Swiss Meringue Butter Cream

Do you want a stabilized buttercream that you may find its runny when the weather is hot??? 
Use this recipe : 



Swiss Meringue Buttercream
8 egg whites (about 1 cup or 240 ml)
1 cup (200 g) granulated sugar
3 cups (680 g) unsalted butter at room temperature
1 cup (125 g) confectioner's sugar (sifted)
Pinch salt
2 tablespoons (30 ml) vanilla extract
Directions
Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You don?t want scrambled eggs!

Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.

Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter.

Add the powdered sugar and vanilla and mix.


Tip: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 1 1/2 cups of vegetable shortening to the buttercream. This will give more stability when the weather is hot.

WEDDING CAKES

WEDDING CAKES

FONDANT COMPARISON SATIN ICE, WILTON FONDANT, FONDARIFIC AND FONDX - PROS AND CONS

SATIN ICE 

This is probably the most commonly used brand of fondant on the market in the United States. Endorsed by celebrity bakers and readily available, Satin Ice has earned its place in the cupboards of most cake decorators.

Pros:

• Wide range of colour available.
• Available from Spotlight and some independent cake decorating stores.
• Competitive price point, depending on where you buy. A 1lb pail is $19.95 from Spotlight, $17.99 from independent cake supplies but can be as expensive as $25 if purchased locally.
• Available in small and large quantities (2lb to 20lb pails).
• Dries to a crisp, smooth shell on the outside of a cake.

Cons:

• The novice decorator is more likely to experience tearing at the edges of a cake, especially if ganache is used. Very quick kneading, rolling and smoothing can lessen this likelihood.
• "Elephant skin" (wrinkled surface) may be experienced if you do not work quickly.
• Artificial chemical taste and smell.
• Tears more easily once kneaded with lots of food colouring

WILTON FONDANT 

Wilton fondant generally gets a bad rap, but I believe it's misunderstood. Wilton is seen as the "cheap and cheerful" cake decorating brand, and so the efficacy of its fondant is overlooked. I would never cover a cake in Wilton fondant, but I would not be without a box of every colour in my pantry.

Pros:

• Inexpensive. A 5 lb box of white fondant can cost as little as $14 with a hobby store coupon.
• Wide range of colour available including smaller multi-packs, perfect for the hobby decorator.
• Perfect for figure modelling with no need to add stiffening products like Tylose powder.
• Rolls smoothly with few air bubbles, cuts without dragging and dries quickly making it the best choice for accents like bows, stripes, polka dots and lettering, and for use in moulds.
• Readily available in all large hobby stores, at Ebay with free Prime shipping, and even in some local cake supplies.

Cons:

• Not really effective for covering cakes. Disintegrating and cracking can occur as the fondant dries so quickly.
• Artificial chemical taste.

FONDARIFIC 

Fondarific is a great choice for the novice baker. Its elasticity and softness makes it very forgiving for those still perfecting their cake-covering skills. Fondarific comes in many flavors and is definitely one of the tastiest fondants out there. Duff's fondant is actually Fondarific rebranded.

Pros:

• Extremely soft and stretchy making it one of the easiest fondants to use to cover a cake for the novice.
• Very wide range of colors.
• Delicious fruit flavors, plus vanilla, chocolate and even cinnamon bun!
• Available in any local independent outlets or Fondarific Australia online.
• Price point comparable with Satin Ice depending on retailer. A 1kg is $14.50.
• 8oz pails available in limited colour range if larger quantities are not needed.

Cons:

• The soft fondant makes the finished cake very easy to damage.
• Fondarific can turn oily if is exposed to the sun when on the cake.
• Not really suitable for creating accents like bows, stripes, lettering etc, due to its softness.
• Develops an unpleasant taste if kept for too long.

FONDX 

For me, FondX is a step up from Fondarific in that it is quite easy to use but gives a more reliable, crisper finish. It is my colored fondant of choice. The difference between the standard FondX, the Elite and Elite Plus are ease of use, taste and, of course, price!

Pros:

• Rolls thinly and rarely tears, even when used to cover a sharp-edged ganached cake.
• Widest color range of all fondant brands.
• Elite has delicious white chocolate flavor with hint of raspberry.
• Dries to a perfect crisp shell.

