Wimbly Lu
Website: http://www.wimblylu.com
Address: 15-2 Jalan Riang Singapore 358987
Transport: Preferably by car or taxi because it is deeeeeeeep into the estate.

Wimbly Lu is a quaint cafe located at the heart of the landed properties (somewhat). This cafe was one of the much raved-about waffle places in 2014. I have always wanted to visit this place because I've seen so many instagram posts of different angles of the same waffle and ice cream and everyones' verdict were positive. Back then, it looked like the whole world has visited that place except me. Jayden drove me there even though the direction we were heading for was a little off from this little cafe. Blessed to have someone who will drive me anywhere just to satisfy my food craving. Thank you Jay!



The eye-catcher of this cafe would definitely be the old-fashioned car that was parked right in front of them. This is a really smart move because they extended their concept to the parking lot which kind of tells you boldly: "Welcome to Wimbly Lu! You've found us!". This car fits the overall feel that Wimbly Lu wants to achieve. I wouldn't think this cafe would be a little more special if they allowed any other cars to be parked right in front of their cafe. Kudos to this concept.



Waffle Ice Cream (single scoop) - $10

I walked into their shop and immediately fell in love with the aroma of the waffle and maple syrup because they reminded me of Hong Kong Disneyland. That's exactly the aroma you get when you visit Disneyland. Sweet and magical. That aroma has already won my heart over. I really do feel that the price is a little steep considering that there are many other waffles out there that are on par with theirs but are at a lower price. Some were more expensive but there was quantity and quality. Nonetheless I felt the need to try.



I like the system they adopted for customers. The waiters will allocate seats to customers in a neat and orderly manner. Many cafes leave their customers to 'look' for seats and fend for themselves and were usually caught in a I-saw-this-seat-first situations. This system also saves us from having fear of 'losing' seats just because we didn't reach the seats fast enough. Everyone wants to have a good seat with good lighting so that they can Instagram the best shot of their Waffle. I suppose it makes it more fair if we were assigned by the waiters and waitresses to a seat?



Anyways, back to the waffles. My first bite into the waffle was crispy and a little fluffy. Literally crispy on the outside but fluffy on the inside. However, I would love it more if the waffle could have more waffle content so that I can feel more fluff. Just my personal preference. The maple syrup was not overpowering and neither was it too sweet. Everything blended in very well.  Each bite was a blissful bite.



It definitely wasn't a wasted trip because I've finally tasted their waffles and it was indeed delicious. On a side note, my current art module tutor is the designer of Wimbly Lu's logo. It just feels cool to have a teacher who has designed the logo of a cafe.

Time to get back to work x

That very fateful night when I added too much colouring to my macarons. A true blue misjudgement that led to this bluish colored macarons. My take away from this is that I should not bake at 11pm and I should increase the heat for my next round of macarons instead of heating them at 20 min interval because not all are fully baked at each interval.





Since I baked at 11pm and only ended the baking at 1.20am, I should of course do my buttercream the following morning because I wouldn't want to wake the whole family up with the noisy mixer I have. I was having trouble with the flavour that this macaron should have.




Zhi Xiang then suggested that I should try Nutella filling. I mistook his idea and used pure Nutella, which spoilt the overall taste of the macaron even though the texture was still around. I shall try making Nutella Buttercream if I am ever going to make a Nutella flavoured Macarons again.






Gathered all my materials very last minute and managed to come up with this beautiful box.
Glad that the rightful owner likes the design of this box!

I followed the recipe from Allrecipes.com but did a minor adjustment to it.
The cookie should turn out to be crunchy on the outside but chewy on the inside!

What you need:

• 1 cup of Butter (I used half a block of butter)
• 1 cup of White sugar (I used half a cup of white sugar  because I prefer my cookies to be less sweet)
• 1 cup of Brown Sugar
• 2 eggs
• 2 teaspoons Vanilla Extract
• 3 cups of All-purpose Flour
• 1 teaspoon of baking soda
• 2 teaspoons of hot water
• 1/2 teaspoon of salt
• 2 cups of Semi-sweetened chocolate chips (I used Hershey's mini chocolate chips)
• 1 cup of walnuts (I did not use walnuts at all)

Just a few simple steps to follow and you're ready to send it into the oven!

• Cream the butter, white sugar and brown sugar till smooth.
• Beat in the eggs one at a time.
• Then add in Vanilla Extract.
• Dissolve baking soda into hot water and pour it into the cookie mixture together with salt.
• Finally, stir in flour and chocolate chips into the cookie mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Drop large spoonfuls of cookie mixture onto the ungreased baking pan.
• Leave it inside the oven for around 10 ~ 12 minutes or until the edges are nicely browned.

I did layer the baking pan with a piece of baking paper so that I can save myself from scrubbing any baked cookie layer off the baking pan.
This makes cleaning up a lot easier. It's like, after baking, just crush that piece of used baking paper and throw it into the bin. Done!






