Vibrant Scallops Project

My latest project. The design is inspired from a book I just bought (I will update what book when I get hold of it). This is one of the designs that I fell in love with. I am just happy my customer liked the design too. 

I was intimidated to do this design, the usual feeling that I get everytime I start a new project. It's also been ages since I made gumpaste gerberas. I think the last time I made gerberas was when I was learning it in class. I was really excited that she wanted a gerbera. It is one of my favourite flowers. But the challenge was to figure how to make it without wires. The hard part was doing the centre shorter petals, to make it stand. It was hard to dry it as I was not able to hang the flower upside down with the help of wires. I was pretty successful eventually. But I know I can make a better, more realistic looking gerberas. 

Decorating the sides of the cake was scary at first. The most important tool was a ruler. Without a ruler, you will never get the correct overlapping size. After a while, I got the hang of it. Truth be told, it was quite fun. Then I had to the the words. I am still trying to improve a lot on my wordings. Hence, this is my first hand custom made fondant words. I made strings of fondant with the claygun and free form the letters. The white dots are made from Royal Icing. Dots and Royal Icing are my forte. The most important tip for dots is to use PME tips. I use PME No. 1 tip. 

The new project received quite a number of compliments from my family members and I really love it a lot. It's e type of design I like. I like contemporary designs, vibrant colours. And the flexibility of this design is quite commendable. I can imagining some colour schemes that will give it a vintage look.  

New Cake and New News..



Yes. That's me. That's the reason for my busy-ness and silence. I'm married to the most wonderful person I've known for so long. :) And this picture is my most favourite photo of all the nice photos taken on my DIY wedding. Thank you friends, family, emcee and photographers for making it happen. It will always be one of the days that I will never forget.  


I think I've taken quite a bit of a break. Now, I have to start work. Made this gumpaste gerberas for my new order. This is one of my favourite flowers and red is my favourite colour. But I love Pink Gerberas. Can't wait to show you teh final product. It's a gift cake for an engagement if I'm not wrong. But I totally dig the design of the cake. Hopefully everything will turn out well.. 

Aishah's Hantaran Cake

First of all I would like to congratulate Aishah on her wessing today! May she be blessed with lots of love and have a wonderful marriage..

She ordered this cake from me.. It's a hantaran cake where she will be giving it as a gift to ze husband.. :) The cake design and colour scheme was requested by her.. Overall I had lots of fun doing this cake and I learnt a lot... yeap.. alot..

I realize that my work now is so much faster.. I guess I'm use to all the work and I get more efficient as time goes by... Which is good, because it gives me more time on my decorating.. I really love the design that she gave me.. Simple and clean, yet the main attraction is the lace border which is made entirely by piped Royal Icing makes it so pretty and interesting.. Not the ribbon border at the base of the cake but the top of the cake..

I think I've come to realise that I love piping and working with Royal Icing.. And I learnt that, in Royal icing, you just have got to have confidence.. Lots of confidence!! Y? because you can't erase your mistake.. You can, but it's not gonna be easy.. And of course your most important tool is a good quality tip.. PME tips are the best!! You have to have lots of patience too.. But I think everything needs patience anyway... :)

At first I was quite skeptical about myself and whether I can pull this off.. And I did it!! Well.. I thought the borders were fabulous.. I'm so proud of it.. However, the challenge is always writing.. It's easy to write on the table.. But when your hands have no support.. I don't know how.. I need to practise my writing skills.... alot alot alot..

The weather here has been harsh lately.. Rain, sun, Rain, Humid, Rain, Humid.. AAarrrghhhh~ It took 3 days for my simple flowers to dry.. And when I put it on the cake.. It fell on me.. very frustrating.. But thank god it's still looks ok.. And thank god to the person who invented silica gel.. I would have died without it... My flowers will never dry..

Overall, I am happy with the product and I hope Aishah loves it too.. Although I know I could really improve on the writings... Ooh.. And I love the embroidered ribbon that I source for the cake too!! You have to give me credits for the wonderful border right?? :)

~But that's the way that it goes
And that's what nobody knows..
And everyday, my confusion grows..~

Rainbow Cake

My mom was hinting to me whether I would be making a cake for my niece's 3rd birthday. I was just recovering from making a 3 tier 1s birthday cake from last weekend. But I guess I couldn't disappoint my own family and my niece. 

My mom mentioned that she wanted something with flowers. My niece is this vainpot who likes pink. She looks like the younger version of me. But I was a tomboy, unlike her. I didn't really like pink. I loved Teenage Mutant Ninja Turtle and Mighty Max. Hahaha... She likes Dora and Barney. 

