For Shuoze, who celebrated his 6th birthday in school.
Initially, he wanted a 3D bus cake which i agreed.
But after following me to Phoon Huat the other day, he insisted to change his bus cake to a soccer theme cake instead. Of course, i gladly obliged. It means less work and super easy for me :P
So basically, the boy picked the deco, and i planned the rest eg; the green grass, the flags and also the sandy soil.
Though easy, the boy loves it!!
He thinks a world of it. And most importantly, he thinks his mama rocks big time. Grin.
As for the cake, i did the norm. Moist chocolate cake which all kiddos like. One can never go wrong with chocolate cake with the kids.
Some pictures taken in school during the celebration.
Boys and i :)
Sz and his classmates
Sz and his class teacher, Mrs Vijay
Sz and his didi
Last but not least, little beep waiting for his 2 korkor at school :D
It was a happy day for all of us :)
Yeah, it has been that overdue!
It happened on the Christmas afternoon of 2007.. when hb was at home [which is pretty rare, especially in the afternoons] and i decided to bake everyone something mainly because hb loveeeess freshly baked goodies and he cannot resist it :P
I picked something chocolate-y as it is everyone's favourite.
An almost flourless warm and dark chocolate cake, with a scoop of vanilla ice cream of course! :)
It's pretty nutty actually as the almond meal replaces most of the flour.
I like!
It was just too bad that i couldn't find any Christmas-related cake decoration to put on top of the cake, especially after the layer of snow white layer of snow i shook on top.
Otherwise, it would be perfect for a nice lazy Christmas afternoon tea.
I was mesmerised by the simplicity of the ingredients and of course, the nuts.
It uses olive oil instead of the butter.
However, because of that.. the cake isn't that fragrance.
Me no like.
I still like butter better :P
Next time if i were to bake this again, i would substitute the olive oil with the butter for sure.. and also, be less generous with the nuts too.
Heh.
I have quite many overdue posts that i have yet to post and this is one of them :P
Hb's birthday cake which i baked a day after beep beep boop's birthday.
I actually brainstormed quite a bit to make something special for the husband. As the hb likes chocolate cake a lot and he loves my chocolate truffle cake, i decided to do a little adaption to the truffle cake.
This is what i came up with :)
I also made the chocolate '#' myself!
Not too bad aye?
Because i didn't have the normal chocolate that is meant for chocolate moulding/shaping, i used my ValRhona 55% chocolate to do it. Yes, it is possible b.u.t it will melt very quickly in our tropical weather.
Right after i took an exact 4 shots, the # started to bend foward. Heh. Good for me though, coz it went straight into my mouth there and then :P
What i did to the truffle cake :
. add a layer of feuilletine on top of the bottom sponge for the added crunch
. add whole roasted hazelnuts in between the 2 sponges in the chocolate truffle layer
. last but not least, lots of roasted almond bits to my top chocolate truffle layer
Sliced [psstt : i made the diamond shape chocolate myself too! ;)]
Side view. See the whole hazelnut at the bottom? *drool*:P~
Up close : fr bottom - chocolate sponge, feuilletine layer, chocolate truffle with hazelnuts, chocolate sponge again, chocolate truffle with almond bits.
Guess you can tell i'm a total nuts freak by now aye? :P
So how do we like the cake?
Let's just say.. i didn't even wanna share it with my in laws! Heeee.. we had the whole cake ourselves, 3 adults + 2 children but consumed mostly by adults. Very greedy me >.<
Edited to add : 2 tbsp of rum were added to the chocolate truffle too!
When i was a little free the other day, i baked myself an orange and lemon cake.
My first reaction after i unmould them was 'woww.. it looks like a gold bar!' and it really does i tell you.
Couldn't get the colour right! Me want new cam cam! >.<
This is really my kind of cake.
I will never ever get bored with it at all. I can even eat the whole loaf! It's my absolutely favourite.. butter cakes. What's more, orange and tangy lemon flavour...
Simply heaven.
When i had my first bite right after it came out from the oven, i really thought i could fly. It was very very good.
Indescribable is the word.
And then i thought 'why not make this my Chinese New Year bake project?'.
I'll call it Gold Bar!
Pretty auspicious for the festive season give-aways don't you think so?
So i talked to a 1-2 close confidantes and they were like, good idea! But the problem is where do i start? How to find customers?
Advertising in the forum is a no no because forums don't allow it.
