Wake Up and Smell the Cake

I'm scared of making things all eggs. Some sort of phobia. Like my egg tart disaster . And my never ending fear of whipping egg whites, be in for a cake , or for frosting . Because no matter how many recipes you read, you still need to see and feel what custards, stiff peaks, ribbon stage looks like. Yesterday night, I was just randomly staring at my fridge and I decided to check my egg yolks. There were 10 perfectly round yolks on Friday, but yesterday a couple had already burst. I sorta panicked, what a waste of 10 eggs! Didn't have any odour so I guess they were still edible. Since I have lemons on hand, why not start the lemon curd project! After all both my boys were asleep, boy #1 won't be nagging at why I'm making baking stuff again, boy #2 won't be clinging to me. Perfect. Zested 4 lemons, juiced, and I'm all set! I didn't use any particular recipe, cos at that moment I wanted to get it done asap. The latest recipe I had opened in my iPhone&

Back to work after the long weekend! Three day weekends are perfect, aren't they. Love spending time with our family :)   Last Friday the SIL came over to make rainbow cake for FIL's birthday. All set for white cake recipe which I have never tried out before, and frostings which we have never tried before too - Nutella frosting and swiss meringue buttercream. I was and still am afraid of frostings. Can never get them right. I hate the thought of having too much butter, of eating just butter and sugar, so I always resort to cream cheese frostings with highly reduced sugar.   But SIL doesn't want cream cheese frosting, so we tried out something else. I didn't want plain buttercream cos butter + sugar is just yuck. So I chose swiss meringue buttercream, which apparently is lighter cos it has egg whites.   It was my first time making a white cake, the batter looked really pale because of the absence of yolks. The cake turned out great, but if I were to repeat

My blogging frequency has definitely decreased! I haven't even done the recipe for the mango cheesecake, but anyway you can refer to this one , cos I adapted a little but I realised later that this recipe needs no alteration. Haha. I decided to make carrot cupcakes yesterday to use up 2 leftover carrots and some raisins. Turns out I have way too much carrots compared to the batter and I ended up with soggy cupcakes. See? Carrots more than batter! Haha Here's the recipe from food.com , but adjusted for 6 muffins instead. 2/3 cups flour 2/3 tsp baking soda 1/4 cup white sugar 1/4 cup brown sugar 2 carrots (it says medium carrots, maybe mine's large) 1/2 cup raisins 1 egg 1/3 cup vegetable oil 2/3 tsp vanilla essence handful of white chocolate chips Mix dry ingredients together in a bowl. Mix the oil and egg in a separate container, then mix into the flour mixture just until combined. Add in the grated carrot, raisins and chocolate chips. Baked for 40 mi

Hello hello! It's been weeks since I last updated. Been busy with lotsa stuff, even went out of the country for a work trip. I'm nursing the little one even as I type this entry. It's the Mother's Day weekend and the best part of it is the sales! I'm eyeing Crocs 20% off all women's shoes hmm. I bought a pair of Crocs flats few days ago sadly the 20% promo hadn't begun. Boo. But I feel like getting another pair heehee. We'll see how tomorrow. Anyway! Since it's mango season, I thought of making mango desserts for my mum and MIL. Have just completed one, which is mango sago for my MIL. Yesterday after work, we went to Chong Pang to get mangoes and they were going for 50 cents each! So I bought 20. HAHA. 6 for MIL, the rest for mango sago and mango cheesecake.  I think I put in a little too much vanilla essence into the dessert oh wells. But I'm sure once it is cooled it'll taste yummy!  Here's what I used: 5 med