Thursday, October 27, 2011

Caramel Cake

As Salam & hai to all my friends.....Whishing you a very good Thursday morning :-) .....
Yesterday I've baked   a Caramel cake which the recipe I sourced from here , thanks Kak Ita  for the tips (I love her blog so much,please do visit her & you'll know why I lurve it).

And please do not compare my cake with hers...he..he...the looks of my cake can be deceiving but it is indeed delicious but I must say that the level of sweetness of caramel pudding is too much for me,maybe later I've to cut the usage of sugar in it,but if you just eat the cake itself  without the pudding the sweetness of it just right and love the textures of it ,soft  and moist...simply divine...

My corak belang-belang tak cantik & nie kes tak sabar nak makan belum betul2 sejuk dah potong hasilnya potongan tak cantik ..muahaha...

Wednesday, October 19, 2011

Triple Choco Caramel Cake(TCCC)

 My friend,Eila has asking me to bake a small choc cake for her Husband's birthday..... at first I was reluctant to accept it as I'm not taking orders anymore but then I remember that one cake that I very keen to bake... Triple Choco Caremel Cake.....the most talk about cake in Indonesia....I've been keeping the recipe in my treasure recipe book almost 2 years and I thinks this is the right time for me to test it.

Simple decorations.... I just put the Belgium chocolate buttons at the side of the cake then I tied it with pink stripe ribbon. Thanks Eila...

Since the recipe is in large quantity & Eila just want small cake ....I've divided the cake batter into 2 portions which I've bake the cake  into two 6 " cake tin.... one portion for her & one portion is for ME..he..he.. and above cake is for ME.....Thanks to Teh Uceu for sharing the recipe....

Recipe:Source from Teh Uceu &  Agnes
Ingredients for cake ( 8 inch round cake tin)
10 eggs
150g sugar
1 tbsp emulsifier(Ovellette)
140g flour
60g cocoa powder
75g dark cooking chocolate
100g Margarine-melted( I used Buttercup margarine)

-Preheat oven 170C. Heat butter until melted, add in cooking chocolate and stir(Double boiling method). Let it cool-set aside.
-Whisk eggs and sugar till fluffy.
-Add emulsifier.
-Add in sifted flour & cocoa powder into batter and continue to whisk till combined.
-Lastly add in melted butter/chocolate mixture and stir well.
-Divide the batter into 2 cake pans or you can use only 1 pan & later just cut the cake using cake laveler (I'm using two 6" cake pan ).
-bake for about 30 minutes if using two 6" cake pan or more if using 8" cake pan , until a toothpick inserted into centre comes out clean. Cool layers completely. While the cake is baking & cooling, make the filling syrup and ganache

Ingredients Chocolate Ganache:
-500ml fresh cream/double cream/whipping cream-(I used Rich non diary whipping cream)
500g dark cooking chocolate(I used Collata Dark cooking Chocolate)
75g butter

-Place the chopped chocolate in a bowl.
-Heat the cream until it just begins to boil.
-Remove from heat and pour over the chocolate.
-Let stand one minute, then stir.
-Add in butter and continue to stir until smooth.
-Cling wrap your bowl and let it sit in a chiller for at least 3 hrs. Once ready to spread ganache on your cake, whisk chilled ganache for a few minutes and its ready to be used.

Ingredients Caramel Syrup
100g sugar
50ml of water(1)
100ml water(2)

-Heat sugar with water(1) over fire(cook until it turns caramelized).
-Add water(2) into the caramel mixture, cook and stir until caramel melts and blended.
-Turn off heat, let cool

To assemble Cake:-
-Remove the cake from the pan and cut into 2 layers in horizontally, using a serrated bread knife or cake leveler.
-Set the first cake layer on a cake plate. Spread simple sugar over it which u can easily do by cooking 1/2 cup of sugar with 1/2 cup of water.
-Then spread caramel syrup and ganache(1cm thick) over the cake layer, making sure it reaches to the edges.
-Set another cake layer on top. Spread ganache on the sides and top then pipe a decorative border around the top

Chiffon Orange Cake....

