As Christmas nears,  the reality of rising costs is likely to be felt when baking festive treats calls for high-quality staples. I have been reminded by many good bakers that one should never compromise on butter especially when making Sugee (or semolina) Cake and Jam Tarts. The brand of choice among the discerning is either Golden Churn or SCS Butter which in recent years, have both escalated in price. It would be interesting to see in the coming weeks if there will be substitutions or lower quality butter or margarine applied to time-tested recipes. I can safely say that Miss Cate my sugee cake sifu (teacher) will likely maintain her impeccable baking standards and continue showering us with her moist and buttery semolina delights this year.