Thursday, 23 March 2017

Bride and Groom Princess Carriage Wedding Cookie Favors

Just 2 more days to our big day! Honestly I’m really really excited about moving on to the next phase of life. Everyone tells me married life is awesome if you marry the right guy. Haha that’s so true on so many levels but we’re definitely not gonna disregard the issues that might arise in a marriage. (We went through marriage prep class so we know what’s in it for us). It’s amazing how me and S had journeyed through these 13 years. It’s through God’s Grace that we managed to stay faithful to each other all the way.

Planning for the wedding was interesting. We had more than a year to prep for it and amazingly enough, everything was settled more or less quite quickly or efficiently. Thanks to valuable advice and tips from all our married friends. As you can see, I’m free enough to write a blog post and bake just 2 days before the big day. Priorities Priorities.

So what’s a wedding without desserts right? Everyone has been asking me about my dessert table knowing well that a baker should be pretty particular about that component. Honestly when S proposed, I had this big fancy pansy idea to bake my own wedding cake and design my own dessert table ( Petit cakes, Brownies, cookies, cake pops, macarons, cupcakes etc). I even bought the cake stands/ moulds and Pinterest a whole lot of ideas. Then again when I thought about my priorities and opportunity cost of having one at the expense of something else ( HAHA only close friends will know this :P Winks), I decided to scrape off the entire idea. But all is not lost, there’s still a little Sherbakes in the wedding :P

Are you Team #BrideSherbakes or Team #GroomShad.
If you can’t pick a side, pick Team #ShadandSher
When I saw these cookie boxes, I fell in love.
I can’t lie because there is nothing not to like!
If you ask me to pick, I surely can’t decide.
This is truly love at first sight.

These small cookie boxes are amazing as wedding favors. They can fit 3-5 cookies each and they are small enough to fit into your purse (Ladies) and pockets (Gentlemen). Enough raving about these wedding favours. Just come early and grab some please since they are baked specially by yours truly!

Sneak Peek of the craziness in the house :S:S:S:S I think Im really mad but I cant let these boxes ( 400+ boxes) go to waste so yupp!! HERE WE GO! 

These pretty and cute princess carriages were not part of the planned wedding favours but I just couldnt resist sharing so i decided to let it go this weekend. Come early to grab these if you want. Unfortunately there are only 12 of these (SORRY!!) 

With that, see you friends on our big day! It’s gonna be a while till the next post ( When we’re back from our big Moon). But watch this space because it will not only be Sherbakes tempting you with her bakes but she’ll gladly grab her other half to join forces with her on this culinary adventure.

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 

Monday, 20 March 2017

Princess Carriage Baby Shower Gift Boxes

Now Now all you Mummies. Are you planning a surprise birthday party for your Little Princess? These Little Princess Cookie Door gifts are super pretty. The moment I got hold of the boxes, I could not resist not sharing them! 

Each box can hold about 3-5 cookies. Just sufficient to satisfy that sweet tooth craving for the little ones or adults like myself. Haha :) 

And if you think those little princess boxes are cute enough, these pink princess carriage will blow you away too! So much for pampering your little princess. If i had one, I'll make sure I'll do a full blown princess party for her. 

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 

Sunday, 19 March 2017

Moist Carrot Cake with Cream Cheese Frosting

It’s hard to find a cake that I truly dislike. Or put it simply- it’s hard to decide on a favorite! There are so many nice cakes out there that picking top 5 is practically impossible. 

Carrot cake is one of my all-time favourite. Though not 1st on my list but it made it to my top 10. This recipe I’m sharing is moist with every bite. The inclusion of pineapples, carrots and oil makes the cake extremely moist even after a few days. Couple that with a little tangy cream cheese to make the perfect tea time snack or breakfast. 

Feel free to cut back on the cinnamon if you’re not a fan but for mine, I usually spam them. 

