Showing posts with label black forest cake. Show all posts
Showing posts with label black forest cake. Show all posts
Wednesday, 7 October 2015
Saturday, 27 June 2015
Birthday Cakes!
If only the month of June was like the rest of the year...
Hah! I wish.
For this month I baked 3 birthday cakes, yep even for me that's quite a record and achievement.
I enjoyed it but wished I had more time for the Ben 10 cake. It was a rather last minute thingy... but I was told the birthday boy loved it and had a good time. He is only 7 and perhaps not quite aware of how horribly made the cake actually was!!
The first was a (another) Black Forest Cake, a birthday cake for my mum.
I made her one last year and thought that maybe this year mum wanted another cake or not at all...
She has her times when she'll just devour cake and there are times when she won't even look at one.
So another Black Forest it was and not it wasn't a surprise cake affair as we went shopping for the ingredients together! She kept saying "make it nicely" "make it properly" each time she entered the kitchen when I was baking the cake. Talk about pressure ~ but Thank God the cake came out well, in fact very well! Mum loved it so much that she ate quite a lot, more than her usual 'one small piece'.
Next was a Frozen Birthday cake for my lovely beloved niece who turned 5! Oh how time flies and she has definitely grown! The frosting was fresh cream, with a light hint of pink and edible pics of her favourite character of the Disney animation.
Yep, she enjoyed the cake I think but I believe she enjoyed eating Elsa and Anna more!!
Ben 10 was almost similar but I used green instead and M & M for deco to go with the edible hero.
Like I said, I wished I had more time and would have decorated the cake much more.
All three cakes were chocolate sponges.
Recipe as below:
Chocolate Sponge
source : I can't remember
Ingredients
5 eggs (I reduced it to 4 as I used Gred A eggs)
170g castor sugar
1 tsp heap ovalette
100g Super Fine Flour (All purpose also can but SFF is better)
1 tsp (heap) baking powder
40g / 1 1/2 Tbsp Cocoa powder
70g oil (corn or any vegetable oil also can)
Method
In a bowl using hand mixer beat eggs, sugar and ovalette until light and fluffy.
Gradually add in the flour and cocoa powder, (I did three times) and continue beating at low speed.
When just combined, drizzle in the oil, beating briefly only.
Next, using a large spatula slowly fold the mixture and carefully not to knock out the air.
Pour the batter into prepared greased and lined cake tins. For the Black Forest I used 3, 22 cm cake tins to get three layers. For the Frozen and Ben 10 I only used 2.
Bake at 160 for 15 min. or until cook. Careful not to over cook the sponges or you'll have a very dry cake.
Happy Baking.
Hah! I wish.
For this month I baked 3 birthday cakes, yep even for me that's quite a record and achievement.
I enjoyed it but wished I had more time for the Ben 10 cake. It was a rather last minute thingy... but I was told the birthday boy loved it and had a good time. He is only 7 and perhaps not quite aware of how horribly made the cake actually was!!
The first was a (another) Black Forest Cake, a birthday cake for my mum.
I made her one last year and thought that maybe this year mum wanted another cake or not at all...
She has her times when she'll just devour cake and there are times when she won't even look at one.
So another Black Forest it was and not it wasn't a surprise cake affair as we went shopping for the ingredients together! She kept saying "make it nicely" "make it properly" each time she entered the kitchen when I was baking the cake. Talk about pressure ~ but Thank God the cake came out well, in fact very well! Mum loved it so much that she ate quite a lot, more than her usual 'one small piece'.
Next was a Frozen Birthday cake for my lovely beloved niece who turned 5! Oh how time flies and she has definitely grown! The frosting was fresh cream, with a light hint of pink and edible pics of her favourite character of the Disney animation.
Yep, she enjoyed the cake I think but I believe she enjoyed eating Elsa and Anna more!!
Ben 10 was almost similar but I used green instead and M & M for deco to go with the edible hero.
Like I said, I wished I had more time and would have decorated the cake much more.
All three cakes were chocolate sponges.
