Archive for May, 2008

The Best Chocolate Cupcake

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CALL off the sniffer dogs, the search is over. I have finally found the ultimate recipe for chocolate cupcakes, and I am delirious. Over the past few months, I’ve been trying to consolidate my core “menu” by finding the best recipes for the four basics: sponge cake, chocolate cake, vanilla cupcake and chocolate cupcake. This

Devil’s Food Cake

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I’VE deliberately kept my recent posts very brief because my husband Z, a former TV promo producer who is used to writing in only short, chop-socky phrases, said my first entry was too long. Well, enroute to the office toilet today, I bumped into a colleague (Hello, XY!) who said my baking travails – especially

Green Tea Pound Cake

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I LOVE it when cakes turn out well on the very first try, as it says a lot about the recipe. This green tea pound cake recipe by Nick Malgieri really works. The taste of green tea melds perfectly with butter, and it is moist, tender and – very important to Asian tastebuds – not

The Perfect Blend

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I’m one of those people who absolutely abhors coffee. Don’t tell me to take a sip and appreciate how woody, nutty or spicy it is. To me, it’s just bitter and leaves a sour taste in the mouth. (I nearly decided not to buy several top-name baking cookbooks because they contained sections under “Coffee Cakes”.

Even Better Than The Real Thing

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STRIPES, babies, buttons – I thought I had exhausted the whole chocolate-cake-with-fondant-cut-outs design. But then D wanted a birthday cake for her mum and sis (who share the same birthday) and showed me a website with a chocolate cake with cute, retro circles on it. She wanted me to copy it and have the circles

The True Love Cupcake

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IT WAS very clear to me that my husband Z (who, by the way, is the designated photographer of this blog) and I are meant to be the day I wanted this cupcake photographed. Finally, I’d found a modelling fondant recipe that wouldn’t melt at room temperature, and was able to make roses and leaves

Say It Ain’t Sew

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I had grand intentions for S’s birthday cake. It was to be a two-tier chocolate ganache cake with pink and aqua fondant buttons attached to the sides. She is, after all, co-owner du jour of Swirl, a gorgeous boutique of very pretty clothes. But I was lazy and decided not to cut off the dome

Chocolatey Awful

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ONLY a beginner like me would have the courage (or is it the lunacy?) to make a chocolate ganache cake for an outdoor wedding. All the pastry chefs I asked said the chocolate would melt into a cataclysmic mess. But I thought there’s nothing a little gelatin can’t fix. In fact, when L the bride

Flirting With Disaster

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LET it be put on record that my very first wedding cake was a disaster of volcanic, Mount-Pinatubo proportions. G was getting married, and he was very brave to let me – a complete novice – bake his wedding cake. How hard could it be? I have a great recipe for a butter sponge, so

About

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Teo Pau Lin is a former journalist with The Straits Times in Singapore who takes her baking hobby a little too seriously. She loves Thai food, Amy Winehouse, making tiered cakes and hearing the sound “ding!” whenever she opens her inbox. paulin@crummb.com