Fruit Cheesecake

Fruit Cheese Cake has always been our family's all time favourite, I've used this to bake Mother's Day CheeseCake and Christmas Cake. Recently my sister in law suggested I should sell this, and so she became my saleswomen. She brought two boxes to her office  and guess what, within a week we received 4 orders ! We were excited. Now we are trying ways to improvise it, as it decoration, packaging etc.  Anyone interested ?

1box 8"by 8" in aluminium box is $22,birthday cakes additional $8.

The intensity of the sun makes it easier to take nice, rich colour photos.

Ham & Cheese Buns

Assorted Buns learned from Richard Goh.

Playdough by Kids (Butter Cookies)

My nieces and nephew came over my place, so I decided to let them have some baking fun !

Frisky done by Chris!

Grandpa from my niece

Snail done by Vivienne !

Easter Egg

These were not made by me but by a baking classmate Sharon. She taught us to add in vinegar so that there were have distinctive colour.

Feuilletine Chocolate Tart

Feuilletine

These thin crisp flakes make a wonderful crunchy addition to ganache, candies, pastries and cakes. I added in chocolate and added in the tart. A nice combination. My children love it !

Peng Cai

Peng Chai or Phoon Choi in Cantonese

My sister in law who works in a restaurant cooks this. She said the cost is about $90++ for this pot of Peng Chai, she added 1 whole chicken, shells, abalone, prawns, roasted pork, crabsticks etc. She said at her resturant it cost about $200+ easily.

This is my first time tasted a Peng Chai, tasted very good. Read in the internet its originated from China and its actually just leftover food from the dinner the night before or many nights before. To make sure it doesnt turns bad its kept warm at low temperatures.

Nowadays, its served with expensive seafood like Abalone, Scallops etc etc.

Ang Ku Kuey (Purple Sweet Potato)

First time manage to get a fresh purple sweet potato from the supermarket. But didnt manage to get banana leaves.

No added colouring....