Tag Archives: cake

september-october: kerri’s malteser cake

I thought I would find this challenge easy as I have had a few ‘deconstructed’ desserts in restaurants, and thought about recreating those experiences. However, as I was choosing exactly what to deconstruct, I couldn’t think of much that really wouldn’t be like not putting the components together like in a pie, and just presenting them separately. Maybe it was a lack of creativity on my part…

But then my Malteser-loving hubby’s birthday rolled around. I had seen a recipe a few months ago for a Malteser Pie, but when I looked for it, I googled ‘Malteser Cake’ instead and voila, found a perfect birthday cake for him!

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It is deconstructed in the sense that you have chocolate cake, malt frosting which tastes exactly (in my opinion!) like the malt ball, then finished off with some chocolate ganache for more chocolatey goodness.

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The original recipe uses the whole cake, which has quite a dome on it (as you can see below), maybe to make it look more round like a malteser. The cake was super easy to make, not even needing a mixer (though you do need one for the frosting). But I think next time I would prefer a more crumb-y cake, a more cakey cake. This one was fine, still tasted good but I just prefer a different texture.

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The original recipe is also wholly covered in ganache, then wholly decorated with Maltesers! I decided to change it up a bit so it was a bit of a surprise on first bite, and also to make it look a bit more ‘mature’ :).

For our little family, I decided to make a mini version, using 10cm springform tins instead of a 20cm tin. I cut the domes off, each cake became a layer (instead of slicing into thinner ones), left the frosting exposed and dripped the ganache over. One of the best compliments from the hubby – he thought I bought it!

And here it is, the finished cake.

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You can find the recipe here.

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Jan-Feb: Grace’s Christmas Spiced Carrot Cake

When I was little, some of the best school days involved cake. Bake sales, birthdays, school fete’s… cake’s were a very regular occurence. There were no rules; anything and everything was gobbled up- sure, most of us ended up a little too hyped up on sugar but the worst parental nightmare was usually just someone throwing up from mixing rainbow cake, chocolate icing, fairy bread, a lot of running around and hanging upside down from monkey bars. There may have been a nut allergy or two among the class but it was a simpler time.

These days, the world of food allergies seems to have just exploded and it’s all a lot more complicated. There are consent forms, disclaimers, rules on where things can be served and terrified teachers on constant watch for any signs of accidental cross contamination from sticky fingers. No more bringing in a supermarket mix cake for the entire class, you’ll need a few varieties of cupcakes whose recipes have been pre approved! 

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With this in mind, I decided to just tackle the “allergy of the moment”-gluten.  Humble gluten, responsible for the elasticity in dough, is found in many staple foods from obvious wheat based candidates like bread, to rye, barley, and any foods containing these grains- so most cakes involving flour whether it be plain, self raising, cake or pastry. So what to do? With Christmas is still on my mind and a desire to throwback to those cake filled childhood days, I settled on a gluten-free variation on my beloved carrot cake, which can be found here 

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It’s a simple recipe really, the most tedious thing was grating up all those carrots! It’s also relatively healthy with refined sugar replaced with honey. and I personally loved this variation on the traditional cream cheese icing- the orange zest and orange juice really brightens things, although traditionalists may resist. My husband will attest to the fact that I’m renown for tampering with dessert recipes in an effort to “healthise” them but I’m happy to report that in this case, no one will be the wiser and everyone will ask for seconds.DSC_7214

may-june: kerri’s lemon olive oil cakes

So I’m a couple of days late. I actually baked these on June 30 but circumstances got in the way of posting them up. Sorry for the lateness!

I’ve wanted to bake these for so long, but the original recipe is for meyer lemon cakes and I really wanted to use meyer lemons when I first baked it. However, I’ve not lived in a country where meyer lemons are easily found, so this recipe has stayed in the ‘to do’ category…until now.

We travelled during May-June, and on returning I was overwhelmed with sleep deprivation from baby jet lag, baby travel tummy and studying for my drivers license conversion test which I was super nervous about because I can’t remember what I did yesterday let alone memorise a book full of road rules!

So as I went through an old cookbook, I was looking for something really quick, easy and that I could get done within one baby sleep cycle. I re-read this recipe and decided to use normal lemons (which are not as sweet as meyer lemons) instead, and see how they turned out.

