Chocolicious Chocolate Cake !

Saturday, December 13, 2014 | Labels:

 A Chocolicious Chocolate Cake !

About a month ago, my friend ordered a chocolate birthday cake for one of her kids.  It was timely as I was on vacation leave a day before her kid's birthday so I had time to prepare and bake the cake.

 The cake was enclosed with Arnott's Chocolate Stikko accentuated by a red ribbon

CHOCOLICIOUS CHOCOLATE CAKE

Ingredients :

1 3/4 Cups (245 grams) all-purpose flour
1 1/2 cups (300 grams) granulated white sugar
3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) canola oil (or other flavorless oil)
1 1/2 teaspoons pure vanilla extract

Directions :

1.  Preheat oven to 350 degrees F (180 degrees C)
2.  Butter or spray with a non-stick vegetable spray a 9 x 13 inch (23 x 33 cm) pan and set aside
3.  In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.
4.  In another large bowl, whisk together eggs, water, milk, oil and vanilla extract.
5.  Add the wet ingredients to the dry ingredients and stir or whisk until combined.  You will notice that the batter is quite thin.
6.  Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
7.  Remove from oven and let cool on a wire rack.  When completely cooled, frost it with the chocolate frosting.

Chocolate Frosting : 

1 1/3 Cups (160 grams) confectioners sugar, sifted
2/3 Cups (150 grams) unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract 
4 ounces (120 grams) chocolate syrup (Tried to use a syrup instead of chopped chocolate which you still need to melt in a saucepan of simmering water)

Garnishings :  

To decorate the cake I used Arnott's Chocolate Stikko, Oreo cookies, chocolate chips (white and choco),  egg-shaped almond white chocolates, almond chips

The yummy cake with the Happy Birthday topper and candles
Photo courtesy of my friend, Bim-Bim Montiel

I am happy that they loved the cake and according to my friend, it was totally wiped out :)

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Kiddie Cake and Cupcakes

Saturday, December 13, 2014 | Labels: ,

Kiddie Cake

This is actually a late post. I made this cake and cupcakes more than a month ago during our village's trick or treat day for the kids and kids at heart who were visiting our family that day.

Bright and Colorful
The cake is a delicious carrot cake and to decorate the cakes and cupcakes,  I used the gummi goodies or candies  that children loves to eat ~ gummi bears, gummi worms, gummi stripes belts and gummi red and black raspberries.

Gummi bears
This popular gummies were invented in Germany by Haribo Company under the brand name "Gummibar" (Rubber Bear).  Haribo is founded by Hans Riegel  Sr., a candy maker from Bonn in 1920

 Gummy worms
The gummi worms was introduced by Trolli, a brand of the German company, Mederer GmbH which  is the second largest manufacturer of gummi candy in Germany, just behind Haribo.
Gummi red and black raspberries
Gummi Raspberries have a rich raspberry taste and a chewy gummi texture and more delicious than the real raspberries so kids love them.

This cupcakes are peach flavored cupcakes and I also used ice cream cones and chocolate chips for decorations.

Chocolate chips for the eyes, gummi worm for the mouth and gummi candy for the head dress

I cut a portion of an ice cream wafer cone and made it into a crown

To make the cupcakes look like a mummy, I used the gummi stripe belts 

A mummy cupcake
The eyes are egg-shaped chocolates with almonds inside

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Peach Gelatin Cheesecake

Saturday, September 27, 2014 | Labels:

 Luscious cheesecake made with fresh peaches and peach flavored gelatin

Here is another easy to make no bake cheesecake... Peach Gelatin Cheesecake

INGREDIENTS :

Base (Crust)
  • 150 grams (1 1/2 cups) Graham cracker crumbs or digestive biscuits (crushed)
  • 85 grams (6 tablespoon) melted unsalted butter
  • 30 grams (2 tablespoon) granulated white sugar
Cheesecake Filling
  • 227 grams (8 ounce) cream cheese at room temperature
  • 100 grams (1 cup) icing sugar
  • 2 tablespoon lemon juice
  • 10 grams of unflavored gelatin soaked in 50 grams (1/4 cup) warm water
  • 1 tin (21 ounce or 595 grams) peaches in juices
  • 120 grams peach juice from the tin
  • 250 grams whipping cream
Top of the Cheesecake
  • 1 tin (21 ounce or 595 grams) peaches, thinly sliced
  • 200 gram peach juice from the tin
  • 10 grams of unflavored gelatin soaked in 50 grams (1/4 cup) warm water or you can use peach or mango flavored gelatin