My blog isn't a food blog. It's a personal junk blog actually. Lol. Hence, i never wanna advertise it at all. In fact, i don't even leave any link to my blog in the comments i have made in floogers, gfs, anons' blogs.
BUT.
That doesn't mean i don't welcome you the readers hor. In fact, i am already feeling slightly weird and abit conscious knowing there are as many as 100 readers [okay, i don't really keep track but it's roughly there :P ] per day reading my blog but hardly any comments!
In case you do not know, i enjoy reading comments quite a lot. Grin. They keep me going :P
Anyway, back to my CNY sale.
So, what do you think?
Should i go ahead?
Will you buy?
I actually baked 2 loaves very recently as a present to sil. I tied them with bright red ribbons and they looked pretty awesome. The peeps went 'whoa'. Grin. Too bad i didn't manage to take any photos as i was rushing out for the salon opening ceremony, an unofficial one.
The feedback i got was very encouraging hence, me wondering about it.
So yeah, will you buy for your own consumption? Will you buy to give away to family and relatives?
And if i do sell, i would be selling for $16.80 - auspicious number! :P
It's a 9" x 4" loaf cake by the way, made with top ingredients eg ; lurpark/president butter, huge fresh eggs from Lim Chu Kang (definitely pricier than NTUC's) and most importantly, made with lots of love too. Heeeeeeeeehehhe :D
Will appreciate all comments. Do leave one please!
Ari-gato!
p.s : sil's new salon is located near Katong Mall, just a few shops away. If you like to try out new good stylist, do give them a try! ;)
Inspired by my family friend's dog, a Dalmatian no less :)
Beginning of the year spells h.e.a.d.a.c.h.e for me usually.
2 of my boys' birthdays [the old old one and the baby] are in January, on the 8th and 9th to be exact!
However, it is the baby's cake that i'm getting headache at. The old man's cake can anyhow decorate or even no decoration also can but never for the little one. Oooppsssss~ :P
Moreover, there will be a small party for him so all the more stress! Heh.
As i couldn't find any cute no.1 cut out for the cake that i wanna make, i actually cut it out myself freehand with no guide or whatsoever just like that using 2 cakes, a 7" square cake and a loaf-looking cake which i anyhow agar-agar hoping the cakes will somehow form a number 1, which fortunately they did :D
Like i mentioned earlier, i decorated the cake the way it is because of the Dalmatian i saw and played with. Initially i had no idea how to decorate the cake though the number.1 shape is already there but when i saw the dog.. it was *ting*ting* in the head.
Simple but adorable.
So i thought why not?
Then i don't have to brainstorm anymore come January :P
Nevertheless, i was worried mad because the whole idea seems good and workable in the head but when it comes to really doing it, i have no idea how it'd turn out as i have no prior experience in decorating using melted chocolate on fresh cream + the number 1 shape might not be achievable.
And we're talking about having the cake for a party on the very day itself that i'm decorating it.
Pretty brave of me isn't it? Heh.
But worst come to worst, i'll just drive down to Bengawan Solo to buy one! No biggie actually :P
Anyway, the cake i used is Japanese Souffle Cheesecake, which i had baked before quite sometime ago because it is truly very yummy [in my opinion that is :P].
The cake tastes pretty much like Ichiban Boshi's cheesecake but very slightly heavier. I don't like it too light because i won't know when to stop eating.
Slightly heavier is good. At least, i can feel it is there. Heee..
All in all, i must say i'm pretty pleased with my end result of the cake. But there is something, or rather 2 things that bother me slightly when i was working on this tiny project of mine.
i - the cake's baking time turned out to be 2 hours instead of just 1! So 2 cakes = 4 hours. Imagine my horror! Till now, i still do not know why it took 2 hours per cake when previously it was just an hour.
ii - the colorful sprinkles' colour ran! within an hour after throwing them on. Why oh why?!
Now now, i'm really dreading for March to come. Headache ah!!!
But happy headache though. It's the only time of the year where i can and will challenge myself ;)
Whenever there is an opportunity, the family will ask me for my bakes. Very 'fan' you know! [hint to the no-automatic sisters, HINT!] :P
Initially the greedy sisters and mother wanted 3 different type of cakes! But because of my tight schedule nearing the weekend, i could only squeezed in one. Hehe...
And i picked lemon yoghurt cake which i had done once earlier.
Reason being is that i needed to clear my yoghurt and lemon.. Lol.
