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Bakeomaniac Self-taught baker sharing charming bakes & quality recipes ✨ Full-time healthcare worker, balancing care & passion, hoping to inspire your journey ☺️

Home baker who is passionate and enthusiastic about baking! Do check out my blog at www.bakeomaniac.com for easy, charming bakes, mostly suitable for beginners!

06/10/2026

[Recipe] Coffee in my cup, coffee in my cake ☕️🍰 This Coffee Marble Cake has me going back for another slice, and I always love cutting into it to see how each swirl turns out!

Each bite comes with buttery vanilla cake with fragrant coffee swirls and a flavourful coffee glaze to finish 😋

Save this for your next coffee / kopi break!

Ingredients (Coffee Marble Cake)
- 225g Unsalted Butter, softened at room temp
- 130g White Sugar
- 3 Large eggs, room temp, approx 60g each
- 5ml Vanilla essence
- (Main batter) 60g Milk
- (Vanilla batter) 15g Milk
- (Coffee batter) Brewed Coffee Concentrate: 15g Milk + 7g instant Coffee Granules
- 210g All-Purpose / Plain Flour
- 4g of Baking Powder, sifted
- Pinch of Salt

Ingredients (Coffee Glaze)
- 60g of Icing Sugar, Sifted
- 1/2 Tsp Coffee Granules
- 10ml Hot Water

Instructions
1. At low heat, dissolve the coffee in the milk to make the coffee concentrate. Set aside to cool.
2. Then, cream butter and sugar together until light, approx 2 – 3 mins.
3. Whisk in the 3 eggs one at a time until well combined.
4. Mix in the vanilla, milk and plain flour and baking powder and whisk until combined. Divide the batter into two halves.
5. For the coffee batter, fold in the coffee concentrate into one half, while adding the tablespoonful of milk into the other half.
6. Then, add alternating spoonfuls of vanilla and coffee batter. I am using a 7 inch round baking tray, a 9 in x 5 in loaf pan works too (slightly shotter). Insert a small knife or skewer into the batter and draw a couple of large “S”-shaped movements. Do not swirl excessively as this might remove the distinct marble pattern. Tap the tray against the counter a few times to dislodge excess air pockets.
7. Bake at 170C in a pre-heated oven for approx 54 – 59 mins or until a toothpick inserted into the centre comes out clean or with a few fine, moist crumbs.
8. Allow the cake to cool in the pan for at least 30 minutes before transferring to a cooling rack.
9. Cool completely before serving and enjoy!

04/10/2026

[Recipe] Golden Air Fryer Pandan Kaya doughnuts, crispy outside and fluffy inside, all done without a pot of frying oil (ft. Tefal Singapore )! 😋🥥🌿

Made using the Tefal Easy Fry Far Infrared Dual Heat 7L Air Fryer, with Infra Heat technology and dual heating for beautifully even cooking. The result is a soft, fluffy pandan centre wrapped in a golden exterior, finished with fine sugar and of course, plenty of kaya!

Save the recipe below for your next pandan bake. Also, I can’t wait to try out the dehydration and crispy finish modes 😆

Recipe; Makes 8 doughnuts

Ingredients
Fresh Pandan Juice
- 8–10 pandan leaves
- 60g water

Dough
- 250g bread flour
- 30g white sugar
- 15g milk powder, optional
- 5g instant yeast
- 3g salt
- 1 large egg
- 80g coconut milk, room temp
- 40g concentrated pandan juice
- 1/2 tsp pandan extract, optional
- 30g unsalted butter, softened

Finishing
- Melted butter, for brushing
- Fine white sugar, for coating
- 200g kaya, for filling

Steps
1. Blend the pandan leaves with 60g water and strain. Measure out 40g of pandan juice
2. Combine the bread flour, sugar, milk powder, yeast and salt. Add the egg, coconut milk, pandan juice and optional pandan extract. Mix until a rough dough forms
3. Knead for 5 - 7 mins until the dough looks smooth and pass the windowpane test. Add the softened butter and continue kneading for 5 more mins until smooth
4. Cover and proof for 1hr or until doubled in size
5. Press gently to release excess air and divide into 8 portions of 55g each. Pinch the edges towards the centre, turn the seam underneath and round into smooth balls. Place on 8cm square parchment paper
6. Cover and proof again for 35 mins, until light and puffy
7. Brush lightly with oil and air-fry using Bake mode, 160C, 7 - 9 mins
8. Rest for 2 mins before removing the parchment. Brush lightly with melted butter and coat them in fine sugar
9. Cool for another 10 mins. Create a small opening through the side of each doughnut and pipe in 20-25g of kaya

Best enjoyed freshly made while the doughnuts are soft and fluffy!

