Black and White Chocolate Mousse Cake

Baked a chocolate mousse cake for my V sister 20 years old birthday. It was very time consuming, as i need to rush between housework and it falls during weekend. The kid do not have to go school. I had to handle multi task during cake making process. In the end, i spend the whole day making this cake. During the process i have to feed my 2 kids, do the washing and even cooking.

But my hard work pays off, coz my sis feedback was marvellous. My mum dislike me baking cake, coz she find it a waste of time. I do not have proper baking classes and she got negative thought of my baking. Worse of all she hate cakes.  My sis told me that, this is the first time my mum said it was very delicious and go for second and third helping. Ooh gosh!!! I was so happy :)

Our family birthday are somehow very close. Finally, i can have my chance to bake a birthday cake, as an excuse to spend more time in baking. Lol. My both sis 23 oct, 1 Nov, mine 25 Nov, daughter 10 dec, hubby 19 dec, son 08 Jan and follow by feb and march. Great!!!

OK ok ... Back to baking..

Prepare 2 pieces 1cm thick and "8 inch" chocolate sponge cake

Dark Chocolate Mousse        

Ingredients A                                                            

50g milk    

1 tsp instant coffee powder

 Ingredients B                       

20g sugar

1 egg yolk

Ingredients C                                                            

60g dark couverture (melted)           

Ingredients D                                                                               
2 tsp gelatine                                                            

30g water           

Ingredients E                                                            

140g Whipped topping cream

White Chocolate Mousse
Ingredients A
50g milk
Ingredients B
20g sugar
1 egg yolk
Ingredients C
60g White couverture (melted)
Ingredients D
2 tsp gelatine
30g water
Ingredients E
140g Whipped topping cream

 
Dark Chocolate Mousse:
Method

1. Cook A until boils. Add into B, mix until well-blended. Continue to cook for 1 min.
2. Add in C, mix until well-combined. Mix D until well-combined and place it over double boil, cook until gelatine has melted.
3. Add it into the above mixture, mix until well-blended. Cool it over ice water to 30C.
4. Add in E, mix until well incorporated. Place 1 layer of the cake onto the bottom of "8inch" ring mould.
5. Pour some dark chocolate mousse onto the cake. Top second layer of the cake.
6. Keep in the fridge for 15 mins while preparing the white chocolate mousse.

White Chocolate Mousse:
Method

1. Cook A until boils. Add into B, mix until well-blended. Continue to cook for 1 min.
2. Add in C, mix until well-combined. Mix D until well-combined and place it over double boil, cook until gelatine has melted.
3. Add it into the above mixture, mix until well-blended. Cool it over ice water to 30C. Add in E, mix until well incorporated.
4. Remove the cake and pour the white chocolate mousse on top. Keep in the fridge to let it set over-night.

Happy baking....
Recipe source: adapted from  Alex Goh Bakingcode

Pandan egg tarts

My first attempt and it turns out delicious. I'll definitely try again.

Ingredients:

Pastry Tart Shell:
250g butter
50g sugar
1/4 tsp salt (omit if using salted butter)
1 egg beaten
360g Plain flour (sifted)

Pandan Egg Custard:
100ml hot water
80g sugar
50g pandan juice
50g fresh milk
3 eggs
a drop of green colouring (i use pandan paste)

Method:

Pastry Tart Shell:

1. Cream butter with sugar until creamy. Add in beaten egg gradually and mix till well combined.
2. Add in sifted flour and mix into a pliable dough.
3. Wrap the dough and chill for 20 mins.
4. Press into tart mould and leave in the fridge to chill, while prepared the egg custard.

Pandan egg custard:

1. Mix hot water with sugar till sugar dissolves. Add in the rest of the ingredients and sieve it twice.
2. Pour egg custard until almost to the rim (80% full), taking care not to let it overflowed to the edge.
3. Bake at preheated oven 160C 30 mins. Remove Pandan Egg Tarts and leave to cool on a wire rack.

Tips:

• BE CAREFUL not to let the egg liquid flows to the side, or else it will be difficult to remove from the tart mould.
• Don't need to bake the raw tarts.
• Personal note: 180 25-30mins, using lowest rack top and bottom heat.

Extract from aunty yochana's

Strawberry marshmallow cake

This is the first cake i bake for younger sis 19 birthday. I really crack my head for a special and yummy cake for my dear sister. Through out the whole process, i encounter lots of unexpected surprises. Such as the cake drop when i remove from oven, then placing the strawberry too slow, not enough space for jello (realize that i bought cake tin too small), strawberry too sour and many were spoilt. Then forgot to line the cake tin had difficulty in removing and etc. But i finally completed it.

