In the end, our Christmas baking adventure wasn't just about crafting a delightful snowman spectacle; it was about infusing each layer with love, creativity, and a symphony of flavors that would make our holiday celebration truly memorable.

Welcome to our new series - Sweet Memories - where we invite you into our kitchen for a sweet and messy baking adventure with my toddler! In this video, we're taking you along as we whip up a delicious No-bake Oreo Cheesecake together. Abby had lots of fun for sure 🤍

Baking with my toddler, Abby, is an experience that has always held a special place in my heart. It's something I had been looking forward to ever since I learned I was going to be a parent. Even before my little one was old enough to help out in the kitchen, I had this vision of us standing side by side, creating delicious treats and sweet memories together.

Not going to lie, it was messy and requires lots of patience. But it's all worth it as it's an opportunity for her to learn, explore, and have fun. Above all, it's a great way for us to bond. And the look of sheer delight when she took that first taste of what she helped create was worth all the mess. 

If you love #coconutmilkshake, you'll love this coconut and mango mousse cake made with Ravifruit’s newest Coconut Frozen Fruit Purée! 🥥 If you're not a fan of mango, skip the mango mousse and just do a pure coconut mousse with sponge cake 🌴 

If you just wanna enjoy pure coconut goodness, eat the frozen coconut puree on its own (I tried it and it tastes so good, like coconut ice cream!) 😋 P.S. Thanks Phoon Huat and Ravifruit for sending these over! 

• Made only with Indonesian coconut for its unique luscious rich creaminess and mouthfeel.

• An all-natural recipe without any flavours, preservatives nor colour added, contains 90% of fruit

pulp and 10% of sugar or 100% of fruit.

• Ravifruit’s strict selection of fruits and harvest is a guarantee of constant quality and excellent

choice for a variety of culinary applications!

• Use coconut puree for: Sorbets, ice creams, fruit mousses, bavarois and charlotte desserts, fruit

jellies, iced and pastry desserts, coulis, “miroir” glazes, jams, jellies, cocktails and much more!

• Store in the fridge after opening and consume quickly. Product may be refrozen once defrosted

and may arrive partially defrosted.

COCONUT MANGO MOUSSE CAKE RECIPE
by Sumopocky

EQUIPMENT
6" cake ring
5" cake pan
Cake collar

INGREDIENTS
[For Sponge Cake]
1 Egg
40g of Caster sugar
3ml of Condensed milk
35g of Cake flour
10ml of Unsalted butter (melted)
10ml of Milk

[For Mango Mousse]
100g of Whipped cream
100g of Mango puree
3g of Gelatine powder
15ml of Water

[For Mango Topping]
50g of Mango puree
1g of Gelatine powder
5g of water

[For Coconut Mousse]
140g of heavy cream,
140g of coconut puree
6g of gelatine
10g of water

[For Coconut Cream - Optional Decor]
10g of Heavy Cream
5g of coconut puree

DIRECTIONS
[For Sponge Cake]
1. Preheat the oven to 180°C (356°F). Then, in a metal/heatable bowl, beat the eggs, sugar, and condensed milk over a pot of simmering water until the sugar has completed dissolved.
2. Remove the bowl from heat and use an electric mixer. Beat till the mixture becomes whitish and foamy.
3. Sieve in the cake flour and fold in with a spatula.
4. Pour in the melted butter and milk, and fold till combined.
5. Line the baking pan with parchment paper and pour in batter. Drop the cake pan to remove air bubbles.
6. Bake in the preheated oven for around 20 - 25 minutes. Use a toothpick to check if it's done (it should come out clean after piercing the cake). Once baked, remove from oven and tap against the table a few times to prevent shrinking. Let it cool.
7. Trim the sponge cake to fit into the 5" cake ring.
8. Double wrap the bottom of the cake ring with cling wrap, and place the sponge cake inside.

[For Mango Mousse]
1. Whip the heavy cream till soft peaks form.
2. Whisk in the mango puree.
3. Add gelatine powder to warm water, mix well
4. Whisk the gelatine mixture into Step 2, then pour it on top of the sponge cake (from "[For Sponge Cake], Step 8).
5. Freeze.

[For Mango Topping]
1. Add gelatine powder to warm water, mix well
2. Whisk Step 1 into the mango puree.
3. Remove the sponge cake and mango mousse from the freezer (making sure the mango mousse is somewhat solidified), and pour the mango topping on top.
4. Freeze for at least 1 hour.

[For Coconut Mousse]
1. Once the sponge mango cake has frozen, you can start preparing the coconut mousse.
2. Whisk the heavy cream till soft peaks
3. Mix in the frozen coconut puree
4. Add gelatine powder to warm water, mix well, then whisk into Step 3.
5. Double wrap your 6" cake pan with cling wrap. Place a 6 inch cake board at the bottom. Then, place the sponge mango cake on top of the cake board. Line the circumference of the cake with a clear cake collar (use tape to secure).
6. Gently pour the coconut mousse over the frozen mango mousse cake. Freeze it while you prepare the coconut cream.

