My new favourite TV Show: The Great British Bake Off (Masterclass)

Hi everyone!

 

You might notice my behaviour by seeing my posts. I don't make new post frequently or consistently. Actually, I do it whenever I feel like doing but I always post pictures of what I have baked on my Facebook page. If you would like to see, like my page ya :-)

 

Ok, that's it for the intro. Now, let's talk about my new favourite show. To be frank, I am attracted to the Masterclass part instead of the competition. I love seeing Paul and Mary interacting with each other. They seems not to agree with each other's action but somehow agree.

 

I know that Paul Hollywood has many years of experience as a baker and I really enjoy watching him bake. The way he knead the dough make me feel like going straight to the kitchen to make a loaf of bread. I love his baking tips. I would like to share with you all.

 

Tip #1

Always use room temperature liquid instead of warm liquid as the longer time it takes to proof, the better it taste.

 

Tip #2

Always use your hand as the tool rather than machine as you will rarely overwork the dough using your hand. However, he recommend to use stand mixer if you are making rich and sticky dough. It will be easier to work with the dough than using your hand.

 

Tip #3

Whenever adding salt and yeast, make sure to separate it as yeast will be deactivated if it touches salt.

 

Tip #4

Wet dough rise better. Hence, it's best to make the dough slightly tacky at first.

 

This few tips really help me out...I baked a tray of Banana Cotton Bread yesterday and it turned out perfectly. All thanks to Paul! :-D Let me know if you guys like to see that recipe. I went for a class for that at Baker Choice Ingredients Store Melaka.

 

And yes, I love Mary Berry too. She makes everything feel-like-home. For me, she's very passionate and she's attentive to every single details. I love the way she measure out everything properly and neatly. Please don't get me wrong on this. I just like to do things neatly and in sequence. It might not be the most effective way for everyone but definitely for me. I enjoyed the part where she insist of using mixer where Paul feel that using hand is the best. Guess everyone just need to find a way that they are comfortable with ;-p Mary makes good meringue and she's very proud of it. She is so confident every time when Paul turn a bowl of well beaten egg whites above her head.

 

Overall, this TV show motivates me a lot on baking. Also, I have learned many new things that I never knew.

 

This post is just to share my thoughts. I will push myself to be hardworking and post more. FYI, I started this blog to improve my English too. Please bear with me if my grammar is poor (I am working on it :P).

 

Thank you for reading!

 

 

 

Chocolate Candies Cookies

Hi everyone,

Today I would like to share with you a chocolate candies cookies which I have learnt from joyofbaking.com. This is the second time I am baking with the recipe from joyofbaking.com. To be frank, she never fail to impress me with her recipe. The outcome always turn out great. I am very happy with the cookies I have made. The texture is right and it looks attractive too. I believe most of the small kids would love this colourful cookies.

Here is the recipe adapted from joyofbaking.com:

2 cups All Purpose Flour

1 1/4 tsp Baking Soda

1/4 tsp Salt

3/4 cup Unsalted Butter

1/3 cup Granulated White Sugar

1/3 cup Light Brown Sugar

1 large Egg

1 large Egg Yolk

1 1/2 tsp Pure Vanilla Extract

1 cup of M&M Candies

Firstly, I have preheated the oven to 180 degree C. I started with combining the flour, baking powder and salt together. Then I beat the butter and sugar until creamy and fluffy. I added the egg and egg yolks follow by the vanilla extract. Lastly I pour in the flour mixture and mix till all well combined. I uses a small ice cream scoop to shape it. Then I arrange the M&M tightly on the top. The cookies was bake in a fan oven for 12 minutes.

That is the process I gone through baking these cookies. It definitely worth for a try.

Thanks for reading!

~ By Nicole with love ~

Lemon and Raisin Cookies

Hi everyone,

I found this cookies recipe from one of the book I have gotten from BBW book fair the other day. The main reason I chose to bake this cookies first because my mom love raisins. Doesn't matter what I bake, she would be glad if it contains raisin. Well, I am happy seeing her happy.

