Rich Butter Peach cake (2nd Easter Collection)

This was my very first time doing Easter jelly eggs and packaging like Malay wedding so bad...hopefully doesn't disappoint them especially my auntie. Thank you for giving me another good opportunity to do something new. Just regret that never manage to get the picture of the peeled egg which contains mix fruit, with tinge of pink.

The cake was rather disappointing coz' I do notice it's slightly dry at the edge, really hope for the very best coz' everyone have individual taste bud though.

Japanese Cotton cheesecake (1st Easter Collection)

Just meant for a close family occasion, was baked back for my in laws and kids. This was my mom's in law's favourite light cheesecake. I was quite disappointed with the whole outcome of the topping...because it was so light until it can't cope the heaviness of melted chocolate, what more the sugar figure, it might be small but the weather kills it all.

Assorted Cheesecake

This cake is ordered to be place in a Tea house but mainly for testing. The very first one is banana custard cheesecake, is a rich cheesecake, the second one is a classic digestive cheesecake with grainy combination of cocoa, brown sugar and crushed nuts, also a rich one.

The third one was a rich Macadamia cheesecake which needs to be cooked on stove top. Well this cake is individual preference but the fragrant of the roasted macadamia nuts with fresh milk will tell you what it taste like.

The last one is a light cheesecake which layered over vanilla sponge lining, roasted ground hazelnut cheesecake. To be honest not many people know how to enjoy good cheesecake so end of it is still towards individual taste buds.

Strawberry Cheese cakelet

This cake is really challenging, but worth alot upon trying and love it. It's just for a weekend tea purposes. Couldn't resist on the colour, this is my very first time using strawberry, I personally not a fan of strawberry and I guess I did this not in the season and it cost me a bomb.

The strawberry is sour to be honest maybe it's not the season here in Malaysia. The cake itself is really challenging and the process took me quite long in fact, especially the straining through the fine sift after it cooked.

What surprise me most is the texture of the sponge lining came out to be tender, moist and just nice, not sour not too sweet but very fragrant.

The cream cheese itself is killing me to do it, maybe the timing is too short. In the original recipe have gelatin but to me I felt it's unnecessary so I just left it as it is and mix in extra fresh milk and single whipped to make it a smoother texture.

I left it overnight to get this result. Seems that everything is really on my side this time it turn out just alright to me and the taste which everyone seems to love it. Glad I try. Just yummy not just by the look but also to the last bite.