Sunday, July 5, 2015

Magic Custard Cake - Revisited [05 July 2015]

It was exactly a year ago since I last bake a Magic Custard Cake. 

This cake was so popular that there was a recipe book specially about these lovely Magic Custard Cakes.

I am kinda oldie and I liked revisiting my old bakes and re-baked them again. Being rather traditional about my flavors, I hadn't been that adventurous yet and I would be baking the basic Magic Custard Cake, which never failed to attract me.

What was so special about this cake???

If you could see from my picture below, you could see 3 different layers, 
1. The sponge layer, 
2. The custard layer and 
3. The hard custard layer.

This cake, when baking, would rise beautifully BUT, would shrink tremendously as well. But don't worry about that, it's the magical texture you would be expecting INSIDE the cake.

And everyone's Magic Custard Cake would differ and there's no right or wrong about this cake, so long as you get the 3 layers cake texture.

Have the Magic Custard Cake chilled for at least 1 hour, dust them with some icing sugar and garnished them with some fresh fruits and it would serve as a fantastic dessert.

Till then... I hope I would try to explore new flavor in the near future...

Meantime, we're I am enjoying our my chilled Magic Custard Cake.

Magic Custard Cake
(recipe as adapted from Colorful Cakes by Mabel Mendez )


4 egg yolks
150g icing sugar
125g unsalted butter, melted
1 tbsp water
115g plain flour, sieved
500g lukewarm milk
1 tsp of vanilla essence

4 eggs whites
1/4 tsp of cream of tar tar
pinch of salt

1. Lightly grease and lined a 8 x 8 inch square pan.
2. Melt the butter and set aside to let it cool. Warm the milk to lukewarm and set aside.
3. Whip the egg whites, cream of tar tar & salt until stiff peaks. Set aside.
4. In another mixing bowl, cream the egg yolks and icing sugar until light and fluffy. Add in the melted butter and 1 tbsp of water, continue creaming, about 2 minutes, until evenly incorporated. Add in the flour and mix until evenly incorporated.
5. Using a hand whisk, gently beat in the milk and vanilla essence, until everything is well blended. (batter will be runny)
6. Using a spatula, fold in 1/3 of the egg white, repeat until all the egg whites are folded in. (Batter will appear curdy, just fold in until no big curds are seen).
7. Pour the batter into the prepared pan and bake in a preheated oven of 160C for about 50-60 minutes, or until a skewer comes up clean.
8. Remove the cake from oven, be gentle as the cake is soft & wobbly. Allow it to cool completely on a wire rack. Chill the cake in the fridge for at least 1 hour. Slice the cakes into desired shapes and dust with icing sugar. 

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Friday, July 3, 2015

Fruity Pebbles Macarons [03 Jul 2015]

Sometimes these sweet little things can be quite addictive. 

The fact that they looked very dainty but they were dangerously sweet.

It wouldn't be a treat that one would eat everyday, gotta watch out, else probably the sugar level might just shoot up real high.

These macarons I had today made no exception... They were overly sweet too...

Using Fruity Pebbles cereal, with the macaron shells & buttercream, these Fruity Pebbles Macarons tasted so fruity and chewy...

I love the sweet color combinations of these macarons.

Fruity Pebbles Macarons
Recipe as adapted from Cereal Sweets & Treats by Jessica Segarra

(yields about 28 macarons shells, 14 macarons)

100g icing sugar
37g almond flour
38g powdered fruity pebbles

50g egg whites (about 1.5 eggs)
1/8 tsp cream of tar tar
14g caster sugar

Fruity Pebble Buttercream
40g unsalted butter
40g icing sugar
3 tsp powdered fruity pebbles
1/2 tsp vanilla essence


1. Put some fruity pebble cereal into your processor and blend them into powdered form. Weigh it and sieve ii into a small mixing bowl.
2. Whiz both the almond flour and icing sugar and latter sieve them together into a mixing bowl with the powdered fruity pebble. Set aside.
3. Using a hand mixer, whisk your egg whites & cream of tar tar till frothy & foamy. As it turns white, gradually add in the caster sugar and continue to whisk till glossy, stiff peaks.
3. Fold in the flour mixture into the egg white meringue in 3 additions, and fold not more than 50 folds.
4. Pour the macaronage into the prepared piping bag and pipe the macaronage into the baking paper. Let the macaronage rest for about 15-30 minutes.

