Thursday, January 11, 2018

2 Minutes Microwave Moist Chocolate Mug Cake

If there's anything on the earth that can bring a smile faster than a piece of cake, it's a cake you can make in five minutes.

For a lazy late night person like me who had lots of supper dessert cravings, mug cakes seemed like the perfect solution. It is the perfect lifestyle for working moms, busy people, people who are on the go, travellers, workaholics, young and old.

The mug is here! With a few simple ingredients and a microwave, your cup can transform into a one-dish wonder. Not only are these mug meals super delicious, not too sweet and moist, but 2-minutes mug cakes are made with a relatively small amount of ingredients.

The mug cake is, by definition, an on-the-fly kind of food. But that doesn't mean it has to be boring. If desired, you can scoop the cake onto a plate or in a bowl and serve immediately with a scoop of ice cream, if desired, but which I highly recommend.

I am personally crazy with these Dreyer's Mint Chocolate Chip Ice Cream. It's just the right amount of sweet and not too creamy.

If you are so inclined, there are a number of toppings that can drastically increase the WOW-factor of your microwave magic. You can drizzle chocolate syrup or hot fudge sauce on top, cream cheese frosting, glaze, chocolate ganache, caramel sauce, or lemon curd might be the best companion of these simple dessert.

I have made this quite a few times, I’ve been wanting to make a mug cake ever since I came to know that I can make a cake in a mug. How cool is that, right? If you like fresh baked goods and don't have much time, this recipe is for you!

2 Minutes Microwave Moist Chocolate Mug Cake
Active Time: 5 minutes
Total Time: 10 minutes

Yield: 1 mug cake

- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder (use your most favorite cocoa powder)
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
- 1/8 teaspoon salt
- 1/4 cup + 1 tbsp. milk
- 2 tablespoons vegetable oil
- 1 tablespoon dark chocolate chip (optional)

1. In microwave-safe mug, whisk together dry ingredients.
Mine was a 14-ounce mug, you want enough head space for the cake to rise without pouring over.
2. Stir in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
3. Add 1 tbsp. of dark chocolate chips.
4. Microwave the cake on high until puffed, about 1½ - 2 minutes, watching carefully as microwaves can vary in strength. Over microwave will cause a dry cake.

• Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

Enjoy :*
luv Sandra

Friday, April 10, 2015

Fluffy Homemade Marshmallow

Pillow-soft, chewy sweets...
Do you remember what your first taste of a marshmallow was like?

Homemade Marshmallow

When I bit into the first one (when I was 5 years old), it was as if I was nibbling on a cloud. They’re so fluffy, bouncy and super soft! And many years later, I still do ... They're spongy, stretchy and taste like everything good in the world... 
Dad bought it from Singapore during his business trip. It such a unique and special candy at that time, we couldn't get it in our country. Nowadays, we can find it at any groceries store, and even we can make it by ourself.

I was intimidated for a long time at just the thought of homemade marshmallows, the recipe written "heat sugar, water, and corn syrup to the soft ball stage" They seem need a special technique and pretty fancy, right? But as with so many things, it’s really much easier than whatever you might imagine.

Marshmallows are made by heating sugar, corn syrup and water to the ‘soft ball’ stage (a temperature of 240F). The melted sugar syrup mixture is combined with gelatine, colouring and flavouring. The syrup is whipped with the gelatin mixture to fluffy white clouds. 

When making, be sure to pour the hot sugar mixture into the gelatine in a slow, steady stream while whisking continuously, and don’t over-mix, as this will compromise the lightness of the finished marshmallow.

Fluffy Homemade Marshmallow

Beat the marshmallow until it is thick enough to hold its shape and is completely opaque. 
Pour it into a container greased with oil or butter, so that once the marshmallow has set it can be removed easily (the batter is extremely sticky, so any pan or surface you use for the marshmallow batter should be either dusted generously with the coating mixture or very light oiled).

The marshmallow does need time to set about at least about 12 hours at room temperature. 

Homemade Marshmallow

Cut the set marshmallows into pieces using an oiled knife, then toss each square in the coating mixture so all the sides are evenly coated, to prevent them from sticking to each other.

