It was a gift from Dianna. "Copycat Jenny Biscuit" and Almond Florentine.

The Butter Cookies actually melt in your mouth.. Mmmm, so i decided to try baking myself. She was so nice by sharing the recipe. =) Thank you so much, Dianna.

Here i go~

100g salted butter (i used Golden Churn)

25g icing sugar

45g wheat flour (i used plain flour)

30g bread flour

25g rice flour

combine butter and sugar until fluffy (i used mixer)

sieve in all the remaining ingredients and FOLD until well combined.

baked at 160 degree C for around 15mins to 18mins depending on your oven.

end product

my hubby and kids love it so much.

Butter Cupcake with Swiss Meringue Butter Cream Cheese

Swiss Meringue Butter Cream Cheese from http://thedomesticgoddesswannabe.com/2014/07/cream-cheese-swiss-meringue-buttercream/

Ingredients

1. 4 egg whites
2. 1 cup (225g) caster sugar
3. 1 1/2 cup (337.5g) unsalted butter, cubed
4. 12 oz (340g) softened cream cheese
5. A pinch of salt
6. 2 teaspoons (10ml) vanilla extract

Instructions

1. Place the bowl over a pot of gently simmering water and heat the egg white-sugar mixture, whisking constantly, until the sugar is completely dissolved and the mixture is hot to the touch, about 160˚F (71.1˚C).
2. Attach the bowl to the mixer base and beat the mixture with the whisk attachment on medium speed until foamy, then increase the speed to medium-high and beat until you get a stiff-peaked meringue. If the meringue is still warmer than room temperature, reduce the speed to low and stir until completely cool.
3. Meanwhile, cut the unsalted butter into cubes and let it come to room temperature while the meringue whips. The butter should be a spreadable consistency and not melty in any way.
4. Add the butter, cube by cube, to the meringue, stirring on low speed. The meringue will fall and start to look curdled, but keep adding the butter and stirring and it will come together into a fluffy frosting.
5. Scrape the frosting into a different bowl and set aside.
6. In the mixer bowl, whip the cream cheese until very light and fluffy.
7. Scrape down the bottom and sides of the bowl several times with a spatula to make sure it is thoroughly whipped.
8. One spoonful at a time, gradually add the SMBC to the whipped cream cheese, stirring on medium-low speed. Once combined, the frosting should be like softly whipped cream. Increase the speed to medium-high and beat until the frosting is like stiffly whipped cream. Add a dash of vanilla and a pinch of salt. You can use the frosting right away, or chill it to firm up a bit (re-whip before using).

Notes

1. If you have never made a SMBC before, I would advise that you master SMBC before attempting to make the cream cheese version as it is a bit more tricky to make.
2. The buttercream can be stored in air-tight containers and left at room temperature overnight, in the fridge for 3 weeks and in the freezer for up to 3 months. If chilled or frozen, thaw in the fridge and bring to room temperature before whisking the cream to buttercream consistency before using.
3. Swiss Meringue buttercream can be used to frost cakes/cupcakes in advance and the cakes/cupcakes can be left in an air-conditioned room. The buttercream will hold.
4. Swiss Meringue buttercreams must be eaten at room temperature.
5. You can add any food coloring to the buttercream then whisk to incorporate.
6. If the buttercream looks like it had curdled, just keep mixing and it will come together and become smooth.
7. If the buttercream is too runny, place it in the fridge for about 10-15 minutes, then continue mixing.

Butter Cake (Mrs Ng Sk)

Serves 8

Ingredients

230g Salted Butter, room temperature

4 egg yolks

150g caster sugar

200g self-raising flour, sifted

60ml fresh milk

1 teaspoon vanilla extract

4 egg whites

50g caster sugar

Instructions

In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!

Add the egg yolks, one a time and beat it in before adding the next.

Beat in the vanilla extract. Fold in half the flour.

Add the milk and mix. Add the remaining flour and fold until just incorporated.

Scrape the bowl and give the batter one final mix. Set this aside.

In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.

Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.

Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.

Pour this into a lined and greased 8×8-inch baking pan.

Bake at 170°C for 45 minutes.

When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

Cut into slices and enjoy!!

