Marble Cheesecake

I loveee this cheesecake with all my heart =p. Truly! My best friend, Najwa is not really into cheesecakes but she loves this one because of its less cheesy taste. Probably the deliciousness of the chocolate flavour could just outweigh the cheesy element of the cake. The combination of the oat+hazelnut+chocolate for the base is just perfect and suits the filling really well that majority of my friends compliment the toothsomeness of the base.

The recipe is extracted from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine.


225g toasted oat cereal
50g toasted hazelnut
50g tbsp butter (I usually used more until the cereal mixture stick together)
25g dark chocolate

350g full fat soft cheese
100g caster sugar
200mL thick yogurt
300mL double cream
1 sachet gelatine
3 tbsp water
175g dark chocolate, melted
175g white chocolate, melted


1. Place the toasted oat cereal in a plastic bag and crush with a rolling pin. Pour the crushed cereal into a mixing bowl and stir in the hazelnuts.
2. Melt the butter and chocolate together over a low heat and stir into the cereal mixture, stirring until well coated.
3. Using the bottom of a glass, press the mixture into the base and up the sides of a 20cm springform pan.
4. Beat together the cheese and sugar with a wooden spoon until smooth. Beat in the yogurt. Whip the cream until just holding its shape and fold into the mixture. Sprinkle the gelatine over the water in a heatproof bowl and leave to go spongy. Place over a pan of hot water and stir until dissolved. Stir into the mixture.
5. Divide the mixture in half and beat the dark chocolate into one half and the white chocolate into the other half.
6. Place alternate spoonfuls of mixture on top of the cereal base. Swirl the filling together with the tip of a knife to give a marbled effect. Level the top with a scraper or a palette knife. Leave to chill until set before serving.


Walnut & Chocolate Fudge Ring

This cake is the most popular cake to be made by my best friend aka my ex-housemate, miss Farehah aka Fare. When I first made this cake two years ago, she fell in love with it straight away (I guess because of the nut-rich; she’s a big fan of any nuts) and started to make this cake whenever she feels like eating a cake or when she needs to bring some food to her workplace. Before that, I always nagged to Farehah asking her to try to make a cake because I believe she’s good in it, not only in cooking (she’s a great cooker, trust me!). She said baking is not her thing (yeahhh, righttt), and she only likes to eat sweet things (yes she is) but not to make it. Fare, Fare. This cake is so easy to make (could be another major reason why Farehah loves it soo soo much).

The picture below is the one that Farehah made (I put hers because Im so proud of her succeeded in making such a beautiful yet YUMMY cake despite her ‘laziness’ at the first place)

The recipe is adapted from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine


Fudge Sauce:
40g butter
40g muscovado sugar (I used the brown sugar)
4 tbsp golden syrup
2 tbsp milk
1 tbsp cocoa powder
40g dark chocolate
50g walnuts, finely chopped

100g soft margarine
100g light muscovado sugar (again substituted with the brown sugar)
125g self-raising flour
2 tbsp milk
1 tbsp golden syrup


1. Lightly grease a 20cm ring tin.
2. To make the fudge sauce, place the butter, sugar, syrup, milk and cocoa powder in a small pan and heat gently, stirring until combined.
3. Break the chocolate into pieces, add to the mixture and stir until melted. Stir in the chopped nuts. Pour into the base of the tin and leave to cool.
4. To make the cake, place all of the ingredients in a mixing bowl and beat until smooth. Carefully spoon the cake mixture over the chocolate fudge sauce.
5. Bake in a preheated oven (180 degree celcius) for 35 minutes or until the cake is springy to the touch.
6. Leave to cool in the tin for 6 minutes, then turn out to a serving dish and serve.

Carrot Cake

My Mom is a true fan of carrot cake. Believe me, she lovesss carrot cake than any other cakes. Every time I go to Secret Recipe 1 slice of carrot cake is a compulsory (a cake that I-must-buy) apart from any other assorted cakes (depends on my fluctuating desire :p). Personally, I DONT like carrot cake. Seriously, I dont like it. Im not really into cakes that made from fruits (especially the fruits-rich, the FRUIT CAKE) except for banana and orange cake heee. Alright, now, back to the heading, I wanted to try to make this cake because I had this question in my head “What for if you like baking but you cant make your loved one’s favorite cake?” Teeheee.

