Baileys Cake (As easy as ABC)

When I brother came a few weeks ago, he asked me what do I want from the duty free place. So I said I want Baileys. Baileys + Ice Cream = Fantastic. However,this morning I was craving for cakes. Any cakes. So, I decided to try baking Baileys cake. Then, I went to the kitchen scrape whatever cake baking ingredient I have in the pantry and to my delight I manage to scrape enough ingredient to bake a cake. Yeay!!!!

This is a very easy and straightforward recipe and very suitable for lazy Sunday baking.

Ingredients:

125g butter or margarine
1 cup sugar
2 eggs
1 cup Baileys
2 cup self raising flour
1 tbsp cocoa powder (That's all I have left in my pantry. Feel free to add more. Add some milk or more baileys if your cake mixture appears to be thick)


Methods:

1.  Preheat oven at 180 degree.

2. Melt butter in saucepan large enough to mix all ingredients.

3. Remove from heat and add sugar. Mix well and add eggs. Make sure the saucepan is cool enough before you add in the eggs because you don't want to cook the eggs.Mix to combine then stir in Baileys.

4. Sift flour and cocoa powder into mixture and fold in.

5. Line the bottom of a 20cm cake tin with baking paper and pour in the mixture.

6. Bake at 180 degree for 45 minutes or until the cake tester comes out clean.

7. Cool in tin for 5 minutes before turning out onto the cooling rack.

8. Feel free to sprinkle icing sugar or butter cream or ganache or coffee cream - (1 tbsp instant coffee, 1 tbsp hot water, 2 tbsp baileys and fold in 300ml whipped cream)

Apple and Glazed Cherries Cake

Ta-Daa....In the midst of my business end of last year I decided to baked this cake but never have the chance to post it. This is a ONE delicious cake. I serve it warm with cream. However, you can also serve it with vanilla ice cream. Well, I like vanilla ice cream so naturally I suggest vanilla ice cream to pair with most of the dessert. The steps and ingredient may look or sound complicated but trust me it is a easy cake to assemble and delicious and one is never enough.

Ingredients:-

• 454g red apples, peeled and chopped
• 1-2 tbsp freshly squeeze lemon juice
• 1 1/2 cup self raising flour
• 3/4 cup granulated white sugar
• 1/4 tsp salt
• 1 tsp ground cinnamon (optional)
• 85g butter, melted
• 2 eggs, room tempreture and lightly beaten
• 1/2 tsp vanilla extract
• 2 tbsp milk
• 1 tbsp chopped glazed cherries
• Glaze: 1/3 cup marmalade or apricot jam

Steps:

1. Preheat oven at 180 degree celcius. Grease baking pan and line with baking paper.
2. Peel, core and coarsely chop apples. Toss with 1-2 tbsp lemon juice so that the apple doesn't turn black.
3. Using electric mixer, combine SR flour, sugar, salt and ground cinnamon if you use any. 
4. Then, add melted butter, eggs and vanilla extract into the flour mixture. Beat until fully incorporated.
5. Fold in chopped glazed cherries and chopped apples. 
6. Add in milk if the batter is thick and make sure it is mixed well. 
7. Transfer the batter into prepared pan, lightly tap on the table to get rid of the air pocket and smooth the top.
8. Bake in preheated oven for 35 to 45 minutes or until golden brown and the tester inserted in the center of the cake comes out clean. 
9. Remove from oven and put on wire rack to cool.
10. While the cake is still warm prepare the glaze. Place jam in a saucepan and warm over medium heat until liquid. Remove from heat and strain to get rid of fruit lumps. Then, use pastry brush and spread the warm jam over apple cake.

I serve the apple cake with cream. Pour 250ml in a large bowl (refrigerate the bowl to cool before that) and beat  until soft peak form.

