Friday, May 28, 2010

Makan Marathon

There was a game played during my company DnD, to guess the 4 digits in a sealed big envolope that prepared in advanced by the event organiser. The pool of money was donated by the managements that seated at VIP table, total 9 of them. Why 9 of them? cos the 10th VIP which is the pioneer of the company, she is the 1st employee of our company. Thus, although she is just holding a manager position but was honored to be seated with all the VIPs since the 1st DnD. However for this year, she didn't sit at VIP table, she sit in my table for sales & marketing. She was darn lucky cos she was able to escape from the donation hahaha... The donation started with the emcee called for the 1st VIP to donate x dollar and the 1st VIP will need to nominate next VIP and he/she is require to donate any amount that is more than the previous VIP and this went on until the last VIP which was my CEO.

The total amount of the donation was about S$2100 including US$50, Euro$200, robinson voucher (each of us got a door gift of S$50 robinson shopping voucher) S$350. Each guessing of numbers cost S$2, initially no one dare to join in the fun except from my table, all the sales & mktg folks from my company are gamblers hahaha... The crowd started to join in the game when the numbers became lesser and lesser where chances are higher :P. The winner was one of my Sales Director and so generous of him, he donated the $ out as a makan fund for us YIPEE!

So here came the 1st usage of makan fund! Only 6 of us joined in cos some of them were out-station, well since my VP was so keen on this makan session so the rest will have to wait for next makan arrangement :P.

My VP planned the makan places, he suggested for wagu beef sabu sabu at Vivo City since all of us love wagu beef. He ordered 2 big plates of wagu beef and 2 sets of set lunch set including veggie, wagu beef and pork belly.

Shabuya / Tajimaya

We ordered grilled wagu beef as well and I still love the grilled version the most.

VP said the chocolate fudge cake at Max Brenner Chocolate is best so here we were, ordered chocolate fudge cake and souffle.

Max Brenner Chocolate Bar

VP suggested to go and have his favourite ice-cream, so there we went.

Haagen Dazs

All of us were so full after the makan marathon but very satified with the meal, yummy yummy. Of course if we can end at Max Brenner will be the best, too much for me to continue to Haagen Dazs, I was so full until I felt that the food will come out any time from my mouth when I burp :P. So that night, I skipped my dinner since I was still full until late at night.

Tuesday, May 25, 2010

Oreo Cheesecake

This cake was baked for one of my dept gal, a very fun and cheerful lady. She is the kind that can make monkey faces, dun care about image, will come out tons of jokes that bring us a lot of laughters. She was one of the commitee members for our company DnD (each dept has to dedicate one staff to help out and I chosen her cos she is able to come out a lot of great ideas) and the trainer cum lead dancer of Wonder Juniors - the dancing group that participated in the talent contest during our DnD.

I wanted to bake her a oreo cheesecake after knowing she likes cheesecake. Didn't bake her a chocolate cheesecake cos she just tried the chocolate cheesecake that I baked to celebrate our winning of the talent contest during our DnD.

I didn't know my cream cheese was running low which is not sufficient for most of the recipes that require 500g cream cheese. Thus I had to search through all my collections to look for recipe that only require less than 300g cream cheese and do some modification.

Actually I didn't intend to deco the side of the cake with oreo cookies but no choice in order to cover the flaw as the white chocolate coating is not smooth at all. The cake looked a bit funny with too many oreo cookies, like a spaceship or car tyre hahaha...

I only got to know she loves rum & raisins flavour during her birthday celebration. Huh... too bad that I didn't know in advance cos my spies were not able to get info for me. If not I can make her rum & raisins cheesecake which is what I am good at since I made non bake rum & raisins cheesecake a few times before and everyone raved about it hee hee hee...

Recipe adapted from Anncoo's Hobby.

