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Cakes?
Hiiiiiiiiiiiiiiiiiiiiii !!!
This week I happened to make 2 cakes for a customer's order in conjunction of Raya celebrations. Here are the final result :) . If you would like to make it for urself, the recipes are below these pics. P/S: I know that my smoothing of the cake frosting aren't perfect, still need to practice more! If there's a will, there's way. :)  Chocolate Moist Cake with Fresh Cream Frosting  Fruit Cake with Fresh Cream Frosting RECIPES CHOCOLATE MOIST CAKE p/s: I actually got this recipe from the very amazing & talented Ms.Nigella Lawson's website, however I changed a bit of the recipe as the muscovado sugar ingredient was not available in my place. For a complete original recipe, u can check here : Recipe Here IngredientsFOR THE CAKE: 400g plain flour 250g caster sugar 100g brown sugar 50g cocoa powder 2 teaspoons baking powder 1 teaspoon bicarbonate of soda 1/2 teaspoon salt 3 eggs 142ml/small tub sour cream 1 tablespoon vanilla extract 175g unsalted butter, melted and cooled 125ml corn oil 300ml chilled water FOR THE FRESH CREAM FROSTING: 3 tbsp Icing Sugar (Sifted) 2 Cups Whipping Cream 1/2 tsp Vanilla Extract MethodPreheat the oven to 180°C/gas mark 4. Butter and line the bottom of two 20cm sandwich tins. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely. To make the icing, place metal bowl and whisk into the freezer for 10-15mins. Place the sugar and vanilla into the mixing bowl and add the whipping cream. Whisk using a low speed volume until soft peaks appears. Increase speed and whisk for 2-4 mins. Don't over whisk it as it later appears buttery..and you won't be able to use it later. Spread your frosting on your cooled cake. FRUIT CAKE p/s: For this recipe, I was fortunate to find it from The Woman's Weekly Recipe and on the same time I feel I have to use this amazing recipe as it received plenty of good ratings! The final result of the cake was that it contains less cake/crumb as it was filled with lots of fruits! :D It wasn't called Fruit cake for nothing! U can check here : Recipe Here IngredientsFOR THE CAKE250g (8oz) butter, softened 250g (8oz) dark muscovado sugar 4 large eggs 300g (10oz) plain flour 1 level tbsp ground mixed spice 750g (1½lb) dried mixed fruit 250g packet soft dates, chopped 200g (7oz) walnuts, chopped 4-6 tbsp brandy 20cm (8in) round, or a 18cm (7in) square, cake tin, lined with baking parchment 2 Cups Whipping Cream 1/2 tsp Vanilla Extract Method Position a shelf just below the centre of the oven so that the cake will be in the middle of the oven while it's cooking. Set the oven to gas mark 2 or 150°C. Place the butter and sugar in a bowl and beat until the mixture is light and fluffy, then beat in the eggs one at a time, adding a tablespoon of flour with each egg to help prevent the mixture curdling. Sift the remaining flour and mixed spice into the bowl, then add the dried mixed fruit, dates and walnuts and mix together. Spoon mixture into the lined tin and level the surface. Rub over the top with a wet hand to get the surface smooth, then bake cake in centre of oven for 3-3½ hours, or until the cake is firm to touch, and a warm skewer comes out clean after being inserted into the cake. Remove cake from the oven, place the tin on a wire rack and leave the cake for 10-15 minutes, then spoon brandy over. Leave the cake to cool in tin. When it's cold, if it's not being decorated immediately, it can be stored for up to 3 months wrapped in baking parchment and then foil. To make the icing, place metal bowl and whisk into the freezer for 10-15mins. Place the sugar and vanilla into the mixing bowl and add the whipping cream. Whisk using a low speed volume until soft peaks appears. Increase speed and whisk for 2-4 mins. Don't over whisk it as it later appears buttery..and you won't be able to use it later. Spread your frosting on your cooled cake. Happy Baking Peeps! :)  related searches : Cakes
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