Cup cakes for birthday
- Thread starter n2inpink
- Start date
eileen,
i think catika wanted to make steam watermellon cake, from AY's blog:
http://auntyyochana.blogspot.com/2006/11/watermelon-cake.html
then PH HV dun have, then she reserved those thingy at PH simei, then i help her to buy lah
thks for sharing the pie recipe, will try it tis weekend !
i think catika wanted to make steam watermellon cake, from AY's blog:
http://auntyyochana.blogspot.com/2006/11/watermelon-cake.html
then PH HV dun have, then she reserved those thingy at PH simei, then i help her to buy lah
thks for sharing the pie recipe, will try it tis weekend !
cmgc_family
New Member
CL , if tonite got driver then i send to ur place with ur mixer. Or maybe u can call my driver to request delivery, ha ha
Pink,
i find very difficult to apply le, the pride like very hard then hor the cake soft soft. ha ha..
Starlight,
very nice cake, how come ur cake top not like mt one huh? my cake top like chao tar.
Pink,
i find very difficult to apply le, the pride like very hard then hor the cake soft soft. ha ha..
Starlight,
very nice cake, how come ur cake top not like mt one huh? my cake top like chao tar.
cat,
tis is my lapis surabaya recipe, the method is quite similar with AY's, but ingredients diff.
LAPIS SURABAYA
Yellow Cake:
8 egg yolks
3 egg whites
80 gm. sugar
1/4 tsp. Vanillin Powder
100 gm. melted Butter
original rum, 3 tbsp
60 gm. cake flour - sieved
1/4 tsp. baking powder
Chocolate cake:
4 egg yolks
2 egg whites
40 gm. sugar
1/8 tsp. vanillin powder
50 gm. melted butter
10 gm. cocoa powder
20 gm. cake flour
Any Jam for sandwich : Raspberry / Strawberry / Pineapple / Butter cream
Some raisins soaked in the rum (optional)
Method:
(1) Whisk egg whites till frothy, add sugar, continue to beat for 3mnts, drop egg yolks at a time, add vanillin and RUM , beat till thick and creamy.
(2) Fold in fold mixture and melted butter with a spatula.
(3) For yellow cake, pour into a 9" square tin and for chocolate cake, pour into a
9" x 5" tin.
(4) Bake for 20 mins. at 175C.
(5) Leave to cool completely before sandwiching them together. Cut the yellow cake into half, making 2 pieces of yellow cake.
(6) Spread some jam or butter cream on the yellow cake. Sprinkle some raisins then top with the chocolate layer. Spread jam or butter cream again, sprinkle raisins and top up with the 2nd yellow cake.
(7) Slice and serve.
Note: This cake has very little flour. Fold in the flour lightly.
tis is my lapis surabaya recipe, the method is quite similar with AY's, but ingredients diff.
LAPIS SURABAYA
Yellow Cake:
8 egg yolks
3 egg whites
80 gm. sugar
1/4 tsp. Vanillin Powder
100 gm. melted Butter
original rum, 3 tbsp
60 gm. cake flour - sieved
1/4 tsp. baking powder
Chocolate cake:
4 egg yolks
2 egg whites
40 gm. sugar
1/8 tsp. vanillin powder
50 gm. melted butter
10 gm. cocoa powder
20 gm. cake flour
Any Jam for sandwich : Raspberry / Strawberry / Pineapple / Butter cream
Some raisins soaked in the rum (optional)
Method:
(1) Whisk egg whites till frothy, add sugar, continue to beat for 3mnts, drop egg yolks at a time, add vanillin and RUM , beat till thick and creamy.
(2) Fold in fold mixture and melted butter with a spatula.
(3) For yellow cake, pour into a 9" square tin and for chocolate cake, pour into a
9" x 5" tin.
(4) Bake for 20 mins. at 175C.
(5) Leave to cool completely before sandwiching them together. Cut the yellow cake into half, making 2 pieces of yellow cake.
(6) Spread some jam or butter cream on the yellow cake. Sprinkle some raisins then top with the chocolate layer. Spread jam or butter cream again, sprinkle raisins and top up with the 2nd yellow cake.
(7) Slice and serve.
Note: This cake has very little flour. Fold in the flour lightly.
starlight74
New Member
Eileen, Keng, Lim, Ling
thanks thanks for compliment..
finally, hubby wont laugh at me anymore
he always mock me leh..
Pink
this time succeed coz using Shers recipe..
must thank Shers for sharing.
oh i also love lapis surabaya leh..
my old recipes always call for 15 eggs per layer.. so for all 3 layers will need 45 eggs..
imagine the cholesterol, so never tried..
but urs using lesser eggs.. will defenitely try it
Oh, one more thing.. i want ur kolak recipe pls pls pls
Lim
u gotta control the heat.. may be its too high so ur top is burnt.
Ling
u love lapis surabaya too?
its sinful hor.. how to diet eh ?
thanks thanks for compliment..
finally, hubby wont laugh at me anymore
he always mock me leh..
Pink
this time succeed coz using Shers recipe..
must thank Shers for sharing.
oh i also love lapis surabaya leh..
my old recipes always call for 15 eggs per layer.. so for all 3 layers will need 45 eggs..
imagine the cholesterol, so never tried..
but urs using lesser eggs.. will defenitely try it
Oh, one more thing.. i want ur kolak recipe pls pls pls
Lim
u gotta control the heat.. may be its too high so ur top is burnt.
Ling
u love lapis surabaya too?
its sinful hor.. how to diet eh ?
ethel
Active Member
donut tray only at sun lik? very far for me leh.. anyone going there?
btw, the coating choc 1kg from PH.. wah then must store long long.. how u all keep? in fridge? tie plastic bag? all my silly qns.. then i also melted too much coating choc.. now dunno wat to do with it!!
muffin
congrats!! 1 gal 1 boy. can close shop!
btw, the coating choc 1kg from PH.. wah then must store long long.. how u all keep? in fridge? tie plastic bag? all my silly qns.. then i also melted too much coating choc.. now dunno wat to do with it!!
muffin
congrats!! 1 gal 1 boy. can close shop!
starlight: hehehe i find it nice... but only pinch here n there... now waiting for hb to come bk n finish the chiffon b4 i can bake new ones...
Anyone got coffee chiffon cake recipe? That day HB's mum ask me ar... i diam diam... she muz be complaining to hb that i seldom bake for her.. nw she ask... i diam diam... -_-" nw hb ask me to do one for her...
Anyone got coffee chiffon cake recipe? That day HB's mum ask me ar... i diam diam... she muz be complaining to hb that i seldom bake for her.. nw she ask... i diam diam... -_-" nw hb ask me to do one for her...
ep,
donuts !! perhaps you pay attention to the folding method when u add the flour into yoghurt batter? muz gentle and dun keep stir and stir.
reduce the flour will not really help leh...
ling,
tis is kopi chiffon, from my recipe book, hvn't try it, i personally feel this recipe will be abit too dry and the yolk batter will too starchy.
kopi need more liquid, trust me, i did kopi chiffon before, use my normal chiffon recipes and increase the milk amount.
<font color="0000ff">for the below recipe, you can increase the milk to 50ml...</font> if u feel like the yolk batter still too starchy, add more milk, this can be done before you fold it into egg white...
have fun!
donuts !! perhaps you pay attention to the folding method when u add the flour into yoghurt batter? muz gentle and dun keep stir and stir.
reduce the flour will not really help leh...
ling,
tis is kopi chiffon, from my recipe book, hvn't try it, i personally feel this recipe will be abit too dry and the yolk batter will too starchy.
kopi need more liquid, trust me, i did kopi chiffon before, use my normal chiffon recipes and increase the milk amount.
<font color="0000ff">for the below recipe, you can increase the milk to 50ml...</font> if u feel like the yolk batter still too starchy, add more milk, this can be done before you fold it into egg white...
have fun!
ling,
i think u can try to use my pandan cake receipe but replace pandan to coffee powder? i think need to replace coconut milk with others as well.. u try la.. then let us know ya.. hehhee
starlight!!! CONGRATS!!! its looks fluffy... simple to do hor.. very good for pple like us who dont know folding method.. hehhee
i want a share of it!!
i think u can try to use my pandan cake receipe but replace pandan to coffee powder? i think need to replace coconut milk with others as well.. u try la.. then let us know ya.. hehhee
starlight!!! CONGRATS!!! its looks fluffy... simple to do hor.. very good for pple like us who dont know folding method.. hehhee
i want a share of it!!
ethel
Active Member
kendy
which ph u went? i was at the hougang one..
