Tuesday, August 30, 2011

Chocolate Chip Cupcake

 
For the upcoming teacher's day celebration, beside the cream cheese cupcake, initially, I had the intention to bake this chocolate chip cupcake for the student and therefore, here is my experiment .. However, with the storage space constraint with my fridge, I have to scrape this idea. 

Given that most kids are the fan of chocolate, any cake with chocolate favor will please them.  I was toggling between the chocolate chiffon cake and this new recipe, and finally picked this as I think chiffon cake will shrink a lot in cupcake form when it cools down given that it's too soft.  However, this cake shrank when it cooled down as well and it indeed affected its appearance.

I adopted this recipe from " 美味糕點新主張 ", I supposed to frost the cake with a layer of chocolate ganache but since it didn't turn up as "presentable" as I expected, I was quite disappointed and decided to give it a miss.   Without the ganache, the cake was quite plain.  For the seek of nice photo , I frosted it with ready made pink butter cream which was bought during my last Sydney trip.  Personally, I find the ready made butter cream tastes horrible as it's too sweet.  For consumption purpose, I will never use this.

I believe if I'll have to frost the chocolate ganache, this cupcake should be quite decent and I believe the kids will like it.   I'll post the recipe when I've time.

Cream Cheese Cupcake

My younger daughter requested me to bake cake for the teacher's day celebration.  Without much hesitation, I accepted the challenge.  Given that there are 40 students plus 17 teachers, my daughter had cautioned me that they needed at least a 2-3kg cake, else it'll not be sufficient for the party.

Initially, my thought was to make all as cupcakes since it's easier to handle, however, given that cupcakes will take up a lot of storage, my fridge will not have that much of spare capacity for this , therefore, I decided to bake the cupcakes for teachers since it's more presentable and easier to give as a gift.   And for the students' consumption, I will bake as cake square instead.
Choosing what to bake is always a headache.  There are so many considerations to take care, eg.  the kids' preference, the storage spare, the handling, the packaging, decoration, etc.  As I don't have much experience to bake for big occasions, it's a real test for me.  To ensure no last minutes hiccups or failure, for the teacher's cupcake, I did a trail run using one of my favorite's recipe, i.e. Cream Cheese Layer Cake but transform it into cupcake over the weekend.  The recipe yielded 15 cupcakes, although this recipe tastes nicer as layer cake, I believe the teachers will enjoy as cupcake form as well.

Since I am not good in decorating cake, I have chosen the most conservative and simple way.  Here you go.. above pictures will be how it'll be presented to teacher in coming big day.

Since there is a slight difference in baking as in cupcake form, here you go for the recipe which has been modified from original.. Cheer!

Preparation 
- Preheat oven at 175*C for 15 mins.
- Prepare  15 -16 (62*40mm) souffle cup. 

Ingredients 
Egg Yolk Mixture
- 6 (108g) egg yolks (large)
- 90g sugar
- 1tbsp (16g) water
- 20g milk
- 1tbsp (15g) melted butter
- 150g top flour or cake flour
- 1 tsp Rum(optional)
- ½ tsp vanilla essence

Egg White Mixture:
- 6 (240g) egg whites (large)
- 90g sugar
- ½ tsp cream of tartar

Filling and Topping:
- 250g Philadephia cream cheese
- 70g butter
- 20g sugar
- 2 tsp lemon juice
- 60g toasted almond flake

Method 
1. Whisk egg yolk and sugar at high speed until light and thick (abt 4 mins).
2. Stir in water and milk and then melted butter. Mix well.
3. Change to low speed and stir in flour. Add vanilla essence and Rum to combine.
4. In another mixing bowl, beat egg whites and then add in sugar and tartar. Beat till stiff (abt 3 mins).
5. Fold egg white mixture (step 4) into step 3 using spatula. Mix well (don’t overmix).
6. Scoop the batter into cup at max 80% full and bake at 175*C for 20 mins. Remove from oven and rest to cool.
7. Cream cheese, sugar and butter together until light and creamy. Add in lemon juice, blend well and transfer to piping bag. 
8.  Dig a hole from the top surface of cupcake, pipe in the cheese filling and then decor with almond flakes as desired.

Friday, August 26, 2011

Light Butter Cake

 
How nice! It'll be a super long weekend for me this week as tomorrow is the Presidential Election and because it falls on a Sat, we are eligible for a day off in lieu on any day between next Monday till end Sept.   I will be taking off on Monday since Tues is the Hari Raya Puasa holiday (the biggest festival for Muslim).  Hurray!! Super long break!!   On the subject of Presidential Election,  till now, I am still not sure who should I should vote tomorrow as I am still in doubt of any difference if any of these four candidates being elected.  Sigh!  The only bonus is an extra day off  ...  

Let's drop the election topic and get back to baking.    I came across this butter cake recipe from The Little Teochew website and it looks so tempting,  I therefore decided to give this a try.  This uniqueness of this recipe is it contains a lot of milk, it's different from other butter cake recipes that I baked before.  It's interesting!   
How's the turn out?  From my view and those tasted, this cake is very light and less oily unlike the traditional butter cake, however, it's a bit milky and too sweet despite I have cut down the sugar level to 205g.  Otherwise, this recipe is perfect.  Although it has room to improve, overall, this recipe is still a keeper.  

If you are the big fan for butter cake and would like to try out,  pls refer to The Little Techow Blog  for original recipe or refer to the following which has been modified.

Ingredient
- 195g Cake flour                  }
- 1 1/2 tsp baking powder     } sift togeher
- 1/2 tsp salt                           }
- 170g butter, softened          
- 205g sugar (can further cut down to 190g)
- 1 large egg, plus one large egg yolk
- 1/2 tbsp Rum
- 12 tbsp whole milk 

 Method
1. Preheat oven to 175*C . Butter and line a TWO 8"x3.5"  ( 8"x 3") loaf pans
2. Cream butter and sugar until pale and fluffy for about about 4 mins
3. Add in egg and egg yolk one at a time, beat at slow speed till mix well (20 sec). 
4. On low speed (or use a spatula), add flour mixture in 3 parts, alternating with milk.  Mix well.  The batter should look thick and creamy. 
5. Pour batter into prepared pan and bake for abt 40 mins.
6.  Let to rest in pan for 5 mins before unmould.   Allow cake to completely cool before slicing.

Monday, August 22, 2011

Cream Cheese Layer Cake

I wasn't sure how to spend my weekend yesterday and my daughter craved for this, her request come in time, else, I probably would try a new recipe.

 I baked this cake many times but my daughter isn't tired of it because it's so yummy!! It's her favorite.

In fact, I like it as well but taking into consideration of the high calorie and my waist line, I have to scarify my sweet tooth and put all these aside.  How sad!

I reposted the recipe here for your easy reference.   Enjoy Baking !!

Preparation 
- Preheat oven at 175*C for 15 mins.
- Prepare a 10" round pan or 9" square, grease base and line with baking paper. 

Ingredients 
Egg Yolk Mixture
- 6 egg yolks (large)
- 90g sugar
- 1tbsp water
- 20g milk
- 1tbsp (15g) melted butter
- 150g top flour or cake flour
- 1 tsp Rum
- ½ tsp vanilla essence

Egg White Mixture:
- 6 egg whites (large)
- 90g sugar
- ½ tsp cream of tartar

Filling and Topping:
- 250g Philadephia cream cheese
- 70g butter
- 20g sugar
- 2 tsp lemon juice
- 60g toasted almond flake

