Mini Ube Macapuno Chiffon Cupcakes

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Hello, I am still here! I apologise for my almost three-week disappearance, but things have been quite hectic lately. Like I mentioned in my previous post, so much has happened over the month of September and as much as I’d like to share with you all bits and pieces, I can’t. Well, at least not yet. Anyways, I can tell you that September has been an awesome month so it was kind of sad to see it end as we stepped in October. Speaking of October, weather in Sydney has been crazy hot and it’s not even summer yet. I’m not too sure how I will survive the heat this year, but thankfully I have a job where they like to blast the air-conditioning so it feels like winter.

Part of my September news has to do with these cupcakes I have prepared for this post (that’s all I’m giving away!). I have moments in baking where I’m inspired to seek out recipes and flavours that take me back to my Filipino roots, and some of you may be familiar with ube as a Filipino specialty. Ube cake holds a special place in my heart as for every important birthday milestone in my life (1st, 18th and 21st), ube cake has been the cake of choice to celebrate with. So I finally worked up the courage to attempt to create my own version by incorporating the ube flavour into a chiffon cupcake mix and a sweet, silky buttercream frosting. Of course, you can’t forget to top it off with some macapuno

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Chocolate and Salted Caramel Cake

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Happy birthday to my dear mum! Actually, her birthday was last Friday, but thanks to our weekend of festivities, I wasn’t able to upload a picture or recipe of her cake. So here it is. Thanks mum for everything, including being the person to always make an effort to try and eat everything I make. That’s love right there. 

It’s been a super long time since I have decorated a cake for an occasion. I think the last cake I ever made was the Pikachu Cake that I made for my brother’s birthday, and that was all the way in January. It feels good to be able to spend hours decorating a cake. And there are plenty of reasons to celebrate with a cake like this: the start of spring, September being an awesome month so far (I WENT AND SAW BOYCE AVENUE LIVE AT ENMORE THEATRE! Any other BA fans out there?), the beautiful sunshine and a whole lot of other things that if I listed them all, I’d be here all day.

Of course, celebrations only get better when there’s chocolate cake involved. One of the exciting things I love about cake is that you always want to find out what the inside looks like. Yeah sure, the frosting might be chocolate, but the inside might actually be vanilla. And vice versa. I wanted that sort of reaction from my cake. So I created a silky, sweet caramel frosting to completely cover a dark, solid chocolate cake. I guess my chocolate drizzle gives away the chocolate component. Nevertheless, here’s my Chocolate and Salted Caramel Cake. 

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Magnum Pleasure Pop-up Store, Westfield Sydney

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Calling all ice-cream lovers! The beloved Magnum Pop-up Store has found its place back in Westfield Sydney again, following its popularity from its first launch just last year. I was so upset when I missed out last year, and after spending a day in the CBD, I finally got the chance to get my hands on a self-designed Magnum ice-cream. And it’s not even summer yet (not that you need to wait for summer to eat ice-cream). 

Normally I don’t start my blog posts with the final product, but I’m changing things up a bit with this post because it’s not going to be like my regular reviews (I actually think I’ll be writing more about the experience and the indulgence. Hence the first person narrative). 

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Not too long ago, fellow food blogger Maggie posted her experience on the Melbourne Magnum Pop-up Store and I was salivating at her awesome and delicious ice-cream pictures and I actually thought that I had missed out on the Sydney store. Then a few pictures popped up all over the Internet and I realised that the Sydney pop-up store was still around. So when the posters were around Westfield Sydney advertising how the pop-up store would only be around for a limited time, I knew I had to visit it before it was too late.  

The hype circulating this sweet indulgence basically comes from the experience that customers are involved in when it comes to visiting the store. Magnum offers six steps in designing and indulging in your very own ice-cream, and although the price is twice as much as what you would spend if you had just bought an ordinary Magnum, it’s all about the experience and the sharing that makes it all exciting and worth it. 

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Ensaymada

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Hello spring! Winter has officially ended and now comes the season of floral patterns and pastel looks. When it comes to the fashion and retail world, spring is usually one of my favourite seasons to dress up in because it’s the time for chiffon, light pinks and creams. Anyway, on the topic of spring, you’d think that after two or so weeks of non-stop raining and the sun finally out, I would enjoy the lovely spring weather. Except no. I unfortunately got sick again because of the weather and now I’m sitting at home drinking a whole lot of water to stop me from going into a coughing fit. 

So moving on… For this post, I wanted to go back to my Filipino roots and make a common Filipino treat. Some weekends, my family and I have Pandesal and Ensaymada for breakfast, and so I was inspired to try and make my own version of the sugary brioche-like buns that we Filipinos have. Just like brioche, they’re fluffy and golden yellow, buttery and sweet all at once. Read on for the recipe and a little background information on just what makes these sweet bread rolls a delicious treat.

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Lemon Chiffon Cake

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So the other week my friends and I were lounging around eating pizza and junk food and out of the grocery bag, my friends pull out this fluffy, green pandan chiffon cake. It was this rectangular loaf of vibrant green and spongey goodness that was incredibly soft when you took a bite out of a piece of the cake. Having not had a chiffon cake for so long, eating this pandan cake reminded me that it was time for me to get my sponge cake making skills back on the blog and in the kitchen. 

I absolutely adore chiffon cakes. To me, they’re the only type of sponge cake that I actually appreciate and would happily eat without icing, without ice cream or without any additional toppings. To me, chiffon cakes are best eaten and best made when they use very simple flavours because the real feature apart from its flavour is its fluffy and soft interior. Thus, with that in mind, I decided to try and replicate my favourite sponge cake with this Lemon Chiffon Cake, which adds a good lemon punch to this delicate cake. 

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