Tag Archives: cake

Durian Cake

It’s been a while since I’ve posted anything here, especially since the arrival of my new baby, Madelyn Suria Si-Xuan Chiew on November 28, 2009. I’ve also been busy with my baby blog over at MommiRazzi.

When my parents were over in December, they bought some frozen Thai durians (Monthong) for my sisters and I. These are the de-seeded kind that are sold packaged in a plastic container. We did not get to eating them because we also bought the whole fruit kind that tasted much better. Since I had mushy de-seeded durians lying around in the freezer, I decided that it’s time to make my first ever durian cake.

I found a good but rather tedious recipe here, and I’ll copy the recipe on my blog for your reference with a few notes. I did not use a bundt pan, but I was able to fit the batter into two 8″ round pans. I baked them @ 300F deg for about 1 hour. The cake came out very good, and it had the consistency of pound cake. The taste of durian isn’t overwhelming but do warn the other people in the house of the heavenly “aroma” that will whiff through the house as you bake this cake!

Ingredients

(A)
250 gm unsalted butter,room temperature
300 gm sugar (if your durian is sweet use lesser sugar,maybe 200 gm)
4 eggs,room temperature

(B)
200 gm durian flesh,removed seeds (or get the frozen de-seeded kind)
1/2 cup 2 % milk
2 tbsp sugar
1 tsp durian essence (I used vanilla extract instead)

(C)
200 gm self -raising flour,sifted (I used 200gm of all-purpose flour and added 2 tsp of baking powder instead)
100 gm cake flour,sifted
1 tbsp custard powder,sifted

Method

  1. Preheat oven to 325 F ¬†(You might find that you will need to bake at 300F for a longer duration instead if you are not using bundt pan) .Prepare a large or 12 cups non-stick bundt pan. (I used two 8″ round Wilton pans instead. I also used Wilton’s Cake Release on the pans).
  2. Combine ingredients(C) in a large bowl, sift and set aside.
  3. Combine ingredients (B) in blender or food processor, blend till well combine, set aside.
  4. Combine ingredients (A) in mixer except eggs at high speed till light and fluffy. Reduce speed to medium when add eggs one at a time and cream well after each addition.
  5. Pour ingredients(B) into the mixer with (A) and whisk for 1 minute or until well combine, then add in (C), together into the mixture well for 30 seconds.
  6. Pour the cake batter into a greased pan,bake for 45-50 minutes (or longer if not using bundt pan) or adjust to your oven temperature,till golden brown. Test with a toothpick. When comes out clean, it’s ready.
  7. Remove cake from oven and then pan,leave it cool. Sprinkle with some icing sugar before cut into pieces and serve with tea or coffee as snack.
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Hummingbird Cake

Last week, I made this cake for my final Wilton Fondant and Gum Paste class. Here is the recipe as promised, with a few minor modifications. This cake smells heavenly while cooking in the oven (from the bananas), and texture-wise, I’ve been told that it’s similar to carrot cake. Manipulating the cream cheese frosting isn’t as easy as using buttercream. It was actually quite messy because it was drooping everywhere. But this worked out well for my unpretentious “baby shower-like” cake. I am planning to make this cake for my mom on Mother’s Day ūüôā

Ingredients

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs, beaten
  • 1 1/4 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 can (8oz) crushed pineapple, well drained
  • 1 cup chopped pecans
  • 2 cups chopped firm ripe banana

Cream Cheese Frosting

  • 16 ounces cream cheese, softened
  • 1 cup butter, room temperature
  • 2 pounds confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1/2 to 1 cup chopped pecans

Method

  1. Preheat oven to 350¬įF. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times.
  2. Add eggs and oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened.
  3. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas.
  4. Spoon the batter into 3 well-greased and floured 9-inch round cake pans.
  5. *Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. (see note)
  6. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
  7. Cream Cheese Frosting:
    Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
  8. *Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans. (see note)

Source

Notes:

