My Red Velvet Cheese Cake

My supposed to be Red Velvet Cheese Cake!!!
I used dark cocoa powder and it overpowered the red colouring!!

This is cheese cake sandwich with red velvet cakes. Cik Ngah got this recipe from a demo class in Bagus Kota Damansara. I baked this cake during our office 2012 hari raya gathering!!!

However did not upload the recipe as I thought of baking it again to get a nice red colour. Forgot all about it until my niece needed to bake red velvet cupcakes for her office. Alhamdulillah I found the recipe and decided to load in this blog of mine before I lost the paper again.....fuhhh...

A) Red Velvet
190 gm butter
250 gm castor sugar
3 size A whole eggs
1 tsp vanilla
1 tsp baking soda
2 tsp vinegar
1 tsp baking powder
310 gm cake flour
1 cup buttermilk ( 1/2 cup evaporated milk + 1/2 cup fresh milk + 1 tbsp lemon juice)
1 tbsp red food colour
2 tbsp cocoa powder

1. Beat butter and sugar together until fluffy, add in eggs one at a time.
   
2. Combine baking powder, flour and cocoa powder together and sift.
3. Combine butter milk, vanilla and food colour.
4. Add in flour mixture alternate with buttermilk. Beat until smooth.
5. Combine baking soda and vinegar and fold into the mixture.
6. Beat until smooth and well blended.
7. Pour into 8 " pan and bake 20-30 mins at 150C.

B) Cheese Cake

250 gm cream cheese

50 gm butter

100 gm castor sugar

2 size A eggs
2 tbsp cornflour
1 tsp lemon rind
1/2 cup sour cream
1/2 cup whipping cream

1. Cream sugar and cheese until fluffy, add in eggs, scrape sides of bowl.
2. Add in lemon rind, vanilla and cornflour.
3. Then add sour cream and whipping cream.
4. Bake water bath for 1 hour and 15 mins.
5. Cool completely or freeze for 1 hour

C) Cheese Cream Frosting

375 gm cream cheese

40 gm icing sugar sifted

1 tsp vanilla

150 gm butter

1. Beat cream cheese and butter until fluffy
2. Add sifted icing sugar.

My Chocolate Cheese Cupcake

It has been a while.... Cik Ngah 'cuti' baking and cooking due to health reason. Cik Ngah was missing cooking and baking so much! But what to do? 

Last Saturday marked the 52th day after Cik Ngah operation and Cik Ngah felt like baking again. So I started with this recipe that uses cream cheese as Cik Ngah need to finish the cream cheese stock in the fridge. 

Alhamdulillah, the cupcake turned out well and delicious... Original recipe is from here; Chocolate Cheese Marble Cake. And my version is as follows;

Ingredients
A:
250 g Cream Cheese - room temp
100g unsalted butter - soften
100g caster sugar
2 medium size egg
100g flour
100g white cooking chocolate - grated

1 tbsp grated lemon zest

1 tsp vanilla essence

B:
260g butter
300g casters sugar
6 medium size eggs
200g flour
100g Van Houten chocolate powder (Cik Ngah used 1/2 Van Houten 1/2 Hersyes)
1 tsp baking powder 
60 ml fresh milk

1 tsp vanilla essence

Method A

1. Beat cream cheese, unsalted butter and sugar until smooth, add egg, lemon zest, vanilla and beat until blended.
2. Fold in flour and grated chocolate, beat until well blended.
3. Pour batter into a large pipping bag - cut a 2 cm tip with scissors... set aside

Method B

1. Sift flour, chocolate powder and baking powder together.
2. Beat margarine and sugar until creamy and smooth, add egg one at a time making sure it is well blended before each addition. Add vanilla.
3. Add sifted flour, cocoa powder and baking powder alternately with fresh milk (f-m-f-m-f).. 
4. Pour batter into a large piping bag, cut a 2 cm tip with scissors ... Set aside

How to
1. Use cupcake cases.
2. Pipe brown and white batter alternately.
3. Bake in a preheated oven of 160C for 20 minutes for cupcake.

My Ispahan Cupcake

My mini Ispahan Cupcakes.....

This post is long overdue..Cik Ngah made this on 28th May for a pot luck even at the office. Been keeping the recipe for quite sometime. This recipe is inspired by Pierre Hermes

This cupcake is a delicate combination of rose, raspberry and lychee. Superb combination of taste!

Ingredients;

1 1/2 cups self-rising flour

1 cup all-purpose flour
1/4 cup ground almonds
I block of anchor/scs (226g) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
3/4 cup milk
1/4 cup rose water
1 tsp rose essence (if available)
24 whole lychees (or 24 halves if they are big)

Description;

1. Preheat oven to 350 degrees. 
2. Spray 24 cupcake liners with cooking spray and set them on a baking sheet.In a small bowl, combine the flours and set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. 
4. Add the sugar gradually and beat until fluffy, about 3 minutes. 
5. Add the eggs, one at a time, beating well after each addition. 
6. Add the dry ingredients in three parts, alternating with the milk and rose water. Do not overbeat.
7. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. 
8. Carefully spoon half the batter into the liners, place one lychee int he center and top with the remaining batter, leaving a two inch space to the top as the cupcake will rise. 
9. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. 
10. Cool completely before frosting.

Frosting:

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups powdered sugar sifted
1/2 cup raspberry puree (run enough fresh raspberries in the blender to make up 1/2 cup)
or use 1.5 cups powdered sugar with 1/2 cup raspberry jam.

In bowl of electric mixer, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Fill a pastry bag fitted with a plain tip with the frosting and pipe on the cupcakes. Top with a fresh raspberry.

Adapted from : http://www.tarteletteblog.com/2008/04/ispahan-cupcakes-and-cookbook-giveaway.html

Note: I did not use the above frosting, instead I use lychee flavoured butter cream and put raspberry puree in the middle.

My Death by Chocolate Cheese Cake

My Death by Chocolate Cheesecake......

I have installed iFood in my phone and came across the recipe and video in iFood. iFood became 1 more application in my phone that I can use during my 'waiting time' and also when accompanying hubby to his badminton game.. Previously only Facebook, but now I have iFood and also foodgawker....yeyy!!!

Back to this recipe, I baked for 2 birthday occasions and Alhamdulillah, they were deliciously great! This is definitely a keeper for cheese and chocolate lover......

Ingredients;
100g butter, melted
250g crushed oreo cookies (with chocolate cream)

500g Cream cheese, room temperature
2 tbsp plain flour
1 cup caster sugar
3 eggs separated
100ml sour cream
1 tbsp grated lemon rind
3 tbsp lemon juice

Need to improve the side base...
too thick and not even....

4 oz white chocolate, melted
4 oz bitter-sweet chocolate, melted
4 oz dark chocolate, cut into chunks
12 oreo cookies cut into chunks

8 oz dark chocolate, chopped
1 cup whipping cream
2 tablespoon light corn syrup

Method:

1. Grind oreo cookies with melted butter thoroughly and press into 9 inches springform tin and set aside.
2. Beat egg whites until hard peak form divide into 2.
3. Beat cream cheese with flour, caster sugar, egg yolks, lemon rind and juice, and sour cream until light and fluffy.
4. Divide into 2. Whisk in melted white chocolate into one and melted bitter-sweet chocolate into another half.
5. Stir in chocolate chunks into the white chocolate mixture and oreo chunks into the bitter-sweet chocolate mixture.
6. Mix well with egg whites and pour the cheese mixture into 3 parts alternately with the white and bitter-sweet.
7. Bake for 40 minutes and then check, it should be set but slightly wobbly in the center. Leave in the tin to cool.
8. Refrigerate over night.
9. Heat the whipping cream, remove and add chopped chocolate and corn syrup.
10. Whisk until all chocolates are melt. Continue whisking until the chocolate ganache is cool.
11. Pour the ganache onto the cooled cheesecake and decorate with chocolate curls.

The slice....

My Chocolate Indulgence

Chocolate Indulgence with Banana Filling...

Before I attended a demo class at Bagus Kota Damansara, I have attempted 2 times to make this cake. Taste wise was ok, but failed to make nice and fluffy chocolate & white chocolate mousse filling as well as the shining chocolate ganache. Ohh, and I made them into cupcakes!!

After the class, and with the recipe in hand, I push myself to bake this shiny and delicious Chocolate Indulgence with Banana filling.. First attempt of making layer cake! Got the tips of slicing even layer of cakes during the demo class!!! You have to have the turntable and the right knife!!! Enough said, Here is the recipe;

First slice commissioned by Hubby!!!

