Sunday, December 6, 2009

Gingerbread Crumb Cake

recipe ingredients

1 cup all-purpose flour
2/3 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt
1/8 tsp. ground cloves
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup low-fat buttermilk
2 Tbsp. molasses
1 large egg
1 1/2 tsp. water

recipe directions
Preheat oven to 350*F.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine flour and next 6 ingredients (flour through cloves), and cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Reserve 1/2 cup flour mixture; set aside.
Combine the remaining flour mixture, baking powder, and baking soda, and add the buttermilk, molasses, and egg.
Beat at medium speed of a mixer until blended.
Spoon into an 8-inch round cake pan coated with cooking spray.
Combine reserved 1/2 cup flour mixture and water; stir with a fork. Sprinkle over batter. Bake 30 minutes or till done. Cool on a wire rack.


Orange Pound Cake with Orange Caramel Sauce

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large orange
1 cup sugar
1/2 cup buttermilk, at room temperature
1/2 teaspoon vanilla extract
1/4 cup butter, softened (no substitutions)
1 large egg
2 large egg whites

Orange-Caramel Sauce:
2 tablespoons water
1/4 cup sugar

Preheat oven to 350*F. Lightly coat a 9×5-inch loaf pan with vegetable cooking spray. Sift together flour, salt, baking powder and baking soda in medium bowl; set aside.
With vegetable peeler remove peel from orange; coarsely chop. Cut orange in half and squeeze 1/2 cup juice. Process sugar and peel in food processor, pulsing until peel is finely chopped. Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup. (Reserve remaining juice for caramel sauce.)
Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined. Beat in egg and egg whites, one at a time, beating well after each addition. At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Spoon batter into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes; invert and remove pan.
Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened. Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves. Uncover and cook until sugar turns amber, 5 to 6 minutes. Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously). Return to heat and cook, stirring, until sugar dissolves. Cool sauce and serve with cake.


Lower Sugar Chocolate Pudding Bottom Cake

recipe ingredients

2 cups flour
1/3 cup unsweetened cocoa
4 teaspoons baking powder
1-1/2 cups Splenda
1-1/4 cups fat free half & half milk
2 teaspoons vanilla or 1 teaspoon almond flavoring

1 cup Splenda
1 cup dark brown sugar
1/2 cup plus 2 tablespoons unsweetened cocoa
1-3/4 cup very hot water

recipe directions

Preheat oven to 350. Spray a 9×13 baking dish.

Make cake mixture: Whisk flour, cocoa, baking powder and Splenda together. Blend in milk and vanilla. Pour into pan. Mixture will be thick. Spread evenly.

Make pudding mixture: Combine Splenda, brown sugar, and cocoa. Add hot water. Blend and pour over cake batter – mixture will be thin.

Bake 30 –35 minutes or until toothpick inserted in cake portion comes out clean. Don’t overbake. Serve with fat free ice cream, fat free whipped topping, or fresh fruit.


Caramel Apple Pudding Cake

recipe ingredients:
1 (9oz) pkg. one layer yellow cake mix
1 tsp. apple pie spice
1/3 cup skim milk
1 medium apple, peeled, coarsely chopped
3/4 cup firmly packed brown sugar
1 1/2 cups very warm water

recipe directions:
In medium bowl, combine cake mix, apple pie spice and milk; mix well.
Stir in apple pieces.
Spread evenly in a 9 inch square pan which has been sprayed with nonstick spray.
In a small bowl, combine brown sugar and hot water, mix well.
Pour evenly over cake batter.
Bake at 350* for 25 to 35 minutes, or until toopick inserted in center comes out clean. Spoon warm cake and sauce into dishes.


Friday, December 4, 2009

Something interesting.

I went to Singapore last week & GUESS WHAT! I came across a cake shop that lets the customers do their own design on the cakes the bought!

I saw there was a few people doing some creative design but no comment on what image came out on the cake after they design it :) hehe

Neway, maybe i thought of doing that too one day when i have my own bakery :)

U all are invited to the GRAND OPENING ! yeay~

See u soon.


Wednesday, December 2, 2009

Amazing Pecan Coffee Cake

Prep Time:20 Min
Cook Time:30 Min
Ready In:50 Min

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted

1.Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.

2.In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

3.To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.

4.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Nutritional Information

Amount Per Serving Calories: 485
Total Fat: 29.5g
Cholesterol: 89mg


Monday, November 30, 2009

Wilton’s Buttercream Icing - This is what i learnt :)


1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Makes: About 3 cups of icing.

