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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Cinnamon Rolls

My husband wants some bread to pair with his cup of coffee so even if I am not a big fan of cinnamon I still want to give it a try.  I don’t like the smell of cinnamon but I am sure that it taste heaven. Making bread is tedious and time consuming so it really requires a lot of patience.  I chose Aileen S Cinnamon Rolls recipe. As she said ” Be patient—you’ll need to let the dough rise, roll it, let it rise again…but it will all be worth it. As soon as they come out of the oven, a sweet, buttery cinnamon scent will fill your kitchen.” The bread came out soft and delicious.These cinnamon rolls are truly heavenly!

cinnamon rolls

cinnamon rolls

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cinnamon rolls

 

Makes 12 rolls
Prep Time 
45 minutes (excluding proofing time)
Baking Time 12 to 15 minutes

For the dough
1 (1/4-ounce) package dry yeast
1 cup warm milk
1/3 cup sugar
1/2 cup butter
2 eggs
4 cups bread flour
1 teaspoon salt

For the filling
1 cup brown sugar
3 tablespoons cinnamon
1/2 cup butter, cubed and softened

For the glaze
1/2 cup butter, cubed and softened
1/3 cup cream cheese, cubed and softened
1 cup confectioners’ sugar
1 teaspoon vanilla

1  In the bowl of an electric mixer fitted with the dough hook, dissolve yeast in warm milk. Leave for 5 minutes.

2  Add sugar, butter, and eggs. Run the mixer on low speed to stir the mixture.

 Gradually add bread flour and salt, and knead until mixture forms a smooth, elastic dough, about 20 to 30 minutes.

4  Place dough in a greased bowl. Cover with a damp towel and leave in a warm place. Allow dough to rise until double in size; about 1 hour.

 Punch dough then transfer to a work surface. Roll dough into a rectangle (24-inch- long, 16-inch-wide, about 1/4-inch-thick).

6  Make the filling: Combine brown sugar and cinnamon in a bowl and mix well.

7  Using a spatula, spread softened butter evenly over the dough then sprinkle the surface with the cinnamon-sugar filling.

8  Roll dough tightly into a log. With the seam side down, cut the dough into 2-inch slices. Place on a greased baking pan, 2 inches apart. Allow dough to rise until double in size, about 30 minutes.

9  Bake the rolls in an oven preheated to 375ºF for about 12 to 15 minutes or until golden. Place on a wire rack to cool slightly.

10  Make the glaze: Cream butter and cream cheese together. Gradually add confectioners’ sugar then add vanilla.

11  Spread some icing over the rolls and serve warm.

Glazing tip: Allow the rolls to cool a bit before spreading the tops with the yummy cream cheese glaze.

Make-ahead tip:  
These rolls are freezer-friendly! Just pop them in the toaster oven when ready to eat.

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