Monthly Archives: September 2014

Guilty pleasures!


It’s Monday! That time of the week when you wake up in the morning thinking of all possible excuses to call in sick for work, but then the guilt comes over, and you end up going anyway and actually feel good about it by mid-day … it’s a sense of accomplishment of doing something useful, don’t you think?? Well it is if you love your job anyway … and if it involves baking something scrumptious and bragging about it on social media then there’s no way you can hate it … haha!  So what do I have in store for you today? Well, it’s one of my all-time favourites … Lasagne!! It’s one of those recipes where you look at how long it seems and think ‘dude, this looks complicated!” … but trust me, it’s just a few basic steps then it all comes down to assembling, and before you know it your dish is ready to be served! No reason to feel guilty about it afterwards either, coz hey, as I said it’s Monday and we’ve done our good deed for the day by getting out of bed early so now we deserve some guilty pleasure! Bring it on! 🙂



Ingredients for the Meat Sauce: 

Oil: 2 table spoon
Onions (finely chopped): 1
Tomato Paste: 1 cup
Parsley: 2 tbsp
Corriander Leaves: 2 tbsp
Butter: 3 tbsp
Mince Meat: 500 grams
Lasagne Sheets: 12 ounce or according to the size of your dish
Salt: to taste
Black Pepper: to taste Read the rest of this entry


Keeping up with the landmarks!


So lets see … London has the London Eye, Singapore has the Singapore Flyer, Dubai has the upcoming Dubai Eye (soon to be largest Ferris Wheel in the world!), and what does The Bakealogue have? A CUPCAKE FERRIS WHEEL!! 😀 Isn’t it so cute? Not only is it great for presentation purposes but I also find it quite useful to cool the cupcakes in once they are out of the oven! Therefore if you’re big on cupcakes then I would highly recommend this product to you! And even when you’re not baking it would look super-cute with small flower pots placed inside (a brilliant idea given to me by my mum 🙂 ) … Time to go shopping yet? 😀 To view more gadgets recommended by The Bakealogue don’t forget to visit the Gadgets section …


Baking Tip of the Day!


Here’s a tip on what to do with leftover cake … make Cake Pops! I’ve included step-by-step pics to make it easier to follow. The only thing you need to be careful of is the kind of melted chocolate you use. Any chocolate won’t do for Cake Pops as it needs compound chocolate, in other words chocolate that will harden quickly (otherwise it will keep dripping) .. Aero Bubbles chocolate is my preferred choice to melt!

Here are the 6 simple steps to follow:

1. Crumble your leftover cake in a food processor or just using your hands.
2. Add either jam or any frosting of your choice to the crumbled cake. Make sure you add a little at a time until the mixture is moist enough and can hold a round shape.
3. Shape equal-sized round cake balls. Insert the cake pop stick halfway through the cake ball and refrigerate for a few minutes.
4. Melt the compound chocolate using the double-boiler method. Always a good idea to use a deep sized bowl as it makes the dipping process easier.
5. Dip the cake ball in the melted chocolate until it is completely covered. Keep swirling until all the excess chocolate has dripped off.
6. Add sprinkles or any decor of your choice before the chocolate hardens. Enjoy!

Cake Pops

For more baking tips and ideas visit the ‘Tips & Tricks’ section on

You’re invited! :)


Today was dedicated to doing a bit of admin work on The Bakealogue and going through various sections to analyse which ones can be improved for the better! And one such section in my opinion is ‘Cake Spy’ – a section dedicated to written reviews on recommended cafe’s and bakeries out there ( …. As The Bakealogue now reaches out to a more global audience (can’t thank all of you enough for your support with the blog!) I realised not everyone would necessarily benefit from it as all my reviews have been Dubai-based so far due to my current location …. Therefore I thought this is a good opportunity to invite you to contribute to the ‘Cake Spy’ section and give a more global feel to it … so regardless of which part of the world you live in, if you know any cafe or bakeries which you would like to recommend to others, then all you have to do is write a short review on it (include images if possible) and send to along with your name! The aim of The Bakealogue has always been to share baking experiences with everyone so if you feel this is your cup of tea then I look forward to hearing from you … feel free to share this post with friends who might find this of interest … Thanks for listening … back to work now! 🙂

Where am I?


I feel like I’m in Italy right now! Just got fresh Focaccia Bread out of the oven and the wonderful aroma is killing me! So thought I better distract myself by blogging as I patiently wait for the bread to cool down. Can’t believe I have put off baking this for so long thinking it’d be complicated. But to be honest the only  time-consuming part of the whole process is waiting for the dough to rise. Did I mention you actually get to do that part directly in the baking dish this time? Not only does that mean less things to wash afterwards (hell yea!), but it’s so convenient to just take out the dish once the dough has risen, throw on the toppings of your choice and it’s ready to go in the oven! The choice of toppings is entirely yours and I have mentioned a few alternatives to what i’ve used in the recipe as well … lol, I feel like i’m just rambling today as all I really wanna do is go and have a piece of that bread! You’ll know why I was in such a rush once you bake this yourself 🙂 ….


Ingredients or the dough:
All Purpose Flour: 3 cups
Olive Oil: 1/4 cup
Active Yeast: 2 and 1/2 tsp
Sugar: 4 tsp
Salt: 1 and 1/2 tsp
Water: approximately 1 cup or as required to get all the ingredients to bind together.

For the topping:
Green Pepper (sliced): 1
Onion (sliced): 1
Tomato (sliced): 1
Italian Herbs Seasoning: to sprinkle
More alternatives you can use are olives, jalapeño, or even cheese! Read the rest of this entry

Weekend plans!


So what’s the plan for the weekend? Am meeting some friends for coffee tomorrow so thought i’d bake something at home to take along as otherwise I never hear the end of “What? Ms Bakealogue didn’t bake anything?” :)) .. Cookies are always my first preference as not only do they go great with coffee but are easy to carry around as well .. so the recipe I’m sharing with you today is for Snickerdoodles .. i’m on a roll for weird names lately, aren’t I .. hehe .. these are delicious soft and chewy cookies that are rolled in cinnamon sugar prior to baking .. really fast to put together and it goes without saying they smell great too! These cookies tend to spread a little while baking so make sure you do not flatten the dough balls prior to baking as otherwise they will go too flat once they have baked. This recipe makes approximately 12 cookies so you can adjust the quantities accordingly. Ready to surprise your friends then?



All Purpose Flour: 1 and 1/2 cup
Unsalted butter (at room temperature): 113 grams or 1/2 cup
Dark Brown Sugar: 1/4 cup
Caster Sugar: 1/2 cup
Cinnamon Powder: 1 tsp
Bicarbonate Soda: 1/2 tsp
Cream of Tartar: 1 tsp
Vanilla Essence: 1 tsp
Egg: 1

Read the rest of this entry

Is it tea-time yet?


Russian Tea Cakes …. the name probably sounds unusual, and I was quite intrigued when I came across it myself… these are basically melt-in-your-mouth cookies and though it seems to have originated from many different countries, they seem quite popular in the United States! 15 minutes is all you need to enjoy them as it’s just a matter of shaping dough balls, baking for 10-12 minutes, rolling in icing sugar, and THAT’S IT! The actual recipe called for walnuts, but as i’m a bigger fan of almonds, so I used those instead which worked quite well. So feel free to alternate depending on your own taste buds! 🙂 So there, that’s your tea time snack sorted for today! 🙂

unnamed copy 6Makes approximately 18

All Purpose Flour: 1 cup
Unsalted Butter: 113 grams or 1/2 cup
Vanilla Essence: 1/2 tsp
Icing Sugar: 3 tbsp (plus some more for dusting later)
Chopped Walnuts: 1/2 cup

Read the rest of this entry