Monster Theme Birthday Cake [Customised Kid's Birthday Cake]

It's that time of the year again.... Every year, I'd make birthday cake for my boy. This year, for his 11th birthday, he'd requested a ClassDojo monster theme birthday cake. He printed and cut out 12 monster pictures that he and his classmates created via Classdojo and asked me if I could make a cake with all these monsters on it. Ohh he did mentioned about 3D, not just pictures LOL.... This is definitely not easy but challenge accepted! :D 

Handcrafted customised ClassDojo monsters fondant cake topper.

I started with the cake toppers, I'd made all 12 fondant cake toppers based on the pictures given, all handcrafted in 3D figurines. Every piece is unique because it's all hand-shaped, tedious work that I took about 8 hours to complete.

Handcrafted customised ClassDojo monsters fondant cake topper and a stand alone staircase/ wall.

Recently my boy started to love coffee, so I baked a coffee cake as base and decorated the cake with fresh cream frosting. I kept it as simple as possible as the 12 monsters were already very colourful. 

Handcrafted customised ClassDojo monsters fondant cake topper.

Besides the 6" coffee cake, I also made a mini vanilla cake. This idea came after the boy found a box of candy and asked if I could make pinata cake. I didn't want him to eat too much candies, so I made a mini pinata cake to place on top (where the pink monster standing) instead of using the main cake to fill with candies. 

Just 6 candies.... all for him.. :D 

Birthday boy with his unique ClassDojo monster theme birthday cake
specially made for him.

When everything's ready, I let him decide where to place the monsters. Although there were some flaws here and there after he accidentally "touch" the cakes, overall we were happy that everything turned out well. 

Creative monster theme kid's birthday cake, handmade by mom ❤️

Look at the pink monster holding 2 candles....isn't it cute! :D 

Coffee Cake With Fresh Cream.

If you wish to try the cake recipe, click the link here 蛋糕食谱: The Perfect Sponge Cake Recipe 点击进入《海绵蛋糕食谱》

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Dry Curry Pork Stir-fry 香炒干咖喱猪肉片

This is my family's recipe, one of my childhood favourite dishes that my mom used to cook for us. Flavourful and full of curry aroma but non-spicy, that's why it's well-loved by children. :) 

Ingredients: 材料

250g Pork, thinly sliced 猪肉片

1tbsp Garlic 蒜头

A handful of Curry Leaves 咖喱叶

Some oil for cooking 油


（A）

1 tsp Curry Powder 咖喱粉

1/2 tsp Ground Turmeric 黄姜粉

1 tsp Tapioca Flour 木薯粉

1/2 tsp Soy Sauce 酱油

1/4 tsp Salt 盐

1 tsp Sesame Oil 麻油

（B）

1/2 tbsp Oyster Sauce 蚝油

1 tsp Curry Powder 咖喱粉

1/2 tsp Soy Sauce 酱油

1/8 tsp Dark Soy Sauce 黑酱油

Some Water 水

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method：步骤

1. Marinate pork with （A）for 2 hours or overnight.
（A）和肉片拌均，腌两小时或隔夜。

2. Heat oil in a pan/ wok, fry garlic and curry leaves till fragrant. Add in the pork and stir fry till half-cooked.
烧热油把蒜头和咖喱叶爆香，加入肉片炒香。

3. Add in （B）, stir/ toss to mix well. 

加入（B），拌均。

4. When the pork is cooked through, remove it from the heat and serve it with warm rice.

猪肉煮熟后收汁即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

By readers: some feedback from those who have tried this recipe:

By Safrinachong

Curry Potato & Chicken Cute Steamed Bun/ Pau 咖喱马铃薯鸡肉包【可爱造型包子】

Peep peep little chicks! Made these adorable, soft and fluffy steamed buns for breakfast. Don't worry about the vibrant yellow colour, it's all-natural colour from ground turmeric.

Red Bean Paste Steamed Bun for me and Curry Potato Chicken Steamed Bun for the kid.

