Wednesday, May 1, 2013

Chocolate Ganache Cake with peanut butter filling

I like speaking in riddles. Because the ones who know me well enough will understand them but the ones who don't know me will have to keep guessing. Who. Why. When. How. =)

Writer's block.

Just as I begin to think about it. I lost hope. Why? Because it won't happen. Why? Reality is such. 

But somehow I tend to not believe everything I hear cause they say seeing is believing. And when you see actions, actions speak louder than words. Words come out of someone's mouth a.k.a mulut, therefore they say mulut cakap lain, hati cakap lain. Still don't get it? Nevermind. Whatever I am writing here is just pure mind bullshit playing in my head. I've to admit, I am confused with everything too.

I read somewhere. You will see much more when you keep quiet. I understood perfectly what it meant today. All I did was listen and observed facial expressions. It said a lot. That made me back off before it's too late. Yes, it's complicated. I must admit. Like before and like how it has always been. 

People, also say, you always want the ones you can't have. LOL.

Conclusion: Let it go.

On the bright side: I was featured in the Sun newspaper for FSTEP's ad and write up. I went shopping and broke a leg. Not exactly, but I think I should stop the shopping. Well, no matter how much shopping you do, it can never solve your issues. No matter how much you buy.  

Okay. Now to this wonderful cake that I got mix opinions about. Some loved it. Some loathe it. Simply because some didn't like the combination of flavours, and some were surprised that the combination of flavours went well together. And I wanted to practice my frosting skills as it has become rusty. =\ 

Adapted slightly from 52 resep kue berlapis - Sedap publications
300g unsalted butter, chilled
150g caster sugar
a pinch of salt
100g dark chocolate, melted & cooled
4 large eggs
275g cake flour
25g cocoa powder
25g milk powder
1 teaspoon baking powder
150ml full fat milk

1-2 cups peanut butter, I prefer Skippys

400g dark/milk chocolate, chopped
200g whipping cream
1 tablespoon rum, optional ( I didn't use)

  1. Heat cream over low heat and let it simmer. 
  2. In another bowl, place chocolate pieces in. Add hot cream and allow to sit for a minute before mixing the ganache. Make sure all chocolate pieces have melted fully. 
  3. Cling wrap it with the plastic touching the surface of ganache. Allow to cool completely and thicken.
  1. Preheat oven at 180 C, Lower heat. grease and line the bottom of 3-8inch round pans with parchment paper.
  2. Cream butter and sugar until very pale and creamy.
  3.  Add in the eggs, one at a time, mixing it well after each addition. Fold in the melted chocolate until combined.
  4. Fold in the dry ingredients in three additions, alternating it with milk.
  5. Weigh and divide the batter equally into the three prepared pans. 
  6. Bake for 20 minutes.
  7. Remove from oven. Allow to cool in the pan for 10 minutes before inverting the cakes over to cool further.
  8. Frost the cake by filling the layers with equal amounts of peanut butter and covering the cake with the ganache.

Words of wisdom also state that :
If you love something, let it go. If it comes back to you, its yours forever. If it doesn’t, then it was never meant to be.

Good night, folks! I purposely put this quote at the bottom cause it will be a let out to my riddles I wrote on top. =P

Sunday, April 28, 2013

REVIEW! KartikaSari Bandung's cakes

Clockwise: Lapis Surabaya, Lapis Legit Prunes,Bolu kukus Rainbow, Brownies kukus Original (chocolate), Lapis Legit, Brownies kukus Rainbow
Lapis Surabaya : Very rich and buttery. I love how it tastes like a rich butter cake but it is so fluffy almost like a sponge cake. Pretty addictive but I felt sick after the 3 slice because it was very rich.

Lapis Legit with/without Prunes : Very rich and very fragrant the only difference between the two was one had prunes and the one did. I prefered the one without prunes. The don't last long outside although the lady in the store said it can be kept outside for a week. It only lasted about 4 days outside unfortunately. Eating thin slices of this will allow you to enjoy the cake longer cause it's very rich.

