Red velvet cupcake topped with cream cheese frosting

I also bake some red velvet cupcakes for bestie as a gift for her christmas party. I love red velvet cupcake, especially with cream cheese frosting. Both of it jus compromise so well & taste delicious.

Red velvet cupcakes

Ingredients


2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar


Directions

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Christmas Log Cake

I start working as a part-timer at my previous company MAC. Has no time to blog my christmas bake as i was working on christmas eve.

I baked 2 log cake for counsin's order & bestie for party. I use a chiffon cake recipe for the cake base, rolled with some blackberries & nutella cream & i topped & decorate it with whipped cream.

Gingerbread cookies

For this christmas festival, i tried to bake some gingerbread cookies for my little girl to bring to childcare & share with her mates...

Got this recipe frm all recipe website, its has a hint of orange that attract me to take down the recipe, i like those recipe call for orange zest cause i do find it give a great flavor to it, no matter for cakes or cookie or even for buttercream.

My family love this cookies especially mu girl, she just keep grabbing it & eat. Keep asking for more^^

Gingerbread cookies


Ingredients

1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons orange zest
2 tablespoons dark corn syrup
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Royal icing
1 1/2 tbsp meringue powder
3 tbsp water
2 cups icing sugar

Instruction:

Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.

Cold & deco with royal icing.

To make royal icing:
Beat all the ingredient with electric mixer at low speed till form peak. You can add in coloring according your decoration.

Happy winter festival

Morning i woke up & browse my facebook, i saw a lots of people making glutinous rice ball for winter festival.

I end up decided to make some for my little girl. I made mine with some coloring gel for colorful glutinous rice ball.

I ran few places to get some pandan leaves & ginger to boil some ginger soup with brown sugar.

I make it half with ginger soup & another half i dust with ground peanut & sugar. Soup is for little one cause she is running nose & cough in the cold weather & my husband want it with peanut.

Persimmon a.k.a Sharon fruit muffins

I bought a box of persimmon from Gaint hypermarket last weekend. It is very sweet & tasty. Persimmon is fat free, saturated fat free, cholesterol free, sodium free, an excellent source of fiber, vitamins A and C, and manganese, and a good source of copper.


And im wondering what i can bake with it, i google & saw a muffin recipe. This is a nutty & spiced persimmon muffin that full with vitamins, a healthy choice for breakfast or tea break.

Recipe:

Ingredients (12 muffins)

1 cup whole wheat flour
1/2 cup unsweetened shredded coconut
1 tsp baking SODA
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup chopped salted macadamia nuts
1 cup Persimmon pulp (sharon fruit)
1/2 cup Xagave syrup
3 Tbsp Tropical Traditions coconut oil
1 tbsp lime juice
raw sugar for sprinkling

Instructions
Preheat oven to 180c. Line muffin cups with liners.
In another bowl, add persimmon pulp, xagave syrup, oil, and lime juice.Blend the items with an immersion blender.
Mix dry ingredients in a medium bowl.Pour wet ingredients into dry ingredients and mix. Pour mix into each muffin liner. Sprinkle with raw sugar.
Bake for 20-25 minutes and cool for 10 minutes.

* I use sifted plain flour, i substitute xagave syrup with maple syrup & substitute coconut oil with corn oil.
I replace macadamia nuts with almond flakes as i dont have macadamia nuts at home*


1 cup 全麦面粉（我用普通面粉）
1/2 cup 椰子粉
1 tsp 苏打粉
1 1/2 tsp 泡打粉
1/4 tsp 盐
1 tsp 肉桂粉
1/2 tsp 豆蔻粉
1 cup chopped salted macadamia nuts (澳洲坚果）*我用杏仁*
1 cup 柿子果肉
1/2 cup 枫糖浆
3 Tbsp 椰油 （我用玉米油）
1 tbsp 柠檬汁
砂糖适量 （撒在蛋糕上用的）

准备烤盘，在杯子蛋糕模型中放入纸托备用
预热烤箱180c
1把果肉，糖浆，椰油和柠檬汁用果汁机打成果汁
2把所有的粉类搅拌均匀然后在中间拨一个洞，倒入1和坚果然后用橡胶刮刀搅拌直均匀就可以了
3把面糊倒入模型中,撒上一点砂糖然后
烤20-25分钟即可

New York Cheese Cake topped with Strawberries Sauce

This cake is requested by my husband.
A superb sinful cheese cake.