  • I baked the cake in a 8″X8″X2″ square pan in 2 separate batches. Each batch was about half the batter and it took¬†close to 45 minutes to be done. The batter was still able to rise after it sat¬†on the counter for 45 minutes (phew!!).
  • I then used a cake level to cut¬†each of the layers to two, making it a 4 layer cake. BIG MISTAKE! there was so much stuff in the cake that it¬†made a huge mess when I tried to cut the cake. Next time, I’ll just get another pan.
  • Use Wilton’s cake lifter to stack the cakes on top of each other so that the layers do not crumble in half in front of your eyes. THIS IS A HEAVY CAKE.
  • Because¬†this was a decorated cake, I did not sprinkle the pecans on top per the instructions. ¬†
  • Again, THIS IS A HEAVY CAKE! One layer of cake cardboard cake board was not able to hold the weight of this cake without caving in down the center. Use something sturdier than a piece of cardboard, or simply get 2 layers of cardboard.
  • The cream cheese frosting gets messy and droopy as you work with them. Putting them back into the fridge seems to help solidify the frosting.

Wilton Fondant and Gum Paste Final Cake

I cannot contain my excitement any longer, must post this before I go to bed ūüėõ
This is my final cake for my Wilton cake deco class series. The baby booties were made using fondant & gum paste mix and I found a template online. This was not taught in class. I will share the instructions here¬† tomorrow. The green flowers were “modified” daisies, and they were meant to be mums. The cake is made from scratch this time, and it’s called Hummingbird cake.

This cake will be so darn cute for a baby shower or “full moon”!

Will also post full review of the Wilton classes on my blog in near future (this Saturday) ūüėÄ

Pan Dimensions and Volumes

I was searching for some information on pan sizes and the amount of cake batter it would hold today so that I can bake my cake for Wednesday’s Wilton cake decorating class (we’ll be making our first fondant cake!!). This was a huge help. For more information on how to adjust baking time, click on the source link below.

Source: http://www.joyofbaking.com/PanSizes.html

Approximate Pan Dimensions (inches) Approximate Volume (cups) Approximate Pan Dimensions (centimeters) (cm) Approximate Volume (milliliters) (ml)
Round   Round  
6 x 2 inches 4 cups 15 x 5 cm 948 ml
8 x 1 1/2 inches 4 cups 20 x 4 cm 948 ml
8 x 2 inches 6 cups 20 x 5 cm 1.4 liters
9 x 1 1/2 inches 6 cups 23 x 4 cm 1.4 liters
9 x 2 inches 8  cups 23 x 5 cm 1.9 liters
10 x 2 inches 11 cups 25 x 5 cm 2.6 liters
Springform   Springform  
9 x 2 1/2 inches 10 cups 23 x 6 cm 2.4 liters
9 x 3 inches 12 cups 23 x 8 cm 2.8 liters
10 x 2 1/2 inches 12 cups 25 x 6 cm 2.8 liters
Bundt   Bundt  
7 1/2 x 3 inches 6 cups 19 x 8 cm 1.4 liters
9 x 3 inches 9 cups 23 x 8 cm 2.1 liters
10 x 3 1/2 inches 12 cups 25 x 9 cm 2.8 liters
Tube   Tube  
8 x 3 inches 9 cups 20 x 8 cm 2.1 liters
9 x 3 inches 12 cups 23 x 8 cm 2.8 liters
10 x 4 inches 16 cups 25 x 10 cm 3.8 liters
Square   Square  
8 x 8 x 1 1/2 in. 6 cups 20 x 20 x 4 cm 1.4 liters
8 x 8 x 2 inches 8 cups 20 x 20 x 5 cm 1.9 liters
9 x 9 x 1 1/2 in. 8 cups 23 x 23 x 4 cm 1.9 liters
9 x 9 x 2 inches 10 cups 23 x 23 x 5 cm 2.4 liters
10 x 10 x 2 inches 12 cups 25 x 25 x 5 cm 2.8 liters
Rectangular   Rectangular  
11 x 7 x 2 inches 6 cups 28 x 18 x 5 cm 1.4 liters
13 x 9 x 2 inches 14 cups 33 x 23 x 5 cm 3.3 liters
Jelly Roll   Jelly Roll  
10 1/2 x 15 1/2 x 1 10 cups 27 x 39 x 2.5  cm 2.4 liters
12 1/2 x 17 1/2 x 1 12 cups 32 x 44 x 2.5 cm 2.8 liters
Loaf   Loaf  
8 x 4 x 2 1/2 in. 4 cups 20 x 10 x 6 cm 948 ml
8 1/2×4 1/2×2 1/2 6 cups 21 x 11 x 6 cm 1.4 liters
9 x 5 x 3 inches 8 cups 23 x 13 x 8 cm 1.9 liters
Muffin   Muffin  
1 3/4 x 3/4 in. 1/8 cup 4.5 x 2 cm 30 ml
2 3/4 x 1 1/8 in. 1/4 cup 7 x 3 cm 60 ml
2 3/4 x 1 1/2 in. 1/2 cup 7 x 4 cm 120 ml
3 x 1 1/4 inches 5/8 cup 8 x 3 cm 150 ml
Heart Shaped   Heart Shaped  
8 x 2 1/2 inches 8 cups 20 x 6 cm 1.9 liters

