Tuesday, May 16, 2017

Bridal shower cupcakes

I made these cupcakes for a friend's bridal shower! I also made the cake which I will show you in another post ^^ This recipe is great to make after you make the Chocolate lava cake (see previous post) because you will have 2 leftover egg whites which you can use for these cupcakes (partly why I chose this recipe).
Very Vanilla Cupcakes
Recipe adapted from Sally's Baking Addiction

210g plain flour
1/2 tsp baking powder
1/4 tsp bicarb soda
1/2 tsp salt
200g caster sugar
115g unsalted butter, melted and slightly cooled
2 large egg whites
60g greek yoghurt/plain yoghurt/sour cream
180ml milk
2 tsp vanilla essence
seeds scraped from 1/2 split vanilla bean (if you have)

Vanilla frosting

115g unsalted butter, softened to room temperature
240-300g soft icing sugar
60ml thickened cream
1 tsp vanilla essence
seeds scraped from 1/2 split vanilla bean (if you have)
pinch of salt

1. Preheat oven to 180oC. Line muffin tin with 12 cupcakes liners and set aside.
2. Mix together flour, baking powder, bicarb soda and salt in a medium bowl and set aside. Melt butter in a separate bowl. Whisk in the sugar. Whisk in egg whites, yoghurt, milk and vanilla essence until combined. Add scraped seeds from 1/2 split vanilla bean.
3. Slowly mix dry ingredients into wet ingredients until smooth. 
4. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
5. For frosting, beat softened butter on medium speed using an electric or stand mixer. Beat until smooth and creamy (around 3 minutes). Add icing sugar, cream, vanilla essence, vanilla bean seeds with the mixer running. Increase to high speed and beat (around 3 minutes). Add more icing sugar if frosting is too thin or more cream if too thick. Add salt to taste. 
6. Transfer frosting to piping bag and frost cooled cupcakes. (I topped these with malt chocolate balls)

I brought a few cupcakes to the cafe to try and sell and I made my first sale :D The lady said they looked really pretty and tasted delicious *Confidence boost*! Too bad I am no longer working there... so can't sell anything else! Maybe I should set up a stall at a market...

Wednesday, April 26, 2017

Sally's Baking Challenge: Chocolate lava cakes (February)

Very belated post but a late post is better than no post right? ^^"

I decided to take part in Sally's Baking Challenge in February! Sally is another food blogger (you guys should check out her blog here! It's so colourful and delicious!) and she has started these baking challenges where she posts a recipe and challenges you to bake it. So I took on the CHALLENGE!

Chocolate Lava Cakes
Recipe adapted from Sally's Baking Addiction

170g dark chocolate melts
115g unsalted butter
30g plain flour
60g soft icing sugar
pinch of salt
2 large eggs
2 large egg yolks

1. Spray 4 holes of muffin pan or ramekins with nonstick cooking spray and dust with cocoa powder.
2. Preheat oven to 220oC.
3. Melt chocolate and butter in microwave on high in 10 second increments, stirring after each until completely smooth and set aside.
4. Whisk flour, icing sugar and salt together in a small bowl. Whisk eggs and egg yolks together into another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together.
5. Spoon chocolate batter evenly into prepared ramekin or muffin cup.
6. If using muffin pan - bake for 8-10 minutes. If using ramekins, place on baking sheet and bake for 12-14 minutes.
7. Allow to cool for 1 minute turn cakes upside down to serve. Serve immediately (I suggest icecream and fresh fruit ^^)
These were really really easy!! Great to make for friends because they will sure be impressed with the oozy centre!

Thursday, March 2, 2017

Cafe style cookies

I was asked to make some cookies to sell at the Cafe that I work at and I was SUPER EXCITED :D First time something I have baked was going to be sold in a cafe! I wanted to make a decent sized cookie that looked appetising and found this recipe!

White Chocolate and Cranberry Cookies
Recipe adapted from Allrecipes
1/2 cup (113g) unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup caster sugar
1 egg
1 1/2 cups plain flour
1/2 tsp vanilla essence
1/2 tsp baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
1/2 cup white chocolate melts

1. Preheat oven to 190oC. Line 2 baking trays with baking paper.
2. In a large bowl, cream together the butter and both sugars until smooth. Beat in the egg and vanilla essence. 
3. Combine the flour and baking soda. Stir into the butter-sugar mixture. Mix in chocolate chips and cranberries. 
4. Roll 1 tablespoon of dough into a ball and place on baking tray. Complete with the rest of the mixture making sure to leave room for the cookies to spread.
5. Bake for 8-10 minutes. Allow cookies to cool on baking tray before transferring to wire racks to cool completely.
6. Melt white chocolate melts in a small bowl in microwave. Transfer to a piping bag and pipe patterns on to the cookies.

I also made double chocolate chip cookies by replacing the cranberries with dark chocolate chips.

