Chocolate cake with salted caramel frosting

Ingredients

175g self raising flour
175g butter
150g sugar
175g chocolate melted
1 tbsp baking powder
3 eggs

Methods
1. Preheat oven at 170°C
2. Cream butter and sugar.
3. Add in eggs one by one.
4. Add melted chocolate.
5. Flod in flour and few tbsp of milk.
6. Bake for 50 minutes.

Forsting
1. Put 1/4 cup sugar and 2 tbsp water under medium heat. Stir at the beginning then leave it heating for 6-7 minute. Dont stir. Move away from the heat as soon as it turns brown.
2. Move away from the heat. Pour 1/4cup cream. Stir well. Leace cool for 30 minutes.
3. On a mixing bowl cream 100g butter and 200g powder sugar for the frosting. Add in the caramel and few flakes of sea salt.
4. Cut the cakes into half. Apply the frosting axcordingly and decorate the way you like. 🙂

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Moist carrot cake

Cake
Ingredients

4 eggs
200g self raising flour
200g carrots
150g brown sugar
120ml cooking oil
Handful of walnuts and saltana
2 tbsp ground cinnamon
1 tbsp bicarbonate of soda

Methods
1. Preheat oven at 170°C.
2. Beat eggs, sugar and oil.
3. Fold in flour and the rest of the ingredients. Mix well.
4. Bake for 45 minutes.

Icing
Ingredients
400g icing suger
110g butter at room temperature
200g cream cheese

Methods
Cream everything until consistent.
Apply to the cake when the cake is room temperature.

Here is the delicious cake. (Sorry about the decorations. I was experimenting!)

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Lemon and salted caramel cake ( Tour de France theme)

To celebrate yet another year of tour de france, this cake’s decoration was based on the palaton. Despite the decoration, this moist lemon cake sandwich a thin layer of salted caramel cream gives this cake an additional taste of dimension.

INGREDIENT

120g sugar

160g flour

100g butter (room temperature)

100ml milk

1 lemon ( juice and zest)

3 medium eggs

 

Methods

1. preheat oven at 170C

2. Beat butter and sugar until light and fluffy.

3. add eggs one by one.

4. combine the flour baking powder and milk, fold well.

5. Bake for 35 minutes.

6. When it is cold, decorate with butter cream.

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Chocolate salted caramel cupcake

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These simple rich chocolate based cake with vanilla butter cream and a touch of salted caramel sauce are just easy to bake and yummy to eat 🙂

INGREDIENT

cake base

110g flour

110g sugar

100g butter

30g coaca powder

2 medium eggs

100ml milk

3/4tsp baking powder

1/4 bicarbonate of soda

butter cream

1tsp vanilla extract

160g butter

200g icing sugar

1tbsp milk

salted caramel

125g caster sugar

80ml double cream

1/2 tsp salt

 

METHODS

1. Mix butter, sugar and eggs together.

2. Add in flour and chocolate powder. Finally add milk and mix well.

3. Spoon into the cupcake cases and bake in 170C preheated oven for 16-18 minutes.

Caramel

1. Dissolve the sugar and 60ml water in a small pan.

2. Wait for few minutes but DO NOT STIR, as soon as it changes to a caramel colour and starts to thicken, remove immediately from the hear. Stand well back and add the cream.

Salted caramel

Butter Cream

1. Cream the butter and icing sugar for at least 5 minutes with an electric mixer and add the milk until combine.

Pandan and Pistachios cupcake

INGREDIENT

105g flour

2 medium eggs

50ml coconut milk

100g butter

105g sugar

few drops of panda essence

50g pistachios ( blended in particles)

 

METHODS

1. Preheat oven at 170C

2. Mix butter sugar until light and fluffy, add eggs and beat well.

3. sift in flour, mix well.

4. Add coconut milk, pistachios particles and drops of panda essence. Mix well.

5. Transfer mixture into cupcakes containers. Bake for 20 minutes.

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Pandan Macaron

This is my Macaron attempt, it came out OK, not so smooth on the surface, still tasty! 

Flavour wise, I used pandan, this is a good flavour and colour. 

INGREDIENT

100g ground almond

100g icing sugar

pinch of salt

2 medium egg white

55g caster sugar

few drops panda flavour

 

METHODS

1. Preheat oven 140c

2. Whisk the egg whites and salt until they form soft peaks. Add sugar and continue whisk until stiff peaks.

3. Sieve the icing sugar and ground almonds into a large mixing bowl. 

4. Gently stir in the icing sugar and almond mix.The mixture will lose some air and become quite loose, don’t worry, this is the way it should be.

5. Add few drops of panda flavour, mix well.

6. Using a piping bag, pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.

7. Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes – the surface of the macaron will become smooth and shiny.

8. Bake the macarons in the preheated for 7 – 8 minutes minutes, open the door to release any steam, close the oven door and cook for a further 7 – 8 minutes. The macarons are cooked when they feel firm and are slightly risen.

 

As for the filling, I cheated a bit, I used already made Pandan Kaya ( Coconut Jam with panda flavour ), I also used nuttella chocolate for half of the macarons. They turn out really well 🙂

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Chocolate Lime cake

INGREDIENTS

190g sugar

175g milk

100g butter (room temperature)

175g flour

1 tsp baking powder

1/2tsp bicarbonate of soda

1tbsp vinegar

3 tbsp cocoa powder (good quality)

3 medium eggs

1/2 lime juice

METHODS

1. cream sugar and butter, add in eggs one by one.

2. Take 1/2 milk and mix with cocoa powder until become paste, add to mixture in 1.

3. Add flour (sifted), mix the rest of the ingredient.

4. bake in 180c oven for 40 mins.

 

Icing

Ingredient

300g icing sugar

50g butter ( at room temp)

175g cream cheese

METHODS

mix all together.