Thursday, September 2, 2010
Monday, April 5, 2010
My 10 year old girl celebrated her birthday last month and as usual, I decided to make her a cake for her to share with her friends. I have always been making either cream or mousse cake and sponge has always been the main cake base. However, my eldest doesn't like cream cake that much and so I decided to make a fondant cake. For the cake base, she wanted a mango cake and that was another big headache for me because I was planning to make a big cake which is 11inch and I am not sure whether I can handle the fondant well for such a large cake.
I peservered and finally made it *LOL* It was stressful indeed because I didn't have a large rolling pin. So I had to cut the fondant into pieces and joined them at the corners. That is why you see the large side decor which was used to cover the ugly sides *LOL* I still had fun doing it though and finally bought a 20 inch rolling pin for my next project :-)
Cake base is mango butter cake with chocolate and colored fondant. I never got to taste the cake but the kids loved it .. *phew*
Thursday, March 4, 2010
3 egg yolks
110g low-gluten flour (eg. Top flour, cake flour)
½ tsp baking soda
20g cocoa powder
60g castor sugar
1 tsp chocolate emulco/ paste (optional)
3 egg whites
¼ tsp cream of tartar
60g castor sugar
350-400g non-dairy whipping cream, whipped till stiff
A small can of dark pitted cherries, drained and keep the syrup
8 maraschino cherries, with stem
Chocolate chiffon cake:
Preheat oven at 180 degC.
Sift flour, baking soda and cocoa powder into a mixing bowl and put aside.
Whisk egg yolks and castor sugar till sugar dissolved, add oil and milk to the egg mixture and stir till blend.
Add the flour mixture and gently mix until just combined. Add more milk if the batter is too thick 1 tbsp at a time.
In a separate mixing bowl, whisk egg whites with cream of tartar at medium speed until formy. Add sugar and continue to whisk on high speed until soft peaks form. Turn to medium speed and whisk until stiff peaks just form.
Use a large spatula to fold 1/3 of egg whites into egg yolk mixture. Fold gently to not deflate the egg whites, then add the remaining egg whites to the mixture and gently fold till well combined.
Pour batter into a 8 inch round cake pan which has been lined. Do not grease the sides of the cake pan.
Bake at preheated oven for 40-50 minutes or until skewer inserted into centre of cake comes out clean.
Remove cake from oven. Invert cake pan immediately on a wire rack and let cake cools completely before turning it out of the pan.
Once the cake is cooled, cut into 3 layers.
Brush each layer with the syrup from the dark pitted cherries.
Frost the layer with whipped cream and put a few pieces of cherries and place the second sponge layer and brush it with syrup and top it with whipped cream. Place the remaining cherries on it and cover it with the third layer.
Frost the sides and top with the remaining whipped cream and decorate with maraschino cherries and chocolate shavings or rasps.
Anyways, the Upin & Ipin characters were made of chocolate and filled with piping gel. This is how I did:
1. Print the character in mirror image
2. Take a piece of tracing paper and place it over the printed image. Best is to have a cake board underneath and tape both the papers to it.
3. Melt some chocolate and let it cool a little bit before you start tracing the outline. If you use while it is still warm, the chocolate will be too runny to use for tracing.
4. Once you have done the outline, chill it in the refrigerator.
5. Melt some white chocolate and let it cool a little bit
6. Fill up the spaces and the outline with the white chocolate and chill it till it hardens
7. Prepare the piping gel and add colours to them
8. Gently peel the chocolate off the tracing paper and place it on the cake
9. Using a mini off set spatula, cover the white spaces with the gel
I hope the above is easy enough for you to visualise :-)
Happy trying !
Thursday, January 21, 2010
Initially it was quite daunting. The mix was really soupy after I added the butter and never came together. Then I used one of the tip by an online member at the forum that I frequent and voila !! It came together !!
After it was done, I left the cream outside for about 3hrs before I tint it and piped on the cuppies I made. It still holds the shape although the mixture looked a little limp. Taste wise, creamy and smooth despite the amount of butter being used and of course, no grainy gritty texutre. I love it lots.
Tuesday, January 19, 2010
Back to the topic, my initial plan was to use fondant for the strips but due to lack of time, I cheated using frosting sheet. I printed out the design that I want cut it based on the diameter of the cake and have it pasted on the cake. This includes the picture of my future sister in law.
This method is nothing new really. But for everyone's benefit, I did a simple step-by-step photos on how to stick the sheets to the fondant.
1. Prepare your cake and the sheet that you will be using. Here I used a small strip of colorful stripes
2. Brush the area which you want to paste the sheet with water. Have a small brush ready to touch it up after pasting it
3. Gently paste the icing sheet on the cake. Use a small brush to touch the corners that are not glued nicely to the cake
4. The end product !
Happy trying !!