Bread Wreath with
indentation to fit wine bottle.
Very chocolatey Choc Chip
Thin crispy pizza
Cornbread with Ham Bits,
Corn Niblets and Sauteed Onions
Benedict Bars - layers of
Shortbread Base, Strawberry Jam and Flaked Almonds on
Bacon Capsicum Pizza
Pineapple and Teriyaki
Pumpkin Cheesecake with
Cointreau flavoured Whipped Cream
Cranberries and Currant
Thin Pancakes served with
Maple Syrup and Sliced Bananas
Kek Lapis (Spiced Layered
Raisin Cinnamon Loaf
Wholemeal Crackers -
Various flavors (front to back: ginger chips,
paprika/cracked black pepper, sesame seed, cinnamon)
Rolled Oat and Apple Bread - mmmmoist!
Milk Loaf - perfect for a
Lemon Barley Cob
Chocolate Chip Wholemeal
Chelsea Buns glazed with
NZ Rewarewa honey
Pls click to enlarge.
Freehand-styled Koong Chai Paeng and Chue Chai Paeng
filled with red bean paste.
White Lotus, Red Bean and
Mixed Nuts Mooncakes.
Mini Shanghai White Lotus
Paste Mooncakes the size of a golf-ball with a quarter
of an egg yolk in each.
Soft Onion Herb Bread
Sandwich with Sourdough-battered Onion Rings
Teochew Spiral Yam
Garlic Dumplings in
Carrot Cake with Toasted
Pumpkin Seeds and Caramelised Pineapple Slices studded
on a Caramel Glaze.
Shanghai Mooncakes - love
the buttery crust.
Tau Foo Fah served with
either ginger and pandan infused syrup or palm sugar
Ping Pei ( Snow-skin)
Mini Mooncakes: Green Tea Skin with Red Bean Paste, Orange
Skin with White Lotus Paste
Apple-studded Cake (with
a hint of cinnamon/nutmeg) with Caramel Filling
Made Coconut Candy from
the leftover gula melaka for the sago pudding
Sago Gula Melaka taken
with palm sugar syrup and coconut milk (in this case we
used evaporated milk instead)
Prawn Crackers with flour and prawns in 1:1 ratio
Baos, also called Sao Bao, filled with lotus paste
and red bean paste
it's so delicious!" Lemon Cake with Lemon Glaze
Wholemeal Pita with shredded chicken filling
Hotdog Buns, custom-made sizes, fresh from the
Corn Muffins with creamed corn
with Nestum, cashew nuts, raisins and glace cherries
(mussels, squid, tuna and white fish chunks, shrimp)
Loaf made with organic unbleached flour.
Decadently rich Chocolate Cupcakes filled with Peanut
Butter Rum Cream Cheese Filling.
Honey-soaked Sea Coconut in Konnyaku Jelly.
Sourdough Bread. We love an open crumb.
Kasutera - an elegant Japanese Sponge Cake
Charlotte with peach cream cheese filling and almond and
Cointreau-sprinkled ladyfingers. Almond dacquoise base.
Streusel-topped Apple Pie
Matcha Cookies with sunflower seeds and white chocolate chips
Chocolate Chip Cookies - the girls' fav.
Blini - I
love it with salsa and
shredded roast meat.
Oat Cranberry Wholewheat Muffins - literally bursting
Bread - Will be starting a page on Sourdough
Pound Cake with Coffee Glaze
- a dream sponge
Plum Crumble - comfort food for a rainy day
Steamed Paus, anyone?
sandwiched in Kuih Kapit (fan-shaped loveletters)
Banana Muffin with Chocolate Morsels
filled with 'smooth-as-silk' Kaya
Banana Yogurt Cake with Chocolate Ganache Filling and
Lemon Buttercream Frosting.
Bangkit/Shih Fun Paeng - a CNY melt-in-the-mouth
Buns/Scones filled with Fruits of the Forest and Apricot
Marshmallows - Peppermint Swirl on Lychee
Bread which turned out to be cupcakes, some of which
wanted to be topped with a caramel frosting
Tart with Layer of Lingonberry Jam
melt-in-the-mouth Marshmallows half in
pandan flavour and rose flavour.
Tiramisu with homemade sponge fingers
Almond Pound Cake filled with maraschino cherries
Butter Cake smothered with durian custard
Carrot Cake with everything in it but the
Cheesecake wrapped in chocolate and iced in coffee swiss
meringue buttercream, with a chocolate ball. The girls
named this 'UniMind'.
cheesecake...this time Manhattan Cheesecake flooded
with homemade Dulce de Leche sauce.
Tangy Lemon Pie decorated with giant strawberries and