Kek asas yang wajib dikuasai oleh setiap baker. Adunan yang sama juga boleh digunakan untuk membuat cupcake.

Loyang

8 inci bulat

Suhu

160°C, api atas bawah

Masa

50–60 minit

Tahap

Mudah

Bahan

• 250 g butter, suhu bilik (±1 cawan + 2 sdb)
• 250 g gula pasir halus (±1¼ cawan)
• 4 biji telur gred A, suhu bilik
• 1 sdk esen vanilla
• 300 g tepung naik sendiri (±2⅓ cawan)
• 200 g susu segar (±¾ cawan + 1 sdb)

Cara Penyediaan

1. Panaskan oven pada suhu 160°C. Lenser loyang dan alas dengan baking paper.
2. Pukul butter dan gula sehingga kembang dan bertukar warna pucat, lebih kurang 5 hingga 7 minit.
3. Masukkan telur sebiji demi sebiji. Pastikan setiap biji dipukul sebati sebelum memasukkan telur seterusnya. Kemudian, masukkan esen vanilla.
4. Masukkan tepung dan susu secara selang-seli, bermula dan berakhir dengan tepung. Gunakan kelajuan rendah dan gaul sehingga sebati sahaja.
5. Tuang adunan ke dalam loyang dan ratakan.
6. Bakar selama 50 hingga 60 minit. Cucuk lidi di tengah kek. Jika lidi keluar bersih, kek sudah masak.
7. Biarkan kek di dalam loyang selama 10 minit, kemudian keluarkan dan sejukkan di atas cooling rack.

Variasi cupcake: Isi adunan separuh sahaja di dalam cawan kertas. Bakar pada suhu 170°C selama 18 hingga 22 minit. Resepi ini menghasilkan lebih kurang 24 biji cupcake. Hias dengan buttercream dari Bab 8.

Cara simpan: Di dalam bekas kedap udara pada suhu bilik, tahan 3 hingga 4 hari.

Kek lapis gaya Inggeris yang diisi buttercream dan strawberry compote. Rupanya menarik, tetapi cara membuatnya tidak sukar.

Loyang

3 × 8 inci

Suhu

150°C, api atas bawah

Masa

30 minit

Tahap

Sederhana

Bahan

• Bahan A: 312 g butter (±1⅓ cawan), 250 g gula kastor (±1¼ cawan), 2 sdk esen vanilla, 1 sdb sirap atau madu
• Bahan B: 4 biji telur gred A dan 1 biji kuning telur gred A
• Bahan C: 250 g tepung naik sendiri (±2 cawan)
• Bahan D: 5 sdb susu (rendah lemak atau full cream)
• Filling: Swiss Meringue Buttercream dan Strawberry Compote (rujuk Bab 8)

Cara Penyediaan

1. Panaskan oven pada suhu 150°C. Alas ketiga-tiga loyang dengan baking paper.
2. Pukul Bahan A sehingga sebati dan gula larut.
3. Masukkan Bahan B sedikit demi sedikit sambil dipukul supaya adunan tidak pecah.
4. Masukkan Bahan C dan gaul perlahan-lahan. Jangan overbeat.
5. Masukkan Bahan D dan gaul sehingga sebati sahaja.
6. Bahagikan adunan sama rata ke dalam tiga loyang. Timbang adunan supaya setiap lapisan sama tebal.
7. Bakar selama 30 minit. Sejukkan sepenuhnya.
8. Susun mengikut turutan ini: kek, buttercream, compote, kek, buttercream, compote, kek. Tabur gula aising di atasnya.

Cara simpan: Di dalam peti sejuk sehingga 3 hari. Keluarkan 20 minit sebelum dihidangkan.

Kek marble berwarna-warni yang menarik apabila dipotong. Sesuai untuk hari jadi dan untuk dijual.

Loyang

8 inci

Suhu

150°C, api atas bawah

Masa

40–45 minit

Tahap

Sederhana

Bahan

• 250 g marjerin (±1 cawan + 2 sdb)
• 220 g gula kastor (±1 cawan + 1½ sdb)
• 250 g telur tanpa kulit (4 hingga 5 biji gred B)
• 250 g tepung gandum (±2 cawan)
• 1 sdk baking powder
• 1 sdb susu tepung
• 2 sdb susu cair
• 2 sdb susu pekat
• Pewarna makanan, 3 warna pilihan

Cara Penyediaan

1. Panaskan oven pada suhu 150°C. Alas loyang dengan baking paper.
2. Pukul marjerin dan gula kastor sehingga kembang.
3. Masukkan telur satu per satu sehingga sebati.
4. Masukkan susu tepung, susu cair dan susu pekat perlahan-lahan.
5. Ayak tepung bersama baking powder. Masukkan ke dalam adunan dan gaul sehingga sebati sahaja.
6. Bahagikan adunan kepada tiga atau empat mangkuk. Biarkan satu mangkuk tanpa warna, dan warnakan yang lain.
7. Masukkan adunan secara berselang ke dalam loyang menggunakan sudu. Lorek sekali atau dua kali dengan lidi untuk corak marble. Jangan terlebih lorek kerana warna akan bercampur dan menjadi keruh.
8. Bakar selama 40 hingga 45 minit.

Cara simpan: Di dalam bekas kedap udara di tempat sejuk, tahan sehingga 5 hari.

Kek pandan yang wangi, dibasahkan dengan gula melaka dan dilapis krim santan.

Loyang

3 × 8 inci

Suhu

150°C, api atas bawah

Masa

20 minit

Tahap

Sederhana

Bahan Kek

• Bahan A: 250 g butter, 250 g gula pasir halus
• Bahan B: 4 biji telur gred A, 1 sdk esen vanilla
• Bahan C: 300 g tepung naik sendiri, 1 sdk baking powder
• Bahan D: 75 g santan kotak; 125 g air daun pandan (kisar 15 helai daun pandan dengan sedikit air, kemudian tapis); ¼ sdk pandan emulco; 1 hingga 2 titik pewarna hijau

Siraman Gula Melaka

• 250 g gula melaka
• 100 g air
• 2 sdb dairy whipping cream

Krim Topping

• 1 cawan non-dairy whipping cream
• ½ cawan dairy whipping cream
• 2 sdb santan

Cara Penyediaan

1. Kek: Pukul Bahan A sehingga kembang. Masukkan telur satu per satu, diikuti vanilla. Masukkan Bahan C dan Bahan D secara selang-seli sehingga sebati.
2. Bahagikan adunan ke dalam tiga loyang yang telah dialas. Bakar selama 20 minit, kemudian sejukkan.
3. Siraman gula melaka: Cairkan gula melaka bersama air dengan api perlahan. Masukkan whipping cream, kacau sebati dan sejukkan.
4. Krim: Pukul semua bahan krim topping sehingga kental.
5. Menyusun: Basahkan setiap lapisan kek (kecuali lapisan paling atas) dengan siraman gula melaka, kemudian sapu krim secara nipis. Ulang untuk lapisan seterusnya. Hias lapisan atas mengikut citarasa.

Cara simpan: Di dalam peti sejuk sehingga 3 hari.

Kek butter dengan lapisan nenas berkaramel. Kek dibakar dalam keadaan terbalik, kemudian diterbalikkan semula selepas dibakar.

Loyang

9 inci (bukan jenis tapak boleh tanggal)

Suhu

160°C, api atas bawah

Masa

45–55 minit

Tahap

Sederhana

Lapisan Karamel Nenas

• 50 g butter
• 150 g gula perang (±⅔ cawan)
• Nenas bulat dalam tin, ditoskan (simpan jusnya)
• Ceri merah (pilihan)

Adunan Kek

• 250 g butter (±1 cawan + 2 sdb)
• 170 g gula pasir halus (±¾ cawan + 1 sdb)
• 4 biji telur gred A
• 250 g tepung naik sendiri (±2 cawan)
• ½ cawan buttermilk atau susu segar
• 2 sdb jus nenas dari tin

Cara Penyediaan

1. Panaskan oven pada suhu 160°C.
2. Karamel: Cairkan butter dan gula perang dengan api perlahan sehingga menjadi karamel. Tuang ke dalam loyang dan ratakan.
3. Susun nenas di atas karamel. Letakkan ceri di tengah setiap bulatan nenas.
4. Kek: Pukul butter dan gula sehingga kembang. Masukkan telur satu per satu. Masukkan jus nenas, buttermilk dan tepung secara selang-seli.
5. Tuang adunan perlahan-lahan di atas nenas dan ratakan.
6. Bakar selama 45 hingga 55 minit sehingga lidi keluar bersih.
7. Biarkan 5 hingga 10 minit sahaja, kemudian terbalikkan kek ke atas pinggan.

Cara simpan: Di dalam peti sejuk sehingga 3 hari. Panaskan sedikit sebelum dihidangkan.

Kek yogurt yang lembap, dihias buah-buahan segar dan crumble rangup di atasnya.

Loyang

8 inci (tebal) atau 9 inci (nipis)

Suhu

150–160°C, api atas bawah

Masa

40 minit

Tahap

Mudah

Bahan Kek

• 130 g butter atau buttercup (±½ cawan + 1 sdb)
• 145 g gula pasir halus (±¾ cawan)
• 1 sdk esen vanilla
• 3 biji telur gred A
• 1 bekas kecil plain yogurt (±110 g). Yogurt berperisa juga boleh digunakan, tetapi kurangkan sedikit gula.
• 1 sdb jus lemon atau cuka, dicampur bersama yogurt
• 200 g tepung superfine (±1½ cawan + 1 sdb)
• ½ sdk baking powder
• Sedikit parutan kulit lemon atau oren
• Buah-buahan: peach (jika dalam tin, toskan airnya), strawberi, kiwi dan blueberi

Crumble

• 25 g butter sejuk
• 100 g tepung gandum
• 10 hingga 15 g Nestum
• 30 g gula

Cara Penyediaan

1. Panaskan oven pada suhu 150 hingga 160°C. Alas loyang dengan baking paper.
2. Crumble: Gaul semua bahan crumble dengan hujung jari sehingga berderai seperti pasir kasar. Simpan di dalam peti sejuk semasa menyediakan kek.
3. Kek: Pukul butter dan gula sehingga berkrim. Masukkan telur, vanilla dan parutan kulit lemon. Adunan mungkin kelihatan sedikit berketul, dan ini perkara biasa.
4. Ayak tepung bersama baking powder. Masukkan tepung dan yogurt secara selang-seli sehingga sebati.
5. Tuang adunan ke dalam loyang. Susun buah-buahan di atasnya, kemudian taburkan crumble.
6. Bakar selama 40 minit sehingga masak.

Cara simpan: Di dalam peti sejuk sehingga 3 hari.

Kek lobak merah yang lembap dengan walnut dan nenas, dilapis cream cheese frosting.

Loyang

3 × 8 inci atau 2 × 9 inci

Suhu

170°C, api atas bawah

Masa

30–35 minit

Tahap

Sederhana

Bahan Kek

• 325 g tepung gandum (±2⅔ cawan)
• 1½ sdk baking soda
• 1¼ sdk baking powder
• ½ sdk garam
• 192 g gula pasir halus (±1 cawan)
• 4 biji telur gred A
• 128 g minyak sayuran (±⅔ cawan)
• 1 sdk esen vanilla
• 180 g lobak merah, diparut (±1½ cawan)
• 92 g walnut, dicincang (±¾ cawan)
• 1 tin kecil nenas hancur, ditoskan

Cream Cheese Frosting

• 250 g cream cheese, suhu bilik
• 50 g butter, suhu bilik
• 80 g gula aising vanilla
• 3 sdb Anchor whipping cream

Cara Penyediaan

1. Panaskan oven pada suhu 170°C. Alas loyang dengan baking paper.
2. Gaul tepung, baking soda, baking powder dan garam di dalam satu mangkuk.
3. Di dalam mangkuk lain, pukul minyak, telur, gula dan vanilla sehingga sebati dan sedikit pucat.
4. Masukkan campuran tepung dan kacau sehingga sebati sahaja. Masukkan lobak merah, nenas dan walnut.
5. Bahagikan adunan ke dalam loyang dan bakar selama 30 hingga 35 minit sehingga lidi keluar bersih.
6. Frosting: Pukul cream cheese dan gula aising sehingga berkrim. Masukkan butter dan pukul lagi. Akhir sekali, masukkan whipping cream.
7. Pastikan kek benar-benar sejuk, kemudian lapiskan dengan frosting.

Cara simpan: Di dalam peti sejuk sehingga 4 hari.

Kek span yang gebu dan ringan menggunakan tepung premix. Sesuai untuk pemula yang mahukan hasil yang konsisten, dan boleh dijadikan asas kek hari jadi.

Loyang

8 inci

Suhu

170°C, api atas bawah

Masa

25–30 minit

Tahap

Mudah

Bahan Kek

• 250 g tepung sponge premix
• 5 biji telur gred A
• 65 g susu cair atau air
• 65 g minyak jagung

Buttercream Hiasan

• 350 g krimwell (atau non-dairy whipping cream)
• 130 g gula aising
• 230 g buttercup (atau butter/marjerin)

Cara Penyediaan

1. Panaskan oven pada suhu 170°C. Alas bahagian bawah loyang sahaja. Jangan lenser dinding loyang.
2. Masukkan premix, telur dan susu ke dalam mangkuk. Pukul pada kelajuan tinggi sehingga benar-benar kembang, pucat dan pekat, lebih kurang 8 hingga 10 minit.
3. Masukkan minyak sedikit demi sedikit dan kaup balik perlahan-lahan dengan spatula sehingga sebati. Pastikan tiada minyak bertakung di dasar mangkuk.
4. Tuang ke dalam loyang dan hentak perlahan untuk membuang gelembung udara yang besar.
5. Bakar selama 25 hingga 30 minit.
6. Buttercream: Pukul semua bahan sehingga kembang dan gebu. Sapu pada kek yang telah sejuk.

Cara simpan: Di dalam bekas kedap udara selama 2 hingga 3 hari. Jika sudah dihias dengan krim, simpan di dalam peti sejuk.

Kek coklat yang gelap, lembap dan kaya rasa, dilapis cream cheese dan disalut coklat berkilat. Antara kek coklat yang paling laris untuk dijual.

Loyang

3 × 8 inci

Suhu

150°C, api atas bawah

Masa

25–30 minit

Tahap

Sederhana

Bahan Kek

• 110 g minyak (½ cawan)
• 350 g gula pasir halus (1¾ cawan)
• 2 biji telur gred A
• 120 ml buttermilk (½ cawan)
• ½ sdk esen vanilla
• 188 g tepung gandum (1½ cawan)
• 85 g serbuk koko (1 cawan)
• ½ sdk baking powder
• 1¼ sdk baking soda
• 240 ml air panas (1 cawan)

Filling Cream Cheese

• 250 g cream cheese, suhu bilik
• 50 g butter, suhu bilik
• 80 g gula aising vanilla
• 5 ml esen vanilla
• 45 ml Anchor whipping cream

Topping Coklat (Ganache)

• 400 g dark chocolate
• 200 g whipping cream

Cara Penyediaan Kek

1. Panaskan oven pada suhu 150°C. Alas ketiga-tiga loyang dengan baking paper.
2. Ayak tepung, serbuk koko, baking powder dan baking soda bersama.
3. Pukul minyak dan gula sehingga sebati. Masukkan telur dan kacau sebati.
4. Masukkan buttermilk dan vanilla secara selang-seli dengan campuran tepung, dan kacau sebati.
5. Masukkan air panas dan kacau sebati. Adunan akan menjadi sangat cair, dan ini perkara biasa untuk kek ini.
6. Bahagikan adunan sama rata ke dalam tiga loyang. Bakar selama 25 hingga 30 minit sehingga lidi keluar bersih. Sejukkan sepenuhnya.

