Lesson learned from baking Crinkles.

I baked last weekend. Finally.

After all the weekend errands that I needed to finish I took some of my precious time to bake. I’ve been planning this for the last 3 weeks.This is the 100th time that I baked this goodies. What can go wrong?

Well a lot of things went wrong because of  –  1) Impatience a.k.a too much excitement      2) Not following instructions 3) Not enough concentration

I was planning to bake cupcakes but changed my mind and opt to one of my favourites -Crinkles. Then I changed my mind again, and planned to bake some brownies but my ingredients are not meant for them so I baked CRINKLES just like my original plan.



I just realized that I made these mistakes consciously.Like I am aware that I am doing something wrong but I still proceed on doing it. Just because all along I thought I can fix it. Wrong.  I am so impatient that I didn’t follow the right instructions when it comes to the 4 hour wait and covering the dough after mixing it all together.Did I mix it properly? NO.

In life we also do this, we know there’s a process, we know the right way but we opt to short cuts and the easy way possible.”What can go wrong? I did this a lot of times.” Usually whenever we got too excited on making decisions, jumping into conclusions and assumptions it leads us to numerous failures, heartaches and pain.

While baking, I was watching TV at the same time. There are some tasks in life that needs our 100% attention  like – baking. 1/2 teaspoon salt became 2 teaspoon. My crinkles became sweet, salty and bitter. You can really taste the parts that are sweet – that are bitter and and that are salty because I gave up on mixing them the right way. I am such a lazy person because I know that something is not right. I gave up on it instead of saving the recipe. I could have added more love or cocoa or concentration to what I am doing.

Whenever we do something, if you can’t give your heart at least give your attention or don’t do it at all. This is applicable in both real life and baking.

Hopefully,next time, my family can feel my love out of every bite. :)


Mrs.Tags Bakes : Chewy Choco Chip Cookies

I’ve been busy for a week because of the CABSAT Exhibition that we participated in.I wasn’t able to post anything for the last two weeks – I was away from the laptop for  a very long time :)

After 3 days of standing and talking (explaining about what DaVinci Resolve 12 is) I finally had a weekend off. My sister requested me to bake some cookies for them and last Saturday – I have time! yehey!

I can say that baking this cookie variety is easier than my crinkles. I am really hoping that they will be baked like those Keebler chewy version of cookies so I checked again the world wide web for such recipes and hoped for the best to find the right one :)

The ingredients are:

2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
3/4 cup semisweet chocolate chips


Here’s what I did to bake my own chewy chocolate chip cookies :)

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat 1 minute. Add flour mixture and chips; beat until blended.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Okay. I did it – to some of it. I got scared that some of the batches were not baked enough so I over baked them :( well they still taste great according to my sister who preferred the crispy crunchy version rather than the chewy ones that I imagined (I posted the picture on my instagram account)

So for some tip : do not over bake the cookies!



Mrs.Tags Bakes : Choco Chiffon Cake + Fondant

After too much contemplating I pushed through baking the chocolate chiffon cake for Ellie’s 7th month :) Hurrah! It was a success! Let me share you some pictures  of the finish product. Achievement unlocked. I just carefully followed the instruction of the recipe I found online (followed : step by step).

I baked a baby cake 4″ inch round cake pans instead of the available bigger ones just to stay on the safe side the excess batter that I made – I turned them into cupcakes with vanilla buttercream frosting.

So here it goes:
80g dark chocolate
3 egg yolks35g canola oil
60ml (1/4) cup milk
15gcocoa powder
35g all purpose flour
1/2 tsp baking powder
3 egg whites
50g sugar
  • Using a microwave with low power, melt chocolate and stir till smooth.
  • Set aside to cool slightly.
  • In a large mixing bowl and using a whisk, mix egg yolks, oil, milk and melted chocolate until combined.
  • Sift in flour, cocoa powder and baking powder into the egg yolk mixture. Mix until combined. Mixture will look like a thick paste.
  • Using an electric mixer with a whisk attachment, beat egg whites at medium low speed until foamy. Increase beating speed to medium high. While beating, add sugar gradually and beat until mixture form stiff peaks.
  • Using a spoon, fold egg whites mixture into the yolk mixture in 3-4 batches until well combined.
  • Pour the batter into an un-greased chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.
  • Bake in preheated oven at 160°C or 150°C fan forced for 40 min. Remove the cake from the pan. Let it cool then iced it!