[For Coconut Cream - Optional Decor]
1. Whisk the heavy cream till stiff peaks.
2. Whisk in the frozen coconut puree.
3. Transfer to a piping bag with a round tip and pipe round circles along the circumference of the cake.
4. Refrigerate for at least 6 hours. Gently remove from the cake pan and cake collar once hardened.

Did you know that Phoon Huat aims to make baking an easy, fuss-free activity that anyone can enjoy? That's why they’ve specially curated baking kits which makes even the most daunting bakes feel easy. 

As we are approaching the end of yet another super long year, how about lifting your spirits with a breezy baking experience with Phoon Huat? They have kindly let me try baking with their Christmas Fruit Cake kit, which comes with individually packed premixes and even the cake moulds to allow even first-time bakers an easy-breezy holiday dessert baking session! 

What I love about this kit is that they've already pre-measured almost all the ingredients for you. This means you don't need to buy the entire packet of an ingredient just to use a bit of it (less wastage!). All you need to do is add your own eggs and butter for this recipe 😉

While the kit is currently not available for sale in-store but, it will be when the festive season arrives! In the meantime, they have many recipes for various baking levels available at https://www.redmanshop.com/recipes or even baking classes https://www.redmanshop.com/bakingclasses

INGREDIENTS
[For Step 1]
160g of Dark Brown Sugar (reduce to 100g if you prefer it to be less sweet)
22gm of Molasses
4.5ml of Vanilla Essence
250g of Unsalted Butter (softened at room temperature)

[For Step 2]
3 Eggs

[For Step 3]
190g of Plain Flour
2g of Baking Powder
2g of Cinnamon Powder
2g of Mixed Spices
30g of Almond Blanched Silvered Nut

[For Step 5]
50g of Diced dried ginger
60g of Dried pitted prune
50g of Dried sweet cranberry
50g of Dried whole apricot
50g of Lemon Peel Strips
50g of Chelory Diced Red
50g of Chelory Diced Green
50g of Dried Mix Citrus Peel
100g of Dried Sultana
100g of Dried Currants

[For Step 6]
Optional - Sliced banana

[For Step 7]
50g of Apricot Glaze

DIRECTIONS
1. Mix the butter, dark brown sugar, molasses and vanilla to a creamy texture.
2. Slowly add in the eggs and mix well.
3. Sieve the flour, baking powder, cinnamon, mix spice, and ground almond together.
4. Add into the mixture and mix well.
5. Lastly, add in all the fruits and mix well. Optional to soak all the fruits in 50ml of rum.
6. Scoop into 2 moulds. You may add sliced bananas on top of the cake if you wish.
7. Bake at 160C for 45 to 50 minutes.
8. Let it cool and coat with an apricot glaze on it.

SINGAPORE NATIONAL DAY MACARON CAKE 
by Sumopocky

Macaron Ingredients
[For Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Red food colouring

[For Macaron Filling]
50g of Raspberry Jam
100g of White Chocolate 

50g of Heavy cream
50g of Dark chocolate

Macaron Directions

RED & WHITE COOKIE CAKE 
By Sumopocky

Ingredients
[For Cookie]
500g of Redman Super Biscuit Premix
250g of Unsalted butter (softened)

[For Buttercream]
150g of Unsalted butter (softened)
300g of Icing sugar

[For Royal Icing]
20g of Redman Royal Icing
5ml of Water

[Others (optional]
Dark chocolate ganache
Raspberries
Icing flowers

Directions
[For Cookie]
1. Mix unsalted butter with premix.
2. Blend well on slow speed till it forms a dough. Be sure not to over blend.
3. Roll out the dough in between 2 pieces of parchment paper, till it is 2mm thickness.
4. Place it in the chiller for 30 minutes.
5. Cut out circles from the dough. I used a 6 inch diameter cake pan to cut the large circles, and used a small cup to cut the center.
6. Bake at 170C for 15-20minutes till is golden brown. Let it cool completely before using (note: when you first remove it from the oven, it will be soft. That is normal. It will harden once cooled)

[For Buttercream]
1. Beat the butter on high speed
2. Sift in icing sugar, and beat at low speed first, before switching to high speed. Beat till white & fluffy.
3. Scoop half the buttercream into a piping bag with round tip.
4. To the remaining half, add red food colouring. Mix well and transfer to a piping bag with flower tip.

[For Royal Icing]
1. Whisk the royal icing powder with water till stiff peaks form
2. Transfer to a piping bag with a small round tip
3. Optional step: Decorate raspberries with the royal icing. I decorated mine with batik motifs inspired by the Singapore Airlines batik print uniforms.

[To Decorate]
1. Place a cookie on a cake board/plate, and pipe with alternating red and white buttercream along the outer and inner circumference. Watch my video for reference.
2. Optional step: Pipe dark chocolate ganache in between the buttercream, or fill completely with buttercream.
3. Gently place another cookie on top, and pipe the red and white buttercream as you wish.
4. Decorate with icing flowers and raspberries.
5. Enjoy!