Cara Penyediaan Filling

1. Pukul gula aising dan cream cheese sehingga berkrim.
2. Masukkan butter dan pukul sehingga sebati.
3. Masukkan vanilla dan whipping cream, kemudian pukul sekejap sehingga sebati sahaja.

Cara Penyediaan Ganache

1. Panaskan whipping cream dengan api perlahan sehingga mula berwap. Jangan biarkan mendidih.
2. Matikan api, masukkan coklat dan biarkan selama 1 minit. Kacau sehingga licin dan berkilat.
3. Masukkan ke dalam peti sejuk seketika sehingga ganache mencapai kepekatan yang dikehendaki. Semakin lama disejukkan, semakin pekat ganache.

Cara Menyusun

Susun mengikut turutan ini: kek, cream cheese, kek, cream cheese, kek, ganache. Biarkan ganache mengalir di tepi kek untuk kesan drip.

Cara simpan: Di dalam peti sejuk sehingga 4 hari. Keluarkan 20 hingga 30 minit sebelum dihidangkan supaya tekstur kek lebih lembut.

Kek coklat tiga lapis dengan mousse coklat dan salutan ganache. Sesuai untuk majlis istimewa.

Loyang

3 × 8 inci

Suhu

150°C, api atas bawah

Masa

20–25 minit

Tahap

Mencabar

Bahan Kek

• 250 g tepung gandum (±2 cawan)
• 220 g gula kastor (±1 cawan + 1½ sdb)
• 95 g serbuk koko (±1⅛ cawan)
• 8 g baking soda
• 4 g baking powder (pilihan)
• 3 biji telur gred A
• 125 ml susu cair atau susu segar
• 125 ml minyak
• 6 g vanilla extract
• 125 ml air mendidih

Mousse Coklat (Filling)

• 3 biji kuning telur
• 100 g coklat masakan gelap
• 8 g gelatin
• 45 ml air
• 250 g non-dairy whipping cream
• 5 g esen vanilla
• 50 g coklat masakan gelap, dicincang kasar (untuk ditabur)

Ganache Coklat

• 125 ml dairy whipping cream
• 20 g sirap glukos
• 200 g coklat masakan gelap, dicincang
• 15 g butter

Tambahan: sedikit air kopi (untuk membasahkan kek), serbuk koko atau gula aising (untuk hiasan)

Cara Penyediaan Kek

1. Panaskan oven pada suhu 150°C. Lenser ketiga-tiga loyang dan alas dengan baking paper.
2. Masukkan semua bahan kecuali air mendidih ke dalam mangkuk mixer. Pukul pada kelajuan sederhana selama 1 minit.
3. Masukkan air mendidih dan pukul sehingga sebati.
4. Bahagikan adunan ke dalam tiga loyang dan bakar selama 20 hingga 25 minit. Sejukkan sepenuhnya.

Cara Penyediaan Mousse

1. Tabur gelatin ke atas 45 ml air dan biarkan kembang. Cairkan secara double boil sambil dikacau perlahan sehingga larut sepenuhnya.
2. Cairkan 100 g coklat secara double boil.
3. Masak kuning telur secara double boil sambil dikacau tanpa henti sehingga pekat dan berkrim. Jika berhenti mengacau, telur akan termasak dan berketul.
4. Tuang gelatin ke dalam kuning telur dan gaul rata. Masukkan coklat cair, kacau rata dan ketepikan.
5. Di dalam mangkuk lain, pukul whipping cream sehingga kental.
6. Kaup sepertiga krim ke dalam adunan coklat sehingga rata. Kemudian, masukkan baki krim dan vanilla, dan kaup balik sehingga sebati.

Cara Penyediaan Ganache

1. Panaskan krim dan sirap glukos sehingga keluar buih kecil di tepi periuk.
2. Tuang ke atas coklat yang telah dicincang dan kacau rata. Masukkan butter dan gaul sehingga sebati.
3. Sejukkan, kemudian pukul sehingga berkrim.

Cara Menyusun

1. Letakkan sekeping kek di atas papan kek. Basahkan permukaannya dengan sedikit air kopi, cukup untuk melembapkan sahaja.
2. Ratakan mousse coklat dan taburkan coklat cincang.
3. Letakkan kek kedua dan ulang proses yang sama sehingga habis.
4. Salut seluruh kek dengan baki mousse. Simpan di dalam peti sejuk sekurang-kurangnya 6 jam.
5. Salut kek dengan ganache dan hias mengikut kreativiti anda. Simpan di dalam peti sejuk sehingga ganache mengeras.
6. Ayak serbuk koko atau gula aising di atas kek sebelum dihidangkan (pilihan).

Cara simpan: Di dalam peti sejuk sehingga 3 hari.

Cheesecake gaya Basque dengan permukaan hangus berkaramel dan bahagian dalam yang lembut berkrim. Warna hangus di atas memang sengaja, dan itulah yang memberikan rasa istimewa.

Loyang

6 inci

Suhu

200°C, api atas bawah

Masa

55–60 minit

Tahap

Mudah

Bahan

• 250 g cream cheese, suhu bilik
• 80 g gula pasir halus
• 2 biji telur gred A, suhu bilik
• 120 g UHT whipping cream
• 1 sdk esen vanilla
• 10 g tepung gandum, diayak

Cara Penyediaan

1. Panaskan oven pada suhu 200°C.
2. Lenser loyang dan alas dengan baking paper yang lebih tinggi daripada dinding loyang (lebih kurang 5 cm). Renyukkan kertas terlebih dahulu supaya mudah dibentuk mengikut loyang.
3. Pukul cream cheese dan gula sehingga licin dan berkrim.
4. Masukkan telur satu per satu dan pukul sehingga sebati. Kikis dinding mangkuk supaya tiada cream cheese yang tertinggal.
5. Masukkan whipping cream dan vanilla, kemudian pukul sekejap sehingga sebati sahaja.
6. Masukkan tepung dan kaup balik dengan spatula.
7. Tuang ke dalam loyang dan hentak perlahan untuk membuang gelembung udara.
8. Bakar selama 55 hingga 60 minit sehingga permukaan berwarna perang gelap.

Bagaimana mengetahui cheesecake sudah masak? Bahagian tepi sudah set, tetapi bahagian tengah masih bergoyang seperti jeli apabila loyang digoyang perlahan. Ini perkara biasa kerana cheesecake akan set semasa disejukkan.

Menyejukkan: Biarkan pada suhu bilik sehingga sejuk (lebih kurang 1 jam), kemudian simpan di dalam peti sejuk sekurang-kurangnya 4 hingga 6 jam, atau semalaman, sebelum dipotong.

Cara simpan: Di dalam bekas bertutup di dalam peti sejuk, tahan sehingga 5 hari.

Gunakan resepi asas 4.1 dan buat perubahan seperti di bawah. Saiz loyang, suhu dan masa bakar kekal sama.

A. Chocolate Marble Burnt Cheesecake

Tahap: Sederhana

Tambah: ½ cawan dark chocolate compound (±85 g), dicairkan dan disejukkan sedikit.

Cara: Sediakan adunan asas dan bahagikan kepada dua. Campurkan satu bahagian dengan coklat cair. Tuang kedua-dua adunan secara berselang ke dalam loyang, kemudian lorek sekali atau dua kali dengan lidi untuk corak marble.

B. Pandan Gula Melaka Burnt Cheesecake

Tahap: Sederhana

Tambah:

• 60 g santan (dimasukkan bersama whipping cream)
• 1 sdb pandan emulco (dimasukkan bersama whipping cream)
• 1 sdb sirap gula melaka

Cara: Ikut resepi asas. Selepas adunan dituang ke dalam loyang, titiskan sirap gula melaka di atas permukaan dan lorek perlahan dengan lidi. Hidangkan bersama siraman gula melaka tambahan jika suka.

C. Velvety (Red Velvet) Burnt Cheesecake

Tahap: Sederhana

Ubah:

• Kurangkan tepung kepada 5 g, dan tambah 5 g serbuk koko (ayak bersama tepung)
• Tambah 2 sdb sour cream (dimasukkan bersama whipping cream)
• Tambah 1 sdk pewarna merah terang (bright red) atau 1 sdk red velvet emulco (dimasukkan bersama whipping cream)

Cara: Ikut resepi asas dengan perubahan di atas.

Cheesecake sejuk tanpa oven, dengan tapak biskut yang rangup dan filling lembut berperisa lemon. Sesuai untuk mereka yang tidak mempunyai oven.

Loyang

7 inci (jenis klip atau tapak boleh tanggal)

Masa set

sekurang-kurangnya 4 jam

Tahap

Mudah

Tapak Biskut

• 12 hingga 14 keping biskut Marie atau digestive
• 165 g unsalted butter, dicairkan
• 30 g gula

Filling

• 230 g cream cheese, suhu bilik
• 310 ml susu pekat manis
• 60 ml jus lemon
• 5 ml esen vanilla
• 10 g gelatin
• 50 ml air
• 250 ml whipping cream

Cara Membuat Tapak

1. Masukkan biskut ke dalam plastik tebal dan hancurkan menggunakan rolling pin sehingga halus.
2. Masukkan serbuk biskut ke dalam mangkuk besar. Tambah gula dan butter cair, kemudian gaul sehingga menjadi seperti pasir basah yang boleh dibentuk.
3. Tekan dan ratakan di dasar loyang. Jika ada lebihan, tekan di bahagian tepi loyang supaya lebih kemas.
4. Simpan di dalam peti sejuk sekurang-kurangnya 1 jam supaya tapak set.

Cara Membuat Filling

1. Tabur gelatin ke atas air dan biarkan kembang selama lebih kurang 5 minit. Kemudian, cairkan secara double boil atau di dalam microwave selama 10 hingga 15 saat sehingga jernih. Biarkan suam.
2. Pukul cream cheese dan susu pekat pada kelajuan sederhana sehingga licin.
3. Masukkan gelatin cair, jus lemon dan vanilla, kemudian pukul sehingga sebati.
4. Di dalam mangkuk lain, pukul whipping cream sehingga soft peak.
5. Kaup whipping cream ke dalam adunan cream cheese menggunakan spatula sehingga sebati dan rata.
6. Tuang perlahan-lahan ke atas tapak yang telah disejukkan. Hentak loyang perlahan untuk membuang udara yang terperangkap.
7. Simpan di dalam peti sejuk sekurang-kurangnya 4 jam, atau semalaman.
8. Hias dengan buah-buahan segar, sos strawberi, coklat atau karamel.

Cara simpan: Di dalam peti sejuk sehingga 4 hari. Hidangkan sejuk.

Brownies coklat klasik yang fudgy dengan permukaan berkilat. Resepi asas yang perlu dikuasai sebelum mencuba variasi lain.

Loyang

7 inci segi empat

Suhu

150°C, api atas bawah

Masa

±35 minit

Tahap

Mudah

Bahan

• 150 g gula kastor atau gula pasir halus (¾ cawan)
• 85 g butter tulen
• 2 biji telur gred A
• 70 g tepung gandum (±½ cawan + 1 sdb)
• 28 g serbuk koko (⅓ cawan)
• 230 g dark chocolate (coin, compound atau semisweet)

Cara Penyediaan

1. Panaskan oven pada suhu 150°C selama 5 hingga 10 minit. Lenser loyang dengan butter dan alas dengan baking paper.
2. Cairkan butter secara double boil atau di dalam microwave pada suhu sederhana.
3. Masukkan gula ke dalam mangkuk lain. Tuang butter cair ke atas gula dan kacau sebati.
4. Masukkan telur satu per satu dan kacau dengan spatula sehingga sebati.
5. Cairkan coklat secara double boil.
6. Masukkan tepung dan serbuk koko ke atas adunan telur. Jangan kacau dahulu.
7. Tuang coklat cair ke atasnya, kemudian kaup balik perlahan-lahan sehingga sebati. Adunan yang siap akan kelihatan berkilat.
8. Tuang ke dalam loyang dan ratakan.
9. Bakar selama lebih kurang 35 minit atau sehingga masak.

Cara simpan: Di dalam bekas kedap udara pada suhu bilik selama 4 hingga 5 hari, atau di dalam peti sejuk sehingga 1 minggu.

Dua lapis brownies coklat yang diselangi lapisan cream cheese. Kaya rasa dan cantik apabila dipotong.

Loyang

8 inci segi empat

Suhu

150°C, api atas bawah

Masa

±45 minit (2 peringkat)

Tahap

Sederhana

Adunan Brownies

• 180 g butter (±¾ cawan + 1 sdb)
• 225 g dark chocolate coin atau compound
• 120 g gula perang (±½ cawan + 1 sdb)
• 2 biji telur gred A
• 1 sdk esen vanilla
• 85 g tepung gandum (±⅔ cawan)
• 1 sdb serbuk koko

Topping Cheese

• 250 g cream cheese, suhu bilik
• 45 g gula aising
• 1 biji telur gred B
• 1 sdk esen vanilla

Topping Coklat (pilihan)

• 100 g dark chocolate
• 100 g whipping cream

Cara Penyediaan

1. Panaskan oven pada suhu 150°C selama 5 hingga 10 minit. Lenser loyang dan alas dengan baking paper.
2. Topping cheese: Pukul cream cheese dan gula aising sehingga berkrim. Masukkan telur dan vanilla, kemudian pukul sehingga sebati. Ketepikan.
3. Brownies: Cairkan butter dan coklat secara double boil, kemudian kacau sehingga sebati.
4. Di dalam mangkuk lain, kacau gula perang, telur dan vanilla sehingga sebati.
5. Satukan adunan telur dengan coklat cair. Masukkan tepung dan serbuk koko, kemudian kaup balik sehingga sebati sahaja.
6. Lapisan pertama: Tuang separuh adunan brownies ke dalam loyang, kemudian ratakan separuh topping cheese di atasnya.
7. Bakar selama 15 minit sehingga separuh masak.
8. Lapisan kedua: Keluarkan loyang. Tuang baki adunan brownies perlahan-lahan di atas lapisan cheese, kemudian ratakan baki topping cheese.
9. Bakar lagi selama lebih kurang 30 minit atau sehingga masak.
10. Topping coklat (pilihan): Cairkan coklat dan whipping cream secara double boil. Titiskan secara zig-zag di atas brownies yang telah masak, kemudian sejukkan.

Cara simpan: Di dalam peti sejuk sehingga 5 hari.

Brownies dengan corak marble cream cheese di permukaan. Lebih mudah daripada versi dua lapis, tetapi sama menarik.