Ingredients :
For Base : 6" cake tin and 4 cupcakes
80g oreo cookies, crushed
30g Butter, melted

For Filling :
250g Cream cheese (keep at room temperature before use)
65g Whipping cream
60g Sugar (half portion to egg yolks and egg whites)
3 Egg yolks
3 Egg whites
1/2tsp Vanilla flavour
1/2tsp Lemon juice
6 oreo cookies, crushed coarsely

White Chocolate Coating :
150g white chocolate
80g whipping cream
20g butter

1. Melt the butter and mix together to the crushed oreo cookies. Press the mixture into the cake pan base and chilled for later use.
2. Cream the cheese and half portion of sugar together and slowly add in the whipping cream together with vanilla flavour and lemon juice. Beat the mixture till light and fluffy and smooth at medium speed.
3. Scrape bowl and egg yolks one at a time until all combined and transfer to a larger bowl.
4. Whisk egg whites and balance sugar till peak form.
5. Use spatula to fold egg whites to cheese mixture. Mixture must be light and not watery.
6. Stir in the oreo cookies and pour the cheese mixture into prepared cake tin.
7. Steam bake at 160C for about 1 hour.
8. Remove from oven and let cool for awhile.
9. Boil the white chocolate, whipping cream and butter until mix well and smooth.
9. Pour onto the cake and let it cool completely before refrigerating. Chill and serve.

The cheesecake is cheesy, soft and moist. The taste is good with the compliment of oreo.

Saturday, May 22, 2010

Creamy Braided Bread

I like to eat bread but due to concerning my waistline, I restrict my consumption of bread. I like those sweet bun with filling like coconut shreds, blueberry jam with cream, cream with chocolate rice, mexican bun, sweet bun with cubed hard-boil egg & ham with mayonnaise, sandwich with ham & cheese etc, I especially love the raisins cream cheese bun from barcook, this is my favourite.

After I started to bake, I always wanna bake bread for my family. I tried once but not successful. I didn't give up and wanna try again and shortlisted this creamy braided bread from Kitchen Corner.

Well, I guess I didn't put in enough strength and effort to knead the bread. The dough didn't reach the embryo stage even though I knead for more than an hr, I watched TV while kneading again :P. The dough didn't rise double even after a few hours proofing, it raised only the most 70% after I left it overnight.

Quite dishearten for the failure, I do not know should I give a last try on breading making or just give it up until make up my mind to invest on the bread machine or heavy duty mixer like kitchenaid to do the kneading.

Recipe from Kitchen Corner.

Ingredients :
For the dough :
200g bread flour
30g sugar
1/4 tsp salt
18g egg yolks (I never weigh, just use one egg yolk)
3g yeast
100g cream (I used whipping cream)
40g milk
20g butter

For the crumble toppings :
30g sugar powder
50g plain flour
5g milk powder
40g cold butter

Method :
1. For the dough : Mix all the ingredients except butter and knead until it become a smooth dough.
2. Add in the butter and knead until the butter combine with the dough. Then continue the kneading process until it become a smooth and elastic dough.
3. Place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes.
4. For crumble topping : While waiting for the dough, mix the ingredients with finger tips until it become crumbly texture. Set aside and ready to use.
5. Divide the dough into 6 portions and round them into small balls. Let them rest for 15 minutes.
6. Roll each dough into longish shape about 28cm and form a braiding. Tighten up both side of the dough and proof for 30 minutes.
7. Egg wash the doughs and sprinkle over some crumble on the doughs. Bake at 180'C preheated oven for 20 minutes until golden brown.

The bread is cripsy, not soft at all since the dough did not raise properly. However it still tasted very flavourable and buttery, I like it especially the crumble topping. This bread is definately a keeper if I can be successed on my kneading of dough.

Friday, May 21, 2010

Strawberry Aloe Vera Marshmallow Cake

This was the belated Mother's day cake for my mum, we celebrated this occasion a week after the actual day due to my busy schedule. When I asked my mum what type of cake does she want, she said anything but prefer to be with fruits. I felt the marshmallow cake that I made for my mil during mother's day was very refreshing, thus I decided to make one for my mum but using strawberries.

