Give me cake or give me death cookies.

Saturday, 26 December 2015

Raspberry Cheesecake Brownies – Recipe

For the family Christmas (well, Boxing Day) dinner, I was warned not to make something too elaborate as the fridge and freezer needed all possible space to store all the food and drinks before the family came round. That meant no entremets, mousse cakes, or any other things that usually take me hours to make. This was my compromise.

Thursday, 24 December 2015

Icelandic Christmas Cake / Vínarterta – Recipe

I visited Reykjavik both this year and the last, and I have to admit I'll kind of miss is next year. I'll miss the people, the food (of course) and even the absolutely bonkers weather that rivals even Great British weather. In a nostalgic moment, I decided to make vínarterta (also known as 'randalín'): a many-layered chewy stack of buttery shortbread and sweet prune paste, traditionally eaten at special occasions because of the time and patience needed to make one.

Sunday, 20 December 2015

Chocolate Mirror Cake with Whipped Ganache – Recipe

This one was for my friend Toria's birthday party this weekend. I'll just give the recipe for the whipped chocolate ganache and the chocolate mirror glaze here. For the sandwich sponge, check out my recipe for gluten-free chocolate cake (you can use regular flour for it).

Saturday, 12 December 2015

Yuzu Skyr 'Cheesecake' with Advocaat Mirror – Christmas Recipe

You know when you mix lemonade with advocaat you get a snowball cocktail? Well this is essentially a snowball cheesecake. Oh look, it's just in time for Christmas, too (although this is a pretty unconventional Christmas cake).

Sunday, 6 December 2015

Oven-Baked Purple Sweet Potato Custard Doughnuts – Recipe

No Sugar November is officially over! Good thing too, because it's now Chanukkah: the time of fried unhealthy things. Namely doughnuts. HOWEVER, I couldn't bring myself to go straight from healthy eating to deep-fried doom... so I compromised and made these baked doughnuts instead.

Sunday, 29 November 2015

Double Oreo Cake for Ting's Birthday

I've made an Oreo cake before, but this one's a litle different. My friend Ting loves Lola's cookies and cream cupcakes, and requested a birthday cake version. To recreate Lola's cupcakes, I crushed up a sleeve of Oreos and mixed them into the cake batter before baking, and did the same for the buttercream. I also pimped some whole Oreos with tempered chocolate and transfer sheets, and finished the cake with piped ganache.

Happy birthday, Ting!

Saturday, 21 November 2015

Vegan Chocolate Tofu Cheesecake – Recipe

No Sugar November continues on my end, and this week I decided to go back to natural sweeteners (in this case dates). Also I've really been wanting to experiment with tofu again. I used to use avocados for this sort of recipe, but since I've become horrendously intolerant to them (*sob*) I wanted to try tofu instead. I hit the jackpot on this one.

Saturday, 14 November 2015

Caramel Apple Pie Brownies – Recipe

This is my entry to the Hummingbird Bakery/ Emerald Street Great Brownie Bake Off Competition: a dark, dense, fudgy chocolate brownie topped with caramelised apple pie filling and topped with a lattice of shortcrust pastry. The challenge is to create an original brownie recipe, preferable with an obvious American twist. I couldn't think of anything as American as apple pie (although that's probably because the old saying influencing me).

Sunday, 8 November 2015

Steamed Matcha Latte Cupcakes – Recipe

Cuppa tea, anyone?

It's another sugar-free month for me (I've deemed it 'No Sugar November'). I usually bake with things like dates and brown rice syrup during self-imposed sugar-free months, but this time I really, really needed a sweet fix this week – and I mean in the form of cake. Luckily I was given a packet of Sukrin to try: it's a natural (ish) sugar substitute that can be used in a 1:1 ratio when replacing sugar in baking.


Saturday, 31 October 2015

Drunken Hainanese Chicken Rice – Recipe

One of the dishes I love eating when visiting family Malaysia is Hainanese chicken rice (also affectionately known simply as 'chicken rice'). It's also considered a national dish of Singapore – so I'll be sure to try it in situ when I stop over for a few days next year.

Wherever you find it though, the make-up is always the same: a deceptively plain-looking piece of chicken that's actually a flavour bomb in disguise, having been simmered in a simple stock until ridiculously tender. It's served with rice cooked in the same fragrant broth the chicken was simmered in, and often with at least one dip on the side.

My version spikes the dish with sake, and is served with fresh pickled veggies and homemade sweet chilli dipping sauce.

(Part 1 of 2 of my entry for the Japan Centre's Gekkeikan Masters Cooking Competition).

