Floor Party!

We are very blessed to have wonderful neighbours on our floor. We used to organised dinner outings where all of us will drive out and enjoy a nice meal and companionship.

Yesterday, we had our 1st Floor Early Christmas Celebration and we had it pot luck style:) What a wonderful way to celebrate friendship and neighbourliness !

We contributed the following items:

• Mexican Shepherd's Pie
• Mini Nutella Cupcakes
• Oreo Chocolate Cake

Black Forest Cake

I've been baking birthday cakes for my son every since he turned one years old but so far, I've yet to bake a cake for my wonderful dada. So this year, I decided to bake a nice birthday cake to celebrate his birthday!.

We will be having a double celebration as my father-in-law shared the same birthdate as my hubby. With that in mind, my choice was narrowed down to a Black Forest Cake, something familiar and in a kind of way, nostalgic too since Black Forest Cake was the all time favourite for most birthday celebrations in the earlier days.

I simplified the making of my chocolate sponge cake by using Optima Chocolate Sponge Mix that I bought from Sun Lik Trading. I find that their premix chocolate sponge is as good as making it from scratch. However, I do noticed that it will gets a little dry on the 3rd day whereas the one that I used to make from scratch will stay soft and moist for at least 4 days before getting a little dry. Regardless, it is still a good premix and I'll definitely use it to save time unless I happend to run out of it :)

This Birthday cake was a great success as hubby loves it and my father-in-law, who is really conscious about eating healty, took 2 servings. My brother-in-law & aunt could not stopped raving about how good it was too. I'm just so happy that everyone enjoyed the cake as much as I do making it and that also spurs my love for baking to a greater height.

Black Forest Cake
Yields a 9" Round Cake


Ingredients
250g Optima Chocolate Sponge Mix
4 Large Eggs
50ml Water
65g Unsalted Butter, softened to room temperature
1 tsp SP Spong (this is like ovalette but better)

Method

1. Preheat Oven to 170°C. Line the bottom of a 9" round cake pan.
2. Do not grease the side of the pan as the cake will need to be able to climb. Place rack on the lowest shelf.
3. Whisk egg & water at high speed till creamy.
4. Add flour slowly into the mixture followed by Ovalette or Sponge SP and continue whisking at high for 10mins until batter turns pale.
5. Scope out about 1 cup of batter and slowly add into the melted butter. This method will ensure that the oil will not deflate the air in the batter.
6. Once the mixture is well combined, pour the oiled mixture back into the balance batter and using low speed to stir until well combined.
7. Bake at lowest rack for 30 mins or until skewer comes out clean.
8. Once the cake is done, leave it in the cake pan and place it on a wire rack to cool. Wait for the cake to be completely cool before removing from pan.
9. Slice into 3 even layers.

How to Assemble the Cake

300g Non-Dairy Whipping Cream - whipped till Semi Stiff Peak.
1 tin Dark Pitted Cherries - drained
200g Blueberry Pie Filling
200g Grated Chocolate Shavings or Chocolate deco - for sides

1. Spread some whipped fresh cream on the 1st layer of sponge cake, then spread some blueberry pie filling on top and place some pitted cherries on top. Place the second layer of cake on top and repeat the same process till the 3rd layer cake is on top.
2. Place the second layer of cake on top and repeat the same process till the 3rd layer cake is on top.
3. Frost the whole cake with fresh cream.
4. Spread chocolate shavings on the side and top of the cake.
5. Decorate to your desire.
6. Chill the cake for at least 4 hours before serving.
   

Tips

** Sponge SP is better than ovalette. You can get it at Sun Lik.

Bryan's 3rd Birthday Preparation :)

Bryan will be celebrating his 3rd birthday in school tomorrow and as usual, I've take leave from work today to make his birthday cake.

I've givien myself ample time as usual to research on the various type of design as early as 1st quarter of the year just to prep myself for any last minute surprises that Bryan is capable of sprining on me :)

I was anticipating the following cake themes that he will most likely to choose.

