Christmas wreath cupcakes

It’s been a very very long time since my last post. Has it almost been a year? Wow! And i will be happy if you still follow my blog. I just finished my course after 3.5 years of studying Travel Tourism and Hotel Management, and now, it’s time to relax before attending other new courses (i want to learn more new things) and starting my graduation internship, to enjoy the last days of 2014, to countdown to New year 2015. I’m so ready! 😀

It’s Christmas tomorrow and i think i should update my blog then say best wishes to you guys, I wish you a happy, peaceful Christmas and a healthy, prosperous New year. Anh xx.

Christmas wreath cupcakes

Without poinsettia..
Christmas wreath cupcakes

With a lovely poinsettia.
Christmas wreath cupcakes

Candied coconut ribbons

Candied coconut ribbon is one of the popular sweet treats of Vietnamese people on Tết holiday which is celebrated on the same day as Chinese new year. The traditional candied coconut ribbons are white (coconut taste). Instead of using artificial food coloring to make them colorful, i usually marinate them with pandan, carrot and beetroot juice. Natural color is beautiful and safe (also tastier 😉 ) so that we can enjoy without any health obsession.

mứt dừa - candied coconut ribbonsRecipe for about 600g candied coconut ribbons


1kg coconut meat

400g granulated sugar

6 tbsp pandan/ carrot/ beetroot juice


And here’s the video tutorial, enjoy! 😀

Chocolate almond biscotti

This is my very first time making biscotti. These biscottis are crispy, crunchy and have delicious flavour. No need to dip in coffee because they’re delicious by themselves. Recipe adapted from David Lebovitz. You should try it out and i’m sure you will love it.
chocolate almond cookiechocolate almond biscotti

Matcha & white chocolate mousse

A few days ago, i found that i had many ingredients left in the refrigerator and they’re about to expire. So i decided to use them up. I made a mousse cake to use up an opened whipping cream carton and a white chocolate bar. This is the first time that i made matcha and white chocolate mousse. The cake comes out beautifully and it’s really tasty. Here is the recipe. Hope you like it ;).

matcha & white chocolate mousse
Yield: 18cm mousse cake


Matcha sponge cake:

2 eggs

50g all-purpose flour

1tsp cornstarch

1 tsp green tea powder

1/2 tsp baking powder

40g caster sugar

20g milk

10g oil

White chocolate mousse:

80g white chocolate (chopped)

80g milk

120ml whipping cream

2 gelatin sheets

Matcha mousse:

2 egg yolks

20g caster sugar

80g milk

1 1/2 tsp green tea powder

150ml whipping cream

2 gelatin sheets

Green tea powder to garnish

matcha & white chocolate mousse


Matcha sponge cake:

Line a 20cm round pan with parchment paper. Preheat the oven to 170 C degree.

Seperate egg yolks and egg whites.

In egg whites bowl, add sugar in 2 batches, beat on high speed until stiff peaks form. Beat in egg yolks, one at a time, on low speed until incorporated.

Sift flour, cornstarch, baking powder and green tea powder into the bowl in 2 batches. Use spatula to cut through the batter until just combined. Add milk and oil, mixing gently. Do not over mix.

Pour the mixture into cake pan. Bake for about 12 minutes or until a toothpick inserted into comes out clean. Transfer the cake to a wire rack to cool completely.

Once the cake is cool, use a 18cm round cake ring to cut the cake out. Place the cake into the ring.

White chocolate mousse: 

Soak gelatin sheets in water until soft. Then squeeze out the excess water and place in a small bowl. Melt gelatin in microwave for about 10 seconds.

Heat milk in a bowl. Add in the chopped chocolate, stir until completely smooth. Stir in the melted gelatin. Let it cool.

Whip the cream to soft peaks. Add in the melted chocolate, mix well.

Pour the mixture onto the sponge cake. Chill in the refrigerator until set.

Matcha mousse:

In a bowl, using a hand-held electric mixer beat egg yolks and sugar until the mixture is pale yellow and thick.

Soak gelatin sheets in water until soft. Then squeeze out the excess water and place in a small bowl.

Heat milk in a bowl. Dissolve green tea powder in hot milk. Heat the mixture over low heat. When the edge of the mixture starts to bubble, turn off the heat and add the gelatin. Stir until gelatin is dissolve.

Pour the hot mixture into the egg yolks mixture, mix well, let it cool completely.

Whip the cream to soft peaks. Add in the egg mixture, stir until well combined.

Pour the mixture onto the white chocolate mousse layer. Chill in the refrigerator at least 2 hours.

Before serving, remove the cake from the cake ring, dust with green tea powder.


