White Fruit Cake and Mocha Fudge Cake

Richard taught the white fruit cake and mocha fudge cake in yesterday's class. He made the white fruit cake into muffin size for easy distribution.

Basically the mocha cake uses a basic coffee flavoured sponge cake and applying mocha fudge as fillings, similar to the pandan fudge cake.

The mocha fudge cake with simple decoration.

I do not see myself making these 2 cakes actually. Firstly, my family do not like coffee flavour cake, so no point making since no one will be eating. Secondly, I don't like raisins. Maybe I will try making the white fruit cake but replacing with cranberry or chocolate chips. Maybe...

Carrot Cake and Pandan Fudge Cake

Attended my first lesson with Richard for Stage 2 of the cakemaking class yesterday and he covered carrot cake and pandan fudge cake.

His carrot cake is a butter cake with carrot and not those American style carrot cake with frosting. I do not fancy as there is not much flavour from carrot.

Those orange bits are grated carrot. This cake should be a good source of vitamin C.

The pandan fudge cake is those sold at Bengawan Solo, a rather popular cake.
The pandan sponge cake before adding the fudge filling.

Here's the end product. I have actually learned from Patrick and Judy before. I find Richard's a little too hard, maybe because he added agar-agar to the fudge. Nevertheless, it is still very tasty.

Pandan Chiffon

Made another attempt with Pandan Chiffon over the weekend and was glad that it was a success! =)See the light and spongy texture? I hope I can achieve this texture when I try again. Still need more practising so that my success rate is more consistent. And this cake was finished in a day!

Chocolate Cream Cake with Feullestine Filling and Raisin Twist Bread with Almond Filling

Went to Patrick's class today and was rather excited since I am a chocolate fan and we made Chocolate Cream Cake with Feullestine Filling and Raisin Twist Bread with Almond Filling. During the process, I can't help but lick on those chocolate cream during the mixing, yummy! It has got chocolate cream sandwiched between sponge and wafer layers. Before the cake is done, I can foresee this is going to be a delicious cake! This is the raisin twist bread with almond filling.  The aroma of bread during baking is so nice! The bread is very soft with a  sweet almond flavour.

Tiger Roll and Assorted Buns

Today is my last lesson with Richard for Stage 1 of the cake making course.  How time flies! It's been 2 months and I have signed up for Stage 2 as well. Looking forward to my new lesson with Richard next week.

I've learned Tiger Roll from Judy before and I thought Richard's version will be something similar. Although the skin is the same, but Richard did more variations with the swiss roll instead of just a plain swiss roll.

He made chocolate and strawberry sponge for the layers.

I love the colour of the strawberry sponge, look so sweet.

He made different colours and sandwiched with chocolate cream and peaches.

He showed us a few ways to do the swiss roll.

He also demostrated the feather roll with pandan flavour.

This is the feather roll with 2 designs.

The assorted bun is basically a simple bread dough and we can use any fillings of our choice. This plain looking ones are wrapped with tuna fillings.

Some are wrapped with hotdogs and cheese.

Whenever I want to try a bread recipe, I can't help but wish I could have a good mixer. My current hand-mixer is not powerful enough for bread dough. Sigh!

Mango Pudding and Tofu Cheesecake

Attended Valerie's class yesterday and learned mango pudding and tofu cheesecake. Been looking forward to the class as I have heard a lot about the tofu cheesecake and indeed, it is very nice. It still taste cheesy despite using tofu.

The mango pudding reminds of those from Crystal Jade. But I find it a little too soft though. Maybe will use less water if I am making.

Cheese Chiffon

Finally another successful attempt on chiffon cake after so many failures! Made the Cheese Chiffon from Alex Goh's recipe book, the same recipe on Aunty Lucy's blog. Come to think of it, my previous successful attempt was the Mango Chiffon, and now the Cheese Chiffon. All my failures are Pandan Chiffon, wonder why...If only I can achieve this kind of texture for my Pandan Chiffon... Sigh! There is this question on our theory paper during my last lesson with Judy, asking what is the difference between a good and bad baker. A good baker will keep trying until she is successful, but a bad baker will simply go to a bakery shop and buy a cake when encounter with failure. It boils down to the attitude.  Never mind, I am a good baker, I will not give up on Pandan Chiffon and will keep trying!

Blackforest Cake, Sweetcorn Fudge Cake and Pandan Sponge Cake

Attended my last lesson with Judy today for my cake foundation. Today we made Blackforest Cake, Sweetcorn Fudge Cake and Pandan Sponge Cake.

