Vibrant Scallops Project

My latest project. The design is inspired from a book I just bought (I will update what book when I get hold of it). This is one of the designs that I fell in love with. I am just happy my customer liked the design too. 

I was intimidated to do this design, the usual feeling that I get everytime I start a new project. It's also been ages since I made gumpaste gerberas. I think the last time I made gerberas was when I was learning it in class. I was really excited that she wanted a gerbera. It is one of my favourite flowers. But the challenge was to figure how to make it without wires. The hard part was doing the centre shorter petals, to make it stand. It was hard to dry it as I was not able to hang the flower upside down with the help of wires. I was pretty successful eventually. But I know I can make a better, more realistic looking gerberas. 

Decorating the sides of the cake was scary at first. The most important tool was a ruler. Without a ruler, you will never get the correct overlapping size. After a while, I got the hang of it. Truth be told, it was quite fun. Then I had to the the words. I am still trying to improve a lot on my wordings. Hence, this is my first hand custom made fondant words. I made strings of fondant with the claygun and free form the letters. The white dots are made from Royal Icing. Dots and Royal Icing are my forte. The most important tip for dots is to use PME tips. I use PME No. 1 tip. 

The new project received quite a number of compliments from my family members and I really love it a lot. It's e type of design I like. I like contemporary designs, vibrant colours. And the flexibility of this design is quite commendable. I can imagining some colour schemes that will give it a vintage look.  

Aishah's Hantaran Cake

First of all I would like to congratulate Aishah on her wessing today! May she be blessed with lots of love and have a wonderful marriage..

She ordered this cake from me.. It's a hantaran cake where she will be giving it as a gift to ze husband.. :) The cake design and colour scheme was requested by her.. Overall I had lots of fun doing this cake and I learnt a lot... yeap.. alot..

I realize that my work now is so much faster.. I guess I'm use to all the work and I get more efficient as time goes by... Which is good, because it gives me more time on my decorating.. I really love the design that she gave me.. Simple and clean, yet the main attraction is the lace border which is made entirely by piped Royal Icing makes it so pretty and interesting.. Not the ribbon border at the base of the cake but the top of the cake..

I think I've come to realise that I love piping and working with Royal Icing.. And I learnt that, in Royal icing, you just have got to have confidence.. Lots of confidence!! Y? because you can't erase your mistake.. You can, but it's not gonna be easy.. And of course your most important tool is a good quality tip.. PME tips are the best!! You have to have lots of patience too.. But I think everything needs patience anyway... :)

At first I was quite skeptical about myself and whether I can pull this off.. And I did it!! Well.. I thought the borders were fabulous.. I'm so proud of it.. However, the challenge is always writing.. It's easy to write on the table.. But when your hands have no support.. I don't know how.. I need to practise my writing skills.... alot alot alot..

The weather here has been harsh lately.. Rain, sun, Rain, Humid, Rain, Humid.. AAarrrghhhh~ It took 3 days for my simple flowers to dry.. And when I put it on the cake.. It fell on me.. very frustrating.. But thank god it's still looks ok.. And thank god to the person who invented silica gel.. I would have died without it... My flowers will never dry..

Overall, I am happy with the product and I hope Aishah loves it too.. Although I know I could really improve on the writings... Ooh.. And I love the embroidered ribbon that I source for the cake too!! You have to give me credits for the wonderful border right?? :)

~But that's the way that it goes
And that's what nobody knows..
And everyday, my confusion grows..~

Wilton Course 3 - Finale Cake

Today I learned life has to move on.. The past may hurt us so bad.. leave us alone and hanging.. so many questions running around.. doubts dangling in your head.. and there will never be answers.. Filled with utter sadness, anger, vengeance.. :'( At some point of time, you know things will never be the same again.. So what are you to do? Well, just accept things as they are.. What can you do?? Where can you go?? Hence, just accept it and learn from it.. Hopefully.. :)

Well, I've completed my Wilton Course 3.. Wow.. What a challenging course! I dare say that.. Maybe cos I am troubled with other matters too which is why it was so challenging for me.. But the challenge was the one that made it all worthwhile to see the results.. Seriously, it is the most satisfying course out of all 3.. It took me a lot of planning and preparation too..

