BeautyMe Love Recipes

BeautyMe Love Recipes

Saturday, October 24, 2015

Blueberry Coconut Cake

I was cracking my head how I can clear my blueberry filing and I was elated to come across this recipe from Anncoo Journal, I replaced raspberry jam with bluebery fillings. I love this cake with the crumbly texture of desicated coconut toppings and blueberry flavour blended so well.

Recipe with slight modification


Cake base
90g butter (softened)
1 egg (70g)
95g sugar (reduce
35g self raising flour
100g plain flour
10g custard powder
Blueberry filings

80g desicated coconut
30g sugar (original 40g)
1 egg (70g)


1. Preheat oven at 180 Deg C and line tray with parchment paper.
2. Whisk butter, egg and sugar till light and fluffy.
3. Add in sifted flour and custard powder and fold well with spatula. Spread batter on prepared tray.
4. Spread blueberry filings on top of batter.
5. Combine toppings together and spread on top of blueberry filings.
6. Bake for 30-40 mins or till golden brown.

Friday, October 23, 2015

Chocolate Cupcakes

I baked these Chocolate Cupcakes for a Special Person, to thank her for her great help. Hope she will like them.

Saturday, October 10, 2015

Hello Kitty Cookies

Making my favourite Hello Kitty cookies had always in one of my To-Do list item and finally I made it!. I used one of my butter cookies recipe and added coloring for the red ribbons and yellow nose while I used melted converture chocolate to color the eyes and whiskers.  I am so delighted to see the finished cookies. 

French Toast

After making Fried Sardine Bread Puff, I was left with all the bread skins. So I decided to cut them up into cubes and added beaten eggs with sugar to make them into French Toast. I baked them till golden brown and topped with blueberry fillings or syrup. Great for breakfast as it is fast and easy to make, most importantly no waste at all.

Fried Bread Sardine Puff

I bought the curry puff mould and tried making curry puff but failed as the pastry always tore off easily. I came across this method using bread to make curry puff, however I did not have the ingredients so I used sardine instead. The moulding was so easy and surprisingly it tasted so crispy and yummy! Will definitely try to use it to make curry puff one day.

Step 1


1 can sardine
Chilli Sauce
Tomato Sauce
1 onion (chopped)

15 slices of bread (cut off the sides)
Step 2
Oil for frying


1. Cooked sardine with onion, chilli sauce and tomato sauce.
2. Press bread with rolling pin and place bread on mould. Scoop some sardine onto bread (Step 1) and press bread (Step 2). Cut off excess bread that protrude the mould.
3. Heat up a pot of oil and fry till golden brown. Drain off excess oil.

Wednesday, October 7, 2015

Old Times Slice Cakes

After making the Rosy Birthday cake for my elder daughter, I was left with half packet of whipping cream. Since I needed to clear it soon, I decided to make these Old Times Slice Cakes that I love to eat during my childhood days. Making these cakes needed a bit of time and patience - I baked 2 square sponge cakes and sandwiched with whipping cream. It was also a little tricky to slice it as the cream will squeeze out so the best is to put the cake into the fridge before slicing. I just love the beautiful and taste of these Old Times Slice Cakes so much!

Note : recipe below for 1 layer of sponge cake.


2 eggs (room temperature)
1 egg yolk (room temperature)
55g sugar
a little salt

40g milk
60g self raising flour
Red Colourings

Whipping cream
Pipping Jelly
Colourings (Red, Yellow, Green)

Note :
For Chocolate sponge - 50g Self Raising Flour & 10g cocoa Powder


1. Preheat oven at 170 deg C.
2. Whisk eggs and egg yolk, sugar and salt till pale and ribbon stage.
3. Add milk, follow by flour and cocoa powder until just combined. Do not over beat.
4.Pour batter into square baking tin and bake for 20mins or till skewer comes out clean..
5. Spread whipping cream and keep in fridge for 1 hour before cutting into slices.
6. Add colour to piping jelly and mix. Decorate as preferred.

Cake - We ❤ Recipes

With the excess whipping cream left over from making a birthday cake for my daughter and Old Times Slice Cakes, I also made a special cake to commemorate my Facebook Group "We Recipes" thanking all members for their support and active participation. A simple yet meaningful cake!

Sunday, October 4, 2015

Butter Cake

I have tried a few butter cake recipes but this the best I have ever baked. Thanks to The Domestic Goddess Wannabe. I like the crispiness of the sides and the buttery aroma as well as the moist texture from the cake. Perhaps, this recipe has milk added that made the cake moist after baking.  A great recipe to keep.


250g butter (room temperature)
150g sugar
4 eggs
1 tbsop vanilla essence
1 tsp baking powder
1/2 tsp baking soda
240g fresh milk


1. In a mixing bowl, cream butter and sugar until light and fluffy.
2. Add egg one at a time, beat to combine.
3. Add sifted flour, milk and vanilla essence in sequence flour-milk-flour-milk-flour, mixing just to combine. Do not over beat.
4. Pour batter into greased baking pan. Smooth top and bake at 170 Deg C for 50-60mins or until stick comes out clean. 

Friday, October 2, 2015

Birthday Cake (2015)

Made this cake for my eldest daughter's 19th Birthday. Took a long time to get this done but great satisfaction after completion. I am so happy that I attempted to pipe the roses, however not too perfect but glad that my daughter like it and also I received all the compliments for such a pretty cake!

Thursday, October 1, 2015

Gift for A Special Couple

Baked these Chocolate Muffins for a special Couple - Marcus & Foong Ee. They have always been supportive in all my bakes and so blessed to have them as my dearest friends.