Auntie Shahz HomeBake

Touring Auntie Shahz HomeBake

2011-01-03T11:13:00.000+08:00

I take great pleasure in introducing my HomeBake cakes and cookies online. A website which I am very excited about, as it is self-created sans professional help. What you see is what you get (WYSIWYG). Some photos were taken by my husband, but now I have taken over the job with a good phone camera. Things get better through time...like wine...and I am glad to say that it applies to my cakes and cookies too.

My cakes are flavoured with spices and essences, sans alcohol. I have categorised my cakes:

Special Cakes - varieties of Cake Lapis, Fruit Cake (steam), Sugee Cake, CarrotCake

Clockwise (L-R): Auntie Shahz Traditional Cake Lapis, Prune Lapis and Fruit Lapis

Traditional Cake Lapis: This is a 15-layer cake, painstakingly and patiently prepared and baked every layer. It is a cake not to be hurried. But, the result is simply "ooh la la"...the texture is moist, spongy, enhanced with the flavour of spices. Once you eat a slice, you will crave for more.

Prune Lapis: The Prune Lapis is baked with prunes between the layers, and spiced to enhance the flavour of prunes. Definitely a must for prune lovers.

Fruit Lapis: The Fruit Lapis is baked with glace mixed fruits between the layers, and spiced to enhance the flavour of the fruits. The cake is not just pretty but also extremely delicious.

With improved technique, my lapis "melts in the mouth".

Fruit Cake (Steam): This cake has a lovely molasse flavour which gives it the distinct dark colour. Enhanced with spices and honey to complement the glace mixed fruits, the cake is steamed for 3 hours.

Sugee (Semolina) Cake: As the name implies, one of the main ingredients is semolina which is hard round grains of wheat - its texture is grainy. Semolina has to be added into the creamed butter with milk and allow to stand for 2 hours. Eggs, flour, almonds will then be added to form the batter, and baked for one and a half hour. Almond lovers, this is the cake for you!

Frosting to a cake is like accessories to a woman...haha... Broiled Coconut Frosting blends extremely well with the almond. >> SpecialCakes and scroll down to Sugee Cake.

Newest: CARROT CAKE with Lemon CreamCheese Frosting: The cake is a rich and supermoist spice cake, full of nutrients: cooked carrots blended with crushed pineapple, loaded with walnuts and raisins, just enough shredded coconut for texture. A generous lemon creamcheese frosting - tart fresh lemon juice and tangy zest - complements the wonderful flavour of the spice cake. Its a "health-uva" cake!!

Click here for details.

Butter Cakes - Walnut Butter Cake, Prune Walnut Cake, Marble Cake

Walnut Butter Cake (photo): Light and moist, the butter cake is full of nutritional chopped walnut and chocolate rice. Loved by adults and children alike.

Other Butter Cakes available:

Prune Walnut Cake: Instead of chocolate rice, prunes are added. Spice is also added to enhance the flavour of sliced prunes and walnuts. Not only delicious, but also nutritional.

Marble Cake: Vanilla and chocolate swirled to give a blended delicious flavour.

Click here for details.

I would also like to add Cupcakes soon. It is still at the stage of testing and I always believe in giving the best quality. I tested some recipes on cupcakes - vanilla (photo with cream cheese frosting), chocolate, lemon cream cheese and ginger flavours. They were quite good, but I would like to improve them better. Eventually, I would like to introduce savoury items too, like pies.

My cookies are categorised as followed:

Pineapple Tarts - Tangerine, Cheese and "Open"
These are staples for Chinese New Year, which also symbolises fortune and prosperity.

Cookies - Almond Sugee, ChocChips (with nuts), Double ChocChips and Pistachio Shortbread

They are "pop in the mouth" size.

Click here for details.

BAKES: Email on advance notice @ Bake4Me.

Shelf-Life: This is the most frequently asked question (FAQ) posed to me. HomeBakes are made only upon order. They are fresh and can keep longer. Cookies, unopened, keep for 3 months. But, must be kept in a cool, dry place away from the sun. Refrigerate, and they will keep for about 6 months. Cakes, must always keep refrigerated, if not consumed immediately. Refrigerated, they can keep for about a month.

