CHOCOLATE DAY (:

i've got PROBLEMS leaving comments on some of the blog. it asked me to type the verification word, then asked me to log in. after that, they asked me to type the verification word again, then asked me to log in again. this process kept repeating! is so frustrating! i tried many times and even tried switching on and off the comp thinking that maybe my comp is spoilt. i dont know if im the only one like that? ):

on a happier note, is a CHOCOLATE DAY! (: my friend's mum love choc fudge cake and requested for one. so, i attempted this. the cake is BLACK MAGIC CAKE. well, the texture of the cake itself is like pound cake but is really moist. i dont find it chocolatey enough. for the fudge, i used the same as what i did for the steam moist cake (: and they goes well together (: i did some simple deco. wait, is that even deco? not very lovely though. resemble SINGAPORE'S ESPLANADE? :D

Black Magic Cake

2 1 cup sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk or sour milk*

1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water

1/2 cup vegetable oil

1 teaspoon vanilla extract

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13×9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

*sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

CHOCOLATE FUDGE

• 35g cocoa powder (i used valrhona), sifted
• 50gm corn flour, sifted
• 1 cup evaporated milk (i used fresh milk)
• 2 egg yolks
• 175ml water
• 120g sugar
• 1 tsp vanilla extract
• 50g unsalted butter

Method

1. Mix all ingredients well (except the butter. stir over double boiler at low heat till thickened. (takes abt 10mins to thicken)
2. Add butter, turn off fire and stir till the butter melts.
3. Spread the warm fudge over the cake to coat evenly.
4. Chill the cake in the fridge before serving.

next, i baked brownie! this is on my MUST BAKE list for a while. i must say, ZY did an awesome job compared to mine. like how he described, is really rich, chocolatey and fudgey!

 

Rich Chocolate Brownies

Ingredients:

185g dark chocolate (i used 70% Valrhona), melted and cooled
110g unsalted butter, softened
220g brown sugar
1/2-1 tsp vanilla
200g whole eggs, lightly beaten
75g plain flour
50g cocoa powder
 
Making the brownie:
Preheat Oven - Preheat oven to 180 degrees C.
 
Combine flour and cocoa - In a large mixing bowl, sift both plain flour and cocoa powder. Whisk well to distribute evenly.
 
Cream butter - Cream butter and sugar on medium speed for about 3-5 minutes. As there is a larger proportion of sugar to butter, the mixture will not end up being fluffy. Cream the butter until the volume increases noticeably.
 
Adding eggs to creamed butter - Slowly add in eggs by the tablespoon to the creamed butter, beating the mixture well before incorporating the next tablespoon.
 
Incorporating melted chocolate - Beat in melted chocolate and mix well. Scrape sides and bottom of bowl often to ensure even mixing.
 
Adding dry ingredients - Stir in the dry ingredients with a spatula or wooden spoon to get a smooth batter.
 
Baking the brownies - Pour batter into a lined 8 x 8 inch square tin and level the surface. Bake for 23 -30 minutes at 180 degrees C. The top should be crusty and dull. When lightly pressed on the surface, the underneath feels semi-firm. Cool baked brownie in tin for 45mins before removing to cool on wire rack. Serve chilled or at room temperature as desired.
 
Notes:
1) Chill to get a firm brownie or eat at room temperature if a soft brownie is desired.
2) Add 80g of chopped walnuts or pecans if desired.
3) This recipe yields fudgy gooey brownies easily due to the low proportion of flour used as compared to the large proportion of chocolate. Most other brownies need to be slightly underbaked to obtain a fudgy texture. 4) Start checking the firmness of the brownie at 20 minutes or when the brownie surface starts to become dull.


