Wonder what kind of dessert can be easily made at home to satisfy your sweet tooth? Check out these recipes below! It's a great time to make some for your parents too during this upcoming Parents' Day!
吃完正餐后通常都想来快蛋糕或是糖水，有哪些蛋糕或糖水是比较简单和容易做的呢？这个双亲节就选一款来做吧！
Ingredients A | 材料A :300g cake flour (sifted) | 蛋糕粉（过筛）300克, 1 tsp baking soda | 苏打粉 1茶匙, 1 tsp baking powder | 发粉 1茶匙, 1 tsp salt | 盐 1茶匙, 2 tbsp cocoa powder | 可可粉 2汤匙
Ingredients B | 材料B:250g caster sugar | 幼糖 250克, 250ml vegetable oil | 菜油 250毫升, 2 eggs | 鸡蛋 2粒, 250ml buttermilk | 白脱奶 250毫升, 2 tsp vanilla essence | 香草精 2茶匙, 1 tsp strawberry red colour paste | 草莓红香精 1茶匙, 1 tsp white distilled vinegar | 蒸馏醋 1茶匙, 125ml hot coffee | 热咖啡 125毫升
Cream Cheese Frosting | 奶油芝士糖霜:250g cream cheese | 奶油芝士 250克, 50g icing sugar (sifted) | 糖粉（过筛）50克, 1/4 cup whipping cream | 鲜奶油 1/4杯
Decoration (Mixed Well) | 装饰（拌匀）:1/4 cup desiccated coconut | 干椰丝 1/4杯, 2 drops red colouring | 红色素 2滴
Method | 做法：
1. Combine cake flour, baking soda, baking powder and salt in a bowl. Sift in cocoa powder and mix well.
蛋糕粉、苏打粉、发粉和盐拌匀。筛入可可粉， 拌匀。
2. Combine caster sugar and vegetable oil in a mixing bowl.
搅拌碗内放入幼糖和菜油。
3. Add in eggs, buttermilk, vanilla essence and strawberry red colour paste. Mix well.
加入鸡蛋、白脱奶、香草精和草莓红香精，拌匀。
4. Add in hot coffee and white distilled vinegar, and mix well.
加入热咖啡和蒸馏醋，拌匀。
5. Add in cocoa mixture (from Method 1) and mix well.
加入可可混合料（取自做法1）拌匀。
6. Preheat the oven to 160°C.
烤炉预热至160°C。
7. Grease and line three 8-inch round cake tins. Divide the batter equally into cake tins.
取三个8寸圆蛋糕模，抹油后垫上烘焙纸。将面糊分别倒入三个蛋糕模内。
8. Place the cake tins in the oven and bake for 25 minutes.
放入烤炉中，烤25分钟。
9. Turn out the cakes onto a wire rack. Leave to cool completely.
蛋糕脱模后放在铁架上待凉。
10. Cream Cheese Frosting: Place cream cheese in a mixing bowl. Add in whipping cream and icing sugar, beat until smooth.
奶油芝士糖霜：将奶油芝士放入搅拌碗内，加入鲜奶油和糖粉，搅拌至柔滑。
To Assemble :
1. Place one cake layer onto a cake board. Spread with some Cream Cheese Frosting.
将一片蛋糕置于蛋糕板上，均匀抹上一层奶油芝士糖霜。
2. Cover with another cake layer. Repeat layering with the Cream Cheese Frosting.
盖上另一片蛋糕，均匀抹上一层奶油芝士糖霜。
3. Cover with the last cake layer. Spread the top layer with the remaining Cream Cheese Frosting.
盖上最后一片蛋糕，上层均匀抹上剩余的奶油芝士糖霜。
4. Decorate with dried desiccated coconut.
以干椰丝作装饰。
5. Refrigerate for at least 1 hour before serving.
放入冰箱冷藏1小时即可。
原食谱来自：Seashore
Ingredients (Crepe Batter) | 材料 （蛋皮）:250g cake flour | 蛋糕分 250克, 6 eggs | 鸡蛋 6粒, 90g caster sugar | 幼糖 90克, 500ml milk | 牛奶 500毫升, 250ml water | 水 250毫升, 2 tsp vanilla essence | 香草精 2茶匙, 90g melted butter | 溶化牛油 90克
Filling | 馅料:200g whipping cream | 鲜奶油 200克, 1/2 cup peanut butter | 花生酱 1/2杯, 1 cup toasted peanuts (chopped) | 烤香花生（切碎）1杯
Method | 做法:
For The Crepes / 蛋皮制作
1. Place all ingredients (except melted butter and vanilla essence) into a blender and blend until smooth. Pour the batter through a sieve.