And of course, they are truly delicious despite on their plain look when not dressed up. Plus, my younger sister in law has been requesting this cake for sometime already ever since she last tried it. So frustrated she is until she wanted to 'order' from me :P
In total, i baked about 3 dozens of them.
Gave a few to boy2's teachers, some for testing, some for sil and the rest, my greedy family :)
Because i didn't have enough yoghurt (short of half a cup), i substituted it with 1 cup whipping cream + another cup of milk. I remember quite clearly that the last batch could have used another cup of milk for a perfect texture, hence my adaption for this time round.
I was half accurate.
When the cakes were fresh out of the oven, it tasted so heavenly. Moist, soft and just right for everything!
However, after being contained in the container for 1 day, the cakes became a tad too moist for my liking. Now i know what to do for my next time round.
If yoghurt isn't enough : 1/2 cup whipping cream + 1 cup milk.
If yoghurt is enough : 1 cup of milk.
But i tell you hor, no one else noticed the extra moistness in the cake leh! I was the only one... they were nicely chomping the cupcakes away till no more left.. oh, left 1 actually :P
Something which i have said i would bake again. Financier ;)
This time, it was meant to be given away though, to some nice aunties and in laws whom i felt i owed big time. Hehehe...
Super big one at the side is for the husband's breakfast
First, it was the egg auntie. Yupyup, i have got an egg auntie! Heh. She delivers eggs to me. Fresh eggs from Lim Chu Kang whenever i needed a tray of them - 30pcs. All gorgeous eggs and you can really tell.
There was once she even brought me 2 types of really fresh vegetables, from Lim Chu Kang again. So fresh that my helper couldn't help but to smell it. Hahahaa.. though they weren't flowers!
Okayyy... fine..... i did the same too! Lol.
I can't decide which colour i like better, the fairer ones or the more golden ones. So i baked 2 batches of 2 different colour financiers :P
Then there's aunty Shirley who never fails to bring me cook books whenever she comes to visit. She used to be hb's old neighbour who works in a publishing company.
Every now and then, the workers are asked if they want any of the excess books that got printed and this very nice aunty Shirley will always get some for me and my boys :)
Of course, for the in laws too. It has been quite some time since i last gave them any of my bakes because these days, we usually eat them all! *hide*
Knowing how much my mother in law fancies nuts and more nuts, half a dozen got set aside just for her but it turned out that she only had one of out 6, as usual... though she openly commented that she loves it.
One thing about my family of in laws is that they never over eat. No matter how delicious the food is. I'm amazed at their self control. Totally. Why oh why do i not have it? Dang!
pssstt : even my boys inherited it, believe it or not.. amazing! Boy1 can say no to chocolates *gasp* and ice cream too.
Financiers.
The other time i didn't have the chance to take a closed up shot of it but now i do :)
It's really soft and fluffy.. not spongey like some sponge cakes though. Because of the ground almond used, it's slightly grainy which i love.
I wanted to use sliced almonds for the topping but when i was about to finish, i realised i didn't have sliced almonds after all. Didn't want it plain so i substituted it with freshly roast walnuts. They taste just as nice if not better...
I will be making them again very soon no doubt since everyone loves them and no egg yolks! Excellent.. :)
Craving for some cheese cake... So i baked one :)
Chocolate and hazelnut cheesecake
The recipe called for an oreo crust base but because i didn't have any oreo left, i decided that digestive would do too. Didn't wanna wait any longer to make this cheese cake since i was craving rather badly.. heh.
The chocolate ganache topping was something which i added myself for indulgence. It turned out perfect.. goes really well with the cheesecake i must say.
All in all, all of us had a blast eating this.
The kids wanted more and so did the husband. It got so precious that i didn't even give any to the in laws as i'd planned earlier. Bad bad me! Hehe. Yupyupyup, so in the end, we ended up devouring the whole entire 8" cheesecake ourselves which got wiped out on the very next day i baked it.
