Kitchen Corner

December 24, 2009

Happy Christmas!

This will be my last posting of the year 2009. Year end normally would be the most busiest time for me. I really have no time to think a new log cake this year, however manage to made a log cake last night which is exactly the same log as last year. Hope you don't feel bored with this old log.
Wishing everyone have a blessed Christmas and thank you for all your comments and encouragement to help me go on with this food blog. Look forward to seeing all the lovely post on you all. Happy New Year!

December 11, 2009


Last year, I made Panettone for X'mas but did not manage to try out any Stollen recipes. So, this year I got to try a Stollen recipe first before Panettone. It's something new to me and I think the texture is something like Panettone. Again, Stollen is also one of the bread that Italian will have during the X'mas but now everywhere having it for this lovely season.
I'm not sure why Stollen had its unique shape, anyway I just followed the recipe. The texture is soft on the day it's baked and taste quite good with some dried apricot, cranberries, raisin and the crunchy pecan had given it extra texture. Not to forget, my favorite ingredients "cinnamon" make this bread taste better. My hubby and I very much prefer Stollen and Panettone instead of Fruit Cake.
The bread wasn't that soft the next day. So, I tuck it back to the oven at 200C losely wrapped with aluminium foil to warm it back, then it's turn soft again and it's nice to serve warm I feel. My first experiment told me that I should make it again to give away as a gift very soon.
Recipe from 65度汤肿面包 (make two loafs)
(A) 270g bread flour / 30g plain flour / 1 tsp cinammon powder / 30g sugar / 3g salt / 6g yeast (B) 135g milk / 30g beaten egg
(C) 90g unsalted butter
(D) 130g dried fruits (apricot, raisin, cranberries) / 50g pecan nuts (toasted and chopped)
  1. With a dough hook mixer, mix ingredients (A) and (B) at low speed unitl a crumbly consistency.
  2. Gradually add in the unsalted butter until everything combine. Change to a medium low speed continue the kneading process until it become smooth and elastic.
  3. Add in ingredients (D) until everything stick with the dough. Take out the dough from the machine, add in any dried fruits or nuts that didn't stick to it. Make the dough into a smooth round shape and let it proof for 40 minutes in a clean bowl cover with cling wrap.
  4. Divide the dough into two portions and shape them into smooth round dough. Let it rest for 15 minutes.
  5. Roll out the dough to a flat round shape, fold 2/3 of the dough from left to right. Use a rolling pin press all the way down at the other 1/3 of the dough. So here you've got three paddle stollen.
  6. Let the doughs sit at the baking tray proof for 40 minutes cover with cling wrap.
  7. Bake at 180C for 30 minutes until golden brown. When the bread out from the oven, immediate brush some melted butter on the dough and sprinkle over lots of sugar powder.

December 2, 2009

Scones (Savoury)

I made some savory scones this morning and it took me no time to get a fresh yet delicious scones out from the oven. It's truly yummy with some cheese and back bacon added. I must say the crumbly and fluffy texture is a winner. One thing for sure it's got to be eaten warm. Anyway, it's really a simple and no much time consuming recipe that you can make it at anytime either in the morning or make it for afternoon tea. For me, it's my all time favorite snack! This great recipe came from "Do What I Like". I've slightly changed the recipe as I made it into a savoury version. The first thing I do is making the buttermilk by adding two teaspoons of freshly squeezed lemon juice to 150ml of full fat milk and let it stand for 30 minutes. If you've got the commercial buttermilk and that will safe you some time. While I was waiting for the buttermilk, I chopped two slices of back bacon and fried them in a pan until it slightly golden brown. Turn off the heat and let it cool down while I continue with other stuffs. Roughly cut 30g of cheddar cheese into little cubes. It don't have to be in good shape as it will melt and stick at the scones when it bakes in the oven. Shift 200g self-raising flour into a large bowl. Add 1/2 teaspoon salt and 1 1/2 tablespoon sugar. Give it a quick stir to combine with the flour. Roughly cut 50g of butter and quickly tuck it into the flour and rub in the butter until a crumbly consistency, it don't have to be well combined, you would rather let those tiny bits of butter stay in the flour. Just don't over combine. This took less then a minutes to combine and by this time the homemade buttermilk should be ready. Make a well in the center of the flour mixture, pour in 2/3 of the buttermilk and use chopstick to mix everything until it turn into a mess. You don't want a smooth round dough but a sticky and messy mixture. If dough is too dry, add in more buttermilk. For me, 2/3 is more than enough for the mixture.Turn the mixture out onto a lightly floured working surface, add the fried bacon and cheddar cheese. Using both hand to bring everything together and pat the mixture into 2cm thickness. Cut the dough with 5.5cm floured cutter and pressed all the way down without twisting or turning the cutter. Place on a baking tray lined with baking paper then glaze the surface with some leftover buttermilk. For more cheesy texture, sprinkle some shredded cheddar cheese on top. Bake in a preheated oven at 220C for 15 minutes. Serve warm and no jam or cream needed. Enjoy!

