Cant take it anymore need to bake!! Danish cookies reduced fat and sugar

Danish butter cookies are simply irresistable!!

Even then there are a few kinds..the hard ones, the crumbly ones, wet and moist ones or those melt in your mouth types..

Personally I prefer the hard one with a little moisture in the middle..not That i hate the rest but the melt in you mouth types are a little fragile and easy to break so I would always bake a small batch so that it cannot be placed in the container to be broken..

Some people would like to add some chocolate, peanut or strawberry bits to give it some "sensation"..

Or making it a little bitter by adding cocoa..

If you like you can top them with jam, candied fruits(mostly cherries), granulated sugar, coconut, these make really good tea time companion

have a cookie have a cup of tea/coffee/milk and enjoy..well I wouldn't stop you if you choose to use milo, horlicks or even ovaltine..

However..I was too ambitious wanted to bake a whole great lot but those in the lower section got burnt..haiz should have stuck to the traditional way using only one rack of the oven..

However they still tasted great!..

Hmm I really wonder why but I seem to be a great fan of danish cookies and pastries LOL..

I reduced the sugar for this recipe and so on calculation each biscuit should be 20kcal

with coffee, milk, sugar about 60kcal

or tea with sugar(50kcal)

this cookies make a great low kcal tea time snack!!

Simplest things are often the hardest to prepare..part II

Green bean Soup..
-Lovely green bean soup just right for such a hot day..yum yum

Perhaps some people would like to add coconut milk, cream, evaporated milk etc to top the green bean soup but believe me the pure taste of this is so good and smooth that the aroma alone and make you drool..haha

Okay well there is pandan leaves in it already so the beany smell and taste is killed..haha if that is what most people that don't like green bean soup will say about it..

Though personally I prefer red bean soup I still chose to cook green bean soup..because its more cooling and takes a much shorter time to cook..yeah cheating i need to cook quite a few things today and am contrained with time..

Chin Chow/grass jelly..

In the making..its tedious but at the same times really simple to make!!

Similarly like the green bean soup its cooling..and a preferble children cooling agent..

Yup that is right made this for the children to eat and the adults the green bean soup..

But there were complains..that I didn't make enough..well good news but bad news..I made a lot and I didn't get to try..maybe I did for the testing of the taste though..

Too bad I didn't have the time or I'll make soy bean milk too if goes very well with the grass jelly..

Agar Agar

This is perhaps by far the most easiest out of all to make..

BUT DO NOT BE TOO HAPPY..

you have not tried the best..

the best Agar Agars are hard and crunchy..

every bite into it you have heard and feel the "crack crack" sound..

It took me a long long time before i can make such agar agars.. and I'm glad to say I didn't manage to eat any of it too..

Perhaps there are too many people around to eat it all..sunday is always a gathering day huh..

Luckily I kept the grass jelly for myself..before it was served..

Simplest things are often the hardest to prepare..

Raw materials..fresh from the garden..Pandan leaves Aloe Vera Lime..ooh there is a banana tree and pineapple plant, pomergranate, passionfruit and all..

-however due to availability..depending on the season would I whip something up..

The pineapple probably could be harvested soon..and then I can make pineapple tarts!

As for PAssion fruit..lovely passion fruit yoghurt tart..yum..well and not to mention low fat LOL..

NUTELLA and its proDucts..

Nutella!!..To all nutella fans out there what have you tried with nutella?

Nutella fondu?

Nutella sandwiches

Nutella dip with chips?

Nutella muffins?

Nutella ice cream?

Nutella pudding?

Nutella puffs?

Nutella eclairs?

Nutella cakes

Nutella tarts?

Nutella pies?

Nutella cheese cakes?

Nutella milk?

Nutella donut?

well the list could just go on and on..I'm totally in love with nutella till the extent that i'll use it almost for everything!!..

Hmm perhaps I should come up with a nutella feast least and maybe whip something good for the upcoming orders..and yes during chinese new year!!

Calories Vs Low Fat

Well..nothing nothing tastes better than the high fat food the full cream thick consistency vicousity of cheese, cream, and basically all dairy products.

However you got to choose between health and taste.

Perhaps most people would adopt the "eating in moderation" method. While others would choose alternatives.


OKay so now let us look at the calories in a low fat and normal fat product. Most of the time both actually contains the same amount of calories.


Then why is it that it is better to eat the one lower in fat? Fat basically is only required in really small amounts by the body and thus our body only need it is small % of our diet. By consuming in excess we are causing harm to our bodily systems..this is how arteries get clogged and so on..

realise the irony? How lucky dogs are too..low fat and low calorie popcorn..

Wouldn't it be so nice if the world is not rules by calories? Well however no matter what it is a joy to be a baker because afterall I am the ruler of all ingredients!

Catering, Yearning, Striving!!!

