Sunday, 10 December 2017

Gluten Free Chocolate Brownies ( 8 in 1 flavor)

Today’s cake post is all about variety. I’m the kind of person who goes for assortment! That's why dessert buffets are perfect as they have a variety of mini cakes to choose from. ATTACK!!!  This brownie cake sums up ALL my favourite ingredients/flavors in just one dessert.

This Chocolate Brownie cake is made with Bob's Red Mill Gluten Free 1-1 Baking Flour. It is  gluten free, super fudgy, rich and moist. Thanks Jess for sharing this recipe :)  It has 8 different toppings and in no particular order: Reece’s Peanut Butter Cup with Crunchy PB drizzle, Dark Chocolate Ganache with Oreo Crumble and Chocolate Bar, Matcha Ganache with Blueberry Granola, Blueberry with Apple Granola and White Chocolate Drizzle, Raspberry with Dark Chocolate Ganache Drizzle and Chia Seeds, SPECULOOS biscuits with Crunchy Cookie Butter Drizzle, Best Passionfruit Curd with Passionfruit glaze and Organic Coconut Shavings, Cinnamon Stewed Apples with Cranberries. Are there any particular flavors that interest you?

Fudgy Gluten Free Chocolate Brownies ( Makes an 8" inch Circle Pan) 


170 grams (3/4 cup) unsalted butter, melted
200 grams (1 cup) caster sugar
90 grams (1/2 cup) brown sugar
1 teaspoon vanilla extract
3 large eggs
40 grams (1/2 cup) cocoa powder
70 grams (1/2 cup) Bob's Red Mill Gluten Free 1-1 Baking Flour
75 grams dark chocolate chips

1) Preheat the oven to 160 C (320 F).
2) Line an 8" Round tin with baking paper.
3) In a large mixing bowl, add the melted butter and sugars and gently whisk together.
4)Add the vanilla extract and stir.
5) Add the eggs, one at a time.
6) Sift in the cocoa powder and flour and stir until just combined.
7) Add in the chocolate chips.
8) Pour the brownie batter in the prepared tin and place in the oven to bake for approx 25-30 mins until they no longer wobble in the middle.
9) Cool completely and then refrigerate before slicing ( To get a clean slice).

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Wednesday, 6 December 2017

Raspberry Swirl Cheesecake Brownie

I always wanted a dessert that combined cheesecake and brownies because don't you find that these pair so beautifully? Imagine the creaminess of the cheesecake coupled with the Chocolatey fudgeyness of the brownie. Indeed a match made in heaven. 

There was a sale of raspberries at Cold Storage (2 170g packets for $12.90) so I jumped at the opportunity to get my hands on some of these beautiful red berries! Christmas is right round the corner. If we do a count down now, you realize we are just less than a month away! Bring out those festive party hats, Christmas Tree, decors because it's certainly time to party! 

I chanced upon this Raspberry Cheesecake Brownie recipe on Daniellel's website. It looked so promising and perfect for this Holiday Season. I made a few adaptions here and there to ensure that the dessert isn't too sweet. We all know that we will be feeding ourselves with alot of sweet treat this season so  if there's a healthier option. WHY NOT!  Feel free to check out the recipe below or her original recipe. 

And of course desserts are ALWAYS better with that extra drizzle of Melted Dark Chocolate. It's 80% dark so not to worry! It is well packed with antioxidant. 

Raspberry Cheesecake Brownies ( Makes a 6" Square pan)

For the brownie base:

55g unsalted butter, melted and  cooled
80g granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
33g all-purpose flour
20g unsweetened cocoa powder
1/8 teaspoon salt

1) Preheat oven to 350F or 175C. 
2) Line an 6" Square baking pan with baking paper and spray the sides with non stick cooking spray
3) In a mixing bowl, Whisk together the sugar and melted butter until well combined
4) Whisk in the egg and vanilla extract until fluffy 
5) Sift in the flour, cocoa powder and salt and mix until just combined. Do not Overmix.
6) Pour brownie batter into the pan and smooth it out into one layer. Bake for 20mins and remove from oven and set aside.

For the raspberry swirl:

45g fresh raspberries
4g granulated sugar

1) While the brownie is baking, make the raspberry swirl filling
2) Add the raspberries and sugar into a saucepan and cook until mixture has slightly thicken. 
3) Set aside to cool while you prepare the cheesecake filling next. 

