Saturday, March 27, 2010

Non Bake Mixed Merries Yogurt Cake




This cake was made for my friend SL andd was a belated birthday cake :P Her birthday was last week but I am not able to meet her up so it had dragged for a week. Hope she dun mind.


As I had baked quite many cakes (for my standard) for the past 1 week, thus I decided to do a non baking cake which is more easier for me to handle after work. I referred to my previous Non Bake Kiwi Yogurt cake and did some modification.


Recipe for 6" cake tin.

Ingredients
crust:

100g digestive and marie biscuits, finely crushed
50g butter, melted

Mix them together and press into an 6" springform tin and chill for minimum 2 hours.

Fillings:
140 mixed merries yogurt
140ml mixed merries low-fat yogurt drink
150ml non-diary whipping cream
1 tbsp lemon juice
3 tbsp castor sugar
3/4 tbsp gelatin
140ml water
some grapes diced

Method:
1. Dissolve gelatin and sugar with water. Set aside to cool.
2. Beat yogurt, UHT yogurt drink and lemon juice until well blended. Add cooled gelatin solution and mix well.
3. Whip the non-diary whipping cream till mousse state.
4. Add the yogurt mixture to the whipped cream and mix well.
5. Spread around the diced grapes on the biscuit base and pour in the mixture.
6. Put in freezer for about two hours or put in the chiller overnight.

For Pipping :
50ml whipping cream
some purple coloring

Mixed both and whisk until stiff.

Verdict?
The cake taste quite nice and refreshing, however I will take note in future to put the cake in chiller instead of freezing it cos the cake texture became very icy after freezed.

Friday, March 26, 2010

Korean BBQ


We are surposed to bring our Taiwan & Korean colleagues out for dinner. We had headache what food to eat and as usual if ask me, I will vote for Korean BBQ most of the time :P
After much discussion and checked with the guests, we finally decided to go Jang Shou Korean Charcoal BBQ at Esplanade.
We had ordered all types of beef listed on the menu and pork for bbq, other dishes are Boiled beef rib soup for 1 of the Taiwanese colleague who dare not eat spicy, Kimchi Casserole and Seafood pancake.







The dinner was so satisfying, I love korea bbq and Jang Shou is one of my favourite Korean bbq restaurant, another one is Chang BBQ at Dempsey. Although both restuarants pricing are a bit steep but is really worthwhile.


Since we were so fulled after the dinner, we walked to see merlion as per requested by one of the guest. :)

Thursday, March 25, 2010

Non Bake Rum & Raisins Cheesecake III





I let 2 closed colleagues to vote which cheesecake for my VP's birthday celebration, non bake mango cheesecake or non bake Rum & Raisins Cheesecake, both of them voted the latter.


My team had arranged a surprise party my VP and decided to do it in the afternoon since he will be in the office. However just after lunch, he carried his stuff and walked out office. I ran to him and double confirmed he will be back to office, he must be smelling fishy :P



We waited and waited until 5pm, still no sign of him coming back. All of us were worried that he might not return to office and waste all our effort. Luckily he came back office at 5.15pm, my team asked all the staff and colleagus from Taiwan & Korea that came Spore for meeting to sneak into the meeting room and got colleague S to invite him in.



Base: for 9" cake
150g Chocolate Marie & Oreo biscuits, crushed finely
60g butter, melted

Filling:
300g cream cheese, softened
1 1/4 tsp vanilla
250ml whipping cream
100g caster sugar
1.5 tbsp lemon juice
1/2 cup hot water
1.5 tbsp gelatine powder
6 Tbsp Rum
100g raisins soaked with rum (I have soaked for many weeks)

Swirl:
2 tbsp butter
100g dark chocolate

Method:
For base

combine crushed chocolate marie & oreo biscuits and butter together in a mixing bowl. With the back of a spoon, press and smooth evenly the biscuit crumbs onto the base of 9-inch springform pan. Chill in the fridge for at least 2 hour before you get on with the filling.