I'm yearning so much..for the next chinese new year to come..so I can bake in BIG BIG BIG BIG BIG batches again and perhaps because people will order some from me so I can give it to them..

LOL..pineapple tarts, little fruit tarts, mini eclairs, macaroons, cupcakes, muffins..cookies, biscuits, shortcakes, danish cookies..all of it

haiz..why can't it be the new year whole year round?

And perhaps I know of very little people..when christmas is near the corner ther aren't any "orders" as well..though it is also another time of season givings..

oh..only 2 small really small orders coming up this year..

3 cakes well friend asked me to bake but its quite pathetic..that is very little..

but the great thing is 2 of them wants to me find alternatives for them low calorie and gluten free..haha..

Yes get to experiment again..but I really wonder when can i do the small stuffs instead of the big ones..which is quite hard to bake like 10 cakes of different variations and try them all at one go..if i do so..hmm I might not be even able to walk..

HAiz..feel like baking eclairs again..but haiz..pastry cream, whipping cream, custard? Which should I fill it with..haiz small batches..

All about Cakes..yummy cakes

Have you guys read the recent article on cakes?

50 Yummiest cakes..

Argh..can't seem to upload the pictures here to let everyone see..haiz well nevermind i'll try or anyone there who knows how i can upload them? They are all in adolby format and somehow bogger.com does not recognise it..

Well okay maybe I'll attempt to list all the 50 cakes here

1. MILLE CREPESWhat: Sink your teeth into the 20 layersof thin crepes, with luscious vanillacream flavoured with kirsch sandwichedin between. The top layer is sprinkledwith sugar and caramelised right beforeserving, giving it a light crunchiness.Price: $66 for a 1.5kg cake. Order two tothree days in advanceWhere: Classic Cakes, 41 Sunset Way,01-06 Clementi Arcade, tel: 6762-8019.Open: Tuesdays: 2 to 9pm, Wednesdaysto Saturdays: 11am to 9pm, Sundays: 2 to8pm, closed on Mondays

2. SUMMERTIME CARROT CAKEWhat: A classic carrot cake packed withraisins and walnuts and covered with awhite choc and cream cheese frosting.

Price: $33 for a 1kg cake, order one dayin advanceWhere: Room for Dessert, 261 WaterlooStreet, 01-42, tel: 6337-7637. Open: Mondaysand Tuesdays: 3 to 7pm, Wednesdaysto Fridays: 11am to 7pm, Saturdays:2 to 7pm, closed on Sundays

3. BAVARESE CHAMPAGNE ANDRASPBERRY CHARMWhat: A delightful pairing of champagnecream and homemade raspberryjelly in a dreamy custard cake.

Price: $50 for a 1kg cakeWhere: Ricciotti, 20 Upper CircularRoad, B1-49/50 The Riverwalk, tel:6533-9060. Open: weekdays: 10am to11pm, weekends and public holidays:8am to 11pm26