Note* I didn't strain the raspberry mixture as i like the seeds in my cheesecake. You can always strain for a smoother swirl. 

For the cheesecake filling:

200g Philadelphia cream cheese, softened to room temperature
30g granulated sugar
1/2 large egg, room temperature
1/2 teaspoon vanilla extract

1) Using an electric mixer, beat cream cheese until smooth.
2) Add in sugar and vanilla and beat until fully combined
3) Add in egg on low speed until just combined
4) Pour the cheesecake filling on top of the brownie layer and spread into an even layer
5) Dot raspberry puree on top of the cheesecake and use a knife to swirl the raspberry into the cheesecake layer.
6) Return the baking pan into the oven and bake for another 25 mins until top of the cheesecake is just set.
7) Remove from oven to cool completely and refrigerate for a few hours before slicing! ( I find it's best to slice after the cake has been refrigerated to get those clean slices)
8) Enjoy with extra drizzle of dark chocolate on top :)

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Sunday, 3 December 2017

Strawberry Pistachio Frangipane Tart

Can you believe it! Its December already!! and Christmas is soon approaching. The season of appreciating our loved ones, giving and celebrating the birth of our Lord Jesus Christ.

I am super pumped up that I’m going to make an additional effort to bake Christmas related desserts every week leading up to the actual day. So friends- if you have any inspirations or cravings, feel free to let Sherbakes know. I grant wishes so often than not.

If someone were to come up to me and ask me to define Christmas in edible terms. You’ll need to bear with me. Because here it goes: Buche De Noel, Strawberry shortcake, Logcakes, Rum and raisin, Brandy fruit cakes, Pistachio logs, Cranberry desserts, Pistachio cranberry cookies, Orange zest cranberry cookies, M&M Brownies, Mint chocolate chip ice cream, lychee martini, black forest cake, chocolate praline crunch, Pandan Gula Melaka cake, pumpkin spice cake, orange cinnamon buns, biscotti, gingerbread man, snickerdoodles, banana bread, red velvet logs, fig and honey pistachio cake and the list could go on…. I told you.

Decisions in life are indeed difficult with so many choices available. So with so many choices hanging, I decided to go for the one that I think will look nice in photos (Hahaha Secret out… but Yes, I eat with my eyes all the time). Ok, and also something I do crave from time to time- pistachio and strawberries.


Introducing the pistachio frangipane tart with pistachio mousseline and fresh strawberries. This was inspired and adapted from Jo at Jothetartqueen.

Strawberry and pistachio tart ( Makes 1 5" tart and 2 smaller 2" tarts)

For the Pâte sucrée:

125g all-purpose flour
62g caster sugar
62g unsalted butter, cut into cubes
1/2 tsp vanilla extract
30g egg ( About ½ an egg)

1. Whisk flour and castor sugar in a medium bowl.

2. Add butter and rub it into the flour sugar mixture until consistency of fine breadcrumbs

3. Add in egg and vanilla and mix till just combined.

4. Roll out dough into a flat disc and cling wrap it. Chill in refrigerator for at least 30 mins or overnight

5. Preheat oven to 180 deg celsius

6. Spray tart shells with cooking spray

7. Roll dough to about 3mm thick and press into tart shell

8. Place a sheet of parchment paper on top of the shell and weigh it down using uncooked beans/rice or weights.

9. Blind bake the tart shells for about 15mins. Remove the parchment paper containing your weights and bake another 5-10 mins until golden brown

For the pistachio frangipane:

50g unsalted butter, cut into cubes
50g caster sugar
62g eggs, room temperature
25g ground pistachios
25g ground almonds
22g all-purpose flour
Green food coloring (optional)

1) Preheat oven to 180 deg celcius.

2) Using a hand mixer, beat the butter and sugar until pale and light

3) Add in eggs and continue to beat until well incorporated

4) Add in ground almonds, pistachio and flour and mix until just combined

5) Fill the pre baked tart shells with the pistachio batter till about 2/3 full. It will expand as it bakes in the oven

6) Bake for about 18-20 mins until frangipane is golden brown and springs back to touch.

