Kumquat Madeleine and home made Kumquat Jam for the Chinese New Year

Freshly and Lovingly baked : 20th Feb 2015



Ahhh… it feels good to be able to sleep till 9ish in the morning. Such a luxury to be able to sleep till you wake up naturally.

Another day of visiting and I wanted to make something rather Chinese New Yearish for the 2nd day of the Lunar New Year! A few China relatives are coming for dinner too so I think I can make a tiny something for dessert!

Kumquat madeleine is another item on my to bake list. The time was not right to bake during the year but it certainly seem really apt today!




80g All Purpose Flour
43g Almond Flour
75g Granulated Sugar
80g Cooled Melted Unsalted Butter
1.5 Tsp Baking Powder
60g Kumquat Puree
3 Small Eggs
Thinly sliced Kumquat


Slice up the kumquats before pureeing and set aside. Melt the butter, boiled and browned the butter. Leave it to cool down before using.

Sift the flour, baking powder together before adding the sugar into the mixture.

After which, whisk the eggs till its foamy and thick. Fold in the flour mixture before adding in the kumquat puree. Finally add in the melted butter in batches and ensure it is incorporated perfectly.

Leave it to chill in the fridge for 1 hr before using. I was lazy and in a hurry so I did not do this step. I understand that it is important to create the “hump”. Maybe thats the reason why my madeleine has no hump? 😉

Grease the madeleine pan and then scooped the batter into it. I placed a slice of fresh kumquat onto each before scooping the batter onto it.

Bake it in a preheated oven of 210 degree for 10 minutes. Let it cool down completely once it is out of the oven.

While waiting so, I worked on the Kumquat Jam:

8 Kumquats
1/4 Cup Water
1/2 Cup Granulated Sugar
1 Tbsp Cointreau

Slice up the kumquats and add 1/4 cup of water and bring the mixture to boil in a non stick pan. Let is boil until the kumquat is soft before adding in the sugar. Let it boil. It will foam up so watch it closely to ensure it does not overflow. Stir the mixture occasionally. If you are able to cut thru the kumquat using your spoon, the jam would have been done. It would have thickened up nicely.

Lift it off the fire and stir in the cointreau.

While it is still warm, brush the liquid onto the madeleines and position slices of kumquat onto it.

Once it cooled, the jam will be too thick to brush onto the madeleine.

Homemade kumquat Jam!



Serve and enjoy! Hope the relatives will like them!


Yawn…. It is too sane a Bake. As it is, Thyme and Lemon Cakes.

Freshly and Lovingly Baked : 27th Nov 2014

Top view 27th Nov Blog

27th Nov close up blog

I took one and a half week’s break from baking. A gorgeous girlfriend’s wedding in Phuket occupied the weekend. A wedding that is so beautiful that I am glad that I am a part of it. It is also the start of a long break from the market during which I am determined to run all my errands, recollect and recompose for 2015.

It is a sane bake today without going too overboard. I have the tendency to overdo my bakes. I like bakes that are unique rather than mainstream but very often then not, non-mainstream bakes are not easily accepted nor are they popular. It is a constant struggle which I face as I matured into this journey.

The smell of lemon can be intoxicating. I figured that you can use basil or rosemary if you do not have thyme. These herbs do complement lemon. It took me a good half an hour to clean the lemons, juiced and zest it.

27th Nov Half Blog

27th Nov Quater Blog

Ingredients :

1+1/2 Cup All Purpose Flour
1.5 Tsp Baking Powder
1/2 Tsp Bicarbonate of Soda
1 Tsp Pure Vanilla Extract
A pinch of Salt
114g Unsalted Butter
1 Cup Granulated Sugar
2 Eggs
1/2 Cup Milk
1/4 Lemon Juice Pasterized
1 Tsp Pure Lemon Extract
2 Tsp Lemon Zest
5 Tbsp Freshly Squeezed Lemon Juice

Decorations :

Lemon Icing
2.5 Tbsp Powdered Sugar
1 Tsp Lemon Juice


Sift the flour, baking powder, bicarbonate of soda and salt together and set aside. Mix milk, lemon juice, fresh lemon juice, zest and lemon extract into a bowl and mix it up. Next, beat butter and Sugar till light and fluffy. Add in an egg at a time and combine well before adding the next one. Once both eggs are well combined, add in the vanilla essence. Next, fold in the flour and liquid in alternate fashion ending with the flour mixture.

Greased the desired pans. In this case, I use small bundt pans. Divide up the batter and bake these in a preheated oven of 170 Degree for 35 minutes.

Once done, let it cool down. If you like to decorate it, you can use the icing and thyme leaves to do so. I mix the powdered sugar and lemon juice together. If you like a more liquid consistency, you can add in more lemon juice. In this piece of work, I need a stiffer consistency. So I piped small balls and positioned some thyme leaves on it.

My mom came by with dinner today. She looked at this piece of work and chided me for using the same pans over and over again. Her last words to me before she sashayed off is ” you are running out of creative juice and it is time to work on it”.  I seem to have travel through time. Suddenly, I saw myself sitting on my bed with my exam results as tears streamed down my cheeks. An “O” level result slip with all A1 and one B1. She said ” it is not good enough”. Fast forward to today, her words still affect me.


A secret inside Cake: “A set of kopi Gao + kaya butter toast” Cake!

Freshly and Lovingly Baked on : 15th Nov 2014

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I know the title is funny. What I am trying to achieve are the following:

1) I love the local Singaporean coffee. Essentially Kopi Gao is coffee with condensed milk. I have decided to incorporate this into the cake which I am trying to bake today.
2) Secret inside a cake is not a new concept. I am just super slow in following the trend but i think this concept will fit into what i am trying to achieve today.
3) Essentially, I am trying to bake the usual set of local breakfast set of one of the very popular coffee chain in Singapore into a cake. Normally, a set of such breakfast will consist of a local coffee, toast and soft boiled eggs. I am incorporating all of these elements into this cake. The soft boiled eggs will essentially be the eggs that I needed to use for the cake. 😉

So off I went to buy the kopi Gao and Kaya Butter toast and happily rushed home for this bake. Due to the texture of the toast, I would suggest cubing and slicing it when it is still hot and fresh. Otherwise, it will be too soft to do so and it became an ardous task!.

Kopi Gao Cake


412g All Purpose Flour
340g Unsalted Butter
337g Granulated Sugar
6 Eggs
Kopi Gao 1/2+1/4 Cup ( Essentially, it is strong coffee with condensed milk)
340g Unsalted Butter
337g Granulated Sugar
6 Eggs
Kopi Gao 1/2+1/4 Cup ( Essentially, it is strong coffee with condensed milk)
1.5 Tsp Baking Powder
1 Tsp Pure Vanilla Extract


Ensure that the kopi Gao is at room temperature before using. Cream Butter and Sugar together until light and fluffy. Add in the eggs one at a time and ensure each is mixed in well before adding the next.

Sift the flour and the baking powder together.

Fold in 1/3 of the flour mixture and alternate with the kopi Gao. Always end with the flour.

Pour the batter into the prepared greased pans (in this case, I got some disposable ones). I divided the batter into equal portions. Then bake it in a preheated oven of 180 degree for about 40 minutes. Check to see if its done with a cake tester.

While it is baking in the oven:

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While the cakes are being baked, I went to reduce the kopi o kosong gao (essentially it is strong black coffee) which I bought by simmering it over low heat. Reduce the content to 4 tbsp quantity.

Kopi o Kosong Gao Icing

250g Unsalted Butter
500g Icing SUgar (sifted)
4 Tbsp Reduced Kopi o Kosong Gao
1 Tbsp Finely Ground Coffee
A dash of pure vanilla extract


Whip the Butter till light and fluffy before adding the Icing sugar bit by bit to the consistency that you like. Divide up the whipped product into 2. Add the reduced kopi o kosong gao and finely ground coffee into one of them and whipped it up. Chill these icings before using.


Additional ingredient
4 kaya butter toast – Cut into Cubes and stripes

Use a big cookie cutter and cut a hole into one of them.Spread icing as shown and position it onto one of the cake.

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Fill the hole with some of the cubed toast, smear icing on the side and position another cake over it.

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Crumb coat the entire cake with the plain icing. And leave it to set in the fridge for about 30 minutes. Then smear the cake with alternate kopi o kosong gao icing and plain icing to achieve the rugged look. Once done, position some strips of toast on top. Voila!

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I sliced into it to reveal the “secret”. 😉

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The texture of the cake

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This is a local beverage bake. You can obviously use the same concept with chocolate cake, buttercream icing and use any commercially available chocolate balls or hershey chocolate to be the “surprise” inside the cake. There are a wealth of ideas and variation you can think of!