On my previous blog post I made a marshmallow fondant and that I used to decorate the chocolate chiffon cake. I don’t have the proper tools yet but at least I was able to make a proper decor (I guess…)

Here are some snapshots (apologies for the quality of the pics) of my finish product :



Yeah there’s a bit of sunshine too!



Marshmallow Fondant

I am taking it to the next level… but in baby steps :)

I challenged myself into making a marshmallow fondant.. I believe what I read “easy-to-make-recipe” and surprisingly it was true!I am so nervous because my brother said that I need to make it yummy because for some reasons I volunteered to bake a cake for Ellie’s 7th month and the coming monthsaries too!

Friday morning after our beach bonding we went to HyperPanda to buy some stuff like the Crisco Shortening and additional measuring cups and spoons,spatula etc. I need to control myself from buying baking things!



16 ounces white mini marshmallows (use a good brand – I used CAMPFIRE) 

2-5 tablespoons water

2 pounds icing sugar 

1/2 cup Crisco Shortening

So here it goes:

Melt marshmallows and 2 tablespoons of water in a microwave: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Be careful because it is hot!


Now grease your hands GENEROUSLY – palms, backs and in between fingers, then heavily grease the counter/table you will be using and dump the bowl of marshmallow/sugar mixture in the middle.Start kneading like you would bread dough. You will immediately see why you have greased your hands.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.


Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

For coloring the fondant – I used Foster’s. After storing the kneaded finish product in the refrigerator overnight I took some and  tint the fondant the desired color. I put green and red :)


Now it’s time to start. Your cake should be baked, and completely cooled. You can trim it now and then place the cake on a prepared cake board. I personally find that shaping first is the easiest and then transferring the cake.

Give the top and sides of the cake a nice thick 1/4 inch of Buttercream Icing NOTE: At first I was wondering why I needed to bother with this step. Well, there are a couple of reasons: The buttercream icing helps the fondant icing to “stick” to the cake and this cushion of undercoating icing helps to give you the beautiful smooth nearly perfect finish that you are looking for. For a round cake, make a disk shape. For a rectangular make a log shape.


Cinnamon Rolls and Procrastination

My husband loves cinnamon rolls (specially the gooey yummy Cinnabon). I assume that it is his comfort food. Since I’ve started baking(ahem!) I keep on browsing cinnamon rolls recipe (there are thousands out there) and told him that I will bake it for him. I saw the excitement in his eyes and as usual he is very supportive. So there I channelled my inner Betty ( Crocker  – which by the way is an imaginary person!)

We went to IKEA because I need to purchase some of my “baking equipment” Got home around past 9pm – I need to check on Ellie because priorities first. Our darling patootie woke up around 1030pm. Soooo how can I start baking? Well yeah I kept on delaying my cinnamon-roll-baking-session just because I am not confident enough that I can do it. Honestly, I am not a confident baker, yet. But I faced my fears and started gathering all of the ingredients.

I finished baking around 2Am just because I really stick to the recipe that I found although I made some alteration and modification in this recipe.


  • 1 cup lukewarm milk
  • 2 large eggs, at room temperature
  • 1/3 cup unsalted butter, cut up
  • 4 1/2 cups flour
  • 1 3/4 teaspoons salt
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons instant yeast or active dry yeast


  • 1/3 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 3 tablespoons cinnamon powder


  • 6 tablespoons (generous 1/3 cup) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract



  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.
  4. Make the filling: After 10 minutes, roll the dough out. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan.
  5. Loosely cover the rolls with  foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
  6. After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-30 minutes until lightly browned.
  7. Make the glaze: Mix the confectioners’ sugar, vanilla and cream cheese until smooth and drizzle over rolls.If you prefer a thicker glaze, add more confectioners’ sugar and then add a pinch of salt to cut the sweetness, if desired.
  8.  Glaze the rolls immediately before serving.

    NOTE: The first batch is not a happy batch. I put too much butter on the pan because I got scared that they might be dry and will stick into the pan – but then again the butter and the sugar became caramel and they died. :(