2 Tier Barbie Doll Cake for Yanru

My daughter has graduated from Super Learning Centre, since then I have been feeling sad and depressed because she was showered with all the care and love by the teachers particularly Taiwan-borned Teacher Chai. It was still fresh in my mind when I sent her there, she was still in diaper & sucking pacifier, but on the graduation night, she is already a 4 year old girl. I was impressed by the children's performance on her graduation night, their dancing & drama show was so remarkable especially the jazz dance which my daughter was one of the performer. I was still wondering how Teacher Chai managed to teach these mischievous children, they were so ethusiatic & excited to perform. I was also surprised by a group of 3 year old children dancing pom pom girl dance, can you imagine they are still a big baby in diaper at night.......

Prior to 22nd of November I knew from someone that Teacher Chai will be celebrating her daughter's 1 year old birthday in the kindergarten. Although she didn't mention to me but to show my appreciation, I decided to make a 2 tier barbie doll birthday cake as a present to her.

For the lower layer of the cake, I made a hole for dried ice to create some smoky effect. To make this barbie doll looks different from the others, I made her a head-dress & also some roses at the back of the gown. What a pity that I did not take a picture from the back of the barbie doll. When I finished decorating the cakes, my hubby asked me...... am I making a birthday or wedding cake? Although it looks more like a wedding cake to him, to me this is my own creation indeed.

This is Yanru's 2 tier "Barbie Doll Birthday Cake"

In order to make her looks different from the others, I made her a head-dress.

And also some pink roses at the back of the gown

I made a hole & placed a plastic container in the middle for dried ice to create some smoky effect

Honeycomb Cake

I learnt this cake many years back, personally I don't fancy this cake simply because it tasted more like a kueh to me. The reason I learnt was because during those years it was in good demand as practically every confectionery shop was selling at that time. In order to have liking and appealing to this cake, I made some changes on the recipe, aah........ now it taste more like a chewy caramel cake.

Well! Lina, this is my version of Honeycomb Cake, I hope you will like it.

Useful tips:

Don't cook your caramel into dark golden brown, it should be light golden brown, because your cake will turn out to be bitter as the caramel haven't finished caramelizing during the baking process.

Ingredients for Caramel:

Course Sugar - 220 gm

Fine Salt - 1/8 tsp.

Water - 250 ml

Other Ingredients:

Butter - 100gm (at room temperature)

Condensed Milk - 130 gm

Grade "A" Egg - 5 nos. (325gm)

Vanilla Essence - 1 tsp.

Plain Flour - 150 gm

Bicarbonate of Soda - 2 tsp.

To prepare Caramel:

1. Melt sugar in a heavy stainless steel pot until light golden brown in colour, pour in water & boil until caramel totally dissolved in the water. Leave to cool.

Method:

1. Pre-heat oven at 180c. Prepare a 6"x 9" greased rectangular cake tin with line on the bottom. Sift together flour & bicarbonate of soda.
2. Cream butter with a spoon until creamy, pour in condensed milk & mix thoroughly, leave aside.
3. Whisk eggs at high speed until light & fluffy. Mix in butter & condensed milk & beat thoroughly.
4. Gradually fold in flour & bicarbonate of soda & mix thoroughly. Pour caramel into the batter, whisk at medium speed until it's totally combined.
5. Pour batter into the cake tin & bake at 180c for 15 minutes, reduce heat to 170c or 160c & bake for another 1 hour.

Melt sugar in a heavy stainless steel pot

Melt with medium low heat.

Keep stirring consistently

Cook until light golden brown in colour.

Now slowly pour in the water. When pouring in the water, you have to be extra careful as the hot caramel will start bubbling or even splash out from the pot.

Keep stirring with medium low heat

Keep boiling with medium heat until the caramel totally dissolved in the water.

Leave the caramel to cool. I never like to make the caramel too dark as the cake will turn out to be bitter.

Cream soft butter until creamy

Pour in condensed milk

Give them a thorough mix.

Mix into a smooth batter

Place eggs into an electric mixing bowl

Whisk at high speed

Whisk until light & fluffy

Pour in butter & condensed milk

Whisk thoroughly

Gradually fold in sifted flour & bicarbonate of soda, whisk thoroughly.

Lastly, pour in caramel at once.

Whisk at medium speed until it's well mixed, otherwise the cake will appear to be 2 layers, caramel at the bottom & batter at the top.

