Cranberries Buttermilk Scones


I just baked these scones before dinner time and they were part of my dinner. This recipe is amazing. I got this recipe from BBC books. It’s simple and really delicious. Crisp on the outside, soft, light and fluffy on the inside. This is my first attempt and they turned out to be really terrific. This is definitely a keeper and I am surely going to bake these again. Whipped cream and Jam will definitely be a bonus to them. You got to make these. They made my day. (:



175g Self-raising flour
50g Caster Sugar
42.5 Butter
87.5 ml Buttermilk
3 tbsp Cranberries
Beaten egg ( for glaze)

1. Heat oven to 180 degree C. Mix together the flour n sugar. Rb the butter in with your fingertips until the mucture resembkes fine breadcrumbs. Make a well in the centre of the ingredients and tip in the buttermilk all in one go then mix lightly to form a sofy dough. add cranberries and lightly mix.

2. Tip the dough onto a lightly floured surface and knead briefly. Press the dough to a 2.5 cm/ your own desired thickness then stamp out 5 cm rounds with a cookie cutter. ( I simply just pluck the dough and roll them into balls then flatten them into  about 2 cm thickness)

3. Transfer the scones to a baking sheet. Lightly brush them with beaten egg and bake them for 12-15 mins until risen and lightly golden. Serve with whipped cream and Jam while it’s fresh and hot from  the oven.

Rum n Raisin cake

Baking at night is a dangerous move. Esp to your waist line. There is poor lighting. Your pics wouldn’t appear nice. The most fatal move is to eat yr bakes at NIGHT. Yr bakes are screaming for you,”eat me! Eat me!!” how cld you resist the temptation and excitement to try your new recipe. But it’s a MEGAKILL To your waist.. I just baked my rum n raisin cakes. I have been eyeing on that since I saw them at mykitchensnippets. Her rum and raisin cakes are so lovely. But the top of my cake cracked into a volcano while baking. Can someone pls tell me how to achieve a smooth and even texture? I halved the recipe. I converted mine into metric units. For the original recipe, pls click here.
Ingredients ( This is halved the original recipe. I made some slight changes to it) ^^

1/2 cup raisins
90ml rum
113g butter – room temperature
100 gram sugar
2 large eggs
140 gram flour
1/2 tsp baking powder
1/4 tsp salt
3/4 pure vanilla extract
1 tbsp grated orange zest
30ml cup milk.

1. Pre-heat the oven to 180degree C.Line and butter a loaf pan. Sieve together the flour, baking powder and salt and set it aside.
2. Cream butter and sugar until light and creamy, scraping the sides of the bowl occasionally. Add in the eggs one at a time, beating well after each addition. Add in the orange zest and vanilla. Mix well.
3. Add in the flour mixture in 3 batches alternately with the rum and milk until well combined. Fold in the raisins. Mix well.
4. Pour the batter into the baking pan and bake for abt 30mins until golden brown skewer inserted into cake comes out clean. Remove from oven and let it cool in pan for 10 minutes, then turn out onto the rack and allow it to cool completely before cutting into it.

Swirled cheese chocolate cake

I got this recipe from Abbygail’s Kitchen.  It was supposed to be a really rich and moist cake. I had lots of expectations for this cake because it’s a combination of mt two favourite flavours, Chocolate and Cheese!!! The recipe’s awesome but i made several mistakes somewhere which ruined the entire cake.Please go to Abbygail’s Kitchen for the original recipe. The recipe called for chocolate emulco paste. For those that do not have it at home, you can replace with 40g cocoa powder per tbsp of chocolate emulco paste. I added about 3 tbsp of rum to the cheese but i can’t really taste the rum.

The multiple liquid ingredients (ie: yoghurt, milk & oil) are certainly gonna make the chocolate cake rich and moist. However, my cake turned out to be pretty hard. and… Why is that so?! Firstly, I overbaked. The recipe calls for approx 55 mins but i baked for approx 1hr10 mins because my cake wasnt evenly baked. 5/6 of my cake was alr done but 1/4 wasnt when i inserted a skewer to check the progress at the 1hr mark. I have no choice but to continue baking.

Secondly, I feel that there’s insufficient cream cheese (subjective). After i mixed my batter, the volume of chocolate batter seemed to have reduced. Dont be fooled by it! Initially, I thought there wasnt enough Chocolate cake batter but hey, look at the proportion of Chocolate to Cheese cake?! I filled my bundt tin with the chocolate batter then the cheese batter. However, That was an extremely wrong move. Since the cake is going to stay in the oven for a long time( approx 1hr), the high temperature will burn the cheese and leave behind a thick crust. Can you imagine so much cheese will be waste! At the same time, the chocolate batter beneath the cheese batter will rise ( because of the baking soda.). On the other hand, my cheesecake batter is so smooth that i feel that some has seeped into the chocolate batter. Do you think if i add a small amount of baking soda into the cheesecake batter, the cheesecake will seep less into the chocolate batter?Idk if i am making sense but that’s just how i concluded because i am really curious about the reason behind the pathetic amount of cheesecake in the final cake. Please correct me if i am wrong!