Im submitting this two bakes to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from tested and tasted (:

CHOCOLATE BOTTOM BANANA SQUARES

the highly raved cake, CHOCOLATE BOTTOM BANANA SQUARES!
i choose the one that uses oil as i was lazy to take the butter out ;D
well, mine is . . . not cakey . . taste like . . . kuih? no, more like a harder version of pudding? i dont know how to describe it but you got to see it for yourself. HOWEVER, this cake taste so yummy! seriously good!  doubled the recipe and used 9 inch square pan to yield taller cake. i love tall cakes! :D
im definitely trying it again and i would want to try the recipe that uses butter (:

Chocolate-Bottom Banana Squares

(A)
120g castor sugar
2 large egg, lightly beaten

(B)
160 140g vegetable oil (I used sunflower oil)
8 medium-sized bananas, mashed with a fork (about 220g)(I added pinch of salt)
70g milk
2 tsp rum (or ¼ tsp vanilla extract)

(C)
250g plain flour
1 tsp baking powder
1 tsp baking soda

(D)
4 tbsp cocoa powder (i used Valrhona)

(E)
chocolate chips

1) Beat (A) till light and creamy.
2) Add (B) and combine.
3) Sieve in (C), mix till just incorporated. Stop once there is no traces of flour remain.
4) Divide the batter into half. Sieve in cocoa powder to one portion of the batter and mix well. Add the cocoa batter to a greased and lined square pan (I used 9”).5) Add the remaining plain batter on top of the cocoa batter, swirl gently with a knife Sprinkle top with chocolate chips (be generous).
6) Bake in preheated oven at 180C for about 50 mins or until a skewer inserted in the centre and come out clean. Cool and cut into squares to serve.

Method:

Im submitting this to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from tested and tasted (: 

after my attempt of pandan chiffon, im so determined to try it and do it well. however, look at the disappointing surface of the chiffon. i really envy bakers who do it so perfectly. well, i tried many ways. before the chiffon start to crack when it rises, i place an aluminium foil on top of it and then a baking dish on top. still, FAIL. then i tried doing the mentioned (which is to cover the top) and reduce the temperature. still, FAIL. anyone knows how? ):

on a happier note, bakerzin have this 30% discount on cakes as extended mother's day offer. im NOT a cheesecake lover and i dont eat cheese. HOWEVER, this new york cheesecake was a total exception! i can never stop at one slice. is not cheesy at all and is so delicious! im in search of a recipe that yields a cake like this. i will hunt it! :D

STEAM MOIST CAKE

HELLO! so long since i blog! but i've been reading all your blog and bakes, trust me. is just that i've been really busy and handling with things that've happened. but, i've never stopped baking! im also moving house soon . .

so, i baked STEAM MOIST CAKE for mother's day (: this cake was highly raved by many of the blogger. i decided to try it. though my pics did not do justice to the cake, i must say, the cake is SUPERB! it does not at all taste like a steamed cake. the texture of the cake is so moist and fluffy! the chocolaty fudge goes well too. but if you're a chocolaty person like me, you may want to increase the chocolate-ness of the fudge :D

simple cake with piping of rose and topped with strawberries (:

my mumand my two nephews (:

yes, my first attempr on valrhona and is awesome! (:

Ingredient

• 150g unsalted butter
• 170g fine sugar
• 200ml evaporated milk (i used fresh milk)
• 2 eggs, lightly beaten
• 125g plain flour
• 70g cocoa powder (I used Valrhona Brand)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp vanilla essence

Method

1. Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted. Remove from heat.
2. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till smooth. (Batter should be runny).
4. Heat up the steamer. Lined and grease a 7" baking pan. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
5. Steam over medium heat for 45 minutes. Check for doneness by inserting a skewer into the cake. If it comes out clean, it’s done. If not, steam for a further 5 minutes.
6. Cool the cake in pan before turning out for frosting.

CHOCOLATE FUDGE

• 35g cocoa powder (i used valrhona), sifted
• 50gm corn flour, sifted
• 1 cup evaporated milk (i used fresh milk)
• 2 egg yolks
• 175ml water
• 120g sugar
• 1 tsp vanilla extract
• 50g unsalted butter

Method

1. Mix all ingredients well (except the butter. stir over double boiler at low heat till thickened. (takes abt 10mins to thicken)
2. Add butter, turn off fire and stir till the butter melts.
3. Spread the warm fudge over the cake to coat evenly.
4. Chill the cake in the fridge before serving.

