Hotdog Buns/Rolls

Made these delicious hotdog rolls again but this time I used another recipe. Before, I used a recipe that requires bread flour but now I used all purpose flour. These are much bigger than the previous one I baked. I was a little full halfway of eating the roll.

You can make these for breakfast but you have to be up very early in the morning because you know how bread works right? I made these around 9AM and I finished baking around 12NN. Too late for breakfast but just right for our merienda or afternoon snack.

You can follow the recipe here- Chinese Hotdog Buns/Rolls. That's a recipe that's so easy to follow so don't be intimidated by it coz I know you can do it!


Yema Cake (Round Cake)

I so love yema cake that I already am selling yema cakes now to my co-workers. I am now selling tubs of yema cakes and also 8 inch round cakes(1 layer and 2 layers). The recipe I use is the one I think almost everybody on bake happy manila fb page uses :) Please follow recipe below. This recipe is very easy to follow and the taste itself is very delicious and not too sweet. This time I uses the yema frosting included on the recipe. On the yema cupcakes that I did before, I used's recipe. So now I include here the yema frosting I used. By the way, the whole recipe's yield's 8 large llanera yema cakes and 4, 8in. round yema cakes.

Yema Cake

Ingredients and Procedure
2 ½ cups cake flour
1 tbs baking powder
1 tsp salt
½ cup granulated sugar
- Mix everything together and set aside

8 egg yolks
½ cup oil
½ cup water
½ cup sweetened orange juice(I used Del Monte)
- Add them to the dry ingredients. Mix well then set aside This will be your batter mixture

Meringue Mixture
8 egg whites
1 tsp cream of tartar
½ cup sugar(add gradually when your egg whites+cream of tartar become frothy)
- Beat till soft peaks form then fold in to your batter mixture

Pour batter into individual baking cups. Bake for 12-15 minutes on a pre-heated oven at 325’F

Yema Frosting:
8 egg yolks
2 tbsp. cornstarch
1 can evap (big)
2 cans condensed milk (big)
1 pack nestle all purpose cream
1 tsp vanilla
2-3 tbsp. butter

Mix thoroughly then cook(low fire) continuously until it thickens(about 20-30 minutes). Strain to remove lumps and cool completely before using.

Chocolate Pound Cake (A Birthday Cake for my Nanay)

Made this super delicious chocolate cake(Please click HERE for the recipe) last Saturday for my mother's 66th birthday celebration. I originally planned to use ganache frosting to top the cake with, but unfortunately like as always my problem is, there's no heavy cream available on the supermarkets I went to. There's no available at Puregold and Savemore. I planned on going to SM Supermarket but I due to heavy traffic last Friday, I postponed my travel to SM. Instead, I just used Frosty Boy for the frosting of the cake and colored it yellow. I also added edible flowers which I bought, to add beauty to the cake since mine is just  a simple one.

The cake itself was not too sweet, very moist and buttery. The kids loved the cake! I just wished I was able to make ganache for the cake... it could have been more delicious :(

Chocolate Cupcakes with Two-Color Frosting

Made these cupcakes for a kiddie birthday last Monday. First time to successfully pipe two-tone(blue & white) frosting on cupcakes. the first time I did this, it was an epic failure! I searched for the technique in youtube and found out that you have to use a total of three piping bags in all. Two medium sized bags for the 2 different frostings and one larger to insert the smaller piping bags. Just searched for it on youtube, it was so easy to follow. I know you can do this.

