I do have to try this recipe ASAP..doesn’t differ much from mine, sure gonna nail it! Haha
we always start our new year with my 2nd child’s birthday. Eversince he entered school, we always prepare 2 cakes; one for celebration at home, the other to bring to school, celebrating with his classmates.
This year, for the home/family version, the cake was very simple as my mother invited us all to an adhoc retreat over the weekend. Since this family get together was only a few days from his birthday, I decided why not celebrate it then.
Baking his cake with only ingredients available in the kitchen (mind you I am not actively baking now), I managed to whip up a red velvet cake, just half a batter. A single layer cake with runny cheesy topping (cheese leleh as they called it locally). I usually coat and fill my red velvet with cream cheese frosting, but this time I just had to try this ever famous “cheese leleh” by homebakers everywhere.
So here we have it, a single layer red velvet cake topped with runny cheese topping. Guess what, it blends beautifully. The best part is it’s easy to make, and of course delicious to eat.
we celebrated his birthday during the bbq we had by the beach. It was a fun and memorable family moment indeed. Great food, great company, perfect!
Next up was the cake he was going to bring to school. Loving the runny cheese topping so much, I just had to make it again. So, I baked a single layer chocolate cake and topped it with the runny cheese topping. Chill the cake for a few hours, and put the edible image on.
Yes, the edible image gets all wrinkly later on because I did not spread melted white chocolate beforehand, but I figure it’s easier for the kids to cut and eat later on. Besides, the picture is not ruined, just soft and soggy looking. What’s important is the cake tasted great and the children loved it.
Happy Birthday Dearest! Happiness always, xoxo!
The Runny Cheese Topping Recipe
Blend all these together using a blender:
- 250g cream cheese, softened
- 125g sweetened condensed milk (may adjust to your liking on level of sweetness)
- 60g whipped cream (may adjust to the runny state you desire)
- 1 tsp vanilla extract
That’s it, simple to make, and delicious. Try it!
After a long break, we are reopening soon on 27th December 2017, and we are having a special SALE!
ALL edible images are selling at only RM15. Don’t miss this opportunity!
*New price will start on 1st January 2018.
With smarties! Haha..
I have the dark Choc with me for ages now (a month I think), and finally today after almost a week eyeing on a recipe on YouTube (video by Jenny Can Cook. I just love how she explain things, and her tools are so fun!) I managed to make the brownie *yay!*
The most nerve wrecking part (for me) on trying out a new recipe is the baking process itself, the time and temperature (definitely the time, as even 1 minute would make a huge difference in texture, taste etc).
As for first try recipes I have to rely on instinct and of course my trusted nose, my sense of smell (when it’s done, the smell will give it away. Do not ignore the smell *ting!*, Ever!)
Since I’m making the brownie for the kids for tea, spruced it up with some smarties to get all fancy *hehe*
So, was it good? You betcha! When I asked the kids did it taste good, and all I get is silence because they are drowned in devouring the brownie, I knew I’ve nailed it!
Fact: brownies taste good when they’re cooled, it’s more gooey and oh so chocolatey!
major throwback. sometime early this year.
cake orders were still closed shut, but my brother asked nicely to make a cake as hantaran to give to his fiancee. so, I had to say yes. baked my all time favourite red velvet cake with cream cheese frosting, and decorated real simple. even managed to whip up a new recipe of frosting which I called “red velvet frosting”; it’s our classic cream cheese frosting enriched with cocoa powder and a hint of red food colouring. it tasted so good! not too chocolaty , just red velvety.. haha
haven’t decorated cakes for quite some time..it really shows that I’m so out of practice, but nonetheless, everybody loves the cake (or so I was told :D)
I also prepared a simple fruit and chocolate basket and placed the ring box to be presented to the bride to be. it was a simple occasion, but satisfying.
Some call it flan, others pudding caramel. Whatever it’s called.. It sure is my favourite express dessert. The whole family loves it, it’s easy to make, and most of all, it’s foolproof. 😊
Heat 5 tbsp sugar with 8-9 tbsp water over low heat, until sugar mixture turns golden brown. (I just heat them directly in the baking pan. You can heat them in a different pan then pour em into the baking pan).
Let caramel cool and harden. Meanwhile..
Mix in bowl: 5 eggs, 1 can of evaporated milk, 1/2 cup water, 1/2 cup sugar and some vanilla essence.
Mix well and pour into baking pan (with the harden caramel).
Steam for about 30 minutes. Let cool. Keep refridgerated. Best served cold, with fresh fruits of choice, and whipped cream! It’s even so good to eat it on its own 😍😍
My 5yo daughter and 1yo boy shared the same birthday! What are the odds ay? 😂
Baked an almost rainbow cake for her, mermaid themed; and a hotwheels themed orange cake for him.
Used a whole lot of edible images for decoration. It was fun, especially for my 5yo as she gets to “stick” those “creatures” onto the cake on her own 😍
I haven’t bake or make any cakes for quite sometime now..with another bun in the oven, the cake oven stays barren..haha
So, there we were at my mom’s. Well, it was my brother’s birthday. We decided to make a cake that mom could indulge in (she’s been on a strict diet for a few years now to get healthy). So, we decided to make this No Bake Carrot Cake from Trinity’s Kitchen. You can look up for her video on youTube.
The cake is pretty simple to make, but let me ensure you it IS rich in taste and it is something you could really indulge in. It tastes even better after a few days in the fridge as it sets well.
Decoration was pretty decent. Covered the cake with some delicious creamy cashew and dates (combo) frosting. Topped with some walnuts, and some raisins around the cake as its border. And of course, what’s a birthday cake without some cake toppers for the birthday boy. The cake turned out beautifully. However the frosting was a bit challenging, I would make sure the dates were pitted before they are soaked so that they would really soften and blend a bit more easily. Other than that this is a really easy and tasty cake to assemble, enjoy! 🙂
NO BAKE CARROT CAKE
1 large carrot
1/4 tsp nutmeg (powder)
1/2 tsp ginger (powder)
1 tsp cinnamon (powder)
1 Tbsp coconut oil (frozen)
3 Tbsp ground almonds
1. Soak dates and walnuts in water for about 2 hours.
2. Drain dates and walnuts.
3. In the food processor, combine the dates, walnuts and grated carrots.
4. Add in nutmeg, ginger, cinnamon.
5. Stir and fold in the coconut oil and
6. Shape the mixture into a cake.
7. Let it set in the fridge for as long as you want.
Handful Cashew nuts
1 tsp Vanilla extract
Whole Walnuts and raisins (for decoration)
1. Soak dates and cashews in water for about 2 hours.
2. Drain dates and cashews.
3. Blend together with vanilla extract until creamy.
3. Spread onto cake as desired.
4. Place walnuts and raisins for decoration.
*Makes a nice petit cake (around 5″)