Im submitting this to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from tested and tasted (: 
Also, Gert from My Kitchen Snippets is hosting a giveaway. Do hop over and participate to join in the fun (: Closing date is 17 May 2011 (:

banana day (:

last friday (if i didnt remember wrongly), jess asked me to go over to "help" her to bake cake. i think is more like help her to mess up and finish the food :D
i baked kek lapis! non cny season i baked kek lapis. WHY? coz i want egg whites for macarons! hahah. this is my third time baking it. I double the recipe and use an 8 inch ROUND tin instead coz jess's square tin is GIGANTIC. taste nice but look wise . . . hahah. then we baked banana cake and vegan choc cake. left her house at 1:30am! is so fun! (:

TODAY is a BANANA DAY! baked banana cake. the cake is amazingly soft, moist, fragrance and YUMMY! thank you wen for sharing this wonderful recipe (:  i baked it with using two 8 inch tin. the cake is quite tall (: and i sprinkle it with some chopped almond. those photos are not very well taken. hop over to wen's blog and see hers (:

BANANA CAKE

Ingredients:5 Eggs (large size, 65-70g w/shell)

250 180g Sugar
350-400 500g Banana (Ripe & cut into small pcs)
300g Cake flour
1 tsp Baking powder
1/2 tsp Baking soda
200 180g Sunflower oil (or any vegetable oil except olive oil)

Method:Preheat oven at 160 degree C.
Grease & line a 2 x 8" round tin (or 1 x 10" square tin) base with baking paper.
1. Sieve flour, baking powder & soda together. Sieve twice & set aside.
2. Whisk eggs, sugar & sliced banana at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
3. Fold in sifted flour & mix well. (Can use spatular or hand to mix)
4. Add in oil & mix well till batter is shiny & flowing.
5. Pour into baking tin & bake for 40 - 45mins.

then i baked MORE banana stuffs. my bro request banana oreo muffin for breakfast tmr and to bring to work for his colleagues. since i've got A LOT of banana at home, double the recipe and yield 17 cups (:



 

NOW, there's so many containers that's full filled, lying on the table. feels like there's a party going on! :D

mango mousse cake

NO, not tiramisu! im just in love with using sponge finger (: it helps to cover up the ugly sides. i made this for my dad's birthday (: all using FRESH mango and puree it (: mango season! and i still have mango at home . . more mango bakes to go? ;D

i realise that adding mango for baking, despite adding more mango, it only brings out fragrance and not so much of taste unless you topped it with mango and eat it. however, adding mango essence is a no no to me. this cake have a nice fragrance of mango but not a strong taste of it. i would add a bit more sugar to enhance the flavour. overall, is still yummy (:

btw, the banana oreo muffins are really yummy! it was finished and the next time i see banana, i'll bake this for sure. my mum request for it too (:

recipe adapted from HHB and i modified it (:

im submitting this to Aspiring Bakers #5 : Fruity March hosted by Jess

is quite blur but can you spot the many layers (:

MANGO MOUSSE CAKE

SPONGE CAKE
 (makes one 7 inch sponge cake)

100g cake flour
3 eggs, room temperature
90g caster sugar
20g unsalted butter, melted
2 tablespoons fresh milk
1 teaspoon vanilla extract

Method

1. Sift cake flour, set aside. Line bottom and sides of an 18cm (7 inch) round pan with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
3. Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended. Take care not to deflate the batter. (To ensure proper folding in of the flour, you can add the flour in three separate additions.)
4. Add the melted butter, fold with spatula until well blended
5. Add in fresh milk, vanilla extract and fold in gently with spatula.
6. Pour the batter into the pan and bake for 30~35 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, cool completely. Slice into 2 pieces.

MOUSSE FILLING

Whipping cream 350ml + 3 tbsp icing sugar
Mango Puree 300 350g
Diced mango cubes 200 300g
Gelatin Sheet /powder 17g
Rum 1 tbsp

Method
1. Dissolve gelatin in 60ml hot water. Keep warm for use later.
2. Whip cream till 70% stiff or mousse state.
3. Add gelatin solution into mango puree and mix well.
4. Add mango gelatin mixture into whipped cream and combine well.


Mango puree topping

150g mango puree (bring to room temperature)
1 Tbsp gelatin
4-1/2 Tbsp boiling water

Method

1. In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.
2. In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Mix well.

ASSEMBLE CAKE

1. Lay 8 inch cake pan with sponge fingers
2. Put 1 layer of cake on to cake pan and top it with mango mousse filling.
3. Add in the mango cubes and top it with some mousse just enough to cover the mango cubes.
4. Put in the other cake layer and pour all the mousse over it.
5. Wait till the mousse is set and the topping is cooled, arrange sliced fruits, if using, pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring and decorate.

HAPPY BIRTHDAY DADDY! (:

heart shaped mont blanc cake

baked mont blanc cake today. my mum came home from market with fresh chestnut so i thought of making this since is on my to do list after looking at keiko's book OKASHI. and i've got this can of chestnut puree at home. the chestnut puree cost $9.95 and i bought from cold storage quite some time back.

i used basic yellow sponge cake as the base. the recipe is from pook. the cake is crispy at the side but fluffy and dense inside with the aroma of vanilla which i like, compared to eggy taste. im using three different sizes of heart shaped cutter to cut out the base. the smallest one is when there's those "leftovers". for the chestnut puree and cream, recipe is from ju.

placing sponge cake into heart shaped cups

Yellow sponge cake

40g Cake flour

30g Cornstarch

2 Large eggs

2 Egg yolks

65g Sugar

½tsp Coarse salt

½tbsp Vanilla extract

¼cup 120ml vegetable oil

¼cup Melted butter (warm)

Preheat the oven to 190 170°C.

Sift the flour and Cornstarch together, set aside.

Line 25x25cm 9 inch baking pan with baking paper.

Mix melted butter with vegetable oil.

Beat the eggs, egg yolks, sugar and salt until very thick and pale (thick ribbon).

Add the vanilla and beat to combine.

Pour the sifted flour into the egg mixture, fold to combine.

Pour the melted butter mixture (drizzling, if possible) into the batter and fold to combine.

Pour the mixture into prepared pan.

Bake for 18 minutes or until golden and spring when touch lightly.

Remove the cake from the pan and let it cool on a wire rack

For chestnut puree

15 oz 354g of pureed chestnut
1/2 cup 100ml cream

1/2 cup 80g sugar
1 large egg yolk
1 vanilla bean*
* I used 1/2 tsp vanilla extract

1. Slice the vanilla bean in half length wise and scrape the seeds into a small saucepan. Add the cream, sugar and whisk in the yolk. Heat over low heat, continually stirring until the mixture begins to thicken. Take the pan off the heat and allow the vanilla bean to steep while the mixture cools.

2. When the mixture is cool, put it in a food processor along with the pureed chestnuts. Blitz until smooth and creamy.* Put a spoonful of chestnut puree in the double mesh strainer over a bowl and press through using a spatula. Strain the rest of the chestnut puree, cover and set aside.
* I did not use a food processor. Instead, I handwhisked till as creamy as I could, and i did not put everything through a sieve (like pureeing baby food).

chestnut cream

3 tbsp powdered sugar
1/3 cup chestnut puree
1 tsp rum


1. In the clean dry bowl of an electric mixer, add 3/4 cup of heavy cream. Using the whisk attachment, beat until the cream holds soft peaks. Add the sugar and beat until the sugar is incorporated. Add 1/3 cup of the strained chestnut puree and mix until the cream holds firm peaks being careful not to over mix.3/4 cup heavy cream

ASSEMBLE:

i brush on a simple sugar solution, ie, boil equal parts water to sugar till everything dissolves, on top of the sponge cake and then leave to cool. Then brush the sugar solution onto the sponge. Pipe a generous dollop of chestnut puree in the centre. Then pipe the chestnut cream on top. I added some valrhona crunchy dark choc pearls and then add fresh chestnut to decorate. REFRIGERATE it.

i feel like is not very nicely done. the heart shaped isnt obvious other than the cup itself. and i've got left over chestnut puree and cream! tmr going to try baking chestnut swiss roll? or muffins? psst, there's borders sale tmr at expo starting from 10am! head on down if you want (:


VERDICT: the chestnut cream and puree is YUMMY! esp when is cold from the fridge. and is not too sweet. definitely worth trying again (:

im submitting this to ASPIRING BAKERS #4 LOVE IN THE AIR hosted by ellena.


side qn, anyone who have a big oven and would like to buy silpat? i washed (my habit to wash everything i bought before i keep it) and kept the silpat that my sis in law bought for me last yr as christmas present, in the cupboard. today when i saw it and thought i could use to bake cookies then i realise is too big for my oven! she bought TWO big ones! *faints* is NEW! if anyone wants to buy it, pls let me know. dont want to waste it. then i can buy the smaller ones. thank you! (:

crunchy choc chip cookies with macadamia nuts and choc cupcakes with "ice cream"

did not post for a while coz i was really busy helping out with new family member at home (: my second sis-in-law gave birth to my nephew (: my house have an army of boys! now i have 3 nephews at home EVERYDAY! one is 5 years old, another is turning 1. imagine? hahah.

enough said, let's come back to baking! (: baked crunchy choc chip cookies that i saw on rei's blog. like i mentioned, my house always have different nuts at home and i like macadamia so, i added it in (: (: i must say, this cookies are really really nice! not only nice taste, nice smell too!! you got to try it!

