This cake is full of different textures and flavours. I’ve been thinking of ways to elevate the texture and flavour profile of cakes. Sponge cake paired with whipped cream may lack texture. Also, I find that when buttercream frosting is paired with a dense sponge, the cake may be too rich.
One day I went to Small Victory Bakery and ordered a slice of pistachio cake. The cake slice is layered with pistachio sponge, whipped cream filling, followed by another layer of pistachio sponge, butter cream frosting, and crushed pistachio on top. The whipped cream cuts the richness of the buttercream. Also, the pistachio flavour in the buttercream was more pungent. This matcha red bean layered cake is inspired by the pistachio cake. The combination of matcha and red bean definitely satisfy my sweet tooth. This cake is perfect all year around because none of the ingredients are seasonal!
What do you do when you want to bake mango goodies but mangoes are not in season? Canned mango puree can be an alternative. I find that this alternative works. When fresh mangoes are not readily available, you make use of what you have!
I hope everyone had a happy holiday this year! This Christmas has been a busy one for me. Still, I managed to sneak in time to make tiramisu for last minute side gifts. I was able to make a tiramisu using a 9×13 baking dish along with four miniature jam jars, or mason jars.
Tiramisu is one of my all-time favourite dessert. Why? I love the combination of the sweet and creamy filling with the bitterness of the espresso soaked lady fingers; the marriage of the velvety tiramisu and the spongy texture proves to be a brilliant concoction.
My friend graduated last month and I promised that I’d made her a cake! She also loves tiramisu, I guess that is why we’re best buddies!
If you like Ferrero Rocher, then you will definately like Nutella as well. My friend’s birthday party is coming up so what better way is there to celebrate her birthday than with a Nutella-centered cake?
I am not a big fan of earl grey tea and I am not much of a cupcake kind of girl. However, having recently tried the cream of earl grey tea I could see that the fragrance would work extremely well into a plain cupcake – after all there’s more to a cupcake than just the butter-cream frosting and I believe that people would enjoy the ‘cake’ of the cupcake a lot more this way!
I have attempted to make cupcakes using vegetable oil-based recipes instead of butter-based in the past but they did not taste right. In my opinion, the non-butter recipes works for muffins due to its construction. There is no butter-cream frosting on muffins thus making the cake itself taking all of the spotlight. Muffins usually have other ingredients being mixed into the batter such as carrots and apples, their flavours usually takes over the majority of the muffin. Whereas cupcakes are not so forgiving. It is also weird to add complex consistencies into a cupcake as the butter-cream frosting is usually the spotlight of the dessert. Therefore, cupcakes should always be butter based and adding solid components to the cake portion should be avoided.
Cream puffs are perfect for any occasions such as birthdays, anniversaries, Valentine’s Day, Christmas, and the list goes on.
I decided to make cream puffs for the past Mother’s Day. I have browsed many recipes to see which filling recipe sounds the most appealing. The amount of options were quite overwhelming for my tiny brain. Cream puffs can be filled with but not limited to whipped cream, chocolate ganache, and a variety of flavoured cream.
I’ve noticed that all of the recipe’s batches are quite small, so for my first attempt, I decided to double the batch to double the quantity. Brilliant idea right? If you guessed right, it was a complete disaster.
The temperature was too hot when I was adding the flour. That, or I decided to sift the flour slowly into the hot butter batter. The flour would not mix in smoothly, leading to many lumps and bumps in the batter.
Scrap that, start again. Followed the recipe thoroughly and ta-da!