french Madeleines

IMG_0648French Madeleines…

Prep the tray with butter and flour…

Fill it up 2/3 full…


Look! At the Madeleine’s bellies!!!

I was looking at the madeleine mould that I’ve brought about two year ago from E. Dehillerin that I’ve never touched.

A heaven for any baker or cook.

Make sure you go there if you are in Paris.

Forgot how or why but there was a voice in my head telling me to go and bake that madeleines. There, found a recipe online instead of my books.


Adapted from Eugenie Kitchen
Makes 12 maladeines

65g icing sugar
65g plain flour
65g unsalted butter, melted
1 egg
2 teaspoons whole milk
1/2 teaspoon baking powder
1/2 lemon zest (if you want to make lemon favour)
*can use half pod of vanilla seed or 1/2 tsp of vanilla paste
1/4 teaspoon vanilla sugar (optional)

In your mixing bowl, whisk the egg, milk, icing sugar, salt and lemon/vanilla seed. Whisk until the eggs are fluffy and light in colour, like whipped cream.
Then, sift in the flour, baking powder and vanilla sugar. Mix well till all flour are gone, this should give you a creamy batter.
Add the room temperature melted butter into the better, whisk until thick ribbon forms.

**You can refrigerate the batter for a few hours or overnight until you’re ready to bake.

I personally think a proper non stick madeleine pan works better than silicon mould!

Prep the madeleine mould by brushing softened butter on, sift some bread flour on (if you don’t have any, just use plain flour). Shake off the excess flour.
Fill the batter up to 2/3 of the mould, using piping bag will be the easiest.

Bake in preheated oven at 190C (gas mark 4/5) for 11-15 minutes, depends on your oven.


banana pound cake 香蕉蛋糕

banana cake

…a cake that will killed some of the overly ripen banana. you need to have ripen banana, else the banana aroma won’t be there! =)

this makes you a loaf like those long take away foil tin but i was limited with tool at the time and used a 9inch round pan instead, causing it to look a little thin. its actually not a bad size for afternoon tea serving portion though!

unsalted butter 80g, in room temperate
caster sugar 90g
ripen banana 160g approx 2 medium size; 1/2 mashed and 1/2 diced.
2 eggs
120g cake flour
2g baking power
1g salt
*you may want to decor with additional sliced banana or walnuts

divide the banana into two portions, add half of the sugar into one banana portion, mixed well.
with the other portion, you either can rough mash it or dice it as you wishes.
with the remaining sugar, beat it with the unsalted butter, for approx 4-5 minutes until the mixture is fluffy and white.
then add the egg one at a time and beat well making sure that each egg is fully corporated before adding the next egg.
add in the banana mash, mix well.
then sift in the flour and fold in well.
finally, add in the banana dice/roughly mash into the batter, fold in well and pour into the mould.
lined the sliced banana and place on top of it..
let the cake bake at 180C for roughly 35-45 minutes. the time dependent on the mould you’ve used and your oven!

無鹽牛油 100 克 室溫放軟
砂糖 90 克
熟蕉1隻 160 克 (分2份) (一半切粒或片)
雞蛋 2隻
低筋粉 120克
發粉 2克
幼鹽 1 克

 將香蕉平均分2份,一份粒做餡料,加入一半砂糖用叉壓成茸。 將粉類混合過篩及將鹽加入。 將餘下一半砂糖加入牛油內用中速打約4-5分鐘至乳白色。 將蛋漿分4-5次加入牛油糊內打勻至油脂完全混合。 將蕉茸加入及打勻。 將粉類加入拌勻,加入香蕉餡及將麵糊倒入模內,放上香蕉片。 放入巳預熱180度的焗爐中層,焗35-45分鐘。

carrot cake 紅蘿蔔蛋糕


Happy Birthday M.. let’s do a shout out for my best friend. I’ve made this for her, all my first time… first try on the recipe, first try on this decoration style and it all turned out great! All the hard work is worth it in the end, esp. going to John Lewis to get the 3 sponge tins… but funny enough I ran out of greaseproof paper too! hhaa… there’s always something!




Hummingbird Bakery Carrot Cake
*Just a note, the instruction below has a bit of my own baking tips and preferred method used.

260g soft light brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp vanilla extract
300g carrots, grated
Zest of half an orange
100g shelled walnuts, chopped

For the icing
*same ratio as Hummingbird’s one but I had 300g creamcheese pack, so didn’t want to left with 50g of cheese and do nothing with it!
720g icing sugar
120g butter, at room temperature
300g cream cheese, cold

Preheat the oven to 170C, gas mark 3.
Prepare 3 x 20cm sponge tin (I got mine from John Lewis value brand sponge tin @ GBP3.50 each! Used the JL voucher i got from work yay!), grease the tin with butter and lined the bottom with a greaseproof paper.

Mix together the sugar, eggs and oil using your mixer, ideally in one of those freestanding on with the metal/felxi paddle attachment and beat until all the ingredients are well mixed. You will now see somewhat very oily brown looking mixture! pour in the vanilla extract, mix well. Throw in the orange zest, mix. Then sift in half of the powder ingredients –  plain flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt continue to beat until okay well, then sift in the rest of the flour ingredients and mix fully well.

