Joo Chiat has always been one of my favourite hang-outs. Reason being……..


You can find so much nice food there! Like the awesome durian puffs to the nostalgic kaya toast and how could we forget all the pastry stores that are tucked at various inconspicuous corners.


So one day, the boyf and I were there for dinner when this shop caught our eyes!


I’m sure this shop is no stranger to those who loves to have their cakes customized. Click on link if you have yet to hear about them. Cherylshuen.

So we parked and headed straight to the shop. A really simple shop with minimal decorations; just a table and few chairs and also a few display of her masterpiece. The cake fridge was almost empty!

Since it was before dinner, we decided to share a piece of cake. Boyf ordered his favourite fruit flavoured cake, namely passionfruit and mango or better known as the Tropicana.

Really love the blend of colours!

However, the cake was a little disappointing. Even though the mango and passionfruit blend is very refreshing, the mousse taste as if it is thickly laden with sugar. The passionfruit curd sandwiched in between the cake layers did little to salvage the overall sweetness. The texture of the cake also fall short from our expectation. It was a tad too crumbly and somehow the mousse doesnt stay nicely on the cake. As such, after the first bite, the top simply gets dislodged.



Boyf and I concluded that perhaps we chose the wrong flavour. So probably we should go back and try again! Or perhaps…….. Their expertise simply lies in the area of their fondant designs? ((:


Girl over Flowers

Nope. It’s not Boys over flowers but Girls over flowers! Woots! Made these for sis’s classmate’s birthday.

Buttermilk Cake

I fell in love with Aunty Yochana the moment I “stepped” into her site.
The recipes that she shared are simply oh so great!

And so today… We shall explore her other recipes… Which is…. *drum rolls* the buttermilk cake! Come.. Let’s follow Aunty Yochana in baking this very simple yet tasty cake!

Buttermilk Country Cake
Adapted from Aunty Yochana.

80gm egg yolks
160gm buttermilk
5gm (1tsp) vanilla
200gm sifted cake flour
200gm sugar
15gm baking powder
1/8 tsp salt
120gm unsalted butter (softened)

1. In a bowl, lightly combine the yolks with 40ml of buttermilk.
2. In a mixing bowl, combine all the dry ingredients and mix on low speed for 30sec to blend.
3. Add the butter and the remaining buttermilk.Mix on low speed until all the dry ingredients are moistened. Increase to medium speed and continue to hit for 2min to aerate and develop the cake’s structure.
4. Gradually add in the egg yolk mixture and beat for another min.
5. Pour the batter into a 8″ round pan and bake for abt 50min at 175°C or till skewer inserted comes out clean.
6. Let the cake cool in the pan for 10min then invert and cool on a cooling rack.

One really awesome fact about this cake is that it’s very very forgiving! Best-served warm. (: Keep in air-tight container to ensure freshness!

All You Need Is Love

This is definitely one of my signatory works.
Made it for my sister’s friend. Think it was for some anniversary thingy…

The base was oreo since it is the all-time favourite and topped with a pastel pink buttercream.

I used chocolate, dark and white with raspberry, as the main decor. Dark chocolate to signify the bitter-sweet love affair. After every rough patch, the love is still not lost. The white raspberry chocolate to signify the sweetness and richness of the relationship even though sometimes there’s a little jealousy.

The cupcakes are then completed with a purple ribbon to complement the pink buttercream.

Hope they sweetened up their day. And the many days to come.

Matcha Chocolate Swirl Cake

And it’s yet another green tea bake again!
The combination of the sweet chocolate and subtle bitterness of matcha is oh so perfect!

Disclaimer: I may be a bias source since I’m a great fan of these two ingredients. (:

Matcha Chocolate Swirl Cake
Adapted from Kirbie’s Cravings.

3 cups sugar
1 cup unsalted butter, room temperature
3 eggs, room temperature
1 3/4 cups milk, room temperature
1 tsp vanilla

For Chocolate Mixture:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt

For Matcha Mixture:
1 1/2 cups all-purpose flour
2-3 tbsp matcha powder
1 1/2 tsp baking powder
1/2 tsp salt

1. Mix the dry ingredients of the matcha mixture together using a whisk.
2. Mix the dry ingredients of the chocolate mixture together using a whisk.
3. Using a mixer, cream the butter and sugar together. Add the eggs, milk and vanilla into the butter mixture and mix till thoroughly combined.
4. Divide the creamed mixture evenly into two.
5. Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
6. Slowly add the matcha mixture to the remaining half of the creamed mixture and mix thoroughly.
7. Grease and flour a 10-12 cups bundt (or a cake mould).
9. Preheat the oven to 325°F.
8. Drop alternating spoonfuls of each mixture into the bundt pan until it is about 3/4 full. Run through the batter with a chopstick/fork/knife a couple of time to create a marble effect.
9. Bake for about 1hr 15min or till a toothpick/cake skewer comes out clean after poking into the centre of the cake.

Craving for Green Tea Latte now…

P/s: Boyf commented that my Bak Zhang post was super random. Wells.. this is called being spontaneous! =DD

Egg Tarts

Hot hot! Fresh fresh!
This is one thing that I love to have piping hot!

And to sidetrack a little, the hot hot fresh fresh thingy totally reminds me of my previous coy! heh! Go figure what it is.

This recipe was taken from this lady’s webby, Yochana’s Cake Delight!. She makes so many awesome stuff which you will see being featured here in time to come. heh… Yes. I’m sure you can tell I’m a fan of hers already. ((: So here goes.

Egg Tarts
Adapted from Yochana’s Cake Delight!

For Pate Sucree:
125gm chilled butter
60gm icing sugar
1/2 egg white
1 egg yolk
200gm plain flour
1/2 tsp vanilla essence

For Egg Custard:
280gm fresh milk
160gm sugar
3 eggs
1 tsp rum (i used the phoon huat rum essence)
1/2 tsp vanilla essence

For Pate Sucree:
1. Beat sugar and butter till well-mixed.
2. Pour in egg white and egg yolk and mix.
3. Add in vanilla essence. Then add in flour in parts and mix till combined into a dough. Rest for 10min.
4. Press the dough into the mould.
5. Bake the tart shell till half-cooked (around 10min at 175°C.

For Egg Custard:
1. Heat milk and sugar together. Once the sugar dissolves, remove from heat.
2. Whisk the eggs lightly and pour into the milk mixture.
3. Add in rum and vanilla essence.
4. Sieve the egg custard and pour into the tart moulds. Bake at 175°C till egg custard sets (when the custard does not wobble anymore).

My love for egg tarts dates way back to  2003 when I went Hong Kong when my girlies. The egg tarts sold there (be it on the street on a restaurant) are simply heavenly!

And having tasted the what-I-felt-is-best, the spoilt me refused to give eat anything lower than that standard. Till this very recipe. It was the only one that comes so close to the ones I had in Hong Kong.

Only down side of this recipe is that….. The egg tarts taste best only when consumed on the same day.

Bak Zhang (Chinese Meat Dumplings)

This is like the long-overdue bak zhang entry. Seriously craving for it right now and then it hit me that I have forgotten to post photos of them!

It has been a custom for my dearest mommy to make them for my dad’s colleagues, workers and all our relatives. However, this year, I managed to butt in and learn from her!

It was a tedious process I would. So much work put into every single ingredient and not forgetting the wrapping part. I created so many weird shapes. hah! Taste remains the same though!

My ex-colleagues love it so much that they refused to believe I was the one who made it. WHAT IS THIS??

We made like 70 the first time. Cleared it within a week plus and went on to make a 2nd batch of around 50. How awesome is that!

I couldnt help but boast that it’s even better than what people are selling out there!