Sad news is.... Only one sold in the first week :( I think the market wasn't there... the cafe's main customers are office workers and I think they prefer muffins and cakes. But its ok! I got some experience and maybe next time I can bake other things :)

The cookies still tasted delicious so if you want cafe style cookies at home then try these =)

Tuesday, February 7, 2017

Matcha Love!

I love MATCHA!!! I have probably mentioned on my blog before but I'll say it again!! Matcha is awesome!! It has become quite a food trend over the last year or so (good for me! ^^) and I found an awesome recipe that is quick, easy and DELICIOUS! It's similar to the recipe I have previously tried (link here) but this recipe adds ground almonds which definitely adds to the texture. The original recipe also used white chocolate chips but I didn't have any and forgot to get some at the shops so just used dark chocolate chips~ still tasted nice though.

The dough can be made hours, days or weeks (up to 8 weeks) in advance then taken out of the freezer to slice and bake whenever you have that cookie craving (everyday for me! ><)

Matcha Chocolate Chip Cookies
Recipe adapted from The MeatMen

180g unsalted butter (room temperature)
140g icing sugar
1/4 tsp salt
2 egg yolks
40g ground almonds/almond meal
240g plain flour
20g matcha powder
60g chocolate chips

1. Sift plain flour and matcha powder together and set aside.
2. In another bowl, cream together the butter and icing sugar using an electric beater until light and fluffy.
3. Add salt and egg yolks and mix until combined.
4. Mix in ground almonds until well combined.
5. Gradually add in the flour and matcha and mix well.
6. Stir in the chocolate chips. 
7. Divide the dough into 2 portions. Shape the dough into logs (4cm diameter), wrap with cling wrap and refrigerate for at least 2 hours.
8. Preheat oven to 165oC and line 2 baking trays with baking paper. Cut dough into 5mm thick slices and arrange on baking tray.
9. Bake for 10 minutes or until slightly golden. Rest on baking tray for 10 minutes before transferring to wire rack to cool. 
I'm loving my fish plate ^^

Try it out~ Happy baking!!!

Exciting news too! Just recently got a part time job at a little cafe/sandwich bar/catering company thank God!! First day of work is today!! One step closer to my baking dream :) 

Thursday, February 2, 2017


Hi all!!!
Baking Tray is BACK!!!! It's been a very very long time since my last post.. 2.5 years in fact! 
Many things have happened in the last 2.5 years... I think I got a lot busier and also stopped work catering so stopped the weekly blog post. I also got an instagram account so I used that to post my bakes ^^" It was easier to post a photo then blog about it =p (lazy...)

I have also recently got married and moved interstate!! So lots have been going on! But as I am currently unemployed I thought might as well revive the blog! I have still been baking a lot! Baked for my own wedding ^^" I've also found my own blog useful as a collection of recipes for whenever I feel like baking something.

So to begin a new year (2017... and yes I realised it's February so already a month into the year.. but hey! Chinese new year was just a few days ago :P) here is my FIRST POST!!! And hopefully many more to come in the future =)

I've begun a journey to bake the most perfect light and fluffy Japanese Cheesecake! I've yet to find the best recipe but this one is very easy with only 3 ingredients! Although it does not have the height that I would like, it still tastes delicious :)

Japanese Cheesecake
Recipe adapted from Epicurious

250g white chocolate melts
250g block of cream cheese (at room temperature), cubed.
6 eggs, separated (at room tempterature)

1. Preheat oven to 180oC. Grease and line 8 inch cake tin. 
2. Melt white chocolate in bowl over a double boiler.
3. Add cubes of cream cheese and melt.
4. Remove from heat and mix in 6 egg yolks.
5. In a separate bowl, beat egg whites with electric beater until stiff peaks form.
6. Add one third of egg whites into chocolate mix and gently fold in. Fold the remaining egg whites in 2 additions until just combined.
7. Pour mix into prepared cake tin. Place pan in a baking dish/roasting pan and add warm water to reach halfway up the side of the cake tin. Bake until cheesecake is set (around 40-45 minutes). 
8. Turn off the oven and leave tin in oven for 15 minutes then transfer to wire rack to cool completely. Remove cheesecake from tin and transfer to a platter. Refrigerate for at least 4 hours before serving. 

Things to improve: Mine did not turn out so light and fluffy. It may have been due to not beating egg whites enough and also the size of the pan. I will try again!! 

