Ipad Fondant Cake

My grandnephew Davin likes to have an ipad but I cannot afford to buy for him.  Thus I made an ipad fondant cake for his 8th birthday.  Using my sil's marble cake recipes and covered with fondant.  All details works were done my hb.  The kids want to eat the whole ipad which was made of fondant but I refused, haha!

Thousand Layer Flaky Yam mooncake 2014 (Airfry Version)

Every year this is a must make mooncake though a lot of work.  This yr used Airfryer to airfry it and it is so much faster and the color so much nicer.  I also add into salted yolk in four pieces.  Same recipe from Aunty Yochana as it is so nice.

Thanks Aunty Yochanan for sharing the recipe:
http://auntyyochana.blogspot.com/2006/09/thousand-layer-flaky-yam-mooncake.html


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

Method:
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. If using salted yolk, wrap the yam fillings with yolk first.
f) Preheat Airfryer at 180c for 5 min.  Then airfry for about 30min until golden brown.

Fillings:
500g Yam - steam and mached
160g sugar
80g cooking oil
25g wheat starch
5 shallots - slice

Method:
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.

Rainbow Push Pop Cake

Bought the push pop mould so long but didn't try it.  Friend suggested to use it to make cake for Teacher's day.  I used Judy swissroll recipe and add in the colors.  First batch using cupcake case and bake in muffin pan but the cake shrink a lot.  Second batch just baked on a swissroll pan and used cutter to cut.  So much easier and cake texture nicer.

Swiss Roll Recipe:
(Two 10x10 cake pan)
Ingredient A:
60g sugar
1/4 tsp salt
60g oil
5 egg yolks
75g water
Stir n mix all ingredient together till sugar melt.

Ingredient B:
115g cake flour
1 tsp baking powder
1/4 tsp baking soda
Sift all ingredient n pour all in once to the yolk mixture

Ingredient C:
5 egg white
1/4 tsp cream of tartar
80g sugar
1) Whisk the white n cream of tartar till soft peak then add in sugar
2) whisk till stiff then use low speed to stablise
3) add some white mixture to yolk 1st n mix well
4) Then pour all into the white mixture
5) Fold gently till mix well. Divide the batter into two bowls and put in the colors.
6) Pour into two pans n bake at 200c for 10 to 15min

Pink Ombre Cake

My niece Xin Yi requested a Ombre cake with pink in color.  Quite a tough job for me as my piping skill is not that good.  Baking two times of recipes using Judy's Black forest cake recipe (modify a bit) and put in the color.  Using fresh non dairy cream plus Frosty whip (2 to 1) for the frosting.  Forgive me the messy piping of the cake, haha!

Cake Ingredient: (Two 8 inch pans)

140g Cake Flour
1 1/2 tsp baking powder
70g Corn oil
5 Egg yolk
85g Water
5 Egg white
1/8 tsp cream of tartar
120g sugar

Method: (Preheat oven at 180c)
1. Mix the yolk, oil, water together well.
2. Sift the flour 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 min.

Beary Cute Cheese Cake

Did these together with Zhe Lei. I find they look more like pig instead of bear, haha!
http://www.chiaangela.blogspot.sg/2013/10/beary-cute-baked-cheesecake.html?m=1 

This recipe makes 6 serving of muffin-sized cheesecakes.

Ingredients:

- 1 block (250g) of cream cheese - cubed and softened

- 65g of castor sugar
- 9 oreo cookies (separate 3 pieces of the cookies and remove the cream, 6 pieces in original form and retaining the cream)
- 1 egg
-1/2 tsp vanilla essence

For decor:
- 9 Ritz Bits biscuits (separate all the biscuits and remove the cheese)
- 18 pieces of chocolate chips

 Method

1) Line cupcake cases with 1 (original form) + 1/2 (cream removed) Oreo cookies. Set aside.

2) Beat cream cheese and sugar until combined. Add the egg and vanilla essence and continue to beat until just combined.

*Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking.

3) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above and bake in pre-heated oven at 150deg for 20mins.

**Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).

 

Mini Corn Dog Muffin

When someone sharing the link, I immediately said I want to do this! But took me quite long to find the ingredients.
http://iowagirleats.com/2012/01/30/super-bowl-recipe-week-mini-corn-dog-muffins/

Makes 48 mini muffins

Corn bread recipe adapted from AllRecipes.com

Ingredients:
1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Directions:
Preheat oven to 180 c. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Lemon Cream Cheese Pound Bundt Cake

Thanks FB friend sharing the link of the recipe for this cake.  I have reduced the amount of sugar.
   
http://www.delishar.com/2014/08/lemon-cream-cheese-pound-bundt-cake.html

Ingredient:
390g cake flour
350g castor sugar (reduce to 300g)
250g cream cheese, room temp
60g buttermilk, room temp (or 1/4 cup milk + 1/2 tsp lemon juice)
283g unsalted butter, room temp
6 large eggs, room temp
1 1/2 tsp vanilla extract
2 tbsp lemon juice
1/4 tsp salt

Method:

1) Cream butter and cream cheese together until light and fluffy on med speed.  Slowly add in salt & sugar.

2) Turn mixer to low.  Then drizzle in butter milk.

3) Add eggs one by one, wait till one is mixed in before adding another.

Fold in flour 1/2 cup at a time.

4) Add lemon juice and vanilla extract and mix well.

5) Pour into prepared bundt pan that is buttered or sprayed with baking spray.

6) Bake on 160C for 1 hr to 1 hour 20 mins.

Leave it in the pan to cool for 10 mins.

Then turn it out from bundt pan on to cooling rack to cool completely.