Since I made a 2 pink cakes for 2 little girls previously. I decided to go with a white covered cake and I made a edible pink crown using gumpaste and patchwork cutters. For the cake, I decided to make the Rainbow cake that I've been wanting to make as really inspired by 2 of my favourite bloggers.. Sweetapolita and Whisk Kid. You should check out their blogs. Very inspirational. 

I realised kids only get excited blowing candles and seeing how colourful the cake is. So, it was a perfect opportunity for me to try making this cake. 

It turned out really pretty. I thought the colours would be too dark cos I was quite generous with the colour paste. I decided to play around with gliters too. I wanted to put glitters on the flowers but I was to tired running around and cleaning up all the glitters that I stopped at the crown and the butterflies. Anyway, I was so anxious, waiting for the time to cut the cake. I wanted to see if the 7 layers worked very well and whether it tasted as gorgeous as the cake.

The cake was layered with Swiss Meringue Buttercream. I didn't dare to put too much buttercream in between because I was worried it wouldn't hold the weight of the fondant. But judging after cutting the cake, it was just nice enough for me. My sisters said it tasted yummy too. I was proud of this cake although I think there's some improvements I can do on the cake. 

Rainbow Cake (taken from The Whisk Kid)

White Cake (but not really)

2 sticks (226 g) butter, room temp
2 1/3 c (426 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (426 g) flour
4 tsp baking powder
½ tsp salt
1 1/2 c (355 ml) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them). (I used 8" pans instead)

Sift together the flour, baking powder and salt. Set aside.

Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls (It's about 1 c each, but I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.


Lemony Swiss Meringue Buttercream 
(This recipe makes more than enough for me)

To fill and crumb coat:
9 egg whites
1 ¾ c (350 g) sugar
4 sticks (452 g) butter, room temp
2 tsp lemon extract

To frost:
5 egg whites
1 c (200 g) sugar
2 sticks (226 g) butter, room temp
1 tsp lemon extract

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.

Assembly
Stack the layers in your preferred order and fill and frost as you would any other cake.

Once frosted, the cake can be left on the counter without any problems, but feel free to refrigerate it. Just be sure that the cake is at room temperature when serving or the frosting will be hard, not smooth. (Cake is taste nicer/better at room temperature when cutting and serving)


~Somewhere over the rainbow
Skies are blue,
And the dreams that you dare to dream
Really do come true~

KTM - Keretapi Tanah Melayu

I'm feeling really sad to see KTM Tanjong Pagar and the stretch of railway will be gone.. No more trains... No more lunching at KTM.. No more dates... No more Maggi Goreng.. One more nostalgic building/area erased in this country...

Truthfully I don't really lunch at KTM that often... But that place holds special memories for me.. The first time I step foot at KTM was when I was quite young and ignorant.. I remember going to Johor with my family for dinner.. It was during fasting month if I'm not wrong.. I have no idea why we decided to take the train.. But I can't recall much of those memories because I don't think I know where I was back then...

True memories started when my boyfriend brought me there for dinner one night.. Back when we were still awkward and dating... When I was still shy to even eat properly in front of him.. I didn't know even know what to order... So, I let him chose for me.. He told me that they have one of the best Mee Soto there... I was fascinated by the building and the surroundings... It was like... " Woahhh.. So this is the Tanjong Pagar KTM.. This is where all the cool ppl hangout at night.. (Like real!) hahaha.. And this is the famous Mee Soto??" I was like a mountain tortoise; just that I didn't really show it... It was a lovely date.. I always love to see new (old) places... And my love for historical buildings...  

Then a few years later, I worked nearby... I remember the long arduous journey I had to take just to get to my office from Tanjong Pagar MRT... Seeing the KTM building is like a sign... "Ooh.. my office is just a few minutes away!"... And by then I knew I had to rush because I was late.. hahaha.. 

Then came the virgin longest ride on KTM itself.. I remember always telling my significant other how I never took the train before... And how I've always wanted to take a sleeping train to somewhere.. Besides the insignificant train ride to JB when I was young, I think my first real train ride (MRT is not a real train to me) was at Europe... Lucky?? However I still long for the trains here.. In my very own mother-land or should I say neighbouring country... And so, my other half decided to take me on a short but meaningful train ride to Kluang... I was really excited although it was not a sleeping train... Kluang is like less than an hour away from Johor.. We sat on the train.. Walked here and there... We stood near the connector... I don't really know what the parts are called but it was where the exits were... Then, he opened the door while the train is moving and told me to stand near at the edge of the door and feel the gush of wind as the train travelled passed.. Scary but it was thrilling... Hey, I love cheap thrills!! haha.. He showed me where we were as the trains went by Singapore... It was really cool... Seriously.