Công thức Mousse trà xanh và socola trắng:

Nguyên liệu: cho một ổ bánh mousse 18cm

Bông lan trà xanh:

2 trứng

50g bột mì đa dụng

1 muỗng cafe bột bắp

1 muỗng cafe bột trà xanh

1/2 muỗn cafe bột nổi

40g đường

20g sữa không đường

10g dầu ăn

Mousse socola trắng:

80g socola trắng (xắt vụn)

80g sữa không đường

120ml kem tươi

2 lá gelatin

Mousse trà xanh:

2 lòng đỏ trứng

20g đường

80g sữa không đường

1 1/2 muỗng cafe bột trà xanh

150ml kem tuơi

2 lá gelatin


Bột trà xanh để rắc lên mặt bánh

Cách làm:

Bánh bông lan trà xanh:

Lót giấy nến vào khuôn bánh 20cm. Làm nóng lò nướng ở  170 độ C.

Tách riêng lòng trắng và lòng đỏ trứng.

Đánh bông lòng trắng trứng với đường bằng máy đánh trứng ở tốc độ cao. Cho từng lòng đỏ vào, đánh ở tốc độ thấp.

Rây bột mì, bột bắp, bột nổi và bột trà xanh vào thau trứng 2 lần. Sau mỗi lần rây, dùng spatula trộn đến khi đều. Thêm sữa và dầu ăn vào, trộn đều. Tránh trộn quá tay.

Đổ bột bánh vào khuôn. Nướng khoảng 12′ hoặc đến khi bánh chín.

Bánh chín lấy ra khỏi khuôn, gỡ lớp giấy nến ở dưới đáy, để lên giá chờ nguội.

Sau khi bánh nguội, dùng ring tròn 18cm cắt lấy phần đế bánh 18cm. Đặt ring lên một cái dĩa phẳng, lót đế bánh bông lan vừa mới cắt vào.

Mousse socola trắng:

Ngâm lá gelatin trong nước cho mềm. Chắc bỏ lượng nước dư có trong chén ngâm. Cho vào lò vi sóng quay cho gelatin tan chảy ra.

Đun nóng sữa, cho socola trắng vào, quậy đến khi socola tan hoàn toàn. Thêm gelatin đã đun chảy vào, quậy đều. Để nguội.

Đánh bông phần kem tươi. Đổ phần hỗn hợp socola vào, trộn đều.

Đổ hỗn hợp mousse socola lên phần bánh bông lan. Cho vào tủ lạnh để lớp mousse đông lại.

Mousse trà xanh:

Dùng máy đánh trứng đánh lòng đỏ và đường đến khi được hỗn hợp đặc và có màu vàng nhạt.

Ngâm gelatin trong nước để gelatin mềmm ra. Chắt bỏ bớt lượng nước trong chén ngâm gelatin.

Đun nóng sữa, cho bột trà xanh vào, quậy tan. Đun sữa trên bếp một lần nữa. Khi thấy xuất hiện bọt bong bóng xung quanh thành nồi thì tắt bếp. Cho gelatin vào, quậy tan.

Từ từ đổ sữa nóng vào tô lòng đỏ trứng và quậy liên tục. Rây lại nếu thấy lợn cợn trứng. Để nguội.

Đánh bông phần kem tươi. Đổ hỗn hợp trứng đã nguội vào, trộn đều.

Đổ hỗn hợp mousse trà xanh lên lớp mousse socola đã đông. Cho vào tủ lạnh ít nhất 2h để mousse đông hoàn toàn.

Trước khi ăn, tháo ring ra và rắt bột trà xanh lên mặt.

Baked cheesecake

This is the baked cheesecake recipe i usually use.
The only problem that your cheesecake may have is cracks on the surface. These are some tips to prevent the cheesecake from cracking:

  • Make sure all the ingredients are at room temperature.
  • Beat the ingredients at slow speed and scrap down the bowl side often to remove the amount of air and any lumps.
  • Do not over-beating to avoid additional air. If too much air in the batter, the cheesecake will puff up while baking and sink in the center when it has been removed from the oven.
  • Do not over-baking. The cheesecake is done when the filling has set but still be wobbly in the center, about 2 inches (5cm).
  • After baking, open the oven door a little and leave the cheesecake inside the turned off oven for another hour. Then transfer the pan to a wire rack to cool completely. This step prevents the drastic change in temperature which cause craking.

baked cheesecake
Yield: 23cm springform pan

Serves: 12



200g oreo cookies (cream filling removed)

70g melted butter


750g creamcheese (softened at room temperature)

120g caster sugar

3 eggs

½ tsp vanilla extract

200g whipping cream

Topping (optional):

Fresh fruits, fruit compote, chocolate (chopped/ syrup/ sauce), fruit sauce, whipped cream, nuts,…


Preheat the oven to 1800C.

Line the base of 23cm springform pan with parchment paper. This will make it easier to remove the cheesecake after it is done.