We went to eat dim sum again, but the dim sum are so so, quite disappointing cos had set some expectation since this restaurant was recommended in one of the food blog. Worst is the place is not easy to find, my bro took one hour to find the place cos he kept missing it and had to go long way to route back.

I tried to improve the making of this marshmallow cake, however the turned up still not satisfacting.

As the previous attempt, the biscuit base was too soggy so I thought of letting the marshmallow filling to set a bit before I pour onto the biscuit base. After waiting for more than an hr, the marshmallow filling was still quite watery but I dun ve much time as it was midnight then so I just went ahead with it. The cubed strawberries and aloe vera floated to the top when I pour the marshmallow filling in. I will not have an even surface which I might have difficultly when deco with the sliced strawberries, the sliced strawberries will not be able to stick to the marshmallow layer. And also, the top layer will not look nice cos beside seeing the pattern of the sliced strawberries, you will be able to see the cubed fruits as well. Thus I quickly scoped out 1 bowl of the marshmallow filling, refilled again when the 1st layer was set a bit in the fridge. If you look carefully at the 1st photo, you will be able to see some of the cubed fruits between the sliced strawberries.

For the topping, I used tortally jelly crystals which was the brand that my mum always cooked for us when we were young. I still can remember how soft and wobbly the jelly was and it was my favoutite then. However I didn't wait for it to harden enough before I unmould it or probably I didn't warm the outer layer a bit to smoothen the unmoulding. The side of the jelly topping just tore a bit when I remove it from cake tin so the edge of the jelly topping looked so ugly due to the unevenness :(.

I used the original amount of ingredients that stated from Baking Mum for 7" cake tin but dunno why, the marshmallow layer was shorter compared to my previous attempt. Worst is, seem like the jelly topping was too heavy that the marshmallow layer like going to give way. :( If you look at the above photo carefully, you will be able to see the cracking line at the right top corner of the marshmallow layer.

I also dare not remove the cake from the cake tin base cos afraid the biscuit base will break due to sogginess while transferring to the cake board base. Can anyone that made this cake before advise is it the biscuit base will be soggy? Any solution?

The cake was broke into pieces when sliced, this time round even worst that I can't find a decent single slice to take photo at. The cake looked so messy after sliced that it was not presentation at all. I guess unless finding solutions to resolve all my issues, if not I will not make it again for friends unless is for own consumption.

Recipe adapted from Baking Mum.

150 gm digestive & marie biscuits
50 gm melted butter

Crushed digestive biscuits and mix well with melted butter. Press into a 8” tin. Refrigerate for later use.

Marshmallow Filling:
150 gm of marshmallow
300 ml of low-fat fresh milk
200 ml of whipping cream
2 tsp of gelatine powder

Put all the ingredients into a pot. Boil over small fire until gelatine is dissolved.

Jelly Topping:

1/2 pkt of strawberry jelly crystals
250 ml of water

Dissolve jelly in 125ml of hot water. Stir it and when dissolve. mix in another 125ml of cold water.

Assembling the cake:

1. Arrange the cubed strawberries and aloe vera on the biscuit base and pour marshmallow filling.
2. Put in freezer until slightly harden but not totally frozen.
3. Take it out and arrange sliced fresh strawberries. Put it back to freezer to harden a little.
4. When slightly harden take it out and pour the slightly cool or cool Jelly on it.
5. Put in fridge to chill.
6. Cut into small pieces to serve.

The cake was sweeter than my previous longan peach marshmallow cake, not sure is it due to the jelly topping. However the cake still tasted as nice and refreshing with strawberries and aloe vera although the cake was a bit over sweet for me.

