Change of blog link...

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Same old blog with different names

yozzhooo..... after thinking for a few days.. decided to change my blog title to be the same as my small small FB page. Hope I can gather more likes for my FB as well as my blog

say no further the main theme for this blog is still stick to baking.. occasional I may pen down some reviews on products but yet to have time on this. But sure gonna to work on it.. I promise ya..

as usual here is another cakes that I was asked to make. This time was an 8inch round cake for a 3 year old gal who loveeeeee piglet...

As usual, I will draw initial draft of the design and worked on it.

initial draft

As this is for a gal and piglet is pink, thus the theme color is PINK! and the flavor of the cake will be the durain cake !! The gal is celebrating her birthday together with her grandparents. Was asked to include the grandparents name as well.

hm.. should have taken the step by step how I did the piglet... nevertheless when I am too engross in a work I tend to forget about my camera.

Here is the final end product..... close up view ...

Nevertheless this cake favour is durain!!!!! And it's the girl favourite too. Double like ya... As this was a present to the girl, I did not have the cut out portion of the cake. 

Here is the recipe for those who waited so long for all my blah blah blah... 

Receipe for a 7" cake 

Ingredients:

3 eggs

90g flour

30g milk

30g butter( melted) 

90g sugar

1) crack whole eggs and sugar into a bowl, use the double boil method to melt the sugar into the eggs. Try not to burnt the egg mixture. Once it's warm up, remove from heat. 

2)use machine to beat till pale in couloir and in double in volume. Make sure it's the ribbon stage ( the mixture does not disappear after you count to 10). 

3) sift flour twice and add into the batter. Fold carefully try not to deflate the batter. Add milk and lastly the melted butter. 

4)line the cake tin with baking paper and pour the batter into the tin. Drop it a few times on the counter to let the bubbles escape so that you dun get a big hole inside the cake. 

5) bake at 180c for about 18-20mins.

Once is done, cool slightly and unmould the cake out of the pan. Invert and let the cake cool completely. 

Filling:

200g whip cream

300g -400g of durain flesh

1) whipped the cream to soft peak and add in the durain flesh and whipped till combine.

2)divide the cake into 3 layer and spread the cream in it.

3) cover the cake with the leftover cream and decorate it.

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Strawberry cupcake... No mess

Strawberry madness again!!!!!

Due to my fridge over loaded with fresh strawberries and didn't wan the rubbish bin to have it all. 

As usual search those blogs for inspiration to create something new to eat. Was craving cup cakes without frosting. Coz juz have a strawberry short cake last Saturday during my mum birthday celebration. Thus looking for simple cup cake to munch.  

Found this recipe from  Ann's blog that incorporate fresh strawberries which I have lots and also the other ingredients I have it ready in my fridge. Especially egg whites which I have lots left over from previous bake. 

Get down to work n booomzz here is the pix to share...

Didn't manage to take this inside of the cake coz its super nice and moist!!!!! Was in rush after baking. Brought the freshly baked cupcake out to my mum place to share with her. 

I had 3 at a go.... It's fluffy, not too sweet, not oily, super moist with fresh strawberry flesh in  and best not sinful coz no egg yolk was used.  That the reason I didn't manage to take the pix of the inside of the cake it's sooooo yummy. 

Do gif it a try and you will know why I can't stop at one cupcake heehee here is the recipe : 

Adopted from: Ann's blog  

Make about 12 cupcakes

     2 1/2 tbsp Strawberry jam  

     80 - 100g Fresh strawberries, chop to small pieces

     150g Plain flour

     1 1/4 tsp Baking powder

     1/4 tsp Salt

     100g Sugar (already reduced)

     125g Butter, softened

     3 Egg whites (used large egg at 70g each), lightly beaten

     1/2 tsp Vanilla extract

     2 drops of rose pink food colouring

     70g Full cream milk/whipping cream

Method:

• Preheat oven to 180C. Position a rack in the middle of the oven.
• Sieve plain flour, baking powder and salt together, set aside.
• Beat sugar and butter until light and fluffy at medium speed.
• Add egg whites, vanilla extract and food colouring, and beat until combined. (the mixture will look rather waterly at this stage). Scrape bowl down with a rubber spatula.
• Add flour mixture in three additions, alternating with milk in two additions, beating on low speed until just combined.
• Scrape bowl and fold in the strawberry jam with a rubber spatula until just combined and lastly add in the chopped strawberries.
• Fill batter into your cupcake liners to 3/4 full. Bake for 25 minutes, until centers bounce back when touched or when skewer inserted in center comes out clean.
• Decorate the cake as desire.

