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Ultimate Omnoms

Procrastibaking through baking science

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Cotton Soft Sponge Cake (Tang Mian Method)

Baking Science, Cake, Recipes ·

Cotton Soft Sponge Cake (Tang Mian Method)

Bubble Tea Cake

Cake, Recipes ·

Bubble Tea Cake

Anzac Biscuit Recipe

Cookies and Desserts, Recipes ·

Anzac Biscuit Recipe

Pandan Cake Recipe

Cake, Recipes ·

Pandan Cake Recipe

One Bowl Banana Bread Recipe (child-friendly)

Cake, Recipes ·

One Bowl Banana Bread Recipe (child-friendly)

Foolproof Chocolate Cake Recipe (child-friendly)

Cake, Recipes ·

Foolproof Chocolate Cake Recipe (child-friendly)

Ultimate Sponge Cake Recipe

Cake, Recipes ·

Ultimate Sponge Cake Recipe

Matcha & White Chocolate Cookie Recipe

Cookies and Desserts, Recipes ·

Matcha & White Chocolate Cookie Recipe

How to: Chocolate Lace

Cake, Recipes ·

How to: Chocolate Lace

Avocado Icing Recipe

Cake, Recipes ·

Avocado Icing Recipe

Matcha Chiffon Cake Recipe

Cake, Recipes ·

Matcha Chiffon Cake Recipe

Cookies n Cream Dream – Overnight Oats

Cookies n Cream Dream – Overnight Oats

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🍓Strawberry Mallowpuffs with Jelly Centre Expe

🍓Strawberry Mallowpuffs with Jelly Centre

Experimented with something different and so happy with how it tasted!

I’ve recreated the classic Mallowpuff with an Ultimate Omnoms twist. It’s textural galore! I love the addition of wholemeal flour in the chocolate cookie base, giving it more roughness amongst all the other lighter textures. The pairing of @WhittakersNZ dark chocolate offsets the sweetness of the strawberry marshmallow. But the real hidden surprise is the jelly centre 🤩. TEXTURES.

Swipe 👈 to see the inside reveal.

Not to worry about a complicated recipe, I’m all for finding hacks to make baking more fun in the kitchen. The jelly centre is just packet mix jelly with an extra 1 1/2 tsp of gelatin. The marshmallow recipe is basically foolproof made with @fresh.as freeze-dried strawberry – no need to mess around with extra steps!

Full details recipe on my blog ⬆️

What’s your favourite biscuit to eat? Maybe I can try recreate it 🙊

Cookie base made with #gifted @lewisroadcreamery unsalted butter.

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#ultimateomnoms #mallowpuff #chocolate #marshmallow #jelly #procrastibaking #subtleasiancooking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous #pinkladysnapsnz

🍫 Chocolate sponge layers filled with oreo masc

🍫 Chocolate sponge layers filled with oreo mascarpone cream

A bit caked out with baking lately (esp with the @lewisroadcreamery Kitchen Challenge 🙊) but there’s always a way and will to bake for loved ones.

The nephew only ever requests one flavour for his bday 😂🍫. Unfortunately the first thing he bit into was the 100% cacao mini chocolate block. Very cute for aesthetics on the cake but putting it nicely, 100% cacao tastes of “light minerality” aka dirt 🤣. Ooops.

The cake is my favourite light & moist tang mian chocolate cake recipe which is very addictive with mouthfuls of oreo mascarpone cream 🤤.

Recipe for the chocolate cake on the blog 🔝
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#ultimateomnoms #tangmian #chocolate #oreocake #chocolatecake #procrastibaking #subtleasiancooking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

🍦Ube ice cream Ube ice cream is really hard t

🍦Ube ice cream

Ube ice cream is really hard to find in Auckland! Lockdown has gotten me recipe developing to satisfy dem cravings and use up my expiring cream 🙈. The deep flavours of the ice cream comes from the ube halaya and ube extract. It only uses 5 ingredients and takes only 4 steps to make! Recipe on the blog ⬆️

#ultimateomnoms #ube #ubeicecream #filipino #procrastibaking #subtleasiancooking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous #pinkladysnaps

🍄 Forest themed cake with sugar dome Inspired

🍄 Forest themed cake with sugar dome

Inspired by terrarium desserts, I made a cake version with mushrooms because I get called Gugu 姑姑 (auntie) by my nephew, who equally loves calling me mushroom because of the wordplay in Chinese 😆.

Loved creating the little elements to this cake including the edible rocks. The mushrooms were created from aquafaba meringue, and the moss from matcha cake crumb - included because we've been in lockdown for a while and sometimes that feels like my mental state 🙃.

The sugar dome took a looot of tries to get it right! Shoutout to @awi_wu for troubleshooting with me 😊.

Entry for the @lewisroadcreamery Kitchen Challenge - which ends tomorrooow!

#ultimateomnoms #lewisroadkitchenchallenge #sugardome #terranium #mushrooms #pinkladysnapsnz #procrastibaking #subtleasiancooking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

Recipe for this moist and spongy coffee cake is no

Recipe for this moist and spongy coffee cake is now on the blog ✨. It’s my favourite way of making sponge cakes using the tang mian/cooked dough method, which coats the flour with oil before adding anything else. It inhibits the formation of gluten and creates a lovely moist cake perfect for any toppings.

I’ve also included the recipe for coffee pastry cream, coffee streusel crunch & biscoff Italian meringue buttercream 😋

#ultimateomnoms #streusel #biscoff #coffeecake #gravitycake #procrastibaking #subtleasiancooking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous #pinkladysnapsnz

🥮 Snowskin Mooncake Bunnies Happy Mid-Autumn

🥮 Snowskin Mooncake Bunnies

Happy Mid-Autumn Festival (even though it’s spring in NZ!). This year I’ve found joy in sharing mooncakes with others who haven’t tried them before. This hasn’t always been the case as I’m still somewhat traumatised from the days when kids at school would call the food I loved “disgusting and smelly”. It made me want to disassociate from my food, and ultimately my culture. After many years of eating floppy white sandwiches that would stick to the roof of my mouth, I’m so glad there’s a lot more openness around culture and food now.

Celebrating festivals like Mid-Autumn Festival is important for immigrants like myself to connect to our cultural identity. Feeling more safe to lean into my Chinese identity now, I find myself digging deeper into why we celebrate these festivals.

Mid-Autumn Festival is likened to Chinese thanksgiving because it involves family reunions, harvests and feasting with gratitude. It dates to more than 3000 years ago when the Chinese emperor would worship the moon for bountiful harvests. Like a lot of Chinese traditions which involve wordplay, the full moon symbolises family reunions, when the moon is the fullest and most bright 🌝

Why the bunny? Mid-Autumn Festival is based on the legend of Chang’e, the moon goddess who lived on the moon with her pet rabbit 🐰.

The modern twist called the snowskin mooncake has an outer layer that is stretchy like mochi. I was so delighted to come across the video from @clarakitchen21 so I can make snowskin mooncakes without a mould. I made adjustments to simplify and speed up the process using the microwave. I’ve listed these adjustments on the blog!

#ultimateomnoms #mooncake #snowskinmooncake #procrastibaking #subtleasiancooking #pinkladysnapsnz #sabxrawnicemooncakechallenge #lewisroadkitchenchallenge #subtleasianbaking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

☕️ Gravity-defying Biscoff streusel coffee fau

☕️ Gravity-defying Biscoff streusel coffee fault line cake

There's something veeery comforting about the warm flavours of coffee and biscuit, with a hint of cinnamon. Layers of coffee sponge using the tang mian method - my favourite way of creating a soft and moist sponge 🤤. The coffee pastry cream gives it a hit with added texture from the coffee & biscoff streusel crunch, all wrapped in a biscoff Italian meringue buttercream.

The ruffle decors are made from dried rice paper 😆.

Recipe for all the different components will be up on my blog later this week!

Made using the addictively good @lewisroadcreamery coffee milk and #gifted butter and jersey milk. This is my entry for @lewisroadcreamery Kitchen Challenge with partners @fisherpaykel @kitchenaidausnz @lindt, running til 26th September!

#ultimateomnoms #streusel #biscoff #coffeecake #gravitycake #faultlinecake #procrastibaking #subtleasiancooking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

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