the cake

 

yup! the cake that makes me want to eat and eat and eat all day long hahaha nasib baik dah petang masa siap bakar kek tu! if not harusla breakfast lunch and dinner wud be that cake kan! owh! im talking about the sicillian orange cake heheh

my all time favourite cake!

i’ve posted the recipe here!

tapikan apa salahnya nak taruk lagi skali kan! kan!  hahaha actually nak panaskan enjin nak update blog yang dah lama terbiar kering kontang nih! haiii tiap hari pasang niat nak update blog but tiap hari jugak tak terupdate! Anyhow i hope after this buleh lah update dengan jayanya ye!

hokkay here’s the recipe!

sicilian orange cake

ingredients

250 g lightly salted butter, at room temperature, plus extra for greasing

250 g caster sugar (i used 200gm)

4 medium eggs

1 1/2 tsp finely grated orange zest

250 gm self raising flour 

85 ml freshly squeezed orange juice ( i used 2 oranges)

For the icing:

125 g icing sugar ( i cuma sempat sprinkle icing sugar je)

5 tsp freshly squeezed orange juice ( tk taruk pun)

Method

Preheat the oven to 170C. Greased and line a 22-cm clip-sided round cake with non-stick baking paper. (i used 9” round pan)

Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.

Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 (my oven 50-55) minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

Leave the cake, in its pan, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.

For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.

source:-

bisousatoi

 

 

Apple Cake

 

hullo peeps!

i know i know its been a while since my last update..huhu memang sah sah tak buley pakai janji nak hupdate at least once a week tu kan

anyway tak pe lah kan..i will update this blog tapi kenot promise la bila and sekerap mana tu ye hikhik

hokkay, baked this apple cake last saturday.

baaanyak sangat apples yang dah tak termakan kat dapuq tu..dah tak larat nak makan apple crumble or apple pie..sudahnya kujadikan apple cake ni…

hmmmm sodap!! half of it bagi kat my part time maid and lagi half makan kat rumah..sib baik ada sedara mara datang..buleh gak tulun habiskan apple cake ni

ok ini resepinya..

source: smittenkitchen

Bahan bahan

6 apples (saya guna 8 biji granny smith green apples)
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil (saya guna canola oil)
2 cups sugar (saya guna 1 3/4 cawan sahaja)
1/4 cup orange juice (saya guna mango juice )
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional- saya tak taruk..lupa daaa)

 

cara cara

Preheat oven to 350 degrees (175 C) . Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

rainbow cake and the story behind it ;-)

 

First time nampak rainbow cake ni kat shidah’s blog many many many moons back! Dalam hati teringin nak buat tapi kena lah tunggu hasya’s birthday tahun depan sebabnya kek ni nampak tinggi and dah tentu tentu lah susah nak habiskan kek ni if three of us jek yg makan kan! Eh, bukan 3 of us, only 2 of us jek yg makan sebab hasya kurang suka kek yang ada cream ni ;-)

Anyway, keteringinan nak membuat rainbow kek ni sampai jugak akhirnya when my SIL mintak i buatkan for her kids’ birthday last month..ehehe lama dah membuat kek ni tapi baru terhegeh hegeh nak update kat sini. dunno lah what went wrong with me nih sebabnya tersaaaangatlah malasnya nak meghupdate segala new recipes..rainbow cake ni pun sebab dah janji ngan screaming mommy nak update 2 malam lepas tapi baru malam ni i terajin skit

hokkay! back to my rainbow cake…here is my first rainbow cake (cilok gambar kat SIL’s FB )

ni bila dah di potong! nah! hamik ko..tinggi melangit kek ni kan ;-))

apa tidaknya…dah lah 1st time buat kek ni…terus ku gamble buat 3 adunan and dah tu pan yang ada cuma 8 inch pan ajek…selamba jek guna 8 inch pan dan hasilnya sungguhlah tinggi dan beratnya rainbow cake ni itu hari..sib baik kek ni tersaaaangatlah behavednya masa party itu hari ye!

i mean kek ni tak jatuh and senget masa potong and guess what! it was a huge hit hokkay! double triple suka mak tau!

