Saturday, July 23, 2011

Step-by-Step on How to Bake Your Own Rainbow Cake (English)

My version of Rainbow Cake: Planta Cake with Buttercream Cheese and Yogurt icing.
I love the tartness of the icing and the sweet taste of Planta cake together.


As promised, I will show you how to prepare this cake step-by-step.
  • For the cake, you may choose the cake recipe from my list which are the Butter Pound Cake (if you want to make Planta Cake, substitute the butter with Planta margerine), the Soured Cream Madeira Cake, or the Yogurt Sponge Cake. If preparing for kid's birthday party, it is best to use the Butter Pound Cake. For the icing, you may use Buttercream, Buttercream Cheese, Buttercream Yogurt, Lemon, Strawberry or Chocolate icing for Dark Rainbow Cake.
  • Next, you need to divide batter evenly between six medium bowls. I use a ladle to scoop the batter into each bowls. 1 spoonful of ladle is enough for 1 type of color.
  • Then add enough of each color of food coloring to each bowl, about 10 drips of gel food color. (be sure not to put too much coloring, or your batter will become bitter!
  • Whisk your batteruntil desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 - 10 minutes (after 10 minutes, check your cake, oven temperature varies, some may be hotter then other, you don't want to risk your cake being burned, bake in batches if you have small oven, I usually bake in 3 batches).
  • Remove cakes from oven, let it cool in the tin. After 10 mins, you may transfer to a wire rack; and let the cake to further cool completely. (Since I usually bake late at night I usually let it cool overnight and only ice my cake the next day.)
  • Then, using a serrated knife, trim tops of cakes to make level. Place newspaper under your Lazy Susan, so you don't make messes, put a cake liner or those aluminum cake foil on top of the Lazy Susan, for you to place your cake.
  • Spread a bit of icing on the cake liner before you put your first cake layer, so your cake won't move, Then, place the purple layer first. Spread a scant 1 cup icing over the first layer with a spatula so it extends just beyond edges. Repeat process with blue, green, yellow and orange layers.
  • Lastly, place the red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. 
  • Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers, this process is called crumb coating (Learn from Sandy Shepherd how to crumb coat a cake), so that your cake crumbs don't spread on your icing and spoil your beautiful frosting). Refrigerate until set, about 30 minutes.
  • Using an offset spatula, cover cake again with remaining frosting.
  •  
    Tips on icing your cake    

Friday, July 22, 2011

Yogurt Sponge Cake



Can be used as base cake for various occasion. 
(Taken from the book Birthday Cake, Parragon Books, Ltd) 

Ingredients
6 oz butter
12 oz plain flour, plus extra for dusting
1 tsp baking powder
1 tsp bicarbonate of soda
3/4 tsp salt
9 and 1/2oz granulated sugar
3 large eggs
2 tsp vanilla extract
1/2 tsp almond extract 
8 fl oz natural yogurt


*Note: I find that if using self-raised flour, then you need not add soda bicarbonate or baking powder.

Method 

Preheat the oven to (180C/ 350F), bring the refrigerated ingredients to room temperature. Grease a 10 inch pan with butter, then add flour, tap the extra flour out, or you may choose to use parchment paper to line your baking cake tin.

Sift flour, baking powder, bicarbonate of soda and salt into bowl. In another bowl, using an electric mixer, set at slow first, then gradually set speed higher, beat the butter and sugar together until fluffy and light. Beat in one egg at a time, ensuring that each is completely incorporated into the mixture before adding the next. Add the vanilla extract and almond extract.

Add a third of the flour mixture to the butter mixture, and half of the yogurt and beat. Continue to add the flour and the remaining yogurt, finishing with the final portion of flour. Scrape the sides of the mixing bowl once or twice with a rubber spatula to incorporate all mixture.

Pour the mixture into the tin and smooth it out evenly. Tap the underside of the tin repeatedly to release any air trapped in the mixture. Place the tin in the oven and bake for 35 minutes, or until a skewer comes out clean when inserted in the cake.

Remove the cake from the oven and leave to cool for at least 15 minutes on a cooling rack. Gently invert the cake onto a second rack, remove the baking paper and leave to cool completely before icing.

Butter Pound Cake

Can be used as base cake for cupcakes, birthday or wedding cake
(Taken from the book Resepi Harian, Robaayah Hj. Abdul Wahab and Susan Manikam)

Ingredients
8 oz butter (or Planta margarine if preferred)
8 oz plain flour
1 tsp baking powder
8 oz granulated sugar
4 large eggs
2 tsp vanilla extract
4 tbsp milk




Method

Preheat the oven to (190C/ 375F), bring the refrigerated ingredients to room temperature. Grease a 10 inch pan with butter, then add flour, tap the extra flour out, or you may choose to use parchment paper to line your baking cake tin.