For Filling
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Melt butter and chocolate in a bowl over a pot of simmering hot water
3. In your mixer, whip cream till stiff peaks form, chill.
4. In a mixer (no need to wash after whipping cream) , cream the cheese and sugar on high speed till smooth, beat in lemon juice and vanilla and follow by gelatine mixture.
5. Fold in whipped cream and mix well.
6. Remove tin from fridge and pour about 1/4 of batter into chocolate mixture, stir to mix.
7. Mix in rum & raisins with white batter.
8. Pour about half of white batter into tin, add 3/4 of chocolate batter, swirl to combine.
9. Add other half of white batter, top with remaining chocolate batter, swirling to marble patterns.
10. Freeze overnight.
11. To serve, run a knife along the sides of the cake, unmould, and slice.

For Piping :
80g whipping cream
1/4 tsp chocolate emulco

Use mixer to whip both ingredients in high speed until stiff.

I used only half of the whipped cream for pipping the rosettes.

Verdict?
Everyone commented that the cake is yummy including the birthday man and colleagues from Taiwan and Korea, they were surprised that the cake was made by me. I was touching cos colleague S who dun touch any food with liquor consumed the cake and said is delicious, one of the best cake from me. :)

Wednesday, March 24, 2010

Chocolate Swirl Cheesecake



Can't really remember how many times I had baked this recipe but this is the recipe that I will keep using and using again as it is super delicious.

For this cake, my intention was to bake as the birthday cake for my Vice President. He is one of my superior that I am grateful to as he had given me opportunity and groomed me to who I am now for my career. So baking him a birthday cake is one way to show my appreciation :). I had hard time choosing a recipe as my VP is a food lover, he will always hunt around for good food. I know he likes cheesecake and his daughter can bake very good cheesecake too. I do not wanna take risk baking an untry recipe, so I can only choose for my previous baking. Thus I decided to bake chocolate swirl cheesecake as this cake has the combination of his favourite - chocolate & cheesecake.

However thing always never work out as what we have planned. I do not know what happened, probably due to I had replaced 2 eggs with 2 yolks cos I wanna use up the yolks that left from chiffon cakes, the cake just shrinked so much when out from oven. And this time round, the cakes were very oily too compared to all my previous attempt. Will it be due to I heated the butter to speed up the soften process cos the outer layer of butter was a bit melted :P. The top of the cakes were a bit burnt cos when the baking time was due, the cakes seem still under cook so I had extended the baking time for 10 mins.



I asked dear husband whether this short cake can make as birthday cake, he said yes cos this will be the special cake. Pian, nearly wanna pull his head to knock the wall :P

I was very dishearten and at lost, dunno what should I do next. I wanted to bake again but I was afraid to get another short cake. Seek dear husband for opinion and after much consideration, I decided to make him a non bake cheesecake instead. So I asked dear husband to bring the supposed to be birthday cake to share with his colleagues, and the small one which initial intention is to let dear husband bring to office ended up in my office :)


Despite the shrinking and oily the cakes still received a lot of compliments.

Ingredients (I doubled up the original recipe for one 9" & one 8" x 3.5" x 3" cake tins)
Mixture ‘A’
500g cream cheese, softened
90g castor sugar (I reduced to 50g)
1 egg + 1 egg yolk

1. Beat cream cheese with sugar until light and fluffy
2. Beat in egg until well incorporated and set it aside

Mixture ‘B’
180g butter, softened
250g sugar (I reduced to 130g)
4 eggs + 1 egg yolk
6 tbsp cocoa powder
240g self-raising flour
1.5 tsp baking powder
2.5 Tbsp milk

Method:
1. Sieve flour, baking powder and cocoa together and put aside
2. Beat butter and sugar until light and fluffy
3. Add egg, one at a time and beat until well incorporated into mixture
4. Fold flour mixture and milk into egg mixture.
5. To assemble, pour half of mixture ‘B’, then all of mixture ‘A’, then followed by the remaining mixture ‘B’.
6. Bake in preheat oven at 180C for 45-50 min or until skewer comes out clean.

Tuesday, March 23, 2010

Pandan Chiffon Cake II



After the 1st attempt of baking pandan chiffon cake and the outlook turned out to be like alien, I swear I am going to try baking again soon. As dear husband had commented that my previous pandan chiffon cake was not fragant enough, so I thought should be due to using of pandan paste instead of pandan juice.
So when I got hold of the pandan leaves, I went ahead to bake for my 2nd pandan chiffon cake.



