6 Layers Dark Chocolate Cake

27.04.2017  This is a special request from my little cutie pie a chocolate cake with white cream* he means whipped cream lol* and so i come out this idea of making him a big 6 layers chocolate cake with whipped cream filling inside out.

Im using my regular chocolate cake double the recipe.  This chocolate cake so far is the best not too sweet for me.  Before i decided to use this recipe again, i have been searching for some chocolate cake recipes however still end up using the same one that never fail me. :) The best part of this cake is Not Overly Sweet! Love it!

6 LAYERS CHOCOLATE CAKE RECIPE
( 2 x 6" round cake pan )

8 egg yolks large
50g caster sugar
100ml vegetable oil
140ml water
2tsp vanilla extract
170g cake flour
50g dark cocoa powder
3tsp baking powder
dash of baking soda

8 egg whites large
110g caster sugar
1/4 tsp x 2 Cream of Tartar

WHIPPED CREAM 
1 1/2 cup non dairy topping, whipping cream ( whip til stiff set aside )

CHOCOLATE GANACHE 
50g dark chocolate, coarsely chopped

50g whipping cream
* melt and let it set in room temperature before use

METHOD:-
- Line base of a 6" round pan with parchment paper. Do not line or grease the sides.
- Sieve cake flour, cocoa powder, baking powder and dash of baking soda. Set aside.
- Beat egg whites till foamy add in cream of tartar, until stiff peak set in the fridge for later use.

- Pre-heated oven at 170c

- Beat egg yolks until double and thicken.  Add oil, water and vanilla gradually just combined. Add in  flour with hand whisk till well combined. Do not over mix. Set aside.

- Mix meringue into batter.
- Pour batter slowly into the prepared round pan to get rid of air bubbles or just in case you are to fast pouring in the batter, you may tap the pan lightly after pouring batter to the pan.
- Bake in pre-heated oven at 170c for 45 mins, center oven.
- After cooked, insert a toothpick to the cake, when come out clean, its done.
- Invert the pan immediately and let cool completely before unmould.
- To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.
- Slice horizontally into 6 layers. Frost cake whipped cream, top with chocolate ganache.
- Decorate as desired. Keep chilled in fridge.

Famous Taiwan Castella Sponge Cake

26.05.2017 Talk of the town recently this cake is selling like HOT CAKE!! hahaha....It is a HOT CAKE! Yes its the Taiwan Castella Sponge Cake im talking about.  Its starting branching in some part of Malaysia and Singapore because of the high demand and all that sensational story about this cake, everyone is talking about it and some trying to bake them to get a first hand experience themselves, one of them is me.... lol*

I have not try the real / original cake, but here i bake one, so its just basically a spongy sponge cake, i do not want to condemn much about the test as i have not try the real one yet.

When reading about this cake, people always complain about the long queue for a piece of sponge cake!  Now what is it so special?  Im curious to know too and thats why i got this recipe today from Steph's Wonder and immediately i try out to see what is all about. 

While im baking this cake, i can't wait to see it rise! When its done in one hour, immediately took it out from oven, flip over when it is still piping hot! i do it like how it should be, remove, flip and cut.  The truth reveal....testing time, Taste...... just like an ordinary sponge cake!!! Good.... but just a plain sponge cake.... lol**  Anyway, its nice to eat when its warm, I like the texture spongy and basically that's it. I hope my recipe is the right sponge cake that i am looking for. 

My point of view, maybe many people curious and attracted the way they present the cake when its out from the oven, its steaming hot, a big cake, beautiful fluffy looking cake, they flip, they measure and cut, its kind of a new naked cake show we do not see from any bakery in century, its basically a good presentation and they did break the record of how good the idea is selling their product.  Its kind of impressive for many especially those cake lovers, i think that is all about a sponge cake!   

I will try to bake another famous sponge cake with cheese, probably that makes some difference.

CASTELLA SPONGE CAKE
6 egg yolks
75g oil
60g milk
90g cake flour

6 egg whites ( used cold egg whites from the fridge )
75g caster sugar
1g salt ( dash of salt )

METHOD:-
* 8" square pan, lightly grease with oil side and bottom, line grease paper side and bottom, insert cardboard at 4 side of square pan.
* Heat oil in microwave for 2 minutes. or heat with a sauce pan, once it is hot, remove pan from stove.
* Mix in sifted flour into hot oil mix well with a balloon whisk.
* Add in milk slowly, mix evenly and continue with egg yolks add into mixture, mix until all combine into smooth batter.
* Beat white and salt and gradually add in sugar until soft to stiff peak.
* Add meringue 1/3 meringue into batter with whisk, mix well, fold in 2nd 1/3 portion mix gently and is ok if u see some meringue not totally mix through and fold in the batter into the remaining 1/3 portion of meringue, fold with a spatula gently until all combine.
* Preheat oven 150c steambath ( i preheat my oven at 170c with steambath )
* Steam bake 150c for 1 hour ( i steam bake at 170c for 1 hour center oven ) 
* If you find the finishing result bottom cake is dense, you can remove water, continue bake another 10 minutes "lower oven heat only" with a lower temperature to dry off the cake bottom.
* When it is done, remove cake from oven, flip over remove grease paper, and invert cake on clean grease paper or plate. cut cake while its hot and eat warm.

