Friday, May 29, 2009
Tuesday, May 19, 2009
I was really really looking forward to this workshop, but come the day, i was kinda tired and felt a little sluggish to go for class. But! but! the class didn't disappointment as usual and i lurvvvee the orange, cinammon cake Anna provided as a recipe. PLUS! i finally got to meet Jane from passionate about baking! well, that was the main reason why i got all excited about the workshop too! She's a really lovely lady, very warming, enthusiastic and very very easy to get along with. I'm glad to have joined the class else, I wouldn't be able to have meet Jane =D
Thanks Jane! Here's the picture you sent me! Thanks alot!! My camera not pro enough =p I have also been toying with the idea of getting a DSLR, but my lousy photography skills would just put the good camera specs to waste!
Thanks Jane once again!
Saturday, May 16, 2009
So anyway, I saw a video from howdini.com again and saw this castle cake and changed it to suit a boy's birthday =) And of course, i jumped at the chance to bake a birthday cake for jed's fourth birthday! =DD
The picture was courtesy of Kane. I was kinda at a loss at how to decorate the cake. The video said to put sugar cubes for the ridges on the wall. but..yuck! sugar cubes? so I tried replacing them with loacker wafers covered in dark chocolate cream. oh! yea, the cake was a 7" orange pound cake (which i modified from rei's chocolate pound cake recipe) sandwiched with dark chocolate pastry cream (which I too from Dorie Greenspan's baking: from my home to yours). The video showed to roll the ice cream cones in sanding sugar..i went..sugar again??? So since I was on a orange-chocolate theme, I went ahead and replaced the sanding sugar with chocolate rice!
I personally wasn't too satisfied with the outcome. I thought it could have looked better. oh well, i'm jus glad that jed's mummy said he looked happy and proud of his cake =D Someone commented the cake being a little hard, but i'm not sure if its because it was chilled. But then again, the cake had very fine grains, just like the condensed milk pound cake. so..hmm..i'm not sure either. *shrugs*
So, I won't be posting the varied version of orange pound cake now, until I get satisfied reviews about it. Do let me know however if you really want it. I can post it all the same =)
I do have to agree that the swiss meringue buttercream was SUPER sweet. I lost my swiss meringue buttercream recipe i used for ian's birthday so i had to use some that i found online. Only to find out the the sugar amount was ahem too much. apologies everyone!
HAPPY BIRTHDAY JED!
Thursday, May 14, 2009
The previous attempt left me upset about the texture and appearance. Although it tasted good, it wasn't something I was looking out for or expecting it to be. This time, I saw on Pei Lin's flickr that she tried out this "Japanese Souffle Cheesecake". Sounds gorgeous already doesn't it? haha.
Apparently, this recipe is THE one that I'm looking out for. It has ZERO gluten as corn flour is used in place of any other kind of flour and it's creamy texture it's enhanced even more by the addition of very fattening whipping cream. yikes! what a unhealthy dessert isn't it? Before you change your mind about making this, let me first tell you, this isn't your normal typical cafe-type dense, creamy cheesecake that gets you so sick of cheese you just want to vomit. nope! this isn't. Well, if you're guessing then that this is the kind of cheesecake you get from BreadTalk for 8.90 (in an oval shape) or Fiesta (for dunno how much) then bingo you're right on!
Despite it's super high fat content, this cheesecake as it name suggests (souffle) is really light and creamy which, yes, literally melts in your mouth. With the addition of lemon zest and hint of lemon juice really makes this cake a pleasant afternoon treat!
Before I go on and on about the cake non-stop, let me get on with the recipe. I got this recipe, with Pei Lin's recommendation, from this blog.
The only complaint I have now is the appearance of the cake. The edges are slanted and I have zero idea why. Does anyone out there happen to know?
Without further ado, here's the recipe:
Japanese soufflé cheesecake
250g cream cheese
200ml thickened cream (35% milkfat)
4 egg yolks
75g caster sugar
Finely grated zest from 1 lemon
4 egg whites
75g caster sugar
1. Preheat oven to 150C. Grease a 20cm round cake tin and line bottom with baking paper.
2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth. Cool slightly.
3. Beat egg yolks with caster sugar, lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Fold in cornflour.
4. Beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar, spoonful by spoonful, until firm but not to stiff peaks stage.
5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue.
6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.
7. Bake for slightly over an hour. Let cool completely before turning out. If the cake is hard to turn out, assist it by placing the tin over warm water briefly.
