Friday, 20 October 2017

Steps on how to make a Treat or Trick Pinata Cake for Halloween

Trick or Treat. I made a piñata cake over the weekend and I’m quite happy with the way it turned out. Surprises are always my thing. That’s why I like my presents wrapped all the time. There’s a certain element of excitement in unwrapping the gift. Edible surprises are even better. Have you ever cut open a cake to find something interesting in the middle?

It could be in the form of a mousse, gelatin layer, crunchy filling or something unexpected like flowing lava? To be honest, I eat with my eyes first. ( You got me at whimsical desserts. Chocolate desserts come in with a close fight as well). Taste comes second.

So with Halloween nearing, it’s always nice to surprise people who love to eat. Hmm. I mean love to eat cake. So there came the idea of a piñata cake filled with colorful M&Ms. You can go crazy here with all the stuffing. Always remember you’re the boss of your own cake. Never let anyone else dictate what flavors should go together, design to follow etc. Being conventional is boring. It’s creativity that reigns.

My base cake is a dark chocolate cake

1) Bake chocolate cake and slice cake into 3 – 4 equal layers. ( I used 3 for this)

2) Use a circle cutter smaller than the original cake to cut off the centre

3) This is how the middle layer cake should look like.

4) Place one layer of chocolate cake on cake board.

5) Frost with your favourite buttercream/ frosting. I used gula Melaka frosting in this case because of some leftovers I had while frosting other cakes

6) Place the layer of cake with the circle hole on top of the first layer.

7) Frost the top and the circumference of the hole

8) Pour in your stuffing ( In this case, M&Ms )

9) Fill M&Ms till the top of the second cake layer

10) Place last layer of chocolate cake on top and frost the entire top and sides of cake.

11) Refrigerate to set cake while you prepare your dark chocolate ganache to coat the cake

12) Frost refrigerated cake with the chocolate ganache and cover it entirely.

 13) Prepare your drizzle. I use white chocolate candy melts mixed with a little Wilton’s orange gel and milk/cream to thin out the drizzle. Using a spoon, drizzle the sides of your cake with the neon orange mixture.

14) Go Crazy and decorate the entire cake with Halloween eyeball lollipops ( when I saw this at Giant, I couldn’t resist buying it)

15) And the best part. Cutting up the cake :P

16) It’s raining M&MS. Let it flow… Let it flow.

Enjoy!! It doesn't have to be Halloween to surprise people. Any occasion that calls for cake is a good opportunity to put a smile on someone's face with that hidden something!! 

Other Halloween Treats you might like: 

Halloween Brain Cake

Wow your guest further with this edible red velvet brain cake frosted in a layer of luscious cream cheese frosting, decorated in fondant and then painted with BLOOD. Are you game enough to slice the brain.... or even consume it? Check out the step by step instructions on how to assemble this brain cake in the link above. 

Colorful Rainbow Unicorn Vanilla Cupcakes or will you be drawn to the Dark Side of a rich dark Chocolate Speculoos Peanut Butter Cupcake? Pick a Side. You Decide!

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

Thursday, 19 October 2017

Unicorn Cupcakes ( Chocolate & Vanilla)

Happy National Chocolate Cupcake Day!! Lets’ rock this party with some chocolate cupcakes.... I mean some pretty unicorn cupcakes. This unicorn cake fad has been going on for quite a while. Try googling top cake trends of 2017 and you’ll see unicorn cakes listed as one of them together with drip cakes, galaxy cakes, mirror cakes, odd shape cakes as well as jelly cakes.

Fads come and go as quickly as time. What is in today might be replaced by something even better tmr. Anyway, I still much prefer drip cakes over unicorn cakes. But as long as kids love them, I’ll be happy to please them!

These cupcakes were baked specially for Chris’s housewarming party. Since the theme was pink, the cupcakes were coloured pinkish and shades that went with it. Thought it would be interesting to have a lemon based cupcake with a black cherry surprise filling. The cupcake is then swirled with cream cheese frosting and decorated with some unicorn horns and plenty of rainbow sprinkles! Don’t these make you happy! It sure did for me!

And since I was at it.. I decided to make some Chocolate Speculoos / Peanut Butter cupcakes as well. Rich dark chocolate cupcakes filled with Speculoos /PB Cream Cheese and swirled with Dark rich chocolate ganache and Gold dusted chocolate sprinkles. If you're feeling fancy, you can also add some Gold Sugar Sprinkles to make your cupcakes blink blink...

Angel vs Devil Cupcakes. Which side are you on? 

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This post contains affiliate links. For more information, visit my disclosure page. 

Saturday, 14 October 2017

Ombre Blue Swirl Cupcakes for 1st Birthday Party

Oh My Goodness ( In a Good way)! I call September and October the party season. Everyone seems to have birthday parties, baby showers and weddings during this time of the year.