Tuesday, October 7, 2014

Work Catering #54: It's a no bake week

I guess I wasn't in the mood to use my oven xD I think I was just being lazy and wanted to make some quick and easy desserts. So if you are in a lazy mood, here are some no-bake recipes!!
Strawberries are in season! :D
Brownie Batter Truffles
Recipe adapted from Mel's kitchen café
3/4 cup (96g) cocoa powder
1 cup (200g) caster sugar
1/2 cup packed brown sugar (100g)
pinch of salt
3/4 cup (96g) plain flour
2 tsp vanilla essence
170g butter, melted
250g dark chocolate, melted
sprinkles for garnish

1. Combine cocoa powder, sugars, salt and flour in large bowl. Stir in vanilla and melted butter until the mixture forms a thick batter.
2. Line baking tray with baking paper. Roll teaspoonful of dough into balls and place them on baking tray. Refrigerate for one hour until the brownie batter balls are firm.
3. Coat balls in melted chocolate and place back on the tray. Decorate using sprinkles. Refrigerate until ready to serve.
The inside of the truffle
They were actually really popular XD
The back story behind these truffles is that I actually tasted one and I felt that it was a bit grainy... I think the sugar had not melted with the butter so you could actually taste the grains of sugar >___<" Anyways I was telling my friend that I really wasn't happy with them and she told me "That's what you always say! And they always get eaten up". But this time I was sure it was a FAILURE....

yet again she proved me wrong! Seems like people like eating sugar grains XD 

Next up is super easy Strawberry Pannacotta!! :D Since they are in season now, why not make the most of them? :)

Strawberry Pannacotta
Recipe adapted from Misschieviously
500g strawberries, washed
250ml milk
250ml thickened cream
1/3 cup caster sugar
1 tsp vanilla essence
3 tsp powdered gelatin
3 tbs boiling water

1. Chop strawberries and puree in blender. Pass strawberry puree through a sieve to remove pulp and seeds. (You should get just under 400ml of puree). Keep the pulp and seeds for garnish.
2. Place milk, cream, sugar and vanilla in small saucepan. Heat to a low simmer until sugar has dissolved. Remove from heat and set aside.
3. In a large bowl, mix together the gelatin and 3 tbs boiling water to soften the gelatin. Pour hot milk and cream mixture over the gelatin and stir to dissolve completely.
4. Add in strawberry puree and mix well.
5. Pour into individual glass/cups. Refrigerate for at least 6 hours to set.
6. To serve, garnish with strawberry pulp or fresh strawberries.
pretty pink pannacotta ^^

No excuse not to make these! super quick, super easy and super yummyyy :D 

Wednesday, September 24, 2014

Work catering #53: Baked out~

Have you ever just felt burnt out? I'm sure you have, especially when it comes to studying or working... but have you ever feel burnt out when it's your.. hobby? your passion? I  didn't think that would happen but sometimes it does! Like with baking.. I do love it and I could do it everyday (I think).. but sometime I lose motivation or inspiration. For example this week for work, I wasn't really inspired by anything so just chose these 2 random recipes to bake. I wasn't really happy with either of the final products because I think I was just baking out of "having to bake" instead of "wanting to bake"~~~ I think it was because I baked so much for the wedding (yes i know... still need to blog about that)

anyways I hope you can try out these recipes and it turns out better for you ^___^ Hope I get my baking motivation back soon!!! :D

Butterscotch Apple Blondies
Recipe adapted from Crazy for Crust
1 1/2 cups (150g) brown sugar
1/2 cup (113g) unsalted butter
2 eggs
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp salt
2 1/2 tsp ground cinnamon
2 cups (300g) plain flour
2 cups apples, peeled, cored and diced
1 cup butterscotch chips

1. Preheat oven to 180oC. Grease and line rectangle (20x30cm) baking pan.
2. Cream brown sugar and butter with electric mixer until light and fluffy. Add eggs one at a time and beat well. Beat in vanilla essence.
3. Mix in baking powder, salt and flour. Fold in apples and butterscotch bites.
4. Pour/press batter into prepared pan. Bake for 30-35 minutes until the edges are golden brown. Cool bars completely before cutting.
In the original recipe, there was an optional caramel sauce but I didn't make it (partly because I was lazy..). I'm sure it would have been great with it!

Greek Yoghurt Lemon Poppyseed Cake
Recipe adapted from Baking Bites

2 cups  (300g) plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup (200g) caster sugar
2 large eggs
1/3 cup (75g) butter, melted and cooled
2 tbs fresh lemon zest
1/4 tsp almond extract
1 cup (300g) greek style yoghurt
1 tbs poppyseeds

1. Preheat oven to 180oC. Grease and line square (23cm) cake tin.
2. Whisk together flour, baking powder and salt in medium bowl.
3. In a separate bowl, whisk together the sugar and eggs until well-combined. Whisk in melted butter, lemon zest and almond extract.
4. Whisk in one third of flour mixture, followed by half of yoghurt and poppyseeds. Whisk another third of flour mixture then remaining yoghurt and rest of the flour. Mix just until no streaks of flour remain. Pour into prepared pan.
5. Bake for 50-55minutes or until toothpick inserted into the center of loaf comes out clean.
baking disaster masked by the good old cream cheese frosting XD
Optional: Ice with cream cheese frosting - the reason I did this was because my cake turned out really dense :S I think I didn't whisk enough to get air in... so to mask my failure, I smothered it with frosting. muahhaha =p Baker's secret~