Ok, let start with the ingredients:

150gm All Purpose Flour

1/2 tsp Baking Powder

1 pinch Salt

90gm of Icing Sugar

110gm Butter, softened

1 egg, beaten

Finely grated zest of 1 lemon

150gm Raisins

First of all, I have preheated the oven to 200 degree C. I have sifted the flour, baking powder and salt into a bowl. Then I added in the sugar, butter, egg and lemon zest until all well combined. After that, I use a spatula to fold in the raisins.

I uses two spoons to shape the dough and I arrange it on a silicon mat. It was bake in the oven for 15 minutes until the edges are golden brown. Then I take it out and let it cool on the tray slightly before moving to the cooling rack.

Basically, this is a very simple recipe and it taste so refreshing with the lemon zest. All my family members love this cookies. They did blame me for not making enough. LOL...

That's it. Thanks for reading :)

~By Nicole with Love~

First attempt: Double Soft Bread

Hi everyone,

Recently I have gotten a few cookbooks from the Big Bad Wolf book fair in MITC, Melaka. I have read through a book titled "Making bread at home". This book doesn't have a lot of recipe but more to the history of bread and the type of bread. However, it do have some recipes at the ending. I have come across the Japanese bread section and I saw the Double Soft Bread. As I am a big fan of really soft bread, it does attract my attention to bake it. However, the recipe of this bread is not given. Therefore, I have searched it online and I found the recipe from mybakingcottage.blogspot.com.

Here is the recipe:

Ingredients:
320gm Bread flour (I uses about 30gm extra as my dough seem rather sticky)
3gm Dry yeast
38gm Egg (1 small egg)
4 gm Salt
160gm Water
35gm Whipping cream
33gm Honey
16gm Butter

Basically, I mix everything together except the butter and stir till all the ingredients are well combined. Then I added the butter. I find the the dough is still sticky. Hence, I added a tablespoon of flour at a time until the dough no longer stick to my hand. Then, I continue kneading until the dough could be stretch till barely see my finger from the back without breaking. The dough was left to rise for an hour until double in size. After that, I punch down the dough and knead it a few times to release the air bubble. This step is crucial. If you do not release the air bubble, you will ended up having bread with big whole. After kneading for a while,I form it into ball and place it in my bread tin. It was left to proof for second time until it is double in size again.

I have preheated the oven to 200 degree C. Then the bread was bake in the oven for 10 minutes. The temperature was then reduced to 175 degree C and continue to bake for another 25 minutes.

That's it. Thanks for reading!

~By Nicole with love~

First attempt: Hakkaido Cupcakes

Hi everyone,

Recently, my sister have tagged me in a recipe for Hokkaido Cupcakes in Facebook. I have a look on it and I find that it is quite interesting. Hence, I did it. For me, I feel the cake part is fine but the cream is totally a disaster. I just don't get it. I am really poor in making cream. I mean any kind of cream. I can't even beat whipping cream well. LOL.

However, here is the recipe I have used:

Hokkaido Cupcake:
Part A
135gm Butter
45gm Vegetable Oil (Corn Oil)
25gm Granulated Sugar

Part B
135gm Low Protein Flour

Part C
135gm Egg Yolks (around 7 medium size egg yolks)

Part D
270gm Egg Whites (around 7 medium size egg whites)
50gm Granulated Sugar
1/2 tsp Cream of Tartar

First of all, I put (A) in a saucepan and heat it up slightly. Then I add in the sifted flour and mix well. The mixture was then leave aside to cool. I then added the egg yolks and gradually stirring until all well combined.

After that, I whisk the egg whites and cream of tartar in a clean bowl until it is frothy. Then I add half of the sugar and continue whisking until form soft peak. The rest of the sugar is added in after form soft peak and whisk until stiff peak.

One third of the egg whites are added into the egg yolks mixture and stir till combine. Then, the rest of the egg white are folded in. I have filled the cupcake case till 80% full.

The oven has been preheated to 180 degree C. Then, the cupcake was baked for 15 minutes.

Ingredients (Cream filling):
Part A
45gm Egg Yolk (Around 4 medium size egg yolks)
30gm Granulated Sugar

Part B
10gm Low Protein Flour
10gm Corn Flour

Part C
250gm Milk
10gm Granulated Sugar
Vanilla Essence

Part D
20 gm Unsalted Butter

Part E
100gm Whipping Cream

Firstly, I beat (A) together until pale white and creamy. Then I added in both the flours(sifted) and stir well. I have bring (C) to a boil. Half of the hot milk mixture are slowly pour into the egg yolks mixture and stir constantly. Then the combined egg yolks mixture are pour back to the milk. The egg yolks and milk mixture were brought back to the stove and cook till thicken. After the mixture thicken, I have removed it from the heat and leave it aside to cool. I seal it with cling film after it is completely cool. The film is touching the surface to ensure no hard layer form.

Lastly, I beat the whipping cream until stiff peak. Then I fold it into the mixture that has been refrigerated for a while. The mixture was then place back to the fridge until ready to use.

That's it for the process of making Hakkaido Cupcakes by me...Hope you enjoy it :)

Thanks for reading!

~ By Nicole with love ~

The Making of Creme Caramel

Hi everyone,

Today I will like to share with you on my experience of making Creme Caramel. This is my family member's favorite dessert and they always request me to bake it. At first, I find that it is very hard to prepare the caramel as the caramel harden soon after you remove it from the heat. Slowly, I tend to understand better. You have to move fast and don't use any spoon to fill the ramekin. On my first try, I actually use a metal spoon to scoop the caramel to the ramekin. Ended up all the caramel harden on the spoon. Then, I have to remake the caramel.

I feel that the recipes are pretty basic which are heavy cream, milk, egg yolk and sugar. Not to forget, vanilla essence too. Most of the baker will recommend using vanilla pod which will bring better flavour to the custard. As you all know, vanilla pods are pretty expensive. In my place, they are selling two pods at 20 over Ringgit Malaysia which is very expensive. Therefore, I opt for the commonly use vanilla essence.

Here is the recipe I use for this time adapted from finecooking.com:

For filling:

1 cup Heavy Cream

1/2 cup Milk

1/2 tsp Vanilla Extract

1/3 cup sugar

2 medium Egg Yolks

Tiny pinch of salt

For caramel:

1/2 cup sugar

Water

Firstly, I put the sugar and water in a sauce pan to make the caramel. I boil the sugar n water with medium heat till amber colour. Then remove from heat and pour into the ramekins immediately. Set aside to cool slightly.

Then I started with the custard. I place the milk and the cream in a saucepan and bring it to a slight boil. Meanwhile, I beat the egg and sugar together in a clean bowl. Lastly, I slowly pour the cream and milk to the egg mixture and stir it gradually to prevent curdling the egg yolk.  I run it through a fine sift before filling the ramekin. 

I have preheated the oven to 160 degree C. Then the custard was baked in a water-bath for about 30 minutes. I have tested the custard by inserting a toothpick in the centre. The toothpick hold still indicated that the custard is well baked. I have left it on the counter to cool completely, then it was refrigerated overnight. When serving, I dip it in hot water for about a minutes. Then I take a small knife and run on the side to loosen the custard from the ramekins.

I have another version of the creme caramel where it is not as creamy as this one. Will share it with you all when I am baking it next time.

So, that it is for this time. Thanks for reading!

~ By Nicole with love ~

The Making of Orange Chiffon Cake

Hi everyone,

Recently I have been trying so hard to master the technique in baking Chiffon Cake. Therefore, I am keep trying to do all sort of Chiffon Cake. This time, I am baking Orange Chiffon Cake with the recipe from www.joyofbaking.com. I have watched her video on Youtube and the outcome seems great. I just try it even though orange flavour is not my favorite. But it turn out pretty well and everyone seems to be loving it.

