Cakes and Coffee for Mom

Come enjoy our freshly baked wholesome cakes with delicious coffee this Mother's Day weekend. 

Our little pop-up will be at a charming, cosy coffee bar in the Jalan Besar neighbourhood called VXX Co-operative. If you love good coffee, you won't be disappointed. They carry a curated list of roasted coffee from artisanal roasters like Singapore's Nylon Coffee Roasters, Cloud Catcher, Koppi and Tim Wendelboe. We'll be baking up our signature cakes like the Organic Blueberry Earl Grey Tea loaf, Lemon Meringue Cake, and some cinnamon rolls to go with your coffee. 

Date: Saturday 13th and Sunday 14th May 2017
Time: 10am till 6pm (or until we sell out)
Address: 20 Foch Road, Singapore 209261

RSVP to the event page for updates and more info.

Pressed Flower Shortbread Cookies

Save this recipe to make someday for a special someone. Shortbread cookies are treasured for their rich mouthfeel, thanks to the high amount of butter in them, as well as a sandy, crumbly texture. These scallop-edged ones are scented with lemon zest, to cut through the buttery richness. We then pressed a variety of edible pansies on top, sealing it with an icing made from sugar and lemon juice. We love how the flowers dry completely after a few hours, turning translucent, its paper-thin petals reminding us of the beauty of aged pressed flowers.

Lemon Shortbread Cookies
Makes approximately 15 pieces

200g French butter
100g confectioner's sugar
200g plain flour
1 tsp french sea salt
100g cornflour
zest of 2 lemons
edible flowers 

  • Line a tray with parchment paper and preheat the oven to 130ºC.
  • In a stand mixer, beat lemon zest, butter and sugar on medium until creamy. Add in the flour, salt and cornflour, followed by lavender.  
  • Chill the dough for 10 minutes if needed. 
  • Roll dough into 1/2 inch thickness. Using a 3.5 inch scallop cutter, cut out the large scallop shape. Next, use a 1.5 inch scallop cutter to cut out the hole in the center.
  • Bake the cookies for 20 minutes.
  • Allow to cool on a wire rack.

Sugar Glaze

150g confectioner's sugar
3 tablespoon lemon juice or water 

  • Sift confectioner's sugar to remove any lumps. Add lemon juice or water and mix until it reaches a thick consistency. Add more lemon juice or water to achieve the desired consistency. When the glaze is too runny, it will dry clear. 
  • Spread the sugar glaze on the cooled cookies. Press the edible flowers or pansies onto the glaze. 
  • Allow to dry in an airtight container. 

Blueberry Compote Breakfast Parfait

Nothing beats the combination of creamy yoghurt and toasty, nutty granola. It's one of the simplest things you can put together for breakfast. Here we are sharing a recipe for a fresh blueberry compote that you can make in advance, and swirl into your breakfast parfait for an added burst of sweetness! 

Blueberry Compote

125g fresh blueberries
20g unrefined brown sugar
25g water
1 teaspoon lemon juice 

  • Combine half the amount of blueberries, sugar, water and lemon juice in a heavy saucepan. Cook in medium heat, stirring occasionally for around 10 minutes.  Add remaining berries and let cook for around 5 minutes. 

Blueberry Breakfast Parfait

50g Teaspoon of Love Granola
100g greek yoghurt
1/2 vanilla bean
1 tablespoon blueberry compote
fruit of your choice: blueberries or bananas

  • Scrap vanilla beans and mix into greek yoghurt. 
  • Add vanilla bean greek yoghurt into a glass of your choice.
  • Swirl in blueberry compote, followed by granola. 
  • Garnish with fresh blueberries, bananas or other fruit of your choice.