November 25, 2009

Chilled Durian Cheesecake

It's a big day of my other half and it's always a headache of thinking what type of birthday cake for him is the best as you might have the same feeling like me hope to give the best to our life partner, right?! Since he likes durian a lot and I still have a box of frozen durian, why not make a durian cake or durian cheesecake for him. Thinking along the way, if you did follow my blog you'll know that I've just made a durian cake and durian cheesecake not long ago. So, it's not a good idea to do the same for him which is nothing special anymore.
Time is limited, I don't really have much time to think somemore as his birthday is just around the corner. Ended up, I make durian cheesecake again, but with a Non-Baked version sandwich with plain spongy cake. I followed a sponge cake recipe from a video clip and luckily it turn out really good. If you did try my chocolate spongy cake before, you will know this lady. Again, I'm very satisfy with her recipe.
For the cheese filling, I'm very particular with chilled cheesecake, as too much gelatin will cause the cake like jelly type. I'm really looking for a soft, light and melt in-the-mouth texture but not jelly cake. So, really have to be cautious about the portion of gelatin added in.
I was quite nervous when he was taking the first bite of this durian cheesecake, guess what? It's so obviously show the satisfaction from his face. I couldn't believe it and I quickly tried the first bite too and it's really something I was looking for. It's soft, light and super tasty for us and couldn't feel the gelatin texture. As I added less gelatin in the batter, the cake couldn't stay at room temperature for too long but it set and stand nicely in the fridge. I'm really glad that the cheesecake turn out very well. When he is happy, I'm happy too!
Ingredients for the plain sponge cake: (Please follow the video clip) 140g plain flour 4 eggs 30g milk 180g sugar 4g salt 30g oil
Ingredients for durian cream cheese filling: 350g cream cheese 60g caster sugar 250g durian flesh 350 whipping cream 1 tablespoon gelatin 3 tablespoon water
For the filling, beat cream cheese and sugar until smooth. Stir in durian flesh until well combine. Now, get ready for others ingredients. Melt gelatin powder with water over simmering water until the gelatin dissolve. Whip the cream until thicken but not over whipped. Stir in 4 teaspoon of gelatin into cheese mixture until well combine then fold in the whipped cream. Keep the remaining gelatin for the toppings. Place a slice of sponge cake into 8 inches lose bottom baking tray. Spread in half of the durian cheese mixture. Place another layer of sponge cake on top. Spread half of the remaining cheese mixture on top and chilled in the fridge. Mix together the remaining gelatin and cheese mixture and put into a piping bag. Place in the fridge for about 30 minutes until it slightly set (the time depends on how cool the fridge is, so watch it and try to squeeze out a little to test whether it could form any pattern). Pipe out any pattern you like onto the cake and chilled in the fridge for over night. Enjoy!

November 12, 2009

Sponge Cake (Cocoa)

This might not something special as I know many of you know how to make it. I did have a cocoa sponge base recipe that I used quite frequently but this is something I found which is better than my previous one.
It's quite easy to make and the result was good with a spongy, light and fluffy texture. My previous cocoa sponge was slightly dry whereas this one stay moist which you can eat it straight. Not only that, the main thing is the sponge can be used as a cake base for making all kind of celebration or party cake. Feel free to watch the video clip on how the lady chef did it as well as my final result of experiment. See how spongy it is :)
Cocoa sponge cake recipe for 8 inches round cake pan : whole eggs 203g、egg yolks 32g、caster sugar 135g、glucose 21g、 salt 1g、oil 32g、cocoa powder 21g、plain flour 106g、baking soda 1g、milk 21cc

Bumble Bee

Many thanks to Baking on Cloud 9 for the method of making this bumble bee. Look! Each one of them had their own character and emotions. That's very unusual for me to make this but I feel that sometime it's quite fun playing with it. Thanks quizzine!

