Thursday, June 23, 2011

Red Velvet Cake

Did this cake for Father's Day last Sunday. Actually this was suppose to be red velvet cake but instead of red colouring paste, I choose to use chocolate emulco ....

Red Velvet Cake (


  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces red food coloring
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon white vinegar

  • Frosting
  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1 cup white sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract


  1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
  2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
  3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
  4. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Chocolate Rice Cupcakes

Chocolate Rice Cupcakes

250g butter, softened
200g caster sugar
250g self-raising flour
1 tsp baking powder
4 eggs
1 tsp vanilla essence
1 cup chocolate rice

Preheat oven to 175 degree C

Place all ingredients except chocolate rice in mixing bowl and beat with an electric mixer until smooth and pale, about 4 to 5 minutes. Fold in chocolate rice with a spatula until just combine.

Spoon mixture into cupcake cases and bake for 20 minutes

Crispy Creamy Doughnut

Crispy Creamy Doughnut (


  • 2 (.25 ounce) envelopes active dry yeast
  • 1/4 cup warm water (105 to 115 degrees)
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1 quart vegetable oil for frying
  • 1/3 cup butter
  • 2 cups confectioners' sugar
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons hot water or as needed


  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Kuih Kaswi

I gunakan resepi CMG dari Memang sedap....

Kuih Kaswi (

Bahan-bahan ( Loyang bulat 30cm )
  • BAHAN A :-)
  • 350 g gula melaka (mat guna 300 g)
  • 240 g gula pasir
  • 450 ml air
  • 2 helai daun pandan, disiat dan simpul
  • BAHAN B :-)
  • 190 g tepung gandum*
  • 120 g tepung ubi*
  • 60 g tepung beras*(*disatukan dan diayak)
  • 900 ml air
  • 2 camca besar air abu (alkaline water)
  • 3/4 camca besar air kapur
  • 1 camca besar pewarna coklat
  • BAHAN C :-)
  • 1 cawan kelapa parut putih
  • Secubit garam

  1. Satukan bahan2 A dan masak atas api sederhana hingga semua larut. Sejukkan.

  2. Satukan bahan2 B dalam satu bekas. Kacau rata dengan wisk.

  3. Satukan no1 dan no2. Kacau rata dan tapis ke dalam loyang yang telah disapu dengan sedikit minyak masak.

  4. Kukus 40 - 45 minit atas air mendidih. Balut tutup kukus dgn kitchen towel. Jika lepas 45 minit terdapat air pada permukaan kuih. Letakkan paper towel (yg baru) dan biar ia terserap. Angkat perlahan hingga kering. Biarkan sejuk betul sebelum dipotong dan hidangkan bersama bahan C

Blonde Brownies

Actually this was baked by my daughter

Blonde Brownies (By Allrecipe)

  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/3 cup butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2/3 cup semisweet chocolate chips

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
  3. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.
  4. Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
  5. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.


Related Posts with Thumbnails