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.

Chewy Peppermint Bark Chocolate Cookie

Happy Sunday y'all!! It has been a while since I last posted on a Sunday. Today must be your lucky day.. or is it mine? Gasps!! Just the other day, I decided to try to make an effort to leave the office sharp straight after work and I did. My colleagues were speechless as I am usually the one who would be the last to leave for the day. I suggested to them to buy a lottery ticket ;).. LOL..

I have a couple of posts lined up, and would like to try to post them all up before Christmas. At the same time, I would like to share with you some classic ideas for this Holiday Season. Here's a really simple recipe and does not take up a lot of time in the kitchen too. Not to mention it's filled with all the gooey dark chocolate goodness. As you munch into the CHEWY PEPPERMINT BARK CHOCOLATE COOKIE, there's that hint of tingling minty sensation too from Ghirardelli's Peppermint Bark.

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.

Dark Chocolate Cheesecake, Birthday & Where About!

Past 2 months has been filled with chaotic, and hectic schedule. Birthdays, family, friends and work were mainly my top priority. This time round, I'm aware that I have been away far more longer than usual. Despite, the lack of food blogging, I managed to squeeze in some weekends to bake, in away to distress and baking happened to be quite therapeutic.

I spent the last months, in a quiet space. A much needed time alone too. Very much like the upcoming photos. Serene, calm, chilly and slightly grey which helps to recollect myself and question what are/were my desires in life. Far from that, it drives and motivate myself to continue to persevere building my pathway to greener pastures. Ever so recently, everyday, has either been a blessing or a constant struggle to figure out, how to make that extra dough to stay afloat. The journey hasn't been pleasant either where I stumbled upon port holes one after another following by some bumpy rides. At the end, like the saying goes, if there's nothing good to say, it's best to not say anything.

All I could do right now, is pray that it gets better, brighter each day and hopefully my tiny baking hobby kicks off to an astounding level. Can I vent one last sad sappy news? My DSLR decided to die on me, leaving me with no better choice other than to use a point & shoot camera as a backup [kicks my foot...]. Such a bummer.. So some photos may be from a DSLR, and some are from my trusty regular digital camera. As they say, it's not the camera, and it's all about the skill. This is one area that I am constantly geared to improve. What I realize is that it depends a lot on how I feel that very day too. For instance, if I am in a mood for blurry and grey shots, my photos may turn out that way. Slightly crazy but I adore all forms of food-scenic photography. From vintage, to shabby chic to minimalism or just straight on focusing towards the object.

Moving on, last month was my wonderful loving DAD's 60th Birthday. As you may or may not know, my dad is a huge fan of cheesecake. His love for simple, nothing too frilly or over the top cheesecake this time would be a lusciously DARK CHOCOLATE CHEESECAKE. Fluffy creamy cream cheese flavoured with good quality semi-sweet melted chocolate is complimented with Oreo cookie base.

Thank god, I had some backup recipes and shots which I have not blogged about. Those my friends, will be heading your way real soon.

Got to love this line "Although, the vision is hazy, someday I shall be flying so high!" Can you guess? Can you tell where this line is taken from? Here's a hint.. from a music buff like myself, it's from a musical this time and I certainly live on this motto where it gives me drive, faith and defies any gravity that pulls me down ;).

Stay tune peeps...

xx

After Eight Mint Chocolate Cupcake

A long to do list that needs to be checked off one at a time, and a much needed break is what I really need right now. Whenever, I become a little stress over something, I become over emotional. Over emotional eater that is. Not the kind that will cry my eyes out but will pig out. That's more of me.

So when my heart and tummy crave for chocolate, another friend of mine will call out to me; After Eight Chocolate Mints. The gooey minty centre coated with dark chocolate is simply irresistible. To pay tribute to my obsession towards chocolate and mint, it has to be these AFTER EIGHT MINT CHOCOLATE CUPCAKES.

Chocolate Raspberry Truffle Torte Tart, from Vanille Magazine

Have a Happy Valentine's Day!!

