Culinary Hotline - V-Day Bento Box

Impress your loved one with a bento box filled with delicious cake and cupcakes!

All recipes by Michaela Tsuen


  • Cake batter:
  • 250g Caster sugar
  • 3 Eggs
  • 2 tsp Vanilla essence
  • 95g Salted butter, melted and cooled slightly
  • 250g Cake flour
  • 2 tsp Baking powder
  • 180ml Buttermilk
  • For topping:
  • 275g Brown sugar
  • 150g Salted butter
  • 80ml Cream or full cream milk
  • 150g Desiccated coconut

How To Make Danish Dream Cake

  1. Pre-heat oven to 160C°. Line a greased baking tray (preferably a square or rectangular one around 20cm) with baking paper.
  2. Whisk together the castor sugar, eggs and vanilla essence until thickened and white in colour.
  3. Pour in the melted butter and beat for an additional 30 seconds until well-combined.
  4. Sift the flour and baking powder together.
  5. Once combined, fold the flour mixture and buttermilk into the sugar and egg mixture in three parts, alternating between the flour and buttermilk. Do not overmix the batter.
  6. Bake in the oven for around 45min until the centre is just set.
  7. Prepare the topping while the cake bakes.
  8. Add the sugar, butter, and cream/milk together until the mixture is melted together.
  9. Bring to the boil, then remove from the stovetop. Add the coconut into the mixture until well-combined.
  10. Remove the cake from the oven and increase the oven temperature to 200°C.
  11. Add the coconut topping to the cake and bake for an additional 10-15min or until set. Allow to cool.
  12. Slice and enjoy!


  • Cake batter:
  • 1 Cup Salted butter, softened
  • 1 ¼ Cup White sugar
  • ½ Cup Brown sugar
  • 1 Tbsp Vanilla essence
  • 4 Large eggs
  • 3 Cups Cake flour
  • 1 Tbsp Baking powder
  • 1 Cup Buttermilk
  • 2 Tbsp Lemon zest
  • ½ Cup Lemon juice
  • 1 ½ Cups Fresh or frozen blueberries
  • Cream cheese frosting
  • 250g Cream cheese
  • ½ Cup Salted butter
  • 3 ½ Cups Icing sugar
  • 2 teaspoons vanilla essence

How To Make Lemon & Blueberry Cupcakes

  1. Pre-heat oven to 180°C. Line a cupcake tin with cupcake holders and spray with grease spray.
  2. Whisk together the softened butter with the two types of sugar and vanilla until light in colour and fluffy.
  3. Add the eggs in one at a time, wiping down the sides of the bowl after every addition.
  4. Sift the flour and baking powder together.
  5. Add the dry ingredients into the egg and sugar mixture. Lightly combine the two (they will be dry!).
  6. Add the buttermilk, lemon zest and lemon juice to the batter. This will bring everything together to form a thick batter.
  7. Toss the blueberries in flour to prevent them from sinking to the bottom of the batter. Add the blueberries to the batter but be sure not to overmix. They need to be evenly distributed in the batter.
  8. Pour the batter into the cupcake holders and bake in the oven for around 15-20 min or until a cake tester comes out clean.
  9. While the cupcakes bake, soften the cream cheese and butter together with a handheld mixer or in a stand mixer.
  10. Add the icing sugar in 3 parts along with the vanilla. Scrape down the sides of the bowl and make sure its all combined.
  11. Remove the cupcakes from the oven and allow to cool. Once cooled, pipe or use a knife to add.

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