Notes

As I noticed that the top of the cake was getting quite brown, I reduced the heat to 150°C at the final 20 minutes, then to 140°C at the final 5

minutes. You need to keep an eye on the cake and to know how your oven behaves so you can make the necessary adjustments.

the domestic goddess wannabe http://thedomesticgoddesswannabe.com/

Butter Cupcake (Mrs Ng)

I started baking simple butter cake in cuppies using this recipe:

Butter Cake (Mrs Ng Sk)

Serves 8

Ingredients

230g Salted Butter, room temperature

4 egg yolks

150g caster sugar

200g self-raising flour, sifted

60ml fresh milk

1 teaspoon vanilla extract

4 egg whites

50g caster sugar

Instructions

In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!

Add the egg yolks, one a time and beat it in before adding the next.

Beat in the vanilla extract. Fold in half the flour.

Add the milk and mix. Add the remaining flour and fold until just incorporated.

Scrape the bowl and give the batter one final mix. Set this aside.

In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.

Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.

Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.

Pour this into a lined and greased 8×8-inch baking pan.

Bake at 170°C for 45 minutes.

When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

Cut into slices and enjoy!!

Notes

As I noticed that the top of the cake was getting quite brown, I reduced the heat to 150°C at the final 20 minutes, then to 140°C at the final 5

minutes. You need to keep an eye on the cake and to know how your oven behaves so you can make the necessary adjustments.

the domestic goddess wannabe http://thedomesticgoddesswannabe.com/

Nutella Chiffon Cake

Thanks to Domestic Goddess Wannabe's recipe: http://thedomesticgoddesswannabe.com/2015/11/nutella-chiffon-cake/

For 21cm tube pan

1. 4 egg yolks
2. 80g milk
3. 145g Nutella
4. 64g cake flour, sifted
5. 1/4 teaspoon vanilla extract
6. 4 egg whites
7. 65g caster sugar
8. Baking time: 40 minutes
9. Instructions

   1. In a heavy bottom saucepan, stir the Nutella and milk over low heat until the Nutella has completely dissolved.
   2. Bring this to a boil, then remove from the heat. Set this aside to cool.
   3. In a mixing bowl, mix the egg yolks with the Nutella/milk mixture until combined.
   4. Add vanilla extract and then the flour, mixing until combined. Set this aside.
   5. In a clean mixing bowl, whisk the egg whites until soft peaks form.
   6. Gradually add the sugar until stiff peaks form.
   7. Transfer 1/3 of the meringue into the egg yolk mixture. Using your spatula, mix this in. There is no need to be gentle at this stage.
   8. Gently fold the remaining meringue in two batches into the egg yolk mixture until no white streaks remain.
   9. Pour this into an UNGREASED tube pan.
   10. Lift the pan about 10 cm off the table top and drop it onto the table to remove larger air bubbles. Repeat a few times. If you wish, you can also run a skewer around the batter.
   11. Bake at 180°C for the required time (baking times vary). Once baked, invert the pan and allow the cake to cool completely before removing from the mold.
   Notes

   1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!

melted nutella with milk

before entering oven

as i was busy feeding the kids, i missed watching the "fire", hence a little dark on top with cracks.

tada~ a little slanted, i think i did not place the tube pan properly. after baking i could see some batter under the pan. (leaked)

on the dense side

Shall try it again one day. 

Pandan Chiffon Cake

I have many failed attempts in baking Pandan Chiffon. 

These were made from the Premix. My Pandans were either uncooked or flatten.

 

 

This is the passed Pandan! Recipe from http://thedomesticgoddesswannabe.com/2015/01/pandan-chiffon-cake/

I am using the Duck Brand, 19cm Tube Pan. Followed the 4eggs recipe.

Mandarin Orange Chiffon

It was near CNY and was inspired by Susanne's Mandarin Orange:

http://lovingcreations4u.blogspot.sg/2016/01/mandarin-oranges-and-flowers-chiffon.html

 it was quite last minute and i do not have the orange squeezer to "shape" my "oranges, so i just made do with a cross. haha

i did not buy white chocolate and matcha powder to do the "leaf" portion.

the taste is still good though =)

The Very Hungry Caterpillar

Recently my kids were into this "The Very Hungry Caterpillar" story book and we got one for both to share.

