Foundation Baking Starts Here part 3~~

I have been waiting for this lesson 3 excitedly. Heres one of the 'attraction' for today. Tiger roll! The chief compliment ours the nicest tiger roll in class! Roar Roar!!

Will i bake this often? dont think so as the tiger roll skin calls for 10 yolk alone!

This will only be baked upon request only. hehe.

oh yah, something to share. this is a very nice and fragrant strawberry filling. i will be getting a big tube for all my swiss roll and cakes filling.. hahaha.. this will be a 'change' apart from using chocolate buttercream :)

Foundation Baking starts here Part 2~~

My baking buddy and i were looking forward to 2nd lesson which is all about chiffons..  I enjoyed the 2nd lesson more than lesson 1. probably cos of lesser washing. i remembered i smelt of Butter after the 1st class! its the 1st time i felt smelly also.. haha .

We have baked pandan, banana and citrus chiffon cake. n which one we like best????

Citrus Chiffon Cake ( refreshing orange mixed with lemon zest) followed by Banana.

Since my uncle is going to hold house warming this sunday, i am going to bake this citrus chiffon cake again. Before that, i will make an attempt 1st.. u know la.. Practice Made Perfect!

if u all want a chiffon cake recipe, u can view

Here

P/s: I am sorry that i am unable to share this recipe at the moment. if u want to try out, drop me a email and i will try to do something for ya :)

Foundation Baking starts here Part 1~~

Finally after 2 months of waiting, the foundation baking course i have signed up for has come. During the 1st lesson, it was really damn pack and i was informed that there is 32 students. and guess what, my baking buddy told me only last row available when she reached the class at 12.40. kiasu right!!!!

What to do, my baking buddy and i decided to reach class earlier at 12.30 for lesson 2 in order to grab the seats in front! hiak hiak hiak...

On the 1st lesson, we have baked a few types of butter cakes such as marble butter cake, walnut cake and chocolate cupcake. out of which, walnut cake win the best! its not sweet and light texture. Thumbs up!

P/S: i am unable to share the recipe from the class i have learnt. if u are keen to try out, drop me a mail. i will be glad to bake some for you to sample :)

My Course 4 Finale Cakes

Just finish my Wilton Cake Decorating Course 4 and this is my finale cake.
this time round, i dont have a design in mind and just go on decorate with the 'flow'

these flowers are made using gum paste and i have made them the night before!! in case u were wondering why the flowers are in powdery form, its the shimmer dust that is painted over them. camera has failed the capture the 'bling bling' look on it.. The next item i hope to invest will be a good camera!

oh dear..

OMG.. i realised that i havent been updating this blog for the longest time! so sorry about it. probably is because i have been busying with my work. sigh.. work work work.. hopefully one day, i can afford to stop working and persue my passion instead! hehe

I have not been loathing around either too. in fact, have been baking quite alot of stuffs. i had already completed the wilton course 3 and recently course 4. heres a birthday cake which i made recently for my sis in law's niece. i am really glad that she likes it! :)

White Chocolate Blueberry Cheesecake

Recipe taken from Alex Goh's Cheesecakes. This recipe call for many steps. i have put in fresh blueberries instead of the canned one. they are equally good as well.

However, do prepare around 9inch to 10inch for this :)

Heres the recipe and enjoy baking!

Cake Base:
1. Digestive biscuit base
2. 40g nibbed almond

Ingredient A
1. 500g cream cheese
2. 180g sugar ( you can reduce it slightly if dont like too sweet)

Ingredient B
1. 150g white chocolate, melted

Ingredient C
1. 5 eggs

Ingredient D
1. 200g sour cream
2. 1tbsp lemon juice
3. 1 lemon zest, grated

Ingredient E
1. 100g whipping cream

Ingredient F
1. 100g blueberries

Method (cake base)
1. add nibbed almond into digestive bisucit base and mix well. press onto bottom of 23cm springform tin.
2. bake at 160 deg for 10mins and set aside to cook.

Method (Filling)
1. Cream (A) until light and smooth. Add (B) and cream until well blend
2. Add (C) one at a time and cream until well combined.
3. Add (D) and cream until smooth. Add (E) and cream until well incorporated.
4. Sprinkle (F) over biscuit base and pour the cheese filing over blueberries.
5. bake in water bath at 160 deg for 60-70minus or until just set.  Turn off the oven and remove the water bath. leave the cake in the oven with door slightly open for 30mins.
6. Remove cake from oven and set aside to cool. refrigerate for 5hours
7. release the cake from tin.

Brownies

I reached home quite early today and found that i have a little time on hands thus decide to bake some brownies. was chatting with grace that i am going to bake and she email me her receipe immediately and said hers is pretty good.

The steps are pretty simple. melt the butter, mix here and there.. tata. the final product.

true enough the product is good! :) Thanks Grace for that. i will not share the receipe in this case :)

it is a pity that i didnt have enough chocolate conventure, otherwise i will make a better chocolate granache. also find that its pretty late now. so i am also lazy to beat the icing and just pour over the cakes.

will try again this weekend to share with my colleagues then!

Breakfast for my hubby and me tomorrow! :)

Note: i save those edges of the cakes for ice cream so nothing is wasted! :)

Marble Butter Cakes

I have baked this butter cake yesterday, receipe is taken from this receipe book called " Fruity Cakes" from Alex Goh. In this book, there are 2 method to bake butter cake and i used separate egg white method. in case u are wondering the 1st pic (from left), this is the combined mixture after i blend the butter mixture and egg white mixture to it. its looks like doufoo?! i had doubt it will succeed ( my butter cake always end up hard or dry). but in this case, it looks springy and nice! :)

I myself ate a few pieces. Maybe find 1 night after work, i bake again for my colleagues :)

Heres the receipe from Alex Goh's book.

Ingredient (A)
1. 250g butter
2. 200g sugar ( can reduce accordingly, i reduce to 160g)

Ingredient (B)
1. 4 eggs

Ingredient (C)
1. 220g flour ( i reduce to 200g)
2. 1/2 tsp baking powder ( can use double action baking powder also)

Method
1. Cream (A) till light and fluffy
2. Add (B) slowly and cream till smooth and light
3. Sieve in (C) and mix until well blended ( dont overmix!)
4. grease and line the baking mould. pour the batter into mould.
5. bake at 180deg for 50mins.

Pandan Chiffon Cakes

I have recently brought my Kitchen Aid Mixer and decided to try baking chiffon cake. The receipe i got is from another blogger. Probably the receipe called for 2 tablespoon of pandan essence and i find that its alot. my colleagues and hubby find that it has bitter aftertaste.

In case u were wondering why there are so many pictures. this is to show bakers or ladies who wants to try out the chiffon cake for the 1st time on how each stages will the mixture like.

Recipe:
Ingredient A
1. 4 egg yolks
2. 20g sugar
3. 1/4 tsp salt ( to enhance its taste)
4. 60g oil ( can be corn, olive or sunflower oil)
5. 70g milk ( i use coconut milk)

Ingredient B
1. 100g flour ( please use cake or top flour)
2. 1/2 tsp baking powder ( u can use double action baking powder )

Ingredient C
1. 4 egg whites
2. 100g sugar

Method:
1. Mix (A) till well blend and add (B) till well mix.
2. whisk egg white (C) until soft peaks form and then start to add in sugar. continue to whip till stiff.
3. take 1/4 of meringue and mix with yolk mixture from step 1 until well combined. add the remaining meringue and mix well.
4. power batter into 22cm angel food cake tin and bake 170deg for 40 to 45mins
5. invert the cake after taking it out from oven and let it cool.
6. remove the cake from mould only when its cooled.