DIRECTIONS:

1. Pre-heat the oven at 180C about 20mins before baking.
2. Cream butter and castor sugar (1) until light and fluffy.
3. Add in the eggs and glycerine (2) and beat for another 5mins.
4. Add in the rest of the ingredients (3).
5. Bake at 180C for 20-25mins / 9” x 9” square for 50mins.

DIRECTIONS:

1. Preheat oven to 200°C and gently heat up vegetable oil in the frying pot.
2. Sift flour and salt in a bowl.
3. In a medium pot, heat up butter, water and sugar until the butter is completely melted.
4. Bring to boil and add the sifted flour. Continue to stir until the mixture resembles a ball and no longer sticks to the sides of the pot.
5. Remove from heat and cool it down a bit before incorporating the eggs gradually until a thick smooth mixture is achieved.
6. Transfer the dough into a piping bag fitted with a small star nozzle.
7. For the Baked Churros – Pipe long lines on a tray lined with baking parchment. Bake in the oven for approximately 12 – 15 mins depending on your oven.
8. For the Deep-Fried Churros – When the oil is hot and ready to use, pipe long lines into the oil and fry till golden brown.
9. When the churros are ready, roll them into the cinnamon sugar.

DIRECTIONS:

1. Preheat the oven at 200ºC for 30mins – use the middle shelf
2. Whisk egg white then add in fine sugar.
3. Add in egg yolks & beat for another 3mins.
4. Pour in water & mix for 10seconds.
5. Fold in the sifted flours.
6. Add in warm corn oil by hand. Mix well.
7. Bake at 180ºC for 22mins. Slice into 3 layers when cool.
8. Spread with the Cream Corn kaya fudge between layers.
9. Mix thick coconut milk, milk, cream corn, sugar, hoon kueh powder, custard power, salt & simmer all ingredients together till boil & thick.

DIRECTIONS:

1. Preheat oven to 170°C and grease the Bundt Pan.
2. In a large bowl sift together the flour, baking powder, salt and cocoa powder.
3. Using the kitchen machine, insert the paddle attachment to beat the butter until soft (about 1 – 2 mins). Add the sugar and beat until light and fluffy (about 2 – 3 mins). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4. In a measuring cup, combine the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
6. Spoon batter into each mini rose muffin Bundt pan) until 2/3 full.
7. Bake in a preheated oven for 20mins or until a knife inserted into the centre of the cake comes out clean.
8. Serve with the white chocolate cream cheese sauce.

   For the Glaze: White Chocolate Cream Cheese Sauce

9. Whisk the cream cheese using a hand mixer till smooth.
10. In a separate heatproof bowl, melt the white chocolate with the heavy cream and milk.
11. Once chocolates are fully melted, leave to cool for 5 minutes.
12. Add the white chocolate mixture to the cream cheese and beat till smooth and creamy.
13. Serve with mini rose velvet cakes.

DIRECTIONS:

1. Mix cocoa powder and boiling water together till combined. Stir in milk and set aside to cool.
2. Sift cake flour, baking soda and salt together. Set aside.
3. Cream butter and sugar till light and fluffy.
4. Add eggs gradually followed by vanilla extract.
5. Gradually add in flour and cocoa powder mixture alternately.
6. Pour into baking sheet and bake at 180c for 25 minutes or till toothpick comes out clean.
7. Heat cream & salt till bubbles.
8. Pour onto chocolate and stir till glossy.