Then, this is my 2nd cake, kali ni guna 6 inch pan sebab itu jek pan yang ada kat rumah

made this for a friend pulak and this time pun i main sesuka hati susun the rainbow colors tu.

bila je hasya nampak kek ni terus dia complain yang i dah salah susun rainbow colors tu..hahaha sungguh banyak complain kanak kanak tu tau!

then came my 3rd cake, kali ni guna 8 inch pan and this time i buat 2 adunan aje.

this time i made for another friend who wants to celebrate her son’s first birthday. hasilnya takde lah tinggi melangit kek ni and i managed to susun ikut rainbow color yang betul ye!

if not harus cik adik tu complain lagik kan hikhik

hokkay, here’s the recipe! thanks a bunch to shidah and kak yani (KG) for sharing this recipe and i know this recipe is definitely a keeper…

source: dairimama

 

Rainbow Cake

Adapted from Dorie Greenspan

Ingredients

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt (tk masuk coz guna salted butter)
1 1/4 cups  milk or buttermilk (saya guna buttermilk)
4 large egg whites
¾ cup sugar  
120gm unsalted butter, softened 
1/2 teaspoon pure lemon extract - (tak masukkan tapi ganti dengan vanilla essence)
Gel or powder food coloring (saya guna yang cecair)
2 tsp vanilla essence

Method 
1. Preheat the oven to 175 degrees C and put a rack in the middle or upper third of the oven. Butter two 5 inch pans  (saya guna 6 inch pan sebanyak 6 kali sebab 6 lapis)  and line with buttered parchment paper.
2. Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whites and buttermilk. I whisked the mixture using hand for about 1 minute.
3. Cream the butter and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy.
Beat in half of the egg-buttermilk mixture, then flour mixture, then the last of the egg-buttermilk mixture, and finally the last of the flour, beating until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.
4. Divide the batter in 6, dye each batter with different colour. Bake 20 minutes (untuk 6 inh pan, saya bakar selama 15 minit), rotating halfway through, or until a thin knife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto a cooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill in a fridge 

For the Cream Cheese Frosting: 
125 gm butter, at room temperature 
125gm cream cheese, at room temperature 
125 gm mascarpone cheese, at room temperature
1 cup powdered sugar (saya reduced to 3/4 cup)
1 tablespoon vanilla extract

To make the frosting:

Using the whisk attachment, whip the butter and  cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

 

First time buat dulu guna resepi ni untuk cream cheese frosting coz tak jumpa cari mascarporne cheese. Dua dua cream cheese frosting ni sedap ajek kat tekak i ;-))

Cream cheese frosting
125g cream cheese – saya guna philadelphia cream cheese
50g unsalted butter – saya guna scs
80g powdered sugar 
1 cup fresh cream, whipped until stiff

Cream Cheese frosting: method
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.

owh! lupa nak habaq, start from 2nd cake tu, takde makna dah mak nak sapu cream keliling kek tu sebabnya malas babe! anyway, bila dah susun n nampak rainbow color tu i rasakan lagi comel ajek kek ni kan! kan!

nak rvc jugak!!

 

 

definitely not me ye! hikhik

i buleh ler makan rvc tu tapi nak kata feveret tu takde lah ye! setakat makan sebijik cupcake or 1 slice aje pun dah ok dah! hubster lagi lah..nampak ajek kek kaler merah tu dia dah lari jauh dah. hasya pulak hanya makan the cake without cream cheese frosting tu.

anyway, atas permintaan yang banyak sangat, makanya i buat jugak rvc ni for my frens

satu tu buat masa sept 11 itu hari. sebabnya nak celebrate birthday my fren nih

then, last saturday plak i buat 2 bijik lagi for my blogger frens plak

kelam gulap gulita plak gambar ni ye! hahaha takpe lah since dorang tu malu malu skit nak tayang gambar kat blog

anyhow, atas permintaan lagik..this coming weekend pun kena bake 2 bijik rvc lagi utk kawan lain plak..hmmm looks like me n hubster je yg tk gilakan rvc ye ;-)

owh! here’s the recipe (sama je mcm yg i buat cupcake itu hari)

source: bisousatoi

Ingredients
1 1/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder
1 tbsp red colouring – (saya guna pewarna merah brand nona je) 
1/4 cup soft unsalted butter – saya guna anchor
3/4 cup sugar
1 egg
1/2 tsp vanilla extract – (saya guna 1 tbsp vanilla essence)
1/2 cup buttermilk – (saya guna 1/2 cup dutch lady low fat milk plus 1/2 tbsp organic apple cider vinegar – leave for 10 minutes)
1/2 tsp vinegar –( saya guna organic apple cider vinegar)
1/2 tsp baking soda