Happy Baking!!

Mango Mousse Cake

15.05.2017 - Mousse, sounds yummy already! am i right. Lets get into the recipe :)

SPONGE CAKE RECIPE 
( recipe by mandybakingjourney i modified a little bit here and there )

3 eggs ( medium )
90g flour
1/2tsp baking powder ( added )
pinch of salt
35g oil
30g water
1/2tsp vanilla
90g sugar ( i reduce to 50g sugar )

* Grease 6" pan line base, grease side with butter.
* whisk water, oil and vanilla in a small bowl set aside.
* beat eggs until ribbon stage, sift in flour 3 batches, fold in very gently with a balloon whisk do not over mix and deflate the mixture ( or else the sponge won't rise and lost it fluffiness), add ( water+oil+vanilla ) slowly fold until combine with a spatula.
* Bake 180c for 30 minutes center rack.
* Done, removed from oven, wait for few 10 minutes in the pan, let cake pull away from pan and invert cake to the wire rack and set aside for later used.
* When cake is cool, cut into 2 layers.

MANGO MOUSSE RECIPE
( recipe by allthatmatters )

You will need about 4-5 large sweet Mangoes
( for mousse, mango cubes for mousse filling in between the cake layers, topping and decoration. )

300g Mango ( peeled ) + 3tbsp power sugar
17g gelatin powder + 60g hot water
220g cubes Mango ( for fillings in the mousse )

* Puree Mango with 3tbsp power sugar.
* Dissolve gelatin with hot water, once it is in room temperature.  Mix in mango puree set aside.
* Beat whip cream until stiff peak, fold in mango puree gently with a whisk and change to spatula until all combine and set in the fridge for later use.

MANGO TOPPING RECIPE
150g Mango Puree
1tbsp gelatin powder + 4 1/2tbsp hot water

* Dissolve gelatin powder into hot water. set aside
* puree mango and mix in gelatin water.
* Pour Mango Topping into mousse cake, let it chill for 2 hours.

MANGO MOUSSE CAKE ASSEMBLY 
* Ready 8" Spring Pan, Place a layer of cake in the center of the spring pan.
* seperates mousse into equal portion.  Pour the 1st portion mouse about half amount to cover the cake and add in mango cubes.  Cover the cubes with the remaining mousse.
* Repeat, put another layer of cake in the center, make sure you lightly press the cake down a little.
* Pour the remaining 2nd portion of mousse all the way to the top of the pan.
* use a rubber scrap to smooth the top and chilled for 45 minutes to 1 hour.
* Add in Mango Topping let it chilled for 4 hours or overnight is the best
* i have extra mousse, due to a smaller pan used, so i make another 2 cups of mousse cake.
* To remove the cake from ring, blow with a hair dyer for few second not too long and remove ring and serve chilled.

Happy Baking!!

This is really so so delicious!! Aaahh.........hmmmm

Neapolitan Cake with Swiss Meringue Buttercream Floral Wreath Arrangement

07.05.2017 - I was thinking about school time 3 colors cake, so Neapolitan comes to my mind.  Use a basic vanilla sponge cake to create 3 colors favour sponge base and frost with Swiss Meringue Buttercream.

When this comes in last minute, i always end up busy googling and search for the best i could.  i was looking for Korean Glossy Buttercream recipe but seems like no one is kind enough to really post that or share that entirely.  So i just used SMBC recipe.  I have a little disappointment on the Swiss Meringue Buttercream floral making, the SMBC itself was perfected for frosting the entire cake but however, its not enough structure to pipe a simple floral for my decoration, i don't know what actually is the problem after i have mixed in colors, it turn so soft and just too soft to pipe.  I have probably over whipped occur too much air soften the cream, so much mixing or its not cold enough to pipe.  So i end up throwing and all that SMBC away duh..... and whip another new batch of SMBC for decoration and this time, i try not to over whipped it and it helps but i am still very disappointed with the piping and color mixing. so much to improve.   have do my best to at least pipe some as in the picture.  I will definitely try again with Italian Meringue Buttercream next time to create more realistic florals and get that Korean glossy buttercream consistensy.

Anyway, forget about the decoration! The starring is all about that 3 beautiful layers of flavourful delicious Neapolitan Cake. I really love the sponge cake that i picked for my creation, very satisfy with the cake baking indeed. So delicious!

