just one of those days I baked for the office
1. Sift and combine dry ingredients together in a bowl.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 1/2 cups canola oil
- 1 cup white sugar
- 1 cup packed dark brown sugar
- 4 eggs
3. Gradually fold in dry ingredients in 3 batches, using a spatula. Do not over-mix.
4. Add in 3 cups of coarsely grated carrots (6 medium or 3 large carrots), 1 cup crushed canned pineapple, and 1 cup chopped walnuts.
5. Pour into a 9x13 in cake pan and bake in a pre-heated 325F oven for 40 - 45 minutes. Test for doneness using a toothpick (should come out with moist crumbs, top of the cake should be shiny).
6. Cool cake completely.
7. Frost with cream cheese icing by combining ingredients below.
- 225g cream cheese, room temperature
- 1/4 cup butter
- 1/2 teaspoon vanilla
- 1 cup icing sugar
- 2 tablespoons cream
8. Top with prunes and nuts for garnish.
a cake baked for Mae's despedida. had rave reviews!
Recipe:
1. Whisk together 1 1/2 cups white sugar, 1 1/2 cups butter, 2 teaspoons vanilla and 4 eggs.
2. Sift and combine 3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt.
3. To the wet ingredients, alternately fold in the dry mixture and 1 cups of all purpose cream.
4. Finally stir in 3/4 cup dark aged rum.
5. Bake in a greased bundt (ring) pan for 50 - 60 minutes, 350F.
6. Make the rhum butter syrup by boiling 1 cup sugar, 1/2 cup butter and 1/2 cup rhum in a heavy bottom saucepan for 10 minutes.
7. Once cake is done (should lightly spring back when touched), poke holes on the cake using a bbq stick and carefully pour syrup in the cake pan. Let soak and cool, preferably overnight.
8. Make almond brittle by making a caramel from 2/3 cup sugar, 1/2 teaspoon vinegar and 2 teaspoons water. Once golden in color, stir in 1 1/2 cups sliced toasted almonds.
9. Turn over cake and top with the warm brittle. Serve with chocolate truffles for a decadent treat!
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| The Coca-Cola IMC team & agencies during the send-off |
an original recipe for Yas' (my boss) birthday
Recipe:
1. Beat together 1 1/2 cups white sugar, 1 cup butter, 1 teaspoon vanilla, 3 eggs and 3/4 cup melted white chocolate (4 oz).
2. Sift and combine 2 1/2 cups flour, 1/2 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt.
3. To the wet ingredients, alternately fold in the dry mixture and 1 cups of milk combined with 1/2 teaspoon white vinegar.
4. Finally stir in 1/2 cup hot (almost boiling) water.
5. Bake in three (3) - 9 inch round pans for 25-30 minutes, 350F. Cool completely.
6. Prepare ganache by heating 1/2 cup dark chocolate (2.5 oz), 1/4 cup nutella (hazelnut spread) and 1/4 cup all purpose cream in a double boiler.
7. To assemble:
- Trim cake layers to level off tops.
- On top of the bottom cake, spread a thick layer of blackberry jam (or any dark berry jam/marmalade).
- Cover with middle cake layer and cover with sliced green kiwi.
- Top with the last layer and completely cover with chocolate ganache.
- Crumb sides with slivered almonds.
- Top with more kiwi rounds to garnish.
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| The fab IMC team surprising Yas (left) |
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| The cake topper: DIY Project of me & Jena :) |
BUTTERFINGER CAKE
inspired by the candy - flavored with chocolate, peanut butter and honeycomb crunch. baked for Francis' birthday. he decided to take it home though. haha
Recipe:
1. Sift and combine dry ingredients together in a bowl. - 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cups melted butter
