Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Monday, April 30, 2012

Milo Chiffon Cake (II)





















2nd attempt on Milo chiffon as the 1st did not have the taste of milo.I added more milk,from 75ml to 90ml and added 2.5 more tablespoons of milo powder,total 5 tablespoons.(the taste is just nice for me,a slight tinge of milo.But if you prefer a stronger taste,can add perhaps 1 tablespoon more of milo powder and 5ml milk.Do refer here for the recipe.

~Indulge in what we make at DeQueenCloset~

Chiffon Tips from DeQueen





















I won't call myself as an expert in chiffon baking.But after baking more than 10+ chiffons cakes with 20% failed,i guess i can at least give some tips and advices on chiffon cake making.I will be highlighting a few common problems that most faced.

1.Recipe
If taken from website,i would look closely at the cake itself,the texture and the shape whether it is even or not.(Pictures can tell a lot sometimes.)
If taken from book,then no choice,just try out.
If modifying,it will be good if you measure the ratio of the flour and liquid.See here for more info.

2.Folding the batter.
Make sure that you beat your egg whites only when you are ready to fold as they tend to deflate on their own.(impatient!!) Fold the egg whites bit by bit and you will find that they blend easier with the egg yolk mixture.Fold them from the outside/under to prevent deflating.Alternatively,you can fold with your hand.(I don't do that though.)

3.Filling the tin.
This is important though it may appear simple.If you have this thinking "just pour in,what is so difficult?",then good luck to you.Sometimes no matter how well you did your batter,your cake somehow just failed during or after baking.
So,it means most probably is the filling or temperature part that went wrong.The tip to have smooth top and fully filled cake(no dents,tunnels,etc.) is after folding in your batter,hit the mixing bowl's base on the table around 3 times.Then start to fill the tin.After filling the tin,dip a chopstick into the tin and go round a few times.Hit the tin base on the table twice,smooth the surface with spatula and hit it twice again before you put them in the oven.In this way,your cake will turn out real smooth and beautiful.Don't worry about deflating the batter,unless you are hitting them with a lot of strength and like 100 times. ;p

4.Temperature.
Slight cracks are common,they will sort of seal back when cooled.But big cracks are not and can be an eyesore,although you pray hard that no one will see it as you will be flipping it over or slicing them off.Ha!
This is my method when comes to temperature controlling.I bake all my chiffons,be it 13cm or 17cm at 170°C.When i start to see them brown (most likely after 20 minutes),i will switch to 160°C and bake till cooked.(about 10 more minutes for 13cm and 20 more minutes for 17cm.)
Overbaking results in dry cakes and underbaking results in damp cake,bleh! So play around with the timing and you will get the hang of it soon.

5.Unmoulding.
You can unmould with the back of a thin knife,go as closely to the tin as possible.Alternatively,you can unmould using your hands.I just learnt about this two days ago.And after mustering some courage,i tried,its really good!The cake just look smoother.See the difference!

Top:By knife.Bottom:By hand.






















You just need to press lightly along the edges of the tin and center piece,give a gentle twist on the center piece,its out.Then to remove from center piece,just press along the edges and flip it over.Easy as ABC!!Here's a video i found at Youtube.

 
Edited:10 April 2013
 
Many asked me how to know if a chiffon is done. Here's a collage of my chiffon sauna-ing in the oven-clockwise.
 
 
When the chiffon rises to its peak(pic 5) and starts to shrink(pic 6),its ready.It takes me about 40 minutes for 15cm tube tin and 45 minutes for 17cm tube tin. I am using this method to know if my chiffon is done(the skewer test is not accurate,at least for me~),hope it works for you as well!

Alright,thats all i have to share for now.Till then,happy chiffoning!!

~Indulge in what we make at DeQueenKitchen~

Milo Chiffon Cake (I)





















Modified the osmanthus chiffon recipe a little.This milo chiffon is soft and moist but lack of milo taste,i will add more milo powder in future.(*edited:i made another one which is much stronger in taste!Click here!) But still,my daughter loves it.,maybe because of the texture.Ha! She is addicted to the chiffons i make.

Makes:
  • 1 x 17cm tube tin

You will need:

(A)
100g cake flour
25g sugar
1 teaspoon baking powder
50ml oil
75ml milk
2 tablespoons milo powder
4 small egg yolks (or 3 medium egg yolks)

(B)
4 small egg whites (or 3 medium egg whites)
1/4 teaspoon cream of tartar
40g sugar


The Preparation:
  1. Heat milk and melt the sugar and milo powder,set aside to cool.
  2. Sift flour and baking powder.
  3. Mix the rest of the ingredients in (A) with 1. and 2. with a hand whisk till well mixed.
  4. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tins (1/2 to 3/4).


The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and 160°C for another 20 minutes or till cooked.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • The cake tastes better the next day as the fragrance infused the cake overnight.
  • For more info,click here and here.

~Indulge in what we make at DeQueenKitchen~

Sunday, April 29, 2012

Osmanthus(Gui Hua) Chiffon Cake


I loved osmanthus aka gui hua so much that I have to drink the tea almost everyday.Ha! For this chiffon,its a combination of 2 recipes.I just mix and match according to my feeling and walah! It was a success! A soft,moist chiffon with a slight tinge of osmanthus.I am so going to make this for the next gathering!

