Thai Milk Tea Ogura Cake


Thai Milk Tea Ogura 1

Since I have the rare opportunity to use the PC and to update my blog now, I should just finished up my draft for the Thai Milk Tea Ogura which I baked last August (#^^#) Yes, it has been that long. If not for the Thai Milk Tea Chiffon Cake post, hehehe …. I might still be procrastinating and whining about my own backlog.

Baked this ogura last Aug cos wanted to try my fav beverage flavor into my bakes. Got myself a tin of the Thai Milk Tea mix last June, already with the intention then to bake some cakes or cookies in this flavor ^^ So happy that the ogura turned out well.


*I used a 7 inch round tin. I did not grease the pan but only lined the bottom with parchment paper. You would need another big pan for the water bath baking method.

Thai Milk Tea Ogura 2










1 whole egg

5 egg yolks

1/4 tsp salt

60g salad oil/corn oil

70ml Thai Milk Tea (*I made the tea by adding 2 teaspoons of the leaves to 70ml boiling water. Leave to steep for 10 min. Strain the leaves away. Add 1 tablespoon of condensed milk to the tea. Adjust sweetness to your preference. Leave to cool.)

20g evaporated milk

75g cake flour


5 egg whites

45g caster sugar


1) Beat the egg yolk, whole egg, salt, oil, Thai milk tea and evaporated milk together until fluffy. Put all the other ingredients in (A) into the mixer and slowly added in the cooled milk tea.

2) Sift in the flour and stir well. Put aside.

3) In another clean and dry mixer, beat egg white and lemon juice till foamy. Add in sugar slowly while mixer is still running. Continue whisking till firm peaks.

4) Take 1/3 of the egg white batter and add into the egg yolk batter. Using a hand whisk, mix well. Then slowly add in another 1/3 to the batter. This time, switch to a spatula and fold in the mixture. Repeat with the remaining egg white batter and fold into the egg yolk batter. Fold well but gently so as not to deflate the batter. Try not to overfold the batter as well.

5) Pour the mixture into the pan. Knock the pan gently on the kitchen top to release any air bubbles. Do this about 2-3 times. Place this pan into the large pan. Add in hot water to the larger pan till about 1/3 full.

6) Bake in preheated oven at 160 degree celsius for about 30min. Then reduce the temperature to 150 degree celsius and bake for another 30min approximately.

7) Once baked, open the oven door slowly. Take out the pan and remove cake immediately from pan. Invert the cake on a cooling rack and let cool completely. Once cooled, the cake is ready to be sliced and served.

Thai Milk Tea Ogura 3Thai Milk Tea Ogura 4

So, ogura or chiffon? Hehehe …. it’s your choice!

Thai Milk Tea Ogura 5


Thai Milk Tea Chiffon Cake

Thai Milk Tea Chiffon

It’s been a long time! I haven’t cleared my backlog of posts and recipes and the list is getting longer. Alas too! I am beginning to forget the recipes used (@@)

The next post in my draft is actually my Thai Milk Tea Ogura Cake but I’m going to skip this and will post the recipe for the chiffon cake first, as a dear friend was asking me for the recipe. I baked this cake late last year and have almost forgotten that I have baked it before!

Anyway, do let me quickly type out the recipe here, so that I can share with the friend.

Thai Milk Tea Chiffon Cake



5 eggs
110g cake flour
80g caster sugar (separate into 40g and 40g)
1/4 tsp baking powder
100ml Thai Milk Tea*
1 tablespoon of tea leaves (optional)
1/4 cup oil (60ml)
1/2 tsp vanilla essence (optional)


1. *Make the tea. I am using the tea leaves which I bought in Thailand and I followed the instructions on the tin to make the tea. Add 1 teaspoon of the tea mix to 100ml of boiling water. Let it steep for about 10 min. Strain the tea mix to sieve out the leaves. Add 2 teaspoons of condensed milk (or to own preference of sweetness) Stir well and leave the milk to cool.

2. Separate egg yolks and egg whites. Sift tea leaves, cake flour and baking powder together.

3. Add 1/2 of the sugar (40g) to the egg yolks and beat till creamy and fluffy.

4. Add 1/3 of the cooled Thai Milk Tea and mix well, followed by 1/3 of the flour mixture and fold well. Continue with another 1/3 of the Thai milk tea and 1/3 of the flour mixture. Repeat until the tea and flour are all used up.

5. Add in vanilla essence and salad oil, and gently mix well.

6. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

7. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

8. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

9. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.

I realized that I actually did not take much pictures but only ONE! So can’t share more photos here. Hmm … Maybe it’s a sign for me to bake this chiffon cake again (^-^)


Transformer Optimus Prime Rainbow Cake and Macarons


Recently we have all been reconnected with our secondary classmates. It was one of the most wonderful things that happened for me this year.  Xiaorong, is the other “Tay” in my class, a very sweet girl. Do not be taken in by her gentle demeanor and petite size though, she is one strong  wonder woman ^^ It has been so long since we last seen each other. Before our class reunion in October (initiated by Xiaorong), she contacted me to request for a cake and some macarons for her son’s, Isaac, birthday.