Pour the batter into the cake tin

Before baking, the cake may look pale to you. But not to worry, the cake will turn out to be dark brown in colour.

Da..dang... this is how the cake turns out to be

This is my version of "Honeycomb cake".

Barbie Doll Birthday Cake for Wan Xin

Again a pink colour barbie doll birthday cake, this was ordered by my good friend Shelyna for her daughter's birthday.

This time round I made a pink scarf for the barbie doll, by doing so is to make it looks different from the previous one.

I made her a scarf for her off shoulder & also a simple necklace.

I placed some big & tiny edible silver beads for her gown.

Again I made some design at the back of gown.

The design is slightly different from the previous one.

Okonomiyaki

This is my version of Japanese Pancake "Okonomiyaki". My hubby & children love it very much as I pan-fried it thin unlike the one selling outside which is often very thick. As you know I hate foods that have strong flour smell, if you are a frequent follower of my blog. That's why I make it into a thin pancake.

As a matter of fact, I picked up this recipe from my friend married to a Japanese. Thanks! goodness, otherwise it will be a big problem for me to buy the ingredients that are normally written in Japanese. However, her version of Okonomiyaki is thick & hard. I reviewed her recipe by adding more water to dilute the batter, this made the pancake softer. As a result, my Okonomiyaki is crispy on the outside, soft & tender on the inside.

Tips: Use local cabbage as the texture of China cabbage is harder, therefore not suitable for Okonomiyaki. Don't fry too long after spreading Okonomiyaki Sauce on the pancake, as the sauce containing sugar, sugar will get burnt after frying.

Ingredients:

Bonito Powder - 1 tablespoon

Sliced Bonito - for garnishing

Japanese Mayonnaise

Okonomiyaki Sauce

Local Cabbage - 1/4 pc (shredded)

Bacon - 150 gm (diced)

Plain Flour - 250 gm

Water - 450 gm

Seasonings:

Japanese Light Soy Sauce - 2 tablespoon

Caster Sugar - 1 teaspoon

A pinch of Salt

Method:

1. Mix well the flour & water into a smooth batter, mix in seasonings, combine in shredded cabbage & diced bacon, leave aside.
2. Heat up a tablespoon of oil in the non-stick cooking pan, scoop some batter into the pan & spread it evenly into a thin pancake. Fry both side until crispy, spread some okonomiyaki sauce onto the pancake & sprinkle some sliced bonito on the pancake, serve while it's hot with mayonnaise.

These are Dried Bonito Powder & Sliced Bonito

These are Japanese Mayonnaise & Okonomiyaki Sauce

I used 1 quarter of local cabbage & 150gm of Bacon for my Japanese Pancake

Shred the cabbage & dice the bacon

Pour water into plain flour

Mix them into a smooth batter

Mix in seasonings

Mix in shredded cabbage & diced bacon

Mix them up

Mix in a tablespoon of Bonito Powder, stir thoroughly before frying.

Heat up a tablespoon of oil in the non-stick cooking pan, scoop some batter into the pan

Spread it evenly into a thin pancake

Cover it to make sure the bacon is well done.

When the surface is set, check the bottom to make sure it's crispy before flipping over.

Make sure both side are crispy enough

Squeeze some okonomiyaki sauce onto the pancake

Use a spoon to spread it evenly

Sprinkle some Sliced Bonito on the okonomiyaki sauce

Make sure the bottom is crispy before flipping it over.

After flipping over, again spread some okonomiyaki sauce on the pancake, squeeze some mayonnaise & sprinkle some sliced bonito on the surface before removing from the pan.

Served while it's hot & crispy,

Sugar Butter Bun

I love freshly baked breads or buns as they are extremely soft & fragrant. That's reason why I occasionally like to bake some buns for my tea time, especially Butter Buns. During the baking process, the entire house was overwhelmed with fragrance of butter.

Once the butter buns were taken out from the oven, my family members will each grab one for themselves, although they were still hot.

Tips: Use cling wrap to cover the dough while diving or shaping to prevent the dough from getting dry.