*note: size of egg is 60g (with shell)
adapted from cafe of the east
Wednesday, May 13, 2009
Monday, May 11, 2009
Speaking of which, it's my first time baking pound cakes. I baked my first pound cake using Rei's recipe on chocolate pound cake and reduced it to fit a 6" cake pan. I probably reduced it a tad too much and the miserable batter filled less than 1/2 the height of the cake tin! What made things worse was that knowing my oven's got this annoying over heating top element, I forgot to tent the cake! the top cooked too fast, too soon, that I ended up with a volcano! boohoo!=(( It was such a disappointment, I didn't bother with any pictures. The taste however, was wonderful. moist and soft.
Sunday, May 10, 2009
Well, more like it was a promise to SJ that we would try making this together since it's a favorite cake. I felt really guilty upon seeing HHB's post but hey! her birthday's just round the corner, so what better way to make a tiramisu to..pick-her-up? haha..
Saturday, May 9, 2009
Well, on a happier note, I'm back to my baking regime again! I have been checking back regularly and have been baking during the past month. Was pretty busy with preparing for the exams towards the end so I totally ceased baking. My brother saw me mixing and measuring in the kitchen this afternoon and he said "eh? you like very long nv bake le hor?" well, yes my dear, i'm glad you realised. =p
I have been baking then and now but was just too tired and couldn't really be bothered to take pictures and blog about them. they were more like..erm..a break from studying for me. of course, i did attempt some new stuff and re-visited some old recipes and now, i have a huge pile of recipes waiting for me to try them out!
I seriously had no idea where to start, so I decided to go easy. Isn't it pretty obvious that cookies would be the number one choice? hehe. no complicated mixing, no fretting over super accurate oven temperatures and of course, a breeze to make. and fast too. needless to say, easy to photograph as well. no need to fret over the slices, the whole look, etc. most importantly, they're so yummy and addictive!
I got this recipe via Anna's freebies (by subscribing to her mailing list). She has her story and how she arrived at naming these cute little peanut butter cookies - peanut butter blessings. Well, I have my own too! I brought some freshly baked ones for my brother to try without telling him what were those and got him to guess. he went, "is it one of those cny cookies again?" I went ?! aren't they obviously peanut butter cookies? and it suddenly struck me after tasting a second one, gosh! they're almost identical to those peanut cookies you'd probably have during cny! Tries to modify the cny almond cookies recipe to the peanut version, didn't taste as nice and addictive as the almond ones. and so...this means, i've found my cny peanut cookies replacement!!
That aside, this recipe is really really easy. you don't need a mixer. just a whisk or a wooden spoon and 1 mixing bowl. you're good to go. i got every mixed in less than 10 minutes. quick. fuss free. and yummy =)
I'm not sure if i'm able to share the recipe out here as she changes her freebies link from time to time and subscirbers get updated ones via her newletters. So if you really wanna get your hands on her various free recipes, just hop on here to join her mailing list. it's free anyway!
I orignally intended to try out three cookie recipes. All thanks to my laziness and procrastination, I only managed two! The other is none other than these super chocolatey double chocolate chip almond cookies!
I got this recipe from Elyn which, is another really easy recipe to make =) Although the recipe required creaming the butter and sugar, I was again, too lazy to bring out the mixer. So...yes you guessed it, I used a whisk to put everything together. It's pretty easy to cream the butter/sugar mixture with a manual whisk provided your butter is soft enough and of course, the amount not too much lah. I found this pretty manageable for this recipe and managed to get it light and fluffy without breaking my arms =pElyn doesn't mention how big or how much each cookie should be, so I just guessed and used my own measurements. Her recipe state that it yields about 42 cookies, but i managed about 48. *shrugs* nonetheless, the cookies were crispy, crunchy and chocolateyyy!
Here's the recipe with some of my modifications.
Double chocolate chip almond cookies
45g brown sugar
20g egg (about half an egg)
140g plain flour
20g cocoa powder
1/4 tsp baking soda
60g chocolate chip
30g diced almond
1.Line baking tray with parchment or baking paper. Preheat oven to 170C.
2.Cream butter and sugar till light and fluffy. Add in egg a little at a time until well mixed.
3.Fold in sifted flour, cocoa powder and baking soda till just combined.
4.Mix in chocolate chips and diced almonds.
5.Measure out leveled 1/2 tablespoonfuls of dough, roll them into a ball and place on baking tray. Use a fork and flatten the cookies.
6. Bake for 13-15 min.
Makes approx. 48 pieces.
Note :- The cookie does not flatten or spread out during baking.
adapted from Elyn