29 August 2009 0

Vanilla Cake Recipe

This is my favorite vanilla cake recipe and it is just so easy! I forgot where this recipe came from but i've always had this ever since i started my love for baking. This recipe will go very well with vanilla frosting or white chocolate ganache :)

INGREDIENTS

2 CUPS SUGAR

4 EGGS

2 1/2 CUPS PLAIN FLOUR

1 CUP MILK

3/4 CUP VEGETABLE OIL

2 1/4 TEASPOON BAKING POWDER

1 TEASPOON VANILLA ESSENCE

(Serving Size : 7)

Method:

1. Preheat oven to 350 degrees F (180 C). Line two 8" pan with baking paper and grease the paper and the sides of the pan as well.

2. In mixing bowl, beat sugar and eggs together until slightly thickened (about 1 min)

3. Add flour, milk, oil and baking powder and beat for another minute until batter is smooth and creamy. (note: Don't over beat)

4. Pour batter into the prepared pans.

5. Bake in preheated oven for 30-40 min or until the tops are golden. Try using a toothpick or knife to poke the centre layer comes out clean.

6. Remove from pans and let cool completely on rack before covering with frosting.

This is best with plain vanilla frosting or white chocolate ganache :)

Good Luck!

22 August 2009 0

Peach Creme Caramel Recipe

Hello everyone!

First, my apologies for the long pause in updates... I've been so busy (mostly been sick). Not to worry, it wasn't Swine flu but rather a tender infection in my ear :( BOOHOO!!

BUT BUT i'm all better now! Second so i'm back into the kitchen to whip something up with my yellow kitchen aid :p

Introducing my very first attempt of Peach Creme Caramel.....

Although this may take a whole heap of egg yolks and whipping but i guarantee you that it's all the worth it once it done. I myself is a creme pudding addict and i absolutely love this recipe!

Caramel

(Recipe by Aran @ Cannelle- Vanille)

250 grams sugar

60 grams water

Have an ice bath ready.

Place the sugar and water in a small saucepan and cook until a medium amber caramel forms. Immediately shock the pan in ice water to stop the cooking process.

Pour the caramel amongst six jars. Let the caramel cool and harden before proceeding.

Peach Custard

Note: If peaches are very ripe and juicy, they should be slightly cooked first to eliminate some of the extra water, otherwise the custard might turn too watery.

500 ml heavy cream

500 ml whole milk

200 grams sugar

1 vanilla bean, split and seeds scraped

3 eggs

5 egg yolks

3-4 peaches, peeled and diced into small pieces

Place the heavy cream, milk, half of the sugar and vanilla bean in a medium saucepan. Bring to a simmer.

In a separate bowl, whisk together the eggs, egg yolks and rest of the sugar. Temper the hot milk mixture into the eggs while whisking. Strain the custard through a fine sieve and let it cool in an ice bath slightly.

Divide the diced peaches amongst the jars and pour the custard over them. The fruit will rise to the top and that is ok.

Place the jars in a water bath and bake at 300F for about 30-40 minutes or until the center is set. Let them cool completely before serving.

17 August 2009 3

Safari Cake

Introducing the SAFARI Paradise!

This time its for a 1 year old boy birthday and he absolutely loves animals.

This design was specially picked by his parents from Pink Cake Box.

14 August 2009 0

Black and White Wedding Model Cake

I've been spending so much time working on model cake and i think this will be the last for another few months or so. I once saw this design online white searching for inspirations and i really wants to thank the person who made this design. If I'm not mistaken, i found the picture on Style Me Pretty.

I will now be working more on dessert tables and hopefully this weekend i will be able to finish my first project! Wish me luck :)

10 August 2009 0

Change of blog domain

Hello my sweethearts!

I know this is last minute but i've finally been able to change my domain name from www.mysweetheartsbakeryblog.blogspot.com to www.mysweetheartsbakery.blogspot.com

SORRY! for any inconvinienve cause :)

09 August 2009 0

Pink Tulips and Gerberas Hand Held Bouquet

I've been getting into flowers lately :)

This time i tried putting what i learnt at Pearsons into practice. I couldn't help wait till Floristry Wednesday to post this up :p

My favorite look of this bouquet is how pink ribbon ties around the stem of the flowers. Don't you think its a pretty good first try for an amateur florist??