deliciously moreish♥♥♥

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Yes! This cake could cause someone to  want more. It is very addictive. The sweetness is just right and the caramel icing is very creamy.

I’ve been  wanting to bake this cake for a very long time  but just too hesitant in   making the caramel icing  as I’m afraid that I could not do it right.  Finally, I decided to make it for my birthday . As expected making the caramel icing made me fluster for a while especially with the part of pouring the boiled water after caramelizing the sugar. But,don’t fret as eventually  the caramelized sugar will incorporate with the water. Just keep your eyes on your caramel mixture so you will not burn it and when it’s done (or close to done) remove from heat immediately. Although, I’ve never tasted caramel cake back home in the Philippines I’m still confident that this cake would pleased my guest and it didn’t fail me☺. This cake have put me in the pedestal for the compliments I have receive. I urge you to try it ☺.

For the complete recipe please visit Heart of Mary 🙂

Thank you Heart of Mary for being so generous in sharing your perfect recipe.♥♥♥

Just sharing my first order of Caramel Cake for a birthday ☺

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my pretty fondant roses 🙂

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out of the blue..

I  bake this bibingka out of the blue… I was just doing my daily routine that day and then suddenly I have this urge to bake something . So I prepared all the ingredients and  whisk everything,bake and voilà .. ☺♥☺

bibingka

 

Bibingka Recipe

2 cups rice flour
1/2 cup glutinous rice flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
3/4 cup sugar, more for sprinkling on top of the cakes
1-1/2 cup coconut milk
1/3 cup butter, melted, and more for brushing cakes
pieces banana leaves
salted egg, sliced
grated coconut (optional)
grated Edam or cheddar cheese (optional)

 

Preheat oven to 350 degrees F.

Line  pans or ramekins with banana leaves or wax paper .

Whisk together rice flour, glutinous rice flour, baking powder, and salt in a bowl.

Beat eggs in a bowl. Add sugar and beat well. Add butter. Alternate adding flour and coconut milk. Beat until just blended. Do not over beat the batter.

Divide the batter equally into the  pans.  Lay slices of salted egg on top and set the cakes on the top rack of the oven. Bake until the cake is cooked through,  20 to 25 minutes.  Turn the broiler to low and broil the cakes to brown the top for about a few minutes. Watch cakes carefully to keep them from burning.

Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated cheese. Serve warm.

 Jun-Blog recipe.

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Note: I want my cheese melted so I put mine 3 minutes before I take out my bibingka from the oven. My husband loves it very much that he told me to sell it to our Filipino friends ☺ I’m a happy baker♥♥♥

Impossible Flan (Chocoflan)

Chocoflan is a classic Mexican dessert that combines a rich decadent layer of chocolate cake, a creamy layer of flan, and topped with caramel sauce. It is traditionally made in a Bundt pan, but I don’t have one so I decided to use the square pan.  . I just fell in love with this cake when I first tasted it during a party that I attended.

chocoflan

chocoflan

 For the mold:
A little softened butter to grease the pan  and flour to dust it.
1 cup store-bought or homemade cajeta (goat milk caramel)

or  just make your own caramel

1 cup sugar

1/2 cup water

In a heavy bottom sauce pan add the sugar and water and heat on medium heat.  No need to stir, just swirl the pan around a bit while it’s heating up.  Let the syrup come to a boil and this will allow the water to evaporate and syrup to caramelize.  This may take a little time so just hang out in the kitchen and be patient because when the sugar begins to caramelize it does so quickly.

Once the color has turned to a rich golden brown pour the liquid into the bottom of the cake pan and swirl it around until it has coated half way up the sides and bottom of the pan.

Set it aside while you prepare the cake batter.

For the cake:
5 oz. (10 Tbs.) butter, slightly softened
1 c. sugar
1 egg
2 Tbs. espresso powder dissolved in 1 1/2 Tbs. hot water (or 3 Tbs. espresso)
3/4 c. all-purpose flour
1 c. cake flour
3/4 tsp. baking powder
3/4 tsp.baking soda
1/3 cup plus 1 Tbs. cocoa powder
9 oz. buttermilk

For the flan: 
(12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 eggs
1 tsp. pure vanilla extract

Prepare the mold: Turn on the oven to 350 degrees and position the rack in the middle. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that’s 3 inches deep), sprinkle with flour, tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides, then shake out the excess.(Note: If you don’t have the 10-inch round pan you may use square pan,budnt pan or any kind of pan that suits you 🙂

Microwave the cajeta (Cajeta is a goat’s milk caramel ) for 30 seconds to soften it, then pour over the bottom of the pan, tilting the pan to coat the bottom evenly. Set a kettle of water over medium-low heat. Set out a deep pan that’s larger than your cake pan (a roasting pan works well) that can serve as a water bath during baking.

Make the cake: With an electric mixer (use the flat beater, if yours has a choice), beat the butter and sugar at medium-high speed until light in color and texture. Scrape the bowl. Beat in the egg and espresso. Sift together the all-purpose and cake flour, baking powder, baking soda and cocoa. Beat in about 1/2 of the flour mixture, at medium-low speed, followed by 1/2 of the buttermilk. Repeat. Scrape the bowl, then raise the speed to medium-high and beat for 1 minute.

Layer and bake: Scrape the cake batter into the prepared cake pan and spread level.

Make the flan: In a blender, combine the two milks, the eggs and the vanilla. Blend until smooth

Slowly, pour the flan mixture over the cake batter.  Pull out the oven rack, set the cake into the large pan, then set both pans on the rack. Pour hot water around the cake to a depth of 1 inch. Carefully slide the pans into the oven, and bake about 45 to 50 minutes, until the surface of the cake is firm to the touch, except for the very center .Remove from the water bath and cool to room temperature, about 1 hour.

Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a rimmed serving platter over the cake pan, grasp the two tightly together, then flip the two over. Gently jiggle the pan back and forth several times to insure that the cake/flan has dropped, then remove the pan.

I  got the recipe fromGirlichef

ube macapuno cake (purple yum with sweetened coconut strings)

It’s nice to be back again 🙂 I have been very busy and got lazy 😦 for months I guess. Anyway, today I am sharing the cake that is also popular and most loved by Filipinos. I wanted to baked the cake just like Goldilocks ube cake and upon searching for a recipe I stumbled on this site Heart of Mary please visit her site for the complete recipe:)

I just want to share my latest ube cake . I tweaked the frosting recipe to balance the sweetness of the cake.I also added my ube halaya filling mix with cream cheese.  Maybe next time I will try the cream cheese frosting  for another version.

Mocha cake just like Goldilocks!

Hello everyone! I’ve been very busy this Christmas time and the weather gets colder so I got so lazy to blog. But before year 2011 ends I decided to post one great recipe I have ever made that is  the famous and favorite of all Filipinos,  the undying love for mocha cake especially if made by Goldilocks. There were too many versions of mocha cake on the internet, but this recipe I tried was the one that really captures my heart maybe because based on the feed backs the cake was really delicious and taste likes Goldilocks!  I made this cake twice this year one for our noche buena  and one for  the  Christmas party with the Filipino community . The cake was really a success. I got so many compliments. Thanks to  Gourmeted.com.

mocha cake

INGREDIENTS

For the Cake:

For the Mocha Buttercream

  • 1 cup sugar
  • 4 large egg whites, at room temperature
  • 3 sticks (12 ounces) unsalted butter, soft, at room temperature
  • 1 teaspoon coffee/espresso granules
  • 1 teaspoon cocoa powder
  • 5 teaspoons water
  • 1 teaspoon vanilla extract
  • 5 teaspoons amaretto

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PREPARATION

1.    For the Cake: Preheat oven to 375°F with racks in the upper middle and lower middle positions. Spray two 9”x2” round cake pans with baking spray, and line the bottom and sides with parchment paper.

2.    Whisk together egg yolks and sugar in a large bowl (or bowl of a stand mixer) over low, then medium speed, until creamy and light yellow in color.

