to bake for another 10 mins or till cooked.

Let is cool for in the pan for 5 minutes before transferring onto a wire rack to cool completely.

Sprinkle some fresh coconut flakes on the cake before serve. 

Tuesday, 14 August 2018

Lemon Polish Cake


Infusing butter with zest of lemon, this is such a perfect blend.  The cake turned out tangy, buttery and bright, perfectly balanced. I really love this cake.  If you are lemon lover, I’m definitely one of them, you absolutely need to make this and it’ll be your new favourite. 

I like cast iron bundt pan as it comes with many pretty design.  But they are too heavy and required care.  Silicone mould will be a better choice for me as it can be rolled and folded easier which make storage effortless.  After doing some research, for food safety purpose, I decided to go for a reliable brand and have chosen Martellato silicone mold which is made in Italy.  

 I love baking this cake for friends and church and have baked many of them.  Simply love it as it gift beautifully when taking it to a friend or gathering.  


[Recipe adapted by Chef Choon, a Personal Patissier]

20g            Sugar
40g            Egg yolk (or 2 egg yolks)
2g               Cream
100g          Butter, melted
2-3             Lemon zest
2                 Egg white
100g          Sugar
130g          Plain flour
2 tsp          Baking powder
1 tbsp        Poppy seeds (optional)

(1)Butter the mold with butter to make sure it’s well buttered.

(2)Preheat oven at 170 Deg C.

(3)Make butter mixture.  Melt butter over low fire and add zest to infuse.  Set aside.

(4)Make egg mixture.  Whisk sugar, cream and yolk. 

(5)Make batter.  Stir in 2-3 tbsp of butter mixture into the yolk mixture.  When it’s fully combine, add the rest of butter mixture to the yolk mixture and mix well.  Set aside.

(6)Make meringue.  Beat the egg white with sugar until soft peak.

(7)Add the meringue to the yolk batter then gently fold in the sieved flour and lightly stir in the poppy seed if you wish.  Flour should be sieved together with baking power.

(8)Pour the batter into the butter greased mold and bake for 40-45 mins.

(9)Cool the cake before removing it from the mold.

Wednesday, 8 August 2018

Greek Yogurt Blueberries Muffin


I’m a totally believer after I tried using Greek Yogurt for Muffin.  The muffins are so moist and delicious, and it all because of yogurt, I no longer using sour cream or oil to bake muffin.

I love muffin because aside from the fact that they are easier to make, they are also easier to eat – Just grab and go!  However, by adding this muffin with blueberries, it gives the muffins a great big juicy flavor burst when you bite into them and I like it to be served at breakfast with a cup of long black coffee.

Fresh from the oven, the aroma of these muffins are really irresistible.  I was told that blueberries goes well with Lemon.  I’ll give a try by adding some lemon zest when I bake this again the next time.


225g          All purpose flour
2 tsp          Baking powder
½ tsp        Baking soda
¼ tsp        Salt
170g          Unsalted butter, softened to room temperature
110g           Sugar [reduced]
2                 Eggs, at room temperature
2 tsp          Vanilla extract
227g          Greek yogurt
170g          Blueberries
1                 Lemon zest (optional)


(1)Adjust the oven rack to the lower middle position and preheat the oven to 200 Deg C.

(2)Line a 12 cup muffin pan with 12 cupcake liners.  In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

(3)In the bowl, beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.

(4)Add the sugar and beat together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale and texture should look fluffy.

(5)Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.

(6)Toss 2-3 tablespoon of flour mixture with only 120g of blueberries.  Reserved the remaining blueberries for topping.

(7)On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the yogurt and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining yogurt and ending with the last third of flour mixture. Mix until just combined. DO NOT OVERMIX or you could end up with tough muffins.

(8)Using a rubber spatula, fold in the blueberries, which was toss with flour.  For about 3-4 folds.  Again, do not overmix.

(9)Using an ice cream scoop, divide the batter evenly among the prepared muffin pan, filling the cups almost ¾ full and top with balance blueberries.

(10)Bake for 20 to 25 minutes, or until the top are golden brown and spring back to the touch and a toothpick inserted in center comes out clean.

(11)Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or at room temperature. Allow to cool completely before storing.