4th Daring Bakers Challenge – Dorie’s Perfect Party Cake

31 March, 2008 at 10:26 am | Posted in » Daring Bakers, » Recipes, » Yummy Cakes | 16 Comments
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This month’s DB Challenge is taken from the baking book, Baking: From My Home to Yours by Dorie Greenspan. Hosted by lovely Morven of Food Art and Random Thoughts.

This is how the writer describe this cake: “The cake is snow white, with an elegant tight crumb and an easygoing nature: it always bakes up perfectly; it is delicate on the tongue but sturdy in the kitchen – no fussing when it comes to slicing the layers in half or cutting tall, beautiful wedges for serving; and, it tastes just as you’d want a party cake to taste – special.”

Doesn’t it sounds like just the kind of cake you wana have for any birthdays ? Well, at least it does to me.. =) But mine turns out to be otherwise… =(


The messy layers…

The cake didn’t rise much and have quite a dense texture… dunno if it suppose to be like that? I did not do a good job on the layering of the jam & buttercream and the final frosting. I have have substitute the shredded coconut with chopped almonds. This cake have alot of buttercream… I dun think I will be using this recipe again as I am never a fan of buttercream… it’s just too fattening and too buttery for me… 

Sorry I’m a day late for this post, got back home very late yesterday from Malaysia. Check out how others did here.

Here’s what I did using the left over egg yolks…. Leche Flan!! And I think I over boil the sugar… thus the dark color of the caramel… =(


1 cup sugar
1/3 cup water


7-8 egg yolks
1 can less 1/4 cup condensed milk (I used low fat)
1 cup evaporated milk
1/4 tsp lemon extract




1.    Put sugar and water (A) in a pan. Let boil under moderate heat. Let sugar melt and water evaporate. When syrup is thick and amber colored pour into llaneras (oval flan molds) or ramekins will also do. Let cool.
2.    Combine egg yolks, condensed milk and evaporated milk. Blend well. Add lemon extract. Mix until well combined.
3.    Pour mixture into llaneras or baking tins (1 inch thick). (Make sure sugar syrup is completely cooled before pouring the mixture). Cover llaneras with foil so water doesn’t get into the custard mixture while steaming.
4.    You can cook these either baine-marie style or you can simply steam it. I prefer to use the latter method since it’s a lot simpler. Use high heat initially until water boils then lower the heat to low. Cook for about 45 minutes to one hour depending how thick you made your custard.
5.    When done, chill.
6.    To serve – unmold leche flan by running a thin knife around the llanera. Put a serving plate on top of the llanera, up-side-down. Invert and remove llanera.

Mochi Bread: finding the right recipe…

29 March, 2008 at 10:53 am | Posted in » Fresh Breads & Buns, » Recipes | 26 Comments
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Saw an interesting thread in a baking forum which I frequent… it is Mochi Bread made by Sun Moulin Bakery @ Isetan Scotts. I have never try this before, but would like to see how mine turns out, so I went ahead with the experiment journey together with the rest of the fellow forumers… if you are interested as well you can get more information here.

I have change the recipe slightly to see whether it gets the right texture since the rest of the recipe is yet to have.

And here’s my result – the crust is crispy even after awhile and the interior is chewy


100 grams glutinous flour (mochiko flour)
20 grams cake flour
1/4 tsp baking soda
1 tbsp soy flour (can substitute with cheese powder)
1 tbsp milk
100 grams water
40 grams sugar
1/2 tsp salt
20 grams butter
10 grams shortening
1/2 egg (beaten)


1.    Preheat oven to 170 deg C.
2.    Sieve glutinous flour, soy flour (or cheese powder), cake flour and baking soda together.
3.    In a saucepan, bring water to boil, add water and salt. Add in butter and shortening. Remove from heat. Slowly sprinkle the flour mixture until well combined and form a dough.
4.    Slowly pour the wet butter mixture into the flour mixture, stir until well combined and forms a dough.
5.    Stir in the milk and stir in beaten egg, a spoonful at a time.
6.    Use a piping bag with plain nozzle, pipe out the batter.
7.    Bake at 170 deg C for 15 – 20 mins, reduced to 150 deg C and bake for another 10 mins with oven door slightly ajar.
8.    You can also sprinkling some sugar or cheese powder on top.

Lemon Poppy Seeds Muffins

22 March, 2008 at 12:44 pm | Posted in » Handful Muffins & Cupcakes, » Recipes | 1 Comment
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Was flipping through my new recipe book, Baking: From My Home to Yours by Dorie Greenspan, and I found this interesting recipe (page 10). Me being a lemon lover, and I have most of the ingredients called for in this recipe, except for the sour cream. I have substitute the sour cream with cream cheese & full cream milk, and the result is still as good or even better!

Here’s the inside of the muffins:

The way I like to eat: break open them and put on the margarine or butter… hmmmmmm…. yummy!!


For the Muffins
2/3 cup sugar
Grated zest & juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cream cheese + 1/2 cup full cream milk, well blended
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter (I used salted), melted & cooled
2 tablespoons poppy seeds

For the Icing
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice


1.    Center a rack in the oven and preheat the oven to 200 deg C. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicon muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
2.    In a large bowl, rub the sugar and lemon zest together with your fingertips or whisk until the sugar is moist anf the fragrance of the lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the cream cheese mixture, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than overmixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
3.    Bake for 18-20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Tranfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

To Make the Icing:
Put the confectioners’ sugar in a small bowl and add about 1-1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a tim, to get an icing that is thin enough to drizzle from the tip of the spoon. You can the drizzle lines of icing over the tops of the muffins or coat the tops entirely, the better to get an extra zap of lemon.

Green Tea Chiffon Cake

12 March, 2008 at 10:14 pm | Posted in » Recipes, » Yummy Cakes | 1 Comment
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I made this cake yesterday. Instead of the usual pandan flavour, I have used green tea powder. The texture of this cake is very moist, soft, spongy and the sweetness is just right. Hubby and I love it. We wanted to bring some for my MIL but, we didn’t even have enuff for ourselves!

The inside of the cake…

4 egg yolks
30 grams castor sugar
1 tablespoon honey
pinch of salt

4 tablespoons of warm corn oil
80 ml warm water + 2-3 teaspoons green tea powder
2 – 3 teaspoons rum

100 grams cake flour
3/4 teaspoon baking powder

4 egg whites
1/2 teaspoon cream of tartart
30 grams castor sugar


1.    Cream ingredients (A) with hand whisk till sugar dissolved.
2.    Add in ingredients (B) in the respective order and mix well before adding the next item.
3.    Sieve in ingredients (C) and mix till no lumps.
4.    Beat egg whites with electric beater till frothy, sprinkle in the cream of tartar. Beat till white in colour and add in sugar by thirds. Egg white should be beaten till stiff peaks are formed.
5.    Put half portion of egg white into yolk mixture and mix it with a hand whisk in 6 strokes.
6.    Pour yolk mixture into the rest of the egg white and mix well with hand whisk.
7.    Put batter into a chiffon cake pan, bang the pan on a hard surface several times to release the bubbles and bake at 170C – 180C for 35 -45 minutes or till cooked.
8.    When the cake is cooked, remove from oven and give it another bang on a hard surface to loosen the cake texture then invert cooked cake on a wire rack to cool for 15 – 20 minutes. Remove cake from cake pan and leave aside to cool completely.

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