Category Archives: Cakes

Farewell cake…..chocolate caramel cheese cake


image

Just sharing a farewell sweets made of chocolate and caramel cheese cake specially made to our barista……recipe to follow.

Advertisements

Ben Ten Chocolate Cupcakes


Ben Ten Cupcakes (1024x683)Cupcakes……….This is a Ben Ten Cupcakes we give as a birthday gift to my daughter’s classmate GAB who celebrated his 7th birthday few month ago. The cupcakes were super awesome. It was design by my wife. My very own Pastry Chef!  It is a super moist chocolate cupcake served with a chocolate cream cheese frosting! YUMMM!! Sinfully chocolatey!!!

Chocolate and Cream cheese frosting:

  • 200 grams cream cheese
  • 50 grams butter melted
  • 2 tbsp cocoa powder
  • 300 grams icing sugar

* Combine all ingredients together and mix using an electric mixer. mix until soft peak.

White Icing (ready-made) and some food color for topping

Ingredients: makes 20-25 pcs cup cake

  • 250 gms butter
  • 250 gms dark chocolate for melting
  • 3/4 cup caster sugar
  • 1/2 cup self raising flour
  • 1/2 cup bakers flour
  • 1/2 cup cocoa powder
  • 1/2 cup cream
  • 3 pcs eggs
  • 1/2 cup chocolate bits for filling
  • 1/2 cup walnuts

Procedures:

  • in a large plastic mixing bowl, combine dark chocolate and butter, microwave for 30 seconds then stir and back again for 30 seconds and stir. do this procedures until chocolate are melt. we don’t want to burn the chocolate.
  • add in eggs and beat. then add the rest of the ingredients. continue beating, this is a wet mixture.
  • In a muffin tray, spread sheets of muffin paper, and pour in chocolate mixtures half way.
  • Pre-heat oven at 170 celsius and bake for 8-12 minutes.
  • cool down and garnish with white icing. Design may vary depending on your occasion.

Kid’s Party Menu


Kid's Party Menu (1024x683)Kid’s Party………..To all of my fellow bloggers and viewers who followed me for my past post regarding my kid’s party. Here is the complete set of menu. I hope I helped you with an idea of preapring your kids party menu…….

We had:

  • Vegetable sticks
  • Fried Wontons
  • Sushi Platters
  • Pizza’s
  • Coated Hotdogs on sticks
  • Kid’s Cupcakes
  • Barbecued Wings
  • Spaghetti
  • Chips and dips, popcorns, cookies, chocolates, lollies and candies
  • Juices and softdrinks
  • Ice popsicles

Futuristic Menu


Futuristic Menu (1024x683)Food in the future……………………My fellow bloggers, I would love to share you what we did in our 2012 Christmas Party in our Church. There is a competition were every group needs to design and create a futuristic dinner booth. And I am very happy to tell you guys that we won the first prize. Yes, the overall champion booth. Who knows this might be the start of a new generation that food in the future might come into a capsule. A flavored capsule which you can choose a wide variety of viand such as roast meats, vegetables, dessert, soups and etc. What you think?………..The lovely tomato flower curving was made by my wife!!!!!

Ingredients and preparation:

Lots of love and team efforts!

Kid’s Birthday Cupcakes


kid's cupcake

kid’s cupcake

Cupcakes…………..I will share you a recipe we made during our daughter’s birthday party. Since our motif was Hawaiian theme, we made a “jandals design cupcake”. It is a very easy and supermoist chocolate cupcake. The toppings were made and design by my wife. She’s my very own Pastry Chef! For orders you may call her direct!! (Hahahaha LOL). Ok, Back to the recipe, We find ‘theme cupcakes” very expensive here in NZ as it will cost you about 3-4 dollars each cupcake, so thats why we decided to make our own as this will cost you like 10-15 dollars of more that 25 pcs cupcakes. (You can do the Maths) Very good profit!!! So, what are you waiting for, let’s do it and start selling cupcakes on kid’s birthdays!!!!……………..

Ingredients: makes 20-25 pcs cup cake

  • 250 gms butter
  • 250 gms dark chocolate for melting
  • 3/4 cup caster sugar
  • 1/2 cup self raising flour
  • 1/2 cup bakers flour
  • 1/2 cup cocoa powder
  • 1/2 cup cream
  • 3 pcs eggs
  • 1/2 cup chocolate bits for filling
  • 1/2 cup walnuts
  • White icing ready made for decor topping

Procedures:

  • in a large plastic mixing bowl, combine dark chocolate and butter, microwave for 30 seconds then stir and back again for 30 seconds and stir. do this procedures until chocolate are melt. we dont want to burn the chocolate.
  • add in eggs and beat. then add the rest of the ingredients. continue beating, this is a wet mixture.
  • In a muffin tray, spread sheets of muffin paper, and pour in chocolate mixtures half way.
  • Pre-heat oven at 170 celsius and bake for 8-12 minutes.
  • cool down and garnish with white icing. Design may varry depending on your occasion.