Ingredients;

Meringue

5 size A or 6 size B egg whites

1/2 tsp cream of tartar

75g castor sugar

Cake Mix

5 size A or 6 size B egg yolks

45g castor sugar

30g dark cocoa powder

3/4 cup warm water

1/2 cup corn oil

1 tsp soda of bicarbonate

130g cake flour (superfine or rose flour can also be used)

1.4 tsp vanilla essence

Chocolate Mouse Filling

150 g cooking chocolate (can also use 1/2 bitter + 1/2 milk)

2 tblsp coffee

1 cup non-dairy whipping cream

(If making the white chocolate mouse too, halves the recipe for each chocolate)

Chocolate Ganache
150g bitter sweet chocolate
100g milk chocolate
100 ml whipping cream
100g liquid glucose

Method;

Cake Mix & Meringue;

1. Sift cake flour with soda about 3 times. Set aside
2. Mix warm water with cocoa powder into a paste.
3. Add sugar, egg yolk and vanilla, continue mixing.
4. Add flour and mix until well combined.
5. Add oil and also mixed well. Set aside.
6. Beat egg whites and cream of tartar with high speed until egg whites form a bubble.
7. Then add sugar little by little and continue whisking at high speed until stiff peak.
8. Add cake mixture to the meringue and mix well.
9. Bake in 8 inches round lined cake tin at 140-150 Celsius until cake is done.

Chocolate/White Chocolate Mousse Filling;

1. Chop the chocolate thinly. Melt chocolate using double boiler. Stir to expedite melting.
2. When there are no more lumps, remove from double boiler add coffee granules and continue stirring and to let the melted chocolate cool.
3. Beat fresh cream until hard peak, incorporate the melted chocolate and mix well.

Chocolate Ganache

1. Chop the chocolate thinly and melt the chocolate using double boiler.
2. Stirring the chocolate continuously to smooth out the chocolate.
3. When there are no more lumps, add whipping cream and mix well.
4. Next, add liquid glucose continue stirring until well combined, remove from double boiler.
5. Stir the chocolate occasionally to let it cool faster.

Assembling the Cake

1. Slice the cake into 3 or 4 layers.
2. Spread a portion of white chocolate mousse, top with a layer of cake, spread with chocolate mousse, top with cake. Repeat to finish off the layers. Spare mouse for cake coating.
3. Coat the whole cake with a thin layer of the mousse or chocolate butter cream evenly. 
4. Refrigerate cake for about 2-3 hours until set.
5. Place cake on a wire rack, pour over chocolate ganache and decorate with snow powder.

My Italian Cream Cake

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....

Back to the recipe, I was goggling for a recipe of Cream Cheese topping when I came across the Italian Cream Cake, the ingredients fascinated me, combination of shredded coconuts and pecans! And I have the ingredients in my fridge. After analysing a few recipe I used the one with olive oil since it is Italian cake right? Reduce the sugar and add chopped maraschino cherries..

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

Ingredients; 

Cake Batter

2 Cups of Cake Flour (you can also use All Purpose Flour)

1 teaspoon of baking soda 

1 1/2 Cups of Sugar

4 oz Butter (1/2 block of Anchor or SCS Butter)

1/2 Cup of Shredded Coconut

1 Cup of finely chopped Pecans

10 chopped Maraschino Cherries

5 Egg Whites (beat until stiff peaks)

5 Egg Yolks

1/2 Cup of Olive Oil

1 Cup of Buttermilk

1 1/2 teaspoon of Vanilla Extract

Cake Icing

8 oz of Cream Cheese

1/2 Stick of Butter for humid climates

1 teaspoon of buttermilk

1 teaspoon of vanilla extract

4 oz melted white chocolate

4 oz of Powdered Sugar

Preparations;

1. Pre-heat oven to 150 degrees (C). If your oven browns quickly then take it down 15 to 20 degrees. 
2. Grease and flour 3 round 8 inches cake pans. Or you can use 1 deep round 8 inches pan.
3. Toast shredded coconut and pecans and be very careful as they were easy to burn. Set aside.
4. Sift flour and baking soda and combined with the nuts, coconut and chopped cherries. Mixed well and set aside.
5. Cream butter with sugar and add vanilla.
6. Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy.
7. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
8. In another bowl beat the egg whites until you have stiff peaks.
9. With mixer at the lowest speed, fold in the flour mixture until just combined.
10. Spoon the batter into your 3 pans and make them as even as you can.
11. Bake until light brown and for about 30 to 60 minutes (use a toothpick in the center and make sure no batter is on the stick).
12. Once the cakes are done pull them out and let them cool.
13. After they cool place the cakes on parchment and use a brush to dust off the crumbs (easier to ice).
14. If you are using the 8 inches deep pan, slice the cake into 3 layers.
15. Next Cream all of the ingredients together for the icing in this order: Cream Cheese, Butter, Buttermilk, Vanilla extract and melted white chocolate.
16. After the icing is mixed start to assemble the cake by taking one of the layers of cake and making it your base. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake.
17. Now start to ice the sides and the top of the cake until covered. Use chopped pecans or coconut to decorate the sides.
18. Refrigerate the cake until you are going to slice and serve!

