✿✿ Roses Cake - My Try N' Error Version ✿✿

I've baked this cake last sunday (04/12/2011), this is a try N error 'Sponge Cake' version and Shortening buttercream ..turn out the Sponge Cake not 'gebu' as what it should be and the 'Shortening' buttercream' version get me so so frustrated !! huwaaa ..:((, I've declared myself as a failure/loser in Sponge Cake baking !!! But i'll not stop here, will try somemore till i've got the RIGHT 'springy' texture/track !!

So, i just move on with The Roses Cake design that i just discovered lately from iambaker.net, just wanna try out the lovely design (but not the inside which is VERTICAL' layer ... Check out the Vertical Cake Tutorial HERE

Due to frustration, i try and try to make the transformation to the cake, just to please myself within ..huhuhu ...Start with the cute flower ....

This cake required a lot of ButterCream usage, it's about 5 - 6 cups of BC for the Round 8" pan .. I just 'rasmi' my 8" pan ..hehehe ..

and then the cute 'LOVE'...

and taraaaaa ..here it goes ..the final touch !! ...BUT the only problem is the TASTE is NOT GOOD as it LOOKS !! ...Frust ..Frust ..Frust !!!

as for the 'Shortening Buttercream' that get me MAD about, i just combined another 1 Cup of Butter ..and then ..PERFECTO !! ..Shortening itself it's not stable i think ...better do the Butter + sugar Version or Butter + Shortening + sugar Version ...Different version of Shortening may click HERE

supposely i've made the Chocolate Sponge Cake not the Chocolate Cake ..huhuhu ..coz the texture as not 'sponge' as suppose to be !! ...may b got an error in my techniques or otherwise ...will try again and again ...InsyaAllah ...in GOD's will !

Apa la ada pd rupa if the taste is 'TASTELESS', bkn x sedap, as not as should be !! ..try to make Sponge Cake but sort of jadik Chocolate Cake plak ...huwaaaa ...frust menonggeng la !!

this slice i'll take out and eat it, the rest 'kak pah' @ TONG SAMPAH punya bahagian kot !! hehehe ...mcm biasa la ...SEGAN nak bg kengkawan plak sbb takut kene kutuk ler plak, adess ...but still tgh fikir fikir lagik as i'm writing this ...to KEEP-IN or KEEP-OFF

but one thing, i've nailed the design ..ciss, perasan !!, got to 'hide' the 'dead' space with the same swirl so that it's not obviously seen though !! Designwise A++

Rich Moist Chocolate Cake (My Mum's Version !)

• 2 cups Self-Raising Flour or Superfine flour - putih lagi halus (plz, jgn guna tepung gandum, dia berat and teksture x lawa !)
• 1 cup of vege oil ( recommended brand is 'Daisy') - can be replace with butter if u like
• 1 cup of Sweet Condensed Milk
• 1 cup of Creamer (guna brand Carnation)
• 1 cup of sugar
• 1 cup of Cocoa Powder(i prefer dark brown coco powder)
• 3 eggs
• 3/4 - 1 cup of warm water
• 1/2 tsp Essence vanilla
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 2-3 tsp of coffee powder (* optional)

• Ayak tepung + cocoa powder + baking powder + baking soda. Ketepikan
• Campur minyak sayur + gula + creamer + condensed milk. Masukkan telur sebiji demi sebiji. 
• Masukkan tepung + serbuk koko tadi + hot water
• Bakar pd suhu 160 celcius 35-40 minits. Ambil lidi and cucukkan tengah2,
• Lau nak steam, steam for about 2 hours ....(habis gas woo !)
• My version plak:-
• 1 tsp nescafe
• 1/2 - 1 cup sour cream
• Minyak can be replace with butter if u like !

Chocolate Ganache/Fudge

• Cooking Chocolate
• Fresh milk or whipping cream
• 1 tbsp custard flour (bg likat sikit the mixture)
• 1 tsp vege oil (bg kesan kilat sikit)
• ### Campur semua bahan and kacau !. Fresh milk or whipping cream tu tuang sikit2 dulu, lau mixture pekat tambah lagik..gitu la processnya !

dah tahu secret nak buat rich mosit cake, kene ada sour cream and a lot lot of fluid (x kira la air masak or susu or whipping cream ke, but kek boleh merekah), bila the mixture tu flowy akan terjadi la cake yg moist ...Sour Cream or Yogurt is a MUST !!!! kata Nigella Lawson (UK food editorial tu la !, she's got a lot of tutorial kat youtube pun, make her your SIFU !!)

 Mayonnaise Moist Chocolate Cake

A. 

• 90g coco powder
• 576ml hot water

B. 

• 500g superfine flour (cake flour)
• 12g soda bicarbonate
• 400g castor sugar
• 500g Mayonnaise
• 2 tsp vanilla assence

1. Preheat oven at 150c
2. Mix A and put a side
3. Sift together flour and soda bicarbonate
4. Mix well A and B.
5. Use 2 baking tray of 10′x10′ and bake for 25-30 mins.

# If making 1/2 recipe, use 8′x8′ baking tray.

Credit to Chef Asma for sharing this delicious recipe.

NOTE : Hmm, this recipes x guna egg, less calories la kan ?? i should try one but GEBU ke nanti? hmm no comments sbb i lum try lagik ...nanti i try la ...ni titlenya patut EggLess Mayonnaise Moist Choc Cake

 

 

Rich Chocolate Moist Cake II

DianaA@myresipi.com

Resipi ini dari Kak Noor Hannah. Ramai yang telah mencuba dan puas hati dengan hasilnya.

# Bahan-bahan ( 9 inci bulat ) #

• 6 oz (170.1gm) butter
• 14 oz (396.9 gm) gula castor
• 3 biji telur ayam
• # Bahan-bahan ini dibancuh bersama #
• 1 sudu teh NESCAFE
• 1 sudu teh air panas
• 1 sudu teh esen vanila
• 1 sudu teh chocolate or coffee EMULCO or chocolate / coffee paste

# Bahan-bahan ini diayak bersama #

• 8 oz (226 gm) tepung gandum
• 2 1/4 oz (63.8 gm) serbuk koko
• 1/2 sudu teh garam
• 1 sudu teh soda bicarbonate
• 1 1/2 sudu teh baking powder
• ##
• 7 oz air sejuk - air dlm peti ais

# Bahan untuk Topping #

• 1 tin susu pekat - boleh kurangkan jika takut manis
• 1 sudu teh esen vanila
• 1/2 cawan minyak jagung atau minyak sayuran
• 1/3 cawan serbuk koko
• sedikit garam

# Cara-cara #

• Menggunakan mixer, pukul mentega dengan gula sehingga kembang.
• Masukkan telur satu persatu.
• Masukkan campuran NESCAFE dan esen2.
• Peringkat ini, gunakan whisker - masukkan tepung sedikit demi sedikit ke dalam adunan. Cara menggunakan whisker begini: pegang whisker dan pusingkan whisker satu arah sahaja perlahan2, dan sambil memusing whisker tu, menggunakan jari, putarkan batang whisker.
• Masukkan air sejuk sambil di gaul perlahan2 - juga gunakan whisker perlahan2.
• Bakar dalam loyang 9" persegi yang telah di minyakkan dan di alas kertas dengan suhu 170C selama 50-60 minit.
• Biarkan sejuk betul2 sebelum keluarkan dari loyang. Kek mesti sejuk betul sebelum bubuh topping
• Nota: UNTUK LEBIH MOIST – Sila kuks kek selama 1 ½ jam dan tutup loyang dengan aluminium foil.
• Cara untuk membuat Topping - (Hendaklah dikacau topping setiap masa sehingga selesai) Campurkan susu, koko dan minyak. Masak di atas api yang sederhana sehingga pekat, sambil gunakan whsiker, kacau sentiasa dgn membuat bulatan (faham ke ni??).3. Masukkan garam dan vanila. Tak perlu menggelegak - nanti hangus, agak2 je pekat dia. Bila dah sejuk betul, tuangkan ke atas kek rata2. Kalau tercair, senang je nak kasi pekat, masuk je dlm peti ais.