The out look of the chiffon cake definately look much more better than the 1st attempt as I watched over the cake and oven temperature very closely.


For this time, I tried the recipe from All That Matters.



According to the tips and trouble from All That Matters, tips 17. "If you are using a 4 yolks, 5 whites recipe and a 21cm tube pan like me, you can use the 2 dots at the side as a datum. The batter should fill up to the bottom of the 2 dots." But my batter did not reach the dots at the side, not even near, the batter is at least 2cm below the dots at the side. I knew I must be overfolded the batter since I didn't fold the batter gently and I was reading the tips & trouble list while I kept folding and folding.... Haiz... I never good at folding the batter *sob sob*

Ingredients
A)

4 Egg Yolks
30g Fine Sugar (I used 50g caster sugar)
1/4 Tsp Salt
40g Corn Oil (I used canola oil)
140g Coconut Milk + Pandan Juice (I used 10 pieces of pandan leaves with 140g coconut milk and got 150g of pandan coconut milk mixture + 1/4 tsp green coloring)

*Take 130g~140g of coconut milk and blend 8~10 pieces of pandan leaves to get the above

B)
120g Cake flour (I used Hongkong flour)
1/2 tbsp Baking powder

*Sift 2x

C)
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar

Method :
1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add coconut milk and pandan juice. Stir well.
3. Fold in sifted flour and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in sugar gradually and beat till soft peaks.
5. Add in Cream of Tartar and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 degree for 10mins.
10. Turn down the temperature to 160 deg.C and bake for 20mins.
11. Reduce the temperature to 150 degree and bake for 10mins. Insert a skewer to check if the cake is done. Remove the foil and bake for another 5 to 10mins to brown the surface.
12. Remove from the oven and invert the pan. Run a sharp knife along the edges to remove the cake from pan when it's completely cooled.

Verdict?
Due to my over folding, the cake is not so fluffy, is in between chiffon cake and kuih texture. Nevertheless, I still have many supporters for this cake. My husband said he actually prefer such texture than fluffy, weirdo :P And again, he thinks that the cake is not sweet enough which shared the same comment from my colleague W.
There is also a weird taste like leave/grass kind of taste that is so strong, I am not sure is it caused by the over dose of pandan leaves since my previous pandan chiffon cake which I used pandan paste dun ve such weird taste.

Sunday, March 21, 2010

Peach & Mango Yoghurt Cake




When I was informed on the celebration of birthday for dear husband's grandma, I had decided that I should bake her a cake. I had to ensure my dear husband's cousin not doing any baking this year cos she had baked her a cake during last year celebration. And also informed the rest not to purchase any cake.


I have been eyeing for Peach & Mango Yoghurt cake from Happy Home Baking for long time. I had used this recipe to modify as Strawberry Yoghurt cake for MIL's birthday last year and it was delicious. The result is so good that made me even want to try on the original recipe.


Since now is mango season where we can find mangoes everywhere, so I should not wait anymore to try on this recipe. I have added the fresh mango cubes between the filling.
Initially I didnt plan to freeze the cake. After assembled the cake, I left with a small box of the filling so I freezed it. Next morning, I tried on the freezed mango filling and I liked it more than the chilled version. Thus, I decided to freeze the whole cake which was a right decision. :)


I am not good at decoration and not creative at all, thus I copied the deco design from HHB so my cake is almost look alike as HHB except her's definately look more professional and beautiful than mine. And also the color of the filling and sponge cake looks much more nicer than mine too.
But I am happy with the outcome and also finally, I had convinced myself to try on pipping again. I have not done any pipping for quite sometimes, except for the 1st few birthday cakes that I was so enthusiasm on pipping after seeing other bakers' beautiful pipping creation. However the result was quite dishearten as I was not able to pipe well :(.
I guess the pipping tips did make a difference, I used those plastic tips to pipe previously and for this time round, I used metal tip. Although the scroll pattern still not as good as HHB but I guess that is due to the skill. Next time I will try to pipe rosette pattern, if I can pipe well then confirm is the tip problem hee hee hee...



