Kris' Recipes House

>> Tuesday, August 23, 2011

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

Nice ??

My 2nd 3D Cake - Successful !!

>> Wednesday, August 17, 2011

When I bake with passion and love , my cake will be successful. However, this cake isn't baked by me . Haha ! It is baked by my MIL. I only made the fondant of Angry Birds !

>> Friday, April 22, 2011

Home alone on Good Friday prompted me to do some cupcakes for Easter Day on Sunday .... at least baking can take away my thoughts on some stuff ...

Cupcakes with Fondant (MIL's recipe!!)

>> Monday, April 18, 2011

Thanks to my MIL, who spent a few hours demonstrating to me how to make delicious cupcakes .... I am proud to say that I can now make delicious cupcakes !!! Although I don't really have the mood, but I just need to bake for my 2 close buddies at work (Coz it is their birthdays) and the rests of my colleagues some cupcakes before I leave this company.

Ingredients:
- 200g of sugar
- 200g of plain flour
- 250g of butter
- 1/2 tsp baking powder
- 4 Medium eggs
- 1/2 tsp bicarbonate
- 1/2 tsp vanilla

* For plain cupcakes : orange juics - 2 oz
* For Chocolate cupcakes : 200 - 250g choco chips (to double boil) & 2 oz of milk, Choco Emulco (1 tbsp)

Methods:
1. Mix Butter & Sugar using a mixer.

2. Add 1/2 tsp vanilla to the batter

* For Chocolate cupcakes:
- add 1/2 tsp of salt to the batter
- add chocolate chip mix (which was double boiled)
- add 1 Tbsp Choc Emulco

3. Add baking powder and bicarbonate into the flour & stir with a wooden spoon
* Plain cupcake - can add almond powder (30g)
* Chocolate cupcake - add 4 tbsp of chocolate powder

4. Add 1 egg at a time into the mixer at medium speed

5. Add Mix flour into the batter and continue to mix at low speed
* Plain Cupcake: Add Orange juice to the batter
* Chocolate cupcake: Add Milk to the batter

6. Put 36g of batter into each cupcake case

7. Bake 20 min at 175 degree celscius

Icing Sugar:
Add Meringue powder + 2 Tbsp of water + 500g of icing and 1/2 lemon

Bibim Naengmyeon

>> Sunday, April 3, 2011

Have you guys tried Bibimbap before ? How about Bibim Naengmyeon ? Bibim-naengmyeon is a dish of cold buckwheat noodles mixed with a spicy and thick red pepper sauce.

Lately hubby and I have been staying at home coz we need to save money, and we stumbled upon this recipe on the Korean channel . You can try out this recipe too! It is easy, healthy and best of all , CHEAP !

Recipe taken from Hansik website and modified accordingly (not sure what my hubby did). But here are the photos of the bibim naengmyeon he has prepared:

Peach Layered Sponge Cake

>> Friday, February 18, 2011

I decided to bake a birthday cake for my dad's 70 years old celebration !! It was a miracle that my sponge cake came out quite soft . But it should harden after I put in the cream . I always fail in this step. Anyway, the recipe is taken from Happy Home Baking . I decorated the cake with some fondants which I created .

Ingredients:

(make a 20cm round cake)

4 eggs, bring to room temperature

100g caster sugar

4g salt

140g cake flour

30g salad oil** ( I used vegetables oil)

30g fresh milk

Filling & frosting:

1 cup non-dairy whipping cream ( I mixed some sugar in to make the cream sweeter)

1 can peach slices

Methods:

1.Sift cake flour, set aside. Grease and line a 20cm round pan, set aside. Pre-heat oven to 180degC. Position rack at the lower bottom of the oven.

2.With an electric mixer, whisk eggs and sugar & salt on HIGH speed for about 5 to 7mins, 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.

4.With a spatula, mix about 1/3 of the batter with the salad oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.

5.Add in fresh milk and fold in gently with spatula.

6.Pour the batter into the pan and bake for 35 mins, or until a skewer inserted in the centre comes out clean. Unmold and cool completely.

Assemble the cake

1.With an electric mixer, whip the whipping cream still stiff.

2.Slice the cake horizontally into 3 layers. Place one of the cake layers cut-side down on a cake plate. ( I only cut into 2 layers)

3.Spread the whipped cream over the layer. Arrange rings of peach slices to cover the whole layer. Fill with some more whipped cream. Top with the second cake layer, cut-side up.

4.Repeat step 3 for the second cake layer. Top with the third layer.

5.Spread the whipped cream over the top and side of the cake. Decorate as desired.

(**Note: Salad oil is a term which I have translated from the Chinese recipe. It refers to vegetable oil. You can use sunflower oil, canola oil, olive oil, as long as the type of oil you use doesn't give a strong smell.)

Chocolate Cake with cute fondants

>> Sunday, February 13, 2011

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 !!