Posted in Dessert/Sweets, tagged birthday cake, cake, chocolate banana cake, chocolate cake, coffee cake, dessert, mississippi mud cake, mud cake, tiramisu on July 31, 2008 |
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So, what do you want? The good or the bad? I think….the bad news should come first…hopefully then the good news can make up for it. It’s once again the time of the month for July’s DB challenge. However, after much thought and consideration, I’ve decided to opt out of this month’s challenge. Being unemployed means every cent counts. When the challenge was first announced I was really excited. However, I needed a reason and an occasion to make this cake. None came, so in the end, I decided I was not in a position to spend extra money or something which would most likely go to waste. I will however, attempt this challenge the instant I’m given an opportunity.
I know that many will visit the site today in anticipation of July’s challenge. So…for the good news, I’ve decided to post up the few cake orders I’ve been busy with in the last couple of weeks.
First up is a Tiramisu I made for Krys’s colleague’s husband. I opted for a more general sorta design as the cake was to be cut up into small pieces and served as dessert.
Next, was a Chocolate Banana Cake. This was my first time making chocolate butterflies and I had lotsa fun. It was obviously for a girl as I seriously doubt any guy would appreciate a cake decorated in butterflies.
The next was my pride and joy! Haha! But seeing that up till now, I’ve been mastering the art of using chocolate decorations in most of my cakes, I’ve decided it was time to work with sugarpaste. As this was a Mississippi Mud Cake for a 6 year old girl, teddy bears and lotsa pretty, colourful gifts should not go wrong.
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Posted in Dessert/Sweets, Pics & More Pics, tagged birthday cake, cake, chocolate banana cake, chocolate cake, coffee cake, dessert, mississippi mud cake, mud cake, tiramisu on July 31, 2008 |
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This is once again a way overdue post! Sometime in March, I made some very sinful sweet delights for 2 good friends of mine for their birthday. Both were guys, but weird as it is, both absolutely LOVE chocolate and have such a sweet tooth they were bound to be the tooth fairy’s favourite boys when they were young! Seeing they both love sweet dessert, I decided on a chocolate trio gift box made up of chocolate coated nut brittles, profiteroles and eclairs filled with ganache and dark chocolate truffle filled brandy baskets. Except for the truffle, everything else was a first time for me. It was fun and if any of you have chocolate lover friends, you should make something like this for his/her birthday!
Chocolate-Coated Nut Brittle
- 1 cup assorted nuts (hazelnuts, walnut, almond was what I used)
- 1/2 cup sugar
- 1/4 cup water
- Dark chocolate
- Lightly grease a baking sheet and set aside. Mix nuts, sugar and water in a saucepan and heat over medium heat, stirring until sugar dissolves.
- Bring to a boil then lower heat and cook till mixture turns a rich golden brown and registers 310F on a sugar thermometer.
- Quickly remove from heat and pour nuts onto prepared baking sheet. Spread it out evenly and allow to cool completely.
- Melt chocolate in a double boiler. Break brittle into bite size pieces. Dip pieces in chocolate, half coating them. Allow it to set.
Truffle-Filled Brandy Baskets:
- 300g dark chocolate
- 300ml heavy cream
- Alcohol (optional and adjust to taste)
- Place chocolate and heavy cream into a large bowl and melt using a double boiler.
- When chocolate has melted, stir in alcohol if using.
- Allow it to cool to room temperature then clingwrap and refrigerate till sets.
- Use it to pipe into brandy baskets and to fill eclairs and profiteroles.
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 1/3 cup corn syrup
- 1/2 cup plain flour
- 1 tsp brandy
- Preheat oven to 200C.
- Melt butter, sugar and syrup together. Stir till smooth and remove from heat.
- Stir in flour and brandy, making sure it is well incorporated.
- Place small spoonfuls of mixture well apart on a baking sheet. Bake till golden brown.
- Remove from oven and allow to cool for a few seconds – just enough time for you to be able to pick it up with your fingers.
- Working quickly, pinch edges together and allow it to set in a small cup.
Eclairs and Profiteroles – Choux Pastry
- 20g butter
- 1/4 cup water
- 1/4 cup plain flour
- 1 egg
- Preheat oven to 180C. Line and grease oven trays.
- Combine butter with water in a saucepan and bring to boil.
- Add flour and beat with wooden spoon over heat until mixture comes away from base and side of saucepan and forms a smooth ball.
- Transfer mixture to another bowl and beat in eggs with electric mixer till glossy.
- Spoon mixture into piping bag and pipe out long oval shapes for eclairs and round ones for profiteroles.
- Bake in oven for 7 minutes. Reduce heat and bake for 10 minutes or until browned lightly and crisp.
- Remove from oven and cut into half. Place it back into oven and bake till dried out.
- Cool to room temperature. Pipe ganache/truffle so it forms a sandwich.
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