Me: Ucu nak buat carrot cake.
Anne: Haa? Ucu suka carrot cake ke?
Me: Takk. Tapi mak suka.
Anne: Buatla chocolate cake. Chocolate cake lg sedap.
Me: Sedap. Tp mak x suka chocolate cake.
Anne: @_@.. ok.

I had this conversation with my niece a day before I made this cake. Okay, jz random.

The end result is: My Mom loved my carrot cake. And, Im sooo happy for it. yeay!

Recipe from The Cake Mistress

1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
A pinch of Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg (nutmeg is buah pala in malay:)


1. Heat oven to 180 degrees celsius.
2. Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
3. Add salt, bicarb soda, carrots, flour, walnuts and spices.
4. Mix with wooden spoon until all combined.
5. Put batter in well greased loaf pan or tin and bake for 35-45 minutes (cake) or 15-20 minutes (cupcakes), or until light golden and cake springs back when touched in the middle. Baking time might vary depending on your personal oven.

Cream Cheese Frosting
From Hummingbird Bakery Cookbook

300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp

1. Beat the icing sugar and butter together with an electric mixer until well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated.
3. Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

Buttery Orange Cake

Orange cake is the simplest cake that I always would love to make and of course would loveee to eat. heehee. I remember that orange cake is the very FIRST cake that I made in my life. Only after that, I started to fall in love with baking and it was in 2008 (my first year of uni, my first year in Oz >.<)

The recipe is adapted from The Little Teochew


195g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
170g butter, softened
225g sugar (I used 200g castor sugar)
1 large egg, plus one large egg yolk
1 1/2 tbsp orange zest
12 tbsp whole milk


1. Preheat oven to 190 degrees celcius. Butter and line a 9-inch cake pan.

2. In a medium bowl, whisk together flour, baking powder and salt.

3. Using a mixer on medium speed, cream butter and sugar until fluffy for about about 2 minutes.

4. Beat in orange zest, then egg and egg yolk. If the mixture curdles, just add 1 tbsp of flour and continue mixing.

5. On low speed, add flour mixture in 3 parts, alternating with milk.

6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform. The batter should look thick and creamy.

7. Pour batter into prepared pan and smooth top with spatula or knife.

8. Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean.

9. Let to rest in pan for 5 minutes, then remove to a cake stand or platter. Allow cake to completely cool before slicing (Mine was slightly crumbling as I was too impatient that I cannot wait until it is completely cool before slicing it up :D)

Red Velvet Cake

My sister ordered a red velvet cake for my mom’s 57th birthday. Of course I didnt take part in the surprise birthday ‘session’. After looking at the tempting-cake with my joyful mother in my sister’s facebook photo album, I decided to make the same cake. haha. Just wanna show off to my sister that I can make the same thing! Very bad of me isn’t it?

Amazing recipe from Pinch My Salt 🙂


2 1/2 cups sifted cake flour (I used just the plain flour with the same measurement)
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda


1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring–no matter how hard I try, I always end up staining something! As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

1. With an electric mixer, blend together cream cheese and butter until smooth.
2. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy.
Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Rainbow Cake with candy bar filling

I made this cake for my usrah with my lovely adik2. The colour of the cake just brightened our day in kings park.

The Cake
from Whisk Kid

2 sticks (226 g) butter, room temp
2 1/3 c (426 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (426 g) flour
4 tsp baking powder
½ tsp salt
1 1/2 c (355 ml) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough but I used the liquids because I cant fine the gel one in coles or woolies. My bad.

1. Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).

2. Sift together the flour, baking powder and salt. Set aside.

3. Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

4. Divide the batter amongst 6 bowls EQUALLY! Then, whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.

Candy bar Filling
from Megan’s Cookin

1/2 cup sugar
5 tablespoons cornstarch
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups whole milk or half-and-half
3 egg yolks
1 tsp. vanilla
8 ounces chocolate bars, any flavor (I used Hershey Bars but next time, Skor!!!

1. Combine all ingredients except vanilla and chocolate bars in a heavy saucepan.
2. Stir constantly until mixture boils. Boil and stir one additional minute. Do not leave unattended.
3. Remove from heat.
4. Add the vanilla and chocolate bar pieces.
5. Stir until chocolate is completely melted.
6. Pour into a bowl. Press plastic wrap directly onto surface (to prevent pudding-skin). Chill. Don’t fill your cakes until this mixture is completely cool throughout.

Cream Cheese Frosting
From JoyofBaking.Com (with slight alterations)

500gm cream cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners’ (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

1. Beat the cream cheese with electric mixer until smooth.
2. Add the vanilla and confectioners sugar and beat until smooth.
3. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Finally, stack the layers in your preferred order and fill and frost as you would with any other cake.

Chocolate peanut butter cake + peanut butter frosting with chocolate peanut butter glaze

huh? such a long title? yes it is! I wanted to eat a cake made up from peanut butter. So I ‘googled’ for “peanut butter cake” and yeay I discovered this amazing recipe from My comment is I like the taste of it; I mean it’s different than the others that I’ve made. I mean.. yeah the typical type of cakes made by me (strawberry..chocolate..strawberry..chocolate….ZZZzzzzz).

Chocolate cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 180 degrees. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well.
3. Add the oil and sour cream and whisk to blend. Gradually beat in the water.
4. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended.
5. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
6. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.

-To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
(Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.
Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tbsp smooth peanut butter
2 tbsp light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

-To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Strawberry Charlotte Mousse Cake

I made this cake for the ‘Desserts Gathering event’ that I organized two years ago. It is just a small event in Kings Park, near Perth city that gathered my juniors and my friends who studied in Curtin as well as in UWA. They’re so sporting making a variety of yummmy-licious and beautiful desserts and Im so touched by their effort coming to the event and bringing those precious fully hand-made desserts. It’s just like a dream come true:D yeay!! And actually I chose this cake merely because it looks so gorgeous in the recipe. Hehe.

The recipe is from anjelikuh.blogspot.

Sponge Cake
makes a 8.5′ cake

290 mL (1 and 1/4 cup) all-purpose flour
4 eggs
35 mL milk
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
35 mL vegetable oil

1.Prepare ingredients:
– add sugar and salt together— (A)
– add milk, oil, and vanilla together—(B)
– sift the flour.
2.Add (A) into the eggs and blend with an electric mixer immediately.
3.Blend until the egg mixture becomes foamy and tripled in size (~ 5 minutes).
4.Add in the flour and mix well.
5.Pour some of the mixture into (B) and stir until well blended.
6.Pour it back into the original cake mixture and use your spatula to fold until well blended.
7.Pour into a cake mold and bake for 35 minutes at 180 degrees.

Strawberry Mousse Cake
makes a small 5.5” cake (I made 1 and ½ of the recipe to fit in the 8.5’ pan)

2 layers of sponge cake (cut off 1 cm around the edges)
200g fresh strawberries
1 egg yolk
3-4 tablespoons sugar
1 teaspoon vanilla extract
100 mL milk
2.5 teaspoons unflavored gelatin (The HALAL one!)
1 cup whipping cream
150g fresh strawberries sliced in half.

1.Blend and puree 200g of fresh strawberries.
2.In a saucepan, mix the sugar, egg yolk, and vanilla.
3.Pour the strawberry puree (around 150 mL) into the egg mixture. Mix well.
4.In another saucepan, add the gelatin and milk and heat until gelatin has dissolved. Pour it into the strawberry mixture and continue heating until everything comes together.
5.Remove the mixture from the heat and place the saucepan in cold water until it reaches room temperature.
6.Whip the cream until stiff peaks form. Pour it into the strawberry mixture.
7.Fold until blended thoroughly.
8.Place the 1st layer of sponge cake in the center of the mold (therefore there is 1 cm gap between the sponge cake and the pan wall) and arrange sliced strawberries on top (lay them down all over the top of the sponge cake). Pour in the mousse until strawberries are covered.
9.Place the 2nd layer of sponge cake in the center and cover it with more mousse.
10.Refrigerate until set (4 hours).
11.After the mousse has set, dip the bottom of the ladyfingers in raspberry or strawberry syrup. (I used egg white)
12.Line up the ladyfingers side by side along your mousse cake.
13.Decorate the top of the mousse cake with strawberries.