Something Special for Mother's Day

CAKE POPS

We all know what cake pops is...if you have a some extra left over on your cake or when your  leveling your cake to make it even do not throw your extra scraps of cake because we can use them for Cake Pops. 

So, what you should do is keep them in your freezer and save them when you need them for something that might come up into your idea.

Here are my materials , I made this creation on my clever imagination :)
I have my:
Basket
Flowers from any of your vase that you did not use it.
Red Cellophane
Ribbons
Butterfly
Greeting Cards
Cake Pop sticks

Cake - I used Half of extra or 1/2 Recipe Chocolate Cake and  1 cup Chocolate buttercream, 1 tsp of Peppermint, 1/4 cup of Cadbury Peppermint chocolate bars, Mixed them all into you stand mixer or your wooden spoon so your kids can do this :)

Using ice cream scoop - scoop per cake and roll it into your palms to shape like cake pops ( Wash hands for hygiene purposes ) or use latex gloves. 
Prepare your simple ganache. 
Heavy Cream 12oz and semi chocolate 12 oz. heat your heavy cream from the stove or microwave  once they come to boil pour it into your semi-chocolate and using your whisk to mixed them together.
Before dipping to make your cake pops not falling into your stick. Place a small amount of ganache into your palm with gloves roll the cake pops just to cover a ganache thinly  to set the cake pops of not breaking. Once you have done this start putting your stick by dipping the tip frist on the ganache then stick it into your cake pops. Let them set into the freezer for 30 minutes just to make sure they dont drop into your stick or break it. Now, you can dipped them into your melted ganache to cover the cake pops and let it set again for 30 mins in freezer. Once they are ready you can now start your candy mint to drizzle around your cake pops.

Prepare your candy mint melted and paper cone to drizzle on top of your cake pops.

Then you can start arranging your basket to make look beautiful and be creative like what I did.

Boston Cream Pie

This process is what we called building recipes:
For the Cake: 
Vanilla Sponge Cake
Preheat oven to 180 Celsius

Ingredients: 
4 Large Eggs in room temperature
400g Caster sugar
8fl oz Milk
113g Butter
1 Tablespoon Vanilla Extract
260g Plain Flour
2 teaspoon Baking Powder
2g 1/4 tsp salt

Method: 
In a bowl of your stand mixer whip the eggs on high speed with the whip attachment until foamy, and gradually start adding in your sugar very slowly. Allow to beat for 5 minutes to reach the ribbon stage, so in the meantime you can heat your milk and butter together in the microwave and reserve. Sift all your dry ingredients together.
When the egg/sugar mixture is very light in color, very thick run a spatula to the mixture and it make a ribbon effect or a 8 figure pattern on the mixture meaning you achieved the ribbon stage.
Pour all your dry ingredients at once with mixer TURN OFF... so you do not have a flour shower all over your kitchen. Low speed mix then gradually go up to a higher speed until its all incorporated. 
Prepare your Liason method, milk butter mixture. Add 2 cups of cake batter into separate mixing bowl with your liquids ( milk/butter) and whisk it all together. Then proceed to add this liason to the original cake batter in your stand Mixer. Add Vanilla extract last and pour into prepared pans. Use 2 thick 8" round pan with pan greased or cooking spray lined with parchment paper. 
Bake it for 35-40 minutes Until its Done!

Vanilla Custard Filling:
16 oz Whole Milk 
1 Fresh Large Egg
2 Fresh Large Egg yolks
100g Caster Sugar
40g Cornstarch
1 Vanilla Bean or 1 Tablespoon Vanilla Extract
42g Butter