I make a chocolate cake with walnut and chocolate chips, as base. Then strawberry milk marshmallow, topping using Raspberries jam with gelatin. Neverless to said i really tried my best, really hope she like it. The feedback was excellent, all thanks to hug bear recipes.

Recipes source from bakingmum.blogspot.com/2006/11/strawberry-marshmallow-cake.html

Snowskin mooncake

Finally i puck up my courage and laid my hand on moon cake. Due to time constraint, i only do snowskin and did not bake any moon cake. But i will definitely do it next year!!! Really had so much fun shaping them using my jelly mould, muffin tray and of course moon cake mould.  There are polka milk green tea, pandan, green tea powder, Meiji chocolate milk with chocolate lotus filing and etc....  So many flavour to play with

Recipe source: adapted from http://blessedhomemaker.blogspot.com/2009/10/more-snow-skin-mooncakes.html  with some change.

Mayonnaise Meat Floss cupcakes

Makes 8-9 pieces



Ingredient

A

 120g butter

80g icing sugar

2 eggs (beaten)

60g mayonnaise

B

140g self-raising flour

1 tsp baking powder

C

30g Fish meat floss

For decoration

Some mayonnaise (spoon into a piping bag)

Some fish meat floss

Method

1. Beat butter and sugar og ingredient (A) until smooth. Add eggs in a slow stream. Add in mayonnaise, beat well.
2. Add in ingredient (B), mix well. Then add in ingredient (C), spoon into paper cups three-quarters of the way up. Arrange on a baking tray.
3. Bake no. (2) in a preheated oven at 175c for 15-20 mins. Once removed, decorate the top with mayonnaise and meat floss.

Notes: You can use 4 pieces of triangular shaped paper cups (4"X6"X4"). I bake in the middle rack.

This is a very delicious cupcake which taste like the type of bread we ate outside, but it more softer than bread. I will surely do this again, but of course increase the portion. Coz it finish up quickly before, i can grap a second helping. ^^^ And of course deco it in a more presentatable way, as it was a last minute decision to bake this cupcake. 

Cheese and chocolate chips chiffon

While reading through my recipes book, i saw this cheesecake chiffon from Alex Goh fantastic cheesecake book and decided to give it try. As a cheesecake lover myself i could not resist this temptation to bake myself one. Happily to say my family all comment that it was very soft and tasty. It was gone within one day.

Sorry i did not manage to take the photo after slicing, coz my hubby and son was happily helping themselves on it.

Ingredients

(A)

60g milk

40g cream cheese

25g butter

(B)

65 g flour

(C)

4 egg yolks

(D)

4 egg whites

100g sugar

pinch of salt

1/8 tsp cream of tartar

80g of chocolate chips

Method

1. Cook (A) over double-boiler until well blended and it thickens.
2. Remove it from double-boiler. Add (B) and mix until smooth.
3. Add (C) and mix until well combined.
4. Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from step (3). Fold in by hand until well incorporated.
5. Pour it into 21cm chiffon pan. Bake at 180C for 45 mins, remove foil and continue to bake for 5 mins. Remove it and invert the pan upside down.

Yogurt Blueberries chiffon

My first daring fruits chiffon, look they are so scary like cat eyes to me. The huge holes scares me off, i think i better try dry blueberries instead of fresh berries. My friends all comment that i was too harsh on my chiffon and got blue black all over its bodies.

Ingredients

4 egg yolks
40g Castor sugar
1/4 tsp salt

50g vegetable oil
150g blueberries yogurt

120g flour
1/2 baking powder

5 egg whites
40g Castor sugar
1/4 tsp cream of tartar
80g blueberries


Method

1. Whisk yolks and sugar until dissolves.
2. Add oil and salt, whisk and add Blueberries yogurt. Mix well.
3. Add in sifted flour and mix until no lump.
4. Using an electric mixer, beat till frothy. Add in cream of tartar and beat until soft peaks, follow by the sugar continue to beat until stiff peaks. Add in blueberries gently.
5. Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
6. Pour the batter into 21cm cake tin. Bake at 180C for 45 mins. Remove the foil and bake for 10 mins.
7. Immediately invert it after taking out from the oven. When it cools, remove it from the mould.

Notes:  Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack.

Tuesday we went Downtown east for a break. Look my dd enjoying himself.

He was surrounded by balls, which is his most happiest moment. Oops that was my hand.

Dancing with the balls..

 

 

He fell asleep shortly, once we reach home.