BUTTERFLY RAINBOW CUPCAKES

Resepi asal dari RAINBOW CAKE 

11/2 cwn tepung gandum

2 sdk baking powder
Secubit garam garam
1/2  cwn butter ~ suhu bilik

3/4 cwn gula castor ~ kurangkan sebab manis

3 biji putih telor ~ suhu bilik ( saiz B)

1sdk esen vanila

3/4 cawan susu segar ~ suhu bilik

Ayakkan tepung, baking pwder dan  garam ~ ketepikan

Panaskan oven pada suhu 170 C

Sediakan paper cup putih secukupnya dan susun dalam muffin tray

Ayakkan tepung, baking pwder dan  garam ~ ketepikan
Dalam bekas mixer pukul butter dan gula sampai kembang dan  gebu atau butter bertukar warna putih .
Masukkan telur putih  dan pukul lagi sampai gebu dan ringan
Masukkan esen vanila
Kemudian slowkan yang paling perlahan sekali, mixer, masukkan tepung berselang seli dengan susu segar
Boleh juga guna spatula dan guna kaedah kaup balik.
*Tepung kena berselang seli dengan susu. Mulai dengan tepung dan akhiri dengan tepung juga.
maksudnya : tepung ~ susu ~ tepung ~ susu ~ tepung ~ susu dan akhir mesti tepung

Kemudian bahagikan adunan sama banyak dalam 6 bekas berasingan

Letakkan pewarna dalam setiap bekas dan gaul rata

Tompokkan setompok setompok warna berlainan warna dan berselang seli dalam paper cup

Buat hingga semua adunan habis

* untuk mudah masukkan adunan dalam plastik bag atau pipping bag

Gunakan lidi bersih dan buatkan satu putaran pada permukaan kek

Bakar dalam oven selama 25 minit atau sehingga kek masak sempurna.

Cara membuat rama-rama

Potong permukaan cupcake dengan pisau

Permukaan kek yang dah di potong tu kita potong pula pada 2 bahagian ~ rujuk gambar di atas

Paipkan cream atau buttercream atas permukaan kek yang telah di potong

Kemudian susunkan permukaan kek untuk membentuk rama-rama

Letakkan manik sebagai badan rerama

Untuk Cream kalau nak buat yang tahan lama macam kita nak buat hantaran dan tak mau dia cepat cair dalam perjalanan ita cadangkan cuba resepi ni

Black Forest Cake

Servings: 12

"Original Black Forest Cake"

Ingredients:

2 1/8 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3 eggs 1 cup milk

1/2 cup vegetable oil 1 tablespoon vanilla extract 2 (20 ounce) cans pitted sour cherries 1 cup white sugar 1/4 cup cornstarch 1 teaspoon vanilla extract 3 cups heavy whipping cream 1/3 cup confectioners' sugar

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
2.	In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3.	Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
4.	Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
5.	Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
6.	With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

 Zebra Patterned Swiss Roll

Ingredients:

Egg yolk batter

4 egg yolks
15g castor sugar
40g vegetable oil
60g milk

1 tsp Kahlua 

70g plain flour
10g cocoa powder

Picture batter

2 Tbsp egg yolk batter

1 tsp plain flour

2 tsp sugar

20g egg white  

Egg white batter

 
 4 egg whites
50g castor sugar

Method:

1.  In a large mixing bowl, whisk together the yolks, castor sugar, vegetable oil, milk & Kahlua until combined. Sift in flour  & mix until smooth & well combined.

2. Remove 2 Tbsp of yolk batter & add in 1 tsp flour. Add in cocoa powder to the remaining batter in (1).

3. In another bowl, beat egg white & sugar till soft peaks. Add into picture batter & mix till combined. Pipe giraffe patterns onto baking tray. Bake in oven @ 180 deg C for 1 min.

3. In another bowl, beat egg whites & sugar till soft peaks. Add into (1) & fold gently to obtain a smooth batter.

4. Pour batter into the tray & bake @ 180 deg C for 10mins.

RED BEAN CAKE ( egg cake )

Ingredients :

15 floral baking tins
enough red bean paste (I used the ready made paste)
3 large eggs
220g sugar
2 tablespoons honey
350g plain flour
50g corn flour
25g ovalette
2 teaspoons baking powder
90ml water
1 teaspoon vanilla essence
100ml oil
50g almond slice (I substitute with almond nibs)
enough chocolate rice (I added)

Method :

1. Grease each baking cup with a little margarine and flour.
2. Beat eggs, sugar and honey in a mixer for 2 minutes. Add in ovalette.
3. Add plain flour, corn flour and baking powder. Mix till fluffy.
4. Add water and vanilla essence. Mix well then remove from mixer.
5. Pour in 100ml oil and mix well using a wooden spoon.
6. Spoon1 tablespoon of mixture into the prepared cups. Top it with a bit of red bean paste and cover with mixture till 3/4 full.
7. Sprinkle with almond nibs and chocolate rice. on top.
8. Bake in a preheated oven at 175C for 25 to 30 minutes.

Hokkaido chiffon cupcakes
*makes 9 cupcakes

Chiffon cake

3 egg yolks

20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar

Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.

Strawberry Hokkaido chiffon cupcakes

Chiffon cake
3 egg yolks (large)
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites (large)
25g sugar

Strawberry cream
60g dairy whipping cream
15g sugar
45g fresh strawberry puree

Icing sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about 90% full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in strawberry puree, mix well.
13. Pipe strawberry cream into cupcake and dust with icing sugar. Refrigerated before consume.

Gordon Ramsay’s Four-Minute Chocolate Mousse

100 g dark chocolate (70% cocoa solids)
300 ml double cream

2 tbsp Amaretto or other liqueur (optional)
1 large egg white
50 g caster sugar handful of amaretti biscuits, to garnish white or dark chocolate shavings, to garnish

Method

1. Break the chocolate into small pieces and set aside. 
2. In a small saucepan, heat half of the cream until it begins to boil. 
3. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using. 
4. Using a handheld electric whisk, beat the mixture to soft peaks. 
5. Remove the bowl from the iced water. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. 
6. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. 
7. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses. 
8. Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with chocolate shavings, if you like. Serve immediately or chill for up to two days.