I didn't use the sponge cake recipe from HHB as I was afraid I might end up with a deflated cake like previously since I am bad at folding. Thus, I used the vanilla sponge cake recipe from Foodhouse88 since her sponge cake recipes are not so sensitive on over folding.


I do not know why the cake turned out to be light brown color which I thought it should be light yellow in color. My SIL told me using vanilla will make the cake turn brown. However the sponge cake is fluffy, spongy, soft and moist, I was having lots of fun by kept pressing the cake, dear husband was impressed on how spongy the cake is when I demonstrated to him :).



And also don't understand why there are those dark brown dots appeared on the cake and looked like moldy to me :( but family members thought it was walnut sponge cake lol.

The below are for 8” round cake pan but I used for 10" cake pan as I want thin sponge cake layer in between the fillings. I left a bit of the batter to bake 1 cupcake as I wanted to try out the texture of the sponge cake.

Ingredients :
For Sponge Cake : Adapted from Foodhouse88
140g plain flour
4 eggs
30g milk
206g caster sugar (I reduced to 100g)
1 tbsp glucose (I added this to make the cake more moist)
1 tsp vanilla powder
salt 4g (I used 1 tsp)
30g oil 30g
1 tsp baking soda (I accidentally added)

Method :
1. Sift flour and baking soda.
1. Beat eggs, sugar and salt on medium speed till foamy.
3. Add in glucose and continue beat till 5 times in volume and ribbon-like.
4. Add in sifted flour and baking soda, beat on LOW speed till mix well.
5. Mix oil and milk and pour 1/3 of the batter and mix well.
6. Pour the milk batter to the remaining flour batter and mix well
7. Pour batter in a round pan and bake for 35mins at 180c.
7. Remove from the oven and invert the pan immediately. Let cool completely before unmould.

For the filling: from Happy Home Baking
300g fresh mangoes (about 2 mangoes)
110g caster & brown sugar
300g mango & peach flavoured yoghurt
500g (500ml) non-dairy whipping cream
2 tablespoon gelatin powder
6 tablespoons (90ml) water
2 fresh mangoes cut into cubes
a few drop of yellow coloring (cos the filling looked very pale in color, so in order to achieve the same color as HHB, I added it)

Method :
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Blend mangoes, sugar, yoghurt until the mixture becomes smooth.
3. With an electric mixer, whisk non-dairy whipping cream till stiff. Fold in the whipped cream to the mango mixture and mix thoroughly.
4. If desired, remove about 1 cup of the above mixture, set aside to use for piping.
5. Add in the gelatin solution to the remaining mixture, mix well.

To assemble:
1. Slice the cake horizontally into 2 layers.
2. Place one layer of the sponge cake in a 11" round pan with a removable base/cake ring/springform pan. Spread about 1/2 of mango filling on the sponge layer. Place the mango cubes on the filling
3. Place the last layer of sponge cake on on the mango cubes and spread the remaining filling on the surface evenly. Gently tap/bang the pan on the table to remove any empty air pockets in between the sponge layers and the filling. Leave the cake to chill in the fridge for at least 3~4 hours or overnight. If you like the filling to be ice cream alike, you may freeze it.
4. Remove cake from fridge, unmold and decorate as desired (pipe rosettes or borders using the reserved mango filling). Keep the cake in the fridge before serving.

Verdict?
The cake is so yummy, everyone were praising and thought it was an ice cream cake. The sponge cake stays soft and moist even though I had freezed the cake.
I was nearly over the moon cos they said that I should or can open a bakery shop. Like what SIL had said, nothing beats when everyone like and praise on your baking or cooking hee hee hee....

Saturday, March 20, 2010

Pandan Chiffon Cake




Pandan Chiffon cake is always my favourite, espcially from Bengawang Solo. When I was young, I dislike cake (how I wish I will be still the same now so I need not worry about my waistline :P), any cake especially with cream. The only cake I will consume was Pandan Chiffon cake which we normally call pandan cake.

