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Hey Guys, whats up? Are you doing well in this tough time? Its been awhile since I write here. Truthfully, I have a lot of recipes to share but I have been so occupied with my day job as an interior designer cum house renovator. I have started back to office on 4th of May since we are in Movement Control Order (MCO) starting 18th March. It was a tough time for all of us, including me. Im the kind of person who always goes out most of the time, but had to end up staying 24/7 at home. I felt like i was going crazy, my schedule changed totally. It was really hard at first to reschedule everything, getting used to the new norm. It was challenging to juggle between work, house chores, and taking care of a 3 year old active girl. Anyway, I hope Malaysia is getting better everyday. I hope other countries will heal too from this pandemic that we are experiencing. So today I am sharing with you a recipe that is so easy to follow. I created this recipe after try and errors other recipe tha...

Hey guys, Crispearls. Anyone has heard about this? I bought this Cellebaut Dark Crispearls for the cake I baked for my husband the other day, I can't believe how amazing that tiny chocolate beads are?! photo courtesy of google photo courtesy of google " Crispearls ™  are made from the finest chocolates, then enrobed over a crispy core of toasted cookie!  This delicious combination delivers an overwhelming taste sensation from a small 3/16" (4mm) round pearl!" - pastrychef.com I mean, they really taste so yummy, and crunchy too. My husband said the cake was delicious. And the best part was those Crispearls. I then created new flavour (and new in the menu!) of our chocolate cake which involving Crispearls. Client says the cake was amazing and tasted delicious! I can't wait to share this recipe with you.  There are two recipes here today, one is making the cake (my moist chocolate cake recipe!) and one is the cream. And then we will assemble t...

Hey Guys It's been awhile. Apology for the delay, my schedule has been so hectic this past few weeks that I did not have time to bake so much or even scribble in here. On Friday I receive an order from a friend, for a Lotus Biscoff Cheesecake .  I am so happy to receive the order! What can I say, I like new things... hehehhe. I may not have the time to try on new recipes but I could not say no if someone request something new! I started googling for recipes. 90% that I found was a NO BAKE Biscoff cheesecake recipe and all of it just tasted so YUMS just by looking at the ingredients! However since it was my first time baking this cheesecake and I literally have no window for mistakes - I received the order on Friday, and on Saturday, I had a meeting from 8pm until almost 1 am (Sunday) in the morning!! My friend needed the cake before 1pm on Sunday! I fell asleep until dawn only started baking by then. So I've decided to go with a bake cheesecake instead. One of the re...

Hello friends! I know I have shared this recipe in one of the posts before. Just thought that I would make one post just sharing about this frosting. Well, when I first bake Pandan Gula Melaka Cake, I came across Chef Sarah's Youtube channel and oh well I did not regret even once, following her recipe. The cake was delicious and was a hit when I brought to my office for a birthday celebration. The cream cheese was super yummy! I used a different method to make cream cheese frosting before but it wasn't as good as this one. Based on the original recipe shared by Chef Sarah, I give it a little tweak so that the cream cheese can be paired with other cakes like Red Velvet cake, Carrot cake and some others . The cream cheese itself is yummy, light, and very easy to make. You will have no regrets. This is definitely the recipe you wanna stick with! Here's how: Adapted from Chef Sarah Ingredients: 150g cream cheese 40g butter 1/4 cup icing sugar 1 tsp vanilla essence ...

Hi friends Did you know? If you are looking for a non sweet frosting, one of the choice would be using Fresh Cream. What is a fresh cream? Fresh Cream / Heavy Cream / Whipping Cream, basically is a thick,   delicious dairy or non product  and it makes everything taste better. It  suits to make a lot of frosting including chocolate frosting, cream cheese frosting and even stand on its own. Here in Malaysia, I think I am not the only one who is not really a fan of VERY sweet frosting like American Buttercream. Hence, a fresh cream can be a substitute for a very less sweet cream, fresh and still delicious. Why fresh cream? - lighter taste of cream - non sweet frosting - suitable for elderly people or kids If you haven't know, there are 2 types of Fresh Cream/ Heavy Cream/ Whipping Cream available in Malaysia: Dairy Fresh Cream - Normally use to make ganache - Uses in cheesecake. (Check out my Raspberry Basque Burnt Cheesecake Recipe!) - Contains 35...

Hello friends! I made Basque Burnt Cheesecake but it was not perfect. As I was remaking the cheesecake to refine the recipe, I thought of my mom who LOVE to make us Blueberry Cheesecake during Hari Raya. It was SO GOOD. The cheesecake is creamy, soft and the blueberry was oozing from the inside! I miss the taste! To my delight, I have a raspberry filling that I haven't open yet. So I thought, why not? I could incorporate the raspberry in my basque burnt cheesecake! Honestly I didn't know how it would turn out but I am SO HAPPY that it turn out SO GOOD, you can't possibly stop eating and definitely 1 slice is never enough! This cheesecake is so easy to make, and it bakes on a very high temperature then only you will get it burn on the outside, but still so soft and creamy on the inside, and not to mention, raspberry filling oozing out from the slice! Here's the recipe: Raspberry Basque Burnt Cheesecake Adapted from Taste Australia & Bon Appetite In...