Monday, 22 October 2012

Oreo & Strawberry-Vanilla layers Cheesecake


Okay so my previous post of rainbow cheesecake was a actually more correctly it went viral! I absolutely can't believe it! I'm just over the moon that you guys like it :)

Ever since I did the Rainbow cheesecake..I kept thinking about different flavour. The recipe is so versatile and can change to any flavour you like and the only limitation is your imagination!

My 3 year old boy Zac loves Oreo with strawberry filling...and I thought that would be a good cheesecake flavour and I was right! it is Oreo & Strawberry-Vanilla layers cheesecake.. It was YUM!

Originally I wanted to make 6 layers of strawberry and vanilla. Unfortunately I ruined the first 2 layers..the reason was because the first layer wasn't set enough when I poured the second layer in.
Silly me eh? so make sure you don't make the same mistake I did :p

Oh one more thing,  it was diabetic friendly too. I used Splenda instead of sugar, except the base..I had to use oreo cookies base. Unfortunately it's not easy to get sugar-free oreo here, otherwise I would have use that.

Tempted to try, here goes the recipe..

Basically the cheesecake recipe is exactly the same as Rainbow cheesecake except the base.
I made mine diabetic friendly, so instead of sugar I replaced it with Splenda.
The recipe I posted here is the original recipe.

Oreo & Strawberry-Vanilla layers Cheesecake:

Cheesecake base:
225gr oreo cookies (take the filling out or not, up to your liking)
100gr butter, melted

Process oreo cookies until fine. Transfer oreo crumbs to a bowl and stir in melted butter. Press oreo mixture evenly over the base. Refrigerate while preparing the filling.

Note: I used 7" spring form cake pan. This recipe will make a thick base because I like it thick :)
I also used all the fillings in the oreo because I don't have the time and patience to do it lol!

Cheese Layer
120ml fresh milk
2 egg yolks
350gr cream cheese
80gr caster sugar
1 tbsp gelatine powder
400gr fresh cream (whipped )

Flavors and colourings
1 tsp strawberry essence and red food colouring (feel free to add more essence, 1/4 tsp at a time.. if you think the flavour is not strong enough)
1tsp vanilla extract or 1/4tsp vanilla bean paste.

- To make cheese cake layer, bring fresh milk, egg yolks, cream cheese, sugar and gelatine powder to heat in  double boiler. Stirring over simmering water until mixture is melted.
- Remove and leave to cool
- Fold in whipped cream until blended
- Divide cheese mixture into 2 portions and combine with difference flavour.
- Choose whichever cheesecake mixture you want to go in first for the bottom layer. Spread it in the tin. place it freezer for about 10min. Once you see the layer is shiny and set, pour the next cheese cake mixture in. Repeat this process until finish.

Cover and refrigerate until set for about 3 hours or preferably overnight.

Happy baking!

Elina xx

Monday, 17 September 2012

Thank you!


Today Bake-a-boo's facebook likes has reached over 5000 likes..never in a million years would I have thought this could happen. I feel truly blessed! I never fuss about how many number of likes I have.....everything that I have posted or shared is my love on a plate...and I just want to thank you SO much for all the likes, support and appreciation! They mean a lot to me!!

Have a wonderful day and happy baking!!

Elina xx

Sunday, 26 August 2012

I {heart} rainbow cheesecake!

Oh how gorgeous is this cheesecake! I have always love cheesecake but I LOVE this cheesecake! It is not only looked beautiful but it also tasted beautiful!

The story began when I had free time last week and I was feeling adventurous to try something new in baking. So I did some googling and I found Kevin Chai's Dainty cheesecake...first thing that popped into my mind was..Wow I gotta try this!
.....and ta da! look at this beautiful cheesecake! I can't stop saying beautiful can I? LOL
I am just so happy with the result!


As usual I like to adjust the recipe to my liking...I changed the colours and flavourings because I wanted to make Rainbow cheesecake that have similar flavour to Rainbow ice cream.
My kids like Tip Top rainbow surprise ice cream so I base the flavourings on that, which has: banana, strawberries and bubble gum flavours.

However that ice cream only have 3 flavours and I wanted to make 5 layers of colours in my cheese cake, so I added orange and lime.

Here is what you need:

1 slice bought sponge cake and cut to about 2cm height.
you can also make your own and this is the recipe that I used on my cheesecake.
You do need to bake it in a larger cake tin and trim it down to fit the cheesecake pan, I used 8" cake tin and for the cheese cake I used 7" spring-form cake tin.

