Baked this strawberry chiffon birthday cake for the boy.
Baked this strawberry chiffon birthday cake for the boy.
I seldom bake 4 tier cake. This birthday cake, took me 2 days to complete!
I didnt plan what to bake, so I overlooked the amount of the swiss meringue butter cream. Wanted to do rosette piping but not enough. Well…
Nevertheless, everyone likes the cake. 🙂
Baking has become a challenge for me nowadays, especially for a SAHM like me with two young kids. As much as I love to bake, I can’t spend my days baking so often. My kids need my time.
Baked this carrot cake with cream cheese frosting for baby Ian who turns 2 today. Two years is like a long time…an exhausting but memorable years for me. And still a long way to go…
The cake stays moist on the 2nd day still.
We decided to get baby Ian a car track since he likes car so much. Indeed, he was so happy when Zann helped to unwrap his pressie.
Happy 2nd Birthday, my boy! May your growing up years filled with happiness and contentment !
Made this durian mousse cream cake by using Mao Shan Wang. Because it’s for Hub’s birthday today. Durian is his fav so I decided to make this cake.
Zann came back from school and helped me with the rosette cream.
Recipe adapted from here.
Baked myself a black forest cake for my birthday. Love tall cake so baked three layer with chocolate buttercream. Chocolate is my love so decided to bake a cake related to chocolate.
Recipe (sponge cake)
corn flour 45g
SR flour 150g
cocoa powder 2tbsp
baking powder 1tsp
egg yolk 6
sugar 120g, 150g
corn oil 120ml
chocolate emulco 2tsp
egg whites 7
cream of tartar 1 tsp
Preheat oven 170d. Line a grease the cake pans. ( I used three 6′ cake tins)
Sift the flour, powder three times. Set aside. Use electric mixer paddle beat the yolks medium speed until thick and pale. Gradually add 120g sugar, beat 2mins at high speed. Reduce speed. Add flour mixture. Beat 2 mins. Add corn oil + water + chocolate emulco. continue beat for 2min until the mixture turns sticky and smooth.
Whisk egg whites 1 min, add cream of tartar beat 30 sec. Gradually add 150g of sugar and whisk until stiff peak. Fold in the yolk mixture and white together. Bake for 40-50mins.
Zann turns 9 years old today. Have been planning to bake a cake for her before the Malacca trip. I almost thought I couldn’t bake one cos little bro was sick. Luckily still can make it. Used strawberry callubaut chocolate to bake this cake, with marshmallow deco and strawberry fillings. Took me almost a day to complete this at different stage.
It’s only a small 6″ cake just nice for all of us, including mom who came over.
The birthday girl helped me to decorate the cake. Happy Birthday to my big girl. ❤
I decided to use strawberry callubaut chocolate to bake this sponge cake. Originally was chocolate sponge cake recipe.
veg oil 50g
strawberry callubaut 100g
egg white 180g
top flour 90g
Use double boiler method to warm up the milk + veg oil.
Off heat, stir in strawberry callubaut, mix well. Add yolk bit by bit.
Stir well. Set aside.
Beat egg white till stiff peak. Add 1/3 meringue to yolk mixture. Add 1/3 flour and fold in. Then combine remaining meringue and flour (in 2 additions). Bake at 140C for 40-45mins.
(7 ” cake tin)
(Recipe adapted from a FB chinese bake group)
Steamed carrot cake for Ian’s smash cake on his birthday.
The boy enjoyed smashing away his carrot cake, playing with the cream cheese. I see him how he ‘destroyed’ the cake., made me feel so stressed. Messy!
Recipe (6′ cake tin)
60g gluten free plain flour
2tsp aluminium free baking powder
1tsp cinnamon powder
140g oats (blend into powder mixed with 1 cup milk)
40g walnuts (finely chopped)
40g sultanas (finely chopped)
120g carrots (Chopped)
Mix walnuts, sultanas and carrots and pour in oat milk, mix well. Sieve in flour, baking powder, cinnamon powder and fold well. Pour into cake tin. Smooth out the cake batter using spatula. Steam in preheated steamer for 30mins. Wait 5 mins before remove.
Cream cheese topping
1 cup cream cheese (melted)
1 tsp melted unsalted butter
1tsp agave nectar
Use mixer to mix all the ingredients. Put inside the fridge to cool. Spread on top and serve.
It’s finally one full year, a year of bittersweet memories. Ian will be turning one in a few hours time. I am feeling abit as I am typing this. My mind is like replaying from my pregnancy days to labour pains, and the struggles to take care of him at home. It’s never easy. I thought I will sink into depression as a SAHM. But I manage to cope as everyday pass. And I begin to understand that it’s ok to struggle. There’s a lot for me to learn and understand as Ian grows. I pray for the wisdom and the strength in this journey of parenthood.
I know I am blessed, from day one, to have him in our lives. Be blessed, baby boy!
3 layers of sponge cake, covered with purple sweet potato and swiss meringue buttercream. Took me 3 hours to finish this cake.
Recipe for the sponge cake ( I used 6″ cake tin)
cake flour 90g
butter 35g (melted using double boiler)
Beat egg till foamy. Add sugar and beat until thick and pale, at ribbon stage. Add sifted flour. Take some batter and mix with melted butter and then add back to the original batter. Use spatula to fold gently. Bake at preheated even for 15mins at 180C, after the cake has rise, change the temperature to 150C, and bake for 10-15mins.
Note: I only have 1 cake tin, so I have to bake x3.
Swiss Meringue Buttercream
100g egg white (3)
227g unsalted butter, soft and cold
Remove butter from fridge and cut into small cubes. Set aside. Lightly whisk egg white in mixing bowl, place over simmering water. Add sugar in 3 batches, whisk till sugar dissolved. Rub with finger to test if it’s grainy. Remove from heat, and continue to whisk (handheld mixer) till stiff peak. Place bowl of meringue on top of large bowl with ice cubes. Add in butter one by one and continue to beat Beat till curdle. Take spatula and fold in until smooth. Add colouring as desired (Optional)
Note: I used grated sweet potato to wrap around the cake.