Tuesday, October 6, 2015

My Kinda Style - Traditional Chocolate Rice Cake [06 Oct 2015]

My craving for a Traditional Chocolate Rice Cake sets in...

I just had a sudden thought the night before I slept. I was chatting with my friend, Eileen and I told her my "plan" was to bake a Chocolate Rice Cake the next day.

And so I did...

I wasn't sure if I had woken up "too early" (???) as I had to walk the kids to school, plus I woke up earlier to prepare some school snacks for them. I was kinda "blur" as I had forgotten to add in the melted butter into the cake batter!!!

Thank goodness that my sponge cake turned out well, with a soft texture, despite my forgetfulness. And I should have used a smaller tray to get a thicker sponge cake.

The weather was so hazy and warm that both the cream and I were melting away... I should had creamed the cake in my room???

Well, I supposed I had also been way TOO GENEROUS with my cream and chocolate chips...and now I am overly overdosed with sweetness...

Now that my cravings had been satisfied...

Who's in with me for this Chocolate Rice Cake?

My Kinda Style
Traditional Chocolate Rice Cake
(Recipe with reference & adapted from The Fabulous Cake Business by Chef Alex Goh)


Chocolate Sponge Cake
3 whites
75g caster sugar
3 yolks
60g plain flour
15g cocoa powder
15g melted butter

Vanilla Buttercream
175g unsalted butter
75g shortening
80g icing sugar
1/2 tsp vanilla essence


Chocolate Sponge Cake
1. Using your mixer, whisk the egg white till foamy. Gradually add in the sugar and beat until stiff peaks.
2. Add in the egg yolks and continue beating until well combined.
3. Using a spatula, add in the sieved flour and cocoa powder in 3 additions, folding in gently.
4. Pour in the butter and mix gently until well combined.
5. Pour the batter into your desired cake pan and bake in a preheated oven of 160°C for about 15~20 minutes.
6. Remove the cake from the oven and let it cool completely before frosting.

I had used a 10" x 7" rectangular cake pan, it was rather too big. You can use a smaller rectangular cake pan like 10" x 4" to get a thicker sponge cake.

1. Using the mixer, beat the butter until light and fluffy. Add in the shortening and continue to beat until well blended.
2. Add in the icing sugar and vanilla essence and continue beating until well combined.

>>You can chill the buttercream in the fridge for a while for easier frosting if the weather is too warm.
>>You can replace the shortening with only butter, but the cream might not holds it stability during warm temperature.

Cake Assembly
1. Cut the cooled cake into 2 pieces.
2. Place 1 cake slice on a lined tray and spread a thin layer of buttercream over it. (Or you can spread it generously like I did.)
3. Place the other cake slice on top and frost the sides of the cake, followed by the top of the cake.

4. Sprinkle chocolate rice (lots of chocolate rice) over the frosted cake and chill the cake in the fridge to let the cake set. 
5. Cut & serve.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Sunday, October 4, 2015

Ham & Sausage Cheese Muffins [04 Oct 2015]

I hadn't made any savoury muffins for the girls before as I wasn't sure if it could be added to their menu.

These savoury muffins were very easy to prepare and they were easily ready within 15 minutes...

I should make these savoury muffins for the kids' school snack or a quick and easy snack at anytime.

Now...making 6 delicious Ham & Sausage Cheese Muffins, they were quickly gone soon right after they were cooled slightly...

A well received savoury muffin indeed...yum yum!!!

Let me go finished mine...

Ham & Sausage Cheese Muffins
(Recipe as inspired by Margaret Cheng, Yum Yum Magazine #92)


125ml fresh milk
1 egg
15g melted butter
110g self raising flour
1/8 tsp baking powder
1/4 tsp sea salt

Fillings as desired
Chicken Cocktail Sausage
Honey Baked Ham
Diced Carrots
Diced Red & Green Capsicums
Grated Cheddar Cheese


1. Put the fresh milk and egg together, mix well.
2. Put the sieved flour, baking powder and salt in a mixing bowl and mix well.
3. Gradually add in the egg mixture into the dry ingredients to get a thick smooth batter.
4. You can either mix the ingredients into the batter and pour into the greased cupcake muffin tin. I had poured some batter into each cupcake tin sprinkle the fillings inside and den top up with the rest of the batter till 90% full and sprinkle some grated cheddar cheese on top.

5. Bake in a preheated oven of 200°C for about 15~20 minutes. Remove the muffin tin from the oven and let the muffin rest in the tin for about 5 minutes before removing it out. Serve warm.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Saturday, October 3, 2015

Children's Day Cookies : M&M Oatmeal Cookies [03 Oct 2015]

M&M Oatmeal Cookies

Now that the Fabulous "Five" Cookies mission had been completed and well received by the Birthday Boy and his receivers, it's now time to get ready for the Children's Day Cookies!!!

Not sure if the kids would fancy these cookies...

But for sure the cookies smelt very good while they were baking in the oven.

Mimi was so excited about these cookies, and she couldn't wait to try them.

Having bite on the M&M Oatmeal Cookies, Mimi told me that these cookies were delicious and she went on for a second cookie.

M&M Oatmeal Cookies
(Recipe as adapted & modified from 糕點女王的聰明烘焙法:最想學會的100種幸福點心 by 李智惠)


100g salted butter
90g light brown sugar
30g egg
75g cake flour
75g bread flour
1/8 tsp baking powder
1/4 tsp baking soda
75g oatmeal

50g Hershey's Mini Chocolate Chips

M&M chocolate candies


1. Cream the soften butter and light brown sugar, beat until light and fluffy.
2. Add in the egg and mix until well combined.
3. Add in both flour, baking powder & baking soda, mix well to get a dough.
4. Add in the oatmeal to form a dough.
5. Add in the chocolate chips and mix well.
6. Using a spoon, scoop out a round dough. Gently flatten it and place the dough on a lined baking tray. Put some M&M chocolate candies onto the dough, gently press the candies into the dough. Repeat the process till the dough is used up.

7. Bake the cookies at 150°C for about 15~20 minutes. Remove from the oven and let the cookies cool completely on the wire rack.

Do link back to MiMi Bakery House if you have used any information as published in this blog.