Take out of the mixing bowl from the mixer, and stir in the grated carrots and walnuts by hand. Pour into the prepared cake tins and smooth over. Make sure you weight each tin so that they can get idential gram. This ensures all the cakes are baked evenly.  Bake in the preheated oven for 35-40 minutes or until golden brown and the sponge bounces back when touched. If you putting two sponges tin on top and one at the bottom, make sure you change this half way through. so the bottom sponge will get an even bake. Leave the cakes to cool slightly in the tins for 5 mins before turning out onto a wire cooling rack to cool completely.

To make the icing, beat the butter and some of the icing sugar first, then add the rest and mix well until crumbs a like. Add the cream cheese in one go, then beat again until well mixed. Turn the speed to high and continue to beat until light and fluffy this takes about 5 minutes maximum! Do not overbeat it as the mixture will turn runny.

To assemble, preview the cake and see what gives you an even cake top, then spead a thin layer of icing on the cake, place the middle cake on top, spread some more icing and place the top cake on. Mostly you will realise its better to turn the last cake upside down so you can get even smooth surface. And spread the remaining icing over the top and sides thinly and fill gaps inbetween the cakes, this is crumb coat. Fridge it for a short while to firm up the icing before decoration. I had to freeze mine for 5 mins!!
Using a pipping bag and a round nozzle and pipe 5 balls in a line, using a palette knife and smooth out onto the right, then pipe five balls out again over when you have smoothed out and smooth out… repeat until you reach the last space where you will just need to pipe five balls. Same applies on the surface…

I was really going to do some writing on the cake but lack colour gel… nvm. still great right? and wish i have the time to do a proper photoshoot of this cake if i didnt have to leave on time….!!!

mini hydrangea cupcakes






yay! I have been playing with a bit of colouring with buttercream icing for my forecoming best friend’s wedding. This will be on the sweet table that I am going to be in charge with the decoration etc. I have took them to work and amazed all my colleagues so hopefully it will amazed the guests in the wedding too.

just a little details, I have purchased some lilac purple edible icing colour gel on eBay from Classikool and use a normal Wilton 1M nozzle. Cupcake recipe is the existing Hummingbird chocolate cupcake with their vanilla icing recipe. When you prepare to ice the cupcake, place small quantity of icing in a small bowl, drop a few drop of colour gel into the icing and mixed well. now, you have two colours of icing.

to archieve the two tones effects, place the lilac icing in the pipping bag, rub the whole bag around, so the icing is even spread around. or if you want, you can simply place small quantity around the icing bag. then next, place few spoonful of plain vanilla icing into the bag. once ready, close the top tight and pipe some icing out until you get the two tones effect and thats it you are ready to go.

with the three tones effect, i simply squeeze out the remaining icing. place the original lilac icing in left hand side of the piping bag, white icing on the right and some of the squeezed out icing in the middle and again, close the end of the pipping bag tight and pipe some icing out until the three tone effects shows and you are ready to go. alternatively, you can do dark lilac, light lilac and white icing batches and combine them sequentially in the pipping bag.

with the white icing plus some margin of lilac tone, you simply squeeze out whatever icing remain in the bag which will be lilac, then spoon all white icing in. alternative, you rub place some lilace icing and rub the pipping bag thinly with lilac icing and spoon white icing in. as usual, close the end and squeeze out until the tone shows…

viola… they are fun and looks great too!

gooseberry crumble cupcake



I saw some gooseberries a few weeks ago sooooo I jumped at the chance and google around for a recipe with mild adaptation to the ingredients. The cake surprised me by the combination of very sharp gooseberries with some rich crumble batter plus a light almond cake. I actually loved this almond cake, very well balanced!

gooseberry crumble cupcake
makes 12 cupcakes (5cm base ones)
adapted from the English Kitchen

200g of gooseberries, topped and tailed
180g butter, softened
150g vanilla caster sugar
2 large free range eggs
80g ground almonds
150g self raising flour
few drops vanilla extract

For the crumble topping:
110g plain flour
80g butter, cold
2 tablespoon caster sugar
few drops water, if require

Preheat the oven to 180*C/gas mark 4/ 350*F.
Buttered the cupcake pan with butter or spray it with nonstick cooking spray or use cupcake cases. Set aside.

Cream together the butter and sugars until light and fluffy. Beat in the eggs and vanilla a bit at a time. Fold in the ground almonds and flour until smooth. Transfer the batter to the prepared pans, dividing it equally. Smooth the tops. Scatter the gooseberries over top, dividing them amongst the cups.

Crumble; put the flour, butter and sugar into a food processor and blitz until the mixture forms crumbs. If is too dry, add a few drop of waters. Otherwise, the butter should be sufficiently enough for it to form crumbs. Sprinkle over top of the gooseberries loosely.

Bake the cupcakes for 20 to 25 minutes, until risen and a cake tester inserted in the centres comes out clean. The appearance should look golden too! Allow to stand in the pans for 10 minutes before pushing out. Serve warm with some custard, ice cream or have it for tea!