carrot cake with dates & pecans/ walnuts

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt..

this cake is made for fahri's (my nephew) birthday
upon request by her mama. its for her mama actually :p
but i do make another chocolate cake for the birthday boy:
devil's food chocolate cake slice, a recipe that was shared by kak yani of KG
which i had made more than thrice? or five times? or maybe more??
i lost count as i rarely record the same recipe in here..
definitely the best-est chocolate cake ever!!! thanks kak yani!

this is the second time i made this carrot & date cake
the 1st time, i gave half to my auntie.. and half for my sis..
my sis love it. hence the request ;)
my auntie also love it. she asked me to write down the recipe ;)

source: theprettyblog.com

• 4 eggs
• 315g caster sugar <-- i use 270g only
• 250 ml vegetable oil
• 280g cake flour
• 2tsp baking powder
• 1/2tsp salt
• 1tsp fine cinnamon
• 1tsp fine ginger
• 1/2tsp fine nutmeg
• 1/2tsp baking soda
• 375g grated carrot <-- about 3 medium size carrots
• 125ml seedless raisins
• 50g pecan nuts, roughly chopped <-- i use walnuts
• 125ml finely chopped dried dates (about 10-12 dried dates)

1. Pre-heat oven to 180C.
2. Beat eggs and sugar until light and fluffy.
3. Add oil and mix well.
4. Sift dry ingredients together, then fold into wet mixture with a metal spoon.
5. Now fold in raisins, dates, pecans and carrots.
6. Pour batter into 2 x 20 cm lined cake tins, then bake for 35-40 minutes until an inserted skewer comes out clean.
7. Remove from oven, then let it stand in the tins for about 15 minutes before turning out. Cool completely before icing.
8. For icing: beat cream cheese and butter together until very light and creamy – about 10 minutes. Add icing sugar and vanilla and beat for a further 2 minutes until smooth and lump free. Spread on first layer, top with second layer, then ice the top and sides of the cake. Sprinkle with chopped pecan nuts/ walnuts.

* my icing recipe which is not so sweet but not so reliable on hot weather:

• 250g cream cheese
• 50g butter
• 150g icing sugar
• 1tsp vanilla essence

black magic cake ~ my birthday cake

cik abe ada belikan kek coklat lembab
dan kami anak beranak dah habiskan dalam 1.5hari
rasa tak cukup2 & tak puas2 makan kek coklat..

bila cari resepi.. yg saya jumpa semua kena kukus!
periuk kukus dah berlubang.. dah tampal, berlubang lagi
niat dihati nak beli electric steamer tp belum sampai seru
jadi.. go ahead dulu dgn resepi black magic cake

ramai pulak assistant chef malam ni..
(tinggal sikecik dok melayan vcd sorang2)
tukang sukat, tukang kacau, tukang rasa.. semua ada!
sambil buat sambil nyanyi hepi besdey ummi :D

dah siap pukul semua dgn mixer..
masing2 sibuk nak rasa adunan tu
masa tuang kopi kedalam adunan..
masing2 bising.. nanti tak sedap!!!
tapi dah siap kacau..
eh! sedapla ummi!
ha.. tau takpa ;)

peralatan: mangkuk dalam (bekas mixer pun boleh), spatula, mixer, 2 loyang 9inci
masa: penyediaan ~ 30minit, pembakaran ~ 35-40minit
tahap: senang

bahan2:

• 2cwn gula
• 1 3/4cwn tepung
• 3/4cwn serbuk koko
• 2sdk baking soda
• 1sdk baking powder
• 1sdk garam
• 2biji telur, dipukul sedikit
• 1cwn buttermilk <-- campuran 1cwn susu+1sdb cuka
• 1cwn kopi pekat
• 1/2cwn minyak sayur
• 1sdk vanilla

tatacara:

1. mula2 saya sediakan buttermilk dan kopi pekat.
2. panaskan oven ke 175C dan gris 2 loyang 9inci dengan butter dan tabur tepung.
3. gaulkan bahan2 kering: gula, tepung, bs, bp dan garam dalam mangkuk dalam atau bekas mixer.
4. tuangkan bahan2 basah kedalam bahan kering dan pukul selama lebih kurang 2minit. adunan mmg agak nipis (cair).
5. tuang kedalam loyang dan bakar selama 35-40minit. (saya guna loyang 1 loyang 9inci yg dalam.. masa pembakaran lebih 60minit) - cucuk lidi dan pastikan lidi keluar bersih.. baru konfem kek masak.
6. frost kek bila dah sejuk.. sesuka jiwaraga..