Fluffy Homemade Marshmallow

Cut the set marshmallows into pieces using an oiled knife, then toss each square in the coating mixture so all the sides are evenly coated, to prevent them from sticking to each other.

Fluffy Homemade Marshmallow

If you are planning to celebrate your anniversary or Valentine’s day, then chocolate-diped marshmallows seems like a perfect gift for this special occasions. 
Just melt the chocolate and have fun! You can make these a day before the celebration and pack into some nice boxes.

Homemade Marshmallow

I’m sure you'll have great time, especially in the step of dipping chocolate covered marshmallows into sprinkles or another topping of your choice.

Fluffy Homemade Marshmallow

Fluffy Homemade Marsmallow
Active Time: 1 hours
Total Time: 14 hours

Yield: one, 9-inch square pan (about 30 pieces)

For the Marshmallow
240 grams cold water, divided
21 grams unflavored gelatin (make sure that you use gelatine and not agar)
400 grams granulated white sugar
240 grams light corn (or golden) syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract

For the Coating
200 grams confectioners' (powdered or icing) sugar, sifted
200 grams corn flour

For the Chocolate Dipping
150 grams dark chocolate compound, chopped
Topping of your choice

For the Marshmallow
1. Grease a 9” x 9” square pan with butter. Set aside.
2. In the bowl of a stand mixer, pour in 120 grams water and sprinkle gelatin on top.
3. In a medium saucepot, bring another 120 grams water, granulated sugar, corn syrup, and salt to a rolling boil (rapid and large bubbles) and boil for 1 min or until a candy thermometer reads 240 F. Do not stir while mixture is cooking, and be careful! This mixture is extremely hot – ask an adult for help if you’re not comfortable handling the boiling sugar syrup.
4. Mix gelatin mixture a few times to break up the clump, and slowly drizzle in sugar syrup along side of bowl. Turn to high speed and whip for 8-10 min until thick and fluffy.
5. Immediately pour into prepared pan, and spread out with an offset spatula. Use a greased sheet of plastic wrap to smooth out marshmallow, and leave to sit for at least about 12 hours.

For the Coating
Mix sifted icing sugar with corn flour until well combined.

For the Chocolate Dipping
In top of a double boiler or a metal bowl over barely simmering water (or microwave), melt dark chocolate compound; stir until smooth.

1. Sprinkle a work surface with coating mixture, and turn out marshmallow slab. Cut with a greased knife, and sprinkle with additional powdered sugar/cornstarch so all the sides are evenly coated (to prevent them from sticking to each other).
2. Drop melted chocolate by 1 tablespoon over marshmallow. Sprinkle it with topping of your choice.

The marshmallows will keep in a cool dry airtight container for about two weeks.

Enjoy :*
luv Sandra

Thursday, February 5, 2015

Moist Marble Cake with Vanilla and Chocolate Frostings

Today I am going back to simplicity. Whenever I need a recipe for marble cake, I usually use the one from this recipe. I loved it so much, but to be honest... it has a too rich buttery taste.

Moist Marble Cake

I remember how the strong aroma of butter made that classic marble cake so addictive to me, feeling like never having enough of it. 
Its simplicity, without any fancy decoration, with the golden brown crust, buttery taste and rich texture, totally wins my heart. You can’t stop eating after tasting the first slice. 
Mind you, if you’re on diet, make sure you can share with some other friends, or bring it along to any parties as finger food. 
One slice of the marble cake, with a cup of tea or coffee, brings me enough enjoyment with no regrets.

Marble Cake

I don’t make butter cakes very often because I like them quite a bit and well, butter cakes are pretty rich. (Fat die me.)
I guess for me, a good butter cake, apart from oozing with buttery flavor, has to have nice loose (but not too loose) crumbs. It should also be moist.

Since I am into trying new things – good thing too, seeing that I post a new recipe three times a week on average – I decided to bake this cake

Moist Marble Cake

Thankfully, the recipe I found that accomplishes both of these feats also tastes magically delicious. Sturdy yet moist with wonderful chocolate flavor, these cake is definitely my new go-to when I need a marble cake base. 

