Welcome . . .

Welcome to Buttermilk Bakers

Buttermilk Bakers’s cakes, cookies and pastry are bake to order. We are based at Desa Pandan and we provide delectable homemade products for birthdays, tea-parties, gifts, anniversary or for no reason at all!. Why not choose Buttermilk Bakers to help celebrate any occasion.

We also have a variety of VEGETARIAN products. Look out for the (V) sign.

SUGAR FREE product is also available. We use Stevia, a natural sweetener to replace the sugar in our baked goods.

Click on the product in the yellow bar to see what we have to offer.

Tuesday, 27 December 2011


Gougères is a French cuisine know as French Cheese Puff. It is a simple recipe made from choux dough mixed with cheese. I used parmesan cheese for the pastry and cheddar for topping.  I did not have fresh thyme so I just sprinkle some parsley flakes. As for the nutmeg, I used powdered one instead of a freshly grated one.
These Gougères are best served warm
Here is the original recipe (without amendments)
120ml water
120ml milk
113gm unsalted butter
Large pinch of salt (omit if using salted butter)
128gm all-purpose flour
4 large eggs
100gm shredded Gruyère cheese, plus more for sprinkling
Freshly ground pepper / paprika
Some fresh thyme OR
Freshly grated nutmeg

ü  Preheat oven to 180’C. Grease 2 baking tray.
ü  In a pan bring to boil the water, milk, butter and salt. Reduce the heat and add the flour. Stir till smooth dough is formed.  The dough should pull away from the pan
ü  Place the dough in a mixing bowl and let cook for a couple of minutes.
ü  Beat the eggs into the dough 1 at a time. Make sure each egg is fully incorporated into the dough before adding the next.
ü  Add in the cheese, pepper and nutmeg / thyme.
ü  Transfer the dough to a piping bag and ½ inch round tip. Pipe tablespoon size mounds onto the baking tray. The mounds should not be too near each other.
ü  Bake for at least 25minutes or till puffed and golden brown
Note:  Baked Gougères can be kept several months in the freezer.

Wednesday, 21 December 2011

Eggless Chocolate Cake

It’s been sometime since my last post as I was busy with festive orders and cupcakes project. Recently I came across and eggless chocolate cake recipe. This cake is super moist and super soft. And it’s also super fast to prepare.
This recipe here is just nice for a small loaf pan. You may want to double it for a bigger cake.

192gm all purpose flour
35gm cocoa powder
6gm bicarbonate of soda
4gm salt
170gm sugar
120ml vegetable oil
240ml water / black coffee ( I mix 1/2tsp Nescafe with water)
2tsp vanilla essence
14gm (2tbs) vinegar

1.       Pre-heat oven to 170’C
2.       In mixing a bowl, whisk / sieve together the four, cocoa powder, bicarbonate of soda, salt and sugar
3.       In a separate bowl mix together the oil, water & essence. Give it a quick whisk
4.       Add the wet ingredients into the dry ingredients and stir till smooth
5.       Add in the vinegar and stir till the vinegar has been distributed evenly in the batter.
6.       Pour into a cake tin and bake for 30 – 35 minutes or till a tooth pick inserted comes out clean.