Sunday, April 29, 2012


 Ollie Bollen


  • 250gram high protein flour
  • 150gram multipurpose flour
  • 5.5 gram instant yeast
  • 1tsp baking powder
  • 3tbp milk powder
  • 3 egg yolks
  • 1 egg white
  • 400ml warm milk
  • 1tsp salt
  • 75gram sugar
  • 50gram margarine, melted
  • 250gram dried fruits/ sukade (candied peel)
  • oil for frying
  • powdered sugar to garnish
 How To Make:

  1. Mix the flour, add yeast, baking powder and milk powder. Set aside.
  2. Mix eggs and warm milk+salt. Then pour the milk combine into no.1. Cover the bowl with clean cloth and let it rise for about 20minutes.
  3. Add sugar and melted margarine into the dough. let it rise again for about 25minutes.
  4. Add the dried fruits/ sukade. Mix it well.
  5. Heat the oil in frying pan and fry the dough , using 2 table spoons until golden brown.
  6. Garnish the ollie bollen with powdered sugar. 



Sunday, April 22, 2012



  • Vegetable shortening (I use margarine)
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 1/3 cups sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups milk, room temperature
  • Red, orange, yellow, green, blue, and purple gel food coloring
  • Cheese Butter Cream for frosting


  1. Preheat oven to 350 degrees. Brush six 9-inch-square cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening/margarine. Line bottom of each cake pan with parchment paper; brush again and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
  3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
  4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
  5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
  6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  7. Using an offset spatula, cover cake again with remaining frosting.

  • You may use yogurt or vinegar to pop out the color so no need to use tons of food coloring. Just add about 1/3cup or 2table spoons yogurt into the batter.

Source: Martha Steward recipe