BeautyMe Love Recipes

BeautyMe Love Recipes

Saturday, October 28, 2017

Orange & Hershey Chocolate Cupcakes - Orders (2017)

I am glad that I was given this opportunity to take up this order (300pcs Orange Cupcakes and 300pcs Hershey Chocolate Cupcakes) from Mary for the People with Special Needs Mass at Cathedral of Good Shepherd. Though it was a tiring process of baking and packing, it was indeed a meaningful one. Hope that they will like my cupcakes.

Note : Bags from Daiso / waxy cups from Phoon Huat 

Orders (2017)

I am really blessed to have these orders (Jelly Cheesecakes and Brownies) from May Tang for her son's 20th Birthday, a great support as always. Very satisfied with the packing for these Jelly Cheesecakes and love the presentation on the desserts table

Wednesday, October 18, 2017

Cheddar Cheese Sponge Cake

Another late night bake attempt, trying out this Cheddar Cheese Spong Cake from Jeannie Tay. The saltiness from the cheese brought out the flavour from the cake and it was really yummy! I bought the letter cutter from Daiso and made it just in time to play with them. 

Recipe with modification


50g Corn oil
5 Egg yolks n whole egg 1- (65g)
70g Cake flour
70ml Fresh milk
1 tsp vanilla extract

Egg white 5
80g Castor sugar
Cheddar Cheese slices


1. Preheat oven to 170C, line baking tin with baking paper.
2. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
3. In another clean dry bowl, use an electric whisk, whisk the egg white until thick foams before slowly adding sugar and continue whisking until stiff peaks form.
3. Fold 1/3 meringue into egg yolks batter gently, switch to a spatula for the rest of meringue, to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Pour half the cake batter into the pan, then place the cheese slices gently on top and cover the remaining half batter over it.
5. Bake in a water bath for 20 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour.
5. Remove from oven and drop the pan from a height a couple of times to minimize shrinkage. Remove from mould by holding the paper lining and lifting up on to a cooling rack. Peel the paper from the sides and allow to cool before slicing.

Friday, October 13, 2017

Chocolate Cookies - Charity 2017

I chanced upon this charity donation from Lighting Hearts Lighting Homes to bake cookies for the beneficiaries as part of the spirit of Deepavali/Diwali. So happy that LHLH has set a National Record for the most number of homemade cookies for a good cause and I am proud that I can be part of the team of bakers. Hope to have more of such opportunities in the future.

Recipe as given by LHLH:


Sift the following ingredients onto a bowl:
400g self-raising flour
Pinch of salt

Cream together in a mixer:
300g UNSALTED butter
250g caster sugar

Prepare in a bowl:
2 eggs, beaten
1 teaspoon vanilla essence

270g Mini chocolate chips


1. Preheat oven to 175-180 deg C, with fan.
2. Cream butter & sugar till light and fluffy
3. Add in egg gradually
4. Fold in the flour and mix well into a dough
5. Add in mini chocolate chips to the mixture
6. Shape cookies (about 6g)
7. Bake for about 15-20 mins

Sunday, October 8, 2017

Pandan Sponge Cake

I was so excited to receive my Hello Kitty Hot Stamp and I cannot stop trying it out on my bakes. Since there were no breakfast, I made this Pandan Sponge Cake and added my lovely Hello Kitty stamp. Pretty!


75g oil
90g cake flour
60g milk
6 egg yolks
Pandan Paste

6 egg white
75g caster sugar


1. Heat oil in microwave for 2 min.
2. Mix oil to flour till no crumb.
3. Add in milk and yolk mix to smoothen the batter.
4. Whisk egg white, slowly add in sugar and beat till stiff peak.
5. Add 1/3 of  meringue to yolk batter and mix well.
6. Pour mixture into the rest of the meringue and fold till just combined.
7. Steam bake at 150 Deg C for 60mins. (Note: to remember add hot water for the water bath)

Sunday, October 1, 2017

Snowskin Mooncakes 2017

After a break of 2 years, my colleague requested me to teach her how to make these Snowskin Mooncakes. It was like a refresher for me but it went smooth and all turned out as cute as before. I had also made for my Legal Team Colleagues and hope they like it too!