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.


Wednesday, November 25, 2009

Simple Moist Chocolate Cake

If you don't have a lot of time, here is a very easy to make chocolate cake recipe. It may be easy, but don't let that fool you. It still tastes great!

2 cups flour
1 ½ teaspoon baking powder
4 tablespoons cocoa
1 cup sugar 1 ½ teaspoons baking powder

Sift the above ingredients together.

1 cup miracle whip or mayonnaise (can be homemade)
1 cup water
1 tablespoon vanilla

Mix the miracle whip or mayonnaise and water together. Add vanilla. Stir in dry ingredients until smooth. Bake at 350 degrees for 30 to 40 minutes. Cool.
(We said it was easy!)
This cake tastes fabulous with our peanut butter icing recipe
Here is another delicious chocolate cake to try. So go for it ladies :)


Tuesday, November 24, 2009


5 cups sugar

1 cup whole milk
1 cup heavy cream
4 tbsp. butter
1/2 tsp. flavoring (optional)
1 cup nuts, chopped (optional)

Combine all ingredients (except last 2) in large saucepan.
Stir until sugar is moistened.
Place over high heat-bring to a boil, then gradually lower candy thermometer into boiling syrup.
Cook without stirring, lowering heat slightly as mixture thickens.
Cook to 236 degrees; pour onto marble slab and cool to lukewarm. Work fondant back and forth with spatula until fondant turns creamy white.
Then knead with hands until it is very smooth adding nuts and flavoring if desired. Form into a ball, let rest, form into 3/4 inch balls.
Dip into chocolate. To store fondant, wrap tightly in waxed paper or plastic wrap, place in a bowl and cover with a damp cloth.
One pound of chocolate will cover 50 centers.


Monday, November 23, 2009

Low-fat tiramisu recipe

8 trifle sponges, about 180g
1 tbsp instant espresso coffee powder
2 tbsp Tia Maria
2 x 250g tubs quark (virtually fat-free soft cheese)
2 tbsp golden caster sugar
1 tsp vanilla extract
2 tsp good-quality cocoa powder
18 mixed chocolate-covered coffee beans, chopped to serve

1. Cut the sponge into fingers and lay half in a narrow, deep glass serving dish
(16 x 8cm deep; 1.4 litre capacity).
2. In a small bowl, mix the coffee powder with 2 tablespoons of hot water, then stir in the Tia Maria. Drizzle half of this all over the sponge and set aside.
3. Put the quark, sugar and vanilla extract in a large bowl and mix together. Spoon half over the sponge, levelling the surface. Arrange the remaining sponge on top and drizzle with the remaining coffee liquid. Top with the remaining quark mixture – peak the surface by dragging the back of the spoon across it. Chill for at least 2 hours, or overnight.
4. Use a small sieve to lightly dust cocoa powder over the tiramisu. Scatter over the chocolate-covered coffee beans to serve.

Nutritional info
Per serving:
7.6g fat (4.3g saturated)
22.8g protein
61.8g carbs
49.8g sugar
0.3g salt


Sunday, November 22, 2009

Rose Cupcakes Recipe

Rose cupcakes make a flowery treat and are perfect for weddings or summer parties.
These cupcakes not only taste good, they are pretty as well. When decorated they are perfect for garden parties or other entertaining. The cakes are light and fluffy and delicately flavoured.

The Cupcakes
1 1/3 cup plain flour
2/3 cup sugar
2 Tsp baking powder
1/4 cup room temperature butter (should be soft but not melted to liquid)
1 Tbsp vanilla extract
1/2 Tsp rose water (do not add too much or else your cakes will taste like soap)
1 egg (preferably room temperature)
2/3 cup whole milk (skim milk can be substituted to make it lower fat)
1. Preheat oven to 180 C (350 F).
Either butter and flour cupcake pan (individual silicone cupcake holders look pretty), or line muffin tin with paper liners. You can also experiment with baking in an oven-proof mugs or ramekins.
2. Sift the flour, sugar, and baking powder in a large mixing bowl. (Yes, you should actually sift it as this will make your cupcakes lighter and they will rise better).
3. Add the rest of the ingredients. Using an electric mixer, mix until it is well blended and the batter is smooth.
4. Fill cupcakes about 2/3 full (for normal size cupcakes this takes about 1/3 cup of batter)
5. Bake for about 20 minutes in the middle of the oven. When they are done they should be risen and, if poked, the knife should come out clean. While the cupcakes are baking, you can prepare the decorations.