The recipe for the cupcakes is the one I always use. Just search here on my blog, you will easily find it. It's the one by tease-spoonofsugar. :)


Quick and Easy Mini Pizzas


No time or too lazy to make pizza dough? Want some activity for the kids on the kitchen? Then try this quick and easy pizza recipe that will surely make the kids excited to make. This is a simple pizza recipe where you don’t have to make the dough and the sauce. This is a kid friendly recipe, meaning the kids will eat the toppings for sure! But if you want to add other toppings like mushrooms, onions or bell peppers then feel free to do so. There’s also a bigger frozen pizza dough that you can buy, it’s around 12 inch round dough. Next time I’ll try that one. For the meantime, here’s the recipe…

Quick and Easy Mini Pizza Ingredients:
8 mini frozen pizza dough (bought from Robinson’s Supermarket)
1 pouch tomato sauce(Del Monte)

1 pouch Del Monte pineapple tidbits
sliced sweet ham
shredded mozarella cheese
shredded parmesan cheese

1. Preheat oven to 400’F
2. Put pizza dough on prepared baking pans then add just enough tomato sauce on each dough.
3. Top with the cheeses then the toppings. It depends on you what to put on each dough and how much of each toppings. The kids put a generous amount of cheese on the dough that’s why it overflowed after baking...haha
4. Bake for 12-15 minutes
5. Cut the pizza into wedges and serve immediately.

Yema Cupcakes

Yema Cupcakes (adapted from Arcelly’s Yema Cake, a member of Bake Happy Manila FB Page)- I halved the recipe for the cupcakes and frosting to yield 24 cupcakes

Ingredients and Procedure
2 ½ cups cake flour
1 tbs baking powder
1 tsp salt
½ cup granulated sugar
- Mix everything together and set aside

8 egg yolks
½ cup oil
½ cup water
½ cup sweetened orange juice(I used Del Monte)
- Add them to the dry ingredients. Mix well then set aside This will be your batter mixture

Meringue Mixture
8 egg whites
1 tsp cream of tartar
½ cup sugar(add gradually when your egg whites+cream of tartar become frothy)
- Beat till soft peaks form then fold in to your batter mixture

Pour batter into individual baking cups. Bake for 12-15 minutes on a pre-heated oven at 325’F

Yema Frosting (adapted from Aikko’s Bake Happy blog)
2 cans condensed milk
6 egg yolks
1 tsp vanilla extract
2 tbs butter
300 ml water
1 tbs cornstarch
1 cup grated cheese

Prepare the frosting by opening 2 cans of condensed milk and pour it over a pan. Add the cornstarch to the prepared water and mix till there were no more lamps. Add it to the condensed milk followed by the egg yolks, mix well and cook in low heat. Add in vanilla. Cook until it thickens and juggly enough to spread. Add in butter. Cool for a while to thicken it more.

Pour Yema Frosting over cooled cupcakes and top with grated cheese.

Banana Cupcakes with Chocolate Chips

I missed making banana bread that's why I asked Nora to buy me some bananas so I could make banana cupcakes this time. I added some chocolate chips so kids will want to eat it. I did not used my recipe for banana bread, instead I adapted this recipe from Sally's Baking Addiction's Banana Cupcakes. This one's so moist and flavorful..loved it! I yielded about 28 cupcakes, 2 oz each and I did not made frosting coz the cupcakes are really enough, but if you want to add frosting then do so, I haven't tried this recipe's frosting but I bet it tastes good :)


Mozarella Basil Bread

Had some leftover mozarella cheese and I searched for an easy recipe to make use of it. Good thing I found this easy recipe at Mozarella Basil Bread that has basil as an added ingredient. I just reduced the amount of basil coz the kids are not too crazy with herbs on a loaf of bread. I halved the recipe to make a 9x5 single loaf of bread. I loved it! So cheesy and chewy! Delicious when you add butter while it’s hot…yummy!


