Cupcake

Ingredients

 110g softened butter

 110g golden caster sugar
 2 large eggs
 ½ tsp vanilla extract
 110g self-raising flour

For the buttercream

 150g softened butter

 300g icing sugar
 1 tsp vanilla extract
 3 tbsp milk
 food colouring paste of your choice (optional)
Procedure:

1. Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray

with cases.
2. Using an electric whisk beat 110g softened butter and 110g
golden caster sugar together until pale and fluffy then whisk in
2 large eggs, one at a time, scraping down the sides of the
bowl after each addition.
3. Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of
salt, whisk until just combined then spoon the mixture into the
cupcake cases.
4. Bake for 15 mins until golden brown and a skewer inserted into
the middle of each cake comes out clean. Leave to cool
completely on a wire rack.
5. To make the buttercream, whisk 150g softened butter until
super soft then add 300g icing sugar, 1 tsp vanilla extract and a
pinch of salt.
6. Whisk together until smooth (start off slowly to avoid an icing
sugar cloud) then beat in 3 tbsp milk.
7. If wanting to colour, stir in the food colouring now. Spoon or
pipe onto the cooled cupcakes.
 Chocolate Cake

Ingredients:
For the Cake
 1/2 cup sour cream (120mL)
 1 cup buttermilk (236mL)
 3 large eggs
 1 1/2 cup strong hot coffee (355mL) (Use a Moka pot so it's
basically espresso)
 3/4 cup vegetable oil (177mL)
 1 tbs vanilla extract (13mL)
 3 cup all-purpose flour (360g)
 2 2/3 cup granulated sugar (533g)
 1/2 cup cocoa powder (50g)
 1 1/2 tsp baking powder (4.8g)
 1 tbs baking soda (14.3g)
 1 tsp kosher salt (5.7g)
 For the Chocolate Buttercream:
 1 1/2 lb confectioner's sugar
 1 1/2 cup unsalted butter (338g) room temperature
 1/4 cup heavy whipping cream (60mL)
 1/4 cup Cocoa powder (25g)
 1 tsp vanilla (5mL) optional
 1 tsp espresso (5ml) optional
 1/4 tsp salt (1.5g)
 1/4 cup semi-sweet chocolate (45g)

For the Decoration:

 1/4 cup cacao nibs (about 60 grams)
For the Cake:
 Butter and flour 3 eight inch cake pans. I highly recommend
using cake strips for a more even bake.
 Sift together the dry ingredients (including the sugar) into the
bowl of a stand mixer and whisk to combine.
 Add the wet ingredients into a large bowl and whisk together.
 Add the wet ingredients the dry ingredients.
 Whisk to combine then mix on level 2 for two minutes.
 Distribute batter evenly to the three pans and bake for about
35-40 minutes at 350F (176C) or until a toothpick inserted in
the center comes out clean. I recommend rotating the pans
halfway through the bake.
 Allow time to cool for 10 minutes then invert onto wire racks to
cool fully.
For the Chocolate Buttercream:
 In a small bowl combine the semi-sweet chocolate with 2 tbs
of cream then microwave for 40 secs on half power. Stir to
combine then set aside.
 Whip the butter for about 5 minutes using a paddle
attachment (in a stand-up mixer).
  Beat in the confectioner’s sugar slowly.
 Add the cream.
 Slowly mix in the ¼ cup of cocoa powder. Add the salt, as
well.
 You may add the optional vanilla and espresso at this step.
 Mix until you have a fluffy, even consistency.
 Beat in the melted and cooled chocolate ganache.
For the Assembly:
 Pipe chocolate buttercream between each layer.
 Pipe the buttercream on the outside of the cake. Smooth with
a bench scraper and offset spatula.
 Add a smooth coat of chocolate buttercream to the surface of
the cake.
 Use an 869 tip to pipe dollops on top.
 Press cocoa nibs to the bottom of the cake (or the entire side,
if desired).
Custard Cake

Ingredients:

Caramel:

 1 cup sugar
 1/4 cup water

Custard:

 1/2 can of 14 oz condensed milk

 1/2 can of 12 oz evaporated milk
 4 egg yolks
Cake:

 1 1/2 cups cake flour

 1/2 cup sugar

 1/2 tbsp baking powder

 1/4 tsp salt
 4 egg yolks
 1/4 cup orange juice
 1 tsp lemon extract
 1/2 cup vegetable oil

Meringue:

 4 egg whites,
 1/2 tsp cream of tartar
 1/8 cup sugar

DIRECTIONS:
FOR THE CARAMEL:

 In a heavy sauce pan, combine sugar and water.

