Rilakkuma Butter Cake

What a weird looking Rilakkuma Butter Cake?! Right? Ya, it is actually made out of a Rilakkuma cake pan, but it is not that significant as I thought it would be. So, me and my sister added two Hershey chocolate for his eyes, but I forgot to take the picture of it. It was really funny! Of course, the shape still gave it a cute look. Sorry for the burnt edges. It was too thick, so it needed longer time to bake, and yes, the edges was more than well done. Still edible though. =P

You can get the recipe from this link
Butter cake recipe

Still moist, and soft.

See the burnt edges? I have cut off the burnt edges before eating.

This is what the cake looks like after cut. Soft, moist and fluffy! Has a good buttery smell to it. I guess it is still a success to the cake itself, just not the appearance. >.<

Happy baking =)

Butter Baked Doughnuts

I have always wanted to make a baked doughnuts, and there we go. I am quite satisfied with this recipe, and how the baked doughnuts turned out. It was firm, moist, and easy to deal with. I used the butter cake recipe.









Butter Baked Doughnuts topped w/ Melted Chocolate & Sprinkles
Ingredients:
2 eggs
150g sugar
150g butter, softened
150g cake flour
1 tbsp baking powder
1 tsp vanilla extract

Steps:
1. Preheat oven to 350 F. Grease the doughnut pan with oil/butter well.
2. Mix eggs and sugar till combined. Then add in cake flour and baking powder.
3. Add in vanilla extract, and softened butter till well mixed.
4. Bake for 15 minutes or toothpick inserted comes out clean.
5. Cool completely.

Decorations:
8 oz semi-sweet chocolate bar
rainbow sprinkles

Assemble:
Melt the chocolate using a double boiler, and coat on the smooth side of the cake doughnut. Sprinkle the top with rainbow sprinkles and leave to cool.

This is how it looks like before decorating.

Something different, and less fatty or healthier I guess.

Happy baking =)

Egg-Free Cute Butter Cookies

I saw this on Ochikeron channel on youtube, and immediately attracted by the cute cookie cutters. So, I got them! They looked lovely, made me eat even more I guess. >.<

Egg-Free Cute Butter Cookies
Ingredients:
100g butter, softened
180g cake flour
100g powdered sugar

Please refer to link below for steps
Butter cookies' steps

Very buttery taste, yummy! =)

PB&B Cupcake (Peanut Butter & Banana Cupcake)

Again, one banana was sitting on the kitchen table. I guess it's just that no one in my house wants to eat the last banana, for some reasons. Haha. So, it always goes to my cake, because then people will actually eat it.
I call this cupcake PB&B, not PB&J which stands for Peanut Butter & Jelly.

PB&B Cupcake (Peanut Butter & Banana Cupcake)
Ingredients:
2 eggs
50g sugar
70g vegetable oil
120g mashed banana
120g cake flour
1 tbsp baking powder
1 tbsp baking soda
1/3 cup peanut butter
1/2 cup milk

Steps:
1. Preheat oven to 350 F. Line cupcake pan with cupcake liners.
2. Beat eggs and sugar till mix well. Add in oil and mix.
3. Add in mashed banana and beat till combined.
4. Add in peanut butter, then milk, then flour mixture till all combined.
5. Scoop into cupcake pan till 2/3 full, and bake for 20-25 minutes or toothpick inserted comes out clean.
6. Cool completely on wire rack.

Very moist, and not-a-bad-combination at all! Happy baking =)

Butter Raisins Muffins w/ Lemon Glaze

I have used the pancake flour for this lemon glazed muffin with raisins. Turned out to be quite nice, surprisingly. I was so afraid that it would give a weird taste with this combination. Happy me! =D

Butter Raisins Muffins w/ Lemon Glaze
Butter mixture

The butter cake is from the above link, same recipe. This time I added raisins instead of pistachios, chocolate chips and hazelnuts. I also topped with lemon glaze. It made the muffins very refreshing, I think you should add lemon glze, another texture yet refreshing, not over powering/too sweet.

Lemon glaze:
2 tbsp lemon juice
1 tbsp milk/water
50g powdered sugar

Add all ingredients and mix well till a smooth consistency is achieved. Adjust with milk or powdered sugar.

Happy baking =)

4-Layers Banana Custard Cake

There was a ripe banana sitting on my kitchen table, and no one was going to eat it from the looks of it. Why waste the lovely sweet ripe banana? So, I have decided to make a 4-layers banana custard cake. The decoration was a bit off since it was an impromptu decision. Please bear with the 'lack-of-sense-of-decorative-mind' of mine. >.<.

4-Layers Banana Custard Cake
For the sponge cake recipe, please click on this link. This sponge cake recipe is the best and easiest recipe, trust me, you will love it! =D
sponge cake recipe

Banana Custard Cream
(adapted from Ochikeron)
Ingredients:
120g banana (around 120g would be okay)
1 egg
30g sugar
170g milk
4 tbsp corn starch

Steps:
1. Heat the sauce pan at medium high.
2. Beat egg, sugar, milk, corn starch, and mashed banana till combined. Sieve the mixture to get rid of the lumps.
3. Pour into a saucepan, and stir the mixture till thicken on low heat.
4. Cool in fridge completely.
5. Spread the cooled custard cream on top of each layer of the cake, except for the top cake. Put the remaining custard into a piping bag, and pipe your desired decoration.

This cake has a very strong custard flavor, very yummy. I have never eaten Tokyo banana before, so I could not make the comparison. But, this cake is lovely enough.

=D

Simple Butter Muffin

It's been a long time since I have written my last blog. Just too busy, and lazy, no excuse. LOL. I have taken and baked quite a number of sweets, but just lazy to blog about it. Now that everything is settled, I would have more time to blog about it, I hope. >.< This is just a basic butter muffin that I have used pancake flour to make instead of cake flour or all-purpose flour. Pancake flour gives another texture to the cakes, it is more course and little to the dry side, but the taste is very special. Cannot really pin point what's the 'special-ness', but just try it one day, you will know that you are in love with it! =P

Simple Butter Muffin
Ingredients:
100g butter, softened
70g sugar
2 eggs
50g honey
100g milk
200g pancake flour
1 tbsp baking powder

chocolate chips
pistachios
hazelnuts

Steps:
1. Preheat oven to 350 F.
2. Beat butter with sugar, and then with honey till combined.
3. Add in eggs several times till mix well.
4. Add in milk and flour mixture till combine, alternately.
5. Add in the chocolate chips, pistachios and hazelnuts respectively into the batter.
6. Scoop into muffin cup/pan till 2/3 full, and bake for 20-25 minutes. Leave on wire rack to cool completely.

Happy baking =)