After I started to bake, I always wanted to bake Pandan Chiffon cake but have no courage to try it as from my understanding, this is not an easy cake to handle. I have phobia on the folding part that I am not good at all which led to my failure with baking sponge cake previously.


Finally I gained enough courage to lay my hands on this cake, and I was mentally prepared that I might fail for the 1st time. I refer to Chiffon Cake Tips and Trouble from All That Matters for the step by step guide. Thanks Rei for these wonderful information, it comes so useful for 1st timer like me.

I have so many recipes of Pandan Chiffon cake that I had hard time to select which one to use. I used Baking Mum's recipe simply because what she had mentioned, "If you follow this exact recipe the pandan chiffon cake will be more fragrant than BS."


It must be my oven too hot, the cake was cracked so terribly when baking. After cooled down on the wire rack, the cake shrinked and turned to a funny shape. I had removed the cake from the oven after 30 mins baking as the skewer came out clean. I thought it was done but the cake is a bit moist, next time I will just stick to orignial stated baking time.



I had overfolded the batter, the top layer of cake is more compact whereas the bottom layer is more fluffy although still not as fluffy as what I would expect.

Ingredients :
100 g Top Flour
1 tsp Baking Powder
1 tbsp Pandan Paste
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil
1/2 tsp Green Colouring (I like my cake to be more green in color :P)
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt

Method :
1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. In a measuring cup, mix well the coconut milk, pandan paste and green coloring.
3. Add oil and salt and whisk.
4. Add pandan coconut milk mixture and stir well.
5. Fold in sifted flour and baking powder and mix well.
6. In another bowl, using an electric mixer, beat till the whites are foamy. Add in sugar gradually and beat till soft peak.
7. Add in Cream of Tartar and beat till stiff peak.
8. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
9. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
10. Pour the batter into a ungrease 20cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
11. Bake at 170 degree for 40 - 50 mins. Insert a skewer to check if the cake is done.
12. Remove from the oven and invert the pan. Run a sharp knife along the edges to remove the cake from pan when it's completely cool.

Verdict?
Despite the ugly outlook, the cake tasted delicious, family members like the cake as well. Dear husband commented that the cake is not fragant enough and not sweet either, my brother shared the same comment on the sweetness but I think the sweetness is just nice for me.
Overall I am happy with the result but next time, I will increase the sugar slightly and use fresh pandan leaves instead.

Monday, March 15, 2010

Chocolate Ice-Cream Cake with Brownie Base



I was cracking my head on what birthday cake to bake for my dear husband's youngest niece although have checked with SIL and know that she likes chocolate cake. But there are so many types of chocolate cakes, what exactly should I bake for her.

After flipping through many many recipes, I decided that I should try on chocolate ice-Cream cake instead. However due to the experience of my previous Walnut Banana Ice Cream cake that melted easily, I decided that I should add in some gelatine so that the ice cream will not melt easily when out from fridge due to the recent hot weather.

I do not intend to make any sponge cake to sandwich the ice cream cos I know the kids well, they will just eat the ice cream and leave the cake behind. Thus, I decided that I should just make a base for the ice cream and I was thinking to make a change instead of using the bisuit base, I should use a brownie as base.




I am lousy at decorating the cake, thus when I have chance to get the princess edible icing image, I decided to use it instead of cracking my head on how to decorate the cake.
I was not sure will the edible icing image be able to stick to the ice-cream, thus I decided I should add a layer of chocolate ganache so that the edible icing image can be easily stick to the chocolate ganache.
However I was left with less than 1/2 hr to get it done so everything was in mess. I didn't add enough whipping cream so the chocolate ganache was so thick and also insufficient to cover the whole cake and also created an uneven surface. And worst is, the icing image is slightly bigger than the ice cream cake that I have no time to trim it. Anyway I was quite dishearten with the final product, my conclusion is never do at last min again :(


I also dun have much chance to take the pictures of the cake , I only managed to take a few shots when the guests were busy eating dinner at my dining hall.

Luckily my SIL had bought a birthday cake as she didn't recieve my sms on telling her that I will bake the birthday cake. I really count myself lucky as I was too paisei to present the "failure" cake infront of so many people. So the ice-cream cake that I made will let niece bring back home instead.


