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Japanese Souffle Cheesecake

- February 09, 2023

This Japanese Souffle Cheesecake is so light, super fluffy and delicious. Also known as the Japanese cotton cheesecake or the jiggly cheesecake. This cheesecake can be eaten warm or cold. You should try it both ways as the texture changes with the temperature. When warm, the cheesecake tastes fluffier and melts in your mouth. When cold the cheesecake taste more like a traditional cheesecake but it's much lighter in texture. This cheesecake can stay at room temperature for up to 12 hours but it's recommended that you place it into the refrigerator if there's any left. Best to eat it within 3 days for optimal flavour. I also recommend leaving the cheesecake at room temperature for about 20 minutes before serving. This is a must bake for all cheesecake lovers. I have baked this many times and it sure is a favourite, Happy Baking xo Japanese Souffle Cheesecake Ingredients · 200 grams cream cheese · 20 grams unsalted butter · 50 grams milk · 50 grams egg yolk · 40 grams

Gingerbread Christmas Tree

- November 28, 2020

With Christmas just around the corner. Don't Buy It, Bake It! I'm sure you have family and friends who would love to receive a baked gift especially made by you this Christmas. The lovely team at @Darrelllea recently sent me a variety of their delicious products to do some Christmas baking. These Gingerbread Christmas Trees are so cute, fun and easy to make. There is also hidden surprise treats in between the layers of gingerbread cookies when you break the cookie open. Ps. I couldn't bring myself to breaking it open so I took a photo before attaching the top of the trees with royal icing. Hope you get a chance to try out some of Darrell Lea's yummy products in your Christmas baking or you can simply just eat them because they are so delicious. Happy Baking xo Gingerbread Christmas Trees Ingredients · 125 grams butter · ⅓ cup brown sugar · ½ cup golden syrup · 3 cups plain flour · 2 teaspoons ground ginger · 2 teaspoons ground cinnamon · 2 teaspoons baking soda · 1

Lemon Raspberry Bars

- September 09, 2020

There is just something about lemons and raspberries that make them go so well together. I must say I'm a bit of a sucker for a good ol' lemon dessert. If you love lemon tarts but do not have time make one, this recipe is pretty close and will satisfy your lemony cravings. These Lemon Raspberry Bars are not only easy to make but they taste so good that it is hard to stop at one bar. These bars consist of a lemon filling which is full of tangy-ness. The raspberries throughout the bar add a lovely hint of tartness and the shortbread base crumbles and melts in your mouth. Happy Baking xo Lemon Raspberry Bars Ingredients Base · 1¼ cups plain flour · 1 tablespoon cornflour · ½ cup brown sugar · 125 grams unsalted butter Filling · 4 medium eggs · ½ cup plain flour · 1 cup caster sugar · 1 teaspoon lemon zest · ⅔ cup lemon juice · 1 cup fresh or frozen raspberries Instru

Mini Lemon Meringue Tarts

- August 07, 2020

I'm a bit of a sucker for lemon desserts. How about you? I also love making mini desserts, so here are my mini lemon meringue tarts. I recently purchased a kitchen blowtorch and couldn't resist by making something meringue-based so I could use it. These Mini Lemon Meringue Tarts are so delicious. They have a shortcrust pastry for the casing, a tangy lemon custard filling and fluffy meringue tops. If you have a few lemons lying around make these and you will be loved by your family and friends. Mini Lemon Meringue Tarts Ingredients Tart Crust · 1 cup plain flour · ¼ cup icing sugar · 90 grams butter, chopped · 1 egg, separated Filling · 4 eggs · 1 teaspoon grated lemon rind · ¾ cup lemon juice · ¾ cup caster sugar · ½ cup thickened cream Swiss Meringue · 2 large egg whites · 2 tablespoons caster sugar Instructions Tart Crust 1. Blend or process flour, icing sugar and butter until c

Swiss Meringue Buttercream Flowers

- July 25, 2020

Learning to pipe flowers with buttercream can seem hard but with practice you will be awesome at it. Below is the perfect recipe to help you achieve beautiful buttercream flowers in no time. I love using Swiss Meringue Buttercream to pipe for a few reasons. It produces a smooth buttercream, the consistency is perfect for piping and best of all, it's not super sweet. Here are few tips to achieve a smooth buttercream: - Ensure all equipment are clean and dry as grease or oil residue will prevent the egg whites foaming. - Any trace of egg yolks in the egg white mixture will prevent the egg whites from foaming as egg yolks are high in fat. - Butter and eggs are best at room temperature. Butter can be taken out of the refrigerator the night before. Very important that the butter is soft when making the buttercream to avoid lumps. - Ensure the sugar is completely dissolved before removing from the heat to avoid grainy buttercream. - Important that the meringue mixture is completely co

Tasty's 2-Day Cookies

- June 02, 2020

I'm not sure about you but those Tasty videos on YouTube can be fun to watch and they make me want to make whatever they are baking because it looks so good. One of those videos is the 2-Minute vs. 2-Hour vs. 2-Day Cookie. I decide to skip the 2-Minute cookie as it didn't look great but the 2-Hour and 2-Day Cookie sure looked delicious. If you remember I made the 2-Hour Cookie a few months ago and finally, I got around to making the 2-Day Cookie. It sure was hard to leave the cookie dough in the refrigerator for 2 days before baking them but I can say with confidence that it is worth the wait. The flavours of these 2-Day Cookies were incredible. They were so delicious with chocolate chunks and homemade toffee throughout the cookies and the sprinkle of sea flakes added to the flavour. Allowing the cookie dough to rest in the refrigerator over 2 days helped develop and intensify the flavours. I especially enjoyed the toffee pieces throughout the cookies as they were so soft and

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