This new york cheese cake content 60-70% of cream cheese. It is a heavy cheese cake.

Its my 1st attempt of new york cheese cake & the recipe is adapted from a taiwan baking guru " Carol "

紐約經典重乳酪蛋糕
New york cheese cake

8吋分離式圓模1個
8" size ( loose base pan)

A:餅乾底
材料:
消化餅乾70g,無鹽奶油35g,細砂糖1.5大匙

步驟:
1.將無鹽奶油隔水加熱融化
2.奇福餅乾裝在厚的塑膠袋中,用橄麵棍來回滾壓,壓的越碎越好,再加
入細砂糖混合均勻
3.將融化的無鹽奶油加入餅乾碎中仔細混合均勻
4.將混合好的餅乾碎倒入派盤中,利用一個平底的容器將餅乾碎壓實
(一定要確實壓緊,脫模才不會鬆散掉)
5.放入已經預熱至120度c的烤箱中烘烤10分鐘後取出放涼(不要脫模)


B:乳酪蛋糕
材料:
奶油乳酪(cream cheese)600g,細砂糖120g,雞蛋3個,蛋黃1個,
酸奶油(sour cream)100g,低筋麵粉1大匙(10g),檸檬(中形大小)皮屑1個
,香草精1/4茶匙

*(酸奶油若買不到可以用原味優格代替)

事前準備工作:
1.奶油起士恢復到室溫的溫度,切成小塊
2.將檸檬1顆外皮磨出皮屑
3.烤箱預熱至200度c

步驟:
1.將奶油乳酪用打蛋器打成乳霜狀

2.依序將細砂糖,雞蛋(1顆一顆加),低筋麵粉,檸檬皮,酸奶油,香草精加入攪拌均勻成為一個細緻的乳酪麵糊(每一次一定都要攪拌均勻才加下一樣)

3.將攪拌均勻的乳酪麵糊倒入烤模中,在桌上輕敲幾下敲出較大的氣泡

4.模子先放到一個小一點的深盤中再將整個盤子放入大烤盤中,大烤盤中儘量倒滿熱水,避免中途為了加水而開烤箱使得冷空氣進入讓蛋糕塌陷(也可以在分離模外面包上2層錫箔紙,但是一定要確定錫箔紙沒有破)

5.放入已經預熱至200度c的烤箱中烘烤10分鐘,然後將爐溫調到150度C繼續烘烤50分鐘

6.烤好後取出(還不要脫模),完全涼透在表面封上保鮮膜,放冰箱冷藏3-4小時

7.冰透後用一把扁平小刀延著模具邊緣劃一圈即可脫模

8.切的時候用一把稍微寬長的薄刀,在瓦斯爐上加熱後直接切到底才會切的整齊(每切一刀都要將刀擦乾淨再加熱才切)

C.草莓淋醬:
材料:
草莓200g,細砂糖80g,檸檬汁1/2大匙

步驟:
1.草莓洗淨去蒂切碎末,加入細砂糖及檸檬汁用小火熬煮至濃稠即可(約7-8分鐘)
2.放涼的草莓醬放入冰箱中冷藏
3.吃的時候直接將草莓醬淋在蛋糕上享用

A. Base
70g Digestive biscuit
35g butter

1. Melt the butter & crush the biscuit in a plastic bag
2. Mix both together then press firmly at the base of baking pan & bake at preheated 120C oven for 10mins

B. cheese batter
600g cream cheese
120g castor sugar
3 eggs
1 yolk
100g sour cream
10g cake flour
Zest of 1 lemon
1/4 tsp vanilla extract

Preparation
1. Cut the soften cream cheese into cubes
2. Grate the lemon to get lemon zest
3. Preheat oven to 200c

Method:
1. Cream the soften cream cheese & sugar till incorporate
2. Add in the eggs & yolk 1 by 1 & beat till incorporate, following adding the sour cream, cake flour, lemon zest & vanilla extract , mix till the batter is smooth ( make sure the ingredient is mixed well before adding in the following ingredient)
3. Pour the batter on top of the biscuit base, knock out the air bubble & put the pan in a bigger pan.
4. Pour hot water in a baking tray & put the both pan in the centre of the tray & bake with steam bake method
5. Bake 10mins with 200c then lower the temperature to 150c & bake 50mins
6. Cool the baked cheese bake on rack & cover the whole baking pan with cling & chill for bout 3-4hrs
7. After chill, use a sharp knife go around the side of the cake & remove it from the pan
8. To cut the cheese cake evenly, heat the knife & cut all the way down to the bottom of cake, clean the knife & heat it after each cut

C. Strawberry sauce for garnish
200g fresh strawberries (chopped)
80g castor sugar
1/2 tbsp lemon juice

1. Cook all the ingredient with low flame till it slightly thicken
2. Cool & chill in fridge
3. Top the cheese cake with strawberries sauce to serve

Mille crepes Cake 法式千层蛋糕

I was prepared & wanted to try this mille crepe cake for awhile yet im not courage enough to do it

This crepe cake need a lots of patient, it took me 2 hours to cook the crepes. After that i took 1 hour to layer it with whipped cream & citrus jam. Im using St. Dalfour sugarless jam & it is bit bitter for the citrus jam.

My family said the cake taste nice beaide the bitterness of the jam. I would try another flavor next time.


Mille crepes 千层蛋糕
Recipe frm Step Wong

ingredient 材料
6 eggs 蛋
1 L milk 鲜奶
90g butter 奶油（融化）
300g plain flour 面粉

1. Whisk eggs den add in milk & melted butter stir well
2. Sift in flour & combine till get a smooth batter, cover with cling wrap & keep in fridge for over nite
3. Oiled & heat non-stick pan, the the pan away frm stove den pour some batter, quickly move the pan to spread the batter & cook it with low flame, flip the crepe once its cook.
4. Repeat 3 till finish all de batter

1 把蛋，鲜奶和融化奶油搅拌均匀
2 晒入面粉搅拌至面糊顺滑，盖上保鲜纸，收进冰箱一个晚上
3 隔天把面糊从冰箱拿出来，稍微搅拌
4 把涂了油的平底锅加热，离火然后倒入面糊，迅速把面糊摊平然后用小火煎至一点焦黄，翻面再煎一下就可以了
5 一直重复4至面糊完

Filling 夹心
400g whipping cream 鲜奶油

Garnish 装饰
Some icing sugar 糖粉适量
Fruits 水果

1. Place a crepes on cake plate den spread whipped cream evenly, place another crepe & spread again with cream, keep repeat till finish the crepes...

2 Garnish with icing sugar & fruits

1 把面皮铺平涂上一层打发了的鲜奶油然后铺上第二片面皮，一直重复至面皮完为此

2最后撒上糖粉和水果做装饰

Irresistible Butter Cake

After tried this butter, just cant forget the fragrance & taste... The Echíre butter from France...

This butter was introduced by my facebook baking group MFWL member & it bring a wave for us to but this butter & bake with Mrs Ng SK's butter cake recipe.

I bake this recipe by using Lurpark butter for my previous butter cake baking. My husband commented that just cant beat this France Echíre butter & there are just so happy that having sale for this butter last week. I quickly drive to the event & bought 2.

I bake this last nite & my girl cried to have a slice of it. She has a bite & said:" Yummy!"

Butter cake by MrsNg.
http://wendyinkk.blogspot.sg/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html?m=1

You will need:
Egg Yolk Mixture
200g self raising flour(sifted)
250g butter
140g sugar
4 egg yolks
1 teaspoon vanilla essence
60ml milk

Egg White Mixture
4 egg whites
1/2 teaspoon cream of tar tar
60g sugar

The Preparation:
Whisk egg whisks till frothy,add cream of tar tar then sugar bit by bit till stiff peaks formed.
Cream butter and sugar till pale and light.
Add eggs,one at a time.
Add vanilla essence.
Add milk and flour in alternate batches.(flour last batch.)
Fold in egg white mixture into egg yolk mixture with a hand whisk in 3 batches.(Do not overmix.)
Pour into greased/lined cake tin.
Even out the batter using spatula.
The Baking:
Bake in a preheated oven at 170°C for 20 minutes and lower to 150°C for another 25 minutes or till cooked.
Leave in tin for 10 minutes before removing to cool on rack.
Serve when cooled.

* i use cake flour & added 2 tsp baking powder & pinch of salt and i sifted it twice*

* i reduce the sugar in yolks batter to 120g*

Angry bird Fondant Cake

My friend's son which only 1 month younger than my girl birthday last Sunday & i made him his favorite Angry Bird design fondant cake.

Non bake strawberry yogurt cheese cake

Is been quite some time i didnt make non bake cheese cake.

Jacynth just recover & she has cough so i decided to do something light & not heaty to fulfill her gluttonous.

