Sometimes all you need is a squeeze of lemon and zest for a simple but light and fluffy lemon cake. There are plenty of recipes for lemon pound cakes but not much for a lighter cake. So I took it…
Fluffy gluten-free sponge cake
Can gluten-free cakes actually be fluffy? The answer is a big YES. All you need is rice flour. Those who are gluten intolerant, or choose the gluten-free way of life (no-judging..) can too experience fluffy sponge cakes. I’ve always loved…
Easter bunny cupcakes
Bunny cupcakes are the cutest for Easter! Especially when you don’t need any extra kitchen equipment to make it bunny-shaped. All you need is aluminium foil. Last Easter, I made these Easter cupcakes. They were so fun to make, especially…
Classic fruit cream cake
One of my favourite ways to eat the softest tang mian sponge is to fill it with whipped cream and adorn it with all kinds of fruit. The tender crumb of the cake is delightful by itself, and lends itself…
Biscoff Italian meringue buttercream
This luscious biscoff Italian meringue icing is a DREAM. I’m not usually a fan of eating icing, but I scoffed this down with zero regrets. Usually the icing on cupcakes is painfully sweet, but the Italian meringue method of making…
Classic tang mian sponge cake
The quest to the perfect sponge cake was what started my baking journey. My first tang mian sponge recipe was delightful. It had a moist, light cottony texture that simply melted in the mouth. When paired simply with cream and…
Baking science: Soft pillowy sponge cake
My baking journey began because I wanted to eat the soft sponge cakes you can get at Asian bakeries. Even before birthday cakes could easily cost $90, bakery cakes weren’t cheap for immigrant families like ours. The only way was…
Injeolmi (roasted soybean rice cake)
Injeolmi is a traditional sweet Korean rice cake coated in roasted soybean powder called “konggaru” (콩가루) or kinako (きなこ)in Japanese. Traditionally it was a labour of love, pounding glutinous rice to create a chewy rice cake, then coated in roasted…
Ube Oreo Cookies
I first made ube cookies with chocolate drops, but recently had a brainwave for an ube cookie v2.0. Ube (oo-beh) or purple yam can be described as a mellow, slightly nutty, vanilla-like flavour. It pairs wonderfully with oreo flavours. The…
Matcha red bean mochi brownie
This is a flavour combo inspired by one of my favourite bubble tea orders – matcha and red bean! Think matcha brownie filled with red bean paste, mochi and more red beans. It’s got all the textures, from the pull…
Pandan rice blender bread
Turn rice into bread! Can you believe you can make a whole loaf of bread using rice? That’s right – not even using a spoon of flour. It’s naturally gluten-free so it’s perfect as an alternative to dense gluten-free loaves…
Bunny Easter cake
I knew that I wanted to create something extra special for Easter. I don’t usually play around with fondant, but I couldn’t be more stoked with the final look! The best part was creating the different textural looks. From the…