Apple Crumble Pie


Apple and apricot slice… This is one of my favourite dessert for apple recipe. Inspired by traditional apple pies, this dessert comes with some apricots and sultanas topped with crumble of oats and butter. Must try!!!!

Ingredients: makes a tin of 6×12 inches

  • 5 cups diced apples (in cans) drain syrup
  • 1 cup sultanas
  • 1 cup brown sugar
  • 1 cup dried apricots
  • 1 tsp cinnamon powder
  • 1 tsp nutmeg
  • 2 tbsp corn flour
  • 1/2 cup bakers flour
  • 1 tsp mix spice

* in a mixing large bowl, combine all ingredients and mix very well. set aside

Base and crumble toppings”

  • 3 cups bakers flour
  • 1 tbsp baking soda
  • 3 cups rolled oats
  • 2 cups brown sugar
  • 400 grams melted margarine

* In a large mixing bowl, combine all dry ingredients and mix well then add in margarine. mix well then transfer half of the mixture to a 6×12 tin with baking paper and bake for 15 minutes at 170 degrees. Serve the other half mixture for crumble topping.

Procedures:

  • After the base is cooked, pour in the mixture evenly and toppwed with the remaining crumble. To top simply tear flour mixture everything is covered.
  • Bake at 1 hour for 160 degrees. Set aside and cool down and slice in your desred sizes.
  • Best served chilled with a cup of coffee or tea.

Florentine Slice


Florentine slice………Inspired by power nuts bar like muesli bars, nutty and fruit bars and many more. This is one of the most healthy loaded protein bars you may need the whole day. It is a classic mix of peanuts and cashew nuts plus oats bind with condensed milk, melted chocolate and coconut meat(dessicated). I love it!…………….Did you know that nuts   especially peanuts are rich in energy and contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health. These nuts are also a  good source of dietary protein compose fine quality amino acids that are essential for growth and development……

Ingredients: makes 6×12 pan

  • 1 cup cashew nuts
  • 1 cup peanuts
  • 1 cup sultana
  • 1 cup dried apricots
  • 1/2 cup dessicated coconut fine
  • 1 cup condensed milk
  • 3 tbsp golden syrup
  • 1/4 cup butter melted
  • 4 cups corn flakes
  • 1/4 cup dessicated coconut long (for topping)

Base ingredients:

  • 400 grams dark chocolate
  • 1/4 cup canola oil

Procedures:

  • In a microwavable mixing bowl, combine dark chocolate and oil and heat to microwave for about 1 minute. then continue stirring until smooth mixture and transfer into a baking tin with baking paper. set aside and place in fridge to cool down for15 minutes.
  • In a small bowl, combine melted butter, condensed milk and golden syrup, mix well. set aside. (wet mixture)
  • IN a large mixing bowl, combine all ingredients together. mix well then pour in  wet mixture and mix well again.
  • Transfer into the baking pan with chocolate. Top and garnish with long dessicated coconut.
  • Heat oven at 160 degrees and bake for 25 minutes
  • Once, cook, let it cool and slice in your desired sizes. Best serve cold.

Ube Cake (purple yam cake)


Ube cake or purple yam cake……….For those who just tuned in, this is dessert we had on our 7 course meal. This was baked by my wife from the scratch to finish. It is a cake made with ‘sweet purple potato” in a soft spongee cake filled with macapuno and dressed with cream cheese and sugar frosting. This is the first time my wife made this. The chiffon cake is very traditional, the filling and frosting came from her creative imagination. I would say that after she made this, now I have a patisserie chef…………………….Did you know that purple yam or sweet purple potato specially with a thicker purple skin has a cancer-fighting properties. the anthocyanin which is present in sweet potato can prevent, treat or slow down the growth of cancerous cells…………

Ingredients: serves 1 8×8 square pan (double layer cake)

  • 2 1/2 cup cake flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup cooked purple yam or sweet potato (grated after cooking)
  • 1 cup milk
  • 1 ts[ vanilla extract
  • 1/2 glutinous cup corn syrup
  • 8 egg whites
  • 8 egg yolks
  • 1 tsp cream of tartar
  • 1 cup white sugar
  • 6 drops red food color
  • 6 drops blue food color
  • 12 ounces macapuno (coconut preserve)
  • 1 cup vegetable oil

Butter icing:

  • 1/2 cup evaporated milk
  • 2 cups icing sugar
  • 1/2 cup cream cheese
  • 1/2 cup soft butter
  • 3 drops red food coloring
  • 3 drops blue food coloring

Procedures:

