These are my favourite blueberry muffins. This recipe uses sour cream, which makes the muffins very moist and fluffy.

I love the pretty patterns created by the blueberry juice as it bubbles and trickles down the sides of the muffins.

Available for Purchase: Blueberry Muffins @ a Price of S$22 - S$25 per order of 12.

I made this devil’s food cake for my aunt’s 60th birthday. The cake was wonderfully moist and soft. The 3 midnight-black cake layers were sandwiched with thin layers of smooth vanilla buttercream. I completed the cake with a generous sprinkling of finely shaved chocolate on top.

The cake featured here is a variation of a recipe from Alice Medrich’s Bittersweet. The cake here is surrounded with cocoa meringue rods instead of a wall of chocolate.

I’d intended to make the chocolate wall, but it turned into a chocolatey mess with some bits of wall on the cake and other bits stuck on a plastic sheet. I improvised and covered the sides with chocolate shavings and cocoa meringue rods, which I’d made the night before. The result is a rather impressive looking cake. It’s not as elegant as the chocolate wall version, but I love the presentation here.

The cake is made up of 2 layers of chocolate genoise sandwiched with a light mascarpone cream and hidden strawberries. I just adore the look of the cut strawberries when the cake is sliced at just the right place.