Brownies kukus original & Rainbow : I'd be honest, I didn't like these two flavours very much as compared to the lapis surabaya and legits cause the chocolate one had a funny after taste and the rainbow one tasted very artificial.

Bolu Kukus Rainbow : This is my favourite! Maybe because I love my chiffon cakes or any light cakes.But I liked this cake very much. It was rich as you could taste the coconut milk taste in it but not sickly rich where you can only eat a few slices and get slice of eating the cake. I managed to eat the whole loaf by myself. =) It's spongy, flavourful, and rich. It didn't taste artificial with all that food colouring in it.

Disclaimer: This is my personal opinion and it depends on individual tastebuds.

Pineapple Jam Rolls (melt in the mouth)

The month is coming to an end once again. As usual so much has happened. I hardly blog these days because I hardly take pictures of whatever I've baked during the weekend.Ok, I'll admit nothing has been turning out the way it should be.I feel like I've lost my Mojo.

So here's what's been happening during the month of April.

Assessments. Assessments. Assessments.

FSTEP classroom training has just ended which means internship in Maybank has just begun. It hasn't been the easiest either when you have people trying to outshine you in front of the bosses. I just started working in the real world minus the internships in Kurnia and HSBC so I rather not give my 'immature' opinions on anything, just yet especially when I am working in the Trade Finance department. I wouldn't want to 'sell' myself too low either by talking too much because obviously, bosses tend to judge you when you speak of yourself and experience. A few may know where I am coming from but I am sure many of you don't. It's bloody annoying when people do that. Oh well..

Mum came down for two weeks in the beginning of April during Easter week in Sydney for a holiday. It was a pretty quick one. I actually have to admit I miss Sydney. I miss the environment and life there. But I can't just leave my duty as a daughter to my father and a companion to my dogs. So I came back. Sometimes I wish I didn't have to choose/make a decision. I was meant to visit Sydney in August during Eid but now with a tight schedule in Maybank and I definitely want to be absorbed, I have to postpone it. So sad. =( Again decisions.

When I started FSTEP, I had to postpone my Paris Culinary Adventure as well. Decisions again. It comes to a point where I just want to let everything go for my happiness. Because you can never actually make anyone happy with all the expectations they have on you. I ain't complaining but sometimes I just wish I never had the conscience of the happiness of people around me.

I can go on and on about my frustrations but only I can sort it out. I ain't blaming anyone but I just want to be free from expectations and live my life for once how I want it to be.

Oh well... Life goes on...yeah?

Good Morning & Happy Sunday, Everyone.

This has been one of my best kept secret recipes since I started making them at the age of.......12? Yes, 12 years ago. I never liked pineapples. I still don't like pineapples.Well, except for these pineapple tarts,of course. Yesterday when I made them, dad said this has been the best tarts I've made and I think I know why. You'll know why soon. =) When I told mum, I made pineapple tarts, she said 'oh pineapples tarts, should have asked you to make them when I was around" cause pineapple tarts are one of her favourites apparently. The pastry is very melt in the mouth. =) I'd be honest I never share my family secret recipes but this one I had to.

250g butter, diced, chilled/cold
100g icing sugar
1 large egg
1 teaspoon vanilla paste/extract
260g all purpose flour
120g corn flour
100g custard flour
a pinch of sea salt

500g pineapple jam, store bought/home made

  1. Preheat oven at 180C. Grease and line three large cookie sheets/spring roll pans.
  2. Beat butter & sugar until very pale and creamy. 
  3. Add the vanilla and egg.Mix well.
  4. Add all the dry ingredients in three portions until well combined.
  5. Stop mixing as soon as all ingredients are fully combined.
  6. Roll your pineapple tarts. Brush them with an egg wash and bake for 15-25 minutes. Check at 15 minutes. Tarts should be golden brown!=)
Secret:: to this melt in the mouth texture of the pastry is the chilled butter. Beating butter gives the pastry a melt in the mouth texture and do not beat the pastry for too long after adding the flours cause you will work the gluten in the flours.

Monday, March 25, 2013

Chocolate Fondant Cupcakes & Lychee Rose Cupcakes

I know I have abandoned my blog for ages already but I have been really busy with work, assessments and going out with colleagues/friends. Haven't had the time to sit down and update my blog.I used to go back to Ipoh every weekends but I got tired of it. I only bake when I am in Ipoh so that means I don't bake as often as I used to. I have started baking in KL as well but it's normally very quick and not so pretty to blog about. I will re-make them again and update my blog with recipes.

I met a bunch of amazing people at work and made really good friends. Training ends next month, which means we will part our ways again to our respective banks. Sad but reality is such. I hope we remain the awesome bunch who parties non stop whether it's a weekday or weekend.

FSTEP has been a memorable one because of  em' girls. We are all proud Maybankers.:) Missing one is Miss Komathe.
Lucky Roshan
They have definitely been an amaziiiiiiing bunch of colleagues cum friends! <3  Missing out is Miss Tanusha & Komathe. 

A lot has been going. Emotionally, I must admit but it will stop soon enough, well in a month exactly, I don't want it to end but sometimes reality is the painful truth of life. I like the idea of crushes & love but I know I am not ready for a commitment yet. It scares me when people ask such questions and make me feel like I have no responsibility or whatever. Then again, maybe one day, they should walk in my shoes and see life as I see it.

Ok enough of emoness.. Back to my recipes..

Chocolate Fondant cupcakes - Hummingbird Bakery recipe (adapted)

80g unsalted butter
280g caster sugar
200g plain flour
40g dutch processed cocoa powder, sifted
a pinch of salt
1 tablespoon baking powder
2 large eggs
240ml whole milk ( I used 1/2 cup cream + 1/2 cup whole milk)
100g chocolate ganache

Filling & frosting (chocolate ganache) :
450g dark chocolate, small pieces
450g whipping cream
100g unsalted butter , cubed

  1. To make ganache: Place chocolate and butter in a bowl. In a saucepan, simmer cream over low medium heat until it begins to bubble at the sides. Pour over chocolate and butter. Allow to sit for a minute or two before mixing it with a whisk. Whisk until chocolate and butter are fully melted and incorporated with the cream. Cling wrap the ganache, make sure the plastic is touching the surface of the chocolate ganache. Allow to cool at room temperature before making putting it in the fridge. Make at least 4 hours before.
  2. To make cupcakes: Preheat over to 180 C.Line a 24 hole mini cupcake pan with cupcake liner.
  3. Cream butter and sugar until very pale and fluffy. Add eggs one at a time, mixing them well after each addition.
  4. Fold in the dry ingredients until combined.Don't overmix the batter.
  5. Fold in the milk gently and finally the chocolate ganache.
  6. Fill the paper liners until 2/3 full.
  7. Bake for 15-20 minutes.
  8. Remove from pan immediately and allow to cool completely.
  9. Core cupcakes with a knife or apple corer and fill with ganache & place the cake piece back on and frost cupcakes with ganache. 
  10. If ganache starts melting, place the frosted cupcakes back in the fridge for 15minutes or until ganache firms up.

Lychee Rose Cupcakes - My copyright recipe

100g unsalted butter
100g caster sugar
3 eggs, separated
100g self raising flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
a pinch of salt
1 tablespoon milk/cream
10 whole pieces of canned lychee

Rose Butter icing:
150g unsalted butter
200g sifted icing sugar
1-2 drops rose essence/extract

  1. To make cupcakes: Preheat over to 180 C.Line a 24 hole mini cupcake pan with cupcake liner.
  2. Cream butter, sugar and vanilla extract until very pale and fluffy. Add egg yolks, one at a time, mixing them well after each addition.
  3. Fold in the dry ingredients until combined.Don't overmix the batter.
  4. Fold in the milk gently.
  5. In another bowl, whisk egg whites until medium peaks, fold in gently until incorporated.
  6. Divide the batter equally into the prepared pan ( 2/3 full) and place half a lychee in the middle and bake for 15-20 minutes until a cake tested inserted comes out clean.
  7. Remove from pan immediately and allow to cool completely
  8. To make rose flavoured icing: Whip butter until very light and fluffy. Add icing sugar and continue whisking. Add rose flavouring and continue to whisk until combined. Frost cupcakes.