  • In an electric mixer with bowl, sift flour, baking powder and salt, place grated ube, milk, egg yolks, syrup, oil and vanilla extract. mix well. set aside. (we will call this mixture A)
  • In an electric mixer with bowl,  mix egg whites and cream of tartar until smooth and foamy. add white sugar gradually then add in food coloring. set aside (we will call this mixture B)
  • Then combine and fold mixture A and B.
  • divide and pour mixtures in two sets of 8×8 pan (place baking paper on tin)
  • pre-heat oven 165 degrees and bake for 30 minutes
  • To check if the cake is ready, when your finger bounces back it means it is ready
  • Let it cool for 1 hour. remove from tin and assemble cake into a serving cake tray. (you can trim in some as your desired cake shape)
  • Place one layer of chiffon cake first then fill with a jar of macapuno then top the other chiffon cake.
  • Mean time, Place all ingredients of the frosting into a mixing bowl. mix well until smooth and creamy. divide the mixture into two parts. place food coloring on the other part.
  • Using your imagination, decorate the cake as you want.
  • Enjoy!!!

Brazo de Ube


As I review the statistic of my brazo de mercedes, I found out that it became one of my popular recipe on my blog. So, me and my wife decided to make this brazo de ube, a version of the brazo de mercedes using an “ube or purple yam’ filling. Purple yam for some who does not know yet is a kind of sweet potato which is purple in color. The procedures and ingredients is same with the add-ons of “ube or sweet purple potatoes”………………….Did you know that purple sweet potato has the highest nutritional value compared to other vegetables. Its vibrant color is a clue to its high concentration of Vitamin A in the form of beta-carotene. One sweet potato contains five times the recommended daily allowance of Vitamin A, a powerful antioxidant that protects against free radicals and helps guard against smoking-related diseases like emphysema and lung cancer. Sweet potatoes are also a good source of Vitamin C and the trace mineral manganese…….

Ingredients:

  • 10 raw eggs, separate yolks from white
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 cup caster sugar
  • 4 tbsp confectioner sugar
  • 1 can 14 oz condensed milk
  • 1 pc purple sweet potato (boiled and mashed)
  • you may need food coloring red and blue (3 drops each)

To prepare custard:

  • In a saucepan using low heat settings,  whisk egg yolks then add condensed milk, vanilla extract and mashed sweet purple potato . cool down and set aside. if you are not satisfied with the color, you can drop red and blue at 3 drops each

To prepare merengue:

  • In a mixing bowl, pour in egg white and cream of tartar and mix using an electric mixer until soft peaks form. add in caster sugar in small quantities and whisk.
  • Pre-heat oven at 170 degrees celsius. In a cookie pan, spray oil and place baking paper, spread merengue using a spatula evenly. You can use fork to create lines and designs. Bake for atleast 10 minutes or until lightly brown. cool down and set aside and dust with sugar confectioner
  •  flip over the merengue and spread custard evenly. again, dust it with sugar confectioner
  • Then slowly roll over the cake to form a cake roll look-alike. Be gently.
  • Place in fridge for minimum of two-hour.
  • Enjoy!!!

Maja Blanca


maja blanca………….When it comes to traditional desserts, I let my wife do it. To be honest, she is a good chef. Very patient, well organize and detailed. And most of all, she does it with at most love. Ok, enough of my wife, let’s go back to this recipe. Maja blanca it is also known as coconut cake or corn bread except it consist of cornstarch, coconut milk, corn kernels, sugar/condensed milk mixed and “stir-cooked” to a perfect consistency. I believe this recipe is one our old traditional Philippine dessert as in old times, we don’t have oven to cook. Just using a careful “stir-cooked” method you can have this very delightful sweets………………Did you know that corn is the main ingredients of this recipe. And corn is rich in vitamin B constituents, especially thiamin and niacin. Thiamin is essential for maintaining nerve health and cognitive function. Niacin deficiency leads to Pellagra; a disease characterised by diarrhoea, dementia and dermatitis and is commonly observed in malnourished individuals. Corn is also a good source of Pantothenic acid which is a vitamin necessary for carbohydrate as well as protein and lipid metabolism in the body. Deficiency of folic acid in pregnant women leads to birth of underweight infants and may also result in neural tube defects at birth……….

Ingredients: makes a round serving tray

  • 3/4 cup fresh milk
  • 4 cups coconut milk
  • 3/4 cup cornstarch
  • 3/4 cup granulated sugar
  • 1 cup kernel corn
  • 1 cup condensed milk
  • toasted desiccated coconut meat

Procedures:

  • In a sauce pan, place coconut milk and boil. then using low heat settings add in sugar and condensed milk. continue stirring and add in kernel corn.
  • combine fresh milk and cornstarch. add in this mixture and carefully mix. mix until cooked and slightly thickened.
  • Transfer into a serving dip tray. let it cool then place in fridge.
  • Garnish with toasted coconuts on top.
  • Serve chilled
%d bloggers like this: