Mothers Day Butterfly Cake

HAPPY MOTHER'S DAY

The ultimate tender, moist cake is really perfect for any special occasions as suggested at Baking Banter, King Arthur Flour Blog.  It is high rising with a moist, tender crumb and uses the paste method, so no need to cream the butter and sugar. Although a stand mixer is recommended for this cake, or a sturdy hand mixer, i used the food processor............

To read further and for recipe click HERE Read More......

Sharon And Sandra's Birthday Cake

Besides making Mooncakes for the Mid-autumn Festival which coincided with my daughter's birthdays, I have been busy making this cake for then.  Although my elder girl is in Malaysia and not able to taste the cake, my thoughts are with her during her birthday.  Sharon and Sandra, i hope this cake met both your satisfaction.  Happy Birthday to both of you.

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Lego Pirates Of The Caribbean Cake

HAPPY BIRTHDAY ALEXANDER

It was my grandson Alexander's 7th birthday and the theme this year was Lego Pirates of the Caribbean.  Thank goodness they were pirates, ................ Continue to read HERE Read More......

Opera Cake

I have always been fascinated about this cake - OPERA CAKE.  Fascination turned into Inspiration by looking at all the lovely pictures of this cake baked by so many.  At a glance of the ingredients, i can attest that it will be a very very rich delicious cake...........

Continue to read and for recipe click HERE Read More......

Angrybirds Fondant Cake - Renee's 10th Birthday

Happy Birthday Renee, i hope you like this Angrybirds Cake. I am glad you chose this theme cos i really enjoyed making these birds as angry as can be. I love those adorable pigs and can't imagine that they were the bad guys. What i enjoyed most was the time you spend with me, explaining to me what this angrybirds game is about and all the levels and the special powers of each birds. With all these knowledge imparted, i still do not think i will be able to pass level 1, but i did have the inspiration to make these fondant birds as angry as possible and the pigs as cute as can be. After making so many angry birds and pigs, my fingers have cramped up from kneading the fondant to get the correct colors for each bird and my eyes have gone crossed from the tiny fixtures. I still have to make a catapult and the wooden structure of which the pigs can be placed. I should have made the catapult first as it was the biggest but i was so excited to make the birds which was so gratifying to make that i could not stop but continued to make all the birds that Renee wanted, and i made the catapult at the eleventh hour with regrets. Renee wanted the triangular yellow bird to be on the catapult and the bird was too big. So i had to remake another catapult and persuaded her to use the tiniest one which is the Ice Bird. For the wooden structure, tootsie rolls saved the day.


For more pictures and how to, click HERE Read More......

Best Ever Carrot Cake For Tatum

Your Merry Christmas may depend on what others do for you. But your Happy New Year depends on what you do for others - Anonymous. Thank you for such a meaningful greeting and just as the clock signals the arrival of New Year on the this midnight, i wish you all a better beginning tomorrow and

 A HAPPY NEW YEAR.

To read further and for recipe click HERE Read More......

Chestnut Cake With Ganache Filling and Lacquer Glaze

This glaze has intrigued me since I borrowed Rose Levy Beranbaum’s newest book, “Rose’s Heavenly Cakes”, which received “Cookbook of The Year” award and was also the winner in the “Baking: Savory or Sweet” category at 2010 IACP Cookbook Awards. Very well deserved. I finally had the opportunity to make it for Sandra's birthday. I used this glaze to replace the chocolate glaze suggested in Dorie Greenspan's Chocolate Caramel Chestnut Cake from her book - Baking From My Home to Yours...............

To continue reading and for recipe, click HERE Read More......

Alexander's 6th Birthday Cake

My grandson, Alexander turned six on 26th July but his birthday party was posponed cos there was a freak accident which burned him quite badly. He had to have a skin graft and it was done a few days before his birthday. Thank goodness he has recovered well and we celebrated his birthday with several of his Grade 1 classmates............

To continue reading click HERE Read More......

Coach Handbag Cake

The family has been invited to celebrate a birthday of our dearest friend and it is difficult to buy her a gift, so i decided to make her one.  Since i have had a go at making cakes with fondant, i have  to make a handbag cake.  The celebration is at a restaurant 25 miles away, then after dinner, we will have to adjourned to her house which is another 25 miles away.  Will the handbag cake stand the journey. standing up like most 3-D handbags?  I am not taking the chance. with all the rain that we had, the roads here are hole -ier and should be renamed - Church Road.  So, the handbag cake has to lie down. like as if it is packed in a box.  I am not trusting the flimsy cardboard box and has put the cake on to my cake carrier.  It would look so much more like the real Mccoy of a Coach Handbag instead of a cake, but well, it is a cake and accept all the imperfections along with it.  Happy Birthday Dearest Friend, B and in cantonese  - Leen Leen Yau Kum Yat,  Sui Sui Yau Kum Chwee,  Fook Yee Thoong Hoi,  Sau Pei Lam San.  Read More......

Second Fondant Birthday Cake

 I would like to share some pictures of my second attempt in making birthday cakes iced with fondant.  Tatum and Cole are twins and just turned 10.  Tatum being a girl wanted a cake with Shaymin - a Pokemon character and Cole wanted a chocolate cake and provided me with the toys he wanted to be on top of his cake.  Happy Birthday, Tatum and Cole.

I used this cocoa-yogurt-layer-cake for the cakes.  For the recipe and how to make Gumpaste and Marshmallow Fondant is HERE.  The Buttercream recipe is HERE Read More......

Renee's 9th Birthday Cake

Renee will be turning NINE on March 23rd and last saturday, she celebrated with a birthday party for her classmates. What a lovely day it was, the sun was shinning but unfornately the kids were not able to play outside as it was too windy. I hope the kids enjoyed the party and i am sure they did, dancing, doing the Limbo and whatever they could do with the stick. Can't imagine that a blow-up stick can provide such good entertainment. My proudest moment was when i saw the expressions on the children's faces when they saw the birthday cake, i think i have achieved my tasks, they recognized all the Pokeman characters on the cake.





The recipe and how to are HERE

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Longevity Peach Bun for Birthday

Showing respect and esteem for the elderly is a tradition that remains today. Nowadays, when grandparents or parents reach the ages of 70, 80 or 90, their children and grandchildren organize ceremonies for longevity. Such celebrations, either large or small,  are occasions to show devotion and respect to grandparents and parents. Celebrations for longevity, manifest the family’s joy in having a relative who has been able to lead a long life.  The Chinese God of Longevity, known as Sau,  is a symbol of easy life, smooth living, and victory over the strife that life can sometimes cause. A gourd is attached to the end of his staff which is said to hold the elixir of life or immortality. Sau is usually depicted holding a peach, which is the divine fruit of the gods, allowing them to live forever, therefore making Sau Tou/Peach Buns is a must for longevity celebration.  Besides having a banquet of which long and thin noodles are served, everyone will be blessed with presents ,


a red envelope/lei si, -   Good blessings.


a longetivity rice bowl together with a pair of chopsticks  - wishing steady income in the future


and


a pair of wooden CLOGS -  wishing a successful career ~~ "po po ko sing" which means to rise to the top, step by step.



Read about the story of the Longevity Peach (bun) HERE

The recipe for Longevity Peach Bun is HERE Read More......

Guggelhopf

There are many recipes for Guggelhopf as there are spellings to this bread. I did try making one when i got my silicone mould but i was not happy with the recipe i tried. I like the design of the mould so much that i had to bake with it, so i made a savory version - Chance Tomato Gugelhupf and it was a wonderful bread. This Christmas, i must make the Mccoy Guggelhopf, so i consulted my friend, Donna, who is residing in Germany for a recipe and she immediately gave me this recipe which i had tweaked. Thank you Donna, you are always my lifeline on European Cuisine. BTW Donna's blog is Simplybest From Food And Life . Donna told me that Guggelhopf is how the German spells this bread, she should know, she is German.