Black Forest Trifle

CookBook Challenge Week 46: Cup

Trifle consist of layer of cake which should be at the bottom of a trifle, followed by alcohol, fruit, jam/puree/sauce, custard, whipped cream and decorations. You are free to create your own trifle, use whatever cake, fruit, jam and cream around you. There's not specific requirement for the type of cake you use, alcohol, type of fruits, jam/puree/sauce, custard, whipped cream and decorations.

Let's start with types of cake that can be used. Commonly, (1) cakes that are use for the bottom layer are sponge cake, pound cake, ladyfingers, macaroons, genoise or even crushed biscuits. If you would like to have thicker layer bottom, feel free to sandwich two pieces of cake with jam or puree. Once the bottom layer is put in the bowl/glass, pour in (2) spirit or sprinkle over the cake. This layer is totally optional. The amount of spirit is depend on how strong you want it to be. If you would love to add generous amount of spirit make sure the cake you use are able to absorb that amount, usually, few days old cake may do the trick. Commonly used alcohol are sherry, rum, white wine or liqueurs. (3) The fruit layer. You can use cut up fresh or canned fruits stone fruits preferably. If you don't feel or don't have any of them, no worries, leave them out and jump to (4) jam/puree/sauce of strawberry, raspberry, blackberry, etc or combination of these. Next (5) the custard layer or alternatively pastry cream. I replaces custard layer and the alternative altogether with whipped cream. Besides whipped cream, you can also use lemon curd, mascarpone cheese, lemon juice or chocolate ganache. If you did not use whipped cream for this layer, you have the choice to top it with whipped cream or not. If the size of trifle bowl or glass that you use allows, you may do the second layer of cake, spirit, fruit, jam/puree/sauce, custard layer or cream to fill the bowl.  Keep in mind that the layers are suppose to look uneven or even mix altogether. Finally, (6) decorations for trifles or better known as toppings. You can use whatever you like from fresh or candied  or canned fruits, crushed cookies, nuts, crushed cereal or shave chocolate. Since I use brownies for this particular trifle, I decided to sprinkle crumbed brownies (brownies top) and canned fruit. The assembled trifle is covered and refrigerate for minimum of 8 hours to 24 hours for the flavour to mingle. 

*Step 3 and 4 can be exchange*

Though a simple dessert to make,  trifle look gorgeous with its beautiful layer, colours and textures.Although typical trifle is serves in a large deep bowl but I prefer an individual size trifle. It is make in a deep bowl so that all layers are thick. Ideally, bowls should be flat sided than sloping and should be a glass or even better crystal to show of the layers.

Black Forest Trifle

The black forest trifle has the same component as black forest cake. I use chocolate brownies instead of chocolate sponge because I still have some left over chocolate brownies. Feel free to buy them from store is you doesn't have the left over or short of time.

Layers of Black Forest Trifle: chocolate brownies, canned stoneless black cherries, mixed berries puree and whipped cream. Repeat the layers again the topped with crumb brownies, crushed cereal and a cherry.

Ingredients:-

(i) Chocolate Brownies.

• Click here. Leave out the dried fruits if your are looking for plain chocolate brownies. 

(ii) Canned Stoneless Black Cherries in syrup

• 415g or more

(iii) Mixed Berries Puree/sauce - will make approximately 2 cups

• 500g unsweetened frozen mixed berries
• 1 cup castor sugar or to taste
• 1 tbsp cornstarch
• 1 tsp salt
• 1/8 tsp vanilla extract
• 1 1/2 tbsp lemon juice (optional)

(iv) Whipped Cream

• 1 1/2 cup thicken cream
• 1 1/2 tbsp castor sugar
• 1/4 tsp vanilla extract

 (v) Topping/Garnish

• Crumbed brownies, crushed cereal and black cherry

Methods:

(i) Chocolate Brownies:

1. Bake chocolate brownies according to directions. Let it cool. 
2. Cut brownies into desire size to fit into trifle glass or bowl.

ii) Canned Stoneless Black Cherries in syrup 

1. Drain the juice
2. 3/4 of cherries mix in puree and the remaining cherries save for topping or garnish

(iii) Mixed Berries Puree/Sauce: Make approximately 2 cups

1. Thaw the frozen mixed berries in a large fine meshed strainer suspended over a medium size saucepan. Once the berries are completely thawed, gently pressing the berries with back of the spoon to force the juice out. All that should remain in the strainer is the mixed berries seeds.
2. Throw away the seeds. 
3. To the strained juice, add castor sugar, cornstach, salt, vanilla extract and lemon juice. Stir until smooth. Place saucepan over medium heat. Cook until the sauce thicken. Add more sugar as needed. Remove from heat and add the (ii) drained stoneless black berries. 
4. Refrigerate for several hours or overnight.