DIRECTIONS :
  • Use an 8-9 inch spring form pan and line the bottom with baking paper.
  • Prepare the base by combining the crushed Graham crackers, melted butter and white sugar.
  • Press the crumb mixture onto the bottom of the spring form pan, cover with plastic wrap and place it in the refrigerator to chill while you make the filling.
  • Soften the gelatin in water and dissolve by using the microwave oven or hot water and set aside.
  • In the bowl of your electric  or hand mixer, beat the cream cheese until smooth.  Add the icing sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the peach and lemon juice in the cream cheese mixture.
  • In a separate bowl, whisk the whipping cream to stiff peaks and fold in the cream cheese mixture.
  • Place the dissolved gelatin in the mixture until completely mixed.
  • Get the chilled crumb mixture from the refrigerator and place peaches around the top of the crumb.
  • Pour the cream cheese mixture into your chilled crumb mixture and smooth it out.  Make sure that the mixture covers the peaches you placed on top of the crumb.
  • Place the thin slices of peaches around the top starting from the outside going inward until you formed flower-like topping design.
  • Prepare the gelatin topping and pour over the top of the cheesecake.  Cover with a plastic wrap and refrigerate to set for at least four (4) hours or overnight.
 Spring Form Pan

A spring form pan is a type of cake pan that has removable sides.  The strip of the metal that makes up the sides of the pan is shaped into a ring and is held together with an adjustable latch or buckle.  When unlatched, the ring expands and can easily be removed from the cake and/or the cake base.

Placing the peaches around the top of the chilled crumb mixture

After pouring and smoothing the cream cheese mixture on top of the crumb mixture, decorate the top with the thinly sliced peaches starting from the outside going inward forming a flower-like design on top.

The cheesecake after taking it out from the spring from pan

This was for my friend's birthday so I put a birthday topper on the cheesecake

When you slice the cheesecake you can see the lined peaches placed in the bottom.

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Blueberry Cheesecake (No Bake)

Saturday, September 20, 2014 | Labels:

Delicious and Creamy Blueberry Cheesecake

This is a  perfect dessert for all occasions which is simple and easy to make since it is a no bake version of the cheesecake. This does not contain eggs or flour  that requires baking yet this cheesecake still has the richness and tanginess of the cream cheese and it is still smooth and creamy.  Some call this a "mock cheesecake."  What is good about this version is that it eliminates the problems normally experienced  with cheesecakes like cracking and over baking.

 INGREDIENTS :

Graham Cracker Crust

1 1/2 cups (150 grams) graham cracker crumbs or digestive biscuits (crushed)
6 tablespoons (85 grams) unsalted melted butter
2 tablespoons (30 grams) granulated white sugar
 
Cheesecake Filling

One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 cup (240 ml) heavy whipping cream (contains 36-40% butterfat)
1 teaspoon pure vanilla extract

Topping

 1 - 21 ounce (595 grams) can blueberry pie filling


DIRECTIONS :


Graham Cracker Crust

1.   Mix together the graham cracker crumbs, sugar, and melted butter.  Squeeze some in your fist and if  the crumbs hold together, you have the perfect crust. 

2.   Press the crumb mixture onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) 

3.   Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Cheesecake Filling

1.   Beat the cream cheese until smooth in the bowl of your electric mixer or hand mixer. Add the granulated white sugar and beat until light and fluffy. Scrape down the sides of the bowl and mix the vanilla extract.  

2.   Beat the whipping cream until soft peaks form in another bowl. 

3.   Gradually fold or beat the whipped cream into the cream cheese mixture.

4.   Pour the filling over the chilled graham cracker crust and smooth the top. 

5.   Cover and place in the refrigerator for about an hour and then spread the blueberry pie filling over the filling. Return to the refrigerator to chill for several hours, or even overnight.


Tart pan with removable bottom

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Banana Apple Cinnamon Birthday Cake

Saturday, September 20, 2014 | Labels:

 Banana Apple Cinnamon Birthday Cake

My office colleague ordered a cake for her boyfriend's birthday celebration.  For this special day, I made a banana apple cake, one of the best seller cake.  I made sure that this cake is loaded with mashed bananas and chopped apples spiced with cinnamon for an added flavor and aromatic taste.