Method 
1. Whisk egg yolk and sugar at high speed until light and thick (abt 4 mins).
2. Stir in water and milk and then melted butter. Mix well.
3. Change to low speed and stir in flour. Add vanilla essence and Rum to combine.
4. In another mixing bowl, beat egg whites and then add in sugar and tartar. Beat till stiff (abt 3 mins).
5. Fold egg white mixture (step 4) into step 3 using spatula. Mix well (don’t overmix).
6. Bake at 175*C for 30-35 mins. Remove from oven and rest to cool.
7. Cream cheese, sugar and butter together until light and creamy. Add in lemon juice and blend well.
8. Slice cake horizontally into 3 layers. Spread 1/3 of the cream cheese over the bottom (1st layer) of cake.
9. Repeat the same for 2nd and 3rd (top) layer of cake and cover the top with almond flakes.
10. Leave the 4 slides clean and chill in fridge for 1-2 hours before serving.

Sunday, August 21, 2011

Green Tea Red Bean Swiss Roll

  I'm a very lazy baker.  I had been wanting to make the green tea red bean swiss rolls or layer cake for some time but each time, I thought about the cooking time for the red bean, it just put me off. 

Last trip in Sydney, I bought two cans of Japanese red bean from the supermart there.  I don't know how much if I have to get this in Singapore since it's not easily available in most of the supermarts here.  It's pretty expensive in Sydney, it cost more than A$4 each.   Anyway, since this was one of my to-bake recipe, price wasn't a consideration factor to me, therefore,  I just grasped ...


Since Keiko Ishida's recipe is highly recommended by many of the bloggers online, that pushed me to give it a shot.   Without disappointment, the sponge cake was great.  It's light and soft. The combination of green tea and red bean blended well.  The only hiccup was I spread double amount of the whipped cream over and caused the sponge cake difficult to roll up.     Please refer to this link for recipe if you are interested in.   Cheer!  Enjoy Baking!!!

Saturday, August 20, 2011

Coffee Peanut Swiss Roll

 
I just realized that I had abandoned my blog for more than two weeks.  Somehow, after the trip back from Sydney, I was so worn out and became lazier.  I look forward to weekend but it seems every weekend just dashes like a bullet.  I wish I could hold onto the weekend and not to let go ... Hope such foolish dream will come true!

Can't remember when I baked this swiss roll. It must be in one of the weekend as nowadays, it's hard to find the energy and time during the weekday evening... despite the July Aspiring Baker theme was over, I continued to bake swiss roll as my daughter had a crave for the Polar Coffee Peanut Swiss Roll.   I couldn't find any similar recipe online, therefore, used the sponge cake recipe from Chocolate Cheese Swiss Roll and spread with butter cream.

I think I had spread too much of butter cream over.  It became too buttery and greasy.  Sigh! Such a waste!

Monday, August 1, 2011

Happy Birthday, Sheryl!!

How time flies ... I can't believe that my little Sheryl has turned 20 this year!  It seems like just yesterday when she was born!   From a little tiny baby to a grown up girl, 20 years is not short journey, it's a trip of memory lane ...  Happy Birthday, Sheryl!

As I just returned from Sydney,  there was a lot of stuff to catch up at home.  Time seemed  very limited and precious!  Despite the time constraint, I still went forward to bake her birthday cake but I could only choose something simple and less time consuming, therefore, I chose a no-bake cheesecake. 

 
I wanted to use a recipe that I tried before but realized that I didn't have all ingredients on hand and  therefore, adopted this strawberry cheesecake recipe from Do what I like.   Somehow, luck was not with me, I ran into a bit of disaster at the stage when I was trying to pour the Jelly mixture over to the cake with the sliced strawberry arranged nicely.  Instead of the strawberry sit still, many of them floated.   It was so ugly!  I was so mad that I removed all the strawberry slices :(   Although it looked simple, with all the decor, I think it's still presentable.  Taste wise, might be because of the removal of all the strawberry slices, it doesn't taste as nice as expected.   I think my  old recipe will score better.

Birthday celebration always comes with a big meal.  It was a fabulous dinner at Jumbo Seafood restaurant and hope it will be a memorable day for Sheryl!

I don't intend to post this recipe here but if you would like to try out,  you can refer to Do what I like site.  Cheer!!

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