In a large pot heat your milk and remaining sugar and vanilla bean bring to boil.
Place your whole egg, yolks, cornstarch, and 2 tablespoon of caster sugar in a medium bowl whisk out vigorously until smooth no lumpy.
Once the milk brings to boil you will remove it from the heat and pour half of the mixture into your egg, cornstarch and sugar mixture then whisk to combine. Put a dump towel under your bowl to avoid slipping when pouring and whisking your mixture. This is what we called " Tempering the eggs "  you must do this step otherwise you will end up having a scrambled egg for breakfast lol. OK once you have brought the egg in its temperature. You can now bring it back to pour the halves mixture into the stove into a high heat and stirring it constantly.When it is thickened then you have created your custard. Discard the vanilla bean and add your butter stirring until it is melted. Using your mesh strainer you will pour your custard to get out any cook eggs or lumpy remains. By pouring your custard use a shallow dish and spread all over then cover it with your glad wrap right into the surface to avoid the skin then getting it straight to your fridge.
This will 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. Can be stored in a container for 1 week in the fridge.

SIMPLE GANACHE:
12 oz  Thickened Cream
12 oz (350g) Semi Sweet Chocolate I use Plaistowe Nestle Dark Chocolate 40% cocoa.
Method:
In a large mixing bowl reserve the chopped baking chocolate while you boil the heavy cream either in the microwave or in a saucpot.
Immediately pour the boiling cream over the chocolate in the bowl and whisk to melt and smooth.
Store at room temperature for 1 day or in the fridge for up to 2 weeks.

ASSEMBLY:
2 CAKE LAYERED COOLED 
CUSTARD FILLING 
SIMPLE GANACHE
WHITE CHOCOLATE MELTED for webbing decoration.

1. Place your first layered caked
2. Filled them with your vanilla custard all over the cake make sure you place them on the middle to avoid spills when the second layered has been put on.
3. Place your second layered then pour your simple ganache make sure you warm them to drizzle on the middle then use spatula to spread to side let them dripped the glazed on the sides.
4. Melt your white chocolate using you paper cone bag cut the tip on it and start webbing on the middle  in circles. Then using your spatula form a slice on each line on your webbing to look like a spider web.

you can transferred it to your cake stand to look well presented cake.

ENJOY EVERYONE :)

 Please share " SLICE OF HEAVEN " my page to your family and friends 

Victoria Sandwich Cake

For the Cake
180g soft butter, plus extra greasing
180g caster sugar
3 eggs, lightly beaten
1/2 teaspoon good-quality vanilla extract ( optional)
180g self-raising flour
1-2 tablespoon whole milk

For the Filling
about 4 tablespoon raspberry jam ( or any jam you like)
about 250ml double or whipping cream
Icing sugar for dusting

You will need 
2 18cm round loose-bottomed bake tins, greased with butter and bases line with baking parchment

Makes 1 medium cake serves 8

Method:
Preheat the oven to 180C  or 350 degrees
Put the butter and sugar in a large bowl. With a wooden spoon or an electric whisk cream them together until they are very pale and fluffy. Allow at least 2 minutes with an electric whisk for this, more if you are mixing by hand. Every so often, scrape down the sides with a flexible spatula to ensure everything is evenly mixed.
Add the beaten eggs one by one and the vanilla extract ( if using), mixing well after each addition, until the mixture is very pale and fluffy. Sift the flour into the bowl. Using a large metal spoon, very gently fold in the flour, adding a tablespoon of milk, or more if needed, to give a light, smooth consistency.
Divide the mixture equally between the 2 prepared tins. Smooth the  surfaces with the back of the spoon.  
Bake it for 20-25 minutes. When the cake is ready by inserting a metal skewer into the center of each cake and if its comes out clean then it is ready. 
Place a layer of sponge upside down on a plate and cover with generous layer of your choosen jam. Whip the cream until its forms soft-peaks and spread a layer over the jam. Place the other layer cake on top. right way up, dust with icing sugar by putting a very small in a sieve and gently shaking it above the cake.
It can be store in a fridge for 1 week. If room temperature cake must be eaten straight away as this has whipped cream and its perishable.      