Cons:

• Not available in nationwide hobby stores or from Amazon. Not readily available in local, independent cake decorating stores.
• More expensive than Satin Ice and Fondarific at $35 per 2Kg pail and $18 for Elite. Shipping charges must be added. Some 'elephant skin' wrinkling may occur.

Vegan Chocolate Cake Recipe

Ingredients:
1 1/4 cups (160g) Flour
1 cup (200g) sugar
1/3 cup (40g) unsweetened cocoa powder
1 teaspoon (5ml) baking soda
1/2 teaspoon salt
1 cup (240ml) warm water
1 teaspoon (5ml) vanilla extract
1/3 cup (80ml) vegetable oil
1 teaspoon (5ml) distilled white or apple cider vinegar

Directions
Preheat the oven to 350F or 175C degrees
In mixing bowl combine the flour,sugar,cocoa,baking soda, and salt, whisking well to ensure all is incorporated.
Add the water,vanilla,oil, and vinegar, and mix on low-medium to combine,scraping down sides of bowl
Bake at 350F or 175C degrees until a toothpick tests clean.

This recipe makes 1 - 8 inch round cake
High altitude Adjustments: Increase flour by 1/4 cup. Bake cake at 325F or 150C degrees for 25 minutes.

Apricot Chiffon Buttercream Cake

Apricot Chiffon Buttercream Cake - 

I hope every one will love this cake...I made this for my Dad on his birthday and he really loves it :) Here is my own version of the cake. I received 236 likes in my Facebook page Slice of Heaven.


Building recipes method you are going to use are the following:
Chiffon Cake
Apricot jelly filling
Swiss Meringue Buttercream 
Dried Apricots as a topper

Ingredients to use:
3 layers cut of Chiffon Cake
1 packet of Aeroplane Orange flavour
1 can of Apricot nectarines
1/2 cup of dried apricots.
Swiss Meringue Buttercream ( 1 pint yield ) Use half a size on the ingredients of SMB recipe.

How to make an Apricot Sauce:
1 1/2 c apricot nectar
1/2 c sugar
1 tsp lemon juice
1/2 to 3/4 c dried apricots, quartered

Combine apricot nectar, sugar and lemon juice. Add apricots; cover and simmer for 20 to 25 minutes, until tender. Chill. 

To make a Apricot Jelly - 

Dissolve a packet of Aeroplane Orange Jelly (follow instruction on the packet) add 3/4 cup of Apricot pulp to jelly to set. Chill for a couple of hours. Use them for your fillings and toppers of your cake arranged with dried apricots.

For the Cake: 
Use our recipe for - ( you can substitutes an apricot juice for flavor same measurement follow instruction. )
Chiffon Cake

For the Buttercream :
Swiss Meringue Buttercream - just add 1/2 cup of apricot sauce to the buttercream and add a food colouring a drop of orange colour and mixed together until its incorporated.

Building recipes:
Cut the cake into 3 layers.
Fill in first layer on your Swiss Meringue buttercream.
Second layer fill in some Apricot Jelly.
Third Layer fill in SM buttercream.
Cover the cake the rest of your SM buttercream and use a swirl tip 2D Wilton tip for rose decoration on top. Comb scraper to designed your sides of the cake. Make a flower border around the cake. Your almost done filled with Apricot Jelly on your top in the middle and arranged about 6 dried apricots to designed.

Enjoy and Happy Baking!!!


Share a pic of your creations...

by: Nessy -x-

MANGO CHEESECAKE RECIPE

Its close to summer and mangoes are on season to the market. I love mango very much its my favourite. I saw this recipe from one of my favourite expert and revised the fruit that she was using. Actually, it can goes with Strawberry, Raspberries, and Mango passion fruit to use for your toppings.

 Here is the recipe:
Preheat oven to 350 degrees F ( 180 degrees C ) lightly spray your 8 inch springform pan with non stick vegetable spray and line with your baking paper.

