Tag Archives: Cakes

{Daddy’s Girl} Strawberry Birthday Cake

There are photos. The ones you wish no one took. The ones that make you wish you were young again. The ones that remind you of the good ol’ days. The ones that you had forgotten existed. And then the best sort; the ones that make you smile and if you looked hard enough, takes you back to the exact moment it happened. You know the ones. It’s probably the photos you take out to show anyone who wants a peek into your life. Doesn’t really matter if the dress and glasses you had on looked super dorky. Or that you’re the chubby 4 year old that the other kids poked fun at. The truth is, dad was the best dance partner who had a few groovy boogie moves and mom took a mighty good photo.

Dad woke up in good spirits today, feeling rather smug he made it to 55 and still livin’ it up like the hipster he is. Surely he can’t be that old since we spent the last hour syncing his iPhone full of songs; Above and Beyond, Maroon 5 and Bon Jovi. Plus, the fact that he recognised the importance of having a birthday cake (sort of hinted I should bake him one…) makes him SUPER RAD.

Happy birthday dad!

Birthday Cake with Strawberry Cream Cheese

1.5 recipe x GF Genoise; bake in 3 x 6inch round tins. Cool completely.
Strawberry Coulis
Strawberry Cream Cheese Filling
Creme Chantilly

Strawberry Coulis
250g frozen strawberries (frozen berries ensure consistency in flavour)
2 tbsp caster sugar
1 tsp rose water OR 2 tsp Rose Syrup (I used Royal Rose NY)
1 tsp vanilla

1) Thaw berries in the microwave or overnight.
2) Process berries and its juices in the blender until smooth. Leave the seeds in.
3) Place the liquid berries into a small saucepan. Add in all other ingredients.
4) On medium heat, cook the sauce until it thickens. Allow to cool completely.

Strawberry Cream Cheese
250g cream cheese, room temperature
60g butter, room temperature
1.5 cups icing sugar, sifted
1/4 cup strawberry coulis

1) In the bowl of a stand mixer, beat the cream cheese and butter together until smooth on LOW. Add in the icing sugar and beat well.
2) Slowly add in the strawberry coulis and beat well until combined on LOW. Use immediately or place in the fridge until ready to use.

Creme Chantilly
300ml whipping cream, very chilled
1/4 cup icing sugar

1) In the bowl of a stand mixer, whisk the cream and icing sugar until medium peaks form. Set aside in the fridge until ready to use.

To Assemble
1) Mix 1/2 cup warm water with 1 tsp vanilla. This is your imbibing syrup.
2) Take 1 of the genoise layers and brush with imbibing syrup. This is your bottom later.
3) Top layer with 2 tbsp of strawberry coulis and spread evenly across the layer. Using a piping bag fitted with a 10mm round piping tip, pipe the strawberry cream cheese filling over the coulis in a circular motion. Top with second layer. Repeat with coulis and cream cheese.
4) Top with 3rd layer and brush top with imbibing syrup. Cover cake top and sides with the creme chantilly. Sprinkle rainbow happiness with wild abandonment.

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Filed under Cakes, Frostings, Fruit, Recipes, Uncategorized

It Only Rains at 5pm

Recent scientific research has shown that rainfall is most common between the hours of 4.30 and 5pm. According to Sweets By Vicky, “the rain is always heaviest around 5.30pm, when I’m about to leave the office and go home.” Furthermore, scientists have found compelling evidence which accentuates their claim that rainfall is most likely to happen when one has on their new heels and has forgotten to bring with them an umbrella.

In other news…

My house smells weird. Not in a bad way, but in a there-is-Chinese-food-stewing-on-the-stove and orange-chocolate-sunflower seed-muffins-in-the-oven way. I’m sure we’ve all experienced the clashing of aromas before.

And this leads me to a completely non-weird-smell-related  issue: my little sis is going back to the UK. *SIGH* One less person to annoy in the household, I’m devastated to say the least. On the up side…I get more chocolate when she comes home next!