01/10/2026

Today’s mystery guest for preschoolers… as a baker! 👨🏻‍🍳🧁

Spent the morning (on 30 Sep) making raspberry muffins with 30 little bakers aged 5–6, across two hands-on workshops. Along the way, we explored baking science: how does baking powder help our muffins rise? 🫧

Usually, I think about how to make recipes easier to follow. Today, I also had to think about how to make the science understandable to some of my youngest learners! A reminder that baking can be a chance to learn and explore, alongside making something delicious. 😋💛

Thank you to the preschool team The Orange Tree Preschool for having me and helping with both sessions!

Happy Children’s Day to our little bakers. Keep being curious, and keep creating, and I say this for both them, and the inner child in us! ✨

27/09/2026

[Recipe] Not every protein bake needs to chase the biggest macro number.

Sometimes, you simply want a homemade treat that is less sweet, contains a little more protein and still feels enjoyable enough to satisfy that brownie craving 😋

That is where these Protein Peanut Butter Mochi Brownies sit: somewhere between a conventional dessert and a full-on fitness bake 🍫🥜

They are made with only 45g of added sugar across the batch, contain no wheat flour (gluten free) and provide approximately 9g of protein per piece. Expect a dense and chewy texture with plenty of chocolate and peanut butter flavour 🤤

Ingredients
- 2 Large eggs, approx 60g each weighed inclusive of shell
- 45g of Granulated White Sugar (50g ok too)
- 160g of Milk or Soy Milk
- 35g of Neutal Vegetable Oil / Melted Butter
- 5ml Vanilla Essence
- 50g of Dark Chocolate, melted and cooled slightly
- 120g Glutinous Rice Flour
- Approx 1 Heaping Scoop or 35g Chocolate Protein Powder (Vanilla ok too)
- 25g Unsweetened Cocoa Powder
- 2g Baking Powder
- Pinch of Salt
- Peanut Butter Swirl: Approx 1/4 Cup + 1 Tsp or 70g Smooth Peanut Butter + 2 Tsp or 10ml of Milk
- Additional chopped roasted peanuts, optional

Instructions
1. Whisk 2 eggs and sugar until combined.
2. Then, whisk in the milk, oil/butter, vanilla and melted dark chocolate.
3. Next, sift (if clumpy) and whisk in the glutinous rice flour, cocoa powder, protein powder and baking powder until combined.
4. Mix together the peanut butter and milk, and I like to pipe in a zigzag fashion across the top of the brownies. I then topped off with more chopped roasted peanuts.
5. Transfer the batter to a 7 inch square baking tray lined with parchment paper. Bake in a pre-heated oven, 170C for 30 – 35 minutes. If the cake rises quite a bit, it is normal and as it cools, it will go back down.
6. Allow the brownies to cool in the pan completely before serving, as the texture will continue to firm up as they cool.
7. Serve and enjoy!

24/09/2026

[Recipe] Black sesame and lemon may sound like an unexpected pairing, but the contrast in both flavour and appearance work surprisingly well in this Black Sesame Lemon Marble Cake! 🍋🖤🍰

The lemon side is fresh and fragrant, while the black sesame side is rich, roasted and nutty. I also kept the entire cake to just 110g of sugar, so both flavours can come through without being overwhelmed by sweetness 😌

Using both black sesame paste and powder made a big difference here: the paste provides richness, while the powder gives the cake a deeper roasted flavour. Save this recipe for your next bake!

Ingredients
- 225g Unsalted Butter, softened at room temp
- 110g of White Sugar
- 3 Large eggs, room temp, approx 60g each
- 5ml Vanilla essence
- 210g of All-Purpose / Plain Flour, sifted
- 4g of Baking Powder, sifted
- Pinch of Salt
- 90g Milk, room temp
- Lemon portion: Zest of 1 – 2 Lemons + 2 Tsps or 10ml Lemon Juice
- Black sesame portion: 3 Tbsps or 55g Black Sesame Paste (preferably unsweetened), 3 Tbsps or 25g Black Sesame powder, 2 Tsps or 10ml milk

Instructions
1. Cream butter and sugar together until light, approx 2 – 3 mins
2. Whisk in the 3 eggs one at a time until well combined
3. Mix in the vanilla, milk and plain flour and baking powder and whisk until combined. Divide the batter into two portions, approximately 55% for the lemon batter and 45% for the black sesame batter
4. For the lemon batter, fold in the lemon zest and lemon juice until evenly distributed. Similarly, for the black sesame batter, whisk in the paste, powder and a bit of milk to lighten
5. Add alternating spoonfuls of lemon and black sesame batter. I am using a 7 inch round tray. Use a small knife to draw just a couple of large “S”-shaped swirls. Tap the tray against the counter a few times to dislodge excess air pockets
6. Bake at 170C in a pre-heated oven 54 – 59 mins
7. Cool completely before serving and enjoy!

20/09/2026

[Recipe] What does a baker bring for reservist training? Apparently… an entire box of homemade protein bakes 😂🍫

I wanted something practical to carry, easy to share, and with extra protein for those long training days. So I prepared protein cookies, crunchy peanut bars and mochi brownies!

The clear favourite for me was the Chocolate-Coffee Peanut Butter Protein Cookies: rich, nutty and much more like an actual cookie than a typical protein snack ☕️🥜 Each cookie contains approximately 7g of protein when divided into 15, although this will vary depending on your protein powder.

Recipe here for those interested, and I am looking back to going back to my normal daily routine soon!

Chocolate Coffee Peanut Protein Cookies
Makes approximately 15 cookies

Ingredients
90g unsalted butter, softened
120g smooth peanut butter
55g white sugar
25g honey
1 large egg, approximately 50g without shell
5ml vanilla essence, optional
150g plain flour
40g chocolate protein powder
20g milk powder
15g unsweetened cocoa powder
2g instant coffee espresso powder
3g baking powder
2g salt
50g roasted peanuts, roughly chopped
40g dark or milk chocolate, chopped, optional
10–20g water, only if needed

Instructions
1. Preheat the oven to 165°C and line a baking tray.
2. Mix the softened butter, peanut butter, sugar and honey until smooth. Mix in the egg and vanilla.
3. Add the flour, protein powder, milk powder, cocoa powder, coffee powder, baking powder and salt. Fold until a dough forms.
4. Fold in the peanuts and chocolate. If the dough is too crumbly, add water gradually, 5g at a time.
5. Divide into 15 portions and flatten slightly. Bake for approximately 12–15 minutes, until the edges are set but the centres remain slightly tender.
6. Cool on the tray for 10 minutes before transferring to a cooling rack.

19/09/2026

[Recipe] Bake my sister’s Chocolate Lover’s Cake with me! 🍫🍰😋 For her birthday, I paired two rich, moist, not too sweet chocolate cake layers with fluffy whipped chocolate ganache and a crunchy chocolate hazelnut filling.

Once we sliced into it and had a bite, the whole family gave their thumbs of approval 😄 Truly a cake perfect for the special occasion, especially if you know of a chocolate lover!

The steps are not too difficult too, with the base being done in just 3 steps. Enjoy!

Ingredients (2 Layers)
- 190g of Plain or All-Purpose Flour
- 55g of Unsweetened Cocoa Powder
- 110g Brown Sugar
- 30g White Sugar
- 6g Baking powder
- 2g Baking Soda
- Pinch of Salt
- 2 Large Eggs, approx 60g each
- 220g Milk, room temp
- 115g Oil
- 5ml Vanilla Essence
- 100g Dark Chocolate, melted and cooled slightly
- 120ml Hot Coffee

(Whipped Chocolate Ganache)
- 300g Dark Chocolate
- 420g Whipping Cream
- Instant Espresso Powder, optional

Instructions
1. In a large bowl, combine the dry ingredients together.
2. Pour in the wet ingredients and whisk until the batter comes together, it will be slightly watery and it is normal.
3. Transfer the batter to 2 x 7 inch round trays and bake 170C in a pre-heated oven for 30 – 35 mins or until a toothpick inserted comes out with just a few crumbs. Leave the cake to cool in their pan for at least 20 mins.

Whipped Chocolate Ganache
4. Heat cream over medium low-heat until bubbles appear around the edges. Pour it over chocolate, rest 5 mins, then stir until smooth.
5. Cool until thick, either at room temp or in short 10 - 15 mins fridege/freezer intervals. Whisk on medium low heat until paler, fluffy and able to hold soft-to-medium peaks

Assembly
6. Level the cakes. Fill with ganache and your preferred filling, keeping the filling away from the edge. Add the second layer, apply a thin crumb coat and chill for 15 - 20 mins
7. Cover the cake with the remaining ganache, decorate and enjoy!

13/09/2026

[Recipe] A Camouflage Chiffon Cake to mark the start of reservist season 🫡

For those outside Singapore, reservist is when we return periodically for military training after completing National Service. Since I have previously made camouflage butter cake and cookies for the occasion, it felt only right to continue the tradition with a Camouflage Chiffon Cake this year 🌿

Also, you might have observed that replies and new updates may be a little slower than usual. Thank you for your patience and understanding & I’ll respond whenever I’m able to (:

Ingredients (Light-Green + Dark-Green Pandan Batter + Charcoal Black Batter) x3, total 6 Yolks
- 2 Egg Yolks, from 60g eggs
- 13g of White Sugar
- 13g of Vegetable Oil
- 2.5ml of Pandan Extract (x2 – 3 for Dark Green version, Black Food Folouring for Charcoal Black Batter)
- 40ml of Milk
- 40g of Plain flour (For Charcoal Black Batter 27g Flour + 6g Cocoa Powder + 8g Black Sesame powder)
- 2g of Baking Powder

Shared Meringue - 6 Egg Whites + 50g Sugar, Cream of Tartar optional

Instructions
1. Prepare 3 bowls, 1 for each of the batter.
2. Whisk 2 egg yolks with sugar for a couple of minutes. Then, add in the milk, vegetable oil and the optional pandan extract (For charcoal black batter, black food colouring).
3. Once done, whip the egg whites till stiff peaks, adding in 25g sugar at two stages, foamy and soft peaks (total 50g). Divide the meringue into 3
4. Next, whisk in the plain flour and baking powder for each batter (For charcoal black batter, flour, cocoa powder and black sesame powder)
5. Then, for each of the divided meringue portion, whisk in 1/3 of the egg whites to the cake batter and fold in the remaining 2/3 in two halves.
6. Spoon in each of the colours irregularly. Once done, tap a few times and use a small knife to make a 3 – 4 small swirls. Do not line or grease your chiffon tube pan (I am using 9 inch).
7. Bake 170C for 52 – 55 until nicely golden brown, Do not open the oven door before it’s done
8. Leave upside down immediately to cool, 1 hr before unmoulding gently

11/09/2026

[Recipe] Just 65g of added sugar for this whole Pandan Coconut Butter Cake 🥥😋

It’s still soft, buttery and fragrant, with fresh pandan juice and coconut milk giving it that classic pandan-coconut flavour 🤤

I also use a little neutral oil alongside the butter to help keep the crumb softer, especially since this is a lower-sugar cake! This is an optional step if you can consume the cake within 3 days.

If you enjoy cakes that are lightly sweet rather than sugary, this is definitely one to try with coffee or tea ☕️

Ingredients
- 20g of Concentrated Pandan Juice (5 – 6 Pandan Leaves + 35 – 40ml Water)
- 170g Butter, softened at room temperature
- 65g of Granulated White Sugar
- 3 Large Eggs, approximately 55g each weighed inclusive of shell
- 2.5ml Vanilla essence
- 2.5ml Pandan extract (recommended)
- 60g Coconut Milk, room temp
- 20g Neutral-flavoured Oil (Also can swap this to 20g butter, if consuming within 3 days)
- 190g Plain Flour, sifted
- 5g Baking Powder, sifted

Instructions
1. First, cream butter and sugar together until light, approx 2 – 3 mins.
2. Whisk in the 3 eggs one at a time until well combined.
3. Mix in the vanilla, pandan, coconut milk, pandan juice, oil (if using), plain flour and baking powder. Then, whisk everything together until combined, approx 3 – 4 minutes.
4. Transfer the batter to a 7 inch round tray and bake at 170C (pre-heated before) for 43 – 48 mins until nicely golden and risen.
5. Leave the cake to cool and it will deflate. It is normal.
6. Slice using a serrated knife and enjoy!

06/09/2026

This is why I rarely teach Pandan Chiffon workshops… 🫣

It’s not because I don’t love pandan chiffon. It’s because there are so many things that need to go right, from preparing and hunting down fresh ingredients such as pandan and coconut milk and transporting almost half a kitchen, to teaching some of the trickiest baking techniques.

And on this particular day, the lift was under maintenance, my luggage toppled over…and some of the eggs cracked inside. Not shown in video, I was dropped off at a further than usual pick-up point. A promising start 😂

But that’s also what made this workshop so meaningful. Everyone separated their own eggs, whipped their meringue, folded their batter and learnt the little details behind creating a light, fluffy chiffon.

This wasn’t simply assembling something I had prepared beforehand—everyone experienced the techniques for themselves from start to finish.

And judging by how beautifully their Pandan Chiffon Cupcakes turned out, I think they absolutely nailed it 💚

Perhaps all those cracked eggs were worth it after all!

Would you join if I brought this workshop back again? 👀

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