It’s my birthday month! Been wanting to bake a cake for myself this year but had no special cravings for any cake flavor. On a side note, (that may not be of any importance but just trivial fact) I’ve been playing too much with my best friend lately. Number 1, it made me so so so broke. Number 2, I’m need to catch-up with my school work! So perhaps, a break this week onwards would be good? ;)
And I really had to get my hands flour-ed and butter-ed before I get back to work.
Been scrolling desperately through food gallery sites and ta-dah! Decided to make black sesame cake with cream cheese frosting. And I’ve always wanted flowers on my cake. So yeah!
Hehe! Received a request from my friend to bake a birthday cake and she asked for ombre rose design that the birthday girl always wanted for her birthday. I wouldn’t say it’s difficult to make this cake, all you need is some patience and faith!
I’m not sure who would trust me enough to bake a birthday cake like this for anyone! But she did. SO THANK YOU AMANDA!
I really really do hope that the cake turns out well! *fingers crossed* I would have inserted an image of my current expression while waiting for her to text me about the outcome of the cake, but okay, I’m not. You know? The thing about layered cake is that you will start worrying if the cake will hold its shape and not topple when cut. That’s like the scariest part! Can you imagine, the moment when you cut your cake and the layers starts to swagger its way out in the “un-coolest” manner ever? gosh. please do well cakey….
I probably contradict with myself as I started this post with saying stuffs like have faith and patience. Probably because mine is running out slowly. That is how worried I am! I
don’t never wanted to ruin anyone’s birthday!
Anyway, here are the different recipes that I’ve used to piece the cakes!
Cake Batter: http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/
Strawberry Frosting (between the cake layers): http://sweetapolita.com/2011/08/strawberry-layer-cake-with-whipped-strawberry-frosting/
Vanilla Frosting (rosette frosting): http://sweetapolita.com/2012/02/funfetti-layer-cake-with-whipped-vanilla-frosting/
My brother have been saccharine sweet these days, I’m unsure if that’s his attempt to cheer up a broken hearted sister or that’s just him all grown up and gentlemen. One day after his return from his military exercise, he got me a really cute huggable size “plushie” and gave it to me when I picked him at the airport. That was enough to make my day! Then the first morning when I got back from my exchange trip, he got me the local breakfast (chinese fried carrot cake) that I’ve been craving for. Knowing that I couldn’t decide between the sweet or savoury carrot cake, he bought both of them so that I could have both of the best world! How sweet, isn’t it? And and and one night, after a long day in school, I came home to a surprise on my desk. Few weeks back, we were shopping on ASOS.COM, and casually showed him that this really cute Ted Baker handphone pouch but have zero intention of getting it or anything of that sort. Guess what? That was the surprise I saw on my desk :’) There’s soooo many occasions that I would have listed them down all here but being someone who is really bad with words, I just can’t find the right words to put my feelings through.
Never have I felt so blessed, loved and thankful.
I remembered my brother telling me that madeleine was one of his favorite, so I decided to make some for him. And I adapted the recipe from here.
But I’m still going to write it down here because I noticed that some steps were missing from the recipe. And I made the modification based on my own experience.
Lemon Poppy Seed Madeleines
yield 30 madeleines
- 150g all-purpose flour
- 110g caster sugar
- 110g unsalted butter, room temperature
- 3 large eggs, room temperature
- 20g light, floral honey
- 5g dried active yeast
- 10g poppy seeds
- 15ml lemon juice
- zest of 1 lemon
- pinch of salt
- extra butter for greasing
- Melt the butter and set aside to cool.
- Combine eggs, sugar and honey; mix until pale, light and doubled in volume.
- Sift flour and salt, add to the egg mixture and mix until just combined.
- Add lemon juice, lemon zest, poppy seeds and yeast and mix again until just combined.
- Drizzle melted & cooled butter and mix until the dough is smooth. Cover the batter with cling film and refrigerate for 2 hours (or more, that’s fine too)
- Preheat oven to 225° C.
