Its the Last Day…

.. and we’re really sad! We’ve gotten so used to constantly brainstorming on jelly ideas, filling the upturned jelly mould with weird and zanny things, walking back and forth from the fridge, buying jelly ingredients… you get the idea. Its been a pretty harrowing past month, but we’ve enjoyed every single minute of it! Plus, the fact that its for a fantastic cause – Breast Cancer Awareness – makes the fun all that much sweeter.

So today, for our big finale, we have….. (drumroll, please)…. PANCAKES!

Yes, that’s right. We present conical-shaped pancakes today. Its quite a bit of work, but totally, totally worth it for the final effect…

We used my fail-safe pancake recipe, that’s been used for everything from good-luck-go-get-em start of the day boosters to fixing midnight best friend emotional breakdowns!

Rachel’s Pancakes


2 cup flour, plus 3 tbsps flour

2 eggs

2 cups buttermilk (or, as I do, add a tiny layer of vinegar to full fat milk)

1/2 cup sugar

2 tsp baking powder

2 tsp baking soda

1/2 cup vegetable oil

1. Mix eggs, add buttermilk, oil, and the rest of the ingredients (or just blend them all in the blender)

2. Cook them on a wide frying pan with lots and lots of butter! Spoon them out in 1/4 cup amounts (or 1/2 cups depending on how big you like your pancakes)

One thing I like to do in between pancakes to ensure that they don’t start getting too black with all the residue hot fat is to wipe down the pan between pancakes.

You can practically smell them, can’t you?? We couldn’t use the first few because we just kept gobbling them down at first!

No stack better than a pancake stack!

Okay, now for the fun bit….

Basically,  because we didn’t want to stuff the pancakes into the mould like we did with the Tres Leches cake, we decided to cut it down to small individual sizes to fit the jelly mould! Tedious, but look at my face, we’re having fun, as always!

Infinity Pancake! Guess what? There’s a Pancake Day, where people race against each other whilst flipping pancakes!!

Well I guess that’s all, but first we’d like to say some quick words!

Sophia and I had a fantastic two months interning at Royal Selangor as well, with some of the most amazing, warm, creative and fun people to be around – Carolyn, Anne, Shamaine, Syazana and so many, many other people who put up with our kookiness with great sportiness. We just want to thank everyone, including you, for being so supportive of our little project and to head on over to the Get Your Jelly On page to support the other bloggers, Royal Selangor and maybe even buy a jelly mould for Breast Cancer Awareness!

We love you guys!!!


Rachel and Sophia, who are now off to University and a whole new chapter of their lives!


Chocolate-coated Ice-Cream!

Yes, ice cream is making a re-appearance but this being the second last day of posts (sad times!), we promise it will not feature tomorrow!

Another simple but pretty recipe.

What we used:

The Chocolate-coated Ice-Cream Rhyme (if you can rap, even better!)

Smush up your wafers!

We’re doing this in verse,

Add them to the nuts,

Put them in the mould, no buts,

Add ice-cream, yummmm

Refrigerate it some (until hard)

Melt the chocolate,

Don’t touch, it’ll hurt!

Coat it over the ice-cream,

Messy it will seem,

Chill it more,

Maybe hours three to four?


…. yes, poetry was definitely not one of my strong points in school.

Its the last day of our 30 -day challenge tomorrow! Look forward to something truly awesome, we’re going to go out with a bang! Check out the other 30-day challenge bloggers in the meantime 😀


Rachel and Sophia

Rocky Roooooads, take me hooooome…

….to a plaaaaace I beloooongg!

Rocky Road is on the menu today! Our colleague Shamaine suggested Rocky Road, and we took her up on it because she’s awesome. Rocky Road is pretty awesome, too.

What you’ll need:

2 medium bars of milk chocolate

1 cup mini marshmellows

6 digestive biscuits (yay!), broken into not-too-small pieces

1/4 cup of raisins

1. Melt the chocolate (do it in whichever way floats your boat, I like to melt them in a saucepan but I have friends who religiously melt them over boiling water)

2. Add the rest of the ingredients and mix well!

3. Pour into the jelly mould.

4. Refrigerate for 3-4 hours!

Wa-lah! Your very own Rocky Road. Doesn’t it look so good?? Yes, that is a little baby Rocky Road over there.

Sophia is seriously fun to photograph! She’s always so fun and silly 😀 I just make awkward faces at the camera, usually with my eyes half-open!


Rachel and Sophia

Chocolate B&B

Bread and butter pudding! Since Rachel studies in the UK, it was one of the first few things she suggested when we were brainstorming. We’ve departed from the typical bread and butter pudding by using chocolate bread and OJ! We winged it and made a vegan, low-calorie/fat version, omitting the usual eggs and cream custard mix. (Surprisingly) it tasted great!