Rainy Day Orange, Chocolate and Sunflower Seed Muffins

3/4 cup + 2 tbsp GF flour blend
2 tbsp buckwheat flour (millet/almond meal works too)
1/2 tbsp baking powder
1/4 tsp baking soda
1 large egg
1/2 cup buttermilk (I strongly suggest replacing half with non-fat yoghurt)
1/4 cup brown sugar
5 tbsp canola oil
1/3 cup chocolate chips (large chunks will sink)
2 tbsp orange zest
2 tbsp sunflower seeds (untoasted)

1) Line 6 muffin cups with paper liners. Preheat oven to 170 degreesC, fanforced

2) In a large bowl, sift the GF flour, baking power, buckwheat flour and baking soda.

3) In another bowl, whisk the egg, buttermilk, orange zest, sugar and oil together until homogeneous. Discard 2 tbsp of the mixture.

4) Make a well in the center of the dry ingredients and pour in the liquid ingredients. Quickly whisk the ingredients until just incorporated. Divide evenly among paper cups.

5) Bake for 18-20 minutes or until a skewer inserted comes out clean. Leave to cool before eating or it will seem ‘sticky’.

6) Muffins aren’t that sweet so a smear of butter or nutella would do it good.

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Filed under Breakfast, Cakes, Chocolate, Recipes

Sweets By Vicky’s Day Out

Firsts are always difficult, much like the first day of school, first crush, first exam, first job, first time falling down in front of a crowd…yeah, you get what I mean.

Firsts are made especially difficult when you’ve put in bucketloads of sweat and love into producing something to share with everyone else. But you know, everyone psyched me up for it, and gave me the ‘at least you’ll have this…’ speech. And it’s always helpful when you’re sitting on the floor, by the phone, sobbing for no apparent reason, because you couldn’t remember if you bought the right plastic bags.

But this ‘first’ story was made a lot easier with the help of many many people. So can I please do the whole ‘awards ceremony’ speech please! I’d like to thank…

  1. My cousins (PY & AW) for coming over the night before and helping out
  2. CW for waking up super early to be my chauffeur (I know it was tough!)
  3. Dajie for running out to buy the buckwheat flour and eating all the samples
  4. G for driving the stuff home and stapling the labels on the cookie bags
  5. The boy for being there ALL THE TIME through everylittlething
  6. SS for making my Friday easier
  7. The bestie + michie for coming to help
  8. Mom + Dad for having backup plans to have friends buy all the cupcakes so I wouldn’t be sad (lucky it wasn’t needed!)
  9. Ollie, for listening to me whine, and cheer me on!
  10. Everyone for coming and for leaving me ‘YAY VIC!’ messages and giving me free hugs!

I’m really overwhelmed (and still am) and am just so thankful the buttercream didn’t melt. One of the best parts was meeting all the people who don’t take gluten, and seeing their delight when they realize gluten-free food CAN taste yum. And nothing makes me happier than filling your tummy with happiness (I still adore a new dress every now and then!)

Photo time!

Production Day – Friday

Cupcakes all lined up, hold your partner’s hand!

Pure creative genius!

Sunlight streaks just before the crowds arrive

Vanilla-almond cupcakes with hidden treasures!

Ooh La Lemon, lemon on lemon.

Come on, say it…AWWW!!!

Funny Bunny- cream cheese on carrot

Well, that’s it for the photos. And to top off my day with a cherry o top, Sandy has awarded me with an award! MY FIRST! My internet is starting to chug though, so I’ll post my 8 new favourite blogs tomorrow, and hopefully, a recipe too. I’m so addicted to the kitchen.

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Roasted Banana Cupcakes for Hungry Monkeys


This post will be good, I promise. But it begins with a tiny grumble. There are a few ways I can say this but I think the most effective and less rude way would be this. I’ve had a rough day.

Plus, to make things worse, the touchpad on my laptop is so retarded that it keeps erasing my post! *mumble* As I was saying, before my laptop rudely interrupted me (by erasing my thoughts), it started off with a wardrobe crisis (I didn’t have anything to wear), which made me slightly late. And I got wind of some less than thrilling news which made me rethink certain issues…which led to me messing up my cupcake recipe, spilling sugar all over the floor and scrambling my meringue. Can it really get worse?