Note: 

*I use homemade strawberries Jam which i have some left over. If possible, please use best strawberries jam you can find as it will enhance the taste.

*Frosting can be added, but i just wanna to taste the original cake. Without frosting, the cake still taste good.

I shall try to post nice picture of my bake in the future instead of boring snap and post

First tier cake

Excited and nervous.... Gonna create a two tier cake for my dear baby who turn 1 year old this May. Ok old entries.suppose to post this but lazy to pen it all down haahaa so here it is.

Throwing a big birthday bash for my baby... Time flies and he is 1 year old!!!!!. Decided to bake a two tier rainbow cake. Initially wanted 3 tier but afraid of left over, decided to have two tier with the last tier made for decoration. 

Decided on the design and cake flavor, time to find recipe. As its an important day for my baby, I gonna to do a bake trial on recipe found. 

Rainbow cake uses white cakes. Found a recipe and tried to bake a small one and ask my mum to taste. She give honest option on all my bakes. 

The recipe didn't pass through the test. Abit on dry side. Taste not fluffy enough. Not sure if I under bake or what. 

 In the end I used a Butter cake recipe and added 6 colors to bake the rainbow cake.

Mrs SK Ng Butter cake recipe 

( adopted and modify from Table for two or more by Wendy)

230gm butter (salted), softened (cool at 18-20C, not glossy)
200gm eggs, no shell (4 grade B eggs)
50gm + 150gm sugar
200gm self raising flour, sifted.
60ml milk
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

1. Preheat oven at 180C (conventional). (I only use 170C). Prepare a 9 inch round pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)
2. Separate the eggs, and place the whites into a medium sized bowl (6 cup capacity)Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
3. Cream butter and 150gm sugar until pale and fluffy (KA speed 2-4 ). Put in vanilla seeds and and beat for a while. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.
6. Divide rve batter into 6 equal portion and color it. Pour batter into pan and level.
7. Bake for 10-15minutes or until skewer comes out clean. 

8. Cool and decorate 

I bake it altogether 12 times as my oven can't accommodate 2 9" pan and the 7" pan I only have one. 

I uses some blueberry jam in between the layers to add taste to the else boring cake with only butter cream. 

The last tier, Mickey head; uses rice Krispy to make and covered by black fondant. 

200g marshmallow (plain)

50g oil

300-350g of rice Krispy 

Heat the oil over double boil and pour in the marshmallow. Melt it till its smooth and add rice Krispy in. Stir and slightly cool, mould it. 

End product:

Inside of the cake: 

Verdict: the cake is soft and fluffy and the  homemade butter cream is sooo tasty.. Very well received by my guest that day. 

Think I will bake this tier cake again to perfect my skill in applying the buttercream and building the tier. 

 The next tier cake I am gonna to try bake using solely sponge cake recipe to see if it will create a softer and more fluffy taste. Also to try if sponge cake can be tiered although no one uses sponge cake to build tier cake. I wan to challenge and see if its possible. Heehee adventurous me. 

Stay tune for my next adventure. 

Happy birthday to my precious little one. 

身体健康，快高长大！

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A challenge to create something different.

After watch too much food network challenge whereby the chef does those 3D cakes. Am tempted to replicate one too.

So here it is my first 3D cake... Not too neat thought. Crack my brain as was trying to have a balance flavor and omit using fondant. Fondant not so well receive by Asian due to its sweetness. 

Make this birthday cake for my sister in law whose birthday is juz 10 days apart from mine. She requested a badtz maru cake. 

Abit messy but she was surprise and love the cake... 

This cake is a heavy as i uses about 3 7" cake and about 300g of chocolate ganache.  

Side view of the cute bird 

Time to light the flame.. 

This cake gathers many woooos and wows and cute!!! One of the waitress actually asked where we gotten the cake from haahaa.. 

