As promised to Fara, my junior masa kat Tasmania dulu, I will up photos of Portmeirion for Sale. Sorry Fara, lambat upload the photos. Susah sangat nak duduk depan PC. Too busy.. Those interested, boleh email Fara kat email@example.com. Fara lives in UK, so InsyaAllah the price of the pottery will be competitive. :)
Tuesday, July 3, 2012
Finally, my pc dah pulih seperti sediakala, alhamdulillah. Punya la lama tak duduk berfacebook or berblogging on pc. Eh! actually blogging on ipod pun dah jarang2. *sigh*.. I know.. I have been a very bad blogger.. I might disappear again.. hehe.. but not without posting a recipe first. By the way, this cake is really really yummy. Why? coz I received orders for this cake from my friends. Not that I intend to bake and sell it. hehe..
Gooey Butter Cake - best eaten while it's still hot :)
Gooey Butter Cake
For the butter cakeIngredients
250g butter, softened
1 cup caster sugar (I reduced the sugar to 3/4 cup)
2 teaspoons vanilla essence
3 eggs (large)
2 1/2 cups self-raising flour
2/3 cup milk
- Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
- Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
- Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
- Spread mixture into prepared pan.
250gm cream cheese, softened
1 teaspoon vanilla
8 tablespoons butter, melted
500gm powdered sugar (I used only 1 cup of icing sugar)
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.
Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.