Don’t blame me. My mom asked me to bake a centipede..

Freshly and lovingly baked and create on : 18th Oct 2014


Doing normal bake is no longer able to satisfy me and I wonder why. I desired to create edible piece of work and I am working hard towards that goal. But because I have no professional training, I find it difficult to find the correct medium or techniques to create the right effect. I am frustrated and I am looking around for a professional baker with such skill set to teach me. If you are reading this and you are working in singapore and you have some spare time, I be willing to learn!

Anyway, I wanted to create a realistic piece of work. My mom suggested centipede after my black widow post. I think that might work! So I attempt to paint it as realistic as possible. Everything on this plate is edible. Enjoy!

To create the soil, a simple chocolate cake will do.

Ingredients :

1 Pint Chocolate ice cream
1 Cup Cake Flour
2 Tbsp Dutch Processed Cocoa
1 Tsp Instant coffee powder
1.5 Tsp Baking Powder
50g Milk

Directions :

Melt the pint of ice cream and coffee powder in a pot. While doing so, sift the cocoa powder, flour and baking powder together. Once the melted ice cream cooled, stir in the powder mixture. Pour into desired pan and bake it in a preheated oven of 175 degree for 25 to 30 minutes.

This is the first time I am trying to make such a cake using ice cream. While the method is easy, I do not really fancy it. I do not like the texture but it works perfectly to create the “soil”. I added dutch processed cocoa powder to create the deep dark soil colour. Normal cocoa powder is not able to create such an effect.

To create the centipede, I am using macarons again. It is the same recipe as my prior post on “Qoo macaron post”.

However, this time, no feets are form. It is rather difficult to pipe a small area of macarons to made the centipede segment. While the feet does not form, I am indifference to using it since it will still achieve the look I wanted for this piece of work.

See how it cracked on top and no feets

Next comes the colouring, deciding on the colours can be difficult. It took me a while to mix and match. I have finally settled down on 2 colours ie copper and brown.

I gave the centipede segments a coat of copper first. Then I added a bit of brown into the original copper colour to create the deeper colour and gave the segment another coat on the top end.

Next, I use royal icing to create the “Adhesive” to stick the segments onto the “soil” cake and use the royal icing to pipe the legs.

I coloured the royal icing copper.


I crumbled the cake to create the bed of soil. I stick the segment of centipedes onto the soil with the royal icing. And then I pipe in the feelers and legs.

I know I know. The legs look sucky! It is really tough to pipe on uneven surface. See how bad the legs are:



Since I am trying to create the soil look, uneven pieces of cakes caused the piping of the legs an ardous task. But well, I am still going to show you this piece of lousy work since it is a first attempt. Wish me better luck next round!


Instant Gratification: I need the “only 4 ingredients” chocolate cake NOW!

Freshly and Loving Baked on : 28th Sept 2014



I titled this post instant gratification not because I am a magician and can bake a cake instantly. It is titled as such because this cake can be bake in under 45 minutes from preparation to finish and requires only 4 ingredients.

I am really tired after a few weeks of limited alone time to unwind properly. While I have a tedious bake concept in mind, I have decided not to overstretch myself. There are 2 ingredients in my pantry that is going to expire in the next 1 week ie chocolate chips and fresh milk. I have decided to clear these 2 ingredients to prevent wastage. That leads to this bake. It is an “anyhow think of ” of bake. The amazing thing is that it actually works. It is relatively low in fat since I used dark chocolate chips and low fat milk.

So here goes. For the dieters, it is perfect to satisfy that chocolatey cravings. The only downside to this cake is, it is rather sticky to the teeth. If you do not mind it, then lets get on with it!



1.5 Cups Low Fat Milk
1.5 Tsp Baking Powder
1 Cup Cake Flour
1.5 Cup Dark Chocolate Chip

Directions :

Heat up the milk to a boil before pouring it into the dark chocolate chips. Let it sit for a while before stirring it. Ensure that it is well mix before pouring it into a big glass bowl. Sift the flour and baking powder together. Add into the chocolate batter the floour mixture batch by batch. Ensure that the flour is very well incorporated with no lumps.

Grease the cake pans. Spoon the batter in and baked it in a preheated oven of 170 degree for 26 to 28 minutes. De pan and let it cool completely once done. 😉