I’m not saying I won’t use my other favorite now and again, but I like knowing I have a perfect, perfect, perfect marble cake recipe to use for any variety of occasions.

Moist Marble Cake

The final result is just delightful. You have the firm but light texture that you expect from a sponge cake. 
You can not only clearly see the two flavours but you will also taste them distinctly when you bite into a slice. 
Apart from the visual beauty of that marbling, the interplay between the sweet vanilla batter and the slightly darker, not-too-sweet chocolate batter ensures that the cake is not cloyingly sweet. 

Marble Cake

Moist Marble Cake with Vanilla and Chocolate Frostings
Active Time: 2 hours
Total Time: 2 1/2 hours

Yield: One 2-layers, 9-inch round cake

For the Cake
140 grams dark chocolate compound, chopped
53 grams butter
355 grams butter, softened
500 grams fine granulated sugar/ castor sugar
315 grams eggs (about 6 ¼ eggs)
1 tablespoon vanilla extract
340 grams all-purpose flour/ plain flour
2 ½ teaspoons baking powder
3/4 teaspoon salt
150 grams sour cream

For the Frosting
170 grams butter, softened
775 grams confectioners' sugar
2 teaspoons vanilla extract
120-160 grams milk
2 tablespoons miniature semisweet chocolate chips

For the Cake
1. In top of a double boiler or a metal bowl over barely simmering water (or microwave), melt dark chocolate compound and 53 gr butter; stir until smooth. Cool to room temperature.
2. Preheat oven to 180°C.
3. Grease two 9-inch round baking pans, line bottom with parchment paper and then grease the paper.
4. In a large bowl, with electric hand mixer beat 355 gr butter and fine granulated/ caster sugar until pale, light and fluffy about 8 minutes.
5. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
6. In another bowl, mix all the dry ingredients (flour, baking powder and salt) using hand whisk.
7. Add dry ingredients alternately with sour cream (in 5 batch-start and end with dry ingredients) to the butter sugar mixture, beating well after each addition.
8. Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture.
9. Drop plain and chocolate batters using soup spoon into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter.
10. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For the Frosting
1. In a large bowl, cream butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.
2. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.

1. If cake layers have rounded tops, trim with a serrated knife to make level.
2. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer, frost top and sides of cakes.
3. Drop cooled chocolate by 1/2 teaspoonfuls over frostings. Using a large offset spatula, smear chocolate to create marble design in frosting.

- You can make the cake up to a week in advance.
- To store the cake, wrap the cake tightly with the cling wrap, and then cover it again with alumunium foil. Place it in the refrigerator.

Enjoy :*
luv Sandra

Tuesday, January 20, 2015

Moist Banana Cupcakes with Fluffy Cream Cheese Frosting

Bananas, one of my favorite fruit.
Got some bananas that are too-ripe? Don't throw them out.

Store them peeled in the freezer in a baggie to use in banana smoothies, shakes, or mash and use to whip up these easy cupcakes, hum... sounds delicious... tell you one secret, the trick to amazing moistness and sweet flavor is overly ripe bananas!

Moist Banana Cupcakes with Fluffy Cream Cheese Frosting

I have had great success replacing eggs* with mashed bananas in vegan baking. The ripeness of the banana itself will have a direct effect on moisture levels and the overall nutritional value of the fruit itself.

Moist Banana Cupcakes with Fluffy Cream Cheese Frosting

Banana with chocolate (called it banana choco), banana with coffee (banoffee), or with mocha, vanilla, rhum, Oh Yes....seems fit with any kind of flavours. How about cream cheese??
I always thought cream cheese frosting would taste HORRIBLE with cupcakes, but ever since I first tried, it has been one of my most favorite frosting!...Oh.. I love it...

Moist Banana Cupcakes

Banana, cinnamon, yogurt... there are no words to describe the deliciousness, you won’t even know these cupcakes are a complete health food.
Trust me! Bake them today!