Monday, February 18, 2013

Spicy Christmas Cake (Sri Lankan Sugee Fruit cake)Vake - Recipe from Charmaine Solomon

I made this about 3 months ago while baking my diwali cookies & cakes.I made a different fruit cake two years ago with too much alcohol in it. It tasted good in the beginning but as it matured it tasted more of alcohol then the actual fruit cake itself. I still have a little more of the cake which I think I may throw it off.

I allowed this cake to mature for only 3 months before tasting it.I did minimal brushing of alcohol on the cake to avoid overpowering the cake with alcohol. I was a little pessimistic initially because I left the cake unattended without brushing any alcohol like the recipe suggested me to do. Brushing alcohol occasionally over the cake is called the feeding process to allow the cake mature and keep longer. 

Baked on 9/11/12
This recipe is slightly different compared to the usual fruit cakes as this uses semolina flour instead of regular all purpose flour. My maternal grandmother used to make semolina version of fruit cake as well but no alcohol was used in making the fruit cake. She used orange juice instead and allowed the fruits to soak overnight. Very different but delicious. However, my grandmother's semolina fruit cake is a family secret, unfortunately.

Here's the recipe for the Sri Lankan Semolina Christmas Cake:

250g raisins
375g sultanas
250g mixed glace fruits
250g preserved ginger
500g chow chow preserves, you can substitute this with candied chinese melon sticks
125g mixed peel
250g glace cherries
250g raw cashew nuts
100g silved almonds slices
100g macadamia nuts
1/2 cup brandy

Chop all the fruits and nuts. In a large bowl, place all ingredients and pour the brandy in. Mix properly, cover with clingwrap and leave it to soak for 24 hours or up to 48 hours in a cool dark place.

Rind of 2 oranges
Rind of 2 lemons
1 1/2 teaspoon ground cardamon
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cloves/ all-spice
2 tablespoons vanilla extract
1 tablespoon almond extract
1 tablespoon rose essence
1 tablespoon honey

Mix all spices until well combined.

375g unsalted butter
250g dark muscovado sugar
250g caster sugar
12 egg yolks

250g fine semolina 
6 egg whites

To prepare baking tin:
Line a 10 inch square cake tin with 3 thickness each of newspaper and brown paper then two layers of greaseproof paper. Liberally brush melted butter on greaseproof paper.

Preheat oven at 130 C.Cream butter and sugars until light and fluffy. Add yolks, one at a time, beating well after each addition. Add 
spices (C) into mixture and beat well. Add semolina and mix well. Fold in fruits and nuts (A). Use a big bowl and mix with both hands instead of a spoon or ladle as it is easier. Whip egg whites until stiff peaks and fold into cake batter and turn into prepared tin
Bake for 2 1/4 - 2 1/2 hours for a very rich and moist cake
Bake for 4 1/2 - 5 hours for a dark but slightly dry cake

Cover cake with greaseproof paper after first hour to prevent over browning on top.

I baked mine for 3 1/2 hours.

Cool completely in tin, preferably overnight then remove papers. Brush cake with alcohol just before wrapping. Then wrap with clingwrap, foil and clingwrap. Store in an airtight container for at least 2 months before cutting the cake.

Red Velvet cupcakes

When my cousin celebrated her sweet 16 last Saturday, it brought myself back to 2005 when I celebrated my sweet 16. A nostalgic feeling. A lot of fond memories. I wish I could turn back time to the days when I used to frequent the library to have 'group studying'. Begged mum to follow me to Jusco to meet someone. Insist I was taken to tuition to meet someone secretly at the nearby snooker centre.  7 1/2 years later, the memories are still fresh in my mind. So near, yet so far. Sometimes I wish I could stop time & never had to grow up.

Anyway, back to my cousin's birthday party. I was asked to bake my cousin's birthday cake for the party. I decided to throw extras in like cupcakes and cake pops. It was an excuse to bake!hehe. 

I will be posting the red velvet cupcakes recipe as I thought it was the best red velvet cupcakes I've ever tasted. I made a red velvet cake last year but this is far the best red velvet recipe. It is light and fluffy with a hint of cocoa and vanilla frosted with a sweet cream cheese frosting. The cupcakes itself wasn't too sweet so the sweet cream cheese frosting complimented the cupcakes.

Birthday cake was a red ombre cake using a white cake recipe frosted with a vanilla swiss meringue buttercream

Red velvet cupcakes and cake pops - cupcakes were frosted with a simple vanilla cream cheese frosting and the cake pops were make using the same red velvet cupcakes recipe with cream cheese and coated in white chocolate.

Will post better pictures of the red velvet cupcakes when I bake them again next time!

Red velvet cupcakes with cream cheese frosting, adapted from the Hummingbird Bakery cookbook


125g unsalted butter
250g caster sugar
2 eggs
20g cocoa powder
1 small bottle (40ml) red food colouring
1 tablespoon vanilla extract
300g plain flour
1 teaspoon salt
1 cup buttermilk
1 tablespoon vinegar
1teaspoon baking soda

  1. Make the cocoa paste, Add cocoa powder, red food colouring and vanilla extract and mix until it becomes a paste.
  2. Cream butter and sugar until light and fluffy.
  3. Add the eggs,one at the time.
  4. Add cocoa paste and mix until well combined.
  5. Fold in the flour and salt into the batter alternating with buttermilk in two additions.
  6. In a small bowl, work quickly with baking soda and vinegar mixed together and pour the mixture into the cake batter. Fold until batter is mixed properly.
  7. Pipe batter into cupcake liners about 2/3 full and bake for 10 - 15 minutes in a preheated oven of 170 C.
  8. Remove from cupcake pan immediately after taking the cupcakes out of the oven.
  9. Allow to cool completely before frosting.
Cream cheese frosting:

250g cream cheese, softened
600g icing sugar, sifted
1 tablespoon vanilla extract
  1. Beat cream cheese until fluffy,smooth and free from lumps.
  2. Add icing sugar and continue to beat for another 5 minutes.
  3. Add vanilla extract.
  4. Pipe on cupcakes.


8 years later - 2013

Thursday, February 7, 2013

Caramel cake

This blog post is looooong over due. I was meant to post this up back in November last year but never got around to do. I made this cake for deepavali last year and when I made it the first time it was a major flop because I didn't bake it enough and the caramel did not set. I pretty much only had a colourful chiffon cake without the caramel custard on top. I was determined to make it again so I made another batch just before the party. Dad was yelling at me cause he wanted to clean the kitchen up before guests arrived. I really wanted to make it work. And I succeed. In the beginning I felt the cake a tad eggy to my liking but after a few bites, it was pretty alright. It is best eaten when it's cold,just out from the fridge.

2 tablespoons caster sugar

400ml evaporated milk (1 tin)
3 egg yolks
2 whole eggs
150g caster sugar
1 tablespoon vanilla extract

70g caster sugar
3 egg yolks
130ml water
50ml cooking oil
140g flour
1 teaspoon baking powder
1 tablespoon vanilla extract

6 egg whites
70g caster sugar

  1. Preheat oven at 160 C.
  2. To make caramel- sprinkle sugar on a 8x8 square baking pan and caramelise sugar over low heat until sugar turns a golden amber colour.Remove from heat and set aside.
  3. To make custard-mix all ingredients in a bowl,becareful not to whisk too much and create bubbles. Strain the custard liquid in a mesh sieve. Pour over the caramel in the baking pan. leave aside.
  4. To make chiffon cake- Whisk egg yolks with sugar until fluffy and pale. Add the remaining ingredients one at the time until you have a smooth batter. 
  5. In a separate bowl, Whisk egg whites until fluffy and gradually add caster sugar. Continue to whisk until you have a medium peaks meringue. Weigh meringue in three parts.
  6. To make colourful cake batter, Weigh cake batter into 3 parts and add your desired colours in each bowl and mix until combined. 
  7. Add meringue into all 3 bowls respectively, and fold gently until combined. 
  8. Dollop the coloured batter on each other,alternating the colours. 
  9. Bake for about 1 hour or until the caramel custard is set. Place a foil sheet over cake after 30 minutes of baking time. 
  10. Remove from oven and allow it cool in pan before tilting the pan over to remove cake.
  11. Place in the fridge overnight before serving it cold.

