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.