The finished product is good. It’s very lemony (like you get in a good lemon tart, but in cake form), and my mum would LOVE it. If you love lemon, and find that most lemon cakes are too subtle, this is the recipe for you! Of course, to tone down the lemon, add ice cream or thick cream and it balances the flavour out just nicely.

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Enjoy!

You can find the recipe here.

 

March – April: Constance’s Brooklyn Blackout Stout Cake

Brooklyn Blackout. I first tried this little gem when I was in NYC over Christmas at Brooklyn’s Ovenly. The cake calls for Brooklyn’s Brewery Chocolate Stout which has a nice, caramel flavour, balanced with really dark dutch processed pudding buttercream.

Baking in Hong Kong can be a hassle at times when it comes to sourcing ingredients. I opted to just pop into the local beer house by my flat with a large bottle and asked them to fill it up with Samuel Smith’s Organic Chocolate Stout. It was served, coupled with a few odd looks but I did return with a few slices for them to sample.

The recipe yields a two layer 9 – inch cake, but I opted to make a three tiered 6 inch cake. You can find the recipe in the Ovenly’s Bake Book or here. I had some batter left over, so I made a cupcake, threw it into the food processor and topped it off with cake bits and shaved chocolate.

The cake didn’t turn out as dark as the Ovenly one, as I used regular Dutch processing powder rather than Dark Dutch processing powder. What I noticed between the two was using dark dutch powder would have provided the bittersweet taste that would compliment the chocolate stout cake. However, it was still very rich. The recipe also had a salted caramel buttercream version  – which i would like to try out next time.

Well, there you have it – chocolate, beer and pudding buttercream – layered in all its glory.

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march-april: kerri’s chocolate layer birthday cake

Our little man turned one yesterday (already!), and this past weekend saw him have his very first birthday party! I catered the whole event, starting to cook and bake what could be frozen a couple of weeks ago. I decided on the menu pretty quickly. But for so long, I couldn’t decide on the birthday cake. It had to be super special, right?

After searching and searching for the perfect recipe in what spare time I had, I finally came across one at the last minute that sounded super easy, didn’t need a big mixer (I’m surviving on a stick blender at the moment), and would look good as a naked layer cake. {Because all I knew was that I wanted it to be a naked layer cake!}

So here it is, the little man got a chocolate layer cake with vanilla frosting, topped off with one of Mummy’s favourite chocolate bars – Violet Crumble! Sounds so simple, but it worked out quite decadent.

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The cake was moist and not too sweet, and being made with oil, the texture was not too crumbly so it held up well. The sweetness came from the frosting, which maybe next time I would make a touch less sweet. But all in all, I’m quite proud of my little one’s first birthday cake! :) He seemed to enjoy it too (well, the small bites of cake I let him have)!

Many guests said it was their favourite item of the day :) (Though what does that say about all my other food? Hehe)

{Please excuse the lack of photos – one super stressed baker trying to get it perfect forgot to take any during the process!}

The cake recipe is from here (thanks, Martha), the frosting recipe from here (thanks, Marcus). But you can find them both here, adjusted for my creation.

january-february: kerri’s marco polo ice cream tea cake

My favourite black tea ever is Mariage Freres’ Marco Polo. I first had it many, many years ago when a friend gave my sister and I a Mariage Freres Marco Polo gift set. I had never had tea like it before – it was the first floral-fruity tea I’d had that actually tasted like it smelled! And I’ve been in love with it, and Marriage Freres, ever since.

So for our challenge this month, I wanted to find a recipe where I could use Marco Polo in a cake. After a bit of searching, I found a recipe where you could substitute any black tea, so that’s what I went with. And wonderfully enough, it was an easy and successful cake! The colour of the cake is from the tea, and it was so moist and light.

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I decided to make a loaf cake, then upgrade it for a friend’s birthday. I made a creamy, no churn honey ice cream to sandwich between the layers.

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Then topped it off with fresh cream and flowers.

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It looks decadent, but it was actually quite light and refreshing on a hot {normal}, Singapore day… and had to be put together, served and eaten in record time so the ice cream didn’t end up as a sauce :)

You can find the recipe here. Enjoy!