Homemade Pepperoni Pizza

Homemade Pepperoni Pizza

Pizza Dough (adapted from Simply Recipes)
1 ½ cups of warm water (110’F)
2 ¼ tsp active dry yeast
3 ½ cups bread flour
2 tbsp olive oil
2 tsp salt
1 tsp sugar

Pizza Sauce (this is my own pizza sauce recipe, sorry I can’t share the exact measurements but just combine below ingredients and measure according to your preferred taste)

1 tbs of olive oil
1 can (400grams) of crushed tomatoes
cloves of garlic
assorted herbs (dried basil, oregano, etc)
salt, crushed black pepper, sugar to taste

pepperoni slices
mozzarella cheese
parmesan cheese

Making the Pizza Dough
1 Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam, which indicates that it is still active and alive.
2 Using a stand mixer fitted with a dough hook attachment, mix in the flour, salt, sugar, and add the olive oil on low speed for a minute. Slowly add the yeast+water mixture. Knead the pizza dough on low to medium speed until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix the ingredients together and knead them by hand. If the dough seems a little too wet, sprinkle it with a little more flour.
3 Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. Cover the dough with plastic wrap and let sit in a warm place until it doubles in size, at least 1 to 1 1/2 hours.

Preparing the Pizza Sauce
1 Heat 1 tbs of olive oil in a skillet and add garlic when hot.
2 When garlic starts to brown immediately add the crushed tomatoes then the herbs. Add salt, black pepper and sugar according to your preferred taste.
3 Simmer the sauce for at least 10 minutes and let it cool.
4 Put the cooled sauce on a food processor and process the sauce until smooth enough for your taste. Set aside till ready to use.

Preparing the Pizza
1 Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. (I used half of the dough only to make one 12 inch round pizza, the other half, I wrapped in a plastic wrap and put it on the freezer for use later). Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
4 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
5 Brush about ½ tbs of olive oil on prepared pizza pan and transfer pizza dough. Just re-shape the pizza dough into a circle if it loses its shape upon transferring to the pan.
6 Spoon on the pizza sauce, sprinkle with mozzarella cheese, pepperoni and lastly, parmesan cheese. 7 Bake pizza until the crust is browned and the cheese is golden, about 10-15 minutes.
8 Cut into equal serving sizes, serve hot!

Special Roast Chicken

My aunt gave my mom an advance birthday gift by buying her a turbo broiler! We were so excited to use this so I searched for a simple recipe for a roast chicken. I came across Mama Sita’s FB page and found Janice De Belen’s Special Roast Chicken using Mama Sita’s Oyster Sauce. Good thing we already have Mama Sita’s Oyster Sauce plus most of the ingredients so I just have to buy a few of those ingredients.

Wow, this is so delicious! The chicken was so tender, tasty and juicy! It is much better than the lechon manok’s we buy from different stores. By the way, I stuffed tanglad(lemongrass) inside the chicken cavity, it is optional, you may or may not add it.

Special Roast Chicken

1 whole chicken(1-1.5 kilos) washed under running water, trim and remove extra skin
1 ½ tbs crushed black pepper
1 tbs salt
1 ½ tbs garlic powder
½ cup Mama Sita’s Oyster Sauce
1/3 cup honey
Tanglad (lemongrasss) enough to stuff chicken, optional

1. Combine black pepper, salt and garlic powder and rub it all over the chicken. Set aside.

2. Combine oyster sauce and honey and pour it all over the chicken, making sure that it is all coated inside and out.

3. Stuff the tanglad inside the chicken cavity.

4. Put the whole chicken(breast side down) inside the turbo broiler and set it to 175’C for 60 minutes.

5. Every once in awhile, brush leftover sauce on the chicken to prevent it from drying out.

6. After 30 minutes, turn the chicken on the other side so the heat will be evenly distributed otherwise the top part will be burnt.

7. After timer’s up, leave the chicken inside the turbo broiler for at least 10-15minutes then chopped it to serving size.

Chocolate Chip Cookies with Meiji Almond Chocolates

Our neighbor gave us a box of Meiji Almond Chocolates from Japan and since I don’t really eat chocolates I decided to mix it with chocolate cookies I planned to make. I chopped the almond chocolates plus I also added about a quarter cup of chocolate chips to the cookie batter to give it more volume. I reduced the sugar in this recipe since the chocolates itself are already sweet.

Ingredients: (I yielded 30 medium sized cookies in all)
1 ¾ cups all purpose flour
½ tsp baking soda
½ tsp salt
1 stick + 7 tbs unsalted butter
½ cup granulated sugar
½ cup brown sugar
1 egg
½ tsp vanilla extract
1 box of Meiji Almond Chocolates
¼ cup chocolate chips (or more if you like)

Procedure: Preheat oven to 350°F. Mix flour, baking soda and salt in a bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla and mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in almond chocolates and chocolate chips.

Drop by rounded tablespoons about an inch apart onto prepared baking sheets.

Bake for 8 to 10 minutes or until lightly browned. Cool on baking sheets for 5 minutes. Transfer to wire racks and cool completely.

Hotdog Bread Rolls

Made these super soft and delicious bread rolls last Saturday! I don't have sausage so I used medium sized cheese hotdogs from Purefoods. I allotted about 4 hours in doing this, waked up at 4:30AM and it was done at 8:15AM. Just in time for our breakfast. The only thing I should've done is to tuck the ends of the dough on the hotdogs because after baking I couldn't see the hotdogs(besides a few) anymore..haha!

Try making these by following the recipe I adapted at RasaMalaysia's Sausage Rolls

Sausage Rolls Recipe Source: Food-4Tots

300g bread flour
 5g instant dried yeast
 10g sugar
6 g salt (I used 3g of salt coz I used salted butter)
30g unsalted butter, room temperature (I used salted butter)
1 egg plus whole milk, about 220-230g
 8 pieces sausages
1 egg white + 2 teaspoons water, for egg wash
sesame seeds (optional)

Method: 1.Put ½ portion of the flour and yeast in a bowl and combine. Add the sugar and salt and mix well.
2.Pour the egg and milk mixture into the bowl. Use a large spoon (or pastry scraper) to mix everything together.
3.Put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients.
4.Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
5.Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. You can also try stretching part of the dough, if it stretches into a thin sheet without breaking, the dough is ready.
6.Put the dough into a lightly buttered bowl and cover with a damp cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
7.Take the dough out of the bowl, deflate it by touching lightly.
8.Cut the dough into 8 pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes.
9.Use a rolling pin to roll the dough into long cylinders, about 40cm in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down.
10.Place the rolls on a tray lined with parchment paper. Cover the rolls and let it rise until it almost doubles in size. Brush lightly with some egg wash(sprinkle some sesame seeds on top of the rolls if you like). Preheat the oven to 200°C and bake for about 10-12 minutes or until the rolls turn light brown.


Pan De Sal Bread (Filipino Bread)

I've been wanting to bake Pan De Sal since I started baking and this is one of my "must bake" goals to date. Good thing that at last..finally I made it!

I had this printed copy of Pan De Sal recipe from Casa Veneracion that I had since 2013 and I made a promise to myself that one day I'm gonna bake this bread. So now, here it is my soft and yummy Pan De Sal, maybe not perfect but just perfect for my family :)

By the way, I followed the recipe exactly except for the bread flour(which I don't have) so I just used all purpose flour and that is 3 cups.

Soft Dinner Rolls

I remembered when I first made dinner rolls at the baking school I attended and it ended up so hard that it literally looked like a stone! Haha! So I get so intimidated making dinner rolls that it took me 3 years before I made these again. I have confidence in myself now that I would be able to pull this off that I have enough experience(I think)  on making breads.

I found this recipe from another blog and checked the original recipe on This is Bobby Flay’s Parker House Rolls(I don’t know why it is called so) and besides that it is very easy to make, the bread ended up so light and soft! I loved it a lot! If you’re trying to find an easy dinner roll recipe, this is a must! Try it and you won’t regret it :)

Soft Dinner Rolls (adapted from Bobby Flay's Parker House Rolls,
I made half of this recipe(yield is 17 which is 47 grams each), my modification inside parenthesis.