Good Cake is not cheap...Cheap Cake is not Good

Reading a story from a friend in facebook about this message was really true... About spending many, many hours for preparations of your cake and your cost of best ingredients plus your equipment on making cakes especially in a special occasion comparing buying a one off cake from a supermarket or local bakeshop was not fair for those who made the effort and can charge the cake more expensive. 

It doesn't matter how expensive your cake you buying from a made to order but the cake was worth it. Except, for some bakeshop who sell cakes that the owner thinks for the buyers. But because its commercial and its business I think they should also balance the amount of ingredients and time consuming for making a cheap cake that is why its turn bad when you think its cost you get $5 for a an ordinary sponge cake at Coles or Woolworths than making your own sponge cake and you can charge them for $25 if its small but if its large it could be $45 for 3 layers.
 I believe that there is a balance for this situation. Some, supermarkets sells cakes cheap but turns out good it depends. If you are doing a made to order cakes of course you have to do your accounting job...there goes the ingredients for $30, your equipment likes pans and moulder and cake decorations will cost you big time :( but good investment. I think I had spent more $$$ getting all my stuffs for baking. When someone will ask me how much will you charge for that cake I cannot tell how much because I was just starting to collect all my complete equipments and for my cake decorations. I am not counting them when I made my cake. Roughly ideas, for my 2 layered just a simple recipe and not time consuming I can charge it for $25 this is only my example. I am not selling cakes yet because I am not ready yet.

The labor was killing...because you have to put more effort and patient. Rather than packing pies or party pack at the factory that makes your shoulder sore lol. Not to mention, cleaning all your mess that you use from kitchen. I need a dishwasher too :) not yet I can use my hand as dishwasher at the moment. 
So, here are some of there comment about this message...

1. it is not the cost of ingredients goes into it the hours you spent too.
2. time consuming on cake decorations
3. Cleaning all your  mess in your kitchen
4. People forget the labor you are making
5. Anyone will sell cheap cake in made to order are silly
6. Or there was something not right on it
7. if you are trying to run a business you cannot compete the price from the supermarket that your buying each cheap of mass produced of rubbish
8. When you spend a good quality cake but expensive well its worth it.
9. Think about it and always remember. 

         

My very own Barbie Doll Cake - I made it for Lexi's 2nd Birthday

This was my very first start of making fondant for covering cakes. Its not hard but you have to be patient. I used Vanilla sponge cake to shape the skirt and Best moist chocolate cake for the base. Before that you should get the Dolly Varden Moulder. But you can also use your cone shape mixing bowl and 8' inches pan to shape the skirt. When baking the cake on the dolly varden moulder it will takes for a long time to baked it because of the deep cone of the pan. Your technique is when pouring batter on the pan make sure you spread the more a bit to edge of the moulder rather than on the middle.

When assembling the skirt once the cake was cooked you have to cut them into two halves each cake then use simple syrup to wet the layer then pipe your fillings. I used Swiss vanilla buttercream for vanilla sponge cake and chocolate buttercream for chocolate cake. Ok, next is when you have done building them up start your crumb coating on same buttercream that you used for your fillings. Then set them to the freezer to make it firm and easy for your fondant to cover.

Here are the fondants I am using, the white buttercream for decorations using my different designs like my plunger for the flowers and butterflies. I used cookie cutter for making a hole on the center of your cake. Make sure you insert your doll on the middle so you can eye ball the height of the skirt and her frills. I also used cookie cutters for letterings.  I have put some cachous for flowers decoration on the center.

I used paste gel to color my fondants, this is fun because its like you are doing some crafting and clay moulding. I have not experience this since I was child that's why I am having fun doing this kind of thing. It was hard work because you have to put your patient if you made a mistake and your fondant breaks once you putting on into your skirt. Make a petticoat on each fold when placing the skirt of your doll.

Also I notice rolling fondants is not easy. I was almost going to buy the dough kneader at Bulmers to knead my fondant lol. But the guy who look after the shop told me that to wait and see Maria for advice because she is an expert. Everytime I come by to there shop he always make a joke of me telling me if Bulmers is my home lol. I said, next time I will bring my bag and pillow and sleep on there shop hahahaha. 