I used the brownie recipe from KC forum and halve from the recipe since I just need a smaller amount as cake base.

Chocolate Brownie
Ingredients
125g butter
200g dark chocolate
3 eggs
1¾ cup caster sugar (I used half caster sugar & half brown sugar)
1 tsp vanilla essence
1 ½ cups plain flour (sifted)
1/3 cup cocoa powder (sifted)

I have halved the above ingredients and used 2 small eggs for 7" cake base and 3 cupcakes.

Methods
1. Preheat oven to 180C.
2. Brush a 7" cake tin with melted butter/oil and line the base with baking paper, extending over the two long sides.
3. Double boil butter and dark chocolate till melted, add in sugar and mix well. Remove the bowl of mixture and cool it slightly.
4. Add in eggs, one at a time and mix thoroughly with each addition. Add in vanilla essence and mix well.
5. Add in sifted flour and cocoa powder. Mix well.
6. Pour mixture into the prepared pan and bake for 20 minutes.


The chocolate Ice-Cream recipe is adapted from Yummy Cold Desserts Made Easy 冷冻甜品 by Kelly Tang. I was afraid that the chocolate ice-cream will taste too bland so I trying to be smart to add in some rum but instead of the initial though of 1 tsp of rum, I used the wrong spoon so ended up to be 1 tbsp.

Chocolate Ice Cream :
Ingredients:

A
3 egg yolk
40g castor sugar
1 tsp cornflour

B
180g Chocolate milk
1 tsp vanilla essence
125g chocolate

C
3/4 tbsp gelatin powder
40g water

D
260g non dairy whipping cream

E
1 tbsp rum

F
50g chocolate rice & chips

Method :
1. Beat A until sugar dissolved and pale.
2. Add in B, double boiled until chocolate melted. Remove from heat and leave it to cool
3. Add in gelatin solution and mix well.
4. Whisk D until stiff, add in the chocolate mixture and mix well.
5. Stir in E and mix well, add in F.
6. Pour in to the cake tin and chill overnight or until set

Verdict?
The brownie is really moist and chewy, definately will bake again to let my friends have a taste of it.
I have left some chocolate ice-cream to try, it tasted quite nice but the rum might be a bit too strong, hope the rum taste won't turn niece away :P

Monday, March 8, 2010

Non Bake Rum & Raisins Cheesecake II


 

Since I have started my baking journey and set up my mind to make birthday cakes for my family and closed friends, to make the non bake rum &a raisins cheesecake for JQ's has been made up in my mind. This is because both of us enjoy every much on rum & raisins ice-cream from Anderson Ice Cream and I had noticed that this is 1 of the flavour that he will definately order whenever he patronised Anderson.

I was not able to give him the cake on the actual date of his birthday as he was not in Spore then, he will only be back 1 day after. Therefore I had planned to make the cake a day before his arrival and upon his arrival, he can route to my place to collect the cake from airport before heading home (since my house is so near to airport so this arrangement will not cause any inconvenience).



However due to I am maidless now and I had tons of things to settle when reached home from work so I was not able to make the cake at night. I only managed to prepared and chilled the biscuit base, the rest I have to do it by next day morning before I go to work. Thus I has set the alarm at 5am so that I can finish the cake making by 6.30am to settle my dear princess to school and myself to work.

I waked up at 4am, cant go back to sleep anymore so I woke up for cake making. However the cake was still not firm enough after freeze for less than an hr so I ws not able to remove the cake from the cake tin and do any deco.

Luckily JQ's arrival time was 7.50pm so I was still able to rush home after work from office (west to east) to settle the cake before his collection. I still have to practise more on swirling the marble pattern as it was not visible at all :( But I bet JQ was touching :P, he even shaked my hand to thank me ha ha ha.



It was night time when the cake was done so I was not able to take a clear pix with my camera as dear husband was still not home yet. So nice of JQ helped me to take some photos on the cake and sent them to me.