Tuesday, May 18, 2010

Lemon Butter Cake

Butter cake is one of my favourite. I can't believe I like cakes so much now cos I used to dislike cake when young until after teenage. During that long period, the only cake I like was pandan chiffon cake, I dun consume any other cake especially creamy cakes like swiss rolls and birthday cakes.

My inlaws like butter cake as well. So far as what I noticed, they can finish butter cake quite fast compare to other cakes.

This lemon butter cake has been in my MUST Baking List since the day I saw it from Nasi Lemak Lover Blog but I have limited time with long baking list so this recipe just waited patiently in my To Bake Folder :p.

When I read the recent post from Sonia on her latest attempt on this cake, I can't control my itchy hands anymore. I went to check stock availability of the ingredients required and so happy to find 2 lemons sitting in the fridge. Thus I went ahead to bake immediately even though it was quite late at night :).

I used the 1st recipe since I had only left with 2 lemons and no poppy seeds as it is prohibited in Spore. Sonia asked me to try again with her 2nd recipe, according to her the taste is even better.

Ingredients : (for 6" cake pan)
125g butter
90g sugar
1 lemon, finely grate the rind
2 eggs
175g self-raising flour
4 tbsp milk

Lemon Glaze :
3 tbsp sugar
1 lemon, extract juice
1 lemon, finely grate the rind

Method :
1. Beat the butter with the sugar until fluffy.
2. Add in the eggs one by one, then add in lemon rind, mixing well.
3. Fold in the flour and milk alteratively, start and end with flour, combine well.
4. Pour the mixture into a greased cake pan.
5. Bake in pre-heated oven at 180C for 40mins.
6. Mix sugar and lemon juice and cook over low heat till sugar dissolved, add in lemon rind, set aside.
7. When cake done, remove cake from the oven and prick all over with a skewer.
8. Pour over the lemon glaze over the hot cake.
9. Ideally to leave cake to set overnight, to have better flavour.

The cake is soft and moist, with the adding of lemon glaze, the taste is special and refreshing. I like the fine lemon rind too, it goes so well when eating with cake with cruchy texture. It is good when eating alone as well, I kept picking up those dropped lemon rind to eat, cruchy with lemony taste but not sour at all. Pls do not be lazy to skip the lemon glaze, this is the main reason that made this cake specially yummy. The cake definately suit my taste well that I ate 2 slices at one go :P.
This is definately a keeper, I will bake again but using the 2nd recipe as what Sonia has suggested.

Sunday, May 16, 2010

Banana Chiffon Cake

Actually I still have some baking queuing for my availability to post up the blog but I have to let this post jump queue cos I can't wait to share the success of my baking of chiffon cake.

I didn't intend to bake any chiffon cake soon due to the previous failed attempts. There were some riped bananas at home so I was thinking I should use them to bake something rather then wait till rotten. I didn't wanna bake any "heavier" banana cake as too many cakes recently, probably all of us will feel a bit too overwhelming. Thus chiffon cake is the best choice since it is so light and fluffy that you will not feel too much after consuming.

I flipped through all my chiffon cake recipes collection and decided to use the recipe from All That Matters. Reason being was I dun need to adjust the ingredients as her recipe is for 8" cake pan and also using lesser eggs compared to some recipes calling for 6 eggs for same cake pan size. And of course, I have confidence on her recipe too :).

As this was the last min decision to bake this cake, thus the eggs are still cold from fridge so I seperated it when still cold. While seperating the eggs, my dear daughter was calling me and as usual, she dun have much patience to wait. So while trying to attend to her, I accidentally dropped the last egg yolk into the egg whites. I was so panic, nearly wanna scream at dear daughter to stop disturbing me. Luckily I was able to scope the egg yolk from the egg whites without causing any damage phew.....

In order to speed up the eggs to room temperature, I put the egg bowls into another bowls filled with warm water. While transferring, I accidentally pour some water to the egg whites. Urgh!!! I nearly wanna give up baking the cake cos didn't know whether this will affect the result of egg whites. But as usual, I still tried my luck to proceed with the baking.