Loyang

8 inci segi empat

Suhu

150°C, api atas bawah

Masa

±45 minit

Tahap

Mudah

Adunan Brownies

• 90 g butter
• 225 g dark chocolate coin atau compound
• 120 g gula kastor (±½ cawan + 1 sdb)
• 2 biji telur gred A
• 1 sdk esen vanilla
• 85 g tepung gandum (±⅔ cawan)
• 15 g serbuk koko

Topping Cheese

• 250 g cream cheese, suhu bilik
• 45 g gula aising
• 1 biji telur gred B
• 1 sdk esen vanilla

Cara Penyediaan

1. Panaskan oven pada suhu 150°C selama 5 hingga 10 minit. Lenser loyang dan alas dengan baking paper.
2. Cairkan butter dan coklat secara double boil, kemudian kacau sehingga sebati.
3. Di dalam mangkuk lain, kacau gula kastor, telur dan vanilla sehingga sebati.
4. Satukan semua adunan bersama tepung dan serbuk koko, kemudian kaup balik sehingga sebati sahaja. Tuang ke dalam loyang.
5. Topping cheese: Pukul cream cheese dan gula aising sehingga berkrim. Masukkan telur dan vanilla, kemudian kacau sebati.
6. Letakkan topping cheese secara bertompok di atas adunan brownies menggunakan sudu. Lorek dengan lidi atau hujung pisau untuk membentuk corak marble.
7. Bakar selama lebih kurang 45 minit atau sehingga masak.

Cara simpan: Di dalam peti sejuk sehingga 5 hari.

Brownies red velvet dengan lapisan Oreo dan salutan coklat. Warnanya menarik dan sesuai untuk dijual atau dijadikan hadiah.

Loyang

7 inci segi empat

Suhu

150°C, api atas bawah

Masa

±30 minit

Tahap

Sederhana

Adunan Brownies

• 64 g butter, dicairkan
• 108 g gula
• ½ sdk esen vanilla
• 2 biji telur gred A
• 75 g tepung gandum
• ½ sdk baking powder
• 45 g dark chocolate coin atau compound, dicairkan
• ½ sdb red velvet emulco

Lapisan Oreo

• 110 g serbuk Oreo (Oreo dihancurkan bersama krimnya)
• 63 g butter, dicairkan

Topping Coklat

• 100 g dark chocolate coin atau compound
• 100 g Anchor whipping cream (UHT)

Cara Penyediaan

1. Panaskan oven pada suhu 150°C selama 5 hingga 10 minit. Lenser loyang dan alas dengan baking paper.
2. Kacau butter cair dan gula sehingga sebati.
3. Masukkan vanilla dan telur, kemudian kacau sehingga sebati.
4. Masukkan tepung dan baking powder, kemudian kaup balik sehingga sebati.
5. Masukkan coklat cair dan red velvet emulco, kemudian kacau sehingga warnanya sekata.
6. Tuang ke dalam loyang dan bakar selama lebih kurang 30 minit atau sehingga masak.
7. Lapisan Oreo: Semasa brownies dibakar, gaul serbuk Oreo dengan butter cair sehingga lembap.
8. Sebaik sahaja brownies dikeluarkan dan masih panas, taburkan campuran Oreo di atasnya tanpa mengeluarkan brownies dari loyang. Tekan perlahan supaya rata.
9. Topping coklat: Cairkan coklat dan whipping cream secara double boil sehingga licin. Tuang di atas lapisan Oreo dan ratakan.
10. Sejukkan di dalam peti sejuk sehingga topping set. Hias mengikut kreativiti anda.

Cara simpan: Di dalam peti sejuk sehingga 5 hari.

Bar coklat cip yang chewy dengan rasa karamel daripada gula perang.

Loyang

7 inci segi empat

Suhu

150°C, api atas bawah

Masa

±35 minit

Tahap

Mudah

Bahan

• 75 g butter
• 120 g gula perang (±½ cawan + 1 sdb)
• 2 biji telur gred A
• 1 sdk esen vanilla
• 155 g tepung gandum (±1¼ cawan)
• 1¼ sdk baking powder
• 100 g coklat cip

Cara Penyediaan

1. Lenser loyang dan alas dengan baking paper.
2. Panaskan oven pada suhu 150°C selama 5 hingga 10 minit.
3. Cairkan butter, kemudian masukkan gula perang dan kacau sehingga sebati.
4. Masukkan telur dan vanilla, kemudian kacau sehingga sebati.
5. Masukkan tepung, baking powder dan coklat cip, kemudian kacau sehingga sebati sahaja.
6. Tuang ke dalam loyang dan ratakan.
7. Bakar selama lebih kurang 35 minit atau sehingga masak dan permukaannya berwarna perang keemasan.

Cara simpan: Di dalam bekas kedap udara pada suhu bilik sehingga 5 hari.

Blondies pisang dengan mentega kacang, coklat cip dan Nutella. Cara terbaik untuk menggunakan pisang yang terlalu masak.

Loyang

8 inci segi empat

Suhu

150°C, api atas bawah

Masa

30–35 minit

Tahap

Mudah

Bahan A

• 165 g pisang masak (lebih kurang 4 biji pisang emas atau pisang berangan)
• 60 g mentega kacang chunky
• 85 g butter
• 1 biji telur gred A
• 50 g gula pasir halus
• 50 g gula perang
• 2 sdk esen vanilla

Bahan B

• 170 g tepung gandum (±1⅓ cawan)
• 2.5 g baking soda (½ sdk)
• 7 g baking powder (±1½ sdk)
• 3 g garam halus (½ sdk)
• 100 g coklat cip

Bahan C

• Nutella atau sapuan coklat hazelnut
• Hirisan pisang (untuk hiasan)

Cara Penyediaan

1. Panaskan oven pada suhu 150°C. Alas loyang dengan baking paper.
2. Masukkan semua Bahan A ke dalam mangkuk dan pukul dengan mixer sehingga sebati.
3. Masukkan Bahan B (kecuali coklat cip) dan pukul sehingga rata.
4. Masukkan coklat cip dan kacau rata dengan spatula.
5. Tuang ke dalam loyang dan ratakan.
6. Picit Nutella secara berjalur di atas adunan dan lorek perlahan-lahan.
7. Susun hirisan pisang di atasnya.
8. Bakar selama 30 hingga 35 minit, bergantung pada oven anda.
9. Biarkan sejuk sedikit sebelum dipotong dan dihidangkan.

Cara simpan: Di dalam bekas kedap udara di dalam peti sejuk sehingga 4 hari.

Cookies coklat cip yang rangup di tepi dan lembut di tengah. Sedikit tepung jagung ditambah untuk tekstur yang lebih lembut.

Hasil

±40 keping (saiz 1 sdb)

Suhu

150°C, api atas bawah

Masa

±20 minit

Tahap

Mudah

Bahan

• 250 g butter masin, suhu bilik (±1 cawan + 2 sdb)
• 100 g gula kastor (½ cawan)
• 100 g gula perang (±½ cawan, dimampatkan)
• 1 biji telur gred B
• 1 sdk esen vanilla
• 370 g tepung gandum (±3 cawan)
• 2 sdb tepung jagung
• ½ sdk baking powder
• 1 sdk baking soda
• 200 g coklat cip

Cara Penyediaan

1. Panaskan oven pada suhu 150°C. Alas dulang dengan baking paper.
2. Pukul butter, gula kastor dan gula perang sehingga sebati dan berkrim.
3. Masukkan telur dan vanilla, kemudian gaul sehingga sebati.
4. Ayak tepung gandum, tepung jagung, baking powder dan baking soda bersama. Masukkan ke dalam adunan dan gaul sehingga sebati sahaja.
5. Masukkan coklat cip dan gaul rata dengan spatula.
6. Bentukkan adunan mengikut saiz yang dikehendaki menggunakan sudu atau scoop, dan susun di atas dulang dengan jarak.
7. Bakar selama lebih kurang 20 minit sehingga bahagian tepi berwarna perang keemasan.
8. Biarkan sejuk sebelum dihidangkan atau disimpan.

Cara simpan: Di dalam balang kedap udara pada suhu bilik sehingga 2 minggu.

Cookies coklat yang rasanya seperti brownies, dengan permukaan retak berkilat dan bahagian dalam yang lembut.

Hasil

±20–24 keping

Suhu

170°C

Masa

10–15 minit

Tahap

Sederhana

Bahan

• 215 g dark chocolate compound
• 45 g butter
• 2 biji telur gred A
• 100 g gula perang
• 100 g gula pasir halus
• 1 sdk esen vanilla
• 1 sdk air
• 155 g tepung gandum (±1¼ cawan)
• ¼ sdk baking powder
• ½ sdk garam

Cara Penyediaan

1. Panaskan oven pada suhu 170°C. Alas dulang dengan baking paper.
2. Cairkan coklat dan butter secara double boil. Ketepikan sebentar.
3. Di dalam mangkuk lain, pukul telur, gula perang, gula pasir, vanilla dan air sehingga sedikit kembang dan warnanya bertukar pucat.
4. Masukkan adunan telur ke dalam coklat cair dan kaup balik.
5. Masukkan tepung, baking powder dan garam, kemudian kaup balik sehingga sebati.
6. Biarkan adunan selama 5 hingga 10 minit supaya pekat dan mudah dibentuk.
7. Letakkan adunan di atas dulang menggunakan scoop, sudu atau tangan. Jarakkan setiap adunan kerana cookies akan mengembang.
8. Bakar selama 10 hingga 15 minit. Untuk tekstur yang sedikit garing, bakar sehingga 18 minit.
9. Biarkan di atas dulang seketika sehingga sedikit keras, kemudian barulah diangkat.

Cara simpan: Di dalam balang kedap udara pada suhu bilik sehingga 1 minggu.

Meringue kecil yang ringan dan rangup, dan mudah cair di mulut. Hanya memerlukan tiga bahan.

Hasil

±50–60 biji kecil

Suhu

120°C

Masa

±1 jam

Tahap

Sederhana

Bahan

• 100 g putih telur (pastikan tiada langsung kuning telur)
• 200 g gula pasir halus
• 1 sdk esen vanilla

Cara Penyediaan

1. Panaskan oven pada suhu 120°C. Alas dulang dengan baking paper.
2. Pukul putih telur sehingga berbuih.
3. Masukkan gula sedikit demi sedikit sambil terus dipukul sehingga gebu dan mencapai stiff peak. Adunan tidak jatuh walaupun mangkuk diterbalikkan.
4. Masukkan vanilla dan pukul sekejap sehingga sebati sahaja.
5. Masukkan adunan ke dalam piping bag dengan nozzle bulat atau bintang. Picit adunan, kemudian tarik ke atas.
6. Bakar selama lebih kurang 1 jam (bergantung pada oven anda) sehingga kering dan mudah tanggal dari kertas.
7. Matikan oven dan biarkan meringue sejuk di dalam oven.

Cara simpan: Di dalam balang kedap udara pada suhu bilik sehingga 2 minggu. Jangan simpan di dalam peti sejuk kerana kelembapan akan menyebabkan meringue menjadi lembik.

Meringue yang rangup di luar dan lembut di dalam, dihias whipped cream dan buah-buahan segar. Bahannya ringkas, tetapi hasilnya kelihatan mewah.

Hasil

Pavlova mini (bergantung pada saiz cutter)

Suhu

150°C, kemudian 110°C

Masa

±30 minit + disejukkan di dalam oven

Tahap

Mencabar

Bahan Pavlova

• 4 biji putih telur
• Gula kastor: 145% daripada berat putih telur (lihat cara mengira di bawah)
• 1 sdb tepung jagung
• 1 sdk cuka

Whipped Cream

• 1 cawan dairy whipping cream
• 1 sdk esen vanilla
• 1 sdk gula aising

Hiasan: buah-buahan segar (strawberi, kiwi, blueberi, mangga) dan daun pudina

Cara Penyediaan

1. Panaskan oven pada suhu 150°C. Oven berkipas (convection) paling sesuai, tetapi oven gas biasa juga boleh digunakan.
2. Pastikan semua alatan bersih, kering dan bebas minyak. Pastikan tangan dan telur kering semasa mengasingkan putih telur.
3. Pukul putih telur pada kelajuan sederhana terlebih dahulu supaya tidak terpercik. Apabila mula berbuih, tingkatkan kelajuan mixer.
4. Masukkan gula sedikit demi sedikit sambil dipukul sehingga mencapai stiff peak. Adunan tidak jatuh apabila mangkuk diterbalikkan.
5. Masukkan tepung jagung dan kaup balik dengan spatula. Kemudian, masukkan cuka dan kaup sehingga sebati.
6. Teknik capan: Alas dulang dengan baking paper. Celup hujung cookie cutter bulat ke dalam adunan dan capkan di atas kertas sebagai panduan saiz. Dengan cara ini, anda tidak perlu melukis bulatan menggunakan pensil. Teknik ini juga boleh digunakan untuk membuat macaron.
7. Letakkan atau picit adunan mengikut bulatan, kemudian buat sedikit lekuk di tengah untuk tempat krim.
8. Masukkan ke dalam oven. Selepas 10 minit, turunkan suhu kepada 110°C dan bakar lagi selama 20 minit sehingga pavlova kembang, kering dan rangup di luar.
9. Matikan oven dan biarkan pavlova sejuk sepenuhnya di dalam oven. Jangan buka pintu oven selagi pavlova belum sejuk.
10. Whipped cream: Pukul semua bahan sehingga kental. Berhenti sebaik sahaja krim kental kerana krim yang terlebih pukul akan pecah.
11. Hias pavlova dengan whipped cream dan buah-buahan segar sejurus sebelum dihidangkan.

Variasi Chocolate Pavlova: Tambah 30 g dark chocolate (dicincang) dan 2 sdb serbuk koko. Masukkan kedua-duanya bersama cuka pada langkah 5 dan kaup sehingga sebati. Langkah lain kekal sama.

Cara simpan: Pavlova tanpa hiasan boleh disimpan di dalam bekas kedap udara pada suhu bilik selama 2 hingga 3 hari. Selepas dihias, hidangkan segera.

Adunan ini digunakan untuk resepi 7.1 Mille Crepe Cake, 7.2 Mini Crepe Cake dan 7.3 Crepe Ais Krim.

Bahan

• 110 g tepung gandum
• 50 g gula pasir halus
• 175 ml susu full cream
• 175 ml air
• 10 g minyak
• 150 g telur tanpa kulit (lebih kurang 3 hingga 4 biji gred A)

Cara Penyediaan (Kaedah Semua Dalam Satu)

1. Timbang semua bahan dengan tepat.
2. Campurkan semua bahan di dalam satu mangkuk dan gaul sehingga sebati.
3. Tapis adunan untuk mengasingkan ketulan tepung yang tidak larut. Langkah ini penting supaya crepe licin tanpa bintik.
4. (Pilihan) Rehatkan adunan di dalam peti sejuk selama 30 minit. Crepe akan menjadi lebih lembut dan kurang berlubang.

Cara Memasak Crepe

• Gunakan kuali non-stick dan api perlahan.
• Gunakan senduk atau cawan yang sama saiz untuk setiap keping supaya ketebalan crepe sekata.
• Tuang adunan ke tengah kuali, kemudian pusingkan kuali dengan cepat supaya adunan merata.
• Masak sebelah sahaja. Crepe tidak perlu diterbalikkan. Crepe siap apabila kelihatan gelembung kecil di permukaan dan permukaannya hampir kering.
• Pindahkan ke dulang rata yang besar dan tutup dengan cling wrap supaya tidak kering.