5. Bake them at 135°C for about 12-15 minutes.

6. Remove the macarons from the oven, let them rest on the tray for about 1 minute before removing them up and let it cool on the cooling rack.

For the Fruity Pebble Buttercream:
Beat the butter, sugar & vanilla essence until pale & creamy. Add in the powdered fruity pebbles and mix well. Pipe the buttercream onto the macaron shells and sandwich them together.
Chill in the fridge before consuming.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Sunday, June 28, 2015

Back to School Cookies (Fork & Spoon Cookies-Revisited) [28 June 2015]

Finally it's time to get back to school for the kids and as for me, it would be time to stop baking daily as I did during this June school holidays.

We made these cookies just few days before the school holiday ends and the kids had requested these cookies to be baked again when their school starts tomorrow.

Of which these cookies were to be consumed while some were to be given to some of their classmates in school.

We loved these cookies very much, especially when they were coated with chocolate and they were specially made for each individual with their names printed on these cookies.

Fork & Spoon Cookies
Recipe as adapted from my previous post.


60g unsalted butter, softened
60g icing sugar
pinch of salt
20g milk
1 tsp vanilla essence
150g top flour


1. Add the butter, icing sugar & salt in a mixing bowl. Mix well.
2. Add in the milk until well combined.  Add in the vanilla essence, stir well.
3. Add in the sieved flour into the mixture, mix well until you get a dough.
4. Roll out the dough and cut them using the cookie cutter.

5. Bake the cookies in a preheated oven of 160C-170C for about 10 mins. Remove the cookies from the tray and let it cool on the rack.
6. Dip the cookies into the chocolate and let it set. Ready to be eaten & packed:)

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Friday, June 26, 2015

Kue Lapis Legit Rainbow 彩虹千层蛋糕

Somehow or rather, I had been so obsessed with these tasty lapis...

I used to think that it was a tedious process of making them, but after making my 2nd & 3rd lapis, this is the 4th one, I felt that I had already gotten the rhythm of baking these lapis.

They were not as difficult as it may looked but you just need time and lots of patience for them in order to get a beautiful lapis.

Exploring to other choices where the kids would eat them, I guess a Rainbow Lapis might be more attractive to them.. Nat liked these lapis, so there's no issue with that, Mimi, somehow hadn't exactly mentioned that she liked it, but she was very keen in helping out by mixing the colors into the batter. Nic had been away from home... So...only Nat & myself were enjoying these lovely lapis...

I will be back with more lapis...I had bought more eggs...really more...

Kue Lapis Legit Rainbow
Recipe as adapted & modified from Do What I Like


250g unsalted butter

100g sugar
2 tbsp condensed milk

10 yolks
1 tsp vanilla essence
1 tbsp Bacardi Rum

65g Hongkong flour
1/4 tsp baking powder
1/4 tsp Rempah Kueh 
(Lapis Cake Spice(Mixed Spice)

4 egg whites
1/2 tsp cream of tar tar
30g sugar



1. Preheat oven to 175°C. Double lined the bottom of a 17-cm (7-inch) square pan and set aside.
2. In a mixing bowl, beat the butter, sugar & condensed milk until pale & creamy, about 10 mins.
3. Gradually add in the yolks, rum & vanilla essence, mix well. 
4. Fold in the flour, baking powder and Rempah Kueh and mix until well blended. Set aside.
5. In another clean mixing bowl, beat the egg whites with cream of tar tar until frothy. Gradually add in the sugar and continue to beat until stiff peaks.
5. Take 1/3 of the egg white meringue and mix into the egg yolk mixture, mix well. Pour the egg yolk mixture into the remaining egg white meringue and mix until well combined.
6. Each batter is about 40g /per layer, starting with the original batter, color, original, color and so on.
7. Pour the 1st layer of original batter and bake it  at 175C for about 2 minutes, using GRILL mode. Alternate the batter with color, and repeat the process until the batter has been used up. Bake the final layer at 150C for 3-5 minutes, using top & bottom heat.

^Each oven's heat differs, thus plus adjust the temperature accordingly.
^You can lightly greased every two layers with melted butter to get a moist lapis.
^You can press the lapis gently after baking each layer.

Do link back to MiMi Bakery House if you have used any information as published in this blog.