pink
hiag rd bakery is at blk 14 Haig Rd Ghim Hin Lee. the blk tat is directly opp the hawker center
donut still hv folding method ah?? i thought jus mix in.. if stir too much will become chewy? or shld i whisk the batter?
so must fold how long? i wan to try again tmrw.
which ph u went? i was at the hougang one..
pink
hiag rd bakery is at blk 14 Haig Rd Ghim Hin Lee. the blk tat is directly opp the hawker center
donut still hv folding method ah?? i thought jus mix in.. if stir too much will become chewy? or shld i whisk the batter?
so must fold how long? i wan to try again tmrw.
little_pony
Active Member
kekeke yday my dear sil Lim personally delivered her chiffon cake to me. Ha ha yummy Thumbs up
Shers
Your puff set me craving for durian. Yummy
Shers
Your puff set me craving for durian. Yummy
Pink,
I tried baking paper cupcake (my all time favourite fm traditional bakery shop!) yesterday using recipe from this HK blog. The cake turned out very soft & moist but everyone who tried it think the butter smell is too strong. I used SCS butter. Any idea if I replace it totally with canola oil? Kam Siah.
I tried translating the recipe into English for your easy reference:
http://hk.myblog.yahoo.com/choi_cookery/article?mid=941
cake flour -60g
corn flour -15g
sugar- 90g
eggs- 5 (separate egg yolk & egg white)
butter -50g (melted)
salt - little bit
I tried baking paper cupcake (my all time favourite fm traditional bakery shop!) yesterday using recipe from this HK blog. The cake turned out very soft & moist but everyone who tried it think the butter smell is too strong. I used SCS butter. Any idea if I replace it totally with canola oil? Kam Siah.
I tried translating the recipe into English for your easy reference:
http://hk.myblog.yahoo.com/choi_cookery/article?mid=941
cake flour -60g
corn flour -15g
sugar- 90g
eggs- 5 (separate egg yolk & egg white)
butter -50g (melted)
salt - little bit
little_pony
Active Member
Keng
I got a heart Shape mould from tupperware from Jsmum. If you want can check with her.
I got a heart Shape mould from tupperware from Jsmum. If you want can check with her.
ep,
thks for the addy!
cookiepie,
hm...from the ingredients, from the methods, can tell that the cake is a very soft type...... kinda like sponge cake...
yes u can subtitute the butter with canola oil, however, the texture might be slightly difference.
still soft and smooth, but not as fragrant as butter type.
perhaps you can try lurpark butter? little bit costly but the result will be nice.
I found SCS butter got funny smell, last time, perhaps 2 years ago, the quality still ok, but now, i dun use it anymore, it's effect my "fruits" quality wor.
i dun know, perhaps i'm too sensitive?
but i discussed tis with AY before, she oso agreed SCS smell change liao... too strong.
another brand that you can try is: embrog, very creamy as well, no strong smell.
thks for the addy!
cookiepie,
hm...from the ingredients, from the methods, can tell that the cake is a very soft type...... kinda like sponge cake...
yes u can subtitute the butter with canola oil, however, the texture might be slightly difference.
still soft and smooth, but not as fragrant as butter type.
perhaps you can try lurpark butter? little bit costly but the result will be nice.
I found SCS butter got funny smell, last time, perhaps 2 years ago, the quality still ok, but now, i dun use it anymore, it's effect my "fruits" quality wor.
i dun know, perhaps i'm too sensitive?
but i discussed tis with AY before, she oso agreed SCS smell change liao... too strong.
another brand that you can try is: embrog, very creamy as well, no strong smell.
cookiepie,
you found a good recipe, no baking powder also can rise cos of the egg whites and the folding method.
dun try to use the big tin for this recipe, will be too heavy for the batter to raise, 'cos nothing help the batter mah, like u said, no baking powder & no ovalette.
the paper cup helped the batter raise very well.
this cake also one of the cake need "to hang on the wall" so tat can raise well.
dun use the non stick or waxed paper cup.
you found a good recipe, no baking powder also can rise cos of the egg whites and the folding method.
dun try to use the big tin for this recipe, will be too heavy for the batter to raise, 'cos nothing help the batter mah, like u said, no baking powder & no ovalette.
the paper cup helped the batter raise very well.
this cake also one of the cake need "to hang on the wall" so tat can raise well.
dun use the non stick or waxed paper cup.
shers,
puff turn to macs look?
not so bad lah....
tasted like egg roll?
