Farewell 2007, Hello 2008!

I had intended to make 2 cakes to bring to office on Last Day of 2007, it will be too boring just to say bye to 2007 for both cakes, hence, dear hubby suggested why not one for 2007, the other for welcoming 2008!

Both cakes are made using Chocolate Layer cake recipe that I have made before as for the frosting, I have decided to use cream cheese frosting as this type of frosting is able to be place in room temperature, no refrigeration needed. Taste great with chocolate cake (I have experience it with the X'mas cupcakes!)

The colour of these cakes are supposed to be our corporate colour (orange & dark green: this green is not dark enough) somehow, after piping the 2008 cake, I do not have enough orange, hence, the 2007 cake is 'unfinished'!

I like the interior colour.. chocolate & white!

2 Pandan Chiffon Cakes!

Why 2? One is for my mom, the other for the my friend's office that I had helped up during her maternity!

This time, I have used 4 large eggs instead of 6 as in the recipe, just enough to fill a 7" tube pan!

The cakes looks ok on the surface, but, when I cut it, the base is a bit moist (see pix below)!

After tasting the cake, I find it too sweet, reasons being, I have reduced the no. of eggs, but have forgotten to reduce the quantity of sugar required!

More X'mas Cupcakes!

X'mas Cupcakes

Cranberris Cupcake Vs Raisins Cupcakes

Chocolate Muffin without Egg Vs With Egg

A success in Chocolate Torte!

This is my 4th attempt to this flourless chocolate cake. I am very happy with the result as I think I made it right this time! I have a different recipe as compare to the other chocolate torte I have made.

I was a little worried when I saw the little crack before I took out the cake. But it was only on the surface.
I was so happy when it sank after a while and I know I have made it right this time!
As the recipe was meant for a higher pan (3inch) & I have only a 2 inch, hence, I have filled the balance of the mixture into a 8inch pan. This is the outcoume!
It's so thin! Only after finish pouring the mixture, I then noticed that the chocolate mixture is not fully incorporated with the egg whit mixture, hence, this thin Torte is very chocolaty1

Finally made this successfully without usage of any flour. I love the taste, very chocolaty & it melts in the mouth almost immediately!

Irish Cream Chocolate CheeseCake

I find making NY Cheesecake is the fastest way to use up my creamcheese that I bought from Phoon Huat.

Another Milk Bread!

Recipe (to fill a small pullman pan):
300gm Bread Flour
5gm Dry Instant Yeast
40gm Raw Sugar
5gm Salt
3/4 cup Slim Milk
40gm Unsalted Butter
1 egg

Method:

1. Sift Bread Flour and salt together into a large bowl.
2. Mix Milk, Sugar, Egg and Yeast in a large bowl. Beat at low speed until weill blend, change to medium speed and mix until the doug is smooth.
3. Cut in butter at low speed until well-mied. Again change to medium speed and mix until the dough can be stretched into a thin sheet.
4. Remove from the mixer and place in a greased bowl; cover with damp cloth and let rise for 90mins.
5. Divide the dough into 3 portions, knead into balls and let rest on the working table for 10mins. Roll each dough into a oblong piece with a rolling pin, then roll up tigtly up into a cylinder. Place them on a greased baking sheet to rest for 15 to 20mins.
6. With a rolling pin, roll each dough into a square piece. Then roll tightly up with the end opening underneath. Place the 3 dough into the greased pullman pan and cover with damp cloth. Let them rise in warm, damp place until they rise upto 80% of the tin.
7. Bake in 170deg C for 25 to 30 mins.
8. Remove from the oven. Knock the tin against the table for easy removal of the bread.

I Made It!

Since my previous tube pan is dented, I bought another one just to make chiffon cakes. This time, I could say it's successful as the batter raise to the desire height and when I overturn to let it cool, it stayed.

Is the top supposed to be like this? What went wrong? Any kind soul for advice?

When I tried to remove the pan, I think the knife did not went right, hence, there is a little crack!

This is super tasty, not too sweet! Thanks to Aunty Yochana for the recipe, but, I had further reduced the sugar required.

As I am using the 21cm tube pan, there is some mixture left. So I filled the balane using the silicone muffin cup.

Recipe adopted from Yochana's Cake Delight

Ingredients for egg yolk mixture:

5 egg yolks

2 Tbsp. Pandan juice

150 gm. coconut milk

1/4 tsp. salt

4 tbsp. Corn oil

1 tsp. Pandan Paste

1/4 tsp. Green colouring

70 gm. brown caster sugar

140 gm. Cake flour

Egg White Mixture:

5 egg white

1/4 tsp. Cream of Tartar

80 gm. brown caster sugar

Method:

(1) Mix all the egg yolk ingredients together and stir till smooth.

(2) Whisk egg white with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.

(3) Gently fold egg yolk mixture with egg white mixture until blended.

(4) Pour into a 8" (21 cm) tube pan. Bake at 170C for about 40 to 45 min.s or until cooked.

(5) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.

(6) Slice and serve.