For the pistachio crème mousseline:

125ml milk
25g egg yolks
25g caster sugar
15g cornflour
15g pistachio paste
1/2 tsp vanilla extract
50g unsalted butter, cut into cubes, room temperature
green food colouring (optional)

1) Place milk into a medium saucepan to boil

2) Concurrently, whisk egg yolks and sugar in a separate bowl until well combined before adding cornflour.

3) When milk is boiling, take the milk off and pour it slowly into egg mixture. Whisk continuously when you pour the milk to prevent cooking of the egg yolks.

4) Pour the egg and milk mixture back into the pot and reduce fire to low.

5) Whisk continuously and vigorously until the mixture starts to thicken into a smooth paste. ( I usually alternate hands whisking).

6) Allow the pastry cream to cook for at least 2-3 mins more before taking it off the heat.

7) Whisk in the pistachio paste and vanilla extract

8) Transfer pastry cream into a large bowl and press cling wrap onto the surface. Refrigerate until cool.

9) When the cream is cooled, whisk it using a hand held mixer.

10) Add in the Room temperature butter a few cubes at a time and beat till light and fluffy.

11) Add in food coloring here if you like a more green cream.

12) To assemble tart, transfer some mousseline into a piping bag and pipe the cream onto the tart. ( using piping tip of your choice)

13) Decorate with strawberries or more pistachios.

If you have any leftovers, refrigerate them. It not tart can be kept for 2-4 days in the fridge.

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Eagle Cake with Christian Verses

And He will raise you up on Eagle's wings
Bear you on the breath of dawn
Make you to shine like the sun 
And hold you in the palm of His Hands 

Blessed Birthday Pastor Glen! 

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Tuesday, 28 November 2017

Moist Pumpkin Spice Cake

A great way to celebrate fall and the holiday season is to bake a pumpkin spice related dessert. Though we pretty much experience one season all year round here, it’s pretty cool to be baking alongside other bakers around the globe who experience fall.

Plus it’s interesting to see the amount of pumpkin related creations that pop up during this period. I had my fair share of savoury pumpkin dishes but never really tried a pumpkin pie before. Ok maybe I did once but the taste was not particularly memorable.

While I was laying on my bed and scrolling through my Instagram feed, I was bombarded by the amount of pumpkin pies and cakes post. From that day on, I decided I will attempt my very own pumpkin cake. 

This cake is baked in a square tin so when cut up, it resembled more of a brownie/bar/cake slice- more pieces means more love being shared around. But the bottom line is, it is super moist even after 2 days.

Pumpkin Spice Bars ( Makes a 6” square tin) - Adapted from Sally


30g Cake flour
30g unsalted butter, cold
50g dark brown sugar ( I found the crumb topping too sweet so next time will reduce this by half)
1/8 tsp salt
1 tsp ground cinnamon

1) Mix the flour, brown sugar, salt, and cinnamon together in a bowl.

2) Cut in the cold butter using a pastry blender or a fork.

3) Mix until crumbly. If too wet, add more flour

Cake bar

1 cup (125g grams) cake flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup (122 grams) pure pumpkin puree ( I use Libby's pure pumpkin)
1/4 cup (50g grams) dark brown sugar
1/4 cup (60 ml) vegetable oil
1/8 cup (40 g) pure maple syrup
1/8 cup (30ml) milk

1) Preheat the oven to 175 deg celcius.

2) Grease a 6” square pan with cooking spray and set aside

3) Whisk the cake flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves in a large bowl until combined.

4) In another bowl, whisk together the pumpkin, brown sugar, oil, maple syrup and mix until just combined

5) Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.

6) Pour and spread batter evenly into 6” pan. ( Batter will be quite thick).

7) Spread the crumb toppings on top of batter and press down slightly

8) Bake the cake for 25-30 mins until a toothpick inserted comes out clean.

9) I melted some Speculoos butter and drizzled them on top of the cake.

10) Cut into slices to share with family or friends.

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Sunday, 26 November 2017

Inside Out Movie Sadness Cake

Do you remember the movie Inside Out? This is one of the adorable characters from the show and her name is sadness! If you haven caught the show, please do! It's pretty meaningful and I loved it ;) 

One sweet hubby ordered this cake for his wife as she was such a big fan of the character!! Cake was chocolate fudge with layers of chocolate ganache filling. The entire cake was then wrapped in edible fondant and the sadness character was carved out on a separate fondant sheet and placed on top! 