tastethesundaytimes April 6, 2008The course of true love never didrun smooth.But neither an economicdownturn nor a Sars outbreak, afood scare nor commodity pricehikes, can cause this love to falter.Indeed, nothing seems to overcomeSingaporeans’ yearning for cake.Mr Wei Chan, 35, business developmentmanager for the 24-year-old PineGarden’s Cake in Ang Mo Kio Avenue 10,says: “Our cake sales have been growingover the years, even during periods ofweak economic performance.”He attributes this to the affordability ofthe cakes it sells.“Cake is a staple of Singaporeans’ dietand few see it as a luxury,” he says. “Evenwhen the economy is down, people stillbuy cakes, although they might spend alittle less.”The steady demand for cake has likewiseled the number of bakeries and cakeshops here to multiply from 932 in 2001to 1,088 in 2007, based on figures fromthe Accounting and Corporate RegulatoryAuthority, which is in charge of the registrationof companies and businesses here.The Sars outbreak in 2003 may haveleft many dining outlets in limbo as customersate at home, but it did not hurt thebusiness of bakeries whose sales were overthe counter.Mr Henry Liew, 30, business developmentdirector for Bengawan Solo, a chainof 41 cake shops, says: “We were surprisedto find a slight spike in our take-away cakesales during Sars.”Cake for comfort? Perhaps.Prima Deli’s robust sales four monthsafter its salmonella contaminated cake fiascois further proof that when it comes tothe sweet treat, Singaporeans’ love for it istruly blind.The escalating cost of flour recently alsodid not make Singaporeans lose theirappetite for the confection.A worldwide wheat shortage broughton by droughts, floods and crop delays inthe United States, Canada and Australiahas left wheat stocks at their lowest levelssince 1980.Thus, the price of a 25kg bag of flour,which cost around $20 last August has increasedby some 50 per cent since.Despite a corresponding rise in theprice of cakes, between $1 and $2 per kg,retailers have not seen a fall in demand.Madam Tan Siang Oon, 40, a partner ofThe Patissier in Ann Siang Road and MohammedSultan Road, says: “We didn’twant to compromise the quality of ourcakes by switching to cheaper alternatives,so we had to raise the price of ourfruit-flavoured and mascarpone cakes byabout $1 per 500g.“But we are lucky. Our customers havebeen very understanding about it and oursales have not fallen.”Housewife Adeline Thia, 34, a regularcustomer of The Patissier, adds: “The priceof cake might have gone up, but it doesn’tmean that my daughter won’t have a cakefor her birthday. I find the price adjustmentreasonable.”With bakeries such as Bengawan Solochurning out 159,000 pandan chiffoncakes a month and Prima Deli sellingmore than two million cakes a year, consumptionof the confection has gonefrom a treat on special occasions to an everydaysnack.Financial services agency manager EricHew, 34, says: “I buy cake regularly notjust for birthdays or wedding anniversariesbut also as a dessert or snack.“I like to give it to my clients too as away of thanking them for their support. Ithink it works better than sending a card.”While there is a myriad range of cakesin the market to satisfy every need andcraving, including trans fat-free and sugarlesscreations, chocolate and mango flavouredcakes remain perennial favourites.On their allure, Mr Daniel Tay, 38,chief executive officer of Bakerzin, says:“Mango is a popular tropical fruit. Chocolateon the other hand is loved for its luxurioustaste.”Homemaker Amanda Choo, 35, whosefamily loves the triple-layer chocolatecake from Pine Garden’s, chimes in:“Chocolate is a flavour that appeals toboth adults and children.”To celebrate this love for cake, LifeStylebrings you Singapore’s 50 yummiest cakesin no particular order of merit. The listwas compiled by canvassing foodies fortheir suggestions.So, eat your heart out.lijie@sph.com.sgST PHOTO: MARKCHEONG, CAKECOURTESY OFCHOC.A.BLOCIt’s a cake walk through Singapore’s most creamy, most chocolatey,most irresistible confection creations. Grab a plate and have a sliceHuang Lijie

11. CARROT WALNUT CAKEWhat: Cedele’s best-selling carrot cakeis finished with cream cheesefrosting and untoasted walnuts. Moistand lightly scented with cinnamon.

Price: $43.80 for 1.3kg cake, order oneday in advance.Where: All Cedele bakery-cafes including501 Orchard Road, 03-14 WheelockPlace, tel: 6732-8520. Open: Sundays toThursdays and public holidays: 10am to10pm, Fridays, Saturdays and eve of publicholidays: 10am to 11pm

10. DURIAN MOUSSE CAKEWhat: This cake layers soft vanillasponge with a gloriously pungent durianmousse made with rich, bitter D24 durianpulp. Cubes of sponge cake sprinkledwith icing sugar make a pretty topping.

Price: $48 for a 1.3kg cakeWhere: Goodwood Park Hotel Deli, untilJuly 31, tel: 6730-1786. Open: 9am to9pm daily

14. SCOOP CAKEWhat: This chiffon cake, topped with ever-so-lightly whipped fresh cream andfruit, is a Japanese-Western party delight.Remember to scoop a huge portion justfor yourself.

Price: $44.80 for 1.9kg, order one day inadvance.Where: Tampopo Deli, 177 River ValleyRoad, B1-16/17 Liang Court ShoppingCentre, tel: 6338-7386. Open: 11am to9pm daily

15. CHOCOLATE PANDANCHIFFON CAKEWhat: Light, airy chiffon is such a delightto eat and this one combines two ofSingaporeans’ favourite flavours: pandanand chocolate.

Price: $1.50 for a pieceWhere: Little Jerry’s Cookies, 1 Bukit BatokCentral Link, B1-04 West Mall, tel:9186-4798. Open: 11am to 10pm daily

16. BLACKFOREST CAKEWhat: One of the dreamiest cakes in Singapore,this magnificent creature is madewith layers of dark chocolate spongefilled with dark chocolate mousse, kirsch-soaked cherries, whipped cream, anda heap of feather-light chocolate shavings.

Price: $75 for a 1.6kg cake, order oneday in advance.Where: Laurent’s Cafe and ChocolateBar, 80 Mohamad Sultan Road, 01-11The Pier at Robertson, tel: 6235-9007.Open: Mondays: 6 to 11pm, Tuesdays toThursdays: 1pm to midnight, Fridays andSaturdays: 1pm to 1am, Sundays: 1 to11pm

5. AMERICAN CHEESECAKEWhat: A hit since it was introduced inthe 1970s, Hilton’s American Cheesecakeis still a winner. It’s undeniably rich butdon’t you deserve a treat now and then?Price: $35 for a 500g cake, order threedays in advance.Where: Checkers Deli, The Hilton Singapore,tel: 6730-3392. Open: 11am to 9pmdaily

6. CHOCOLATE AMERWhat: This is the ultimate chocolate indulgence,combining a flourless chocolatesponge with bitter chocolate mousse.The dark side has never been so alluring.Price: $23 for 400gWhere: All Bakerzin outlets including290 Orchard Road, 02-09 Paragon, tel:6333-6647. Open: Sundays to Thursdays:10.30am to 10pm, Saturdays: 10.30am to11pm, Fridays and eve of public holidays:10.30am to midnight

7. BANANA CHOCOLATE CAKEWhat: This sugar-free cake, made withthe sugar substitute maltitol, will makeyou go bananas with slices of the fruitsandwiched between layers of bananasponge and chocolate cream.