A special cake for a very special day

Since this is a special cake, aside from having a great flavor,  I also put attention  to how it looks.  I accessorized it  with Arnott's Stikko milk vanilla finger wafers around the cake.  I also decorated it with white and dark egg shaped chocolates with almonds inside, thinly sliced almonds and crushed Graham crackers on top of the cake. A yellow ribbon around the cake made it more attractive.  LOOKS GREAT ! TASTE GREAT !

 Arnott's Stikko

Looks great and tastes great !


INGREDIENTS :

2 Cups all purpose flour
1 Cup riped mashed bananas
3 Apples chopped into small cubes
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon salt
2 Teaspoon ground cinnamon
2 Tablespoon vanilla extract
1/4 Cup full cream milk
1/2 Cup unsalted butter
1 1/4 Cups white sugar
3 Eggs

DIRECTIONS :

1.  Preheat the oven to 375 degrees fahrenheit.
2.  Grease and flour an 8 or  9-inch springform pan.
3.  Sift together the flour, baking soda, baking powder, salt, and cinnamon and set aside.
4.  In a large bowl, cream together the unsalted butter and sugar until light and fluffy.
5.  Beat in the eggs one at a time, then stir in the vanilla and full cream milk. 
6.  Beat in the flour mixture, mixing just until incorporated.
7.  Fold in the mashed bananas and chopped apples 
8.  Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.   
9.  Cool the cake completely on a wire rack.

FROSTING : My all-time favorite "Whippit" non-dairy icing

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Reign of Flowers Cake

Saturday, September 06, 2014 | Labels:

 REIGN OF FLOWERS CAKE

I made this cake for the 9th Birthday of  Reign Malabuyoc, the daughter of my colleague and named it "Reign of Flowers Cake."  To have a cheerful, vibrant and refreshing effect, I used colorful flowers and butterflies to accessorize the cake.

 Top Shot of the cake

The design on the side of the cake

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"Frozen" Inspired Birthday Cake

Sunday, August 24, 2014 | Labels:

 "Frozen" Inspired Birthday Cake

Recently,  my God child, France Kaylie Briana Ramirez or "Frankie" for short celebrated her 5th birthday. As my gift,  I made a cake inspired by the popular movie, "FROZEN"~ a 3D computer-animated musical fantasy-comedy film produced and released by Walt Disney.

What is inside this cake ?  It's a yummy and moist vanilla peach cake !

VANILLA PEACH CAKE 

INGREDIENTS :

3 cups (345 grams) sifted all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature (you can use salted butter but remove the salt)
4 large eggs at room temperature
1 3/4 cups (350 grams) granulated white sugar
1 cups (240 ml) milk (room temperature)
2 teaspoons pure vanilla extract
1 can (825 g) peaches (cut into small cubes)

FROSTING : 

I used "Whippit" which is my favorite icing for cakes since it is not so sweet and it is stable. It is a white colored non-dairy pasty mass that becomes a whipped topping when mixed at a high speed with chilled water or milk.  It is a better alternative to boiled icing and other dairy whipped toppings because of  proven stability under high temperature while using it.

DIRECTIONS : 
 
1.    Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

 2.    Butter or spray with a non-stick vegetable spray, a 9-inch x 2 inch (23 x 5 cm) cake pan. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.

 3.    In a bowl, sift or whisk together the flour, baking powder, baking soda and salt.
4.    In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 2 minutes). 

5.    Add the sugar gradually and beat until light and fluffy (about 3-5 minutes). 

6.    Add eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed.

7.    Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

8.    Incorporate the chopped peaches.

9.    Put the batter in the cake pan. Bake 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

10.  Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cake onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.


To decorate the cake, I used sugar flowers and some of the cute characters from the Disney movie, Frozen ~ Queen Elsa of Arendelle, her sister Princess Ana, Hans and Olaf.

 Characters from the Disney Movie, Frozen

 I also put pink sugar flowers around the cake

 The Cake Box that I used for packaging

The cake with the lighted candles.  Photo courtesy of my friend and mother of my God child, Faith Ramirez

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Raisa's Birthday Cake

Sunday, July 13, 2014 | Labels:

Raisa's Birthday Cake with the cute letter candles

This is the birthday cake I made for my friend's daughter, Raisa Malabuyoc last July 8, 2014.  The cake is my yummy carrot cake and what made it more special is the addition of pineapple tidbits and almond chips. The frosting I used is the Bakersfield Whippit which is a non-dairy whipping cream. Although it is expensive, after discovering it,   I began to love this product because it is not so sweet. It is also stable and does not melt which gives a beautiful frosting result. 