Ingredients :

190g plain flour
30g cornflour (original recipe use all plain flour instead)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (I use 1/4 tsp)
125g unsalted butter, at room temperature
125g granulated sugar (I reduced to 80g)
105g packed light brown sugar (I reduced to 70g)
1 large egg
1 tsp vanilla essence
185g semi-sweet chocolate chips
125g walnuts, toasted and chopped [optional] (i replace it with macadamia nuts)

Methods:
1. Preheat oven to 180 degree and have ready 2 ungreased baking sheets.
2. Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper, set aside.
3. In a large bowl, using an electric mixer on high speed, cream the butter till fluffy and pale yellow.
4. Add the sugars and continue beating till mixture is no longer gritty.
5. Add egg and vanilla and beat on low speed until blended.
6. Add the flour mixture and mix on low speed or stir with a wooden spoon until just blended.
7. Add the chocolate chips and the walnuts, if using, mixing or stirring until just blended.
8. With dampened hands, shape the dough into small balls and place on the baking sheets, spacing them about 2 inches apart.
9. Bake the cookies until golden brown around the edges, about 12 minutes.
10 Let the cookies cool briefly on the sheets before transferring them to the racks to cool completely.

next is chocolate cupcakes "ice cream" that i saw on little teochew's blog (: her's look soooo nice!!! (: i did a little modification coz my mum dont really like buttercream ): and my nephew INSIST that he want rainbow rice sprinkles! so this is it. hahah



For the chocolate cupcakes

- 125g butter, softened
- 1/2 cup (125ml) milk
- 3/4 cup (165g) caster (superfine) sugar
- 100g dark chocolate, melted
- 2 eggs
- 16 storebought flat base ice-cream cones*
- 1 1/4 cups (190g) plain (all-purpose) flour
- 80g dark chocolate, extra, chopped
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder

For the chocolate cream icing
- 200g whipping cream
- 15g icing (confectioner's) sugar, sifted
- 1/2 tsp cocoa powder, sifted

1. Preheat oven to 160°C (320°F). Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well after each addition. Sift over the flour, baking powder and cocoa and beat until combined. Fold through the milk and stir in the chocolate. Place the ice-cream cones on a baking tray and place a piece of the extra chocolate in the base of each cone. Spoon the cupcake mixture into the cones* and bake for 20–25 minutes or until cooked when tested with a skewer. Allow to cool.
* You need to fill the cones up quite a bit. Leave about 1cm to 1.5cm gap from the rim. Be careful not to have any batter drip onto the outside or it will burn.

2. To make the chocolate butter cream icing, place the butter in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar mixture, cocoa powder and milk and beat for a further 6 minutes or until light and creamy. Pipe the icing onto the cupcakes using a star-shaped nozzle.

Makes 16.

cakes, k food and dulce de leche

i was busy preparing for my sis-in-law bday cake. she requested for black forest cake. is my second attempt for layer cake. first was strawberry shortcake (before i started blogging). it was simply DISASTROUS! i used my new non stick springform pan to bake the 9" cake. happy that it turn out nice! but that was not the end. it did not come off beautifully from the bottom. TADA! it break off ): without hesitation, prepare to bake another using my old pan. this time, GOT IT! (: i slice the "spoilt" cake to distribute and they say is nice and spongy (: this cake, i saw it before on youtube before i started blogging (: if you understand chinese, you can try watching it. if not, i have the translated recipe. is really cool! (:

next was the layering! the layers are not slice nicely ): next is the whipping cream! not really nicely done too ): i only manage to snap a photo and next moment when i want to take photo of the not so nice looking layering, cream and black forest, the cake are all GONE!! in short, no look but there's taste. hahah

CHOCOLATE SPONGE CAKE (9" pan)

Ingredients:

203g Whole eggs

32g Egg yolks

135g Caster sugar

21g Glucose

1g Salt

32g Vegetable oil

21g Cocoa powder

106g Cake flour

1g Baking soda

21g Milk

1. Put the pot on the fire, pour in the oil immediately to heat up and off the fire when the oil start to warm.
2. Add in the cocoa powder and stir well to dissolve the cocoa powder with oil and set aside.
3. Mix eggs, sugar, salt in the mixing bowl and whisk in high speed till thick and creamy, increase the volume unitl the color turn pale.
4. Add in glucose and whisk in medium speed until ribbon stage.
5. Mix in the sifted flour and baking soda, whisk in low speed for 3 circles to let the flour mix into the egg mixture. Then turn to medium speed and whisk for about 20 circles (about 20 seconds) to mix well.
6. Fold 1/3 of the batter into cocoa mixture and mix well. Pour the mixture back to the remaining batter, add in milk to mix well.
7. Pour the batter in the cake tin till 60-70% full.
8. Bang the cake tin on the table lightly to reduce some air.

9. Bake at lower heat 160 degree upper heat 180 degree for 35 mins.
10. Once done, remove from oven and turn the cake tin upside down on wire rack for it to cool down.
11. When the cake is cool, press round the top side of the cake and push up the bottom plate to remove the cake.
12. Press round the bottom of the cake to remove the cake from the bottom plate.

For Filling and Frosting :
260g non dairy whipping cream
1 can dark pitted cherries
60g shaved chocolate (i replace it with valrhona choc dark pearl)

1. Whip the whipping cream till stiff.

To Assemble :
1. Slice the cooled cake into 3 layers.
2. Place one layer on the turntable/cake board and brush with some cherry syrup.
3. Spread whipped cream and scatter pitted cherries over it.
4. Place the second layer and spread the whipped cream and scatter the pitted cherries.
5. Set the third layer of sponge on top of it and spread top and sides of cake with remaining cream.
6. With fingers, gently press chocolate shavings into cream on sides of cake.
7. Decorate with whipped cream rosettes and garnish the pitted cherries (drain the cherries till dry with kitchen tower).
8. Finally sprinkle some chocolate shavings on the top and chill for 2-3 hours before serving.




next is Korean Fried Chicken! is really crispy! (: but is rather spicy.

Ingredients :
Vegetable oil, for deep-frying
2 kg chicken pieces (drumsticks and wings)

Batter:
115 g plain flour, sieved
2 tbsp cornflour
1 eggwhite, lightly beaten

Chilli sauce:
2 tbsp each soy sauce and rice vinegar
1 tbsp honey
2 tsp sesame oil
2 tsp sugar
10 g ginger (about 2 cm) piece, finely grated
1 garlic clove, finely chopped
65 gm (1/4 cup) ko chu jang


Method :
1. For chilli sauce, combine ingredients in a large bowl, season to taste with freshly ground pepper and set aside.
2. For batter, whisk flours, eggwhite and 170 ml cold water in bowl. Season to taste and set aside.
3. Preheat oil in a deep-sided saucepan to 180C. Dip chicken pieces in batter and deep-fry in batches, turning occasionally until light golden (5-6 minutes). Drain on absorbent paper until cooled slightly (10-15 minutes).
4. Deep-fry chicken again, in batches, until crisp and deep golden (6-8 minutes), drain on absorbent paper, then add to sauce, toss to coat and serve hot topped with sesame.

SPECIAL THANKS TO BAKERICIOUS for her generous recipe for the above mentioned sweet treats (:

more to go . . . i was very curious what DULCE DE LECHE was all about. so i did some googling. to my surprise, is really interesting! (: i choose the easiest recipe that yield the best result i guess? (: check out TABLE FOR 2 or more too (:

first, you need to have FULL CREAM SWEETENED CONDENSED MILK from MILKMAID which are readily available in store or supermarket.

Boil a pot of water and put into the pot. ensure that water is about 2cm above the can (so that the can will be "evenly cook" and wont get burnt) . simmer the can for 3 hours. check on the water level so that it dont dry up. Let the can of milk cool down in the pot until the water is warm. Then fish it out and let the can COOL COMPLETELY before opening it. Do not attempt to open a hot or warm can!