FV43-07-1210

This buttercream can be used for different pastries... it's yummy that you will want to put it on everything!

Recipe Credit:
Gourmet 2008

Coffee Buttercream
Ingredients:
2 cups sugar, divided
3/4 cup water
6 large egg whites at room temperature 30 minutes
2 tablspoons plus 1 teaspoon instant-espresso powder
1 tablspoon pure vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
6 sticks (1 1/2 pounds) unsalted butter, cut into tablespoon pieces and softened

Equipment: a candy thermometer; a stand mixer fitted with whisk attachment (I used a handheld and almost sprained my hand, but it was worth the near hospitalization)

Preparation:

Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.

At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.

When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks’ note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)

Cooks’ notes:
If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in an ice bath for a few seconds before continuing to beat in remaining butter.

Buttercreams can be made 1 week ahead and chilled or 1 month ahead and frozen. Bring to room temperature (do not use a microwave), about 2 hours, and beat with an electric mixer until spreadable.

The egg whites in this recipe are not fully cooked

FV42-06-1210

The amazing thing about this is this is it's the same recipe as the carrot cupcake... study that recipe and the cream cheese icing and you have endless possibilities...

FV41-05-1210

Recipe Credit:
Ruth Cousineau
Gourmet 2008

My sister asked me to teach her how to bake a mocha cake and though I have no idea how to ever make one, I said yes. So my saga started...... and although I was supposed to teach her, I ended up doing everything without her and she just gets to eat the fruit of my labour... trickster she is, eh?

Tip 1: Patience, a very important virtue that you will soooo need if you ever embark on baking this cake
Tip 2: Baking is science, follow the recipe to the tee,,, do not, I repeat, DO NOT play with this at all (unless you are stubborn like me)
Tip 3: You must have 3 pans of the same size to make your life easy and save time.
Tip 4: You will need 9 egg yolks and 16 egg whites to make this recipe,,, which means, you're gonna need to find another recipe where your excess egg yolks can be used... mayonnaise perhaps or carbonara?

It's really pathetic, it took me three weeks to really decide to do this. For 3 weeks I was just looking and studying the recipe trying to find an excuse to not make it while at the same time trying to find a boost somewhere to make it.

I started at 10 and finished at 12. By the way, I meant 10 AM and finished midnight... don't be scared... I had lunch and took a 2-hour nap so let's say... hmmmm 12 hours in the making? So 12 for me.... which means it'll be four to six hours to normal people. I tell you one thing though, IT IS WORTH EVERY SINGLE MINUTE OF MY TIME and I'll be making this again Christmas 2010! Masochist anyone?


I hope the second time around, I won't take as much time as this one...

Serves 8 generous slices... 16 picky ones :)

Ingredients:
For cake layers:
4 large egg yolks at room temperature 30 minutes
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
3/4 cup sugar, divided
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites at room temperature 30 minutes

For soufflé layers:
6 ounces fine-quality 60%-cacao bittersweet chocolate, finely chopped
1/4 cup water
5 large eggs, separated, at room temperature 30 minutes
1/4 teaspoon salt
1/2 cup sugar, divided
1 tablespoon unsweetened cocoa powder

For meringue layers:
2/3 cup hazelnuts (3 1/2 ounces)
3 large egg whites at room temperature 30 minutes
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar

For syrup:
1/3 cup water
2 tablespoons sugar
1 teaspoon instant-espresso powder

For filling:
Coffee and mocha buttercreams (recipe follows)

Equipment: 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep)

Make cake layers:
Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line bottom with parchment paper, then butter parchment. Dust with flour, knocking out excess.

Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)

Beat whites with an electric mixer until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks.

Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly.

Spread batter evenly in pan and rap against counter to release any air bubbles. Bake until cake is dry to the touch and pale golden, 10 to 11 minutes. (Leave oven on.) Cool completely in pan on a rack.

Halve cake crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.

Prepare soufflé layers while cake bakes:
Line second sheet pan with parchment paper.

Melt chocolate with water [i.e. double boiler], then cool to lukewarm.

Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes with a stand mixer or 8 minutes with a handheld. Fold in melted chocolate.

Beat whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks, about 5 minutes.

Fold one third of whites into chocolate mixture to lighten, then fold in remainder gently but thoroughly. Spread batter evenly in lined sheet pan.

Bake soufflé layers:
Bake until puffed and a wooden pick inserted into center comes out with a few crumbs adhering, 25 to 30 minutes. Transfer pan to a rack, then cover top of soufflé with 2 layers of damp paper towels. Let stand 5 minutes. Remove towels and cool soufflé completely in pan (soufflé will deflate as it cools). Sift cocoa over soufflé, then loosen edges with a sharp knife.