saya ikut resepi frosting/ ganache joyofbaking.com:

• 8oz dark/ semisweet coklat dipotong kecil2 (saya guna milk coklat <-- lemak bersusu!
• 3/4cwn heavy whipping cream
• 2tbs butter

1. potong kecil coklat dan letakkan dalam mangkuk besi
2. panaskan cream & butter dlm periuk kecil sampai mendidih sikit. tuang kedalam coklat dan biar dalam 5minit baru kacau sampai licin.
3. biar sejuk sikit.. (masuk peti sejuk pun boleh) baru tuang & sapu keatas kek
   

yang ni bekalan ke opis

nota:

tengah2 saya layer dengan jem stroberi tp nipis sangat.. tak rasa langsung! uhuk uhuk.. :(

tapi gumbira sebab skill memotong kek dah UP sikit :D

verdict:

frosting tu lemak sangat! haisyh!! tapi kek tu sendiri mmg yummy & tak muak.

next time nak buat dalam loyang 4segi & potong 4segi.. tanpa frosting/ganache! senang budak2 nak makan.

sacher torte

akhirnya.. sacher torte menjadi pilihan saya

untuk dijadikan besdek kek cik abe (bukan pilihan cik abe :p)

tapi besdey kek terlewat 2hari daaa...

kek ini asalnya dari vienna.. dah glamer sejak 175tahun dulu!!

dan resepinya adalah rahsia!!!

yang saya dapat dari en. joepastry ini

dia katakan menghampiri yang asli :)

nak ke vienna sendiri entah bila..

kalau pergi pun macam tak berani je nak makan

sebab kek orang puteh byk letak alcohol

boleh baca sejarah kek ni disini dan juga dari cik wiki

peralatan: mixer, mangkuk sedang, spatula, springform 10inci (saya guna 9inci), periuk kecil

masa: penyediaan: saya yang lembab ambil masa 45minit (kes nak asingkan telur :p), pembakaran: 15min+ 35~45minit

tahap: sederhana

bahan2:

sponge kek:

• 5 ½ oz coklat pahitmanis
• 5 ½ oz butter
• 7 oz (1 cup) gula
• 2 ½ sdk esen vanilla
• 5 oz kuning telur (~10biji gred B)
• 1 biji telur
• 7 oz putih telur (~8biji gred B)
• 5 ½ oz tepung kek - diayak
• apricot jam, diproses (food processor) hingga hancur <-- saya guna apricot glaze

the glaze:

• 7 oz gula
• 3 oz air
• 6.5 oz coklat pahitmanis

tatacara:

1. alas loyang springform dan gris dan tabur tepung pada dasar dan dinding loyang.
2. panaskan oven ke 160C dan letak rak pada bahagian terendah.
3. cairkan coklat dalam microwave 10saat - kacau - 10saat - kacau - sampai cair dan biarkan sejuk tapi masih boleh mengalir.
4. pukul butter bersama 1/4cwn gula (drp 1cwn td) hingga kembang dan warna pucat.
5. masukkan kuning telur sebiji demi sebiji dan akhir sekali masukkan sebiji telur. gaul sebati.
6. masukkan esen vanilla. gaul sebati.
7. tuang coklat kedalam adunan butter-telur dan pukul pada kelajuan sederhana. biarkan dahulu. <-- dinamakan chocolate buttercream
8. pukul putih telur sampai berbuih2 dan masukkan baki gula (3/4cwn) dan pukul hingga puncak lembut (soft peaks) terhasil. <-- dinamakan meringue
9. dengan lemah lembut, kaupbalik 1/3 meringue kedalam buttercream hingga hampir sebati. masukkan tepung yang telah diayak ~ 1/3drp keseluruhan tepung. kaupbalik hingga sebati.
10. ulang langkah 9 hingga akhir/ habis meringue & tepung.
11. tuang adunan kedalam loyang dan bakar 15minit dengan keadaan pintu oven sedikit terbuka (selit sudu kayu pada pintu oven).
12. sambung bakar 35-45 minit dengan keadaan normal (pintu oven tutup rapat) <-- saya bakar 45minit sbb guna loyang kecil.
13. biarkan sejuk sblm dikeluarkan drp loyang dan dipotong horizontal kpd 2bhg. <-- sepupu cik abe tlg potong.. dia buat 3bahagian! wooohoooo!!! suke!!
14. sapu apricot jem/ glaze pada lapisan bawah dan tangkup lapisan atas dan sapu lagi ke keseluruhan kek.
15. biarkan sejuk dalam peti sejuk selama 1jam (saya biar semalaman :p)
16. sediakan glaze: dalam periuk kecil, didihkan air + gula dan masukkan coklat dan kacau dengan api kecil.. hingga kembali mendidih.. dah didih, tutup api.. dan teruskan mengacau sampai agak sejuk (joepastry kata suhu ~ 150C).
17. tuang glaze keatas keseluruhan kek. kena cepat2 sbb glaze akan mengeras dan bila dah keras akan jadi tak lawa ~ a bit patchy here & there.