For the decorations,  I used small sugar flowers and teddy bears holding a heart, sprinkle candies and put swirls around the cake.  It is my first time to write on the cake and this was the challenging part.  I had to scrape and re-do the lettering several times until I was happy and satisfied with it.

 

I combined the white and pink frosting for the swirls around the cake

This is my cake holder which I have been using to protect my finished cake inside the refrigerator

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Apple Banana Cake

Saturday, June 28, 2014 | Labels:

Apple Banana Cake

Two weeks ago was a red-letter-day.  It was "Father's Day  and I baked a special Apple Banana Cake for my  father and served it during our dinner.  This is a cake that smells as good as it tastes... incredibly yummy !

INGREDIENTS :

2 Cups all purpose flour
1 Cup riped mashed bananas
3 Apples chopped into small cubes
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon salt
2 Teaspoon ground cinnamon
1/2 Cup chopped roasted almond
2 Tablespoon vanilla extract
1/4 Cup full cream milk
1/2 Cup unsalted butter
1 1/4 Cups white sugar
3 Eggs

DIRECTIONS :

1.  Preheat the oven to 375 degrees fahrenheit.
2.  Grease and flour an 8 or  9-inch spring form pan.
3.  Sift together the flour, baking soda, baking powder, salt, and cinnamon and set aside.
4.  In a large bowl, cream together the unsalted butter and sugar until light and fluffy.
5.  Beat in the eggs one at a time, then stir in the vanilla and full cream milk. 
6.  Beat in the flour mixture, mixing just until incorporated.
7.  Fold in the mashed bananas, chopped apples and almonds.
8.  Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.   
9.  Cool the cake completely on a wire rack.

Frosting :  In this recipe, I used "Whippit" for the icing.  It is a non-dairy whipping cream.  I find this product not so sweet and it is easy to use on cake.

Garnishing and Decoration :  I used sugar flowers, tiramisu chocolates and cherry.

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Decadent Carrot Cake

Sunday, April 27, 2014 | Labels:

 Home-made Carrot Cake

This week I made yummilicious carrot cakes for my friend and uncle.  It is a flavorful, spice,  rich and moist cake with the addition of crushed pineapple.  You may also use applesauce instead of crushed pineapple for added flavor and moisture.

Scrumptious Carrot Cake

To enhance the flavor I used not only one kind of nuts but six (6) kinds of nuts in this recipe ~ walnut, almond, pecan, pistachio, macadamia and cashew nuts.   With mix nuts,  wow ! This is special !

INGREDIENTS (Cake) :

2 1/2 cups grated carrots
2 cups all purpose flour (sifted)
1 1/2 cups granulated sugar
1 tsp. baking soda
1 1/2 t. baking powder
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 cup canola oil
4 eggs
2 tsp. vanilla extract
1 can (8 ounce) crushed pineapple
1 cup chopped mixed nuts (toasted)

FROSTING :

2 cups confectioners  sugar (sifted)
1 (8 ounce) can cream cheese
1/4 cup unsalted butter
1 tsp. vanilla extract

DIRECTIONS :

1.   Pre-heat the oven to 350 degrees fahrenheit. 
2.   Grease and flour a 9 x 3 inches cake pan.
3.   Grate the carrots.
4.   Toast the mixed nuts for about 8 minutes or until lightly brown.  Let it cool and chop coarsely.
5.   In a bowl, whisk together the flour, baking soda, baking powder, salt and ground cinnamon.
6.   In the bowl of the electric mixer,  beat the eggs for about 1 minute until frothy.
7.   Add the sugar gradually and beat until the batter is thick (3 - 4 minutes).
8.   Add the canola oil and beat in the vanilla extract
9.   Add the flour mixture and beat until incorporated
10. Fold in the grated carrots, crushed pineapple and chopped mixed nuts. 
      (Leave some chopped nuts for your garnishing)
11. Baked for 35 - 40 minutes or until the toothpick inserted in the center comes out clean.
12. Remove from the oven and let it cool in a wire rack.