A Free Kitchenaid Stand Mixer!

kitchenaid mixer 

Yeap, you heard it right! And if you bake, you’ll know that I’m the luckiest person on Earth to have my hands on this baby for nothing at all. Many thanks to my co-worker Steph who dug this out of her garage in the middle of the winter just for me. Apparently her father-in-law had acquired the mixer at a estate sale for only $3!! This¬†piece of machine is at least a¬†few hundred bucks and built like a tank! And it came with the wire whisk, dough hook and beaters, all in perfect condition.

I was told that not only that this is a nicely made solid piece of machinery that is probably a few decades old, but this specific model is one of the higher end ones in the market for household use. This is a bowl-lift model, versus the tilt-head model. It was a little dusty, but nothing a little elbow grease and baking soda couldn’t¬†handle and VOILA! It’s shining like new again.

One more thing that I love about this mixer is that you can tell that it’s retro, and that’s so cool! One tell-tale sign is the “Hobart” logo on the side, and the types of screws used (I was told). Hobart no longer makes this mixer for Kitchenaid today. A research online about Hobart Kitchenaid vintage mixers derived this information:

“The Hobart is designed for use in restaurant and other commercial kitchen heavy duty applications. It is also frequently used in laboratories to mix things such as cement samples and other tough mixing jobs. Such a mixer in a household setting should last several generations of use. It will not stall or stop on heavy bread or pizza doughs…The vintage Hobart Kitchenaid home mixers were engineered and produced to similiar standards as their Commercial line of mixers. That is why they are so sought after and praised on the internet. “

Source: http://www.recipezaar.com/bb/viewtopic.zsp?t=239696 (post by Hobartgirl)

I’ve already used this baby to whip up my first batch of Royal Icing for my Wilton Cake Deco Class Course 2, and it was such a relieve that I didn’t have to use my hand mixer for that job. Royal icing is a lot stiffer and takes about 7-10 minutes to make. I can’t wait to make many more things in the kitchen. Also, all the modern attachements for the mixer will still fit on this retro piece of machinery, e.g. pasta maker, meat grinder, etc.¬†I think my kitchen is pretty equipped now, with the 12-cup Kitchenaid food processor and this stand mixer, I’m set for life (I hope!)

Clowning Around, etc.

In my Wilton Cake Decorating Class 1: 3rd week’s class, we learned how to pipe clowns, shell border and make drop flowers.

We didn’t learn how to pipe the shoes for the clown, so please pardon the mess. The lighting in my kitchen isn’t that great either… oh well.

The cake should be good, I’ll be able to try it tomorrow. It’s pumpkin spice cake with buttercream and chopped candied ginger filling since it’s the festive season now. Andy and I had a sneak peak of the cake from shaving off the top of the cake to level prior to frosting. Boy, it was really, really good. The recipe for the cake can be found here.

So, here are the results!