将所有材料（溶化牛油和香草精除外）放入搅拌器内，搅拌至幼滑，以筛子过滤。
2. Add in melted butter and vanilla essence, mix well. Cover the batter with a cling film and leave aside for 30 minutes.
加入溶化牛油和香草精拌匀，然后盖上保鲜膜， 搁置30分钟。
3. Heat up an 8-inch non-stick pan over medium heat. Brush the pan with a thin layer of oil.
取一8寸平底锅，以中火烧热，抹上一层薄薄的油。
4. Pour 1/4 cup of the batter to the center of the pan. Quickly swirl the batter around to make a crepe the size of the bottom of the pan. Pan-fry the crepe until the edges curl up.
将¼杯面糊倒入锅中间，轻轻晃动锅柄，将面糊摊平成圆形锅底大小的蛋皮，煎至边缘微微翘起。
5. Using a spatula, flip the crepe to the other side. Continue pan-frying for 10 seconds.
用锅铲轻轻将蛋皮反过来，再煎10秒钟。
6. Remove the crepe from the pan. Continue making more crepes until the batter is used up.
取出蛋皮，继续舀入面糊。依序将所有面糊煎完即可。
7. Chill the crepes for 30 minutes before assembling.
将蛋皮放入冰箱冷藏30分钟。
For The Filling / 馅料制作
1. Beat whipping cream until thick and fluffy.
鲜奶油搅拌至浓稠和松发。
2.Add in peanut butter and mix well.
加入花生酱拌匀。
To Assemble | 组合
1. Put a crepe down on a cake board, spread an even layer of cream about the thickness of the crepe.
将一片蛋皮置于蛋糕板上，均匀抹上一层奶油， 约蛋皮般厚。
2. Cover with another crepe and repeat layering with the cream until you have reached about 20 layers.
盖上另一片蛋皮，依序一层一层做完，约20层。
3. Sprinkle chopped peanuts on the 3rd, 6th, 9th, 12th, 15th and 18th layer.
第3、6、9、12、15和18层撒入花生碎。
4. Spread the top layer with the remaining cream. Sprinkle with chopped peanuts.
最后一层抹上剩余奶油，然后撒入花生碎。
5. Refrigerate for at least 2 hours before serving.
放入冰箱冷藏至少2个小时即可。
原食谱来自：Seashore
Ingredients A (Base) | 材料A（饼底）:130g marie biscuits | 玛丽饼 130克, 65g butter, melted | 牛油（溶化） 65克
Ingredients B (Cheese Filling) | 材料B（芝士馅）:300ml whipping cream | 鲜奶油 300毫升, 250g cream cheese, softened | 奶油芝士（软化）250克50g , castor sugar | 幼糖 50克, 120ml thick coconut milk | 浓椰浆120毫升, 1 tsp vanilla essence | 香草精 1茶匙, 1 tbsp gelatin powder | 鱼胶粉 1汤匙
Ingredients C (Garnishing) | 材料C（装饰配料）:50g toasted coconut flakes | 炒香椰子屑 50克, 100g canned pineapple, thinly sliced | 罐头黄梨肉（切薄片）100克
Method | 做法：
1. Base: Crush marie biscuits and pour in a mixing bowl. Add melted butter and mix well. Scoop some mixture into each shooter, press firmly and keep in fridge for later use.
