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Since there is lots of baking powder (from Kuantan), decided to make good use of it try out this recipe from Agnes Chang. Although chocolate has never been my favourite, this recipe looks tempting due to the cream cheese it used. And true enough, it taste fantastic (especially when it just came out from the hot oven!).

Ingredients A: 180g butter, 20g cocoa powder, 180g castor sugar, 3 eggs, 120g self-raising flour.

Ingredients B: 250g cream cheese, 60g castor sugar, 1tsp vanilla, 1 egg, 1/2 cup water.

Method
1. Melt butter in saucepan. Slowly add in all ingredients A.
2. Pour into tin and bake at 170C for 15mins (half cooked).
3. Mix ingredients B together and beat well.
4. Pour over a A and swirl thru with a knife to create marbled effect.
5. Continue to bake till golden brown (~25mins)

It would be nice if I have the beautiful silver-plated serving tray from www.redenvelope.com to serve my cake on the important days.

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Edible printing is getting more common these days. For those who can bake, but can’t decorate well, you can send your favourite images to be printed out on icing sheets. Just apply some butter cream on your cupcakes or cakes, and peel the sticker-like icing onto your cake.

Some online shops even have template of an A4 size so you can mix and match the shapes you want, all in one piece of A4 (price per A4 piece ranges from Rm17-Rm18). Once printed (usually takes less than a day), it will be sent out (by courier) once payment is made. Easy isn’t it?

Some local bakers that do edible sheets are:
http://edible-imageku.blogspot.com/
http://anismagicfingers.blogspot.com/
http://ddcraft.blogspot.com/
http://edibleprint.idealisme.net/

Contribution from Vichelle sometime back.

Vichelle tried my recipe on the Japanese cotton cheesecake. Instead of steam bake the cake in the oven (i mean with a bigger tray with water outside the cake tray), she used the chiffon mould. And guess what, it turned out just perfectly (see picture) !

Reason of using chiffon mould: heat distribution during baking is more even. Must really try this out one day. Thanks Vichelle for sharing this great idea although I must admit that I am so lazy these days and will freak out when I see so much to wash at the end of each baking sessions, things pilling up at both of my kitchen sinks.

This cake is also known as Sakura Cheese Cake, maybe of its soft texture. It is a must try recipe. Anyone who has tasted Miki Ojisan cheese cake from Sogo KL will surely love this (it taste FANTASTIC!)

This demo again is performed by Chef Alicia sometime back, surrounded by many curious eyes.

This demo was actually requested by Suit Ling (busy copying the ingredients as shown above). For this cake, Alicia used recipe from “Bake with Yen” (which is also called a baking bible according to Mrs Yong).

Ingredients A: 140g castor sugar, 6 egg whites, 1/2t cream of tartar
Ingredients B: 50g butter, 250g cream cheese, 6 egg yolks, 100ml fresh milk, 1T lemon juice
Ingredients C: 60g superfine flour, 20g corn flour

Method
1. Melt butter, cream cheese & milk over a double boiler. Cool down, add in egg yolks & lemon juice.
2. Whisk egg whites with cream of tartar until slightly stiff. Divide (1) and flours 3x (alternately), mix in, stir well till combine (must be fast so air will not lost).
3. Pour batter into a greased & floured 9″mould.
4. Steam-bake at 160C for 1hr and 10mins.

I was told that the texture of the cake depends also on the type of the oven we use which made up of different types of electrical supplies.

Tips:  To retain the moisture of the cake, u can cover the baking try with a foil to prevent your cake baking dry. Otherwise you can also try to bake with the chiffon cake mould (and you get a cotton cheese cake with a hole in the middle)

I was tempted to test my cake decoration skill, decorating one whole cake. However each time I think of the surface of the cake that needed to be smooth, I chickened out and bake cupcakes instead. Reason is because little cupcakes are more easier to decorate where I can easily pipe the cream onto it.

Few weeks back I decided it’s time to show off my decorating skill and see what I have done to the cake above? Haha…I piped creams onto the whole cake instead of smoothing the cream on the surface. And those creams are just yummy and irresistable. I think I am going to need the best weight loss products again after eating this one whole cake.

Beware when you handle hot oven. Although we are covered by the rv insurance, I always make sure that my kids are away from the kitchen when I bake.

When I saw my chiffon cake mould this morning, I just realise I have not been using this to make chiffon cake for many years.  See below for orange chiffon cake recipe (thanks to Alicia). Am surely going to try again using it to make soft cheese cake

Ingredients
A- 6 egg whites, 1T cream of tartar, 4oz castor sugar (takde castor, so i blend normal sugar)
B- 6 yolks, 6T sunquick, 6T oil, 4oz self-raising flour

Method
1. Cream B well in one direction
2. Beat A until stiff (high speed). Slowly add in sugar once egg white formy. Must ensure container very clean.
3. Fold B into A slowly, making sure the mixture does not collapse.
4. Bake in preheated oven (+ chiffon tin) at 160C for 30mins till lightly brown. Change to 180C and bake till golden brown.

I made butter cakes so frequently, but have not jotted down the recipe I used from Agnes Chang. Here is it, for Miche. (This recipe can 24 medium size cupcakes)

Ingredients

• 250g butter
• 200g castor sugar
• 4 eggs
• 1tsp vanilla
• 250 self-raising flour
• 4 tbsp milk (optional)

Method

1. Mix butter and caster sugar at slow speed till even (sugar not resolved yet)
2. Add egg one at a time and beat well before adding next
3. Add vanilla and mix well.
4. Divide flour by 3 portions and fold in flour (hand fold or use slowest speed mixer)
5. Finally add milk.
6. Pour into baking tin or 24 cup liners (1/2 full) and shake lightly to distribute bottom evenly.
7. For cake: bake at pre-heated oven @ 180 degree celcius for about 45 mins.
8. For cupcakes: I bake at 10 mins, then rotate them (inside out) and continue baking another 10mins till golden brown