Recipe as below:
Chocolate Sponge
source : I can't remember
Ingredients
5 eggs (I reduced it to 4 as I used Gred A eggs)
170g castor sugar
1 tsp heap ovalette
100g Super Fine Flour (All purpose also can but SFF is better)
1 tsp (heap) baking powder
40g / 1 1/2 Tbsp Cocoa powder
70g oil (corn or any vegetable oil also can)
Method
In a bowl using hand mixer beat eggs, sugar and ovalette until light and fluffy.
Gradually add in the flour and cocoa powder, (I did three times) and continue beating at low speed.
When just combined, drizzle in the oil, beating briefly only.
Next, using a large spatula slowly fold the mixture and carefully not to knock out the air.
Pour the batter into prepared greased and lined cake tins. For the Black Forest I used 3, 22 cm cake tins to get three layers. For the Frozen and Ben 10 I only used 2.
Bake at 160 for 15 min. or until cook. Careful not to over cook the sponges or you'll have a very dry cake.
Happy Baking.
Friday, 9 January 2015
Tuesday, 16 July 2013
Black Forest Cake
I baked this for my mother's birthday. I have never baked a Black Forest cake before and honestly it isn't on my list of favorite cakes! But it is my mother's and birthday punya pasal I tried.
For the sponge cake you can either buy the ready made sponge cake mix (250 g) from the shops or try this.
Black Forest Cake
The sponge cake
source: Puan Anna
5 eggs
170 g castor sugar
1 tsp ovalette
100 g all purpose flour ( I used tepung gandum blue key)
1 tsp baking powder
40 g cocoa powder (I used Meriah)
70 g oil (I used Daisy Corn Oil)
Beat eggs, sugar and ovalette until light and fluffy.
Fold in flour, baking powder and cocoa powder in batches slowly.
Lastly with a spatula fold in the oil.
Line and grease a 8 in tin and bake for 30 - 35 min, depending on your oven. Keep checking.
1 tin of pitted dark cherries (available at Baking goods shops)
450 ml non diary whipping cream
For the cherry syrup
Drain the cherries and save the syrup. Boil the syrup with 1 Tbsp of sugar, more if you like it sweeter and 1 Tbsp of corn starch. Cool and set aside.
Chopped the cherries but put aside about 10 to decorate the cake later.
Whip the cream until stiff. Make sure the cream is cold when you start beating, it would take about 10 minutes.
Assemble the cake.
Sliced the cake into two halves. Brush one layer with the syrup before spreading the cream and cherries.
Put the other half over the cream and cherries before covering the rest of the cake with the remaining cream. You can either pipe rosettes on the cake or cover the sides with chocolate rice. The saved cherries or other fresh fruits can also be used to decorate the cake.
Use your imagination to decorate the cake, good luck!
For the sponge cake you can either buy the ready made sponge cake mix (250 g) from the shops or try this.
Black Forest Cake
The sponge cake
source: Puan Anna
5 eggs
170 g castor sugar
1 tsp ovalette
100 g all purpose flour ( I used tepung gandum blue key)
1 tsp baking powder
40 g cocoa powder (I used Meriah)
70 g oil (I used Daisy Corn Oil)
Beat eggs, sugar and ovalette until light and fluffy.
Fold in flour, baking powder and cocoa powder in batches slowly.
Lastly with a spatula fold in the oil.
Line and grease a 8 in tin and bake for 30 - 35 min, depending on your oven. Keep checking.
1 tin of pitted dark cherries (available at Baking goods shops)
450 ml non diary whipping cream
For the cherry syrup
Drain the cherries and save the syrup. Boil the syrup with 1 Tbsp of sugar, more if you like it sweeter and 1 Tbsp of corn starch. Cool and set aside.
Chopped the cherries but put aside about 10 to decorate the cake later.
Whip the cream until stiff. Make sure the cream is cold when you start beating, it would take about 10 minutes.
Assemble the cake.
Sliced the cake into two halves. Brush one layer with the syrup before spreading the cream and cherries.
Put the other half over the cream and cherries before covering the rest of the cake with the remaining cream. You can either pipe rosettes on the cake or cover the sides with chocolate rice. The saved cherries or other fresh fruits can also be used to decorate the cake.
Use your imagination to decorate the cake, good luck!
Thursday, 11 July 2013
Cakes - German Black Forest
Classic German Black Forest Cake
A timeless classic cake with dark cherries and fresh cream. It's light and moist.
Weight: 2.5 kg (8 inches)
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