Dissolve some sugar, depending on how sweet you like it, into your orange juice! Tear up the stale chocolate bread (it absorbs better!) into pieces, filling your jelly mould with the bread and raisins, and pack them as tightly together as you can. Pour the OJ mixture over the bread, letting it absorb slowly. Refrigerate for about 2-3 hours or until firm.


Rachel looking all happy that we made something vegan! Well, that’s all for today, folks!


Sophia and Rachel

Fizzy Drink Jelly

A simple idea today! I thought it would be really cool if we subbed out the usual hot water/coconut milk with fizzy drinks. We were really optimistic and thought it would create a super cool bubble effect. It didn’t actually, but it created really cool almost opaque effect as such:

We added some raisins too, which sunk to the bottom of the mould! As you can see, we’re getting a bit more adventurous with how we use the mould (and decorations too, as seen above heh heh) (: The past few weeks have really made us one with the jelly mould!

The recipe is simple: just use any Gelatin powder, follow the instructions and sub in a can of clear fizzy where they ask for water- you can use lemonade, Seven-Up, Sprite etc.

Me exhibiting my impressive pouring skills! If you look closely, I’m pouring a significant amount of jelly mixture outside of the jelly mould. Rachel always makes fun of me for this!

We’re really sorry for the short posts recently, things have been increasingly hectic in office with the new collection launch and such coming! Also, we’re pretty sure you’ve been distracted by the absolutely amazing things that the 30-day Challenge bloggers have been coming up with!


Sophia and Rachel

The Absent Durian Pudding

We made another boo-boo today ): So we’ll just post pictures of the pudding mix! We officially are vowing off mixes henceforth!!!

We were so excited about todays, because we thought we’d go truly Malaysian with Durian Pudding. Oh well, I suppose its the thought that counts, right?

For those of you not in the know, durian is known in Southeast Asia as the ‘king of fruits’, and is particularly famous for its strong fragrance (some would say odour,its an acquired taste). Because of its smell, its been banished from certain hotels and modes of public transportation. Many Malaysians are completely devoted to it, though!

Pre-failure happiness!


Us behind the scenes, planning what to do with the jelly mould. Often we start off not really knowing what we want to do, do some strategic googling or Martha Stewart-ing, and head off to the supermarket to pick up ingredients. Occasionally, we’re lucky enough to spot some interesting things that give us ideas as well, like the Durian Pudding mix! We’re both Mac users, although Sophia is the image editing whizz between the two of us.

Have you been following the Get Your Jelly On competition thus far?? Its really heating up!! We love everything we’ve been seeing so far, the sheer level of creativity has been nothing short of inspiring!


Rachel and Sophia


Tres Leches Cake, avant-garde style

Todays recipe is from the ever-amazing Pioneer Woman, who I’ve been in love with since 2007 when I first discovered her blog. Make her Asian Noodle Salad, and her Cinnamon Rolls, they will change your life!

Tres Leches Cake

Adapted from The Pioneer Woman


1 cup All-purpose Flour

1 1/2 tsp baking powder

1/4 teaspoon salt

5 whole eggs

1 cup sugar

1 tsp vanilla

1/3 cup milk

1 can evaporated milk

1 can sweetened, condensed milk

1/4 cup heavy cream


1 pint heavy cream

3 tbsp sugar

1. Mix flour, baking powder and salt in a large bowl. Separate the eggs.

2. Beat yolks with 3/4 cup of the sugar heavily until yolks are pale yellow, stirring in milk and vanilla.

3. Pour egg yolk mixture over flour mixture until mix until just combined.

4. Preheat oven to 350 degrees!

5. Beat egg whites on high speed until soft peaks form, pouring in remaining 1/4 cup sugar and beating until stiff.

6. Fold the egg white mixture into the batter gently.

7. Pour the batter into an oiled 9×13 inch pan and spread out evenly.

8. Bake for about 35-45 minutes or until a toothpick comes out cleanly. Remove cake and allow to cool.

9. Combine the condensed milk, evap milk and heavy cream in a small pitcher. You can do this three (or four, five, six- as always, the only limitation to the jelly mould is your imagination!) ways:

First, when the cake has cooled down pierce it with a fork several times before pouring the milk and cream mixture evenly over the cake, giving it about a half hour to absorb the milk. Following which, you can cut up the cake and place them in your jelly mould to get your conical tower!

ANOTHER option is using it as a cookie cutter again, before adding the milk for absorbing, like I do here:


OR, you can cut up the cake into tiny little balls, or squares and place them in the jelly mould before pouring in the milk and cream mixture and waiting for it to absorb the milk.

10. MAKE THE ICING! Whip the heavy cream with 3 tablespoons of sugar until thick and spreadable. You can also layer the cake with icing in between the layers in your jelly mould.

