Cakes, Cupcakes

Classic Sticky Banana Upside-Down Cake

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Cakes, Cupcakes

A classic banana upside-down cake made with just a few ingredients. Sticky gula melaka caramelised with the bananas, infusing this oil-free sponge cake with a smoky caramel flavour. Singapore celebrates 55th birthday today! I think one of the great way to celebrate our nations’s birthday is to indulge in desserts that are inspired by local flavours. What’s a celebration without cake right? So I’ve been working on a classic cake recipe featuring local ingredients to share with you guys on this occasion. The key flavour for this cake are of course the bananas plus a local favourite dessert ingredient, Gula Melaka….

Dark Chocolate Banana Bread Recipe

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Cakes, Cupcakes

I’ve baked this easy-to-make, super moist dark chocolate banana bread recipe countless times over the years and with a bit of variations each time. Sometimes plain, other times with mini chocolate chips or when I’m in the mood to be extra indulgent, I’d add good quality chopped dark chocolates into the cake and drizzle a glossy glaze over the top. There was this one time I doubled the recipe and baked the dark chocolate banana bread in a huge 10-cup bundt pan, filled it with creamy cheesecake filling in the center and top with shiny glaze. It was so good!…

Cappuccino Kokuto Chiffon Cake

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Cakes, Cupcakes

You can probably tell by now that I really like chiffon cake. I am sharing another light and yummy chiffon cake recipe in this post. This one is fairly simple but require a few uncommon ingredients. Not to worry as these ingredients can be easily replaced with more commonly available ones. Technically there are only three of them. Cappuccino powder, Okinawa brown sugar & Royce chocolate bar with nuts. The cappuccino powder used for this recipe is an extremely fragrant flavouring powder. The smell of the powder always sends me to coffee heaven. I got the powder from here, my…

Maple & Caramel Nuts Chiffon Cake

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Cakes, Cupcakes

I did nothing on this blog for about 9 months. Recently I was prompted to renew the domain name. It took me awhile to decide if I still want to continue blogging. I absolutely love baking and I want to share all about it. But baking and blogging about baking can be very different. The things I always struggle when comes to blogging are writing and photography. I know both skills are totally learnable but I always find it tough to master them especially when after reading some amazing blogs that showcase good writing and awesome photographs. I wonder why…

Banana Cake with Chocolate & Walnuts

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Cakes, Cupcakes

I think banana cake is one I baked most frequent. It is old-fashioned, rustic, comforting and homely. I adore such cake. Over the years, I’ve made all kinds of variations. The all butter one baked in curvy bundt pan, the chocolatey one that doesn’t look like banana cake, tonka beans scented one that cinnamon haters will love, one with loads of crumble toppings for people who likes everything crunchy, the list goes on and all were good. Some say neutral vegetable oil is the fat to use for banana cake so to allow the banana flavour to shine, some prefer…

Hojicha Madeleines

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Cakes, Cupcakes

Recently I purchased cans of premium tea powder from Matchaya and the first thing I made with the teas were these madeleines. I’ve always love madeleines as it is simple to make and is easy to incorporate all kinds of tea flavors. Hojicha is my favorite. Simply love the warm toasty flavor of the tea. Be sure to use pure ground hojicha in this recipe. Tea leaves will not produce the right flavor intensity. Hojicha may not be easily available in some areas. If you can’t find it, just use matcha which I believe would be more easily available. I…

Thai Milk Tea Souffle Roll

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Cakes, Cupcakes

On my trip to Bangkok couple of months back, I lugged back some crazy amount of food and necessity products. Specialty teas, dried flowers, black rice, silk-milled flours, spices, cotton pads(!), medicated oils… I can’t believe myself sometimes. And I have the tendency to buy in bulk, which I did for the silk-milled flours and Thai tea leaves. But seriously, who wouldn’t when a kilo of cake flour cost about S$1.50? I was eager to find out the quality of the flour so I used it to make this soufflé roll. The base recipe for the cake was loosely adapted…

Glossy Espresso Stout Chocolate Cupcakes

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Cakes, Cupcakes

I often get carried away whenever I’m doing online shopping. Just the other day when I was trying to order some cleaning detergents and a carton of coconut water from redmart, but ended up with additional unnecessary-deemed-as-necessity-at-the-moment items in my shopping cart. One of the item was this Japanese espresso stout. I don’t drink stout, but was curious about the flavour and wanted to try baking with it. So the moment it arrived at my doorstep, I made some espresso chocolate stout cake. I tasted the stout before adding it to the cake batter. It was horribly bitter. I guess the…

Spiced Prune Cake

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Cakes, Cupcakes

I don’t usually bake Chinese New Year (CNY) cakes in the past. I don’t have to. Since young, during CNY, my grandma and dad were the bakers. Grandma would make her signature 鸡蛋糕 which is a steamed egg cake. She would use 7-up as the secret ingredient that according to her, the fizz from the soda could make the cake rise very high and split open like a flower. She would then adorn it with a red dot in the middle using artificial red colouring. And my dad would bake his signature Hainanese butter cake using Golden Churn salted butter,…

S’mores Layer Cake

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Cakes, Cupcakes

Hello everyone! I know, I was away from this space for awhile (again…), but actually I do have a good reason this time. My house is currently undergoing a major makeover and for the time being, we have to stay over at somewhere else, literally living out of the boxes. So no oven, no kitchen aid, no big chopping board, no blender even. We did some light cooking though. Well, we have to eat right?

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