Kek berlapis-lapis crepe nipis dengan krim di setiap lapisan. Cantik apabila dipotong dan boleh dipelbagaikan perisanya.

Hasil

±25 keping crepe (1 kek, 20 lapis)

Kuali

7–8 inci

Tahap

Sederhana

Bahan

• 1 resepi Adunan Crepe Asas
• 200 g whipping cream
• Perisa pilihan: jem, sos coklat, buah-buahan, Nutella dan sebagainya
• Pewarna makanan (untuk variasi pelangi)

Cara Penyediaan

1. Sediakan Adunan Crepe Asas dan masak lebih kurang 25 keping crepe. Sejukkan sepenuhnya.
2. Pukul whipping cream sehingga soft peak.
3. Letakkan crepe pertama di atas pinggan. Sapu krim secara nipis dan rata dengan spatula, kemudian letakkan crepe kedua.
4. Perisa boleh diletakkan terus di atas krim, atau dicampur dan dipukul bersama krim.
5. Ulang sehingga lapisan ke-20. Baki crepe boleh digunakan sebagai ganti jika ada yang koyak.
6. Ratakan krim di bahagian atas kek, dan hias dengan perisa pilihan.
7. Sejukkan di dalam peti sejuk sekurang-kurangnya 2 jam sebelum dipotong supaya lapisannya lebih kemas.

Variasi Kek Crepe Pelangi: Bahagikan adunan kepada beberapa mangkuk mengikut bilangan warna yang dikehendaki, dan titiskan pewarna ke dalam setiap mangkuk. Cadangannya, 3 keping crepe bagi setiap warna. Susun mengikut turutan warna pelangi.

Cara simpan: Di dalam bekas bertutup di dalam peti sejuk sehingga 3 hari.

Kek crepe bersaiz kecil yang sesuai dijual secara individu atau dijadikan door gift.

Hasil

±35 keping crepe kecil

Kuali

5–6 inci

Tahap

Sederhana

Bahan

• 1 resepi Adunan Crepe Asas
• 150 g whipping cream
• Perisa pilihan
• Pewarna makanan (pilihan)

Cara Penyediaan

1. Sediakan Adunan Crepe Asas. Masak lebih kurang 35 keping crepe menggunakan kuali kecil dan senduk yang lebih kecil. Sejukkan.
2. Pukul whipping cream sehingga soft peak.
3. Susun crepe dan krim seperti Mille Crepe Cake (7.1) sehingga lapisan ke-20 atau mengikut ketinggian yang dikehendaki.
4. Ratakan krim di bahagian atas dan hias dengan perisa pilihan.
5. Sejukkan sebelum dihidangkan.

Variasi Mini Crepe Pelangi: Sama seperti 7.1. Bahagikan adunan mengikut warna, dengan cadangan 3 keping bagi setiap warna.

Cara simpan: Di dalam peti sejuk sehingga 3 hari.

Lapisan crepe nipis yang diselangi ais krim dan krim, kemudian dibekukan. Sesuai untuk cuaca panas.

Hasil

±35 keping crepe nipis

Masa beku

sekurang-kurangnya 4 jam

Tahap

Mudah

Bahan

• 1 resepi Adunan Crepe Asas
• Ais krim perisa pilihan
• 100 g whipping cream
• Perisa pilihan
• Hiasan (pilihan): serbuk biskut, sos perisa pilihan atau kacang

Cara Penyediaan

1. Sediakan Adunan Crepe Asas. Untuk resepi ini, setiap lapisan crepe perlu senipis yang mungkin.
2. Pukul whipping cream pada kelajuan sederhana sehingga soft peak. Perisa boleh dicampur terus ke dalam krim.
3. Pilih bekas yang sesuai untuk penyimpanan dan hidangan.
4. Letakkan crepe pertama dan ratakan ais krim di atasnya. Letakkan crepe kedua dan sapu krim ke seluruh permukaan.
5. Jika perisa belum dicampur ke dalam krim, letakkan perisa di atas lapisan crepe kedua sebelum menyapu krim.
6. Ulang langkah 4 sehingga mencapai ketinggian yang dikehendaki.
7. Hias bahagian atas dengan serbuk biskut, sos atau kacang.
8. Bekukan sekurang-kurangnya 4 jam sebelum dihidangkan.

Cara simpan: Di dalam bekas bertutup rapat di dalam peti beku sehingga 2 minggu.

Crepe kuning lembut yang dilipat seperti bantal kecil, berisi krim kastard dan perisa pilihan. Popular sebagai snek dan produk jualan.

Hasil

±20 keping

Kuali

7–8 inci

Tahap

Sederhana

Adunan Kulit Crepe Bantal

• 30 g tepung gandum
• 15 g tepung jagung
• 15 g tepung ubi kayu
• 30 g tepung Hong Kong
• 15 g tepung kastard
• 30 g gula aising
• 130 ml susu segar
• 200 ml air
• 2 biji telur gred B
• 15 g minyak jagung
• 5 ml esen vanilla
• Secubit garam
• Pewarna kuning (lemon yellow)

Inti Krim Kastard

• 150 g whipping cream
• 100 g serbuk kastard segera (instant)
• 50 g air

Perisa (pilihan): mangga, durian, blueberi, strawberi, coklat dan sebagainya

Cara Menyediakan Kulit

1. Timbang semua bahan dengan tepat.
2. Campurkan semua bahan di dalam satu mangkuk dan gaul sehingga sebati.
3. Tapis adunan untuk mengasingkan ketulan tepung.
4. Masak dengan api perlahan menggunakan sukatan yang sama bagi setiap keping.
5. Elakkan crepe terlalu tebal kerana crepe yang tebal sukar dilipat.
6. Angkat apabila kelihatan gelembung kecil dan permukaannya hampir kering. Susun di atas dulang rata dan sejukkan.

Cara Menyediakan Inti Krim

1. Bancuh serbuk kastard dengan air di dalam mangkuk yang berasingan.
2. Pukul whipping cream pada kelajuan sederhana tinggi sehingga soft peak.
3. Masukkan bancuhan kastard ke dalam krim.
4. Pukul pada kelajuan perlahan selama 1 hingga 2 minit sahaja supaya krim tidak overbeat.

Cara Melipat

1. Letakkan crepe di atas permukaan yang rata. Letakkan 1 sdk inti di tengah. Untuk crepe yang lebih besar, gunakan 2 sdk.
2. Letakkan perisa pilihan di atas inti dengan berhati-hati supaya tidak terkena kulit crepe.
3. Lipat bahagian bawah ke atas inti, diikuti bahagian kiri dan kanan. Akhir sekali, gulung dari bawah sekali lagi sehingga membentuk bantal.
4. Letakkan lapik kertas di antara setiap crepe bantal supaya tidak melekat antara satu sama lain.

Cara simpan: Di dalam peti sejuk jika mahu dihidangkan dalam tempoh 1 hingga 2 hari. Untuk simpanan lebih lama, bekukan sehingga 1 bulan dan pindahkan ke peti sejuk untuk dicairkan sebelum dihidangkan.

Buttercream yang licin, ringan dan tidak terlalu manis. Sesuai untuk menyalut kek dengan kemas.

Hasil

cukup untuk 1 kek 8 inci (3 lapis)

Tahap

Mencabar

Bahan

• 2 biji putih telur
• 50 g gula kastor (¼ cawan)
• 255 g butter, suhu bilik, dipotong dadu (±1 cawan + 2 sdb)
• 75 g non-dairy whipping cream
• 50 g UHT whipping cream (Anchor)
• 2 sdk esen vanilla

Cara Penyediaan

1. Didihkan sedikit air di dalam periuk. Letakkan mangkuk berisi putih telur dan gula di atasnya (double boil). Pastikan dasar mangkuk tidak menyentuh air.
2. Kacau tanpa henti sehingga gula larut sepenuhnya dan adunan terasa panas. Gosok sedikit adunan di antara jari. Adunan tidak sepatutnya terasa berpasir lagi. Teruskan mengacau supaya putih telur tidak termasak.
3. Pindahkan ke mixer dan pukul pada kelajuan tinggi sehingga kental, berkilat dan mangkuk terasa sejuk apabila disentuh (stiff peak).
4. Masukkan butter sedikit demi sedikit sambil terus dipukul sehingga berkrim dan licin.
5. Di dalam mangkuk lain, pukul non-dairy whipping cream, UHT whipping cream dan vanilla sehingga kembang.
6. Kaup kedua-dua adunan bersama sehingga sebati.

Cara simpan: Di dalam peti sejuk sehingga 1 minggu. Biarkan pada suhu bilik dan pukul semula sebelum digunakan.

Frosting berkrim dengan rasa masam manis yang seimbang. Pasangan klasik untuk carrot cake dan kek coklat.

Digunakan dalam: 2.7 Carrot Cake, 3.1 Devil's Food Chocolate Cake

Bahan

• 250 g cream cheese, suhu bilik
• 50 g butter, suhu bilik
• 80 g gula aising vanilla
• 45 ml (3 sdb) Anchor whipping cream
• 5 ml esen vanilla (pilihan)

Cara Penyediaan

1. Pukul cream cheese dan gula aising sehingga berkrim.
2. Masukkan butter dan pukul sehingga sebati.
3. Masukkan whipping cream dan vanilla, kemudian pukul sekejap sehingga sebati sahaja.

Cara simpan: Di dalam peti sejuk sehingga 5 hari.

Buttercream yang padat, stabil dan tahan cuaca panas. Sesuai untuk piping bunga dan hiasan.

Digunakan dalam: 2.8 Sponge Cake

Bahan

• 350 g krimwell (atau non-dairy whipping cream)
• 130 g gula aising
• 230 g buttercup (atau butter/marjerin)

Cara Penyediaan

Pukul semua bahan sehingga kembang dan gebu.

Cara simpan: Di dalam bekas kedap udara di dalam peti sejuk sehingga 2 minggu.

Krim yang ringan dan gebu untuk pavlova, crepe dan dessert sejuk.

Digunakan dalam: 6.4 Pavlova

Bahan

• 1 cawan dairy whipping cream, sejuk
• 1 sdk esen vanilla
• 1 sdk gula aising

Cara Penyediaan

1. Campurkan semua bahan dan pukul sehingga kental.
2. Berhenti sebaik sahaja krim kental. Jika terus dipukul, krim akan pecah dan berketul.

Cara simpan: Gunakan segera, atau simpan di dalam peti sejuk sehingga 1 hari.

Ganache hanya memerlukan dua bahan utama, iaitu coklat dan krim. Nisbah kedua-dua bahan inilah yang menentukan kepekatannya.

Digunakan dalam: 3.1 Devil's Food (salutan), 3.2 Absolute Chocolate (pukul), 5.2 dan 5.4 Brownies (siraman)

Cara Penyediaan Ganache Salutan dan Siraman

1. Panaskan whipping cream dengan api perlahan sehingga mula berwap. Jangan biarkan mendidih.
2. Matikan api dan masukkan coklat yang telah dicincang. Biarkan selama 1 minit.
3. Kacau perlahan-lahan dari tengah sehingga licin dan berkilat.
4. Sejukkan sehingga mencapai kepekatan yang dikehendaki.

Cara Penyediaan Ganache Pukul

1. Panaskan krim dan sirap glukos sehingga keluar buih kecil di tepi periuk.
2. Tuang ke atas coklat yang telah dicincang dan kacau rata. Masukkan butter dan gaul sehingga sebati.
3. Sejukkan sepenuhnya, kemudian pukul dengan mixer sehingga berkrim dan gebu.

Cara simpan: Di dalam peti sejuk sehingga 1 minggu. Panaskan sedikit secara double boil untuk mencairkannya semula.

Mousse lembut yang set dengan bantuan gelatin. Sesuai sebagai filling kek lapis.

Digunakan dalam: 3.2 Absolute Chocolate Cake

Bahan

• 3 biji kuning telur
• 100 g coklat masakan gelap
• 8 g gelatin dan 45 ml air
• 250 g non-dairy whipping cream
• 5 g esen vanilla

Cara Penyediaan

1. Tabur gelatin ke atas air dan biarkan kembang. Cairkan secara double boil sehingga larut sepenuhnya.
2. Cairkan coklat secara double boil.
3. Masak kuning telur secara double boil sambil dikacau tanpa henti sehingga pekat dan berkrim.
4. Masukkan gelatin ke dalam kuning telur dan gaul rata. Masukkan coklat cair dan kacau rata.
5. Pukul whipping cream sehingga kental. Kaup sepertiga krim ke dalam adunan coklat, kemudian masukkan baki krim dan vanilla, dan kaup sehingga sebati.
6. Gunakan segera sebelum mousse mula set.

Cara simpan: Kek yang berisi mousse perlu disimpan di dalam peti sejuk dan tahan sehingga 3 hari.

Sos strawberi segar yang pekat dan berkilat, sesuai sebagai filling kek atau topping cheesecake.

Digunakan dalam: 2.2 Victoria Sandwich Cake

Bahan

• 188 g strawberi segar, dibasuh, dibuang tangkai dan dipotong dua
• 18 g gula kastor dan ¼ sdk gula
• 85 g jem strawberi (strawberry preserve)
• ¼ sdk tepung jagung, dibancuh dengan 1 sdk air

Cara Penyediaan

1. Masak strawberi dan gula kastor dengan api kecil sehingga strawberi lembut dan mula menjadi seperti jem.
2. Masukkan jem strawberi dan baki gula, kemudian kacau rata.
3. Masukkan bancuhan tepung jagung sedikit demi sedikit sambil dikacau sehingga compote pekat.
4. Sejukkan sepenuhnya sebelum digunakan. Compote akan menjadi lebih pekat apabila sejuk.

Cara simpan: Di dalam balang bersih di dalam peti sejuk sehingga 1 minggu.

Sirap gula melaka berkrim untuk membasahkan kek dan menyiram dessert.

Digunakan dalam: 2.4 Pandan Gula Melaka Cake, 4.2B Pandan Gula Melaka Burnt Cheesecake

Bahan

• 250 g gula melaka, dicincang
• 100 g air
• 2 sdb dairy whipping cream

Cara Penyediaan

1. Cairkan gula melaka bersama air dengan api perlahan sehingga larut. Tapis jika ada kotoran.
2. Masukkan whipping cream dan kacau sebati.
3. Sejukkan sebelum digunakan.

Cara simpan: Di dalam balang bersih di dalam peti sejuk sehingga 2 minggu.

Base pizza yang tebal dan lembut, seperti pizza pan di restoran.

