Marble Butter Cake Recipe

One of my earliest, most vivid childhood memories was sitting at home in the evenings, waiting eagerly for the roti man to pass by; his motorcycle laden with bread, pastry, cakes and other delightful goodies. My favorite of them all - the buttery goodness of a slice of marble butter cake.

The roti man is a relic of the past, though, so I'm always experimenting with baking my own cake. Will today's recipe be the one to let me relive my childhood memories? Let's find out!


Recipe for 8" x 8" Square Size Baking Pan

Mixture A Ingredients
250g Plain Flour
6g Baking Powder

Sift Flour and Baking Powder. Set aside.

Mixture B Ingredients
350g Butter (maximum reduction to 300g)

Beat Butter till pale and fluffy. Set aside.


Mixture C Ingredients (can be replaced with Nutella)
70g Chocolate
70g Thickened Cream
1 tablespoon Cocoa Powder

Heat up Thickened Cream till slightly bubbling, pour in Chocolate and Cocoa. Stir until smoothly combine. Set aside.


Mixture D Ingredients
4 Eggs
200g Sugar

Whisk Egg and Sugar till white and smooth ribbon stage.


Preheat oven to 165°C. Line the bottom of the baking tray and grease the sides.

Add in Mixture B in small batches into Mixture D in low speed. Followed by adding in sifted flour and fold until well combined.


Separate the batter into 2 portions. Fold in Mixture C until well combined.

Chocolate Butter Cake Batter


Butter Cake Batter


Alternate drop blobs of Butter Cake Batter and Chocolate Butter Cake Batter into the baking pan.


Slightly tap the tray of the table to level out the batter. Use a angled spatula and swirl to create the marble effect. Bake in the oven for 40 minutes or until a skewer comes out clean.





I totally love this recipe. It might not quite reverse the clock to twenty years ago, but it's still superb: Moist, fragrant, buttery goodness with just the right hint of chocolate. Perfect to enjoy with a cup of coffee or tea for breakfast or tea.

Try it out and do leave a comment to let me know if you enjoyed it as much as I did!

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Viennese Biscuits / Butter Cookies (Basic to compilation of varieties of possible flavors)

Oh how much we love Marks and Spencer Viennese Biscuits. After a long long baking journey, here we are finally baking these scrumptious eggless butter shortcake swirls!

If used Lurpark butter, it can be called Danish Butter Shortcakes.

However, if we use New Zealand butter can it be called New Zealand Butter Shortcakes? Likewise for Australian butter.


Base Cookie Dough Ingredients:
125g Salted Butter
150g Plain Flour (for melt in the mouth change 20g to Corn Starch)
25g Icing Sugar
0.5 teaspoon Vanilla Paste
1 tablespoon Milk

1. Place Salted Butter and Icing Sugar and whisk until light and fluffy. Add Vanilla Extract and whisk for 10 secs.
2. Pour sifted flour and Corn Starch into mixing bowl. Mix until well combine.
3. Add Milk and mix well, the mixture should be thick, sticky, soft and can hold it's shape.
4. Preheat the oven to 180°C.
5. Fill the dough into a piping bag with 1M / 2C / 1E / Wilton 190 tip or Star tip.

6. Pipe your desire shape onto the silicon mat, remember to leave approx 1cm.

7. Bake in the preheated oven for 15 to 20 minutes or until the edges are slightly light brown.

Full recipe:
6cm x 8cm size yields approx 12pcs. Bake for about 20 minutes.
Straight down 1" size flower approx 65pcs. Bake for about 15 minutes.
Ring loop 2" diameter size yields approx 30pcs. Bake for about 20 minutes.

Some Extra Tips Below:
- To have uniform shape cookies, draw grids on one of the baking sheet, place another baking sheet on top and pipe according to the shadow grid. Continue until complete.



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Below is my creations hopefully it'll inspire you. You may bake the Viennese Biscuits and make all kinds varieties as below. Hope you all will love this recipe.

Matcha Viennese Biscuits
Add:
1 tablespoon Matcha Powder
1 tablespoon Icing Sugar

Chocolate Viennese Biscuits
1 tablespoon Cocoa Powder
0.5 tablespoon Icing Sugar

Dark Chocolate Viennese Biscuits
Coming Soon

Strawberry Sandwich Viennese Biscuits
Coming Soon

Passion Fruit Sandwich Viennese Biscuits
Coming Soon

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Grilled Garlic Butter King Prawns Recipe

This is a dish that can be elegant if presentation is done right that it will impress your family and guests. Sometimes when you plan to cook a few dishes yet you have only 2 stoves and 1 oven, this will be one of the easiest recipe to pop in the oven, when the oven beeps, plate and serve immediately.