For those who are unfamiliar with what is Pandan: "Pandan leaves have a naturally sweet taste and soft aroma. Its flavor is strong, described as grassy with hints of rose, almond, and vanilla, verging on coconut. Pandan shares an aroma compound with basmati rice, so some cooks looking to save money will flavor plain rice with pandan." Source

I used an 18cm (7 inch) round springform cake pan from Alko Kitchenware for this recipe. The cake pan is from Germany and is the perfect size for home parties/celebrations. It is super easy to use because the springform makes it easy to take the cake out, and non-stick surface makes it easy to clean.

They are currently having a promotion, where if you buy ANY ONE of the FOUR NEW SPECIAL ITEMS from ALKO KITCHENWARE, you receive 10% OFF. Discount start from 23 April and ends on 10 May 2021. Everyone whoever purchased in ALKO are qualified for their CASHBACK program✨🎁💖 Send them message on Lazada or email them at hello@alkokitchenware.com to earn 18% cashback on each purchase.

You may find the discount vouchers below:

This Jelly Cheesecake is a no bake recipe, with original and chocolate cheesecake batter and a raspberry jelly on top.

To make the cake look more interesting visually, I added the sliced bananas and made two types of cheesecake batter - original and chocolate. You can choose not to include the bananas or add the chocolate if you prefer something simpler.

It's been some time since I experimented in the kitchen, and I'm glad this cake turned out well even though it was my first time making it. 

I hope to have more opportunities to experiment with new recipes, but I still find it challenging now that I've become a mother. I truly cherish the time I get to spend with my daughter, and that means sacrificing time in the kitchen.

I'm looking forward to the day when my daughter can enjoy baking with me! 

Meanwhile, I am clinging on to these precious moments with her as she grows up so quickly ❤️

INGREDIENTS

[For Biscuit Base]

[For Cheesecake Batter]

[For Raspberry Jelly]

DIRECTIONS

[For Biscuit Base]

[For Cheesecake Batter]

[For Raspberry Jelly]

CHOCOLATE BANANA CHIFFON CAKE RECIPE
by Sumopocky

Equipment

7 inch chiffon cake pan

Piping Bag 

0.5-0.8cm Round Piping Tip 

Ingredients

[For Banana Chiffon Cake]

100g of Banana

4 Egg whites (approx 140g)

35g of Caster Sugar

4 Egg yolks

35g of Caster Sugar

2 tbsp of Vegetable oil (27ml)

80g of Cake Flour

1 tbsp of Water

[For Chocolate Banana Cream]

100ml of Heavy Cream 

25g of Cocoa Powder

1 Large Banana, mashed

[For Decoration]

A few slices of banana (optional)

Directions

[For Banana Chiffon Cake]

1. Preheat the oven to 190℃.

2. Mash the banana with a fork and sieve it. Set aside. 

3. In a large mixing bowl, beat the the egg yolks and caster sugar. 

4. Mix in the vegetable oil and banana. 

5. Sift in the cake flour. 

6. Mix in the water. 

8. Add 1/3 of the meringue to the egg yolk mixture, and use a whisk to mix well. 

9. Fold in the rest of the meringue until there are no lumps. 

10. Transfer the batter to the chiffon cake pan. Knock the pan against the table to remove air bubbles. 

11. Place the cake in the preheated oven, and lower the temperature to 170℃. Bake for 35 to 40 minutes. 

12. Remove the cake pan from the oven, and let the cake cool upside down on top of a cooling rack. 

13. Once the cake has cooled completely, gently press the top of the cake to release the cake from the pan. 

[For Chocolate Banana Cream]

1. Sift cocoa powder to the heavy cream and mix well.

2. Add the mashed bananas. With an electric mixer, continue beating till stiff peaks form. 

3. Transfer to a piping bag with a round tip. 

[Assemble the Cake]

1. Using a chopstick, make 6 holes along the circumference of the cake (watch video for demonstration)

2. Squeeze the cream into the chiffon cake. Be careful not to overfill the cake if not it will tear. 

3. Decorate the top with cream and sliced bananas. Enjoy!

This Matcha Basque Burnt Cheesecake is a duo of original cheesecake and matcha cheesecake batter. The pairing of original and matcha cheesecake brings a nice medley of flavours. 

If you are looking for an easy Mother's Day cake recipe, do give this a try! It is simple to make and doesn't even require any decoration as it looks rustic and nice on its own. You can also choose to only prepare the Matcha cheesecake batter if you don't want a duo. Alternatively, here is the recipe for the original Basque Burnt Cheesecake. 

I was inspired to bake this Matcha Basque Burnt Cheesecake after seeing the delicious looking ones from Keong Saik Bakery. They are famous for their burnt cheesecakes, which is always sold out! I would love to try their cake one day, after this circuit breaker is over. 

Which Basque Burnt Cheesecake flavour should I try next? 🧀