Took me some time to browse some blogs & think about what kind of cheese cake i should make. I found this yogurt cheese cake in 小本厨房，i add 20% more for the cheese batter as she is using 200g & i dont wish to keep jus a 50g in my fridge. I use strawberry yogurt instead of plain yogurt. The base dough i just use a simple digestive biscuit & melted butter.

The cheese cake turn out so light & the texture is like pudding. Just cant stop eating it & will not feel guilty to gain weight （≧∇≦）

A
70g digestive biscuit (crushed)
35g melted butter

B
250g cream cheese
70g sugar
125g yogurt
300g milk
1 tbsp lemon juice
13g gelatin ( i use film type)

1. Mix A & press firmly in a 6" round pan as a base & keep in freezer to chill
2. Soak the gelatin in ice water & keep aside
3.Melt the cream cheese & sugar in double boiler & add half of the milk mix well then add in the soften gelatin
4. Keep the bowl away from flame & add in the rest of milk, yogurt & lemon juice.
5. Mix well & pour the batter on top of the chilled base in pan & keep in fridge for at least 6 hrs

Here is the blog's link
http://www.wretch.cc/blog/bear1210/13665214

Peppermint chocolate cupcakes

There is few extra cupcakes after i done the order from my ex-colleague, so i make some buttercream to frost it.

I make an easy buttercream frosting, it only needs some butter, icing sugar, a little bit of milk, flavoring & coloring.

Here is the peppermint buttercream frosting recipe:

100g butter (soften)
200g icing sugar
1tbsp milk
1tbsp of peppermint extract
1 drop of green food coloring

Beat all ingredient till smooth & fill into piping bag & ready to frost.

* it is best if u have the fresh peppermint leafs, jus blend some & get the juice to replace the flavoring.

SpongeBob cupcakes

My ex-colleague whatsapp me & asked if i could make some cupcakes covered with fondant for her little son's 1st Birthday.

I browse & search online to get the spongebob pictures as i only watched spongebob once or twice so far. Its a bit challenge because im not sure if i can do the character correctly.

I use a chocolate cupcake as the cupcakes base & marshmallow fondant to make the cupcakes topper & spongebob character. The chocolate cupcakes recipe is from joy of baking, i had baked this cupcakes twice, i love it a lot because its not too sweet & very moist. For the marshmallow fondant, i follow most video on youtube.

Chocolate Cupcakes: joy of Baking

Yield: 15-20cupcakes ( depend of the size)

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract



Instructions:

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.

http://m.joyofbaking.com/cupcakes/ChocolateCupcakes.html

Strawberry chiffon

I bought a small box of strawberries from shop&save 1 night before yesterday but its quite sour & Jacynth don't like to eat it.

Jacynth has cough & running nose, so i want to bake something in light texture for her as snack. I decided to puree the strawberries that left over & bake a chiffon...

I use a pandan chiffon recipe shared by a bakingwonderland member. I change the pandan juice to strawberries puree & increase sugar as the strawberries are sour.

Ingredient:

5 yolks ( i use 60g egg)
50g sugar
50g corn oil
80g strawberries puree
83g cake flour

5 whites
70g sugar
1/4tsp cream of tartar

1. Prepare a 8" chiffon pan & Preheat the oven 170C•
2. Mix the yolks & sugar till incorporate then mix in the corn oil & mix well
3. Add in the strawberries puree, mix well & sift in the cake flour, mix till incorporate (don't over mix)
4. Beat the whites till stiff peak with cream of tartar & adding sugar in 3times
5. Fold 1/3 whites into yolks mixture & pour the batter into whites, fold till just incorporate ( don't over mix)
6. Bake about 50mins. I tented the cake with foil after about 30mins

Potatoes cheese buns & red bean paste buns

I decided to bake another batch of bread because the cheesy cheese toast are finish in morning & i wanted to have some bread for breakfast tomorrow morning especially for Jacynth.

I get this potatoes buns recipe from a baker that i know from Baking wonderland in facebook. Soh Pin Tee, a stay home mother from malaysia. She has a lots of wonderful recipes & she is very generous to share & teach. She even take step by step photos & post in her facebook album to show us how she bake.

Im trying to finish my cheese & i wrap in some red bean paste for the rest of my dough after i finish my cheese.

Im not sure if im too greedy to wrap in a lots of cheese or i didnt wrap my buns well. Almost all the buns for my 1st tray are explode & the cheese leaked out from the bun.