Moist Banana Cupcakes

Moist Banana Cupcakes with Fluffy Cream Cheese Frosting
Active Time: 1 hour
Total Time: 1 1/2 hours

Yield: 12 cupcakes

For the cupcakes
85 grams unsalted butter
100 grams granulated sugar
1 large (50 grams) egg
1/2 teaspoon vanilla extract
2-3 medium sized (225 grams) super ripe bananas
135 grams cake flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon powder (optional)
a pinch of salt
45 grams sour cream or plain yogurt

For the frosting
455 grams cream cheese, softened
2 tablespoon unsalted butter, softened
2 teaspoon vanilla extract
230 grams powdered or icing sugar

For the cupcakes
1. Preheat oven to 360° F/ 180° C. Line a standard cupcake pan with your favourite cupcake liners.
2. Combine all dry ingredients; sift cake flour, baking soda, cinnamon powder, and salt.
3. In the bowl fitted with the paddle attachment, cream the butter and the sugar until very light and fluffy.
4. Slowly add eggs and the vanilla extract to the mixture, mix until well combined.
5. Once it has all been incorporated, add 1/2 of the sifted dry ingredients, mix well.
6. Scrape the sides of the bowl, add half of the mashed banana and your choice of cream or yogurt.
7. Last add the remaining dry mixture and mix just until combined, add the remaining banana/sour cream mixture, mix well.
8. Divide batter into each cupcake liners, bake until a wooden pick inserted into the centre of the cupcake comes out clean, about 25-40 minutes. Try not to over-bake.
9. Let cupcakes cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely.

For the frosting
Mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy.

• This icing can be stored in the refrigerator for up to a week.
• Be sure that all baked good with this icing stay refrigerated as cream cheese is highly perishable.
• Banana cake last for several days (2-5 days) in room temperature, but I would store them in the refrigerator, especially in hot or warm weather.

Enjoy :*
luv Sandra

Friday, January 16, 2015

Pink Moscato Cupcakes with Vanilla Swiss Meringue Buttercream

Elevate your baking game, and bring a booze-infused sweet to the table by baking with wine.
It is also a fabulous way to use up any leftover wine you have. Perhaps you bought a bottle specifically to cook with, or just never seem to finish your sparkling wine before it would go flat.

I love Pink Moscato... My husband got it during the Christmas gift exchange with his colleague last year. The bottle has been sitting around for some time, because we are both casual drinkers, well..we only drink on special days.

Moscato wine has a light, sweet flavor. The taste profile of it is further enhanced by a burst of aromatic tones that include green grapes, citrus, ginger, almonds and orange blossom.

Moscato is a sparkling wine that typically comes from Italy. It’s made from moscato (muscat) grapes. Pink! Where does it get that blush and bashful hue? Most pink moscato is made from Muscat Blanc grapes but is infused with some red wine like merlot, pinot noir or whatever red wine they had laying around.

The batter is semi-liquid mixture and it does not turn red by the time we add moscato.
The cupcake turned out moist with hint of Moscato and it wasn’t overly sweet. It was perfect.

I was ready to dig in but first I needed to top it with something spectacular. So, I knew pairing this cupcake with Vanilla Swisss Meringue Buttercream was the perfect marriage.

The great thing about Swiss Meringue Buttercream is that it can be made in big batches and frozen, or refrigerated for up to a week. The only thing is you need to take a moment to reconstitute it back to its glorious satiny texture when you’re ready to use it. If it’s frozen or refrigerated, you need to thaw it at room temperature; this can take overnight if it’s frozen, and several hours if it’s refrigerated. 

I can definitely taste wine in this Moscato cupcake and the flavour of buttercream was wonderful. Floral aromas, mouthwatering sweetness, aromatic vanilla and a vibrant citrus finish that is perfect for the summertime.
I hope you can enjoy this cupcake as much as I do, something unique yet tempting.

