Feeds:
Posts
Comments

Archive for March, 2008

 
Phew! Finally, my first daring baker(DB) challenge is over and completed! During one of my blog surfing last month, I came across the DB-ers and thought it was really cool to be part of a group of people who enjoys baking. Hence, began my journey as a DB-er. I was really nervous about the first challenge as I didn’t know what it’s be. When the topic came out and it was “The Perfect Party Cake”, I couldn’t ask for a better first challenge! I thought: “Great! This should be a piece of cake!” Boy! Was I wrong! Everything that could go wrong with this cake went wrong!
 
Guess it was ’cause I’ve been busy with classes, then graduation, cake orders and last week acted as tour guide as well. I purposely left this cake to the last as a good friend’s birthday is tomorrow and I decided to use him as my guinea pig! :) I wasn’t really in the mood to bake on Friday so it sorta affected my performance. In addition, I’ve frequently been reading the various comments of other fellow DB-ers on the blog hence was a bit apprehensive my cake wouldn’t turn out on my first try. I used buttermilk (lemon juice + milk, left to stand for awhile) and all-purpose flour as I’ve not seen cake flour in hobart. Everything looked like I was heading down the right track and into the oven the cake tin went. From here on, everything just went wrong. While placing the cake tin into the oven, I accidentally tipped more than half the batter into the bottom of my oven. Oh no!! I had to be at work in less than 2 hours and had to shower and time was running really low. So I hastily cleaned up and started on my second cake. While beating the batter with the mixer, my plastic cake spatula got caught on the whisk and “snap” it broke into half! Great! Just what I need! Finally, it was ready to go into the tin once again but after searching high and low, I was unable to find the base of my 8 inch cake tin. Darn! Choiceless, 9 inch it’ll have to be. Due to time and resource constraints, I didn’t split it into 2 cake tins but instead baked it all in one go. 
 
When I removed it from the oven, the cake looked alright but a bit flat. I was afraid I won’t be able to split it into more than 2 layers. After it cooled, it was still moist and with my fingers crossed, I removed it from the tin. It certainly didn’t rise too much unlike how my sponge cakes normally do. Hhhmmm….but I just might be able to split it into 3 layers. I decided on strawberries as I’m really quite broke and strawberries were probably the cheapest but most elegant fruit I’m able to afford. I was (and still am) very doubtful about the buttercream. Krys, Alan, CY and I are not big cream fans and I knew buttercream wouldn’t go down well with them. Oh well, I’ll still give it a go. Lucky for me, it didn’t curdle and the result was a smooth, velvety textured buttercream. Krystal dipped her finger in and absolutely loved it! It reminded us of the cream buns we get back home. I used to enjoy those cream stuffed buns especially when I was sick and unable to consume anything. Anyway, I had fun doing the piping. I called this  “A Basketful of Strawberries” ’cause I wanted to pipe something that looked like a basket and pile the top with strawberries. Sadly, I ran out of buttercream so had to settle for a basket with no handles.
 

Oh well, the end result was better than expected. I have to admit that I’ve gotten complacent making sponge cakes. Since most of my cake orders are sponges, it’s become routine to make them and not try them. Most of the time I just rely on feedback from customers and believe that I can’t possibly go wrong with the tastes. This time though, since it wasn’t an order, I gotta try the cake myself and decide if I like it. And yes, I do! :) I wouldn’t use it for ice cream cakes as it’s not soft and fluffy enough, and would be too hard after frozen. However, I’d try it for tiramisu and definitely would use it for future fruit base layered cakes. The cake’s really moist and was a lot easier to divide into layers as compared to sponge cakes. The use of lemon zest was amazing as it gave the cake a fresher taste. Next time, I’m gonna try rhubarb as my layers. The buttercream as expected didn’t go down too well with the others. Don’t get me wrong, it was a really good buttercream but it’s just that those of us who had were not big cream fans. Might be an asian thing (don’t quote me on this!) :) .   

All in all, I had fun with my first challenge. Although nothing went right, the end result was rewarding. At least I got paid with a good massage from the birthday boy! :)

 Cake:

  • 2 1/4 cups cake flour (1 cup cake flour = 1 cup all purpose – 2 Tbs)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups whole buttermilk
  • 4 large egg whites
  • 1 ½ cups sugar
  • 2 teaspoons grated lemon zest
  • 1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
  • ½ teaspoon pure lemon extract

Buttercream:

  • 1 cup sugar
  • 4 large egg whites
  • 3 sticks (12 ounces) unsalted butter, at room temperature

Finishing:

  • Strawberries

Method:

Centre a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch round (personally, I’d use an 8-inch) cake pan and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

Sift together the flour, baking powder and salt.Whisk together the buttermilk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.

Add the rest of the buttermilk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.

Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.

Pour batter into tin and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

Buttercream:

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.

Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.

Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

Assembling: 

Layer cake into three layers (I believe an 8-inch should yield 4 layers). Spread some butter cream on bottom layer then top with strawberry slices.

Repeat above steps for second and third layer. 

Decorate accordingly. 

Storing:

The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator. 

Read Full Post »

Easter bunny visited our house this easter…actually I should say easter bunnies cause there were two of them! :) 

After the hustle and bustle of last week, I actually felt weird having nothing to do on Friday. Being Good Friday and all, most places were closed and we were just feeling moodless..not really wanting to go anywhere. I decided that it was the day to try a recipe (click here for it) I copied from Woman’s Day nearly 2 easters ago but have never had the chance to give it a go – Mini Chocolate Chip Hot Cross Buns. CY loves the choc chip hot cross buns from Banjos and every easter, he’d go there and buy a few bags. Growing up in M’sia, I’ve never had hot cross buns and easter eggs were only stuff we used to get in Sunday School. A couple of my aussie friends were telling me about how easter was celebrated when they were kids. Their parents would would leave a trail of hidden easter eggs around the house and the kids would follow one clue after the other searching for these hidden treasures. I asked Alan if he could make an easter trail for me so I could relive my childhood. Sadly, being unromantic he refused to do it for me :( . Oh well….as for my buns, they were pretty successful for homemade buns. Soft and fluffy on the inside, with chocolate melting in your mouth when you bite into them. (Sorry for the really sucky photo!) I made 32 in total, but the buns were hot items when they were removed from the oven. The only thing I didn’t like from the recipe were the crosses and in the end I replaced them with my own chocolate icing. 

Saturday, Alan and I went Salamanca. We had fun roaming around the vegetable stalls, picking up bunches of fresh vegetables and herbs, smelling them and arguing about Italian parsley and coriander :) . As part of our “scavenger hunt”, we found fresh zucchini flowers. We were so excited as it was our first time seeing them and finally we could tryout the recipe we watched on Jamie’s show. We decided then that this weekend was Jamie’s dinner weekend. We got cherry tomatoes, asparagus, chicken breast, white peaches, pork chops and together we became chefs! This was our menu: Saturday – Pan fried chicken breast fillets with cherry tomatoes and asparagus; Sunday – Beer battered deep fried zucchini flowers, and Pork chops with white peaches. It was great fun teasing and arguing in the kitchen preparing for the meals. Alan’s a “must-follow-recipe” guy and I’m a “go-with-the-flow” girl so you can just imagine the constant bickering going on in the kitchen :) . The meals were awesome – all credit to Jamie. The company, needless to say was perfect and the ambience superb as it was our own home and we could sit however we want, eat however we like and drink however we desire :)

 

Pan Fried Chicken Breast with Cherry Tomatoes and Asparagus

Ingredients: 

  • Chicken breast fillets
  • Asparagus
  • Cherry tomatoes
  • Olives
  • Bacon rashers
  • Olive oil
  • Salt & pepper

Method:  

  • Heat a pan with olive oil.
  • Put chicken breast onto pan and allow it to cook and brown. Place bacon strips on top of the chicken allowing it to season and cook with the chicken.
  • Trim off bottom of asparagus and put into the pan. Cut the tomatoes into halves. 
  • When chicken and asparagus are nearly done, add the tomatoes and olives. 
  • Dish up, leaving a couple of tomatoes in pan. Mash it up with a spoon and top the sauce onto chicken.

Beer Battered Zucchini Flowers

Ingredients: 

  • Zucchini flowers
  • Self-raising flour
  • Salt
  • Beer
  • 1 egg white
  • Coriander, chopped
  • Chili flakes
  • White wine vinegar

Method: 

  • Whisk flour, beer and salt to a creamy batter. Whisk egg white and add into batter.
  • Heat oil for deep frying.  Batter the zucchini flowers and deep fry till golden.
  • Top with coriander, chili flakes and drizzle with white wine vinegar. Serve hot while it’s crispy!
 
 
Pork Chops with White Peaches
 
Ingredients:
  • Pork chops
  • White peaches
  • Sage
  • Honey
  • Olive oil
  • Salt & Pepper
Method:
  • Preheat oven to 200C. Heat a pan on medium heat with olive oil. Stick a couple of sage leaves on the pork chop surface.
  • Sear it till brown on both sides. Place onto baking tray and bake in oven.
  • Halve the peaches. Saute with olive oil and honey. Turn off the heat and add the sage. 
  • Plate the pork chops, top with peaches and sauce. 
 
 

Read Full Post »

I’ve been absolutely flat out the last week..hence explains why I’ve been MIA (missing in action). March is the month for birthdays man! First, I made two chocolate gift boxes for 2 good friends. Then all of a sudden, I had 2 orders for 3 birthday cakes! And these cakes were all due this week with my last major assignment. It’s all over now! Thankfully I’ve survived it all! Phew! :) AND…..I graduated from my Hospitality course yesterday! I’m so excited…but also worried at the same time as I’m not too sure what’s next. Oh well, God has great plans for me and I’ll just leave it to Him.

Back to the cakes. There was my “daughter-in-law” Rebecca’s cake – which was a green tea ice cream cake. It’s been some time since I’ve made one and my freezer isn’t exactly empty these days. It was a task in itself to create room to store the cake. This involved eating frozen food for a couple of dinners and throwing out a lot of stuff. Everything was worth it in the end as the response was awesome from everyone who saw and ate the cake. This is what brings joy to every baker – the delight and pleasure of seeing people’s faces and expressions when they taste your food. It makes all the effort you’ve put in feel like it was nothing. 

 


Another thing to congratulate me on is my first internet cake order! :) Thank you so much for your support Julie! Hopefully, James enjoyed his tiramisu and chocolate banana cake. I was really jubilant when I received this order as I never thought someone would order cakes from me over the internet. We had a couple of communication glitches initially but all went well and the orders went through smoothly in the end. 

 


 

Read Full Post »


The recipe for the cake base is my green tea sponge cake and it’s layered with vanilla ice cream. So get yourself a good tub of ice cream, and create heaps of space in the freezer, and you are good to go! 

 

Read Full Post »

 

 

 

Click here for the recipe.

Read Full Post »

One of my favourite places in Tassie for medium-heavy “snacks” is the Margate Train. Sadly, I think they’ve just changed hands or something. A couple of weeks ago when we brought a visiting friend there, I was greatly disappointed with the service and quality :( . Anyway, 9 out 10 times when we visit the train, I’ll opt for sweet pancakes (my favourite being the blueberry pancake), and Alan being a guy would go for a savory (his favourite being the smoke salmon). There was however one time when I decided to go against my norm and try a savory chicken option. It was awesome! I was so inspired, I decided to come home and recreate this in my own kitchen. Since then, this has been one of those meals I’d whip up when I’m outta ideas or short on time. 

Ingredients: 

  • Self-raising flour
  • Milk
  • Egg
  • Salt and pepper
Topping:
  • Butter
  • Prawns
  • Bacon strips
  • Bananas, sliced
  • Chicken breast, sliced thinly
  • Cheese
  • Chilli powder, optional
  • Pepper and salt

Method:

  • Whisk batter for pancake together in a large bowl.
  • Toss chicken breast with a little salt and pepper.
  • Preheat the oven or the grill. Line a baking tray with foil or non-stick baking paper. Heat a non-stick pan over medium heat. Add a little butter to pan and coat it. 
  • Ladle a scoop of batter onto pan and swirl it to spread the batter evenly around the pan. Lower heat slightly.
  • Immediately, top ingredients on pancake and allow bottom to set till it can be flipped over. Brown both sides. 
  • Remove pancake and place on baking tray. Top with cheese. Place in oven/grill to allow cheese to melt and brown a little. Sprinkle with a little chilli powder and some crack black pepper. Serve hot.   

Read Full Post »


When Alan went back to Penang for holidays, he spent a lot of his free time watching cooking television programmes. This recipe was inspired by the program “License to Grill”. Nice, simple and delicious. Give it a go if you are having a barby…especially you tasmanians out there as we are not gonna be having many sunny afternoons left!

BBQ Drumsticks

Ingredients: 

  • Tarragon
  • White wine
  • Lemon juice
  • Lemon zest
  • Garlic
  • Shallots
  • Salt, pepper, sugar
  • Drumsticks

Method: 

  • Season the drumsticks with the above ingredients for at least 2 hours. 
  • Score the drumsticks.
  • Place drumsticks on barby and grill it. As you grill, baste the drumsticks with the seasoning so as to ensure the meat doesn’t become dry.
  • Plate up when cook.

Tarragon White Wine Sauce

Ingredients:

  • Butter
  • Tarragon
  • Lemon juice
  • Salt, pepper
  • Water
  • Corn flour

Method:

  • Place above ingredients into saucepan and allow it to simmer over medium heat. 
  • Allow liquid to reduce to half the original amount. Mix corn flour with a little cold water and add into sauce to thicken it.
  • Serve with drumsticks.

 

 

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.