Tuesday, September 8, 2009

Marina Barrage

I finally manage to catch up a little on my post. Upload the pictures for orange chiffon cake as well. =)

We brought Atalie to Marina Barrage. It was nice place for photos taking. We will try to go here again in the night time. I specially borrow the camera from my brother for nice photo taking. hehe.

It was late morning, hence a bit hot. Atalie is not so willing to look into the camera and didn't want to smile. Nevertheless, we manage to take a few nice pics. Let the picture do the talking.

Banana Chiffon Cake (Favourite)

This is also shared with me by Xinying. Very very good. I simply loved it. It was very soft and moist. Thou felt that the banana taste was a little lacking. This can be solved easily. I have also change the recipe slightly to suit my chiffon pan size and for my convenient. I will be doing a durian version with this base recipe. =D


Basic Butter Cake

I got them from Xinying. She attended some baking classes and generously offered to share them with me. =D So thankful to her. But I am not able to share the recipe here, thou I have tweaked them slightly. You can ask me for my version if you want ya.

This butter cake is very nice, I just give "phoon huat" butter but the cake is already with very rich buttery aroma. The taste was just nice, soft and not too dense either. Thumbs up.


Banana Chiffon Cake

I had tried this recipe quite many years ago when I first start attempting to bake. It wasn't very successful then, the bottom was like "kuek". Now using the same recipe, it is much easier now, hee. This is not bad, but a bit dry. Think its my oven again.



Recipe will follow later



I decided to do some scones for my dad, so he can have them for this tea break. Easy to do and can simply add some fruits like raisins, cranberries, etc for variation. Lemon or orange zest are good too! Recipe from Australian Women's Weekly.


Sultana Scones
375g Self-raising flour
1 tbsp caster sugar
30g butter
80g sultana (raisins)
2 tsp lemon zest (optional)
3/4 cup milk
1/2 cup water (approx)

1. Preheat oven to 200 degree. Grease a 19cm square pan.
2. Sift flour and sugar in large bowl. Rub in the butter.
3. Stir in the sultanas.
4. Make a well in the centre and add in milk and almost all the water.
5. Use a rubbe spatula and mix. Knead on a floured surface till smooth. If it is too dry, add in more water till you get the consistency. (for me, i didn't have to add all the water.)
6. Press doughto about 2 cm thick and cut with round cutter.
7. Brush top with milk. And bake for about 15 mins. You can tap on the scones to check, if they are cooked, it should sound a little hollow.

Monday, September 7, 2009


Been behind in post and pictures. Getting a little lazy. Behind are a list of my recent bakes that I have yet to post them up. Will do it soon. Listing those I can remember down first. I think I should have more but can't recall what else have I baked.

Atalie was sick for the past week. Hence, Ricky and I were busy taking care of her. Thank God now she has recovered. Brought her to Marina Barrage over the weekend for photos taking, will post up the pictures soon too. =)

- Scones

- Banana Chiffon Cake

- Butter Cake

- Banana Chiffon Cake (another source)