Strawberry Shortcake in a Jar


*1 box of yellow cake mix prepared and baked into cupcakes
*1 pound of strawberries, washed, and sliced into bite size pieces
*1 Tbsp of sugar
*1 cup heavy whipping cream
*1 Tbsp powdered sugar
*1 tsp pure vanilla extract
*6 plastic cups or Jars

My favourite cake of all time is strawberry shortcake and having it in a jar means I can portion it out and take it with me on the go! I cannot stress how good this cake is even though it’s probably the most hideous thing you’ve ever seen, lol. Give it a try and let me know!


Universal Yums: September 2016 Thailand


The Thai have great snacks and they come in a wide variety. They can be sweet, savoury, spicy even! You got a little bit of everything in this snack box and I enjoyed every bit of it! Do any of you have a favourite? What did you think of this box?

Universal Yums September 2016 Thailand:
*Instant Thai Tea (BONUS)
*Spicy Sesame Coated Peanuts
*Glendee Chocolate Coconut Chips
*Tao Kae Noi Big Roll BBQ
*Tom Yum PRETZ
*Euro Pandan Cake
*Little Farm Garlic Bread
*Sanghai Strawberry Cream Wafers
*United Coffee Candy
*Amira Tamarind Candy

Blueberry Cake


Blueberries are one of my favourite berries and it’s probably one of the only fruits I’ll put in my dessert. I recently bought one of those silicone round moulds and wanted to try it out. So I took this Blueberry Cake recipe from my copy of The Hummingbird Bakery cookbook and tested it out. It worked out perfectly! I made it for a party and everyone gobbled it up. It’s just sweet enough and it’s so moist that people will come back for more.

Here’s what you’ll need for the cake:

  • 3 sticks of unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 6 eggs
  • 1 tsp vanilla extract
  • 3 1/2 cups flour
  • 2 tablespoons + 2 tsp baking powder
  • 1 cup sour cream
  • 3 tablespoons whole milk
  • a pint of fresh blueberries
  • confectioners’ sugar, to decorate

For the cream cheese frosting:

  • 2 1/3 cups confectioners’ sugar, sifted
  • 3 tablespoons unsalted butter, room temperature
  • 4 oz. cream cheese

After preheating the oven to 325 fahrenheit, place the butter and sugar in a medium bowl to cream until light and fluffy (for a free standing mixer, use the paddle).

Add the eggs in one at a time, mixing well and scraping off any from the sides with a rubber spatula.

Beat in the vanilla, flour and baking powder until it’s mixed well. Add the sour cream and milk and mix until the batter is light and fluffy.

Gently stir in the blueberries by hand until it’s evenly dispersed.

Pour the batter into a prepared ring mould and smooth over.

Bake in the preheated oven for 40 minutes or until golden brown and the cake bounces back when touched.

Let the cake cool slightly before turning it out onto a wire rack to cool completely.

When the cake is cold, put in onto whatever plate or serving tray you’re using and prepare the cream cheese frosting.

Beat the confectioners’ sugar and butter together on medium speed until it comes together or is mixed well. Add the cream cheese in one go and turn it onto high once it’s incorporated. Continue beating until it’s light and fluffy, about five minutes. Do not over beat or else it will become runny.

Cover the top and sides with the frosting and decorate with more blueberries. Dust with confectioners’ sugar and voila!

Recipe: Hummingbird Bakery Cookbook


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Dessert may be my favourite course of a meal but like anything, there is always a favourite. Tiramisu is the one dessert that I can never resist.

This Italian dessert is so creamy and melts in your mouth; the rum also adds a nice kick. Those of you who are eating the ones without mascarpone cheese or butterfingers, put it down immediately! You are eating an imitation! You can either go to a nearby bakery or take a stab at this recipe; it’s simple and delicious. The only thing to look out for is the price.┬áThe mascarpone cheese is what makes it expensive. It’s about $8 for a tub and you’ll need two of them.

Here’s what else you’ll need:

  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • 1/4 cup strong brewed coffee at room temperature
  • 2 tablespoons rum
  • 2 packages (3 ounce) traditional ladyfinger cookies
  • 1 tablespoon unsweetened cocoa powder

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Start by whisking together the egg yolks and sugar in a medium bowl until it’s well blended. Whisk in the milk and cook over medium heat, stirring constantly until the mixture boils.

Cover the mixture tightly and chill in the refrigerator for one hour.

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In a separate medium bowl, beat the cream with vanilla until stiff peaks form. Take the refrigerated yolk mixture out of the fridge and whisk the mascarpone in until smooth.

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In a small bowl, combine the coffee and rum.

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To moisten the ladyfingers, you can either drizzle them lightly or quickly dip both sides in the coffee. It has to be less then a second each and the cookie has to remain hard. If it becomes soggy, throw it out. Arrange the soaked fingers at the bottom of a 7×11 inch baking dish.

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Spread half of the mascarpone mixture over the fingers, then half of the whipped cream over that. Repeat to create another layer of each.

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If you want to get a little fancy, you can outline a round cake with ladyfingers. Sprinkle the cocoa powder over the top layer and cover. Refrigerate for four to six and then indulge! (But only one slice a day)