Ingredients:
For the Crust - 
1 cup 100g Graham biscuits or Digestive biscuits.
1 tablespoon caster sugar
5 tablespoon melted butter
In the bowl stir in your graham or digestive biscuits to crumbs add sugar and your melted butter until all the crumbs are moistened. Press evenly over the bottom of your pan and bake it for about 8 mins. Remove from the oven and let it cool.

For Cheesecake Filling:
450 grams Regular Cream Cheese or Lite of your choice at room temp.
2/3 cup 135 grams caster/ granulated white sugar
1/8 teaspoon salt
2 Large free range eggs at room temp
1 teaspoon pure  vanilla extract
1/2 teaspoon freshly grated lemon zest ( use outer yellow skin of lemon )
1/2 cup 110 grams sour cream, at room temp
Cheesecake Filling  - In your electric mixer beat the cream cheese on low speed until creamy and smooth. Add sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until combined. Pour the filling over the crust. Bake for 50-55 mins or until firm yet the centre of the cheesecake is still little wet. Remove from oven and place on a wire rack to cool. Run a spatula around the side to loosen  the cheesecake. Let it cool completely and cover then leave it to your fridge for a couple of hours.

For Mango Filling:
8 OZ 225 grams frozen mangoes or fresh mangoes
3 tablespoon white sugar
1 teaspoon clear gelatin powder
1 tablespoon of cold water

Thawed your frozen mangoes then food process them with your white sugar until it smooth. Place the mango sauce in a saucepan and heat until warm. Dissolve your gelatin powder into your cold water and let it stand for 2-3 mins. Once it is set pour it into your warm sauce and keep stirring until combine then remove from heat. DO not boil it. Let it cool and slowly pour it over the top of your cheesecake. Cover and place in the fridge for several hours, best result overnight before serving. 
Serves about 10-12 

ENJOY!!!
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Banana choco chips with caramel swiss buttercream

What do you do if you have heaps of Bananas left over that turn into brown skin??? FREEZE THEM... Then make banana cakes or cupcakes. Don't waste it because they can be reusable and will turn into the yummiest cake or cupcakes like I do :)  So, I am very kind to share my recipes to you to make. I hope you enjoy them because I really do!!!




Preheat the oven 180 C or 350 F degrees. Can be used in 2 round 8' inch pan.

Ingredients:
For The Cake or cupcakes -

12 tablespoon of smoothen butter
1 cup of granulated sugar or caster sugar
2 large Eggs in Room Temperature
1 teaspoon Vanilla Extract
3 Frozen Bananas
2 1/4 cup Cake flour or Plain Flour (270g)
1 teaspoon of baking soda
A pinch of salt
6 tablespoon of Sour Cream or Buttermilk of your choice.
1/2 Cup of chocolate chip

For the frosting:
Use our recipe of Half of the ingredients on (Swiss Buttercream) can be found from our previous blogger please browse in our search engine.
Then,Add your 1/2 cup of caramel sauce then combine.
Sprinkles some of the cinnamon powder.

1. In your Electric Mixer  - Cream the Butter and Sugar until very light and fluffy.
2. Combine the eggs and vanilla extract. Then slowly add one at the time to the creaming mixture. Tips: When adding eggs make sure you put one first then wait until they are incorporated to avoid curdling DO NOT PUT ALL THE EGGS at one mixture. Follow my instruction so you don't break the mixture. Do not panic when putting eggs to the creaming method will create curdling let it mix to your electric mixer until its all incorporated.
3. Stop the mixer and scrape the side of the bowl then mixed.
4. Once it has all been incorporated, you can add 1/2 of the sifted dry mixture which consist of cake flour, baking soda and salt.
5. Mix well and scrape the side of the bowl before adding half of the mashed banana and your choice of  sour cream or buttermilk.
6. Last add the remaining dry mixture and mix just until combined. Then add the remaining banana/ sour cream  mixture. Add your 1/2 cup choco chips then mixed well until they are incorporated.
7. Pour it to your 8' inch pan or muffin tray will make 18 pieces.
8. Bake it for 30-35 mins or UNTIL ITS DONE!!!