Price: $48 for approximately 1kgWhere: Aroma, 80 Middle Road, IntercontinentalSingapore, tel: 6825-1058.Open: 11am to 10pm daily

9. PRALINE FEUILLETEWhat: Smooth, spongy and soft, allthese textures come together delightfullyin this cake where chocolate mousse islayered onto a chocolate sponge with acrunchy hazelnut base.

Price: $55 per 1kgWhere: SomethingToGo, 1 CuscadenRoad, The Regent, tel: 6720-8000. Open:8am to 9pm daily1.

4. BLACKFOREST CAKEWhat: This timeless favourite never failsto thrill with its winsome combination ofchocolate mousse, sour cherries and kirsch-flavoured cream.

Price: $45 for 1.5kgWhere: Mezza9, 10 Scotts Road, GrandHyatt, tel: 6887-5492, open: 10am to10.30pm daily

12. LYCHEE MARTINI CAKEWhat: Here’s a cake inspired by the cocktail.Layers of lychee sponge are filledwith the plump, booze-soaked fruit.

Price: $36 for a 1kg cakeWhere: Pine Garden’s Cake, 529 AngMo Kio Avenue 10 01-2369 & 01-2329,tel: 6457-6159. Open: 8.30am to 9.30pmdaily

13. PASSIONFRUIT MERINGUEWhat: A flavourful meringue spongecake filled with tangy passionfruitmousse, fresh mangoes and strawberries.

Price: $65 for a 1kg cake, order threedays in advance.Where: The Patissier, 4 Mohamed SultanRoad 01-01, tel: 6737-3369. Open:weekdays: 10.30am to 7pm, weekends:10.30am to 5pm8. LE ROYALEWhat: Made of 64 per cent dark chocolate,this deep, dark cake has a touch ofrum to give the eater a nice buzz.

Price: $71.50 for a 1kg cakeWhere: Canele Patisserie Chocolaterie,11 Unity Street, 01-09 Robertson Walk,tel: 6738-8145. Open: Mondays toWednesdays: 10am to 8pm, Thursdays toSaturdays: 10am to 11pm, Sundays:10am to 6pm


41. PANDAN CHIFFON CAKEWhat: Made daily using freshlysqueezed pandan juice and coconutmilk, this Bengawan Solo signature favouriteis light as air, and so fragrant.

Price: $7.90 for 380g

Where: All Bengawan Solo outlets, including Ngee Ann City, B207-2-2, tel:6735-5391. Open: 10am to 9.30pm dailyPRETTIESTCAKE

47. MANGO MOUSSE CAKEWhat: Savour this mixture ofmango jelly and mango mousse,sandwiched between layers ofvanilla sponge and toppedwith fresh mango balls andedible flowers.

Price: $55 for a 1kg cakeWhere: Greenhouse atthe Ritz-Carlton,Millenia Singapore,tel: 6434-528

5. Open:6.30am to 10.30pmdaily48. BANANA CHOCO FUDGEWhat: Freshly sliced bananas are soakedin creamy soft chocolate fudge, thencrammed between two layers of dark,moist chocolate sponge and drizzledwith dark chocolate pearls to producethis slice of heaven.

Price: $30 for 800g, order three days inadvanceWhere: Choc.a.bloc, Block 86, BedokNorth Street 4 01-179, tel: 6446-6096.Open: Tuesdays to Saturdays: 11am to7pm, Sundays: 11am to 4pm, closed onMondays

50. THREE-DIMENSIONAL SPONGECAKE (below)What: Generations of kids had a Balmoralsponge cake as their birthday cake, andparents are still ordering them for theirchildren. This edible piece of art comes ineither chocolate or vanilla flavour, and isalways a crowd pleaser.

Price: $90 for a 3kg cake, the minimumorder.Where: Balmoral Bakery, Block 105,01-06 Clementi Street 12, 01-06, tel:6779-2064. Open: 9am to 8pm daily

40. MANGO DELIGHTWhat: There’s no resisting the thick slicesof ripe mango layered on top of this cake.It’s one sweet, tropical delight.