Friday, 30 October 2015

Strawberry Sake Mousse – Recipe

Part 2 or 2 of my entry for the Japan Centre's Gekkeikan Masters Cooking Competition: a generous measure of nigori sake in strawberry mousse form, with a buttery shortbread biscuit, and mango, lime and sake salsa.

Sunday, 25 October 2015

Cake Break: 200 Instagram Followers

I say 'cake break'. I haven't taken a break at all – in fact I've been baking my butt off this weekend. But as it's for a special project and my creation's still in experimental phase, I can't show it just yet. (It's been a real pain in the butt but I've almost cracked it).

In the meantime, here's my little celebratory shot I posted on Instagram today. 200 followers, woohoo! It may not seem like much in the grand scheme of Instagram, but it means a lot to me. Let the baking continue!

Saturday, 17 October 2015

Pandan Angel Cake – Recipe

Pandan chiffon cakes are a staple of most Chinese and Malaysian bakeries, and I've always been meaning to make one. However, since I ended up with a shedload of egg whites after making my birthday cake with 22 egg yolks I decided to use some up by making a pandan angel cake instead.

Yes, there is a significant different. Do you know what it is?

Sunday, 4 October 2015

Nasi Lemak- Recipe

I've been so focused on mooncakes that I'm late in posting my Malaysia Day dish (none other than Malaysia's national dish, nasi lemak). Still, this is a dish for any day of the year. You might even want to eat it every day of the year because it's so darn good. Although your waistline might suffer a bit from the rich coconut rice (totally worth it).

Tuesday, 22 September 2015

Teochew Taro Mooncakes – Recipe

Also known as 'spiral mooncakes' and 'thousand layer mooncakes', these are quite different from the Cantonese-style moulded ones. The centre can be anything, but the outside consists of a delicately thin, layered, flaky pastry that's created by folding and rolling two types of dough together.

Saturday, 19 September 2015

Pumpkin Pie Mooncakes- Recipe

One week to go until the Chinese Mid-Autumn Festival 中秋节 and I'm still making mooncakes- this time of the iconic baked Cantonese kind. These ones are a little different from the usual lotus-paste-and-salted-duck-egg combination of filling: they're filled with pumpkin pie custard.

Sunday, 13 September 2015

Cheesecake Snow Skin Mooncakes- Recipe

The pink ones are strawberry-flavoured and the patchy purples ones are purple sweet potato. Since I'm not happy with the overall effect of the purple sweet potato ones, I'm only going to post the recipe for strawberry, for now. The filling is the same: vanilla cheesecake.

Tuesday, 8 September 2015

Pink Port-Poached Apple Surprise in Meringue Baskets- Recipe

Remember when I entered the first Godiva Chocolate Challenge last year with two days to spare until the deadline? Actually, I barely do, either. Anyway, this time they Tweeted me- along with the other finallists of 2014- to let me know about the start of this years.

Challenge accepted.

Surprise in 3, 2, 1...

Sunday, 30 August 2015

Mango Mille Crepe Cake- Recipe

I really, really wanted to make a durian mille crepe cake like the one I had in Malaysia, but nobody else wanted the house to stink... so I settled for making a mango version.

And before you ask, it's got 20 layers.

Saturday, 22 August 2015

Pandan Kuih Rose- Recipe

I'm back from Malaysia! Actually I've been back since last Saturday, but you'll forgive me for not posting anthing because of sheer travel exhaustion, I hope.

If you follow me on Instagram (@_tashcakes_... plug plug plug...) you will have been treated to an almost obscene amount of Malaysian food porn from me. Colourful ais kacangs and cendols, pungent durians, chewy kuehs... I even branched out and posted some beautiful savoury stuff.

Anyway, you're not here to read about my Instagram exploits or my holiday- you're here to see how I made these things:

They're deep fried. Sounds good? Thought so. Read on.

Sunday, 2 August 2015

Tiramisu Cake for Angelina's Birthday

I'm such a bad liar. Trying to sneak this cake into the restaurant we all went to and hide the gifts was so difficult, and Angelina was definitely onto me!

Thursday, 30 July 2015

Matcha Mascarpone and Strawberry Cake

We had a charity bake off/ sale at work today, and this was my offering (my Victoria sponge recipe with added matcha powder and a mascarpone cream filling/ topping).

There are two rounds to the competition: today's, which is office-wide, and a general one this week which is company-wide.

Saturday, 4 July 2015

Tofu Chocolate Mousse Pudding Cake- Recipe

Looks kind of bad for you, doesn't it?

Actually, it's made with tofu, egg whites and brown rice syrup, giving this gluten-free, low-fat (but not low-fat-tasting) dessert a major protein punch.

