Wednesday, May 18, 2011
It took me sometimes to finish up this post since I made this Chocolate Cake with Strawberry Mousse Filling as my birthday cake. I gave surprise to all my friends when I told them that I made myself birthday cake rather than buying from bakery. For me, it was a great feeling to do what I love on my big day. I had plan to do this cake for a week and though of what kind of cake I would do. Finally I came out with the idea of my favorite soft chocolate chiffon cake with strawberry mousse filling, it worked perfectly :)
Just choose your favorite recipe for any kinds of cake as you like (I prefer chiffon cake when I want to do it as a mousse cake coz it won't loose the softness even you put it in the fridge) and this is strawberry mousse recipe filling for you.
Strawberry Mousse Filling (For 7 inches cake with two layers as per my photo)
Fresh strawberries 200 g.
Sugar 50 g.
Lemon juice 2 tsp. (Optional)
Gelatin powder 1 1/2 tsp. (mix in 1 Tbsp. of warm water and stir till dissolve)
Whipping cream 1 cup
1. Cut strawberries in small pieces, add in sugar and stir gently then set aside for 30 mins.
2. Put strawberries (which already in the bowl that suite for microwave) into microwave for 2 mins then take out to stir and add lemon juice. Put back to microwave for 2 mins.
3. Add in gelatin and stir to mix well. Put the mixer in microwave for 1 min. Transfer the mixer to another bowl and leave it cool to room temperature.
4. Blend the strawberries till smooth and set aside.
5. Beat the whipping cream till foam and fold in strawberries mixer. It's ready for use as filling.
6. Chill in the fridge for over night before serving.
Special thanks to Khun Wan Alittlecatz for being my inspiration of this strawberry mousse.
Saturday, May 14, 2011
My family & I were amazed with this chocolate cupcake recipe though we got many favorite recipes in heart. I found that using unsweetened chocolate as ingredient for these cupcakes made them more tasty in chocolate flavor other than using cocoa powder or dark chocolate. For these cupcakes, you can have your choice of frosting but I like coffee buttercream coz I feel that chocolate and coffee always a perfect combination.
I got the recipe from http://www.recipelink.com/cookbooks/2005/0743246616_3.html and I'm so happy that I don't have to wait for a chance to queue up in New York just to try Magnolia Cupcakes!
Magnolia Chocolate Cupcakes with Coffee Cream Frosting
(Yield 24 cupcakes)
All purpose flour 2 cups
Baking soda 1 tsp
Unsalted butter 1 cup
Granulated sugar 1 cup
Brown sugar 1 cup
Melted unsweetened chocolate 6 oz (170 g)
Buttermilk 1 cup
Vanilla 1 tsp.
1. Melted the unsweetened chocolate with double boiler or in microwave then set aside.
2. In a small bowl, sift together the flour and baking soda. Set aside.
3. Add vanilla into buttermilk and set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs*, one at a time, beating well after each addition. Add the melted chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
4. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
5. Bake in preheat oven at 175C for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
6. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before frosting.
*Remarks: my method when I am making butter cake type, I always beat eggs together before slowly pour into the butter. This can prevent butter and eggs separated.
Monday, May 9, 2011
I believe that most of you who are bakery lovers will love to have brownies. Brownie is one of my family favorite dessert and I bake it very often especially when I have no idea what to bake other than muffins.
Easy, Quick & Good Taste can be good reasons why many bakers keen on baking brownies even people who just started baking. This time I got a chance to try this recipe which is different than other brownie recipes coz It's kind of cakey brownie. It seem hardly to find the cakey brownie recipe either in the book or internet. Fortunately, I got it through one Thai forum and tried making them 3 times in one week since It was a hit in my family and friends. I'm sure you will never regret trying this recipe if you are looking for fluffy and cakey brownies like chocolate cake!
The below recipe had been adjusted to fill up my 8 inches square pan.
Cakey Brownie or Brownies in Butter Cake Style
Unsalted butter 200 g.
Icing 200 g.
Cake flour 120 g.
Baking powder 2 g.
Salt 2 g.
Cocoa powder 20 g.
Eggs 4 g.
Vanilla 1/2-1 tsp. (Added from the original recipe)
Sliced almond or chopped almond for topping
1. Sift flour, baking powder, salt and cocoa powder then set aside.
2. Beat the butter and icing till smooth and fluffy then gradually add egg once at time (I always beat eggs and vanilla together before slowly pour into the mixing bowl to prevent the butter and egg separated).
3. Divide flour into 2 portions and add each portion to the batter and mix well.
4. Pour the batter into 8 inches square pan which has been greased and lined with parchment paper then smooth the top of the batter and sprinkle sliced almond or chopped almond.
5. Bake in preheat oven at 160C for 25-30 mins
Special Thanks: Khun Just Relax from pantip website who kindly posted the original recipe