Ingredients: 

Dough recipe 面团材料: 

85g Milk 牛奶 85克

20g Sugar 细砂糖 20克

1 tsp Oil 油 1小匙

Few dashes of  Ground Turmeric 黄姜粉 少许

150g Plain Flour/ Pao Flour 中筋面粉/包粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Red Rice Powder/ Carrot Juice and Charcoal Powder 红菊粉/胡萝卜汁和黑炭粉，适量

1-2 tbsp Milk, if needed 牛奶，适量

Some Chicken & Potato Dry Curry Fillings 鸡肉马铃薯干咖喱馅

Tap the link for recipe 点击链接进入 

<<Chicken & Potato Dry Curry Filling Recipe 咖喱马铃薯鸡肉馅料食谱>> 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. Place the dough blade into the pitcher. Add in all dough ingredients. Select the DOUGH function to knead the dough.

将所有面团材料放进搅拌机搅拌成团。

2. When the dough is ready, transfer the dough onto the floured tabletop, knead for few minutes till smooth.
取出面团加少许面粉揉至光滑。

- Prepare red/orange colour dough: knead in some red rice powder+ milk/ carrot juice. 

红色面团：加少许红菊粉和牛奶/胡萝卜汁，揉均。

- Prepare the black colour dough: knead in some charcoal powder and milk. 

黑色面团：加少许黑炭粉和牛奶，揉均。

3. Shape as desired, use the pictures below as reference.

分割后包入馅料，造型可参考下图。

4. Let it proof for about 50 minutes or double in size. Steam for 15 minutes. When it's done, turn off the heat. Let it sit for 5 minutes before removing open the lid. 

做好后发酵50分钟或双倍大。蒸15分钟。 蒸好后熄火，待5分钟才把包子拿出。待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Red Bean Paste Steamed Bun aka Dòu Shā Bāo 简易豆沙包 [Blender Recipe]

This is one of my favourite steamed buns since childhood days. Sharing here is the blender recipe, if you do not have a blender, feel free to check out my other steamed buns recipes using stand mixer/ bread maker or hand-knead.

Ingredients: 

85g Milk 牛奶 85克

20g Sugar 细砂糖 20克

1 tsp Oil 油 1小匙

150g Plain Flour/ Pau Flour 中筋面粉/包粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙


Red Bean Paste Fillings 豆沙馅

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Place the dough blade into the pitcher. Add in all ingredients (except red bean paste). Select the DOUGH function to knead the dough.
将所有材料（除豆沙馅）放进搅拌机搅拌成团。

I added a little more liquid than usual so the dough would be softer and easier for the blender to work. 

2. When the dough is ready, transfer the dough onto the floured tabletop, knead for a few minutes till smooth. Divide dough into 5 portions, and roll into small balls. Roll out and wrap in fillings. 
取出面团加少许面粉揉至光滑。分割5份，包入馅料。

Transfer on a floured worktop, and knead for a few minutes till smooth and elastic.

Wrap in filling and steam. I steamed the bun in Ninja Foodi using the STEAM function. 

3. Let it proof for about 50 minutes or double in size. Steam for 15 minutes. When it's done, turn off the heat. Let it sit for 5 minutes before removing open the lid. 

做好后发酵50分钟或双倍大。蒸15分钟。 蒸好后熄火，待5分钟才把包子拿出。待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Sweet Potato Bread With Red Bean Paste 豆沙软面包

Red bean bread have always been my favourite. This homemade version is slightly different from the one from bakery, these were made using sweet potato bread dough that yield super soft and fluffy bread that stay soft for days.

Sweet Potato Bread With Red Bean Paste, I tried using different topping this time.
Topped with desiccated coconut smells so good!
Photo updated: July 2024

Ingredients: 

材料

Bread Recipe adapted from here. 

260g Bread Flour 高筋面粉 260克

3/4 tsp Instant Yeast 即溶酵母 3/4 小匙

40g Castor Sugar 细砂糖 40克

1/4 tsp Salt 盐 1/4 小匙

120g Sweet Potato (steamed & mashed) 番薯(蒸熟） 120克 

30g Whipping Cream 动物性奶油 30克

110g Full Cream Fresh Milk  全脂牛奶 110克

20g Egg (lightly beaten) 蛋液 20克 

20g Unsalted Butter 无盐牛油 20克

Others:

Red Bean Paste 豆沙馅 适量

1 Egg yolk + 1tbsp milk for egg wash 1粒蛋黄+1汤匙牛奶

Some Sesame Seeds 芝麻 适量

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Add Milk > Whipping Cream> Sweet Potato > Egg > Castor Sugar > Salt> Butter > Flour > Yeast into bread maker. Alternatively, you can knead the dough using a stand mixer then continue with step 4.

