Hi Friends,

If you’re reading this, chances are you have some free time on hand or just wanted to know what I’ve been up to. Well, go ahead and check out the “Order Cakes” tab above to see some of my latest creations, and maybe even order a cake… or two. Let your friends and family know there’s someone in Christchurch that will be more than happy to cater to your needs when it comes to cakes and desserts. I love making different cakes and would love to make yours! Thanks for your time, I will make it worth your while!



New Year, New Me

So it’s that time of the year again, the very last day of the year. Looking back on my year, although 2013 was my funnest year, this year has got to be almost perfect. I won’t list all the reasons why, I am just happy.

On to next year. Although I am very happy with all the changes this year, I am determined to see some drastic changes next year and maybe I can say my year was perfect at the end of 2016. My blog may not be a priority but I will come back from time to time hehe.

Also a public shoutout to Dan, who has been with me this whole time, through thick and thin, pun intended. He is the reason I’m a better person and that’s really all the reason I need, though there are a few more, so thank you!! 🙂

Happy New Year everyone!!!!

Holidaze And Pies

School holidays are always fun. Any kind of holiday is fun with a capital F. I’m into my second week of holidays from college and it’s going way too quick! I like to use my free days to cook some pretty epic meals just because I love cooking and experimenting in the kitchen and college gets in the way of that sometimes. However, it’s already Monday night and this is the first meal I’ve cooked in nearly two weeks of holiday… 😦 Things have actually been that busy. I’m sorry, Kitchen. I’m sorry, Bench Mixer. I’m sorry, Oven. I’m sorry for neglecting you!!

Anyhow, I managed to fit in a day dedicated to making pies. Yay! It just so happened that we had chicken thighs, chicken breasts and a block of puff pastry that I had made a few weeks ago in the freezer. So I decided to make chicken parcels with cranberry jelly and Camembert cheese. It was really really good, if I must say so myself. Almost as good as… Dare I say what everyone else is wondering? ….. Yes, almost as good as the ones you can get at Copenhagen bakery. And I’ve had that particular pie from them way too many times to know that mine was almost as good, if not better…


Oh Camembert, my love… Why are you so expensive? Don’t you know that my love for you will be that much greater if you were just a dollar cheaper? Anyway, keep reading for the recipe. Okay okay, it’s all very rough measurements. I did it by taste, that’s how cooking is meant to be, relaxing and fun! Also, the recipe is pretty long. I just like to add as much details and explain why I do this and that. 🙂

Chicken Camembert and Cranberry Pie Parcels

This recipe makes quite a large bowl of pie filling. I made about 10 individual sizes and one pretty long one and still had about 2 cups of filling left. These are all very rough measurements. I normally just estimate the amount I’ll need for two people plus leftovers for lunch the next day. 🙂

Chicken, Camembert and Cranberry Pies

  • 100 grams salted butter
  • 1 cup plain flour
  • 750 ml whole milk ( I used up about 3/4 of a litre tall bottle of milk)
  • small tsp minced garlic or garlic powder (feel free to mince your own hahaha)
  • salt and white pepper to taste
  • 2 cups liquid chicken stock*
  • 1 1/2 tsp chicken stock powder (Lee Kum Kee is the chicken-iest!!)
  • cooked chicken
  • diced onions, sauteed
  • Camembert cheese, cut into small chunks (I used two wheels)
  • Cranberry sauce jelly (I used up nearly a whole bottle and ate the rest along the way)


  1. Have everything ready to go when needed and near the stove as making a roux happens very very quickly and you can burn the mixture while digging around your cutlery drawer for a spoon or whisk!
  2. Melt butter in large saucepan. Take saucepan off the heat and lower to medium heat. Add flour and stir quickly with a wooden spoon to avoid flour burning on the bottom of the pot. This step is important or your whole roux and pie filling will have a yucky burnt taste, unless you’re into things like that, then be my guest…
  3. Add milk and stir constantly with a whisk, making sure to go all around the edges too to ensure flour and butter mixture isn’t forming burnt lumps at the bottom.The mixture should start thickening after a minute and it will happen rapidly. Add the garlic, liquid chicken stock, chicken stock powder and seasonings. Taste and adjust seasoning. I personally like my roux to be quite garlicky, it is entirely up to you. If the roux gets too thick, just add a bit more milk. It should be quite thick so when you fill your pastry parcels, they don’t leak out.
  4. Add cooked chicken and sauteed onions and mix thoroughly.
  5. Chill till ready to use. This is also an important step otherwise the hot filling will just melt all the fat in the puff pastry before it is even in the oven!! No no no no. Not nice. The your puff pastry will just be pastry without the puff!
  6. Roll out puff pastry into squares or whatever shape and size you like. When it comes to parcels, it really is up to you!
  7. Add about 2 tbsp of filling or just a small pile in the middle. Now I know you think more is better here… No! I thought so too and changed my mind after I saw the poor babies when they came out of the oven. The kind bubbled out of the pastry like a volcano that erupted. Do not be tempted to add too much, I’m talking to you, Beatrix Chin!
  8. Add a few slices or chunks of Camembert cheese. Again, not too much or you wont be able to seal your parcels properly and you will end up with Camembert Baking Trays.
  9. Top with cranberry jelly. I love the contrast between the salty and sweet so I did add quite a bit. Again, it is entirely up to you!
  10. Brush the pastry surrounding the little mountain of filling with egg wash.
  11. Close the parcel. I like to fold it like an envelope and lightly pinch the edges to seal them.
  12. Lightly brush with egg wash and chill for at least 10 minutes so the pastry won’t shrink too much when baking.
  13. Add to a very hot oven, 200 degrees is good. Baking pastry in a low oven can cause the fat in your pastry to melt and leak and that just ain’t nice. Bake for about 20 minutes or so, depending on the size of your pies.
  14. Oops, I forgot to mention that I baked my pies on a baking tray lined with baking paper.
  15. Pies should be done when a nice golden brown and bottoms are cooked and brown.


* The chicken stock that I used for the roux was from when I boiled the chicken breasts and thighs earlier. 🙂

* I forgot to mention that I used about 2 and a half chicken breasts and 4 chicken thighs. I just boiled them with some salt and shredded them when they were cool.

Basic Macaron Recipe

First of all, it’s not a spelling error. Macaroons are the English cookies covered in shredded coconut and very often also with chocolate. Macarons are the French cookies that are super pretty and are made of meringue and ground almonds.


Now that I’ve made that clear, we can move on with life. Sorry for the drama… Anyway, the recipes I post up are solely for my entertainment and also as a backup for all my research into recipes and bookmarks, in case one day I lose them all, at least I know they’re still all on my blog! I say backup for all my research because prior to baking anything new, I would always always do some research on what I plan to make so I’m more likely to succeed. For macarons, I think I have done about a week’s worth of research altogether, including the times before my first attempt (failure, boo!!), my second attempt (failed again!), my third attempt (success!), my fourth attempt (success again!), my fifth attempt (success again) and my sixth attempt on this coming Monday (yay for long weekends!). So I think it’s safe to say that I do know a tiny bit about macarons.

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Basic Macaron Recipe (Italian Meringue Method)

Recipe adapted from Montgomery Fest. This recipe yields plenty of macarons for my greedy sister and friends to scarf down so you can easily half this recipe if you want to.


  • 300 grams almond meal/ground almonds
  • 300 grams icing sugar
  • 100 grams egg whites + 100 grams egg whites
  • 300 grams caster sugar
  • 100 grams water
  • gel colouring (optional)


