Tag Archives: constance

september-october: constance’s banana pudding layer cake

Hello friends! I’ve been a bit MIA for a while, so apologies! Following Kerri – I also had a hard time ‘deconstructing’, because frankly, I believe cake should be layered and not taken apart.  Anyways, it was the bff’s 30th birthday and he specifically requested banana pudding. So, I decided to cake-ify it. If there was any deconstruction and reconstructing going on, this cake it is. Plus, I got to use my handy new KitchenAid Stand Mixer.

Banana Pudding is very American recipe, pretty standard in most American family recipe archives. It consists of 4 things: Nilla Wafers, Bananas, Cool Whip and Vanilla Pudding. And typical to Hong Kong, Nilla Wafers were unavailable, so I made my own.

The Vanilla Wafers were really easy to make, and a lot yummier than the boxed Nilla Wafers.

I used both vanilla bean paste and vanilla bean extract which tastes miles better than the processed vanilla in the boxed wafers.

To make the cake portion, I made 3 layers of banana cake rounds in 9in cake pans. For the filling, I used a cream cheese and box vanilla pudding mix. To frost, I used a vanilla whipped cream frosting.


To layer the cake, I cut of the domes and started spreading the vanilla pudding filling on the cake. Then, I added 10-15 vanilla wafers. Add the second layer of cake and repeat again. Place the third layer on the cake to complete and frost the vanilla whipped cream around the cake. Decorate the cake with the the remainder of the vanilla wafers.

You can find the recipe here.



Constance’s Apple and Strawberry Crumble

Gluten. The gluuee that holds the dough together. Known as the muse to all bakers and the nemesis to all health-nuts, gluten-free baking is starting to gain traction in the baking world. No, we are not talking about adding avocado in our cake mixtures, but simply some careful substitution to the traditional flours.



The crumble is a general crowd pleaser – no one noticed that it was gluten-free until I told them!

You can find the recipe here.

September – October : Constance’s Compost Cookies

When I think of comfort food, freshly baked, gooey cookies always comes to mind. Christine Tosi of NYC Milk Bar’s Compost Cookies is one that ranks in all kinds of cookie awesomeness, well, because its the kitchen sink of cookies. We are talking about a hot mess of oats, potato chips, pretzels, butterscotch chips, coffee, graham bits with your standard cookie mixture.


As with most Milk Bar recipes – the mixture requires a 10 minute creaming process. For best results, use a stand alone processor.


Comfort food? You can pretty much add what your little heart desires – hence the name, compost cookies. This little cookie is magical, you will not look at a cookie the same again.

Recipe can be found here or from the Momofuku Milk Bar Cookbook

january-february: constance’s chocolate and assam tea brownies

Breakfast for me is never complete without a piping hot cup of full-bodied black tea. So for this challenge, I wanted bring in my favourite black tea, Assam tea. I was pretty excited when I found this chocolate and assam tea brownie recipe based off Sydney’s Bourke Street Bakery cookbook.  You can find the recipe here. 

The recipe requires the prunes to be macerated with the tea for 24 hours. The brownies turned out wonderful, moist but with a  fudgey middle.  The tea balanced well with the dark chocolate and the flavour came out very well. The prunes add extra punch layer among the chocolate bits textured into the brownie.