将牛奶》动物性奶油》番薯》蛋液》细砂糖》盐》牛油》面粉》酵母跟次序放入面包机。

2. Select <#11 DOUGH > , press < START >.
安装好后按键选择 《#11 DOUGH》，按 《START》。

3. When the dough is ready, grab a small portion of dough, do the windowpane test. If the dough is ready, continue with step 4, otherwise, repeat step 2.  

取出一小份打好的面团，试试面团弹性。如果能拉出薄膜即可继续步骤4，否则重复步骤2。

4. Let the dough proof for 1 hour or double in size.

发酵1小时或双倍大。

5. When the bread dough is ready, roll out the dough. Cover with cling wrap and let it rest for 10 minutes.

把发酵好的面团擀平，盖上保鲜纸松弛10分钟。

6. Portion out the dough, wrap in filling and shape. Refer to the pictures below. 

把面团分割，包入馅料，照着下图造型。

7. Let it proof for an hour or doubled in size. Egg wash, sprinkle some sesame seeds on top, bake in a preheat oven 180'C for about 15 minutes or till golden brown. Remove from oven, let the bread cool on rack and enjoy!

发酵1小时或双倍大。刷上蛋液，撒上芝麻，放进已预热的烤箱，以180度烘烤15分钟或至熟透上色。取出面包，放在架上待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Baileys Slit-top Chiffon Cake 百利甜酒戚风蛋糕【烫面雪纺蛋糕】

Thanks to Baileys for sending over my favourite Baileys Irish Cream for me to experiment in my baking. Although this is my all times favourite liqueur, I never use it in my baking before. So I started off with this slit-top chiffon cake using Baileys as main ingredient, glad it turned out perfect without affecting the texture, so moist, fluffy and spongy with nice Baileys aroma. We're indeed love this delicious cake, it's super indulgent with a dollop of fresh cream and cherry on top, the hubby who's not a fan of desserts and cakes gives a big thumbs-up.

Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal round pan with slit top to have a nice controlled cracked top, need not worried about volcano-like cracked top. ;)

This recipe yield light, fluffy and spongy texture with nice aroma from the Baileys Irish Cream flavour. Watch the video below to see the texture of this cake. 

Ingredients:

35g Cooking Oil 花生油 35克

50g Cake Flour 低筋面粉 50克

55g Baileys Irish Cream 百利甜酒 55克

3 Egg Yolk 蛋黄 3粒

3 Egg White 蛋白 3粒

1/8 tsp Cream Of Tartar 1/8小匙塔塔粉

55g Castor Sugar 细砂糖 55克

10g Corn Flour 玉米粉／粟粉 10克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method:

1. Heat oil in a saucepan, when temperature reach 80'C, remove from heat. Sift in flour, mix well.
油加热至80度，熄火。加入已过筛的面粉，拌均。

2. Add in Baileys Irish Cream, mix well.
加入百利甜酒，拌均。

3. Add in egg yolk, mix well.
加入蛋黄，拌均。

4. In a mixing bowl, beat egg white and cream of tartar until foamy, beat in sugar gradually. Sift in corn flour, beat until stiff and glossy.
把蛋白加入塔塔粉，打至松发，慢慢加入糖。过筛加入玉米粉，打至硬性发泡。

5. Fold the meringue into the yolk mixture in 3 batches. 
分次把蛋白加入蛋黄糊，用刮刀搅拌均匀。不能过度搅拌。

6. Pour the batter to a 6" baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.  
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。

7. Bake in a preheated oven on 2nd lowest rack, 170'c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes. 
放进已预热的烤箱，以170度烘烤12分钟。取出蛋糕，用刀子画线，继续烘烤30分钟。

Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同，烘烤温度和时间须自行调整。

8. When it's ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mould the cake, slice and enjoy!
烘烤后把蛋糕从烤箱里拿出，轻轻在桌上敲1-2次。倒扣待凉后脱模，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed.