To-Bake List 2014/15

Made from Scratch Strawberry cake

http://thekitchenmccabe.com/2014/10/09/made-scratch-strawberries-cream-cake/

Neapolitan Cupcakes

http://www.cookingclassy.com/2014/09/neapolitan-cupcakes/

Mini Brownie Butter Cakes 

http://rasamalaysia.com/mini-brownie-butter-cake-recipe/

Starbucks Cupcakes

http://natventures.tumblr.com/post/18062563920/starbucks-cupcakes

Strawberry Shortcake

http://roxanashomebaking.com/strawberry-shortcake-cake-recipe/

Rose Buttercream Cake

http://thecakeblog.com/2014/02/rose-water-buttercream-cake.html

Copycat Krispy Kreme Doughnuts

http://www.cookingclassy.com/2014/01/copycat-krispy-kreme-doughnuts/

Strawberry Custard Tarts

http://www.deliciouseveryday.com/strawberry-custard-tarts/#_a5y_p=1376486

Happy Teacher's Day 2014

Ordered a batch of honey for Baby Kwok #1's teachers in school as their Teacher's day gift. However, got a shock at how mini they were so Prince Charming suggested baking something to go along with the honey. Had a big bag of Granola sitting in the fridge so I thought, maybe a Granola fruit muffins but ended up, I forgotten to add in the granolas! 

Been getting really forgetful nowadays. Anyway, the muffins were also Baby Kwok #1's breakfast as well as Prince Charming. Both gave their thumbs up for the muffins! I ate one and was also surprised at how flavourful these muffins were. The best thing that I ever heard from the Prince Charming "Hey, they looked so cafe styled and they really taste so good. Like those we get in Starbucks or angmoh bakery!" 

On a side note, I should have been more generous with the crumble toppings. They were so so so good and goes so so so well with the muffins!

Look at those mini honey! 

Love these cupcake liners and toppers that I got from one of the online shop :)

Baby Kwok#1 loves those cubed size plums! 

They were organic and taste really fresh!

To make these:

Muffins

• 195g All purpose flour (US metric 1 1/2 cup)
• 65g Caster sugar (US metric 1/2 cup)
• 1/2 tsp Salt
• 2 tsp Baking powder
• 1 Egg (approx 55g)
• 100g Milk 
• 70g Oil
• 2 Organic plums, cut into bite size

Crumble toppings

• 60g Butter, melted
• 45g All purpose flour
• 50g Brown coarse sugar

1. Combine the dry ingredients together and set aside.
2. Preheat your oven to 200°°C
3. Meanwhile, combine the ingredients for the crumble toppings and mix till it resembles crumbs like mixture.
4. In a mixing bowl, mix egg, oil and milk. Add in the dry ingredients and mix well.
5. Mix in your plums and mix gently. Pour your batter into a pipping bag
6. Line your muffin tray with cupcake liners. Snip a slightly bigger opening on the pipping bag 
7. Pipe the mixture into the liners. Sprinkle the top with a generous amount of crumble toppings.
8. Bake the muffins for 20 ~ 22 mins

Chocolate Chiffon-Sponge cupcakes

No idea what I am talking about? You should just try this recipe! It was something that came by pure luck yet it has the texture and taste that I really like (so do Prince Charming!)

If you are looking for a cake that has a texture in between Chiffon and Sponge, this will be the right one for you :) Perfect texture for a cupcake! Not greasy - Light and spongy and fluffy :)

To make this:

95g of cake flour
75g egg yolks
70g brown sugar

60ml Oil

10g Cocoa powder (I used bittersweet kind)

4 tbsp water 

3 tbsp fresh milk

130g egg whites
80g brown sugar

1. In a mixing bowl, combine yolks, sugar, oil. Add in flour, water, milk and cocoa powder. Mix well. Ensure that the batter is not lumpy to avoid affecting the texture. If the batter appears to be too thick, you can add in more milk to get a slightly runny mixture (not too runny - Mixture should form a ribbon trail)
2. Preheat oven to 170°C
3. In a separate bowl, beat egg whites till foamy then add in sugar gradually till peaks achieved. Note: Do not overheat egg whites. This might causes collapse of the cake
4. Add half of the egg white mixture (meringue) into the yolk-flour mixture. Fold well. Add in the remaining egg white mixture into the cake batter. Ensure that you fold well.
5. Pour your ready batter into little cupcake liners and bake for 35 mins

All natural Purple Chiffon cake

Finally managed to get some purple sweet potatoes! Was looking up and down the whole of Singapore for them and just when I was about to drop the idea, I found it at Finest Supermarket! Wheeeeee....