 Caramelize on medium heat until it turns golden brown.
 Immediately pour it over a 9 inch baking pan. Set aside.

FOR THE CUSTARD:

 Mix all ingredient together.

 Stir lightly using a whisk.
 Strain and pour it over to the caramelized pan.
 Set aside.

 In another bowl, combine all the liquid ingredients (orange

juice, lemon extract, egg yolks and vegetable oil). Set aside.
 Sift cake flour in a bowl and add 1 cup of the sugar, baking
powder and salt.
 Pour-in the liquid ingredients to the flour mixture. Continue
mixing until light & fluffy.
 Using a spatula, gently fold in the egg whites mixture into the
batter mixture.
 Slowly pour the batter mixture into the pan with custard
mixture.
 Preheat oven to 350 deg F.
 Pour about 4 to 6 cups of hot water on a roasting pan (with
rack) then place the cake pan on top of the rack.
 Place the roasting pan that contains the cake pan with all the
mixtures in the oven.
 Bake for about 60 minutes or until toothpick inserted comes
out clean.
 Remove from oven. Let it cool.
 Run a knife around the pan and turn it upside down.
 Refrigerate for at least an hour.
 Serve chilled.
 Cinnamon Roll

Ingredients
 1/4 cup butter, divided

Dough:

 2 cups all-purpose flour

 2 tablespoons white sugar
 2 teaspoons baking powder
 1 teaspoon salt
 3 tablespoons butter, softened
 3/4 cup milk
 1 egg

Filling
 1/2 cup white sugar
 1/2 cup brown sugar
 1 tablespoon ground cinnamon
 Cream Cheese Frosting:
 1 cup confectioners' sugar (optional)
 4 ounces cream cheese, softened (optional)
 1/4 cup butter, softened (optional)
 1/2 teaspoon vanilla extract (optional)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Brush a

9inch square baking dish with 2 tablespoons melted butter.
2. Whisk flour, 2 tablespoons white sugar, baking powder, and
salt together in a large bowl. Work 3 tablespoons softened
butter into flour mixture using your hands. Beat milk and egg
together in another bowl; pour into flour-butter mixture and
stir with a rubber spatula until a soft dough forms.
3. Turn dough out onto a floured work surface and roll dough
into a 1/4-inch thick rectangle. Brush surface of dough with 2
tablespoons melted butter.
4. Whisk 1/2 cup white sugar, brown sugar, and cinnamon
together in a small bowl. Sprinkle 1/2 of the cinnamon sugar
mixture in the bottom of the prepared baking dish. Sprinkle
remaining cinnamon sugar over butter-brushed dough. Roll
dough around filling to form a log; cut log into 18 rolls and
place rolls in the prepared baking dish.
5. Bake in the preheated oven until rolls are set, 20 to 25
minutes.
6. Beat confectioners' sugar, cream cheese, 1/4 cup softened
butter, and vanilla extract together in a bowl until frosting is
smooth. Top hot cinnamon rolls with cream cheese frosting.
McDonald's Apple Pie

INGREDIENTS
 2 tbsp. butter
 2 apples, peeled, cored, and chopped
 1/4 c. packed brown sugar
 1 tsp. cinnamon
 1/4 tsp. kosher salt
 Juice of ½ lemon
 All-purpose flour, for surface
 1 sheet puff pastry, thawed
 Egg wash
 Cinnamon sugar
 DIRECTIONS:

1. Preheat oven to 400° and line a large baking sheet with

parchment. In a medium pot over medium heat, melt butter. Add
apples, sugar, cinnamon, salt, and lemon juice. Bring to a simmer
and cook until apples are soft and most of the juice has cooked
off, about 8 minutes. Let cool.
2. On a lightly floured surface, roll puff pastry out to a 12” square.
Divide into 8 rectangles.
3. Spoon apples into center of 4 rectangles, leaving a ¼” border
around puff pastry. Top with remaining rectangles and crimp
edges together with a fork. Using a sharp knife or kitchen shears,
cut 4 slits into tops of each pie. Brush with egg wash and sprinkle
with cinnamon sugar.
4. Place pies onto prepared pan and bake until golden, 25 minutes.
 Egg Pie Recipe