Then, I changed job and KTM wasn't where I frequent except passing by a few times when we travelled to Vivo City by the motorbike... Until now, a few months being in my current job, I realised that I was just about 10 minutes walk away from KTM.. I went there to satisfy my craving of Maggi Goreng.. Seriously, it's so hard to find a decent tasting Maggi Goreng in Singapore.. I wonder why... Food (most of it) at KTM is cheaper and satisfying... And the place always reminds me of good memories.. Of me and my other half.. I don't think he feels the same way as I do.. But I guess it's just me.. ;)

KTM just officially closed its doors on 1st Jul... I had my last dinner there with my boyfriend 2 weeks ago... I just observed the surrouding for the very last time.. Sat down there wishing that they didnt have to close that place... I love History... I love historical/old building... Buildings like this are hard to come by these days, in Singapore.. Moreover it has so many memories that I hold so dear... It was sad to see it go... I am sad to see it go... Even if they decide to preserve that building, I don't think it would have the same aura... I don't think I would have the same feeling if I enter it again...

It may be a beneficial agreement between 2 countries.. It may be the time to move forward... To use the land more productively.. But to me, I think some things should just be left alone... Cos money cannot buy the memories I have of KTM..

My mother was telling us the other day, while walking to my house from my sis's house from Senja, she would have to cross Stagmont Ring, where the train passes by... If she does bring my Ariff (my little nephew) with her, he would stopped there just to watch the train pass.. And he would not leave until the train disappear from his sight.. I was moved to tears to hear that (I don't know why).. I hope that when he grows up, he would still remember what KTM is.. I just feel that it's this kind of historical things that we need to preserve to show our future generation what is history... to let them appreciate beautiful, simple things in life.. Sadly, we live in a world of greed and technology... or should I say country? 

On a lighter note, I would like to share a recipe.. Maybe, it would suit this vintage theme of KTM... Nothing is more traditional than a Pound Cake.. I decided to make a Chocolate Pound Cake... maybe cos I was feeling chocolate-y that day... But I would pick the original vanilla pound cake anytime over chocolate... This recipe came out drier than expected and I didn't really enjoy it.. Maybe because I've always found comfort in Sara Lee moist, dense, smooth, delicious Butter Pound Cake since the day I started eating Pound Cake.. hahaha.. 

Chocolate Pound Cake (taken from Baking from my Home to Yours by Dorie Greenspan)
1 2/3 cups all purpose flour or 1 3/4 cups cake flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract

1. Centre a rack in the oven and preheat the oven to 325 deg F. (est 160 deg C)

2. Butter 9 x 5 inch pan or 8.5 x 4.5 inch loaf pan (I used a 7x10 inch pan). Put the pan on an insulated baking sheet or 2 regular baking sheets stacked on top of the other.

3. Whisk together the flour, cocoa powder, baking powder, salt. (I sift it altogether).

4. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes.

5. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating 1 - 2 minutes after each egg goes in. As you're working, scrape down the bowl and beater often.

6. Mix in the vanilla extract. Reduce the mixer to low and add flour, mixing only until it is incorporated - don't overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula.

7. Scrape the batter into the buttered pan and smooth the top. Put the cake into the oven to bake, and check on it after about 45minutes. If it's browning too quickly, cover it loosely with a foil tent. If you're mixing 9x5 pan, you'll need to bake the cake for 70-75 minutes; the smaller pan need about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.

8. Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes. Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

~And that's why I smile
It's been a while, since everyday and everything
Has felt this right...~

Red Velvet Cupcakes

I've been wanting to make Red Velvet cupcakes since way back when I started baking but I have no idea what's stopping me? Isit the amount of red colour that is part of the ingredient that scares me? Isit eating something red that scares me? Isit the thought of not successfully making my cupcakes red that worries me? In fact, now I remember.. I tried making it once but it came out brown.. not red.. and the boiled buttercream was a disaster.. And that's why I stopped the thought of making any red velvet up till now. 

First of all, you can't find red velvet easily in Singapore.. I don't travel to US or other countries where Red velvet is common anytime soon.. But my mind keeps thinking what the hell does it taste like?? I was so excited when I saw a Red Velvet cake at Island Creamery at King Albert Park.. I was so disappointed at how I have spent my $5+ on such a huge slice of cake which I couldn't even finish.. The cake was dry and it wasn't even cream cheese frosting but some awful tasting white cream.. I'm sorry, I'm not trying to demote that place.. Hey, I love Island Creamery but that cake truly disappointed me..  