- 2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla
3. Gradually fold in dry ingredients in 3 batches, using a spatula. Do not over-mix.
4. Add in 1 cup of strong hot coffee (2 heaping teaspoons of instant coffee).
5. Pour into a 9x13 in cake pan and bake in a pre-heated 350F oven for 35 - 40 minutes. Test for doneness using a toothpick
6. Cool cake completely and split in half.
7. Create chocolate icing by combining the following and simmering on low heat until thick.
- 8 tablespoons all purpose flour
- 1/2 cup cocoa powder
- 1 cup evaporated milk
- 1/4 cup butter
- 1/2 teaspoon vanilla
- 1/2 cup white sugar
8. Create peanut butter buttercream icing by whisking the following:
- 1 cup icing sugar
- 1/2 cup butter
- 1/4 cup peanut butter
- 1/2 teaspoon vanilla
- 2 teaspoons milk
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1/8 cup water
- 1/4 teaspoon baking soda (to be added until the end, mixture will bubble vigorously)
10. To assemble:
- Put a layer of the chocolate icing on the 1st layer. Add some of the crumble in the middle
- Top with the second layer and completely cover with peanut butter buttercream.
- Add a buttercream border and fill inside with chocolate icing.
- Decorate with remaining honeycomb.
STICKY TOFFEE PUDDING
baked my own birthday cake served for family lunch
Recipe:
1. In a saucepan, combine 1 1/4 cup water and 3/4 cup chopped dates and bring to a boil. Turn off heat and add 1 teaspoon baking soda. Set aside and cool to room temperature.
2. Sift and combine dry ingredients together in a bowl.
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cups butter
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
4. Gradually fold in dry ingredients in 3 batches to the wet ingredients, using a spatula. Do not over-mix.
5. Add in cooled date mixture.
6. Pour into a 9x13 in cake pan or 2-9 inch round cake pan and bake in a pre-heated 350F oven for 35 - 40 minutes. Test for doneness using a toothpick
7. Cool cake completely
8. Create toffee by combining the following and simmering on low heat until thick.
- 1/2 cup butter
- 1/2 cup cream
- 1 cup packed dark brown sugar
- 1/4 teaspoon salt
9. Spoon / slice cake. Top with toffee and serve with ice cream and toasted salted pecans if desired.
snack for my poi students
Recipe (super easy):
1. Make mini sandwiches by filling sliced bread with jelly. Cut into triangles.
- slices of old bread (multi-grain, french, egg and sourdough works best)
- jam of choice (used blueberry here)
2. Make custard by combining these thoroughly.
- 1 cup cream
- 1/2 cup milk
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 4 eggs
- 1 teaspoon vanilla
3. Lightly dip sandwiches in custard and arrange on a square/rectangular baking pan, pointy side up.
4. Dot the sandwich points with knobs of butter.
5. Bake for 40 minutes on a 325F oven. Center should be a bit jiggly but golden on top.
6. Serve warm and dust with icing sugar before serving.
KICHI'S DREAM
red velvet | macaroons | nutella | cream cheese icing | strawberries
for Kichi's send off. glad you liked it (even if it was sloppily iced)!
Recipe:
1. Sift and combine dry ingredients together in a bowl.
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder (Valhrona if available)
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cups butter
- 1 1/2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla
- 5 drops strawberry oil (optional)
3. Gradually fold in dry ingredients in 3 batches, using a spatula. Do not over-mix.
4. Add in 1 cup of milk with 1 teaspoon white vinegar and 20 drops liquid red food color (or 1/8 teaspoon paste coloring).
5. Divide into three (3)-9 in cake pan and bake in a pre-heated 350F oven for 35 - 40 minutes. Test for doneness using a toothpick
6. Cool cake completely and level off top.
7. Create cream cheese icing by whisking the following until thick.
- 1 cup cream cheese, softened
- 2 cups cold whipped cream
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 2 teaspoons unflavored clear gelatin dissolved in 1/4 cup boiling water
8. Assemble cake by putting nutella in between layers, topping with store brought vanilla macaroons and filling with cream cheese frosting.
9. Ice the whole cake and top with strawberries to garnish.
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| gonna miss you kichi!!! |
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P.S. Jena, yes I owe you your cake!!! That means 2 for you this year! :)