Ok, enough for the commercial...lets proceed, then start putting your designed on your skirt using your plunger and when making her lace on the top of the skirt use your piping tip to shape like a U on the edge to look like a lace belt on top her skirt. I also used a royal icing to make a small dots on her skirt and also to her top. Before you put the doll into your skirt make her top first and designed whatever you desired to decorate. So, there will be an imagination using your brain effect.

Once, the doll has been inserted to the skirt and been decorated then your Dolly Varden Barbie Doll Cake is ready to served.

 

CHOCOLATE CHIFFON CAKE

Chocolate Chiffon Cake

Ingredients: 

6 large eggs plus additional egg white

2 cups sifted Cake flour

1/4 cup unsweetened cocoa powder or Dutch processed

300 grams granulated white sugar or caster sugar ( break them in half ) to reserved for your meringues

2 tsp baking powder

1/4 tsp salt

1/2 cup vegetable/sunflower oil

3/4 cup water

1 1/2 tsp vanilla extract

1/2 tsp of cream of tartar

Method:

Preheat your oven into 180 C or 350 Degrees F

Separate your whites to your yolks

Sift all the dry ingredients

In your stand mixer, hand mixer, hand whisk whipped your meringue for about 5 minutes until sugar has dissolved and the mixture is very thick and glossy.

In your separate bowl with dry make a wheel. Pour all your liquids ingredients then mixed them all until its incorporated.

Fold your meringue into your chocolate batter. Cut and fold process until its mixed well.

Pour your mixture into your prepared tube pan or Angel pan ungreased then insert a knife or spatula to make a circle around the batter to release the air bubbles.

Bake it into 55-60 minutes or Until its Done :)    

   

Secrets to a successful meringue...

Here are the 10 commandments that will ensure your meringue are crisp, light and snowy white every time.

1. Moisture is meringues' greatest enemy. Cool,dry days are best for making meringues, not humid and or rainy ones. Moisture in the air will prevent them drying completely and can make them ' weep ' during or after cooking.
2. Egg whites at room temperature are the best for making meringue as they are able to hold more air than cold ones. However, eggs are easier to separate if cold so it is a good idea to separate them straight from the fridge, then leave them  at the room temperature
3. Separate eggs one at a time into a small ramekin and then transfer to the mixing bowl. This way, if a yolk breaks into the white you only lose that one egg, rather than ruining all the whites you've already separated.
4. Always ensure your equipment is totally clean and dry when whisking egg whites. Even a speck of fat, such as egg yolk or a drop of moisture in the bowl or on the whisk attachment will inhibit the ability of the egg whites to hold air and therefore produce good volume. 
5. A pinch of salt or cream of tartar added to the egg whites before beginning to whisk will help stabilize them.
6. When starting to whisk the egg whites, do it slowly on low or medium speed until soft peaks form.
7. Add the sugar a spoonful at a time and then whisk until combined. The sugar should be added gradually, but there is no need to whisk for an extended amount of time after each addition. It doesn't need to be completely dissolved before the next spoonful is added.
8. Once all the sugar has been added, increase the speed to  high and whisk for 2-3minutes, until all the sugar has dissolved and the mixture is very thick and glossy. A long trailing peak will form when the whisk is lifted. The best way to test if the sugar has dissolved is to rub a little of the mixture between your thumb and finger.
9. Don't overwork the mixture. Once the sugar has dissolved and the mixture is thick and glossy, stop the whisking. If the mixture is whisked too much, the meringue will collapse during cooking and beads of sugar will form on the surface.
10. Often the oven is preheated at a slightly higher temperature and then reduced once the meringue goes in. The initial higher temperature will set the outside of the meringue and then lower temperature will dry the mixture out without coloring it.