Hasil

±4 base 9 inci

Suhu

180–200°C

Masa bakar

±15 minit

Tahap

Sederhana

Bahan

• 500 g tepung high protein (tepung roti)
• 7 g gula
• 3 g garam
• 10 g yis
• 8 g susu tepung (pilihan)
• 3 g bread improver
• 280 ml air sejuk
• 15 g minyak zaitun, minyak jagung atau marjerin

Cara Penyediaan (Menggunakan Mixer)

1. Masukkan semua bahan kecuali air dan minyak ke dalam mangkuk mixer.
2. Mulakan pada kelajuan 1, dan masukkan air sedikit demi sedikit.
3. Apabila doh hampir sebati, masukkan minyak.
4. Uli sehingga mangkuk licin dan doh tidak melekit di tangan. Doh tidak perlu terlalu elastik seperti doh roti.
5. Bahagikan doh mengikut saiz loyang: 200 g untuk loyang 9 inci, 150 g untuk loyang 8 inci dan 100 g untuk loyang 7 inci.
6. Bulatkan setiap doh, sapu sedikit minyak di permukaannya, masukkan ke dalam mangkuk dan tutup.
7. Biarkan doh mengembang dua kali ganda daripada saiz asal, lebih kurang 30 hingga 60 minit bergantung pada cuaca. Cuaca yang lembap atau sejuk memerlukan masa yang lebih lama.
8. Canai doh menggunakan rolling pin dan letakkan di dalam loyang. Cucuk permukaan doh dengan garpu supaya tidak mengembung semasa dibakar.
9. Biarkan selama 10 minit atau sehingga bahagian tepi doh sedikit mengembang.
10. Letakkan sos dan topping (rujuk B.3), kemudian bakar pada suhu 180 hingga 200°C selama lebih kurang 15 minit.

Base pizza yang nipis dan sedikit rangup. Boleh dibuat menggunakan mixer atau breadmaker.

Hasil

±6 base 9 inci

Suhu

180–200°C

Masa bakar

12–15 minit

Tahap

Mudah

Bahan

• 500 g tepung roti atau tepung gandum
• 40 g gula
• 7 g garam
• 10 g yis
• 1 biji telur
• 250 ml air sejuk
• 50 g shortening atau marjerin

Cara Penyediaan

Menggunakan breadmaker: Masukkan bahan mengikut turutan dalam manual breadmaker anda. Biasanya bahan cecair dimasukkan dahulu, diikuti bahan kering. Tekan butang Dough.

Menggunakan mixer:

1. Masukkan tepung, gula, garam dan yis. Letakkan yis dan garam berasingan kerana garam boleh melemahkan yis jika bersentuhan terus. Gaul sekejap.
2. Masukkan telur dan gaul sekejap. Masukkan air dan uli sehingga sebati.
3. Akhir sekali, masukkan shortening. Uli sehingga permukaan doh licin dan mangkuk mixer bersih. Doh tidak perlu elastik.

Langkah seterusnya:

4. Bahagikan doh kepada 130 g untuk setiap loyang 9 inci.
5. Susun di atas dulang dan biarkan selama 20 hingga 30 minit sehingga doh naik dua kali ganda.
6. Canai nipis, letakkan sos dan topping, kemudian bakar pada suhu 180 hingga 200°C selama 12 hingga 15 minit.

1. Sos: Sapu sos secara nipis dan rata. Tinggalkan lebih kurang 1 cm di bahagian tepi.
2. Keju: Tabur campuran keju mozzarella (supaya keju meleleh) dan keju cheddar (untuk rasa).
3. Topping: Susun daging, sayur-sayuran dan topping lain. Jangan letak terlalu banyak kerana base akan menjadi lembik dan tidak masak.
4. Bakar: Pada suhu 180 hingga 200°C selama 12 hingga 15 minit sehingga keju cair dan bahagian tepi base berwarna perang keemasan.

Sos tomato asas yang wangi. Sayur-sayuran di dalamnya memberikan rasa manis semula jadi tanpa perlu menggunakan MSG.

Bahan

• 30 ml minyak
• 2 biji bawang holland, dicincang
• 3 sdb bawang putih, dicincang
• 100 g lobak merah, dicincang halus (pilihan, sebagai pengganti MSG)
• 50 g leek, dicincang (pilihan)
• 50 g daun saderi (celery), dicincang (pilihan)
• 1 tin besar tomato puree
• 4 hingga 5 biji tomato segar, dikupas dan dikisar
• 1 sdk oregano (pilihan)
• 1 sdk lada hitam (pilihan)
• 12 g garam (secukup rasa)
• 15 g gula (secukup rasa)

Cara Penyediaan

1. Panaskan minyak dan tumis bawang holland sehingga sedikit layu.
2. Masukkan semua bahan lain dan perasakan.
3. Masak dengan api perlahan selama 15 hingga 20 minit sambil dikacau sekali-sekala sehingga sos pekat.
4. Sejukkan dan simpan di dalam bekas kedap udara.

Variasi: Tumis daging atau ayam kisar bersama bawang untuk sos Bolognese berdaging.

Cara simpan: Di dalam peti sejuk sehingga 5 hari, atau bekukan sehingga 1 bulan.

Sos pizza pedas dan masam gaya Thai yang dibuat daripada Sos Bolognese dan pes tomyam.

Bahan

• Sos Bolognese (B.4)
• Pes tomyam (secukup rasa)

Cara Penyediaan

Campurkan Sos Bolognese dengan pes tomyam. Mulakan dengan 1 hingga 2 sdb pes tomyam bagi setiap 100 ml sos, rasa, kemudian tambah mengikut tahap pedas yang dikehendaki.

Cadangan topping: udang, sotong, ayam, cendawan dan daun limau purut yang dihiris halus.

Cara simpan: Sama seperti Sos Bolognese.

Sos BBQ yang manis dan ringkas, sesuai untuk pizza ayam atau daging.

Bahan

• 70 g sos BBQ (botol)
• 35 g madu
• 30 g minyak

Cara Penyediaan

1. Campurkan semua bahan sehingga sebati.
2. Salut hirisan ayam, kambing atau daging dengan sebahagian sos BBQ dan masak seketika.
3. Sapu baki sos BBQ di atas base pizza, susun daging, kemudian tabur keju cheddar dan mozzarella.
4. Bakar pada suhu 180 hingga 200°C selama lebih kurang 15 minit.

Cara simpan: Di dalam peti sejuk sehingga 1 minggu.

Sos kari daging untuk pizza berperisa tempatan. Resepi ini menghasilkan kuantiti yang banyak, jadi sesuai untuk dibekukan atau untuk jualan.

Bahan

• 1 cawan minyak
• 130 g bawang besar, dikisar
• 80 g bawang merah, dikisar
• 25 g bawang putih, dikisar
• 15 g halia, dikisar
• 80 g cili hijau, dikisar
• 100 g lobak merah, dikisar
• 50 g daun saderi (celery), dikisar
• 50 g leek, dikisar
• 60 g tomato puree atau Sos Bolognese
• 40 g serbuk kari daging
• 1000 g daging kisar (pilihan)
• 200 g air
• 12 g garam
• 18 g gula
• 15 g serbuk pati daging
• 5 g serbuk perasa (pilihan)
• 350 g bawang holland, dipotong dadu
• 60 g cili merah, dihiris (pilihan, untuk hiasan di atas pizza)

Cara Penyediaan

1. Panaskan minyak dan tumis semua bahan kisar sehingga garing dan naik bau.
2. Masukkan tomato puree dan serbuk kari. Masak sehingga pecah minyak.
3. Masukkan daging kisar dan masak sehingga daging kecut.
4. Masukkan air dan semua perasa. Masak sehingga sos agak kering.
5. Masukkan bawang holland dan kacau seketika. Matikan api dan sejukkan.

Cara simpan: Di dalam peti sejuk sehingga 4 hari, atau bekukan sehingga 1 bulan.

Sos putih berkrim dengan keju cheddar. Sesuai untuk pizza ayam, cendawan atau makanan laut.

Bahan

• 300 ml susu full cream atau susu cair
• 30 g butter
• 1 hingga 2 keping keju cheddar
• 1 sdk oregano
• ½ sdk lada hitam
• 2 hingga 3 sdb tepung gandum (bergantung pada kepekatan yang dikehendaki), dibancuh dengan sedikit air

Cara Penyediaan

1. Cairkan butter di dalam periuk. Masukkan susu dan masak sehingga keluar sedikit buih di sekeliling periuk.
2. Masukkan keju cheddar, oregano dan lada hitam, kemudian kacau sehingga keju cair.
3. Masukkan bancuhan tepung sedikit demi sedikit sambil dikacau supaya tidak berketul.
4. Kacau sehingga sos sedikit pekat. Sos akan menjadi lebih pekat apabila sejuk.

Cara simpan: Di dalam peti sejuk sehingga 3 hari.

A basic cake every baker should master. The same batter can also be used to make cupcakes.

Pan

8 inch round

Temperature

160°C, top and bottom heat

Time

50–60 minutes

Level

Easy

Ingredients

• 250 g butter, room temperature (±1 cup + 2 tbsp)
• 250 g fine granulated sugar (±1¼ cups)
• 4 grade A eggs, room temperature
• 1 tsp vanilla essence
• 300 g self-raising flour (±2⅓ cups)
• 200 g fresh milk (±¾ cup + 1 tbsp)

Method

1. Preheat the oven to 160°C. Grease the pan and line it with baking paper.
2. Beat the butter and sugar until light, fluffy and pale, about 5 to 7 minutes.
3. Add the eggs one at a time. Make sure each egg is well combined before adding the next. Then add the vanilla essence.
4. Add the flour and milk alternately, starting and ending with flour. Use a low speed and mix only until combined.
5. Pour the batter into the pan and level it.
6. Bake for 50 to 60 minutes. Insert a skewer into the centre of the cake. If it comes out clean, the cake is done.
7. Leave the cake in the pan for 10 minutes, then remove it and cool on a cooling rack.

Cupcake variation: Fill paper cases only halfway with batter. Bake at 170°C for 18 to 22 minutes. This recipe makes about 24 cupcakes. Decorate with buttercream from Chapter 8.

Storage: In an airtight container at room temperature for 3 to 4 days.

An English-style layer cake filled with buttercream and strawberry compote. It looks impressive, but it is not difficult to make.

Pan

3 × 8 inch

Temperature

150°C, top and bottom heat

Time

30 minutes

Level

Medium

Ingredients

• Ingredients A: 312 g butter (±1⅓ cups), 250 g caster sugar (±1¼ cups), 2 tsp vanilla essence, 1 tbsp syrup or honey
• Ingredients B: 4 grade A eggs and 1 grade A egg yolk
• Ingredients C: 250 g self-raising flour (±2 cups)
• Ingredients D: 5 tbsp milk (low-fat or full cream)
• Filling: Swiss Meringue Buttercream and Strawberry Compote (see Chapter 8)

Method

1. Preheat the oven to 150°C. Line all three pans with baking paper.
2. Beat Ingredients A until combined and the sugar has dissolved.
3. Add Ingredients B a little at a time while beating so the batter does not split.
4. Add Ingredients C and mix gently. Do not overbeat.
5. Add Ingredients D and mix only until combined.
6. Divide the batter equally between the three pans. Weigh the batter so each layer is the same thickness.
7. Bake for 30 minutes. Cool completely.
8. Assemble in this order: cake, buttercream, compote, cake, buttercream, compote, cake. Dust the top with icing sugar.

Storage: In the fridge for up to 3 days. Take it out 20 minutes before serving.

A colourful marble cake that looks lovely when sliced. Great for birthdays and for selling.

Pan

8 inch

Temperature

150°C, top and bottom heat

Time

40–45 minutes

Level

Medium

Ingredients

• 250 g margarine (±1 cup + 2 tbsp)
• 220 g caster sugar (±1 cup + 1½ tbsp)
• 250 g eggs without shells (4 to 5 grade B eggs)
• 250 g all-purpose flour (±2 cups)
• 1 tsp baking powder
• 1 tbsp milk powder
• 2 tbsp evaporated milk
• 2 tbsp condensed milk
• Food colouring, 3 colours of your choice

Method

1. Preheat the oven to 150°C. Line the pan with baking paper.
2. Beat the margarine and caster sugar until light and fluffy.
3. Add the eggs one at a time until combined.
4. Slowly add the milk powder, evaporated milk and condensed milk.
5. Sift the flour with the baking powder. Add to the batter and mix only until combined.
6. Divide the batter into three or four bowls. Leave one bowl plain and colour the others.
7. Spoon the batters alternately into the pan. Swirl once or twice with a skewer for a marble pattern. Do not over-swirl, as the colours will blend and look muddy.
8. Bake for 40 to 45 minutes.

Storage: In an airtight container in a cool place for up to 5 days.

A fragrant pandan cake, soaked with gula melaka and layered with coconut cream.

Pan

3 × 8 inch

Temperature

150°C, top and bottom heat

Time

20 minutes

Level

Medium

Cake Ingredients

• Ingredients A: 250 g butter, 250 g fine granulated sugar
• Ingredients B: 4 grade A eggs, 1 tsp vanilla essence
• Ingredients C: 300 g self-raising flour, 1 tsp baking powder
• Ingredients D: 75 g boxed coconut milk; 125 g pandan juice (blend 15 pandan leaves with a little water, then strain); ¼ tsp pandan emulco; 1 to 2 drops green colouring

Gula Melaka Syrup

• 250 g gula melaka (palm sugar)
• 100 g water
• 2 tbsp dairy whipping cream

Cream Topping

• 1 cup non-dairy whipping cream
• ½ cup dairy whipping cream
• 2 tbsp coconut milk

Method

1. Cake: Beat Ingredients A until light and fluffy. Add the eggs one at a time, followed by the vanilla. Add Ingredients C and D alternately until combined.
2. Divide the batter between the three lined pans. Bake for 20 minutes, then cool.
3. Gula melaka syrup: Melt the gula melaka with the water over low heat. Add the whipping cream, stir well and let it cool.
4. Cream: Whip all the topping ingredients until thick.
5. Assembly: Soak each cake layer (except the top one) with gula melaka syrup, then spread a thin layer of cream. Repeat for the next layer. Decorate the top as you like.

Storage: In the fridge for up to 3 days.

A butter cake with a layer of caramelised pineapple. The cake is baked upside down, then turned over after baking.

Pan

9 inch (not a loose-bottom pan)

Temperature

160°C, top and bottom heat

Time

45–55 minutes

Level

Medium

Caramel Pineapple Layer

• 50 g butter
• 150 g brown sugar (±⅔ cup)
• Canned pineapple rings, drained (keep the juice)
• Red cherries (optional)

Cake Batter

• 250 g butter (±1 cup + 2 tbsp)
• 170 g fine granulated sugar (±¾ cup + 1 tbsp)
• 4 grade A eggs
• 250 g self-raising flour (±2 cups)
• ½ cup buttermilk or fresh milk
• 2 tbsp pineapple juice from the can

Method

1. Preheat the oven to 160°C.
2. Caramel: Melt the butter and brown sugar over low heat until it turns into caramel. Pour into the pan and spread evenly.
3. Arrange the pineapple rings on the caramel. Place a cherry in the centre of each ring.
4. Cake: Beat the butter and sugar until light and fluffy. Add the eggs one at a time. Add the pineapple juice, buttermilk and flour alternately.
5. Pour the batter slowly over the pineapple and level it.
6. Bake for 45 to 55 minutes until a skewer comes out clean.
7. Leave for only 5 to 10 minutes, then turn the cake out onto a plate.

Storage: In the fridge for up to 3 days. Warm slightly before serving.

A moist yogurt cake topped with fresh fruit and a crunchy crumble.

Pan

8 inch (thick) or 9 inch (thin)

Temperature

150–160°C, top and bottom heat

Time

40 minutes

Level

Easy

Cake Ingredients

• 130 g butter or buttercup (±½ cup + 1 tbsp)
• 145 g fine granulated sugar (±¾ cup)
• 1 tsp vanilla essence
• 3 grade A eggs
• 1 small tub plain yogurt (±110 g). Flavoured yogurt also works, but reduce the sugar slightly.
• 1 tbsp lemon juice or vinegar, mixed into the yogurt
• 200 g superfine flour (±1½ cups + 1 tbsp)
• ½ tsp baking powder
• A little grated lemon or orange zest
• Fruit: peach (if canned, drain the syrup), strawberries, kiwi and blueberries

Crumble

• 25 g cold butter
• 100 g all-purpose flour
• 10 to 15 g Nestum
• 30 g sugar

Method

1. Preheat the oven to 150 to 160°C. Line the pan with baking paper.
2. Crumble: Rub all the crumble ingredients together with your fingertips until they look like coarse sand. Keep in the fridge while you make the cake.
3. Cake: Beat the butter and sugar until creamy. Add the eggs, vanilla and lemon zest. The batter may look slightly curdled, and this is normal.
4. Sift the flour with the baking powder. Add the flour and yogurt alternately until combined.
5. Pour the batter into the pan. Arrange the fruit on top, then sprinkle over the crumble.
6. Bake for 40 minutes until cooked.

Storage: In the fridge for up to 3 days.

A moist carrot cake with walnuts and pineapple, layered with cream cheese frosting.

Pan

3 × 8 inch or 2 × 9 inch

Temperature

170°C, top and bottom heat

Time

30–35 minutes

Level

Medium

Cake Ingredients

• 325 g all-purpose flour (±2⅔ cups)
• 1½ tsp baking soda
• 1¼ tsp baking powder
• ½ tsp salt
• 192 g fine granulated sugar (±1 cup)
• 4 grade A eggs
• 128 g vegetable oil (±⅔ cup)
• 1 tsp vanilla essence
• 180 g carrots, grated (±1½ cups)
• 92 g walnuts, chopped (±¾ cup)
• 1 small can crushed pineapple, drained

Cream Cheese Frosting

• 250 g cream cheese, room temperature
• 50 g butter, room temperature
• 80 g vanilla icing sugar
• 3 tbsp Anchor whipping cream

Method

1. Preheat the oven to 170°C. Line the pans with baking paper.
2. Mix the flour, baking soda, baking powder and salt in a bowl.
3. In another bowl, beat the oil, eggs, sugar and vanilla until combined and slightly pale.
4. Add the flour mixture and stir only until combined. Add the carrots, pineapple and walnuts.
5. Divide the batter between the pans and bake for 30 to 35 minutes until a skewer comes out clean.
6. Frosting: Beat the cream cheese and icing sugar until creamy. Add the butter and beat again. Finally, add the whipping cream.
7. Make sure the cake is completely cool, then layer it with the frosting.

Storage: In the fridge for up to 4 days.

A light and fluffy sponge cake made with premix flour. Ideal for beginners who want consistent results, and a good base for birthday cakes.

Pan

8 inch

Temperature

170°C, top and bottom heat

Time

25–30 minutes

Level

Easy

Cake Ingredients

• 250 g sponge premix flour
• 5 grade A eggs
• 65 g evaporated milk or water
• 65 g corn oil

Decorating Buttercream

• 350 g Krimwell (or non-dairy whipping cream)
• 130 g icing sugar
• 230 g buttercup (or butter/margarine)

Method

1. Preheat the oven to 170°C. Line only the base of the pan. Do not grease the sides.
2. Put the premix, eggs and milk in a bowl. Beat on high speed until very light, pale and thick, about 8 to 10 minutes.
3. Add the oil a little at a time and fold gently with a spatula until combined. Make sure no oil pools at the bottom of the bowl.
4. Pour into the pan and tap gently to release large air bubbles.
5. Bake for 25 to 30 minutes.
6. Buttercream: Beat all the ingredients until light and fluffy. Spread over the cooled cake.

Storage: In an airtight container for 2 to 3 days. Once decorated with cream, keep in the fridge.

A dark, moist and rich chocolate cake, layered with cream cheese and coated in glossy chocolate. One of the best-selling chocolate cakes.

Pan

3 × 8 inch

Temperature

150°C, top and bottom heat

Time

25–30 minutes

Level

Medium

Cake Ingredients

• 110 g oil (½ cup)
• 350 g fine granulated sugar (1¾ cups)
• 2 grade A eggs
• 120 ml buttermilk (½ cup)
• ½ tsp vanilla essence
• 188 g all-purpose flour (1½ cups)
• 85 g cocoa powder (1 cup)
• ½ tsp baking powder
• 1¼ tsp baking soda
• 240 ml hot water (1 cup)

Cream Cheese Filling

• 250 g cream cheese, room temperature
• 50 g butter, room temperature
• 80 g vanilla icing sugar
• 5 ml vanilla essence
• 45 ml Anchor whipping cream

Chocolate Topping (Ganache)

• 400 g dark chocolate
• 200 g whipping cream

Cake Method

1. Preheat the oven to 150°C. Line all three pans with baking paper.
2. Sift the flour, cocoa powder, baking powder and baking soda together.
3. Beat the oil and sugar until combined. Add the eggs and stir well.
4. Add the buttermilk and vanilla alternately with the flour mixture, and stir well.
5. Add the hot water and stir until combined. The batter will be very runny, and this is normal for this cake.
6. Divide the batter equally between the three pans. Bake for 25 to 30 minutes until a skewer comes out clean. Cool completely.

Filling Method

1. Beat the icing sugar and cream cheese until creamy.
2. Add the butter and beat until combined.
3. Add the vanilla and whipping cream, then beat briefly until just combined.

Ganache Method

1. Heat the whipping cream over low heat until it starts to steam. Do not let it boil.
2. Turn off the heat, add the chocolate and leave for 1 minute. Stir until smooth and glossy.
3. Put it in the fridge for a while until the ganache reaches the thickness you want. The longer it chills, the thicker it gets.

Assembly

Assemble in this order: cake, cream cheese, cake, cream cheese, cake, ganache. Let the ganache run down the sides of the cake for a drip effect.

Storage: In the fridge for up to 4 days. Take it out 20 to 30 minutes before serving so the cake is softer.

A three-layer chocolate cake with chocolate mousse and a ganache coating. Perfect for special occasions.

Pan

3 × 8 inch

Temperature

150°C, top and bottom heat

Time

20–25 minutes

Level

Challenging

Cake Ingredients

• 250 g all-purpose flour (±2 cups)
• 220 g caster sugar (±1 cup + 1½ tbsp)
• 95 g cocoa powder (±1⅛ cups)
• 8 g baking soda
• 4 g baking powder (optional)
• 3 grade A eggs
• 125 ml evaporated milk or fresh milk
• 125 ml oil
• 6 g vanilla extract
• 125 ml boiling water

Chocolate Mousse (Filling)

• 3 egg yolks
• 100 g dark cooking chocolate
• 8 g gelatine
• 45 ml water
• 250 g non-dairy whipping cream
• 5 g vanilla essence
• 50 g dark cooking chocolate, roughly chopped (for sprinkling)

Chocolate Ganache

• 125 ml dairy whipping cream
• 20 g glucose syrup
• 200 g dark cooking chocolate, chopped
• 15 g butter

Extras: a little coffee (for moistening the cake), cocoa powder or icing sugar (for decorating)

Cake Method

1. Preheat the oven to 150°C. Grease all three pans and line them with baking paper.
2. Put all the ingredients except the boiling water into the mixer bowl. Beat on medium speed for 1 minute.
3. Add the boiling water and beat until combined.
4. Divide the batter between the three pans and bake for 20 to 25 minutes. Cool completely.

Mousse Method

1. Sprinkle the gelatine over the 45 ml water and let it bloom. Melt it over a double boiler, stirring gently until fully dissolved.
2. Melt the 100 g chocolate over a double boiler.
3. Cook the egg yolks over a double boiler, stirring constantly until thick and creamy. If you stop stirring, the eggs will cook and turn lumpy.
4. Pour the gelatine into the egg yolks and mix well. Add the melted chocolate, stir well and set aside.
5. In another bowl, whip the whipping cream until thick.
6. Fold a third of the cream into the chocolate mixture until even. Then add the remaining cream and vanilla, and fold until combined.

Ganache Method

1. Heat the cream and glucose syrup until small bubbles appear at the edge of the pot.
2. Pour over the chopped chocolate and stir well. Add the butter and mix until combined.
3. Let it cool, then beat until creamy.

Assembly

1. Place one cake layer on a cake board. Moisten the surface with a little coffee, just enough to dampen it.
2. Spread with chocolate mousse and sprinkle with chopped chocolate.
3. Place the second cake layer on top and repeat until all layers are used.
4. Cover the whole cake with the remaining mousse. Chill in the fridge for at least 6 hours.
5. Coat the cake with ganache and decorate as you like. Keep in the fridge until the ganache sets.
6. Dust with cocoa powder or icing sugar before serving (optional).

Storage: In the fridge for up to 3 days.

A Basque-style cheesecake with a burnt, caramelised top and a soft, creamy centre. The burnt colour on top is intentional, and it is what gives this cheesecake its special flavour.

Pan

6 inch

Temperature

200°C, top and bottom heat

Time

55–60 minutes

Level

Easy

Ingredients

• 250 g cream cheese, room temperature
• 80 g fine granulated sugar
• 2 grade A eggs, room temperature
• 120 g UHT whipping cream
• 1 tsp vanilla essence
• 10 g all-purpose flour, sifted

Method

1. Preheat the oven to 200°C.
2. Grease the pan and line it with baking paper that rises above the sides of the pan (about 5 cm). Crumple the paper first so it is easier to shape into the pan.
3. Beat the cream cheese and sugar until smooth and creamy.
4. Add the eggs one at a time and beat until combined. Scrape down the sides of the bowl so no cream cheese is left behind.
5. Add the whipping cream and vanilla, then beat briefly until just combined.
6. Add the flour and fold in with a spatula.
7. Pour into the pan and tap gently to release air bubbles.
8. Bake for 55 to 60 minutes until the top is dark brown.

How do you know it is done? The edges have set, but the centre still wobbles like jelly when you gently shake the pan. This is normal, because the cheesecake will set as it cools.

Cooling: Leave at room temperature until cool (about 1 hour), then chill in the fridge for at least 4 to 6 hours, or overnight, before slicing.

Storage: In a covered container in the fridge for up to 5 days.

Use basic recipe 4.1 and make the changes below. The pan size, temperature and baking time stay the same.

A. Chocolate Marble Burnt Cheesecake

Level: Medium

Add: ½ cup dark chocolate compound (±85 g), melted and slightly cooled.

Method: Make the basic batter and divide it in two. Mix one half with the melted chocolate. Pour both batters alternately into the pan, then swirl once or twice with a skewer for a marble pattern.

B. Pandan Gula Melaka Burnt Cheesecake

Level: Medium

Add:

• 60 g coconut milk (added with the whipping cream)
• 1 tbsp pandan emulco (added with the whipping cream)
• 1 tbsp gula melaka syrup

Method: Follow the basic recipe. After pouring the batter into the pan, drizzle the gula melaka syrup over the surface and swirl gently with a skewer. Serve with extra gula melaka syrup if you like.

C. Velvety (Red Velvet) Burnt Cheesecake

Level: Medium

Changes:

• Reduce the flour to 5 g, and add 5 g cocoa powder (sift with the flour)
• Add 2 tbsp sour cream (added with the whipping cream)
• Add 1 tsp bright red colouring or 1 tsp red velvet emulco (added with the whipping cream)

Method: Follow the basic recipe with the changes above.

A chilled no-bake cheesecake with a crunchy biscuit base and a soft lemony filling. Ideal if you do not have an oven.

Pan

7 inch (springform or loose-bottom)

Setting time

at least 4 hours

Level

Easy

Biscuit Base

• 12 to 14 Marie or digestive biscuits
• 165 g unsalted butter, melted
• 30 g sugar

Filling

• 230 g cream cheese, room temperature
• 310 ml sweetened condensed milk
• 60 ml lemon juice
• 5 ml vanilla essence
• 10 g gelatine
• 50 ml water
• 250 ml whipping cream

Making the Base

1. Put the biscuits in a thick plastic bag and crush them finely with a rolling pin.
2. Put the crumbs in a large bowl. Add the sugar and melted butter, then mix until it looks like wet sand that holds its shape.
3. Press and level it over the base of the pan. If there is extra, press it up the sides of the pan for a neater finish.
4. Chill in the fridge for at least 1 hour so the base sets.

Making the Filling

1. Sprinkle the gelatine over the water and let it bloom for about 5 minutes. Then melt it over a double boiler or in the microwave for 10 to 15 seconds until clear. Let it cool until warm.
2. Beat the cream cheese and condensed milk on medium speed until smooth.
3. Add the melted gelatine, lemon juice and vanilla, then beat until combined.
4. In another bowl, whip the whipping cream to soft peaks.
5. Fold the whipped cream into the cream cheese mixture with a spatula until smooth and even.
6. Pour slowly over the chilled base. Tap the pan gently to release trapped air.
7. Chill in the fridge for at least 4 hours, or overnight.
8. Decorate with fresh fruit, strawberry sauce, chocolate or caramel.

Storage: In the fridge for up to 4 days. Serve chilled.

Classic fudgy chocolate brownies with a shiny top. A basic recipe to master before trying the other variations.

Pan

7 inch square

Temperature

150°C, top and bottom heat

Time

±35 minutes

Level

Easy

Ingredients

• 150 g caster sugar or fine granulated sugar (¾ cup)
• 85 g pure butter
• 2 grade A eggs
• 70 g all-purpose flour (±½ cup + 1 tbsp)
• 28 g cocoa powder (⅓ cup)
• 230 g dark chocolate (coins, compound or semisweet)

Method

1. Preheat the oven to 150°C for 5 to 10 minutes. Grease the pan with butter and line it with baking paper.
2. Melt the butter over a double boiler or in the microwave on medium heat.
3. Put the sugar in another bowl. Pour the melted butter over the sugar and stir well.
4. Add the eggs one at a time and stir with a spatula until combined.
5. Melt the chocolate over a double boiler.
6. Add the flour and cocoa powder on top of the egg mixture. Do not stir yet.
7. Pour the melted chocolate over, then fold gently until combined. The finished batter will look glossy.
8. Pour into the pan and level it.
9. Bake for about 35 minutes or until cooked.

Storage: In an airtight container at room temperature for 4 to 5 days, or in the fridge for up to 1 week.

Two layers of chocolate brownie with a layer of cream cheese in between. Rich and beautiful when sliced.