Love Is In The Air..da..dee..da.. (humming the melody by John Paul Young) while preparing these CHOCOLATE RASPBERRY TRUFFLE TORTE TARTELETTE. Isn't that a mouthful? A combination of a creamy dark chocolate truffle, raspberry preserved, served in a mini tart shell (store-bought or self-baked) and topped with tangy sugar coated red-currents. Dark and tangy? This combination works and blew my mind away. Also I couldn't decide whether it should be a torte or tart, so it is now both..a torte and a tart.

Next, I'm excited to announce that the Issue 2: Vanille Magazine will showcase a couple new collaborators and the theme this time is all about L♥VE. Bring on the berries and chocolate. Who could resist them? There will be fantastic savoury and sweet treats recipes to impress your love ones.

Earl Grey Dark Chocolate Cupcake

Weekend came and go like "gone with the wind" leaving me feeling slightly unsatisfied. So many things to do, so little time.. spring cleaning, rearranging the furniture, prepping for the coming Chinese New Year..gosh! and the list goes on and on. Of course I wouldn't want to bore you with every single minute details. Sometimes I just wish there's that weekend I could just lay back, and do nothing and pray that Monday is a day further away. Feeling blue? Thank god! for my EARL GREY DARK CHOCOLATE CUPCAKE.

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

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

Dessert Recipe: Dark Chocolate Cherry Mousse Shots

Recently, I received a beautiful French rustic tray made from scratch by my dear friend Pei Li's Miniatures. Whilst I'm a little lost for words at the moment..I'm so in love with my new rustic tray right now that I want to picture all my treats whenever possible with it. Let me say this and this is a shout out to you Pei Li my dear friend..GREAT JOB, BEAUTIFUL and THANKS so much!!

While I know we both have "discussed", and that's a secret ;), I just couldn't wait and must use the tray this instant. Since my mom is having some of our family friends over, I decided to make my quick cheat, and a crowd favourite. It's my Dark Chocolate Cherry Mousse Shots. Now this mousse does not require you to whip egg whites etc. If you're in need of a quick fix or planning a love session..LOLs, try out this recipe.

CAUTION: Pretty sinful I might say ;p!!

Recipe
yields 12 shot glasses

For dark chocolate mousse

1 1/2 cup whipping cream
4 tbsps powdered sugar
1 tsp pure vanilla extract
1/2 cup semi-dark bittersweet chocolate chips
2 1/2 tbsps milk
12 dark cherries

To prepare chocolate mousse:

1. Melt chocolate chips and milk for about 1 minute in a microwave on medium heat. Do check on the chocolate and stir it once a while to prevent it from burning.

2. With a whisk attachment on the stand mixer, whisk whipping cream, vanilla extract and powdered sugar until stiff peaks. Set some aside for garnishing the top of chocolate mousse later.

3. Scoop a tablespoon of plain whipped cream into cooled melted chocolate, and mix them gently together. Using a spatula, fold in the remainder melted chocolate into the whipped cream until well combined. With 2 teaspoons, spoon chocolate mousse into each shot glass until 3/4 cups full.

4. Top chocolate mousse with plain whipped cream and garnished with dark cherry. You can always coat cherry with melted chocolate and set it in the fridge to help chocolate harden, then place it on top of mousse.

5. Transfer mousse back into fridge and chill for another 2 hours or so before serving.

Enjoy!

xx

Dessert Recipe: Oreo Truffles..tiny & sinful..

My gosh.. time is certainly flying by like crazy.. I cannot believe that another weekend has just gone by with a snap of a finger.

Well, you see I had a luncheon session with an old primary schoolmate. Although, I did have my little suspicions thinking that it would be her birthday as I do recall it's in October but didn't realise it was exactly beginning of the month. oOopsiee..

Lately, as you're aware.. I have made plans to experiment baking or make something new and sinful every weekend based on all the recipes I stumbled upon. I know that might sound insane.. and could actually cause the number on my weighing scale to go up, but don't you just love sharing the treats with others? Like the saying goes.. sharing is caring?  Of course I would hand out my treats to family, friends and to those who were willing to be my guinea pig . Lol.. So rest assured, hopefully my scale maintains or drops. {Phew =.=''}

Since the luncheon was on Saturday; I didn't exactly have much time to go through the process of baking and frosting. What did I make this time?