Halve soufflécrosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.

Make meringue layers:
Toast hazelnuts, then cool, wrapped in a kitchen towel, and rub off any loose skins.

Reduce oven to 250°F.

Finely chop nuts.

Beat whites with salt and cream of tartar using electric mixer until they just hold soft peaks. Beat in sugar, 1 tablespoon at a time, and beat until meringue is stiff but still glossy.

Line bottom of third sheet pan with parchment. Put small dabs of meringue under corners of parchment to secure to baking sheets.

Fold nuts into meringue and spread evenly in pan. Bake until set and pale golden, 25 to 30 minutes.

Halve meringue crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers. Return to oven and bake until crisp, 45 minutes to 1 hour more. Cool in pan, then peel off parchment.

Make syrup and assemble cake:
Bring water, sugar, and espresso powder to a boil, stirring until sugar has dissolved. Cool.

Loosen edges of 1 cake layer with a knife and invert onto a flat platter. Carefully peel parchment from cake and brush with some of syrup. Spread with 1 1/4 cups mocha buttercream (if you really like buttercream, otherwise, just 1 cup or 3/4 will be enough).

Top with 1 meringue layer and spread with 1 1/4 cups coffee buttercream.

Carefully invert 1 soufflé layer onto buttercream and peel off parchment, then gently spread with 1 1/4 cups coffee buttercream.

Repeat layering, ending with coffee buttercream (there will be some left over). Chill at least 1 hour (after that, wrap in plastic wrap). Trim all around cake with a long sharp knife to neaten edges. Bring to room temperature (30 minutes) before serving... if you're anywhere in the middle east... otherwise, an hour ... you like to eat this chilled, not frozen but also not melting and falling apart.

FV40-04-1210

I love this cake, that sums up everything!

Tips: Here's a guide of choosing a chiffon pan size.

1 egg recipe : 14 cm mould
2 eggs recipe : 17cm mould
4 eggs recipe : 21cm mould
6 eggs recipe : 23cm mould
8 eggs recipe : 25cm mould

Ingredients for Cake:
4 large egg yolks at room temperature for at least 30 minutes
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
3/4 cup sugar, divided into 1/2 and 1/4
1/2 cup all purpose flour or 1/2 cup and 1 tbsp cake flour
1/4 teaspoon salt
2 large egg whites at room temperature for at least 30 minutes

Ingredients for Coffee Syrup:
1/3 cup water
2 tablespoons sugar
1 teaspoon instant - espresso powder
(Boil together until sugar is fully dissolved. Cool on the side)

Preheat oven to 350 degrees F with rack in middle. Butter and line bottom with parchment paper, then butter parchment and dust with flour.

Combine yolks, milk, vanilla and 1/2 cup sugar well by whisking. Then whisk in flour and salt until smooth. (Batter will be thick)

Beat whites with an electric mixer until just soft peaks are formed. Beat in remaining 1/4 sugar, 1 tbsp at a time until whites hold stiff peaks.

Fold 1/3 of whites into batter just to lighten it up, then fold the remainder, gently but thoroughly.

Spread batter evenly in pan, rapping against the counter to release any air bubbles.

Bake until dry to the touch and pale golden, around 10-12 minutes.

Carefully invert the pan to the cooling rack and let your cake rest in the pan until cold.

Run your knife on sides and tube sides to release the cake.

Take off the parchment and brush with Coffee Syrup before spreading the buttercream icing all over.

Mocha Buttercream Icing

FV39-03-1210

This is soooo easy to make, very addictive and is a great idea for parties, or kid's parting nibbles, that is if they're not allergic to nuts!


Tip 1: Mix it up with other nuts... yum!

Ingredients:
1 egg white
1 teaspoon ground cinnamon
1 cup sugar
3/4 teaspoon salt
2 tablespoons water
450 grams or 4 cups pecan halves

Preheat oven to 250 degrees F. Lightly butter baking sheet.

In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt and water. Mix well. Stir in pecan halves, stir until all are well coated.

Spread onto baking sheet and bake for 1 hour, stir every 15 minutes..

Store in a cute tin, a jar for everyone to admire and get their hands on, or put a handful into plastics for kids to bring to the park or their home if they're guests.

FV38-02-1210

I love coffee and this is the second coffee inspired concoction that I made and tried.