Ginger fluff Cake

Ingredients:

6 eggs

1 cup caster sugar

3/4 cup corn flour

2 tablespoon self-raising flour

2 teaspoon ground ginger

2 tsp cinnamon

1 !/2 tsp cocoa powder

2 teaspoon baking powder 

1 tablespoon golden syrup

4 tablespoon boiling water

1 teaspoon butter

Method:

1. Preheat your oven to 180 C to 160 C fan forced or 350 degrees to 325 degrees.

2. Beat the eggs and gradually add the sugar very slowly until its thick and light in color. ( Ribbon stage or figure 8 ) in 5 mins.

3. Sift all dry ingredients in 3 times.

4. Once your egg and sugar mixture is ready take the bowl out from your stand mixer. Then gradually add your dry ingredients into 3 lots.

5. Fold lightly with your whisk or spatula or your metal spoon.

6. Lastly melt the butter and golden syrup in the boiling water. Stir around the edge of the mixture.

ADD THE MIXTURE IN 2 PAN GREASED AND LINE WITH PARCHMENT PAPER IN YOUR SPONGE TIN.  

BAKE IN 20 MINUTES OR UNTIL ITS DONE :)

Note: The pic of the cake was made by my niece Linda Boyle who she made it during my 40th birthday. This cake was very yummy and well presented cake. She is the best of making cakes and cake decoration also on cupcakes :) 

How to make a Chiffon Cake in Springy texture :)

6 large eggs plus two additional egg white (40 grams)

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) superfine white sugar (caster sugar) (*See Note)

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons grated orange zest (outer orange skin)

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

3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large oranges)

1 teaspoon pure vanilla extract

1/2 teaspoon cream of tartar 

Method :

 Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).

Preheat oven into 170 C or 325 degrees F

In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter). 

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).
To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit.
Store in an airtight container for few days in room temperature or a week for the fridge and 1 month for the freezer.
Serves for 8-10 people 

Our Masterpiece for today ...the one only "BLACK FOREST CAKE"

My Best Moist Chocolate Cake

Here is our recipe:
PREHEAT OVEN 180 c OR 350 Degrees F using your 23cm round pan size

The Cake -
3/4c 113g Plaistowe Nestle Dark chocolate 70% cocoa
4 tbsp 24g Dutch Process Cocoa Powder
1/2 cup 4fl oz Hot water
12 tbsp 169g Softened Butter
4pcs Large free range eggs  
2 egg yolks ( free range) room temperature
1 cup 200g Caster Sugar
1tbsp 1/2 fl oz Vanilla extract ( I am using the natural one ) 
1/2 cup 123g Plain Yogurt
1/2 cup 4 fl oz Skim Milk or ( wholemilk )
You can substitute using  Devondale Buttermilk

1 3/4 cup 225g Plain Flour
1 1/2tsp Baking Soda
1/2tsp Salt

Method: 

First, Whip the eggs and yolk into your Kitchen Aid mixer or any electric mixer or hand whisk in high speed then add the caster sugar very slowly until foamy. 
The eggs will take about 5 minutes to reach the ribbon stage. In my video I showed you how the ribbon stage looks like please refer to my movie.

Second, Sift all your dry ingredients your plain flour, baking soda and salt then set aside.

Third, prepared your chocolate mixture. Add hot water into your cocoa powder and whisk them until smooth. Then add your melted chocolate ( this are not ordinary chocolate bars that you can just get in the shelves ) they are baking chocolate with 70% cocoa rich and dark. Once they are smooth add your softened butter into the mixture.
At this point your eggs/sugar mixture should be ready, then we can add now our chocolate mixture. And start mixing them into your electric mixer in 30 sec or so...
4th is our milk/yogurt mixture preparation. Add with vanilla. 
5th Our alternating processed on what we called the Liquid/Dry in 3 addition.
Mixed well until they are incorporated.
Then baked them into our 23cm round tin pan sized that i had pan greased and lined with parchment paper.

Bake the cake for about 35-40 minutes or UNTIL ITS DONE!!!