Engaged! (:

Hello everyone! I'm terrible sorry for the lack of updates as school has been mad! However, I'm really thankful for the steady flow of readership everyday! (:

School's coming to an end soon (tomorrow's my last day I think!) and then come the exams. Come 27th Nov, I'll have my last paper and I'll be FREEEEEEEEEEEEEEEE! I can almost smell freedom! So please, do hang around, enjoy the recipes here and await my return to the kitchen during my holidays! 

Till then, here are some of my recent works! (:

Double layered chocolate ganache cake for my youngest sister's 16th! (:

A contemporary twist on a Strawberry Shortcake!  

A Hello Kitty Strawberry Shortcake for a friend! 

I'm loving the whole strawberry shortcake thing so I'm gonna do a blog post on it too! 

To end it on a sweeter note, I got engaged 2 weekends ago! It's all still a blur for me and we're still basking in the joy of the newly-engaged mood. But we're more than happy! (: Am looking forward to planning the wedding and even though I'm itching to do my own wedding cake, I'm forbidden! Well, at least I can do trials and have fun! (: 

Till then, lots of love! (: 

XOXO,

Cynthia

Ppppst: do join us on our Facebook page for more updates from time to time! http://www.facebook.com/TheBakingBiatch

Fried Ice Cream

Fried Ice Cream.. where should I begin? Hot and crunchy on the outside.. Frozen and melty on the inside. Such an old classic sold in Pasar Malams in the early 2000s. This can be made in the comfort of your home with just a few simple steps! These used to be sold with basic flavours like Chocolate, Strawberry, Vanilla etc but since these can be made at home, imagine all the possibilities! 

This is one of those snacks perfect for a warm afternoon or even on an ice cold rainy day! I'm one of those nutty ones who enjoy ice cream on an ice cold day! XD How about you?

Fried Ice Cream Recipe

Ingredients:

2 slices plain bread

Some ice cream

Oil for deep frying

Some thoughts..

School work has really been wearing me out and I'm pretty sad to say that this blog has been somewhat neglected. I'm trying as best as I can to bake/cook but more often than not, time does not permit me to do so! ): This blog is however, my pride and joy and I love this blog and my readers very much. Keep hanging around, I'm praying that God will allow me time to cook and bake more and I'll be back with more great recipes! 

On the other hand, I'm really thankful for the features on the Asian Food Channel (AFC) Facebook page of late! (: Such blessings! Meanwhile, enjoy this pretty tart I baked yesterday! 

Today we are 1!

Image taken from: http://upload.wikimedia.org/wikipedia/commons/d/dd/Birthday_candles.jpg

TODAY WE TURN 1! 

Praise the Lord! 

It's been an amazing year indeed.

365 days of goodness.

365 days of growth. 

104,136 page views since the beginning.

110 blog posts.

494 Facebook fans.

Our readers coming from all over the world... Singapore, Malaysia, Indonesia, USA, Philippines, Australia, UK, Hong Kong, Netherlands and the list goes on and on and on.. 

THANK YOU for making this blog a success.

We've come a long way and I'm really thankful for each and every one of your support thus far. Words are not enough to express my gratitude. I'm glad that many of the recipes on the blog has inspired many to start cooking and baking. I'm glad that many of these recipes that comes with step-by-step image recipes have been helpful to many of us. 

Today, I'm truly filled with gratitude for how far we've come along. Do drop me a comment to let me know how the blog has been helpful to you all these while and of cos, do suggest recipes you'd like to see here and how I can make this blog better. (:

XOXO,

Cynthia

SNOWSKIN MOONCAKE 1: Passionfruit paste with mango skin snowskin mooncake

This was my first attempt at making snowskin mooncakes and I may say, I like them (: It's been a havoc week and it isn't helping that my school workload is increasing. I was struggling between getting more sleep and getting these 'baked'. Well, no prizes for which activity won (: This recipe is adapted from Richard Goh's recipe for snowskin mooncake.

Updated: 24 August 2013

I've been blessed with the opportunity to present this recipe in video form with all of you! Here's a video tutorial I did for the making of snowskin mooncakes! (: 

Snowskin Mooncakes

I've just successfully made 2 flavours of snowskin mooncakes! I love how pretty they are even though I'm a bigger fan of traditional mooncakes! Do keep a lookout for the recipe to these two mooncakes! Passionfruit paste with mango skin as well as red wine cranberry with cranberry pomegranate skin! 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 

What's Baking: Gebera Fruit Basket

I baked this Gebera Fruit Basket 2 Thursdays ago in class.. Loving the design very much! I guess it really takes a steady pair of hands to pipe pretty designs on a cake! Can't wait to hone my skills.. 

On the other hand, school is wearing me out. It's merely Week 5 of 12 weeks and I'm already close to my 'panic' mode, which isn't a good sign. My gastric is back and I get worn out much easier.

On a lighter note, the fav boy has gotten me a Kenwood BM250 Bread Machine! A bread machine has been something I've been eyeing on but haven't gotten the chance to purchase. Just really blessed that the fav boy gifted me with one!

 

This is the very first loaf I baked last night, my Chocolate Loaf using the PaiBao recipe sister Jenia shared with me. The family loved it and I enjoyed the bread even on it's own when I'm not a fan of 'plain' bread! The bread's just so soft and tasty! 

Right now, I've got a Sausage Loaf proofing and ready to bake soon in a while.. I'm really excited! 

Nutella Tart

This Nutella Tart is just THEBOMB. This is best eaten chilled and I can't understand why I didn't bake it any earlier. This is pretty simple to bake and can be the tart can be baked in advance.. Alternatively, if you're lazy enough, buy a store-bought shortcrust pastry (: This recipe yields 2 5" Nutella Tarts. The reason why I made such a 'huge' quantity is that 1 portion of shortcrust pastry maybe too tough to work with as it is very small in quantity. You may want to halve the recipe and just bake one tart.. but since it's gonna be so good, why not 2? (:

Nutella Tart Recipe

This recipe yields 2 5" tarts

Ingredients:

125g cake flour

1 egg

38g icing sugar

63g salted butter (room temp)

240g nutella

1000g whipping cream for nutella cream

25g whipping cream for topping