Sift flour, baking powder. In another bowl, using an electric mixer, set at slow first, then gradually set speed higher, beat the butter and sugar together until fluffy and light. Beat in one egg at a time, ensuring that each is completely incorporated into the mixture before adding the next. Add the vanilla extract and milk.

Add a third of the flour mixture to the butter mixture, and beat. Continue to add the flour, little by little.  Scrape the sides of the mixing bowl once or twice with a rubber spatula to incorporate all mixture.

Pour the mixture into the tin and smooth it out evenly. Tap the underside of the tin repeatedly to release any air trapped in the mixture. Place the tin in the oven and bake for 1 hour at temperature 190C/375F, the first  20 minutes,then reduce to 350F. Bake within the hour or until a skewer comes out clean when inserted in the cake.

Remove the cake from the oven and leave to cool for at least 15 minutes on a cooling rack. Gently invert the cake onto a second rack, remove the baking paper and leave to cool completely before icing.

Soured Cream Madeira Cake





Can be used as base cake for cupcakes, birthday or wedding cake, more suitable for adult's palette.
(Taken from the book Birthday Cake, Parragon Books, Ltd)

Ingredients
8 oz butter
15 oz plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
1 ib 5oz granulated sugar
6 large eggs
1 tsp vanilla extract
1 tsp lemon extract (or grated zest of 1 lemon, if you prefer)
8 fl oz soured cream





Method

Preheat the oven to (160C/ 325F), bring the refrigerated ingredients to room temperature. Grease a 10 inch pan with butter, then add flour, tap the extra flour out, or you may choose to use parchment paper to line your baking cake tin.

Sift flour, baking powder, bicarbonate of soda and salt into bowl. In another bowl, using an electric mixer, set at slow first, then gradually set speed higher, beat the butter and sugar together until fluffy and light. Beat in one egg at a time, ensuring that each is completely incorporated into the mixture before adding the next. Add the vanilla extract and lemon extract.

Add a third of the flour mixture to the butter mixture, and half of the soured cream and beat. Continue to add the flour and the remaining soured cream, finishing with the final portion of flour. Scrape the sides of the mixing bowl once or twice with a rubber spatula to incorporate all mixture.

Pour the mixture into the tin and smooth it out evenly. Tap the underside of the tin repeatedly to release any air trapped in the mixture. Place the tin in the oven and bake for 1 hour 15 minutes, or until a skewer comes out clean when inserted in the cake.

Remove the cake from the oven and leave to cool for at least 15 minutes on a cooling rack. Gently invert the cake onto a second rack, remove the baking paper and leave to cool completely before icing.

Thursday, July 21, 2011

Rainbow cake

Gambar pinjam from Aurinhnye Blog

Pergh, dah dua minggu Auntie OBSESSED dgn Rainbow cake. Semua kawan Auntie punye pasal lerr. Gi post website Martha Stewart dalam group. Adoii, bila tengok tu, terkenang-kenang selalu. Tapi ada jalan ceritanye, tuan Direktor, tentang macam mana kita semua geng Auntie-auntie gila sangat dengan cake rainbow, tapi tu later-later laa yea kite cerita, kang Auntie cerita sini, ramai pulak nak Unfriend Auntie kat Facebook nuun. Tapi mana ada jual kek Rainbow nie kat kedai? Ade? Auntie tak pernah nampak pun, dah berapa kali Auntie round Empire tu, tak habis-habis nampak Macarons aje. Auntie ada nampak dlm blog orang jual, tapi malas le, nak usaha sebab bukan ade birthday sesiapa pun terdekat nie, lagipun Auntie rasa Auntie pun boleh buat sendiri dan lagi sedap, as my Mom said of other people's cooking "Hmm, boleh tahan . . ." Sbb cooking dia aje yang sedap, Auntie dah tua-tua nie pun jadi macam my Mom jugak, hahaha!

So berpandukan resepi dari buku turun temurun my Mom tu (Ala siapa2 duly sekolah zaman Auntie yang ambik SRT sure ada buku ni, buku budak-budak form 1), Auntie pakai resepi Paun Cake dan letak coloring. Kalu korang nak, boleh le pakai resepi Soured Cream Madeira Cake, atau Yogurt Sponge Cake, janji base cake colorless, so that boleh letak coloring later.