Price: $36.80 for 1kgWhere: All Prima Deli outlets including176 Orchard Road, B2-117, The Centrepoint,tel: 6736-4755. Open: Mondaysto Fridays: 10am to 10pm, Saturdays:11am to 10pm, Sundays: 11am to 9pm

42. DEVIL’S FOOD CAKEWhat: It’s so sinfully good that even angelswill want to sneak a bite of this gorgeouslyrich chocolate baked treat.

Price: $35 for 750gWhere: All Marmalade Pantry outlets including390 Orchard Road, B1-08, PalaisRenaissance, tel: 6734-2700. Open: Mondaysto Fridays: 11.30am to 9.30pm, Saturdays:10am to 9.30pm, Sundays: 10amto 3.30pm

43. CHOCOLATE FUDGE CAKEWhat: Contrary to its dark, heavy anddecadent appearance, this chocolatefudge cakes is light. It melts in the mouthand is not cloyingly sweet.

Price: $30 for approximately 1kg, orderat least three days in advanceWhere: Jane’s Cake Station, 265 JalanKayu, tel: 6481-1322. Open: Mondays toSaturdays: noon to 6pm, Sundays & publicholidays: noon to 4pm, closed onWednesdays

45. STRAWBERRY CHEESECAKEWhat: Made with rich cream cheese thatpromises not to leave you too full, thisbest-selling cheesecake is made withfresh ingredients and topped with luscious,succulent strawberries.

Price: $48 for approximately 1.2kg, orderthree days in advanceWhere: AllanBakes, 3 South Buona VistaRoad 02-13, The Village Centre, tel:6774-7100. Open: Mondays to Saturdays:10am to 8pm, Sundays, Eve &public holidays:10am to 6pm

44. PASSIONFRUIT CHEESECAKEWhat: This light, refreshing cake is seton a mouth-watering sugee cake base.

Price: $24 for 500g and $48 for 1kg, orderthree days in advance

Where: The Line at Shangri-La Hotel,Singapore, tel: 6213-4377. Open: Sundaysto Thursdays: 8am to 9pm, Fridaysand Saturdays: 8am to 10pm

46. NOISETTEWhat: This dark chocolate mousse cakehas lots of texture from the caramelisedtoasted hazelnut praline

Price: $57 for a 1.2kg cake, order twodays in advance

Where: Obolo, 452 Joo Chiat Road, tel:6348-9791. Open: Tuesdays to Thursdays:12.30 to 9.30pm, Fridays: 12.30 to10pm, Saturdays: 11.30am to 10pm, Sundays:11.30am to 9.30pm. Closed onMondays and public holidays

49. MANGO CAKEWhat: Inlaid with generous fresh mangoslices and sprinkled with fluffy coconutflakes, the Orchard Hotel’s signatureMango Cake is pure indulgence.

Price: $42 for a 1kg cake, order two daysin advanceWhere: The cake counter at Orchard Cafe,Orchard Hotel Singapore, tel:6739-6565. Open: 10am to 9.30pm dailyCompiled by Huang Lijie,Tiffany Fumiko Tay,Bernard Koh, SariwatiLatif and Yeo Qian HuaKnow of anyother goodcakes that wemight havemissed out?E-mail us atsuntimes@sph.com.sgST PHOTOS: AZIZ HUSSIN,MARK CHEONG28 tastethesundaytimes April 6, 2008

33. CLASSIC KUEH LAPISWhat: It may be less oily than other lapiscakes, but this layered cake is still wonderfullymoist. Bite into it with gusto, orpeel off layer by layer and relish it slowly.Also available with prunes, liqueur and acombination of both.

Price: $28 for 500g for the Classic, ordertwo days in advanceWhere: layer_s, 534 Choa Chu KangStreet 51, 01-43A, Lim Pang ShoppingCentre, tel: 6876-1108. Open: 9am to9pm daily

21. ETOILEWhat: Before fancy cake shops openedup all over Singapore, it was oh-so-chic toserve an Etoile. This chocolate spongeand chocolate mousse cake is still popular,with a loyal customer base.

Price: $36 for a 1kg cakeWhere: Sweet Secrets, 1 Kim Seng Promenade,B1-06 Great World City, tel:6734-7678. Open: 10am to 10pm daily22. JAMAICAN BANANAWhat: This cake tastes of an island holiday,with its heady blend of chocolate, banana,coconut and rum.

Price: $52 for a 1kg cakeWhere: N.Y.D.C., 30 Lorong Mamong,Holland Village, tel: 6469-2998. Open:Sundays to Thursdays: 11.30am to midnight,Fridays and Saturdays: 11.30am to2am

24. YAM PIEWhat: Vanilla chiffon cake is shaped intoa dome and filled with a creamy freshyam paste that is light on the tastebuds.