Recipe for 1-2

Ingredients
8 King Prawns
6 cloves of Garlic (minced finely)
2 tablespoons of Butter (approx 30g)
1 teaspoon of Italian Herbs (or any Herbs)


1. Prepare the prawns, our tips below.
2. Lightly rinse, pat dry, and arrange the prawns.
3. Pre-heat oven to 250°C.
4. Mix Garlic, Butter, Italian Herbs well.
5. Fill each prawns with about half a teaspoon of Garlic Butter Mix.
6. Grill in the oven for approx 15mins.
7. Plate the prawns and serve hot.

Enjoy~

Lesson Learnt & Tips:
- These prawns can be prepared few hours before meal time, cover with kitchen wrap and store in fridge.
- Fresh Prawns shelf life in a refrigerator is 1-2 Days. For longer shelf life of 6-8 Months store in a Freezer. More info here.
- How to prepare the prawns? For ours we are keeping the head, shell, legs and tail on for presentation. To devein the prawn, use a kitchen scissor to cut the shell along the middle of the back. Then use a knife to make a long slit along the middle of the back to expose the dark vein. Pull out the vein. To have the butterfly prawn effect, give a deep cut along the back, open it out and press it down so that it's flat. Turn the prawns over and slit in between of all the prawns leg so it won't curl up during the grilling process.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Breakfast Exploration ::: Kaya Butter Toast Set Recipe

Somehow, this is a traditional breakfast that we have been having since we were kids.


Recipe for 2

Soft Boiled Eggs
Ingredients
4 Eggs

Bring a pot of water. Place the Eggs in. Turn off the heat and leave the Eggs in for 7 minutes.


Crispy Kaya Butter Toast
Ingredients
4 Slices of Bread
Butter
Kaya

Preheat the oven at 160°C. Place the sliced bread lined up on a tray and let it bake until slightly golden. Remove from oven and spread thin layer of kaya on both slices of toasts. Then place thin slices of Butter on top of the toast then place the other half of the toast on top.


Mocha
Ingredients
2 Nespresso Capsules
1 teaspoon of Hershey Dark Chocolate Syrup

Pour 1/2 teaspoon of Hershey Dark Chocolate Syrup in to each cup. Pour in the warm formed milk. Then add the Nespresso (40ml). Stir and it is ready to be savor.


Click here for our blog page Breakfast, Desserts, & Snacks Ideas for more recipes. Hope you will be inspired~

Fusion Buttery Biscuit Tart Crust Recipe

It's been forever since i blog my famous tart recipes. I'll start off with my latest Fusion Buttery Tart Crust.


Ingredients
185g fine crumbs of Digestive Biscuits
0.5 teaspoon Ground Cinnamon
0.25 teaspoon Ground Nutmeg
90g room temperature Butter


Lightly grease a 2cm x 20cm loose based round tart pan. Combine Digestive Biscuit crumbs, Ground Cinnamon, Ground Nutmeg in a bowl. Add in butter and mix well. Pour all the mixture and press into base and side of the greased pan. Cover it with kitchen wrap and refrigerate for 1 hour.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

When Mr Butter Cake and Mrs Brownie become ONE Recipe!

When Mr Butter Cake meets Mrs Brownie! Sometime special happen...


Brownie Ingredients
140g Dark Chocolate
50g Butter
40g Brown Sugar
1 Egg
35g Top Flour

Melt Chocolate and Butter over double boiler. Stir in Brown Sugar until blended. Set a side to cool slightly. Add egg, mix well. Fold in flour until well combined. Pour batter into greased baking pan. Bake in a preheat oven at 180ºC for 10 minutes.


Butter Cake Ingredients
230g Butter
80g Fine Sugar
2 Eggs
120g Top Flour
0.25 Baking Powder
50ml Milk

While the Brownie layer is baking. Beat Butter and Fine Sugar until creamy. Add in Eggs one at a time and beat until well combine. Fold in half of the sifted flour and baking powder, alternatively add in half of the fresh milk, repeat and mix until well combine.

