Durian Mousse Cake for My Mummy’s Birthday

Yield: 12 pieces

Ingredients:
(A)
1 9″ Sponge Cake

(B)
5 Tbsp Hot Water
20 g Gelatine
300 g Fresh Milk
90 g Sugar
200 g Fresh Durian
250 g Whipped Cream

(C)
200 g Fresh Durian

(D)
250 g Whipped Cream
Green colouring
Yellow colouring

(E)
Chocolate for decoration

Instructions:
1.  Use a ready bake sponge cake.  Slice it into 2 layers.
2.  Melt gelatine in hot water and set aside.
3.  Blend durian with half of the fresh milk and set aside.
4.  Boil sugar with the other half of the fresh milk.
5.  Add in the durian mixture and cook till boiling.
6.  Remove from heat and add in the gelatine.
7.  Sift the mixture and cool over ice water till the side is thicken.
8.  Add and fold in the fresh cream.
9.  Put the first layer of sponge cake on the cake board.
10.  Spread with the fresh durian in (C).
11.  Spread a layer of the durian mousse.
12.  Put the next layer of the sponge cake.
13.  Spread the remaining durian mousse.
14.  Refrigerate till the mousse is set (about 4 hrs).
15.  Decorate it with whipped cream (D) and chocolate (E).

Watermelon Jelly Cake

Ingredients:
(A)
3 Eggs
60 g Sugar
Few drops of Pandan Essence
70 g Plain Flour (Sifted)
40 g Melted Butter

(B)
60 g Whipped Cream
Few drops of Pandan Essence

(C)
1000 ml Watermelon Juice
40 g Sugar
50 g Instant Jelly Powder
Black Sesame Seeds for Garnishing

Instructions:
Sponge Cake:
1.  Preheat Oven to 200°C.
2.  Whisk eggs and sugar until light and fluffy.
3.  Add in colouring and gently fold in the sifted flour.
4.  Add in melted butter and mix till well combined.
5.  Pour batter into a lined 25 cm by 35 cm baking tray.
6.  Bake in the preheated oven for 8 to 10 minutes.
7.  Leave to cool and cut to fit the fluted mould.

Green Tea Cream:
1.  Combine whipped cram with matcha powder.
2.  Spread on the cut sponge cake in the fluted mould.
3.  Refrigerate for a while.

Watermelon Jelly:
1.  Bring watermelon juice, sugar and instant jelly powder to boil.
2.  Remove from heat and leave to cool slightly.
3.  Gently pour into mould.
4.  Leave to cool and keep in fridge until set.

1.  Slice and garnish with black sesame seeds.

Elmo Birthday Cake for My Son

This is my son’s favourite Cartoon Character!  He loves the cake but he won’t eat cos of the colouring.

Yield: 1 Elmo Cake

Ingredients:
(A)
160 g Sugar
15 g Cake Emulsifier

(B)
5 Eggs
125 g Plain Flour
1 tsp Baking Powder

(C)
40 ml Water

(D)
75 g Melted Water

(E)
Nutella

(F)
400 g Whipped Cream
Black Wilton Buttercream (in tube form)
Orange Colour
Wilton Red Colour

Instructions:
1. Preheat oven at 180°C.
2. Pour (A) into the mixing bowl and mix well.
3. Add (B) and whip till thick.
4. Stir in (C) and whip till light and fluffy.
5. Mix (D) till well blended.
6. Pour it into the Elmo Cake Pan and bake at 180°C for 30 minutes.
7.  Slice the cake into half after it is cooled.
8.  Spread Nutella onto the cake and stack on with the top layer.
9.  Spread whipped cream thinly on the cake.
10.  Pipe the eyes and mouth with the black buttercream using tip 3.
11.  Pipe the nose with orange whipped cream using tip 3.  Smooth it with your finger using cornstarch.
12.  Pipe the face with red whipped cream using star tip 12 or the multi-star tip.

