Posts filed under ‘cakes’

3 cakes in June and July

Aly and DH had b-days in June and Justin’s was in July.  And I just now have time to post about it.  Been awful busy.  Aly wanted a black forest cake so I attempted to make one.  Turned out pretty good.  She said it was definitely better homemade. I made choc mousse for DH again.  And this time I put brandy on the whole cake instead of half  like last year.  Justin wanted a  forest cake but with blueberries.  I made him  one like a blackforest cake but with blueberries instead of cherries and used a blueberry cake recipe instead of choc sponge.  Fresh blueberries were sprinkled on top of the batter b/f baking.  The “blueberry”  forestcake had 4 layers of cake with cream in between and frosted with cream cheese frosting.  He was so tickled by seeing blueberries on his cake.  For some reason I couldn’t find fresh blueberries that week and had to go to 3 stores to find some.  Will post the recipes when I have time.

Aly's b-day cake,

Aly's b-day cake,

Aly is 11 years old.

Aly is 11 years old.

Made 3 layers instead of 4.

Made 3 layers instead of 4.

Dh's chocolate mousse b-day cake with raspberry sauce

Dh's chocolate mousse b-day cake with raspberry sauce

Choc mousse cake

Choc mousse cake

Justin cutting his cake

Justin cutting his cake

Yummy

Yummy

August 7, 2009 at 9:02 pm Leave a comment

Two cakes for the Valentine weekend

p1020445p1020442p1020447p1020462p1020464My sil was turning 50. We were all invited including her friends for a special dinner to Grand Imperial  in Bangsar. I told my bil I would make her a b-day cake. Turned out one of her friends bought her a cake too. It so happened that another friend had  a b-day on the same day.  His wife bought a cake for him and there was a spare fourth cake, carrot cake from Secret Recipe.    Altogether, there were 4 b-day cakes plus the cupcakes. I made the velvet cake as the main b-day cake for my sil and extra 25 cupcakes. The lemon curd cake I saved for our Valentine cake to eat at home. I love decadent cakes and this one was very rich. I didn’t think the guests at the b-day dinner would appreciated it after such a heavy 10 course Chinese dinner.   I had spent so much time and money(the 3 tubs of mascarpone cheese was quite expensive) on this cake.  I just couldn’t take it if people took a bite and just let it sit on the plate.  What a waste!  And I didn’t think it would be enough for 20+ people.   The velvet cake and cupcakes were more appropriate. It was more pretty with cream cheese frosting with berries  and Valentine’s day was the next day.  I told my sil we would eat the cupcakes at the dinner and the main velvet round cake, she can take  back  home.  The thing was, this sil came from England and was going on a short trip to Penang, so she gave the velvet cake  to one of the friends who bought her the cheesecake and gave me the cheesecake to take  home.  That particular friend and family really loved the cupcakes so I knew they would appreciate it.  My efforts didn’t go to waste.  I actually went to 3 hypermarkets and one store to look for raspberries and found them at Cold Storage.  They were Rm19.90 /8-12oz.  I  needed 3 containers so I just skipped the raspberries and topped the cake with strawberries and blueberries.

The lemon curd cake was so rich and so so delicious.  It actually was supposed to be 4 layers of cake  and then the layers of creamwith lemon curd and mascarpone cheese in between.  One cake layer was a disaster and it was the top layer.  As I was doing the top, it started to tear and I almost threw the cake away.  It started falling apart pretty fast.  I had to think fast.  Luckily, I made extra cream/lemon curd and mascarpone cheese.  I got rid of the tearing layer and redid the top.  Phew, it was still a high cake, but not so neat looking as I wanted it.  The top resembles the choc mousse cake I made for dh’s b-day last June.

The velvet cake was from Epicurious, http://www.epicurious.com/recipes/food/views/Red-Velvet-Cake-with-Raspberries-and-Blueberries-108256

The lemon urd layer cake  was also from Epicurious

http://www.epicurious.com/recipes/food/views/Lemon-Layer-Cake-with-Lemon-Curd-and-Mascarpone-107898?sisterSite=bonappetit.com&src=1

March 2, 2009 at 7:33 pm Leave a comment

Snow skin mooncakes

 

The Mid Autumn Lantern Festival I believe falls on this Sunday.  I have the mooncakes, but no lanterns up yet.  I need to buy more lanterns and candles.  I love seeing the lighted lanterns when night falls.  I told Aly to invite some kids to come over and we will walk up and down the street and have some mooncakes afterwards.  I have quite a few I made and a couple of boxes that were given by friends.  I had wanted to make my own mooncakes for awhile and this year decided to dive right in.  I had no idea and had no equipments, so I bought a mooncake cookbook.  I did everything in 3 days so it was exhausting.  The first day I bought the book.  Then I bought some of the ingredients and molds the second day.  The third day, I bought more ingredients and gift boxes to give away the mooncakes.   The 2nd and 3rd days were the most tiring.  I had to run to a few stores to buy what I wanted and in the afternoon, make the mooncakes.  Luckily, the ladies came and helped me make some too.  This was also their first time too.  They helped me make a few mooncakes.  The third day, I was on my own, I  hadn’t  had enough yet.  Making the  pastes were the most tedious.  I didn’t know it would take so much time and the lotus seeds were so expensive.  When I told dh I wanted to make mooncakes, he thought I was crazy.  Now, I know why he said just buy them.  It’s very hard work.  But I had lots of help from my friends.  I really enjoyed making the different flavors and it was a learning experience.   I had a few flavors for the pastes-yam, coconut cherry, strawberry, green tea w/custard, lotus with melon seeds, mung beans.  The snow skins also were diff flavors.  Basic white was  koh fun(dry fried rice flour), powder sugar, shortening and cold water. To vary the different colors and flavors, I added milk, pandan juice, strawberry jelly, and food coloring for the purple yam, and 3 diff food colors w/cream soda for the rainbow  to the basic white recipe.  Only the regular sized mooncakes had some salted eggs.  The mini-sized ones were fun to make and I just put one or two flavors of paste w/out salted eggs.   I stuck with just making snow skin mooncakes and didn’t make any baked ones.  Next year I will try that.  I received some feedback already.  The green tea was a bit too strong.  The steamed custard was very good.  The flavor everyone liked was lotus with roasted melon seeds.