- Grease the madeleine pans and dust with flour. Tap out excess flour and fill the mould to 3/4 full.
- Bake at 200° C for about 3 – 4 minutes. Reduce heat to 180° C and bake for another 4 – 5 minutes till it turns golden brown.
There you go!
If you are worried that you might not have the time to wait for the batter to chill, you could even leave it to refrigerate overnight and bake it the next day. The reason behind chilling the batter is to help you attain the traditional madeleine bump. So… the colder the batter, the better the bump! I’ve read other baking blogs that mentioned the significance difference with chilled and “un-chilled” batter. If you are rushing for time and is perfectly fine without the bump, you could omit the step or reduce the chilling time.
Storing madeleine is a little tricky, it is always best served when they are freshly out of the oven to keep the crisp. Nonetheless, you could keep them in an airtight container for up to 2 days.
Hope the little tips help! :)
Alright! And I made a quick and simple cake for my best friend’s birthday, which is totally perfect for a chocolate lover like her. We decorated a corner of the house a little and made it like a christmas celebration and she really bought the idea that the cake were in replacement of the christmas log cake.
The party was a small and cosy one. And I’m glad that she’s surprised. Boyf helped us so much by making a whole lot of yummy food! Everyone lovesssss his salad, it’s so so so good!
Okay, salad is not the where we want to go today.
Back to our chocolate cake.
For all the chocolate lovers out there, make this gluten-free cake!
Flourless Chocolate Cake (8 inch)
- 200g dark chocolate (70% cocoa)
- 200g butter
- 4 eggs
- ⅔ cup sugar
- Preheat oven to 190° C. Butter and dust the cake pan with flour.
- Melt butter and chocolate over a double boiler. Make sure that water is simmering (not boiling).
- Combine the yolks and ⅓ cup sugar until pale and thick.
- Beat whites until it reaches soft peak, then add the remaining ⅓ cup sugar to the whites and continue beating till stiff peak.
- Stir a spoonful of whites into the chocolate mixture. Pour the chocolate mix over the whites and fold gently until just combine.
- Pour batter to the pan and bake for 45 – 50 minutes.
- Run a knife at the side and remove the cake. Serve it with ice cream or just on its own!
You must use 70% dark chocolate or the batter will be too sweet.
Hurry! Make your chocolate cake now! :D
High-tea is one of the popular activities among the Singaporean, regardless of age group.
We often refer to people who can enjoy high-tea as “tai-tai” (only applicable for females) because many of a time, we hardly find time to enjoy cakes and tea. The way we say it, is to show how one have the luxury to enjoy life. It’s definitely not something bad, but rather something that people wish for.
The highlight of high-tea always comes with beautifully tiered-plates and a pot of tea. But if you’re at home, going simple is one way out. Bake these Lemon Tea Loaf cake and serve it with your favorite cup of tea.
I am pretty sure that this is one of the best cakes to go with tea.
Lemon Loaf Cake
- 4 large eggs (room temperature)
- 1⅓ cup sugar
- pinch of salt
- zest of 3 large lemons
- 1¾ cup cake flour
- ½ tsp baking powder
- ½ cup heavy cream (room temperature)
- 5½ tbsp butter (melted and cooled to room temperature)
- Preheat oven at 180˚C. Butter and flour or line loaf pan (9 x 5 inch) with parchment paper.
- In a large bowl, whisk eggs, sugar and salt till foamy and smoothly blended. Then whisk in the lemon zest. NOTE: Egg, sugar, salt mixture should not thicken.
- Sift flour and baking powder mix in 3 portions. For each portion, spoon them into sifter and incorporate them with the foamy egg mixture. Whisk the flour mix lightly, and the same is for the next two additions.
- Whisk in heavy cream, then switch to rubber spatula and quickly fold in melted butter.
- Pour batter into prepared pan. Bake for 50-60 minutes till the center of the loaf crowns and a toothpick inserted comes out clean.
- Place the cake on a rack to cool.
I hope you like it :)