Exams finally finished but it is not over yet. I've got assignment to rush, going back to school on PH.
Anyway, just came back from Darren and Rachel's wedding at Regent Hotel. I specially made these for this lovely couple. When I know Rachel, she was still a school girl and now she is somebody's wife. How time really flies?
I've made some of my favorite vanilla cupcakes for Rachel. Covered with chocolate ganache and fondant.
I saw from a Taiwan program from TV about how there's a sponge cake that even when you presses it, it still kinda maintain it's shape. Recently I saw this on Kitchen Corner blog. Got the recipe form the video that she posted. It was really interesting. I did the test too and it works for me. Please see here.
It was really soft and fluffy. But mine is not as fluffy as Grace's. Nevertheless, it is a keeper's recipe for the texture. I didn't have glucose and milk, hence I use honey and water. It didn't work out that well. The taste is little dry and bitter. Probably due to the honey.
I've just bought the glucose and milk, will try it out very soon. I will post the recipe later, cos it is late already.
4 whole eggs
2 egg yolks
135g caster sugar (do not reduce further)
106g cake flour
1g baking soda
21g cocoa poder
32g vegetable oil
Preheat oven to 170 degree.
1. Warm up the oil and add in sifted cocoa powder. Stir till combined.
2. Meanwhile, combined whole eggs, yolks, sugar and salt. Beat at high speed till the color turn lighter and volume increased. (I used paddle attachement)
3. Add in the glucose and continue to beat further for volume to increase.
4. Sift flour and baking soda into the egg mixture. Beat at low speed for about 5-10 seconds, then switch to medium speed and beat for another 20-30 seconds.
5. Add in 1/3 of the egg mixture into the chocolate mixture. Mix well, add milk and pour back the chocolate mixture into the remaining egg mixture. Mix well with spatula.
6. Pour mixture into 8" round tin (with removable base) and bake for about 35mins.
7. Cool competely before removing. Please look at the video instruction on how to remove the cake from tin.
I was so blessed to be able to learn from Lee Lee over the weekend. I approached her to teach me how to make a 2 tier fondant cake for Atalie's birthday. As a baker myself, I must feel the birthday for Atalie myself instead of buying. Lee Lee was so generous to teach me a lot of things and give me a lot of tips and ideas.
Thanks so much Lee Lee for the lovely scones, I am coming to your class on 12 Dec ya. =) So thankful, your maid even help me to take care of Atalie while I am learning with you. I even got a ride home. How blessed can that be.
Talking about the cake, it was really a lot of work to do. Lee Lee had already prepare 1 x 6inch and 1 x 8 inch steam moist chocolate cake, sandwich and cover them with chocolate ganache. And not to forget the marshmallow fondant and sugar paste. We spend 4 hours together just making figures and decorating the cake itself.
These are the figurines that we have made. They are all made using sugarpaste. They hold better in humid weather like this. And dry much faster as well.
I love this. I always think that these cupcakes faces look great. I made the girl and the baby and boy were done by Lee Lee. Girl is me, baby is Atalie and boy is Ricky. Hee, my family.
This is the star for today. As there are 2 layers of cakes, Lee Lee covered 1 with marshmallow (pink layer), and 1 with sugarpaste (yellow layer). You can see from the picture, the yellow layer was matt, smooth and nice, while the pink layer was glossy/sweating. Marshmallow will definitely taste better but doesn't holds well. So see what is your objective then?
Delayed post of this recipe for almost 1 month. This is very nice, just the way I love it. The texture is a little crispy but melts immediately in your mouth with a aroma of the lavendar flowers. It's a must try and a keeper for me.
1. Preheat oven to 165 degree. Line baking sheet with parchment paper.
2. Sift both flours together, set aside.
3. Cream butter and sugar till creamy.
4. Add flour and mix till combine.
5. Add in the lavendar flowers into the flour mixture.
6. Make dough into a log shape, cover with cling wrap and chill it for an 1 hour. When ready, slice them about 0.8cm thick (thickness up to you).
7. Bake for about 18 mins or till sides turn golden brown. Leave it to cool in tray.
I did quite a few batches to experienment. Parchment paper will help the dough to hold it shapes very well.
For plain shortbread, you may omit the lavendar and use 1 tsp of vanilla extract instead. Add the vanilla extract together with the sugar and butter (step 3).