Tuesday, May 1, 2018
I love love absolutely love Black forest cake. Something about the sweet cherries and whipped cream in between the cakes and the texture of the cake itself is moist and chocolaty. The cake was frosted with whipped cream which was stabilized with gelatin. Even after 2 days the cake was very moist . The only regret was I did not have the cherry liquor and just used Vodka.
2 cups flour
1 1/2 cup sugar
3/4 cup cocoa powder ( dutch processed)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk ( I mixed in 1 cup milk and 1 tbsp lemon juice)
1 cup hot water
2 large eggs
2 tsp vanilla
1/2 cup sugar
1/2 cup water
1/4 cup cherry liquor
Whipped Cream Frosting
1 tbsp water
1 tsp gelatin
3 cup Heavy cream
1/4 cup powdered sugar
Preheat oven to 350 degrees. Prepare 2 8inch cake pans with parchments.
Place all dry ingredients in a bowl. Add the eggs and the wet ingredients. Beat with handheld mixer till everything is blended nicely. Batter will be very thin.
Pour into prepared pans and bake about 45 min and test with wooden skewer if the cake is done. The skewer should come out clean. Cool for 10 min in the pan and then turn over to the cooling rack.
Prepare the cherry liquor by mixing everything together and set aside.
For the whipped cream...First mix the gelatin in a cold water and set aside. once gelatin is soft, put in the microwave for couple of seconds and let it cool. Beat the heavy cream with powder sugar for 5 min or so. Add the room temp gelatin in and whipped the cream to soft peak. Keep refrigerated until ready to use.
Well this surely doesnt look like a carrot cake because I was so busy that I forgot to sprinkle the pecans our the cake. No doubt the cake was delicious and moist. My hubby loves carrot cake and this surely made his birthday special. Recepi is adapted from here
I made another carrot cake for my friend's husband and managed to add the nuts :)
Wednesday, January 3, 2018
Today I decided to try yet a other recipe for sugar cookie but this time the cookie dough needed to be refrigerated for at least 4 hours and I thought since I had the time why not give it a try. I am so happy that I did because the cookie was soft and it held up its shape while baking. The taste of the cookie was amazing.
3 cup four
1 tsp baking powder
1 cup sugar
1/4 tsp salt
1 tsp vanilla essence
2 stick butter
Option..can also add lemon or orange zest to the dough
In a small bowl whisk egg and essence, Set aside
Cream butter and sugar. The creamed butter should be light and fluffy. Add egg mixture and mix well. Beat for about 1 minute.
In another bowl, sift dry ingredients.
Gradually add flour mixture into the butter in 3 additions. Scrape the dough into a large bowl and knead with your hands till everything is combined, Bind dough together and make into a disk. Wrap the dough in a plastic and refrigerate overnight or at least 4 hours.
Divide cookie dough in half. Roll one half of the cookie dough into about 1/4 inch thick.
Cut out as many cookies as you can. Place the cookies on a baking sheet lined with parchment paper. Chill the cutout in the fridge for about 10 minutes.
Bake for 8 minutes depending on your preference.
Let the cookies cook on the baking sheet and then transfer to cooling rack.
Store in airtight container for up to 2 to 3 weeks or freeze undecorated cookies between pieces of wax paper in a large container.
Decorate as desired with royal icing.
Wednesday, December 6, 2017
Yummmm, this is such a keeper recipe. I made this but forgive my decorating skills. Me and my daughter had so much fun doing this. The cookies itself kept fresh for almost 1 week in a airtight container.
The best part of this recipe is that it does not need refrigeration and all you need to do is just let it rest for couple of minutes then cut out and bake.
If you dont like the cookie to spread out and soft, add a little more flour but start of with 2 1/2 cup then gradually add more.
Cookie freezes well.
2 stick butter, softened
2 1/2 to 2 3/4 cup flour
2 tsp baking powder
1/2 cup confectioner sugar
3 tsp flavoring
1 tsp salt
2 lb confectioner sugar
1/3 cup plus 1 tb meringue powder
about 3/4 cup water
We celebrated my daughter's birthday today and since I have been seeing a lot of drip cake pictures, I thought of giving it a try. Loved the cake and how it turned out. The ratio for the chocolate drip was a little runny. Next time need to reduce on the heavy cream. The cake was a White Almond Sourcream Cake. My filling was strawberry preserves.
Sunday, June 4, 2017
This is an easy bread to make and tastes so wonderful especially with butter spread. Best thing is that it does not use yeast and its not too sweet.
500gm diced dried fruit ( I used apricots, blueberries, cranberries, raisins)
4 tea bags ( or any strong tea)
125gm brown sugar
250gm all purpose flour
1 tbsp baking powder
1 tsp mixed spice or pumpkin spice
1 medium egg, beaten
1/2 tsp salt
Put tea bags in a large bowl and pour 300ml boiling water and let it infuse for good 10 minutes. Squeeze them out and throw, Add the mixed fruit and let it soak about 1 hour.
Set the oven at 350 degrees. Line the loaf tin with parchment paper. Stir in the flour, spice mix, sugar, baking powder and egg. Mix well.
Spoon onto tin and level the top. Bake for 1 hour or until skewer comes out clean when inserted. Cool in the tin for 10 min, then turn out to cool on a wire rack.
Wrap in greaseproof paper and keep for 2 days before slicing as this improves the flavor. To serve , cut into slices and spread with butter.