Mungkin yang leceh, sebab nak bakar kek tu tak boleh sekali gus. Kena buat 2 at a time, ikut laa besar mana oven tu . . . tapi sebab anak Auntie si Marisa dan Sophie request, nak jugak rainbow cake nie, maka, Auntie buat laa jugak, akhirnye, dan jugak sebab, Auntie sendiri pun nak bermain dengan Auntie punya baking tools. Yes . . . adults pun ada playtime tau . . . Senang aje nak buat cake nie sbb Si Sophie tu dia rajin bab2 tolong buat kek ni, dia aje laa yang memutar, etc, etc . . . Auntie cuma measure bahan2 je. Senang ada anak perempuan nie you alls . . .

Then perhaps masa nak icing tu, ada gak leceh laa, sebab kena stack sampai 6 layer. Leceh, tapi bukan tak boleh buat, kan?
Untuk icingnye Auntie pakai Buttercream cheese, adoi, sedapnye, Auntie boh Yoghurt sekt dalam the mix sebab suka ada masam-masam sikit.
So ini laa hasilnye, Auntie punye version of Rainbow cake. Tadaaa!!!



Untuk mengetahui cara-cara membuat Rainbow Cake sila klik sini.

Tuesday, July 19, 2011

Mari Membuat Butter dan Buttermilk

(Mari Membuat Butter dan Buttermilk, moved from the original Blog Lovely Treats sbb Auntie lupa the password and user, so park sini laa senang, semua).

Nie Auntie nak reveal cara membuat butter dan buttermilk. Tapi sebelum tu, Auntie nak kasi warning sikit. Kalau korang ada tangan yang power macam tangan Auntie nie atau pun ada (ramai volunteer untuk jadi tukang goncang, boleh laa try. Tapi hasilnye memang memuaskan hati. Disamping tu, boleh laa jugak accomplish buat science experiment, so 3 in 1 . . .


Bahan-bahan

1 cawan heavy cream

1 botol kosong

Cara-cara

Anda Cuma perlu masukan ukuran 1 cawan heavy cream yang sejuk dalam botol. Lepas tu, goncang, dan goncang, dan goncang kuat-kuat.




Pergh! Bagai nak rak kami semua menggoncang botol!

Teruskan goncang kuat-kuat sampai botol jadi berat (dalam 10-15 minit). Bila botol dah jadi berat, maknanye butter tu dah jadi.


Tapiskan, butter ni. Yang keluar daripada tapis kat bawat tu, inilah dinamakan buttermilk. Rasanya lemak manis.


Beginilah hasil, goncangan tadi . . . mat salleh kata churning . . . tapi kita orang punye experiment sempoi pakai bekas botol minute maid orange jus aje. Jadi pun! Esok nanti boleh laa Auntie buat Red Velvet cake. . .

Red Velvet Cake

(Red Velvet Cake, moved from the original Blog Lovely Treats sbb Auntie lupa the password and user, haaa, ko ketawakan Auntie yea, Auntie pun ketawakan diri Auntie jugak, LOL!).

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Jika korang dah baca post pasal buat butter, as promised to myself and Sophie, hari nie Auntie mesti buat Red Velvet Cake. Jika korang terasa korang dalam golongan INTI, for sure korang dah pergi kat Whisk yang kat Empire Subang Jaya tu lah.


Tapi kan rege cakenye memang vava-voom laa. 10 hengget lebih untuk satu potong. Korang bayangkan le kalau Auntie bawak satu family nie nak gi makan Red Velvet cake nie, belanja 50 hengget, tu baru cover cake aje, belum jadi campur kopi, teh dan jus. Jadi kalau ada family besar, dan suka makan besar, elok laa rajin-rajinkan diri ke dapur . . . Lagipun, there’s nothing like a good home cooked food!

Nie bahan-bahan untuk buat Red Velvet cake.


Bahan untuk cake:
2 1 / 2 cawan tepung gandum
1 / 2 sudu teh garam
1 sudu teh vanila ekstrak
1 cawan buttermilk (lihat Nota)
2 sudu makan koko
2 sudu besar pewarna makanan merah
1 cawan mentega, (keluarkan dulu dari peti sejuk to soften)
2 cawan gula
2 butir telur
1 1 / 2 sudu teh baking soda
1 sudu makan cuka epal atau cuka putih

Cara Membuat

Panaskan oven sampai 350 ° F (175° C). Griskan dua periuk bulat 9-inch cake tebal2 dengan butter, dan letak kertas minyak. (Auntie selalu suka letak butter, lepas tu lightly dust dengan tepung aje, sbb tak kose nak draw2 dan ukur kertas minyak tu). Selalunye Auntie delegate kerja-kerja mengris nie pada Sophie.

Ayak tepung + koko + garam

Siapkan tiga campuran berasingan untuk adunan: (1) Ayakkan tepung, serbuk koko, dan garam dalam sebuah mangkuk sedang untuk mencampur mereka bersama-sama dengan baik.


