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Preparation Time : 30 minutes
Baking Time : 12 minutes

Ingredients: (Makes 60 mini cupcakes)

180 gm all purpose flour
130 gm castor sugar
2 nos of eggs
6 tbsp milk
1 1/2 tsp baking powder
1 tsp vanilla essence
1 tsp ovallette
Blueberry filling


1. Sift the flour and baking powder.

2. Add all the rest of the ingredients except for the filling.

3. Beat the ingredients with max speed until white and fluffy.

4. Line the patty tin with mini cupcake liners.

5. Divide the batter into two and colour them as you like.

6. Put the filling into piping bag too. You can use other flavour if you like.

7. Pipe one colour of the batter until half full and then pipe in the filling.

8. Cover the filling with the same colour batter and dot the cake with the other colour batter.

9. Do until finish and steam for 10 minutes.

10. Don't forget to check and wipe the cover of the steamer because you don't want the water vapour to fall onto the cake.  It will make the cakes look blotchy.  You don't want blotchy cake, believe me I know...haha

11. After 10 minutes, take it out and let cool.

12. This is the best part...ENJOY your super cute and sweet steam cakes..yummy..


This is the recipe from the book Cooking Class Cakes by The Australian Women's Weekly series. Enjoy!

Preparation Time : 15 minutes
Baking Time : 1 hour
Serves  16


185g butter, softened
185g cream cheese
1 tbsp finely grated lemon rind
1 1/2 cups / 330g caster sugar
3 eggs
1 cup self raising flour
2/3 cup / 100g plain flour

Method :

  1. Preheat oven to 180'C and grease 20cm Baba pan.
  2. Beat butter, cheese and rind until pale in colour.  Add sugar and beat until light and fluffy.
  3. Then, add egg one at a time.  Here's a tip from me, if you want your cake to lighter and fluffier, separate the eggs and add the yolk to the batter first and meringue the whites with some of the sugar to be combined at the last stage.  Am I making sense?  I hope you understand what I'm trying to explain.
  4. Add flours in two batches and beat at low speed until just combined.  Pour mixture into prepared pan.
  5. Bake for 1 hour.  Turn cake onto wire rack to cool.  Dust cake with a little icing sugar if you like. The cake turn out beautiful every time, trust me.

     Try it ok.


Preparation Time : 1 hour (including proofing time)
Makes about 15 big size donughnuts


2 1/2 cups high protein flour
1 1/2 cups plain flour
1/2 tsp salt
3 tbsp caster sugar
1 tbsp milk powder
1/2 tbsp baking powder
3 1/2 tsp dry yeast
2 egg yolks
280 ml water
1 1/2 tbsp shortening


  1. Mix all ingredients except for the shortening.  Knead until it become a dough.
  2. Add the shortening and knead some more until soft and quite stretchy.
  3. Cover with damp towel and let it rise for about 20 minutes or until double in size.
  4. Roll out the dough and cut with a doughnut cutter. Let it rest for half an hour.
  5. Deep fry until golden brown.  Let cool and coat with melted chocolate if you like or just sprinkle caster sugar mixed with some cinnamon powder...emm..yummy.

     Try it, I hope you like it as much as I do.


Preparation Time : 30 minutes
Baking Time : 1 hour
Serves  12


75gm cocoa powder (I use Delfi's)
200gm bittersweet chocolate
280ml boiling water
375gm brown sugar
160gm butter
3 large eggs
275gm cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoon vanilla essence

Chocolate Ganache:

200ml whipping cream
400gm bittersweet chocolate

Vanilla Buttercream:

300gm butter (room temperature)
150gm icing sugar (sifted)
1 tsp vanilla

  1. Line a round 8 inch tin and preheat the oven at 175`C.
  2. Sift flour, baking soda and baking powder together.
  3. Combine boiling water, chocolate and cocoa powder and stir until dissolved.
  4. Beat brown sugar, vanilla and butter until pale and light.  Add in egg one at a time.  Beat to combine.
  5. Add in one third of the flour and stir slowly until combined.  Add one third of the cocoa mixture and stir. Do until finish, ending with the flour.
  6. Pour into the prepared tin and bake for 1 hour or until a skewer inserted comes out clean.  I usually divide the mixture and use three shallow tins to bake so that I don't have to slice the cake when its baked.
  7. In the meantime, heat the whipping cream until just about to simmer.  Remove from heat and add in the chocolate.  Let the chocolate sit for a few minutes and stir until smooth.  Usually you let it sit overnight to set but I'm not very patient so I cover the bowl with cling wrap and put it in the fridge until it cools and set.
  8. For the buttercream, beat the butter and vanilla until light and add in sifted icing sugar a little at a time.  I sometimes add the same amount of cream well (you can get this at the baking shop) because if the weather is too hot, the butter will melt so if you add cream well the buttercream is more stiff and easier to work with.
  9. Here's a tip I got from Smitten Kitchen, when the cake is baked, cooled and sliced, put them in the freezer until its a bit hard.  Then only you take them out and start to ice them.  Fill the layers with buttercream and strawberry filling and stack them together.  You'll have three layers of cake and two layers of filling.
  10. Dirt ice the cake to keep the crumbs from appearing when you cover your cake with ganache.
  11. Put the cake back into the fridge until the buttercream is nice and crusty.
  12. Ice your cake with ganache and have fun decorating it.  You can put fresh strawberries on top or make chocolate curls.

Hope you like it.  Have fun baking!


Preparation Time : 20 minutes
Baking Time : 1 hour
Cooling Time : 2 hours
Serves  4


4 egg whites
3/4 cup castor sugar
1 tsp cream of tartar
1 1/2 tsp white vinegar
2 tsp corn flour

1 cup of whipping cream (whipped)
strawberries and kiwis (or any fruit that you like)


1.  Preheat the oven at 160'C.Beat the egg whites at low speed to break them then speed up to medium and
     add in the cream of tartar. Beat until foamy.

2.  Add the sugar a tablespoon at a time until finish and beat until stiff.

3.  Add in the vinegar and fold in just until it combine.

4.  Fold in the corn flour.

5.  Line baking tray with cookie sheet and drop two tablespoons of the meringue onto the cookie sheet and
     spread them into a round shape and make a shallow well in the center for the whip cream and fruits to sit.

6.  Lower the heat to 130'C and bake for 15 minutes and then lower the heat again to 100'C and bake for
     another 45 minutes.

7.  Open the oven door slightly and let it cool completely in the oven.

8.  Let the pavlova sit at room temperature until it is completely cool and top it with whip cream and fruits.  I
    drizzle some chocolate ganache too because I love chocolate.

9.  Try it and tell me how it comes out. I need to try them again too.


Nazayiena said...

Tq su share recipes and picture...

Siti Zulaikhah said...

Kak... Mntk maafla zu ni x pndai bkr... Tp suke... TSP tu tea spon.. Klu Tbsp tu... Ape ek... Mcm buat apm polka tu.. Knp 6tbsp.. Bleh trgkan kak.. Tq

Sue said...

Zu, sorry x kluar zu punye soalan kt comment ni. Sue check email baru terbaca. Tbsp tu tablespoon, sudu besar Zu. Su rasa resepi yg su dpt tu mmg 6 sudu besar atau 150ml rasanye..hope it helps...(my best friend's name is also Zu)hihi..