Orange Chiffon of my favourite cake ....whenever I baked chiffon cake it will make me reminiscing my childhood era  ..... I have a very good Chinese neighbour ,Aunty Tan.She was a talented baker....and I was lucky to be her neighbour coz everytime she bakes ,she will make sure that we will have it.This cake is one of the cake she baked....her most famous cakes was Chiffon cake,bluberry triangle cake,chocolate fudge orange cake & Sugee or semolina cake.....

She also taught my mother how to bake all those cakes...but sadly my mother has lost her recipe book which contains all that precious recipes....We didn't see her anymore ....She moved to Penang when I'm in form 3.

Ok ,back to the cake...I share the recipe which I sourced from Alex Goh's basic recipe, I adapted it into any flavour I want. As long as I maintain the ratio of ingredients.

Orange Chiffon Cake
115ml fresh orange juice
4 egg yolks
75ml corn oil
100gm sugar
150gm flour
1 tsp baking powder
1 Tbsp orange zest

4 egg whites
90gm sugar
1/8 tsp cream of tartar

1. Combine egg yolks, oil, orange juice and sugar. Mix well.
2. Sift flour with baking powder and put into (1)and combine.
3. Stir in orange zest. Set aside
4. Place egg whites into a clean bowl and beat on low speed until it froths. Add in cream of tartar and continue to beat at high speed until soft peaks
5. Put in sugar at 3 intervals and beat until stiff peaks.
6. Add in 1/4 of egg whites into (3). Fold the egg whites into the batter. Repeat step (6).
7. Pour the whole of batter onto remaining egg whites and fold well.Please don't stir, just fold.
8. Pour (7) into a (22 or 25cm) ungreased clean tube pan. Lightly shake it left and right to level cake
9. Bake in a preheated oven at 170/180C for 40 minutes
10. Invert pan immediately after removing from oven. Leave cake to cool down totally this way.

Wednesday, October 12, 2011

Angry bird with Chocolate cookies

I may be one of the only people out there who has not played Angry Birds , but I couldn’t resist the opportunity recreate this highly addictive game in cookie form.

I know I said I'm taking a long break but hey I'm to make ME happy I've baked my favourite chocolate cookies & decorated it with Angry Bird theme....

Actually these cookies was made to be given to my friend's son and it is for his 9th birthday delayed gift present..he..he...(his birthday was last month).I've known  his mother for almost 5 years & have a very good relationships with two of them.So to cheer him up & I've made angry birds cookies just for him.....

Hope he will like it....happy belated birthday Hazim....semoga menjadi anak yg soleh ya

Me & Hazim back in 2006 when I first meet him......

Ok for the recipe,I shall share it with all of you....

Chocolate cookies
400gm flour
50gm cocoa powder
1 tbsp milk powder
200gm butter
200gm castor sugar
1 egg
1 tspn of vanilla essence

** if you intend to decorate the cookies with Royal Icing cut down amount of sugar.(I just use 170gm sugar instead of 200gm.....kalau tak manis sangat)

1.Preheat oven at 160C( fan force oven) or 180C .Sieve flour , cocoa powder & milk powder- set aside
2.Cream butter & sugar till fluffy (1 to 2 minutes)
3.add eggs & vanilla essence & continue beat until well combined
4.fold in flour until it form the soft dough.
5.Place dough on a greaseproof paper & roll out to an even thickness
6.Use your favourite cookie cutter & cut it out & lay on a baking tray.
7.Bake for 15 mins.

Royal Icing:
1 egg white
250gm icing sugar
1 tspn of vinegar
1 tspn of vanilla essence

1.Beat the egg white in a clean bowl with low speed until it become frosty
2.Add in sugar with 3 intervals & continue beat till well combined
3.Lastly add in vinegar & vanilla,beat at high speed till it form stiff peak.