1 1/2 cups milk (3/4 cups milk)
1 package of active dry yeast (1tsp yeast)
1/2 cup warm water (1/4 cups warm water, mine was about 110'F)
1 stick butter (1/4 stick salted butter)

1/2 cup sugar (1/4 cup sugar)
3 large eggs (1 large egg)
1 1/2 tsp salt (1/8 tsp salt)
6 cups all purpose flour (3 cups apf)

Place milk in a small sauce pan and bring to a simmer. Remove from heat, stir in the butter and sugar and let it cool. Dissolve yeast in warm water and let sit untill foamy(about 5 minutes). Combine milk mixture, eggs, yeast, salt and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining four, 1/2 cup at a time, and stir untill a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. (I measured the dough and divide it in 17 so I had about 47 grams each).

Placed on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.(mine was 45 minutes).

Preheat oven at 350 degrees Farenheit.

Bake for about 20 minutes or until golden brown. Remove from oven and brush with melted butter before serving. Note: best served when hot! Pair with just butter or in the case of me, I paired it with mayonnaise and luncheon meat, the kids loved it!

Tuna Sandwich French Toast

Made this for our breakfast. so fast, easy and delicious! Wished I had celeries but SM Supermarket doesn't have any(again!). Even kids will love it coz I added some corn kernels. I had this idea of copying this French toasted tuna sandwich with corn kernels when we went to Hong Kong. There was a bakery like Bread Talk kind of type and every morning they make delicious breads! I forgot the name of the bakery but it was in Mongkok area where we stayed.

Tuna Sandwich French Toast

1 can Century tuna
1/3 cup mayonnaise
1/4 cup corn kernels
6 slices of Gardenia bread
salt and pepper to taste

1/2 cup milk
2 eggs
1/4 tsp vanilla
1-2 tbs butter

1. Mix tuna and mayonnaise, corn kernels and add salt and pepper to taste.
2. Spread tuna and mayo mixture into a slice of bread and top with the other slice. Set aside.
3. Make the dip by combining the milk, eggs and vanilla.
4. Heat pan by melting 1-2 tbs of butter.
5. Dip one side of the bread and the other side making sure that you soaked both sides for a few seconds.
6. Transfer sandwich to the heated pan making sure that it is golden brown before turning it to the other side.
8. Cut the bread in half and continue doing the toasting with th remaining bread until finished. Serve hot.

Mango Bundt Cake

My aunt sent me some boxed cake pre-mixes and I tried this Tropical Mango Moist and Supreme cake mix from Pillsbury. I was thinking of baking a cupcake but I ran out of butter for the frosting so I thought of using my seldom used bundt cake pan. This just needs some glaze so I just combined some powdered sugar(about 3/4-1 cup), 1-2tbs of milk and 1/2 tsp vanilla). This really is very moist and very delicious! A little bit sweet but maybe it's because of the glaze that I added. Very easy to do, just add water, oil and eggs to the cake mix and pop it in the oven for 45 minutes and voila a very yummy cake!

Blueberry Coffee Cake

Make no mistake that this recipe has coffee in it. Actually it doesn't have, it's just that it's perfect to be paired with coffee thus the name of the recipe.

Anyway, I had leftover blueberries that I didn't know what to use for. But thank God I found this very easy recipe that requires blueberries.The recipe requires using a sprinform pan so at last I was able to use mine for the first time :) I also added cinnamon for the crumb topping, about 1 tsp of it. This is so easy that it doesn't require an electric mixer, just a wooden spoon to mix the batter but I have to warn you that it will get thick and hard to mix but it's all worth it once you see(and smell) the finished product. So yummy!
Adapted from Betty Crocker site: Blueberry Coffee Cake

Blueberry Muffins

At last, I was able to use the frozen blueberries I bought from SnR! I used about 1 cup of blueberries so I still have some left on the freezer. I am still thinking what to do about the remaining berries... hmm nope not blueberry cheesecake, not yet ready for that one :)

Anyway, I got the recipe from here, Frozen Bueberry Muffins Recipe. It has 9 ingredients but very easy to make. It says to use frozen blueberries but if you live here in the Philippines and it's summer,  you'll know that if you take out something out from the freezer frozen, it would take only a few minutes and it would soften so fast. That's what happened to my blueberries. So I just fold it real quick and placed it on the oven.