Doll Cake for My Niece’s Birthday

Yield: One 5″ round pan and One 6″ round pan

Ingredients:
(A)
96 g Sugar
9 g Cake Emulsifier

(B)
3 Eggs
75 g Plain Flour
1/2 tsp Baking Powder

(C)
24 ml Water

(D)
45 g Melted Water

(E)
Jam

(F)
Fondant
Colours
Decorations
Doll

Instructions:
1. Preheat oven at 180°C.
2. Pour (A) into the mixing bowl and mix well.
3. Add (B) and whip till thick.
4. Stir in (C) and whip till light and fluffy.
5. Mix (D) till well blended.
6. Pour it into the two cake pans and bake at 180°C for 25 minutes.
7.  Slice the cakes into 2 layers and sandwiched with jam.
8.  Stack the cakes together and cut a small hole from the top so that the doll can be inserted.
9.  Spread whipped cream or jam on the cake.
10.  Cover the cake with desired coloured fondant and decorate as you preferred.

Strawberry Mousse Cake

Ingredients:
(A)
230 g Strawberry Puree
30 g Sugar

(B)
2 .5 tbsps Gelatine
90 ml Hot Water

(C)
300 g to 400 g Whipped Cream

(D)
Strawberries for filling and decoration

Instructions:
1.  Use a ready bake sponge cake.  Slice it into 2 layers.
2. Cook (A) till it boils.
3. Mix (B) gelatine melts completely.
4. Mix Steps (2) and (3) till evenly blended.
5. Let it cool over ice water till it is room temperature.  Alternatively, you can put it in the fridge.
6. Whipped up (C).  Fill up a small piping bag for decoration if necessary.
7. Add the remaining Step (6) into Step (5) till well blended.
8. Place 1st layer of sponge cake on cake board.  Put a cake ring mould around it.  Cut strawberries into think slices and attach them to the side of the mould.
9. Put some cut strawberries onto the 1st layer of sponge cake and pour 1/2 of filling (Step 7) over it.
10. Top with 2nd layer of sponge cake and pour the rest of filling (Step 7) and smooth it.
11. Decorate with strawberries and whipped cream.
12. Refrigerate till firm or overnight.
13. Remove the cake ring.
14. Slice and serve.

Orange Tiramisu

Yield: 12 Servings

Ingredients:

(A)
2 Egg Yolks
1/2 Egg
50 g Sugar
1 tbsp Orange Paste / Orange Juice
1 tbsp Grand Marnier (Optional)

(B)
250 g Mascarpone Cheese

(C)
1.25 tsp Gelatine
40 ml Water

(D)
200g Whipped Cream

(E)
Sponge Fingers

Coffee Syrup
200 ml Water
60g Sugar
5 tbsp Instant Coffee Powder
2 tbsp Coffee Liqueur (Optional)

Decoration
150g Whipped Cream
1/2 tsp Coffee Paste
1.5 tsp Orange Paste

Instructions:
1.  Moist the sponge fingers with the coffee syrup and set aside.
2.  Whip (A) till light.
3.  Add (B) and mix till well blended.  Do not mix for too long as mascarpone cheese will curdle.
4.  Mix (C) and melt it over double boiler.  Add (C) into the mixture and mix till well combined.
5.  Add (D) and mix well.
6.  Pour one-third of cheese filling into a 9″ cake ring.
7.  Top it with the 1st layer of sponge fingers.
8.  Pour the 2nd one-third of cheese filling on top.
9.  Top it with 2nd layer of sponge fingers.
10.  Pour the remaining cheese filling on top and make it smooth.
11.  Refrigerate till firm (About 6 to 8 hours).
12.  Remove the cake ring and decorate as you prefer.

Mocha Chocolate Cake

Yield: 12 servings

Ingredients:

(A) Sponge Cake
2 cups Plain Flour
2 cups sugar
2/3 cup cocoa powder
1/2 cup vegetable oil
2 Eggs
1 cup Buttermilk (I don’t buy, see recipe below)
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Baking Powder
3 tbsp Instant Coffee Powder (I use Nescafe but hubby said coffee smell not strong.  Tried with Espresso, Thumbs up!)
1 cup Hot Water

(B) Mocha Frosting
1 cup Shortening
1.5 tsp Vanilla Essence
4.5 cups Icing Sugar
3/4 cups Cocoa Powder
3 tbsp instant Coffee Powder
1 cup Hot Water

Instructions:

(A) Buttermilk Recipe
1.  Place 1 tbsp of white vinegar or lemon juice in a liquid measuring cup.
2.  Add enough fresh milk to fill it to one cup full.
3.  Let it stand for five minutes.

