Baked: Blueberry Scones!

Blueberry Scones (Makes 6 - 8 pieces)

- 2 1/3 cup sifted flour

- 1/2 teaspoon baking powder
- 1 egg yolk
- 2 egg whites
- 1/3 cup full cream milk
- 1/3 cup chilled butter
- 3/4 cup caster sugar (or 1/2 cup white and 1/4 cup brown sugar)
- 1 1/2 teaspoon salt
- 1 cup blueberries

1. Preheat oven to 375 degrees F / 190 degrees C
2. Cut butter into small squares. Whisk eggs. Add the eggs and vanilla essence into the butter.
3. Combine all dry ingredients together (flour, salt, baking powder)
4. Pour in dry ingredients, gently mix and alternate with the milk and mix again.
5. Texture should be pretty thick and tough. Add in blueberries and mix, do not overhandle.
6. Optional: Divide dough into 6 - 8 pieces into slightly floured board to mould into balls.
7. Bake on baking sheets for 20 - 22 minutes until golden brown edges form.

Enjoy these scones WARM ! They were super delish. If they are no longer warm, just toss it into the microwave for 45 seconds to do the trick.

Tip: Make sure the blueberries do not come out of the scones when you scoop them out and make them into moulds or else you will have blueberries lava just like the pic above hehe. xx

Baked: Cupcakes with Fondant Toppers

The production house, literally!

The project was for a girl's first birthday, so it I thought it would be cute to have a safety pin in one of the fondant decorations.

 To this date, my strength is still in butter icing. The person who ordered wanted the pink carnation design in the end -- phew! less fondant, more yummy butter cream :).

The end result was actually a dessert table. Unfortunately, I could not attend the event because I died from exhaustion lol. I just started to make dessert tables, so if you want to order, please do so 2 - 3 months in advance so I can customize each and every element for you! (: 

Baked: Lemon Cupcakes with Christmas Fondant Toppers

These lemon cupcakes turned out super fluffy and light. It's not the norm, but it was getting close to a light cheese cake texture. The trick is to add one more egg, slightly more butter, slightly less flour and also bake it at lower temperature but longer time... Yup!

 I made these Christmas fondant toppers for an order this week!
December = Time of Christmas Orders = Fondant fondant fondant

Baked: Alcoholic Mojito Cupcake

Still trying to perfect the recipe. First attempt. Good try though.
My brother was looking for more the next day (:

Most recipes only use the mint leaves for garnish, but I thought 'WHAT? these amazing fresh mint leaves not going to be used at all? what a waste...' So I plucked out about 4-5 mint leaves and the flavour was just nice when eaten. Not to strong. It was just a hint. 4 - 5 mint leaves chopped into the icing before being pipped. Really good!

Oh, and I finally went to D'Good Cafe today at Holland Village. I had their special earl-lavender tea latte. It's ironic how they use a calming flower with a black tea hahaha. But I thought it was really nice. Not amazeballs, but great. Get a cup and try one yourself!

Baked: Christmas Fondant Cupcakes

I was playing with some fondant today just to think off rough ideas for christmas orders... I'm usually good with buttercream icing (whatever the flavor that I improvise with), so fondant was pretty new. That's why it's still messy. Beginner fondant noob uh oh. 

Baked: Teh Tarik Cupcakes

I went to phoon huat (specialty bakery store) just to get my M1 / Open Star Tip / Rosette Tip just to make the frosting look like this. It's such a hype nowadays and of course... I wanted to jump into the bandwagon (: First time baking Teh Tarik Cupcakes, and I'm pretty satisfied with the results. Hurray!

Recipe: Teh Tarik Cupcakes

Teh Tarik Cupcakes (Yields 10-12)

- 1/2 cup butter (room temperature)

- 3 eggs

- 1 cup plain flour
- 1 teaspoon vanilla essence
- pinch of salt (optional)
- 2 packs of teh tarik mix (each pack was 40g)
- 4 tablespoon of hot water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 teaspoon bicarbonate of soda
- 1/3 teaspoon baking powder

Instructions:

1. Pre-heat oven at 175 degree celcius for 20 minutes.

2. With the soft butter at room temperature, mix with the white sugar and brown sugar. Mix well until it has a consistent texture. Whisk 3 eggs and slowly mix into the wet mixture. Add the vanilla essence. Mix slowly.

3. Sift in plain flour with baking soda, bicarbonate soda, and salt. Slowly mix into the wet mixture little by little.
4. Use the 4 tablespoon of hot water and dissolve the Teh Tarik Sachets. The consistency should be peanut butter-like. Add into the mixture bit by bit and slowly mix.
5. Use the mixer and put in on slow speed for 1 minute, and then on high for 5 - 7 minutes.
6. Put into mixture into cupcakes cases and bake for 18 - 22 minutes.

7. Put on cooling rack for 10 minutes before putting the icing on top of each cupcake.

Teh Tarik Buttercream Frosting (For 7 cupcakes)

*I do not make a lot of icing because my family is health conscious. So I suggest you double the measurements if you want the usual yield as most recipes.
- 1/2 cup butter (room temperature)
- 1 1/2 cup sifted power/icing sugar
- 1 pack of Teh Tarik Mix (each pack was 40g)
- 4 teaspoon (about 1 tablespoon) of milk

Instructions:

1. Beat the butter for around 2 - 3 minutes to incorporate air until it becomes soft.
2. Gradually add icing sugar at low speed, and then medium speed for 3 minutes.
3. Add in one packet of teh tarik powder sachet bit by bit on low speed.
6. Add 3 - 4 teaspoon of milk and beat at low speed.
5. Increase speed to high for about 5 - 8 minutes to blend everything together.

Ate: Carpenter and Cook

I went to 21 Eng Kong Terrace to try Necessary Provision's coffee today but it was closed :(. So my brother and I drove to Carpenter and Cook instead since it was nearby.

I guess Carpenter and Cook was still in the 'halloween' spirit, don't you think?

The location is at 19 Lorong Kilat. I would also recommend Kim's Family Korean Restaurant nearby. It was a hit a few years back, but I think patronage have decreased because of the cafe-craze. There's also udders in this road. Probably one of the first few branch to open in Singapore. Go try the alcoholic ice cream flavours :) they are delish.

My brother said my Sakura Tea is similar to the one I ordered in France. And I agree! I love earl grey, english breakfast and chamomile. But I also like fruity teas... I've always liked Sakura tea! You should try some too. There's about 6 - 7 choices of teas available at Carpenter and Cook.

And this passion fruit tart was superb! I tried it because it was recommended by Lady Iron Chef in Singapore at his instagram. And I thought it was amazing. The burst of passionfruit flavor was awesome and refreshing. Although it is pretty small, and costs $6 I think it's still worth to try. Yummy