I guess the next time when i bake this, I will probably bake them in cupcakes than full cake so that i can better control the temperature.Nevertheless, this is a really great recipe. If you are looking for a rich and moist chocolate and cheese cake, this is def the one and dont repeat my mistakes!! If not you’ll feel as heart broken as me. :/

Apricot-pistachio-lemon cake

I am so motivated to bake after looking at the pictures of apricot-pistachio-lemon cake baked by the other bakers. They are so beautiful and the cake looks so great. I don’t have the book, so I can’t join The Home Bakers.I had a long day at work yesterday but it def did not extinguish my excitement to bake. Oh and right now, I think Singapore is running a shortage of lemons?! Sounds insane but apparently there were no stock for lemons at all 4 ntuc branches, shopnsave and random fruit stalls in the neighbourhood. I got mine at the market. Many thanks to Cynthia for helping to get my lemons!! My cake wouldn’t be awesome without you.

It was 2am in the morning and I was too tired to take a proper picture. Check out the original recipe from yummy bakes .
I baked half the recipe. This is my edited version:
115g unsalted butter at room temperature
175g sugar
2 eggs
1 tbsp grated lemon zest
2 tbsp freshly squeezed lemon juice
100g cup plain yogurt
180g cake flour
1 tsp baking powder
1/2 tsp baking soda
¼ tsp salt (omitted since I used salted pistachios and salted butter)
90g chopped dried apricots
40g unsalted pistachios (roughly chopped)

1. Soak the chopped apricots in hot water to soften it and retain its moisture for 30 mine ant drain them.
2. Sieve the flour.
3.Preheat oven to 170 degrees Celsius
4. In a large bowl, cream the butter and sugar with a wooden spoon or an electric mixer until light and fluffy. Add the eggs, one at a time, beating well. Mix in the lemon zest, lemon juice and yoghurt.
5. In a medium bowl, combine the sieved flour, baking powder, baking soda and salt. Stir to blend. Add the dry ingredients to the butter mixture, mixing just until blended. Stir in the apricots and nuts. Spread evenly in the prepared pan.
4. Bake for 50-50 mins or until the cake is golden brown and a cake tester inserted in the center comes out clean.
5. Let the cake cool in the pan 15 minutes, then unmold right side up on a wire rack and let cool completely. Cut into slices to serve.

After reading the tips provided by fellow bakers, I refrigerate the cake before cutting. There are still pieces of apricots dropping here and there. But I believe it’s less crumbly compared to cutting straight away. I am going to soak the apricots in rum the next time I bake this!! It should be v delicious!! ^^


Steamed chocolate cake

This is my first steamed cake and i m really satisfied with it. It is very moist and Chocolatey. I’ve got this recipe from Peng’s Kitchen. However I cant get the chocolate ganach right despite trying  twice. Both times failed because it turned out too watery. Nevertheless, this chocolate cake was good enough. It was just the right amont of sweetness. Do give it a go because it’s rly good. ^^


  • 150g unsalted butter
  • 170g fine sugar
  • 200ml evaporated milk
  • 2 eggs, lightly beaten
  • 125g plain flour
  • 70g cocoa powder (I used Valrhona Brand)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla essence


  1. Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted. Remove from heat.
  2. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
  3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till smooth. (Batter should be runny).
  4. Heat up the steamer. Lined and grease a 7″ baking pan. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
  5. Steam over medium heat for 45 minutes. Check for doneness by inserting a skewer into the cake. If it comes out clean, it’s done. If not, steam for a further 5 minutes.
  6. Cool the cake in pan before turning out for frosting.



Chiffon Affair

I was baking Chiffon cakes these days. I’ve tried Orange Chiffon and Coffee Chiffon Cake. Still experimenting around. The next cake i am going to try is Pandan Chiffon Cake. Will update this corner after my Pandan Chiffon! Meanwhile, these are the cakes i baked. I didnt have a chiffon cake tin.  So i baked in an ordinary round cake tin. I think it looked like a butter cake instead, But it tasted rly good!

2nd attempt with coffee chiffon! My first coffee chiffon failed. The second try was pretty okay except i think its a bit short for a chiffon cake?