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Ultimate Omnoms

Procrastibaking through baking science

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Contemporary Dining, Culinary Adventures ·

The Corner

Contemporary Dining, Culinary Adventures ·

Tokyo Bay

Contemporary Dining ·

Oaken

Contemporary Dining, Culinary Adventures ·

United Kitchen

Contemporary Dining ·

The Black Hoof

Contemporary Dining, Culinary Adventures ·

Ostro

Contemporary Dining ·

Monsoon Poon

Casual, Contemporary Dining ·

Mekong Baby

Feeling Crabby?

Casual, Contemporary Dining ·

Feeling Crabby?

Meatlover’s Paradise – The Grill

Contemporary Dining ·

Meatlover’s Paradise – The Grill

Tom Tom’s Pop-up Garden Party

Contemporary Dining, Events ·

Tom Tom’s Pop-up Garden Party

Escapism at The Hamptons

Contemporary Dining ·

Escapism at The Hamptons

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Who else’s love language is making food for thei

Who else’s love language is making food for their loved ones? 🙋🏻‍♀️

A simple vanilla cake made for Mother’s Day this year ☺️
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#ultimateomnoms #vanilla #vanillacake #italianmeringuebuttercream #flowerpiping #procrastibaking #subtleasiancooking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

🍳 Gudetama cake I’ve always wanted to make a

🍳 Gudetama cake

I’ve always wanted to make a cake featuring my beloved Gudetama (aka lazy egg) 🥹. So of course I filled it with egg pudding amongst layers of ube sponge.

I grew up loving the taro and pudding cakes from the Chinese bakeries, which we only got for special birthdays. And nothing makes the kid inside me more happy, than seeing Gudetama on a cake 😆

Thanks to @natalie_home_creations and @iwasinspiredby_ for hosting the #childhoodfoodcollab. Looking forward to seeing other childhood food creations!

#ultimateomnoms #gudetama #gudetamacake #ube #ubecake #eggpudding #procrastibaking #subtleasiancooking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

Biscoff crumpet stack I know IG reels are all th

Biscoff crumpet stack

I know IG reels are all the rage right now, but still action shots like this just make me really happy 😆

#gifted @lotusbiscoffau
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#ultimateomnoms #biscoff #crumpets #dripshot #breakfast #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

Ad | 🍪 Cookie Hot Cross Bun Not a fan of the

Ad | 🍪 Cookie Hot Cross Bun

Not a fan of the original hot cross bun (with raisins being spawn of the devil 😝) I usually avoid hot cross buns. When I heard @countdown_nz had joined forces with @cookietime.nz to create Cookie Smash Choc cross buns, I had to hunt them down.

Tip: ask at the bakery counter if you don’t see any on the shelves! I got mine fresh and warm in the box because they are constantly baking.

Fantastic option for Easter if you can’t be bothered to make your own hot cross buns! 🙋🏻‍♀️
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#ultimateomnoms #lovecountdown #easterbaking #hotcrossbun #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

🐰Easter bunny cake Ok, I totally get why peop

🐰Easter bunny cake

Ok, I totally get why people use fondant now. It was so fun to make the bunny! The little paws and fluffy tail make it for me 🥰.

The cake was made extra decadent with dark chocolate ganache made from @tonyschocolonely 🤤

To make your own fluffy bunny, don’t forget to use the coupon code “omnoms” to get a discount on candy floss from @candycutique!

#ultimateomnoms #gifted #bunnycake #logcake #easterbaking #chocolatecake #procrastibaking #subtleasiancooking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

🐰Gluten-free mochi cupcakes One of my students

🐰Gluten-free mochi cupcakes

One of my students is gluten intolerant so I wanted to develop a fluffy cupcake recipe to use in class. After all, she didn’t choose the gluten-free life 😝. These cupcakes use glutinous rice flour and have a lovely soft texture.

We had made mochi in class before, so I got the idea of using glutinous rice flour. In the past I've eaten really dense gluten-free treats, so making it soft and fluffy was the goal. Using good quality eggs and beating it on high with sugar is the KEY to making light and fluffy gluten-free cupcakes.

The best part was decorating the cupcakes with Easter decorations. They made the cupcakes super cute! I used my bunny snowskin mooncake recipe to make the bunnies on top - these were a huge hit with the kids! To make the cute nests, coat cut up vermicelli with melted chocolate and chill to set in the fridge.

Save the recipe below or find it over to the blog ✨

Makes 24 cupcakes
* 240g glutinous rice flour  * 2 tsp baking powder  * Pinch of salt  * 60g coconut milk or any milk  * 60g oil
* tsp vanilla extract  * 8 @otaikavalley eggs  * 220g castor sugar

Instructions
1. In a medium bowl, whisk together the dry ingredients: glutinous rice flour, baking powder and salt
2. In another bowl, mix together the wet ingredients: milk, oil and vanilla extract
3. Using an electric whisk, whisk the eggs and sugar until pale and thick. It should be at  the ribbon stage. To test this, lift the whisk and the batter should fall back in “ribbon” trails, remaining on top of the batter for a few seconds before disappearing into the batter
4. Gradually and gently fold the dry ingredients into the egg mixture. Some of the air will deflate from the eggs but it is more important that no streaks of flour remain
5. In the same way, fold the wet ingredients into the batter
6. Pour the batter into the prepared cupcakes tins
7. Bake at 180°C for 25min
8. Rest for 10 min before transferring the cupcakes to a cooling rack

#ultimateomnoms #procrastibaking #homebaking #foodblogger #bakestagram #homemade #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

🍫 Chocolate & strawberry cake Mouthfuls of sof

🍫 Chocolate & strawberry cake

Mouthfuls of soft tang mian chocolate cake layered with sweet strawberries 🍓. Going to miss the summer fruit season!

Since I discovered the tang mian method of coating the flour with hot oil, it’s hard to go back to any other sponge cake recipe. By coating the flour with fats, it inhibits the formation of gluten. It creates such a moist and bouncy cake 🤤.

I always add a tsp of coffee in my chocolate cake batter. You won’t be able to taste it, but it brings out the chocolate notes beautifully.

Save the recipe below or find it on the blog ⬆️

Ingredients:⁣⁣⁣
• 66 g oil⁣⁣⁣
• 30 g cocoa powder⁣⁣⁣
• 1 tsp instant coffee powder
• 200 g milk⁣⁣⁣
• 60 g sugar⁣⁣⁣
• 6 eggs ⁣⁣
• 175 g cake flour⁣⁣⁣
• 1 pinch salt⁣⁣⁣
• 1/2 tsp cream of tartar⁣⁣⁣
• 135 g sugar⁣⁣⁣
⁣⁣
1. Heat the oil in a small saucepan using low-med heat. Add cocoa powder & coffee and stir until incorporated.
2. Mix in the milk and sugar and take the saucepan off the heat.⁣⁣⁣
3. Add the egg yolks in one at a time, whisking between each one.⁣⁣⁣
4. Sift in the cake flour and add salt. Whisk until smooth.⁣⁣⁣
5. In another bowl, whisk the egg whites until foamy and add the cream of tartar. Add the sugar in batches and whisk until the egg whites reach stiff peaks.⁣⁣⁣
6. Preheat oven to 150ºC and prepare your water bath.⁣⁣⁣
7. Add one third of the egg white to the yolk batter and mix well. Using a spatula, fold the remaining egg white in two batches. ⁣⁣⁣
8. Bake in preheated oven for 1 hour 20min or until a skewer inserted in the centre of cake comes out clean.⁣⁣⁣

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#ultimateomnoms #spongecake #tangmian #chocolatecake #procrastibaking #subtleasiancooking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

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