Opera Cake & Chic & Gorgeous Treats is back!

After a long dissertation, which seemed forever; I do have a valid reason. This year 2014 had been a tough but fruitful year. Long story short, I was going through changes at work, like role changes, new team, new processes etc. So I made a really tough decision, where I decided to place my blogging on hold for a moment, while I figure out what do I do with my work-life balance. It may not necessary be a wise decision, however, throughout the months, I found what I would love to focus in the coming year 2015. I am excited that I don't think I can contain it any longer in myself.

Strawberry Black Tea infused Chocolate Ganache Cupcake

Despite being under the weather recently, with a congested nose, head pounding and aching, tissues lying everywhere, I couldn't stop thinking about my all time favourite crave. It's official, my obsession towards cupcake is back. Yep, so bad so that I have been churning batches of cupcakes after cupcakes the past few weeks. Primarily to cater to orders from friends who are so kind  to support me to grow my tiny business. On the other side, I had some fun too in the kitchen; although sweating my butt out, standing for hours, and covered all over in flour & butter cream; I got round to revisiting some old basic recipes where I started putting new spin to them.

Today, I would love to share with you on my love towards pretty looking treats and why I adore small packages. C-U-P-C-A-K-E-S; how much I adore thee. Small, dainty, perfect bite sizes and if you dream it, you could certainly make them in power packed flavours to tantalize those taste buds which are forever waiting to be teased. Strawberry & Chocolate pairing, a great combination has always believed to be an aphrodisiac. What about Black Tea? Surprisingly, they worked out quite well. Alas came STRAWBERRY  BLACK TEA infused CHOCOLATE GANACHE CUPCAKE.

Orange Yogurt Cupcake + Chocolate-Butterscotch Ganache Frosting

Rain, rain go away.. come again another day? Rain, rain go away... so that I could go out and play! Damp air, gloomy grey skies, cold wind gushing, has left me spending most weekends buried under a pile of baking books, trying to get some inspiration. But all I could think of was not wanting to change out of my PJs, staying under my sheets of comforter, cuddling a fluffy pillow and go off to Neverland to dream. I recently realised that my blog and passion for food & desserts has been slightly neglected. Forgive me if I had gone MIA. I told myself that I needed to stay focus at work, and that's what I did. So there are a few back dated posts that will be coming right up real soon.

Was it only last week, that we celebrated Halloween? Anyways, I am starting this lovely month of November with early baked Christmas goodies. This is the easiest, tastiest and good looking ORANGE YOGURT CUPCAKE with CHOCOLATE-BUTTERSCOTCH GANACHE FROSTING with easy to make coral blush fondant toppers.

Do Over: Red Velvet aka L.O.V.E cake

Previously, or perhaps about a year plus ago, I baked a Red Velvet Cake for Valentine's Day. For my own self joy, I named it as a L.O.V.E cake. Not quite sure why, but somehow, a lot of people that I know associates Red Velvet cake or even chocolate cakes for Valentine's day. Maybe because the cake is in red and that is the colour that symbolises fire, heat, passion, and deep love.

Baking Recipe: Bailey's Oreo Mousse Cake

I could still remember that very day I turned 21 and it sure feels like yesterday. I used to have this mind set thinking that being 21 means I am adult and that I would  have my own say and way to do things. Boy, was I wrong about that! Regardless the age I am now, whatever it is I will still be mom and dad's girl and my brother will sure be their young little boy in their eyes.

Who knew right.. time flies and that now my younger sibling is 21 years of age. It's time for him to spread those Vulcan wings and explore the possibilities in the world. With the right attitude and mind set, I sure hope he continues to develop his character, staying humble at all times and always be my cute loving brother whom I adore and pamper till this very day.

Let me tell you a little about him. My brother loves his OREOS to bits. From ice-cream to pop-tarts. As long it is cookies and cream involved, you will see him taking a huge glass of milk and dunking those little choc nuggets in it. There is never enough of OREOS in the house.

Naturally, the cake I baked for him has OREOS involved. No, it won't be OREO butter cream or cream cheese frosting. I wanted something lighter and fluffy to go along with my ultra dark chocolate cake covered with a layer of BAILEY'S Chocolate Milk syrup. Hence, I felt that the OREO mousse will work out perfectly. On the outer layer, the cake is covered with rich semi-sweet soft chocolate ganache frosting.

For recipe: Click on Image

Doesn't this cake make you drool? Isn't it perfect for a 21st Birthday? The flavours of the cake is the ultimate combo. In a single bite, you will first taste the luscious silky semi-sweet chocolate ganache, then a hint of Baileys, then followed by the ultra fluffy cookies and cream or OREOS mousse filling where it's balanced all together with the rich aroma of dark, dense and moist chocolate cake. Now peeps, that to me is heaven.


Before I bid adios, needless to say that this post is dedicated to my brother who is a young man now. HAPPY 21st BIRTHDAY!!! Do continue to support me okay? Even though I can be nasty.. LOL..

xx

Baking Recipe: LadyBug Cake

I don't think there's a LadyBug cake out there. Or is there? Have you come across any?  I must say, this cake is a random cake recipe whereby I mesh a couple of flavours together; which in my opinion works out quite well. There were a couple of cake recipe I learnt by browsing through recipe books or other foodie blogs. So I thought why not I challenge myself to bake a cake with my own mesh up of recipe, lol..