Price: $62.71 for a 1kg cakeWhere: Angie The Choice outlets, including302 Tiong Bahru Road, B1-12Tiong Bahru Plaza, tel: 6345-9898. Open:10am to 10pm daily

28. NEW YORK CHEESECAKEWhat: This baked cheesecake is madewith premium cream cheese. A treat fordays when you’re feeling indulgent.Price:

$34 for 1kg and $54 for 2kg (excludingGST), order at least three workingdays in advanceWhere: Blue Magnolia, 439 MacPhersonRoad, tel: 6284-4227/6280-8283. Open:Tuesdays to Fridays: 11am to 8pm, Saturdaysand Sundays: 9am to 5pm, closedMondays

31. WALNUT CARROT CAKEWhat: It may come from a neighbourhoodbakery, but this nut-studded affairis all about quality, right down to theplump strawberries topping the cake.

Price: $28 for a 1kg cake.Where: Baker’s Creation, Block 303,01-201 Woodlands Street 31, tel:6363-0123. Open: 6.30am to 11pm daily

32. CARAMELISED BANANAS WITHCHOCOLATEWhat: For those with a sweet tooth, thisconcoction of bananas and white chocolateon a crunchy base is an ideal sugarfix.

Price: $7 for a slice, whole cakes availableby special order, at least three days inadvanceWhere: Nectarie le’Dessert Patisserie,Block 3C, The Cannery, 01-05, River ValleyRoad, Clarke Quay, tel: 6305-6728.Open: Sundays to Wednesdays: noon to11pm, Thursdays: noon to 1am, Fridaysand Saturdays: noon to 2.30am

18. TWIN DIVINEWhat: Rich, rich, rich and utterly divine.This cake pairs chocolate fudge made withpremium Valrhona chocolate, and Frenchcream cheese on a crisp digestive biscuitbase. Originally called plain old ChocolateFudge Cake, it was renamed after customersdescribed it as heavenly.

Price: $50 for 1.3kg, order one day in advanceWhere: Miss Clarity Cafe, 5 Purvis Street01-04, tel: 6339-4803. Open: 11am to11pm, closed Sundays

19. TIRAMISUWhat: The name means “pick me up” inItalian and this authentic version of theItalian favourite is made with punchy espressoand rich, creamy mascarponecheese.

Price: $60 per kgWhere: Da Paolo Dolci, 43 Jalan MerahSaga, 01-68 Chip Bee Gardens,tel: 6479-0336. Open: 8am to 7pm daily

20. CHOCOLATE CAKEWhat: Food fads come and go but whenSingaporeans want a taste of their youth,they order a Lana cake. People have triedto decode the secret of the light chocolatesponge covered with shiny chocolatefudge. Copycats have appeared and disappeared over the years, and people havetried to replicate the fudge, but no onehas managed to make it quite as well asthe one-woman baking institution: MrsViolet Kwan,

80.Price: $30 for a 800g cake, order three tofour days in advanceWhere: Lana Cakes, 36 Greenwood Ave,tel: 6466-5315. Open: Wednesdays to Fridays:10am to 6pm, Saturdays: 10am to5pm

23. STRAWBERRY CAKEWhat: Smooth strawberry mousse studdedwith pieces of strawberry layered betweensoft vanilla sponge – lovelytea-time delight.

Price: $1.70 per slice, $41 per kg, free deliveryfor 2kg or heavier cakesWhere: The Royals outlets, includingTampines Mall, Basement 1 (outside Fair-Price Supermarket), tel: 6444-2262. Open:10am to 10 pm daily

25. GRAND CRU ROYALEWhat: Premium grand cru Valrhonachocolate and creamy hazelnut pastemake for an exquisite treat.

Price: $60 per kgWhere: CentrePS, 78 Guan ChuanStreet, 01-43, tel: 6220-1285. Open:10.30am to 8pm, closed Sundays

26. DESIREWhat: Awaken your desire for dessertwith this sinful cake that has rich milkchocolate mousse, chocolate sponge anda vanilla creme brulee filling studdedwith raspberry pieces.

Price: $45 for a 1kg cake, order two daysin advanceWhere: Gourmet Carousel at Royal Plazaon Scotts, tel: 6589-7799. Open: 10amto 10pm daily

27. SUGAR ROLLWhat: A favourite tea-time treat is Polar’sever-popular sugar roll, made of vanillasponge. It comes with a light sprinkling of sugar for those who don’t need to count calories, but there’s a sprinkle-free version for those who have to bemore prudent.

Price: $1 each

Where: All Polar outlets including ParkwayParade, B1-138, tel: 6346-8588.Open: 8.30am to 9.30pm daily

29. BERRY LIGHTWhat: Go easy on the calories with this berry concoction layered with low-fat cheese and vanilla chiffon, topped withlight-as-feather French fresh cream andtangy raspberry syrup.

Price: $5.20 per sliceWhere: BreadTalk Silver, B1-11/12 Paragon,tel: 6733-4434. Open: 10am to10pm daily

34. STRAWBERRY SHORTCAKEWhat: With whipped cream and freshstrawberries sandwiched betweensponge cake, this confection is freshand light.

