A super moist and flavoursome loaf cake swirled with matcha and white chocolate, topped with a melon pan cookie-esque topping.
If you make anything from my website, THIS has got to be the one.
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A vegan crepe cake filled with whipped coconut cream and a coconut gula melaka (palm sugar) filling.
Kueh dadar is basically a crepe roll filled with the same coconut and gula melaka filling. What I'm trying to say is that it's the perfect dessert to turn into a crepe cake.
A super simple recipe, yet yields impressive-looking results (honestly, as is with all crepe cakes).
A rich and moist loaf cake, studded with juicy kumquat pieces from the marmalade and topped with a sour cream frosting.
A super simple recipe - cream butter and sugar, add eggs, alternate wet and dry. Plus, I tested this recipe both in the air fryer and in the oven, so no excuses!
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A taro and purple sweet potato cake rolled with pandan and coconut diplomat cream, sago, and extra pieces of sweet potato.
A more modern twist on a classic Malaysian dessert.
I had previously made a bubur cha cha layer cake for my birthday a few years ago, but never noted down the recipe, so I thought it was about time to revisit the idea.
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For the sibling's birthday.
A super rich, dense, and creamy coffee cheesecake, atop a chocolate biscuit base, topped with a dollop of sweetened whipped cream and lashings of caramel.
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A moist and rich peanut butter cake, layered with blackberry jam, topped with a peanut butter crumble.
It's made with everyday ingredients for both vegans and non-vegans, so if you're a non-vegan like myself then you won't have to worry about buying ingredients that you're not as likely to use in your everyday cooking and baking.
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A choc-chip-cookie-based chocolate cake layered with browned butter brown sugar cream cheese frosting (if that weren't already evident from the lengthy title).
A super rich, moist, and chocolatey cake, the chocolate cake portion is worth just making on its own.
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A different take on a pancake stack.
A vanilla-y and buttery cake cooked in a pan on the stove.
Based on a pancake recipe, made to be more cakey and retain its texture even after being in the fridge.
You can't have pancakes without maple syrup, so this features a maple syrup soak and a maple caramel. I've always felt that pancakes with berries and cream is extra fancy, so I of course had to use them here.
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Everyone loves a good cookie. If you don't, that's gotta be a lie, everyone likes cookies (I jest).
The oat cookies are the same as the ones for my ice cream sandwiches (see my previous post), however they are great when sandwiching two together with some speculoos spread.
The jam filled speculoos cookies are a twist on a previous post (see: Christmas speculoos cake).
The two new recipes are the gingerbread spiced snowball cookies and the fruit cake macarons.
With two egg free options, a gluten free option, three nut free options, and a vegan option, there's surely something for everyone.
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I paired the cookies with Connoisseur's Plant Based Mango Passionfruit ice cream (100% not sponsored, but it is 👌). I came up with this idea as there are oat cookie pieces throughout the ice cream. I also thought, what better flavour to go with those tropical fruits than coconut?
This is a super simple recipe that is based on the method for making ANZAC biscuits, which are basically just oat and coconut cookies that we eat here in Australia, as well as in New Zealand (ANZAC stands for 'Australian and New Zealand Army Corps').
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A rich and moist banana cake swirled with mocha frangipane and layered with browned butter Swiss meringue buttercream and a cheat's mocha mousse.
The banana cake is made moist with the mashed bananas and the addition of almond meal. The cake stays moist with the use of oil.
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So my cousin has a lemon tree in their yard. Guess where I got all the lemons to make this cake from. If you yourself have a lemon tree and never know what to do with all the lemons (and everyone you dump your lemons onto also have no idea), here's an idea.
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It might sound like a bit of a train wreck, but trust me, if you like all components separately, you'll likely enjoy them together too, especially when topped with a cream cheese topping.
This consists of a red velvet brownie with a cheesecake swirl, sandwiched between a crumble base and top, topped with a cream cheese topping.
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Who would've thought strawberries and speculoos spread, aka Biscoff spread, would complement one another?
This crumble slice combines the two in a sandwich of crumbly, buttery goodness.
This is perhaps a more approachable recipe than my other ones. Super simple, not many steps. Foolproof, I tell ya.
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A chocolate-chip cookie based cheesecake, topped with whipped coffee, known nowadays as dalgona coffee after the South Korean treat.
Your afternoon drink and cookie in one.
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Earl grey infused babka dough rolled with a butter and brown sugar mixture and Cadbury Caramilk (caramelised white chocolate).
Scrolls are perfect to make when you have an abundance of bread flour because bread freezes really well and scrolls are the perfect individual size. No annoying pre-freeze slicing. Simply break apart and freeze (if they last that long).
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A Caramilk cheesecake sandwiched between two layers of caramel mud cake, covered in cream cheese frosting with lashings of salted caramel.
I intended for this to be a new year's cake, but I ended up making it a tad bit late, let alone type up the recipe in time. The richness of this cake, however, makes it a decadent celebration cake for any occasion.
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Layers of a rich speculoos (Biscoff) spread cake with a silky buttercream and decorated with speculoos spread cookies.
A cake that is light in texture but rich in flavour, paired with a dreamy Italian meringue buttercream, and a design with plenty of room for creativity (and lots of extra nibbles for the baker of course).
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In honour of the mother, who requested I make "something with almond meal" when I asked what cake she wanted for her birthday.
For when you want the extravagance of a fancy French cake but with less work.
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