decorations: hearts

I Heart you. Aren’t they pretty? They don’t taste that good though ):IMG_0702

more pretty deco!


The finished cake! I love the colours!


i felt majorly cheated. The chocolate was supposed to be a mousse, but i think there was something majorly wrong with the recipe. It stated for melted chocolate to be beaten with thickened cream until fluffy, which did not happen no matter how long i whisked it for. I ended up with a ganche rather than a mousse ( as you can see ): )

so i decided to try to find another recipe for chocolate mousse. UNFORTUNATELY, i ended up watching this, and in the beginning, i really believed that it was a professional video. Laugh at me if you want, i admit i can be silly at times. :/

I’m not going to post the recipe though. it wasnt one of the nicer cakes that i’ve tried. When i find i pound cake i really really love, I’ll most certainly share it with you all:DIMG_0707


Mini Portobello Mushrooms with Mince Meat.

Dad really really loved them, so did i.

They were extremely flavourful and juicy.

The best part, they were extremely simple, and no skills are needed here 😀


8 Mini Portobello Mushrooms ( you can use the bigger ones if you want. Just remember to use more meat)

(about) 200g Mince pork

8 Tbsp  Teriyaki sauce  ( not marinade. it’s the watery kind, somewhat like soy sauce)

1 small onion, chopped

1 large egg, lightly beaten

a dash of pepper.

1 tbsp cooking oil

  1. (I did these in my toaster, so I’m guessing the temperature’s quite high)

    Preheat oven to 230C.

  2. Mix mince pork, 5 tbsp teriyaki sauce, onions, egg and pepper together. Leave to marinade for 15 minutes.
  3. Drizzle remaining teriyaki sauce over the mushrooms. Set aside for 15 minutes.
  4. Make 8 meat balls from the mince pork mixture and pat it over the mushrooms.
  5. Bake in the oven for 10 minutes, unril the pork becomes paler in colour and the juices are flowing out.
  6. In a frying pan, heat the cooking oil until hot but not smoking. Gently place the mushrooms in the pan(mushroom side down) and cook for half a minute. Turn it over and continue cooking until the meat is nicely browned. Serve.

I’m really sorry if the recipe sounds a bit kooky. I did this on the spot, and i dont weigh/measure my ingredients when i cook:D