  1. Line as many baking trays that you have with baking paper (NOT greaseproof). I have 6 and always end up reusing the other trays once they’re out of the ovens so 8-10 baking trays are ideal but not necessary.
  2. Sift icing sugar and almond flour together into a big mixing bowl. Do not force big pieces of ground almonds through the sieve unless bumpy macaron shells are what you’re after…
  3. Clean your mixer bowl and whisk attachment by rubbing it with half a lemon or vinegar. Rub clean with a paper towel to get rid of any residual fats. You can use a stainless steel bowl and a hand mixer, but don’t use an aluminium or plastic bowl. Aluminium will turn your egg whites grey and a plastic bowl will make your egg whites slide down the sides and pool at the bottom of the bowl. Add 100 grams of  egg whites into the bowl and get ready to start beating.
  4. Add your sugar and water into a heavy-bottomed pot and cook the sugar till it reaches Soft Ball stage. Just before it reaches soft ball stage, turn your mixer on to full speed to whip the egg whites till medium peaks form. Add cream of tartar if you have any, it will form a more stable foam. If you have a candy thermometer, your sugar syrup be ready when the thermometer reaches 118 C or 244 F. Otherwise, take a spoon and drop some of the syrup into a glass of cold water. It should form a soft ball.
  5. Take the pan off the heat and pour the hot syrup slowly into the mixing bowl while the mixer is still going. Whip till stiff glossy peaks form.
  6. Add the remaining 100 grams of egg whites into the almond mixture and mix to form a paste.
  7. Mix the meringue mixture in gradually in 3 stages, folding and “scratching” the surface of the mixture. Fold till the mixture falls from the spoon like flowing lava, not too stiff yet not too “flowy”. It should disappear into the batter within 15-20 seconds.
  8. Transfer into a large piping bag and pipe circles. I don’t have a specific measurement but there are plenty of macaron templates on google! Take your pick, the world is your oyster.
  9. Bang the baking trays on your counter top, rotating your pans after banging each side 3-4 times. This is to get rid of trapped air bubbled and encourages a smooth top and pretty feet.
  10. Let the macarons sit in a cool dry place for 30-50 minutes to dry and form skins. Meanwhile, preheat your oven to 165 C.
  11. When macarons are dry to touch, place into oven one sheet at a time and immediately turn the temperature down to 150 C.
  12. Bake for 16 minutes. Do not open the oven doors while the shells are baking.
  13. Let cool for 15 minutes before attempting to remove them from the baking paper. Fill with any filling you want and let them sit in the fridge for a minimum of 3-4 hours.

Beep Beep Boop

Dear Non-Existent Readers,

Back on the blog now and will hopefully try and update once a week. Life has been a big change from last year, but in a very good way. After my long holiday back in Singapore and Malaysia with the whole family crew, I finally decided to take a leap of faith and quit university to pursue my dreams of opening a cake shop/cafe one day. Of course, to do that, I needed a qualification. I started a baking course at CPIT and will continue with a Patisserie course to gain my diploma next year (fingers crossed!!).

So yes, life is so very good and I am loving every moment of it right now. New flat, heaps of new friends, same boyfriend and I’m not complaining. 😉

That’s it for now I think. It’s 9.40pm and soooo very cold but Dan is playing Dota with his friends as usual……. I will be going to the supermarket with my friend in an hour’s time. Yes, I live near the 24/7 Countdown!!! Did I mention that I’m loving life so much right now?? 🙂

Anyway, I’m off! Have a nice night everyone (or day) xxxx

Jet Lag

Jet lag is hitting me pretty damn hard. I’m in Singapore, which is 5 hours behind New Zealand, and I am waking up at 4am every morning. Also, I start getting very extremely cranky by the time it’s evening here in Singapore. The heat is also making things pretty unbearable! To make things worse, I am missing Christchurch very much, and missing Dan even more, although it is getting easier being away from him as the days pass.

However, even with the time difference, heat and homesickness, Singapore is beautiful! We have been having a ball with my siblings and Beatrix’s boyfriend so far. Yesterday, we went to the Singapore Flyer, which apparently, is the biggest wheel in the world!

/home/wpcom/public_html/wp-content/blogs.dir/0bb/79545463/files/2014/12/img_7301.jpgIt is our last day here in Singapore before we fly off to Kuching and today will be spent on Orchard Road. In other words, shopping all day!!

/home/wpcom/public_html/wp-content/blogs.dir/0bb/79545463/files/2014/12/img_7302.jpgMore updates coming later!

Holiday Season

Christmas lights!!!