Ingredients:

• Basic Sweet Bun Dough - 1 portion (recipe can be retrieved from my blog)
• Butter - 18 cubes
• Caster Sugar - for sprinkling on the buns
• Egg Tarts Mould - 18pcs
• Paper Cups- 18pcs

Method:

1. Place the paper cups into each egg tart mould.
2. Divide proofed basic sweet bun dough into 18 portions, wrap 1 portion with a cube of butter & place it into the paper cup.
3. Arrange all the buns onto the baking tray & let them proof in the closed door oven with a bowl of hot water for proofing process. This process will takes about 45 minutes or until the buns become double in size.
4. Remove the buns from the oven & pre-heat the oven at 165c.
5. Use a very sharp knife or a blade to slit a cross on the surface of the bun. When the cross has expanded, sprinkle some caster sugar on the cross.
6. Place the buns into the pre-heated oven & bake at least 15 minutes & until the surface become golden brown in colour.

Wrap a cube of butter with a portion of sweet bun dough

Seal it properly

Place the butter bun into the paper cup & let the butter bun proof in the oven for 45 minutes.

Use a sharp knife or a blade to give a light slit on the surface. Not to press too hard while slitting, you may puncture the air in the bun.

After a slit, the cross slit has expanded.

Sprinkle some caster sugar on the expanded cross slit.

After proofing & baking process, every bun turned out to be in different shape.

Without brushing beaten egg on the surface, the colour of the bun can also turn out to be golden brown in colour.

Can you see the butter? Of course not, it has melted into the bun and as a result it become fragrant & tastier.

Spiral Curry Puff

This was my third attempt to make spiral curry puffs. My first attempt strictly followed the recipe book and the puff turned out to be too soft, I can't even hold the curry puff at ease. Hence, on my second attempt I amended the recipe, the result was perfectly good.

Dough A:

• Plain Flour - 250gm
• Fine Salt - 1/4 teaspoon
• Margarine - 80gm
• Water - 6 to 7 tablespoon

Dough B:

• Plain flour - 200gm
• Shortening - 100gm

Method:

1. (Dough A)Sift plain flour & salt into a mixing bowl, rub margarine into flour, mix in water to form a dough. Leave to rest for 15 minutes.
2. (Dough B)Mix together plain flour & shortening, knead gently to form a dough. (Try not to over knead, as over knead will produce a very sticky dough)
3. Follow the instruction below to wrap up Dough B with Dough A. (Refer to my Potato Curry Samosa for curry filling)
4. Fry the curry puffs in the pre-heated oil & fry until golden brown in colour. Serve while it's hot & crispy.

This is Dough A

Use a cling wrap to wrap up & let it rest for 15 minutes.

Gently mix well Dough B

Gently knead to form a dough, do not over knead.

Flatten Dough A with a rolling pin, place dough B in the middle.

Wrap up Dough B with Dough A

Wrap up firmly

Use a rolling pin to flatten the pastry & use a scrapper to shape the pastry into a rectangular shape.

Fold in both side

Place the pastry this way

Cover with a sheet of cling wrap & let it rest for 10 minutes

Roll out the pastry into 2mm in thickness

Roll it firmly

Roll up like a swiss roll

Cut into 15mm in thickness

From here I can clearly see the pastry with spiral lines.

Use your fingers to press & shape it into a bowl shape.

Place a piece of hard boiled egg

Spoon some curry filling into the pastry

Use a curry puff maker to make into a curry puff

Fry the curry puffs in the pre-heated oil until golden brown in colour.

Birthday Cake for Eve's Hubby

Eve ordered a birthday cake for her husband, so I suggested her a Fresh Cream Love Shape Birthday Cake. Thanks! Eve

OREO Almond Chocolate Bar

Couple of weeks ago, I made this "Oreo Almond Chocolate Bar". I initially thought of not posting this recipe to my blog, as I personally feel this chocolate dessert was just so so only. However, one of my sister-in-law's friend simply loves this chocolate dessert so she visited my blog thinking that she could get the recipe here. To no avail, she requested the recipe through my sister-in-law. Surprisingly my brother and his wife & even my youngest brother love this chocolate dessert too. Perhaps my expectation is too high.......

This chocolate dessert was very easy to prepare, no baking needed. What I need to do is just mix them well & keep it into the refrigerator.

Ingredients(A):

• Baking Chocolate - 450 gm
• Icing Sugar - 90 gm
• Butter - 180 gm

Ingredient(B):

• Oreo Chocolate Biscuit - 300 gm
• Roasted Almond - 200 gm

Method:

1. Prepare a square baking tin 7"x 7"x 1", line it with aluminium foil.
2. Melt ingredient(A) in a double boiler, leave to cool.
3. Blend Oreo chocolate biscuit & roasted almond into powder.
4. Mix well Oreo chocolate biscuit & roasted almond, pour in 2/3 of melted chocolate, mix them well. Press it firmly in the baking tin, pour the balance of the melted chocolate onto the surface & spread evenly. Place the baking tin into the fridge for about 20 minutes, cut the chocolate dessert into your desired size. Place chocolate bar into the small paper cups & keep in refrigerator.