However, I am very happy to say that my clients are able to finish the products within a fortnight...longest.

Bake4Me

2010-11-30T16:45:00.005+08:00

Off Festive Season Bakes:
Lead Time: 10 days in advance of collection/delivery date
Minimum bake for cookies : 2 bottles per bake

Festive Season Bakes:

Hari Raya Aidilfitri :

Christmas 2011: Open

Chinese New Year 2012: Open till 05/12/2011

Confirmation of Bake: Payment must be received for the bake to be confirmed. Via Internet Banking or ATM transfer.

Collection/Delivery:
I would recommend self-collection from my place, which is at Tampines St 11 off Tampines Avenue 2. My place is opposite the Round Market. Other distinctive landmarks are SAFRA and Singapore Telecoms.

If you prefer a delivery, I would be happy to oblige. I am flexible. However, I will have to include a delivery charge of S$35.00.

Please email me should you need a special request.

PRODUCTS @ aGLANCE:

Special Cakes:

CAKE LAPIS
CL: Size - 15 x 22.5 cm (1.2 kg) @ S$45.00
CL(H): Size - 15 x 11.25 cm (600 g) @ S$27.00

PRUNE LAPIS
PrL: Size - 15 x 22.5 cm (1.35 kg) @ S$50.00
PrL(H): Size - 15 x 11.25 cm (675 g) @ S$30.00

FRUIT LAPIS
FL: Size - 15 x 22.5 cm (1.35 kg) @ S$50.00
FL(H): Size - 15 x 11.25 cm (675 g) @ S$30.00

SUGEE (SEMOLINA) CAKE
SC9: Round - 22.5 cm (1.2 kg) @ S$38.00
with Broiled Coconut Frosting @ S$50.00
SC7: Round - 17.5 cm (750 g) @ S$26.00
with Broiled Coconut Frosting @ S$36.00

CITRUS SUGEE CAKE
CSC9: Round - 22.5 cm (1.2 kg) @ S$38.00
CSC7: Round - 17.5 cm (750 g) @ S$26.00

FRUIT CAKE (STEAMED)
FC9: Round - 22.5 cm (1.5 kg) @ S$38.00
FC7: Round - 17.5 cm (900 g) @ S$26.00

CARROT CAKE with Lemon CreamCheese Frosting
CC9: Round - 22.5 cm (2.25 kg) @ S$50.00
CC7: Round - 17.5 cm (1.45 kg) @ S$36.00

Butter Cakes (Off Festive Season only):

WALNUT BUTTER CAKE
WBC8: Round - 20 cm (1 kg) @ S$18.00

PRUNE WALNUT CAKE
PWC8: Round - 20 cm (1 kg) @ S$18.00

MARBLE CAKE
MBC8: Round - 20 cm (900 g) @ S$15.00

Pineapple Tarts (Off Festive Season, minimum 2 bottles per bake):
(Packing: 12 cm height bottle)

TANGERINE - TT: 580 g approx 60 pcs @ S$20.00
CHEESE TART - CT: 580 g approx 60 pcs @ S$20.00
PINEAPPLE TART - PT: 450 g approx 40 pcs @ S$14.00

Cookies (Off Festive Season, minimum 2 bottles per bake):
(Packing: 12 cm height bottle)

ALMOND SUGEE - AS: 350 g approx 70 pcs @ S$12.00
PISTACHIO SHORTBREAD - PS: 350 g approx 70 pcs @ S$12.00
WALNUT/HAZELNUT CHOCCHIPS - WCC/HCC: 300 g approx 60 pcs @ S$12.00
DOUBLE CHOCCHIPS - DCC: 300 g approx 60 pcs @ S$12.00

Contact: Shahrazat for your email-a-Bake.

SPECIAL CAKES

2010-11-30T15:00:00.001+08:00

CAKE LAPIS (Hotseller):
Traditional Cake Lapis - Auntie Shahz original

CL: Size - 15 x 22.5 cm (1.2 kg) @ S$45.00

CL(H): Size - 15 x 11.25 cm (600 g) @ S$27.00

PRUNE LAPIS (Hotseller):
Definitely for prune lovers. Prunes between layers and spiced to enhance the flavour of prunes.