Christmas is just around the corner and I am beyond excited! I know it seems like all my posts are about Christmas (because I’m the kind of person who would celebrate Christmas all year round if I could), but that’s only because I created my blog in November! I promise to stop talking about Christmas in January. In the meantime, let me have my bit of fun. 🙂

I know Christmas isn’t everyone’s favorite season. I could never understand why. I mean, how could anyone not love all the lights and smells and sounds associated with Christmas?? And also, going to midnight mass and festivities? What about gift-giving?? I love shopping for Christmas presents, wondering if he or she would like this or that. And their faces when they open up their gifts and that 60% chance they will like it! But who cares?? It’s the thought that counts! But then again, to each his own I guess. Everyone gets different experiences at Christmas and not everyone is as blessed as I am, for which I’m super grateful for.


Speaking of gratitude, I am super thankful for all the best people in my life. Many people have been super nice to me and I always think to myself: How did I get so lucky? Dan and his family have been so very kind, and so have my boss at work, family and friends. I think being kind and genuine must be the best qualities a person could possess. Then again, what do I know? I just know that I will be missing Dan a gazillion when I’m gone for nearly 2 months!!! He really is the best smelling person on earth.


Keep Calm, It’s Almost Christmas

Christmas tree topped with snow

As I’m typing, the green royal icing on my 3D Christmas tree is drying and resting. I am terribly excited for Christmas and my upcoming holiday to Singapore and Malaysia!! Christmas smells and lights, carols, music, decors and just the whole Christmas-sy feel! I’m ashamed to admit that I’ve even started playing my Christmas playlist all day long, especially when I’m baking. Also, if you haven’t heard Vince Guaraldi’s Christmas songs, you are missing out. I especially love the song “Christmas Time Is Here”.

A Charlie Brown Christmas

Last Friday, Dan’s mom Jan suggested that I make a 3D Christmas tree like she had seen at a coffee shop before. I thought it was such a cool idea and couldn’t believe that I had never once thought of that before! So of course, right after I had left the bookshop, I went to Stevens at the mall and bought some cookie cutters and got baking the next day.

First few layers

It was a very fun project to make! Everyone peered at it and ooh-ed and ahh-ed while I was making the many layers, then icing and decorating them. They also made comments like “I would never have the patience to do all that”. It was all worth it because the result of my hard work was a pretty Christmas tree that “gave out” Christmas-sy smells. Also, my Christmas spirit level was level 99 by the time I was done!

All done!

Spiced Christmas Cookies

Adapted from Cupcake Jemma


  • 300 grams plain flour
  • 1 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground clove
  • 1 tsp ground nutmeg
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • Pinch of salt
  • 100 grams brown sugar
  • 100 grams cold butter, diced
  • 2 eggs
  • 4 tbsp golden syrup


  1. Dump the flour, spices, cocoa powder, baking powder, salt and brown sugar into a food processor and whiz it all up to get rid of lumps and to combine.
  2. Add the cold butter and whiz up for a few more seconds.
  3. In a separate bowl, whisk the eggs and golden syrup together.
  4. Slowly add in some of the wet mix into the dry mix while the food processor is still on. Only add enough to make it clump together. You may not need to add all the wet mix in.
  5. Turn the dough out onto a floured surface and roll into a ball.
  6. Refrigerate the dough for about an hour or two as it is quite a soft and sticky dough and it will make rolling and cutting quite hard.
  7. Roll out dough onto a floured surface into about 0.5 cm thick and cut out whatever shape you want*.
  8. Bake at 170 °C for 20 minutes or till dark brown.


* Double this recipe if making the 3D cookie Christmas tree.

Royal Icing


  • 3 cups icing sugar
  • 2 egg whites (at room temperature)
  • 1/2 tsp cream of tartar (optional)
  • 1-2 tbsp water
  • Food coloring (gel or paste is better)


  1. Add icing sugar, egg whites and cream of tartar, if using, into a bowl.
  2. Beat on high till for 3 minutes till white and thick.
  3. For flooding consistency, add in 1/2 tbsp water at a time till you get desired consistency.
  4. If icing is too watery, add more icing sugar.
  5. Mix in food coloring, if using.