HAPPY BAKING TO ALL!!! ENJOY

A little bit of my achievement from Learning Cake Decorations

After I have mastered my baking and building cakes. Now, I decided to jump into my next level up on learning cake decorations. I found this cake decorating online class which I am very proud to practice all the projects that I had learned from there modules. So here are the couples of my creations so far... they are not that perfect yet but I am trying to make them look better as what it was to be :)

Here the following guide that I use for this project:
Round cake or Square Cake
Ganache
RTR - Ready to Roll fondant
Fondants can be use a brand Satin Ice
Icing equipment is very important - here are the following steps that you need
Sharp knife
pizza wheel
flour shaker
Large rolling pin
Icing smoother in different sizes
turntable
scissors
zip-lock bag
flexi scraper
balling tool
cutters
shortening
board
palette knife
Pasta Machine
Gel paste in different color
One you have gathered them around then you can start on your projects. Make sure you have all the template to follow the desire of decorations you want to do.

Rock buns or Rock Cakes

Rock Buns or cakes have often unjustly been the butt of many baking jokes. Too often hard, dry and rocky by nature as well as by name, they have come to epitomise a mean austere style of vintage baking. Yet when they are made with plenty of butter, soft brown sugar, a generous helping of plump dried fruit, a waft of nutmeg and a grating of lemon zest, they can be utterly, meltingly delicious. Rock buns need to be large and filling, the kind of thing you'd be happy to find in a cake tin after a long walk or an energetic game, or for a rather good elevenses on any day the week.

FOR THE BUNS:
340g Plain Flour
2 tsp baking powder
1/2 tsp salt
a good grating of fresh nutmeg
a pinch of mixed spice ( optional )
170g light soft brown sugar
300g mixed dried fruits or just plain raisins / sultanas ( your choice )
finely grated zest of 1 lemon ( well washed )
170g butter at room temperature but not too soft
1 large egg
1-2 tbsp milk

You will need :
1 large baking sheet or cookie sheet lined with baking parchment paper.

Mix Method:

Preheat oven to 180 C or 360 F degrees.
Sift the flour, baking powder, salt, nutmeg and spice in a large bowl.
Prepare your dried fruit. Add finely grated lemon zest and stir to combine.
Add the butter to your dry ingredients and rub together to resembles fine sandy bread crumbs until there are no lumps. Stir in your dried fruits and lemon zest.
Make a well in the centre and add your egg and milk. With the fork, mix quickly and lightly until combined and in a stiff-ish, firm, slightly sticky dough. 
be careful not to make the mixture too slack or it will turn into flat cookies when in the oven.
Using your hand or fork pile the mixture into 12 individual " rocks " (craggy piles) .
Bake in a preheated oven for 17-20 minutes.
Storage: Can be keep for 2 days in a airtight container. 1 week in the fridge. 1 month in the freezer.
Happy Baking to all!!!
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OUR FAMOUS RASPBERRY FRENCH MACARONS!

I’ve been wanting to make macarons forever now, but just hadn’t gotten up the nerve after reading how finicky they are. But I just discover the 6 tips to follow when making them and I am not afraid to make this delicate little cookies and so are you too :) 
Here it is guys your most awaiting recipe. Please show some results when you have done your success like what I do.

INGREDIENTS
3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g) (SEE NOTE BELOW)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)

NOTE: If you cannot find almond flour here is a tip to do your own almond flour. Use an Almond Slivered and put it in your food processor then grind them until they become grounds.


RASPBERRY BUTTER CREAM
1/4 cup salted butter (60g)
3/4 cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

Mix METHOD:
Preheat oven to 300 F degrees / 150 C degrees

Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 minutes
TIP #1. egg whites should be room temp. To create room temp eggs, submerge in warm water for 5 minutes.
Whip until they become STIFF...forms like a rocket ship.

Then add the food coloring. 
 TIP #2. Color does fade as it cooks, so do a shade or two darker than you want them to be.

TIP #3. Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on :) You want a really fine powder mixture to create a smooth and pretty on top to your cookie.

Fold flour/sugar mixture into the egg white mixture. 
 TIP #4. This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won't have feet, the mark of a well-made macarons. In my experience 65-75 turns of your spatula when folding is about the right amount of time. Until you find your batter run into your spatula a bit sticky like a molten lava. But again, it can be tricky, depends on how strong you are... So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!