饼底：将玛丽饼压碎，倒入搅拌碗内。加入溶化牛油拌匀。将适量混合物舀入小杯内，压紧，放入冰箱冷藏待用。
2. Cheese Filling: Pour whipping cream in another mixing bowl, beat until light and soft peak forms with a hand mixer. In a separate bowl, whisk cream cheese and castor sugar until light. Add whipping cream and mix well. Add thick coconut milk and mix until well combined.
芝士馅：将鲜奶油倒入另一个搅拌碗内，打发至泛白和软性发泡。在另一个碗内，将奶油芝士和幼糖打发至泛白，加入打发鲜奶油拌匀。 加入浓椰浆拌匀。
3. Mix 1 1/2 tbsp of hot water with the gelatin and add it together with the vanilla essence into the mixture, mix lightly to combine.
将1½汤匙的热水加入鱼胶粉中拌匀，连同香草精浇入混合物中，轻轻拌匀。
4. Scoop Cheese Filling into the chilled shooters and chill again until set.
将芝士馅舀入小杯内，放入冰箱冷藏至定型。
5. To serve, sprinkle toasted coconut flakes over and garnish with pineapple slice.
享用前，撒上炒香椰子屑，以黄梨片装饰即成。
原食谱来自：Seashore
Ingredient and Portion | 材料与份量:2 eggs | 鸡蛋 2只, 50ml evaporated milk | 淡奶 50毫升, 30g sugar | 糖 30克 , 150ml water | 水 150毫升
Method | 做法：
1. Boil water, add sugar and stir until sugar dissolves.
将水加热后，把糖放入热水搅拌至溶化。
2. Beat eggs, add syrup from Method 1 and evaporated milk, beat until fluffy. Scoop out the foam.
蛋打散，加入做法1的糖水及淡奶，一起打到起泡泡。筛掉泡泡。
3. Boil water in a wok. Pour egg mixture into small steaming pots or bowls, steam over low heat for 6-7 minutes. Turn off the heat and let it sit for a while.
锅加水煮滚。蛋倒入小炖盅或饭碗内，加盖放入锅里，慢火蒸6-7分钟，关火焖一下即可。
原食谱来自：Seashore
Red Velvet Cream Cheese Layer Cake Recipe 红丝绒奶油芝士夹心蛋糕食谱
Ingredients A | 材料A :300g cake flour (sifted) | 蛋糕粉（过筛）300克, 1 tsp baking soda | 苏打粉 1茶匙, 1 tsp baking powder | 发粉 1茶匙, 1 tsp salt | 盐 1茶匙, 2 tbsp cocoa powder | 可可粉 2汤匙
Ingredients B | 材料B:250g caster sugar | 幼糖 250克, 250ml vegetable oil | 菜油 250毫升, 2 eggs | 鸡蛋 2粒, 250ml buttermilk | 白脱奶 250毫升, 2 tsp vanilla essence | 香草精 2茶匙, 1 tsp strawberry red colour paste | 草莓红香精 1茶匙, 1 tsp white distilled vinegar | 蒸馏醋 1茶匙, 125ml hot coffee | 热咖啡 125毫升
Cream Cheese Frosting | 奶油芝士糖霜:250g cream cheese | 奶油芝士 250克, 50g icing sugar (sifted) | 糖粉（过筛）50克, 1/4 cup whipping cream | 鲜奶油 1/4杯
Decoration (Mixed Well) | 装饰（拌匀）:1/4 cup desiccated coconut | 干椰丝 1/4杯, 2 drops red colouring | 红色素 2滴
