|My Italian Cream Cake.....|
This is first time ever Cik Ngah baked a cake, iced and decorate! Usually I would convert the cake to cupcakes, easier to decorate and eat! I am still an amateur in baking whole cake, as I could not control my oven to bake a nice even cake. I would always have trouble in getting the cake evenly cook without burning the cake side! Sigh...
Last week Cik Ngah attended a demo class on Red Velvet Cheesecake, Chocolate Indulgence and Red Velvet Cupcakes. In the class the chef gave tips to control the oven and bake a whole cake nicely. Keep the oven temperature at 140-150 degrees, depending on your oven. Mine would bake a nicely at 150-160 degrees. Usually I would follow the recipe which usually call for 180 degrees! Lesson learn....!
|Love this picture......|
|The cupcake versions....|
Verdict, the cake is delicious even when eaten on its own, i.e without the cream cheese. It would be a delightful treat for those who loves cream cheese!. So, here's how you made My Italian Cream Cake;
|Cik Ngah version of Italian Cream Cake|