1. Thomas the Train
2. Barney
3. Angry Birds

As expected, Bryan starts to tell me that he wants a Thomas the Train Birthday Cake after seeing all his school friends brithday cake.

Here are my baking process for his Chocolate Oreo Thomas the Train Birthday Cake :)

Step 1

Making the 2 layers of Chocolate Cake. This year I'm using Optima Chocolate Sponge Mix that I bought from Sun Lik for this mission. I noticed that their sponge mix is as good as making from scratch but will not remain soft after 2nd day whereas those that I make from scratch will stay soft for a least 3-4 days. Well, this is going to be for school so it will be gone in a day so no worries on the texture part :)

1st layer is unmoulded while the smaller 2nd layer is baking in the oven.

Spreading Crushed Oreo & Fresh Cream on the Cake. I bought ready crushed oreo from Sun Lik as well. I simply love that store!

Both cakes are nicely cream and ready for frosting!

1st Layer Frosted Crumb coating for 2nd layer all using Non-Diary Whipping Cream

Decorating the 1st Layer Almost Done... Trees are done using buttercream

This is the Birthday Thomas the Train set that will sit on the cake as the cake topper.

This is the Finish Product :)

Vanilla Cupcakes

This is a simple vanilla cupcake that you can jazz it up with vanilla, chocolate or lime buttercream or simply any toppings to your fancy.

For me, this cupcake is good enough to eat it on its own and my 3 years old son readily agrees with me hahahahah. I don't really fancy buttercream with except if it is swiss meringue buttercream as that taste a lot lighter than regular buttercream. Just the thoughts of buttercream already add kilos to my waistline! hahahaha

Vanilla Cupcakes

Makes 12 regular or 36 mini cupcakes

Ingredients

110g Unsalted butter, softened to room temperature
225g Caster Sugar (golden caster would be better)
2 Large Eggs
150g Self-Raising Flour, sifted
125g Plain Flour, sifted
120ml Non-fat milk or skimmed Milk, at room temperature
1 tsp Vanilla Extract

Method

1. Preheat oven to 175°C. Line the cupcake tray with cupcake cases.
   
2. Using the paddle attachment, cream butter & sugar until the mixture is pale & smooth.
   
3. Add eggs, one at a time, mixing for a few minutes after each addition.
   
4. Combine the 2 flours in a separate bowl.
   
5. Add the Vanilla Extract to the Milk.
   
6. Add 1/3 of the flours to the creamed mixture & beat well.
   
7. Pour in 1/3 of the milk and beat again.
   
8. Repeat these steps until all the flour & milk have been added.
   
9. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full.
   
10. Bake for 25 mins (regular size) or 15 mins (mini size) until slightly raised, golden brown & skewer come out clean.
    
11. Remove from the oven & leave the cupcakes in their tins for about 10 mins before placing them on wire rack to cool.
    
12. Once they're compeletly cool, frost the cupcake with your choice of buttercream or toppings or just eat them plain! :)
    

Minced Chicken with Salted Mustard & Tomatoes

Servces 3 Paxs

Ingredients:

280g Salted mustard (kiam chye), finely sliced
4 tbsp Cooking oil
2 tsp Ginger, peeled and finely shredded
1 tsp Garlic, peeled and pounded

1 tsp Yellow bean paste (taucheo)

200g Minced Chicken

2 tsp Sugar

115ml (1/2 cup) Water

2 Tomatoes, cut into wedges

½ Chicken stock cube

Method

1. Soak salted mustard in water for 5 minutes. Drain and squeeze to remove excess water. Set aside.
   
2. Heat 1 tbsp cooking oil in a wok and stir-fry the mustard until limp, about 3-4 minutes. Set aside.
   
3. In the same pan, heat the rest of the oil and lightly brown the ginger and garlic.
   
4. Add the yellow bean paste, minced chicken , sugar and half of the water and fry until fragrant.
   
5. Add the mustard, tomatoes, the rest of the water and the chicken stock cube and cook over low heat for 20mins.
   
6. Add a little water if gravy dries up too much
   
7. Transfer to a dish and serve