Makes:
  • 1 x 17cm tube tin

You will need:

(A)
100g cake flour
25g rock sugar
1 teaspoon baking powder
50ml oil
75ml water
1 tablespoon osmanthus flowers (add more if stronger taste is preferred.)
4 small egg yolks (or 3 medium egg yolks)

(B)
4 small egg whites (or 3 medium egg whites)
1/4 teaspoon cream of tartar
40g sugar


The Preparation:
  1. Boil water and melt the rock sugar,add in flowers,set aside to cool.
  2. Sift flour and baking powder.
  3. Mix the rest of the ingredients in (A) with 1. and 2. with a hand whisk till well mixed.
  4. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tins (1/2 to 3/4).


The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and 160°C for another 20 minutes or till cooked.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • If you like,you can replace the flowers with tea leaves and rock sugar with normal sugar.
  • The cake tastes better the next day as the fragrance infused the cake overnight.
  • For more info,click here and here.

Modified from recipes by:Pu-erh Chiffon by Simply Hanushi and Osmanthus Chiffon by Vivian Pang.

~Indulge in what we make at DeQueenKitchen~




Homemade Satay





















Okay,maybe its not so homemade because i am using premix but well its done at home! Ha! Love them to bits.You just need to buy your favourite part/type of meat,marinade,skew and then cook over a non stick pan.Its that easy.Its much nicer than some satay stalls.The meat is juicy and not fatty.(I dun like fatty meat so i chose chicken fillet.) This is a must try! =D Oh,i almost forgot to thank members at FB for this great recommendation!

Makes:
  • 20 sticks

You will need:
  • 1 box Prima Taste Satay Mix (Singapore version)
  • 150ml water
  • 25ml oil
  • Some oil for brushing the meat
  • 350g chicken fillet
  • Compressed rice cakes,cut into desired sizes (can be bought in major supermarkets)
  • Cucumbers,cut into desired sizes
  • Onions (i omitted this.)

The Preparation:
  1. Cut the chicken into small pieces.
  2. Marinade them with the given marinade sauce and refrigerate for at least 6 hours.(4 hours for me.)
  3. Skem them onto satay sticks.

The Cooking:

For the dipping sauce:
  1. Boil the given satay sauce with the water.
  2. Add oil.
  3. When reboils,add the given peanut paste and mix well.
For the meat:
  1. Brush the meat with oil and cook on non stick pan.
  2. Flip every few minutes till cook or slightly charred.
  3. Serve hot with the dipping sauce,rice cakes and cucumbers.

~Indulge in what we make at DeQueenKitchen~

Saturday, April 28, 2012

Milk Tea Chiffon Cake





















I made 2 chiffon cakes today!I was looking through the site where i took my maple syrup chiffon recipe from,i saw that the author has a berry tea chiffon recipe too.So i made some modifications and tadah! Milk tea chiffon!!You may notice that the cake doesn't seems even at the base,its because i did not hit the tin enough before baking. =/

By the way,you can strain the leaves away if you want but i think the tea leaves makes the cake more fragrant if you bake them together. =D

Makes:

  • 1 x 17cm tube pan


You will need:

(A)
75g cake flour
15g sugar
1/8 teaspoon baking powder
1/4 teaspoon salt
40ml oil
60ml milk
2 Lipton tea bags (opened)
4 small egg yolks (or 3 medium egg yolks)


(B)
4 small egg whites (or 3 medium egg whites)
1/4 teaspoon cream of tartar
65g sugar



The Preparation:

  1. Warm milk and add tea leaves,set aside to cool.
  2. Sift flour and baking powder.
  3. Mix the rest of the ingredients in (A) with 1. and 2. with a hand whisk till well mixed.
  4. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tins (1/2 to 3/4).


The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and 160°C for another 20 minutes or till cooked.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

Recipe modified from:Berry Tea Chiffon Cake by Happy Flour.


~Indulge in what we make in DeQueenKitchen~

Friday, April 27, 2012

Maple Syrup Chiffon Cake





















Was looking for unique flavours of chiffon cakes when i saw this recipe.This cake is cotton-like soft with a slight tinge of maple syrup and it goes well with a cup of tea or coffee.You can replace some of the milk with more maple syrup if u like a stronger taste.I made some adjustments to the amount of eggs and cooking temperature and timing.

Makes:
  • 1 x 17cm tube pan

You will need:

(A)
90g cake flour
1/8 teaspoon baking powder
1/4 teaspoon salt
40ml oil
50ml pure maple syrup
30ml milk
4 small egg yolks (or 3 medium egg yolks)

(B)
4 small egg whites (or 3 medium egg whites)
1/4 teaspoon cream of tartar
35g sugar

The Preparation:
  1. Sift flour and baking powder.
  2. Mix the rest of the ingredients in (A) with 1. with a hand whisk till well mixed.
  3. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  4. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into ungreased tube tins (1/2 to 3/4).

The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and 160°C for another 20 minutes or till cooked.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.
Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

Original recipe from: Maple Syrup Chiffon Cake by Happy Flour.


~Indulge in what we make in DeQueenKitchen~

Tuesday, April 24, 2012

Banana Chiffon Cake


















This is a MUST try.I love it so much! It is amazing when bananas can be used to make chiffon cake,as you know the bananas can be too heavy for the cake to rise properly.Soft,tender and light with a tinge of bananas.Like what my toddler says:"hmmmmm,yummy!"

Makes:
  • 1 x 17cm tube pan

You will need:

(A)
55g cake flour
25g sugar
85g banana puree
1/8 teaspoon baking soda
1/8 teaspoon salt
30ml oil
1/4 teaspoon banana essence
3 egg yolks

(B)
3 egg whites
1/4 teaspoon cream of tartar
50g sugar

The Preparation:
  1. Sift flour and baking soda.
  2. Mix the rest of the ingredients in (A) with 1. with a hand whisk till well mixed.
  3. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  4. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into ungreased tube tins (1/2 to 3/4).