Saturday, 27 June 2015

Matcha Chocolate Chip Cookies- Recipe (with Brown Rice Syrup)

Technically this recipe isn't sugar-free exactly, but it is made with brown rice syrup rather than regular sugar. Being mostly glucose, it's more easily burned up for energy rather than being stored as fat like fructose. In short. Also, the chocolate chips are sweetened with xylitol.

Sunday, 14 June 2015

Vegan Black Forest Tart- Recipe

Just because something's vegan, gluten-free and free from added sugar, it's not necessarily healthy. Ladies and gentlemen, I present to you the ultimate loophole for a sugar-free challenge.

Saturday, 6 June 2015

Raw Vegan Fruit Tart – Recipe

I'm already one week into my sugar-free month and I haven't gone postal yet. Woo. (In fact, I'm feeling pretty awesome).

Thursday, 28 May 2015

Waffles with Matcha Ice Cream, Red Bean and Fruit (No-Churn Ice Cream Recipe)

Well, this was going to be a recipe for yeasted Scandinavian-style waffles, until I lost the scrap of paper I used to create the recipe. Ah well- for now, it'll just be the recipe for ridiculously easy matcha ice cream.

Sunday, 24 May 2015

Mango Kiwi Cake- Recipe

I'm planning on doing a sugar-free month in June, so I'm trying to use up as many frozen leftovers from my baking ventures as possible. I had more than half of the mango mirror glaze I made and used a couple of months ago all bagged up and waiting to be used. I also wanted to eat actual cake, as I haven't actually made a cake (that's not for someone else that is) for a while. so I decided to roll with that.

Sunday, 17 May 2015

Return of the Rainbow Cake

I'll never get tired of making rainbow cakes. My first post was even rainbow cupcakes. I started making them as a teenager before the world even knew they could exist (I know I know, hipster, right?)

Friday, 8 May 2015

Baked Blueberry Tart- Recipe

Paul (French bakery and patisserie chain- a good chain) does a pretty mean tarte aux myrtilles. Myrtilles are basically bilberries, or wild blueberries. Sadly, even though they're native to England, you can't really buy them easily. As I didn't have time to go foraging either, I made do with blueberries.

Saturday, 25 April 2015

Sunday, 5 April 2015

No Thermometer Strawberry Marshmallows- Recipe

So gourmet marshmallows are a thing, now. Or rather, they've been around for a while, and they're trying to become a thing, but they haven't quite exploded in popularity like cupcakes did quite yet. I decided to try making some plain ones from scratch to a) test the waters and b) see what all the fuss over homemade marshmallows was about. As usual, I couldn't leave well alone, and ended up breaking out the flavouring and freeze dried strawberries.

Saturday, 4 April 2015

Coconut and Lime Curd Macaroons- Recipe

Passover. Out with the cakes and biscuits, in with the cinnamon balls and coconut macaroons.

I couldn't quite face making the same old cinnamon balls and coconut macaroons, this year. However, my family loves coconut macaroons – so decided to do a little East Asian fusion magic to stop myself from screaming internally. 

I think I like coconut macaroons again, now.

Saturday, 28 March 2015

Purple Sweet Potato Scones- Recipe

I've been at the purple sweet potatoes again. *Cue lightning bolt and maniacal laughter*

This weekend's post was meant to be rye bread ice cream to tie in with last week's recipe, but because of time constraints I couldn't schedule it in. Instead, I decided to make something out of the neat 100g portion of purple sweet potatoes I found in my freezer.

Saturday, 21 March 2015

Rúgbrauð (Icelandic Rye Bread)- Recipe

When I returned from Reykjavik a couple of weeks ago I was already missing Cafe Loki's homemade dark rye bread. Luckily I found their recipe (allegedly) online, along with a bunch of other rúgbrauð recipes to refer to.

Before we continue, you should know that this bread takes SEVEN HOURS to bake. The good news is that's the hardest part: the bread batter itself is just seven simple ingredients mixed together and poured into a tin. All you have to do is be patient while it bakes.

Saturday, 14 March 2015

Lemon Rose Cake for a Comic Relief Bake Off

I kind of forgot to mention on this blog that I was going to Reykjavik last weekend (hence no bake). Sorry! I will write about it next week- along with posting a recipe inspired by my trip.

Onto the cake!

Saturday, 28 February 2015

Thursday, 19 February 2015

Chinese New Year 2015: Coconut Layered Nian Gao- Recipe

大家新年快乐- dàjiā xīnnián kuàilè! Happy new year, everyone! It's my favourite festival of the year, Chinese New Year! During - chūnjié ("spring festival") we wear red, only say positive things to people and, of course, eat lots of food. One food you absolutely must eat is a 年糕- niángāo.