Carrot Cake

Karen harvested some carrots from the farm the day before the community meal and she decided to make Carrot Cake for dessert for the Gilmore Park Church community meal the next day. Sometimes, it’s only the day before the meal that Karen will know what she’ll be preparing for the community meal as it all depend on what she’s getting from the donors.

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The Carrot Cake is fragrant with spices and the cream cheese frosting adds creaminess and sweetness to it.

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As we were washing and peeling the carrots, we found two unique ones which is worth to do a show and tell. These two are like two pairs of dancers legs.

Ingredients

  • 3/4 cup flour
  • 1/2 cup whole wheat flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup brown sugar, lightly packed
  • 2 teaspoon vanilla
  • 2 cups grated carrots

The above ingredients will yield 20 servings of carrot cake from a 13 x 9″ pan. When we made this for the community meal, we used the ingredients for 40 servings and made it 3 times. The ingredients to make 40 servings is simply double the above ingredients except for the salt which is increase to 3/4 teaspoon only.

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Click on the link below for the instructions.

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Toll House Chocolate Cup Cakes

Karen has to prepare 120 cup cakes for the Gilmore Park Church Community Meal. She used the Toll House recipe for the chocolate cup cakes which is rich and easy to prepare.

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Unfortunately, I did not get a shot of the actual cup cakes. These are the mini cup cakes which Karen made for us to sample.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cups baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk

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The ingredients for the recipe above is for making 20 cup cakes which is perfectly fine for home baking. However, since Karen needed 120 cup cakes, we doubled the recipe above and made 3 batches of them. According to Karen, we should not multiply the recipe by too many times as it will change the chemistry of the recipe. This is especially true for baking.

Click on the link below for the instructions.

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Wilton Cake Decorating Level 1

I like to bake cakes but they are all cakes without frosting because I simply dont know how to frost a cake. One day when we were shopping a Michaels, Ben noticed that Michaels offers cake decorating class on a notice board in the store. So, I signed up for it since the course is free with the condition that you buy the student kit for the course.

There are four levels in the Wilton Cake Decorating course. Each level has four classes and the class is two hours each on a weekly basis.

The student kit for level one costs $29.99 plus tax. The kit consists of some of basic items like a spatula, seven tips, a flower nail, a tip brush, a decorator brush, a practice board set, two 10″ featherweight decorating bags, a disposable decorating bag and two standard couplers. We were given a coloured course material book too.

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In the course, we were taught how to make different consistency buttercream icing. The different consistency is meant for different decorating tips. For example, thin consistency is for the base icing for the cake and printing. The medium consistency is mainly to create motives using tips while the stiff consistency is for creating larger motives like a rose. Well, I would not know all this without going to a course like this.

We also learned how to prepare a cake for decorating; from baking, leveling, torting, filling and icing the cake. Before we start to create motives with the different tips, we learned about the correct bag position with the right angle and direction. We also learned about pressure control to create different size and uniformity of the icing designs. It seems like a lot to learn but you will get the hang of it with practice.

Finally, we got to decorating our cakes. We have to prepare a cake with icing to bring to the class so that we can decorate it after we learn how to using the icing tips to create different icing motives. This the my first decorated cake with mainly star tips.

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I made a chocolate cake base as my kids love chocolate cake.

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Steamed Banana Cake

It is supposed to be a cake meet day, but Polly had postphoned the cake meet because she has an appointment to bring her car for service. However, at the…

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Zucchini Chocolate Cake

Tanni made two desserts in the Gilmore Community Kitchen. She made a Zucchini Chocolate Cake and Loh Mei Chi. The Zucchini Chocolate Cake is best served after two or three days. A great dessert that you can prepare in advance.

What I liked of this recipe is that you can hardly detect the zucchini in the cake. It’s a great way to add vegetables into fussy kids diet without them knowing it. This will certainly be my secret weapon and I hope Arkensen and Nanzaro will not read this blog.

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You may garnish the cake with a dust of icing sugar or with some cut fruits along with it.

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Ingredients

  • 1 cup of shredded zucchini (do not substitute with cucumber)
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract (or other flavour extract)
  • 1/2 cup of vegetable oil
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

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You may double the recipe but doubling all the ingredients except the vegetable oil to 3/4 cup and the egg to 3.

Click on the link below for the instructions.

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Chocolaty Brownies

Have you ever crave for a slice of dense chocolaty brownie? Sometimes I do have such a craving. I have just the perfect recipe to satisfy such crave. It is a dense and moist brownie which is crispy on the outside.

A research found that cocoa is great for lowering bad cholesterol. Why not have a little indulgent which is good for your body.

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Ingredients

  • 1 cup sifted flour
  • 1 teaspoon baking powder
  • 12 tablespoons unsweetened cocoa powder
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup chopped nuts, pecan or walnuts
  • 1 teaspoon vanilla

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Ferrero Rocher Torte

Andrea shared with us two recipes in the South Arm Community Kitchen. It will be a while before Andrea can share with us again as she is her third trimester of her pregnancy. She is expecting her second baby to arrive sometime in March. Andrea, I’ll like to extend my congratulations to you and your family for the arrival of this new member to your family soon. I also wish you a safe delivery.

This is the first recipe Andrea shared with us, a Ferrero Rocher Torte. I’m sure many of us love this chocolate sweets. Its a small, spherical chocolate consists of whole roasted hazelnut encased in a thin wafer shell filled with nutella or hazelnut cream and covered in milk chocolate and chopped hazelnuts.

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The Ferrero Rocher Torte has a cake base filled with grated hazelnuts and topped with a thick layer of whipping cream filled with chopped Ferrero Rocher. Who can resist such a yummy treat?

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The sides of and bottom of the cake has a crunch to it as Andrea used the the grated hazelnuts to flour her buttered pan. The best of of this torte is that the cream is as tall as the cake base.

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It is advisable to consume this torte as soon as possible as the Ferrero Rocher in the cream will soften if left in the whipping cream for too long. Anyway, I dont think this torte will last long, dont you think so?

Ingredients

For the cake:

  • 3 eggs
  • 1/2 cup sugar
  • 1 package (2 teaspoons) vanilla sugar or vanilla extract
  • 150g (1 1/4 cup) grated hazelnuts or almonds
  • 50g (1/2 cup flour)
  • 3/4 teaspoon baking powder

For the topping:

  • 1 package (16 pieces) Ferrero Rocher chocolates
  • 2 cups whipping cream
  • 2 teaspoon sugar
  • 1 piece (1 ounce) baking chocolate, chopped (optional, for decorating)

Click on the link below for the instructions.

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Cheesecake

I made a Cheesecake for dessert for the Chinese New Year Hotpot gathering. I love cheesecake but I have never try making one myself until recently. This recipe is adapted from Spices Corner with some minor adjustments to it. Thanks to Spices Corner for sharing the recipe. I made the adjustments because the cheesecake came out cracked the second time I made it.

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This cheesecake is a lighter version with the combination of cream cheese and sour cream. I glazed the cheesecake with apricot jam.

The photo below is my first attempt to make the cheesecake. It came out a bit too brown on top. I managed to get the right colour by covering the springform pan with a tin foil after 30 minutes of baking.

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Ingredients

For the crust:

  • 1 cup graham cookies crumb
  • 3 tablespoons butter or margarine, melted
  • 3 teaspoons sugar

For the cheesecake:

  • 8 oz cream cheese at room temperature
  • 1 cup sugar
  • 3 teaspoons corn starch
  • 1 teaspoon vanilla essence
  • 1 cup sour cream
  • 4 eggs

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Click on the link below for the instructions.

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