Continue for recipe HERE
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A Special Birthday Cake

Ngoc, is a child with 'special needs' and she is so lucky to be in the United States where so much attention and care are given to children like Ngoc. Unlike my nephew, Eugene, who is in Malaysia - my brother could not find any special attention even when he is willing to pay for it. Preparing for the future is important but so is enjoying the pressent. Guessed my brother would have to 'focus on today and not tomorrow.

I found this Article so well written and meaningful and to all parents who have a kid with special need, please do spend a moment to read this and also to enjoy your child's speciality. I salute all you parents who are doing all the best you can and you are doing a really great job.  All of us could learn a thing or two as they are so special, actually at times, we are the handicapped ones.

Continue for recipe HERE

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Cheesecake with Ganache

Have you ever thought that a sunken cake can be a success?  I was in this situation when i had to think fast to complete this birthday cake in time. .. 

 

It was the morning of the birthday and the cake has sunk to half of what it was when i turned off the oven the night before.

It was left it in the oven with the oven door ajar and meant to be taken out as soon as it cooled slightly.  But ...... i fell asleep and woke up hours later.  OMG  - think fast - Lily

Continue to recipe HERE

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Alexander's 5th Birthday = R2D2 Cake

Today is Alexander's 5th Birthday - Happy Birthday Buddy!!!  We had a birthday party for him on Saturday and i don't know if the guests had fun, i did and the important thing was, Alexander had the most fun.  With this posting, i would like to thank all the guests for their presence and presents and hope you all enjoyed yourself.  Thank you too to all your food contributions which made the party a success.  This year's theme, Alexander chose 'The Star Wars'  and i made him this R2D2 cake  - he sure was grinning happily at his cake - look at that smile, it melted my heart.

Ingredients:

Chocolate Cake:

3 1/2 cup bleached all-purpose cake
1/2 cup cocoa powder
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
6 large eggs
2 cups sugar
1 1/3 cup oil
2 tsp vanilla extract
2 cups milk
2 recipes of Buttercream

 Method:

Grease and line the base of 2 - 9 inch by 13 inch cake pan.

Preheat oven to 350f.

Sieve flour, cocoa powder, baking soda, baking powder and salt.

Put sugar and eggs in the food processor and pulse till sugar has dissolved.

With food processor, add in the oil in a steady stream.

Stop the food processor and add in the sieved flour, pulse until well combined. Scrape the sides if you must.

With the food processor on, add in the milk and process until cake batter is well combined.

Pour into the 2 prepared cake pans  in equal portions and bake for 15 minutes at 350f, then reduce oven heat to 325f and bake further for 20 - 25 minutes.  Check for doneness.

Leave to cool before icing with buttercream

 Serves

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Carrot Cake and Cream Cheese Frosting

It was Uncle Bruce's Birthday and he has always wanted a kiddy cake.  He has mentioned it at every kiddy birthday party that he attended.  I know Uncle Bruce loves cars and since i have a mould of a car - it is one of those tear-away silicone mould which made a pretty good cake.  I can't make the cake from a box, you can fool the kids but not the adults, so, i made a carrot cake with all the works and it will not be complete without cream cheese frosting.  Uncle Bruce was delighted with his car but i told him that he can't drive it in the night though cos i forgot to fix in the lights, front and back of his car.  Happy Birthday again, i am not going to tell how old you are!!!!

Ingredients:

2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup. sugar
1 cup firmly packed brown sugar
1 cup buttermilk
3/4 cupvegetable oil
4 eggs
1-1/2 tsp. vanilla extract
3 cups grated carrots
1/2 cup crushed pineapple, drained
1 cup chopped walnuts
1 cup dessicated coconut

Cream Cheese Frosting (recipe follows)

Method:

Combine first 7 ingredients in a medium bowl; set aside.

Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended.

Add flour mixture, carrots, pineapple, walnuts, coconut and raisins, stirring just until well blended. Do not overmix.

Grease 3 (8 inch) round cake pans(one car silicone mould and 2 tiny loaf pans). Line bottoms with waxed paper; grease and flour waxed paper.

Pour batter into cake pans.

Bake at 350°F. for 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off waxed paper and cool completely.

Spread Cream Cheese Frosting all over the cake.  Cover and refrigerate overnight before cutting.

Cream Cheese Frosting:

2 egg whites from 2  large eggs
2 tbsp light corn syrup
1/2 cup sugar
1/4 cup water
1/2 tsp cream of tartar
8 ozs cream cheese


Place the egg whites in the bowl of your mixer.

Place the corn syrup, sugar and water in a medium saucepan, with a cast-iron skillet at the bottom. Stir until combined and the sugar is dissolved. Cover the pan and bring to a boil. Boil for 3 minutes, with the pan covered to wash any sugar crystals down from the sides. Uncover and cook to the soft ball stage, 240 f.

Meanwhile, begin to beat the egg whites on slow speed. When they are foamy, add the cream of tartar, Gradually increase the speed to medium and continue beating until soft peaks form.

As soon as the sugar syrup reaches the soft ball stage, remove it from the heat. Turn off the mixer. Very carefully pour about 1/4 of the hot syrup down the inside of the mixing bowl. Turn the mixer on high speed, and beat well. Add the syrup in two more additions, stopping the mixer each time, working as quickly as possible. If the sugar is slightly overcooked and hardens a bit, return it to the heat for a moment to remelt it. Do not pour the sugar syrup into the bowl while the mixer is on; you may splash yourself with hot syrup or the syrup will end up all on the sides of the bowl.

Continue to beat the meringue until it cools to room temperature. This takes about 20 minutes of continuous beating. If you need to hurry it along, place the bowl of your mixer in a ice bath for a few moments while mixing by hand, then return it to the machine. If you attempt to add the butter before the meringue is cool, the cream cheese will melt and the frosting will collapse.

When the meringue is cool, beat in the cream cheese a bit at a time. If the frosting starts to separate, continue beating without adding any more cream cheese until the frosting looks fluffy again.  Beat in vanilla and almond extract, if using.

Serves
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Easy Cupcake

It's Mother Nature's form of March Madness in Colorado! Heavy snow fell overnight, leaving more than a foot of heavy snow.  I am glad it was not yesterday, cos i had to make and bring these cupcakes to Renee's school, so that her classmates can have them during recess.   A double-dose of lemon extract and lemon juice-- in the cake and in the buttercream frosting -- gives these cupcakes great lemony taste and just the right amount of sweetness -- and they were more than irresistible. 

Ingredients:

2 cups self rising flour or 2 cups bleached all-purpose with 2 tsp baking powder
1 1/4 cup fine granulated sugar
1 teaspoon salt
1/2 cup butter/shortening(very soft but not melted, Crisco is best)
3/4 cup water with 1 tbsp lemon juice(any juice of your choice)
2 large eggs
1/2 tsp lemon extract(pair with the juice of your choice)

Method:

1 Set oven to 350 degrees F.

2 In a large bowl, mix together the flour with sugar and salt until combined.

3 Add in the butter/shortening , beat on medium speed of an electric mixer until all the flour/sugar are coated.

4.Add in eggs and lemon extract to the juice and beat lightly.

5.Add liquid and beat until well combined and blended, scraping the bowl constantly. (the batter will be thick, if desired you may add in a few more tablespoons juice).

6. Pour into paper-lined regular size muffin tins filling under just three-quarters full or half full.

7.Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).

8.Immediately remove from pans.

9.Cool completely before frosting.

Buttercream:

1/2 cup (1 stick) butter or margarine softened
1/2 tsp lemon extract
2 cups sifted confectioners' sugar (approximately 1/2 lb.)
1  tablespoons milk

Makes: About 1 1/2 cups of icing.


Method:

In large bowl, cream butter/shortening with electric mixer.

Add lemon extract..

Gradually add sifted sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use.

Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 1 tablespoons light corn syrup, water or milk.

Serves Read More......