Pan

8 inch square

Temperature

150°C, top and bottom heat

Time

±45 minutes (2 stages)

Level

Medium

Brownie Batter

• 180 g butter (±¾ cup + 1 tbsp)
• 225 g dark chocolate coins or compound
• 120 g brown sugar (±½ cup + 1 tbsp)
• 2 grade A eggs
• 1 tsp vanilla essence
• 85 g all-purpose flour (±⅔ cup)
• 1 tbsp cocoa powder

Cheese Topping

• 250 g cream cheese, room temperature
• 45 g icing sugar
• 1 grade B egg
• 1 tsp vanilla essence

Chocolate Topping (optional)

• 100 g dark chocolate
• 100 g whipping cream

Method

1. Preheat the oven to 150°C for 5 to 10 minutes. Grease the pan and line it with baking paper.
2. Cheese topping: Beat the cream cheese and icing sugar until creamy. Add the egg and vanilla, then beat until combined. Set aside.
3. Brownies: Melt the butter and chocolate over a double boiler, then stir until combined.
4. In another bowl, stir the brown sugar, eggs and vanilla until combined.
5. Combine the egg mixture with the melted chocolate. Add the flour and cocoa powder, then fold until just combined.
6. First layer: Pour half the brownie batter into the pan, then spread half the cheese topping over it.
7. Bake for 15 minutes until half cooked.
8. Second layer: Take the pan out. Pour the remaining brownie batter slowly over the cheese layer, then spread the remaining cheese topping.
9. Bake for about 30 minutes more or until cooked.
10. Chocolate topping (optional): Melt the chocolate and whipping cream over a double boiler. Drizzle in a zigzag over the baked brownies, then let it cool.

Storage: In the fridge for up to 5 days.

Brownies with a marbled cream cheese pattern on top. Easier than the double-layer version, but just as attractive.

Pan

8 inch square

Temperature

150°C, top and bottom heat

Time

±45 minutes

Level

Easy

Brownie Batter

• 90 g butter
• 225 g dark chocolate coins or compound
• 120 g caster sugar (±½ cup + 1 tbsp)
• 2 grade A eggs
• 1 tsp vanilla essence
• 85 g all-purpose flour (±⅔ cup)
• 15 g cocoa powder

Cheese Topping

• 250 g cream cheese, room temperature
• 45 g icing sugar
• 1 grade B egg
• 1 tsp vanilla essence

Method

1. Preheat the oven to 150°C for 5 to 10 minutes. Grease the pan and line it with baking paper.
2. Melt the butter and chocolate over a double boiler, then stir until combined.
3. In another bowl, stir the caster sugar, eggs and vanilla until combined.
4. Combine everything with the flour and cocoa powder, then fold until just combined. Pour into the pan.
5. Cheese topping: Beat the cream cheese and icing sugar until creamy. Add the egg and vanilla, then stir well.
6. Drop spoonfuls of the cheese topping over the brownie batter. Swirl with a skewer or the tip of a knife to form a marble pattern.
7. Bake for about 45 minutes or until cooked.

Storage: In the fridge for up to 5 days.

Red velvet brownies with an Oreo layer and a chocolate coating. The colour is eye-catching and they are great for selling or gifting.

Pan

7 inch square

Temperature

150°C, top and bottom heat

Time

±30 minutes

Level

Medium

Brownie Batter

• 64 g butter, melted
• 108 g sugar
• ½ tsp vanilla essence
• 2 grade A eggs
• 75 g all-purpose flour
• ½ tsp baking powder
• 45 g dark chocolate coins or compound, melted
• ½ tbsp red velvet emulco

Oreo Layer

• 110 g Oreo crumbs (Oreos crushed with their cream)
• 63 g butter, melted

Chocolate Topping

• 100 g dark chocolate coins or compound
• 100 g Anchor whipping cream (UHT)

Method

1. Preheat the oven to 150°C for 5 to 10 minutes. Grease the pan and line it with baking paper.
2. Stir the melted butter and sugar until combined.
3. Add the vanilla and eggs, then stir until combined.
4. Add the flour and baking powder, then fold until combined.
5. Add the melted chocolate and red velvet emulco, then stir until the colour is even.
6. Pour into the pan and bake for about 30 minutes or until cooked.
7. Oreo layer: While the brownies bake, mix the Oreo crumbs with the melted butter until moist.
8. As soon as the brownies come out and while still hot, sprinkle the Oreo mixture over them without removing them from the pan. Press gently to level.
9. Chocolate topping: Melt the chocolate and whipping cream over a double boiler until smooth. Pour over the Oreo layer and spread evenly.
10. Chill in the fridge until the topping sets. Decorate as you like.

Storage: In the fridge for up to 5 days.

Chewy chocolate chip bars with a caramel flavour from brown sugar.

Pan

7 inch square

Temperature

150°C, top and bottom heat

Time

±35 minutes

Level

Easy

Ingredients

• 75 g butter
• 120 g brown sugar (±½ cup + 1 tbsp)
• 2 grade A eggs
• 1 tsp vanilla essence
• 155 g all-purpose flour (±1¼ cups)
• 1¼ tsp baking powder
• 100 g chocolate chips

Method

1. Grease the pan and line it with baking paper.
2. Preheat the oven to 150°C for 5 to 10 minutes.
3. Melt the butter, then add the brown sugar and stir until combined.
4. Add the eggs and vanilla, then stir until combined.
5. Add the flour, baking powder and chocolate chips, then stir until just combined.
6. Pour into the pan and level it.
7. Bake for about 35 minutes or until cooked and golden brown on top.

Storage: In an airtight container at room temperature for up to 5 days.

Banana blondies with peanut butter, chocolate chips and Nutella. The best way to use up overripe bananas.

Pan

8 inch square

Temperature

150°C, top and bottom heat

Time

30–35 minutes

Level

Easy

Ingredients A

• 165 g ripe bananas (about 4 pisang emas or pisang berangan)
• 60 g chunky peanut butter
• 85 g butter
• 1 grade A egg
• 50 g fine granulated sugar
• 50 g brown sugar
• 2 tsp vanilla essence

Ingredients B

• 170 g all-purpose flour (±1⅓ cups)
• 2.5 g baking soda (½ tsp)
• 7 g baking powder (±1½ tsp)
• 3 g fine salt (½ tsp)
• 100 g chocolate chips

Ingredients C

• Nutella or chocolate hazelnut spread
• Banana slices (for decorating)

Method

1. Preheat the oven to 150°C. Line the pan with baking paper.
2. Put all of Ingredients A into a bowl and beat with a mixer until combined.
3. Add Ingredients B (except the chocolate chips) and beat until even.
4. Add the chocolate chips and stir in with a spatula.
5. Pour into the pan and level it.
6. Pipe stripes of Nutella over the batter and swirl gently.
7. Arrange banana slices on top.
8. Bake for 30 to 35 minutes, depending on your oven.
9. Let it cool slightly before cutting and serving.

Storage: In an airtight container in the fridge for up to 4 days.

Chocolate chip cookies that are crisp at the edges and soft in the middle. A little cornflour is added for a softer texture.

Yield

±40 pieces (1 tbsp size)

Temperature

150°C, top and bottom heat

Time

±20 minutes

Level

Easy

Ingredients

• 250 g salted butter, room temperature (±1 cup + 2 tbsp)
• 100 g caster sugar (½ cup)
• 100 g brown sugar (±½ cup, packed)
• 1 grade B egg
• 1 tsp vanilla essence
• 370 g all-purpose flour (±3 cups)
• 2 tbsp cornflour
• ½ tsp baking powder
• 1 tsp baking soda
• 200 g chocolate chips

Method

1. Preheat the oven to 150°C. Line a tray with baking paper.
2. Beat the butter, caster sugar and brown sugar until combined and creamy.
3. Add the egg and vanilla, then mix until combined.
4. Sift the flour, cornflour, baking powder and baking soda together. Add to the dough and mix until just combined.
5. Add the chocolate chips and mix in with a spatula.
6. Shape the dough to the size you want using a spoon or scoop, and place on the tray with space between them.
7. Bake for about 20 minutes until the edges are golden brown.
8. Let them cool before serving or storing.

Storage: In an airtight jar at room temperature for up to 2 weeks.

Chocolate cookies that taste like brownies, with a shiny crackled top and a soft centre.

Yield

±20–24 pieces

Temperature

170°C

Time

10–15 minutes

Level

Medium

Ingredients

• 215 g dark chocolate compound
• 45 g butter
• 2 grade A eggs
• 100 g brown sugar
• 100 g fine granulated sugar
• 1 tsp vanilla essence
• 1 tsp water
• 155 g all-purpose flour (±1¼ cups)
• ¼ tsp baking powder
• ½ tsp salt

Method

1. Preheat the oven to 170°C. Line a tray with baking paper.
2. Melt the chocolate and butter over a double boiler. Set aside.
3. In another bowl, beat the eggs, brown sugar, granulated sugar, vanilla and water until slightly fluffy and pale.
4. Add the egg mixture to the melted chocolate and fold in.
5. Add the flour, baking powder and salt, then fold until combined.
6. Let the dough rest for 5 to 10 minutes so it thickens and is easier to shape.
7. Place portions of dough on the tray using a scoop, spoon or your hands. Leave space between them because the cookies will spread.
8. Bake for 10 to 15 minutes. For a slightly crisper texture, bake for up to 18 minutes.
9. Leave on the tray for a moment until slightly firm, then lift them off.

Storage: In an airtight jar at room temperature for up to 1 week.

Small, light and crisp meringues that melt in your mouth. They need only three ingredients.

Yield

±50–60 small pieces

Temperature

120°C

Time

±1 hour

Level

Medium

Ingredients

• 100 g egg whites (make sure there is no yolk at all)
• 200 g fine granulated sugar
• 1 tsp vanilla essence

Method

1. Preheat the oven to 120°C. Line a tray with baking paper.
2. Whisk the egg whites until foamy.
3. Add the sugar a little at a time while whisking until fluffy and at stiff peaks. The mixture does not fall even when the bowl is turned over.
4. Add the vanilla and whisk briefly until just combined.
5. Put the mixture into a piping bag with a round or star nozzle. Squeeze out the mixture, then pull upwards.
6. Bake for about 1 hour (depending on your oven) until dry and easy to lift off the paper.
7. Turn off the oven and let the meringues cool inside the oven.

Storage: In an airtight jar at room temperature for up to 2 weeks. Do not keep them in the fridge, because the moisture will make them soft.

Meringue that is crisp outside and soft inside, topped with whipped cream and fresh fruit. The ingredients are simple, but the result looks luxurious.

Yield

Mini pavlovas (depends on cutter size)

Temperature

150°C, then 110°C

Time

±30 minutes + cooling in the oven

Level

Challenging

Pavlova Ingredients

• 4 egg whites
• Caster sugar: 145% of the egg white weight (see how to calculate below)
• 1 tbsp cornflour
• 1 tsp vinegar

Whipped Cream

• 1 cup dairy whipping cream
• 1 tsp vanilla essence
• 1 tsp icing sugar

Decoration: fresh fruit (strawberries, kiwi, blueberries, mango) and mint leaves

Method

1. Preheat the oven to 150°C. A fan (convection) oven works best, but a regular gas oven also works.
2. Make sure all your tools are clean, dry and free of oil. Make sure your hands and the eggs are dry when separating the whites.
3. Whisk the egg whites on medium speed first so they do not splash. Once foamy, increase the mixer speed.
4. Add the sugar a little at a time while whisking until stiff peaks form. The mixture does not fall when the bowl is turned over.
5. Add the cornflour and fold in with a spatula. Then add the vinegar and fold until combined.
6. Stamping technique: Line a tray with baking paper. Dip the edge of a round cookie cutter into the mixture and stamp it onto the paper as a size guide. This way, you do not need to draw circles with a pencil. This technique can also be used for macarons.
7. Spoon or pipe the mixture into the circles, then make a small hollow in the centre for the cream.
8. Put it in the oven. After 10 minutes, lower the temperature to 110°C and bake for another 20 minutes until the pavlovas are risen, dry and crisp outside.
9. Turn off the oven and let the pavlovas cool completely inside. Do not open the oven door until they have cooled.
10. Whipped cream: Whip all the ingredients until thick. Stop as soon as the cream thickens, because overwhipped cream will split.
11. Top the pavlovas with whipped cream and fresh fruit just before serving.

Chocolate Pavlova variation: Add 30 g dark chocolate (chopped) and 2 tbsp cocoa powder. Add both with the vinegar in step 5 and fold until combined. The other steps stay the same.

Storage: Undecorated pavlovas can be kept in an airtight container at room temperature for 2 to 3 days. Once decorated, serve immediately.

This batter is used for recipes 7.1 Mille Crepe Cake, 7.2 Mini Crepe Cake and 7.3 Ice Cream Crepe.

Ingredients

• 110 g all-purpose flour
• 50 g fine granulated sugar
• 175 ml full cream milk
• 175 ml water
• 10 g oil
• 150 g eggs without shells (about 3 to 4 grade A eggs)

Method (All-in-One)

1. Weigh all the ingredients accurately.
2. Combine all the ingredients in one bowl and mix until smooth.
3. Strain the batter to remove any undissolved lumps of flour. This step matters so the crepes are smooth without specks.
4. (Optional) Rest the batter in the fridge for 30 minutes. The crepes will be softer with fewer holes.

How to Cook the Crepes

• Use a non-stick pan and low heat.
• Use the same ladle or cup for every crepe so they are all the same thickness.
• Pour the batter into the centre of the pan, then quickly swirl the pan so the batter spreads evenly.
• Cook on one side only. The crepes do not need to be flipped. A crepe is done when small bubbles appear on the surface and the top looks almost dry.
• Move to a large flat tray and cover with cling wrap so they do not dry out.

A cake of many thin crepe layers with cream between each one. Beautiful when sliced and easy to vary with different flavours.

Yield

±25 crepes (1 cake, 20 layers)

Pan

7–8 inch

Level

Medium

Ingredients

• 1 batch Basic Crepe Batter
• 200 g whipping cream
• Flavours of your choice: jam, chocolate sauce, fruit, Nutella and so on
• Food colouring (for the rainbow variation)

Method

1. Make the Basic Crepe Batter and cook about 25 crepes. Cool completely.
2. Whip the whipping cream to soft peaks.
3. Place the first crepe on a plate. Spread a thin, even layer of cream with a spatula, then place the second crepe on top.
4. Flavours can be placed directly on the cream, or mixed and whipped into the cream.
5. Repeat until the 20th layer. The extra crepes can be used as spares if any tear.
6. Spread cream over the top of the cake and decorate with your chosen flavour.
7. Chill in the fridge for at least 2 hours before slicing so the layers are neater.

Rainbow Crepe Cake variation: Divide the batter into several bowls according to the number of colours you want, and add colouring to each bowl. As a guide, make 3 crepes of each colour. Stack them in rainbow order.

Storage: In a covered container in the fridge for up to 3 days.

Small crepe cakes that are great for selling individually or giving as door gifts.

Yield

±35 small crepes

Pan

5–6 inch

Level

Medium

Ingredients

• 1 batch Basic Crepe Batter
• 150 g whipping cream
• Flavours of your choice
• Food colouring (optional)

Method

1. Make the Basic Crepe Batter. Cook about 35 crepes using a small pan and a smaller ladle. Let them cool.
2. Whip the whipping cream to soft peaks.
3. Stack the crepes and cream as for the Mille Crepe Cake (7.1), up to the 20th layer or to the height you want.
4. Spread cream on top and decorate with your chosen flavour.
5. Chill before serving.

Rainbow Mini Crepe variation: Same as 7.1. Divide the batter by colour, making about 3 crepes of each colour.

Storage: In the fridge for up to 3 days.

Thin crepe layers alternated with ice cream and cream, then frozen. Perfect for hot weather.