NOTE:

1. I think it would be interesting if we put cherry filling when layering the cake with cream cheese. And if making cupcakes, pipe cherry filling into the cupcakes.
2. The cake would be very tall cake if using 7 inches cake pan...

My White Chocolate Raspberry Cupcakes

My White Chocolate Raspberry Cupcake

I love watching cooking programs and last 2 weeks, Cik Ngah watched DC Cupcakes on Astro 711. In that episode, the sisters were requested to prepare cupcakes for the gathering of peoples who are into 'Tattoo' i.e people with tattoo, people in tattoo business etc...

While they are busy preparing the cupcakes, another order came in for Bachelor Party for a bride. The request was for White Chocolate Raspberry cupcakes. Cik Ngah loves the outcome of the cupcakes, white frostings with little pink matinee glass!! 

Cik Ngah googled for the recipe, analysed and picked one. Cik Ngah first attempt to make the cupcake failed! Why? Cik Ngah will narate in the next posting about Cik Ngah's 2012 birthday! 2nd attempt was successful and Cik Ngah's family loves them. Do try making these cupcakes as the result is so rewarding. Raspberry's are perfectly matched with white chocolate and the flavor combinations  are just divine.

Hemmm... they love these cuppies...!

Here's how they are made;

Ingredients;
Cupcakes

• 8oz (226g) butter @ room temp.
• 1 1/4 cup of brown sugar  
• 1/2 tsp fleur de sal (sea salt)
• 2 1/2 cup of self raising flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2/3 cup white chocolate chunks or chocolate chips
• 2/3 cup chopped raspberries
• 4 eggs @ room temp.
• 1/2 cup yogurt or sour cream
• 2 tsp (5g) vanilla
• 
  
• Frosting:
• 
  
• 250g confectioners sugar
• 250g softened butter/vegetable shortening
• 250g melted white chocolate 
• 125g softened cream cheese
• 250g krim well
• 2 tsp vanilla extract
• Whole Raspberries for decorations

Instructions;

Cupcakes;

1. Sieve flour, baking powder and baking soda.
2. Mix white chocolate chips and chopped raspberry with the sieved flour and set aside.
3. Beat the butter, sugar and salt on high until fluffy.
4. Then add in the rest of the wet ingredients, and stir in the flour mixture at the end.
5. Bake at 350 for about 15 minutes.

Frosting;

1. Cream butter and sugar until creamy.
2. Add in melted white chocolate, continue beating until well blended
3. Add in cream cheese, krim well and lastly vanilla extract, beat/cream until well blended and fluffy.
4. Frost the cold cupcakes and top with whole raspberries.

Notes;

1. I would recommend using fresh raspberries.
2. As raspberries are quite expensive here in Malaysia, cut into halves and use the tops to garnish and  chop the bottoms for the cupcakes!
3. Butter blocks like SCS, Anchor are sold at 8 oz or 226g per block, use these butter blocks for easier measurement.

My Lemon Oreo Cheesecake

My Lemon Oreo Cheesecake...hemmmmmm!
I seriously need a new camera!

Cheesecake ni request dari Hubby. Dah lama dah dia tanya boleh tak buat cheesecake, Cik Ngah janji akan cuba. Berbekalkan resepi yg Cik Ngah kumpul masa belajar di Liverpool dulu, and a few modifications maka terhasillah 'My Lemon Oreo Cheesecake'.  

The original recipe call for soft cheese and graham crackers and is called Clasic Cheesecake. Cik Ngah substitute with cream cheese block and oreo cookies. First time buat, kira oklah menjadi!! Resepi seperti berikut;

Ingredients;
100g butter, melted
250g crushed oreo cookies (with cream)

500g Cream cheese, room temperature
2 tbsp plain flour
100g caster sugar
3 eggs separated
100ml sour cream
1 tbsp grated lemon rind
3 tbsp lemon juice

Method:

1. Mix crushed oreo cookies with melted butter thoroughly and press into 9 inches springform tin and set aside.
2. For added deco, Cik Ngah line the cheese cake with oreo cookie pieces.
3. Beat egg whites until hard peak form.
4. Beat cream cheese with flour, caster sugar, egg yolks, lemon rind and juice, and sour cream until light and fluffy.
5. Mix well with egg whites and pour into the tin.
6. Bake for 40 minutes and then check, it should be set but slightly wobbly in the center. Leave in the tin to cool.
7. Refrigerate over night before serving.