The cute bird is made if chocolate sponge cake with chocolate ganache coated with Oreas  crumbs. Minimum fondant used. Smells like cookies n cream cake. 

Taste verdict, sponge is soft and full of chocolate ... Best for chocolate lover. 

Recipe 

Chocolate sponge ( unable to review as u went to a course) you can use any chocolate sponge cake receipe. 

Chocolate ganache recipe

250g dark chocolate 

50g dark bitter chocolate 

300g heavy cream 

Heat heavy cream on a saucepan, pour over the chocolate. Waited for 5-8 mins and gif a stir to combine. Leave to cool in fridge for an hour and its ready to use. 

Crush oreas biscuits to coat. And some fondant for decoration.

Enjoy!!!!

Will u do again... Hm... If I got time I will otherwise think better to bake and decorate a traditional type. Heehee 

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Durain cake

It's a love hate relationship. 

It's either you love durain or u hate it totally.... For me, neither do I love or hate. Juz neutral, coz will only look for it when craving but always at the wrong timing haahaa.. 

Talking so much about durain, wat I wan to show us that durain is a very versatile ingredient. It can make sweet or savory dishes.. But what I know more on the sweet side heehee 

Present to you the durain cake...... Have baked this cake twice upon request. I try to decorate the same but in any chance i still feel they have their own character. 

Found a supplier who sell durain purée in small quantity. Good for home baker who  do small batches for own consumption. I can have durain goodies whole year round. Heehee... 

Said enough... Here is some pictures to enjoy. I use a vanilla cake base and top it with durain cream. Beware your fridge will smell of the durain... 

 

Recipe for the vanilla cake base:

For 7" round cake 

Ingredients:

3 eggs

90g flour

30g milk

30g butter( melted) 

90g sugar

1) crack whole eggs and sugar into a bowl, use the double boil method to melt the sugar into the eggs. Try not to burnt the egg mixture. Once it's warm up, remove from heat. 

2)use machine to beat till pale in couloir and in double in volume. Make sure it's the ribbon stage ( the mixture does not disappear after you count to 10). 

3) sift flour twice and add into the batter. Fold carefully try not to deflate the batter. Add milk and lastly the melted butter. 

4)line the cake tin with baking paper and pour the batter into the tin. Drop it a few times on the counter to let the bubbles escape so that you dun get a big hole inside the cake. 

5) bake at 180c for about 18-20mins.

Once is done, cool slightly and unmould the cake out of the pan. Invert and let the cake cool completely. 

Filling:

200g whip cream

300g -400g of durain flesh

1) whipped the cream to soft peak and add in the durain flesh and whipped till combine.

2)divide the cake into 3 layer and spread the cream in it.

3) cover the cake with the leftover cream and decorate it.

Here is the done cake. Enjoy!!!! 

pssst; if you like can add some durain purée into the cake mixture and bake it to get more intense flavor. 

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Green green birthday....

Never to test a recipe on an important day!!!!!

My dad birthday around the corner. Instead of the usual strawberry cakes or chocolate cakes. Think my family are bored with these flavor. Wanted to make something special for dad. 

After searching high and low..... Finally decided on pandan kaya cake. 

This is the first time I am using a cake ring to set the cake.. I am so clumsy and small incident happened and nearly spoilt the cake. 

 Finished product after the kaya set. 

I got a cake ring which is expandable. Like the idea coz need minimum storage space. But I was wrong as its difficult to use. ( not sure if I use it correctly or not as I feel it's so messy.. ) 

Anyway I adopt the recipe from Aunty yochana blog

Verdict: kaya too strong coconut taste as it uses purely coconut milk . Or Is it me who dump all coconut milk in as the recipe calls for. By the way I uses those ready squeezed coconut milk bought from supermarket. Not too sure if tat makes it too coconut milky haahaa 

Cake base wise not too bad but lack of the pandan smell as

I uses essence. Lazy to prepare the pandan juice.   The kaya  taste too strong coconut milk and no pandan coz no pandan juice added as recipe did not call for.  

Anyway we still finished the cake heehee. I tell my self not to be lazy when making pandan cake. Must must make the pandan juice no matter what. Also to try receipe before important day!!!! 

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