Lemon Chiffon Cream Cake

6" cake

Ingredients:

50g cake flour

3 eggs ~ separate

4 tsp water (room temp)

2 tbsp vegetable oil

4 tsp lemon juice

3 tbsp granulate sugar

1 tbsp vanilla extract/essence

1 tbsp lemon juice (into egg white)

Lemon Curd

2 eggs

60g (1/4 cup) lemon juice

80g granulated sugar

1 tbsp lemon zest

30g unsalted butter

Whipped Cream

350g heavy cream

30g granulated sugar

Instructions:

1. Keep the egg whites in the fridge to cool. Mix the vegetable oil, water, and lemon juice in a bowl. Then, sieve in the cake flour and mix well. Add the egg yolks and continue to mix well to combine. Set aside.
2. Remove the egg whites from the fridge. Add 1 tbsp lemon juice, sugar, and vanilla extract. Using a hand mixer, whisk at medium-high speed until stiff peaks form.
3. Scoop a couple of meringue into the egg yolk batter and gently fold until combined.  Pour the batter into the whipped meringue and gently fold it until combined.
4. Transfer the batter to the 6-inch Chiffon cake pan.  Use a toothpick to go through the batter to remove any air pockets.  Give the pan a tap or two.
5. Bake in the pre-heated oven at 145 deg C for 45 minutes or until golden brown.
6. Remove the cake from the oven immediately, give it some taps, turn it upside down, put it on the cooling rack, and let it cool completely.
7. Remove the side and pop the cake out from the bottom using a thin plastic spatula. Slice the chiffon into three layers.
8. Bring all the ingredients except the butter in a pot to make the lemon curd.  Let cook over medium-low heat. Keep mixing and stirring until thickened.  Add in butter and mix until well combined.
9. Transfer into a clean bowl and cover with plastic wrap.  Keep it cool in the fridge.
10. In another bowl, combine the heavy cream and sugar. Beat with a hand mixer until stiff peaks form. Transfer the mixture to a piping bag and set it aside for later.
11. Assemble: Take the first layer of cake for the base and pipe the whipped cream around the edge of the cake.  Then, spread the lemon curd on the inner of the cake.  
12. The second layer of cake is topped with the same process as the first layer. The same goes for the last layer. Then, use the remaining whipped cream to prick the outer cake and spread it evenly. Dust with lemon zest.
13. Let the cake set in the fridge to cool for 30 minutes.  Slice and serve.  Enjoy!

Oreo Cake with Oreo Frosting

Ingredients:

397g AP flour

2-1/2 tsp baking powder

3/4 tsp salt

227g unsalted butter ~ room temperature

397g granulate sugar

6 large egg whites ~ room temperature

283ml milk ~ room temperature

57ml vegetable oil

2 tsp clear vanilla extract

113g Oreo cookies ~ chopped roughly

Oreo Frosting (recipe)

Directions/Instructions:

1. Preheat the oven to 168 degrees C. Prepare three (6"x 2") cake pans or two (8"x 2") cake pans and spray the nonstick cooking pan.
2. In a large bowl, combine flour, baking powder, and salt.  Set aside
3. Combine the milk, oil, and vanilla extract in a separate cup.  Set aside
4. Place the butter in a stand mixer with a paddle attachment and cream until smooth.  Sprinkle sugar and then let whip on medium-high until light and fluffy for about 5 mins.
5. While mixing on low, slowly add the egg whites one at a time.  Let each thoroughly combine before adding the next.
6. Add 1/3 of the dry ingredients to the mixture and mix on low until combined. Then add 1/2 of the liquids, 1/3 dry and 1/2 liquid, and the rest dry ingredients. Let it mix until just combined. Do not overmix.
7. Divide the batter evenly among the prepared cake pans. Sprinkle the chopped Oreos on each pan. Gently fold the Oreos into the batter with a knife until just combined.
8. Bake the cakes for 35-45 minutes or until a toothpick comes out clean when poked in the center. For an 8"x 2" pan, bake for 45-50 minutes.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes or until it feels barely warm. Then, turn the cakes out onto a cooling rack.
10. Once cool, trim off the brown edges and domes of the cakes and frost as desired. (Crumb coat first, freezes the cake for 15 minutes, and then do a final coat.) Top the cake with dollops and whole Oreos.

Rainbow Cake (Betty Crocker)

Using 6" pan

Ingredients
1 box Super Moist Cake Mix - White (Betty Crocker)
Rainbow color ~ Purple / Blue / Green / Yellow / Orange / Red

Fresh Cream
1 box Whip Topping

Directions:

1. Preheat the oven to 160 deg C.  Prepare paper liners for the 6" round pan.
2. Follow the instruction behind the box.  Divide into 6 bowls (140-142g ea).   Add individual colors & mix well.
3. Bake the cake for about 15-18 mins.  Cool on the wire rack for 10 mins & invert on the rack to cool completely.
4. Divide the fresh cream (100ml ea) into 6 bowls & add the food colors.  Whip till stiff peak.
5. Stack the cake begins with purple & top with purple whip.  Then stack another cake (blue) with blue whip cream and continue till all the cakes are stack.
6. Decorate the side with individual whip cream colors as show in the picture.

Rainbow Cake ~ Betty Crocker "SuperMoist Cake Mix" (White)

Ingredients:
2 boxes Betty Crocker ~ SuperMoist Cake Mix "White"
Rainbow food colors ~ Violet / Blue / Green / Orange / Yellow / Red

Directions:

1. Following the instruction on the box.
2. Preheat the oven at 170 - 180 deg C.  Lined the parchment paper on a square baking pan (8x8x1) & set aside.
3. Weight each batter between 290 - 300g & add the rainbow food colors individually, then pour on the baking pan.
4. Bake for about 12 - 15 mins.  Cool on the wire rack for about 10 mins & remove from the baking pan.

Rainbow Cake (V3)

Source: Wedding Cakes by Salwah

Ingredients:
6 eggs
250g sugar
1 tbsp ovalatte

400g butter
1 tsp vanilla essence

350g Hong Kong Flour/Cake Flour
1 tsp baking powder
20g vanilla ice-cream flour

Directions:

1. Cream butter & vanilla till softened.
2. Sift flour & baking powder, add vanilla ice-cream flour.
3. Whisk eggs, sugar & ovalatte till fluffy.
4. Add creamed butter in 3 portions & mix thoroughly
5. Add flour bit by bit till well combined.
6. Divide batter into 6 colors (Red/Orange/Yellow/Green/Blue/Violet).   Each weight 230g.
7. Bake in 8" or 9" round tray separately @ preheated oven 180 deg C for 15 mins. (I used 160 deg C, depending on your oven temperature)

Buttercream:

500g cold butter

200g sugar

100g water

3 egg whites

1 tsp vanilla essence (I use lemon juice)

Directions:

1. Boil sugar & water till 220 deg C.
2. whisk egg white till meringue.  Pour in sugar syrup & continue to whisk till completely cooled.
3. Use "K" beater, & add in butter in portions, cream till light & fluffy.  Mix in vanilla/lemon juice.
4. Layer the sponge cakes with the cream & decorate the cake.

Blackforest Cake

Source: Zan's Treats

Ingredients:
(A) 50g Self-raising flour
      15g Cornflour
      1/4 tsp Baking powder
      5g Cocoa powder

Note: Sift all the above

(B) 35g Corn oil
      3 Egg Yolk (Original calls for 2-1/2 eggs)
      43g Water
      1/4 tsp Chocolate Paste / Flavour

Note: Hand whisk all the above

(C) 3 Egg White (Original calls for 2-1/2 eggs)
      1/4 tsp Cream of Tartar
      60g Sugar

Note: Make Meringue

Directions:

1. Preheat the oven to 180 deg. C.  Line a parchment paper of 6" / 7" round pan
2. Mix ingredient (A) & (B) until smooth batter
3. Fold in (C) into the mixture of A+B batter.
4. Pour into a prepared round baking pan & bake for 25 mins.

Filling:

50g Dark pitted Cherries

14g sugar

6-8 Red Maraschino cherries with stalks

20g boiled syrup (cherries syrup)

1 tsp cornflour

200g whipped cream

Directions:

1. Boil the pitted cherries with sugar till the sugar is dissolved.  Set aside to cool completely
2. Boil the syrup together with cornflour.   Set aside.

Assembly:

1. Dab cooled syrup on the first layer.
2. Apply a layer of whipped cream
3. Arrange dark cherries
4. Place 2nd layer of cake & decorate with cherries.

Angry Birds Cake

Ingredients:
2 chocolate cake recipe
Fondant recipe (1/3 ~ Brick colour / 1/3 ~ Grass colour / White)
Chocolate Ganache recipe

Birds (weight 25g ea)
Red Bird ~ Red Jojo / Christmas red
Yellow Bird ~ Lemon
Green Bird ~ Kelly green / Leaf green
Blue Bird ~ Sky blue
Black Bird ~ Black
Peak ~ Orange

Note:
Brick ~ Brown + Orange = Rusty
Grass ~ Leaf green
Sling ~ Brown

Chocolate Ganache
150g couverture chocolate chips
150g heavy cream

Directions:

1. Mix the chocolate chips & cream in a bowl.  Use the double boiler method to melt the chocolate.   Set aside to completely cool, then spread on the cake....

Valentine Teddy

Ingredients:
Chocolate Butter Cake recipe
Buttercream recipe
Chocolate Ganache recipe
Chocolate Molding recipe
KitKats Chocolate

"Pirate Ship" Birthday Cake

Today is my son's 6th birthday.  Nothing compares to the feeling of pride a parent has when see their son grow up so wonderfully into a so kind young boy.  Thank you for that feeling.   Thank you for giving us the opportunities to call ourselves proud parents.   You gave us endless happiness by just coming into our lives and with each birthday of yours that happiness only keeps growing.   May God bless you with everything you desire the most in life.  HAPPY BIRTHDAY, COLIN!  Enjoy your special day....

Ingredients:
2 cups AP flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup canola oil (I used Grapeseed oil)
1 cup brewed coffee
1 cup milk
3 eggs
1 tsp vanilla

Chocolate ganache:
300g semi-sweet chocolate chips
150g heavy cream

Directions:

1. Preheat oven to 150 deg C.  Line wax paper on 8" or 9" square pan & set aside.
2. In a large mixing bowl, sift together dry ingredients.  Add oil, coffee & milk, mix at medium speed for 2 mins.  Add eggs & vanilla & beat 2 more mins.   Expect batter to be thin.
3. Pour into prepared pan, bake for 45-55 mins or 2-9" pans, bake for about 30 mins.   Cool in pans for about 15 mins & then cool completely on wire racks.
4. While cake is cooling make the chocolate ganache.  Boil the heavy cream on medium heat.  Then pour over the chocolate chips, set for about 2-3 mins & stir till chocolate melts.
5. Chill the chocolate ganache till it's consistency spreadable.   Frost cooled shape cake & enjoy!

Theme: Pirate "Ahoy Matey! Captain Colin is onbard"

Easter Basket Cake

Happy Easter Day & 58th B'day!

It's an Easter Day and it also happen to be my husband's birthday.  Each year I'll baked him a birthday cake to celebrate with my family.  My husband loves Billy's Vanilla cake recipe.  He calls it a New York cake because it reminds him his youth days.  So, I decided to bake his favorite recipe & buttercream too.

Ingredients:
1-3/4 cups cake flour
1-1/4 cups AP flour
2 cups sugars
1 tbsp baking powder
3/4 tsp salt
227g unsalted butter ~ cut 1" cubes
4 large eggs
1 cup whole milk
1 tsp pure vanilla extract

Decoration
Ice-cream cone
Chocolate sticks
Easter mini chocolate eggs
Cherries jelly

Directions:

1. Preheat oven to 175 deg C.  Line 2 9" round pan with paper liner, set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder & salt; mix on low speed until combined.   Add butter, mixing until just coated with flour.
3. In a large glass measuring cup, whisk together eggs, milk & vanilla.   With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
4. Divide batter evenly in round pan.  Bake, rotating pan halfway through, until cake tester inserted in the center comes out clean about 35mins.
5. Transfer to a wire rack to cool completely.  Once cake has cooled, frost with buttercream recipe.

Happy 58th B'day

Carousel Birthday Cake

Ingredients:
2 boxes Betty Crocker (Yellow Cake) ~ follow the instruction on the box

Vanilla Buttercream (2 Layer 9" cake / 2 dozen cupcakes)
227g unsalted butter ~ softened
6-8 cups confectioners' sugar
1/2 cup milk
2 tsp vanilla extract

Directions:

1. Place the butter in a large mixing bowl.   Add in 4 cups ugar, then the milk & vanilla.
2. On medium speed of an electric mixer, beat about 3-5 mins or until smooth & creamy.
3. Gradually add the remaining sugar, 1 cup a time, beating well (about 2 mins) after each addition, until icing is thick enough for good spreading consitency. (May not need all the sugar)
4. If desidered, add a few drops of food coloring & mix thoroughly.   Use & store the icing at room temperature because icing will set if chilled.   The icing can be stored in an air tight container for up to 3 day.

My lil Lauren 2 yrs old celebrates @ Elfa ChildCare Centre (Simei)
March 19, 2012

Note: Making 3-layer cake, use the following proportions:

• 1-1/2 cups unsalted butter,
• 8-10 cups confectioner's sugar
• 3/4 cup milk
• 1 tbsp vanilla extract