What I like about this recipe is that it's not too sweet. In fact when you first tasted it coming out from the oven still hot, it tasted  bland but after awhile you could already taste the sugar but really not that sweet. And the blueberries has enough sweetness and flavor, just perfect for the muffins!


Betty Crocker's Chocolate Fudge Brownie Mix

Didn't have much time to bake from scratch so I used this brownie mix from Betty Crocker. Wow! It really lived up to its name- really fudgy and so delicious! Betty Crocker's pre-mix cakes still didn't fail me. I really love their products!

I had some of these brownies given to my sister who was flying to Dubai coz she specifically said she want brownies. But I really didn't had much time coz of work and other things to do so I had about 2 of Betty Crocker brownie mix and it was so fast and easy to bake. Even the kids loved it!


Coffee Jelly

For coffee lovers out there, there’s another way of having coffee by making it as a dessert! Ever since I tasted it from a co-worker of mine who made this dessert, Coffee Jelly has been one of my favorite desserts coz the combination of the coffee flavored jelly and the cream is just so tasty! Since it’s the summer season, you can make this without sweat as the ingredients are just few and the instruction’s so easy! Don’t forget to chill it on the ref first so the jelly would blend well with the cream! I swear the cream tasted so much like a melted coffee crumble ice cream… so yummy!

Banana Bread with Cream Cheese Filling

I don't know what to make use of the left over cream cheese that I had so searched the internet for the easiest recipe that I could find. Thankfully, I found this recipe, Cream Cheese Filled Banana Bread that had bananas on it and we also had some bananas sitting on our pantry. I thought it would be perfect to combine bananas and cream cheese and the pics also looks so yummy!

I only had about ¼ of cream cheese so I was able to make only 1 loaf L This banana bread recipe is so moist and so delicious! You could also make this without the cream cheese and it would still taste so good!

Cinnamon Rolls

These Cinnamon Rolls are so delicious and so easy to make! I’ve been trying to find a recipe that uses instant yeast instead of the usual active dry yeast that’s been incorporated together with the warm milk. I bought the instant yeast coz it’s the one that’s available at the supermarket. The yeast that I used is combined with the dry ingredients but if you use dry yeast, it is combined with the warm milk. So don’t mistake the instant yeast with the active dry yeast.

With regards to the glaze, I used a different recipe. I used the Glaze Recipe of Laura Vitale of Laura In The Kitchen. I love the combination of the cinnamon rolls and the glaze! I can’t stop eating these rolls! So soft, sweet and gooey. A definite must try recipe!

Homemade Mango Ice Candy

Summer here in the Philippines tends to be the worst season coz when it is hot, it is scourging  HOT! So there’s a lot of ways to lessen the heat people are experiencing, like go swimming, open their aircondition or go to the mall. The most economical and simplest way to cool down is to make ice candies. Ice candies have different flavors, banana, buko, melon, etc but the most popular is Mango Ice Candy. Good thing by making these, is your whole family can enjoy it with just less than 200 pesos. The kids also can help when you make these, so there’s family bonding without going out and spend by eating out on the mall right? Here’s our recipe for …

Mango Ice Candy
5-6 ripe mangoes, peeled
1 tall can of evap
¼ cup granulated sugar
2-3 cups of distilled water


1. Place peeled mangoes on food processor and blend well
2.Place well blended mangoes on deep bowl and add remaining ingredients. The sweetness will depend on you. You can add or decrease sugar according to you preferred taste.
3. Prepare ice candy plastic casing, funnel and ladle.
4. Put funnel inside the opening of ice candy plastic casing and pour with the use of the ladle ample amount of ice candy mixture.
5. Tightly secure with a knot, the top of ice candy casing.
6. Repeat procedure #4 and 5 till you’ve used up all the ice candy mixture.
7. Freeze overnight and enjoy it the next day  :)

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