verdict:

satu kelainan pada kek ni: aprikot glaze.

kek ni tak rasa coklat sangat. tp tetap sedap!

dan.. kek ni mantop!! tapi lembut.. cemana tu? kena cuba sendiri ;)

agak manis toppingnya (mungkin boleh kurangkan gula esp kalau guna dark choc compound instead of bittersweet choc <--macam sama je?)

sangat puas hati sebab dapat buat dan..

dapat merasa kek glamer pilihan golongan aristokrat dulu2.

Alhamdulillah...

weekend project: brownies in cup & a birthday cake

sekolah anak2 saya join vivapalestina charity bazaar

its on last weekend @bangsar shopping center

saya dah janji utk buat brownies..

saya bangun pd pkl 2am

sbb kena hantar ke sekolah on saturday morning

dapat 3 adunan brownies in muffin cup

packing 8pcs in 1pack.. hanya dapat 13pack..

malamnya saya buat lagi 2 adunan.. dapat lagi 9pack

esoknya (sunday) saya pergi hantar terus ke BSC

saturday afternoon, back from packing brownies @school..

saya prepare frosting red velvet cake

utk birthday adik ipar yg dtg jauh dr perlis..

kek dah siap buat jumaat malam..

syahdu je tgk kek tu.. x tinggi mcm sblm ni..

rasa pun x maveles sgt :(

ntah di mana silap saya..

troubleshoot x jumpa2!

the frosting pulak sangat manja!

sapu 1 layer, masuk fridge 20mins..

sapu another layer, masuk lagi another 20mins!

3 round keluar masuk fridge.. berejam jugakla br siap

lepas tu, bila dah tabur manik2 (apa nama benda kaler2 yg bulat2 tu aa??)

manik2 tu tenggelam & jadik x lawa!!

kes frosting lembik!

syahdu!

:(

dan hari ni rasa mcm nk pengsan!

macammana nk amek order jual kue raya nih??

hehe..

update:

tengah clean-up kertas2 resepi yg bersepah2..

baru saya perasan.. saya guna tepung biasa instead of cake flour!!

padanla kek x tinggi.. terlebih tepung, terkurang garam & bp!

btw, saya jmpa red velvet cake jual di bsc

harganya RM94 for 9inch cake!

pergh! mahal berapi!!!

blueberry cake ~ a birthday cake

saya buat kek ni semalam..

pagi tadi baru buat frosting..

sampai menjilat jari! (bukan jilat kek aa..)

sampai batal puasa saya! huhuhu..

tengah2 kek tu saya letak adunan blueberry dan fresh cream

hiasan atas tu ish.. hopeless sungguh!

macam gelenyarr jah!

harap2 adik saya tak kesah.. huhuhu..

resepi kek dicedok dari allrecipes.com

yang saya dah pernah cuba buat sebelum ni..

yang telah menghasilkan gunung berapi meletup!

