Lemony orangy Lemony Cake

Hello guys!

Presenting to you one of the loveliest cake with the best crust, that can be eaten plain on its own or use it to assemble a layer cake.

It is full with citrus flavours, and most importantly, it is not overly sweet! The crust on top, oh gosh, I can eat this all day, for breakfast, for lunch and for dinner and for supper. This cake was the main cake component for my friend’s birthday cake, and I would have to admit, this is the best part of the whole cake, because my lemon curd failed and my buttercream, failed even more badly.

However, this cake saved the whole cake. Yes, it did! ❤ It was really easy to make and the texture was just spot on! It was even better than the blueberry lemon cake layers I baked last time, and this definitely have lesser ingredients!

This cake layer is adapted by April Charter ‘Decorated’. There are so many recipes inside that I would like to try out and I hope you do as well! I  am sure you will love this cake as much as I do!

Here’s the recipe (Makes 4x6inch cake layers)

  • 225g unsalted butter
  • 225g granulated/ caster sugar (it was previously 310g sugar)
  • 4 medium eggs (lightly beaten)
  • 300g plain (all-purpose) flour
  • 2.5 tsp baking powder
  • 1/4 tsp salt
  • 120ml milk
  • Zest of 2 lemons and 2 oranges


  1. Preheat the oven to 170 degrees celcius. Grease 2 6inch cake tins and line the bases with baking parchment.
  2. Using a electric hand mixer or stand mixer, cream the butter and sugar for 3-4 mins (I beat it for 3mins) till it is light and fluffy.
  3. Add the beaten eggs a little at a time, beating after each addition, until they’re well incorporated. I like to beat slightly longer after adding the last bit of egg so that the mixture can be slightly more fluffy (Approximately 20 seconds)
  4. Sift the flour, baking powder, and salt into a clean bowl. Add half of the flour mixture to the butter mixture and beat until just combined.
  5. Add the milk, continuing to beat and then add the remaining flour mixture and the zest and beat until just combined.
  6. Divide the mixture evenly between the prepared cake tins. Bake in the over for 45-50 minutes (mine took 50 minutes) or until a skewer inserted into the centre comes out clean.
  7. Allow the cakes to cool for 10 minutes in their tins, then turn them out onto a wire rack and leave to cool completely.

    Look at the crust! Oh My Goodness!

Argh So hotttttt

Eating Tang Yuan marks the end of the 15th day of Chinese New Year. Eating Tang Yuan symbolizes 团团圆圆, which also mean a family staying close together. However, jiejie has flown back to Aussie and since the family is not 4/4, we have decided to skip eating Tang Yuan….


I suggested eating black ball. Wells, the pearls are round… The yam glutinous balls are round, sweet potato balls are round, we are still revolving around the topic of round right? Well, I have tried this many many times and I still love it. The sweet icy winter melon topped with grass jelly and aiyu jelly and other topping, oh gosh! This is way better than a $18.90 Bingsu which is bland and simply put, you are just paying for shaved milk… Both Mama, Papa and I agree that we would rather eat ice but with something that has more toppings and more flavourful and something that is more than half of the price.

The lightning makes this picture looks extremely beautiful and simply make the whole bowl of goodness shines through. Yum! Perfect for such a hot weather in Singapore!

20160222_203749  Loving it <3<3


Soft Pumpkin Bread (17hr fermentation)

Revealing to you:


The ultimate soft soft soft soft soft pumpkin bread that still stays soft soft soft soft soft after the 2nd day. Saw that dent? It happened because I was trying to remove it from the pan and it was too soft, thus disfigured! Haha! I baked this pumpkin bread very long ago but did not have the time to post the recipe up and it has been quite a while since I last posted something. hehe, gonna spam posts now!


Let’s talk about this bread. You have to plan your time carefully if you want to bake this cake. All the fermentation and stuff, you gotta think when you wanna do it yea! But, despite all that hassle, it is all worth it.

This is a recipe which I have gotten from Honeybeesweets which she has adapted it from 孟老师! However, she has scaled her recipe by 1.5 times, therefore, she was able to make a loaf and 4 buns out of it! I feel that it was a little bit too much for me because it was too much, therefore, I strongly advise you to scale the recipe down if you are making for a small family like mine! Please enjoy!