Pink Moscato Cupcakes with Vanilla Swiss Meringue Buttercream
Yield: 12 cupcakes
Active Time: 1 hour
Total Time: 1 1/2 hours

For the cupcakes
2 cups (240 grams) cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla
1/2 cup (1 stick) (113.5 grams) unsalted butter
1/2 cup (100 grams) sugar
1 1/3 cups (320 grams) Pink Moscato or regular Moscato (I use Long Flat Red Moscato)

For the buttercream
5 large, fresh egg whites (150 grams)
1-1/4 cups (250 grams) sugar
1-1/2 cups (3 sticks)(340 grams) butter, cut into cubes and cool, but not cold
2 teaspoons (10 ml) pure vanilla extract
pinch of salt
few drops pink food colouring

For the cupcakes
1. Preheat oven to 360° F/ 180° C. Line a standard cupcake pan with your favourite cupcake liners.
2. Sift the dry ingredients in a medium bowl. Set aside
3. In a small bowl mix the egg whites and vanilla
4. Cream the butter and sugar on medium speed until light and fluffy ( about 5 minutes).  Be sure to scrap down the bowl.
5. Add the egg whites and vanilla mixture gradually to the butter and sugar. Scrap down the bowl and mix just until combined.
6. Alternately add the dry ingredients and the Moscato to the butter/sugar/egg mixture, starting and ending with the flour mixture. scrap down bowl after each addition and only mix until combined. DO NOT OVER BEAT. Beating too much after the flour is added will result in a dense and dry cupcake.  Your goal here is to handle the batter as little as possible.
7. Divide batter into each cupcake liners, bake until a wooden pick inserted into the centre of the cupcake comes out clean, about 18-20 minutes. Try not to over-bake. 
8. Let cupcakes cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely.

For the buttercream
1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
2. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
3. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
4. Add few drops pink food colouring.

• You may have to rotate your pans midway through baking if your oven heats unevenly.
• The cupcakes itself (without buttercream) will keep at room temperature in a container with some airflow for up to 3 days.
• How to store Swiss Meringue Buttercream: Place it in a tightly sealed containter and refrigerate it up to one week or place it in the freezer for up to a month.

Enjoy :*
luv Sandra

Wednesday, December 24, 2014

Can't Bear to Eat Christmas Sugar Cookies

Christmas Sugar Cookies
Welcome to December! The holiday season is in full swing at my house. Baking and sharing cookies is a wonderful way to show how thankful we are for the special people in our lives. The last few weeks, I’ve been busy whipping up batch after batch of my favorite holiday treats for my clients and to share with people I love. While I might be picky about what kinds of sweets I make, I’m obsessed with a good and beautiful Christmas cookie.

Sugar Cookie Template

When I began my cookie adventure, I only used cookie cutters to get my shapes. I didn't know much about how to hand cut cookie dough or using different cookie cutters to obtain the shapes I wanted. It was driving me crazy because everything I saw, I wanted to make into a cookie.

The world is full of cookie inspiration but unfortunately, they didn't make a cutter for everything we see. I have learned with a little practice and a freezer, we can cut any shape we need.

This cookie couldn’t be simpler to make. Even if you don’t consider yourself a “baker” you could make these with ease. With less than five ingredients, it’s one of those things that can be whipped together in mid-November, then kept in an airtight container until you’re ready to enjoy.

Cute Sugar Cookies

I also like to keep a batch on hand during the holidays in case we have friends stop over for an evening cocktail and we want a little nibble. Moreover, if you’re like us, and you’re family and friends live all over the country, these cookies are the perfect holiday gift to send through the mail. Because of their consistency, they hold their shape and ship beautifully.

Royal Icing Sugar Cookies

After several weeks of hard work, I think it is time to rest. A little mid-afternoon indulgence, enjoy my cute christmas cookie with a cup of tea. Have a great holiday everyone... Hope you all have a nice break!

luv, Sandra

Tuesday, December 16, 2014

Let the Magic Happens!!! Merry Christmas All...

3D Cake
Fern Fuschia 3D Santa Christmas Cake (Santa body and the head made from a real cake)

Who doesn't love Christmas? A day of celebration, being with one's family, exchanging gifts, giving back, decorating the tree, Christmas music, cards, unique ornaments, amazing food, and the list could go on and on. 
As the year comes to an end, we prepare to bid it farewell by celebrating with our friends and loved ones.

A flashback of my childhood Christmas...

I really like Christmas day, although I am not a Christian. 
I always dreamed of having a huge Christmas tree, I set up the tree with the lights, we have stockings by the fireplace and also can feel and playing with the SNOW... (since I live in Indonesia, we don't have snow here :).

Olaf  the Cute Snowman 

I still remember, the best Christmas gift from my mom when I was 12 years old, which is a pretty big christmas tree (about 2 meters tall) - at least half of my dreams come true :P, 
I loved it so much. 
Every year when Christmast come, I was very excited prepared the new theme design for the tree.

Red Nose Reindeer

Growing up, my Christmas Eves were simple-and even not wonderful.
I had no longer understand what the meaning of Christmas. Advertising and red sale banners everywhere, people went to malls to buy goods that they may not need, simply because it's on sales and cheap. Everywhere so...crowded.

I prefer to stay at home, spent the rest of the day drinking hot cocoa, reading a great book under a blanket or making cakes/ cookies for family and friends than I had to squeeze onto the crowd.

3D Santa Cake
Olaf looks cute from any direction

For me, the essence of Christmas is prepared prior to welcome the new year, reflect on what has happened in the current year, fix what can be fixed in the next year and always grateful with what we already have today.

3D Christmas Cake
The Chubby Santa

To my family and friends, thank you for your support during this time. Being a person who can make a living doing exactly what I want is the greatest gift all year ...It's already gorgeous and I LOVE you all...... 

Merry Christmas....

Santa Cake
The image might be suitable for making a postcard :)

luv, Sandra

Sunday, November 9, 2014

Dreams Become Reality "Peggy Porschen Cakes"

Visiting the Peggy Porschen Parlour has been a life-long dream come true.
It was a beautiful Sunday morning in London. After long hours flight, I've finally arrived. 

I had an amazing half day tour, seeing sights such as Big Ben, Buckingham Palace & London Bridge. Our schedule was so tight. 

When I started a cake business 4 years ago, the first book I bought was a Peggy Porschen "Cake Chic". I greatly admired the beauty of her cakes, cookies and so curious to try and see directly. Whether the recipe same as she wrote in the book? How the taste of the famous cake?

But...I was dissapointed when I knew that the shop at Ebury Street was quite far from the hotel. 
I was afraid that I might not be able to get there.

Our tour schedule ended with 4 hours free time for shopping and dinner at Oxford road. My husband and I were very excited, it seems I was destined to go there. We jumped into the taxi and after few minutes I didn't believe what I've seen.... The unique pinkies building on the corner of the street, similar to what I've seen on the internet.

Peggy Porschen Parlour
The Parlour

116 Ebury Street
The Location at 116 Ebury Street

We took pictures from across the store. People were watching us.
To be honest, I was quite embarrassed... but we were both so tired, so we didn't really care at that point.

After finished took lots of photos, we entered the shop. The place is so much smaller that we thought. It sold a variety of items: books, cookies, cake stands, aprons, cookie cutters, drinks and of course the individual cakes and cupcakes.  

Peggy Porschen Cookies
Royal Icing Cookies

Cookies were covered and decorated beautifully, very detailed with royal icing. All the cakes and cupcakes were very tempting, even the receipt was printed on a pink unique.

We've decided to tried her famous banoffee cupcake, strawberry champaign cake with capuccino and coffee latte for the drinks.

Peggy Porschen Cakes
Cake, Cupcake and Beverages

We also bought 2 cookies and her new released cookie book for souvenirs (I loved the bag so much).

Peggy Porschen Cakes
Beautiful Shopping Bag

Everything was amazing except the unfriendly waitress. Maybe it was because after 17 hours flight we had no time to took a bath and looked so messy??? No wonder...

Peggy Porschen Cakes
Me and My Dream

Peggy Porschen also had her own academy which was located quite close to the cake shop, it could be seen from our seats.

Peggy Porschen Academy
The Academy

Personally the cake and cupcakes were too sweet (specially for the fillings and buttercream). 
Europeans tend to have a sweeter tooth than Asians. Asian people was afraid of sweetness, especially the young generation.Overall everything same as the recipes on her book; the texture, density and sweetness. 

How about the price?
The cookies price somewhat surprisingly. It cost twice as much than the price of the cake or cupcakes. It was 8.95 euro (IDR 135.000), quite expensive but it was taste great, not overly sweet, very detailed and well.... absolutely beautiful, to be honest...couldn't bear to eat it.

However, this was a pleasant journey I'm gonna miss you so much Peggy Porschen Cakes . I wish I could see you again maybe...someday...

luv, Sandra

Wednesday, August 27, 2014

UP Pixar Movie Cake

UP Cake

Amy created the SWEETEST UP-themed birthday party for her daughter’s birthday!

I am very excited to be a part of this project.
I remember reading all the reviews about this film, where they all gushed over this part, saying how amazing it was, how it would bring a tear to everyone's eye and so on...I remember thinking "Pfft, they won't get a tear out of me, how emotional could it possibly be?"
Then I saw it....I was sobbing my eyes out. :P

UP Cake Design

This was actually the best love stories without saying a word.

They achieved a happy life together. He gave her a wonderful life, despite not being able to have children and she made him happy as well. 
Life ends and he is sad that she has died. But I am sure he would do it over and not change a thing. But it is hard. And so many things can go wrong. 
But we all keep seeking our own happiness because that is all we can do to stay on this world.

UP Cake ideas

Sunday, April 20, 2014

Marble Cake with Chocolate Fudge Frosting

Marble has always been my favorite vintage cake.
Felling Blue? Cake will make it better :)

According to nutritionist (I did some research) apparently cake releases endorphins that make you feel a surge of pleasure and triggers the release of insulin into the bloodstream, which in turn clears out all of the amino acids in the bloodstream except for tryptophan. 
In the brain, Tryptophan is converted into serotonin. Therefore cake can also comfort by producing serotonin which is the happy hormone. 

And chocolate has been said to improve or heal a situation of sorrow and sadness. Chocolate usually makes people happy because they have caffeine stimulants known as theobromine which make you feel relaxed. They also have chemicals like anandamide which make you feel happy and joyful.

No wonder cake makes the world a happier place.

Marble Cake

When we were child, life is a big adventure with exciting sights, sounds and smells.
For me, the smell of my mother's marble cake made entirely from scratch fills my heart with wonderful memories.

marble cake is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate.

Everyone had a favorite cake in the 50's, 60's, and 70's. Chocolate and Marble Cake was, perhaps the most popular cake.
Mom never gave me the recipe, because she had lost it (actually she was never interested in baking).

The cake was moist with a nice crumb, and the frostings was silky and buttery.
Enjoy these recipes and I hope your desserts will bring warm family memories to your life.

Marble Cake

Marble Cake with Chocolate Fudge Frosting
Yield: 12 servings
Active Time: 1 1/2 hour
Total Time: 2 hours

For the cake
225 g Salted/ Unsalted Butter, softened
225 g Caster Sugar
4 Eggs

225 g Self-Raising Flour
3 tbsp Milk
1 tsp Vanilla Extract
2 tbsp Cocoa Powder

For the frosting
150g Icing Sugar, sifted
50g Salted/ Unsalted Butter, at room temperature
20g Cocoa Powder, sifted
20ml Milk
Few squares of Cadbury's Milk Chocolate, melted
(Note: If you are making a medium to large cake, simply double the quantity)

For the cake
1. Heat oven to 180C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
2. Beat the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Fold through the flour, milk and vanilla extract until the mixture is smooth.
5. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Alternate the light and dark batters to create a rough checkerboard all along the bottom of the pan. Repeat with a second layer, being sure to place the dark batter on top of the first layer's light and vice-versa. Take the end of wooden spoon handle and swirl it through the batter (not too much), making rounded vertical zig-zags from one side of the pan to the other. Wipe the excess batter from the spoon. Repeat the swirling pattern in the opposite direction.
6. Bake the cake for 45-55 minutes until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. 

For the frosting
1. Beat the icing sugar, butter and cocoa powder together in freestanding electric mixer (Or use a handheld electric whisk) on medium/slow speed until the mixture comes together and is well mixed.
2. Turn the mixer down to a slower speed. Add the milk to the butter mixture a couple of tablespoons at a time.
3. When the milk has been incorporated, add the melted chocolate.
4. Once all the chocolate has been combined, turn the mixer up to a high speed
5. Continue beating for about 5 minutes, until it is light and fluffy. The longer the frosting is beaten, the lighter and fluffier it becomes. Spread on the cake and enjoy!!!

• The more you swirl, the less the cake will look marbled.
• Cake will keep for 3 days in an airtight container or freeze for up to 3 months.

enjoy :*
luv, Sandra

Saturday, June 15, 2013

Steamed Black Glutinous Rice Cake "It's Really a Black Brownies!"

Black Glutinous Rice Cake

I am really interested in learning about organic goods lately. While most research can't prove, beyond a doubt that organic food is more nutritious, it is much safer, which may translate to a healthier body, able to absorb healthy nutrients.
Non-organic food often contains harmful hormones and pesticides. Pesticides are poisonous - by nature they're designed to kill.
Pesticides can cause neurological problems, cancer, infertility, nausea, vomiting, diarrhea, allergies and asthma, wheezing, rashes and other skin problems, ADHD, birth defects and more.
Logic says don't eat poison, right? Why not go organic and avoid pesticides?

One of the organic materials that may produce a delicious dessert that has been used since ancient times is the Black Glutinous Rice or Black Sticky Rice.

Black Glutinous Rice Flour

Black Glutinous Rice is a short-grained variety of black rice. It is also referred to as sticky or sweet black rice because of its viscous texture when cooked. Black rice bran contains high levels of the antioxidant anthocyanins, fiber, vitamins, minerals, and may help reduce inflammation.

The common question is...., how can I make Black Glutinous Rice Flour if I only have Black Glutinous Rice?
Well, you can use your blender, food processor or.... your coffee grinder. All works well for me.

So here's the recipe...let me show you, how to make not only a delicious dessert but also has some health benefits :)
You do not even need to have an oven to make it, it's really a traditional black sticky cake.

Whisk the eggs and sugar with a mixer until fluffy and thick.

The Making of Black Glutinous Rice Cake

The mixture will looks like this after 10 minutes.

The Making of Black Glutinous Rice Cake

Add salt, vanilla, and condensed milk beat well.

The Making of Black Glutinous Rice Cake

Slowly add the sifted the black glutinous rice flour into the eggs mixture.

The Making of Black Glutinous Rice Cake

Add the vegetable oil, make sure the dough is well blended. Pour the cake mixture into a baking tin lined with grease- proof paper.

Steam the cake mixture for 35 minutes.

Black Glutinous Rice Cake

Try inserting a skewer or wooden toothpick in the centre, if it comes out clean, it’s done.
.. tempting.. and I feel hungry now :#

Steamed Black Glutinous Rice Cake

Simply the best. Simple, easy, healthy, not too sweet, and everybody loved it.
I hope you will enjoy it as much as I do.

Black Glutinous Rice Cake

Steamed Black Glutinous Rice Brownies

Yield: 12 servings
Active Time: 1 hour
Total Time: 1 1/2 hours


250 g Black Glutinous Rice Flour
200 g Caster Sugar
200 g Vegetable Oil
6 Eggs
1/2 tsp Salt
1/2 tsp Vanilla Extract
2 tbs Condensed Milk


1. Preheat steamer, heat up the water.
2. Cake tins need greasing to prevent the mixture from sticking to the tin and line the bottom with parchment paper. Even non-stick surfaces need a light greasing. Use cooking-oil spray, or melted butter or margarine.
2. Whisk the eggs and sugar with a mixer until fluffy and thick. Add salt, vanilla, and condensed milk beat well.
3. Slowly add the sifted the black glutinous rice flour into the eggs mixture, mix using a large spatula.
4. Add the vegetable oil, make sure the dough is well blended.
5 Pour the cake mixture into a baking tin.
6. Steam the cake mixture for 35 minutes. Try inserting a skewer or wooden toothpick in the centre, if it comes out clean, it’s done.  

Enjoy your delicious steamed Glutinous Rice Cake!

• You can use canola, light olive oil or sunflower oil instead of vegetable oil.
• Some people may feel that this cake is not healthy because it is too oily (but in fact the opposite).

Good luck and enjoy :*
luv, Sandra

2 Minutes Microwave Moist Chocolate Mug Cake

If there's anything on the earth that can bring a smile faster than a piece of cake, it's a cake you can make in five minutes. ...