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Thursday, 27 November 2014

Peony Cake (Happy Birthday Chinga)







牡丹翻糖花是想做了很久,但是一直不敢挑战铁线花瓣的花某天在逛烘培店时,看到模子,贵贵也买下,知道模子有了一定有一天会拿出来玩。时机终于来了,蛋糕是做给一位女士的,所以我就提议了以牡丹花为主的蛋糕。

我觉得啊。。这牡丹花的做法还比玫瑰花来得容易,因为模子跟着线条压印一起来,所以每一个花瓣都压上线条,整体看起来更为逼真生动。希望能抽出时间,分享牡丹做法和上色的贴子。

这里祝Chinga生日快乐











Thursday, 20 November 2014

Frozen Cake II (Happy Birthday To Sienna)



接到这个订单时,就急急的托了身边的朋友帮忙寻觅这些frozen figurines。 真的谢谢朋友们很热心的给我介绍网上订购网址,更感谢Joceline最后拔刀相助,很快的就帮我买到一套,还第一时间冲去把他么邮寄过来给我。等待邮包的心情真的有够紧张,每天都在想如果这几个“大人物”没有到,我该用什么后备战略才好!!幸好“大人物”们有坐好飞机,按时降落,到达柏斯,这个蛋糕才能顺利生产。

Happy Birthday To Sienna











Wednesday, 19 November 2014

Steam Chocolate Cake (蒸巧克力蛋糕)







最近都给别人做蛋糕,好像很久都没有给自己做蛋糕吃了。今天选来部落格很受欢迎的蒸巧克力蛋糕。浓郁又润湿的蛋糕,好吃得很。

今天和家婆商量着圣诞节的聚餐,我提议说今年就别送圣诞礼物了,老实说生活上也不欠缺什么,大家买来买去,买到合意刚用的还好,但是很多时候收到不是很适用的礼物,就搁在一旁,搁着搁着,灰尘也沾上了,礼物从这个橱柜收到另一个橱柜,一年两年,明明就是没用,可是还是不敢丢。就因为是熟人送的,怕被问起我送你那个很好看的东西怎么没有看你用,没有看你摆出来,每看过你穿戴的?东西不合适,也唯有一路藏着。。。嘻嘻。。送礼物苦思,收礼物苦藏:)

我家婆忽然一句,我还是要讨一件礼物,我要你这个蛋糕的食谱。我要有照片有颜色的食谱。。我可爱的家婆,这还不简单嘛!照片我有,彩色打印机我也有,你的圣诞礼物搞定!

Ingredient:

(A)
180 g butter,
150 g caster sugar
200 g evaporated milk
1/2tsp vanilla extract
1tbsp of rum (optional)

(B)
2 eggs, slightly beaten with fork.

(C)
100 g low protien flour,
50 g cocoa powder,
1 tsp baking powder,
1/2 tsp baking soda.

Method:
1. Combine (A) in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from the stove and set aside to slightly cool.

2. Add (B) into (1) and whisk to mix well.

3. Sift (C) into a large mixing bowl, then pour the eggs mixture (2) over the flour and stir till well mix  (cake batter should be runny).

4. Heat up the steamer. Lined  a 7 inch round baking pan. Pour the batter into the pan and place the pan into the steamer.

5. Cover the top of the pan loosely with a piece of aluminium foil.
Steam over medium heat for 45 mins.

6. Cool the cake completely before turning it out.



Ingredients for Glaze, Marbling and Finish
170g bittersweet chocolate (I used 45% cacao)
110g butter, coarsely chopped
1 tbsp light corn syrup
20g white chocolate (for marbling)
20g milk chocolate (for marbling)


To make glaze:
Place the chocolate, butter and corn syrup in a medium heatproof bowl. Double boil until almost melted. Remove the glaze from heat and set aside to finish melting. Stirring once or twice until perfectly smooth.

Cool glaze, without stirring until nearly set and consistency of easily spreadable.

To glaze and marble the torte:
1. Transfer up to a quarter of cooled glaze to another bowl. Use a metal icing spatula to spread the transferred glaze over the torte. Crumb coat a thin layer. Refrigerate the crumb-coated cake about 10mins (do not leave torte in the fridge for any longer, or else torte will be too cold and glaze will not be pretty)

2. Melt the white and milk chocolate in two separate heatproof cups on double boiler. Stir until smooth. Remove from heat and set aside until needed.

3. Re-warm the remaining of the cooled glaze until 32-33C. Pour through a fine strainer.

4. Centre the torte on a turntable. Pour all the glaze on the top of the centre. Working quickly and turn the turntable. Use just 2-3 spatula strokes to spread the glaze over the top of the torte so that it runs down over the sides.

5. While glaze still fluid, quickly drizzle the white and milk chocolate over the top. Use a drag artist’s brush (small brush) through the glaze to create marble pattern.

6. Leave the glaze to set at room temperature (10-20 minutes).

7. Store and serve at room temperature.

Cake recipe : Rasa Malaysia
Chocolate Glaze : Helena’s Kitchen