Transfer batter to a pastry bag.

Pipe out 1 inch rounds on a baking sheet lined with parchment paper.

TIP #5. tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.

TIP #6. Let them sit out for 20--30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macaroons develop feet on the bottom. When they dry out they can't spread out in the oven, and are forced to rise up.These have a smooth rounded outer shell and flat bottom with what’s called “feet.”
Bake for 20 minutes. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.

Meanwhile mix the Raspberry buttercream. Whip butter with your stand mixer mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Place your fresh raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.

Add juice to your buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter)

Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell.  
Macarons or some people called it Tartalletes... There you go guys...start making it now!!!
ENJOY AND HAPPY BAKING TO ALL :)

How to make a homemade Puree' or Compote fruits

Here are my three variety homemade frozen and fresh fruits like Mango, Raspberries and Strawberries. 
Frozen one creates more liquid than the fresh ones but all you have to do is cook it in low heat until they look concentrated. 
Here is your cooking method:
500g Fresh or Frozen fruits
2 Tablespoon of Granulated Sugar
1/4 cup of Water if needed using fresh fruits 
No need to add water on frozen one because they already provide water when they got thawed from your saucepan. Keep an eye when cooking as they evaporate quickly once its boiling and just keep stirring until you notice they all look like puree.
By using our compote or puree fruits you have to put them in your blender  before mixing it to your cake or icings.

Brownies are popular so here is your " COCOA BROWNIES " to make :)

 

 Brownies are popular in every bakery shop...I don't know why but my understanding is they are easy to make and make you keep eating more as many as you can lol... I don't want to intend to make you all fat guys but this is your limitations not mine. I just love to make them and eat too...so here is my additional recipes from my Brownies selection after we had those luscious fudgy fudge brownies :) So, ENJOY!!!

Mix Method:

10 tablespoons (140 grams) unsalted butter

1 1/4 cups (250 grams) granulated white sugar

3/4 cup (75 grams) unsweetened cocoa powder, preferably Dutch processed

1 teaspoon pure vanilla extract

2 large eggs, room temperature

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup (60 ml) sour cream (full or reduced fat)

1/2 cup (85 grams) semi sweet or bittersweet chocolate chips (optional)

Instruction to make:

1. Preheat oven to 325 degrees F (165 degrees C) and place the oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square pan with aluminum foil. (The aluminum foil should hang about two inches (5 cm) over the sides of the pan to make it easy to lift the brownies from the pan.)
2. In a small saucepan melt the butter (can also melt the butter in the microwave). Remove from heat and pour into a large heatproof bowl. Stir (or whisk) in the sugar and cocoa powder. Whisk in the vanilla extract and eggs, one at a time, mixing until the batter is nice and shiny.
3. In a small bowl, whisk together the flour, baking powder, and salt. Fold this flour mixture into the batter. Finally, fold in the sour cream and chocolate chips.
4. Pour into the prepared pan and smooth the top. Bake for about 28 - 30 minutes, or until a toothpick inserted into the center has moist crumbs clinging to it. Remove from oven and place on a wire rack to cool to room temperature. Then, to make the brownies easier to cut, cover and place in the refrigerator for two hours or until firm. When ready to cut the brownies, lift the aluminum foil out of the pan and, with a sharp knife, cut the brownies.

Makes 16 brownies.

Fudgy Fudge Brownies

Preheat your oven to 180 C or 350 Degrees F
use a standard Cookie Sheet pan size 12" x 18 "

 Mix Method:

1 cup Plain flour
1 1/2 tsp Baking Powder
3/4 tsp Salt
1 cup - 175 g  Nestle Plaistowe Couverture Dark Chocolate
1 cup - 175 g Nestle Semi Sweet Chocolate
226g 2 sticks Softened Butter 
6 Large Eggs
2 1/2 cup Caster Sugar
2 Tablespoon Vanilla Extract
1 1/2 cup Walnuts ( optional ) if your allergic to nuts do not use it.