The Icing
½ cup butter (room temperature)
1 ½ cup powdered/confectioner’s sugar
1 tsp vanilla extract
About 6 drops red food colouring
1. Put the butter in a large mixing bowl and blend for about 20 seconds with an electric mixer to make it nice and soft and malleable.
2. Add the other ingredients. Blend with an electric mixer for about a minute, then mix by hand with a spoon to make it creamy.
3. If you want it pinker, add a little more food colouring. If you want the icing to be softer or easier to spread, add ½ tsp of milk.

Frosted Rose Petals
1 egg white
One rose, preferably a small pink one
Caster sugar
1. Take the rose petals off of the rose.
2. Beat the egg white until it seems to increase slightly in size, but not so much that it froths, turns white, or becomes stiff. It doesn't need a beating so much as a stirring with a whisk.
3. Using a pastry brush (a clean paint brush works if you don’t have a pastry brush), coat the rose petals with egg white. Shake off any excess liquid so that they are just barely coated.
4. Dip the rose petals into the caster sugar, or sprinkle caster sugar over both sides until they are coated. Shake off any clumps.
5. Allow to fully dry.
1. When the cupcakes are fully cooled, ice them. For best results, use a piping bag.
2. If desired, add some small sprinkles.
3. Top each cupcake with a rose petal.
4. Serve & enjoy!


Thursday, November 19, 2009

Healthy Food Daily

Healthy Food Daily

Fun with Cup Cakes..

Hi there,

Talking about cakes, I just bake some cakes... about 500 pcs of Cup Cakes. Well, it was actually ordered by my old colleague for her party. Tell you what, she wanted me to decorate her cup cakes with small little flowers and lettering on it. The letters was given to me not in order and at first i thought " what on earth is she trying to express on the whole lettering?"

Well guys, finally after finishing and couple of rearranging the cakes, I finally figured out that what she wanted to write was...


Wow! just imagine how difficult for me to figure it out. But what puzzle me is that, why keep the secret from us by asking us to decorate the cakes with scattered lettering?

Anyhow, customers is always right and i managed it for her...

Business is business, so guys out there checked it out and order some cakes from me...


Tuesday, November 17, 2009


Dear viewers,

Ask us for any of your desired easy bake recipes. We will grant your request within 24hours world-wide :)
You'll get a tasty & delicious yet easy recipes from us. You wont regret!!

eg: fruit cakes, butter cakes, tiramisu, cookies, diet recipes, etc...

Hope to hear from you soon! Have a nice day!


Let's Try This - Cocoa Cake



1/3 cup butter
3/4 cup sugar
1 egg
1 cup flour
1/3 cup cocoa
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
2/3 cup water
1/2 teaspoon vanilla

Creamy Nut Icing:
1/4 cup butter
4 teaspoons flour
Pinch salt
1/4 cup milk
1 1/2 cups icing (confectioners') sugar
3/4 teaspoon vanilla
1/4 cup chopped walnuts

Preheat oven to 350 degrees F. In mixer bowl, beat butter, sugar and eggs together until light and fluffy.

Mix flour, cocoa, baking soda, baking powder and salt together. Mix water and vanilla together.

Remove beaters and add flour mixture to egg mixture alternately with water. Fold until smooth.

Spread batter in a greased 8 inch square pan. Bake for 30 minutes, until top of cake springs back when touched lightly. Remove from oven and cool.

Creamy Nut Icing:
Melt butter. Sprinkle in flour and salt. Stir to blend. Remove from heat.

Stir in milk, all at once. Return to moderate heat and cook, stirring constantly, until thick and smooth (don't worry if it separates a little).

Remove from heat and stir in icing sugar and vanilla. Set in a pan of ice water and stir until the frosting is thick enough to spread. Stir in nuts.

Spread over top of the cooled cake.

Monday, November 16, 2009

Let's try the Muffins Today.....

Peanut Butter Muffins

It is simple and you can do it for tea....

1/2 cup peanut butter
3 tablespoons butter, melted
1 teaspoon salt
1/4 cup brown sugar
1 egg
1 1/2 cups milk
1 cup all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder

Peanut Butter Muffin
Preheat oven to 400 degrees F.

In a large bowl, combine peanut butter, melted butter, salt, and brown sugar. Beat in the egg, and stir in the milk.

Combine flours and baking powder. Add to peanut butter mixture and mix only enough to combine.

Spoon into muffin tins that have been greased or lined with paper muffin cups.

Bake for 20 minutes.

