4 Eggs
40g Caster Sugar
2g Salt
250g Cake Flour/Top Flour
55g Unsalted Butter(melted and cooled)
500g Cold Milk
6 Gel Food Colors

Ingredients For Frosting

500ml Cold Whipping Cream(I use Payson)
50g Caster Sugar
1 Teaspoon Vanilla Extract
Optional Jam/Canned Fruits

Method:

1. In a bowl, crack in 4 eggs, using a hand whisk, mix in sugar and salt till evenly combined.

2. Sift flour in the egg mixture in 3 parts, each part to be evenly combined.

3. Add in the cooled melted unsalted butter and stir till a sticky batter is formed.

4. Pour in the cold milk in 3 parts to the batter and mix till combined. Sieve to remove any lumps.

5. Divide the batter into 6 portions if you want to make rainbow colors. Just a drop of gel color is enough. U can weigh the whole batter, then use calculator to divide into 6, portions will be even if you don’t have same size bowls. Start with the yellow, orange, red, green, blue, purple so u don’t need to use so many spoons.

6. Preheat your 6 inch frying pan over low fire, if u want a shorter crepe cake can use 8 inch.
6 inch yields 24 layers. Each color 4 pcs.

7. Using a soup ladle(mine is ard 35ml), pour the batter in the centre and tilt your pan around to spread the batter evenly. Once the sides brown and curl up, u can use a spatula to flip the crepe over the chopstick and slowly flip the other side to cook for another 20 seconds. Place the cooked crepe onto a plate and stack the layers together first so won’t dry out. I started with the red(pink) batter, then orange, yellow, blue, green, purple.

8. In a cold bowl or place it on top of another bowl with ice, pour in the cold whipping cream, caster sugar and vanilla extract. Whip till the mixture forms ripples that stays. Don’t overbeat if not will turn into butter. Use medium speed. The extra bowl with ice speeds up the thickening process.

9. Assemble the layers together onto a cake board, leave a 1-2cm space so frosting won’t spill out when layers are stacked. Spread a layer of whipped cream just enough to cover the surface is enough. U can add jam or cut canned fruits if u want. Remember to set the cake in the fridge. U can use cake plastic to cover the sides of the cake after assembling if u want to give ppl. If not if the whipped cream melts the cake will wobble.

1. Preheat Oven @ 160 degrees.
Sift cake flour, baking powder and baking soda together and set aside.

2. In another bowl(pls use a big bowl to prevent splashing)beat the eggs with both sugars using hand mixer/stand mixer on medium speed till pale yellow and creamy, then add in the mash bananas and beat using high speed till double in volume and thick. Needs to be thick, if too watery u need keep beating, rotate your bowl with one hand, the other hand with the hand mixer to move up and down to ensure even mixing.

3. Add in sifted flour into the eggs mixture, using a spatula to fold(not stir) in till u don’t see any flour bits. Pour in the vegetable oil and vanilla extract and slowly fold till incorporated.

4. Pour slowly into the centre of the Baking Paper Lined(easy removal) 9 inch square pan. Tap pan lightly onto a table cloth three times to remove those big air pockets.

5. Bake for 45 mins, I’m using Rowenta top and bottom heat(no fan), if ur oven is hotter reduce 10 degrees and bake longer or till surface is evenly brown and cake springs back when touched. Remove cake from pan and cool down on cooling rack, remove baking paper liner after cake totally cooled.
Cut into slices and store in airtight container.

Bowl 2
120g Plain Flour
60g Unsweetened Cocoa Powder
1 Tablespoon Baking Powder
1/4 Teaspoon Salt

Set Aside
1 Tablespoon Instant Coffee/Espresso Powder mix with 50ml hot boiling water
Optional 100g Chocolate Chips can be added after coffee mixture is incorporated

Chocolate Ganache/Frosting Ingredients
200g Coconut Cream
230g Semi Sweet Chocolate Chips

Method For Chocolate Ganache
1. Heat coconut cream in a glass bowl in the microwave for 30 seconds intervals for total time of 1 minute 30 seconds. Add in chocolate chips and stir till smooth.

2. Wait for mixture to cool down before dipping ur cake surface with Chocolate Ganache. For piping frosting, you need to place the cooled mixture wrap with cling wrap in the refrigerator at least 6 hours or overnight, use a hand mixer to whip the cold chocolate till smooth with a lighter brown color. Transfer to piping bag with piping tip of your choice and pipe onto your cupcakes.
*Take note if ur hand is warm, u can put the piping bag into the fridge for a few minutes to let the chocolate firm up before piping again.

Method For Cupcakes
1. Preheat Oven to 170 degrees.
Sift plain flour, cocoa powder, baking powder & salt together, set aside.

2. In another bowl, pour in eggs, sugar, vanilla extract, yogurt & canola oil and stir with whisk till well combined. Add in dry ingredients and mix till incorporated.

