Rainbow cake

Hello! I am back! well, did some baking last night just to satisfy my craving for ‘baking’! I enjoy the process of baking but not the eating part. Not sure why, probably because I know what made up the goodies like margarine and sugar. >.< no sweet tooth!

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i used premix although there are online recipe to make the cake. As I just moved in, short of ingredients, so it is better that i use premix, just follow the instructions at the back and divide into the mix into 5 equal portions (you can add more colours to it as a rainbow has 7 colours.. haha..) I used purple, green,yellow, orange and blue dye.

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I did not frost it too much between the layers as it is too sweet. just a thin layer to stick the cakes together. after that I put the cake to harden it abit so that all layers are join together and when i cut it into slices… tahah! thanks goodness I got a nice shades there! =)

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Osmanthus Wolfberries Jelly

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Weather in Singapore is really humid! People are falling sick with flu virus and heatiness. Thus, I decided to make this to cool ourselves down! …. In chinese restaurant, especially dim sum places, you will see this on the menu under dessert. It meant to be served cool. 

So osmanthus is healthy and I did not add in any other fragance to make it tasteful. I bought the jelly premix, no flavour. The premix has a strawberry flavour, but i guess it will make it weird with osmanthus so I did not use that. 

This is how it looks like. I follow the instructions at the back of the packaging, but I am sure any premix can be used, as long as there are instructions provided.

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It is said that osmanthus prevent cough and phlegm.

Okay! now for the recipe… adapted from here

Ingredients

  • 1 packet of pre-sweetened konnyaku jelly powder (mine is 250g)
  • water (according to the konnyaku jelly powder box instructions; mine requires 1250ml)
  • dried osmanthus flowers 桂花 (1 to 1.5 tsp for every 400ml water)
  • 2 tsp wolfberries soaked in water until puffy; drained

Tools

  • jelly moulds

Directions

  1. In a pot, add water and bring to a boil. When water is boiling, lower heat and then add osmanthus flowers. Simmer for a short few minutes (roughly 2 minutes).
  2. Add konnyaku jelly powder. Stir until the powder is fully dissolved. Off the flame.
  3. Add 2-4 wolfberries to each jelly mould, then pour the jelly solution prepared in step 2 to fill each mould. Let the jelly cool down a bit in room temperature and chill in fridge until the jelly is set.

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You have to do it fast after switching off the flame as the jelly will slowly get solidify at room temperature. Hope you guys like this one!

Apple Pie

Baked an apple pie for Zs for his birthday! Anyway, this is just an excuse.

I bought a cake for him but I am craving to bake so decided to do it! haha!

My first time baking an apple pie and seriously, it is super duper yummy! with the apples overloaded and with cinnamon fragrance filling up the house! sooooo goood!

I did a lanice pattern on the cover and brushed with egg. =) looking good eh?

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after baking… tadah!

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I topped it off with a scoop of vanilla ice cream! It somehow blended off with the sweetness of the apples which is a good paired up.

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and of course, a photo of the birthday boy with the pie.

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Recipe :

Adapted from here.

Ingredients

    • 25 oz apples, peeled, cored, cut into small wedges (710g) (I used about 3 apples)
    • 2/3 cup granulated sugar (I reduced it)
    • 3 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 tablespoon freshly squeezed lemon juice
    • 1 Pie crust
    • 1 egg for eggwash
    • Extra sugar for sprinkle

Directions

First, in a large mixing bowl, add in sugar, flour, cinnamon, lemon juice and whisk until combined.

Flour acts as thickening agent. And today I added lemon juice because I am using Fuji apples and Fuji is not pungent enough. If you are using Granny Smith, you can skip lemon.

And add in apple wedges and stir until well mixed. Set aside.

Then lightly flour on working surface. And roll out the pie crust dough with a rolling pin. I have two pie recipes in separate videos. I make pie crust at home always. Probably because I went cooking school, so I feel like buying a supermarket pie-crust is cheating. But I saw commercial pie crust haute de gamme, upper-market product.

And cut the pie crust slightly bigger than the pie pan and arrange it in the pan pressing the bottom and side.

Add in apple mixture in the pie crust.

And cut ribbons with dough and make lattice

Renovation

Hello all!

Was busy shifting and renovating the new house! The process is so much fun than preparing for a wedding! =x

Many decisions making as usual but it is one of those that you will feel satisfied after deciding. did not have the time to archive everything, but now more or less, it is almost done, except some touch up, i can finally settle down!

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