(iv) Whipped Cream

1. Whipped the cream until soft peaks form. Add the sugar and vanilla extract, continue to whip until stiff peaks form.

To Assemble Black Forest Trifle: Place the amount of brownie you need or about a handful if you cut into bite size in the bottom of each trifle individual glass.Next, spoon about 2 tsp of mixed berries puree on the brownies. Then, place 2 - 3 or more cherries which already been mixed into the puree on top. For the next layer, place a large dollop of whipped cream. Repeat the layers starting with brownies. Cover with cling wrap and refrigerate for at least 4 hours to 24 hours to allow the flavour to mingle. Sprinkle some crumbed brownies, crushes cerealn and place a black cherry on top before serving

Makes about 9 to 10  of   (275ml) glass.

TIPS:-

• If you do not have frozen mixed berries or any berries at home for the puree - reserve the syrup of canned stoneless black cherries. Place the syrup in a saucepan along with sugar (1 tbsp or to taste) and simmer until the syrup is syrupy. Remove from heat and add drained black cherries. 
• If you do not have canned cherries syrup and frozen mixed berries puree - lightly heat up the appropriate amount of mixed berries jam or any jam you have in hand jam for easy spreading. Just skip the whole step of adding fruits to the trifle. However, you may not be able to call this Black Forest Trifle anymore :)
• What do I do to leftover mixed berries puree : simply pour over ice cream, frozen yogurt or other suitable dessert for quick dessert. Mix into milkshake. Accompaniment for variety of plated dessert. It can also be used to make mixed berries flavour whipped cream.
• Why use frozen fruit/berries : Frozen fruits/berries is use because it is available year round and at reasonable price. I prefer unsweetened frozen fruits/berries because of the excellent and constant flavour. Frozen fruits/berries can also be kept in the freezer for several months and been use whenever we need them. Their puree can be kept in refrigerator for a week and can also be frozen for several months. 

Half way thru forcing the juice out

Almost done!

This is how canned cherries look like

Strongbow Sponge Cupcake with Apple and Rose Cream

CookBook Challenge - Week 40

Just in case you have not known Strongbow is a genuine apple cider beer. I used the original version of strongbow and it contain 5% of alcohol.

Make about 11 medium sized cupcakes.

Strongbow Cupcake

Ingredients:

• 4 eggs
• 3/4 cup caster sugar
• 1 1/8 cup self raising flour, sifted
• 1/4 tsp baking soda OR 1 tsp baking powder
• 1/2 cup strongbow
• 1 tsp rosewater essence

Method:

1. Preheat oven at 180 degree celcius and place cupcake cup in the baking pan.
2. Whisk 4 eggs and caster sugar until fluffy and light over high speed,
3. Sift self raising flour and baking soda. Add in egg mixture in 2 batches. Stir and mix well as you go.
4. Add strongbow and rosawater essence. Mix well. 
5. Pour mixture into cupcake cases and bake for 30 - 35 minutes or until the tester comes out clean. 

Apple and Rose Cream

Ingredients:

• 1 cup thickened cream
• 2 tbsp icing sugar
• 1 tsp rose essence
• 2 tbsp apple cider

Method:

1. Mix all the ingredient together and whip until it reaches soft peaks form.

TIPS:

• Cold mixing bowl and whisk make iteasier to whipped the cream . Pop mixing bowl and hand whisk in the refrigerator or freezer for 15 minutes or until very cold.

Banana Chocolate Cake with Chocolate Ganache

Very uneven coat.. but its my first time doing coating...

How bana-choco-licious is this... hahahaha..... i love both bananas and chocolates.. so that's how this recipe makes its way to this blog....

 For Banana Chocolate Cake

Ingredients:

• 1 cup (150g) self raising flour
• 1/4 cup (35g) cornflour
• 1/4 cup (25g) Cocoa powder, I use drinking cocoa powder
• 2 eggs
• 125g butter, softened
• 1 tsp vanilla extract
• 1/4 cup + 1/2 tbsp milk
• 2 medium ripe banana, mashed

Method:

1. Pre heat oven to 180 degree celcius (160 fan forced). Grease a deep 20cm round cake pan and line base with baking paper.
2. Place the self raising flour, cornflour, cocoa powder, eggs, butter, vanilla extract and milk into a mixing bowl. Beat on slow speed until all ingredients are combine then beat on medium speed for 4 minutes or until the mixture turns pale. 
3. Mix in mashed banana and mix well.
4. Spread the mixture onto prepared pan. Bake fort 40 minutes or until cooked when tested. (Skewer comes out clean). Turn onto a wire rack, top side up to cool.
5.  Split cake into half and join with banana-chocolate ganache (recipe below). Then top /cover/glaze wth chocolate ganache (recipe below).

For Chocolate Ganache

Ingredients:-

• 375 g milk chocolate, chopped
• 1 1/2 cup thickened cream

• 1 medium size banana, roughly diced if you want to mix it in chocolate ganache alternatively you can sliced the banana and put on top of ganache after you spread them

Methods:-

1. Place chopped milk chocolate in a large bowl.
2. Heat heavy cream on medium high heat until boil. 
3. Remove from heat and immediately pour over the chopped chocolate and stir until completely mixed and glossy.
4. Remove 1/3 of chocolate ganache away from large bowl, mix with diced banana and refrigerate it so that it will could reach spreadable (thicker)consistency for the fillings.
5. Leave remaining chocolate ganache at room tempreture for it to cool before pouring over cake. 

Consistency for coating

Spreadable consistensy

TIPS:

• Best for pouring/glaze/cover the cake: chocolate ganache should be at barely warm state.
• 375g chocolate = abt 390ml
• Want to know more about Ganache? CLICK HERE

Ganache (All about, well, almost all)

Let's start with the meaning of Ganache.  Ganache is a smooth mixture of thickened cream and chocolate. You can use dark chocolate, milk chocolate or white chocolate.Dark chocolate gives superb colour and rich flavour. Butter that is added into the chocoloate mixture will result in shinier glaze. The taste and quality of ganache is very much dependant on the chocolate you use. It is also possible to add liquor, liqueur, gourmet flovouring oil, fresh or canned fruit puree, frozen fruits concentrate and nut butter .

The word 'Ganache' sounds really scary. It give me this impression that it is a very complicated stuff. I even came across a forum saying that amateur baker shouldn't try making ganache. Emmm.... Well, after all the research and experiment, I could summarize Ganache in 3 words... 'thickened/heavy cream, chocolate and tempreture'.

Room tempreture maybe vary depending to where you are and season. If you are in warm climate or season, your room tempreture maybe higher, which means, if you keep your ganache in room tempreture it takes longer time to cool off or thicken. So putting in refrigerator or soak you ganache bowl in a bucket of ice maybe a great option to let it reach or stay at the consistency you wanted. Vice versa, if you are at the colder climate or season, your room tempreture maybe be lower, therefore, your ganache may reach colder or thicker consistency at faster rate. Of course you can refrigerate them too if you want. If you want to maintain your ganache consistency in coller climate you may sit the ganache bowl on a small saucepan half full of simmering water or hot water. Make sure the bottom of the bowl doesn't touch the water.

To make ganache, hot cream is pour over chopped chocolate and whisk until smooth. The rule of thumb to make ganache is an equal proportion of thickened cream and chocolate.However, the proportion of chocolate and cream very much is depending on its use.

Uses of Ganache:

1. Glaze or coat: one part cream & two parts chocolate; pour liquid ganache over cake when it is barely warm because at this point the ganache will not be too runny or too thick, if you want harder glazing/coating you should have higher chocolate ratio to cream
2. Filling: one part cream & one part chocolate; pop in refrigerator for 25 to 30 minutes to get spreading consistency/ thicken before spreading it over the cake. For fluffier consistency whipped them just like how you whipped whip cream.
3. Fluffy Frosting: one part cream & one part chocolate; refrigerated until thicken, ganache is ready for frosting or whipped when you are able to spoon the ganache and the texture hold, whipped just like how you whipped whip cream for fluffier texture and pipe it.
4. Decorative Piping: one part cream & one part chocolate; refrigerated until thicken or until when you are able to spoon the ganache and the texture holds, dark smooth piping mixture good for piping words or outlines on the cake.
5. Truffles: one part cream & two parts chocolate (less cream more chocolate harder texture); refrigerated until well thicken. Make make it into small balls.
6. Chocolate mousse: two parts cream & one part chocolate (more cream less chocolate for lighter texture)
7. Chocolates sauce for ice cream: cool until it is pourable or at the consistency you like
8. Dips for fruits 
9. Hot chocolate: Heat up milk and add as much ganache as you like
10. Toppings/Spread for pancakes, muffins, bread

How to cover/glaze/ frost cake with ganache:-

Brush any loose crumb from cake, place cake on wire rack and pace wire rack on baking sheet or large plates for easy cleaning purposes. Then, we should crumb coat the cake in order to got smooth finished. Use about 3 tablesppon of ganache to cover the the top and sides of the cake. Refrigerate for 5 minutes to set the crumb coat. To cover cake, pour remaining ganache or enough ganache on the centre of the cake and work outward quickly.

Updated 26/08/10:  Dip spatula in hot water to clean off any crumbs or acumulation of frosting. Warmed spatula can also smooth and even out frosting.

How to make truffle:-

Form the well chilled ganache into small ball using hand or melon baller and rolled into cocoa powder. Place on baking paper to cool and solidify. Store in refrigerator but serve at room tempreture

How to make chocolate mousse:-

Spoon ganache into serving dish and refrigerate or whip the ganache until fluffy for light mousse texture before spooning into serving dish and chill

Let's add some twist to ganache!!!!

The following 'added' flavouring measurement is according to 2 cups thicken cream recipe

Adding liquor or liqueur
add 1/4 cup liquor or liqueur  = reduce thicken cream by 1/4 cup therefore its 1 3/4 cup thickened cream

Adding gourmet flovouring oil
Add a few drop and follow ther recipe measurement as it is

Adding fresh or canned fruits puree
if add 1/2 cup of puree = reduce thicken cream by 1/2 cup therefore its 1 1/2 cup thickened cream

Adding frozen fruit concentrate
if add 1/4 cup of concentrate  = reduce thicken cream by 1/4 cup therefore its 1 3/4 cup of thicken cream

Adding nut butter
Add 1/2 cup and follow the recipe measurement

A Big NO-NO:

• Never put them in freezer before whipping because it will comes out curdly
• Do not over whipped ganache or else it will be chocolate butter 
• If you decided to put chocolate bar in double boiler as well make sure the stainless steel bowl doesn't touch the simmering water because it will make the tempreture in the stainless steel bowl to high for chocolate thus 'spoilt' the chocolate i.e the chocolate will curdle/lumpy.

KEY POINTS:

• The coller it is the thicker the ganache and vice versa
• Fluffiness: Cool and thicken. Beat / Whipped = Lighter in colour and may increses the volume
• In warm wheather: keep ganache coated, frosted or fillied cake in refrigerator
• Less cream More chocolate = Harder ganache
• Lees chocolate More cream = Lighter ganache

 I hope this information is sufficient to ease your curiosity and difficulty in tackling ganache. Feel free to leave comments and/or additional information that I left out :)

Simple Chocolate Cupcakes and Chocolate Glaze Icing

Finally, first ever cupcakes recipe in this blog. YAAYY!!!! I loves chocolates so I decided to use chocolate as my first cupcakes experiment.

I used 50cents coin shape of cupcake cups which is available in Woolworth, 200 cups for $2 and the sprinkles cost me $1.65. Since this is my first experience making cupcakes ever i decided to buy 'cheap stuff '.

And the best thing about this recipe is that it doesn't need electric cake mixer (obviously i don't own 1).


CHOCOLATE CUP CAKES

Makes approx 40 (50 cents coins shape) or 14 (normal size )

Ingredients :-

• 1/2 tsp bicarbonate of soda
• 1 cups sugar
• 3 tbsp cocoa powder
• 1 cup milk
• 125g butter, roughly chopped
• 11/2 cups self raising/rising flour
• 2 eggs, lightly beaten

Method

1. Preheat oven to 180°C. I use fan forced oven. For non fan forced it is usually 10 to 20°C higher.
2. In a large saucepan, mix bicarb soda, sugar and cocoa powder. Then add milk and butter. Heat (medium low) and stir until combined and put away from stove to let it cool a little.
3. While waiting for the chocolate mixture to cool line the cupcakes cups on a baking tray, sift the self raising flour, lightly beaten the eggs. 
4. Now,  pour the chocolate mixture into a large mixing bowl and stir in lightly beaten egg and sifted self raising flour. I stir in the flour in 4 batches. After every batch I used a large wooden spoon (you can use any large spoon really) and stir gently to combine. 
5. Fill the mixture into cupcake cups up to two third (pour from the centre,for dome shape).
6. Place the baking tray into the oven. Turn down the temperature to 150°C and bake for 10 to 15 minutes or until a skewer inserted into the cake comes out clean. 
7. Transfer to a wire rack to cool. Repeat with remaining mixture. 
8. When cool, decorate with chocolate icing and sprinkles.

TIPS:

• Difference between fan forced oven and non: 10 - 20°C difference. 
• If dome doesn't happen, once the mixture settled and flat, swirl with clean teaspoon for dome.
• Do not have to turn down the tempreture if your cupcake size is larger than 50cents coin shape. 
• Larger size cupcakes bake for 15 to 20 minutes.
• Cup cake can be kept about a week in an airtight container

CHOCOLATE GLAZE ICING

Here's the interesting FACTS; difference between Icing and Frosting.

Icing: thinner, glossier, more liquid, icing (confectionary sugar) combine with milk, slip or runs off the cake

Frosting: thicker in nature, like buttercream, soft, creamier, buttery flavour, can be mounded

HOWEVER, some people think these two terms can be interchange.

After much thought I called mine as Glaze (Frosting) Icing, hehehe :)

Ingredients:

• 1 cup icing sugar
• 2 tbsp cocoa powder
• 80g soft butter, room temperature
• 1/2 tsp vanilla essence
• 11/2 tbsp milk, hot

Method:-

1. Sift together icing sugar and cocoa powder
2. Add soft butter and vanilla essence
3. Pour in hot milk and beat / mix well. If you beat the mixture it will turn out fluffier. You may use wooden spoon or large spoon to beat.
4. Feel free to spread on you cupcake or pipe in out (I pipe out mine). 

TIPS:

• Use sandwich bag or anything similar, fill it up wit glaze icing, cut a smal outlet at the tip of the bag (and squeeze (pipe)  it out. Decorate or draw whatever you like.

• Why icing sugar and not caster sugar ? Icing sugar not only have finer sugar but it also contains cornstarch(thickener) to hold the icing or frosting together.  If you would like to use caster sugar add some cornstarch in it, it work the same. However, remember do beat till caster sugar resolve. 
• Icing / frosting can be kept in fridge (air tight container) for a week and in freezer for a month. When you defrost it jus stir it up