Procedure:

Combine the sugar, eggs, and vanilla extracts in a large bowl then whisk together to incorporate evenly.
In a microwavable safe bowl  melt your chocolate and butter together in 25 sec by 3 increments interval through stirring until they are all mixed together.
Sift all the dry ingredients set aside.
Add the melted chocolate and butter mixture to your egg/sugar mixture then whisk to incorporate.
Add all the dry ingredients at once and mix just until combined do not over mixed.
Then add Nuts if desired, then pour the batter in your prepared pan make sure you greased and lined with parchment paper.

Bake in a preheated oven for approximately 20-25 minutes or Until its Done!

Use a toothpick to test when your brownies is Done...if its clean meaning it is cooked.

Here are Fudge Icing for your brownies :
 1/2 cup Caster Sugar
1/4 cup Thickened Cream
28 g Semi Sweet Chocolate
177 g  Dark Chocolate Chips Easy Melt
2 tablespoon Glucose
1/4 cup Softened butter
1/4 cup Thickened cream set aside ( warm )
2 cups Confectioners Sugar

Melt the thickened cream and sugar until sugar dissolved. Add this to your chocolate, butter and glucose mixture. Do not scorch the chocolate. Melt all your ingredients slowly until smooth.
Sift your Confectioners sugar then put it into your Stand Mixer using your paddle attachment. Then add your chocolate mixture then mix in low speed until combined, then increased to medium-high to smooth out any lumps. Then you will used your reserved portion warm of thickened cream for depending on how you want your consistency.
Use immediately on your brownies. Once this icing becomes cold, it will harden as that is the nature of chocolate and butter recipes. But you can smooth them back to add 1-2 tablespoon of warmed thickened cream and mixed it back to your stand mixer.

ENJOY EVERYONE!!!

Best Chocolate banana Cake

Chocolate Banana Cake:

2 cups (400 grams) caster white sugar

1 3/4 cups (245 grams) Plain flour

3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

2 frozen Bananas or ripe mashed bananas

1 cup (240 ml) warm water

1/2 cup (120 ml) milk

1/2 cup (120 ml) corn, safflower or canola oil (or other flavorless oil)

1 1/2 teaspoons pure vanilla extract

Chocolate Ganache Frosting:

8 ounces (227 grams) melted chocolate buttons

3/4 cup (180 ml) thickened cream

1 tablespoon unsalted butter 

Mix method:

 

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.  In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  
Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.

Ganache: 
 Place the  buttons melt chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips.

Serves 16 people.

Pate Au Choux - pronounced as " Patty Shoe "

 pâte à choux - pronounced as " Patty Shoe " ( Profiteroles or Eclairs ) they come from French bakery spread all over the recipe around the world...
Learning to make this fancy little egg shell is not easy. As I find it hard to make it right. Reading and doing some research how to get it perfect is to remember your TIME AND TEMPERATURE.  How humid is the air today? Which will directly influence your flour. Your dough should be of pipeable consistency when you pipe them into your parchment paper it holds its SHAPE.

HERE ARE THE MIX METHOD:
Make sure you PREHEAT YOUR OVEN TO 200 C - 400 DEGREES F
Milk 4 oz - 1/2 cup
Water 4 oz - 1/2 cup
Butter 112g - 1 stick
Sugar 1g - 1 tsp
Salt 1g - 1/4 tsp
Bread Flour or Plain Flour  130g - 1 cup
Fresh Large Eggs 200g each (4-5)

In a large pot combine the water and milk with butter, sugar and salt. Bring to boil and add the flour all at once. Using your wooden spoon stir in to moisten the flour. The mixture will turn into a mass of dough that will ball up around the spoon. The cooking process can take almost 5 minutes. Once dough is cook you can transfer now to your electric mixer using your paddle attachment and beat it in low speed to mix the dough and steam will evaporate. Then add the egg one at time. Let the first egg absorbed to the mixture until they become smooth then add the second and so forth until the egg/mixture will become fairly stiff dough not runny. To make sure when you pipe the Choux it will hold on its shape on the sheet pan. Use your 18" plastic piping bag and snip the tip into small size like on your coupler circle shape. Then pipe straight into your parchment paper then lift the bag quickly to create a pointer on the top. Like a shoe shape. Spray lightly of water to enhance the steam heat that helps this delicate pastry to rise... BAKE IT FOR 20 MINUTES BUT BEWARE THEY ARE NOT TOTALLY COOKED YET!!!