We added a bit of honey and bananas as well, although Pioneer Woman suggests Maraschino cherries!
Rachel and Sophia

Peanut-Chocolate Ice Cream Cake!

A really simple, quick recipe today. All you need is a bit of ice-cream (whatever you like, we used vanilla), some chocolate (dark, white, milk etc.) and peanuts!

Melt down the chocolate, stir in some peanuts and pour it to about a quarter of the jelly mould. Wait for it to cool a little so it doesn’t completely melt your ice-cream, before adding in the ice cream. You can create layers, or mix both of them in together. Chill in the fridge for about 3-4 hours.

Minimal work, maximum prettiness!

Short post today! Really busy with work (yes, we actually do have other work things!)


Sophia and Rachel

Chocolate-banana-wafer Chill!

This has to be one of my favourite recipes to date! It was like heaven in a conical-shaped chocolate-y banana thing. Yup, another chocolate banana recipe, but we promise that this one will be totally worth your time!

 Chocolate-banana wafer Chill


15 ounces milk chocolate

5 large egg yolks

Pinch of salt

3 cups heavy cream

20 wafers (we used chocolate flavoured ones with cream), smushed up into bits (not too small though, you still want the crunchy texture)

5 ripe bananas, sliced lengthwise

1. You might want to wrap your jelly mould with plastic liner to ensure ease of demoulding but we didn’t and it turned out fine! Place yolks and salt in a heatproof bowl and chocolate in another bowl.

2. Bring cream to a simmer in a saucepan. Pour cream over yolk and salt mixture carefully, whisking constantly. Return it back to heat and cook, stirring constantly until mixture is thick enough to coat the back of your wooden spoon. DON’T BOIL!

3. Turn off heat and add chocolate into warm cream mixture, stirring until chocolate melts and you have a smooth mixture.

4. Place a dollop of the mixture into the jelly mould to form the top of the cone. Add a layer of graham crackers, and then another layer of the chocolate cream mixture and then a layer of bananas. Repeat until jelly mould is filled to your liking, although you should finish with a graham cracker layer!

5. Refrigerate overnight. When done, demould and enjoy the awesomeness!

Here’s Charis decorating the Chills! Our Chill-man is holding a fork and a jelly mould. And the prerequisite panda, of course. Unintentional, but don’t the pictures look like they’re from different seasons?

Enjoying the fruits of our labour!

Doesn’t it look delish???


Rachel and Sophia

Somewheeeere over the….

RAINBOW CAKE!! One of our colleagues Syazana makes an amazing rainbow cake, and we were inspired to make our own too, jelly mould-style. So how does one make a conical cake without actually baking it in the cone?? We decided to be all gung-ho and bake the cake, and then transfer it into the jelly mould, using the buttercream to hold it together.

Here are the ingredients! As you can see, I dressed colour pop-ish appropriately for todays recipe!


(You can double, triple, quadruple the recipe even if you want a bigger cake/more layers!)

3 cups all-purpose flour

1 tsp salt

4 tsp baking powder

1 cup butter

2 cup white sugar

4 eggs

2 tsp vanilla extract

1 1/2 cup milk

(Meet Bobby, Bibby and Babby the eggs!)

1. Add dry ingredients (flour, salt, baking powder) together. 

2. Cream the butter and blend in sugar, eggs and vanilla until light and fluffy

3. Add dry ingredients to the butter mixture and mix until just blended together.

4. Preheat oven to 350 degrees ( or 175 degrees C).

5. Separate batter into different bowls, depending on how many/thick you want your layers to be. Add whatever food coloring catches your fancy until you get the shade you like! Although seeing as its a rainbow, we would definitely recommend red, orange, yellow, green, blue and purple.

Quick digression: How do you remember your rainbow colors? Having gone to a Malay primary school I remember them in the Malay, although using an English sentence! Here it is: Michael Jackson killed his brother in Uruguay, which helps me remember Merah (red), Jingga (orange), Kuning (yellow), Hijau (green), Biru (blue), Indigo and Ungu (purple).

6. Pour batter into tray. You can put them beside one another on the same tray like we did or separate trays!

7. Bake for 25-30 minutes or until a toothpick inserted comes out clean!

Aren’t the colours lovely??

Aaaand here it is just out of the oven!


1 cup butter

2 1/2 cups icing sugar

1-2 tbsp milk

1. Beat the butter until soft and churny. Add half of the icing sugar and beat until smooth.

2. Add the remaining icing sugar and 1 tbsp milk. Add another tbsp if its not creamy/smooth enough.

We cut the cake into blocks and then cut them down to size for the mould, slabbing a layer of buttercream in between. We weren’t sure if it would hold up, but guess what?


I really like this cake – can you tell?


Rachel and Sophia

February 2019
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