Facebook Page: Chic & Gorgeous Treats has joined the band wagon!!

Hey Everyone!

Chic & Gorgeous Treats now have a Facebook page. So if you do enjoy my blog, do support me on Facebook and add me as a friend too. Good to stay in touch and become one huge foodie family. I will be thrilled to know that you're a fan of my page.

If you have a Facebook page too, drop me a line under comment and I will definitely come knocking on your door. Happy cooking and baking and thanking you in advance for your support!!

Facebook URL: https://www.facebook.com/pages/Chic-Gorgeous-Treats/200155216713698
xx

Baking Recipe: Gerbera Daisy Cake (Dark Chocolate Cake with Light Mango Buttercream)

Gerbera Daisy cake? I think it's so pretty. Don't you? It is so pretty that I had to keep taking photos of this cake of mine [self gloating for one moment.. LOLS]. Gerbera daisy has always been one of my favourite flower. To me it has a sense of chic-ness and maybe adds some girly elements to it. Okay guys, I know this cake may not be macho enough but I dare say the flavour combination of the cake is good enough to make you melt over your knees.

I started out being really adventurous. I had this "smart" plan on decorating my cake, where I am going to melt chocolate etc.. Then the thought of washing up tons of utensils got me thinking again. Okay.. perhaps I was feeling a little lazy to frost the cream on my cake that I resulted by taking out out my piping bag and my trusty Wilton #104 tip and started piping like a manic person. However lazy I can be I am a person who's particular and every single thing I do has to be screaming perfection and just not mere perfection. It took me about 15-20 minutes or so and I was done! Now that's a time record breaking to me.

The cake is an ultra rich dark chocolate cake, where I 've used here, and here. This is a recipe I tested a couple of times and I assure you it has not fail me, other than just one time.. that one time I sort of miscalculated the amount of liquid. But hey.. who have not made a mistake in baking? All mistakes are forgivable. Just start again.. if time permits of course.

As for the frosting, it's a light, sweet and aromatic Mango Butter cream. You might think it's odd, but apparently it's not. There are quite a lot of dessert recipes out there where mango is paired with chocolate. So this is my own version of Mango Butter cream, as the challenge is to find a balance between the sweetness of mango flavour to merry the dark chocolate cake. Oh! as for the remainder cake which was sliced off since it gave me mountains on my cake, I thought it will be wasteful to throw them away. Instead, I made them into cake in a cup and paired it with some leftover Mango buttercream. Have a wonderful weekend. Enjoy!!


Recipe:

Note: Recipe for dark chocolate cake is not doubled in amount. That's the original ingredient measure. The recipe is perfect for a 6-inches, 4 layered round cake or 8-inches, 2 layered round cake or 10-inches, single layered square cake.

For ultra rich dark chocolate cake recipe, click here.

For mango butter cream:

Note: I made my own mango puree. Slice 2 mangoes, and process it in a food processor. No sugar required. Sieve it through a sieve and discard any lumps or fibre.

1 1/3 cup mango puree
2 cups powdered sugar, sifted
1 1/2 stick unsalted butter
1/2 cup vegetable shortening
1 tsp clear vanilla extract
2-3 tsp lemon juice

To prepare mango butter cream:

1. Using a stand mixer with the paddle attachment attached on medium speed, whip butter and vegetable shortening until light and fluffy.

2. Slow down the speed, then add 1/4 cup of powdered sugar at a time then followed by another 1/4 cup until it totals up to 2 cups.

3. Add in the mango puree, vanilla extract and lemon juice and continue to mix at medium speed until mixture is well combined.

4. Crank up the mixer back to high speed and whip for another minute or so until frosting is light and fluffy.

5. Chill frosting in the fridge for about 15 minutes and then it's ready to use.

xx

Random Shot: Apricots in Summer

I think we need some break from some sweet goodies. Do you agree? Or not? I was looking for fruits in my fridge and at a corner of my eye, I discovered that I still had another packet of apricots left. What did I do with them? While I rarely cook or bake with apricots, I decided that probably I should give it a rest. And eat my plump juicy apricots as it is... fresh!! Yummm yumm. Before they were devoured, I played with them for a bit. Matching the peachy orange-y yellow with a light pastel mint green. I think it works. Do you?

What a perfect treat to the eyes and mind.. and filled with wholesome nutrients. Till then!!!

P/S: I'm thinking what's my next meal going to be ;P. Stay tune.. okay??

xx

Baking Recipe: French Madeleines Coated in Dark Chocolate

Ever heard good things come in small packages? I believe it so. I do enjoy making desserts in bite sizes now. It may be a little more work, instead of just 1 time off; you got to repeat the process a couple times more.. but it's fun. The end result is satisfying. I really find a sense of accomplishment whenever it's decorated nicely. Not only look good, it's delish and baked to perfection  Also you don't only get 1 but a few more along the way. The right reason to have second helpings...LOLs.

I was extremely inspired by Pei Li's from Pei Li's Miniatures beautiful rustic tray that I thought the best perfect way to show off my little decadents in it will be French Madeleienes. The quintessential taste of Paris that screams chic and delightful. Whenever I crave for Madeleines, I stick to this true and tested recipe. It will give you a tiny little plump buttery soft and firm little cakes. For a switch up, pair them with your favourite jam. A perfect picnic treat or a gift. Bon Appetit!

Recipe
adapted from Australian Delicious Magazine, Dec/ Jan 2007 edition

yields 22 average size madeleines

For madeleines

125g unsalted butter
125g plain or all purpose flour
1tsp baking powder
125g caster sugar
3 eggs
1-2 tsps pure vanilla extract
powdered sugar, to dust (optional)

For dark chocolate coating (optional)

150g chopped dark chocolate or chocolate chips
1 tbsp golden syrup
50g unsalted butter

To prepare madeleines:

1. Melt butter in a small saucepan over low heat or using a heat proof bowl, melt butter in microwave for about 40 seconds or until melted..

2. Use about a tablespoon of butter to grease madeleine pan. Or if you have Wilton cake release, use that as it works too. If so reduce butter to 120 grams.

3. Sieve flour and baking powder in another bowl.

4. In a mixing bowl, place sugar, eggs, and vanilla extract and whisk until smooth. Gradually then whisk in flour mixture. Lastly using your whisk fold in melted butter and making sure to not over mix. Batter should have no lumps and ribony in texture. Cover with cling film wrap, to prevent skin from forming and chill for 30 minutes in the fridge.

5. Meanwhile, preheat oven to 200 Celsius. Using a piping bag, without any tip, pipe batter into each mould until 3/4 full. Bake for 8-10 minutes or golden and springy to touch. Set aside to cool for about 10 minutes or so. Use a small knife to ease the madeleines out if you're not using a silicon mould.

To prepare dark chocolate coat:

1. In a heat proof bowl, combine chocolate, butter and golden syrup together and heat in microwave for about 1 minute if on medium heat or 40-35 seconds on high heat. Careful to not burn the chocolate. Stir it once a while to help the melting process.

2. Dip 1/4 of madeleine into chocolate and set it on a tray layered with parchment paper. Transfer to fridge to help chocolate set and thaw for about 15 minutes before serving.

xx