Place ingredient(A) into a double boiler

Melt them in a double boiler until silky smooth

These are the ingredients(B), Oreo chocolate biscuit & roasted almond.

Blend them separately

Place them in a basin

Mix them up

Pour in 2/3 of the melted chocolate

Place it into the baking tin & press it firmly.

Pour the balance onto the surface

Cut it into your desired size & place them into the paper cups

Potato Curry Samosa

Today, I'm going to share with you guys "Potato Curry Samosa". Samosa is prepared using Spring Roll Skin as wrapper and curried potato as filling. After deep frying, it will be crispy on the outside & spicy on the inside. Very often when I do my shopping, I'll buy one or two boxes of Frozen Potato Curry Samosa for my so called "Quick Tea Time Snack" . The size that I made is smaller than what I bought from the supermarket.

This time round I used Instant Curry Paste, because it's convenient & much more tastier than curry powder as it has multi spices in it. After wrapping the samosa, I arranged them nicely in the container & kept frozen. It's a very convenient snack choice as I don't have to defrost & instantly fry them in the pre-heated oil & deep fry it.

Ingredients:

• 8 to 10pcs Medium Size Potato (peel & dice)
• Chicken Breast from 1 bird of chicken (cut into dice size)
• 1 packet Instant Curry Paste
• 1 packet 215mm x 215mm Spring Roll Skin

Method:

1. Boil the potatoes in the salted water until cooked, drain off water.
2. Heat up instant curry in the wok, put in chicken breast & cook for a few minutes, add in a pinch of salt & saute thoroughly. Put potatoes & saute thoroughly, taste to determine how much salt & sugar to be added. After seasonings, saute until the ingredients are almost dry but not too dry, remove from the fire & leave to cool.
3. Cut 1 pc of spring roll skin into 3 strips, follow the instructions below to wrap it into a triangular shape, use beaten egg or batter to seal the end.
4. Deep fry the samosa in the pre-heated oil until golden brown in colour.

Boil potatoes in the salted water

This is my favourite brand of instant curry paste for cooking meat

Pour instant curry paste in the wok

Heat up the curry paste

Put in chicken breast

Saute for a few minutes

Add in some salt to make the chicken meat tasty.

Pour in cooked potatoes & saute thoroughly.

Taste to determine how much salt & sugar to be added, saute until it's almost dry but not too dry, remove from heat.

Peel 1 pc of spring roll skin from the rest

Cut into 3 equal strips

Place some curried filling at the corner & follow the instruction below to wrap into a samosa shape

Brush some beaten egg or batter on the spring roll skin

Seal up nicely

Crispy Sausage Doughnut

Recently being too engrossed with my facebook game so no update on my blog. Every morning, first thing came to my mind is to access into the farmville & farmtown game from facebook. In my farmtown game, I have accumulated over a million wealth, although is just a game but full of fun.

Last week, I made some crispy sausage doughnuts for my family, the doughnuts were very crispy while it's hot. One thing to note is deep fried food have to be eaten while it's hot, hence I made the amount just enough for our tea time.

Ingredients:

• Doughnut dough - 1 portion (can refer tomy chocolate doughnut)
• Sausage - 10 pcs (cut into 2 each)
• Beaten Egg - 1 no
• Japanese Bread Crumb - about 1/4 pkt.

Method:

1. Divide doughnut dough into 40gm per portion, roll it into a long rope & coil around the sausage.
2. Place all the sausage breads onto the tray & let it proof for 30 minutes or until double in size.
3. Coat sausage breads with beaten egg & bread crumb.
4. Deep fry the breads in the pre-heated pan until golden brown in colour at medium heat.

This is Japanese bread crumb

Divide dough into 40gm per portion

Roll each dough into a long rope dough

Coil it on the halved sausage

Coil it diagonally

Place the sausage bread onto the tray & let it proof for 30 minutes or until double in size

Coat it with beaten egg

Follow by Japanese bread crumb

Deep fry it in the pre-heated oil with low heat

Fry until golden brown in colour

Serve while it's hot & crispy