The Baking:
  1. Bake in a preheated oven at 170°C for 35 minutes or till cooked.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.
Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.
Original recipe from:Banana Chiffon by Kelvin Chai,Chiffon is Done.

~Indulge in what we make at DeQueenKitchen~

Chocolate Chiffon Cake
















Made this once i got the recipe from Angelyne.
I had also tried the Banana Chiffon.Its really yummy! Please note that I had made some amendments to the flour used and also size of baking tin,temperature and timing.

Do try if you love chiffons!

Makes:
  • 2 x 13cm tube pan

You will need:

(A)
55g cake flour
10g cocoa powder
1/8 teaspoon baking soda
30ml oil
75ml milk
35g cooking chocolate
1/2 teaspoon chocolate emulco
3 egg yolks

(B)
3 egg whites
1/4 teaspoon cream of tartar
75g sugar

The Preparation:
  1. Warm milk and melt chocolate in it,set aside to cool.
  2. Sift flour,baking soda and cocoa powder.
  3. Mix the rest of the ingredients in (A) with 1 and 2,with a hand whisk till well mixed.
  4. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tins (1/2 to 3/4).

The Baking:
  1. Bake in a preheated oven at 170°C for 40 minutes or till cooked.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.
Original recipe from:Chocolate Chiffon Cake by Kelvin Chai,Chiffon is Done.

~Indulge in what we make in DeQueenKitchen~

Tuesday, April 17, 2012

Pandan Chiffon Cake



I used to love the pandan cake from Bengawan Solo but lately,i felt its not that nice anymore.I never thought of making one myself because i know it is not easy to make. Randomly took a recipe online (i amended a little on the ingredients and method in mixing) and i am glad i tried.I found mine still have room to rise and it would have been perfect or almost if i baked for 5 more minutes.Anyway i am really happy that I can have homebaked pandan chiffon in future.Ha!

As i mentioned,baking a chiffon is not an easy task,from the whisking of eggs,mixing of batter,the baking temperature and even the removal of the cake.I chanced upon this link which provided useful information on chiffon cake.Do check out before you start to bake!

Makes:
  • Two 5.5" tube tin

You will need:

(A)
3 egg yolks
1 tablespoon pandan juice (i used pandan water instead.1 tablespoon from 1 tablespoon pandan essence+125ml water)
75g coconut milk
1 pinch of salt
2 tablespoons corn oil
1/2 teaspoon pandan paste
40g sugar
70g cake flour
1/8 teaspoon green coloring (optional,i did not use.)

(B)
3 egg whites
1/8 teaspoon cream of tartar
50g sugar

The Preparation:
  1. Mix (A) in a large bowl with a hand whisk till well mixed.
  2. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  3. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  4. Pour into an ungreased tube tin(1/2 to 3/4).

The Baking:
  1. Bake in a preheated oven at 170°C for the first 10 minutes and 160°C for the remaining 25-30 minutes or till cooked.
  2. Remove from oven and invert the tin.






   3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.

Original recipe from:Pandan Chiffon Cake by Aunty Yochana;Carol Ho

~Indulge in what we make at DeQueenKitchen~

Monday, April 16, 2012

Mango Cream Cake



I have been waiting to make this cake for some time,then i made it for my mum's birthday.Everything was fine at first,i managed to get sweet mangoes(its mango season!),i had a great sponge.Until....it came to the frosting part.It was around 34°C that day and my whipped cream kept "weeping" so i need to frost really quick and put it into the fridge.I tried writing with chocolate,the chocolate melted.Then I tried writing with writing gel,it melted too.(I guess i stored it too long after opening,it became watery).I still brought it to my mum's place nonetheless and asked her to buy one instead.Mine doesn't look good enough for the pictures!She then cut half of my cake for me to bring home,another half she will have it for breakfast with my dad.

That night,i tried my cake,was good!! Despite the ugly outlook,it tasted good!! Mum called me in the morning and told me about the cake,she likes it and even mentioned that its better than the one she bought! Ah Ha!! Soooo,we really shouldn't judge a book by its cover.Ha!

Makes:
  • 5.5" round cake tin

You will need:

(A) Cake
125g optima flour
2 eggs
25ml cold water
30ml oil
1/2 teaspoon mango flavouring

(B)Filling
3 sweet mangoes (puree 150g and diced the rest)
10g gelatine
30g water
30-40g of sugar (adjust according to sweetness of mangoes)
200g whipping cream
1 teaspoon mango flavouring

(C)
1 tablespoon sugar
2 tablespoons water

The Preparation & Baking:
  1. Whisk all ingredients in (A) except oil till thick.
  2. Add oil and whisk till combined.
  3. Bake in a lined cake tin for 15-20 minutes at 160°C,cool on rack when done.
  4. Boil (C) till sugar dissolved,leave aside to cool.
  5. Boil puree,flavouring,gelatine,water and sugar from (B) in a pot till gelatine and sugar are dissolved,leave aside to cool.
  6. Whip the cream till stiff peaks are formed.
  7. Add in mixture from step 4,using a hand whisk.
  8. Place cream in a bowl in a ice water bath to prevent cream from melting.
The Assembly:
  1. Slice the cake into half (horizontally)
  2. Brush bottom layer with sugar water.
  3. Spread cream,sprinkle all diced mangoes on bottom layer.
  4. Place top layer on top.
  5. Brush top layer with sugar water.
  6. Frost the entire cake with the remaining cream.
  7. Store in an airtight container in fridge till served.
Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • This cake is very prone to breaking as it is very soft,so be careful when removing from tin.
  • The top of the cake cracks or burns easily,so keep a lookout when baking and adjust temperature and tier accordingly.
  • You do not need to use a spring form tin,a normal cake tin will do.If you wish to use a spring form tin,cover the tin surrounding with aluminium foil.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.