My oven is churning out cakes faster than the blocks of butter being replenished in the refrigerator.  I fear the day my oven decides to take sabbatical leave. One day 3 ovens decided to take a snooze in the middle of WORK!! When 3 cakes were baking, there was a short circuit due to an overloading of appliances in one port ( I suspect). From that day, 1 of them was shifted out into the living room.

So it was an honor to bake for my college friend’s Baby ( Emmanuel) 1st Birthday party. It was a Pastel Blue theme. Mummy wanted Ombre Blue and White Frosting for the cupcakes. Cupcakes were an assortment of Lemon, Red Velvet and Vanilla Bean! It was an enjoyable party with lottas food, goodies, fun and of coz cuteness overload (Think chubby cheeks) from the Birthday Boy!

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

Friday, 13 October 2017

Step by Step Tutorial on how to make a Halloween Brain Cake

Halloween is just round the corner. Have you thought of your trick or treat surprise dessert? If not I have one idea that might scare the daylights out of some of you. The Bloody Brain.

Why would anyone wanna do an edible brain? Beats me. One day while scouring the internet for ideas, I thought it will be fun to do a brain drenched in blood that could be eaten. And so because I had left over red velvet cake from an order, it was a “kill 2 birds with one stone” action.

This is a fairly simple fondant customized cake. If designing your own cakes scares you, I assure you this brain cake takes less “brain cells” in designing than it actually looks. Below is a pictorial guide that I hope will help you make your very own brain cake. It doesn’t have to be for Halloween, it can be for other occasions where you just wanna surprise someone with something bloody disgusting yet bloody yummy. Ok enough of that… this is getting way out of hand..

1) You will need a cake in the shape of a brain. I first baked a red velvet cake in a hemisphere baking pan (It will be round but its ok because you will be carving out some of the cake to form an oval shape). You can use any of your favourite cake recipe but “red cakes” fit in more to the theme.

2) Because my dome cake was not brain shape, I used a knife to carve it to look more oval.

3) Spread your favourite buttercream frosting on the entire cake. You can use jam or whatever spread. The idea is to get the fondant to stick to the cake.

4) When you are done frosting, refrigerate cake for 30mins – 1 hr to set the frosting.


5) Prepare the fondant. I use homemade Marshmallow fondant for most of my cakes but you can get them in premade packages (I swear by Satin Ice Brand- It's soft and easy to roll) at any baking stores. Just start off with a white fondant and mix in Wilton’s Ivory edible gel to get that skin tone.

6) Take a pinch of fondant and roll them into long lines of 5mm thickness.

7) Remove cake from the fridge and twist and turn your fondant lines randomly around the cake. It doesn’t have to be neat so just go crazy and fill your brain up.

8) Repeat Steps 6-7 until the entire brain is filled. There should be a distinct line in the middle which separates the left brain from the right brain.

9) Using a brush, spread the red blood (Recipe below) over the brain. If the color is too light, add more red coloring or honey to get the shine.

10) Dip some tissues or knife into the blood and place them beside the plate. There you are ready to serve the brain to your guests.

11) The best part of this entire cake is then to cut it up. Enjoy!

12) Go crazy with the photos :) 

How to get the Red Blood

- Wilton's red food coloring ( I prefer this brand over the others as it's thick and not watery)
- Honey
- Water 
- Strawberry Jam (optional) 

Mix everything together. If you want a darker red, add in some dark blue. Honey/ Jam is to achieve some sort of shine in the cake. With that I wish you success should you attempt to make your own brain cake.

Other Halloween Treats you might like: 

Halloween Eyeball Pinata Cake

Step by Step Instructions on how to assemble this cake is included in the post!! SURPRISE YOUR FRIENDS with this awesome pinata cake!

Colorful Rainbow Unicorn Vanilla Cupcakes or will you be drawn to the Dark Side of a rich dark Chocolate Speculoos Peanut Butter Cupcake? Pick a Side. You Decide!

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

This post contains affiliate links. For more information, visit my disclosure page. 

Wednesday, 11 October 2017

Healthy Avocado Chocolate Chunk Cookies

It’s almost a sin to walk pass Famous Amos cookies. The smell of freshly baked cookies is just overwhelming. It takes a lot of self-control to walk away from the store without buying anything. The assortment of cookies behind the clear counter display…the big moist muffins ( All eyes on the double chocolate ones). My mouth is crying out for just one bite. My dessert sweet tooth is sending signals to my brain to fish out some extra coins for this major situation.

There is an internal battle going on between the brain, the mouth/ stomach and the mind. Eventually, the legs made the ultimate decision to walk away. End of Story. Despite this very sad story, it doesn’t go on for long because when you’re a baker, you can make wonders happen in the kitchen.

Fishing out my 3-4 days old avocadoes.. They seem almost ripe with their green flesh. What am I gonna do with my favorite avocadoes today? A million and one things go through my mind again… I decided, it was time for some healthier cookies. *That’s the famous Amos brain* bugging me again. Temptation exists. FOR REAL and ALL the time. I chanced upon Josefine's from Sproutedfig healthy chocolate avocado cookies and was drawn immediately by how rich and moist the cookie looks. Who can resist chocolates? Double Chocolate ( Twice the temptation). If you’re not tempted, Mama will say you’re definitely crazy. Healthy Avocado cookies? Don’t they sound yum to you already?

