Archive for the ‘Cakes’ Category

Brown Butter Wonderment
August 27, 2010

First and foremost, Selamat Berpuasa to everyone. Today marks the 16th day of the fasting month. Soon, it’ll be time to bake Raya goodies and hopefully that will mean more posts!

Before that though, it is time to reveal the Daring Bakers’ challenge.

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alasa or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

This month, I was introduced to brown butter and oh my, was I glad I signed up as a daring baker. Just the memory of the aroma of the brown butter is enough to make me salivate. On top of that, I had to overcome my nonsensical fear of making custard-based ice cream. I tweaked David Lebovitz’s chocolate ice cream recipe to churn out this marvelously creamy roasted almonds mocha ice cream to go into my bombe Alaska. Overall, this month’s daring bakers’ challenge was absolutely fun and a wonderful learning experience. Plus, I finally had a reason to invest in a blow torch.. Crème brûlée here I come!

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Father’s Day
June 19, 2010

It’s Father’s Day weekend here in Singapore and what’s a celebration without cake. What with the lack of temporary employment, the funds are low but time is in abundance. It has been some time since I last made something chocolatey and my father does have the impression that a good cake must be a chocolate cake. So out came the Complete Book of Chocolate and 200 Chocolate Recipes.

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Opéra
April 28, 2010

April has not been a good month and I am pretty glad it is ending. One post? That’s it? What with all the thesis submitting, problem sets, tests and presentations, I’m pretty happy that I managed this one post.

So, April is my dad’s birthday month. It’s a weird family thing. Our birthdays fall in separate months, one after the other. So we’ll have birthday cakes from December to April and no cake for the rest of the year! Yeaaah… (more…)

Selamat Hari Jadi
March 17, 2010

Happy Birthday! Selamat Hari Jadi! Bonne Anniversaire!

My mom celebrates her birthday today and I made this wonderfully light almond cake for her. You might be thinking that an almond cake is not the traditional birthday cake. It’s missing the fancy, creamy goodness that birthday cakes, in general, are identified by but my mom do not like frosted cakes. She’s weird that way but it’s her day and she decided that she would like a nutty cake. We initially decided to make the traditional Eurasian Sugee cake but after looking up the recipe (and being awed by the number of eggs required), we decided on an almond cake.

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Sleepless in Singapore – 200 words and counting..
March 6, 2010

Before

To commemorate the beginning of the end, I decided to bake a cake. A coffee sponge cake to be exact, with coffee flavored crème Chantilly covered with mocha ganache enclosed in a fence of cappuccino wafer sticks. Well, you get the picture. I’m prepping myself for a month of little sleep as I attempt to write the longest and most important document of my education.

Not that this cake could even dream of existing for a month. To be honest, I’m not a huge fan of coffee. Even during the exam periods, I rather stick to the caffeine in Coke than a cup of coffee. I cannot even stand the strong aroma of coffee wafting out of Starbucks as I walk pass. A whiff is heaven but anything more is torture. Luckily, the cake didn’t turn out too strong (though, you sure can add more coffee if you wish) but the wafer sticks were a tad overbearing. So the pairing worked out in the end.

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Valentine’s Day Treat
February 15, 2010

Happy Chinese New Year and Happy Valentine’s day!

We had a mini family reunion dinner at my aunt’s place on Saturday and I thought that a light, fresh strawberry mousse cake would please the palate after all the greasy tempura and steamboat.

The supermarkets were crazy packed on Saturday and boy, was I relieved when I saw the last two boxes of strawberries. Sure, I had mangoes at home and they would have worked well too but what was valentine’s day without some pink and chinese new year without some red?

By the time I came back from the supermarket, it was already past noon and I had to leave for my Aunt’s by 5. I was afraid that the cake wouldn’t have time to set.

I was not happy with the cake base  in the end (so I’ll give you another recipe that had worked previously) and I would prefer my mousse to have more strawberries next time but these didn’t seem to bother my family that much. 3/4 of the cake pretty much disappeared before I even took my first bite.

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Someone screamed for ice cream…cake?
February 12, 2010

So I celebrated my birthday recently and being me, I didn’t want to pass up an opportunity to bake. So, I baked my own birthday cake!

However, I didn’t want to spend my day in the hot kitchen, I kinda cheated. I used Betty Crocker’s Fudge Brownie mix and I bought ice-cream from the supermarket. I decided on the brownie mix cause I wanted a cake that wouldn’t “deform” under the weight of the ice cream.

So I baked the brownies a day earlier and left them to cool. Using the same mould as the cake, I made a layer of the vanilla ice cream, cling wrapped it and stored it in the freezer for the next day.

The best part came when it was time to prepare the decorations for the cake.

Melt the chocolates! Using parchment paper, fold them into icing cones and fill the cones with the melted chocolate. Cut off the end and start creating webs on a sheet of parchment paper.

Get the strawberries out and dip them into the chocolate (ensure that you do this last as once water gets into the chocolate, you will not be able to re-melt the chocolate without ruining it).

Refrigerate them and then assemble the cake!

I used whipped cream frosting on the cake and just stuck the chocolate webs on.

Easy but the assembly has to be fast in this hot weather. Or just refrigerate after each step.

Then, slice it up and eat! And, of course forget to take a picture until it’s all melted.