Blessed Birthday Sharon!! 

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Wednesday, 22 November 2017

My TOP 10 Favourite Baking Tools ALL TIME

Over and over again, people have asked me what are some of the baking or culinary tools I use for my desserts so I decided to write a post on it! Here’s some of my Top favorite baking tools to work with. Since I work a lot with cakes, cupcakes and customised designer cakes, most of the tools mentioned below come in really really handy and I will show you why. I work with these tools on a daily basis so I will probably die without them.

1) Cupcake Corer

Naked Cupcakes with swirled frostings are pleasing to the eye but what if you bite into a surprise interior. Sometimes I like to surprise my guests with piñata cupcakes or cupcakes filled with a variety of fillings, jams, curds and frosting. These Cupcake Corers are a life saver. They save me the time and trouble of using a knife to dig out a portion of the cupcakes. You just have to press this corner in the center of the cupcake, twist and remove. The middle of the cupcake will come out easily..

2) Turntable

This is another item that is useful for decorating cake with frosting. You’ll need a turntable that is easy to turn while you frost the cake to achieve a smooth side. It also works best for piping swirls, flowers or designs on the cake. This Ombre Wave Cake was easily frosted thanks to my handy turntable.

3) Candy Thermometer

Bakers who make Macarons by the Italian Meringue method , make their own caramel, sugar syrup will find this super handy. The right temperature to remove the sugar syrup is critical. I find these kind of thermometers that clip well to the side of the pan easier to handle as they don’t need to be held with one hand. Imagine holding a thermometer after they reach a certain Fahrenheit! The heat…. Good Gracious! Please look after your hands, Dear Bakers!

4) Joseph Joseph Elevate Spatula

I’ve used many brands of spatula but this brand Joseph Joseph Elevate Flexible Spatula is one of the best. It’s funny because during Christmas gift exchange or what you call “Secret Santa”, I will always request for my Secret Santa to buy me this. This request has been repeated for 3-4 consecutive years! It’s so flexible and can clean every nook and corner of the bowl. You won’t have to worry about wasting frosting or batter anymore. I call this the magic Spatula. Because it cleans off food without a trace! AMAZING. See the Video below for a demonstration!

5) Half Hemisphere Baking Pan

Many of you have asked me if there is a mold for this Brain cake. I think there should be but I use a Half hemisphere Baking pan to make a round cake and then slowly carved it to an oval. It makes more sense to buy a half round one as you can also make a Soccer ball theme cake with it. Check out my Fifa World Cup Soccer Ball Cake and Soccermania Cakes baked in these half tins. If you want a brain,  you can always carve it to the shape you want. Multifunctional.

6) Mini Silicon Hemisphere Molds

Have you seen those petit cakes selling in stores with shiny glazes. Don’t they entice you so much?? I eat with my eyes first. Not a bad thing I supposed. Yummy things should taste nice right? I use this mold quite frequently but one of my popular cakes that received so many raved reviews over the years is my Rainbow no bake cheesecake. Check out these Silicon Hemisphere Molds. I made use of this same mini hemisphere mold to make the cake.

7) Fondant and Gumpaste Tool Set

How do you get those nicely moulded fondant figurines, cutouts, ribbons, flowers etc. They are achieved using these "Magical Tools". I Bought the entire Wilton Set and it has been well used. You can see some yellow stains on them already :(

8) Wilton Cake Leveller

Almost 80% of the cakes I bake do not have an entirely flat top. There is always bound to be a dome. But dome cakes are hard to frost and stack. In order to increase the stability of the layers, we need them to be even. So here comes my handy Wilton cake leveler which I use  99.9% of the time. It’s sharp and slices well.

9) Fondant PrecisionKnife with safety cap

This Precision knife is so sharp, it can cut fondant shapes so precisely! I love love love it. It works wonders when trimming off the excess fondant dangling down from your cake and a lot more other things! Just be careful when handling it as it is really sharp. It comes with a safety cap if you're worried.

10) Wilton Piping Set

I can't live without my Piping tips. I use them to pipe flowers on cupcakes, swirls on cakes, spiral, waves, leaves etc. Most of the time when it comes to cake decorating, I let my imagination go wild. A variety of piping tools lets me decide there and then what design i would like on my cake. Anyway my top 3 favourite piping tools for cupcakes are shown in the above picture.

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