As usual, I would like to share my baking experience with you. Here is the recipe adapted from joyofbaking.com and I have made slight changes to it:

Ingredients:

Part A

3 egg yolks

113 grams sifted self raising flour

60 grams superfine white sugar (caster sugar)

A pinch of teaspoon salt

1 tablespoons grated orange zest (outer orange skin)

60 ml corn oil

90 ml freshly squeezed orange juice

1/4 tsp vanilla extract

Part B

4 egg whites

40 grams sugar

1/4 teaspoon cream of tartar

First of all, I put the flour, sugar, salt and orange zest to a big bowl and mix well. Then I make a well in the middle and pour in the egg yolks, orange juice, oil and vanilla extract. I mix everything up with a balloon whisk until well mixed.

After that, I whisk the egg whites in a clean metal bowl until foamy. Then I add in the cream of tartar and continue whisking until soft peak. I started adding in the sugar bit by bit and whisk it until stiff peak. I added one third of the egg whites to the egg yolks batter and mix it until well combined. Then I fold in the rest of the whites gently. Lastly, I pour the batter into the tube pan.

The oven was preheated to 170 degree C 10 minutes before. I bake the cake in the oven for 45 minutes. Soon after I have taken out the cake from the oven, I have inverted it and let it cool upside down.

That's it for now. Thanks for reading:)

~ By Nicole with love ~

The Making of Cakey Brownies

Hi everyone,

The other day, I have tried making Cakey Brownie with the recipe from Laura in the Kitchen. Previously, I have made brownies before but it is a different texture brownies. The texture is more like a fudge. This time round, the outcome is desirable. I personally like cakey brownies more than fudge brownie. I am looking forward to try chewy fudgy brownies soon to see which one I prefer the most. 

 As for now, let me tell you my experience of making the cakey brownies. As usual, the idea of making this cakey brownies come across my mind when I watch Laura's video. She make it look so yummy and I just feel like I have to try it. The process of making brownies is really simple. Is all about mixing everything together.

Here is my recipe adapted from Laura in the Kitchen and slightly modified.


Ingredients:
¼ cup of Unsalted Butter, softened at room temperature
½ cup of Semisweet Chocolate
1/2 cup of Brown Sugar
2 Eggs
1 Tsp of French Vanilla
3 Tbsp of Whole Milk, lukewarm
1/2 cup of All Purpose Flour
½ tsp of Baking Powder
¼ tsp of Salt

I started off with melting the semi sweet chocolate in the microwave. I stir it every 20 second until the chocolate truly melted. Then I left it aside to cool slightly. After that, I cream the soften butter n sugar together until slightly creamy and well mixed. I then added the eggs and french vanilla into the mixture and mix well. Finally, I pour in the melted chocolate and stir until everything is well combined.

After preparing the wet batter, i started with the dry ingredients. I put in the baking powder and salt into the flour and mix them slightly. Then I pour the flour mixture to the wet batter and mix well. Lastly, I pour the batter to a 8 inches square pan and spread it evenly.

I have preheated my oven to 180 degree C 10 minutes before baking. I bake my brownie for about 25 minutes and I left it to cool slightly before cutting into it.

That's it for now. Thanks for reading :)

~ By Nicole with love ~

Baking Ingredients Supplies in Malacca: Baker Choice Ingredients Store & King Hin

Hi everyone,

Today I would like to share with you all where I get my baking ingredients, mould and etc. There is a place where they sell all sort of baking ingredients and mould nearby my work place. The shop name is Baker Choice Ingredients Store. I love shopping with them as the people there are very friendly and helpful. Besides that, it is very convenient as the shop is just around my work place. Their products are all well-arranged and it is just so pleasant to look at. I believe it is hard to find a messy corner in the shop. They really take care of the hygiene well. Basically, I visit the shop nearly every day. Sometimes I just go for window shopping. I feel is fun to just look around on their new items. They have a lot of interesting stuff for baking. Well, you can find almost everything there. The price is reasonable too. They also have baking classes. However, I have only attended once. The class that I have attended is for Tiramisu and New York Cheesecake. I have high expectation on dessert and I find that what I have learned there is not sufficient. Therefore, I prefer to find a recipe online and modified it to my satisfaction. Actually, I enjoy the process of experimenting. When I have successfully make something desirable, I am truly happy :)

