Additional Info

I am not a professional baker. Never attended any formal baking classes.
I am here to offer u an alternative to whatever that is available in town.


1. I do not use preservatives, no bread improvers, no softeners. Emulsifiers are used in a few recipes only, I try not to.

2. Low Cholesterol Eggs are available for substituting regular eggs with minimal price adjustments. Be assured no cracked eggs are used.

3. All bakes and cakes are made with real butter (no Farmcows or Buttercup) or Corn Oil. Use of margarine is only by request (no adjustments of price)

4. Types of frosting available
..... i. Dairy Whipping Cream (made from real milk, this is the real thing!!!!)
..... ii. Non Dairy Topping Cream (commonly called"fresh cream", made from non-dairy sources)
..... iii. Swiss Buttercream (made with egg whites and butter, no margarine or shortening used. Utterly delicious!!!!!)

5. Non baking powder versions available for certain recipes (because I know some people are not tolerant to baking powder)

6. Minimal food colouring and flavouring used. I try to use natural stuff like pandan, cocoa powder, coffee, orange juice, roselle and strawberry juice. Some recipes do not allow liquids to be used, therefore I had to use food colourings and flavourings. If used, only quality additives are put into the bakes, cakes and frostings.

7. Real Vanilla (from pods) are available for certain bakes and cakes.

8. When fresh fruits are used in cakes, be assured that all fruits are in good condition, even in banana cakes (no brown, bruised parts and definately no worms)

9.