Tip 1: 4 cups of confectioner sugar if you want it thick, 3 cups if you want it thinner

Ingredients:
1/2 cup solid vegetable shortening (CRISCO can be bought from your Supermarket, next to the Indian Ghee)
1/2 cup butter softened
1/4 cup cocoa powder or 1 oz square of unsweetened chocolate, melted
3 tablespoon instant coffee/ espresso powder / strong brewed coffee (diluted in water)
1 teaspoon vanilla extract (vanilla from the pods)
4 cups confectioner's sugar or icing sugar
2 tablespoons milk

Makes about 3 cups 

Cream shortening and butter with electric mixer until light and fluffy.

Add the next three ingredients and mix well. Gradually add sugar, one cup at a time by beating at medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.

If you want a thinner icing, add one tablespoon of milk at a time to reach the consistency you like.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing in refrigerator in an airtight container. Can be stored 2 weeks, just re-whip before using.

FV37-01-1210

This is obviously a recipe I just tried, amended only to Mocha Buttercream Icing from Chocolate Buttercream Icing. Thanks to Wilton for the recipe.

It's sooo nice to see the checkered design and realised you actually made it.

Tip 1: If you find the icing too sweet, don't spread it all over (like what I did), make a stripes or blob stars as design.
Tip 2: Buy yourself a checkerboard pan. It's a Wilton brand
Tip 3: Use a pouring jug or piping bag to handle filling easier
Tip 4: You need someone to help you ensure the divider is not moving and the gap underneath is closed off. For a Wilton, this product is not up to par, to be honest.

Ingredients:
2 sticks of butter (1 cup), softened
2 2/3 cups granulated sugar
3 eggs
2 teaspoons vanilla extract (which is not available here since it has alcohol so I use the original vanilla pods and scrape enough for the recipe.
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups milk
4 ounces of semi-sweet chocolate, melted. I used Lindt Madagascar choc which is 65% cocoa
Mocha Buttercream Icing (Recipe on site)

Serves 20 slices

Preheat oven to 350°F. Spray pans with vegetable spray to ensure your cake will be released easily and you'll have less crumbs.

Cream butter and sugar with electric mixer until light and fluffy. Add eggs one at a time. Add vanilla and mix well.

In another bowl, combine flour, baking powder and salt.

Alternately, add milk and flour mixture to the butter, mix well after each addition.

Continue beating 1 minute. Divide batter in half. Stir melted chocolate into half the batter, mix well.

Place Batter Dividing Ring into one prepared pan. Follow instructions in pan set for filling. Remove ring, wash and dry before using to the 2nd and 3rd pan.

Bake 30-35 minutes or until toothpick inserted in center comes out clean.

Cool in pan 10 minutes. Remove from pan and cool completely.

Assemble cake. Position layer with the cake that has chocolate on the outside. Spread top with mocha buttercream icing. Next layer with the cake with the yellow cake on outside. Spread with icing. Place final layer with bottom facing up to give you smoother side and will give you less crumbs. Ice all over or start designing.

You can use colored batters to replace vanilla and chocolate.

Note: Do not use plastic ring in the oven!

*I made my own checker board cake without Wilton's gadget and turned out just as pretty. The good thing about that version is you have limitless option on which type of cake you want to bake. I find Wilton's recipe tad too sweet. If you want to use your own recipe, you have to use a thick batter as syrupy one will not work, it will become a marble cake, I think. It will seep into the other side and it'll fail to come up with proper checkered effect.

I will post a how to hopefully soon. :)

FV36-01-1210

This marinade got great reviews from my loyal tasters and I couldn't agree with them more! Without blowing my own horn,,, it was really something!

Let's stop the suspense, here it goes:

INGREDIENTS for 1/2 kilo of meat:
1/2 cup vinegar
1/4 cup ketchup (use banana ketchup if you prefer it)
1/4 cup soy sauce
1/2 cup brown sugar
1 tbsp hot sauce (add more if you want more kick to it)
1 can sprite
1 head of garlic, crushed
1 small head of onion, minced
1 tbsp cooking oil
1 tbsp sesame oil
1 lemon juice

Baste:
1/2 cup banana ketchup
3/4 cup plum sauce

Extra Dip:
1 lemon juice
1/2 cup soya sauce

Procedures:
Mix them all up in a bowl, immerse the meat you intend to BBQ and keep it overnight in the fridge to ensure they suck in all the juices and the flavours.

If you want it sweeter, then add more sugar, if you want more bite to it, add lemon juice or vinegar, if you want more spice, add more hot sauce.

Obviously, if you have a kilo of meat, you just double the amount for each or triple as you increase it to a kilo and half. Math,,, very useful in cooking :)

Weave your thinly sliced meat through the skewer and get cookin'!

Baste the meat every 5-10 minutes.

If you like salty and citrusy dips... then dunk your meat to extra dipping sauce before eating.

Enjoy the weather, enjoy good food and thanks for reading!