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Even though I couldn’t spend Mother’s Day with my mum, I made this so I can dedicate this post to her. Of cause this bouquet didn’t go to waste! I gave this as a gift to Andy’s mum on mother’s day too.

I saw this cupcakes bouquet a year ago and have been waiting for a special day to make my very own one! My bouquet is made from vanilla cupcakes with a simple vanilla buttercream frosting. I bought a gift box and place 4 sponges in to create the base of this bouquet. Then I used tooth picks to secure each cupcake on the sponge (so you simple put 2 tooth picks in each cupcakes and plug that into the sponge in the gift box). Final touch – decorate your bouquet with some tissue paper and ribbon! This is definitely a winner!

Beautiful, Delicious, Impressive!

Buttercream Frosting (Makes about 12 cupcakes):

(Recipe from Joy of Baking)

  • 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk or light cream
  • pink food dye


In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Make one for your special someone! 😉

I have always wanted to make a black forest cake, but for some reason, this cake really intimates me! It was one of Andy’s bestie birthday coming up, so I decided to give the cake a go! Plus I know Andy is gonna help me on this one, he can do all the messy dishes for me!

I did make this cake back in Nov last year and I have lost the recipe that I used! Can you believe it?? Actually I can believe that….! But I still want to post up some pictures of my cake 😉

This cake was delicious! Each cake layer brushed with cherry syrup and I especially LOVE the cream and cherry combo!! I want to go back in time and have another piece! I definitely have to find the recipe again!!

So I had some lemon curd left from the creamy lemon tart that I made ( I made double batch of the lemon curd). I wanted to make something quick and easy with what I already have in the pantry. This recipe came up on, and it was spot on – just what I want to make!

Lemon curd – tick

Desiccated coconut – tick

Self raising flour – tick (or plain flour and baking powder)

Eggs – tick

Sweet! Off I go!

This slice is perfect for those who loves lemon curd and coconut! The gooey lemon curd in the middle is to die for! I don’t love the taste of coconut that much, but this slice rocks with some toasted desiccated coconut on top!

Lemon coconut slice (Make 15 pieces)

(Recipe from


  • 125g unsalted butter, melted, cooled
  • 1/2 cup caster sugar
  • 1 1/2 cups self-raising flour, sifted
  • 1 egg, lightly beaten
  • 1/2 cup lemon curd (see creamy lemon tart)

 Coconut topping

  • 1 eggwhite, beaten til soft and foamy
  • 1/2 cup caster sugar
  • 1 1/2 cups desiccated coconut


1.  Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang.

2.  Place butter, sugar, flour and egg in a bowl. Stir to combine. Press into prepared pan. Bake for 15 to 17 minutes or until light golden.

3.  Meanwhile, make coconut topping Place eggwhite, sugar and coconut in a bowl. Stir to combine.

4.  Spread lemon curd evenly over slice base. Sprinkle with topping. Bake for 10 to 12 minutes or until coconut is golden brown. Cool in pan. Cut into squares. Serve.


1. This slice tastes BEST as warm! I store my slices in a air tight container in the fridge and microwave it for 15-20s and serve warm.

2. I turned on the grill for 15-30s to toast the coconut on top, to get that golden look.


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