Scary hor? :P
Recipe for a 7" round cheesecake:
Ingredients :
7" round oreo crust
Filling :
Cream cheese 450g
Light brown sugar 3tbsp
Vanilla essence 1/3 tsp
Corn flour 2 1/3 tsbp, sifted
Nutella 150g
Eggs 2, large
Whipping cream 75ml
Milk 75ml
Method :
1. Prepare round Oreo crust
2. Preheat oven to 160
3. Beat cream cheese and light brown sugar at medium speed till creamy with an electric mixer. Beat in vanilla essence, sifted corn flour and nutella until smooth
4. Lower speed and add eggs, one at a time mixing till incorporated. Gradually add whipping cream and milk until well mixed
5. Pour filling onto prepared crust. Bake in a water bath for 1 hour 10 mins to 1 hour 30 mins or until edge of filling is set and centre is slightly wobbly
6. Turn off oven and leave cheesecake inside for 30 mins with oven door closed. Prop open door and leave for another 30 mins. Remove cheesecake from oven and cool on a wire rack.
7. Refrigerate for at least 6 hours before unmoulding. Decorate as desired before serving
Oreo crust :
Using 100g of oreo cookies
Method :
1. Wrap a springform pan with a layer of aluminium foil. Place on a baking tray and set aside.
2. Break cookies into large chunks. Place in a blender and pulse until finely ground.
3. Transfer ground cookies to prepared pan. With your hands or the back of the spoon, press firmly into an even layer on the bottom of pan. Refrigerate for at least 1 hour before using.
Source : Crave, Mac Woo and June Lee
Have fun! :)
One thing that i really look forward to whenever i go back KL is the food.
First, it's my mom's cooking. Then it's the hawker's fare. Last but not least, the yummy sambal that my mom makes :)
When we went back 2 weeks ago, mom requested for some home made cakes from me. I managed to do financiers and lime cream cheese pound cake with mango bits before sending my machine for service. That explains my lapse of food post yeah? :P
Lime cream cheese pound cake with mango bits.
As much as i would love to rave for this cake, i couldn't. Don't get me wrong.. i love the taste but unfortunately, not the texture. It was rather dry. Almost couldn't swallow without having a gulp of water kinda dry. Heh. Pretty bad isn't it?
Nevermind... at least, it's not the taste. Grin. I could always add an extra cup of milk or something the next time round, which is what i will do exactly.. if.. i do bake it again :P
Lime cream cheese pound cake with mango bits
On the day we reached, the mother cooked up quite a bit. There were plenty of yummy dishes but my favourite is the stir fry 'wild jungle vegetables' with sambal.
It was mind blowing i tell ya!
Wild jungle vegetables with sambal is the one of the right
Why such funny name one wonders?
Actually, no one knows the name to this vegetable. It is unknown. According to my mom and my helper [yep, the helped had it before too in her kampong], it usually gets picked in the jungle on the ground. It grows wildly on its own.
At the helper's kampong, whenever they wanna eat it, all they need to do is to go to the jungle's floor and pick. Helper called it 'pakis' in Malay. And i am wondering if it's the same as the paku pakis plant that grows wildly in the jungle..
Cute yeah? And it's very affordable too! Only costs my mom RM2 for the whole bunch :)
Then, there is chee cheong fun, the Malaysian version. My absolutely must-eat whenever i go back, apart from my mother's lao shu fen. Luckily the mother knows me well. She will buy them automatically without having me to ask her to, knowing my love for them. Hehe.
The mother buys them raw. Then cooked it herself. More economical and definitely yummier!
Besides the jungle vegetable, i saw something else that is also 'quite cute' too. We've never seen anything like it before.
Check this out!
What do you think it is?
Is it asian's brinjal? Or is it ang moh's egg plant?
Nope. It's not!
It is chili padi!
Yep, it's chili padi in purple! So pretty isn't it?!
Taste wise, i dare not try. Heh. The chili lovers parents warned that it is extremely spicy but fragrant. Hence no trying for me. Not gung-ho enough ah! ^.^
I'm back again, unfortunately...
Wish the holiday was longer :(
I must say, this trip home was one of the best one i've ever had... mostly thanks to my childhood bestie's presence who is finally done with her medical studies. I really felt as though we were 17 again!
Didn't change one bit, at least i think both of us didn't. Heh. Still as goofy and talkative as ever (which i can be with certain clique of friends). Gosh.. :P
It has been sometime since i really talk to my gal pals over the phone except for my Sg's bestie of course. You know, ever since the SMS came about, and emails + MSN, i hardly talk on the phone anymore. Do you?
Initially, it did feel weird u know when my other bestie called and we started talking over the phone for more than half hour because these days, friends call up only to ask about stuff/meeting time/meeting point etc and that's it plus, the last time we phone hog was back in college or something!
But it is nice. I really miss those days... when there is no SMS and the only way we can communicate is by calling.