My Kek Puding Karamel

My Berries Caramel Cake......3rd try!!!1 At Last

Cik ngah dah lama simpan resepi kek ini. Nampak cantik, tu yang nak buat.Tapi tak pernah rasa! Anyway, raya haji hari tu dapat merasa kat rumah mak sedara, menantu dia order. Sedap rupanya kek ni sebab kek dia tak manis. 

One fine day, Cik Ngah cubalah, first time tak jadi, sebab karamel dia tak masak dan Cik Ngah tak der loyang yang sesuai. 2nd time, dah beli loyang dan loyang besar utuk isi air, buat lagi. Kali ni jadi sikit tapi karemel masih lembik! Dan never to use almond essence! Tak sedap..

So 3rd try, Cik Ngah tambah telur dan custard pada puding. Alhamdulillah, akhirnya menjadi My Berries Caramel Cake!!!! Nanti Cik Ngah nak cuba buat cokelat, orange and keladi pandan.

Bahan-bahan: 
(A) Karamel
2-3 sudu besar gula

1. Tabur rata dlm loyang 
2. Cairkan dalam loyang kek atas api yang perlahan sehingga terbentuk karamel. 
3. Ketepikan.

(B) Puding
1/3 cwn susu pekat manis/kreamer
1/3 cwn air
½ sudu teh esen vanilla
3 biji kuning telur + 1 biji telur
1 sudu besar kastard/tepung jagung

1. Kesemua bahan B ini dikacau perlahan-lahan atau boleh dikisar sekaligus. Ketepikan
2. Jika banyak berbuih, lapisan susu ini akan berlubang.

(C) Kek
135 ml air
3 biji kuning telur
45 ml minyak masak
70 gm gula kastor
140 gm tepung gandum/superfine
1 sudu teh serbuk penaik

1. Ayak tepung dan serbuk penaik.
2. Pukul air, kuning telur dan minyak masak hingga berbuih. 
3. Masukkan gula, pukul hingga kembang. 
4. Masukkan sedikit demi sedikit tepung secara kaup dan balik.

(D) (Meringue)
6 biji putih telur
70 gm gula kastor
1 sudu teh cream of tartar
Secubit garam

1. Pukul putih telur hingga 'soft peak'.
2. Masukkan gula sedikit demi sedikit sambil terus pukul sampai habis
3. Masukkan Garam dan cream of tartar -
4. Pukul hingga bertanduk 'hard peak'. (diterbalikkan adunan tidak jatuh)

Cara penyediaan:

2nd try, puding lembik!!

1. Tuangkan air mendidih ke dalam loyang yang lebih besar dari loyang kek.
2. Masuk dalam oven dan panaskan oven 180 C.
3. Tuang bahan B ke atas bahan A.
4. Kaup bahan D ke dalam bahan C hingga sebati dengan menggunakan senduk kayu/spatula sahaja. 
5. Bahagikan kepada 3 bahagian (boleh lebih kalau nak buat lebih dari 3 warna/perisa)
6. Bahagian-bahagian ini boleh diletakkan pewarna dan perisa. 
7. Kemudian tuang ke dalam loyang berisi puding dan karamel secara selang-seli untuk menghasilkan belang-belang.



2nd try....

• Masukkan 2 senduk warna 1 ditengah loyang (puding)
• Masukkan 2 senduk warna 2, ditengah adunan warna 1.
• Masukkan 2 senduk warna 3 ditengah adunan warna 2.
• Ulang langkah diatas dan kurangkan sukatan adunan sedikit demi sedikit.
8. Turunkan suhu oven ker 160-150 C. dan masukkan loyang kek ke dalam loyang berisi air tadi.
9. Gunakan rak paling bawah dan bakar selama 1-1.5 jam.
10. Setelah masak, tutup switch oven dan biar kek sejuk dalam oven yang terbuka sedikit sehingga kek lekang dengan sendiri dari loyang. 
11. Keluarkan dari oven. Biarkan selama 10-15 minit sebelum diterbalikkan.
12. Sedap dihidang sejuk.      

Perfect Karamel!!!!

Perfect Design .... for me lah! he he he
Pink-Strawberry, Violet-Blueberry, White-Vanilla