Monday, January 12, 2009

2 Weeks more to go

What will be coming up in 2 weeks time? Clues? Hints?
*Drums Roll...* It's Chinese New Year! I'm seriously getting anxious and excited about it.
I've always likes Chinese New Year, mainly because of the good festive foods, other than that it is probably given the privilege to buy new clothes without being nagged ;)

I have been getting ready with Chinese New Year - Spring cleanings (not entirely done though) and some bakings. Like last year, I baked Pineapple Tarts. It was sort of tedious because I only baked them once a year so you can imagine the mess I've done to my kitchen :(

After slogging in the Kitchen for 3 consecutive days, I only manged to baked 3.5 tubs. 4 more tubs to go! Gambate! I know I am really slow but what can I do? I'm a amature baker!

Friday, January 09, 2009

My cutest and sweetest :)

My sister has been complaining that I have over-pampered my niece and whenever I'm with her, she'll turn into a big bully! Oh my, I don't think she's a big bully, she just a little mischievous baby trying to play with everyone :P

Tsk tsk tsk, I seriously don't think I am giving in too much to my niece. Even if I do, how can I resists! The moment my eyes set on her, my heart melts. Awwwwwwwww...

TELL ME, how can I not give my full attention to her
when she is such a darling!!

Say ONEeeeeeeeeeee

Tee Hee Heeeee

Tuesday, January 06, 2009

Classic Butter Cake

Makes an 8" cake

Ingredients Amounts
Plain flour210g
Sugar20g + 170g
Baking powder1/2 tsp
Egg yolks5
Egg whites5
  1. In a bowl, cream butter and 20g sugar till smooth. Add in the egg yolks slowly and combine into a pale and smooth mixture.

  2. In another clean bowl, whip the egg whites till foamy and add in 170g of sugar and beat till stiff peaks are formed.

  3. Combine the egg whites into the butter mixture and blend well.

  4. Sift the baking powder and flour and fold it into the batter above. Make sure that there are no clumps.

  5. Pour the cake batter into a cake pan and bring to bake at 180 degree Celsius for 45~50 mins.

Happy New Year! Although I've been starting to blog more recently, I know it is still not fast enough to catch up with everyone in the flogging world. I'm still trying hard though, to juggle between work and kitchen. Give me more time okay ;)

This Classic Butter cake was prepared to celebrate my very 1st post for 2009! How time flies, it looks like I was only learning how to bake the day before and boom it has been almost 1.5 years since I started my culinary path. It was indeed an enjoyable hobby and through my flogging, I got to know many friends who share the same interest as I am.

I am wishing that 2009 will be a smooth and fruitful year for everyone out there!