Pumpkin pre dough:
150g pumpkin, peeled, steamed and pureed
30g bread flour
105ml water
In a heatproof sauce pan, add in all the above ingredients, mix well until all is combined. Then start the fire and cook the mixture till it thickens, about a couple minutes. Let cool completely then store in container and chill in fridge for up to 8 hours before use.
Main Dough:
All of the above pre dough
450g bread flour
60g caster sugar
3/4 tsp salt
6g active dry yeast (1.5tsp)
170ml fresh milk (you can start with 150ml and add as per needed)
35g unsalted butter, room temperature
  • In a heavy duty mixer, add in all the above ingredient except the butter and knead everything together to form a soft pilable dough. Continue to knead/mix till the dough is not sticky, then add in the butter. Knead well till it reaches elastic and window panel stage. It took me about 20 to 25 minutes on my KA mixer at medium speed with 2 times of 2 minutes break in between.
  • Let the dough proof in a well greased bowl for about 1.5hr to 2hrs or until it has doubled its size.
  • Punch out the air and divide the dough in 600g and 4x70g or approximation to the weight you have with the dough. Shape the 600g portion for a loaf while the 4x70g portions for buns.
  • Shape as desired, top with desired filling for buns and let proof for another 45mins. Preheat the oven to 180C while proofing.
  • Glaze the dough tops with egg wash and bake in the oven for 28-30 minutes for loaf while 14 minutes for buns.
  • Once done, remove from oven. Remove the loaf from the pan after 3 minutes and let cool completely before slicing.

Working Life

10.22am, 1hr and 30 minutes more to work.
Honestly, I am pretty tired but thinking about my manager who has been working for a few years and going back home at 12plus and coming to work at 10.30am, I am sure he is even more tired.

I finally understood why parents complain that they are really tired from working (as in physically tired and not mentally tired) and I finally understood why they say that earning money is not as easy as it seems. Working now, I may be just working for myself, for my own allowance, but our parents are working for the whole family, for the house, for the car, for the utilities, for our spending.

I have became very very sensitive with money because I realize that it is not easy to earn money. Being a part-timer, working 10 hours on a Sunday only earns me $80, which is $8 per hour. Honestly, this is not a lot but considering that this is such a flexible job, and I truly enjoyed it, $80 is worth it.

I also realize how some customers can be so cute but will set you back to the ‘what the hell’ mode. Some will ask you how does salted caramel ice cream tastes like or how does banana ice cream tastes like. I would say, it just tastes like banana and salted caramel. Taste preference, up to you actually.

Our snackbar has a place for the customers to sit down and often, there are intruders. Some will leave politely when I ask them to, some gave me the ridiculed face and you will be so offended because they didn’t even buy anything. But i guess, this society just has this kind of people. They don’t mean any harm but I guess they would have to have the common sense to not sit in other people’s territory when you didn’t even buy their products right?

Some people will ask for directions when we don’t even look like an information counter and some will ask where is the toilet when the toilet direction is just right above their head and they should have noticed when they are walking towards us. Teach me to be more aware of the surroundings so that I would not be this kind of people when I go out.

Working definitely taught me a lot of things. Some people are really desperate for money and that is why they worked. They are not as fortunate as most of us and therefore, we must be appreciative of what we have and be grateful for whatever we have in our life.


It has been more than a month since I last worked. It has been a pretty hectic month, working working and working. Mum and Dad didn’t plan any holiday this year because we are short of instant cash, hence we have to save up for many things.  I am actually okay with it, just that I will envy some of my friends sometimes, or actually most of the time when they go overseas. But, you know, life is so long, I will still have many opportunities to go overseas.

My goal is to save up enough money and to bring my parents overseas every year. I know Mum loves travelling and I promise that I will work hard and earn enough money to bring her around the world.

Work has generally been super fun for me and I have learned many new things. I finally understood why some of my colleagues are desperate for money, some just want to earn additional pocket money, some, because they do not receive any pocket money from their parents.

Oh yea! I bought a birthday resent for my Mum with the first pay that I have received. Are you proud of me? And a diary for Jie Jie and I. I didn’t buy anything for Dad because I am not sure what he will like but  I will cook when I have the time, I won’t forget that, Dad!