In a nutshell, this cake resembles a slight base of an Opera Cake. The cake is an almond sponge cake (joconde) but instead of coffee cream, it has been replaced with vanilla bean cream and in between is sandwich with a decadent raspberry-strawberry jelly between layers. This adds a pop of colour to the cake.
Try it out when you have got lots of time in your hands and tell me what you think. Enjoy~

Recipe:

For the almond sponge cake
adapted from Chef Jean Francois Arnaud

100g finely ground almond
55g icing sugar
30g all purpose flour/ cake flour
3 egg whites (keep the yolks)
65g caster sugar
3 whole eggs
20g butter, melted
1/2 -1 tsp vanilla extract

To prepare almond sponge:

1. Preheat oven to 220 Celsius. Line an 8 inches round baking dish with parchment paper and coat the sides with Wilton cake release or butter.

2. Sift together ground almond, icing sugar and flour.

3. Whisk the egg whites in the stand mixer until it sets in foamy soft peaks.

4. Add caster sugar a spoon at a time and continue to whisk for a few more seconds.

5. Next, add whole eggs and mix them well.

6. Fold in the almond and flour mixture into the egg mixture. To that add in the melted butter and mix until mixture is smooth. Pour onto the baking dish and bake for about 8-10 minutes or until a tooth pick inserted comes out clean. Transfer cake to a wire rack and let it cool completely before refrigerating the cake.

For the raspberry-strawberry layers:
adapted from Tartelette Blog

2 tbsp powdered gelatin
1/4 cup cold water
2 cups frozen raspberries
2 cups frozen strawberries
1/2 cup sugar

To prepare raspberry-strawberry layers:

1. Line a shallow round dish, about (7-8 inches) with parchment paper.

2.Sprinkle the gelatin over the cold water and reserve.

3. In a large saucepan set over medium low heat, bring the raspberries, strawberries and sugar to a simmer and cook until the berries are completely thawed and reduced to a puree (smash them down with a spoon if necessary) and the sugar is dissolved.

4.Remove from the heat and add the gelatin, stirring until it completely dissolved in the raspberries. Pour over the prepared shallow dish. Let cool to room temperature and then freeze until firm.

For the vanilla bean cream:

250ml/ 1 cup whole milk
1 vanilla pod
6 egg yolks (used 3 from the remaining egg whites)
180g/ 3/4 cups caster sugar
350g butter/ approx. 11/4 cup, softened

To prepare vanilla bean cream:

1. Combine milk and vanilla pod in a small saucepan and bring to a boil.

2. In a mixing bowl, whisk egg yolks and sugar until pale.

3. Strain the vanilla milk mixture and gently pour into the yolk mixture while whisking. Make sure to not pour directly over the whisk, and pour down the sides of mixing bowl,  to avoid having scramble eggs. Mix well and pour the mixture back into a saucepan.

4. Cook under medium heat, stirring constantly until it thickens. A tip, you could actually feel the spatula getting slightly heavier.

5. Strain immediately into a flat tray and allow to cool to room temperature.

6. With a paddle attachment, pour the mixture into a stand mixer and at medium speed, beat in the butter, 1 cube at a time. At first the mixture will still be diluted, however, don't worry, continue to add in the butter and you will notice the mixture will slowly turn into cream consistency. Once thicken, whisk it as high speed for a couple of seconds and now your cream is ready. It should be smooth, thick and light with no lumps.

For chocolate glaze:
adapted from Chef Jean Francois Arnaud

100g dark chocolate, melted
120g UHT cream
180g caster sugar
145ml water
60g cocoa powder
11g gelatin powder, softened in 50ml water

To prepare chocolate glaze:

1. Soak gelatin in room temperature water/ cold water is fine.

2. Boil the cream, sugar and water in a small saucepan. Add in the cocoa powder. Whisk for 2 mins on the heat and add the soaked gelatin; stir until dissolve. Remove from heat, cooling it at room temperature, and then transfer to the refrigerator.

To assemble cake:

1. Remove almond sponge from the refrigerator. Peel off parchment paper and with a serrated knife, slice the cake carefully and thinly into 3 layers.

2. Spread the bottom sponge layer with vanilla bean cream and then top with second layer of sponge, and spread another layer of vanilla bean cream.

3. Meanwhile, remove the raspberry-strawberry jelly and place it over the vanilla bean cream which was spread on second layer of sponge. Top with the third sponge layer and spread cover the whole cake with vanilla bean cream.

4. Melt the chocolate glaze in microwave oven on defrost setting  for just a couple of minutes (approx 2-3mins, be careful not to let chocolate burn)  and pour over the cake. Chill in the refrigerator to let glaze set and thaw before serving.

xx

Baking Recipe: Dark Chocolate Ganache Cupcake with Mocha Buttercream

It's December, and for this month there are a lot of December babies; my mom, cousin, work colleagues and not forgetting myself too. {Lol}

Not to mention Christmas is around the corner. You all must be busy preparing for Christmas. Started your Christmas shopping yet? As for myself, {gosh.. where do I even begin}.. I'm already thinking of what Birthday/Christmas menu to come up with. Afterall, it's the time of the year to eat, drink and be merry. Will update you peeps later about the menu once it's finalised. Most likely in my next few upcoming posts.

Right now, I like to dedicate this blog to my darling MOM. It's her 55th Birthday and for this year, I've decided to bake her Dark Chocoalte Ganache Cupcake with Mocha Buttercream. What better way to incorporate both of the flavours which are my mom's favourite. Well, as I know she did mention she like chocolate cake and as I observed over a period of years, she does love to drink coffee.

I've put a lot of thought into the cake, even at one point I became indecisive that I even consulted Elisabeth from Food and Thrift Finds to have a second opinion. Not knowing Elisabeth was busy preparing a meal for Thanksgiving, she still found the time to revert back to me. {THANKS Elisabeth!} Of course, Elisabeth thought the cake sounds divine. So we have a winner {well.. in my opinion}.