Hello Kitty Cake
I just bought Hello Kitty tin not long ago. So I just wanna try to out and it turn out soooo cute! I'm loving it :)

For the Sponge Cake, I use the same recipe as the Mango Fresh Cream Cake.

When I baked at home, I try to avoid all the recipes that call for shortening or improver. I don't like having those thing inside my food. So forthe frosting, I use Swiss Meringue Butter Cream or you can use any kind of butter cream that you like. I chose Swiss Meringue Butter Cream coz I want the color of the frosting to be white. But if you don't mind of the shortening based butter cream, it produces more stable and whiter frosting.

Create Date : 26 Ҥ 2556
Last Update : 26 Ҥ 2556 20:37:39 .
Counter : 325 Pageviews.

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Mango Passion Fresh Cream Cake
This is the birthday cake I make for my dad. At that time it was mango season and my dad loves eating mango, so it was easy for me to decide what kind of cake should I make for him on his Birthday.

Mango Passion Cake:

Sponge Cake

This sponge cake is really soft, fluffy, and airy. The cake need to be rest upside down on the rack after baking until completely cool before you remove it from the tin. Please do not skip this step, if not you will end up with deflate cake.

::Mixture 1::
Whole egg 1
Egg yolk 4
Melted Butter 60g
Warm Milk 60g
Cake Flour 80g
Vanilla extract 1 tsp
Salt 1 pinch

- Sifted flour
- Whisk flour into melted butter
- add warm milk n whisk
- add the egg into the mixture n whisk

::Mixture 2::
- Egg White 4
- Sugar 100g
- Cream of tartar 1 pinch

- Mix sugar n cream of tartar
- Whisk the egg until it become foamy
- add 1/3 of the sugar and continue to whisk until the foam become smaller
- add another 1/3 of sugar and continue to whisk until the foam is almost form a peak
- add the last batch of sugar and continue to whisk until soft peak

::Mix 2 mixture together::
- Fold in Mixture 2 into Mixture 1, be gentle
- Fold until everything is mix well

- Bake for 35 min at 160c
- After finish baking, quickly drop the cake on the counter 1 time and put the cake upside down on the rack till completely cool

Passion Fresh Cream:

Heavy Cream 400g
Sugar 40g
Passion Fruit Juice ( I don't remember exactly, I just put in n taste )

Hope you enjoy :)

Create Date : 25 Ҥ 2556
Last Update : 25 Ҥ 2556 1:56:21 .
Counter : 230 Pageviews.

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Face Cake
My Husband Birthday is coming up, I'm deciding what cake should I make for him. I search n spot on one blog with the Face Cake...after reading the blog, it on my up to do list. Well to see how it goes, I decide to try it before I make on the real Birthday Cake.....and this is how it looks like

quite messy....well that is trial is for, right? hahaha

To see how to make the FACE CAKE

Hope you enjoy!!!

Create Date : 25 Ҥ 2556
Last Update : 25 Ҥ 2556 1:05:20 .
Counter : 1250 Pageviews.

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Crepe Suzette Cake
I've 4 days old crepe batter sitting in the fridge, so I decided to make a crepe cake out of it. I didn't have much batter left, so I came up with mix and match of crepe n cake. Surprisingly, it tasted more delicious than the original crepe cake.

Here is my recipes:

Sponge Cake:

Egg 3
Cake Flour 90g
Sugar 90g
Butter 15g
Oil 15g
Milk 30g

- Preheat your oven at 160c
- Whisk eggs and sugar together and put in hot bath until it reaches 60c
- Take out from hot bath n cont. whisking till ribbon stage
- Fold in Milk (be gentle)
- Sift in Flour and fold gently
- Add Butter and Oil and fold (becareful not to deflate the batter)
- Bake for 35 min. or until cook

Crepe Batter:

All Purpose Flour 140g
Baking Powder 1 Tsp
Eggs 3
Milk 1-3/4 Cups (room temp)
Melted Butter 30g
Sugar 1 Tsbp
a pinch of salt

- Mix all dry ingredient together
- Mix all wet ingredient together (except butter)
- Pour wet ingredient into dry ingredient and whisk until blended well
- Sift the mixture to get rid of any lump
- add melted butter and gently whisk until blended
- rest for about 30 mins.

Whipped Cream:

Heavy Cream 600g
Sugar 60g

- Whisk Heavy cream n sugar together till stiff peak

Suzette Sauce:

Oranges 2
Sugar 2 Tsbp
Water a bit
Butter 5g
Orange Zest 1 orange
Cointreau 2 Tsbp

- Take 1 orange to zest n keep it aside
- Squeeze 2 oranges to make a juice
- Put sugar and add a little bit of water in the pot just to wet all the sugar and put on the heat to make a caramel
- when the caramel turn golden brown quickly stir in butter
- add orange juice and boil it
- reduce the orange juice a bit to make the sauce thick
- add Cointreau
- add Zest
- cool the sauce and put in the fridge until cold


*Add whipped cream to every layer of sponge cake and crepe
- Based Sponge cake
- 2-3 Crepes
- Sponge cake
- 2-3 Crepes
- Sponge Cake
- 2-3 Crepes
- Frost with whipped cream
- Pour the orangesauce on top of the cake before serve

Nice soft, fluffy, and flavourful in my own version of Crepe Cake...n You'll never wanna do the original one again

Thank you for visiting, hope you enjoy!

Create Date : 25 Ҥ 2556
Last Update : 25 Ҥ 2556 3:25:43 .
Counter : 377 Pageviews.

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