November 10, 2009

Cherry Crumble Cheesecake

After the first attempt on durian cheesecake, I feel quite encourage to try another cheesecake from the same recipe book 我和起士蛋糕的秘密. At first, I was thinking to make an apple crumble cheesecake but at the same time I want to use the canned apple cherry given by PH. I was very curious about the taste of that apple cherry so ended up I make cherry cheesecake.
The cheesecake was not too bad but I still like the texture of durian cheesecake as it's very smooth and silky texture that melt in the mouth was great! This texture is slightly thicker that might take a few more second to melt in your mouth.
I tried to place a piece at room temperature for 15 minutes and the texture was not that thicker then. The crumble is very tasty and goes well with the cheesecake but the apple cherry wasn't that very special. It taste ok but nothing so special for me.
I've done a few study from the recipe book and found that some cheesecake had a very silky smooth texture. I remember before baking the durian cheesecake, the batter was quite liquid or should I say runny whereas this batter of cherry cheesecake was quite thick.
I guess it's due to the ingredients used. Although they both used the same amount of inggredients like cream cheese, sugar and eggs. The different is batter that added with same milk or cream is smoother than the batter made with cream cheese and eggs only. The durian cheesecake was added milk whereas this is not, may be that's make the difference. Please correct me if I'm wrong but so far this is the experiment I've gone through. Anyway, people who are not very choosy like me will still love this cheesecake. It's just an ordinary one for me :P Recipe from 我和起士蛋糕的秘密 for (7 inches cake tin)
For the base:
200g digestive biscuit
100g butter
For the filling: 400g cream cheese
80g caster sugar 3 eggs
140g cherries
For the Crumble:
60g plan flour
60g caster sugar
50g ground almond
30g butter
1 tbsp cooking oil
  1. To make the base, stir all ingredients until combine. Press mixture into base of 7 inches cake tin.
  2. To make the filling, beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Beat until well blended.
  3. Place cherries into the tin. Pour in cheese filling.
  4. To make crumble, combine flour, sugar and ground almond, rub in butter and oil until mixture resembles bread crumbs. Sprinkle over the top.
  5. Steam-bake in preheated oven at 160C for 1 hour 20 minutes or until cooked. Remove from heat and leave to cool. Chill in fridge for 5 hours or overnight.

November 6, 2009

Cinnamon Bread Pudding

I've some leftover cinnamon buns and I want to give it a twist to something else. Bread butter pudding is a very traditional English dessert that usually serve with a dollop of ice cream or custard.
I made this pudding for breakfast so we eat it without adding any toppings. The bread pudding is very tasty with the smell of cinnamon together with the raisin and walnut. I like the crusty texture on top and soft moisture texture at the bottom. It's simply the best!
How I made it:
Lightly grease an oven proof shallow dish and preheat the oven to 170C. Cut three cinnamon buns into chunky pieces and place on the dish. In a sauce pan, warm 150ml fresh milk and 150ml fresh cream (or you could use 99% fat free butter milk). Add 1 tablespoon of natural maple syrup or honey until well combine. In another bowl, lightly beat 1 egg and add in the warm mixture and whisk until well combine. Pour the mixture to the cinnamon buns and bake at 170C preheated oven for 20 minutes. Serve warm.

November 2, 2009

Cinnamon Buns

The smell of cinnamon is really good, it goes very well with some desserts. One study found that the smell of cinnamon gives you a clear of mind. No wonder I always feel so good with the smell :) Cinnamon roll is one of the best breakfast and afternoon tea served with a cup of coffee... urhhhh... that's the most enjoyable yet relaxing moment.
I baked these cinnamon rolls into buns shape by baking it on a muffin pan. They looks like quite happy sitting on the muffin pan! Other than adding the raw sugar with cinnamon powder, I gave it some extra texture.
The buns was added with some honey toasted walnut and raisins soaked with rum. The texture is very nice with a bit of crunchy nuts and chewy raisins. Not to forget, the smell of cinnamon with the raw sugar is a winner!