Method
1. Preheat oven to 175 degrees Celsius.
2. In one container, sieve flour, baking powder and salt. Set aside.
3. In a small container, combine cocoa powder and red colouring and stir well until form a paste (I added a little water).
3. Using a stand mixer, beat butter with sugar until light and fluffy. Add the egg, beat until blended. Add the vanilla extract and cocoa powder mixture, beat until well blended.
4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F)
5. In a small bowl, combine vinegar and baking soda and add it to your batter. Stir well with a spatula. 
6.  Spoon the batter into the cupcakes cases and bake for 45 minutes

7. Remove the tin from the oven and let them cool on wire rack.
8. Once cool,  top it with your cream cheese

Cream cheese frosting
125g cream cheese –( saya guna philadelphia cream cheese )
50g unsalted butter – (saya guna anchor )
80g powdered sugar 
1 cup fresh cream, whipped until stiff

Cream Cheese frosting: method
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula. chillkan dalam peti ais selama lebih kuran 20 minit sebelum di sapu pada kek

yang ni i double kan recipe…erghhhh! so buruk the deco kan! sila abaikan ye! hikhik

Lemon Drizzle Cake

 

 

 

patutnya ada glaze on top of the cake tu sebab namanya lemon drizzle cake tapi atas sebab si pembuatnya tersilap amik gula maka glaze tu tak menjadi and dah termasuk dalam cake tu ;-)

nasib baik kesedapannya masih terasa hikhik… i teramik icing sugar instead of sugar biasa tu..sebab tu lah the glaze tu jadi cair je. bila tuang tu baru perasan yg tersilap, so biarkan aje sebab takut termanis pulak if i buat another batch of glaze tu

anyway, i love this lemon cake so much! so gebu and moist..err the texture tu lebih kurang macam sicilian orange cake tuuuuu… so this is definitely my kind of cake heheh ;-)

 

 

 

 

 

here’s the recipe

source: nigela as posted by emilystar

Ingredients (saya buat separuh adunan je)

• 225g Unsalted Butter (i use anchor)
• 225g Caster Sugar
• 3 medium free-range eggs  (saya guna sebiji telur gred A)
• 150ml Milk (low fat milk)
• 225g Self-Raising Flour
• 1 1/2 tsp Baking Powder
• 2 large Lemons
• 100g Granulated Sugar

 

Method

Serves: 14-16

1. Preheat oven to 170C Fan oven/ 190C/ Gas Mark 5, and butter/line a square baking tin approx 20x20cm (can be slightly bigger).
2. Cream butter and caster sugar together in a large mixing bowl, until pale and fluffy. Then beat in the eggs one at a time. At the milk and mix in, don't worry if it looks weird at this stage!
3. Sieve the flour and baking powder into the bowl then fold into the rest of the mixture until mixed completely. Zest both lemons into the bowl and mix together.
4. Scrape all the mixture into the prepared cake tin and bake for 27-30mins. When cake is golden and shrinking slightly from the sides, or a skewer comes out clean, run a knife around the edge and prick the cake with skewer at about 2cm intervals.
5. Combine juice of 2 lemons with the golden granulated sugar and stir to evenly distribute, then spoon all over the top of the cake.
6. leave to cool and the juice to sink into the sponge. Cut into 14-16 squares and enjoy :)

how i wish…..

 

i am eating this sticky puddings with a scoop of ice cream…yum yum sedapnyaaaa

hmmmm wish aje laaa coz stock ice cream dah habis and dalam hati plan nak top up ice cream masa BR sale every 31st of the month and sungguhla sedih sesangat coz i boleh lupa yang semalam was 31st of May sob sob :((

apa raaaa… date pun buleh lupa kan! all this while memang tak pernah miss ke BR every 31st tapi semalam buleh lupa plak. dah lah semalam puasa and tetiba teringin nak makan macam macam dari super ring chips tu hinggalah ke yogurt cheesecake yang shidah buat..haiii suma teringin nak makan tapi in the end i had to satisfy with this sticky dates pudding sebab actually dah lama jugak dah teringin nak makan sticky pudding ni and dalam hati was thinking, kalau buat for berbuka petang semalam, hari ni pepagi hari lagi i nak pi bertenggek tunggu depan pintu alamanda semata mata nak beli BR ice cream and pastu nanti buleh ler i layan warm pudding and caramel sauce and ice cream…hmmmmm lajatnya tak terkata..errrr itu angan angan jek sebabnya sungguh sungguh lupa yang hari ni dah june 1st dah :((

anyway, i love this sticky pudding even though makan ngan caramel sauce je pun dah terasa kelajatannya and here’s the recipe. i just tried out the first recipe yang muncul kat google tuh… ada recipe yang lain in my recipe book tapi malas nak cuba sebab itu hari i ada try satu recipe and it didn’t turn out as i expected..so, merajuk jap ngan recipe book hihi