Another of the baking ingredients supplier I visited the most is King Hin. They have several branches but I always go to the one in Bukit Piatu, Melaka as that is the nearest to my staying place. I don't really like to shop here as the people there tend to ignore you. If you were to ask help from them, you could sense their unwillingness. However, the price here is slightly cheaper to compare with Baker Choice Ingredients Store. I have also been to the other branch which is in Bukit Cina, Melaka. That shop is big but pack with their stuffs. It is very hard to walk around as the space is just sufficient for a one person. Moreover, it is very hot as half of the shop is not air-conditioned. I been there once only and i bought a few ramekins. I think it is really hard to find ramekin in Melaka and it can be very pricey too. King Hin provides baking classes too but I have not tried. My colleague did told me that they have good teacher. I am planning to give it a try some day. If I do go for classes, I will definitely share my experience with you.

Well, this is it. I am just gonna end here for now. Thanks for reading. 

**Btw, I would really appreciate if any of you could share with me on more baking ingredients supplier in Melaka. Thanks!

~ By Nicole with love ~

First attempt: Vanilla Chiffon Cake

Hi everyone,

On weekend, I am really active baking. Since I have failed to bake Angel Food Cake yesterday, I decided to try again today. However, I didn't go for the same recipe but making something alike which is Chiffon Cake. Actually this is a request from my family. Therefore, I think why not give it a try.

I found Vivian's recipe online from vivianpangkitchen.blogspot.com and I tried it. The outcome is desirable.

Firstly, the top was so badly cracked like volcanic explosion. I am really worry that it will be unsuccessful once again. But one thing for sure, the smell is tremendous. I feel so tempted to eat when I was baking it. Can you imagine that you have to cool it completely before you can slice it. Well, that is torturing. 

As usual, here is the recipe that I have adapted from Vivian Pang Kitchen and make a little changes to it. Actually, I did half of the recipe only as I wish to make a smaller cake. If you wish to make a regular size, you may visit Vivian's blogspot :)

Part A

2 Egg Yolks

12gm Castor Sugar

30gm Corn Oil

90ml Milk (I use Cowhead)

1/2 tsp French Vanilla

Part B

60gm Cake Flour

Part C

3 Egg Whites, room temperature

1/4 tbsp Cream of Tartar (as I don't have lemon nor vinegar on hand)

20gm Castor Sugar

Firstly, I added the French Vanilla to the milk. Then I bring it to a boil on the stove. I left it to cool while i prep for other ingredient. I whisk the egg yolks and sugar together until creamy and look slightly pale. After that, I stir in the cooled milk mixture until well incorporated. I added the oil bit by bit to ensure that it is all well mix. Finally, I put in the sifted flour all at once and mix well. I put it aside and started to prepare on the egg with part. 

I put in the cream of tartar to the egg whites and started to whisk it. Once it look frothy, I started to add in sugar in three portion. I want to ensure that the sugar dissolve well. After added all the sugar, I slowly whisk till stiff peak. Then I fold in one third of the egg white into the egg yolk mixture to bring the texture closer. I added the rest of the egg white all at one move and slowly fold in. I try not to work it too long as it will deflate the egg white that bring volume to the cake. 

The oven was preheated to 160 degree C. I put in the cake and bake for exactly 45 minutes. After I have taken the cake out from the oven, I immediately turn it upside down and let it cool completely. I have run a silicon spatula around the edge to loosen the cake from the tube pan then flip it over a cake board. 

By the way, my family especially my mother really love it although I feel there is more to work on.

That all for my second try on Chiffon Cake. Thanks for reading :)

~ By Nicole with love ~ 

The Making of Egg Tart

Hi everyone,

Today is a rainy day in Malacca, Malaysia. Yesterday, I have written about my first attempt of baking Angel Food Cake. Actually I did Egg Tart too besides Angel Food Cake. However, this is the second time I am baking egg tart with the recipe provided by Christine's Recipes. This time round I did make a slight changes to the recipe. Previously, I followed exactly as given in the recipes and it turn out to be too sweet for me. Well, if you read my previous post, you will know that I am not a big fan of super sweet stuffs. I am rather satisfied with the outcome this time but still have big room for improvement. My crust taste rather salty. I guess this is due to reducing the amount of sugar. Therefore, the proportion isn't right. Next time round, I will try to reduce the sugar needed and only put a pinch in it. Also, I am working on improving the crust thickness. Frankly, it is rather hard for me to mold the crust and make it balance. 

Here are the ingredients that I have used to make my Egg Tart which I have adapted from Christine's Recipes:

For the crust:

225 gm Plain Flour

125 gm Unsalted Butter, room temperature

30 gm Icing Sugar

1 Whole Egg, whisked

a tiny bit of French Vanilla Bean

For the custard filling: 

2 Whole Eggs

2 Egg Yolks

85 gm Caster Sugar

225 gm Hot Water

85 gm Evaporated Milk

1/4 tsp French Vanilla Bean

I started off making crust. Firstly, I whisk the unsalted butter and icing sugar together until creamy and smooth. Then I add in the egg by two portion and the French vanilla bean. Usually egg and butter mixture will split but if you add in the egg slowly to the butter mixture and stir well, it will be well incorporated.  I don't know why but I think is just science. Lastly, put in the flour one third at a time until all is well mixed. There are some people saying that you should place the dough in the fridge for at least 10 to 15 minutes before molding. However, I haven't try yet. Maybe next time when I bake this, I will try to chill the dough first to see if it works better.

I feel that the filling is the easiest thing to do. Basically just mix all the ingredient together (of course with certain steps). Firstly, I melt the sugar in the hot water. Then I leave the sugar water to cool slightly. In another bowl, I mix the evaporated milk, whole eggs and egg yolks together and whisk it slightly. I try not incorporate air into the mixture. Finally, I pour the milk and egg mixture to the cooled sugar water slowly and stir well. Then, i pass it through a fine sift to make sure that the mixture is smooth for a good texture. 

By the way, I have preheated my oven at 220 degree C 10 minutes before baking. I reduce the temperature to 200 degree C after 5 minutes and continue to bake for another 10 minutes. After that, I reduce the temperature again to 180 degree C and bake until the custard filling is set. I did put a cloth to make the oven door stay open a little bit when I see the custard start to rise. This is to prevent the custard filling rise too high as it will collapse after you take out from the oven. It will form an ugly surface if it rise too high. I tested the tart by inserting a tooth pick into the custard. I know it is ready if the toothpick can stand still. 

Well, that is my process of baking Egg Tart. Hope you enjoy it. Thanks for reading :)

~ By Nicole with love ~

In my opinion: Station 1 Cafe, Melaka Raya, Malacca

Hi everyone,

I would like to share my dining experience with you. Today I have visited Station 1 Melaka Raya. I have ordered Freddo Mocha and Grilled Chicken with Mushroom Sauce. My drink is pretty good. It is a coffee based drink with some cocoa powder, chocolate chips and topped with whipped cream. The appearance look rather tempting. As I am not a big fan of sweet stuff, I would say that it is a little too sweet for me with the chocolate chip and sweetened whipped cream. However, I do like the combination. It has rich coffee taste with a slight of chocolatey flavour. 

