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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