Base:
120g Chocolate Marie & Diagestive, crushed finely
30-40g butter, melted

Filling:
190g cream cheese, softened
1 tsp vanilla
4 Tbsp Rum
190ml whipping cream
1/3 cup caster sugar
3/4 tbsp lemon juice (I replaced by 1/4 tsp white vinegar as dun ve lemon at home)
1/4 cup hot water
1 1/3 tbsp gelatine powder
50g raisins soaked with rum (I have soaked for many weeks)

Swirl:
1 tbsp butter
50g dark chocolate

Method:
For basecombine crushed chocolate marie & diagestive biscuits and butter together in a mixing bowl. With the back of a spoon, press and smooth evenly the biscuit crumbs onto the base of 6-inch springform pan. Chill in the fridge for at least 2 hour before you get on with the filling.

For Filling
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Melt butter and chocolate in a bowl over a pot of simmering hot water
3. In your mixer, whip cream till stiff peaks form, chill.
4. In a mixer (no need to wash after whipping cream) , cream the cheese and sugar on high speed till smooth, beat in white vinegar and vanilla and follow by gelatine mixture.
5. Fold in whipped cream and mix well.
6. Remove tin from fridge and pour about 1/4 of batter into chocolate mixture, stir to mix.
7. Mix in rum & raisins with white batter.
8. Pour about half of white batter into tin, add 3/4 of chocolate batter, swirl to combine.
9. Add other half of white batter, top with remaining chocolate batter, swirling to marble patterns.
10. Chill overnight.
11. To serve, run a knife along the sides of the cake, unmould, and slice.

Verdict?
JQ sms me to tell me that the cake is very nice, he cant wait to taste the cake and ate the cake at 11pm+ after he had settled at home.:)

Tuesday, March 2, 2010

Walnut Banana Ice-Cream Cake



My mum's birthday was 2 weeks ago, we did'nt celebrate for her on her actual day as she was having bad cough, sore-throat and running nose. She had consulted the chinese sinsen and was advised to stop consuming egg, chicken, seafood, cold food etc. so she can't eat most of the food, she can't eat cake (I will utterly disappointed if she can't consume the cake I make for her :P)and she was feeling sleepy throughout the day.

We waited and waited and waited, finally she was fully recovered! Yeh! We quickly set a date for lunch and after some researched and discussion, we decided to have dim sum at Royal China, Raffles Hotel.


Due to it was last day of CNY, the restaurant didn't serve full range of dim sum :( The menu only had 12 types of dim sum, we almost wanted to ask the waitress to serve all but luckily I read the menu again and finally excluded 3 items as we dun really consume them. On top of that, we ordered one beijing duck, glutinous rice and noodle.

The serving was so fast, in a few blink of eyes, all the dim sum were served on our table. Luckily the dim sum were served fast, if not we wouldn't know we had over ordered. Thus, we cancelled the rice and noodle and still, we can't even finished the duck that had to packet back home.
Sorry no photo to post as we were too busy eating due to the speed serving of food and I still need to serve my little princess.


Now back to the birthday cake. My mum not really fancy on cakes but she do likes ice-cream especially potong ice-cream and her favourite flavour is red bean. I decided to make her a ice-cream cake so after flipped through my recipes and short-listed 2 flavours - red bean and walnut banana. My sis suggested the latter since the combination seem interesting and we have not seen this flavour of ice-cream in supermarket.


As I saw there were still some riped del monte bananas at home and I had the rest of ingredients except dairy whipping cream, so I went to NTUC on thursday night to get it but no stock available. And worst, I can't find the bananas in my house when I reached home, my MIL got my helper to fry banana fritter :(.
I got dear husband to send me to another supermarket before fetching dear daughter from her enrichment class to buy bananas and dairy whipping cream. I have no luck again, the bananas were so green and there is no dairy whipping cream either. Luckily, I managed to find the ripe bananas in the fruit store (although is not my choice of del monte bananas but better than none) during my lunch next day and also bought the dairy whipping cream in another NTUC when I was on the way back home.


The freezer is over stock by MIL, thus the ice-cream was not able to be very harden. I had concerned to transport the ice-cream cake to the restaurant due to the recent hot weather and my cooler bag is not big enough to put in the cake. So I had no choice to use dear husband ice box and put in ice pads to create cooling environment in the ice box for the ice-cream. Once reached the resturant, I hurried the waitress to put the cake in the freezer. Still then, when the cake was served out for candle blowing until cake cutting, it was a bit melted.



