Thursday, January 19, 2017

  Galette des rois

The Galette des rois is a cake traditionally shared at Epiphany, on 6 January.
 It celebrates the arrival of the Three Wise Men in Bethlehem. 

Frangipane, a cream made from sweet almonds, butter, eggs and sugar is encased between 2 layers of puff pastry.
Bottom layer puff and frangipane

Out from oven

 And on to the table:  Galette des rois, The King's Cake


Wednesday, January 18, 2017

Happy Christmas

This Christmas, I have prepared 3 bakes;
1.Traditional Panettone 
2.Chocolate Pecan Pie
3.Zimtsterne : A Traditional German almond cookie

Traditional Panettone  

1. I first prepared my starter of flour ,yeast and milk.

2.When the starter doubled its volume, it was mixed in the mixer with the rest of the ingredients;
namely flour, butter, eggs and dried fruit mix.
I have cranberries, citrus peels, sultanas and raisins in my dried fruit mix.

3.The dough was then kneaded and shaped. It was then placed in a bowl and  left to proof til double its volume.

4.It was then taken out of the bowl, kneaded and then transfered into the Panettone mold. It was left to proof til double its volume again and/or when dough rise to the brim of the mold.

5.The dough had doubled its volume again and rise to the brim of the mold.

6.A cross was scored on the surface of the dough and a piece of chilled butter was placed at the in the middle.It was then baked for about an hour in the oven.

7.When it was taken out of the oven, I used two metal skewers and pierced all the way through the panettone and hang it up side down to completely cool it.

Very happy with the bake.

Chocolate Pecan Pie

 I also did a tray bake of chocolate pecan tart.

 Zimtsterne : A Traditional German almond cookie

Sunday, June 19, 2016

Le Fraisier

A birthday cake for my mother; Le Fraisier
Genoise with strawberry fruit compote and crème Diplomat; topped with a fruit glace.

Sunday, April 17, 2016

Carrot Cake

I baked this carrot cake with candied carrot ribbons specially for my father.

Here are steps from baking to assembly of my cake.

I used two 8-inch round baking pans.

Recipe is adapted from Martha Stewart's Carrot cake recipe.
The 2 cakes are then wrapped up and chilled in the fridge overnight before icing.

The first layer of cake was iced with cream cheese frosting.

Then top it with the second layer of the cake.

The cake was then iced totally with the same cream cheese frosting.

Candied carrot ribbons were placed around the entire cake.
These carrots ribbons were sliced carrots cooked in syrup til they were translucent.

A sprig of mint leaves was placed at the end of each strip to represent leaves of a carrot.

 Strips of the ribbons were also rolled into tiny rose buds to form a bouquet on the top of the cake.
 With additions of mint leaves to form the bouquet.

  The Carrot cake with candied carrot ribbons is completed.

Tuesday, April 12, 2016

Rhubarb Jam

Bought a bag of frozen rhubarb to make jam!

Cook in a pot, with same amount of pectin sugar and fruits, some crystallised ginger and zest and juice of 1 lemon.

 Cook til jam is set and store in a bottle.

Friday, January 1, 2016

Kendo Fondant Cake
This Kendo cake I baked today is for my son's birthday.
Kendo is a Japanese martial art which uses shinai(a bamboo sword) and requires a protective gear or armour.

The cake was first covered with a white fondant and trimmed with a golden ribbon.
There are only two features on the cake:
1.The head gear
2.The word 剣道 meaning Kendo

 The head gear is a helmet called men built with a metal grille .

The word 剣道 meaning Kendo

The completed Kendo cake.

Strawberry Charlotte

 This sweet strawberry Charlotte is for my niece's birthday.

 It is a butter cake filled with home made strawberry jam and lined with sponge fingers.

Whole strawberries were arranged nicely to fill the top of the cake.

A thick strawberry glace was then applied to the strawberries.