Monday, April 30, 2012

Happy Birthday, Meryl!

She is 16th, lovely sweet sixteen!  I'm always excited about my daughters' birthday as I could bake something to express my love to them.  That's where my baking skill can fit in. heehee ... 


We didn't plan to throw any party for her birthday, the initial plan was to go for her favorite chilly crab meal and had a small cake cutting celebration there but since her friends wanted to celebrate for her on the actual day, we decided to bring her for big lunch a day in advance so that she could allocate all her time with her friends during her big day ...


The birthday lunch was marvelous, we went to our favorite seafood restaurant, Jumbo@SARFRA Changi.  I love that place because I could overlook the golf course and the place normally not very crowded.  We ordered some dimsum together with our favorite seafood dishes.  We were a bit disappointed with the dimsum as it's not as delicious as we expected.  Nevertheless, we enjoyed the crabs and other dishes so much.  Yummy!


I separated the baking and icing into a 3 days, I baked the sponge cake a few days before, the mango cream filling were prepared and iced after returning from the birthday lunch.  As for the cake decoration, I only managed to ice it in the morning before the party began.  Although it was a 7" cake, with all the cream filling and mango, it weighed about 2kg!


Her friends started to arrive after 1pm.  Since it's less than 10 of them, we brought the kids to Pizza Hut for lunch and then they continued their game till evening.  The cake cutting ceremony only happened at 5pm, one of her friends played the piano and the rest sang the birthday song for her.  I could tell how overjoyed she was last Sunday!

I baked this mango cake per the birthday girl's request. I was glad that she made a good choice as her friends enjoyed this cake so much!  If you would like to give this a shot, here is the recipe.
  

Thursday, April 19, 2012

Chocolate Mousse Cake (II)

I made this cake for one of my daughter's best friends for her birthday since I already had the chocolate sponge cake ready on hand.  Given the limited hour I could spare on the weekday evening, from the photo here, I believe you could tell I was in a rush as the layers of the mousse filing weren't even ... 

Despite its look, this is indeed a delicious cake.  It's very creamy, melt in the mouth, chocolaty and rich! Accordingly to my daughter, her friends like it so much.  I'm glad that I made a right choice as it's  well worth the effort.

I have not been participating in Aspiring Bakers for a while, since this month calls for Layer of Love and this cake fits in, I think I should join the crowd.  I will be submitting this post to Aspiring Bakers #18: Layers of Love (April 2012), hosted by Sam of Sweet Samsations.

You're interested in trying out this recipe, here you go ... this is a different recipe from my previous bake.

Ingredients:
- One 8" square chocolate sponge cake.  Use this recipe X 1.3.

Chocolate Mousse filling
- 120ml milk
- 40g sugar
- 96g dark chocolate
- 6 gelatine sheets (soak in cold water)
- 1-2 tsp rum (I skip this)
- 400g whipping cream (can reduce to 350g)

Method:
  1. Cook milk and sugar till boiling in a heavy duty pot
  2. Add in dark chocolate, stir till smooth and incorporated.
  3. Add in gelatine sheet and cook till melted.  Remove from stove and rest to cool.
  4. Whip cream till stiff,  fold chocolate mixture (in step 3) into several times.  Mix till well incorporated.
  5. Stir over a bowl of iced water until slightly thickened (a bit runny).
Chocolate Glazing
- 240g whipping cream
- 240g dark chocolate
- 1tbsp corn syrup


Method:

  1. Cook cream till boil and add in dark chocolate.  Stir till smooth.
  2. Add in corn syrup and mix well.
  3. Remove from stove and keep 1/3 portion of chocolate glazing aside (runny stage).  For the remaining (2/3), stir over a bowl of iced water until thickened.
To Assemble
  1. Slice the chocolate sponge cake into 3 layers
  2. Place one layer of the cake onto a loose bottom cake pan/ spring form.  Spread a layer of thick ganache before spreading 1/3 of the chocolate mousse filling.
  3. Repeat the same for 2nd layer.  
  4. For the last layer, spread a thin layer of chocolate ganache, cover with the remaining of chocolate mousse filling and spread evenly.
  5. Cover the whole cake or the top with remaining chocolate ganache and chill in the fridge for more than 4 hours. 
  6. Decorate as desired. 

Sunday, April 15, 2012

Oreo Cheese Layer Cake

Oh no... What a disaster! It's very disappointing ... Why I made such a lousy choice and a silly mistake!  First, I don't have a ring that is high enough to accommodate the volume of sponge cake and cheese mixture, I had to use a bigger pan, as a result, the cheese mixture slide out and cumulated at the side.  

It's the first time I bake such layer cheesecake, the cheese mixture had to bake for 20 mins after spreading over to the sponge cake.  Personally, the combination of oreo cheese filling and sponge cake doesn't blend well, it doesn't complement each other.  Sigh .. Now, I have a headache as I have to figure out how to dispose this cake ...


I''ll not post the recipe since it's not worth sharing ...

Friday, April 13, 2012

Banana Walnut Chiffon Cake



It's Friday the thirteenth!  Hope nothing bad happens today.  I'm not superstitious but if the Sumatra earthquake happens today, many people will relate it to this day and believe it really brings the bad luck.

This morning when I waked up, I was so joyous because it's another Friday. I really look forward to every Friday as it's so near to the weekend. However, on another hand, I was fearful about how time flies, I couldn't believe each weekend was passed with a blink.  Sometimes, I wanted something to spice me up but somehow, the day just passed with all the routines  ... 

Enough for the complaint,  I think I should appreciate how fortunate we are in Singapore, no earthquake and so peaceful.  Let's get back to baking!

I was looking for a recipe to bake something for breakfast.  Certainly, I was eyeing for a simple cake.  I had long wanting to try a banana version of chiffon cake but never made it.  This time, I was determined to do it.  I asked my hubby to get a bunch of banana  for this.  As it wasn't very ripe, it didn't turn out as nice as what I expected. However, overall, it's still acceptable, soft and light. I believe if the banana is ripe, it should be very delicious.


This recipe is adopted  from Hearty Bakes.  

Sunday, April 1, 2012

Japanese Cotton Cheesecake

 Time flies.. a quarter of the year has passed and today, it's April fools' day!  During the schooling day, some of my classboys loved to make fun and play trick of people .  I just didn't like it as it's so foolish and childish!

 Now, April fools day has no longer with any surprise, it's another normal day for me.  Thank god!  I just want to live a peaceful life!


Originally, I didn't intend to do any baking this weekend but given that the leftover creamcheese couldn't last, I choose a simple recipe - i.e. Japanese Cotton Cheesecake. 


I didn't know why this cake turned out extremely dense, it's so disappointing! Not sure what went wrong, anyway, I don't think I will give this recipe anymore chance.  If you are interested in light cheesecake, you may want to try this recipe from The Little Teochew's blog as it looks good and the blogger has given you all the tips and tricks ...  I'll definitely  give it a try!

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