I still have some ripe bananas left after the ice-cream making so I planned to bake banana cake. However, my SIL brought a banana cake when she came for dinner that she had baked as she had riped bananas at home too.
After tasted the cake, my conclusion is the banana cake recipe that I am using still taste better :)

Recipe adapted from Yummy Cold Desserts Made Easy 冷冻甜品 by Kelly Tang.

Ingredients: (for 7" cake ring and 1 small container)
Crust:
100g marie + diagestive biscuits (crush finely with rolling pin)
40g melted butter

Mix the marie & diagestive biscuit crumbs with the melted butter. Press the mixture firmly onto the bottom of the round cake mould and chill in the fridge for 2 hours.

Ice-cream:
A

2 egg yolks
100g castor sugar (I reduced to 90g)
2 ripe bananas, mashed (I increased to 4 as the size of the bananas I used is smaller than del monte which I assumed most bananas recipe will use del monte)

B
250g dairy whipping cream

C
200g evaporated milk

D
100g toasted chopped walnut (I just used rolling pin to crush the walnuts)

Method:
1. Beat A until sugar has dissolved and pale.
2. Bring B to boil, add in A mixture and stir well. Remove from heat and leave to cool.
3. Add in C to mix well. Pour mixture into a container and freeze overnight.
4. Remove ice-cream from freezer and whisk until smooth and creamy. Mix in D and pour into the chilled biscuit base and return to freezer to freeze until firm or overnight.

Verdict?
I had received positive feedback on the ice cream cake, most of my family asked for 2nd serving although mum and dear husband said the ice-cream is a bit on sweet side. I brought the small container of ice-cream to office, all colleagues that tasted said very yummy, there is one colleague suggested that I should use lesser bananas in future as the bananas was over power (well, sometimes not really the more the merrier :P).
This ice-cream full of the fragant of bananas and walnut and both complement each other so well. The ice-cream is a bit sweet for me probably due to the bananas, and the ice-cream is more icy texture than what I had expected of the creamy texture. I will try other recipes from the same book soon to check whether all are icy texture and also will find out how to make it creamy texture. And I still prefer to use del monte bananas than other type of bananas.

Monday, March 1, 2010

Chocolate Cupcakes



After seeing all my baking, my sis is intersted to join in as well. She was so keen to buy all the baking stuff but I stopped her, afraid her interest will last only for 3 mins especially she has hectic working schedule. Told her she should come over to my place to experience on the baking 1st before buying the baking stuff. It is really wasteful if the baking stuff become white elephant. However due to the CNY period, this plan has been delayed.

Since dear daughter has requested for cupcakes so I brought the necessary baking utensils and ingredients over to my mum's place on Sat and demo to my sis on this chocolate cupcakes recipe that I think is simple and easy, of course I let her hands on too.



My sis said is seem easy to bake cakes and looked at her face, I know she is going to start buying the baking utensils soon. :)

Ingredients: Makes 23 cupcakes
100g Butter, softened
200g Sugar (reduced to 150g)
2 Eggs
3/4 tsp Vanilla essence

1/2 cup(125ml) milk
1 tsp Baking soda
1/2 cup Boiling water (with 1 tsp Instant Coffee powder)

190g Flour
a pinch of Salt
3 tsp Baking powder
40g Cocoa powder

Method:
1. Sift flour, salt, baking powder and cocoa powder in bowl. Dissolve baking soda in milk.
2. Cream butter and sugar until light. Add essence and eggs, continue beating.
3. Add in the rest of the ingredients (milk, coffee liquid and flour ingredients), beat till smooth.
4. pour batter into paper cases to 3/4 full.
5. Bake in a preheated oven at 160C for about 20 mins or until skewer inserted into the center of the cake comes out clean.

Verdict?
The cake is light and fluffy and not sweet at all, probably due to I have reduced the sugar further, next time I will just stick to 200g or reduce only 20g. For 150g, the cupcakes need some icing to taste better.

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