Method | 做法：
1. Combine cake flour, baking soda, baking powder and salt in a bowl. Sift in cocoa powder and mix well.
蛋糕粉、苏打粉、发粉和盐拌匀。筛入可可粉， 拌匀。
2. Combine caster sugar and vegetable oil in a mixing bowl.
搅拌碗内放入幼糖和菜油。
3. Add in eggs, buttermilk, vanilla essence and strawberry red colour paste. Mix well.
加入鸡蛋、白脱奶、香草精和草莓红香精，拌匀。
4. Add in hot coffee and white distilled vinegar, and mix well.
加入热咖啡和蒸馏醋，拌匀。
5. Add in cocoa mixture (from Method 1) and mix well.
加入可可混合料（取自做法1）拌匀。
6. Preheat the oven to 160°C.
烤炉预热至160°C。
7. Grease and line three 8-inch round cake tins. Divide the batter equally into cake tins.
取三个8寸圆蛋糕模，抹油后垫上烘焙纸。将面糊分别倒入三个蛋糕模内。
8. Place the cake tins in the oven and bake for 25 minutes.
放入烤炉中，烤25分钟。
9. Turn out the cakes onto a wire rack. Leave to cool completely.
蛋糕脱模后放在铁架上待凉。
10. Cream Cheese Frosting: Place cream cheese in a mixing bowl. Add in whipping cream and icing sugar, beat until smooth.
奶油芝士糖霜：将奶油芝士放入搅拌碗内，加入鲜奶油和糖粉，搅拌至柔滑。
To Assemble :
1. Place one cake layer onto a cake board. Spread with some Cream Cheese Frosting.
将一片蛋糕置于蛋糕板上，均匀抹上一层奶油芝士糖霜。
2. Cover with another cake layer. Repeat layering with the Cream Cheese Frosting.
盖上另一片蛋糕，均匀抹上一层奶油芝士糖霜。
3. Cover with the last cake layer. Spread the top layer with the remaining Cream Cheese Frosting.
盖上最后一片蛋糕，上层均匀抹上剩余的奶油芝士糖霜。
4. Decorate with dried desiccated coconut.
以干椰丝作装饰。
5. Refrigerate for at least 1 hour before serving.
放入冰箱冷藏1小时即可。
原食谱来自：Seashore
Peanut Butter Mille Crepe Recipe 花生酱法式千层蛋糕食谱
Ingredients (Crepe Batter) | 材料 （蛋皮）:250g cake flour | 蛋糕分 250克, 6 eggs | 鸡蛋 6粒, 90g caster sugar | 幼糖 90克, 500ml milk | 牛奶 500毫升, 250ml water | 水 250毫升, 2 tsp vanilla essence | 香草精 2茶匙, 90g melted butter | 溶化牛油 90克
Filling | 馅料:200g whipping cream | 鲜奶油 200克, 1/2 cup peanut butter | 花生酱 1/2杯, 1 cup toasted peanuts (chopped) | 烤香花生（切碎）1杯
Method | 做法:
For The Crepes / 蛋皮制作
1. Place all ingredients (except melted butter and vanilla essence) into a blender and blend until smooth. Pour the batter through a sieve.
将所有材料（溶化牛油和香草精除外）放入搅拌器内，搅拌至幼滑，以筛子过滤。
2. Add in melted butter and vanilla essence, mix well. Cover the batter with a cling film and leave aside for 30 minutes.
加入溶化牛油和香草精拌匀，然后盖上保鲜膜， 搁置30分钟。
3. Heat up an 8-inch non-stick pan over medium heat. Brush the pan with a thin layer of oil.
取一8寸平底锅，以中火烧热，抹上一层薄薄的油。
4. Pour 1/4 cup of the batter to the center of the pan. Quickly swirl the batter around to make a crepe the size of the bottom of the pan. Pan-fry the crepe until the edges curl up.
将¼杯面糊倒入锅中间，轻轻晃动锅柄，将面糊摊平成圆形锅底大小的蛋皮，煎至边缘微微翘起。
5. Using a spatula, flip the crepe to the other side. Continue pan-frying for 10 seconds.
用锅铲轻轻将蛋皮反过来，再煎10秒钟。
6. Remove the crepe from the pan. Continue making more crepes until the batter is used up.
取出蛋皮，继续舀入面糊。依序将所有面糊煎完即可。
7. Chill the crepes for 30 minutes before assembling.
将蛋皮放入冰箱冷藏30分钟。
For The Filling / 馅料制作
1. Beat whipping cream until thick and fluffy.
鲜奶油搅拌至浓稠和松发。
2.Add in peanut butter and mix well.