Hm.... i suspect not bake long enuf.....
convinience to let me have alook at the recipe?
i'm very fussy with puff, 'coz I LOVES custard puff.
i'm quite ok with puff, but my custard still not reach the standard i want.
my durian puff is a hot sale in the office, ofcourse lah... it's free mah... hahaha!
puff turn to macs look?
not so bad lah....
tasted like egg roll?
Hm.... i suspect not bake long enuf.....
convinience to let me have alook at the recipe?
i'm very fussy with puff, 'coz I LOVES custard puff.
i'm quite ok with puff, but my custard still not reach the standard i want.
my durian puff is a hot sale in the office, ofcourse lah... it's free mah... hahaha!
Cream Puff
Puff:
Ingredients A:
butter : 85g
water : 200g
sugar : 1tbsp
salt : ¼ tsp.
Ingredients B:
plain flour : 120g
baking powder(double acting) : ½ tsp
Ingredients C:
egg : 3pcs (180g)
vanilla oil : ¼ tsp.
Method:
1) Mix well Ingredients A, bring to a boil, turn off fire
2) Add Ingredient B and mixed into a smooth dough
3) Leave dough to cool, transfer to mixing bowl and add eggs
gradually, blend well
4) Spoon a spoon full of dough mixture, push it onto a baking tray by using another spoon
5) Bake at a pre-heated oven at 200ºC for 20 mins till golden brown
6) When puff cool down, slit an opening at the side by using a pair of scissors, fill it with fillings
Custard Cream
Ingredients A:
milk : 75g
egg yolk : 1pcs
corn flour : 25g
Ingredients B:
milk : 180g
butter : 30g
sugar : 60g
Ingredients C:
Vanilla oil : ¼ tsp
Method
1) Mix Ingredients A evenly and strained
2) Bring Ingredients B to a boil till sugar dissolve
3) Add strained Ingredients A gradually, stirring constantly
till mixture is cooked, turn off fire
4) Mixed vanilla oil evenly into slightly cooled cooked mixture
Durian Fillings:
Ingredients D:
150g whipping cream
¼ tsp durian essence
Ingredients E: (Blend to paste)
300g Durian flesh
Durian fillings method:
1. Whisk Ingredients D in mixing bowl using low speed till well
combined, switch to high speed and beat till creamy
2. Add durian flesh (Ingredient E), mixed well at low speed
3. Chill in the fridge
This is the receipe i used.. i didnt do custard cream..
i still have alot of durian at home.. so wanted to try out 1 more time.. or u have another receipe i can use that is confirmed ok
Puff:
Ingredients A:
butter : 85g
water : 200g
sugar : 1tbsp
salt : ¼ tsp.
Ingredients B:
plain flour : 120g
baking powder(double acting) : ½ tsp
Ingredients C:
egg : 3pcs (180g)
vanilla oil : ¼ tsp.
Method:
1) Mix well Ingredients A, bring to a boil, turn off fire
2) Add Ingredient B and mixed into a smooth dough
3) Leave dough to cool, transfer to mixing bowl and add eggs
gradually, blend well
4) Spoon a spoon full of dough mixture, push it onto a baking tray by using another spoon
5) Bake at a pre-heated oven at 200ºC for 20 mins till golden brown
6) When puff cool down, slit an opening at the side by using a pair of scissors, fill it with fillings
Custard Cream
Ingredients A:
milk : 75g
egg yolk : 1pcs
corn flour : 25g
Ingredients B:
milk : 180g
butter : 30g
sugar : 60g
Ingredients C:
Vanilla oil : ¼ tsp
Method
1) Mix Ingredients A evenly and strained
2) Bring Ingredients B to a boil till sugar dissolve
3) Add strained Ingredients A gradually, stirring constantly
till mixture is cooked, turn off fire
4) Mixed vanilla oil evenly into slightly cooled cooked mixture
Durian Fillings:
Ingredients D:
150g whipping cream
¼ tsp durian essence
Ingredients E: (Blend to paste)
300g Durian flesh
Durian fillings method:
1. Whisk Ingredients D in mixing bowl using low speed till well
combined, switch to high speed and beat till creamy
2. Add durian flesh (Ingredient E), mixed well at low speed
3. Chill in the fridge
This is the receipe i used.. i didnt do custard cream..
i still have alot of durian at home.. so wanted to try out 1 more time.. or u have another receipe i can use that is confirmed ok