Wednesday, October 13, 2010

2 Tiers Fresh Cream Cake

Oct is a busy month as so many people birthday, hehe! Another niece birthday on Oct and make black forest cake again but try to make a 2 tiers cake. Over beat the whip cream so the cream become very watery and difficult to handle.

Happy birthday to Violet!

Recipe of Blackforest Cake from my creative culinaire Judy Koh but I modify a bit:

Cake Ingredient: (2 x 7 inch or 1 x 10 inch)
10 g Cocoa Powder
130g Cake Flour
1 1/2 tsp baking powder
70g Corn oil
5 Egg yolk
85g Water
1/2 tsp Chocolate paste
5 Egg white
1/8 tsp cream of tartar
120g sugar

Method: (Preheat oven at 180c)
1. Mix the yolk, oil, water and paste together well.
2. Sift the flour, cocoa powder and baking powder and mix into the yolk mixture till smooth.
3. Whisk the whites, cream of tartar till bubble foam then add in the sugar and whisk till stiff.
4. Fold in some white into the yolk mixture then pour it into the white mixture.
5. Bake at 180c for about 25 to 30 min.

Fillings Ingredient
Non dairy Whipping cream
50ml dark pitted cherries juice
10g sugar
1 tbsp of cornflour
2 tbsp of extra juice
Melted Chocolate

1. Dissolve the cornflour into the 2 tbsp of extra juice.
2. Boil sugar and juice.
3. Add cornflour mixture. Cool. Add 1/2 tsp kirsh if desired.
4. Melted some chocolate.
5. Whisk some whip cream.

1. Slice the cake into 3 layers. Apply thin layer of whip cream over layer of cake. Then spreading cooled dark cherry fillings.
2. Arrange dark cherries on top.
3. Place a layer of cake, apply thin layer of whip cream then spread the melted chocolate.
4. Place a layer of cake on top then cream the whole cake with whip cream. Decorated it with shaved chocolate and strawberry.

Mahjong Fresh Cream Cake

Make this black forest cake for my niece birthday and decorate it with mahjong make of chocolate. As she likes to eat black forest cake and to play mahjong, haha! Happy Birthday to Ping!

Sunday, October 3, 2010

Pandan Kaya Cake

Haven't make this cake for so long n so decided to make it for my dad's birthday. Using the cake recipe from AY's blog and the fudge fillings from my cc instructor, Richard Goh. It tastes nice and soft. Deco it with agar agar design I get from the Agar Agar book bought in KL.

Happy birthday to Dad!


Happy Children's Day

After 2 days hard work, finally finish making the cookies covered with fondant for my son's school children's day celebration. I seldom make cookies because I don't like to eat but this time quite satisfy with the product, hehe! Oh ya, thank for Happy Home Baking sharing the recipe:

100g soft butter
80g sugar
1 egg yolk
180g cake flour
20g corn flour


a) Sift cake flour and corn flour then set aside. Line parchment paper on baking tray.
b) With an electric mixer, add sugar 2 or 3 times to the butter and cream the batter turn pale & fluffy.
c) Add in egg yolk and mix well.
d) Add in sifted flour mixture in 2 or 3 additions, stir with a spatula till form a soft dough.
e) Place the dough in a plastic bag n put in fridge for about half an hour.
f) Take out the dough from fridge and place it on a plastic bag n cover it with plastic bag then roll it.
g) Flour the cutter and cut the dough.
h) Bake for 15 to 20min in a preheated 175 degree oven.

Thousand Layer Flaky Yam mooncake

Get the recipe from AY's blog and found it is nice n my mum also love it very much. But this year the yam not so good so the yam fillings not so smooth. This year I baked it instead of deep fry, more healthy and the skin won't turn soft after a few days.

Thanks Aunty Yochanan for sharing the recipe:
Ingredient for water dough:
200g plain flour
1/2 tsp white vinegar
50g shortening
30g sugar
100g water
Ingredient for oil dough:
180g plain flour
100g shortening
a) For water dough, mix all the ingredients together into a dough. Rest for 20mins. Dividie into 4 portions.
b) For oil dough, mix all the ingredients. Divide into 4 portions.
c) Take water dough and wrap up the oil dough.
d) Roll into a long rectangle and roll up into a swissroll shape. Roll out again and roll into a swiss roll again.
e) Cut the roll into 4 pcs each. Roll out the cut dough, spiral side facing up and wrap up with the yam fillings.
f) Deep fry in medium hotoil till golden brown.
500g Yam - steam and mached
160g sugar
80g cooking oil
25g wheat starch
5 shallots - slice
a) Fry the shallots in oil till fragrant. Discard shallots.
b) Add in mashed yam, wheat starch and sugar and fry till almost dry.
c) Cool fillings before wrapping.
d) Divide into 16 portions.

Snowskin Mooncake

Every year I will make snowskin mooncake for my mum n aunt. I learned it from my cc instructor Richard Goh. This recipe is quite simple to make. But I still prefer baked one than snowskin, hehe!

150ml ice water
150g fried glutinous rice flour
100g icing sugar
100g snow powder
100g shortening or crisco

a) Place flour, icing sugar, snow powder and shortening in bowl n mix well.
b) Add in the water slowly and mix into a soft dough, mix well will do.
c) Put some fried glutinous rice flour on the table then roll the dough into long roll. Rest for 10min.
d) Cut dough into require size and flatten it, wrap in the paste.
e) Dust the dough with some flour then press it into the mould.

Traditional Baked Moon Cake

I have tried baking traditional mooncake a few times still fail. This yr decided to try again n finally succeed, so happy! I like the skin of the mooncake and the lotus paste from KCT.

187g Syrub
50g peanut oil
1 tsp alkaline water
233g Plain Flour
some sesame oil
Glazing: 1 egg yolk add 1 tbsp of water
a) Mix syrub, peanut oil, sesaem oil and alkaline water together till smooth. Then add in the flour slowly then rest for 5 hrs. The dough must not hard or too soft, if too soft or sticky need to add some more plain till no sticky.
b) Roll the dough and cut the dough to the sizes needed. Press it and wrap in the fillings.
c) Dust the dough with flour and press it into the mould.
d) Place the mooncake on the grease pan. Preheat oven 200degree and baked for 10min. Brush with egg yolk then bake again for about 10min till golden brown.