The flowers took like 1.5 days to dry.. I had to do 2.5 batches of recipe for the cake.. The covering of the cake with fondant was so intimidating.. and I failed cos there was not enough fondant to cover the whole cake.. Haha.. Colouring the fondant was so tiring.. I had to knead the fondant until I developed muscles.. hahaha.. But thinking of ideas on how I envisioned the cake to be was the most stressful.. I wanted a more modern, funky, contemporary looking cake.. But I had class requirements to make it kinda formal with the flowers and borders.. I was stressed for a few days thinking of how I want the cake to be and the colours to choose from.. Thank you to my 3rd sis and Wafi for giving opinions.. 

Finally, the dream came came to be.. haha.. I chose a stacked cake cos the pillars were kinda formal looking and didn't go with the cake that I envisioned to be.. I wanted to make it orange colour cake cos I just love my orange colour and people always ask me what colour did I buy.. I assume it's the most attractive colour of all.. I decided to do laces border around the cake cos i hated the frill borders that I learn in class cos I think it looks typical and boring.. and hated doin it cos it never looks as nice as the ones in the book.. haha.. At first, I wanted to colour the lace pink but my sis said purple would be nicer.. It was challenging to get the deep purple that I wanted.. I had to mix my violet, red and bue colours.. And still it wasn't what I really wanted but I was too tired to mix anymore.. The flowers took 1.5 days to dry and I was worried it won't be enough.. I've always like lilies and I think it was the easiest to make.. Hence, I chose lilies.. I wanted to use Petunia too but my sis told me it would be too much have 2 different flowers.. Ok.. Lesser work for me anyway.. As a result, you got what you see.. trust me.. It's a lot of work but it's really really worth it.. *Pats on tha back.. Alright.. here's the inside

The whole class did a good job.. All the ladies did a wonderful job.. really.. I think it was really stressful for all of us cos while we were decorating our cakes, the class was so quiet and you can see each one of use intently decorating the cakes.. Only stopping to take a short break and give our fingers and wrist a short time off.. haha.. Here's the  lovely ladies.. Germaine in black.. Im in green.. out instructor Chermaine with the blue apron.. Indul in pink t-shirt beside me.. Melody with the rainbow top.. Su in white apron and Veronica in pink in front.. Thank you all of you for making the class enjoyable..  

This is Germaine's sweet looking cake.. Just lovely..

Melody's masterpiece.. Her garden.. It was really beautiful.. Especially her roses.. It looked so real.. with the different tones and the lustre dust that she used with it on the edges.. The cake also had some imprints which she highlight with some lustre dust.. She has like a whole collection of lustre dust.. with all the interesting colours.. One passionate lady for decorating cakes I would say...

This is Indul's cake.. The wonderfully crafted and colourful roses.. I love her borders too.. I don't even dare to make borders.. But she did a very good job..

This is Veronica's cake.. She used chocolate fondant.. Which was really cool and unique.. It smelled really nice when she took the cake out.. I'm sure it taste nice too..

This is Su's cake.. She mentioned the word gothic.. She also said it wasn't really completed yet.. She wanted to put some feathers on it.. I'm sure it will be really prettier after that..

As you know already.. That's my work of art.. Finally.. Alright.. I'm ready to take orders!! Ahaaks.. :P

~I'm missing your laugh..How did it break
When did your eyes..Begin to look fake

I hope you're as happy as you're pretending to be~

Wilton Course 3 - Fondant and Tiered Cakes

Life has so many ups and downs.. Sometimes it becomes to overwhelming for you that you don't know how to handle it.. But no matter what, you stil have to move on cause time waits for no man.. Time won't stand still.. Time won't go back to where you want it to be.. Go on.. Be strong.. That's what we should do..

I attended my Wilton Course 3 class yesterday.. I came like one hour late.. Some tragedy happened in the morning and I couldn't find a cab and I had to take bus.. And the bus was ultra slow and there was traffic jam.. and the traffic lights were not in my favour.. I hated yesterday except for the fact that I completed the cake...

Yes.. I made the cake above.. We did it halfway in class and I decided to complete it at home since I made some effort baking the cake and all.. Why not just enlarge my baking portfolio rite??

Inside in was a chocolate cake with layered with chocolate buttercream.. It was a really a perfect cake to be wrapped with heavy fondant cos it was dense and tasted nice enough.. But I won't put cinnamon agin the next time cos I think it's nicer without it.. Or maybe put lesser.. And remember, I always love the contrast of black cake with white cream.. Hmm.. I didn't take a picture of the inside though.. Sorry..

It was really fun and exciting to play with the fondant although the cleaning up part is the most dreadest thing.. I couldn't wait to complete the cake and take pictures of it.. It was like the most proudest moment for me to see the completed cake.. It was really really really pretty.. I can't believe I made it.. I could have made it more colourful though but I was lazy to mix the dough with other colours..

The next thing I couldn't wait was to cut and try it.. cos I always wondered how a fondant cake tasted like.. Okay.. It tasted kinda like sweet chewing gum.. texture-wise and taste-wise.. I think it's because of the gumtex/tylose that we put inside.. ate a bit and I didn't dare to eat more.. I should have rolled the fondant thinner to cover the cake.. Well.. All well for a first try huh??

I'm definitely sticking to a traditional tiered cream cake for my wedding.. or maybe  simple cupcakes.. I don't know.. I hate the thought of wedding actually.. :S

~So don't go away..
Say you want to stay
Cos I need more time just
to make things right~

Dobos Torta - Daring Bakers

I'm kinda nervous yet very excited to show off my very first Daring Bakers creation.. I made it quite early cos I couldn't wait to get my hands on it and taste it especially.. It looks really beautiful and scrumptious.. hehehe.. well..

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonfulof Sugar and Lorraine of Not Quite Nigella. They chose the spectacular DobosTorte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: ExquisiteDesserts from the Classic Caffés of Vienna, Budapest, and Prague

As this was my first challenge and the recipe looks pretty intimidating.. I kept reading the recipe over and over again trying to understand the whole procedure and making sure that I have all the ingredients at hand.. I couldn't wait to start on it truthfully.. haha..

It was quite easy to make.. from the cake to the buttercream.. I guess the most challenging part was the caramel top.. I had to gauge when to take it out of the stove.. I didn't dare to be creative for this challenge as it was my very first and I didn't want to stray away from the original recipe... However, I did find the sponge cake layers kinda sticky after it cools.. But i try not to move it so much.. I did the sponge cake layers and the buttercream one day in advance though.. Oh yeah.. And I halved the recipe because I fear that I might fail and also nobody would eat it..

Dobos Torta recipe from Rick Rodgers' cookbook Kaffeehaus: ExquisiteDesserts from the Classic Caffés of Vienna, Budapest, and Prague (my notes in Red as usual.. and I halved the recipe and used a 6" template)

Equipment

2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates (I used 6" tins for the template)
mixing bowls (1 medium, 1 large)
a sieve
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
sharp knife
a 7 1/2” cardboard cake round, or just build cake on the base of a springfrom tin.
piping bag and tip, optional

Prep times

Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes

Sponge cake layers

6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt

Chocolate Buttercream

4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower) (I used canola oil)

Finishing touches

a 7” cardboard round
12 whole hazelnuts, peeled and toasted
½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:
NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).

2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)

3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.

5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.) (I didn't trim mine cos I think all the layers were quite similar in size)

Directions for the chocolate buttercream:
NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.

2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.

3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.

4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.

5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Make sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. (Just cut it through). Lightly oil a thin, sharp knife and an offset metal spatula.

2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel. (The colour should be quite dark and it took quite a while.. so be patient and keep both eyes on it).

3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into six equal parts.

2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.

3.Optional: press the finely chopped hazelnuts onto the sides of the cake.

4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

Storage
I (Angela) am quite happy to store this cake at room temperature under a glass dome, but your mileage may vary. If you do decide to chill it, then I would advise also using a glass dome if you have done. I should also note that the cake will cut more cleanly when chilled.

Variations
Shape: The traditional shape of a Dobos Torta is a circular cake, but you can vary the shape and size if you want. Sherry Yard in Desserts By The Yard makes a skyscraper Dobos by cutting a full-size cake into four wedges and stacking them to create a tall, sail-shaped cake. Mini Dobos would be very cute, and you could perch a little disc of caramel on top.

Flavour: While we both love the dark chocolate buttercream and this is traditional, we think it would be fun to see what fun buttercreams you all come up with! So, go wild! Or, you could brush each layer with a flavoured syrup if you just want a hint of a second flavour. Cointreau syrup would be divine!

Nuts: These are optional for decoration, so no worries if you're allergic to them. If you don't like hazelnuts, then substitute for another variety that you like.

Egg concerns
The cooking process for the buttercream will produce lightly cooked eggs. If you fall into a vulnerable health group then you may wish to use an egg-less buttercream.

You can check out the rest of the daring bakers Dobos Torta here.. I feel so amatuer-ish as compared to the rest of the daring bakers.. Some of the pieces really looks professional and inspirational.. Nevertheless, I will work hard.. Bring on the next challenge!! Hehe.. KUDOS to all the Daring Bakers!!

~It was never my intention to brag..
To steal it all away from you now..~

End of Wilton Course 1

The Wilton Method of Cake Decorating Course 1 has ended.. 4 weeks seems to pass by very fast.. We only had 4 lessons but it was really fun.. Learnt new things and how to decorate the proper way.. haha.. Well, the one part that was not fun is the clean up though.. The buttercream used is so oily.. Hmm.. I think everybody in class had fun and really came up with gorgeous cakes in the final class.. Here they are: I love this cake for it's huge, dramatic roses and it looks really well done.. I'm really wondering how she made the roses so big.. I tried making mine bigger but it wasn't successful.. haha.. It's really really pretty... I was in awe...

I love her courageous use of bold colours... haha.. I wanted to make a bright coloured cake too but I was always thinking.. "would I eat such brightly-coloured cakes?".. Hmm.. But it was really cool.. A very good centrepiece for themed parties.. And I really love her asymmetrical design.. It's really something refreshing apart from the all the decorations in the Course 1 book.. Looks more modern to me..

Hers was really sweet-looking.. Would be a very beautiful piece for those sunday afternoon tea.. haha.. I like her leaves.. It looks like roses were really resting nicely on it.. I'm not good at describing but it looks more realistic.. And her roses looks really stunning..

And here's mine.. *grins*.. Truth be told.. I think it looks boring and very safe.. I really wanted to do a more 'arty' and daring cake.. but I was pressed for time and I didn't have any inspiration.. And I wanted to do something that I can eat.. Moreover, like I always said, I'm a simple person.. and taste is always the priority.. I didn't use the class buttercream to frost the cake cause the class buttercream is extremely sweet that I somehow get a nauseating feeling after eating it.. Haha.. Im serious.. I can't handle the sweetness..

I've been wanting to try one of the recipes that has been laying in my recipe file... I chose Triple Layer Lemon Chiffon Cake... I had a few lemons in the fridge unused and concentrated lemon juice at Cold Storage was on sale.. hahaha.. On top of that, I've been wanting to try and taste lemon curd which was used as filling in the cake.. So I ended up with this pretty yellow cake.. The frosting was a sort of lemon cream.. It wasn't so stiff.. I had to refrigerate it a few times before frosting.. I was so worried that it would get all runny on the way to class the next day... But it was ok.. Anyway, there was a fridge in the class... :)
My decorations were simple.. But I love the roses.. Although not perfect, I think it was a job well done.. It wasn't easy.. I was doing it like after midnight after completing my cake orders.. Sat in the kitchen struggling to keep my eyes open.. Determined to finished 12 roses that night.. In the end, I only used 6 most suitable and nicest ones.. It was all worth the hard work.. Oh yeah, the cake was really nice... Light and refreshing and the flowers and decorations add a nice touch of sweetness to it.. *Smiles* Good Job Everyone!! Hopefully I can afford and go the Course 2 soon.. If they open the class on Saturdays.. Hmm..

~I know you like to thank your shit

Don't stank.. But lean a lil' bit closer

See that roses really smell like

Booo ooo ooo~

One Busy Week

Wow... I've gotten through one busy week.. It was undescribable.. I had so much baking to do.. Firstly, I had orders from my sis.. 2 cakes.. I think cakes are simpler than cupcakes.. Pour here, take it out.. frost and decorate.. and voila.. you have a cake.. It's less tiring than anything else.. But somehow, I'm always intimidated by the decorating part.. Cos I'm actually a simple person.. I like things simple.. decorations to be simple.. The main priority is TASTE.. haha.. But somehow.. Looks and presentation always plays a very important first impression rite? No? Not for me.. Cos TASTE IS PARAMOUNT.. hahaks..

I am looking at this Hershey's cookies and cream chocolate and it reminded me of something.. I used to buy this chocolate bar almost everyday after school when I was in secondary school.. It was like one of my favourite chocolate besides so many others.. I grew fat on it!! haha.. Anyway, when I ate it again now, I can't eat more than 3 small rectangles.. It's like damn sweet and I can't handle it.. I guess I don't really enjoy white chocolate as much as I did.. Don't get me wrong.. I still love chocolates though..

This is the Infamous Abbey Cheesecake with Strawberry Swirls.. I used apple flavoured biscuits for the crust.. It should taste slightly different from normal.. Personally, I like it cos I think the taste is uniqe. I just hope the person who ordered this enjoy it..
Secondly, I had orders from my good friend, Sikin.. Nutella Cupcakes and Cheesecake... She ordered Plain cheesecake cut into 4cm by 4cm squares.. Her initial order was a rectangle cheesecake bar but I couldn't do it would be very costly for me and for her too.. haha.. Too hard to explain.. So, I end up with this.. Thirdly.. I had to prepare for my Wilton Course 1 Finale Cake.. Gosh.. I was tired by the end of Saturday.. Haha.. Nevertheless, I really enjoyed it cos I Love what I'm doing.. Hahaha.. I will reveal the Finale cake in the next post..

~Money can be earned

But passion can't be bought~

American Whisked Sponge Cake

I've got good news!!! Finally I got my very own KitchenAid!!!!!!!!!!!! Hahaha.. I bought a purple one cause it was love at first sight.. Although I love Red, the purple one still caught my eye.... Im like so ecstatic.. It's like so cool.. And pretty standing there.. looking shy and purple.. Hmm.. *grinz*.. And because of that, I've been like baking almost every other day.. Too excited I guess...

I tried a new recipe that I found in a book the other day.. Called American Whisked Sponge Cake.. Decided to make it because I had ingredients on hand and I just felt like doing something new and interesting and it looked really simple..

Well, it's easy to make.. A bit dense but it's nice.. A simple desert.. and it definitely taste better chilled and it's not so messy when it's eaten chilled..

American Whisked Sponge Cake (taken from Cakes Galore by Valerie Barrett)

3 large eggs

100g caster sugar

1 tsp vanilla extract

1/4 tsp cream of tartar

100g plain flour, sifted

pinch of salt

300ml double cream

100g fresh stawberries

sifted icing sugar, for dusting

1. Preheat the oven to 180 deg cel/350 deg F/Gas Mark 4. Grease and base line two 20cm round sandwich cake tins.

2. Using a had-held electric mixer, whisk the egg yolks and 50g of the caster sugar together in a bowl until the mixture is pale and creamy. Whisk the vailla extract. Set aside.

3. In a separate bowl, whisk the egg whites and cream of tartar together until they are stiff. Gradually whisk in the remaining caster sugar until the mixture is stiff and glossy. Sift the flour and salt over the egg yolk mixture and fold in with a quarter of the whisked egg whites. Fold in the remaining whisked egg whites.

4. Pour the mixture into the prepared tins, dividing it evenly. Bake in the oven for about 30 minutes, or until golden and the tops spring back when lightly pressed. Turn out onto a wire rack and leave to cool.

5. Whip the cream in a bowl to form soft peaks. Chop all but 1-2 strawberries. Sandwich the cakes together with the whipped cream and chopped strawberries. Dust the top of the cake with sifted icing sugar and decorate with small whole or halved strawberries.

Remarks: I made a 6 inch cake and halved all the ingredients.

~Here they come.. The beautiful ones

The Beautiful ones.. lalalala~