Vanilla Sponge Cake (Asian style)

3 eggs
125g caster sugar
1/4tsp salt
100g flour
22g vegetable oil
22g milk
1/4tsp vanilla essence

1. Preheat oven to 180C.
2. Sift the flour and set aside.
3. Whisk the eggs, salt, vanilla essence and sugar until very thick and fluffy.
4. Take the sifted flour and fold flour into the egg mixture.
5. In another bowl, mix milk and oil together. Pour into the flour batter, mix well using a spatula.
6. Pour batter in 8 inch round tin and bake in preheated oven for 25-30mins. (Note, there is no need to grease the cake pan or line with baking paper)
7. Remove cake tin from oven and invert the tin (with the cake still intact) on a wire rack and let cool. Once cooled, remove cake from tin.

Rainbow Cheesecake (my version):

Cheese Layer
120ml fresh milk
2 egg yolks
350gr cream cheese
80gr caster sugar
1 tbsp gelatine powder
400gr fresh cream (whipped )

Flavors and colourings
1/8 tsp strawberry essence and red food colouring
1/8 tsp lime essence and green food colouring
1/8 tsp orange essence and orange food colouring
1/8 tsp banana essence and yellow food colouring
1/4 tsp bubble gum flavour, I used LorAnn Oils - Concentrated Flavours (I used less because these are concentrated flavours) and blue food coluring.

You can also change these flavours and colours to your liking.

- Cut sponge cake to fit 7" cake tin and place it into a 7" spring-form tin. Keep aside
- To make cheese cake layer, bring fresh milk, egg yolks, cream cheese, sugar and gelatine powder to heat in  double boiler. Stirring over simmering water until mixture is melted.
- Remove and leave to cool
- Fold in whipped cream until blended
- Divide cheese mixture into 5 portions and combine with difference flavour.
- Choose whichever cheesecake mixture you want to go in first for the bottom layer. Spread it in the tin. place it freezer for about 10min. Once you see the layer is shiny and set, pour the next cheese cake mixture in. Repeat this process until finish.

Cover and refrigerate until set for about 3 hours or preferably overnight.

Once set, take lots of pictures because it is too darn beautiful, cut and... here comes the best part..eating it!

Easy as!

Happy baking!
Elina xx

Sunday, 5 August 2012

Indonesian steamed cupcake - dairy free (aka Bolu Kukus)

Hi folks! can't you believe that it's August already? gosh time sure flies.. My little boy is turning 3 in few more days I just can't believe how fast he grows! way too fast and it feels that I'm aging fast too lol!

Anyway the other day I wanted to make something for the kids for their afternoon snacks and I wanted to make something light and I thought of this steamed cake.
There is no dairy and oil/butter in this cake and that is gooood isn't it? less guilt eating it!

If you like to try making these steamed cakes/cupcakes, the original recipe I used is from here, J's kitchen blog but I made few amendments to it and here is my version:

200gr caster sugar
2 eggs
200gr standard flour
200ml any flavour soft drink, e.g Sprite
1tsp cake emulsifier 

1. Prepare steamer. Line bolu kukus moulds with parchment paper.
2. Beat egg, caster sugar and emulsifier until thick and pale.
3. Fold in 1/3 of the flour, then 1/2 of the sprite. Gently mix. Repeat with remaining flour and sprite, ending with flour. Mix thoroughly until batter is free from lumps.
4. Divide batter into 3 portion into small bowls and add flavourings and colours. Whisk until thoroughly combined.
5. Spoon batter into moulds. Fill each mold with batter until almost full. Alternate the color to your liking. Steam for 20 minutes on high heat.

The great thing about this steamed cake is that you can add whatever essence/flavouring and colour you want.

These are the flavours and colours I used in my steamed cake:Strawberry essence + one drop of red colour
Few drops of Pandan essence
1-2 tsp cocoa powder

Extra notes:
-You can omit emulsifier (not an easy ingredient to find here), you just need to beat the egg and sugar batter longer until it is very thick for about 10-15 min.
-You can also use standard muffin tin if you don't have bolu kukus moulds
-Here is more tips for making these yummy steam cakes from talented Gourmet baking.

Happy baking!

Thursday, 21 June 2012

Hubby's 33rd birthday!


Last May was my darling hubby's 33rd birthday. I have been planning to make him an amazing cake for weeks. He loves fishing so I thought a fishing theme cake would be great. But somehow the plan changed the last minute and instead of a fully iced decorated cake, I thought a simple but grand chocolate cake with lots of liqueur would be perfect for him! And this is what I came up with, a grown-up Neapolitan cake, a.k.a Dark chocolate cake with Neapolitan fillings.

