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!


Bunnies on the loose. Lemony Coconut Muffin, Biscuits and Cream Cheese Frosting.

Freshly and Lovingly Baked on : 27th August 2014



I wanted to share how to incorporate coconut oil into my bakes. If you have read the health benefits of coconut oil and how it can be use for a great variety of purposes, you will definitely buy a bottle. I have a few bottles in stock for a variety of reasons. From using it on my hair to alleviate the dryness and damages, to replacing my usual moisturizer for body and face, to using it to dress my sprouts and finally to bake. As a matter of fact, some research papers which I read did say that replacing some of the daily fats with coconut oil does aid in losing weight too.

I hope the words “LOSING WEIGHT” will obviously caught your eyes. 😉

If you like to read more about the benefits, here you go:


This bake project took me 2 weekdays to finish since I got to work as always. The stress is also getting onto me . I cannot understand why there is hardly any rebound in EURUSD AT ALL!!!! Urrggghhh….. Anyway, lets get to it. I made the muffins on Day 1 and the Biscuits and Cream Cheese Frosting the next day.

The Lemon Coconut Muffins!

Ingredients :

1 Cup All Purpose Flour
1 Cup Organic Coconut Flour
1 Cup Yoghurt Plain
2 Eggs
3/4 Cup Sugar
1/4 Cup Unsalted Butter
1/4 Cup Organic Virgin Coconut Oil
Zest of 1 lemon
1 Tbsp Pure Lemon Extract
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt

Sift flours, baking soda, baking powder and salt together and set aside.  After which, cream the butter, coconut oil and sugar until light and fluffy before adding in the eggs, lemon extract, zest and yoghurt into the mixture. Next incorporate the sifted ingredients until just combined. Basically, you can bake it in muffin cups. I baked half of it in muffin cups and half of it in a round bottom baking pans in order to create this piece of work I have in mind.

Baked them in a preheated oven of 190 degree for 20 to 25 minutes.

Lemony Coconut Biscuits

Ingredients :

1/2 Cup Dessicated Coconuts
1/4 Cup All Purpose Flour
1/4 Cup Organic Coconut Flour
1/4 Cup Granulated Sugar
1/4 Tsp Baking Soda
1/4 Tsp Salt
4 Tbsp Coconut Oil
8 Tbsp Water
2 Tbsp Lemon Juice
1/2 Lemon zest


Mix all ingredients in a mixer until it forms a stiff dough. Flatten it by rolling it using a pin. Wrap it up in a clingwrap and refrigerate till firm. It will take about 45 minutes.

Then use a round cookie cutter and cut the dough out. With the remaining of the patch of dough, I shape it into the ears of the bunnies.Bake it in a preheated oven of 190 degree for 11 minutes or until golden brown.This will give a chewy kind of biscuits. I baked it longer to crisp it up further. After 11 minutes when the side started to brown, I tent it to prevent it from getting charred!

This is how the biscuits look like after baking.


Lemon Cream Cheese Frosting

Ingredients :

8 oz Cream Cheese
1/4+1/8 Cup Granulated Sugar
2 Tbsp Lemon Juice
4 Tsp Coconut Powder

Directions :

Beat all ingrdients together and chill. This amount of cream cheese frosting is probably only able to frost 2 bunnies in this project. If you like to frost more bunnies, you can always double or tripled the quantities.

If you like to know where to get the organic coconut flour and organic coconut oil, you can get them from envysg.com

Top View


Another vain shot


Where’s Wally? Butter block made from macarons and pound cake!

Freshly and Lovingly Baked on :  15th Jun 2014



Where’s Wally? I never knew this comic or “game” existed until someone suggested. You see, a few girlfriends whatsapped me 2 weeks back asking me to enter into a competition. Its a baking competition if you are wondering.

Basically, I am allowed a free play of my own creativity in the first elimination round. I have decided to name the challenge ” where’s Wally?”

The 1st round will require participant to come up with a bake piece and a photograph has to be taken. However, u need to take the picture with the butter block inside. It is SCS butter who is conducting this competition. So whatever bake I have decided to do, I will need to photograph my bake with the SCS butter. After pondering for days, I have decided to make a bake that looks like the butter block.

So… I made macarons into rectangular shapes to make it look like the cover and piped royal icing wordings onto it. I also baked a pound cake to emulate the yellow butter block. So here is how it turned out.



Pound cake

150g Cake Flour
120g Granulated Sugar
3 Eggs
200g Heavy Cream
1 Tsp Baking Powder
1/4 Tsp Pure Vanilla Extract

Directions :

Sift the the baking powder and cake flour together.

Whipped the cream and sugar until stiff peaks. Then add an egg at a time and whisk it till well combined after each addition. After which add in the vanilla extract and whisked it.

Then mix in the sifted dry mixture. Prepare a cake mold with parchment paper lining it. Pour the batter into it. Fill up the mold up to 80%. Baked for 40 minutes in s preheated oven of 180 degree. Always use a cake tester to ensure that the cake is well baked.


Basically, the measurements of the original butter block is measured. The macarons are made to the measurements taken. I sliced up the pound cake with the same measurement as well. After the piped words have dried up, I stick the respective sides using royal icing onto the cake.


A gift to a friend – This bake really took the toil out of me.

Freshly and Lovingly Baked on : 24th Dec 2013


This is a 2 days project. Due to the numerous components involve, I have to start early to ensure that I can hand this to a dear friend’s Christmas Eve party on time. I know some of the decorations look awfully familiar since they appeared in my log cake bake as well. I must said, I have baked the decoration pieces for this project instead. Anyway, here goes.


1) Pate Sucree
2) Pistachio Fillings
3) Biscuits dough
4) Almond Mascarpone Cream
5) Pound cake

Actually all these components have been made in my previous bake. The reasons why I kept using it is because its tested, its reliable and its taste good in my opinion.

I started off the process making the biscuit dough. I usually like to make a big batch and freeze it up. If you wrapped it up well and store in an airtight container, you can freeze it for up to 2 months.

For this, I made a fresh batch.



225g Butter
200g Granulated sugar
1 Tsp Pure vanilla extract
1 Egg
375g Plain Flour
A pinch of Salt
1.5 Tsp of Baking Powder


Cream the butter with the sugar using an electric mixer until pale in colour. Mix in the vanilla extract and then slowly incorporate the egg into the butter mixture. I split into 3 parts.

After which, mix the flour with the salt and baking powder.

Add this powder mixture into the butter mixture in 3 parts ensuring all are incorporated properly.

I usually made this one day in advance and chill it. If you are in a hurry, you can chill it for 1 hr before use.

For the Xmas tree decorations, I used different sizes of the star shaped cookie cutters. probably use 6 sizes. Cut 2 stars of each size except for the smallest which you only need one.If the dough has softened, refrigerate it to hardenbefore cutting again.

The snowman and the reindeer are basically mold with hand to the desired shape.

Preheat oven to 180 degree and bake them for about 10 minutes or until the edges started to brown. Let it cooled before storing it in an airtight container while you work on the rest.

Next, I made the pate sucre and the pistachio Fillings.

Pate Sucree and Pistachio filling

Pate Sucree: A square pan of 18cm * 18cm. Lightly Greased.

A dash of Pure Vanilla Extract
15g Almond Powder
10g Pistache Powder
45g Icing Sugar
25g Egg
75g Unsalted Butter (softened – Room Temperature)
0.5g Baking Powder
125g Cake Flour


Cream butter with sifted icing sugar. Add the vanilla before slowly adding egg. Ensure all incorporated before adding more egg.

Mix almond n Pistachio power, baking power and cake flour together.

Add this mixture into the butter mix. Lightly knead with hand till the dough is smooth. I roll it up into a rectangular shape of about 18cm*26cm and placed it in the freezer.

After which, slice up the dough into a square shape of about 18*18cm and strips of 18cm*2cm. Work it onto the tart pan. Use pie weights and blind bake for 10 mins at a 180 degree oven. Remember to preheat the oven for 15 mins prior to baking.

Next, work on the Pistachio filling. I usually mix this while waiting for the tart to be blind baked.

1 egg
50g Butter
55g Icing Sugar
30g Pistachio powder
25g Almond powder
A dash of rum
5g cake flour.


Mix the almond, pistachio powder and cake flour together. Cream butter and icing sugar together until light in colour before adding in the rum and mix. Incorporate the beatened egg in part and make sure its incorporate fully. Then fold in the powder mix.

Once done, the tart should have been baked. It is not fully cooked yet but its alright. Take it out. Scoop the fillings into the tart. Fill it till 1/2 full.

Bake at 180 degree for 18 minutes or until golden brown.

Let it cool completely before storing it in an airtight container.

The next day, I worked on the pound cake and the cream.

Pound Cake

2 eggs
85g Sugar
60g Cake Flour
20g Corn Flour
90g Butter


Melt the butter and let it cool down for 30 minutes.

Sift the Cake and Corn Flour together.

Cream the eggs and sugar together until thick and pale in colour. It is best to use an electric mixer for this. I used a hand whisk and its really tough.

After which, fold to combine the sifted flours before pouring the cooled melted butter into the batter. Fold to combine.

Preheat the oven to 180 degree. For this project, I just a square molds. Each of the size of 6.5cm * 6.5cm. This batter is enough for 5 square molds. Scoop the batter into the molds and bake for 18 minutes.

Once done, de-pan and let it cool down completely.

While waiting, I made the cream.

Almond Mascarpone Cream

225g Mascarpone Cheese
112g Shortening
112g Unsalted Butter
A dash of salt
210g Powdered Sugar
50g Almond Meal


Cream butter, shortening and salt together in a mixer. Add in the cheese and combine well. Sift powdered sugar and Almond meal together before adding spoonful by spoonful into the creamed items. Mix well.

Leave it in the fridge before use. Get ready piping bags with Wilton 1M Swirl tip.


1) Pipe the Almond Mascarpone Cream onto the Tart. As per picture below, I piped a rose and star pattern using the 1M Swirl Tip. You can simply scoop and level it onto the tart if you like since most of the pattern will likely be covered by the cake subsequently. I decide to pipe it into a rose shape largely because I am trying to practice my piping skill.


2) Layer a thin amount of cream on the sides of the square pound cakes and covered it with fine chocolate shavings. I did not shave the white chocolate since I do not have a shaver. I sliced it up instead.

3) Position 4 square pound cakes onto the tart as per photograph with a small space in between each.

4) After which, I piped stars onto the top of each square pound cake.

5) Next, stacked the star shaped biscuits. Pipe a small amount of cream onto each before positioning the next star until it stacked up into a Christmas tree. Start with the biggest ones and work you way up.

6) The rest of the decorations is only limited by your imagination.

Viola! There you have it! I just hope this dear friend loves it.