Anyway, i'm still in the midst of sorting out the photos which i took in KL. Will do my story tomorrow, i hope..
As for now, cake photo for you which i did before i went back :)
Mango lime cheesecake
Guess i don't have to say it was my first attempt anymore do i? Heh. I love trying new recipes. I will only repeat baking certain cakes which i think is good. Otherwise, it is new recipe all the time! :P
This cheesecake is pretty similar to my mango mousse cake actually. But we definitely prefer this one. Probably the lime added some zest to it and there was cheese too. All the better for us coz hb and i are cheese cake lover.
Gave a quarter to an old neighbour and boy, instead of her being pleasantly surprise, it turned out it was me in the end because the aunty actually got me a lovely cook book after she found out about my baking passion!
She actually got me "the cookie book" - the only cookie book you will ever need. So nice of her yeah? :D
And then, i also passed some to bestie who later served her friend who came visiting a small slice. And guess what? The friend wanna order the whole cake from me! Hehehe.. :P
I totally forgot about wanting to take a picture of it [the tiramisu] until the very last minute.
Initially, after seeing how it messy and yucky it looks in the photos, i was pretty adamant about not posting this up at all but then, i was kinda keen to do a write up for it since it was the first time i used mascarpone for my tiramisu.
Grin. Yupyupyup... my first time using mascarpone!
All along, i've been using cream cheese as mascarpone's substitute for i heard better raves on cream cheese than mascarpone.
Then one day i decided to use mascarpone instead, you know.. just to see the difference between one and another. Everything else [the ingredients] was the same except the cheese.
Verdict : i prefer the cream cheese for its cheesy taste. Mascarpone is pretty bland. Not sure if it was the brand i used or what but overall, mascarpone couldn't do what cream cheese does. I read that mascarpone's cheese fat is 3 times the cream cheese but it definitely doesn't seem or taste like it at all... Eating the creamy part was very much like eating whipping cream. Maybe next time round, i should try another brand's and then judge again.
p.s : how you like your tiramisu is very much a personal reference. I may like the cheesier version using cream cheese but i also have a customer's daddy who prefer the lighter version made from mascarpone for it isn't that cheesy.
But it's a good thing that i like the cream cheese better isn't it? Because mascarpone is much more fattening! Heh. [if what i read is correct that is]
Facts found :
Mascarpone.
And more.
Then this.
Hmm... So, mascarpone is indeed more fattening than cream cheese.
This, even though it doesn't have the million dollar look, is a very and extremely delicious piece of cake.
Perhaps because i loveee heavy cakes, so this is my calling. What's more, it's orange + almond meal cake! My fav.. :)
This wasn't the original recipe though. Did a few alterations, mainly because blackberries are too expensive to buy and because this is my first attempt, so not sure if the cake is worth 'investing' for. I ended up substituting the blackberries with mixed berries that i still have ; raspberries, strawberries and blueberries.
As the name suggested, it's mascarpone again but how can i say no to it? Mascarpone and thickened cream.. WOoooooooo :P~
And the blackish part between the bottom layer of the cake and the cream is blueberry jam + liquer.
All together, they make awesome combination! I must say, it was really worth the money and calories! *wink*
Almost last but not least, raspberries!
Definitely my fav food photo in my entire blog! :D
I am now back to using my antique digital camera which was bought way back in 2001 during our honeymoon. The new pocket size Olympus Mju which hb bought for me last year really cannot make it.
No more Olympus for me, ever! (both my cameras are Olympus)
An aiming for a Canon or Nikon next, when our wallets are abit fatter. Grin.
Anyway, this cake.. was love in first sigh, as of with other cakes actually. Haha..
It's a rather special and unique cake. Hazelnut meal, raspberries, chopped roasted hazelnuts, sour cream, mascarpone cheese and frangelico (a type of liquer).
It is a very rich cake, made mostly from butter and lotsssssssss of raspberries. The taste is as good as it looks. Again, very unique!
It's buttery and you can definitely single out the strong hazelnut nutty taste and the raspberries really added the extra punch, sourish but so good to eat together in 1 mouthful of cake. For myself, apart from the raspberries, the highlight gotta be the chopped toasted hazelnut in the oh-so-light-but-so-yummy-frosting. Crunch crunch crunch is all i can say...
Hahaha.. sooo cheesy!!