Not really. I soothed my nerves with a cold shower and a cupcake, the one with extra frosting, all for me.

The cupcake is fluffy, very rich in banana-y flavour and gets a double wham of banana-ness from the banana in the buttercream. I’ve said banana three times now, in the last sentence. You get how much banana’s in this thing right?

Roasted Banana Cupcakes
4 medium bananas
3/4c+ 2 tbsp GF flour blend
2 tbsp buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/3 c veg oil
80g brown sugar
2 tbsp honey
2 eggs

1) Roast the bananas for 15 mins at 200degreesC. It’s best to roast the bananas on a piece of foil because the ‘juice’ leaks out. Let cool to room temperature. Mash 3, KEEP ONE FOR FROSTING. Add in the honey.
2) Reduce oven to 180degreesC, line 9 cupcake tins with paper.
3) Sift the flours, baking soda and baking powder together in a small bowl.
4) In the bowl of a kitchenaid, whisk the eggs and sugar until pale and fluffy, double in volume. Add in oil and whisk for another minute.
5) Tip in the flour and mix in by hand. Add in the banana+honey mixture. Divide evenly between cupcakes cases. (I got 9 cupcakes)
6) Bake for 20-25 minutes or until skewer inserted comes out clean.
7) Cool in muffin pan for 5 mins before removing to wire rack to cool completely.

Roasted Banana Buttecream
1) Prepare 1 recipe Swiss Meringue Buttercream, without white chocolate
2) Mash the remaining 1 roasted banana. Mix into the swiss meringue buttercream.
3) It will not be as smooth since the banana pieces make it slightly rough, but it really isn’t obvious.

To assemble: Pipe frosting over the completely cooled cupcakes. Chop some chocolate very finely and sprinkle over the top! :) Stuff your face and make your day.

This is always my entry into the #61 Sugar High Friday- Comfort Desserts hosted by A Merrier World. What can I say? Banana’s, in all their sticky, creamy-ness, is comforting. And I will sleep like a baby tonight.

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Filed under Cakes, Frostings, Fruit, Recipes

Better Buttercream

Hi all!

It’s Saturday and I think I may be  suffering from slight lil-sister withdrawals- I can’t seem to fall asleep at night! My head feels quite fuzzy and exhaustion creeps up at roughly..3.30pm, daily.

But maybe it’s also because I’ve got other things on my mind. Guess who’s going to be at the Loewen Gardens First EVER Farmer’s market? *raises both hands* ME! me!

Jane, chef from The Pantry, is organizing this first ever historical event. Makes me feel THIS much closer to Melbourne already. Organic produce, gluten-free cakes (ahem), cooking demos, doesn’t it just make you feel all wholesome and warm? So today she’s arranged for me to bring some stuff for her to sample, plus she’s so kindly offered to get my baking confirmed as gluten-free. Can you tell how excited I am?

And today, I made one of the nicest swiss meringue buttercreams so I thought I’d share it! The perks of swiss buttercream is that is withstands the horrible heat we have here in Singapore and pipes much better. It’s lighter on the tongue but sometimes does have that waxy feeling. Today’s one didn’t have that and I would actually eat it.

Sweets By Vicky’s Swiss Meringue Buttercream

3/4c softened butter
2 egg whites
1/3c caster sugar
1/2 tsp vanilla extract
50g white couverture chocolate, melted to room temp.

1) In a metal bowl, place egg whites and sugar. Set it over a bain marie and whisk briskly until it reaches 50degreesC (all sugar granules should be dissolves and it should feel like a warm shower)
2) Remove from bain marie and whisk until stiff peaks form (this can be done in a kitchenaid) and bowl is cool to touch.
3) As it is whisking, lightly agitate the softened butter
4) Add butter into the stiff meringue in 3 additions, whisking very well after each addition. Buttercream WILL look curdled, but never fear! Just keep whisking, it will come together eventually.
5) Add in the vanilla and the melted chocolate. Whisk until smooth and fluffy.
6) Enjoy! :) Goes very nicely with lemon cupcakes.

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Filed under Cakes, Frostings, Recipes