Hello Kitty Birthday Cake

I have a request to make Hello Kitty Birthday Cake 2 wks ago from a 5 yr old girl. This is what I have come out with.

I had a hard time baking the cake as the silicon mold is very deep and I have no idea if I should reduce or increase the temperature, recipe state 175degree and 20 mins for 8" (I have converted to 7")

This result in the imperfect in this cake.

See the blotted behind the head!
Another View.
Somehow, managed to cover the imperfectionest and transform it into a presentable Birthday Cake.





Happy Birthday, Charis!

Strawberry Chiffon Cake

Another Birthday cake for my mom? Yeah.. the previous was made last saturday, and was eaten without her cutting as we wanted to give mom a surprise celebration on today (which is the Actual day)

All goes according to plan as mom was kept in the dark until the caterior set up the food at her place.

How can such celebration goes without a proper cake?

Hence, I have made this cake last night.. without the top design as my highest container can only carry up to this height (abt 7")

Here's the design made in hurry as I was 1 hours late (I travelled from Suntec to Jurong, by bus)! I had asked my hubby to fetch the kids and the cake from home, together with my pre-prepared ingredients and tools.

This is the most successful cake I have made so far!

Here's how I made the cake:

Ingredients:

1. 180gm cake flour
2. 1.2tsp vanilla extract
3. 50gm raw sugar
4. 1.2tsp baking powder
5. 1/8 tsp salt
6. 7 egg yolks
7. 108gm strawberry low fat fresh milk
8. 84gm vegetable oil
9. 7 egg white
10. 50gm raw sugar
11. 1/8 tsp cream of tartar

Fillings:

1. Whipping cream
2. Srawberries

Method:

• Prepare oven to 1750C, Greas and flour 2 X 9" round pan.
• Sift cake flour, baking powder and salt, set aside
• beat egg yolks until ribbon stage, add sugar and continue to beat till sugar dissolves.
• Add vanilla extract, oil, milk and beat till combine, add flour in 2 portion and beat in medium speed till incorporated.
• In a clean bowl, beat egg white, tartar and sugar until soft peaks form.
• Fold in egg white into the yolk mixture in 3 portion.
• Pour the mixture into the prepared pan and bake for 20mins.
• Remove and leave to cool.
• Frost with whipped cream.

Happy Birthday to Mom!

Mom's birthday falls on 22nd and I will not be seeing her, hance, made this well in advance for her.

She is not a chocolate lover, so, I used Vanilla Angel Cake to create this cake for her. I really would like to leave the cake plain, but, how can birthday cake be birthday cake with no decoration?

See the colours of the interior?

Happy Birthday, Ning

Happy Father's Day

Warm Chocolate Cake

Pardon for the unclear pix!!

1st Battle with Fondant!

My resolution for this year is to brush up my cake decorating skill!

So I started off with some investment in Wilton sculpting tools:

I have search the internet for some easy Rolled Fondant recipe to start with and below are my final output!

This is done my by girl!

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!

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.

Cranberries Cupcakes Vs Oreo Cupcakes

I chance upon this website own by Su. I was captivated by the way she decorated her cupcakes which is for different occasions. She has finally write up something about her cupcakes. I have some oreo cookies and some cranberries, hence, good to be used in this recipe.

Pandan Chiffon Cake

I made my 1st chiffon cake today!

Despite some downs during the process, but I think I did it right this time at least for the taste & texture!

While separating the egg white, there is trace of egg yolk in them, luckily, it did not affect the result of proper whisking of egg white to stiff peak form.

I have used a non-stick tube pan , not sure if this is the course for non-brown outer surface after the cake is removed from the pan. The cake starts to fall off the tube when it's not even cooled, hence, I have to remove the pan immediately (is this a wrong move?) Once, I did that, it immediately sinks, so disheartened.
Look how ugly the cake has turn out!

Downs: As I did not assemble the tube pan properly and the batter leaks from the bottom of the pan (just realised that the base is dented!). However, the balance of the batter is still able to fill up to the top of the pan, which makes me so delighted. So, I have to place another pan below to hold the tube pan before all the batter leaks out, this results not enough circulation of heat around the cake!

This recipe is adopted from Aunty Yochana's blog.

Ingredients for egg yolk mixture:

6 egg yolks

2 Tbsp. Pandan juice (Blend 4-5 pandan leaves with water, then squeeze out the juice)

150 ml. coconut milk

1/4 tsp. salt

4 tbsp. Conala oil

1 tsp. 'Red Man' Green Pandan Flavoured Paste

1/4 tsp. Pandan Flavour

70 gm. caster sugar

140 gm. Top flour

Ingredients for the Egg White Mixture:

6 egg white

1/4 tsp. Cream of Tartar

90 gm. 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 9" (23 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.

Chocolate Torte again!

I had intended to bake this today & bring to client's office tmr (as a farewell cake), however, the OM will be on leave tmr, so I bake this last night (in a rush) & brought this to the office this morning.

I think I have failed again, after the previous 'almost' sucess.

Look at the cake, it's flopped sided. I have tried to turn the pan after seeing the cake raised only one side, however, it did not bring the other side up. As this cake is baked in a 9" pan, I think I should have increased the baking time (not?)

Nevertheless, the cake has a heavy fragrance of chocolate, not to mention the taste, though it is not a perfect torte.

Greek Lemon Pound Cake

Dear hubby is returning tmr and I wanted to make him a tiramisu since I have not made for quite something. However, I am not able to find it in the supermarket that I passed by & I am home late, I need to make something quick. After looking through the recipes that I have in my file, decided to make this Lemon Yoghurt Cake.

This is the quickest cake I made so far. I follow this Recipe, however, the low-fat yoghurt (not Greek though) that I bought is in 150ml, hence, I measure all ingredients using the yoghurt cup. All the ingredients are mixed by stirring, no electric mixer needed.

Finally, cut & tried the cake, taste is good, but I find the cake not soft enough. Hubby just took a bite as we were rushing out & too full to eat any more things after the mushroom soup & bake rice.

Brought half the cake to office the next day, it is well received & they like it very much.