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Ants' Nest Cake ~ Kek Sarang Semut

Friday, October 9, 2015

I first had a piece of this, not too long ago, maybe 5 years back? And I was smitten by the taste and texture. My SIL baked it for the 2nd time and I asked her if she put in any cocoa powder, because it felt like I was eating a bouncy chewy chocolate cake. She said no, it’s just caramel. I was totally taken by surprise.

Then 3 years ago, I had this sudden “want” to bake this cake and eat it too, I asked my SIL for the recipe. She actually got this recipe from a fellow church friend Mrs Elaine Wong. My SIL was smitten by Elaine’s cake and that got her to request for the recipe. The love bug for this spreads....

Mrs Elaine Wong  ~~  SIL  ~~~  Me  ~~~~  Annielicious (after she ate this)


Sweet Vanilla Cake

Wednesday, September 30, 2015

I call this Sweet Vanilla Cake as it looked sweet to me... sweet feeling, not sweet tasting.

I saw my friends making Korean Style Flower Buttercream deco and they were so pretty. I can't pipe like that, and so when I saw these fresh edible flowers in Cold Storage Sunway Pyramid, I quickly bought them. I planned to make a cake once I get home few days later.


Vanilla Flour Buttercream @ Ermine Icing

Monday, September 28, 2015

I wanted to do a vanilla buttercream that has vanilla seeds infused in it.

I remember many years ago, while reading up on buttercreams, there is one type that is cooked and goes without eggs. Some calls it whipped buttercream, some call it flour buttercream. I think flour buttercream will make one 'differentiate' it immediately. It is actually called Ermine Icing or Frosting.

This type of buttercream will be suitable for those who want to go egg free, but want a lighter buttercream that differs from the typical ''butter + icing sugar'' ultra sweet buttercream. And for those who find half cooked egg whites in buttercream icky.


Purple Spiral Taro Mooncake ~ Natural Colour

Wednesday, September 23, 2015

I just made these out of curiosity.

They didn't really turn out well, as I find the crust to be not well baked. And there's no flaky effect.
So, there's no need to share the recipe.

But I'd like to share with you, how I got my purple streaks, without the use of any artificial food colouring.


Taro Paste Mooncake Filling 芋头月饼馅

Tuesday, September 22, 2015

I had a big nice Guangxi Taro left after Chinese New Year, and so I tried making this.
Yup, I made moon cakes in February. :)

Somehow, I prefer the non fried version, that yields a more powdery filling. This one has a texture similar to lotus paste, although not as heavy.

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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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