      Cream Cheese Frosting :

1.   In the bowl of the electric mixer, beat the cream cheese and butter on low speed until it is fully blended and with no lumps.
2.   Add the confectioners sugar gradually and beat on low speed until incorporated.
3.   Add the vanilla extract.

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Bamboo Inspired Birthday Cake

Saturday, April 05, 2014 | Labels:

 Choco Vanilla Bamboo-Inspired Cake

 I was thinking of what to bake for my father's 70th birthday and came up with this idea... A three layer choco vanilla cake with peanut butter cream frosting topped with white and chocolate chips.

I decorated the cake with biscuit sticks that resembles like a bamboo fence.  

Photo from Chocolatemission.com
 I used Meiji Lucky Sticks both milk chocolate and cappuccino flavor.

Bamboo-Inspired Cake with a star birthday stick and candles

 
What's inside the cake ?
 Layers of the cake ~ Vanilla, Chocolate and Vanilla

 Vanilla Peach Cupcake
Aside from the bamboo inspired cake,  I also made some moist vanilla peach cupcakes with butter cream frosting topped with chocolate sprinkle candies and biscuit sticks.

The desserts area of the banquet table

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A Birthday Cake With Swirls

Saturday, March 08, 2014 | Labels:

 A Heavenly Baked Birthday Cake

Last week was my birthday and I made my own birthday cake.  It is a two-layer vanilla cake with a classic buttercream frosting.  This cake is commonly referred to as the 1-2-3-4 cake.  It has a light and moist texture with a sweet buttery flavor.  It is actually an "easylicious" cake (easy to make and delicious). 


I mentioned earlier that it is known as the 1-2-3-4 cake.  The numbers 1-2-3-4 refer to the quantities of ingredients; 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs.  You will use the creaming method where at first  the butter and sugar are beaten together and then you add the eggs, the flour and the milk.  

After the cake layers are baked and have cooled down, we will frost and decorate the cake with confectioners' frosting or simply called buttercream frosting.  This frosting contains confectioners sugar, butter, vanilla extract and milk.  You need to beat these ingredients until it has a light and fluffy texture.  Make sure that the consistency is not too thick or too thin. To color the frosting,  I used pink and yellow food color gel pastes.

To decorate the cake, use the cake decorating tip no. 18. Pipe rosettes on top and star at the bottom of the cake. I lined-up small white and pink sugar flowers around the cake (middle portion)

VANILLA CAKE INGREDIENTS :

1  Cup unsalted butter (room temperature)
2  Cups granulated white sugar
3  Cups sifted all purpose flour
4  Large eggs (room temperature)
1  Tablespoon baking powder
1/2  Teaspoon salt
2  Teaspoons vanilla extract
1  Cup milk (room temperature)

CONFECTIONERS' FROSTING :

4  Cups sifted confectioners' sugar
1  Cup unsalted butter (room temperature)
1  Teaspoon vanilla extract
2 - 4 Tablespoon milk or light cream
Food color gel paste (if needed)

DIRECTIONS

      Vanilla Cake :

1.   Preheat oven to 350 degrees fahrenheit  (180 degrees C)
2.   In a bowl, combine the sifted flour, baking powder and salt
3.   Beat the butter until soft and creamy using an electric mixer (use the paddle).  You may use a hand mixer if you do not have the electric mixer
4.   Add the sugar gradually until fluffy
5.   Add the eggs one at a time and beat well
6.   Add vanilla extract
7.   Add the sifted flour and milk alternately  (make sure the mixer is on low speed when doing this) and beat until combined
8.   Divide the batter between the two pans  (use 8 x 2 inches round pan).  Apply vegetable shortening first on the pans before placing the batter. 
9.   Bake for 27 to 35 minutes or until tooth pick inserted into the center of the cake comes out clean
10. Place the cakes on a wire rack until completely cool before frosting

      Frosting :

1.   Beat the butter until smooth and creamy using an electric mixer or hand mixer
2.   Add the vanilla extract
3.   Gradually beat in the confectioners' sugar with the mixer on low speed
4.   Add two (2) tablespoons of milk and beat until combined
5.   With the mixer on high speed, beat the frosting until light and fluffy.  Make sure you get the right spreading consistency.
6.   Apply food color gel paste if desired for decorating the cake.

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