Bake & Celebrate Cookbook

I'm so excited and happy to announce that I was selected to be participate together with other fellow bakers. Marshall Cavendish publisher has invited us to share our recipes in this cookbook, which will be available in Singapore major bookstores in December 2016.

Another excited news, to thank my blog readers/followers for your continuous support, I will be buying 3 copies of this cookbook to give away to 3 lucky winners. Please visit my instagram @dorisgoz to join the giveaway. The giveaway is open from now until 2nd Dec 2016 - 23.59pm. The winners will be published only on my instagram posting.
Best of luck :)

Note : 
for Malaysian readers, you may buy online at :

Defying Gravity Cake

Recipe & Host : @ikekeidi


125gr Butter
175gr Sugar ( I only used 130 gr)
3 Egg yolks
1/4tsp Vanilla

125gr Flour
50gr Chocolate powder
25gr Corn starch
1tsp Baking powder double acting
150ml Fresh milk

3 Egg whites

1. Sieve flour, corn starch and chocolate powder together. Set aside.
2. Whip butter and half of the sugar till white and fluffy, add in egg yolk, followed by vanilla & baking powder, mixed well.
3. Add flour mixture with mixer on low speed. Then add in fresh milk, mixed well then set aside.
4. In another clean bowl, whip egg white and the balance of sugar till soft peak.
5. Using spatula, add in whipped egg white gradually to the yolk batter, mixed well.
6. Line greased 6" mould with baking paper and bake for 30mins with 170'c temperature (adjust accordingly depending on each oven) till cooked.

Butter cream : see here

Decoration : Oreo, chocolate, chopstick, melted white chocolate

1. Put little bit of frosting on cake board to stick the first layer of the cake.
2. Cover the whole cake with a thin layer of frosting (buttercream/ ganache/ whipped cream). 
3. Insert the chopstick into the can drink. Using melted chocolate, stick the chopstick into the can . Spread melted chocolate (or you can use butter cream) to cover up the chopstick. Then insert the chopstick into the middle of the cake.
4. Decorate with any decoration cookies or chocolate bar 

Raspberry Pistachio Cream Cake

I made these for Drool fundraiser events. The layer cakes consist of pistachio sponge cake, raspberry jelly, custard cream and pistachio butter nuts. The combination is just well blended and very nice.

CAKE - Ingredients:
30 gr Boiling water
15 gr Pistachio Butter Nut **( I used @the_hunters_kitchenette )
10 gr Sugar

2 Egg yolks
25 gr Oil
40 gr Cake four

2 Egg whites
35 gr Sugar

Preparation cake:
- Place Pistachio butter nut and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 degree.      
- Hand whisk egg yolks lightly. Add in oil & the butter nut mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 35gr sugar, whisk until stiff (medium peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (20x20x2cm) and bake for 10-12 mins.
- Leave to cool on a wire rack

150 gr raspberry puree
50 gr sugar
¾ tsp Gelatin powder
20 ml Boiling water

Preparation raspberry jelly:
- Stir gelatin powder in boiling water and let it dissolve. Set aside.
- Combine raspberry puree and sugar, cook until sugar dissolve.  Remove from heat.
- Add in gelatin, stir well.  Set aside and let it cool.

1 Egg
50 gr Sugar
20 gr Conrnstarch
A pinch of Salt
150 gr Milk
50 gr Butter
1 tsp vanilla extract

Preparation custard cream:
- Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.
- Place the milk in a saucepan and bring to boil.
- Pour small part of milk over the egg mixture, whisking all the time. Then pour the whole mixture back to the milk in a saucepan and whisk over a gentle heat until the mixture becomes thick and boiling. Keep out from heat, keep stirring (to avoid burn on the bottom part). Wait for a few minutes, add in butter and vanilla. Stir until it well incorporated with the cream. 
- While cooling, cover it with the plastic clingwrap to avoid the cream turn dry.

FILLING 3 – PISTACHIO BUTTER NUT ** ( I used @the_hunters_kitchenette )

Decoration:  Fresh Raspberry , pistachio nuts

- Divide the cake into 3 parts.  Spread raspberry jelly on the each layer. Let it set in the fridge for 10 minutes.
- On the flat surface, place one cake with raspberry jelly layer, spread custard cream, dizzling topping with Pistachio butter nut.
- Continue by adding cake layer, raspberry, custard, pistachio butter nut.
- Finish with  cake and raspberry layer.          

- Let the cake set in the refrigerator for at least 2 hours before slicing. Cut slices of desired thickness. Serve it with fresh raspberry and pistachio nuts.  

If you cannot buy the ready made pistachio nuts, you may option to make your own.

** Homemade Pistachio Butter Nuts :
200 gr Pistachio nuts, toast
1 tsp Castor sugar
½ tsp Salt

- Blend it until 80% smooth, add in sugar and salt, blend it until smooth.
- Ready to use or keep it in tighly sealed container, keep in the fridge after use it.

Pumpkin Sago Desserts

Ingredients :
100 gr Pumpkin, steamed and mashed
50 gr Sago, cooked and drained
1 tsp Custard powder
1 tsp Corn flour
30 gr Coconut milk + 100 ml Water
30 gr Sugar

Method :
- Mix Pumpkin, custard powder and corn flour, set aside
- Boil coconut milk, water and sugar. Once boiled add in pumpkin batter, stir until incorporated.
- Add in Sago, stir a while, switch off the fire.
- Ready to serve.

Note : If you prefer cold dessert, just let it set in the fridge, minimum 2 hours.

Yields : 3 Ramekins (S)