It is a 4 layers cake with Neapolitan fillings: Brandy buttercream, Vanilla-Cointreau buttercream and Strawberry buttercream. Yum! honestly I am not being bias was super yummy LOL!
I know Neapolitan flavour supposed to have vanilla not orangy cointreau..but I just couldn't resist not to add the Cointreau in. It will be still a good flavour combination so why not eh :p

So one cake done for hubby...and what about the kids? Since they can't eat this chocolate cake (way too much liqueur for them hehe) I made them a red velvet cheesecake that was inspired by Browneyedbaker. If you like to try them, you can find recipe for this cheesecake here.

When the baking was done, it was time to decorate the house and I asked the boys to write happy birthday message to daddy on the black board. In the picture you see top picture was done by me, middle picture was done by my 5 year old and bottom one was done by my 2 year old...hahaha all just scribbles but I'm sure the message is hidden somewhere there.

Thanks for stopping by. Have a blessed weekend all!

Happy baking and stay inspired!

Friday, 1 June 2012

Bake-a-boo's new look!

Hi! Welcome to Bake-a-boo's new look! I have been working on this for the last month and it's finally here! I am loving the logo but I'm still unsure of how the blog look..what do you think? I'm having trouble deciding stripes or polkadot for the background hahaha
Plus I'm still learning my way with the technical side of the blog..adjusting the width, finding shortcut those are time consuming! and time is what I don't have much these days lol!

So in the mean time, here it is! I have to make a decision today otherwise I will keep postponing this :p
Let see if I still like it a week or a month later from now, if you see it change again..that means I'm not liking it! (That if I could find a free time)

I can't leave the blog without any cake picture, so here it of my favourite cake I made recently: Garden party themed cake.

Happy baking and stay inspired!

Tuesday, 17 April 2012

The making of the famous Mr.Me to You Bear Cake

Bake-a-boo's teddy cake

I made this super cute Mr. Me to You Bear a while ago for my friend's baby shower. And a lot of people asked me how I made it and what icing tip I used to make this cake.

So... I thought I give you a glimpse of the making of Mr.Bear. I didn't take a lot of pictures of the process, I only have a couple of them but I hope these few pictures will give you some idea of how the bear was made.

I used 2 size of cakes, 6" round cakes for the body and 4" round cakes for the head.
You will also need extra 6" cake for the body parts.

Here is a glimpse of how I stacked the cakes. I carved and shaped the head first before I stacked them on to the body. I assembled the 2 layers of 6" cake for the body and then attached the 4" head.
Once this is done, I secured the cakes by putting a dowel through the center of the cake.
Once the cakes is secured and doweled, I carved and shaped Mr.Bear's body.

For the body parts, I used cake truffles from a 6" round cake and the extra from the carving. (Cake truffles is a mixture of cake crumbs mixed together with any cake filling. Just use enough filling to make the crumbs moist and shape-able)

And here it is.. a 2nd picture of Mr.Bear, half frosted and all body parts attached. He kinda looked like a panda at this stage hehehe.. I then carefully frosted him with buttercream before I started piping his fur.

This is the icing tip that I used to pipe his fur, Wilton icing tip 233 not 234 as shown in pic. I took a picture of the wrong one and I'm too lazy to take another one haha. It is the same tip that you use to make grass look frosting. Tip 234 is larger, I think you can also use this one but I like the smaller tip better because you can go inside smaller space  and also it gives more delicate fur look.

You can also find a good tutorial of how to make grass icing/frosting in Wilton website.

The nose, patch, eyes, paws and the bunny are made of fondant icing which I also attached to the bear before I piped his fur..except the bunny, I attached it after the bear is done.

When you get to this stage, all you need now are strong muscle and patience to pipe all those fur on Mr.Bear hahaha

Hope this will help you a little bit with your cake decorating adventure!

Happy baking and stay inspired!

Monday, 19 March 2012

Quick and easy way to make Robot and Rocket ship cake pops

My son and I made these cake pops a while ago for his farewell party at his kindy. Yup he is growing up, he turned 5 and it was time for him to leave kindy and start primary school...I was one happy mummy and sad mummy at the same time. Just the thought of him going to a bigger school environment was so daunting to me...I was so worried about little things he going to he going to like school...what about making new he going to like his new friends...All these thoughts scrambled in my head and I couldn't sleep for days!