VANILA SPONGE CAKE
( used 8" round pan )

5 egg yolks ( medium - large )
25g caster sugar
1tsp vanilla
85g water
65g oil
135g Cake flour ( for this time, i ran out of cake flour so i used APF, added DAP, u can skip the DAP if use Cake Flour ) 
1/2tsp double acting powder
1/2tsp vanilla paste
1/2tsp strawberry paste
1/2tsp chocolate paste
5 egg whites
90g sugar
1/2tsp cream of tartar

SWISS MERINGUE BUTTERCREAM FROSTING:- ( this recipe can use for 16-24 cupcakes )
4 large egg whites
1cup caster sugar
1/4tsp salt
1 1/2cup ( 3 sticks ) unsalted butter
1tsp vanilla
colouring

METHOD:-

* Grease and line 8" pan base only.
* Beat white & sugar until stiff peak and set aside for later use.
* Beat egg yolks and sugar till light to double volumn, add in vanilla, oil, water slowly until all combine and sift in flour with a hand whisk slowly until all combine.
* Mix in meringue into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.
* Separates into 3 equal portion, add in vanilla paste, strawberry paste and chocolate paste into each bowl.
* Pour into prepared 8" pan, I bake with 2 pan, rotate the baking.
* Pre-heated oven at 180c, bake for 20 mins each cake.
* When its done, removing cake from oven, wait for few minutes until cake pull away from pan to unmould.

Red Velvet Cake with Cream Cheese Frosting ( 1 )

03.01.2017 - Happy New Year to all!! I hope the Rooster year 2017 bring me luck, fortune, love and health all the way until the end and all the way until i die!!  *smile

This is my 1st cake in 2017. :) Has no intention to make red velvet cake actually, but this is my siblings fault *lol..... I was so dying to eat red velvet cake after one of my sister show me her red velvet cake and so i decided to make one all for myself *greedy mode *lol

I was always wanted to bake a Red Velvet whole cake as i did long ago with little cupcakes but i didn't really like the taste perhaps i wasnt good in baking that time.  However, im glad i decided to bake this again and happy that the cake turn out to be perfected.  It was totally taste as good as the one i ate long ago at a cafe.  This cake was super soft, delicious and delicate.  Im glad to pick Jeannietay's Blog recipe, She has an amazing skill and baking recipes, love her blog and all her recipes sharing.   Here is link  red-velvet-cake/

For the frosting, i used Munira Frosting.  ( This blog forgotten to post until today, so sorry if you happen to see 2 red velvet cake post at the same time! :::) :) and this is my 1st Red Velvet Cake

Red Velvet Cake with Creamcheese Frosting ( 2 )

02.04.2017 - Batam.  Who haven't try baking this luxury beautiful spongy and delicious "Red Velvet Cake", its time to get yourself to bake one! This is an easy peasy bake.  I guaranteed will satisfy your craving! Recipe by https://jeannietay.wordpress.com/2015/12/12/red-velvet-cake/  Do adjust the baking temperature.

This is my 2nd Bake, the 2nd was as good as the 1st bake.  ITs all always better and if you see my 1st bake, the decoration and cream is so much different, this definitely looks more neat and clean.  Its also due to the frosting that using more creamcheese instead of whipped cream.

This is a perfect cake for birthday, wedding or served in any occasion. Not only the color so attractive, every bite is magical!

RED VELVET CAKE 

Ingredients;-

80g Cake Flour
10g Dark Coco Powder
12g Corn Flour
1/4 tsp Baking Soda
1/4 tsp Salt

6 Egg Yolks
1tsp Vanilla
1tsp Vinegar
2tsp Red Colouring
70g Corn Oil
100g Fresh Milk

6 Egg Whites
1/4tsp Cream Of Tartar
100g Caster Sugar

JEANNIE TAY FROSTING:-
226g Cream Cheese
80g Icing Sugar
1 1/2cup Rich Bettercreme Cream ( i used Errylady SHINE Road Brand* non-dairy topping whipping cream, the topping already sweeten, so i reduce the amount of icing sugar to the cream ) 
1tsp Vanila

MUNIRA FROSTING:-
70g Cream Cheese
1/4cup Icing Sugar
240ml Rich Bettercreme
Few Drops vanilla

* Beat creamcheese, sugar and vanilla until creamy.  In another mixing bowl, whip whipping cream till thick and mix cheese to combine. I have tried both Frosting, if u like more cream cheese you can pick Jeannie Tay Frosting, if you like less cheese more cream, you can pick Munira Frosting. 

Method:-
* Grease and line bottom 8" round pan ( new pan ), side grease and dusk with flour.
* Pre-heat oven 170c with waterbath.
* Sift 1st 5 dried ingredients and set aside.
* Beat egg whites, sugar and cream of tartar until firm peak and set in the fridge for later use.
* Beat egg yolks until double volumn, Lower speed hand mixer no.1 add in oil slowly and follow with milk, vanilla, vinegar and red colouring, mix to combine.  Add in sifted flour mix well with a hand whisk,
* Add in egg whites separates into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.  
* Pour into baking pan, Bake at 150c 70-80mins until cake is done.  ( i bake at 170c for 1 hour wtih waterbath center oven.  Removed waterbath continue bake lower rack for another 30mins ) Its perfectly cooked.  
* after removing cake from oven, wait for few minutes until cake pull away from pan to unmould.
* allow cake to cool completely before slicing into 3 layers.  Reserved top crust layer for decoration.