Additional Materials For Decorating Christmas Tree

  • Toothpicks
  • Sprinkles
  • Cake board
  • White modeling chocolate or fondant
  • Icing sugar

Cake Pop Basics

Phew, two posts in one day! As promised, this post will be about cake pops and the basic things you need to know if you are attempting them for the first time. I wish I had all these tips and tricks before I started, I had to learn the hard and painful way! So sit tight and pay attention. 🙂

Cake Pop Balls 

First off, cake pops are made of a ball of cake crumbs and a frosting of some sort to adhere the crumbs together. A normal cake pop is made of cake crumbs of any flavor and buttercream frosting. My cake pop recipe is different from many other recipes you will find out there as my cake pops are made of crumbs from a fudgy cake and dark chocolate ganache. Using a good quality chocolate cake mix can save you some time if you need some cake pop balls in a hurry. I have found that Betty Crocker’s Chocolate Fudge Cake box mix to be very good and moist. Ganache sets harder and is very very much more tasty than buttercream. This results in a very delicious cake pop that tastes like a very chocolatey and decadent brownie! It is perfect and very easy. What’s not to love? Chocolate cake, smooth chocolate ganache and easy to whip up!

Betty Crocker's cake mix

Coloring Chocolate

If you have never done this before, coloring chocolate can be a bit of a nightmare. There’s an 80% chance that your chocolate will be destroyed if you ever attempt to color chocolate without prior knowledge of coloring chocolate. But I’m here to help!


Here are some useful tips:

  • Never ever ever use liquid food coloring.
  • Do not allow chocolate to come in contact with water. Chocolate and water are enemies and will ruin your chocolate.
  • Using a microwave to melt your chocolate will be the safest option. When using a double boiler, the risk of getting water into your chocolate is very high.
  • Do not overheat chocolate. If using a microwave to melt chocolate, stir in between 30-second intervals for about 1-2 minutes.
  • When coloring chocolate into paler colors, a gel color or color paste is okay. Adding a small amount of vegetable shortening or Americolor Flo-coat will ensure that your chocolate doesn’t seize. However, if you choose to do it without vegetable shortening or Flo-coat, there is a slight chance your chocolate will seize!
  • Using Wilton’s Candy Melts will be the best option when trying to achieve darker colors.
  • Do not add too much vegetable shortening as it will make your chocolate too thin. Chocolate that is too thin won’t be able to coat your cake pop balls properly and will just slide right off.
  • Thinning chocolate can be helpful, depending on the chocolate you use, when it comes to covering your cake pop balls. Chocolate that is too thick will pull your cake pop ball off it’s stick (trust me, I learned the hard way).

Decorating Your Cake Pops

What I love so much about making cake pops is the decorating part. The number of ways to decorate your cake pops are endless! Cartoon character cake pops, holiday themed cake pops, baby showers, weddings, birthdays and sooo much more. The few things that I like to always have handy are nonpareils, sprinkles, modeling chocolate, modeling chocolate, a rolling pin and some toothpicks.

If you don’t know what modeling chocolate is, it is basically chocolate that can be formed into all kinds of shapes and sizes! It does the same job that fondant does, but tastes way better! In the photo below, the ribbons and bow on the cake pop is made of modeling chocolate! It’s like eating a brownie with white chocolate chips but on a stick. 😉

P.S. I do realise that normal people do not use as many exclamation points in every sentence as I do. I am a very excited person, that’s all!

Christmas Present cake pop!

Basic Cake Pop Ball Recipe

Adapted from My Cupcake Addiction

  • 325 grams chocolate cake
  • 100 grams dark chocolate
  • 65 grams cream


  1. Break the chocolate cake into chunks and blend to crumbs in a food processor. Alternatively, you can do this by hand and crumble it to crumbs but it will take forever.
  2. Melt dark chocolate and cream in a microwave, 30 seconds at a time, stirring in between. This will take about 1 – 2 minutes, depending on your microwave. Do not overheat or your chocolate will be ruined! You can also do this over a Bain-marie on a gentle heat.
  3. Let the chocolate ganache cool for a few minutes.
  4. Combine cake crumbs with chocolate ganache in a bowl.
  5. Pick up a small ball of crumbs and roll into a ball. If it doesn’t want to stick together or crumbles, you may have to let the mixture cool down a bit more.
  6. When you’re happy with your cake balls, put them in the fridge for a 10 – 15 minutes to firm up. You can also leave it in the fridge for as long as you need till you’re ready to use them. Just take them out of the fridge 5-10 minutes prior to making cake pops.