Thinking about it now, it was kind of funny hehehe yup I had one of those Mummy's episode!
and my son was perfectly happy! he loved his first day of school and few weeks later he still loves school! yay to that!

These cake pops are so easy and quick to make. I even didn't use candy coating instead I used dark chocolate melts that you can easily get from local supermarket.

Follow the basic instructions for cake pops and use the following to decorate:

- 1 pack of candy jewelry/necklace.
- 1 pack of sour straps or any similar candy you can find.
- Lollipop sticks or ice cream sticks.
- Toothpicks

To make the rocket cake pops, you will need to shape the cakes like the shape of an egg. And square or rectangle shape for the robots.
Follow the basic instructions and now your cake pops are ready to be decorated.

Prepare your candy on a tray or plate.

For the robot's mouth, cut the sour strap candy into small rectangles. The size will depend on how big your cake pops are.
For the robot's antenna, cut a fine long piece of sour strap candy. Make sure that they will fit into the jewelry candy's hole.

For the rocket ship's wings, cut a triangle shaped sour strap candy and cut a little bit of the top part of the triangle. Please see photo for better description :)


To attach the details, use a toothpick to dot a small amount of melted chocolate in position for the ears, eyes, head/ antenna, and mouth. This will dry and work like glue.
Use this technique to attach the details on the rocket ships too.

It is actually easier to attach the wings right after you dip the cake pop into the melted chocolate/candy. I found that they stay stronger that way. But if you find that hard to do, you can also attach them when the cake pops have dried. Just put a little bit more chocolate/candy melt to glue them.

Lastly, have fun and enjoy!

Monday, 12 March 2012

Snorlax Loves cake!


I woke up at 4am this morning and I couldn't go back to sleep..while my mind is wondering around thinking about my long "to do" list for tomorrow, at the same time I just couldn't stop feeling guilty for abandoning the blog. Yes it has been a while that I haven't posted something in the blog.
There is no good excuses for it I know...but, again it is because of me being busy busy busy.

About 4 weeks ago, we finally moved in to our new house. We have settled in well now..took us about 3 weeks to finally finished unpacking etc..well not completely 100% done yet, we still have roughly about 2-3 more boxes to unpack :P
And on top of that, I still got cakes to to feed...husband to to clean...wall to repaint (which we just finished on our living room and we are loving it!! love our new wall colour!)...and my biggest project of all..building a new kitchen site for my cakes business!
See told ya I was busy! hehehe

So here it is, my first post after all those craziness...I made this cake last week and client has told me that this cake has gone internet famous!
It has been posted and shared here:
I waste so much time,
Global Geek News,
and more!

How awesome is that!
Unfortunately they don't know who made the's ME...I made it.. I made it! hahaha
But that's okay I'm happy!

Okay that's it from me now....gonna try to go back to sleep now before the kids woke me up at 7am!
Have a terrific day and happy baking!

Wednesday, 18 January 2012

I love these Oatmeal and Date Scones!

I have been craving for some good date scones lately and honestly nothing beats having a good scone to kick start our days! So while the boys were busy playing nicely together...I decided to have a quick stop in the kitchen and made myself these yummy home made date scones. They really not hard to make..try it and you will love this recipe!

Original recipe by Dorie Greenspan but I have tweaked it to my liking by adding some dates and cinnamon.

Oatmeal and Date Scones

1 large egg
1/2 cup cold buttermilk
1 2/3 cup all-purpose flour
1 1/3 cup old-fashion oats
1/3 cup sugar
1 tbs baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/2 tsp cinnamon
140g unsalted butter, cut into small pieces.


- Center a rack in the oven and preheat the oven to 200C/400F.
- Line a baking sheet with parchment paper.
- Stir the egg and buttermilk together.
- In a large bowl, whisk all the dry ingredients together. Drop in the butter, using your fingers, toss to coat the pieces of butter with flour.
- Quickly, working with your fingertips or pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between..and that's just right.
- Pour egg mixture over the dry ingredients and stir with a fork just until the dough (which will be wet and sticky) comes together. Don't overdo it.
- Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula 8 to 10 times.
- Turn the dough out onto slightly floured work surface and divide it in half.
- Working with one piece at a time, pat the dough into a rough circle that's about 5" in diameter.
- Cut it into 6 wedges and place on baking sheet.
( At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don't defrost before baking-just add about 2 min to the baking time)
- Bake for 20-22 min, or until the top are golden and firmish.
- Let cool to room temperature and serve.

Happy baking!