September 12, 2008 at 9:53 pm 4 comments

A little mee siam and durian cake with the carpool ladies

  Actually, the reason for the get together was because one of the ladies(YL) wanted to make a durian cake for her hubby’s birthday.  The other ladies found out about it and also wanted to come over.  So I just invited them to come over for a mee siam lunch and durian cake for dessert. I  always use a  particular mee siam recipe from a Singaporean cookbook my mil gave me.  It has all the tasty  local hawker(street food) fare that I like.   I can’t remember the title.  I’ll write in down as soon as a friend returns it.  I made the durian cake the night before to ensure that the recipe we were going to try for the b-day cake worked and was not too difficult.  I checked through the net and couldn’t find any recipes I liked.  I finally remebered I was given a cake cookbook a while back and sure enough it had a durian cake recipe.  The durian mousse cake recipe sounded good and YL agreed.  

The recipe  is from Alex Goh’s Creative making of Cakes cookbook and it has lots of tips and variations for making the cakes.  I never tried his recipes before, but YL said his cakes were pretty good and he’s quite well-known.   OK.  I followed the recipe exactly and it turned out alright.  Prepare a 9″ round vanilla sponge cake and layer the cake with durian mousse.  There were 4 recipes given for the cake part.  I used the traditional sponge cake recipe.  I’m not a fan of sponge cakes so I’ve never made a sponge cake before.

(A)  5 eggs, 150g sugar

(B)  120g flour

(C)  80g melted butter

1.  Put (A) in the mixing bowl.  2.  Whip (A)till light and fluffy.  3.  Fold in (B) and mix till welled blended.  4.  Stir in (C) and mix till well incorporated.  Pour batter into a 9″ round mould.  Bake at 180 degrees celcius for 30 min.  Remove it from the mould immediately when baked.   

While cake cools, make the durian mousse.

Durian Paste-(A)  200g durian puree, 60g sugar, 120 ml water

                    -(B)  3 Tbsp gelatine powder, 6 Tbsp water

                    -(C)  160g whipped cream

Bring (A) to boil.  2.  Mix (B) and melt it over double boiler.  Add (B) into (A) and mix till well blended.  Leave to cool.  3.  Then take 60g of the durian mixture and mix with (C) till well combined.  4.  Cut the vanilla sponge cake into 3 horizontal layers and sandwich with durian cream mixture.  Refrigerate until firm.  5.  Cover the cake with whipped cream.  6.  Softened the remaining durian mixture over the double boiler.  Pour it onto cake, then spread evenly and let drip down the sides. 

IThe topping was a little too thick so I reduced the gelatine for YL’s cake even though we doubled the amount of durians and whipped cream for the layering.  We had 2 layers instead of 3.

The 4 ladies showed up and YL and I made the  cake and durian mousse while the other 3 helped themselves to the mee siam.  The cake had to be cooled before we can spead the durian mousse and the cream.  Everyone enjoyed the cake I made the night b/f.  Carol asked for some to take home for her kids.   There was about 1/3 of the cake left so I just let the other ladies ta pow.  I’ll make this cake again when dh’s sis comes from England.  She loves durian.   The mee siam was a hit.  I made quite alot.  Three of the ladies packed some for home.  They especially loved the sauce that’s eaten  with the mee siam.

July 28, 2008 at 8:11 pm Leave a comment

Dh and Justin’s birthday cakes

My dh’s chocolate mousse cake

Last Sunday was my dh’s birthday.  It was  the big 40 for him.  We went out the night b/f for his b-day dinner so he wanted dinner at home on the actual day.  I made a simple roast beef dinner with fried potatoes, a mixed green salad wth avocados,sauteed shallos and button mushrooms, and scallops with  a simple concoction of vinaigrette dressing(olive oil, sherry wine vinegar,bacon, garlic, mustard and salt/ pepper.  I also made  last minute jumbo shrimp scampi(his mom and bro  called and was stopping by on the way home from Malacca, so I asked them to stay for dinner and cake).  My mother-in-law does not eat beef.  I made dh a chocolate mousse cake.  It turned out alright.  Everyone loved it.  I made a regular round one and a small one with brandy.  I used a recipe from Peggy’s Baking Corner  with some modifications.  http://whatscookingamerica.net/Cake/ChocMousCake.htm .

Justin’s birthday party at kindergarten( cake, sausage rolls, chix nuggets, finger jello and goodie bags)

Another cake to have with the family

Justin’s birthday is today.  He had a birthday party at kindergarten last Fri so he had some birthday cake with classmates and another one with the family.  It was Spiderman themed so for school I made a small cake for blowing candles and small cupcakes for the kids.  I had trouble drawing a Spiderman.  I need more practice working with frosting too.  It didn’t help that the kids were always poking at the finished cake.  For Justin’s cakes, I used Martha Stewart’s orange cake recipe.  This recipe never fails.  It always turns out well.  I’ve made this cake a few times before.  http://www.marthastewart.com/recipe/polka-dot-birthday-cake?autonomy_kw=polka%20dot%20cake

July 6, 2008 at 8:54 pm Leave a comment


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