Chiffon Cupcakes


For this mother’s day, I tried piping roses for the first time using whipped cream! They didn’t turn out all that great but they do look like roses at least. I took a 9 inch chiffon cake recipe and halved all the ingredients, in total this made 8 cupcakes. The cake turned out to be a bit dry in my opinion, but together with the whipped cream it balanced everything out and tasted great!



  • 1/2 cup and 1 tbsp of cake flour
  • 1/4 cup of sugar
  • 1 tsp and 1/8 tsp of baking powder
  • pinch of salt
  • 2 egg yolks
  • 45ml of orange juice
  • 45ml of vegetable oil
  • 2 egg whites
  • 2 tbsp of sugar
  • 1/4 tsp of cream of tartar

Whipped Cream

  • 1 cup of whipping cream
  • 1/2 cup of icing sugar
  • food coloring


  1. Preheat oven to 325 F. Line a muffin pan with 8 muffin cups.
  2. Sift cake flour in a bowl and add 1/4 cup of sugar, baking powder, and salt. Set aside. 20170514_134557_副本
  3. In another bowl, whisk egg whites until frothy. Add in cream of tartar. Slowly add the remaining 2 tbsp of sugar. 20170514_135351_副本
  4. Beat the egg whites until stiff peaks have formed. 20170514_135922_副本
  5. Make a well in the flour mixture, add egg yolk, orange juice and vegetable oil in the well. Mix together the egg yolk, orange juice and oil. 20170514_135129_副本
  6. Mix the flour mixture and the egg yolk mixture together for about 2-3 minutes with an electric mixture until light and fluffy. 20170514_140340_副本
  7. Gently fold the egg whites into the egg yolk batter. 20170514_140749_副本
  8. Pour batter into the prepared muffin pan.20170514_142059_副本
  9. Bake for about 25 minutes or until when a toothpick is inserted and comes out clean. 20170514_153647_副本
  10. Beat whipping cream until frothy. Add icing sugar gradually while beating. Whip until light and thick enough to pipe on cooled cupcakes.



Cupcake Recipe Based On:

Whipped Frosting Recipe Based On:


Chocolate Mille Crepe


After watching a video on youtube, I tried making a mille crepe for the first time. I am actually not sure if it turned out right because I’ve never had this cake before. I used a 18cm frying pan for this mille crepe. The recipe made about 16 crepes, but because it was the first time I made crepes, I broke 6 of them, and so I only used 10 crepes for the cake.



  • 120g of cake flour
  • 20g of cocoa powder
  • 45g of sugar
  • pinch of salt
  • 2 eggs
  • 325g of milk
  • 25g of butter
  • oil for frying pan

Whipped Cream Filling

  • 300ml of whipping cream
  • 40g of sugar


  1. Combine cake flour, cocoa powder, sugar, and salt in a large bowl.
  2. Make a well and add eggs, mix everything together using an egg beater.
  3. Mix the milk into the batter in three parts.
  4. Melt the butter and add it to the batter.
  5. Sift the batter to get rid of any chunks. Refrigerate for an hour.20170327_200801_副本
  6. Using a low heat setting on the stove, preheat the frying pan. Brush a thin layer of oil on to the frying pan.
  7. Using a ladle, pour batter on to the frying pan. Try to make sure the amount of batter is roughly the same for each crepe so they turn out to have the same thickness.20170327_203645_副本
  8. Fry crepes for about 20 seconds, flip it over onto a plate and flatten it out.
  9. Repeat the process of adding oil and frying the crepe for about 16 crepes, layer the crepes neatly on a plate, cover and refrigerate for an hour. 20170327_204442_副本
  10. Add sugar to whipping cream and beat until markings form on to the top but the whipped cream still flows. 20170328_160805_副本
  11. Combine the crepe and whipped cream together by layering a piece of crepe at the bottom. Add whipped cream on top, using a spatula to smooth out the whipped cream, and then add a piece of crepe on top and repeat.
  12. Refrigerate the mille crepe for at least 3 hours. Sift cocoa powder on top for decoration.


Recipe Based On:【曼食慢语】抹茶千层蛋糕/

Mini Cheesecakes 迷你芝士蛋糕


Wow, it’s been a whole year since I’ve posted any recipes. I’ve actually been so busy preparing for my wedding this entire year! Now that it’s finally done, I can start making desserts again! Anyways, these were the mini cheesecakes I’ve made for a Christmas pot luck this year. I’ve made these a thousand times before because they are super easy and delicious! This time I’ve tried making two different flavors: nutella and strawberry jam filled. This recipe makes 12 mini cheesecakes using a muffin pan.