Price: $27 for 700gWhere: Rive Gauche, Ngee Ann City,391 Orchard Road, B207-9/2, tel:6887-4579. Open: 10am to 9.30pm daily

35. ORGANIC ORANGE CHEESECAKEWhat: This delicious blend of creamcheese, double cream from organically-fed cows, and freshly squeezed juiceand zest from organic navel oranges issmooth, creamy and not too sweet. Andit all sits on a digestive biscuit base madewith organically-grown whole wheat andbutter, and just a little raw cane sugar.

Price: $70 per kg, order two days in advanceWhere: Bunalun, 43 Jalan Merah Saga,01-70, Chip Bee Gardens, Holland Village,tel: 6472-0870. Open: 9am to 9pmdaily

36. MA LA GAOWhat: Try a steaming hot cake for achange. This classic dim sum cake is allabout simple goodness.

Price: $1.15 per portionWhere: Selected Crystal Jade My Breadoutlets, including B1-07 Junction 8 ShoppingCentre, 9 Bishan Place, tel:6255-0889. Open: 10am to 10pm daily

37. SUGEE CAKEWhat: This rich traditional Eurasiancake usually served at weddings and festivalscomes with marzipan and is coveredwith fondant icing.

Price: $75 for 1.5kg, order three days inadvanceWhere: Quentin’s Eurasian Restaurant,139 Ceylon Road, Eurasian CommunityHouse, tel: 6346-1837. Open: 11.30am to2.30pm, 6.30 to 10.30pm daily

38. DURIAN CHEESECAKEWhat: This sponge-based cheesecakemade with D24 durian pulp and fresh coconutmilk may not be the best looker ofthe lot, but its taste – light, not too cheesyand balanced – sure makes up for it.

Price: $42 for 1kg, order two days in advanceWhere: Indian Muslim Bakery and Confectionery,124 Onan Road, tel:6345-4271. Open: Mondays to Saturdays:8am to 8pmMOSTCHOCOLATEY30. DOUBLE CHOCOLATEBLACKOUTWhat: This sinful, mile-highchocolate fudge cake is made forserious chocolate lovers. Eat it topped with New Zealand vanilla ice cream.

Price: $80 for 3kg, order three daysin advance

Where: PS Cafe, 28B Harding Road,tel: 9070-8782. Open: Mondays:6.30pm to midnight, Tuesdays toThursdays: 11.30am to 5pm,6.30pm to midnight, Fridays:11.30am to 5pm, 6.30pm to 2am,Saturdays: 9.30am to 5pm, 6.30pmto 2am, Sundays: 9.30am to 5pm,6.30pm to midnight.

39. CHANTILLY AL CIOCCOLATOBIANCOWhat: Soaked with Jamaican rum, thislight sponge cake with custard and chocolatecream fillings is topped with Chantillycream and white chocolate shavings.

Price: From $18.80 for approx 350g, orderat least one day in advanceWhere: Pasticceria Da Valentino, 7 JalanBingka, tel: 6462-2760. Open: 11am to10pm, closed Mondays

17. SWISS ROLLSWhat: The name of the shop says it all:Rich & Good. These delicious rolls comein seven flavours: durian, kaya, mango,blueberry, strawberry, chocolate and coffee.All are excellent.

Price: $11 to $13, depending on the flavour,order one day in advanceWhere: Rich& Good Cake Shop, 24 KandaharStreet, tel: 6294-3324. Open: 8amto 5pm, closed Sundays and public holidaystaste 27April 6, 2008 thesundaytimes

Okay now how many of these cakes have you tried? I tried a couple..
-crystal Jade's Ma La Gao
-Angie's Cake shop Yam cake
-Begawan Solo's Pandan Chiffon cake
-Lana Cake shop Chocolate cake
-Prima Deli's mango cake
-Polar Cafe's Sugar roll

etc some I don't quite remember..

Hmm in my opinion actually some of these are really not supposed to be on the list? Okay I would say yes to everything up there that I have tried except for the mango cake..hmm Jack's Place and Polar Cafe's mango cake is better than Prima Deli's..Just wondering how did it that Prima Deli's all time favourite Nutella or chocolate cake did not get the position and mango cake got the position?

Well another thing is..I thought or at least supposedly thought that Secret recipes cheescakes were up to a certain standard? Weirdly there are so many different flavoured cheesecake up there but non are from secret recipe..well

Where did all the ice cream cakes gone to? I really love them..well perhaps its because ice cream cake has more ice cream than cake so its not even fit to be in the list?

INDULGENCE indulgence InDULgence iNDUlgence inDulGEnce InDulGenCE..

i could really come up with many combinations of this haha..bear with it..

There is something I don't like about cakes though..the sizes yes they are great for birthday's weddings no doubt because of the fun of slicing and distributing..but

NOTHING absolutely NOTHING can beat those catered sized tinies..