(A) 210g bread flour / 56g plain flour / 20g milk powder / 42g sugar / 1/2 teaspoon salt / 6g instant yeast
(B) 30g eggs / 85g water / 84g water roux (refer to water roux recipe)
(C) 22g butter
(D) 30g raw sugar / 1 tablespoon cinnamon powder / 40g raisin (soak with rum / 40g honey toasted walnuts
Recipe for the water dough "water roux": Cook 125 water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left (please don't over cooked it!). If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water roux here would be more than a recipe required, please according to the amount of the recipe required and do not add more or less.

How I made it:
  1. Put all the ingredients (A) and water roux that made with ingredients (B) for kneading until it form a dough. Add the butter little by little and continue the kneading process until smooth and elastic and the dough no more sticking at the side of the mixing bowl (this method for dough hook kneading mixer, if using bread machine, add all the ingredients (A), (B) amd (C) together. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
  2. While waiting for the dough, prepare the fillings. Mix the raw sugar and cinnamon powder together untill well combine. Soak the raisin with some rum. Toast the walnut on a medium low heat of non stick pan for about 5 minutes then add the honey continue to toast it for another 5 minutes. After the walnut cool down, chopped it into small pieces.
  3. Flatten the dough with your hand and roll it out in longish shape with a rolling pin about 25cm x 40cm. Brush some water on the surface of the dough then sprinkle over all the raw sugar cinnamon mixture evenly.
  4. Sprinkle the chopped walnut on the dough. Drain the soak raisin and sprinkle on top of the dough as well.
  5. Roll it up to a long sausage shape and seal it tightly. Lightly floured a sharp knife. Cut into 12 portions and place on a muffin pan lined with the casing.
  6. Cover with a cling wrap and let it proof for 40 minutes.
  7. Egg wash the dough before send them into the oven. Bake at a 180C preheated oven for 15 minutes. Enjoy!

October 30, 2009

Peach Cake

It's weekend again! I always like to have a relaxing weekend without working too much in the kitchen but still able to enjoy some nice foods. I'll normally make some sweet stuffs to chill in the fridge and serve it at any time during the weekend.
Here, I've prepared some peach cakes which is a recipe from HHB. It's really a great recipe and very refreshing desserts. I made it into individual portion which I think is much easier for me to serve but definately much more works in advance. I followed the mousse recipe from HHB except the sponge cake. The texture is very good indeed!

October 27, 2009

Wholemeal Okonomiyaki

This is not the best okonomiyaki but definately something healthier as I followed this guy using wholemeal flour for the recipe. It's quite flavourful with all the vegatables added. Perhaps using plain flour would be nicer. Anyway, I've gained some extra fiber this time :P

October 22, 2009

Durian Cheesecake

Mum bought me a cheesecake recipe book 我和起士蛋糕的秘密. (I think she has been addicted on buying me recipe books recently.) I miss her cooking and till now I can't forget those delicious foods she cooked and baked. But, she said she had retired from the kitchen :( Anyway, I think I've inspired by her passion in the kitchen when I was young. She cooks three proper meals plus an afternoon tea to serve the whole family including my grandparent and aunties uncles. I like to touch the ingredients while she was preparing foods but I always got warning not to touch this and that. If you're a mother you'll understand why she warn me. But, that wasn't stop me from loving the kitchen stuffs :) Oppss... back to the cheesecake recipe book. To appreciate mum, I think I better try out one of the recipe from the book. Since I've still got some leftover durian in the freezer, I decided to try out durian cheesecake recipe. I didn't put so much hope on this recipe at first, because this is my first attempt and the recipe is not that very precise. I used a slightly bigger cake pan to make this also modify the amount of ingredients used from the recipe. Guess what! The result is absolutely fantastic! If you're a durian lover and cheesecake lover, you'll hardly to resist this. The cheesecake turn out moist, rich and smooth. You will like it to melt in my your mouth slowly and feel hard to let go! The recipe didn't mention about steam bake but I did it as I think steam bake would produce moisture cheesecake, that's what I found from my previous attempts on other cheesecake experiments. There is just one thing I didn't do it properly for drawing the net pattern on the cheesecake, it wasn't as nice as the recipe shown from the book (need more practice!) However, I must say the texture is a winner! Really yummy! Thanks mum for the recipe book! Recipe for 7 inches (I used 8 inches lose bottom pan) For the base (I used my own recipe for the base): 160g crushed chocolate marie biscuits (200g digestive biscuits) 80g melted butter (100g butter, melted) For the filling (Slightly change the amount of ingredients from the book) 450g cream cheese (500g cream cheese) 80g caster sugar 170g durian flesh (220g durian flesh) 3 eggs (medium size, total about 160g) 80ml milk (90ml milk) 1 tbsp cornstarch (1 tbsp + 1/4 tsp cornstarch) Toppings: 1 tsp cocoa powder + 2tsp water Some Oreo cookie crumbs