~Indulge in what we make at DeQueenKitchen~

Sunday, April 15, 2012

Making Food With Love is on FB!

Dear all,

I have set up a group,"Making Food With Love" at FB.

Feel free to join and share your cooking/baking experiences!

Hope to see you there!

*Edited:I have added a great friend i made in the group as an admin.She will be assisting me to monitor and provide assistance to fellow members,if any.

*Edited:We are trying to keep the group small and active.Therefore with effect from 1st April 2013,we will be removing members who had been inactive.Special requests to remain in group will be considered.

Also the group has been set to secret,therefore one would not be able to locate the group.
Should you wish to join us to share your cooking and baking tips/recipes or seek for tips/recipes.Do drop an email to and we will advise you what to do. =)

Best Regards
DeQueen (Keiko)

~Indulge in what we make at DeQueenKitchen~

Friday, April 13, 2012

Hokkaido Milk Bread


This recipe is highly recommended.It is very soft,fluffy and cotton-like.I amended the recipe a little as i did not want to open my big packet of whipping cream.I believe if whipping cream is added,the taste of milk will be stronger.Anyway,i will be using this recipe for all my bread for now until i find a better one.

Makes:
  • 9 small fist size buns.

You will need:
  • 270g bread flour
  • 43g sugar
  • 4g salt
  • 4.5g milk powder
  • 5.5g instant dried yeast
  • 43g whisked egg
  • 29.5g whipping cream (i used milk)
  • 27g milk
  • 92g tangzhong
  • 24.5g unsalted butter,softened

The Preparation:
  1. Prepare tangzhong.
  2. Mix all ingredients except milk and butter at low speed for 2 minutes or till well mixed. 
  3. Change to higher speed.
  4. Add in milk bit by bit till dough is formed. 
  5. Let the mixer knead for another 8 minutes.
  6. Add softened butter and knead for 10 minutes or till dough is not sticky and forms a membrane when stretch.
  7. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
  8. Remove and divide them into small doughs and let them rest for 15 minutes.
  9. Shape,add fillings,according to your preferences. (for shaping loaf,refer to link at bottom.)
  10. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
  11. Brush the top with milk.
The Baking:
  1. Bake in a pre heated oven for 15-20 minutes at 160°C.
  2. Remove from baking tin immediately and cool on rack.
  3. Serve with your favourite beverage.
Tips:

  • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
  • You do not have to add all the milk.Add bit by bit when necessary.Trust me you won't want a dry or sticky dough.
  • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.  
  • If you want a shiny glaze,you can use eggs to brush the top instead.
  • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
  • All timing above is dependent on your mixer and oven model.

Original Recipe from:Hokkaido Milk Loaf by Christine.

~Indulge in what we make at DeQueenKitchen~

Japanese Cotton Cheesecake



I love the cheesecake from a bakery shop at Liang Court.It has moved to "i don't know where" since Liang Court had a major uplift.So i buy from Ichiban Boshi since.But.......now i don't have to!Because i know how to make one already.Chanced upon this recipe online weeks ago.It has the taste and texture that i like.Soft,smooth and does not have an overwhelming cheesy taste.

Quite a handful of people have also tried this recipe,some succeeded,some had problems.Common problems are water seeping in(spring form tin),top cracking,cake broke when removing from tin.I will write at the TIPS section on how to prevent the above common problems,so do read before you start.

*update:to ensure that your cake has smooth sides, grease the tin and line only the base.

Makes:
  • 5.5" round cake tin

You will need:

(A)
80g Cream Cheese
18g Butter
60g Milk

(B)
20g Plain Flour
13g Corn Flour

(C)
2 Egg Yolks

(D)
2 Egg whites
55g sugar

The Preparation:
  1. Place (A) into a mixing bowl and stir over double boiler(bowl over simmering pot of water) until well mixed.
  2. Remove from heat.
  3. Add (B) and mix well.
  4. Add (C) and mix well.
  5. Whisk egg (D) till peak then add into the above and mix well.
  6. Pour batter into lined baking tin.

The Baking:
  1. Place tin into a tray of water and bake at 160°C for 40 mins.
  2. When cooked,you can either:
          (1) leave the oven open and let cake rest in oven for 10 minutes before removing from tin.
          OR
          (2) remove from tin immediately in a swift and careful manner.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • This cake is very prone to breaking as it is very soft,so be careful when removing from tin.
  • The top of the cake cracks or burns easily,so keep a lookout when baking and adjust temperature and tier accordingly.
  • You do not need to use a spring form tin,a normal cake tin will do.If you wish to use a spring form tin,cover the tin surrounding with aluminium foil.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.

Original recipe from:Japanese Cotton Cheesecake by Eileen Ng

~Indulge in what we make at DeQueenKitchen~

Wednesday, April 4, 2012

Butter Cake



Made this for a friend yesterday.I used the same recipe for Marble Cake but i omitted the cocoa part.Results:Yummilicious!!

Makes:
  • Ocher Deeper Pan size ( 9" by 9" cake tin,roughly around 20 decent slices)

You will need:
  • 250g flour
  • 250g butter
  • 220g sugar(i used 200g)
  • 4 eggs
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 60ml milk (80ml for oven)
  • See TIPS

The Preparation:
  1. Sift flour and baking powder.
  2. Cream butter and sugar till pale and creamy.
  3. Add eggs,one at a time.
  4. Add milk and vanilla essence.
  5. Fold in flour in 3 batches,do not over mix.
  6. Pour into greased(recommended) HappyCall Pan or lined cake tin.
  7. Shake the pan or tin a little to even out the batter.

The Cooking/Baking:

HappyCall Pan
  1. Cook at very low heat,shifting the pan around for every 3-5 minutes.(for even texture)
  2. After about 15 minutes,open the lid to check if the top is no longer moist,otherwise continue to cook till so.
  3. Flip the pan and shift it around for another 10 minutes.
  4. Flip the pan back and check if the cake is done.
  5. Once done,transfer onto cooling rack carefully.
  6. Serve when cooled.

Oven
  1. Bake in a preheated oven at 170°C for 30-40 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.

Tips:


  • You can add 1 teaspoon of baking soda for 2 teaspoon of baking powder if you prefer a softer and lighter version.
  • Add more milk(20ml) if you are using oven to bake.
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.
Original recipe from:Serene Tan
 *Edited by DeQueenKitchen in Aug 2012 for softer version~

~Indulge in what we make at DeQueenKitchen~

Claypot Rice


I am starting to fall in love with this dish.It is a quick and easy dish and most importantly it is yummy!
I am using HappyCall Pan to cook this.You can use a claypot or rice cooker to cook this as well.However a rice cooker may not have the same result.

Serves:
2-3 Pax

You will need:

(A) For marinating
  • 3 chicken thighs,deboned
  • 6-8 shitake mushrooms
  • 1/2 chinese sausage,sliced
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon chinese cooking wine
  • 1 tablespoon sesame oil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/2 tablespoon corn flour
 (B)For vegetables
  • 2 stalks of xiao bai cai,washed
  • 2 cloves of garlic,sliced
  • 1 teaspoon of oil
(C)For rice
  • 1 cup rice
  • 1 and 1/2 cup water (sauce (abt 50ml) drained from (A) plus water)

The Preparation:
  1. Mix (A) in a bowl and marinate for 1 hour.
  2. Drain the sauce from (A) into a measuring cup.
  3. Add water till it makes 1 and 1/2 cup.
  4. Rinse rice and drain well.

The Cooking:
  1. Heat oil and fry garlic till fragrant.
  2. Add vegetables and fry till almost cook.
  3. Remove the garlic and vegetables.
  4. Add rice and water.
  5. Close the lid and boil till the rice is almost dry at medium heat.
  6. Open the lid and arrange the chicken,mushrooms,chinese sausage and vegetables on top of the rice.
  7. Close the lid and cook for about 5-8 minutes or till ingredients are cooked.
  8. Open the lid and stir the ingredients with the rice.
  9. Close the lid and off the heat.
  10. Serve after 5 minutes.
Tips:
  • Adjust the condiments according to taste.
  • You can replace the ingredients according to your preference.
  • To make rice charred,adjust heat to high for 2 minutes between Step 7 and 8.
  • I am using a HCP to cook this,other pots may require more cooking time.

Marinating sauce recipe from:Claypot Chicken Rice by Evon Goh.

~Indulge in what we make at DeQueenKitchen~

Roti Prata



Yummy prata highly recommended!This is really good,like the ones bought outside! And you can add fillings like cheese,egg or just have them kosong!

Serves:
  • 1 packet contains 30 pieces.(Click here for the brand.)

You will need:
  • 1/2 teaspoon of oil (optional but i feel that with oil it tastes nicer.)
  • One pieces of frozen prata.

The Preparation:
  • N.A

The Cooking:
  1. Heat oil in a non-stick pan.
  2. Add the frozen prata.
  3. Flip occassionally till desired colour.
  4. Remove and serve with sugar or curry.(i recommend this No.52.)

*For filling:
  1. Heat oil in a non-stick pan.
  2. Add the frozen prata.
  3. Slit open (do not slit through) the prata when it inflates.
  4. Add your desired filling.
  5. Cover back the prata.
  6. Flip occassionally till desired colour.
  7. Remove and serve with sugar or curry.(i recommend this No.52.)
Tips:
  • Do not defrost the prata,it will be difficult to handle.
  • Add oil each time you fry one.

~Indulge in what we make at DeQueenKitchen~

Tuesday, April 3, 2012

Fried Rice



I cook this when i am feeling lazy.Ha! It is a really quick and easy one dish meal that everyone must know how to cook!

Serves:
2-3 Pax

You will need:
  • 1 and 1/2 cup rice
  • 1/2 large onion,diced
  • 2 eggs
  • 3-5 hotdogs,diced
  • 2 handful of frozen mixed vegetables
  • 1/2 tablespoons dark soya sauce
  • 6-8 tablespoons of light soya sauce(adjust accordingly to taste)
  • A pinch of pepper
  • 2 and 1/2 tablespoon oil

The Preparation:
  1. Cook the rice in a rice cooker as normal.
  2. Boil the frozen mixed vegetables and drain away excess water.
  3. Beat eggs lightly with dark soya sauce and pepper.

The Cooking:
  1. Heat 1/2 teaspoon of oil in wok.
  2. Cook the hotdogs.
  3. Remove and set aside.
  4. Heat 2 tablespoons of oil in the same wok.
  5. Add onions and fry for a minute.
  6. Add the rice and fry till combined.
  7. Pour eggs over the rice and fry till combined.
  8. Pour light soya sauce over the rice and fry till combined.
  9. Add hotdogs and mixed vegetables and fry till combined.
  10. Remove and serve.
Tips:
  • You can add ingredients you like to replace hotdogs and mixed vegetables.(eg.:prawns,char siew)
  • If you prefer to have whiter rice,replace the dark soya sauce for the eggs with light soya sauce.

~Indulge in what we make at DeQueenKitchen~

Marble Cake


A good marble cake to me has to be soft,fluffy,not too sweet.When i just bgt my HappyCall Pan,Crissie gave me a list of recipes using HCP.This is one of the recipe that is on my to make list.

I had done minor adjustments to the original recipe,according to my preferred taste and had also added more details on how to fill the pan/tin.This is really easy to make and yummy,so a must try!I am using HappyCall Pan to make this.You can use an oven to bake it as well.

Makes:
  • Ocher Deeper Pan size ( 9" by 9" cake tin,roughly aroung 20 decent slices)

You will need:
  • 250g flour
  • 250g butter
  • 220g sugar
  • 4 eggs
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 2 tablespoons cocoa powder
  • 60ml milk

The Preparation:
  1. Mix cocoa powder with 3 tbsp of warm water in a medium size bowl to form a paste.
  2. Sift flour and baking powder.
  3. Cream butter and sugar till pale and creamy.
  4. Add eggs,one at a time.
  5. Add milk and vanilla essence.
  6. Fold in flour in 3 batches,do not over mix.
  7. Scoop 1/3 of the batter into the bowl of cocoa paste and mix well,do not over mix.
  8. Scoop a spoonful of plain batter onto greased(recommended) pan or lined cake tin,followed by cocoa batter and repeat till all batter are used.
  9. Lightly stir with chopstick to create swirls.
  10. Shake the pan/tin a little to even out the batter.

The Cooking/Baking:

HappyCall Pan
  1. Cook at very low heat,shifting the pan around for every 3-5 minutes.(for even texture)
  2. After about 15 minutes,open the lid to check if the top is no longer moist,otherwise continue to cook till so.
  3. Flip the pan and shift it around for another 10 minutes.
  4. Flip the pan back and check if the cake is done.
  5. Once done,transfer onto cooling rack carefully.
  6. Serve when cooled.
Oven
  1. Bake in a preheated oven at 170°C for 25-30 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.
Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.

Original recipe from:Marble Cake by Serene Tan.

~Indulge in what we make at DeQueenKitchen~



Monday, April 2, 2012

Assorted Breads (The Basic Dough)



The very first time I made bread was.....I can't remember.Ha! But I guess should be ages ago.Anyway,I chanced upon a recipe at rasamalaysia recently and decided to try it.I hand kneaded it and I can tell you,it's hard work,my arms and wrists must be crying for help.The result was so-so,I felt that the taste was not what I like,a bit bland though texture was okay.So I continue to search for a better recipe.
This recipe uses a method called TangZhong Method where you have to cook flour with water and then add into the rest of the ingredients.It is supposed to make the bread softer and last longer.I tried it out and made some changes as I go along and tadah! I think I got my perfect or at least almost perfect recipe at the 6th time.

Please note that I knead them with my trusty mixer(yes!!Says my arms and wrists.)

Makes:
  • About 20 mini buns(each weight around 30g)

You will need:
  • 350g bread flour
  • 70g sugar
  • 10g milk powder
  • 6g instant dry yeast
  • 1/4 teaspoon salt
  • 1 egg
  • 100ml milk(see Tips:)
  • 120g tangzhong,cooled or lukewarm
  • 30g of unsealed butter,softened
  • Fillings(eg:sausages,kaya,red bean paste,ham,cheese etc.
  • Some milk for glazing.

The Preparation:
  1. Prepare tangzhong.
  2. Mix all ingredients except milk and butter at low speed for 2 minutes or till well mixed.
  3. Change to higher speed.
  4. Add in milk bit by bit till dough is formed.
  5. Let the mixer knead for another 8 minutes.
  6. Add softened butter and knead for 10 minutes or till dough is not sticky and forms a membrane when stretch.


  7. Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.


      8. Remove and divide them into small doughs and let them rest for 15 minutes.
      9. Shape,add fillings,according to your preferences.
      10.Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
      11.Brush the top with milk.

    The Baking:
    1. Bake in a pre heated oven for 15-20 minutes at 160°C.
    2. Remove from baking tin immediately and cool on rack.
    3. Serve with your favourite beverage.

    Tips:
    • Dough may appear sticky at first but just keep kneading till it becomes less sticky.
    • You do not have to add all the milk.Add bit by bit when necessary.Trust me you won't want a dry or sticky dough.
    • Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.
    • Place shaped doughs with about 2 inch gap from each other to avoid them sticking together as they bake.
    • If you want a shiny glaze,you can use eggs to brush the top instead.
    • Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
    • All timing above is dependent on your mixer and oven model.

    Original recipe from:Assorted Bread Using TZ by Ellena Guan

    ~Indulge in what we make at DeQueenKitchen~

    Banana Cake


    My all time favorite cake and i love to bake this.Its easy and can never go wrong.So whenever there are spare bananas at home,i will definitely bake one.I never liked the ones selling at bakery shops because i felt that their cake seems hard and dry and there is a fake banana taste.My guess is they added banana essence so that they can add lesser bananas.

    The recipe i am sharing,I made some adjustments to suit my personal preference though.I guess i will stick to this recipe for now because i find that its the best one that i have found so far.Soft,moist and you can consume it immediately right after you take it out from the fridge as it doesn't harden much.

    Makes:
    • 9" by 9" (roughly around 20 decent slices) OR fills up a Ocher Deeper HappyCall Pan

    You will need:
    • 225g plain flour
    • 150g sugar
    • 170g butter,softened
    • 2 eggs
    • 50ml milk
    • 3 medium size bananas
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon vanilla essence

    The Preparation:
    1. Sift flour, baking powder and bicarbonate of soda, set aside.
    2. Cream butter and sugar till pale and creamy
    3. Add eggs,one at a time.
    4. Add milk, bananas and vanilla essence.(Your mixture will look like the picture below,its normal,don't worry.)

         5.  Fold in the flour in 3 batches,do not overmix.
         6.  Pour the batter into a greased or lined baking tin.
         7.  Shake the baking tin a little to even out the batter.

    The Baking:
    1. Bake in a preheated oven at 170°C for 25-30 minutes or till cooked.
    2. Leave in tin for 10 minutes before removing to cool on rack.
    3. Serve when cooled.

    Using HappyCall Pan


    The Cooking:
    1. Grease the pan.(recommended)
    2. Pour batter into pan.
    3. Shake the pan a little to even out the batter.
    4. Cook at very low heat,shifting the pan around for every 3-5 minutes.(for even texture)
    5. After about 15 minutes,open the lid to check if the top is no longer moist,otherwise continue to cook till so.
    6. Flip the pan and shift it around for another 10 minutes.
    7. Flip the pan back and check if the cake is done.
    8. Once done,transfer onto cooling rack carefully.
    9. Serve when cooled.
    FYI:
    I used the recipe on both oven and HappyCall Pan,the results are the same.I prefer to use the oven to bake as i need not monitor too much in the baking process.

    Tips:
    • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
    • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
    • Do not remove immediately from tin as the cake might break.
    • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
    • Different mixers and ovens will differ in mixing and cooking time.
    • For more info,click here.

    Original recipe from:Serene Tan.

    ~Indulge in what we make at DeQueenKitchen~

    Mango Sorbet


    What is your favourite flavour for ice-cream? Mine is mango! The recipe that i am going to share is named as mango icecream by the author but i would say to me its more like sorbet.It tastes exactly or almost like the mango sorbet sold at New Zealand Natural.Nice!

    There is also a chocolate flavour ice-cream recipe which i had tried and i think it is really nice.Click here for the recipe.

    Makes:
    • 1 small tub (about 500ml)

    You will need:
    • 2 ripe mangoes
    • 200ml whipping cream
    • 5 tablespoons icing sugar or to taste
    The Making:
    1. Skin the mangoes.
    2. Puree 350g of the mangoes (about 1 1/2 mangoes) and dice the rest.
    3. Mix or blend the mango puree with sugar and whipping cream.
    4. Stir in diced mangoes.
    5. Pour the mixture into a container.
    6. Place a piece of baking paper on it and cover the lid.
    7. Put into freezer till frozen.
    Tips:
    • Mangoes must be very ripe in order to have a sweet sorbet.
    • Add more cream if you prefer a creamy texture(ice cream)
    • The baking paper is to prevent ice crystals from forming on top of the sorbet.
    • Stir the sorbet every hour with a fork for 5-6 times to prevent ice crystals from forming in the sorbet and to make it creamier.

    Original recipe from:WokkingMum


    ~Indulge in what we make at DeQueenKitchen~

    Basic Sponge Cake


    Different types of cakes are suitable for different types of fillings and topping. For example,pound cakes(butter cakes,banana cakes,fruit mix cake,marble cake,etc.) are best eaten without filling or cream as they are already "heavy" themselves.If you wish to use fillings or cream,i would recommend this:Butter Cake with Buttercream.For sponge cakes,i will normally fill them with different kinds of fruits and top them with whipping cream.Do scroll down to find out how i assemble my sponge cakes.My suggestion for best combination:Match "heavy" cakes with "heavy" cream and "light" cakes with "light" cream.

    Alternatively,you can also use this:Optima Flour,which is much easier and simple.Just follow the instructions on the packet and add your desired flavouring.

    Basic Sponge Cake

    Makes:
    • A 8" Round Cake (depending on how deep your baking tin is.)

    You will need:
    • 150g plain flour
    • 150g sugar
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 40g butter (melted)
    *for chocolate sponge replace 25g of plain flour with 25g-30g of cocoa powder.

    The Preparation:
    1. Sift the flour and cocoa powder if any.
    2. Whisk eggs and sugar till thick and white.(Leaves a ribbon trail.)
    3. Fold in flour gently.
    4. Fold in melted butter and vanilla essence.
    5. Pour into a greased or lined baking tin.
    The Baking:
    1. Baked in a preheated oven at 170°C for about 20 minutes or till cake is cooked.
    2. Leave in tin for 10 minutes before removing from tin.
    3. Cool on rack.
     Tips:
    • The folding step is very important.Fold from the outer ring of the batter and do not deflate the batter.
    • Melted butter is to ensure your cake turn out soft and moist.So do not skip this ingredient.
    • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
    • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
    • Do not remove immediately from tin as the cake might break.
    • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
    • Different mixers and ovens will differ in mixing and cooking time.

    Assembly of Sponge Cake

    You will need:

    (A)Whipped cream
    Whipping cream (amount depending on how much you need,for the above recipe,you will need at least 400ml.)
    Icing sugar to taste.
    Whipped cream stabiliser.(1.5 teaspoon gelatine,6 teaspoons cold water)
    1/2 teaspoon flavouring (optional)
    Food colouring (optional)

    (B)Sugar syrup for brushing sponge
    2 tablespoons water
    1 tablespoon sugar

    (C)Fillings

    (D)Sponge Cake

    The Preparation:

    Sugar syrup
    • Boil water and sugar till sugar dissolves.Set aside to cool.

    Whipped cream stabiliser
    • Sprinkle gelatine on the cold water and soak for 5 minutes.
    • Heat in saucepan till gelatine dissolves.

    Whipped cream
    • Place mixing bowl in a ice bath.(mixing bowl in a bowl of ice water.)
    • Whisk the whipping cream till till slightly thick,add in whipped cream stabiliser and flavouring,if any.
    • Continue to whisk till thick and smooth.
    • Add colouring if any.
    • Transfer to bowl and/or piping bags.

    The Assembly:
    1. Slice the cake into the number of layers you prefer.
    2. Brush the cake with the sugar syrup.
    3. Pipe the outer ring with some whipping cream.(i like to do this so that my fillings will not ooze out.)
    4. Add the filling and top with cream.(can vice verse as well,doesn't really matter.)
    5. Add another layer,if any.
    6. Repeat the steps.
    7. Cover the whole cake with whipped cream.
    8. Decorate as desired.

    Tips:
    • Gelatine will harden when it cools,so make the stabiliser only when you are ready to whip the cream.
    • Sugar syrup is to make the cake moist as the air in fridge will dry the cake.
    • Whipped cream melts very fast,so keep them in fridge till you are ready to serve.
    • For more info,click here.


    For more info on making the sponge and assembling the cake,click on these:Jeenas Kitchen,Lafujimama


    ~Indulge in what we make at DeQueenKitchen~

    Rainbow Layered Butter Cake with Swiss Meringue Buttercream


    This is the cake i made for my little girl's 2nd birthday.I chose this recipe(i edited a little) because despite being a butter cake,it is not too heavy due to the amount of milk used.It is a good recipe to use if you want a buttercream and butter cake combination.I am using swiss meringue buttercream as it is very stable;holds well in room temperature for at least 5 hours.

    I think that this is a must try as you will be really happy with the expressions(happy and surprised!)of your guests when you cut the cake.

    Makes:
    • 7 layers (10" by 8 ",also depend on how thick you want your layer to be and size of your cake.)

    You will need:

    (A)Rainbow Butter Cake
    • 440g plain flour
    • 400g sugar
    • 340g unsalted butter
    • 3 1/2 teaspoon baking powder
    • 2 teaspoon vanilla essence
    • 360ml milk
    • 4 eggs
    • Food colorings of your choice (most basic-red,orange,yellow,green,blue,purple;i added very little colouring as i wanted pastel colouris.)
    (B)Swiss Meringue Buttercream:
    • 270g unsalted butter
    • 170g sugar
    • 4 egg whites
    • 1/2 teaspoon flavoring of your choice
    (C)Fillings of your choice(I am using chocolate ganache in this recipe)
    • 200ml whipping cream
    • 200g cooking dark chocolate

    The Preparation:

    Cake
    1. Cream sugar and butter till pale and fluffy.
    2. Add one egg at a time.
    3. Add milk and vanilla essence.
    4. Add flour.
    5. Separate batter into 6 bowls(or 7,depending how many layers you want)
    6. Add different coloring to each bowl.
    7. Pour into different baking tins.
    8. Shake the baking tins a little to even out the batter.
    9. Bake at 180°C for about 10-15 minutes or till cooked.
    10. Cool on rack.

    Swiss Meringue Buttercream

    
    Clockwise:1)Whisk the whites till thick.
    2)Add Butter.
    3)Buttercream will appear curdled,continue beating.
    4)Buttercream is done.
    5)When u spread it with spatula,it's smooth

    1. Put the sugar and egg whites in a heatproof bowl over a pot of simmering water.
    2. Whisk constantly until it feels hot to touch,about 3-5 minutes.
    3. When the sugar is dissolved (feel with your fingers),remove from heat.
    4. Beat the mixture with electric whisk till thick and cool,about 5 minutes.
    5. Add flavoring and butter bit by bit,beat till thick and smooth.(Curdling might occur but don’t worry,just continue beating)

    Chocolate Ganache
    1. Heat the whipping cream in a pot.
    2. Pour into a bowl.
    3. Add the chocolate and allow them to sit for about 10 minutes.
    4. Gently stir till all the chocolate are melted.
    5. Cool and put into fridge for about 1 hour.(The ganache will thicken.)
    The Assembly:
    1. Spread ganache on one layer and add another layer of cake and repeat.Tips:
    2. Frost the entire cake with the swiss meringue buttercream.
    Tips:
    • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
    • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
    • Do not remove immediately from tin as the cake might break.
    • Different mixers and ovens will differ in mixing and cooking time.
    • Fill,layer and frost the cake only when the cakes are completely cool as warm cakes are very fragile and may break. 
    • Do a crumb coat to ensure that you have a smooth nice buttercream on the outside of the cake.
    • You can use other types of buttercream as well.
    • For more info,click here.

    Fo r more info on how to make rainbow layered cake:NedHardy
    Original recipes from:HurryUpCakes,AllRecipes

    ~Indulge in what we make at DeQueenKitchen~