Judy said my blackforest cake looks professional, I think it looks like those sold at cake shops too. Hehe... maybe all blackforest cakes are decorated more or less in a similar manner.

This is the pandan sponge cake with the pandan kaya filling. Am so excited with this cake as finally I know how to make the checked patterns!See the pattern inside? We made a simple decoration for the sweetcorn fudge cake using strawberry and chocolate.I am not a big fan of sweetcorn so I think I will change it into a durian fudge cake when I next try.

Twin Yokes

Having cracked hundreds of eggs, this is my first time getting this:Cute rite? If only I can always get double yokes when I make kueh lapis, I could have save many egg whites. Ha!

Made the marble cake today using Richard's recipe. To be safe, I made half recipe, however the chocolate part is not very distinctive, will add more chocolate next time.Luckily the texture turns out fine. At least I got some consolation after failing so many chiffon. =)

Marble Cake and Egg Tarts

Attended my second last lesson with Richard today for stage 1 and he taught us marble cake and egg tarts. This is a butter cake texture marble cake.The zebra pattern he taught us to create. Reminds me of Aunty Lucy's Fly African...  Don't the egg tarts look yummy? This is especially so when they are freshly out of the oven...Richard gave us a bonus recipe by telling us an alternative filling for the tarts. These are chocolate feuilletine tarts made using the same pastry crust. Nice and crispy and chocolatey! Coincidentally, saw on Lucy's blog today that she made chocolate tarts using feuilletine too. What a good idea!

Almond Biscotti and Rolled Oats Chocolate Chips Cookies

After my yet another failed attempt on chiffon cake, I decided to make something quite foolproof to make myself feel better. Cookies. 

Cookies are usually quite 'safe' and can't go too wrong. I flip through my recipes and pick the Almond Biscotti and Rolled Oats Chocolate Chips since I have the ingredients available. I had some difficulty shaping the biscotti dough as it is very sticky, lucky it still turn out acceptable. However I find it not hard enough, maybe I should bake a little longer.The rolled oats chocolate chips cookies are crispy with a little chewy texture due to the oats.

Swiss Rolls

Attended my third lesson with Judy today on cake foundation and we covered swiss rolls. We are taught the rainbow roll, feather roll and tiger roll. Me and my partner decided to make feather roll and tiger roll to try something different since many others are doing the rainbow roll. This is how the feather roll looks like before rolling up.Here's the 'skin' of the tiger roll:And here's the 'body' of the tiger roll, a chocolate sponge:We are suppose to roll up the chocolate sponge and wrap the tiger skin around it. Here's the end product of what I have made today:Judy also demostrated to us how to make the adorable mouse on the rainbow roll. It is so colourful and cute, I think children will love this. I will be buying the swiss roll tin size that this recipe calls for and give it a try.

Quiche again

Went marketing with my mum yesterday morning and got the ingredients since I intend to make Quiche for dinner. This is the spinach quiche (suppose to be spinach and ham but I forgot to add in the ham).And here's the pumpkin and bacon quiche.I went to get a few smaller pans today so that I can make more, but smaller portions. I find it more convenient either to give away or keep for later consumption.

Banana Muffin, Pandan Chiffon and Lace Cookies

On the third last lesson with Richard for the Stage 1 class, he taught us Banana Muffin, Pandan Chiffon and Lace Cookies. As I am not a big fan of banana, I did not fancy it very much. But to be fair, it is indeed rather tasty just that I find it too sweet for me.When I see the title  "Lace Cookies" on the recipe book, I thought it is those buttery piped soft cookies with a lacy edge. But turn out that it is a hard cookie. Richard says this is a Japanese type of cookies and is very crunchy. The original recipe uses raisins but he says it is harded to cut the dough so he change it to chocolate chips, which I am more than happy. =)  This is definitely on my to-do list!I have always had this love-hate relationship with chiffon. I love to eat chiffon as it is light and spongy, but I always have problem with making it. Sigh! I had numerous failed attempts and only one successful one. Whenever I make chiffon, I will get nervous and pray hard that this one turns out well, but always disappointed. Wonder when can I achieve something like Richard's:

Quiche

Attended Valerie's class on quiche today and she taught us pumpkin & bacon quiche and spinach & ham quiche. Unlike some, her recipe does not require us to blind-bake the pastry.

The orange chunks on the top are pumpkin.Red pepper was used to decorate the top of the spinach & ham quiche to give it some colour.She said we can substitute the fillings accordingly to our own preference such as mushroom & smoked salmon. Think I will try making this over the weekend. It is so yummy!