Easy Chocolate Buttercream

Ingredients:
2 cup semi-sweet chocolate chips
2 cup butter (500g)

• In a medium saucepan, melt chocolate chips & butter over medium-low heat, whisking frequently.
• When melted, cool completely & chill until solid
• Remove from fridge & allow to come to room temperature.
• Put all the chocolate in a mixing bowl & beat on medium for 2 mins until light in color & fluffy.

Note:

Makes enough frosting to filling & frost 8" layer cake or 24 cupcakes.

Store refrigerated but allow to come back to room temperature before serving.

Orange Cream Cheese Cupcake

Ingredients:
1/2 cup AP flour (64g)
1 cup cake flour (130g)
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (115g)
3/4 cup sugar (150g)
2 eggs
2 tsp orange zest
1/4 cup orange juice
1/3 cup milk

Directions:

1. Sieve together the dry ingredients in a medium bowl & set aside.
2. In separate bowl, beat the butter until pale & creamy, then add in sugar & beat continuously.
3. Add the eggs one at a time, stirring in between each addition & add the orange zest.
4. Add 1/3 of the dry ingredients into the batter & mix well.  Alternate with wet ingredients.
5. Fill the cupcake liner (55g ea) & bake on preheated oven @ 180 deg. C for about 18-20 mins.

Orange Cream Cheese Frosting

4 oz cream cheese
4 oz butter
2 cup powder sugar (1kg)
1 tbsp heavy cream
2 tbsp orange juice
Orange food colouring

Directions:

1. Cream together butter and cream cheese for about 7-8 mins on medium-high speed.
2. Add in powdered sugar, orange juice & heavy cream.  Mix on low speed until blended the increase speed to medium for about 5 mins.
3. Spread over cooled cupcakes immediately.

Rainbow Lapis Cake (Layer)

7" Pan

Ingredients:
400g butter ~ softened @ room temp
120g condense milk
1 tsp vanilla extract
100g plain flour
2 tsp rempah kueh
15 egg yolks
5 egg whites
200g caster sugar
Gel food coloring: Red, Orange, Yellow, Green, Blue, Violet

Directions:

1. Beat egg yolks with 160g caster sugar until pale & creamy
2. Mix butter & condense milk together until smooth.  When egg yolk mixture is ready, slowly mix in butter mixture.
3. Sift flour & rempah kueh together & slowly add it into the mixture at low speed.  Stir in vanilla extract until just combined.
4. In another mixing bowl, beat egg whites with remaining 40g sugar until stiff peaks & the fold into the mixture batter.
5. Divide batter into 6 equal portions @200g each.  Add food coloring into each bowl of batter until the desired color is achieved.
6. Grease the bottom & sides of 7" square pan with butter & line the bottom of the pan with parchment paper.
7. Preheat oven to grill function at 220 deg C and place baking tray in the oven to preheat as well.
8. Starting with the violet layer, spread 1st half (100g) of the batter on the bottom of the pan.  Grill until the surface is cooked & golden brown for about 5 mins.
9. Remove pan from oven & press down the cooked layer with a flat tool to remove air pockets.  If there are huge air bubbles, poke the bubble with a skewer then press down to remove the air.
10. Spread remaining violet batter on top of the first layer & grill for 5 mins.  Repeat steps until all the batters are used up.  For the final layer, change the oven function to fan & bake for 10 mins.
11. Allow the cake to cool slightly, then loosen the sides of the cake with a knife & invert the cake onto a wire rack.  Leave the cake pan on to prevent the cake from drying out while it cools completely.
12. Slice & serving or cling-wrap & store in the fridge.