PrL: Size - 15 x 22.5 cm (1.35 kg) @ S$50.00

PrL(H): Size - 15 x 11.25 cm (675 g) @ S$30.00

FRUIT LAPIS (Hotseller):
Cake Lapis baked with glace mixed fruits between layers and spiced to enhance the flavour of fruits.

FL: Size - 15 x 22.5 cm (1.35 kg) @ S$50.00

FL(H): Size - 15 x 11.25 cm (675 g) @ S$30.00

SUGEE (SEMOLINA) CAKE:
Semolina cake blended with a mixture of spices and flavours. Diced and flake almonds give extra crunch, whilst the almond meal adds richness.

SC9: Round - 22.5 cm (1.2 kg) @ S$38.00

SC7: Round - 17.5 cm (750 g) @ S$26.00

SUGEE CAKE WITH BROILED COCONUT FROSTING:
Topped with frosting gives the cake an additional oomph!

SC9 @ S$50.00
SC7 @ S$36.00

CITRUS SUGEE CAKE (New):
Refreshing semolina cake with fresh orange juice and zest, and glace citrus peel.

CSC9: Round - 22.5 cm (1.2 kg) @ S$38.00

CSC7: Round - 17.5 cm (750 g) @ S$26.00

FRUIT CAKE (STEAMED):
Cake's flavour is enhanced by spices, molasses and honey to complement the glace mixed fruits.

FC9: Round - 22.5 cm (1.5 kg) @ S$38.00

FC7: Round - 17.5 cm (900 g) @ S$26.00

CARROT CAKE with Lemon CreamCheese Frosting (Newest - 28/04/2008):
Cake is a rich and supermoist spice cake, full of nutrients: cooked carrots blended with crushed pineapple, loaded with walnuts and raisins, just enough shredded coconut for texture. A generous lemon creamcheese frosting - tart fresh lemon juice and tangy zest - complements the wonderful flavour of the spice cake.

CC9: Round - 22.5 cm (2.25 kg) @ S$50.00

CC7: Round - 17.5 cm (1.45 kg) @ S$36.00

BAKES: Email on advance notice @ Bake4Me

(H) = Half size, available

PACKING: In white cake box.

CARROT CAKE

2008-04-28T15:19:00.017+08:00

I was introduced to Carrot Cake in 2003 when I attended a baking demo after buying an oven. The recipe was buttercake base with grated carrot, juice, spice.. Since to me it was nothing extraordinary, I began surfing the net for recipe. The only difference in the recipes that I surfed was that vegetable oil replaces the butter and there was no creaming method. Hmm...nothing really sensational, so I didn't make an effort to bake.

3 years on...Carrot Cake became a rave of the town. I bought a piece to try from one of the bakeries at the mall...hmm...no oomph...couldn't understand why people went gaga over it.

One day I was surfing for recipes of various types of frosting - sugar icing, buttercream, whipped cream, cream cheese frosting... Aha! I love cheese. So, I clicked the link and voila...the cream cheese frosting was recommended for the topping of Carrot Cake - a recipe and comment came with it : "one of the best carrot cakes ever...and the difference is that the carrot is cooked". Hmm...interesting, I thought, because the cooked carrot will give a natural sweetness and "lemak" flavour. But, of course, like most internet recipes the portion of the ingredients didn't seem quite correct. Alas...I'm an innovator - so, I innovated.

The first carrot cake I baked tasted divine with the cream cheese frosting. The only "disaster" was that I was over zealous with the lemon juice...the frosting became a sauce!! No picture, of course, one doesn't show a "disaster"...the sentiment then was like...arghh... But, still yummy nonetheless...a little to the sweet side, though...haha... I have since perfected the frosting.

This is my Carrot Cake:

< CarrotCake in the bare...

< with Lemon CreamCheese frosting

v the Supermoist CarrotCake

Want to know what stuff goes into my Carrot Cake? Lots of nutritional stuff.