I love and absolutely LOVE eating..okay must be really honest I can eat perhaps 20-50pieces at one go..but

imagine putting a delicate little full piece of "art" in your mouth then slowly tasting up every single beat of it..NO crumBS..NO loss of anything..

You don't have to be sad that you dropped your bit of chocolate or cream down..

WEll..if only i had the chance I would be so happy and really enjoying to do another catering it would be a joy to continue to experiment on the little food and alternatives like all the gluten free cakes, sugar free cakes, dairy free cakes, cholesterol free cakes and most importantly to those watching their diet CALORIES low calorie cakes..

Well it is not impossible I have found a way to lower the calories in cakes so much haha..

But haiz..there isn't going to be a family gathering till long and I have to wait that long to bake..

Sometimes baking is small batches just isn't that fun..first you don't get to share next you don't get to experiment and explore..worst you don't get to delicately decorate every piece of cake, dessert etc..

See if you wanted to make fairy cupcakes would all of them be better if they were in multiple colours rather than in a single colour?

However if you are making them in small batches haiz..they are like impossible to make more variations because whatever that is left in the bowl is perhaps more than what you need..

Do no CHEAT in BAkery..

Heya to all..okay for once even myself..


Well people cheat for a few reasons for myself it was more of the convenience reason..hehe so at some point of life we cheat it is normal but really bad bad bad retribution we get!!

These should be really familiar packages huh..

Well now turn and look at the ingredients!!

What do you see? UNFAMILIAR CHEMICALS? WEll try this out bake some of these cheater bakes and then leave it in the container in another container bake the same product but from scratch with fresh ingredients and see how long it takes both to spoil..

Of cause like the science experiments we use to do keep conditions similar for the best comparisan..

I tried this before the Betty Crockers, Cadbury, Devil's food cake, Silver White etc etc etc will last so much longer it didn't last till i finally ate them all..but as for the fresh muffins it didn't last too long say a week at maximum and if you use fresher foods like carrots, Zucchinni..well not more than 4 days provided the weather is not hot and damp..

But whatever you do be it for taste which most people tend to believe or say Betty Crockers tastes so much better than those i make from scratch! I'm terribly in love with it.


Okay here is another thing..Heard of Famous Amos? Ever tried the cookies fresh from their oven? And those in the little packages? Tasted the difference? The texture? The colour?



Okay here is the reason those fresh from the oven uses much better fresh ingredients the crumbly texture can only be given by butter and margarine but in the mass produced packages they cannot absolutely cannot do so well the substitute is mostly oil. Well there is some benefits though..heard of the no cholesterol thing? Well most margarines have no cholesterol and better still no fat.

Well if you want no fat or low fat but tastes just as good use substitutes it works and it always works.

Believe me I have always been doing this for family buffets, gatherings such caterings are not troublesome at all. In fact if you have a passion for baking it is a pleasure to bake for so many people.

Let the world share your joy!

Fresh from the oven!!

Hello to all who reads my blog..

this is my first official post..

Eversince a young age I have been very interested in baking especially baking cakes, muffins, breads, quick breads and so on..

I love festivals and birthdays..because it is during those periods that I have a chance to cater food for family and friends!!..

Not till recent years did people around Singapore become more and more health conscious, I have been greatly influenced. As a matter of fact with the many illnesses that people around be have..

There is a NEED to change what they eat..haha

Well it is unfair to tell a diabetic you cannot eat cake it is HIGH in SUGAR content!!.well there are substitutes which you have put in apart from the normal granulated sugar we usually put in cakes..haha

Butter too fatty or oily? Well substitute it with applesauce..

Cholesterol problem? Remove the yolks and change always aim for alternatives..healthy indulgence is still possible!!

There are even Gluten Substitutes!! Certain cakes like merigue cakes and Macaroon's doesn't even require gluten..

DO NOT STOP EATING FOR THE SAKE OF HEALTHY LIVING..

-substitute and change the ingredients you put in..

Initially it was hard but after years of effort I can assure you it is possible to substitute all those bad things in the muffin(my favourite and specialty i must say). You will never get bored of muffins there are just so many different kinds of them to go with..fruits, nuts, vegetables, cheese, buttermilk, yeast, honey, oat, bran..you name you have it!

The great about muffins is you can substitute most of the calories out and it still tastes just as good!..moist on the inside and crusty on the outsides

If your afraid of it being too heaty eat it when its cool, the texture would be just as spongey with a tinge of moisture and air trapped inbetween several grains of flour or bran.

control the size..
muffins have this exact proportion all already in one piece! Psychologically people tend to binge on their favourite cakes. Why? Simply because they haven't finished that whole "round" of cakes..once you finish that circle you will be contented. You should have realised by now how round a muffin is..and by now you should get the concept huh?