Here are the example of my Eclairs are half cooked in the middle when you open there shells. What happens if there are still eggy mixture in the inside you have to leave it more in the oven for another 20 minutes into 200 Celsius temp. But do not take the whole tray when testing it. Just pick one shell and try to open until the eggy mixture inside the shell will disappear.

HERE IS OUR PERFECT PATE AU CHOUX DONE IN ABOUT 60 MINS COOKED IN THE HOT TEMP OF 200 D IN THE OVEN.

Store Baked Puff shells in the freezer in your ziplock bag for up to a month or 1 week airtight container. Served with pastry cream inside and drizzle with simple ganahce chocolate on top :)

HAPPY BAKING EVERYONE!!!

How to make a Vanilla Custard...

Vanilla Custard - professionally known as Pastry Cream.

Here are the Ingredients:
2 cups - 475ml Milk, Whole Milk
1 Fresh large eggs
2 Fresh egg yolks
1/2 cup - 100 grams Caster Sugar
1/4 cup -28 grams Corn flour
1 Vanilla Bean or 1 TBSP Vanilla Extract
3 tbsp  Unsalted butter



Mix Method:
In a medium bowl place the whole egg, egg yolks and cornstarch with 2 Tablespoons of the sugar and whisk vigorously to smooth out any lumps.
Meanwhile, in a large pot combine the milk and remaining sugar with the vanilla bean split and scraped of all it’s seeds and bring to a boil.
Once the milk comes to a boil you will remove from the heat and slowly pour the hot milk mixture into the eggs/cornstarch mixture while constantly whisking with your free hand. This takes some finesse, and is often aided by using a damp towel folded up under your bowl to prevent it from flying off the counter and across the room while your both hands are occupied!
This is called “tempering the eggs”. You must do this step otherwise you will have scrambled eggs if you simply pour the egg mixture straight into the boiling milk.
Once you have poured about half of the milk into the eggs, you have sufficiently brought the eggs to temperature and it is now safe to pour the entire egg mixture back into the pot with the rest of the milk. Place back on the stove over high heat and while constantly stirring with a wooden spoon, you will cook until the entire mixture reaches 140` Degrees F and is thickened.
This temperature is also known as “Nappe`” in French which means “to Cover”. This simply means that if you run your finger along the back of the spoon, it will leave a track mark. The custard has now “covered” the spoon in thickness.
Be careful not to over cook the custard at this point or you will have once again, Scrambled Eggs! We are not making Breakfast here guys! We are making fine French recipes!!!
Remove from heat, discard the vanilla bean and add the butter stirring until is is melted and completely incorporated. If you are using vanilla extract, you will add it now.
Using a fine mesh strainer you will pour this custard through to get out any cooked bits of egg or any lumps that remain.
Very Important to get this custard cooled as fast as possible to 45 Degrees F in less than 2 hours.
The way to do this, is by pouring the hot custard into a shallow dish (like a 9X13″ casserole dish is perfect) and getting it straight into the refrigerator. An added precaution is to set that dish over another dish filled with ice water. This will speed the cooling process and ensure you are safe from any danger that can be caused from this type of egg rich and dairy custard from entering the DANGER ZONE
Plastic wrap directly on the surface of the custard with prevent a “skin” from forming over your custard as it cools.
Store this fresh custard tightly wrapped at all times, for up to one week in the refrigerator. This custard can be used in many different pastry applications however you must be sure to keep your finished product under refrigeration at all times.
With the maximum room temperature exposure being 2 hours. (This is usually more than enough time to display the cake or pastries with custard filling at the party).
*You may find that your custard seeps moisture after a day or so, this is normal as the starches will tend to break down. Another reason why it is good to make and use your custard right away rather than prepare too many days in advance. So although this recipe WILL be fine for up to a week, fresh is always best. You can simply spoon off the excess water that may pool at the bottom of your storage container.