I *heart* chiffon cakes

When I heard Elyn was getting those heart-shaped chiffon tins we often see in japanese websites, I just had to have one too! Thankfully she did help me get one and we discussed abt what kind of chiffon to bake using it. She did hers.... and here's mine, the chocolate version. :)

Elyn also passed me a gift, that goes along with the tin... a special spatula for removing chiffon cakes from tin... how considerate, especially when the price of the tin is not cheap for a cake tin. However, being the first time I'm using this spatula and Elyn's constant reminder that I have to be GENTLE, so that the tin is not scratched.... the cake when removed had jagged edges all round! (laughs)... but well, I'll improve.

I love how tall the cake is! and it's so airy and yummy too. Half the cake is now gone (into our tummies), since it was baked last nite. *yes, i just couldn't wait. Got the tin from her last evening on my way home and the cake was baked by 8.30pm... how's that for efficiency?? LOLz*

Condensed milk pound cake

Heard so many rave reviews about this recipe. And some even mentioned that it is comparable to Sara Lee cakes, which is my favourite! I just had to try this.. and here it is!

Verdict : this is definately a good recipe! I even had the confidence to double the recipe even tho' I had not tried baking it before. Look how fine the texture is, and the sweetness is just right!
I extracted this recipe from Rei. Thanks gal, for posting it.
What you need

• 120gm good quality butter
• 45gm sugar
• 1/4 tsp salt
• 1/2 cup (152gm) condensed milk
• 1 1/2 tsp vanilla paste
• 120gm cake flour
• 3/4 tsp baking powder
• 2 large eggs

What to do

• Sift cake flour and baking powder tog. Set aside.
• Cream butter and sugar tog till light and fluffy.
• Add in salt and vanilla paste and cream well.
• Pour in condensed milk and cream till well combined.
• Using the mixer on low speed, add in flour in 3 additions. Mix till batter is smooth.
• Add in eggs one at a time. Make sure it's well mixed and smooth.
• Bake at 175 degrees for 1 hour.

Muffins muffins muffins!

I went for a muffins baking class with my colleagues. It was a baking class organised by the company.

Here are what that were baked during the class. :)

Chocolate chips muffins with chocolate cream cheese topping, and as you can see, sprinkled with more chocolate chips! LOLz.High fibre muffins which is with carrots and walnuts added. Quite a versatile recipe as you can practically add any ingredients you want in it!Savoury muffins with japanese cream topping. Yes, those are bonito flakes! Initially I was rather sceptical about the taste of this muffin, turned out that it's quite good.

Buttermilk cuppies

This was done sometime back. Love the cuppies for their moist and tender texture!

And the Award Goes to....

Ching of Little Corner of Mine....

A dedicated mother with 2 pretty princesses and a lovely blog that documents her bakes and dishes that she cookes lovingly for her family.

Beachlover Kitchen

Many yummy bakes and dishes can be found on this blog! And I know for sure that the recipes work 'coz it's all tried and tested. And she has a very cute little one too.

I'm passing this Kreativ Blogger Award to these 2 lovely ladies who had walked with me thru' my blogging journey. Thank you for all your encouragement and support!

And of course, special thanks to Rei for awarding this to me. :)

Easter egg cheesecake

Good Friday maybe over for most of us... especially in sg, where we enjoyed a day of public holiday yesterday.

Elyn helped me acquire this mold on her visit to the bakery supply shop last week. It was a good buy, thanks to her for thinking of me while shopping! LOL.

After I saw the mold, I had many ideas what to make out of it. However, I only started working on it y'day! Yes, on Good Friday itself.

I made a thin layer of sponge cake for the base. I added in some raspberry puree to the cheesecake batter and swirl it. It's not very obvious in the cake but the taste is evidently there. This is a non-bake cheesecake, so means it required some time in the fridge to set.

However, I am very pleased with how it turned out. The cheesecake is really delicious too!

Triple Almond Tart

Looking back at my posts, I realised that it's been a while since I last baked a pie.
When I saw this pie at HBB's, I can't help but wonder if I should attempt it anytime soon. Not because it's difficult but just 'coz I'm lazy and my to-do list kept getting longer and longer. However, while thinking of what I should bake this weekends, I decided I should bake a pie. Looked into my pile of recipes and there it is, waving at me. LOLz.

I followed the recipe to the dot, but only to realise that I had to prepare 1.5 times the recipe 'coz my pie mold is bigger than 18cm. (when I finished making the pie dough and rolled it out to fit the mold, it was not enough to cover). I had never bothered to measure my pie mold. So I did up additional 1/2 of the crust recipe and thankfully it was just nice. Did the same for the fillings of the pie.

The time taken to finish baking the pie was longer than I expected. There was chilling of the dough before laying it on the mold, in case it was too soft to handle (which I skipped) and also chilling the pie dough after it was molded (that's another 20 mins) and I had to wait for the crust to cool down before filling it up and baking it, which was easily another 30-45mins of waiting time.

However, I was rewarded with a very handsome pie! The baked pie looked so gorgeous!

Hmm... while this pie is really great-tasting, I'll probably will attempt it again when I've lotsa time on my hands.