Forever Friends Bear 3D Cake

Using my MIL's chocolate cake recipe, I made a 3D Forever Friends Bear cake for Val = )

Nice ??

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Chocolate Cake with cute fondants

I decided to try making the awfully chocolate cake with some cute fondants again .. This time I made it for hubby's cousin, whose birthday is 4 days apart from mine : ) I deliberately made a girl fondant looking at the male fondant to hint his cousin to hurry get a girlfriend soon !!



Since it is Vday tomorrow, I decide to do some fondants for my colleagues as well . Look at what I have created !!!

My making of cute fondants skill is still very amaetur , wonder when I can be an expert .. SIGH !!



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Xmas Ice Cream Cakes

I made 2 Xmas ice cream cakes !! One for hubby's family Xmas party and one for our own party on 25th ! Hubby knowing that I couldn't go out, organised a small Xmas party at home for some close friends !

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My self improved Oreo Icecream cake

My hubby betted with his second auntie on something and he lost the bet. So now he ows his second auntie a Swensen treat, and all his cousins are asking for the ice creams ! Since it is hubby's birthday on Sunday, I decide to self improve on the Oreo Ice Cream cake. And I am proud to present my new self improved Oreo Ice cream cake made up of the following:

Bottom Layer - Oreo Biscuits
1st Layer - Half Chocolate Ice Cream & Half Vanilla Ice Cream
2nd Layer - Oreo Biscuits
3rd Layer - Cookie & Cream Ice Cream
4th Layer - Chocolate Whipping Cream
5th Layer - Oreo Biscuits

However, I was quite impatient and didn't wait for at least 6hours for the cake shape to be formed. I removed the mould too early and the cake was kinda ruined at the side. Anyway, I am not sure about the taste. But I think it should taste great. Looking forward to taste it tomorrow !!!

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Oreo Icecream Cake

I tried making an Oreo Ice cream cake today. Wanted to do testing before I do up a real one for my hubby this Sunday to celebrate his birthday on Monday. Gotten the recipe from this "Happy Home Baking site, mine doesn't look as nice. But nevermind ! It is my first attempt, I will do a nicer one this Sat/Sunday. But it is really yummy !!! Those who want to eat this cake, must visit me within these few days !! hahha

Ingredients

110g oreo cookies (finely crumbled)
40g butter, melted and cool
about 1 tub of ice cream (1.5 ltr)
1 cup whipping cream
150g dark chocolate, finely chopped

Method:

1.Line the sides of a loose bottom pan with plastic sheets. Set aside.

2.Place oreo crumbs and melted butter in a bowl. Mix thoroughly with a spoon until the crumbs are moistened. Press the crumbs evenly into the base of the prepared pan. Use the back of the spoon, smooth out the crumbs and press firmly. Freeze the base for at least 1 hour.

3.Soften the ice cream at room temperature. When the ice cream is soft enough, place it in a mixing bowl. With a spoon or spatula, stir the ice cream until it is spreadable. Spoon the ice cream over the oreo base, ensure all gaps are filled. Depending on the depth of the pan, fill it with enough ice cream till it reaches about half to one inche before the rim. Cover with a cling wrap and freeze for at least 2 hours.

4.When the ice cream layer is set, prepare the chocolate ganache. Place cream and finely chopped dark chocolates in a bowl over a pot of simmering water. Stir till the chocolate melts complete. Leave to cool off.

5.This step has to be done as quickly as possible. Spread the chocolate ganache over the ice cream layer. Decorate as desired.

6.Cover with cling wrap and freeze for at least another 6 hours before unmolding. When ready to unmold, dampen a kitchen towel with hot water and wrap it around the pan and hold it there for about 10seconds. Remove the towel and unmold. After unmolding the cake, return it back into the freezer to firm up before serving

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Arnott's Choc Ripple "Cake"

Thanks to my hubby's cousin, she helped us bought the Arnott Choc Ripple biscuits from Oz. However, I didn't managed to make the "cake" look nice

Preparation time 25 minutes
Chill Time Overnight
Serves 9+

Ingredients
300ml cream
1 tsp caster sugar
Vanilla essence
1 pack Arnott’s Choc Ripple Biscuits
Crushed nuts, grated chocolate or seasonal berries to decorate

Method
Add sugar and a drop of vanilla essence to the cream and whip until very stiff.

Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.

Cover the log thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.

Before serving, decorate log with grated chocolate, if desired.

To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. Serve with seasonal berries, if desired.

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A special Chocolate Birthday Cake for My Dearest Nephew

Since I started exploring on baking, I thought it would be fun if I was to bake a cake for my nephew's birthday party. So here you go :

The design wasn't really nice .. but glad everyone enjoyed the cake. My nephew has always hated eating cake, but he was so happy with this cake and finished the whole slice coz it was baked by his "Ah Yee" . My brother also had a second slice : )

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Awfully Chocolate Cake

I modified Yochana's Cake Delight - Awfully Chocolate Banana Cake and removed the banana part as hubby doesn't like banana. The cake didn't came out as successful as I thought. Coz I didn't wait for the spongecake to cool down and i put in the mousse between the layers, which melted into the spongecake. And i put in too little mousse : ( I think I just have to practise a few more times, it should be fine !!

Chocolate Sponge cake:
3 nos. Extra Large egg yolks of about 90 gm. each (or use 4 medium eggs of about 60 gm. each)
100 gm. castor sugar
120 gm. Self Raising flour
1/2 tsp. Baking powder
1/2 tsp. Bicarbonate of Soda
50 gm. Corn oil
1 teasp. vanilla essence

3 1/2 X.Large egg white (or use 4 1/2 medium eggs)
1/4 teaspoon Cream of Tartar
60 gm. castor sugar

30 gm. cocoa powder + 120 gm. of hot water - stir till smooth

Method:

(1) Mix egg yolks, sugar, oil, SR flour, baking powder, bicarbonate of soda and vanilla essence into a mixing bowl and stir with a wooden spoon.
(2) Add in cocoa mixture and stir together till smooth.
(3) Beat egg white with cream of tartar for 2 mins, then pour in sugar gradually till egg white becomes fluffy but not too stiff.
(4) Fold the egg yolk mixture into the egg white mixture. Do not overmix otherwise the egg white will be deflated and the cake will sink. If you feel that you are mixing too long and can still see traces of egg white it means that you have overbeat your egg white. Stop mixing anymore, don't worry about the egg white traces, just pour into a 9" round cake tin and bake.
(5) Bake at 175C for about 50 mins. or till cooked.
(6) Cool the cake on wire rack and then slice into 3 layers.

Chocolate mousse:

250 gm. Non-Dairy Whip Cream
150 gm. Dairy whip cream
1 tsp. Vanilla essence
1 level Tablespoon of Gelatine powder - mix together with- 4 Tbsp. water and microwave for 20 secs
50 gm. Cocoa powder ) mix together
80 gm. icing sugar )
1 1/2 Tablespoon of Nescafe )
1 1/2 Tablespoon of hot water ) mix together
1 Tablespoon "Kahlua" or "Tia Maria" coffee liquer


Method for the mousse:

(1) Beat the two whip cream separately.
(2) Mix all the ingredients together.
(3) Spread 1/3 of the mousse on the first layer of sponge cake, lay the slice bananas on top and then top up with another layer or sponge, continue till the last layer of sponge is used up.
(4) Cover the whole cake with the balance mousse and keep in the refrigerator till the mousse sets.

Coating for the cake:

35 gm. cocoa powder
50 gm. sugar
150 gm. Dairy whipping cream
80 gm. chocolate - chopped
30 gm. Butter

(1) Put into a mixing bowl and double boil till mixture thickens. Cool before pouring onto cake.

(2) Pour the coating onto the cake and let the chocolate mixture flows down the side smoothly.
(3) Decorate the cake and put into the frige till coating sets.
(4) Slice with a warm knife and serve.

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