Singapore Customised Halal Birthday/Wedding Cakes

Looking for customised halal birthday cakes or cupcakes in Singapore or halal wedding cakes Singapore or halal finger food or pastries or halal cookies for any occasion in Singapore? What's more all our cakes are using HALAL ingredients by muslim chef/baker.

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Trio Marble Cake

Hey peeps.... im back for more baking, in fact never declared my oven closed on Hari Raya.... By the 2nd day after the open house.... I left with just a few slices of cakes.
Had to take a break for a while cos Irfan was not well..... see I told you not to take gassy drinks :(

Just like to share some recipes I got from fellow bloggers..... tested and here are my views. There are many marble cakes around but I believe many of us are still searching for the perfect recipe.... There are about 4 types marble cake making processes so when I got this recipe, the cake calls for flour batter method. I found that the cake is soft and spongy..... not so sweet just nice....however compared to creaming or sugar batter method.... it has lost its buttery taste some what due to the sponge gel chemical reactions.

Its worth to try....

You can do the marble effects this way.....

Source : CMG

Ingredients :
300g butter
280g flour*
1 tablespoon milk powder*
1 teaspoon baking*(sift together all ingredients marked *)
5 large eggs
1 tablespoon sponge gel (cake stabiliser)
250g castor sugar
50ml fresh milk
1 1/2 teaspoons chocolate emulco
1 teaspoon strawberry emulco
1 /2 teaspoon rose essence
a tint of pink coloring


1. Prepare an 8 x 8 x 3 inches cake tin. Grease the sides with shortening. Line the base with greaseproof paper.
2. Beat butter till pale in color. Add in flour, a little at a time till all flour are used and mixture is well mixed. Set aside.
3. In a mixing bowl (clean and dry), beat eggs and ovalette.
4. Add in sugar, a little at a time and continue beating on high speed till mixture is light and fluffy, like the chiffon mixture.
5. Reduce the speed and add in the butter and flour mixture, a little at a time.
6. Pour in the fresh milk and rose essence.
7. Divide the mixture into 3 equal portions. Add 1 portion with chocolate emulco. Another portion with strawberry emulco and a tint of pink coloring. Leave 1 portion plain.
8. Spoon 2 tablespoons of plain mixture onto the middle of the cake tin. Top it with 2 spoonful of pink mixture, followed by the chocolate mixture. Repeat the process until all the mixture are used up.
9. Bake in a preheated oven at 180 C for 40 to 45 minutes.

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