Tiramisu – Beginner’s Cake to Impressing People

Its Khoo’s birthday today, and I tried making Tiramisu for her. Now I know why these little desserts actually cost so much in shops. The ingredients are pretty pricey, but seeing my friend’s joyous face. That is priceless. 🙂 It took me quite some time to assemble everything, so if you are intending to try this out, leave about half a day to get this done. 🙂

For the cake, I used cupcake Jemma’s cake recipe. This is her video here. I used only 1 egg for the victoria sponge in two 5″ cake tin

After doing up the sponge, you have to brush it liberally with the coffee syrup using a pastry brush. Set aside for assembly later.

For the coffee syrup, mix 15ml kahlua/baileys + 1 tbsp hot water + 1 tbsp espresso instant coffee.

For the filling, I got the recipe from Smitten Kitchen I’ve reduced the sugar because I found it a little too sweet.

For the filling and frosting:
1 8-ounce (225 grams) container mascarpone
1/4 cup (25 grams) confectioners’ sugar, sifted
1 1/2 teaspoons (8 ml) coffee syrup
1 tablespoon (15 ml) amaretto, Kahlua/Bailey’s
1 cup (235 ml) cold heavy cream/whipping cream (I prefer whipping cream, because it is lighter)

To make the filling and frosting:
Put the mascarpone, sugar, coffee sugar, and liqueur in a large bowl and whisk just until blended and smooth.

Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

To assemble the cake:
Place one layer of cake the right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.  Smooth some of the mascarpone cream over the layer. Sprinkle cocoa powder over the top. Put the second cake layer soaked side down, over the filling. Soak the top of the cake with the remaining syrup. Top the cake with some mascarpone filling.

With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. Sift cocoa powder to cover the top. You can buy some lady fingers and press them into the sides for neater look, and tie it with a ribbon.

Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.



Easy Banana Cake


If you are looking to make an easy banana cake that takes no longer than 15mins to prepare, no longer than 45 mins to bake, not sickeningly sweet, is moist and fluffy, then yup, just scroll on to get yourself the recipe and start baking. I’ve made this twice and I’ve got nothing but raves from the people who ate them, namely a really good friend of mine, and the bf. 🙂

The bf doesn’t really have a sweet tooth, but he scarfed down 1/4 of this cake, so yup I’m definitely making this again when there’s a party that I’m going to.

This recipe is taken from cupcake jemma’s youtube channel. She’s really awesome. So if you’d Like to have a step by step walk through for this recipe, do click on the link and watch her video. I’ve tweaked the recipe a little to fit my liking so. So it’s entirely up to you which you’d like to follow

150g butter
50g trehalose
50g castor sugar
100g brown sugar
2 large eggs
2 ripened bananas mashed
190g plain flour
1tsp bicarbonate soda

200g walnuts
1tbsp demerera sugar

1) cream butter and all sugars except demerera sugar till light and fluffy
2) add in eggs one at a time and beat till combined
3) add in mashed bananas
4) add in sifted dry ingredients and mix
5) pour into lined 7 inch square tin or 8 inch round tin
6) top with walnuts and sprinkle the demerera sugar on top.
7.) Bake in 170C preheated oven for 45 mins on the middle rack.

Happy baking and happy eating. 🙂

Christmas Round the Corner????


Before you know it, it’s almost the end of the year. Christmas is coming in about 3 months time, and so, it’s about time to make some fruitcake to cure. Made 6 to gift, and 2 to keep for Christmas parties held at home. 8 in total. The fridge is packed.

If you are like me, and you are looking to either have some fruitcake during Christmas, or to gift these to friends and family, then now is the time to make them. 🙂

Recipe is taken from Anna Chan of Sugar Inc.


Group A:

200g Dried Fruits

400g Grand Marnier/Gold Barcardi

Group B:

75g Good Quality Butter

60g Fine Sugar

1tsp Mixed Spice

1 tsp Vanilla Essence

Group C:

1/4 tsp Bicarbonate Soda

2tsp Orange Zest/Lemon Zest

50g Good Quality Butter

13g Whipping Cream

Group D:

100g Eggs

150g Cake Flour

1.5tsp Double Acting Baking Powder


  1. Soak dried fruit and rum overnight. Do not soak longer than 12 hours, or fruit may be too alcoholic and bitter
  2. Cook 255g of Group A ingredients (all the fruits and part alcohol) with Group B ingredients in a saucepan over medium heat. Cook until butter is half melted. Turn off the heat and continue stirring until the butter has completely melted and mixture is even. Cover the mixture with a lid to prevent too much alcohol from evaporating.
  3. Stir in Group C ingredients, one at a time, into the above mixture. Keep mixture under wraps constantly.
  4. Sieve cake flour, and double acting baking powder together. When the mixture is cool, stir in the eggs, followed by the flour mixture.
  5. Divide the batter into 2 4/5 inch greased cake pans. Each pan should contain around 370g of batter.
  6. Bake at preheated oven, 170C for 25 mins.
  7. Test the cake with a wooden skewer for doneness. Brush the cake with the remaining rum liquid from Group A whilst the cake is still hot.
  8. Cover the cake with aluminium foil. Brush the cake weekly with rum for a month, and bi-weekly for the next 2 months, and monthly thereafter. Cake keeps 6 months in the fridge. Keeps for 1 year in the freezer.
  9. Please heat up the cake at 160C for 5 mins when you want to eat it.

Happy baking. 🙂

Mango Yogurt Ogura Cake


There’s a recent comeback surge of Ogura cake baking in the baking forum I’m currently following. Had to jump into the current wave as well. 🙂 I’ve seen many Ogura cakes with really wrinkly tops, not too much visual appeal I’d say, but there’s just this 1 lady who’s made awesome Ogura cakes. So far, I’ve made the cakes with her recipe, with slight variations, and it’s been absolutely wonderful.

For those who’s interested, please do check out her recipe.

For my variation, adapted from Jeannie Tay, please refer to the below.


egg yolk ~ 100g (about 5 eggs)
whole egg  1
salt  ~ 1/4 tsp
corn oil ~ 40g
mango yogurt ~ 150g

Trehalose ~ 30g
Japanese cake flour  ~ 90g – normal cake flour shouldn’t be a problem.

egg white  ~ 200g (from 5 eggs)
castor sugar ~ 50g

Instructions for yolk batter:
1. Beat all of ingredient A except the cake flour until pale, fluffy and double or triple in volume. (took me 10 mins at high speed)
2. Sift in flour, then mix it until well combined.

Instructions for egg whites:
1. Beat egg white + castor sugar until firm peaks form.
2. Fold into egg yolk batter, 1/3 portion of the meringue at a time. Continue folding until you have a smooth and shiny batter. Be careful not to overfold, as you may knock out too much air from the cake.
3. Pour the mixture into prepared 9 inch square pan, shaking gently from side to side to even out the top.
4. Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 170’C for 35 min then turn down to 160’C for 25 min.  Temperature is indicative only. I used a convection oven. If you are using a fan-forced oven, lower the temperature by 10’C.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.

A tip from Jeannie (Havent experienced this, but if you do, please follow her instruction) If the bottom is still slightly wet, invert the cake on a silpat and bake it at 120C for 10 minutes to dry it out. That means you bake it without the pan, putting the cake top side up directly on the silpat. Once done, transfer to a rack and cool completely before slicing.

Happy baking. 🙂