这是我比较喜欢做的一个甜点, 因为它很简单, 而且大家也比较喜欢. 这一次我试了两种不同的味道, 一种是巧克力榛子酱味的, 另外一种是草莓酱夹心. 这个食谱可以做12个迷你芝士蛋糕.


  • 12 Oreo cookies 奥利奥饼干
  • 1/3 cup of sugar 糖
  • 1 1/2 tbsp of flour 中筋面粉
  • 12 ounces of cream cheese, softened (this is about one and a half brick) 奶油奶酪
  • 1/4 cup of milk 牛奶
  • 1/4 cup of sour cream 酸奶油
  • 1 tsp of vanilla extract 香草香精
  • 1/2 cup of nutella (optional) 巧克力榛子酱
  • strawberry jam (optional) 草莓果酱


  1. Preheat oven to 325 degrees. 预热烤箱到325度华氏.
  2. In a medium bowl, mix sugar, flour and cream cheese until smooth. 把糖, 面粉, 和奶油奶酪混合在一个大的碗里. 20151217_203821_副本
  3. Beat in eggs, then add milk, sour cream, and vanilla, and mix until smooth. 再加入鸡蛋, 牛奶, 酸奶油和香草香精.20151217_204423_副本20151217_204752_副本
  4. (Nutella Version) To make the nutella flavored mini cheesecakes, fold in nutella until just combined. 如果是弄成巧克力榛子酱味道的, 把榛子酱慢慢的混合到蛋糕糊里. 20151217_210325_副本
  5. Line the muffin pan with muffin cups and fill each cup with an oreo cookie. 在松饼盘里放纸杯, 然后每一个纸杯里放一个奥利奥饼干. 20151217_205201_副本
  6. Divide the filling evenly between the muffin cups. Tap lightly on the counter to release any trapped air. 把蛋糕糊平均的倒到纸杯里. 轻轻的在桌子上敲一下让气泡出来.
  7. (Strawberry Jam Filled Version) To fill the cheesecake with strawberry jam, simply add a spoonful of strawberry jam to each cheesecake. 如果是要加草莓酱的就在纸杯里加一勺子的草莓酱.
  8. Bake for 20 to 24 minutes, or until just slightly jiggly in the center. Remove and cool at room temperature for 30 minutes. 然后放进烤箱里烤20到24分钟. 拿出来在室温底下冷却半个小时. 20151217_211815_副本
  9. Then cover the cheesecakes with plastic wrap or tin foil, and chill in the refrigerator for 4 hours or overnight. 用塑料纸盖上放进冰箱里冷4个小时或者过夜.
  10. (Nutella Version) To decorate, I warmed up some nutella in the microwave. Filled a small ziplock bag with nutella and cut a tiny hole in one of the corners of the bag. I then used the nutella to draw different pattern on the cheesecakes. 如果是弄了巧克力榛子酱的, 可以放一点榛子酱到微波炉里, 热到有点暖. 然后把榛子酱放到一个小的保鲜袋里, 在袋子的角落那里剪一个很小的洞, 然后可以用来在蛋糕上面画画. 20151218_093843_副本


Recipe Based on:


New York Cheesecake

For a friend’s birthday I’ve decided to make New York cheesecake for the party. This is a reduced sugar version due to the traditional one being too sweet for most Chinese people. I’ve also added strawberry jam and strawberries for some sourness to the cake. I like making this version because the added sour cream makes the cheesecake more soft and light.



  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 2 pkg (250g each) cream cheese, softened
  • 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 eggs


  1. Preheat oven to 325°F
  2. Line 8×8-inch square pan with foil, with ends of foil extending over sides. PIC_20140518_081212_892
  3. Mix graham cracker crumbs and butter and press on to the bottom of the pan. PIC_20140518_081535_F43 PIC_20140518_082638_BAC
  4. Beat cream cheese, sugar, and vanilla with mixer until well blended. Add sour cream and mix well. Add one egg at a time, beating at low speed until well blended. Pour over crust. PIC_20140518_083107_5D4
  5. Bake for 30 minutes or until center almost set. Cool completely, refrigerate for 3 hours. Use foil handles to lift cheesecake from pan.PIC_20140518_083518_079

Note: As an modification of the recipe I’ve also used some strawberry jam, which I drizzle on top before baking the cheesecake and use a knife to make some patterns.

Recipe Based On:


Green Tea and White Chocolate Mousse Cake

For my dear hubby’s birthday, I made a Green Tea and White Chocolate Mousse Cake. It felt kind of repetitive because I’ve made a Triple Chocolate Mousse Cake which in some sense it was kind of the same. I was going to make just Green Tea Mousse cake, but I couldn’t find a recipe that I like, and so I ended up using this one.


Cake Base

For the cake base I used a recipe given to me by a friend that they use for making Swiss Rolls, I cut the recipe in half so it can fit in my pan.


  • 2 eggs
  • 35g sugar
  • 25g oil
  • 25g milk
  • 35g cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • 1 tsp green tea powder


  1. Preheat oven to 350F.
  2. Separate the egg white and the egg yolk.
  3. Mix the oil and the milk and whisk.
  4. Sift the cake flour and baking powder into the milk mixture, add in egg yolk and whisk until light and creamy. Mix in green tea powder.
  5. Use a mixer to beat the egg white, add in the cream of tartar, salt, and sugar slowly. Beat until stiff peaks.
  6. Fold the egg yolk mixture into the egg white 1/3 at a time.PIC_20140506_223846_0C2
  7. Pour into an 8 inch square pan and bake in the preheated oven for 10 minutes or until toothpick comes out clean.
White Chocolate Mousse
  • 150ml whipping cream
  • 90g of white chocolate chip
  • 2 egg white
  • 50ml milk
  • 4g gelatin
  • 1 tbsp cold water


  1. Soak the gelatin in the cold water.
  2. Whip egg whites until stiff peaks.
  3. Whip the whipping cream until soft and creamy, not too much.
  4. Heat the milk to melt the white chocolate. Add in the gelatin mixture and mix until it completely dissolves.
  5. Fold the milk mixture into the cream and then fold in the whipped egg white. PIC_20140506_233722_657
  6. Pour the mousse over the cake base and refrigerate.

Green Tea Mousse


  • 150ml whipping cream
  • 8g of green tea powder
  • 2 egg yolk
  • 20g sugar
  • 80ml milk
  • 3g gelatin
  • 1 tbsp cold water


  1. Soak the gelatin in cold water.
  2. Whip the whipping cream until soft and creamy, not too much.
  3. Add egg yolk and sugar together and whisk until thick and white.
  4. Heat milk and dissolve the green tea powder.
  5. Turn off heat and add in the gelatin.
  6. Add the hot milk mixture into the egg yolk and mixture and mix well.
  7. Fold the mixture into the whipping cream. PIC_20140507_001350_FA6
  8. Pour over the chilled white chocolate mousse and refrigerate for about 2 hours or until set.PIC_20140507_115403_12A
  9. Once the mousse is set, sprinkle some green tea powder on top for decoration and taste.PIC_20140507_120511_CD8


Note: I put aluminum foil in my 8 inch square pan before I started baking for easier removal. This recipe should work with a 7 inch springform pan also.


Cake Recipe Based on:终于找到完美配方——瑞士卷/

Mousse Recipe Based on:



Triple Chocolate Mousse Cake

So this cake is what I made for Valentine’s day this year. It took a while because there are 3 layers. The middle layer is pretty bitter, probably because I used unsweetened chocolate instead of bittersweet chocolate (Although i did add some sugar, I let the chocolate mixture cool for too long and so it got a bit chunky). However, the top layer is really sweet, so if you eat all 3 layers together, it’s delicious. It’s nice if you don’t like things that are really sweet.

This recipe makes 4 cakes using 3.5 inch diameter ramekins.

Bottom Layer


  • 1/3 cup all-purpose flour
  • 3 tablespoons cup unsweetened Dutch-process cocoa powder
  • 1/3 cup sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 large egg, room temperature
  • 2 tablespoons whole milk (I used half and half cream because I didn’t have milk at home)
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons water


  1. Preheat oven to 350 degrees. Place ramekins on a rimmed baking sheet, and coat with cooking spray (I greased the ramekin with butter); set aside.
  2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and water; mix on medium-low speed until smooth and combined, about 3 minutes.
  3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
  4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

Middle Layer


  • 1 tablespoons cocoa powder, preferably Dutch-processed
  • 3 tablespoons hot water
  • 3 ounces unsweetened chocolate, finely chopped
  • 1 cup cold heavy cream
  • 2 tablespoons granulated sugar
  • pinch of table salt


  1. Whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the chocolate in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, granulated sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds.
  3. Whisk the cocoa powder mixture into the melted chocolate until smooth. Whisk one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Spoon or pipe the mousse into the ramekins over the cooled cakes and gently tap the pan on counter 3 times to remove any large air bubbles; smooth the top with an offset spatula. Refrigerate for at least 15 minutes while preparing the top layer.

Top Layer


  • 1/2 teaspoon powdered gelatin
  • 1 tablespoon water
  • 3 ounces (1/2 cup) white chocolate chips
  • 1 cup cold heavy cream


  1. In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. Place the white chocolate in a medium bowl. Bring ½ cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from heat and add the gelatin mixture, whisking until fully dissolved. Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is completely smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes (the mixture will thicken slightly).
  2. In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1/2 cup heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Whisk one-third of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.

Bottom Cake Layer recipe based on:

Mousse Layer recipe based on: