Semi Naked Vanilla Meringue Cake

I made this semi-naked vanilla meringue cake for my little sister’s birthday. It is made with vanilla cake and Buttercream Frosting topped with my Easy No-Fail Meringue.

Her birthday has passed but I still want to make it for her. I never had the chance to make it a few weeks ago because of certain reasons like my clingy little boy who doesn’t want me to move around the house and just wants to snuggle up with me in the couch while watching his favourite videos. Second is the lack of ingredients, I was too stuffed to make a list and go shopping for ingredients.

Okay, so let’s talk about this delicious, lovely looking cake. This semi-naked vanilla meringue cake was actually a combination of recipe, design and ideas. The vanilla cake recipe is originally from Chelsea. The meringue recipe is my original recipe which could be found on this blog: Easy No-Fail Meringue. The semi-naked cake idea was inspired by some of the good cake makers who posted on Pinterest but still my original masterpiece. I am proud of that!

Semi-Naked Vanilla Meringue Cake


1 cup White Sugar
125g butter
2 eggs
2 teaspoons vanilla essence
1 1/2 cups plain flour
1 3/4 teaspoons baking powder
1/2 cup milk

How to Make Semi-Naked Vanilla Meringue Cake?


1. Preheat oven to 180 degrees C.
2. Grease and flour 4-inch cake pans.
3. In a stand mixer, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla essence.
4. Combine flour and baking powder, add to the creamed mixture and mix well.
5. Finally, stir in the milk until mixture is smooth.
6. Pour the batter into the prepared pans.
7. Bake in preheated oven for 30 minutes. The cake is done when it springs back to the touch.

Share and enjoy this Semi-naked Vanilla Meringue Cake with family and friends!

You may also like my other cakes: Semi-Naked Sunset Cake, Van Gogh’s Birthday Cake and Caramel Macchiato Cake – Coffee by BTS.

Did you make this Semi-Naked Vanilla Meringue Cake? Please leave us a comment below.


Vanilla Glazed Baked Donuts


Today, I made Vanilla Glazed Baked Donuts because why not? I want to try other donut recipes that doesn’t need to be fried as baked is a healthier alternative.

I’m getting so obsessed in making donuts since the silicone moulds came. I think I’m going to spam all your feed with different kinds of donut flavors and designs. I’m so excited.

I am not a donut kind of person although I crave for it sometimes especially when partnered with coffee. Dunkin Donuts? Yes please! Mister Donuts? Yes please! That’s all there were when I was still in my homeland but now there’s J.Co, Krispy Kreme, and I’m pretty sure there are lots more.

To be honest, I wanted to make these donuts since forever. What holds me back is the allergy I had these past days, my very clingy little boy (who by the way doesn’t want me to move around the house as he just wants to snuggle up with me while watching his favorite videos) and also the weather. The weather lately was unpredictable (oh well, that’s not a surprise in New Zealand). It was a good thing that I found time to grab all the ingredients that I need for this recipe. This recipe is originally from As Easy as Apple Pie. Here they are:

Vanilla Glazed Baked Donuts


1 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter melted
1 egg
100 ml milk
1 teaspoon vanilla extract

For the vanilla glaze:

1/2 cup icing sugar
1/2 teaspoon vanilla extract
1 small pinch salt
1 or 2 tablespoons milk
Optional: food colouring and sprinkles


1. Preheat the oven to 175 degrees C.
2. Spray a donut pan with nonstick cooking spray and set aside. I used silicone moulds so I didn’t need to spray cooking spray on them.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
4. In a small bowl, whisk together egg, milk, butter and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir together until all the ingredients are well combined. Do not over-mix the batter.
6. Pour the batter into a piping bag and pipe it around the donut cavities filling it up half way or 3/4 full.
7. Place the pan in the oven and bake for 8 to 10 minutes.
8. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
9. While the donuts cool, make the vanilla glaze.
10. In a medium bowl whisk together the powdered sugar, vanilla extract and salt.
11. Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until the desired consistency is reached.
12. Add food coloring if you wish.
13. Once the donuts are completely cool, dip them into the vanilla glaze. Return to the wire rack and sprinkle with sprinkles. Allow the glaze to set for about 30 minutes before stacking or serving.
14. Enjoy these delicious vanilla glazed baked donuts!


Vanilla Ice Cream with a Twist

We had fried Ruby fish with mayonnaise for lunch. It’s so yummy! I could not ask for more, but wait… I did asked for more… I want dessert.
I feel like having ice cream. Hubby looked in the freezer and had found vanilla ice cream. Okay, that’s not what I have in mind. I thought for a minute and said out loud… Vanilla Ice Cream… Fresh Philippine Mango… Chocolate Sauce… and Yoghurt Nut Bar. Ooooooh sooooo yummy!!!
3 – 5 scoops of vanilla ice cream
half slice of fresh Philippine mango, cubed
1 yoghurt bar, sliced into bites
chocolate sauce
 I used Pam’s vanilla ice cream for this recipe, dunked in fresh mango, drizzled with chocolate sauce and sticked in yoghurt nut bites.
It’s so refreshing. I love the combination of the sweetness of the ice cream and the sour, sweet taste of the mango. The yoghurt nut bites added texture to this dessert. The chocolate sauce? It’s just perfect for the vanilla ice cream.
Craving fixed.

Simple Vanilla Cake


2 cups (500 mL) sugar
4 eggs
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2-1/4 teaspoons (11 mL) baking powder
1 teaspoon (5 mL) vanilla


1. Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9×13-inch (23 x 33 cm) rectangular baking pan with parchment paper. 
2. Grease the paper and the sides of the pan well.
3. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. 
4. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pan(s).
5. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) 
6. Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. 
7. Let cool completely before covering with frosting, if desired.

Serve and enjoy with family and friends!
Source: Kaboose