Moist Carrot Cake (Makes a cute 5" round tin for small parties)

Cake ingredients 

-2/3 cup castor sugar
- 1/3 cup + 1/8 cup oil 
- 1 egg, RT
- 1/3 tsp vanilla extract
- 1 cup all purpose flour 
-  2/3 tsp ground cinnamon 
-1/8 tsp nutmeg
-2/3 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chopped walnuts 
-50g grated carrots
- 1/4 cup canned or fresh pineapple , diced and squeezed dry

Cream Cheese Frosting Ingredients

150g Phil cream cheese, cubed and softened at RT
75g unsalted butter, rt
1 tsp vanilla Essence
2/3 cup icing sugar, sifted 
1/8 cup milk 

1) Beat above ingredients until fluffy and well combined


1) Preheat the oven to 175 deg celcius 

2) Prepare two 5" round baking tins

3) Beat castor sugar, oil, vanilla and egg Using a hand mixer until it is light and fluffy 

4) In a separate bowl, sift flour, cinnamon, nutmeg, baking soda and salt. Set aside

5) Add flour to sugar mixture and mix until just combined.

6) Fold in walnuts, carrots and pineapple.

7) Pour into two tins equally and bake for 25-40mins until toothpick comes out clean. ( timing differs from oven to oven so I suggest you check at the 25 min mark to prevent risk of over baking) 

8) Allow to cool completely 

9) Slice away any uneven dome on the cake

10) Frost cream cheese on one layer of cake. Place second layer of cake on top and frost the top and around the sides of the whole cake.

11) Leave to set in fridge and enjoy after 2-3 hours! 

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 

Wednesday, 15 March 2017

No Churn Mint Chocolate Chip Ice Cream

It’s quite hard to find a person that likes mint chocolate chip ice cream. Most people find that the flavor taste like the toothpaste Colgate. True to a certain extent but more often than not, there’s something refreshing about that peppermint taste. Or maybe it’s the addition of those dark chocolate chip bits that keeps me coming back for more.

So everyone knows that churning ice cream (without a proper ice cream machine) is very cumbersome. I have a machine that requires me to freeze a block of ice the night before in order to churn the ice cream the next day. Tell you the truth, that’s 90% why I shun away from making my own ice cream.

Thank God for brilliant shortcuts. My sister pasted a video link by (Tastemade)  and how they managed to whip up a mint ice cream box cake without churning. All you need is sweetened condense milk, whipping cream, peppermint extract and chocolate chips. Simple as that.

Does it truly taste like ice cream? I’m amazed it does! But the next time I’l cut back on the condense milk as I find it too sweet overall.


396g sweetened condense milk ( 1 can)
2 cups Heavy whipping cream
1 tsp peppermint essence
1 cup chocolate chip.
Green coloring ( optional if you want a green ice cream)


1) Mix Condense milk with green coloring and peppermint essence
2) Add condense milk to whipping cream and beat until soft peaks form.
3) Fold in Chocolate Chip
4) Freeze until set
5) Enjoy!!

It’s creamy , smooth and taste like Mint Chocolate Chip (DUH!)  The best part is, it took me less than 15mins to make.

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 

Tuesday, 7 March 2017

Non Bake Blueberry Swirl Cheesecake

It's almost a yearly family tradition to celebrate Daddy's birthday with a blueberry cheesecake. To the man in the house that loves desserts, cakes and basically anything sweet, here's a cake baked specially for him! 

Here's a creamy non baked vanilla cheesecake swirled with blueberry filling that is set in the fridge for a few hours. After cake has set, another layer of cream cheese is frosted over and piped on the circumference of the cake. To finish the whole look, a generous layer of blueberry filling is spooned onto the top. 

Non Baked Cheesecake Recipe( Makes one 6" Round tin):

Ingredients for crust base

50g digestive biscuits, crushed
20g melted butter


1) Crush digestive biscuits till fine
2) Melt butter in a saucepan
3) Add biscuits and mix till well coated
4) Press into lined tin and refrigerate while preparing your cheesecake filling

Ingredients for Cheesecake filling

250g Philadelphia cream cheese
70g castor sugar
1 tbsp vanilla paste
14g gelatin dissolved in 50ml hot water
200ml whipping cream
Blueberry pie filling (Can)


1) Dissolve gelatin in hot water. Set aside to cool
2) Beat Cream cheese with sugar until well combined
3) Add vanilla paste
4) Whip cream till soft peaks
5) Add cooled gelatin ( Should not be hot to touch) to cream cheese mixture and mix until combined
6) Fold in whipped cream.
7) Place 1/2 of the cream cheese into the prepared pan. Add a few dollops of blueberry filling on top of the cheese and using a toothpick or fork, swirl them around the cheese
8) Add another layer of cream cheese and do the same.
9) Set in fridge for at least 4 hours or overnight.