 

source: taste.com.au

saya buat separuh adunan jek

 

Ingredients (serves 8)

• 250g pitted dates, chopped  
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups boiling water
• 125g butter, softened
• 1 cup brown sugar  (sebab buat separuh adunan, saya guna 1/4 cup sahaja)
• 1 teaspoon vanilla extract  (saya guna 1 tsp vanilla essence… tk mampu beli vanila extract hikhik)
• 2 eggs
• 1 3/4 cups White Wings Self-Raising Flour, sifted (saya guna self rising flour yg biasa jek)

Caramel sauce

• 1 cup brown sugar  (saya guna 1/3 cup sahaja sebab buat separuh adunan)
• 300ml thickened cream (saya guna fresh cream)
• 1/2 teaspoon vanilla extract  (saya guna vanilla essence)
• 60g butter

 

 

Method

1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.  (saya guna square pan 7cm x 7 cm)

2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.

3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.

4. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.

5. Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.

6. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

 

owh! i’m in love ;-)))

 

errrrr i’m in love with this cake hokkay ;-)

 

actually terasa rasa nak makan sticky dates pudding tapi bila ternampak ada apples yang dah hampir lebam dalam fridge tu maka terpaksalah cancel hajat hati nak makan sticky dates pudding…hihi sticky dates pudding became this apple and dates cake

owh! i tell you, the taste is superb.. rasa lemak manis apples and dates and tambah pulak ada coconut for the topping tuh…ooooh memang heaven ;-)

i cannot stop myself from munching and munching it hokkay..pastu bila rasa nyesal makan banyak, i sembunyikan dalam fridge tapi sebab i yang sembunyikan maka mesti lah i jumpa cari cake ni kan hahaha so i makan lagi and makan lagi

in the end i pack some of it for my friend. well, now no more cake and no more apples in my fridge..can stop dreaming about it lah ye ;-)

here’s the recipe. dah berzaman amik recipe ni from akak seksi nigella lawson tu…..this recipe is definitely a keeper lah ;-)

 

 

 

Ingredients

2 green apples, peeled, cored and cut into chunks (saya guna 2 1/2 biji granny smith apples)

1 cup chopped pitted dates

1 teaspoon bicarbonate soda

1 cup boiling water

125g butter (saya guna anchor unsalted)

1 cup caster sugar  (saya guna 3/4 cup sahaja- next time kena reduce sikit lg sbb topping pun dah manis dah)

1 egg

1 teaspoon vanilla extract (saya guna 2 tsp vanilla essence)

1 1/2 cups plain flour, sifted

TOPPING:

60g butter

1/2 cup brown sugar, firmly packed

1/2 cup shredded coconut

2 tablespoons milk (saya guna dutch lady low fat milk)

Method

Place apples, dates and soda in a bowl. Pour over boiling water. Allow to stand until cool.

Beat butter and sugar together in another bowl until thick and creamy. Blend in egg and vanilla. Fold flour and apple mixture (including all the juice) alternately into creamed mixture.

Spread into a greased and lined 23cm spring form tin.

Bake in a moderate oven (180ºC) for 45 minutes.

To prepare topping: place butter, sugar, coconut and milk in a small saucepan. heat, stirring, until butter is melted and sugar is dissolved

Remove cake from oven. Spread topping evenly over the top of cake.

Bake for a further 15 minutes or until topping is golden and a skewer inserted in the middle of the cake comes out clean. Allow to cool completely in the tin. Carefully remove sides of the tin. Transfer cake to a serving plate.

When I line a spring form tin, I just tear off a rectangle of baking paper, place it over the base and clip the sides to the tin, keeping it in place. Then when I come to put the cake onto a serving dish, I use the paper to ease it onto the plate- get one corner and fold under then keep removing paper as cake goes onto plate if you kind of know what I mean! (saya tak buat mcm ni…saya masuk je dalam pan yang bottom dia boleh loose tu. so bila dah masak, saya biar sejuk kejap then saya push je bottom part of the pan tu keluar dari pan tu..then potong je kek tu without keluarkan baking paper…sememeh sikit la tapi as long as the taste is good..why not kan?)

lemon cake, lemon syrup and lemon coffee?

