Hello Kitty strawberry sponge cake

Phew! This was consider a huge project for me. At first, i thought of doing a chocolate outline with piping gel. But happen to saw Anncoo Journal Blog. Her blog was so well organize and especially her cake are so beautifully done. After seeking advise from her i decide to do chocolate transfer on my cake.

 Tata! My first creation...

 Till now still don't understand, why i can't make sponge cake so easily like chiffon. Must practice more to improve on my cake foundation and make up. It's not balance and smooth. It getting late and the whipped cream melt on me (warmed hand).

My ger was very happy and of course the mum too. This was all done in one whole day. Have to thank my V sister for helping me to look after the kids. I make two strawberry sponge, sandwich by whipped cream (chopped chocolate oreo). The picture was done by chocolate transfer.

Click here to find out more about kids cake and wonderful recipes:
 http://anncoojournal.blogspot.com/2010/10/blog-post.html
http://christinelua328.blogspot.com/2009/07/winnie-pooh-birthday-cake.html

Chocolate cupcake

This is my first time doing a piping. It looks so terrible, but at least i tried. A small token for my niece wedding teabreak. As usually i did my moist chocolate cupcake, using buttercream frosting.  But the buttercream melts so fast due to the humid weather. Hopefully, they like it.

Naked Chocolate Cupcake before frosting.....

Earl Grey Tea chiffon

I was wondering how Eary Grey Tea will taste like, as I'm not really a tea lover. The only tea i drink frequently are Green tea, Lipton and Red tea. I dislike the flowery taste or fruity taste of certain tea my friend recommend me. Errr... Anyway it seem like alot blogger are using this to bake cakes or even cookies. I decided to try it out.

using a "7 inch" cake tin



Ingredients

(A)
1 tbsp Earl Grey tea powder (about 3 satchels)
100g cake flour
11/2 tsps baking powder
1/2 tsps salt
3 egg yolks
40g caster sugar
50ml vegetable oil
75ml water

(B)
3 egg whites
40g caster sugar


Method:

• 
  Hand whisk egg yolks with sugar until dissolves. 
• Add in salt, 40g caster sugar, oil, earl grey tea and sifted flour mixture. Whisk until incorporated.
• In a clean, dry stainless steel mixing bowl, beat the egg whites until frothy and foamy.
• Add 40g caster sugar and beat until just before stiff peak.
• Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
• Pour the batter into "7 inch" cake tin. Bake in pre-heated oven at 180C for 45 mins. Remove the foil and bake for 10 mins.
• 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.



Recipes source from : http://happyhomebaking.blogspot.com/2008/08/earl-grey-chiffon-cake.html

Madeleines

Ingredients:
160g castor sugar
Zest of 1 lemon
3 eggs
50ml milk
170g plain  flour
30g corn flour
11/2 tsps baking powder
1 tsp vanilla essence
200g salted butter, melted


Method:

1. Sift flour and baking powder set aside.
2. Mix the sugar with lemon zest and set it aside for 1 hour for the smell to be infused into the sugar.
3. Then add the eggs into the sugar mixture and beat until mixture is slightly thick and add in milk and mix well.
4. Add in sifted flour and mix well.
5. Add in melted butter and mix until batter is glossy. Cover with a cling wrap and refrigerate for 1 hour.
6. Oil the madeleines moulds with butter and lightly flour it. Tap away excess flour from the moulds.
7. Fill the moulds with batter just slightly more than ½ full.
8. Preheat oven at 190C and bake the madeleines for 15 to 20 minutes or until brown. Unmould and leave on rack to cool. You can sift some icing sugar or snow powder on the madeleines when it has cool down completely.

Adapted from: http://bakingmum.blogspot.com/2009/08/another-medeleines-recipe-for-you-to.html

Chocolate Hazelnut praline cake

It my birthday tomorrow. But somehow felt so deserted from the world outside. Anyway bake a cake for myself with lots of chocolates hoping that it helps.

Ugly looking cake, just like my feeling right now

Left over mousse, use it to sandwich the chocolate cake.

I used my same chocolate cake, hazelnut praline, chocolate hazelnut mousse and chocolate coating. Those bump on the mousse are the hazelnut. A lot of step in the process and left with no time for me to do a proper decorating. I had always wanted to do a proper piping on cake, but unable to do so :(  Excuses due to poor piping skill !

Piping Gel

Recently have been busying searching and planning cakes for myself and my daughter. Anyone out there please share chocolate praline royale mousse cake (Four leaves coco exotic cake)? Trying to do for my birthday on 25 Nov. Nothing beats a favorite and lovely cake bake by myself on my birthday. PLSSSS!!!

Prepare this gel for my daughter birthday cake decoration.

Ingredients:
2 tbsps gelatine
2 tbsps cold water
2 cups light corn syrup

Methods:

• Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes.
• Double boil or microwave on low until the gelatin has become dissolved - DO NOT BOIL.
•  Add the syrup and heat thoroughly. Cool and store, refrigerated, for up to 2 months.

TO COLOR: Add coloring paste/gel or food coloring drops to get desired color.
TO USE: Put in icing bag or plastic squeeze bottle and decorate.




Adapted from www.dianasdesserts.com

Mango Yogurt Sponge Cake

Another overdue posting on May 2010.  I find it so difficult to to express my feeling in words and I'm so afraid that i might make a fool of myself by posting error here and there :( Anyway who cares, i am what i am. Blur Blur queen!!!

This is my another first attempt of sponge cake. I always find it so difficult to bake a sponge cake, as compare to chiffon. Don't understand why? This is a mini mould cake, but i was too lazy to grease the mini mould one by one. Hence, i did it into a "8 inch" cake square mould. Look ugly but delicious and not too sickening

Ingredients:
(A)
3 eggs
280g sponge mix
(B)
100g mango yogurt drink
(C)
120g melted butter
60g Mango yogurt

Methods:

1. Whip (A) until light. Stir in (B) and continue whipping until light and fluffy.
2. Fold in (C) and mix until well blended.
3. Pour the batter into a greased square mould. Bake at 180C 40 minutes remove foil and bake for 10 minutes to brown the surface.

Adapted from: Alex Goh baking book (Fruity Cakes)

Chocolate biscuit cake

Feeling so exhausted recently i decided to do some chocolaty stuff to boost my energy level and clear some stock in my cupboard. Here is a quick post of the recipes.

Ingredients: ("8 inch" square tin)

18 pieces of  Marie biscuits

140ml UHT whipping cream

350g cooking chocolate

1 tbsp butter

Methods:

1. Heat cream in double-boiler and add in chocolate and butter. Stir until chocolate has melted.
2. Leave to cool slightly before pouring in the cake tin.
3. Divide into 3 portion.
4. Spread evenly on the base of a fully grease and lined cake tin.
5. Place the Marie biscuit 3 by 3, total 9 pieces.
6. Using the 2nd portion of chocolate spread evenly on the biscuit.
7. Then repeat step 5 method. Lastly use the 3rd portion chocolate pour and spread properly.
8. Cover tin and put into the fridge until set.

This taste abit like kit Kat to me. Slice and wipe your knife after each cut. Warning don't attempt to stack the layer thick. It's better to watch your waistline :)