Category Archives: Dessert

Japanese cheesecake


If you have never tried a Japanese cheesecake you should. They are cross between an angel food cake and a cheesecake. I’d say that they are more angel than cheese. They a light, fluffy and cheesy. I love them. It’s one of my favorite cakes.  I topped mine with a simple apricot glaze.


  • 5 oz. fine granulated sugar
  • 6 egg whites
  • 6 egg yolks
  • 1/4 tsp cream of tartar
  • 2 oz. butter
  • 8 oz. cream cheese
  • 3 oz. whole milk
  • 1 tbsp. lemon juice
  • 2 oz. cake flour
  • 1 oz. cornstarch
  • 1/4 tsp. salt


3 Tbsp. Apricot jam + 1 tsp. water


1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornstarch, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325 degrees F.

5. To make the glaze: In a small bowl, heat apricot jam and water in microwave for 30 seconds and spread the jam on top of the cake. When the cake is completely cool, take it out from the pan and refrigerate for a few hours before serving. Cut the cake with a warm knife.

The Little Teochew blog has some great tips and tricks!

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Rice Krispie Wedding Cake



If you want to surprise someone with a cake that looks amazing but really does not take much time–Try this 6-batch, 4-layer rice krispie cake!  Just follow the normal directions for making rice krispies and make about 6 batches. I used 4-tier cake pans (normally for a small wedding cake-The pans are 3-inches deep). Make sure you line the bottom of your pans with buttered parchment paper so you can get them out.  Press firmly with buttered hands to get nice edges. Once they are cool run a knife around the edges and each layer should pop out. Stack all 4 layers and decorate. I decorated with some jumbo bright polka dot sprinkles from Layer Cake Shop. If you have some left over, save them for yourself!-Yum

cool view from the top

cool view from the top

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Vanilla bean cupcakes

Vanillacupcake1I made these for a friend’s retirement. They were very easy to make and beautiful. However, the original recipe from My Baking Addiction included milk. I made them with milk but the crumb was dry. I have swapped out the milk in this recipe for buttermilk, which makes for a nice moist crumb.  I think overall I did a nice job at decorating. I got all of my very colorful baking cups and supplies from my local favorite cake supply store, Layer Cake Shop.


2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 stick unsalted butter, room temperature
1 1/2 cups sugar
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract


3 sticks unsalted butter, softened
seeds scraped from one vanilla bean
2 teaspoons vanilla extract
24 ounces confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk


1. Center a rack in the oven to 350 degrees F. Line cupcake pan with paper liners.

2. In a large bowl, sift together the flour, baking powder and salt.

3. In a medium bowl, whisk together the milk and egg whites.

4. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.

5. Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.

6. Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.


1. In a large mixing bowl, cream butter and seeds from vanilla bean until fluffy. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.

2. Add in vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.

3. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.


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