250g bread flour
200g steamed & mashed potatoes
40g sugar
35g beaten egg
20g water/milk (dont use all, depend of the dough consistency)
1/4tsp salt
1tsp instant yeast
30g butter

1. Knead all the ingredients except the butter till form a dough & add butter
2. Knead the dough till membrane stage & cover it with damp cloth. Let it proof in a warm place to get double of the size.( i keep mine in microwave with a cup of hot water for bout 1hr)
3. Place the dough on a oiled surface & press out the air then divide it into the size that u want
4. Roll the divided dough into ball shape & rest for 15mins
5. Shape & add ur filling. Arrange shaped buns on an oiled tray & spray with some water
6. Let it rest for about another 1hr to proof & get double of the size
7. Preheat your oven to 180C• 10mins before the buns done the 2nd proof.
8. Egg wash the buns & bake for about 12-15mins or untill the buns has brown. ( depend of the oven's heat)

P/s: i actually reduce the yeast as she use 1/2 tbsp. Because im find that my bread can proof very well even that i use only 1/2tsp instant yeast for my previous bread.

Cheesy cheese toast 芝士吐司

I love to buy this kind of toast from crystal jade or bread talk, i always wan to try baking a toast as my toast baking are not really good. My toast always came out bit dry, i think maybe i dont know how control my oven's heat well...

Hubby off on Tuesday & we had our groceries shopping at Giant. He saw a lot of cheeses & picked a thin block of cheddar cheese.

After browse & browse on Carol 老师's blog, i decided to bake a toast with the cheese. I use her layers toast recipe that she spread a layer of butter on the rolled out dough then roll & fold. I add in the cheese that i cut into cubes.

I proof the dough for almost 2hrs because i brought Jacynth's to pediatric clinic, she had a bad cough & running. After i rolled & shape the dough, i proof it bout 1 & half hour. Sprinkle with some grated mozzarella cheese & bake it.

Im really happy with this toast because it gives a very nice & soft texture & with my favorite cheese... Dont miss this if u are a cheese lover...

http://tw.myblog.yahoo.com/carol-jay/article?mid=161256&prev=162983&next=160379&l=f&fid=38

Here is the recipe:

270g bread flour
30g cake flour
30g sugar
200ml milk
1/2 tsp instant yeast
1/8 tsp salt
20g butter

Normal method for bread kneading.
I bake this 35mins with 170c•

My very 1st Sugee cake

My aunt been asking if i know how to bake a sugee cake for awhile & last week Jacynth's teacher asking me about this too... She wanted to order a sugee cake from me if i can bake it & ship to Ireland for her son & grand children.

After i do some browsing online & few blogs, i decided to try this recipe from little Teochew.

This cake is specially bake by using semolina flour a.k.a sugee flour, nuts & some liqueur or rose essence or it has a very nice aroma scent. But i think it is content high calories & cholesterol etc, as it need quite lots of yolks & sugar...

I never see or taste a sugee before, so i has no idea that if i get it right... Have to wait for the feedback from Jacynth's teacher...

Recipe adapted from littleteochew
http://www.thelittleteochew.com/2010/01/sugee-cake.html?m=1

Maple syrup chiffon

I baked a maple syrup chiffon just only on Monday by changing the liquid that require in the recipe to maple syrup & omitted the sugar in yolks batter by using Caryn "a lady from FB baking group" recipe. It turn out with a great fragrance that tempting me to eat more.

After beeing busy by doing makeup assignment this 2 days & i miss baking & my hands are itchy to bake.

Here is my Maple syrup chiffon. Im adapt this recipe from a blog. This lady baked over a hundred chiffon, her chiffon all look so tasty & pretty... Im placing her link at below. I had did some modify for this recipe. I use maple syrup instead of milk & omitted the sugar for yolk batter as well.
After i done combining the yolks batter with meringue i try to add in some maple syrup to do some marbling & the syrup are too watery & it turn out nothing marbling. It cracked in a funny way at tgr same time ^^

http://closeto-u.blogspot.sg/2011/04/blog-post_27.html?m=0#more

Im new to blog!!!

Had created this account for awhile but i has no idea how to start!!!
And finally i decided to give a try, i hope that i can maintain this blog well...

Here is my butter cake that i had done it yesterday... A popular Mrs'NG butter cake that has a fluffy & soft texture. Im using Lurpark butter this time, it turn out really nice...