(B) Sponge Cake
1.  Pre-heat oven at 175°C and grease a 9″ round cake pan.
2.  Dissolve instant coffee powder in hot water.
3.  Mix well flour, sugar, cocoa powder, oil, eggs, buttermilk, baking powder, baking soda and salt.
4.  Add Step 2 into 3 till smooth at medium speed for about 2 minutes.
5.  Pour into cake pan.  (Do not use springform pan as the batter is thin and may leak.)
6.  Bake for 30 to 35 minutes or until a toothpick comes out clean.
7.  Remove from the oven and cool for 10 minutes.
8.   Remove the cake from the baking pan.

(C) Mocha Frosting
1.  Dissolve instant coffee powder in hot water.
2.  Combine shortening and vanilla essence in a mixing bowl.
3.  Beat in half of the icing sugar.
4.  Blend in 2 tbsp of milk.
5.  Repeat with remaining icing sugar and 2 tbsp of milk.
6.  Mix in half of the cocoa powder.
7.  Pour 2 tbsp of the coffee mixture into the frosting.
8.  Mix in remaining cocoa powder.
9.  Add remaining coffee mixture a tbsp at a time until frosting has reached your desired consistency.

Lychee Sponge Cake

Yield: 12 Slices

Ingredients:

100 g Plain Flour
1/4 tsp Baking Powder
1/4 tsp Cream of Tartar
15 Tbsp Sugar
1 Tbsp Cooking Oil
2 Cans of Lychee (discard the sugar syrup)
100 ml Lychee Puree
10 – 12 Lychees (diced)
7 eggs (separate the egg whites and egg yolks)
1 punnet Strawberries
1/4 tsp Lychee Essence
20 – 24 Finger Biscuits
500 ml Whipping Cream
1.5 m to 2 m ribbon

Instructions:

1.  Preheat oven at 180°C and lightly grease the 9″ cake pan.
2.  Whisk the egg white with cream of tartar till fluffy.
3.  Add in sugar and continue to whisk till batter is stiff as a peak (tilt the mixing bowl and it will not drip).
4.  In another bowl, add and whisk lychee puree, lychee essence, egg yolks till well blended.
5.  Mix Step 3 egg yolk batter with Step 2 egg white batter till well blended.
6.  Sieve in flour and baking powder and fold into Step 4 batter.
7.  Pour the mixture into the cake pan and bake for 30 to 35 min in the preheated oven.
8.  Cool the cake and decorate to your preference.

Japanese Green Tea Red Beans Cake

Yield: 12 Servings

Ingredients:

(A)
5 Egg Whites
130 g Sugar
Pinch of Salt

(B)
5 Egg Yolks

(C)
115 g Flour

(D)
50 ml Fresh Milk
1.5 tsps Green Tea Powder

(E)
75 ml Corn/Canola Oil

Fillings and Toppings
400 g to 500g Whipped Cream
120 g Red Beans (You may have more if you love red beans)
800 ml Water
30 g Sugar

Instructions:

1.  Preheat oven at 190°C.
2.  Whip (A) till stiff peak is formed.
3.  Add in (B) and whip till light and fluffy.
4.  Fold in (C) till well combined.  (Do not over mix.)
5.  Stir in (D) till well combined.  (Do not over mix.)
6.  Stir in (E) till well combined.  (Do not over mix.)
* If Steps 4 to 6 are over mixed, batter will become to watery.
7.  Pour into a 9″ round mould and bake at 190°C for 30 minutes.
8.  Slice cake into 3 layers when cooled.

For the Fillings:

1.  Cook the red beans in water till soft.
2.  Dain off the water, add sugar and continue cooking till sugar dissolves.  Set aside to cool.

Blackforest Cake

Yield: 12 Servings

Ingredients:

(A)
160 g Sugar
15 g Cake Emulsifier

(B)
5 Eggs
125 g Plain Flour
1 tsp Baking Powder

(C)
2 Tbsps Cocoa Powder
40 ml Water

(D)
75 g Melted Butter

For Fillings and Toppings

1 Can of Pitted Cherries
500 g Whipped Cream
12 Glazed Red Cherries (For Decoration)
Chocolate Shavings (For Decoration)
Chocolate Rice (For Decoration)

Instructions:

1.  Preheat oven at 180°C.
2.  Mix (A) till well combined.
3.  Add in (B) and mix till thick.
4.  Stir in (C).
5.  Whip the batter till light and fluffy.
6.  Mix (D) till well blended.
7.  Pour into a 9″ mould and bake 180°C for 30 minutes. 
8.  Slice into 2 to 3 layers when cooled.