Ingredients

 >>Pie Crust
 2 1/2 cups all-purpose flour
 1 teaspoon salt
 1 cup unsalted butter chilled and cut into cubes
 1/4 to 1/2 cup cold water
 2 tablespoon granulated sugar
 >>Filling
 1 3/4 cups evaporated milk
 3 pieces raw eggs
 1 piece egg white separated from the yolk
 1 teaspoon vanilla extract
 1 cup granulated sugar
Instructions

1. Create the crust by combining the flour, sugar, and salt

then mix well.
2. Add the butter in the middle and mix using a pastry mixer.
3. Gradually pour the cold water while mixing the ingredients.
Continue mixing until all the ingredients are well
incorporated.
4. Gather the dough and mold it into a ball-shaped figure.
5. Refrigerate the dough for at least 30 minutes to harden the
butter.
6. Sprinkle flour on a clean flat surface and flatten the
refrigerated dough using a rolling pin. The flattened dough
should be wide enough to cover a 9 inch circular baking
pan.
7. Arrange the flattened dough on top of the baking pan and
cut the extra edge using a pair of scissors.
8. Refrigerate while doing the filling.
9. Start making the filling by scalding the evaporated milk.
This is done by heating it in the microwave oven for 2
minutes.
10. In a large mixing bowl, combine the 3 raw eggs and
the separated egg yolk then whisk.
11. Gradually add the granulated sugar while whisking.
12. Put-in the vanilla extract then whisk until every
ingredient is properly distributed.
13. Pour-in the scalded milk then mix thoroughly.
14. Beat the separated egg white using an electric mixer
until it forms soft peaks.
 15. Fold the processed egg white in the milk-eggs-sugar
mixture.
16. Preheat oven to 350 degrees Fahrenheit.
17. Pour the filling mixture on the refrigerated pie crust.
18. Bake for 15 minutes at 350 degrees Fahrenheit then
lower the heat to 325 degrees Fahrenheit and continue
baking for 30 to 40 minutes.
19. Remove the egg pie from the oven and let cool.
20. Serve for dessert. Share and enjoy!

Ube Kalamay Recipe

Ingredients

 4 cups coconut milk

 3/4 cup grated purple yam ube
 2 teaspoons purple ube flavoring
 2 cups glutinous rice flour
 1 ½ cup granulated white sugar
 ½ cup latik
 2 tablespoons coconut oil
Instructions

1. Combine water, glutinous rice flour, and 2 cups of coconut

milk in a bowl. Mix well using a wire whisk. Set aside.
2. Heat a cooking pot. Pour 2 cups of coconut milk. Let boil.
3. Add shredded purple yam. Stir and cook in medium heat
for 3 minutes.
4. Pour the glutinous rice flour mixture into the cooking pot.
Stir until all the ingredients are well blended.
5. Gradually add the sugar while stirring. Continue to cook
until the mixture becomes very thick.
6. Brush coconut oil in a mold (I used a quiche mold for this
recipe). Put the cooked ube kalamay in the mold. Spread it
around the mold. Brush remaining coconut oil over the ube
kalamay. Flatten top using a spoon. Top with latik.
7. Let the kalamay cool down for 1 hour. Serve.
8. Share and enjoy!
Chocolate Crinkle Cookies

Ingredients
 2 cups all-purpose flour sifted
 1/2 cup canola oil
 1 1/4 cup granulated sugar
 4 pieces eggs
 1 tablespoon vanilla extract
 5 ounces bitter sweet chocolate chips
 1 cup unsweetened cocoa powder
 1/2 teaspoon salt
 2 teaspoons baking powder
 1 cup powdered sugar
Instructions

1. Melt Chocolate chip using a double boiler or chocolate melter.

2. Combine flour, salt, and baking powder in a large bowl. Mix well.
Set aside.
3. Combine sugar and cocoa powder in a mixing bowl. Mix alltogether
until well distributed.Continue mixing while adding oil, vanilla
extract, melted chocolate chips, and eggs. Note: Using a stand
mixer with paddle attachment is ideal for this task.
4. Gradually add the flour mixture while mixing. Continue the process
until all the ingredients are well distributed. Cover the mixing bowl
and refrigerate for at least 4 hours.
5. Preheat oven to 350F. Scoop a tablespoon of chocolate mixture
and shape it into a ball using your hands. Roll it over the powdered
sugar until completely coated. Arrange in a baking tray lined with
parchment paper. Perform this step until the chocolate mixture is
completely consumed.
6. Bake for 13 minutes.
7. Remove from the oven and let it cool for 10 minutes.
8. Serve. Share and enjoy!