Since, I'm not busy with orders this week, I decided to try it.. Plus I was kinda craving for a cream cheese frosting... After doing my research on what is Red Velvet and what it's suppose to kinda taste like and after searching, through so many recipes online, I made up my mind and tried one recipe and had no regrets.. The cupcakes were moist, delicious vanilla tasting cupcakes... With a hint of cocoa..

I was quite enthusiastic to make the frosting because I've never seen a frosting with so little sugar and uses heavy whipping cream. it was a creamier frosting, less sweet and more cheese taste which I totally love.. I was too lazy to pipe the frosting and it was to soft anyway. Maybe more sugar will help but I didn't want to affect the cheese taste. But maybe a few minutes in the fridge would enable me to pipe it nicely but I wanted to eat it right there and then! hahaha..

Red Velvet Cupcakes (taken from http://www.joyofbaking.com/RedVelvetCupcakes.html) 

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk (I used 1/2 cup milk added with one 1/2 tbsp distilled vinegar)

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting

4 ounces (113 grams) cream cheese, room temperature

1/4 teaspoon pure vanilla extract

1/4 cup (30 grams) confectioners' (icing or powdered) sugar, sifted

1/3 cup (80 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

1. Preheat oven to 350 deg F (175 Deg C) and line 12 muffin tins with cupcakes liners. (I got 11 regular sized cupcakes). Prepare the home made buttermilk and put it aside.

2. In a large bowl, sift together the flour, salt and cocoa powder. (I used regular cocoa) 

3. In the bowl of your electric mixer or with a hand mixer, beat the butter until soft (abt 1-2 minutes). Add sugar and beat until light and fluffy (abt 2-3 minutes). 

4. Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

5. In a measuring cup, whisk the buttermilk with red food colouring. With the mixer on low, alternately add the flour mixture and buttermilk to the butter mixture, in 3 additions beginning and ending with the flour. 

6. In a small cup, combine the vinegar and baking soda. Allow the mixture to fizz and quickly fold into the cake batter. (The batter will be liquid-ey)

7. Working quickly, divide the batter evenly among the 12 muffin cups and smooth the top with an offset spatula or the back of the spoon. (Since it's quite liquid-ey, what I did was pour the batter into a measuring cup with handle, and pour into the cups. I only managed to get 11 regular sized muffin cups 2/3 filled)

8. Bake in the preheated oven for approximately 18-23 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean. 

9. Cool the cakes in the pans on a wire rack for 10 minutes and then remove them from the pan. Let cool completely before frosting. 

Frosting:

1. In a bowl of your electric mixer or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. 

2. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency. (More sugar will make the frosting stiffer, more cream to make it thinner) 

~I see you driving 'round town
With the girl I love and I'm like,
Forget you!~

Mango Cheesecake

This is a really late new year post.. I've been busy lately with a few orders.. And I haven't even got to touch my Daring Bakers Dec challenge.. Although I have bought the ingredients early.. I feel disappointed in myself..sigh~

Let's take a look at 2010.. It was a really bad start but eventually it got better.. Which year doesn't have its ups downs? I went through tumultuous times where I fell into a deep hole and had to get back up, myself ultimately.. But I think I couldn't do it without my friends.. I can't thank them enough.. and of course my boyfriend who's always there for me.. :) What I learnt is that you gotta stay strong and focus.. you'll get through it in time.. It will only get better..

As for my baking, I think I'm improving.. But there's always room for more improvement.. I managed to complete my very first PME Course in Sugarflowers.. To me, that was an achievement.. I totally enjoyed every moment of it.. I made my very first wedding order.. Feel kinda proud of myself that I manage to pull through.. From baking, I had to learn to become a botanist, florist, photographer, designer and many more.. haha.. I hope to become better in every aspect.. 

One thing never change though, I still do not eat much of my own baking AND I still don't like the taste of fondant.. hahaha.. I enjoy the process of baking and watching people eat the goods.. But I'm too critical of myself.. Nothing is ever good enough.. But I do bake some of my cravings a few times.. But I get sick of it the moment I bite into it.. Lol.. Don't ask me why.. I don't know, I guess.. Watching people happily eating, enjoying and finishing my baked goods makes me happier and contented than anything else..  

I've never liked fondant from day one.. But I know I couldn't avoid it..  They make cakes really pretty and awesome looking but I just can't see how people can eat it.. For me, I don't have a sweet tooth anymore... Hence, too sweet a thing will just turn me off.. Thats the reason why I roll my fondant as thin as possible when I decorate cakes.. It has its pros and cons.. But I want to let people eat what I will eat.. If you get what I mean.. My principle has always been to make cakes that taste good.. It's hard to balance taste and looks at the same time, but I guess I just have to try my very best to fulfill it.. I'm just a firm believer in taste and quality..

Moving on, I've never really seen much places selling fruity flavoured cheesecakes besides strawberry.. Have you?? Hence, when a friend of mine requested for one, I was quite excited to try it.. 

I'm not a big fan of mango.. I do eat mangoes, depending on my mood... I dislike the drink and I don't really fancy the ice cream.. Cakes are not so bad.. But I know alot of people actually do like it a lot.. And since, I've never really seen any shops selling Mango Cheesecake, I will take the challenge and make my own.. I tried 2 different mango cheesecake recipes.. Both has their own like-ability factor.. In the end, I had to adjust a bit here and there to make the nicer version in my own terms.. :) However, I will share the recipes that I tried with you guys.. 

The first recipe I tried was from Catherine Lau's Cheesecake Seduction book.. The mango cheesecake came out really pleasant looking.. Nice colour, Firm and Refreshing mango hint in the cheesecake.. It baked nicely..

The 2nd recipe I made was from Giada De Laurentiis.. I simply adore her.. cos she's so pretty and has an amazingly seductive tonation and voice.. hahaha.. I know it sounds crazy but I would go ga-ga about her if i were a guy/man.. haha.. Her cheesecake had ricotta cheese and way more mango puree in it, which made the cheeseake softer.. richer.. nicer to some tasters.. But I think I baked it too short, hence the cheesecake was still soft.. The cheesecake didn't have a nice outlook because I do not have a food processor to smoothen the ricotta cheese.. Ricotta seems to coagulate into small globules while mixing using my KitchenAid.. Which becomes apparent when you slice the cheesecake.. I did bring the cheese to room temperature but the batter still didn't turn out smooth.. Guess it's time I invest in a food processor.. :)

Both cheesecakes are wonderful.. Which is better depends on the individual.. Most of my tasters preferred Giada's recipe but I think Catherine's recipe was less cloying and I would eat more than 1 slice of it.. So, why don't you guys try it out.. and tell me which is nicer.. ;)

Giada's recipe on the left and Catherine's on the right

Mango Cheesecake (taken from Catherine Lau's  Cheesecake Seduction)
(my notes in red) 

Base
110g Butter
200g Disgestive Biscuit, finely crushed
2 tbsp Brown Sugar
50g Cornflakes

My Version:

12 pcs digestive biscuit

Approx 1 tbsp caster sugar

Approx 4oz unsalted butter, melted

Filling
500g Cream Cheese, diced
120g Castor Sugar
1 tbsp + 1 tsp Custard Powder, sifted
30g Cornflour, sifted
360g Mango Puree
4 Eggs, lightly beaten
200ml Whipping Cream

Topping
1 Mango, Sliced
40g Apricot Glaze
40 ml Water

1. Preheat oven to 150 deg C.

2.Prepare base. Melt butter over low heat. Add combined biscuits, sugar, cornflakes. Fry until fragrant. Press into a greased 23 cm springform of false-bottomed pan with your hands OR the back of a metal spoon. Cover cake pan and refrigerate for at least 30 minutes.
My version: Grind the biscuits to your own coarse-ness. Stir sugar into the biscuit and pour butter over the biscuit mix. Press the biscuit onto the base of a 9" springform of false-bottomed pan round pan with the help of the back of a metal spoon. Leave aside.

3. Beat cream cheese until smooth. Add sugar, custard powder and cornflour and beat until smooth. (To lessen dishwashing chore ;), I sift the custard powder and cornflour on top of the sugar in a bowl).
4. On low speed, add mango puree. Slowly pour in the eggs and mix until just combined. Add cream and blend until mixture thickens.

5. Pour filling on biscuit base. Place cake pan in water bath. Bake for 1hr 15min or until filling is set but slightly soft in the centre.

6. Turn over off. Leave cake in oven for 30 minutes with the door closed. Remove water bath from oven. Leave cake to cool completely in oven with the door ajar.

7. Arrange mango slices on cake. (After cheesecake cools, I refrigerate the cheesecake overnight or at least 4 hrs. I arrange the mango slices on it after I took it out from the pan and then decorate it. It looks fresher and mango taste fresher this way).

8. Stir apricot glaze and water over low heat until glaze dissolves. Glaze top of cake. Cover and refrigerate for at least 6hrs before removing from pan and serving. 

For Giada's recipe, just click here. I would like to try the Basil Lemon sauce someday. It looks really interesting..

~Let's conspire to ignite

All the souls that would die just to feel alive~