Fresh Blueberry Lemon Cake with a raspberry cream

I wonder where will I be in 10 years time.
Married? Kids? Or just a workaholic? I don’t know.
Am I able to have a long-lasting marriage amidst the high rates of divorce?

I am so glad that Papa and Mama marriage can last for more than 20 years. It is not easy. Despite the fact that Papa has many flaws, Mama still tolerated them. Despite the fact that Mama always say that she has married the wrong man, but they are still together right now.

Honestly, I am  really scared that Mama will divorce Papa when we grow up because Mama always say that the reason to why she is still holding on to this marriage is because of Sis and I. I wonder, can we stop growing up? I don’t want to reach adulthood. Really.

However, despite those drama, Mama has requested me to bake something for her for her anniversary. Mama loves blueberries and strawberries and anything that is Jam-my. She makes her own jam (With chia seed and sweetened with honey) and she was rushing to finish off the bottle of jam which had no presevetives. There is also no extra sugar for long-lasting canning, which is why we have to finish as soon as possible. Therefore, i thought it will be absolutely fabulous to make this cake for Mama.

This cake is very simple. Its a blueberry lemon cake. I have once baked this cake 3 years ago when I first started baking and it kinda failed because the texture was really dry. My second attempt was much better (but honestly, my whole family does not like American Style Sponge-Pound cake texture which was the texture of this cake). My family prefers light and spongy cakes maybe because of our Asian Roots. We are very used to eating extremely spongey cakes (much fluffier than normal American Sponge Cakes). They don’t even like Devil Food Cake.  They like Angel-cakes texture. But….. The taste was fabulous. It was bursting with lemon and it was good. But overall, it is not a cake that I will crave for.


We have the raspberry buttercream which honestly, makes everything so much better. It is to die for buttercream. I always wonder why does American Buttercream has so much icing sugar. I usually use less than half of the icing sugar stated in the recipe to make my buttercream, and I get the same light and fluffy buttercream as well. I understand that the sugar makes everything thicker, so why do we have to add so much sugar to eat? Hmmm. This is a myth and will always be a myth because I am not willing to add so much icing sugar to my buttercream just to see what happens to the buttercream. But anyways, you saw those black spots on the cream? It is chia seed, therefore, you are eating some healthy food haha and makes you feel less guilty. I was literally licking every single bit of the buttercream. I usually scrape off buttercream off my cake but I was eating the buttercream. It is not overly sweet and it was just right.

Both the cake and the frosting recipe was obtained from Sallysbakingaddiction. I love her blog and her recipe. So please drop by her blog to check out more amazing recipes.

Processed with VSCO
Processed with VSCO

Get ready your beer, its beer-battered prawns

Its finally Saturday. I have been working really hard the past few days at 320 nitrogen and below. Overall, it was a really nice experience. My colleagues are quite fun to be with and Jacky, our manager is quite nice to me except that he always poke me and bully me, but that is what makes work so fun.

I finally realize that it is not easy to work. We always think that being student is very hard, but being an adult is even harder. You have to work long hours and money just flies away pretty easily you know? Working 9 hours on Friday just earns me $63, its not even enough for me to go to Universal Studios Singapore. Oh gosh. $50 may seem little, but it actually means a day of work for me. It taught me how to save money and appreciate whatever I have now.

Today, i took a break from work and decided to whip up a meal for my family. I am not just a baking person, but i am also a person who loves to cook. Yay! Cooking for people you love is enjoyable and seeing them enjoying your food makes you feel happy as well. Maybe this is why I love cooking.

Today, I want to introduce to you a recipe from Billy Law Cookbook ‘Have you Eaten?’ Oh gosh, this man is so inspiring. i have more than 20 bookmarks and I am going to cook every single bookmarked recipe. Its so damn good and I definitely urge all of you to buy or borrow that book. It has some amazing recipes, and this beer-battered prawns is so damn good, and is so damn easy to make.

First of all, you start of with a beer that you like. I just took whatever beer I could find in the refrigerator. Since I halved the recipe, I have half of the beer left so I put it back into the fridge. Dad came back and was shocked. He went, ‘who drank the beer’? and I replied, I did. Coz mum let me. And he was speechless. Sorry dad, your beer went into the batter. Hehe.

The batter is super easy to make and is so versatile. Since I had some leftover batter, Mum helped me to chop some of the pumpkin and oyster mushrooms up and I fried them up as well. Simple. We have beer-battered pumpkin and mushrooms. Its so much more crispier than tempura and we were glad that we didn’t order the expensive tempura at the Japanese restaurant today. We saved quite a bit of money huh and we got delicious fried pumpkin and mushroom as well big juicy prawns. The prawns were given by my neighbour who owns a fishing boat. How cool is that! Therefore, we always have an unlimited supply of prawns, fish and sotong. And chickens as well…… I just love her so much haha!

So let’s focus on the batter. Its really simple.



  1. 112g of all purpose flour ( I used 95g All purpose flour and 17g of cornflour)
  2. 1 teaspoon of baking powder
  3. 1/2 teaspoon of salt
  4. Pinch of ground black pepper
  5. 1/2 a can of 330ml beer.



  1. Mix all the dry ingredients together.
  2. Slowly add in the beer and whisk it till there is no more lumps left.
  3. Refrigerate for at least 20 minutes
  4. Deep fry at 190 degrees celcius till it is golden brown
  5. Serve it with Thai Chilli Sauce.

I am so sorry for the bad quality picture and the poor photography skills because I have really bad lightning at night and my phone camera is not really that fabulous like Iphone.

Other highlights today were:

  1. Dijon Mustard Honey Salmon with Lemon
  2. Barbecued Ribs.
  3. Salad (Fruit Salad, Coleslaw and plain greens)

I enjoyed my dinner very very much today and I am looking forward to an opportunity to make Beer-Battered Fish and Chips. I have overcome my fear for deep-frying and eating deep-fried food. They are delicious and I absolutely love them.

Fried food for life (anyways, it’s just my first fried food after 1 week, if you don’t count chips…….)




Chocolate Banana Alternate Layers with so many otherrrrrrr…….

Hello guys,

Drums roll please……
Presenting to you: Chocolate and Banana Alternate Layers with malt chocolate buttercream, white chocolate mousse with banana slices, peanut butter coating and a dark chocolate ganache.


So many layers right? I was amazed by myself as well. Haha and I did it during a school break which was meant to be a studying break. But nevertheless, it is for a cousin that I loved dearly. She is a chocolat-holic and therefore, a death by chocolate cake is the most suitable for her!

I have received rave reviews for this cake, but mostly the chocolate was too intense (oh wells, i purposely make it so intense for the chocolate lover. It is a dream…..

Anatomy of the cake:

The banana cake layer is adapted from Momofuku Milk Bar cookbook. Oh gosh, this lady is a genius. Such an inspiration, if only I can be a pastry chef at Momofuku Milkbar and make cakes everyday. Yum. The banana flavor was even more intense on the second day. Oh gosh, gorgeous.

The chocolate layer is adapted from Sallysbakingaddiction Triple chocolate Recipe. It was so intense. Let me tell you, she is amazing as well. Her recipes never fail and it tasted so good. However, I would still like to explore the many different chocolate recipes before deciding which is the one that I like the most. 🙂 Haha.

The malt chocolate buttercream is adapted from Hummingbirdhigh. You can check out her blog here: http://www.hummingbirdhigh.com/

Then we have the white chocolate mousse, which I forgot where I have gotten the recipe from. But you can always just type white chocolate mousse in the internet 🙂

Finally we have the peanut butter frosting which I added some banana to give it some creaminess and hint of banana flavours. It was created by me because I had some banana leftovers, and I thought, maybe I can incorporate it inside the frosting. Peanut butter and banana is such a classic flavour which will never, ever go wrong. Yum. I simply made a batch of peanut butter frosting and added 1 banana inside. The end result, heaven.

Ganache then covered the whole cake, but I ran out of cream and chocoalte and so the ganache was too thin and everything became a mess. The cake became ugly. But oh wells, it still taste fabulous.

So here are all the recipes:


  • 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
  • 1 and 3/4 cup (350g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder (not dutch processed)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) freshly brewed strong hot coffe
  1. Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray.
  2. Make the cake:Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
  3. Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin.
  4. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean.

Banana Cake:(makes one 6-inch, 3-layer cake)

  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 1 egg, at room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons grapeseed oil
  • really ripebananas
  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  1. Preheat the oven to 325 (F).
  1. Combine 6 tablespoons butter and 1 cup sugar in the bowl of a stand mixer fitted with a paddle attachmentand cream together on medium-high for 2 to 3 minutes.
  1. Scrape down the sides of the bowl, add 1 egg, and mix on medium-high again for 2 to 3 minutes. Scrape down the sides of the bowl once more.
  2. Stream in 1/2 cup buttermilk and 2 tablespoons grapeseed oil while the paddle swirls on low speed. Once the buttermilk and grapeseed oil has been added, increase the mixer to medium-high and paddle for 5 to 6 minutes until the mixture is practically white, completely homogenous, and twice the size of your original fluffy butter-and-sugar mixture. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for it, so if it doesn’t look right after 6 minutes, keep mixing. Stop the mixer and scrape down the sides of the bowl.
  3. On very low speed, add 2 bananas and mix for 45 to 60 seconds to ensure all the bananas are broken apart.
  4. Still on low speed, add 1 1/3 cups flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Mix for 45 to 60 seconds, or just until your batter comes together and any remnants of dry ingredients have been incorporated. DO NOT OVERMIX or your cake will be tough and I will be sad. Scrape down the sides of the bowl.
  5. Pam-spray te 3 cake pans and line with parchment. Using a rubber spatula, divide the batter into three equal portions and spread the cake batter in even layers across the three pans. Give the bottom of the cake pans a tap on the countertop to even out the layers and bake in the preheated oven for 25 to 30 minutes. At 25 minutes, gently poke the edge of the cake with your finger — the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if the cake doesn’t pass these tests.
  6. Take the cake out of the oven and cool on a wire rack.

For the Malted Chocolate Buttercream Frosting:

(enough for one 6-inch, 3-layer cake)

  • 3/4 cup (or 1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 1/2 to 3 cups powdered sugar, sifted
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • scant 1/2 cup of heavy cream
  • 1/3 cup Milo powder
  1. In a bowl of an electric stand mixer fitted with a paddle attachment, cream together 3/4 cup butter, 1/2 cup cocoa powder, and 1/2 salt. Mixture will be very thick, but cream for about 3 minutes on medium speed.
  2. Turn off the mixer, scrape down the sides of the bowl and add the 2 1/2 cups of powdered sugar. Turn the mixer on low to incorporate the sugar while adding 2 tablespoons milk and 1 teaspoon vanilla vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Stop the mixer and scape down the sides of the bowl as necessary. Beat until smooth.
  3. In a 1-cup measure, stir together 1/2 cup cream and 1/3 cup Ovaltine. Turn the mixer to medium, and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy, and spreadable. Add more powdered sugar to adjust consistency.


  • 3/4 cup (185g) creamy peanut butter
  • 4 Tablespoons (60g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons (45ml) heavy cream
  • 1 Banana

With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth – about 3 minutes. Add the confectioners’ sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. And finally add the banana till everything is incorporated.   Add a pinch of salt if frosting is too sweet.

Chocolate Mousse:

  • 300ml Bulla whipping cream( or any whipping cream)
  • 140g Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 2 eggs
  • 2 tbsp of sugar
  • Melt the chocolate over a pot of simmering water(do not allow water to touch the bowl of chocolate)
  • Beat eggs and sugar in a pot of simmering water(do not allow the water touches the bowl of egg mixture). Keep beating the egg and sugar until fluffy and pale orribbon stage
  • In a clean bowl: beat whipping cream until soft peak formed.
  • Fold whipped cream into egg-chocolate mixture at step (3) in 2 additions until a velvety chocolate mousse achieved. Pour into a piping bag.


  1. Place the banana layer at the bottom.
  2. Pour the mousse over and place banana slices on top of the fridge.
  3. Refrigerate till the mousse is set. Approximately 1-2hr.
  4. Place the chocolate layer on top of the mousse.
  5. Spread some malt chocolate buttercream.
  6. Place the banana layer.
  7. Repeat step 4-7 till u left with chocolate layer as the top layer.
  8. Crumb coat with the malt chocolate buttercream.
  9. Let it set in the fridge till the buttercream is firm.
  10. Cover it with the peanut butter buttercream.

Pour the ganache over and decorat