As for my food, I am truly disappointed. At first, the presentation seems fine. Well, I was actually searching for the sliced mushroom as the picture on the menu showing big chuck of mushroom on the sauce. Now then I truly understand what does it mean by "Illustration purposes only"...lol...I didn't care too much about mushroom and I started to dig in. The chicken was totally over cooked and it is kind of dry. The texture is like eating a meatloaf. And the so called mushroom sauce have no taste at all. I just feel like it is a salted brown sauce. The combination of the chicken and the sauce turn out to be a great disaster on my plate. Not only the chicken taste bad, the corn doesn't taste good too. I don't think the chef putting in enough seasoning. The taste is so bland and the corn seems to have been in the kitchen for some time. Oh ya, the coleslaw. I would say that it is just an ordinary salad with really old cabbage. I would't say much about it as I personally doesn't like coleslaw that much. Lastly, the criss cut fries. This taste not bad for me. It has been fried well and it is crispy on the outside and soft in the middle. The worst nightmare started when I saw a strand of hair at the very last mouth. At that moment, I just feel like puking. I don't understand how can a chained restaurant like them have such poor hygiene. 

If you are planning to hang around and have a chit chat with your friends and families, this place may not be too suitable. They have a live band performance during a certain time but I am not too sure of what is the exact timing. Just now when I was there around 9, they have just started. I have to shout so that my friend can hear me. But if you are looking for a place to relax your mind with some good music, this is definitely one of the good choices (but food is not recommended). The singers there have rather good voice. You can even dedicate a song to someone or to yourself. However, not all the songs they could sing. 

Generally, the ambience is fine but the food is truly not up to expectation. I would not suggest anyone to try out the food here unless they have taken extra care on the hygiene issue. I believe no one would want to see something in their plate that is not suppose to be there. 

Just my two cents. Thank you for reading...:)

~ By Nicole with love ~

First attempt: Angel Food Cake

Hi everyone,

Today is my very first time making Angel Food Cake. I got the recipe from Laura in the Kitchen (Episode 371) but not really that successful. I have try to Google for the answer to my failure. I guess most probably I have under baked my cake. Therefore, it shrink and turn out sticky. One of the indicator that my cake didn't bake well is the outer area is totally pale white and not having a nice brown colour like Laura's one. I didn't manage to turn it upside down and the whole cake fall off from the cake tin. However, I did try my best to cool it upside down to prevent the cake from deflating. Well, I believe this is a good start. I will try again next time round and I will definitely bake it longer. Will post my second attempt soon to keep everyone updated on my progress.

Anyway, thanks for reading :)

~By Nicole with love~

All about me!

Hi everyone,

First of all, I would like to tell a little bit about my self. My passion for baking (or eating desserts :p) started at a very young age. I love to watch cooking show so much and started watching it around age of 11. Seriously, I don't think I will miss any of the cooking show that came across. When I was younger, I am just watching for fun and I don't really bake that often. I just love to see people cooking. Only recent year that I tend to bake a lot. Sometimes I feel that I am too obsess about baking. I bake almost every single day until my family get bored of it (lol...). I read a lot of recipes and watch countless video clips just trying to improve my skills. To be exact, I watch baking video almost every single day. I started this blog as I wish to share my experience with everyone. At the same time, I hope to meet up with more people that share the common interest so we can share our point of view.

Nigella Lawson is one of my most favorite host. I love watching her cooking or baking as she just enlighten my day with her passion. I just love her style and confidence level. I believe most of the people that love cooking and baking would have heard about her. 

Besides that, Laura in the Kitchen by Laura Vitale is another of my favorite. She posted her cooking videos on youtube.com very often. By now, she have over 500 recipes on her youtube account. I just love seeing her video as she is so energetic and full of confident. Seems like anyone with high level of confidence just attracts me so much. I will say that she is like a motivator to me. I will share a few of my favorite recipes from her video with you soon.

Well, that's all for now. Do keep a look out on next post soon. I have more things to share with you. 

P/S: Please forgive my grammar error. I am just so not good in it :)

~ By Nicole with love ~