Thursday, January 24, 2013

Toffee cake with toffee buttercream

It was my cousin's 16th Birthday and a good friend's birthday last week. One on Wednesday and another on a Saturday. 

Initial plan was to a cake for my cousin and cupcakes for my friend but since my cousin, Saras had plans made earlier I only gave three slices for ate the rest! Pretty greedy. And as for the cupcakes plan, my friend wasn't around so I cancelled my plans of making the cupcakes.
This beautiful cake has been on my wishlist to bake since I saw it. The recipe had crushed hazelnut candies on top but when I opened my packet of hazelnut and roasted it, it tasted rather bitter and didn't taste right. So I just followed my instinct and threw the whole batch of nuts away! :( I used Valhorna crunchy chocolate pearls as decoration and it tasted pretty good.

Another mishap I encountered while making my buttercream was I accidentally cut my finger with a very sharp knife and the finger was bleeding profusely. It was 12 midnight when I made the buttercream, no one was awake so I had to clean and dress the bloody wound by myself. Didn't make much difference cause the plaster kept coming off. Anyway, I manage to clean myself up and wear gloves to finish my cake. I couldn't just leave everything out at 12 midnight. But I enjoyed making the cake in the middle of the night. Pretty relaxing, quiet and cooling.

Anyway back to this wonderful cake.

Source : Rima from  Bisousatoi who got the recipe from Carrie of The Patterned Plate. Originally from The Birthday Cake Book by Fiona Cairns.

So here goes!
Toffee Cake:
280g unsalted butter, really soft
280g self raising flour
1 1/2 teaspoons baking powder
5 large eggs
160g golden caster sugar
120g light muscovado sugar, I couldn't find my carton of it so I substituted it with regular light brown sugar
1 teaspoon vanilla extract

I was lazy so I used two 8 inch round baking pans and sliced the into half horizontally with a serrated knife giving me a four layer cake.Baked for about 30-40 minutes.

  1. Preheat oven to 180 C. Butter and line the bottoms of three 8inch round baking pans.
  2. Sift flour and baking powder in a large bowl/stand mixer bowl and put all the other ingredients in. Beat for a couple of minutes until you have a smooth batter.
  3. Divide batter equally into the three prepared pans and bake for 15- 20 minutes.
  4. The cake is ready when it's well risen, golden and a skewer placed in the middle comes out clean. Turn out of the tin after a few minutes then leave on a cooling rack to cool completely
Toffee Buttercream:
Toffee sauce:
80g unsalted butter
60g light brown sugar
2 tablespoons glucose
1 teaspoon vanilla extract
1 tablespoon cream
  1. Put butter,sugar and glucose in a saucepan over low heat and cook until it turns a deep amber colour. 
  2. Remove from heat and add cream and extract while stirring continously. 
  3. Leave it aside to cool completely.

Swiss meringue buttercream:
150g egg whites
250g caster sugar
290g unsalted butter, slightly softened

  1. In heatproof bowl, place egg whites and caster sugar over a pot of water over medium heat.( Double boiler) Whisk occasionally until sugar as completely dissolved.This may take a while.
  2. Using hand held or stand mixer, whisk the mixture on medium-high speed until mixture becomes marshmallowy and cooled down.
  3. Touch meringue to feel the temperature. 
  4. Add butter cubes,one at a time,and mixing it well after each addition. 
  5. If mixture looks runny, Place in the fridge for about 15-30minutes, depending on how warm the meringue is.Remove from fridge and continue to beat until you get a nice creamy mixture. 
  6. If mixture looks good, just continue mixing until you get a creamy mixture, it may look curdled in the beginning but it will start looking better as you continue beating.
  7. Add toffee sauce and give it a good quick whip.

Last but not least, Happy Sweet 16, Saras & Happy 26th, Jegan!!!!! <3