I made 2 batches of cookies. I replaced honey for sugar in one of the batches. Texture was pretty similar btw these two batches. The one with honey was a little flatter than the one without ( See picture above).  Taste wise, the honey one tasting more like honey ( Well obviously). Bottomline is the cookies are so delicious!! I guarantee you cant stop at one. It’s good to know that they are healthy too!!

What are you waiting for! Bake a batch and share the love around.

Chocolate Avocado Cookies (Yields about 10 cookies)


100 g (3/4 cup) Ripe Avocado Flesh
1/2 cup  (80g) coconut sugar ( OR you can substitute with 1/2 Cup Honey) 
1 egg 
1/2 cup (30g) dark cocoa powder
1/2 tsp. baking soda


1) Preheat oven to 175°C / 350° F.

2) Using a hand mixer, mix together avocado and coconut sugar until smooth. 

3) Add in the egg.

4) Mix in the cocoa powder and baking soda

5) Stir in dark chocolate chunks.

6) Bake cookies for 8-10 minutes until cookies don't stick to the paper. 

7) Cool completely or if you're greedy like me, i like to eat them right after they are out from the oven when the chocolate chips are still melty. You can store in an airtight container in the fridge. 

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This post contains affiliate links. For more information, visit my disclosure page

Saturday, 7 October 2017

Pastel Princess Cupcakes

Alyssa turns 1 year 2 months and here are some pastel coloured princessy fondant cupcakes for her Birthday Party! Ribbons, Tiaras, Rainbows, Wand, Butterflies and Flowers- Which one will you pick :) 

These cupcakes are perfect for a princess party. All you need is some props and appropriate attire to make it a smashing one :) HAPPY BIRTHDAY ALYSSA! 

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

Wednesday, 27 September 2017

Skinny Pumpkin Banana Bread

It’s officially Fall! Are you in the mood yet because I certainly am. After seeing countless fall related desserts, it’s hard not to jump on the bandwagon and bake some of these yummy babies!!  ( I’m not kidding on the number of posts there are on fall). Everytime I refresh my Instagram, I see a pumpkin spice post. After 1 hr, someone posted an apple cinnamon related pie.. Another few mins, I see a pumpkin banana bread.

You multiply that by the number of active food bloggers, and you get flooded with all these addictive treats… It’s so hard to say no to teeth cavity. Anybody a fan of pumpkin related desserts? I know many of you guys are.. It’s no surprise because it spells the progression to the next season and with that comes all things yummy!

I was quite disappointed that the cherry season is over but looking back at the countless trips made to the supermarket to buy at least a kilo worth of those bright juicy fruit, ok.. I am fairly settled. At least we all had our fair share of those bright red indulgence. Maybe it's time to get over or maybe not. Some part of me is still missing the awesome FRESH CHERRY CRUMBLE tart I bake recently. Or the Lemon Curd and Cherry Tart . --> Do check the recipes out. So Deeelicious! 

Now don’t get bored with me if you happen to see an influx of pumpkin/ banana/ spices/ cinnamon/ apple related bakes. I guarantee you they taste as yummy as they look. ( I HOPE). This healthy pumpkin cinnamon bread was adapted from ChelseasMessyApron. It uses coconut oil which smells awesome in baked good ( Btw if you haven tried adding coconut oil to your bakes, you should.), pure pumpkin ( Cant emphasize how awesome something will taste with this added), chia seeds ( Gotta declare that im a super fan of this- Which means adding them into my everyday desserts, morning breakfast cereal yogurt mix, Hot chocolate etc) and greek yogurt ( Whooohoo.. im not sure why but I get super excited everytime I consume yogurt). It’s just comfort food really.. 

Healthy Pumpkin Banana Bread ( Makes 4 mini loaf) 

225g canned pumpkin
1/2 cup greek yogurt
1 egg
1 tsp vanilla extract
1/3 cup coconut oil, melted
3/4 cup brown sugar
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 cup all purpose flour
1/2 cup oat flour blended oats ( about 50g of rolled oats blended in food processor)
1/2 cup dark chocolate chips or nuts
1 banana ( Sliced into half for decoration)


1) Preheat oven to 175Deg Cel (350 F)
2) Grease and line 4 mini loaf pans
3) In a large bowl, stir together pumpkin, greek yogurt, egg, vanilla, coconut oil and brown sugar until well combined
4) In another bowl, stir together baking soda, salt, cinnamon, flour and oat flour.
5) Add dry ingredients to wet ingredients and mix until just combined (Do not overmix).
6) Place sliced bananas on top and press in a little.
7) Bake for 30-35 mins until toothpick inserted comes out clean.

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

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