But but, seriously lor... :P
The cake is an 8" round cake, as you could see in the second pic, the already sliced cake but i also did a couple of cupcakes with it.
Also, it wasn't meant for refrigerating (think you can tell from the texture in the sliced cake, most butter cakes are not meant to be refrigerated actually, room temp is the best) but i still refrigerate them anyway. Don't think the frosting could withstand our tropical climate's heat. And honestly, i like it better when it's hard and cold - only this cake ah. Grin. But that's just me of course :)
Recipe (which i've tweaked):
Cake :
250g butter, softened
1 cup caster sugar
6 eggs
1 cup plain flour
1/2 cup self raising flour
1 cup hazelnut meal
2/3 cup sour cream
150g fresh raspberries
Cream :
250g mascarpone
1/2 icing sugar
1/2 cup sour cream
2 tbsp frangelico
1/2 cup roasted hazelnut, chopped
1. Preheat oven to 180. Greast, line the side and base of the cake tin
2. Beat butter and sugar till light and fluffy. Add in eggs, 1 by 1.
3. Stir in flours, hazelnut meal, sour cream and raspberries. Bake for 1 hour or till skewer comes out clean.
Cream :
1. Combine everything together except nuts. Stir till smooth. Add in nuts.
Have fun baking!
Heh.
That's because there isn't any name to it!
It's my own made-up-cake using the failed spongecake from here.
Didn't want the sponge cake go waste since it tasted pretty good, i turned it into this instead. Surprisingly, it looked quite okay yeah? Grin.
We finished the whole 8" sponge cake under 10 minutes, the boys, helper and i. Yums! Record breaking definitely and still not enough! :P
My bestie's ugly cake.. *hide*
Berrymisu
This cake is from the kitchen disaster's entry which i did last week.
When bestie first saw it, she squealed in delight, saying that i lied to her.. what ugly and all?!?! But but, it is not that nice, if you look hard at it. The sides and all.. sigh. I already tried my very best to smoothen it and did lotsa 'patchwork' too, patching the holes here and there.. oh well.
If only i had a 7" springform tin!
How it looks inside, pic taken at bestie's place. Everything was done in a rush- slicing and photographing. Too bad no visible blueberries in the cream for this slice together with the strawberries and raspberries else it would be so much prettier!
Nevermind.. the most important thing is that the birthday girl loves it :D
Berrymisu : similar to tiramisu but instead of using lady's sponge fingers, it uses sponge cakes. In between the cakes, there is cream cheese + cream with alcohol and a generous amount of mixed berries - raspberries, strawberries and blueberries. The sponge cakes are also brushed with alcoholic sugar syrup for more zing..
Then bestie, an Indon Chinese also took the opportunity to talk me into collaborating with her to open up a dessert shop cum coffee place in a garden setting. Actually, she has telling me about it for sometime already but i'm pretty hesitant. Not because i don't wanna work together with bestie, don't get me wrong here.. in fact, i think she's the most fantastic person i could think of to work with. She's soft, extremely creative, very nice and she's willing to listen and give in. Not those die-die must follow my way kind.
I'm hesitant because of the commitments. The long hours and the efforts. If i'm single, i'd say bring it on, man.. but now with 3 + 1 extra baggages, it's rather hard. I can't bear not seeing and be with the boys for that long. Moreover, i really enjoy what i am doing now too. Grin.
Plus, i don't think i'm not that good yet.. if we do open one, it would really feel home-made instead of poshy posh. Lol.. Me no standard yet ah, in my opinion :P
So, what is there for me in the future?
I've already thought long and hard about it but that will be in another post, when i'm more 'eng'. Right now, it's baking mini cupcakes for the boys' party tomorrow! :)
I did say my Opera cake was only 2.5cm in height right? It was slightly less than that actually.
That's my thumb there.
Height : slightly taller than my thumb
Width : the length of my 2 thumbs combined.
The kpo boys' hands and my hand.. :P
Small right the cake? Even though it was tiny, the flavour and taste.. so power!! The cognac, coffee and chocolate + the crispy layer of coffee butercream and chocolate that was sandwiched in the middle ... one word -> fffwwoooahh!
I felt as though i was eating a cake that was bought from really 'atas' bakery!
Can't wait to make it again. Just bought the cake pan yesterday! :D
Boys and i :)
Sz and his classmates
Sz and his class teacher, Mrs Vijay
Sz and his didi
Last but not least, little beep waiting for his 2 korkor at school :D