Most people have concerns on beating the egg whites to stiff stage but for me, I have no issue on that so far as I had done some research before embark on it so I aga aga know how is the egg whites should be when reaching stiff stage. And I always confirm it by over turning the mixing bowl. My main issue is folding of batter, my failure for cakes are always those cakes that are sensitive with folding. Recently I got the tips that using metal spoon is the best for folding so this time round, I used the metal spoon when folding the batter. I tried to minimise the folding as well, I still used rubber spatula to do the final folding cos I wanna ensure the batter is well mixed.

Well, I am not sure is it cos of the metal spoon or is it due to I had managed to shorten the folding process, the cake was baked successfully YEAH!!! No crack, nice browning, soft and fluffy for the entire cake. And according to Rei's mum, a good chiffon cake should spring back after cutting or pressing, moist but not wet, exactly what my banana chiffon is :). I am still not able to achieve perfect shape for the cake and the bottom of the cake cracked a bit due to I was not careful enough when unmould the cake, will be more careful next time. However, I am very very happy and excited, can't wait to bake my favourite pandan chiffon cake. Stay tune for my good news ok!

Ingredients : for 20" chiffon tube pan
4 egg yolks
40g castor sugar
1/4 tsp salt
50g oil
150g mashed bananas

120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda

*Sift 2x

4 egg whites
40g castor sugar
1/2 tsp Cream of Tartar

Method :
1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add mashed bananas. Stir well.
3. Fold in sifted flour and mix well.
4. Preheat the oven at 170C. (I set 160C for my oven as the temperature is higher)
5. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
6. Add in sugar gradually and beat till stiff peaks.
7. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula (I used both metal spoon & rubber spatula) till incorporated.
8. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
9. Pour the batter into chiffon tube pan. Bang the pan on the table to get rid of bubbles.
10. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170C for 40 mins. I removed the foil after baked for 30 mins to brown the surface.
11. Insert a skewer to check if cake is done.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air.

The cake is light, soft, fluffy and moist, exactly like what chiffon cake should be. I brought some for colleagues to try and they thought is store-bought.
I didn't reduce the sugar as what I always did for other recipes cos I remember Rei doesn't have sweet tooth (hope my memory didn't fail me). The sweetness of the cake turned out to be just nice for me and with the banana fragrant, this cake is yummy and I can easily pop in 2 or more slices at one go :P.

Saturday, May 15, 2010

Rewarding Lunch - Wonder Junior Celebration II

We went to Ah Yat Abalone to reward for our winning of talent contest during DnD which the prize is S$900 cash. We gave our budget to Ah Yat and the manager helped to come out the menu with our requested of dishes to be included abalone, sharkfin & birdnest and of course within our budget. All of us left the restaurant with bloated stomach and satisfaction. :)


Sharkfin with chicken broth soup

Fish Fillet


Prawns in Cracker Bowl

Vegetable with chicken broth

Fried Rice

Birdnest Almond Paste

Fruits Platter - complimentary by Ah Yat

Wednesday, May 12, 2010

Chocolate Cheesecake - Wonder Junior Celebration I

All of us are so happy and exciting over the winning of talent contest during our company DnD. This is indeed a greatest surprise for us as we only managed to practise for less than a week. According to the audiences feedback, the main reason that they voted for us was because our dance is just simply too funny, all of them were laughing non-stop until they were so full and didn't finish their food. Once I get the video clip, I will post in the blog and let you to have some laughter too :P.

I decided to bake a cake to office to celebration the winning, dear husband said I am finding excuses to bake :P.

Since the chocolate cheesecake from Honey Bee Sweet is in my Must Bake List, and I am quite sure this cake will definately be likeable by most people so I went ahead with it.

We also took some photos with the cake and prize - S$900 cash which is not a lot for 11 of us to split so we decided we shall use this money to pamper ourselves with sumptuous food. So looking forward for this rewarding meal :).

Recipe adapted from Honey Bee Sweet with some modification.

Ingredients : (for 7" cake tin & 5 cupcakes)
100g Oreo Cookies (minus the creme), crushed
30g unsalted butter
375g cream cheese, room temperature
100g caster sugar
2 eggs
75g chocolate, chopped
75ml whipping cream
30g cocoa powder

Chocolate Ganache:
100g chocolate, chopped
60g whipping cream
20g butter

1. Melt the butter and mix together to the crushed oreo cookies. Press the mixture into the cake pan base and chilled for later use.
2. Heat up the whipping cream and add in the chopped chocolate and stir till mix well and smooth.
3. Preheat the oven to 160°C. Pour some water to the base of the baking tray to create a water-bath. Wrap the base of the cake pan with aluminum foil to protect the water from sipping in.
4. In a mixing bowl, beat the cream cheese and sugar till fluffy. Add the eggs one at a time and beat again till combined.
5. Add chocolate mixture and stir well. Lastly, sift in the cocoa powder and combine till mixture is smooth.
6. Pour the cheesecake batter into the prepared cake pan with the cookie base. Bake in the oven for 45 to 50 minutes (I baked the round cake for 35 mins and cupcakes for 15 mins). Making sure not to over bake, the center of the cake should still be a little "wobbly" when done.
7. Remove from oven and let cool for awhile.
8. Boil the chocolate, whipping cream and butter until mix well and smooth.
9. Pour onto the cake and let it cool completely before refrigerating. Chill for at least 4 to 6 hrs before serving.

The cake is rich, creamy and chocolately, truely yummilicous. For cheesecake and chocolate lover definately should go for it, you will never ever regret. One of my colleague even said that she is going to buy a oven to bake this cake cos she simply love it so much. Definately a keeper and I am going to bake it again for my sis.

Monday, May 10, 2010

Logan Peach Marshmallow Cake

The luck was not with me when I was making Mother's Day cake for my MIL. Initially I was trying to make similar cake as my previous Peach & Mango Yogurt cake but with change to other fruits instead since my MIL likes this cake. However I had over whipped the dairy whipping cream and it turned curdled. Stupid me still hope that the situation may be not so bad after I mix with the rest of ingredients so I went ahead. However after chilled the cake and the curdled mixture looked so obvious and the mixture was still soft like batter even I had chilled for overnight that I had to discard the whole cake. As I dun have any more stock of whipping cream, I had to replenish before I can start the cake making again.

So instead of proceeding with the same cake, I had changed my mind to use another recipe instead, I was eyeing on Strawberry Marshmallow cake from Baking Mum. However as I was busy on Saturday, had to send dear daughter to watch the ballet performance then rushed to phoon huat & supermarket to replenish some baking stock and once reached home, I quickly prepared the biscuit base and chilled it then had to get ready to go to the hotel for dance practising before the start of company DnD. I didn't manage to get strawberries from supermarket so I dropped the idea and decided to use canned fruits instead.

Luck was not with me when I was cooking the aga aga topping, I used 2 tsp aga aga powder with 500ml water but the aga aga mixture still watery even after chilled for more than 3 hours. I had no choice to pour away the aga aga mixture from the harden marshmallow filling and re-cooked the aga aga mixture. For 2nd time, the aga aga did harden but the color was not translucent, smooth and hard as what aga aga should be, dunno wat went wrong. :(

I had faced difficulty when cutting the cake cos the cake was so soft and wobbling when I was slicing it, I had to be extra careful and gentle in order not to break the whole cake. The sliced cake broke into pieces cos the aga aga topping just fell off from the marshmallow filling, the biscuit base also wanna say goodbye to the marshmallow filling. There was some water dripping out as well, the biscuit base became soggy too. And it is not a good idea to put the whole longan cos it added in more difficulty when cutting the cake, next time I will just cut the longan into small pieces.