Approximately 5 minutes later, the aroma of the cookies will fill your kitchen. Trust me. It's so fragrant that you will want to stash away the aroma in a perfume bottle and use it every now and then. The aroma itself is enough to make your stomach growl. Nothing makes me happier than to have the cookie aroma diffused to every corner of the the kitchen and even to the living room. *delighted*






Now even the bunny wants to have a cookie to himself!
Bon Appetite x

Nearest MRT: Buona Vista
Located @ Rochester Mall

Great ambience for afternoon tea or a catch-up session with friends. Pies are all served with mash potato and salad.
The price is a little steep so I think this place would be good if you can sit and chill around to savour every bite of your pie.
This cafe has an absolutely great environment for those who had always wanted to bring their work to a cafe to do.
There is free WiFi and plugs for you to do computer work all day long.








Wagyu Beef Cheek Pie
Tender and well-seasoned beef, cooked and baked to the best standard.




Chicken and Mushroom Pie
The pie crust was baked to the perfect level of crisps. *yummy*




Double Chocolate Cake
They serve delicious double chocolate cake! It's a huge piece and costs close to $10/ slice.
I suggest that you can share this with a friend since it's a pretty big piece and costs a little too pricey.

~

Overall: Great pies and fragrant coffee!
I love this cafe but the price is really a little too steep.
I will definitely frequent this cafe again if I have extra cash in hands. Hahaha!

I strongly feel that I need a birthday cake for my birthday so I decided to bake my own!
Only managed to bake this cake 3 days after my birthday.
I got my recipe from The Little Teo Chew but her cake looks so much better. *depressed*
It's alright! I will practice more and bake more for your eyes to feast on.



Disclaimer: I took this recipe from The Little Teochew

Cake
- 2 eggs, room temperature
- 60g caster sugar
- 60g cake flour* (sifted)
- 20g unsalted butter (melted and cooled)
* If you do not have cake flour, measure out 60g of plain flour,
then remove 1 tbsp of it and replace with 1 tbsp of corn flour.

Syrup
- 1/2 tbsp granulated sugar
- 20ml very hot water
- 1 tsp rum (I didn't use rum)

For my cream, I just used the bottled whipped cream since I don't really have the time to make my own.
You can always try to use the cream that The Little Teochew used!

Cream (super delicious!)
- 300ml dairy whipping cream
- 1 1/2 tbsp granulated sugar
- 1/4 tsp pure vanilla extract
- 1 tbsp rum
* For those who do not have rum (about time you buy a bottle!),
you can use 1/2 tsp vanilla extract or the caviar of 1 vanilla pod.



1. Preheat the oven to 170°C.
Beat eggs and sugar over a bain-marie (hot water bath) until the mixture warms up. This is to dissolve the sugar.
The mixture should be pleasant to the touch - you can dip your finger in without getting scalded.
Remove the mixture from the bain-marie and continue beating the egg mixture till it triples in volume and turns very pale (almost white).

2. Towards the last 2 to 3 minutes, beat on the lowest speed to stabilise the mixture and eliminate large bubbles.
When the egg mixture has reached the "ribbon stage", sift in the flour a little at a time (I would recommend in 3 stages).
Cut through the mixture with a wire whisk after each addition.

3. Sprinkle the cooled melted butter over the batter and fold in using a spatula.

4. Pour the batter from a height of 30cm into a lined tin.
Towards the end, pour the remaining batter to one side of the tin
(I believe this prevents the cake from developing a dome).

5. Lift the tin and drop it gently onto the table top twice to eliminate air bubbles.

6. Bake the cake for 25 minutes. While it bakes, make the simple syrup solution.
Dissolve 1/2 tbsp sugar in 20ml of very hot water. Then add rum. Stir to mix well and set aside.

7. Now, make the cream. Whip the cream, sugar and rum (preferably in a metal bowl) sitting over an ice bath.
Whip till soft peaks form. Keep it chilled in the fridge, covered, at all times.

8. When the cake is done, turn it onto a cooling rack and allow it to cool with the pan covering it.
Wrap using clingwrap when it is completely cooled if you do not intend to frost the cake on the
same day (the cake keeps for 2 to 3 days, refrigerated).
Otherwise, proceed to slice the cake in half, horizontally.

9. Now, brush sugar syrup onto the first layer of the cake (sliced side).
This keeps the sponge cake nice and moist.




10. Spread a layer of cream and then top with halved strawberries.
Add another layer of cream over.

11. Brush the remaining layer of cake (sliced side) with sugar syrup,
then place it on top of the strawberries and cream.
Proceed to frost the entire cake.

12. Any remaining cream can be plonked onto the middle of the cake for decorative purposes.
The mound of cream helps "hold" the strawberry garnishes.
You can use whole strawberries or halves, or a mixture of both, for decoration.



13. Keep the cake chilled until time of serving.
The colder the cake, the easier it is to cut (and the yummier it is to eat!).




Anyone can have a cake to themselves even if there is no special occasion for it!
Joyous weekend ahead x