 

One fine day i came across this bake by Susanne Ng:

http://lovingcreations4u.blogspot.sg/2014/09/hungry-caterpillar-pandan-chiffon-cake.html

Pandan Chiffon Cake (6 cupcakes or 1 17cm chiffon tin)
3 egg yolks
20g sugar
39g vegetable oil
24 ml coconut milk
11 ml pandan juice
2 ml vanilla extract
5 ml pandan paste
60g cake flour

A pinch of salt

Meringue:

4 egg whites

45g sugar

1/4 tsp cream of tartar

Method:
1. Prepare fresh pandan juice by blending fresh pandan leaves (15 leaves cut into small pieces, omitting the tips) with 50 ml water. Strain with a sieve and press out all the liquid with a spoon.
2. Preheat oven at 160°C.
3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, milk, pandan juice, vanilla extract and pandan paste.
4. Add in sieved flour and salt and whisk till no trace of flour found.
5. Scoop out 20 tsp batter and add 1/2 tsp charcoal powder for dark green batter. Scoop out 10 tsp batter and add red yeast powder/red colouring for red batter. The remaining batter will light green.

*Optional: scoop out 1.5 tsp batter for yellow and purple batter respectively (for eyes and feelers).
6. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions. 

7. Divide the meringue into the various batter in 2 tbsp meringue to 1 tsp batter ratio.
8. Fold in the meringue gently into each batter 1/3 at a time.
9. Scoop the light green batter into 3 bowls, the dark green batter into 2 bowls and the red batter into 1 bowl. Gently tap the bowls on the counter top to release air bubbles and bake at 160°C for 15 min and then 150°C for 15 min. 

10. Spread the remaining batter (dark green, red, yellow and purple) side by side onto a baking sheet on a tray. Bake at 160°C for 15 min.
11. Leave the bowls and tray to cool on a cooling rack and unmould when cool. 

So, i decided to give it a try.

Tada: my way of caterpillar.

Rainbow Chiffon Cake

I was very inspired by these Rainbow Cakes as my kids love it.

 

 Not sure when i will start baking rainbow, no courage to do so until i bought this book.

Creative Baking : Chiffon Cakes by Susanne Ng

I was so attracted by the colours of her chiffon cakes.

Here i go!

 Beating the egg whites is so important.

 

mixing the 6 colours

 

 Baking in process

The cooling down process

 

Uneven rainbow chiffon cake. haha! 

and my son eating rainbow chiffon in rainbow pants =p

Strawberry Yogurt Chiffon Cake

My first try in making Strawberry Yogurt Chiffon Cake followed closely using this recipe: 

http://thedomesticgoddesswannabe.com/2015/05/strawberry-yogurt-chiffon-cake/

Based on DGW's recipe, I used 21cm measurement for my "Duck Brand" 19cm tube pan.

For 21cm tube pan

1. 4 egg yolks
2. 33g caster sugar
3. 47g oil - I used canola oil (i use corn oil)
4. 67g cake flour
5. 1/4 teaspoon baking powder
6. 1/8 teaspoon salt
7. *73ml strawberry yogurt drink (see below)
8. 4 egg whites
9. 1/8 teaspoon cream of tartar
10. 47g caster sugar
11. Baking Time: 40 minutes
12. Instructions

    1. In a mixing bowl, beat together egg yolks and sugar until blended.
    2. Add the oil and continue beating until the mixture turns light and fluffy.
    3. Add the strawberry yogurt.
    4. Once that has been combined, add the dry ingredients and fold into the mixture. Set this aside.
    5. In a clean mixing bowl, whisk the egg whites until frothy.
    6. Add the cream of tartar and continue whisking until soft peaks form. Add the sugar gradually, whisking continuously until stiff peaks form.
    7. Beat 1/3 of the meringue into the egg yolk batter.
    8. Gently fold the remaining meringue in 2 batches into the mixture until no white streaks remain.
    9. Pour the batter into an UNGREASED tube pan.
    10. Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
    11. Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
    Notes

    1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
    2. I use 65g eggs for all my recipes.

I used this Thick & Creamy Strawberry Yogurt. 53g of it.

ready to bake!

Just finished baking

The cooling down process

Just un-mould this morning

Tada~ taste a little sweet