(2) Campurkan vanila (Auntie suka pakai vanila butter) ke dalam buttermilk. Boleh juga letak sedikit anggaran 1/4 sudu teh buttermilk essence kalau nak (tapi pada Auntie tak sedap laa buttermilk essense tu, ras alain daripada buttermilk sebenar, so omit laa). Campurkan pewarna makanan merah dan kacau untuk membuat pes yang pekat.



(3) Dalam mangkuk besar yang lain, kacau butter sampai lembut dan gebu. Kalau korang ada mixer, boleh laa masuk dalam mixer dalam 1 minit. Lepas tu, tambah gula, (Auntie suka pakai brown sugar) lalu kacau rata selama 3 hingga 4 minit, berhenti sekali-sekala untuk mengikis bawah mangkuk. Tambah telur, satu per satu, pukul kuat-kuat selepas masukan telur, setiap satu, sampai campuran berwarna krim dan naik gebu, halus.


Setelah itu campurkan adunan 1, dan 2 kedalam adunan 3 (butter + gula) sedikit-sedikit. Tambah sekitar sepertiga dari campuran tepung, dan kemudian sekitar setengah adunan buttermilk, ke dalam adunan 3 (butter +gula). Kemudian campur lagi sepertiga yang lain dari tepung, sisa buttermilk, seterusnya sampai laa habis, dan kemudian yang terakhir dari tepung dengan cara yang sama.

Dalam mangkuk kecil, gabungkan soda bikarbonat dan cuka, adun rata. Korang akan dengar bunyi Fizz! bila campurkan cuka dengan soda bikarbonat. Cepat-cepat gunakan sudu kayu atau spatula campurkan campuran ini sebagai campuran terakhir ke dalam adunan merah tu, Fold gently dalam adunan tepung yang dah kaler merah tu, ok.


Bakar pada suhu 175 ° C selama 30 hingga 45 minit, sampai bila korang cucuk lidi atau pisau, sisi pisau tu keluar kering dan takde liquid melekat-lekat.

Sejukkan kuih di atas redai kek selama 1 jam (sampai sejuk betul). Korang jangan cuba nak ice kek bila kek tengah panas tau, nanti habis krim cair.Sambil tunggu kek sejuk, jom kita buat krim.

Jom Kita Buat Krim Base Tepung


Bahan-bahan Untuk Krim

3 sudu makan tepung gandum
1 cawan susu
1/2 cawan gula pasir
1 sudu teh vanila

Campurkan kesemua adunan kedalam periuk. Masak campuran tersebut pada api kecil sampai jadi pekat. (Auntie pakai adunan x2 untuk saiz kek yang Auntie buat). Make sure korang jangan berhenti kacau. Kalau berhenti, nanti jadi lumpy. Adunan sebenar dia suruh letak 1 cawan gula pasir, tapi Auntie letak setengah aje, sbb tak suka manis.

Bila campuran dah pekat. Tutup api dan sejukan. Cepat-cepat letakan plastic wrap atas campuran nie supaya satu lapisan (film) tak timbul di permukaan. Adunan krim nie pun mesti sejuk sebelum korang nak ice the cake.

Sebenarnye ada macam-macam resepi icing untuk kek Red Velvet ni. Ada yang pakai cream cheese + marscapone cheese, letak pecan laa . . . korang try laa buat. . . Yg Auntie buat nie version orang tak cukup duit akhir bulan, haha! Tapi memang sedap lagi laa pakai cream cheese, tapi macam too rich laa pulak kan dengan butternye, heavy creamnye. . . dah le Auntie dah berbulan2 tak pergi gym. . .

Now the best part . . . constructing the cake. Auntie biarkan dulu kek dan krim tu sejuk dalam peti ais. Jadi dalam pukul 12 tengah hari baru Auntie start to ice the cake.


Best part about icing the cake is your cake don't have to be perfect.

Inilah hasilnya.


The Happy Customer: Sophie

Thursday, July 14, 2011

Ada Apa dengan Macaron?


Mula-mula Auntie dah lama teringin nak makan itu kueh Macaron. I am sure ittew orang French mesti pronounce tebal harkatnye. Tu laa, suka sangat google picture pasal makanan. Dah terliur sorang-sorang tengok gambar macarons, macam2 warna.

Then, satu kedai dlm Empire bukak, nama Whisk. Pergh Auntie pergi kedai tu nak beli Red Velvet cake sebenarnye, tak tahu pulak ada jual Macarons. Auntie pun try laa beberapa biji dan warna. Maaanissssnyeeeeee!! Mak oii! Tapi sebab dia comel dan cantik sangat Auntie teruja laa nak buatnye.

Minggu depan, Auntie akan dedicatekan satu minggu untuk belajar sendiri through trial and error buat Macaron ni. Sabar yea.