Recipe adapted from Baking Mum with some modifications.

80g digestive & marie biscuits
30g melted butter

Crushed digestive & marie biscuits and mix well with melted butter. Press into a 6” tin. Refrigerate for later use.

Marshmallow filling:
110g marshmallow
225ml low fat milk
150ml whipping cream
1 3/4 tsp gelatine powder

Put all the ingredients into a pot. Boil over small fire until gelatine is dissolved.

Aga Aga topping:

1 tbsp aga aga powder
250ml water
40g sugar

Boil all ingredients until dissolved.

Assembling the cake:

1. Arrange longan and cube peaches on the biscuit base and pour marshmallow filling into it.
2. Put in freezer until slightly harden but not totally frozen.
3. Take it out and arrange sliced peaches and longan on the top and put it back to freezer to harden a little.
4. When slightly harden take it out and pour the slightly cool or cool aga aga on it.
5. Put in fridge to chill.

The texture of marshmallow filling is chewy and soft, although I never like canned peaches but I must admit that the peaches go so well with it. The cake is so refreshing, we finished the big slice even we were so full after heavy dinner. Dear husband who is not a cake lover, finished his share too which surprised me cos normally he will just share the cake with me. I will definately make this cake again and next time, I will try to improve to make the cake perfect. Hmm.... shall I make this cake again for the belated Mother's Day celebration for my mum...

Saturday, May 8, 2010

Caramel Cream Cheese Banana Cake

When the theme for my company DnD announced and there is a talent contest open out to all employees, I never think that I will join in the contest cos I can't think of any talent I have. I told the commitee memebers unless asking me to bake cake on the stage, if not I can't think of what I can do.

However, my department girls decided to have a group dance and they submitted my name. I was like huh.... my bones are so stiff and old, how can I dance? But seeing they are so enthusiastic, I do not know how to reject them.

Due to everyone's busy schedule, the trainer didn't come out the dance steps for us to practise and for some of us, we are just hoping this can be cancelled due to insufficient time to practise so no one pushing the trainer to take action.

That is only fat dream for us to think that we will be able to escape from this dancing contest. We were informed that the training will start this week and I was on leave on this Monday so I only got to start the training on Tuesday.

We were only managed to learn and practise the dance steps during lunch time and have to rely on self practising at home. Worst for me, I was not able to open up the video clip that we had recorded during our practised and I can't really recall the dance steps so I only managed to practise those I can remember, old liao memory not to good :P.

There were many times some of us really wanna give up but have to bite our teeth to carry on. Some of us managed to stay back after work to practise additional 1 hour for 1 or 2 days and yesterday, we were practising practically half a day from lunch time till 8pm plus. Luckily our bosses and colleagues are quite supportive that no one making noise on our MIA to practise during office hour :P.

We will be going to the hotel early to practise another round, hope that all of us can remember all the dance steps and the dance performing will be smoothly. Wish us good luck!

Well back to the cake. As we need to stay back during lunch hour to practise and we got other colleagues to packet lunch for us. By the time the packet lunch arrived that was about 1pm plus and all of us were like starving. Thus, I baked this cake to bring office so that at least we have some food to fill our stomach before lunch arriving.

When I 1st saw this cake from Honey Bee Sweet blog and the way she had described, I have decided that I must bake this cake. However the time is not always right, there is always shortage of 1 ingredient when I intend to bake this cake. So I got everything ready and started to bake this cake.

Recipe adapted from HBS. I adjusted the ingredients as I was baking additional for office and home consumption and also made changes to some of the ingredients.