Carrot : Betacarotene (which gives the bright orange colour) metabolise to Vit A. Rich in dietary fibre, anti-oxidants and minerals. Urban legend say that eating large amounts of carrot will allow one to see in the dark. Developed from stories of British gunners in World War II who are able to shoot down German planes in the darkness of night...

Walnut : Excellent source of Omega-3 fatty acid, and has been shown as helpful in lowering bad cholestrol. Anti-oxidant.

Olive/Canola Oil : Fruity and has anti-oxidants, Omega-3 and 6 fatty acids.

Pineapple : Juicy, tangy sweet taste. A good source of manganese, Vit C and Vit B1

Coconut (shredded) : Meat contains less sugar and more protein than popular fruits such as bananas, apples and oranges; and it is relatively high in minerals such as iron, phosphorus and zinc. Plenty of nutritional benefits isn't it? Wonder why we usually associate the coconut with bad cholestrol...

Raisins : Tart and tangy flavour. Natural sugar, high in anti-oxidant, Vit C, potassium, calcium, phosphorus, magnesium.

Wah...so much details already...getting restless or not? Now you know what I mean by saying " Carrot Cake is a health-uva cake!"

So, in March 2008. I baked a Carrot Cake for my nephew's birthday. He was so thrilled and appreciative. Since I had grapes...used them as decoration for the cake. Not bad, don't you think, for a first-time "froster"? =D

My Carrot Cake is now available for a Bake. Click Special Cake for details.

BUTTER CAKES

2008-02-12T08:42:00.007+08:00

WALNUT BUTTER CAKE:
Butter cake with nutritional walnut and chocolate rice. Loved by both adults and children.

WBC8: Round - 20 cm (1 kg) @ S$18.00

PRUNE WALNUT CAKE:
Butter cake spiced to enhance the flavour of sliced prunes and walnut. Not only delicious, but also nutritional.

PWC8: Round - 20 cm (1 kg) @ S$18.00

MARBLE CAKE:
Vanilla and chocolate swirled to give a blended delicious flavour and pretty cake.

MBC8: Round - 20 cm (900 g) @ S$15.00

Note: Will take bakes for Off Season period only.

PACKING: In white cake box

BAKES: Email on advance notice @ Bake4Me

COOKIES

2008-02-12T08:40:00.017+08:00

Off Season Bakes: Minimum 2 bottles per bake

Pineapple Tarts:

Tangerine Tart - TT (Hotseller): Pineapple tart in the shape of tangerine. "Melt in the mouth" butter pastry with the jam enclosed.

580 g approx 60 pcs @ S$20.00 per bottle

Cheese Tart - CT (Hotseller): Round shape pineapple tart. "Melt in the mouth" parmesan cheese pastry with the jam enclosed.

580 g approx 60 pcs @ S$20.00 per bottle

Pineapple Tart - PT : Open pineapple tart with pastry that crumbles in the mouth.

450 g approx 40 pcs @ S$14.00 per bottle

Almond Sugee - AS (Hotseller): Sugee cookies - consist of semolina, flour added to creamed clarified butter and sugar, then kneaded to a perfect dough - with diced almonds.

350 g approx 70 pcs @ S$12.00 per bottle

Pistachio Shortbread - PS: Shortbread - consists of flour added to creamed butter and sugar, then kneaded to a perfect dough - with chopped pistachio.

350 g approx 70 pcs @ S$ 12.00 per bottle

ChocChips:

Walnut/Hazelnut - WCC/HCC: ChocChip cookies - of which butter is creamed with a combination of white and brown sugar, which gives a rich flavour - with either walnut or hazelnut.

300 g approx 60 pcs @ S$12.00 per bottle

Double ChocChips - DCC: Orange and cocoa flavoured cookies with white and dark choc chips.

300 g approx 60 pcs @ S$12.00 per bottle

BAKES: Email on advance notice @ Bake4Me

Packing: 12 cm height bottle

My cookies are packed to the brim of the bottle. There are no papers or plastics used over the cookies. This ensures utmost hygiene.

The bottle cap is taped tightly to ensure freshness.