:p

kali ni frosting saya guna non-dairy whip topping

(rasanya orang sebut juga sebagai fresh cream.. saya kurang arif)

ilmu dari kelas chef noraini @anizbakingcenter

barulah saya tahu.. yang mana satu topping yang digunakan utk kek

celik mata dah sikit ;) alhamdulillah..

tapi saya tak pukul sampai dia betul2 kembang..

sebab mixer yang cinoni perlukan masa ~ 30min

dan saya kesuntukan masa!!

tapi saya suka!!!

sebab rasa mcm dah boleh kontrol tangan pipe bunga keliling kek tu..

kebiasaan saya dengar.. orang sebut rosette..

saya buat bunga hantam-sajala-labu-janji ada bentuk

:p

best-ever chocolate sandwich - muaz birthday cake

ok. you may ROFL
my friend just did

i am just plain hopeless
in decorating
& everything that calls for DECO!

i made this cake
a day after my son's 4th birthday
and i sliced & tasted it before he sees the complete cake

what kind of mother am i??
pretty selfish one huh?

ok.
i made it just because he wanted me to bake a cake
and now, whose gonna finish it up??
(the birthday boy is not really into cakes!)

sigh.
i just couldnt stomach a cake anymore..
chocolate cake somemore!
now. what happened to the chocolate lover?
chocolate seems not comforting anymore :(

the recipe is from my baking encyclopedia:
BAKING by MARTHA DAY

materials:

• 4oz unsalted butter (i use salted butter <-- much cheaper :p)
• 4oz plain flour
• 2oz cocoa powder
• 1tsp baking powder
• 1/8tsp salt (i reduce to just a pinch)
• 6eggs
• 8oz caster sugar (i reduce to 7oz <-- not much different though)
• 2tsp vanilla essence

method:

1. preheat oven to 180C/350F
2. line 3, 8inch round tins with greaseproof paper & grease & dust evenly with flour <-- i use 1 9inch round tins (the only round tin i have)
3. melt butter oven low heat <-- i melt it in microwave for 1min
4. sift dry ingredients together 3times & set aside
5. place eggs & sugar in double boiler. beat with electric mixer. careful not to cook the egg. we just want the mixture to be hot. not cooked. when the water is boiled, just switch off the flame. beat until the mixture doubles in volume.
6. add vanilla to the mixture. beat till combined.
7. sift dry ingredients in 3batches, folding carefully after each addition <-- this is where i fail i suppose!
8. add butter & fold carefully
9. divide the mixture between the tins and bake 25mins <-- since i use 9inch pan, i increase the baking time to 35mins
10. transfer to rack to cool

icing:

• 8oz whipping cream
• 8oz chocolate -- finely chopped

1. stir both cream & chocolate over low heat until the chocolate melted
2. cool in refrigerator for 1hour (i covered the bowl with plastic & keep in fridge overnight)
3. whisk the cool mixture to spreading consistency
4. slice the cake & spread the icing in between (if you use 3cake tins then just spread the icing over each layer).
5. spread the remaining icing over the top & sides of the cake.
6. decorate as your creativity flows (which i have none!)

verdict:
isit just me not feeling well
or isit really the cake doesnt taste that good?
its just OK.
nothing outstanding.
not so dry, not so wet.
not so buttery, not so dense.
maybe i should change the name to moderate chocolate sandwich?
or maybe i should've use expensive cocoa powder??

update:

after a day in the fridge.. it tasted better.. & denser

not so chocolate-y.. not so sweet..

or isit because i had too much of lemon bars?

black magic cake

i couldnt remember the 1st blog i found
citing & praising for this recipe
so, as an ode to the blog owner
(i promise i'll put your link)
i preserve the name:
black magic cake

i found out the same recipe is also listed in hershey's web:
HERSHEY'S "PERFECTLY CHOCOLATE" chocolate cake
eh,wait! ms.rima also mentioned that the origin of this recipe is from HERSHEY!
hah! silly me!
:p

as for my cake..
i should just stick to black magic cake name
since i didnt use hershey's cocoa
:p



can anyone tell me why the cake is dented in the center?

as for the ganache (frosting/glaze)..
i referred to my favorite webpage:
joyofbaking.com!
with a little twist though..
i added 1tsp of vanilla
& 1tbs of golden syrup



i covered the dent with ganache & let it sit for few hours in fridge
(i overslept actually :p)
continued to pour the ganache 1st thing in the morning
(gotta heat it up in microwave 1st!)


am actually baking it for friend's daughter's birthday
nope! am not taking orders!!!
but i just couldnt let my preggie-friend down..
lets just hope the birthday girl will like it..