The Christmas baking continues. I’ve been having a lot of fun trying out new recipes and decorating my desserts for this festive season. Today’s dessert decoration would be the classic santa hat. It is super easy to make and takes less than 10 min to decorate. I combined two recipes to make the ultimate chocolatey  dessert. First I made a chocolate brownie cake in a square cake tin. After the cake has cooled down, I made a chocolate fudge using condensed milk to spread over the cake. For the santa hat cream, I wanted to use whipping cream however the weather in Singapore is too hot and humid that it’s hard to make the cream without it melting. So I decided to use cream cheese frosting instead. The chocolate fudge santa hat brownies were a hit amongst my friends last night. This pretty tray bake makes the perfect party dessert because it is simply irresistible. Nutrition per slice (serves 16) Ingredients For the brownie cake 100g unsalted butter 100g caster sugar 50g brown sugar 125g …

Pumpkins are in season and I’ve been playing around with different pumpkin recipes. The last time I made spiced pumpkin muffins and they were a hit amongst my friends. This time round, I’ve decided to make a spiced pumpkin loaf cake with loads of nuts. This cake is super easy to make as it does not require the use of a mixer. All you need to do is to mix the dry ingredients in together with the wet ingredients. The only troublesome part is the grating of the pumpkin. I’ve used buttermilk for this cake. U can either buy it from the shops or you can make your own buttermilk by adding one or two tablespoons of lemon juice into the milk. Alternatively, greek yoghurt can used too. I’m a huge fan of adding nuts into the cake, so feel free to add walnuts or almonds into the cake. Nutrition per slice (serves 8) Ingredients 220g self-raising flour 120g brown sugar 3 large eggs 150ml buttermilk 100ml olive oil 200g grated pumpkin 1 tsp vanilla essence …

I’m on a pandan cake streak. I actually bought 1 litre of pandan paste that needs to be used by April next year so I’m trying very hard to finish it before it expires. Obviously I have some problems with proportioning – never thought that it would take such a long time to finish 1 litre of paste. Today, I’ve decided to be a bit more fancy and use my Williams Sonoma bundt tin. I’ve had many failed attempts using this bundt tin and learnt that it requires a lot of greasing if not half the cake will remain stuck to the tin. I love making marble cakes because they are pretty to look at and it is fun to make the little swirls in the cake. Nutrition per slice (serves 8) Ingredients 140g unsalted butter (room temperature) 100g caster sugar 220g self raising flour 3 large eggs 250ml coconut milk 1 tsp pandan paste 1 tsp vanilla essence 30g desiccated coconut 2 tbsp poppy seeds Directions Preparation time: 15min Baking time: 30min or when …

Absolutely love it when blueberries are in season. It’s such a versatile fruit that can be used in breads, cakes and even for decorations. This time round, I’ve decided to make a blueberry lemon zest bundt cake for my family. I actually made this cake twice because I enjoyed it so much that I wanted to have it for afternoon tea with my friends. This cake is very simple to make – all you need is a mixer and everything can be done in less than 15 minutes. The only thing I don’t like is the zesting of lemons. Guess I’m just lazy because I find it tiring to zest or grate anything in general. There are quite a number of ingredients required for this cake so best to prepare everything beforehand. Once the cake is done, let it cool down completely before serving. I always find that cakes taste better the next day, so I’ll always make my cakes one day in advance. Hope that you’ll enjoy the cakes as much as my family …