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 

Saturday, 4 March 2017

Breakfast Mac and Cheese

MAC and cheese fans! Here's one Super easy to whip up MAC and cheese. All the ingredients are cooked over a skillet and then the whole skillet is baked in the oven until the cheese turns golden brown! It's really that simple!

It was one of the tasty food videos I saw being shared around Facebook that tempted me to try this. Plus I had a bunch of family members and friends requesting me to make this for them so here it is!

MAC and Cheese (adapted from tastemade)


2 cups elbow macaroni, cooked and drained
7 bacon slices (I used this as a substitute for sausage. The original recipe calls for 1/2lb of breakfast sausage)
3 tbsp butter
1/4 cup flour
2 1/2 cups milk
Salt and pepper (to taste)
1 cup / 120g grated mozzarella
1cup / 120g grated cheddar cheese
1 1/2 cups frozen hash browns
Extra cheese for topping


1) Preheat oven to 190 deg celcius

2) Fry bacon in skillet until crispy. Remove and set aside

3) In the same skillet, melt butter and stir in flour until smooth. Stir in milk and continue to stir until thick and smooth

4) Lower heat and add cheese. Stir until cheese has melted.

5) Season with salt and pepper

6) Add in cooked macaroni and bacon. Stir to combine. TOP with frozen hash brown and spinkle more cheese on top. At this point, you can either bake the skillet or transfer the mac and cheese to an oven dish to bake ( I didn't have a skillet big enough which explains the need to transfer).

7) Bake in oven for 20-25 min until cheese and hash brown has turned golden brown.

8) Serve hot! Whooooooo.

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 

Thursday, 16 February 2017

Nutella Cheesecake

Thanks Jen for sharing this mouthwatering Nutella cheesecake. I was first drawn by the video being shared on facebook. The power of social media lets you share, comment and like. Multiply them by 3 for everyone that shares the video and you get a massive number of viewers.

It’s amazing what wonders you can do with such a common breakfast/ pantry staple- The Humble Nutella. Nutella stole my heart and took over my Instagram page for a week. There are endless possibilities when it comes to Nutella. If you follow my blog, I did a Nutella tart before this and a couple more Nutella related dessert. Recipe for my super delicious No Bake Nutella Tart --> (Click here) 

This time round, I baked a Nutella Cheesecake for my Aunt’s 70th birthday! You have to close one eye on the amount of Nutella that goes into this recipe. But fear not, sharing is always a good idea! Sharing is caring. Especially when it comes to fats

The original recipe by Jen (Bakedbyanintrovert) makes a 9” cake. I don’t like to make huge cakes unless baking for orders or when I’m bring something to a large party. Most of the time, I rather make a cake that sufficiently feeds everyone. So 6” cake it is. I had to scale down the ingredients for this.

Nutella Cheesecake ( Makes 1 6" Round cake)


7 digestive biscuits, crushed
3 tbsp melted butter
375g Philadelphia cream cheese
296g Nutella
3/8 cup heavy cream
3/8 cup castor sugar
1 tsp vanilla extract
1/8 tsp salt
2 eggs, lightly beaten

1) Mix Digestive biscuits and melted butter until the biscuit sticks together. Press into the base of a 6” round tin with removable bottom and refrigerate while you prepare the filling.

2) Preheat oven to 150 Degree Celcius

3) In a large mixing bowl, Beat the cream cheese, sugar and whipping cream with a mixer until smooth and fluffy.

4) Add the vanilla and salt and beat on low speed until combined

5) Add in Nutella and beat until well combined

6) Using a spatula, stir in lightly beaten eggs until incorporated

7) Pour the batter over the prepared crust pan

8) Place a dish filled with hot water on the bottom rack of the oven ( To create a water bath environment when baking) Alternatively you can wrap the 6” tin with aluminium foil and place the tin in a bigger dish and fill the sides up with boiling water)

9) Bake for 1 hour

10) Switch off oven after 1 hour and leave cheesecake in the oven for another 1 hour.

11) Refrigerate until cool or overnight

For the Glaze

110g Nutella
¼ cup Cream

1) Boil Cream

2) Pour cream over Nutella and stir until smooth

3) Remove the cake from the tin

4) Pour the Nutella glaze over the cake and let it drip down the sides of the cake.

5) The glaze is pretty shiny and you will be able to see your reflection in it.

6) Let it set in refrigerator until ready to consume.

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 

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