And so..  I baked the ALL NATURAL PURPLE CHIFFON CAKE! All natural because no added colouring! The purple colour comes from the sweet potatoes! Love the colours so much! Baby Kwok #1 enjoyed this snack and gobbled one up within minutes. I made them into small cupcakes for him and Baby Kwok #2. The little princess love them too but because she's only 10+ months old, I do not want to expose her to that much sugar (seems okay to us but a lot to infants). Anyway, it is quite a healthy snack for the adults so do give it a try!

Love the colour! 

Baby Kwok #1 enjoying his tea break :) 

He is a cake person like me!!

To make this, you'll need:

- 85g Cake flour

- 50g/ml Oil

- 3 Egg yolks

- 20g Sugar

- 3 Tbsp water

- 4 Egg whites

- 50g Sugar

- 100g mashed Purple sweet potatoes

- 3 Tbsp milk ( I replaced it with infant formula milk as I am giving as a snack to Baby Kwok #2)

- Some diced Purple sweet potatoes

1. In a bowl, mix yolks, sugar and oil. Combine well.
2. In another bowl, combine the mashed sweet potatoes and milk. Add this mixture into the yolk mixture in step 1
3. Add the water and cake flour into the mixture from step 2. Set aside. Meanwhile, preheat oven to 180°C
4. In a large mixing bowl, beat the egg whites till foamy. Add in the sugar gradually till you obtained a glossy meringue with peaks.
5. Take half of the meringue and fold into the cake batter from Step 3. Add the remaining meringue into the batter and fold well.
6. Pour the batter into a chiffon pan or cake pan. Tap to release air/gas trapped in the batter before baking. Bake for 30 mins.

Basic Macaron shell recipe

I have people who sent me numerous private messages in Facebook for the recipe that I am currently using for my macarons. I can't say this is the perfect recipe for everyone but it does work well for me (At least, I get feets on my macrons after so many attempts).

Also, this recipe is less sweet as compared to many recipes on the Internet. The ratio between the icing sugar and almond meal is almost 1:1 which makes it acceptable. Most of the recipes that I have googled online were in the ratio of 1:2 (Almond vs Icing) and the sweetness is far from what I can accept - No doubt macarons were meant to be sweet.

Anyway, I am still constantly looking out for other recipes to try out before I can conclude which is the right and perfect macaron recipe. So till then, I'll post the current one that I like at the moment.

To make these macarons, you will need:

- 30g Egg whites
- 30g Caster sugar

- 35g Icing sugar
- 30g Almond meal

1. In a mixing bowl, beat the egg whites till foamy. Add in 1/2 of the caster sugar and continue to beat. Gradually add the remaining sugar until you have peaks. This is called Meringue. Your meringue should be glossy and have define peaks when you lift your mixer up. 
2. Sift your Almond meal and icing sugar in another separate bowl. Ensure that you get very fine mixture almost like a flour. This determines the texture of your macarons. If your almond sugar mixture is not as fine, your macarons will have rough surfaces.
3. Add your meringue to the almond sugar mixture and blend well. When the meringue and almond mixture get incorporate well, press the batter down and then scoop up for a few times. This is known as Macaronage - the step that determines if your macarons will have feet or not. The consistency of your mixture should be like a lava texture. (Never seen lava? Just lift your spatula and see how the mixture drop down. You should see a ribbon trail when the mixture drops from your spatula. 
4. Pour the ready batter into a piping bag. Pipe the batter into little round shapes. Tap to release the air bubbles and leave to dry for about 20-30mins. 
5. Meanwhile, preheat your oven to 170°C for 5 mins then turning down to 150°C.
6. Bake for 15 mins and leave to cool

For the fillings, you can use jam, nutella or self made some buttercream to assemble the macrons!

Have fun making these little french cookies!