加入花生酱拌匀。
To Assemble | 组合
1. Put a crepe down on a cake board, spread an even layer of cream about the thickness of the crepe.
将一片蛋皮置于蛋糕板上，均匀抹上一层奶油， 约蛋皮般厚。
2. Cover with another crepe and repeat layering with the cream until you have reached about 20 layers.
盖上另一片蛋皮，依序一层一层做完，约20层。
3. Sprinkle chopped peanuts on the 3rd, 6th, 9th, 12th, 15th and 18th layer.
第3、6、9、12、15和18层撒入花生碎。
4. Spread the top layer with the remaining cream. Sprinkle with chopped peanuts.
最后一层抹上剩余奶油，然后撒入花生碎。
5. Refrigerate for at least 2 hours before serving.
放入冰箱冷藏至少2个小时即可。
原食谱来自：Seashore
Pina Colada Cheesecake Shots Recipe 椰林飘香芝士蛋糕杯食谱
Ingredients A (Base) | 材料A（饼底）:130g marie biscuits | 玛丽饼 130克, 65g butter, melted | 牛油（溶化） 65克
Ingredients B (Cheese Filling) | 材料B（芝士馅）:300ml whipping cream | 鲜奶油 300毫升, 250g cream cheese, softened | 奶油芝士（软化）250克50g , castor sugar | 幼糖 50克, 120ml thick coconut milk | 浓椰浆120毫升, 1 tsp vanilla essence | 香草精 1茶匙, 1 tbsp gelatin powder | 鱼胶粉 1汤匙
Ingredients C (Garnishing) | 材料C（装饰配料）:50g toasted coconut flakes | 炒香椰子屑 50克, 100g canned pineapple, thinly sliced | 罐头黄梨肉（切薄片）100克
Method | 做法：
1. Base: Crush marie biscuits and pour in a mixing bowl. Add melted butter and mix well. Scoop some mixture into each shooter, press firmly and keep in fridge for later use.
饼底：将玛丽饼压碎，倒入搅拌碗内。加入溶化牛油拌匀。将适量混合物舀入小杯内，压紧，放入冰箱冷藏待用。
2. Cheese Filling: Pour whipping cream in another mixing bowl, beat until light and soft peak forms with a hand mixer. In a separate bowl, whisk cream cheese and castor sugar until light. Add whipping cream and mix well. Add thick coconut milk and mix until well combined.
芝士馅：将鲜奶油倒入另一个搅拌碗内，打发至泛白和软性发泡。在另一个碗内，将奶油芝士和幼糖打发至泛白，加入打发鲜奶油拌匀。 加入浓椰浆拌匀。
3. Mix 1 1/2 tbsp of hot water with the gelatin and add it together with the vanilla essence into the mixture, mix lightly to combine.
将1½汤匙的热水加入鱼胶粉中拌匀，连同香草精浇入混合物中，轻轻拌匀。
4. Scoop Cheese Filling into the chilled shooters and chill again until set.
将芝士馅舀入小杯内，放入冰箱冷藏至定型。
5. To serve, sprinkle toasted coconut flakes over and garnish with pineapple slice.
享用前，撒上炒香椰子屑，以黄梨片装饰即成。
原食谱来自：Seashore
Steamed Egg Custard Recipe 淡奶炖蛋食谱
Ingredient and Portion | 材料与份量:2 eggs | 鸡蛋 2只, 50ml evaporated milk | 淡奶 50毫升, 30g sugar | 糖 30克 , 150ml water | 水 150毫升
Method | 做法：
1. Boil water, add sugar and stir until sugar dissolves.
将水加热后，把糖放入热水搅拌至溶化。
2. Beat eggs, add syrup from Method 1 and evaporated milk, beat until fluffy. Scoop out the foam.
蛋打散，加入做法1的糖水及淡奶，一起打到起泡泡。筛掉泡泡。
3. Boil water in a wok. Pour egg mixture into small steaming pots or bowls, steam over low heat for 6-7 minutes. Turn off the heat and let it sit for a while.
锅加水煮滚。蛋倒入小炖盅或饭碗内，加盖放入锅里，慢火蒸6-7分钟，关火焖一下即可。
原食谱来自：Seashore
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