BeautyMe Love Recipes

BeautyMe Love Recipes

Thursday, October 30, 2014

Recognition by Baking Member

I felt so honoured that my name was mentioned by one of the Baking members, Pearl Long from Chef William Tan Baking Fans. All my hard work exploring recipes and writing my blog has really paid off.

Sunday, October 26, 2014

Moist Banana Walnut Cake

I had so much craving for banana walnut cake and so I whipped up this Moist Banana Walnut Cake to satisfy myself. It was indeed yummilicious!

1st Baking Class

This was my first baking class with 2 adorable kids, making cupcakes for their beloved teachers. Enjoyed the session very much and hope I can have more classes to build up my confidence.

Wednesday, October 22, 2014

Japanese Cheesecake

I coincidentally came across this recipe from ieatishootipost and since I still have a block of Philadelphia cream cheese in the fridge, so I took up the challenge to bake this "Not So Easy To Make" cake. In this recipe, it even helps to analyse the different mistakes for the failing results. I have repeatedly gone through the video to well prepare myself for this challenge. The most worrying attribute is my portable oven which I have yet to try on such water bath bakes. Luckily, the oven didn't fail me and I made a successful Japanese Cheesecake. Feeling great satisfaction with this bake! 


250g Philadelphia cream cheese
6 egg yolks
70g castor sugar
60g butter
100g fresh milk
1 tbsp lemon juice
1 tbsp lemon zest
60g cake flour
20g cornflour
1/4 tsp salt
2 tsp vanilla essence

6 egg whites
1/4 cream of tartar
70g castor sugar


1. Preheat oven to 200 deg C. 
2. Grease 8" round pan and line bottom with baking paper.
3. Hand whisk cream cheese till smooth over a warm water bath.
4. Add yolks and whisk, follow by adding 70g sugar and whisk.
5. Microwave milk and butter, add into batter. 
6. Add vanilla, salt, lemon juice, lemon zest and whisk.
7. Remove from water bath, sift in flour and fold into mixture (with hand whisk)
8. Whisk egg whites at low speed till foamy.
9. Add cream of tartar and beat till bubbles becomes very small but still visible.
10.Gradually add sugar and beat till just before soft peak.
11. Fold 1/3 of meringue into batter with hand whisk, follow by the next 2 times of 1/3 meringue with spatula.
12. Pour into cake pan and tap the pan on the counter to release air bubbles.
13. Bake at bottom rack with water bath at 180 deg for 13mins and lower to 150 deg for 10mins. Turn off the oven and leave cake in the oven for 30mins. Open the door of the oven slightly at the end of the baking for 10 mins for cake to cool down.

Oreo Cupcakes

I was astonished when someone in Facebook mentioned that there is no need to use mixer for this recipe. But reading in detail, this recipe is still advisable to use mixer as we need to beat the batter till smooth and pale, using hand whisk will be quite tedious. However, what I like about this recipe is, we just have to combine all the ingredients together and whisk (except the crushed Oreo at the last stage) - fast and easy. Also, I love the buttery taste of the cake and the texture is soft with the right sweetness. Definitely a good recipe to keep.


115g butter (room temperature)
80g sugar
2 eggs
115g self-raising flour
1/2 tsp vanilla essence
6 large Oreo cookies (crushed)
Mini Oreo cookies (optional)


1. Preheat oven to 180 deg C. 
2. Sift flour into a mixer bowl. Add sugar, butter, eggs and vanilla essence into the flour.
3. Beat mixture until smooth and pale.
4. Add in Oreo cookies and mix well.
5. Spoon batter into muffin cups (yield 11 cups) until half full and bake for 25-30 mins.
6. Top with mini Oreo cookies.

Sunday, October 19, 2014

Healthilicious Pumpkin Cake

Made this Healtilicious Pumpkin Cake for my colleague Jeannie Wu as her belated Birthday gift!

Saturday, October 18, 2014

No Bake Avalanche Cookies

I came across this recipe from Cookies and Cups and immediately caught my interest as I will be able to clear the white chocolate and peanut butter in my fridge. The original recipe used full white chocolate but I thought it will definitely be too sweet so I added milk chocolate to blend out the sweetness and I am glad that the sweetness was just right. As the original recipe used cups, I estimated and converted to grams for my easy reference. You could add more chocolate if you like it with more coatings.


1 box Kellog's rice cereal (130g)
150g milk chocolate
200g white chocolate
100g marshmallows
85g peanut butter


1. Pour rice cereal and marshmallows in a bowl.
2. Microwave the chocolate until it starts to melt.
3. Add in peanut butter and mix until melted and smooth.
4. Spoon the mixture on top on the rice cereal and marshmallows and stir to coat.
5. Pour the mixture into cupcake fillers and put them in the fridge to set it.

Ice-cream Cupcakes

This is an amazing recipe with the use of 2 ingredients only. My first attempt was with strawberry flavour ice cream but it was not successful, perhaps I added strawberries into the cupcakes and it turned out wet. My 2nd attempt was with chocolate ice cream and it was excellent. Though the top of the cupcakes were a little chewy but the texture of the cakes were as good as normal cupcakes. In my own opinion, they were not as sweet but perfect with a scope of ice cream. 


200g ice-cream (of your choice)
80g self-raising flour


1. Melt ice-cream in microwave for 30 secs.
2. Transfer melted ice-cream to mixing bowl and add in flour.
3. Bake at 160C for 20-25 mins

Saturday, October 11, 2014

Mexican Raisin Bun

This is my old time recipe which I missed it so much and today I decided to make it again. Somehow this time, I felt that it was not as easy as before. As I am using a smaller portable oven, I am not able to bake all the bread dough at one go. I had difficulty transferring the risen dough from the tray to the baking pan (I should have placed the dough on a piece of baking paper instead). Also, to make it to perfection, I definitely need a bread dough mixer as it's really tedious to use hand knead.


230g high protein flour
5g instant yeast
170g water
1/8 tsp bread improver

20g egg
60g castor sugar
1/4 tsp salt
25g cold water
2.5g instant yeast

30g butter
30g high protein flour

60g butter
60g icing sugar
1 egg
60g flour



1. Mix (A) till even, rest for 1- 1 1/2 hours.
2. Add in (B) to (A), mix well to smooth dough, add in (C) and knead to form a smooth dough. Rest for 15 mins.
3. Divide batter into 30g each and shape them into balls. Let them rest for 5-10 mins.
4. Flatten the dough, wrap in raisin and butter, knead into balls place onto greased tray, let them prove double in size.
5. Mix the topping and put the topping into a piping bag. Pipe some topping on the bun bag. Pipe some topping on the bun dough.
6. Bake at 190 Deg C for 12-15 mins.

Wednesday, October 8, 2014

Steamed Milo Cake

I came across this recipe from Cassandra Poh from Facebook Baking Community. I did not expect that these mould could make such beautiful steamed cake and since I had these mould, I gave it a shot. For the first batch, I purely added milo without the cocoa powder but I felt they were not sweet and there was not much of milo flavour. I added cocoa powder to the second batch and true enough, they were so much tastier. I would definitely make this often as it is quite easy to make it. 


50g sugar
3 eggs
30g 3-in-1 milo
65g milk
70g melted butter
130g self raising flour
10g cocoa powder


1. Mix eggs and sugar until dissolved.
2. Add in milo milk and melted butter.
3. Add the self raising flour and cocoa powder.
4. Lastly, pour mixture into mould and steam for 15 mins.

Monday, October 6, 2014

Walnut Butter Cake

I just love butter cake with walnuts and when I came across this recipe from Facebook Baking Community, immediately I got into action to whip this up. The only flaw to this cake that it was not as buttery as I wanted it to be. Perhaps, I should reduce the crushed walnuts in the cake from original 60g to 30g and will try it out for my next bake. 


110g all-purpose flour
60g walnuts (30g crushed, 30g whole)
1 tsp baking powder
125g salted butter room temp
2 large eggs
1 tsp vanilla extract
80g fine sugar
2 Tbsp milk


1. Grease the pan with butter. Sift the flour and baking powder, set aside.
2. Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer at speed 2). Add in the eggs one at a time, cream until well combined before adding another one.
3. Fold the flour, ground walnut and milk, and mix to combine well. Transfer the batter into the greased pan, shake gently to level off the batter. Sprinkle the whole walnuts on the top.
4. Bake at a pre-heated oven at 180C for about 30-35 mins or until a cake tester inserted into the cake comes out clean.

Sunday, October 5, 2014

Chocolate Cake (Steamed)

I am glad that this steamed chocolate cake tasted as good as bake ones. There is no need to use electric mixer and the texture were soft and moist. I am happy that my kids love it and could not differentiate it from steam or bake :p


200g Castor sugar
200g Full Cream evaporated milk
1 tsp Vanilla essence
180g Butter
2 eggs
100g Plain flour
50g Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda

Chocolate Fudge Topping
100g Condensed milk
1 tsp vanilla essence
30g butter (melted)
pinch of salt


1. Combine castor sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.
2. Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
3. Sieve flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
4. Heat up steamer and lined, grease baking pan.
5. Pour batter into lined pan and place the pan into the steamer and cover the top of pan loosely with a piece of aluminium.
6. Steam over medium heat for 45 mins.
7. Cool the cake in pan before turning out for further decoration.

For Chocolate Fudge Topping
1. Combine the sieved cocoa powder and condensed milk and melted butter.
2. Stir over low heat till thicken.
3. Cool the chocolate topping a little before spreading on the cake.