Anniversary Cake - 22 May 2014

This cake was made specially for my parent's 40th wedding anniversary.  I made the cake base two nights before the actual date and did the decorating the next day, which was the night before the actual anniversary date.  The decoration of the cake was not what I intended.  Faced with the soft whipped cream, I just simply piped round the cake using Wilton tip 32.  Guess the candle helps make the cake look much prettier.  :)

Chocolate Cake (by Aunty Yochana)
Ingredients:

8 egg white
8 egg yolks
300g sugar
160g cake flour
64g corn flour
4 1/4 tbsp cocoa powder
2 1/8 tsp baking powder
106g corn oil

Method:

1. Sift cake flour with cornflour, baking powder and cocoa powder.
2. Whisk egg white until soft peak forms and then add in sugar gradually and whisk till sugar dissolved and mixture is thick and glossy.
3. Drop in egg yolks, one at a time, making that it's evenly combined before the next addition.
4. Fold in 1/2 of flour mixture and mix well.
5. Pour in oil and mix well, fold in the balance flour mixture and mix till well combine.
6. Pour the mixture into round cake tin and bake in pre-heat oven at 175C for about 45 mins or till skewer inserted in the middle comes out clean.
7. Leave cake to cool on a wire rack.

Whipped Cream
Ingredients
360ml heavy whipping cream
1/2 + 1/4 teaspoon pure vanilla extract
1.5 tablespoon castor sugar

Method:

1. In a large mixing bowl, place whipping cream, vanilla extract and sugar together.

2. Beat the mixture until stiff peaks form.

3. Add colouring and decorate as desired.

2014 Chinese New Year bakes

These are some of my CNY bakes early this year, just for record.

18 Jan 2014
Tried out the pineapple golf balls using Kenneth Goh's recipe.

22 Jan 2014
Almond cookies (shared by Meng Choo at CK)

25 Jan 2014
Pineapple tarts (Recipe from food for tots)

Almond cookies (New Year Cookies by Alan Ooi cookbook)

Blueberries Yogurt Cake (17 May 2014)

Saw a lot of bakers baking this cake recently. And I finally got to try out myself early yesterday morning! Recipe was shared by Cindy on her blog. But my cake was somehow shorter than hers.  :p

Ingredients

140g self raising flour

130g plain flour

200g sugar

3 eggs

168g plain yoghurt

125g butter,softened

1/2 teaspoon vanilla extract

1 punnet of blueberries,rinsed and pat dry

Method

1. Sift flour and set aside.
2. Cream butter and sugar till pale and creamy.
3. Add eggs,one at a time.
4. Add vanilla extract.
5. Add flour and yogurt in alternate batches.
6. Pour into greased and lined 8" cake tin.
7. Top with blueberries,press the berries lightly and slightly into the batter.
8. Bake in a preheated oven at 180°C for 50 minutes or till cooked.
9. Leave in tin for 10 minutes before removing to cool on rack.
10. Serve when cooled.