3. Lastly pour in the hot coffee mixture and stir evenly. You can add chocolate chips if you want at this point.

4. Fill cupcake liners 3/4 full.
Bake in preheated oven @ 170 degrees for 20 mins. Cupcakes are ready when surface springs back after pressing.
Leave to cool on cooling rack, store in airtight container at room temperature or in fridge.

I’m using Rowenta oven 7868 bottom rack, top and bottom heat only.
* Note: Different ovens have different temperature and settings. If your oven temperature is hotter, reduce 10-20 degrees and bake longer.

226g unsalted butter (room temp)
226g self raising flour sift with 1 tsp baking powder
200g caster sugar
4 eggs
1 tsp vanilla extract
Gel Colors(I use Americolor)
Kit Kat & M&Ms

1. Preheat oven to 150 degrees. Cream unsalted butter and sugar till light and creamy.

2. Beat in eggs one at a time till incorporated. Add in vanilla extract.

3. Mix in flour mixture.

4. Divide batter into 3 separate bowls and add gel colors. Pour into 3 round cake pans.

5. Bake at 150 degrees for 18-20 mins. I’m using Rowenta oven centre rack fan mode bottom heat. Remove from pan and cool on rack. You can freeze the cakes and decorate on the next day.

Ingredients For Shortcut Swiss Meringue Buttercream

115g egg whites
200g castor sugar
227g unsalted butter room temperature(I use SCS)
1 teaspoon vanilla extract

Method
1. Using double boiler method melt sugar in egg whites and stir with whisk till at least 71 degrees (I use thermometer from Phoon Huat costs less den $8)

2. Cool down the mixture in freezer to at least 15 degrees. I just agar agar leave ard 20 mins touch its cold can alr.

3. Meanwhile using mixer cream the butter till pale yellow.

4. Add the cooled egg whites sugar mixture to the butter and beat till it forms a buttercream mixture. Then add in vanilla. Even if u overbeat its ok. I beat less than 4 mins using my kitchenaid.

Ingredients For Marshmallow Fondant

100g marshmallows
1 tablespoon water
250g to 300g icing sugar
Shortening

Method
1. Melt marshmallows and water in glass bowl in microwave(20 secs 2 times so the marshmallow won’t overflow from bowl) if the marshmallows are not fully melted can put another 10 secs.

2. Grease the mixing bowl with shortening so the mixture won’t stick to the bowl. I use my kitchenaid to mix the icing sugar into the melted marshmallow. You can also grease ur hand with shortening and mix.

3. Knead the fondant until its not sticky and looks smooth.

4. You can add colors required. Wrap with cling wrap and store in airtight container at room temperature if going to use the next day. If keeping for future use can store in freezer and let it defrost to room temperature before using.

180g plain flour
225g caster sugar
60g cocoa powder
6g baking powder(I use clabber girl double acting)
6g baking soda
2.5g salt
140 ml of milk
130 ml of strong, hot coffee(I use dolce gusto espresso intenso)
75 ml of vegetable oil
2 eggs, room temperature
15 ml of vanilla extract

Method
1. Preheat the oven to 180 degrees C. Line three 6-inch round cake tins with greaseproof paper.

2. Sift all the dry ingredients in the bowl of an electric mixer.(no need to sift sugar)

3. Using the paddle attachment on the mixer, mix the dry ingredients on medium speed for 2 minutes.

4. In another bowl, add eggs, milk, vanilla extract and vegetable oil and mix lightly with hand whisk.

5. Pour into dry ingredients and mix in 3 batches. Then pour in hot coffee and mix till combined.

6. Evenly divide the mixture between the three pans using an electronic scale, and bake in the preheated oven for 20 minutes.

7. Rotate the pans in the oven, and continue baking for about another ten minutes. The cakes are ready when a toothpick inserted in the center comes out with a few crumbs.

8. Cool the cake layers on a wired rack for 15 minutes, turning them out to completely cool. If the cakes are domed, you may try to use a clean tea towel to gently push down on the dome to flatten it immediately after they have come out of the oven. Or you can also freeze the cakes and slice off the dome tops to have even cake height.

227g unsalted butter room temperature
227g self raising flour
4 eggs
170g castor sugar
2 sachets or 60g instant tea mix(I use Owl brand Thai Iced Tea 30g each)
1 tsp baking powder(I use clabbergirl double acting)

Method
1. Preheat oven to 150 degrees.

2. Cream butter, sugar and instant tea mix till combined.

3. Add eggs 1 at a time and mix on medium speed.

4. Sift flour and baking powder together and incorporate into wet mixture.

5. Bake at 150 degrees for 20 mins. I am using Rowenta 7868 oven. Bottom heat with fan.

Shortcut Swiss Meringue Buttercream

Ingredients

115g egg whites
180g castor sugar
227g unsalted butter room temperature(I use SCS)
1 tablespoon condensed milk

Method
1. Using double boiler method melt sugar in egg whites and stir with whisk till at least 71 degrees (I use thermometer from Phoon Huat costs less den $8)

2. Cool down the mixture in freezer to at least 15 degrees. I just agar agar leave ard 20 mins touch its cold can alr.

3. Meanwhile using mixer cream the butter till pale yellow.

4. Add the cooled egg whites sugar mixture to the butter and beat till it forms a buttercream mixture. Even if u overbeat its ok. I beat less than 4 mins using my kitchenaid.

5. Add the condensed milk and mix till combined.

3 Large Eggs
Sugar- 3tbsp + 1 tbsp
(60 grams)
Milk- 2 tablespoons
Oil- 2.5 tablespoons
Flour- 3 tablespoons
Corn flour- 1 teaspoon
Green Tea Powder- 1 tablespoon
Pinch of salt

Method
1. Separate the egg yolks and the whites.

2. Add in 3tbps sugar, eggs whites and a pinch of salt in a bowl and beat until stiff and fluffy.

3. In another bowl add in the egg yolks and the 1 tbsp sugar and beat with a whisk until pale and fluffy. Pour in the oil and beat for 30 seconds. Add in the milk and beat for further 20 seconds.

4. Add in the sifted flour, corn flour, green tea powder(all 3 sift together)and mix to combine with a balloon whisk.

5. Fold in the egg whites into the egg yolks mixture in 3-4 additions with a spatula and try not to deflate the batter.

6. Pour the batter in a Swiss roll pan lined with baking paper.

7. Bake in a preheated oven at 180 degrees for 10- 12 minutes.

8. I didn’t wait for the cake to cool. I just flipped the cake onto a baking rack and removed the baking paper, then I flipped back onto a new pc of baking paper and roll without frosting while the cake is still hot. This will prevent cracks. Dont need to roll too tightly. If you don’t want to burn ur fingers u can put a pc of cloth underneath the new pc of baking paper.

9. When the cake has cooled, slowly unroll and spread frosting and with the baking paper as a guide, roll into a log. Don’t spread too much at the ends or it will be squeezed out. I place the swiss roll onto a pc of cling wrap, tighten the corners and refrigerate before slicing.

300g plain flour
1 tsp baking powder(I use 1/2 tsp double acting baking powder)
1/2 tsp salt
2 tablespoons cocoa powder(I used Hershey’s)
160g unsalted butter room temperature
240g caster sugar
2 eggs
1 tsp vanilla extract
1 cup milk+1 tablespoon lemon juice(set aside)
1/2 tsp red color paste (I used Americolor)
1 tsp white distilled vinegar
1 tsp baking soda

Method
1. Preheat oven to 180 degrees.

2. Sift flour, baking powder, salt and cocoa together in a bowl.

3. Add red color paste to milk+lemon juice mixture and set aside.

4. Using mixer, beat butter and sugar until light and fluffy. Beat in eggs, 1 by 1, followed by vanilla extract until combined.

5. With the mixer on low, add the flour and milk mixture in 3 additions. Mix until evenly combined.

6. Combine vinegar and baking soda in a small bowl and quickly add to the batter and fold until evenly incorporated.

7. Pour into the cupcake cups 1/2 full and bake in the oven on the middle rack for 25mins. I use my Rowenta oven fan mode bottom heat. Cool before frosting.

Cream Cheese frosting

300g cream cheese, at room temperature
80g butter, at room temperature
140g icing sugar, sifted
2 tablespoons lemon juice
Grated lemon zest from 1 lemon

1. Beat cream cheese and butter till light and creamy.

2. Add in icing sugar and mix till well combined.

3. Mix in lemon juice and lemon zest.

4. Pour into piping bag and pipe onto cupcakes and refrigerate.

250g Self-Raising Flour
200g Castor Sugar
170g Unsalted Butter(Room temp)
250g Bananas
4 Eggs
30ml Milk
3/4 tsp Baking Soda
1/2 tsp Vanilla Extract

Method
1. Sift flour and baking soda together and set aside. Cream butter and sugar at medium speed till fluffy and pale yellow.

2. Add eggs and beat one at a time and mix till batter is smooth and creamy.

3. In another bowl, mash bananas, add vanilla extract and pour in the milk.

4. Mix in the mashed banana mixture into butter mixture. Fold in the flour mixture using spatula and mix till incorporated.

5. Pour the batter into a non stick waffle maker/pan ard 3/4 full. Don’t put too much batter or will overflow out. If using oven, preheat oven to 160 degrees. Bake for 25-35 mins depending on whether is it a full cake or cupcakes. Rowenta oven fan mode bottom heat bottom rack.

226g unsalted butter (room temp)
226g self raising flour sift with 1 tsp baking powder
200g caster sugar
4 eggs
1 tsp vanilla extract

Method
1. Preheat oven to 150 degrees. Cream unsalted butter and sugar till light and creamy.

2. Beat in eggs one at a time till incorporated. Add in vanilla extract.

3. Mix in flour mixture.

4. Scoop batter into pan(can grease with some butter for easy removal). I used my mini 3cm ice cream scoop.

5. Bake at 150 degrees for 18-20 mins. I’m using Rowenta oven centre rack fan mode bottom heat. Remove from pan and cool on rack before storing. Can pipe details using melted chocolate.