Ingredients : for one 8" x 3.5" x 3" & one 9" x 4" x 3"
For the caramel :
120g caster sugar
2 1/4 tbsp water
2 1/4 tbsp hot water
4 1/2 tbsp whipping cream

For the cake :
360g self-raising flour
1 1/8 tsp baking powder
250g unsalted butter, at room temperature
180g cream cheese, at room temperature
190g caster sugar
150ml fresh milk
6 eggs, separated
3 bananas, cut into thickness of 0.5cm
60g cream cheese, cut into small cubes

Method :
To make the caramel sauce :
1. Add sugar and water in a small saucepan and cook mixture till sugar melted and changes to amber color.
2. Remove from heat and add hot water, follow by heavy cream.
3. Stir well and set aside.

To make the cake batter :
1. In a large mixing bowl, beat cream cheese, butter and half of the sugar till light and fluffy.
2. Add the 4 egg yolks, one at a time till everything is mixed in.
3. Sift in flour and baking powder into egg mixture, stir till incorporated.
4. Add sour cream and milk and mix well.
5. Preheat oven to 180°C. Grease and line the cake tins with parchment paper.
6. In another large mixing bowl, beat egg white till foamy. Add remaining half of the sugar and beat till stiff peaks.
7. Gently fold the egg whites into the flour mixture, 1/3 at a time till all is blended.
8. Add the caramel, banana chunks and cubed cream cheese and stir gently in. Then pour batter into prepared cake pan.
9. Bake in the oven for 40 minutes till golden brown.


This cake is so soft and moist, full of banana fragant and adding caramel is such good combination. When you bite the cake, you will be able to taste the chuck of cream cheese and banana, superb yummy. Well, another cake that everyone rave about it.

Thursday, May 6, 2010

My 1st awardssss


I have never dream of having awards in my blog. I do seeing many awards in other fantastic food blogs, ok I admit that I do having little day dreaming that when will be my turn, will I have luck to receive any award.

To my greatest surprise, I never know this day will come so soon with not only one but many awards (to me lah) given to me . When Kristy of My Little Space awarded me with these awards, my reaction was so stunt and unbelievable and of course, over the moon. Kristy, thank you so much for awarded me with all these beautiful awards. It is an honour and I really appreciated them so much.

According to Kristy, to receive the awards one should :
(1) thank the person who passed you the award.
(2) paste the award to your blog.
(3) pass it to another 12 bloggers or more if you prefer.
(4) write 10 things about yourself.

I don't have any fellow food blogger friend to pass to, and still yet to explore other wonderful food blogs cos I just started to participate more actively on blogging. So I would like to pass the awards to the food bloggers that inspirated me and I admire a lot when I started my baking journey, food bloggers that I am the loyal readers of their blogs which I had copied down most of their recipes:

1. Yochana's Cake Delight
2. Happy Home Baking
3. Kitchen Corner
4. Precious Moments
5. Do What I Like
6. Corner Café
7. Anncoo's Hobby
8. Baking Mum
9. All That Matters
10. Honey Bee Sweets
11. Keep Learning Keep Smiling
12. Nasi Lemak Lover
13. Angie's Recipes . Taste Of Home
14. Table for 2.... or more

Kristy, the no. 15 place actually is meant for you :P.

Hmmm... hope I didn't miss out any blog, too happy to get the brain function properly :P. Well, if I did miss out any, hope to receive another award soon so can do some compensation hahaha...

About myself
1. Born in Singapore and married to Singaporean.
2. I love to eat especially chocolates but at the same time, need to watch over my waistline so watching over my diet seem to be my full time job as well.
3. I love to travel but stop travelling (except for business) due to my dear daughter. Well, since she is a grown up, we shall be able to travel together very soon.
4. I love to bake, especially birthday cake for someone special.
5. I love to read, I will read during TV commercial break, in MRT or bus or when I am available.
6. I love to laze around or take a nap when I am at home.
7. I love to watch drama, Taiwan variety show, celebrities news.
8. My world become smaller after gave birth to dear daughter, most of my times are given to her.
9. Ever since starting to bake, I like to shop for baking supplies and books.
10. I hope I am able to spare times to attend some cake decoration classes.


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