Time For a Banana Cake...

Banana Cream Cake
It is easy to bake a banana layer cake. You can if you wish to decorate the cake with pecans or almonds.

Recommend this recipe to a friend

2 2/3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon nutmeg
3 eggs
3/4 cup light brown sugar
2 teaspoons vanilla
1 cup mashed banana (about 3 medium)
1 cup whipping cream
3/4 cup finely chopped pecans

Cream Cheese Icing:
2 packages (8 oz. each) cream cheese, softened
1/4 cup butter
1 1/2 to 2 cups icing (confectioners') sugar
1 teaspoon vanilla


Preheat oven to 350 degrees F. In a small bowl, combine flour, baking powder, baking soda, salt and nutmeg.

In large bowl of electric mixer, beat eggs well at medium speed. Gradually add brown sugar and continue to beat until mixture is thick and light. Stir in vanilla and bananas.

In a small bowl, whip the cream.

Beat half of the flour mixture into the eggs. Continue beating at low speed until blended. Add whipped cream and then remaining flour mixture. Fold in pecans.

Divide batter between 2 greased 8 inch round cake pans. Bake for 35 minutes, until cake tests done. Remove from oven. Cool 10 minutes in pans, remove from pans and cool completely.

Cream Cheese Icing:
Combine cream cheese and butter in mixer bowl. Beat on medium speed until creamy. Add icing sugar and beat until smooth. Stir in vanilla.

Fill and frost cake.

Try something easily available around us....

Honey Banana Bread

This recipe is from Trisha Gagne of Cambridge, Ontario, who writes, "This banana bread was in a very old recipe book published by the women in a tiny church in Southern Ontario. It has a really unique flavor thanks to the honey. The maple syrup version is also delicious served with butter. This is the only banana bread I ever make, and every crumb vanishes quickly." Trisha adds that she lines the pan with aluminum foil, which makes it super easy to clean up, and the loaf never sticks.
1/3 cup butter, softened
1 egg
1 cup honey or maple syrup
1 cup mashed banana
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)

Banana Bread
With a mixer, beat together the butter, egg, honey and banana.
Mix together the flour, baking powder, baking soda and salt. Add to the creamed mixture and stir until moistened. Fold in pecans if using.
Pour into a greased loaf pan. Bake at 350 degrees F. for 25 minutes. Turn the oven down to 300 and continue baking for around 30 minutes, or until the top springs back when lightly pressed.

Time To Bake Something.....

During my younger days, our family used to have some cakes ready in the house either for tea or supper. It was no big deal since mum always cook or bake it during her free time. Or else she could just buy it from the outlet nearby our home. These days, it seems like a homemade "from scratch" cake is a delicacy!

Making a cake from scratch isn't that difficult, just a bit more difficult than preparing a cake mix, but the results are well worth it.

Cakes come in all shapes and sizes. Simple cakes baked and iced (or not) in a square cake pan are great for "every day". Fancier cakes, like layer cakes, seem kind of like special occasion cakes - they take a little more time to prepare. Of course layer cakes are traditional birthday party fare. But there's no reason you can't invent a special occasion either!
Delight your family today - bake a cake.

As for today recipe, I would like to show you how to make a simple cake that found out the recipe from the internet and tried it out first before sharing it here.

Carrot Cake

Carrot cake is always a popular standby, moist and tasty. And you can feel good about eating cake, because after all it's made from carrots! And this one has apple and whole wheat flour too - even better. A food processor simplifies the preparation, making short order of grating the carrots and apples.
1 cup sugar
1 cup cooking oil
4 eggs
1 cup flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups grated raw carrot
1 1/2 cups grated apple
1 cup golden raisins
1/2 cup chopped walnuts (optional)

Cream Cheese Icing:
1 package (4 oz.) cream cheese, softened
1/4 cup butter
1 cup icing (confectioners') sugar
1/2 teaspoon vanilla

How to start Baking:

Preheat oven to 350 degrees F. Blend together sugar, oil and eggs. Beat until slightly thickened.

Mix flours, baking soda, salt and cinnamon. Combine with egg mixture. Stir in carrot, apple, raisins and nuts.

Pour batter into a greased and floured 9 by 13 inch cake pan. Bake for 35 to 40 minutes. Remove from oven. Cool.

Cream Cheese Icing:
Combine cream cheese and butter in mixer bowl. Beat on medium speed until creamy. Add icing sugar and beat until smooth. Stir in vanilla.

Keep the cake in the refrigerator for a while to chill the cake.

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