A Collection of 7 Cake Recipes

 

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Wow I have been out of the food blog-o-sphere for almost half-a-year! Two good things though - (1) visits have been stable despite me not being able to update, and (2) I never stopped kitchen bitchin'! I have tons of recipes and food reviews I have been raring to share over the past months so I guess I owe it to you and myself to share the deliciousness once again!

 

Over those 6 months, I have baked several cakes for some special occasions. Get ready to drool! :)

 

 

MOIST CARROT CAKE
just one of those days I baked for the office

Recipe:
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

2. Whisk sugar and liquid ingredients in a larger bowl until light and frothy (5-7 minutes).

• 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.

 

 

 

RHUM CAKE with ALMOND BRITTLE

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!

 



The Coca-Cola IMC team & agencies during the send-off



 

WHITE CHOCOLATE-KIWI CAKE with CHOCOLATE GANACHE

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.

 

The fab IMC team surprising Yas (left)

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

2. Whisk sugar and liquid ingredients in a larger bowl until light and frothy (5-7 minutes).

• 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

9. Create honeycomb brittle by combining the following and simmering on medium heat until light amber colored. Pour into a wax paper lined & oiled 9x13 pan. Cool completely and break into small pieces.

• 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

3. Whisk sugar and liquid ingredients in a larger bowl until light and frothy (5-7 minutes).

• 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. 

JELLY BREAD & BUTTER PUDDING

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

2. Whisk sugar and liquid ingredients in a larger bowl until light and frothy (5-7 minutes).

• 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.



gonna miss you kichi!!!



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Let me know how it turns out if you bake one of these. I know, after all these I am still not commercially selling. Note to self: "you can make moolah out of this" hahaha Don't forget to hit the Tweet & FB share buttons.

 

Till next time DKB reader!

P.S. Jena, yes I owe you your cake!!! That means 2 for you this year! :)

Mom's Simple Birthday Lunch

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My mumsy's birthday last May 22. We opted for a simple lunch with my very cute and makulit pamangkins who slept over the night before. We'll go eat out tomorrow instead and celebrate it together with the birthday of my other nephew Adrian and will write about where we'll go! :)

special caricature shirt gifted by my sister and her BF

Going back to last Sunday, I wanted another Iron Chef challenge and dropped by the Eton Centris Sunday Market to find inspiration while having to finish by lunch time. I am yet to write about the shopping experience... soon I promise. But here are the ingredients I got from the market.

fresh gooseberries from Baguio - P50 for 100 g

peel off the paper outside to reveal the tart and sweet fruit inside. like a cross between a tomato and a guava

golden kiwi. same taste as its green cousin, it's just yellow. :) - P25/pc

salted duck eggs (which have that nice oily yolk) which some of the red salted eggs do not have - P100 / 10 pcs

tropical/green passion fruit which have the orange pulp (very tart). you may come across the orange passion fruit - warning while fruit is orange the pulp inside is gray and a bit sweeter - P50 / kilo

fresh blueberries which you may remember from my Blueberry Muffin post - P50 / cup or P300 / kilo

Philippine lime (dayap) - equivalent of key limes :) - P5 each

fresh ferns (pako) - P10 per bundle

fresh mussels (tahong) - P70 / kilo

mud crabs (alimango) - P380 / kilo

Yum yum yum! Feeling good that day to make something very simple to bring out the freshness of every ingredient. So here are the recipes I hope you also try. :)

Pinoy Berry & Fern Salad with Passion Fruit Dressing

Ingredients:

Salad
3 bunches fern (washed, spin dried) - top two inches is edible, leaves and stalk. pick leaves when you get to the bottom part
1 red eggs, diced
1/4 cup fresh blueberries
10 pcs gooseberries diced
1 golden kiwi, diced

Dressing
3 passion fruit pulps
1 cup water
1/4 cup sugar
pinch of salt and pepper
1/2 cup canola oil
1/8 cup honey

Procedure:
1. Reduce pulp, water and sugar over medium heat for 15 minutes.

2. Strain the liquid. Do not throw the pulp and seeds - completely edible. Try it over toast - tangy and crunchy! I'll share some recipes on passion fruit pulp soon! :)

3. Mix in honey until blended. Whisk in oil slowly and season with salt and pepper. Set aside (no need to emulsify).

Alessa helping me out in her Peejays!

4. Trim the washed ferns.

My little helpers Alrick and Alessa working it!

5. Arrange salad on a platter and serve with the dressing on the side.

Steamed Crabs
The easiest recipe when you have the freshest crabs! But them aliveand buy the gay / bakla ones which have the roe or aligue and have the most meat.

claws restrained by cloth to avoid pinchers pinching you!

Clean. Steam for 15 minutes.

Cut Open. Serve. Vinegar and garlic or garlic butter can be served with it:)

look at the yummy crab fat!!!

Thai Style Mussels

Ingredients:
1 kilo fresh mussels
2 tablespoons oil
3 stalks lemongrass pounded
1 green long chili, sliced
2 tablespoons Tom Yum Paste (can be bought at Rustans or other Asian specialty stores)
juice from 1 dayap / lime

Procedure:
1. Heat oil and saute lemongrass, chili and Tom Yum paste.
2. Add mussels, lime juice and cover. Mussels will render its own liquid. Cover and steam for 5 minutes until mussels open.
3. Serve and enjoy! :)

And then comes a curve ball - my mom wants pansit or wok fried egg noodles (Chinese inspired belief that serving noodles on your birthday will bring long life) which obviously I did not plan for. To buy or cook - long debate ended up cooking it. What a Masterchef Chef twist! Managed to pull it off with ingredients lying around the house.

Pansit Bato

Ingredients:
250 g pansit bato (named because they use a stone mill to grind and mix the flour, egg, water and salt)
* my ninang gave it to us from Albay, you may substitute Canton or dried miki noodles
3 tablespoons oil
1 small white onion sliced
4 cloves garlic, chopped
1 cup sliced carrots
1 cup sliced sayote (chayote)
1/4 cup sliced chicken breast
2 pcs macau sausage, sliced
1 small napa cabbage (pechay baguio), shredded
2 chicken broth cubes
3 cups water (I used some of the broth from steaming the crabs for this recipe)

Procedure:
1. Heat oil and saute garlic and onions. Add carrots, sayote, macau sausage and chicken. Cover and cook for 5 minutes.
2. Add the water and broth cubes and bring to a boil. Add noodles and stir constantly for 10 minutes until noodles are tender and all the liquid is absorbed. If you want your noodles saucy, add another 1/2 cup of broth - the pansit bato will make it thick and coat every noodle strand.

3. Serve on a plateer with slices of dayap to squeeze on.

With lunch, also served these fresh chinese spring rolls (lumpiang sariwa) which are good. Just the way I remember eating it from one of the authentic chinese restaurants in Ongpin. Crunchy herbed vermicelli (sotanghon), sauteed vegetable and pork filling, chopped peanuts, cilantro (wansuy) and lettuce inside a fresh spring roll wrapper. The sauce is sweet and salty from sugar and possibly panucha (whole palm sugar).

Visit them at the Eton Centris Market or call them for orders (number in the wrapper on the picture). They also serve nice cuapao - same fillings with pork inside a soft and sweet mantou bun.

Over-all happy with what I put out. No dessert this time - cake and ice cream is a must for birthdays so did not bother making one! Hahaha Food was gone in no time, salad is a great hit! :D

Mumsy with my 4 pamangkins - Alessa, Alrick, Arianna and Adrian (standing)

Love you mumsy! :D