Sticky Gooey Cinnamon Buns

Can you smell that?

So today, I am in a particularly good mood! I woke up at 6.50 a.m. today because I wanted to bake sticky cinnamon rolls, which I had already prepared last night, so they would come out from the oven in time for Dan to have for breakfast before work. The smell was heavenly and could make even the grumpiest or meanest person on earth swoon with happiness, I can almost guarantee it! Cinnamon baked into yummy stuff is the epitome of breakfast / Christmas foods. It smells Christmas-y and warm and fuzzy and happy and I love Christmas and warm fuzzy feelings and being happy. 😀

This cinnamon roll recipe was adapted from Anna Olson. The rolls are soft and sweet and sticky all over the top from goo made of brown sugar, maple syrup and butter! They are ridiculously good and I wouldn’t recommend eating them while on a diet as you will want not just one or two, but maybe 5… Not that I would know!


Sticky Cinnamon Buns

Adapted from

Sweet Yeast Dough:

  • 1 1/4 cup warm milk* (40 °C)
  • 2 1/4 tsp instant dry yeast
  • 1/4 cup sugar
  • 1 large egg
  • 56 grams melted butter
  • 3 1/2 cups flour
  • 3/4 tsp salt
  • extra flour for kneading


  1. Add warm milk and yeast into a bowl. Stir till combined and let sit for a few minutes or till slightly foamy.
  2. Add in the rest of the ingredients.
  3. Stir with a big wooden spoon till it roughly comes together.
  4. Turn out onto floured surface and knead for about 5 minutes or until smooth and elastic. Add in a few sprinkles of flour if dough is very sticky.
  5. Alternatively, a stand mixer with a dough hook can be used instead of kneading by hand.
  6. Transfer to an oiled bowl. Cover with cling film and leave in a warm place for about 1 1/2 hours to 2 hours, or until it has doubled in size.


  • 112 grams butter
  • 1 cup packed brown sugar
  • 3/4 cup maple syrup


  1. Melt all ingredients in a saucepan and leave to bubble for a few minutes. Be careful as this will bubble quite ferociously and burnt sugar is very very hot!
  2. Distribute goo into 2 greased pans with high-ish sides like a rectangular glass pyrex dish.
  3. Set aside.


  • 2/3 cup packed brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 20 grams melted butter


  1. Combine brown sugar and cinnamon in a bowl.
  2. Have melted butter ready with a pastry brush.


  1. Roll out dough into a 18 x 12 inch rectangle on a floured surface. You don’t have to roll it out exactly to this length, this is just a rough guide. I sort of eyeballed it. It was larger than the measurement mentioned and I had leftover filling so do not fret!
  2. Brush all over the surface of the dough with melted butter.
  3. Sprinkle with brown sugar mixture*.
  4. Roll away from you and cut into thick slices.
  5. Place into prepared dishes filled with goo, cover and leave to rise for another hour*.
  6. Bake at 180 °C for 40-45 minutes till golden brown.
  7. To check if done, tap the rolls and it should sound hollow.
  8. Leave to rest for 10 minutes.
  9. Place a large chopping board or baking tray over the pans. Place hands over tray or board and invert quickly.


* Milk shouldn’t be too warm or it will kill the yeast. It should be warm enough to develop the yeast and cool enough to put your finger into the milk and not get burnt.

* Using a sieve to sift brown sugar mixture all over will allow even distribution of filling rather than having big clumps of brown sugar in different spots.

* Alternatively, at this point, you can cover with cling film and leave in the fridge overnight. Take it out the next day, put them into a cold oven and set the oven to 180 °C for 45 min. As the oven preheats, the rolls will go through their second rise. That way you can have them for breakfast and have the greatest day ever!