Yield

±35 thin crepes

Freezing time

at least 4 hours

Level

Easy

Ingredients

• 1 batch Basic Crepe Batter
• Ice cream in a flavour of your choice
• 100 g whipping cream
• Flavours of your choice
• Decoration (optional): biscuit crumbs, flavoured sauce or nuts

Method

1. Make the Basic Crepe Batter. For this recipe, every crepe should be as thin as possible.
2. Whip the whipping cream on medium speed to soft peaks. Flavours can be mixed straight into the cream.
3. Choose a container suitable for storing and serving.
4. Place the first crepe and spread ice cream over it. Place the second crepe and spread cream over the whole surface.
5. If the flavour is not mixed into the cream, place it on the second crepe before spreading the cream.
6. Repeat step 4 until you reach the height you want.
7. Decorate the top with biscuit crumbs, sauce or nuts.
8. Freeze for at least 4 hours before serving.

Storage: In a tightly covered container in the freezer for up to 2 weeks.

Soft yellow crepes folded into little pillows, filled with custard cream and a flavour of your choice. Popular as a snack and as a product to sell.

Yield

±20 pieces

Pan

7–8 inch

Level

Medium

Crepe Bantal Skin Batter

• 30 g all-purpose flour
• 15 g cornflour
• 15 g tapioca flour
• 30 g Hong Kong flour
• 15 g custard flour
• 30 g icing sugar
• 130 ml fresh milk
• 200 ml water
• 2 grade B eggs
• 15 g corn oil
• 5 ml vanilla essence
• A pinch of salt
• Yellow colouring (lemon yellow)

Custard Cream Filling

• 150 g whipping cream
• 100 g instant custard powder
• 50 g water

Flavours (optional): mango, durian, blueberry, strawberry, chocolate and so on

Making the Skins

1. Weigh all the ingredients accurately.
2. Combine all the ingredients in one bowl and mix until smooth.
3. Strain the batter to remove any lumps of flour.
4. Cook over low heat using the same amount of batter for each crepe.
5. Avoid making the crepes too thick, because thick crepes are hard to fold.
6. Lift off when small bubbles appear and the surface looks almost dry. Arrange on a flat tray and let them cool.

Making the Cream Filling

1. Mix the custard powder with the water in a separate bowl.
2. Whip the whipping cream on medium-high speed to soft peaks.
3. Add the custard mixture to the cream.
4. Beat on low speed for only 1 to 2 minutes so the cream does not overbeat.

How to Fold

1. Lay a crepe on a flat surface. Put 1 tsp of filling in the centre. For larger crepes, use 2 tsp.
2. Place your chosen flavour on top of the filling carefully so it does not touch the crepe edges.
3. Fold the bottom over the filling, followed by the left and right sides. Finally, roll from the bottom once more to form a pillow.
4. Place a piece of paper between each crepe bantal so they do not stick together.

Storage: In the fridge if serving within 1 to 2 days. For longer storage, freeze for up to 1 month and move to the fridge to thaw before serving.

A smooth, light buttercream that is not too sweet. Ideal for coating cakes neatly.

Yield

enough for 1 × 8 inch cake (3 layers)

Level

Challenging

Ingredients

• 2 egg whites
• 50 g caster sugar (¼ cup)
• 255 g butter, room temperature, cubed (±1 cup + 2 tbsp)
• 75 g non-dairy whipping cream
• 50 g UHT whipping cream (Anchor)
• 2 tsp vanilla essence

Method

1. Bring a little water to a simmer in a pot. Set a bowl with the egg whites and sugar over it (double boil). Make sure the bottom of the bowl does not touch the water.
2. Stir constantly until the sugar has fully dissolved and the mixture feels hot. Rub a little between your fingers. It should no longer feel gritty. Keep stirring so the egg whites do not cook.
3. Transfer to the mixer and whisk on high speed until thick, glossy and the bowl feels cool to the touch (stiff peaks).
4. Add the butter a little at a time while continuing to beat until creamy and smooth.
5. In another bowl, whip the non-dairy whipping cream, UHT whipping cream and vanilla until fluffy.
6. Fold both mixtures together until combined.

Storage: In the fridge for up to 1 week. Bring to room temperature and beat again before using.

A creamy frosting with a balanced sweet and tangy flavour. The classic partner for carrot cake and chocolate cake.

Used in: 2.7 Carrot Cake, 3.1 Devil's Food Chocolate Cake

Ingredients

• 250 g cream cheese, room temperature
• 50 g butter, room temperature
• 80 g vanilla icing sugar
• 45 ml (3 tbsp) Anchor whipping cream
• 5 ml vanilla essence (optional)

Method

1. Beat the cream cheese and icing sugar until creamy.
2. Add the butter and beat until combined.
3. Add the whipping cream and vanilla, then beat briefly until just combined.

Storage: In the fridge for up to 5 days.

A firm, stable buttercream that holds up in hot weather. Ideal for piping flowers and decorating.

Used in: 2.8 Sponge Cake

Ingredients

• 350 g Krimwell (or non-dairy whipping cream)
• 130 g icing sugar
• 230 g buttercup (or butter/margarine)

Method

Beat all the ingredients until light and fluffy.

Storage: In an airtight container in the fridge for up to 2 weeks.

A light, fluffy cream for pavlovas, crepes and chilled desserts.

Used in: 6.4 Pavlova

Ingredients

• 1 cup dairy whipping cream, chilled
• 1 tsp vanilla essence
• 1 tsp icing sugar

Method

1. Combine all the ingredients and whip until thick.
2. Stop as soon as the cream thickens. If you keep whipping, the cream will split and turn grainy.

Storage: Use right away, or keep in the fridge for up to 1 day.

Ganache needs only two main ingredients: chocolate and cream. The ratio between them decides how thick it is.

Used in: 3.1 Devil's Food (coating), 3.2 Absolute Chocolate (whipped), 5.2 and 5.4 Brownies (drizzle)

Coating and Drizzle Ganache Method

1. Heat the whipping cream over low heat until it starts to steam. Do not let it boil.
2. Turn off the heat and add the chopped chocolate. Leave for 1 minute.
3. Stir gently from the centre until smooth and glossy.
4. Let it cool until it reaches the thickness you want.

Whipped Ganache Method

1. Heat the cream and glucose syrup until small bubbles appear at the edge of the pot.
2. Pour over the chopped chocolate and stir well. Add the butter and mix until combined.
3. Cool completely, then beat with a mixer until creamy and fluffy.

Storage: In the fridge for up to 1 week. Warm gently over a double boiler to melt it again.

A soft mousse set with gelatine. Ideal as a layer cake filling.

Used in: 3.2 Absolute Chocolate Cake

Ingredients

• 3 egg yolks
• 100 g dark cooking chocolate
• 8 g gelatine and 45 ml water
• 250 g non-dairy whipping cream
• 5 g vanilla essence

Method

1. Sprinkle the gelatine over the water and let it bloom. Melt over a double boiler until fully dissolved.
2. Melt the chocolate over a double boiler.
3. Cook the egg yolks over a double boiler, stirring constantly until thick and creamy.
4. Add the gelatine to the egg yolks and mix well. Add the melted chocolate and stir well.
5. Whip the whipping cream until thick. Fold a third of the cream into the chocolate mixture, then add the remaining cream and vanilla, and fold until combined.
6. Use right away before the mousse starts to set.

Storage: Cakes filled with mousse must be kept in the fridge and last up to 3 days.

A thick, glossy fresh strawberry sauce, ideal as a cake filling or cheesecake topping.

Used in: 2.2 Victoria Sandwich Cake

Ingredients

• 188 g fresh strawberries, washed, hulled and halved
• 18 g caster sugar and ¼ tsp sugar
• 85 g strawberry jam (strawberry preserve)
• ¼ tsp cornflour, mixed with 1 tsp water

Method

1. Cook the strawberries and caster sugar over low heat until the strawberries are soft and start to turn jammy.
2. Add the strawberry jam and the remaining sugar, then stir well.
3. Add the cornflour mixture a little at a time while stirring until the compote thickens.
4. Cool completely before using. The compote thickens further as it cools.

Storage: In a clean jar in the fridge for up to 1 week.

A creamy gula melaka syrup for soaking cakes and pouring over desserts.

Used in: 2.4 Pandan Gula Melaka Cake, 4.2B Pandan Gula Melaka Burnt Cheesecake

Ingredients

• 250 g gula melaka (palm sugar), chopped
• 100 g water
• 2 tbsp dairy whipping cream

Method

1. Melt the gula melaka with the water over low heat until dissolved. Strain if there are any impurities.
2. Add the whipping cream and stir well.
3. Let it cool before using.

Storage: In a clean jar in the fridge for up to 2 weeks.

A thick, soft pizza base, like the pan pizzas at restaurants.

Yield

±4 × 9 inch bases

Temperature

180–200°C

Baking time

±15 minutes

Level

Medium

Ingredients

• 500 g high protein flour (bread flour)
• 7 g sugar
• 3 g salt
• 10 g yeast
• 8 g milk powder (optional)
• 3 g bread improver
• 280 ml cold water
• 15 g olive oil, corn oil or margarine

Method (Using a Mixer)

1. Put all the ingredients except the water and oil into the mixer bowl.
2. Start on speed 1, and add the water a little at a time.
3. When the dough is almost combined, add the oil.
4. Knead until the bowl is clean and the dough no longer sticks to your hands. The dough does not need to be as elastic as bread dough.
5. Divide the dough according to pan size: 200 g for a 9 inch pan, 150 g for an 8 inch pan and 100 g for a 7 inch pan.
6. Round each piece of dough, brush a little oil over the surface, put it in a bowl and cover.
7. Let the dough rise to double its original size, about 30 to 60 minutes depending on the weather. Humid or cool weather needs more time.
8. Roll out the dough with a rolling pin and place it in the pan. Prick the surface with a fork so it does not puff up while baking.
9. Leave for 10 minutes or until the edges of the dough rise slightly.
10. Add the sauce and toppings (see B.3), then bake at 180 to 200°C for about 15 minutes.

A thin and slightly crispy pizza base. Can be made with a mixer or a breadmaker.

Yield

±6 × 9 inch bases

Temperature

180–200°C

Baking time

12–15 minutes

Level

Easy

Ingredients

• 500 g bread flour or all-purpose flour
• 40 g sugar
• 7 g salt
• 10 g yeast
• 1 egg
• 250 ml cold water
• 50 g shortening or margarine

Method

Using a breadmaker: Add the ingredients in the order given in your breadmaker's manual. Usually wet ingredients go in first, followed by dry ingredients. Press the Dough button.

Using a mixer:

1. Add the flour, sugar, salt and yeast. Keep the yeast and salt apart, because salt can weaken yeast if they touch directly. Mix briefly.
2. Add the egg and mix briefly. Add the water and knead until combined.
3. Finally, add the shortening. Knead until the dough surface is smooth and the mixer bowl is clean. The dough does not need to be elastic.

Next steps:

4. Divide the dough into 130 g pieces for each 9 inch pan.
5. Arrange on a tray and leave for 20 to 30 minutes until the dough doubles in size.
6. Roll out thinly, add the sauce and toppings, then bake at 180 to 200°C for 12 to 15 minutes.

1. Sauce: Spread the sauce thinly and evenly. Leave about 1 cm clear around the edge.
2. Cheese: Sprinkle a mix of mozzarella (for melting) and cheddar (for flavour).
3. Toppings: Arrange meat, vegetables and other toppings. Do not add too much, or the base will turn soggy and not cook through.
4. Bake: At 180 to 200°C for 12 to 15 minutes until the cheese melts and the edges of the base are golden brown.

A fragrant basic tomato sauce. The vegetables give it a natural sweetness without needing MSG.

Ingredients

• 30 ml oil
• 2 onions, chopped
• 3 tbsp garlic, chopped
• 100 g carrot, finely chopped (optional, as an MSG substitute)
• 50 g leek, chopped (optional)
• 50 g celery, chopped (optional)
• 1 large can tomato puree
• 4 to 5 fresh tomatoes, peeled and blended
• 1 tsp oregano (optional)
• 1 tsp black pepper (optional)
• 12 g salt (to taste)
• 15 g sugar (to taste)

Method

1. Heat the oil and sauté the onions until slightly soft.
2. Add all the other ingredients and season.
3. Simmer over low heat for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
4. Let it cool and store in an airtight container.

Variation: Sauté minced beef or chicken with the onions for a meat Bolognese sauce.

Storage: In the fridge for up to 5 days, or freeze for up to 1 month.

A spicy and sour Thai-style pizza sauce made from Bolognese Sauce and tomyam paste.

Ingredients

• Bolognese Sauce (B.4)
• Tomyam paste (to taste)

Method

Mix the Bolognese Sauce with the tomyam paste. Start with 1 to 2 tbsp tomyam paste for every 100 ml of sauce, taste, then add more to reach the spiciness you want.

Suggested toppings: prawns, squid, chicken, mushrooms and finely sliced kaffir lime leaves.

Storage: Same as Bolognese Sauce.

A simple, sweet BBQ sauce, ideal for chicken or beef pizza.

Ingredients

• 70 g BBQ sauce (bottled)
• 35 g honey
• 30 g oil

Method

1. Mix all the ingredients until combined.
2. Coat sliced chicken, lamb or beef with some of the BBQ sauce and cook briefly.
3. Spread the remaining BBQ sauce over the pizza base, arrange the meat, then sprinkle with cheddar and mozzarella.
4. Bake at 180 to 200°C for about 15 minutes.

Storage: In the fridge for up to 1 week.

A beef curry sauce for a pizza with local flavour. This recipe makes a large amount, so it is ideal for freezing or for selling.

Ingredients

• 1 cup oil
• 130 g large onions, blended
• 80 g shallots, blended
• 25 g garlic, blended
• 15 g ginger, blended
• 80 g green chillies, blended
• 100 g carrot, blended
• 50 g celery, blended
• 50 g leek, blended
• 60 g tomato puree or Bolognese Sauce
• 40 g meat curry powder
• 1000 g minced beef (optional)
• 200 g water
• 12 g salt
• 18 g sugar
• 15 g beef stock powder
• 5 g seasoning powder (optional)
• 350 g onions, diced
• 60 g red chillies, sliced (optional, for topping the pizza)

Method

1. Heat the oil and sauté all the blended ingredients until fragrant and slightly crisp.
2. Add the tomato puree and curry powder. Cook until the oil separates.
3. Add the minced beef and cook until it shrinks.
4. Add the water and all the seasonings. Cook until the sauce is fairly dry.
5. Add the diced onions and stir briefly. Turn off the heat and let it cool.

Storage: In the fridge for up to 4 days, or freeze for up to 1 month.

A creamy white sauce with cheddar cheese. Ideal for chicken, mushroom or seafood pizza.

Ingredients

• 300 ml full cream milk or evaporated milk
• 30 g butter
• 1 to 2 slices cheddar cheese
• 1 tsp oregano
• ½ tsp black pepper
• 2 to 3 tbsp all-purpose flour (depending on the thickness you want), mixed with a little water

Method

1. Melt the butter in a pot. Add the milk and heat until small bubbles appear around the edge of the pot.
2. Add the cheddar cheese, oregano and black pepper, then stir until the cheese melts.
3. Add the flour mixture a little at a time while stirring so it does not turn lumpy.
4. Stir until the sauce thickens slightly. The sauce thickens further as it cools.

Storage: In the fridge for up to 3 days.