If you have tried making mousse with whipping cream and your mousse ends
up lumpy and watery, fret not as I have the solution in making easy and
fail-proof mousse for cakes.
The secret to making the mousse without
having to wait for the cake to set in the spring form pan is to use
whipped topping. Whipped topping is non-diary whipping cream and is
sturdier and fluffier than diary whipping cream. Though many have their
reservations on non-diary whipping cream, I still feel it's better to
use whipped topping because it's easier to handle and getting it wrong
too many times is just discouraging.
With this recipe, you can make Secret Recipe's signature cake from your own home.
This year I made a green tea tiramisu for hubby's birthday. His favourite cake is tiramisu so I thought why not spice it up a bit and make a green tea version.
This green tea tiramisu is so yummy. It's also special because it is not a cake which you can get from the bakery. Again, this is a recipe from Y3K Delicious Cake recipe book. The recipe uses Mascarpone cheese but I substituted it with regular cream cheese.
This year I baked myself a blackforest cake. Last year my mum baked me a regular blackforest cake but this year I'm doing a chocolate version.
This is another recipe from Y3K Delicious Cake book. I think I'm hooked on the cake recipes here. They are so good for celebrations!
I've been making tons of birthday cakes lately because there're lots of birthdays in my family from July onwards. One in July, two in August, one in September, two in October, two in November and finally one in December.
Y3K Delicious Cakes a recipe book by Amy Heng has pages and pages of delicious celebration cakes. I miss having mocha cream cake. Even though there wasn't a birthday coming up I thought I could make a mocha walnut cake and at the same time get some practice before the next birthday. Surprisingly, this test cake turned out really good.
As I am writing this, I'm nibbling on the muffin I baked this morning. It's so so yummy. Definitely better than the ones I made the first time. The first time I baked these Bouchon Bakery muffins, I used golden syrup which wasn't a good substitute at all since golden syrup and molasses taste very different.
Molasses tastes a lot like a combination of dark soy sauce and palm sugar. Since I was determined to make the muffins again, I got a bottle of molasses (RM12.00), Beer Rabbit brand, just to bake these muffins.
I was thinking of what to bake for my dad's birthday and my mum randomly pulled out this cut out recipe from an old Ikea catalog.
This recipe is by a chef who earned a diploma in pastry arts from Le Cordon Bleu, Paris. So it must be good right?
This is the best cake to make if you don't have an oven or if you are worried about whether your cake would rise because it requires no baking at all!
There will be a lot of birthdays to celebrate every month from September onwards. Homemade cakes always taste better than store bought ones. Since we were celebrating a friend's birthday at Quivo, Pavillion, I decided to bring a cake from home.
The recipe for this cake is from a few sources. The poppy seed cake is from Rachel Allen whilst the passionfruit curd from Nasi Lemak Lover and the cream cheese frosting from Feast magazine.