Isaac, like most little boys, loves Transfomers. Optimus Prime is his favourite. Did these macarons for his party and actually it was not as easy as I thought to handle the macaron batter. As I tried to minimize the use of artificial colouring, I depended largely on beetroot to get the red. That might somehow affected the texture of the macaronage. Drawing the mask features took out a bit of time as well.  Besides these Transformer macarons, there were also some Hello Kitty macarons for the little girls attending the birthday party.


Next was the cake! For those who have baked rainbow cakes before, might probably know that it is not easy to get a soft cake. Most recipes would be quite dense and for white cake recipes, there is an aftertaste which might not appeal to some people. Adding colouring too, affects the cake texture. It is not easy to achieve a vibrant- coloured rainbow cake and one that is soft and light. XR requested for healthier version, which I personally agree that we should go for that, hence I opted for a natural-colour rainbow cake recipe from here,  Honest Cooking

Here are the natural ingredients I have used for the colour. Only minimum gel colouring is added to slightly intensify the shades.

Transformer Ingred

The piping was a “big” project. The cake was huge, hence more cream was needed, which also meant that more efforts was needed to get the red and black colour. For the red, again, I used beetroot and some colouring. For the black, I used charcoal powder. Most likely the amount of charcoal powder used affected the cream texture and the cream looked grainy. I was disappointed with it but my hubby commented that it was a good touch to the Transformer theme with this look. Hmm…

Transformer 1

The piping took much longer than expected and I was glad to make it on time. While delivering the cake and macarons to the party venue, I was full of excitement (^-^) Yay! Going to meet XR!!! Though I was sure then that she would look exactly the same as 24 years back.

Thanks XR for the opportunity to bake for Isaac. Am now looking forward to my next bake for his graduation this week (^-^)

Transformer 2

Minion Cake and Macarons


Remember I was talking about one of my good friends ordering but 4 cakes from me for the month of August? I have blogged about the Princess Tiara and Wand Cake, the Pooh Tsum Tsum Macarons and Ombre Cake and also the Rainbow Cake with Chocolate Ganache. This Minion cake and macarons is the finale ^^ Heard that Stella, the birthday girl, had been excitedly waiting for her cake after seeing her 2 other sisters’ ones.


Actually Wendy was worried for my busy schedule and kept stressing to me that a simple cake would do and she could just place the Minion macarons on top or around the cake. However, I thought that might look too plain and since it was going to be Stella’s last birthday celebration in her kindy, maybe I could try to do a bit more? (^-^)



This was the second time I did these Minion macarons and like the first time, it was actually very time consuming cos of all the details to pipe. Comparatively, though the cake looked more massive, it was easier. I only had to work fast with the piping of the cream, so that it would not melt or become too soft. My hands did get a bit “sng” and I had to take a teeny break after covering a part of the cake.


I practically sank myself into my chair when all was done, and was just hoping that the little birthday girl would like the cake (^-^)

Hence I was so relieved and happy when Wendy told me of the positive feedback and excitement when the kids saw the cake and macarons.


Oh! I have forgotten to mention that it was a chocolate sponge cake with vanilla Swiss Meringue Buttercream, and for the macarons, they were filled with chocolate ganache. Yes, all the 3 girls love only chocolate! (^-^)

Sanrio Macarons


It started with just My Melody macarons I baked for my eldest girl last year for Children’s Day, I did not expect that I would be baking almost the whole of Sanrio family ^^ Amy, hubby’s colleague, requested for Little Twin Stars and I accepted the challenge to try them.  However, before fulfilling Amy’s order, my good old friend, James. looked for me one fine day, requesting for some macarons. And he was trying his luck when he asked me if I could do the Sanrio family, with a few characters, such as My Melody, Twin Stars, Hello Kitty ….. (@-@)  Hmm … love him too much to turn him down, and so I agreed. I did more than what he asked for (^-^) I did all these characters for him (Hello Kitty, My Melody, Cococat, Keroppi, Badtz Maru, Twin Stars, Pompompurin, Sam Tuxedo) and in different flavours!









Ok, I did have fun doing these macarons (^-^) They seemed to be very well-received, cos after I posted on FB, many friends requested for them. My girl’s classmates too. And we donated all the money received to aid the parent, Mr Tan, who suffered a bad bout of food poisoning, resulting in his hands and legs amputated. Though the sum was not a lot, I was touched and surprised by my girl’s thought  to want to do something to help.

After that batch of Sanrio macarons, requests kept falling in. I am humbled by all the likes and support (#^^#)  While I can cope, it would be my pleasure to bake the macarons for you. I feel so bad that I have also been turning down requests ( _ _ ) So, so sorry. My schedule is too packed.



Just sharing some of the pictures of the Sanrio macarons I have baked these few weeks. I have actually baked much more than what you see here (^-^) Err …. a couple of hundreds? And I’m talking only about Sanrio macarons!  Haha … hope I won’t get sick of them. Afterall, receiving and hearing all the lovely feedback from all of you motivated me lots and I’m so happy to hear the joy that the macarons have brought for you!

Sanrio 11