Crush the oreos in a food processor until fine crumbs. Or place the oreos into a Ziploc bag, press to force the air out of the bag and seal the bag tightly; use a rolling pin to bash the cookies into fine crumbs. Add in melted butter and mix until moistened. Press the misture into the bottom of the pan to get an even layer. Bake 10 minutes.

In a large bowl, beat creamcheese and sugar until smooth and creamy. Beat in the eggs, one at a time, until incorporated. Usually scrape down sides and bottom of the bowl to avoid curdling. Beat in whipping cream, vanilla until well combined. Pour the filling into prepared crust.

Bake in preheated oven at 1600C for 45 minutes or until firm. After baking, turn off the oven, open the door a little and let the cheesecake cool inside for about 1 hour, this prevents cracking. Then transfer the pan to a wire rack, cool for another 2 hours. Chill in the fridge overnight.

Before serving, remove the sides of springform pan. Serve with fruits, compote or any sauce you like.

Chocolate chip green tea muffins

To me, ‘simple’ & ‘tasty’ are the best words to describe ‘muffin’. Baking muffin is my first choice when i’m lazy to prepare, bake and wash dishes or utensils. Today i’m baking chocolate chip green tea muffins, these ones come out just perfectly, moist and so delicious.

chocolate chip green tea muffins

Recipe adapted from: The Sweet Maison
I have a little changes of the ingredients but the muffins are still so good.

Ingredients: (for about 8 muffins)

160g all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 salt

1 – 1 1/2 tsp green tea powder

90g sugar

70g chocolate chips

100g milk

65g melted butter

1 egg

1/2 tsp vanilla extract


– Sift flour, baking powder, baking soda and green tea powder together then add in sugar and chocolate chips. Mix well and set aside.

– Mix milk, melted butter, egg and vanilla extract. Stir well and pour into the dry ingredients. Use the rubber spatula to mix well and do not over mixed.

– Put the batter into the muffin cases 3/4 full and bake in the preheated oven at 1900C for about 20 mins.

Watermelon slice cookies

watermelon slice cookies
What do you think about this cookie? On the afternoon, i was surfing the internet and saw the cutie watermelon slice cookies by chance.  I was just falling in love with them at the first sight :D. Then i wrote down the recipe and tried to make it right away.

The key to make them look beautiful is that you need to chill the dough after each step to make sure it firm enough. Other things will be easy.

Recipe adapted from Taste of Home. I also consulted the directions on kawaiisweetworld‘s youtube channel.


3/4 cup butter, softened (about 170g)

3/4 cup sugar (about 150g)

1 egg

1/2 tsp vanilla extract

2 cups all-purpose flour (about 250g)

1/4 tsp baking powder

a pinch of salt

red & green gel food coloring

1/4 cup mini size chocolate chips


– In a large bowl, cream butter & sugar until light & fluffy. Beat in egg & extract. In another bowl, whisk flour, baking powder & salt; gradually beat into creamed mixture.

– Reserve 1 cup dough. Tint remaining dough red, shape into a 20cm-long roll. Wrap in plastic wrap. Refrigerate until firm, about 2 hours.

– Divide the 1 cup of reserved dough into 2 pieces. Tint 1 piece dough green then wrap in plastic wrap. Wrap remaining plain dough. Refrigerate until firm, about 1 hour.

– On a lightly floured suface, roll white dough into a 20x10cm rectangle. Unwrap the red dough & place along the short end of rectangle. Roll up & encircle red dough with white dough. Chill in the fridge.

– On a lightly floured suface, roll the green dough into a 22x10cm rectangle. Place the log of red & white dough along the short end of rectangle. Roll up. Wrap in plastic wrap. Refrigerate at least 2 hours or until firm.

– Preheat the oven to 3500F (about 1750C).

– Unwrap the dough & cut into 0.5cm slices, then cut slices in half into semicircles. Press chocolate chips face down into cookies to resemble watermelon seeds. Place on the baking sheets lined with parchment paper.

– Bake for 9-11 minutes or until cookies are firm but not brown. Remove to wire racks to cool. Store cookies in an airtight container.

Melting moments

Melting moments, also known as y0-yos, is one of the favourite biscuits of Australian & New Zealand. These buttery biscuits have a light & delicate texture thanks to the amount of cornstarch in the dough. So that they literally melt in your mouth.

Recipe adapted from Julia Taylor, contestant of Masterchef Australia Season 4. I did not follow the original recipe,  i have a little change. The filling was passion fruit buttercream instead of vanilla buttercream & raspberry jam. It tastes good :D.
melting moments

Hidden heart cake

I have seen many people make hidden heart cake. I really love this idea and intend to make it for a long time ago but i haven’t. For a little special day to me, i give it a try. And this is my finished cake. I’m absolutely satisfied with my product :).

You can search for the directions with the keyword “hidden heart cake/ cupcake.
hidden heart cake