  1. To make the base, stir all ingredients until combined. Press mixture into base. Set aside.
  2. To make the filling, beat cream cheese, sugar and durian flesh until smooth. Beat in eggs, one at a time, beating well after each addition.
  3. Beat in milk and cornstarch until blended. Reserve 1 tbsp cheese mixture for topping, the rest mixture pour into tin.
  4. To make the topping, mix well cocoa powder with water. Add in 1 tbsp of reserved cheese mixture, stir until well blended. Pipe on top of the surface of cheese mixture and draw net pattern with skewer.
  5. Steam baked at 170C for 45 minutes (my oven 150C for 50 minutes) or until light brown.
  6. Remove from the heat and leave to cool completely. Chill in fridge 5 hours or overnight. Decorate sides of cake with crushed Oreo cookie crumbs.

October 15, 2009

Dome Cake

Do you have any leftover sponge cake? Or, unsuccessful baked sponge cake? Give it a twist to a little treat for your guests. I don't have any leftover sponge cake so I purposely bake a plain and chocolate sponge cake to experiment the recipe. I didn't follow exactly from the recipe book but using my little baking knowledge to complete this dessert.
The texture turn out quite nice with the combination of sponge cake, custard, toasted almond, chopped dark chocolate and covered with melted chocolate for the coating. Then, let it stand nicely on top of a piece of cinnamon cookies. I didn't manage to make it as pretty as the picture from the book. I think I need more practice and patient for coating the cakes. Anyway, this is something special and definitely will make it for a party. Recipe makes 10 pieces: 180g plain sponge cake 180g chocolate sponge cake 115g homemade custard 115g chopped dark chocolate 40g toasted almond nibbed 50g raisin soaked with brandy or rum 150g melted dark chocolate for coating For the cinnamon cookies: 40g butter 36g caster sugar 12g eggs 76g plain flour 4g cinnamon powder Methods:
  1. For the cinnamon cookies, beat the caster sugar with butter then add in eggs. Fold in flour and cinnamon powder until a soft dough. Cling wrap the dough and let it sit in the fridge for 30 minutes.
  2. Roll out the dough about 5mm and use a 6cm round cutter to cut out 10 pieces.
  3. Place on a baking tray with baking paper attached and bake in the 180C preheated oven for 15-20 minutes.
  4. Let is sit on the tray for 5 minutes then transfer to a wire rack to cool down.
  5. For the cake dome, use hand to break the sponge till a bread crumbs consistency.
  6. Combine the custard, chopped chocolate, almond nibbed and raisin with the remaining brandy or rum.
  7. Lightly press the mixture together to make the shape. Pour some melted dark chocolate to coat the cake.
  8. Place it on a piece of cinnamon cookie and chill in the fridge until ready to serve.

October 9, 2009

Durian Cake

I've got few boxes of durian in the freezer. Other than thinking to make some cream puff or ice cream. I would like to try out some new stuffs which I've not tried before. I ate a durian cake weeks ago bought from my neighbour, it's very delicious!
So, thinking to make it myself. I made a simple swiss roll sponge cake and cut them into very thin round shape to layer the cake. For the cream, I mixed 270g of durian flesh with 135g custard and folded in 200ml whipped cream. This is truly a rich and creamy durian cake. I didn't add gelatin for the mixture so it's a bit runny, however it set after sitting in the fridge for few hours.
I would like to try out a next batch with gelatin one to find out the difference. Perhaps adding some gelatin would be easier to do the decoration. For the simple one, this batch is very yummy indeed! Must do it again for some celebration party. How I made it: Ingredients for a thin sponge 28 x 35cm: 4 eggs / 80g sugar / 67g plain flour:

Place the eggs and vanilla extract into a bowl. Gradually add in sugar and whisk until pale and thickened. Sift the flour into the bowl and fold together. Pour the sponge mixture into a baking tray with baking paper and bake for 10 minutes at 200'C preheated oven. Place the cooked sponge on a wire rack and place the sponge together with the wire rack into a plastic bag for cooling down.