3.    Dissolve espresso or coffee granules and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined.

4.    Remove large bowl from stand mixer (if using one) and sift cake flour and baking powder over it. Stir with a wooden spoon until well blended, scraping the sides of the bowl once.

5.    Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds.

6.    Divide the batter between two cake pans and place each pan on a baking sheet. Bake on two racks for 20 to 25 minutes, rotating the pans and exchanging the pans between racks halfway through. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.

7.    Cool on a wire rack for 10 minutes, then carefully turn over on the wire rack, right side up. Cool completely before icing.

 

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8.    For the Buttercream: Whisk sugar and egg whites for 3 to 5 minutes in a medium heatproof bowl set over a saucepan of simmering water (water should not touch the bottom of the bowl), until meringue is hot to the touch. The sugar granules will be dissolved and you will be left with a fluffy marshmallow cream-like froth.

9.    Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed, or pour into a bowl of a stand mixer with a whisk attachment to mix.

10.  Add half of the butter and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes to thicken.

11.  Dissolve cocoa and espresso/coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the buttercream and beat for 2 minutes, scraping the sides at least once.

12.  To Assemble the Cake: Dot 3 3”-wide parchment paper strips with buttercream. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Dot the center bottom of the cake with icing, and place cake on top of the strips. These will keep your plate clean while frosting the cake.

13.  Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes. Spread a thicker layer of frosting over the side, working from the bottom up to the top. Frost the top by placing a mound of icing and spreading it to the side. You can decorate the cake with the remaining frosting as you wish.

Note: I did not use amaretto since I can’t find one but the taste is still delicious like Goldilocks!

 

mocha cake

Cassava cake

Another Filipino dessert and also one of my favorites. This was my second time to bake cassava. I’ve baked before using other  recipe unfortunately it is not successful, though I love the taste, but something went wrong maybe because I did not thoroughly defrosted my frozen grated cassava well,  so impatient of me.  But I will try it again as soon as I’m in the mood to bake it. But for now I’m sharing another recipe of cassava cake which I found very easy, simple recipe unlike the other one who requires more ingredients. What I love about this recipe is that it is not so sweet, but very delicious in fact my husband complimented my cake 🙂 Hope you can try this too. Note that this will takes a longer time in baking because of the denseness but I will tell you it is worth waiting for 🙂 Thanks to TulipFleurs  for sharing the recipe.

INGREDIENTS :

2 packages Frozen Grated Cassava

1 Bottle Macapuno (Coconut Strings)

1 Can Condensed Milk (not evaporated)

1 Can Coconut Milk

¼ Cup Butter (softened) to be used in greasing the pan

Preheat oven to 350 degrees. Mix all ingredients together and pour in a greased  pan. Bake for 45 minutes or until top is lightly browned.

Note: I baked mine for 1 hour and 30 minutes, I think it depends on the oven 😉

I’ve found another delicious recipe for cassava cake, in fact this has been my favourite :). http://www.pinaycookingcorner.com/2011/03/cassava-cake.html

Ingredients:

Cake:
  • 2 packs grated cassava (1 lb each)
  • 1 ½ 14-oz. can condensed milk
  • 1 14-oz. can coconut cream
  • 1 12-oz. can evaporated milk
  • 3 eggs
  • ¼ cup sugar (If you want it sweeter, you can double the amount of sugar)
Toppings:
  • ½ can condensed milk
  • 1 egg
Procedure:
1. Preheat oven to 375 degrees.
2. In a small bowl, mix ½ can condensed milk and 1 egg. Set aside.
3. In a large bowl, mix all cake ingredients thoroughly.
4. Transfer to a lightly greased baking dish or pan. Bake for 1 hour.
5. Pour the condensed milk and egg mixture on top of the cassava cake. Bake for 20 minutes more or until desired brown color is achieved.
6. Remove from oven and allow to cool down completely. (In the Philippines, it is usually topped with grated cheese, but my daughters don’t like it that way so I omitted that part.)
7. Slice and serve for dessert or even for snack.