Chocolate cake with salted caramel frosting


175g self raising flour
175g butter
150g sugar
175g chocolate melted
1 tbsp baking powder
3 eggs

1. Preheat oven at 170°C
2. Cream butter and sugar.
3. Add in eggs one by one.
4. Add melted chocolate.
5. Flod in flour and few tbsp of milk.
6. Bake for 50 minutes.

1. Put 1/4 cup sugar and 2 tbsp water under medium heat. Stir at the beginning then leave it heating for 6-7 minute. Dont stir. Move away from the heat as soon as it turns brown.
2. Move away from the heat. Pour 1/4cup cream. Stir well. Leace cool for 30 minutes.
3. On a mixing bowl cream 100g butter and 200g powder sugar for the frosting. Add in the caramel and few flakes of sea salt.
4. Cut the cakes into half. Apply the frosting axcordingly and decorate the way you like. 🙂



Moist carrot cake


4 eggs
200g self raising flour
200g carrots
150g brown sugar
120ml cooking oil
Handful of walnuts and saltana
2 tbsp ground cinnamon
1 tbsp bicarbonate of soda

1. Preheat oven at 170°C.
2. Beat eggs, sugar and oil.
3. Fold in flour and the rest of the ingredients. Mix well.
4. Bake for 45 minutes.

400g icing suger
110g butter at room temperature
200g cream cheese

Cream everything until consistent.
Apply to the cake when the cake is room temperature.

Here is the delicious cake. (Sorry about the decorations. I was experimenting!)



Pandan and Pistachios cupcake


105g flour

2 medium eggs

50ml coconut milk

100g butter

105g sugar

few drops of panda essence

50g pistachios ( blended in particles)



1. Preheat oven at 170C

2. Mix butter sugar until light and fluffy, add eggs and beat well.

3. sift in flour, mix well.

4. Add coconut milk, pistachios particles and drops of panda essence. Mix well.

5. Transfer mixture into cupcakes containers. Bake for 20 minutes.



Pandan Macaron

This is my Macaron attempt, it came out OK, not so smooth on the surface, still tasty! 

Flavour wise, I used pandan, this is a good flavour and colour. 


100g ground almond

100g icing sugar

pinch of salt

2 medium egg white

55g caster sugar

few drops panda flavour



1. Preheat oven 140c

2. Whisk the egg whites and salt until they form soft peaks. Add sugar and continue whisk until stiff peaks.

3. Sieve the icing sugar and ground almonds into a large mixing bowl. 

4. Gently stir in the icing sugar and almond mix.The mixture will lose some air and become quite loose, don’t worry, this is the way it should be.

5. Add few drops of panda flavour, mix well.

6. Using a piping bag, pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.

7. Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes – the surface of the macaron will become smooth and shiny.

8. Bake the macarons in the preheated for 7 – 8 minutes minutes, open the door to release any steam, close the oven door and cook for a further 7 – 8 minutes. The macarons are cooked when they feel firm and are slightly risen.


As for the filling, I cheated a bit, I used already made Pandan Kaya ( Coconut Jam with panda flavour ), I also used nuttella chocolate for half of the macarons. They turn out really well 🙂


Marble butter cake

This buttericious marble is is my all time favourite childhood memories, also one of my mum’s signature cake. Love it!


250g butter (salted), softened

50g + 100g sugar (150g in total)

4 large eggs

200g self raising flour, sifted.

60ml milk

1 teaspoon vanilla extract

10g cocoa powder + 2 tablespoons hot water



1. Preheat oven at 170C. Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)

*Adjust your oven temperature accordingly.

2. Separate the eggs, and place the whites into a medium sized bowl (6 cup capacity). Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff. Set aside.

3. Cream butter and 100g sugar until pale and fluffy. Put in vanilla extract and beat for a while. Put in egg yolks one by one and beat well after each addition.

4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.

5. Put half the egg whites in and fold. Pour the balance of egg whites in and fold till combined.

6. Scoop about 3 dollops of batter into cocoa mixture. Mix well and this will be the cocoa batter.

7. Pour about 1/3 plain batter into prepared pan. Scatter half the cocoa batter throughout the top. Repeat the process till finish all the batter. Using a stick twirl the batter together using a figure-eight motion to mix batter up to get marble design.

8. Bake for 45 minutes or until skewer comes out clean.




Simnel Cake

What did you do this Easter, I baked an ‘imcomplete’ simnel cake. Why was it imcomplete? Because I only baked the cake but didn’t get round for the icing aka marzipan decoration.


110g (4oz) unsalted butter, plus extra for greasing the cake tray

110g (4oz) muscovado sugar

3 medium eggs

150g (5oz) plain flour, sifted

A pinch of salt

2 tsps mixed spice

300g (10½oz) mixed currants, sultanas and raisins

1 coarsely graded apple

1 tbsp orange zest

1 tbsp lemon zest



1. Preheat the oven to 180°C/170°C fan/350°F/gas 4.

2. Cream together the butter and sugar until pale and creamy. Add the eggs, one by one, and mix to incorporate them. Add the flour, salt, mixed spice, fruit, apple and zests then give everything a good mix.

3. Lightly grease a mini cake tray with loose bottoms and fill the holes to just below the top, forming a slight dip in the centre to allow for rising. Bake for 35-40 minutes or until a skewer comes out clean.

Chocolate Fondant

This is an choco-lata heavently tasted recipe, just need more attention to the baking time, then you will result a tasty dessert, would certainly impressed your guests if you serve this on your dinner party.


125g 75% dark chocolate

125g butter

125g sugar

2 Tbsp all purpose flour

2 whole eggs

2 egg yolks

pinch of cocoa powder



1. Preheat oven at 170C

2. Grease four mini pudding moulds with butter, then dust the inside of each mould with cocoa powder.

3. Set the bowl over a pan of simmering water and melt chocolate and butter gently, stirring. Remove from the pan and leave for about 5 minutes to cool slightly.

4. On another bowl, whisk eggs, eggs yolks and sugar until light and pale yellow colour. Add in chocolate mixture in 3.

5. Mix in flour.

6. Divide the chocolate mixture among the moulds and set them on a baking tray.

7. Bake for 12-15 minutes, or until the top is just set. Keep an eye on the oven!