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Tagged: Frosting

Rosette Orange Sponge Cake

Hi everyone!

It’s been a really long time since I updated. So sorry about that. Straight after exams, I left for my family holiday (read all about it at Midi & me) and haven’t really had time to bake/update since I came back. I totally procrastinated on that 12 days of Christmas thing and have decided to put it off.

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On Saturday, I had a bake sale with one of my lovely NUS Biz girls, Joanna. It was pretty nice to have most of our stuff sold out. Thanks for the support if you came down to get some sweet treats for yourself. I’ll do an update on that at a later time.

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Carrot Cake

Saturday was my uncle’s birthday.

Carrot Cake with Cream Cheese frosting

This week was exam week. I had two papers, Operations Management on Tuesday, and Media Writing on Wednesday. I’d say that my papers were pretty okay, except that I didn’t really manage to finish my Media Writing paper. Fingers crossed that that little bit I didn’t include won’t really cost me :/

After my paper on Wednesday, it felt like exams were over. I went back, baked some Madeleines (from the really good Le Cordon Bleu recipe), watched a couple of episodes of my Korean drama which I’m currently hooked onto (Lie to Me), and slept like a pig.

With that sort of behaviour, there was no excuse for me not to be baking my uncle’s birthday cake. I was glad that my mom asked me to do so anyway. I don’t usually get a chance to frost whole cakes and baking one and then frosting it nicely for no rhyme or reason isn’t really cost effective so this was a chance for me to practice my frosting skills. (more…)

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Red Velvet Cupcakes

A little while back, I teamed up with The Meatmen to produce some exclusive videos for SCS Dairy.

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The first video on Red Velvet cupcakes is up so do have a watch.

Red Velvet cake/cupcakes became all the rage about 2 years back, with people being extremely attracted to the bright hues of the cake. Red Velvet, as the name suggests, is supposed to taste so smooth, very much like velvet. I’ve tried countless of Red Velvet cakes in the past two years and I have to say that very few places actually maintain this standard of a silky smooth cake with just a tinge of cocoa. This recipe is definitely one that will give you a perfect cake that is red enough and soft enough. What really cuts it, however, is that luscious cream cheese frosting. I’m not a fan of cream cheese but I can’t stand it when I go to cake shops/cafes and notice that the carrot cake or red velvet cake is accompanied with a really stingy amount of cream cheese. I mean, come on! It is that thick slab of cream cheese goodness that actually makes people like the cake so much. (Trust me, my sister can eat the red velvet cake without eating the cake itself)

Do enjoy the video & head over to SCS Dairy for the full recipe 🙂

Much love,
Eugenia

Image Credit: Junjie, The Meatmen

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