Ingredients for custard: 2 egg yolks / 133ml milk / 40g sugar / 13g flour / 1 tsp vanilla extract / 6g butter / 2 tsp Rum (optional):
Mix the egg yolks with two teaspoon of milk in a bowl until well combined. Then, mix in the flour and make sure there is no lumps. Place the milk in a saucepan with vanilla extract and sugar, bring to the boil. Once the sugar dissolve in the milk, gradually pour onto the eggs mixture and stir then pour back into the pan. Return to the heat and using a whisk, lightly stir the mixture to thicken, do not boil. As the egg yolks warm, it will thicken to create custard. Keep stirring until it coats the back of the spoon. Remove from the heat and keep stirring and add in the butter. When the custard slightly warm add in rum. Pour the custard into a shallow bowl and cover with cling wrap. Place it into the fridge when it completely cool down and ready to use.
To assemble, blend 270g durian flesh (you could add more if you like) and 135 custard just combine. Don't over blend the mixture. Whip 200ml of fresh cream and fold it into the durian mixture. Put the durian cream into a piping bag and refrigerate for 1 hour. Use a 6cm cake rings or round mould to cut out 21 pieces of round sponge. Place a piece of transparent cake paper around each cake rings and fit in a sponge cake then generously pipe in the durian cream. Place another layer of sponge and pipe in the cream again. Finally add the remaining durian cream on the top and let it sit in the fridge for 3 hours.
Remove the cake rings and transparent paper. Ya, look around the see anyone around and now you could lick the transparent paper. Enjoy!

October 6, 2009

Chocolate Almond Cookies

Turn it into a little gift, simple and nice!

Ingredients A

250g butter 120g icing sugar (I used 90g) 1 egg 1 egg yolk 1/2 tsp vanilla Ingredients B 300g plain flour, sifted 200g ground almond 200g toasted wholed almond, halved ** Use wholed blanch almond instead of skinned almond. I tried skin almond and it's not as good as wholed blanch almond. Decoration: 100pcs small paper cups 500g cooking chocolate, melted / semi sweet chocolate 150g toasted nibbed almond Method:

  1. Cream A till well-combined. Mix in B to form soft dough. Shape into small balls and wrap up half almond. Bake at 180C till golden brown. Remove and leave to cool
  2. Decoration: Place cookies into small paper cups, cover cookie with melted semi sweet chocolate and spinkle some nibbed amond on top. Chill in the fridge to set the chocolate before storing in a container.

October 2, 2009

VIP Visit

It's a wonderful afternoon! How I wish the clock could stop at that moment as the gathering was full of joy. Just wanna thank you for my VIP as she willing to visit me and brought me lots of sweet stuffs and shares some baking techniques and her quality experiences with me. Here are those lovely things she brought for me. There are all homemade by Jane especially from her heart.I find myself really lucky to have a friend like Jane. I've got nothing to return for whatever I've received but she will be in my prayer list everyday and may God bless her in His special way! Thanks for everything Jane!

October 1, 2009

Snow Skin Mooncake

My first attempt on making mooncake. Everyone recommend to me to start with snow skin as it's quite simple to make. So, just give it a try.

I cooked the lotus paste, it's hard work but at the end it's nice to know that all made by myself although it's not as tasty as the one I bought and the appearance could tell it's definately a homemade one.

I like to play with the mould more than eating the mooncake. It's fun wrapping the lotus paste with the snow skin and stuff it into the mold and pushing it out. Playing the mooncake mold is really FUN! It's a good try. I'll not share the recipe here as I feel that this batch of mooncake still not the good one. I'll try again next year or may be I shall try out the bake version next year :)