When you're done here the Brownie Layer should be done as well. Immediately Pour and evenly spread the butter cake batter over brownie, you'll notice it melts away. Bake at 160ºC for 25minutes or until when you insert a cake tester in the middle it comes out clean.


Cool in the tray for 10 to 15 minutes, then remove from tray to totally cool.


Lesson Learnt: Measure 1/3 of brownie and 2/3 butter cake will be the best combination.



Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Cream Cheese Frosting Recipe

Ingredients
250g Cream Cheese
110g Salted Butter
170g Icing Sugar
2 teaspoon of Vanilla Essence

1. Place Cream Cheese in the mixer and cream until smooth.
2. Add in the Butter & Vanilla Essence and continue until mixed well.
3. Add in half of the Icing Sugar and continue to mix followed by the last half.
4. Place you piping nose in the piping bag, fold it till the lowest and then Scoop the Butter Cream Cheese Frosting and pressing it down to avoid air gaps.
5. Place it in the fridge while you finish up baking & cooling the cupcake.


Recipes that is topped with this Frosting:
Red Velvet Cupcakes


I really need to practice my piping skills. :(

HAVE FUN & ENJOY!!!!!!

Some tips from us after our 1st attempt:
- There is no need to thaw the Cream Cheese and Butter, however, they need to be in cubes and chilled.
- Frosting need to be placed in the fridge for 30mins before use.
- If you use place it in the fridge too long, thaw it for 5-10mins before use.
- Use 1M or 1D Wilton nose for piping.

Overall Feedback: Not Sweet.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Vanilla Butter Cake (The Famous Mrs Ng SK’s)

Butter cake is one of the staple cake that my family have brought me up with. When young, I'll ask my mom to give me some money to buy bread, butter cake, and snacks from the bread uncle that always come by my house at 5.30pm.

Ever since I enter college, I have never eaten a nice butter cake that will bring back memories. Because of that this is my 1st exploration of butter cake. Heard that this is the best most moist butter cake among all recipe available. We'll see after a few explorations!

Let's dive into this Mrs Ng SK Butter Cake recipe!


Ingredients for Butter Mixture
300g soften Salted Butter
5 Egg Yolks
150g Castor Sugar
260g Self Raising Flour (or 252g Top Flour + 8g Baking Powder)
80g Milk
2 teaspoon of Vanilla Essence

1. Cream Butter with Castor Sugar until pale and fluffy and then add vanilla extract and mix well.
2. Add in one Egg Yolk at a time and wait until it is incorporated.
3. Add half of the flour and mix on low speed until incorporated.
4. Add milk in gradually and mix until well incorporated.
5. Mix in remaining flour.
6. Set aside.


Ingredients for Meringue Mixture
5 Egg Whites
70g Castor Sugar
1/2 teaspoons of Cream of Tartar

1. Mix Castor Sugar with Cream of Tartar.
2. Place the Egg White into a clean and dry mixing bowl.
3. Beat Egg Whites until foamy and gradually pour in Sugar + Cream of Tartar mixture.
4. Beat until it reaches stiff peaks.
5. Set aside.


Combining Butter Mixture and Meringue Mixture and remaining steps
1. Preheat oven at 160°C.
2. Prepare two loaf pans or a 9" baking pan by lining the base and generously grease the sides.
3. Place half of the Meringue Mixture into the Butter Mixture and fold in until incorporated.
4. Fold in the remaining Meringue Mixture into the Butter Mixture.
5. Pour the combine batter into the pre-greased baking pan until reaches the 3/4 level.
6. Place in the oven for 30mins or until golden brown on the top.
7. Test with a Cake tester, if it comes out clean, leave the cake in the oven door slightly open for 10mins.
8. Remove cake from oven and let it rest in the baking pan for 15mins.
9. Turn the cake upside down on a cooling rack & remove the pan.
10. Let it completely cool before storing.



We love this recipe. It's a keeper.



HAVE FUN & ENJOY!!!!!!

Some tips from us after our 1st attempt:
Cracked Top:
- Oven temperature too high.
- Replacement of self-rising flour with self measure flour + baking powder.

Texture Flaw:
- Meringue failed due to transfer to unclean bowl.
- Meringue failed due to transfer to unclean spatula.
- Meringue failed due leaving it aside too long.
- Folded too vigorously.

Overall Feedback: Soft, Nice, Love the butter taste.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~