 

 

 

errrr mana ada coffee taruk lemon kan? hikhik, actually i suka sangat kalau dapat makan any types of cakes dengan minum coffee ye! lajat aje rasanya kat tekak i nih..errr walaupun kengkadang tuh tak tahan sakit kepala sebab terlebih minum coffee tapi bila ada cake mesti nak kena ada coffee jugak lah ;-)

well, lemon cake tu i buat 1-2 hari before ke kuantan kot. ntah tak ingat buat hari apa tapi yang i ingat, i balun makan kek tu waktu petang and the next day pulak i balun makan as breakfast pulak…memula makan waktu petang tu i makan kek tu ngan lemon syrup tapi esoknya masa breakfast tu i pi makan ngan cream cheese yang i buat for my cream puff tu sebab my lemon syrup dah habis daaa

anyway, here’s the recipe..sorry tak ingat amik kat mana tapi rasa rasanya from “donna hay’s simple recipe” kot..

 

Ingredients

125g softened butter
1 cup caster sugar
2 eggs
1 cup sour cream (saya guna yogurt je)
1/4 cup lemon juice
1 tbsp grated lemon rind
2.5 cups self raising flour
1/2 tsp baking powder

method

1. Preheat oven to 180˚C. Grease and line a 9" cake tin.
2. Cream the butter and sugar together.
3. Add the eggs and beat.
4. Mix in the sour cream, lemon juice, rind, flour and baking powder. Pour into the cake tin.
5. Bake for 40 minutes or until cooked
6. Leave to cool for 5 minutes, before removing to a rack over a plate.

 

as for lemon syrup

yang ni i main agak je sebab ada sebijik je lemon so i grate the lemon zest tu (habiskan sebijik tu ) and then perahkan juice dari lemon tadi  
2/3 cup caster sugar (kalau nak manis lagi, sila tambah gula lagi ye)
1 cup water

 

caranya

masakkan air dan gula hingga mendidih dan gula hancur, then masukkan zest dan lemon juice tadi. biar hingga agak pekat sikit then tutup api.

syrup ni boleh di simpan dalam peti sejuk and boleh jugak if nak buat air minum ye! pandai pandai lah tambah air ke ice ke ikut kesukaan diri sendiri lah ye :D

 

the story of my not so red velvet cake

 

orang kata each and every cake has its own story kan! haaaa this one is the very sengal one…

me lah yang sengal tuh…heheh takkan cake tu yang sengal kan :=))

 

 

apa apa pun kita tengok the end product dulu ye ;-)

lain yang di hajat, tapi lain yang dapat…

asalnya i nak buatkan kepala minnie mouse and put a big bow on it tapikan u know lah bila bermain main dengan warna hitam ni i tak suka guna kaler hitam sebab selalu kek i rosak dek warna hitam, banyak yang tak menjadi lah dari yang menjadi bagi i lah ye!

dah lah masa memula baked this cake pun i forgot to baked it in my salad bowl sebab takde bowl melengkung macam topi tu and dah lah pi taruk dalam pan pastu i tertaruk sikit sangat red color sampai my red velvet became choc velvet ye! then, malas nak bake another cake untuk kepala tu, i main pandai sesuka hati potong potong kek yang tak merah tu buat bentuk macam topi. hmmm masa coating dengan cream cheese tu cake tu cantik je rupanya tapi i tell you memang banyaklah crumbs yang jatuh sebab u know lah kan i dah potong potong and stack stack kek yang leper tu jadi melenkung separuh bulat tuh :-)

pandai sangat, sudahnya bila taruk fondant hitam untuk kepala tu, kek ni macam tak cantik and elok je duduknya..haiii macam nak terjatuh ler pulak…dahlah macam nak terjatuh, then fondant hitam tu pulak lambat bebenor nak kering airnya, i think part ni memang salah i sebab tertaruk byk air. hmmmm sudahnya sebab i menyampah tengok kek yang tak berseri tu akhirnya i bagi je lah kat mr T.

long story short , i baked another cake, and this time it turned out red color and then i just sandwiched the cakes with cream cheese and coatkan with cream cheese jugak  and then i balut je cake tu dengan pink fondant. taruk sikit polka dots and make a big bow and put it on top of the cake… siap ;-)

nasib baik empunya badan suuuuka sangat dengan cake ni…legaaaa hati i ;-) 

 

(kat gambar tu ada la my first cake yang tk color  merah n topi yg tak menjadi yang dah jadi habuan mr T tu.. hikhik )

this time i used this recipe. thanks babe!

source: cintarina

ingredients

Makes 1 big cake.

 

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened (i used anchor)

2 cups sugar

4 eggs

1 cup sour cream (i used yogurt)

1/2 cup milk ( i used low fat)

1 bottle (1 ounce) (i used 1 bottle of nona red coloring)

2 teaspoons pure vanilla extract – ( i used 1 tbsp vanilla essence)

method

1. Preheat oven to 175 C.

2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
3. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla.

4.Gradually beat in flour mixture on low speed until just blended. Do not overbeat.

5. pour batter into paper-lined baking tin.

6. Bake 45 minutes or until toothpick inserted into cake comes out clean.

7. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

as for cream cheese frosting, i used this one ye!

 

 

dia minta kek kosong je tapiiii

 

mommy dia buatkan buttercream cake jugak sebab rasanya kengkawan dia suka makan cake yang ada cream cream ni kan! in the end, i buatkan another batch of mini cupcakes yang plain je taruk dalam goodies punya bag tu.

buatnya last thursday tapi saja nak postkan entry hari ni coz today is hasya’s 6th birthday

hasya nak chocolate cake, so i  baked triple choco caramel cake tu tapi i just sapukan buttercream je kat cake tu.

well, i ni kan sungguhlah tak pandai nak guna buttercream nih… ish memang sememeh betullah rupa kek tu..nasib baik nak bagi kanak kanak makan kat kindie je kan! takde lah malu sangat hikhik

sempat jugak i merasa sikit yang tak di taruk buttercream… yang ni i sapu ngan choc caramel ganache tuh sikit je…sedapppp ;-)

 

 

anyway, here’s the recipe, i amik kat sini. thanks to rima for sharing this delicious recipe..owh! go go check out her blog now! cantik sangat carousel cake yang dia buat for her dotter’s birthday..hadoii mau fengsan i bila menengoknya hikhik…

Ingredients (1/2 recipe - 18cm)
5 eggs
75g Sugar
1/2 tbsp Emulsifier
70 gr flour
30g g Cocoa Powder 
40g Dark Cooking Chocolate 
50g Margarine - melted (I used unsalted butter)

Method
- Preheat oven 170C
- Heat butter until melted, add in cooking chocolate and stir.. let it cool - set aside
- Whisk eggs and sugar until fluffy.
- Add emulsifier.
- Add in sifted flour and cocoa powder into batter and continue to whisk till combined.
- Lastly add in melted butter/chocolate mixture and stir well.
- Divide the batter into the prepared cake pan (18cm) smoothen the top, and bake for about 30 minutes, until a toothpick inserted into the center comes out clean.
Cool cake layers completely.While the cake is baking and cooling, make the filling, syrup, and ganache.

 

 

Ingredients
Chocolate ganache
250ml Fresh Cream/ double cream/ whipping cream (I used double cream)
250g Dark Cooking Chocolate
30g Butter
Method
- Place the chopped chocolate in a bowl.
- Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir .. Add in butter and continue to stir until smooth. Clingwrap ur bowl and let it sit in a chiller for at least 3hrs.
- Once u are ready to spread ganache on ur cake.. whisk chilled ganache for a few minutes and its ready to be used.

Ingredients
Caramel syrup
50gr Sugar
25ml of water (1)
50 ml water (2)

Method
Heat sugar with water (1) over fire (cook until it turns caramelized)
Add water (2) into the caramel mixture, cook and stir until caramel melts and blended. Turn off heat, cool
(I heated up the sugar.. waited till it created bubbles and slightly burnt bef adding water 1 & 2)

To assemble the cake:
Remove the cake layers from the pan and cut cake into 2 layers in horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Spread simple sugar syrup over it which u can easily do by cooking 1/2 cup of sugar with 1/2 cup of water. Then spread caramel syrup and ganache (1cm thick) over the cake layer, making sure it reaches to the edges. Set another cake layer on top.

 

saya cuma buat sikit je choc ganache ni sebab yang luar tu saya taruk buttercream.
kek tu pulak saya buat 2 adunan

 

owh! ada pound cake rupanya….

 

buat kek ni right after lunch semalam tapikan elok je lepas masukkan kek ni dalam oven i pi naik atas nak mandi

then alih alih lepas habis mandi i boleh pulak lepak lepak ngan hasya. tetiba hidung terbau something tapi tak tau pulak from where..errr bau tu sedap laaa then sebab bau tu sedap i turun bawah and pi tengok bau apa tu and bila dah sampai dapur baru ler teringat ada kek sebijik dalam oven…haissshhh nasib baik ada bau wangi ni kan! kalau takde bau ni maunya i terus kelupaan pasal kek ni :D

actually plan nak buat kek lain tapi kek lain pulak jadinya sebab main ikut apa yang ada kat dapur. anyway, tak rugi sangat buat kek ni sebab rasanya hmmmmmm oooh la la….sungguh super duper lajat…tak rugi arrr buat kek ni ;-)

 

and here’s the recipe, amik ni kat yat and she got it from rima who found it at bakingfiendsunite. anyway, thanks to them for sharing this wonderful recipe

 

Ingredients

240g good quality butter

90g sugar

1/2 tsp salt

1 cup (304g) condensed milk

3 tsp vanilla paste

240g cake flour

1 1/2 tsp baking powder - I used double acting

4 large eggs

 

Method

- Sift cake flour and baking powder together. Set aside.

- Cream butter and sugar together till light and fluffy.

- Add in salt and vanilla paste and cream well.

- Pour in condensed milk and cream till well combined.

- Using the mixer on low speed, add in flour in 3 additions. Mix till batter is smooth.

- Add in eggs one at a time. Make sure it's well mixed and smooth.

- Bake at 175 degrees for 1 hour – i used 8x8 inch square pan

Sicilian Orange Cake – now u see, now u don’t ;-)

 

 

 

serious ni tau! tak pernah pernah buat cake or cupcakes yang sekejap je habis lincin di balun kami kami 3 stooges  beranak nih LOL :-D

 

it’s either the 3 of us kelaparan bangat or memang we all memang suka kek ni pun i tatau hikhik…. masa the oven berbunyi “ting” tu all of us baru je habis makan dinner (eh apa kami makan ye itu hari sampai kelaparan lagi nih? owh! we just had pasta n soup je) and agaknya masa tu tengah dok pikir what’s for dessert kot walhal memang takde dessert pun and fruits pun tarak jugak. that’s why la bila oven berbunyi je terus the other half tanya what’s in the oven?

when i told him that i make sicilian orange cake, dia bolayan aje..tak sukak katanya tapi bila i makan and then hasya pun join skali sambil mulut dia tak henti henti cakap, “this is yummy mommy, i like it so much”  and then nasib baik sambil i makan sambil tu i amik gambar jugak ye! if i tk buat cam tu memang sah sah takkan ado gambor nya nih hahaha…. tengoklah tangan siapa ni yang tengah tak sabar nak makan ni :D

hasya makan yang atas dulu, crunchy kata dia..itu pasal i suka buat dalam paper cup ni..senang hasya nak makan and sungguh senang kejer i coz tak payah nak potong2 bagai

anyway, here’s the recipe. always saw it at rima’s and also at yat’s place and this recipe i copy from yat. thanks to both ladies who always mentioned that this cake is super duper yummeh..and erghhh memang yummeh pon! we HEART it so much :-)

next time taknak buat 1/2 batter lagi..itu hari dapatlah 6 biji L size cupcakes and 1 small size bundt pan..huh, tak cukup babe! memang kena buat whole batter la;-)

 

sicilian orange cake

ingredients

250 g lightly salted butter, at room temperature, plus extra for greasing

250 g caster sugar

4 medium eggs

1 1/2 tsp finely grated orange zest

250 g self raising flour 

85 ml freshly squeezed orange juice

 

For the icing:

125 g icing sugar ( i cuma sempat sprinkle icing sugar je)

5 tsp freshly squeezed orange juice ( tk taruk pun)

 

Method

Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.

Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.

Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.

For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.

source:-

bisousatoi and yateasybakes

chocolate bottom banana square, only 1/2 square saja for me ;-)

 

 

 

wah wah adakah sebab saya nak diet eh?

owh tidak tidak..bukan sebab i nak diet pun..errrr cakap je tahun baru ni kena shed few kilosss but then makan still makan dengan jayanya tau! i think i’m not the kind of person yang boleh diet kot sebabnya i ni memang pantang sungguh bila nampak any types of food, musti , harus akan teringin memakannya…hmmmm kalau nak kurus gak, nampak gayanya kenalah lari keliling rumah bak kata anie ehehe

anyway, talking about anie, this yummy chocolate bottom ni i amik dari sana lah ye! ternampak dia buat itu hari and terkebetulan semalam pagi i ternampak ada bananas kat rumah and terkebetulan jugak i nak pi lunch ngan kengkawan i, so bulehlah mencuba cuba buatkan choc bottom banana square ni kan…buleh ler bagi kengkawan i merasa gak kan! bila dah potong potong and masukkan dalam box, tinggallah 3 ketui je for us…enough la kan..memang dah hajat nak bg kengkawan kan…then petang tu nasib baik i sempat posingkan 3 ketui ni before habis di balun my other half…sedap la tu kot…i cuma sempat merasa 1/2 of it je…i mean half of the square tu je tau! bukan half dari 3 ketui tu ye!

anyway, here’s the recipe, to anie, please allow me to paste it here for my reference jugak ye! 

anie makes 24 squares  but i don’t remember how many i got ehehe…btw, i used 9x9” pan

Ingredients
1/2 cup butter
1 cup sugar ( I only added 3/4 cup)
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips

(i sprinkled with almond flakes) 

Instructions:

1. In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.
2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.
3. Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.
4. Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares

 

 

a pineapple, a jello and a cake

 

 

remember my masak lemak ketam with nenas the other day? haaa i still have half of the pineapple ye! actually ingat nak masak pajeri but then asyik tak makan nasi je memalam, so pajeri pun dah hilang ntah ke mana dah

kemarin dah masukkan dalam rojak and then semalam hasya mintak buatkan jello for her and kesian plak tengok dia makan plain jello tu so i add sedikit pineapples for her…suka lah dia :D

then ada lagi sikit..errr besar bebetul ye my pineapple tu eh ;-) ehehe takde lah besar mana pun tapikan kalau pineapple tu manis sure dah habis dah tau tapi this one is a bit masam wehhh…tak kuasa nak makan macam tu je…so i decided to bake pineapple upside down cake lah..ehehe i know baru je the other day i bake pineapple upside down cupcakes kan! sedap babe! sampai tak cukup i makan the other day..itu pasal buat lagi ni

so here it is…the pineapple upside down cake ye!

 

 

and here’s hasya’s feveret jello..cik adik tu bagi jello kosong pun dah suka dah…u know she kan pantang betul kalau nampak i bukak yat’s blog and masa tu ada jello..mesti mintak i buatkan sampai i cakap ngan dia, kalau nak makan jello hari2 pi dok umah aunt yat la..hehe eh lama pulak yat tak tayang jello eh ;)

 

 

okay, here’s the recipe for the pineapple upside down cake. took it from here. hmm  yummeh bangat cake ni… i love it especially masa tengah warm warm tu…i makan sampai 2 ketul and then bila the other half balik i tunjuk kat dia, and dia kata laaaa cake ni lagi…tapi bila dah rasa seketul, dia mintak lagi seketul…hmmmm tadi macam tak suka ye ;-)

 

 

source: joyofbaking

 

 

Topping:

4 tablespoons (1/4 cup) (55 grams) unsalted butter

3/4 cup (160 grams) light brown sugar – i used 1/2 cup je

1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)

Maraschino cherries or candied cherries (optional) – i tk taruk pun

Cake Batter:

1 1/2 cups (195 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar ( i used 3/4 cup)

1 teaspoon pure vanilla extract

2 large eggs, separated

1/2 cup (120 ml) milk

1/4 teaspoon cream of tartar

method

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved.

Continue cooking for a few more minutes until the sugar starts to caramelize.

Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on the bottom of the pan. (Can also garnish with cherries.)

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

- beat the butter and sugar until light and fluffy.

-Scrape down the sides of the bowl and then beat in the vanilla extract.

-Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl.

- Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

- In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak.

-  With a large spatula gently fold the beaten egg whites into the cake batter in two additions.

- Pour the batter into the cake pan, smoothing the top.

- Bake in preheated oven  175 C for 45 - 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean).

-  Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Serve with softly whipped cream.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8. ( i used 6 inch pan)

Note: Can substitute one - 20 ounce (567 gram) can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.