Baking, Cooking

Piece of Cake- Christmas/ NY cakepops

Wishing everyone an awesome 2014!! šŸ™‚IMG_00002086

Christmas/ New Year had been a busy season for cakepops. There are so many cute festive cakepop inspiration online and I was a little over ambitious in wanting to make all of them at once.


Here are some of the highlights of the season-

The evolution of the reindeer pops:


The first batch of reindeer I made had a more handpainted face, with mini red M&Ms as noses and I used the tip of the chipstick to handpaint their eyes and I dyed white chocolate to handpaint mouths on them. The process was definitely very labor intensive and the eyes needed to be dotted at the right place on first try.

Reindeer cakepop version 1.0

Reindeer cakepops version 1.0

And then I found some white candy (the little blue box on the right hand corner of the pictures with all the ingredients) that were of perfect size for the reindeer pops and so Reindeer version 2.0 were made =)
Reindeer cakepop version 2.0


Those small white candy were a little hard to find so when I ran out of those, I started using the limited edition M&Ms which are much bigger and a bit smaller to stick. But I actually quite like the version 3.0! They look more comical with their oversized eyes and nose

Reindeer cakepop version 3.0

The mini pretzels were the ideal size for my pops but such a pain to cut. The pretzels kept breaking at different joints and I used almost half a pack for just 20 reindeers. Frustrated, I ate almost all the pretzels that falls under “failed attempts” :p

I literally had just 40min of power nap before heading to work the next day. I was definitely too over ambitious trying to make reindeer, snowman and gingerbreadman all in one night!!

More on the other two pop designs on the next post =)


Piece of Cake


Sorry for being MIA for soooooooooo long šŸ˜¦ the second half of the year literally went by in a blink and before I know it, it’s already Thanksgiving!!!!

I made these turkey cakepops for thanksgiving =) I LOVE how chubby they look! Cakepop makingĀ has been keepingĀ me busy in the past two months. Veronica and I, had started our little cakepop venture about two months ago. It all started with me making cakepops for fun for dinner partiesĀ and through word of mouth weĀ have beenĀ getting orders here and there and eventually this became our little business- Ā “Piece of Cake” =)

Here are some of the cakepops we made in the last two months! I can’t decide which is my favorite design, the candy crush was alot of fun to make, so were the golf balls and the chubby turkey pops =) which is your favorite? =)

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Pistachio Crusted Salmon Filets

Lisa and I felt like a lazy stay-in Sunday date night so we decided to make a couple of simple dishes, she was eager to try her air fryer and i wanted to make something easy, light and delicious.


The Pistachio crusted salmon filets is something I learned from my lovely friend Lo and it takes literally just 10 minutes to prepare.

Here are the ingredients

1 cup basil pesto sauce
4 (6 ounce) boneless, skinless salmon filets
1 1/2 cups unsalted pistachios, shelled, chopped


Preheat oven to 190 degrees.


Line a sheet pan with parchment paper. Spread pesto sauce over the salmon filets and press chopped pistachios into them to form a crust. Be generous with the pistachios, you want to form a good crust, any excess will just fall onto the baking sheet.


Bake for 10 to 12 minutes, depending on the size of the filets. My idea of the perfect salmon filet is slightly under cooked so you can still see that coral-y pink trail running through the middle of the fish.

While I was marinating the salmon, Lisa chopped up the potatoes, marinated one batch with curry sauce and left another batch plain to be topped with garlic and black truffle salt.


Air fryer



The air fryer didn’t work out as well as we thought it would, maybe we need to chop the fries a little thicker the next time. It tasted a little over fried and the thinner ones were quite soggy =(

I’ve to admit that I was a little disappointed with the salmon, the oven was a little hotter than it should be and so even though the salmon was just in the oven for 10 minutes. Two of the thinner pieces were a little overcooked. The thicker pieces were perfectly pink, juicy and tender on the inside and the pistachio crust locked the moisture in the salmon while giving it roasted nutty texture and flavor.

We spent the rest of our night rubbing our tummies coz we were SOOOO full, and going through travel pictures and talking about upcoming travel plans šŸ˜‰ Perfect lazy sunday night! šŸ˜‰

Baking, Cooking

Banoffee pie = banana + toffee

Screen shot 2013-03-27 at 11.48.21 PM IMG-20130317-WA000

Banoffee pie is an English dessert pie that has the right balance of everything; the slightly salty digestive biscuit pie crust, fresh and chunky bananas, the richness and sweetness of toffee balanced by the light and fluffy whipped cream on top of it. Some recipes call for cocoa powder rained over the whipped cream but i prefer grated dark chocolate, the unevenness of freshly grated chocolate gives a more interesting texture


I love making banoffee pie coz it’s so easy yet theĀ end product isĀ so satifying! And most people love it! So here it is, the recipe to a perfect banoffee pie

Serves 12
Preparation time:Ā  20 minutes
Chilling time:Ā  1Ā½ hours


For the pie base:
100g (3Ā½oz) butter, melted
250g (9oz) digestive biscuits

For the filling:
100g (3Ā½oz) butter
100g (3Ā½oz) dark brown soft sugar
397g can Carnation Condensed

Screen shot 2013-03-27 at 11.47.47 PM

For the topping:
Milk 4 small bananas
300ml carton double cream, lightly whipped
Grated chocolate

You will also need:
20cm (8ā€) looseā€“bottomed cake tin, greased


To make the base, process the biscuits until like fine crumbs then tip into a bowl. (I prefer crushing the biscuit manually as that gives the pie crust texture with the uneven pieces of crumbs). Stir in the melted butter. Press the mixture into the base and 4cm (1Ā½in) up the sides of the tin. Chill the base while you make the filling.


To make the filling: place the butter and sugar into a nonā€“stick saucepan over low heat, stirring until the butter melts and the sugar dissolves.Ā  Add the condensed milk and bring gently to the boil, stirring continuously until it thickens and resemble the color of toffee. Spread the filling over the biscuit base, cool, line sliced bananas on the toffee, spread another layer of toffee over the bananas and spoon the softly whipped cream on top of it.Ā Finish with the grated chocolate and then leave to chill for about 1 hour, until firm.


To serve, remove the pie from the tin and place on a serving plate.

Enjoy!!Ā Oh and have a great long wkend!! =)