Tinkerbell Themed Birthday Cake (Chocolate Chiffon Cake)

Tinker Bell (also known as Tinkerbell in common usage, or Tink for short), is a fictional character from J. M. Barrie's 1904 play and 1911 novel Peter and Wendy. In her animated form she leaves a trail of twinkling pixie dust.






My friend Karen called me up 2 weeks ago to order a fairy cake for her daughter who will be turning 3. She suggested that if possible for me to make a Tinkerbell as that's what Lianne's request. It never entered my mind that I will encounter a problem in acquiring a Tink figure or a candle as all the site on a buy online are all sold out and out of stock, and I don't have much time. 3 days before the day I got an email from the shop online that their stock just arrived, lucky me and it's a relief!





With this cake I made a 2- layer cake of chocolate chiffon cake. The top is 6½ inches and the bottom layer is 12 inches. Frost it with boiled icing. The mushroom and the rose flowers are made of fondant. First time for me to make the flower and it turn out quite well, I think. Not bad for a first timer.







Yesterday when I woke up and check to see if the flowers and the mushroom and the lettering's are dry. But to my dismay they are soft and bit wet. My suspicion is due to the humid as it was really cold that night. The lettering's just drop off from the flower wire so I need to make another option. So I decided to make a sash, I really don't know how you call it. Next time I will make sure to use gum paste in modelling flowers and figures, as it dries faster.













Finished decorating the cake and just waiting for it to be delivered and assemble the Tink doll and the accessories at the venue. Another problem strike again as the sash crack on the middle. What a disaster, mended it with a little icing to stick together.





The top layer of the cake I used the chocolate chiffon recipe of Nigella Lawson. The outcome is a lighter chocolate shade unlike for the bottom layered cake that is darker. I used the family secret recipe for this. Nigella's chocolate chiffon is light and moist cake, it's a recipe that you can depend on as I made this for 3 times already.





Chocolate Chiffon Cake
from Nigella Lawson website.com

2 cups flour
1 tsp baking powder
1 tsp bicarb
2 tsp cream of tartar
1 pinch salt
1 ¼ cups sugar
½ cup cooking oil
5 jumbo eggs (separated)
1 tsp vanilla
1 cup water
½ tsp cream of tartar
2 table rich cocoa powder (heaped)


1. Sift flour, cocoa, sugar, baking soda, baking powder, salt and 2 teaspoons of cream of tartar together.

2. Separate eggs and mix together, egg yolks, water, vanilla and oil,beat this with a fork and add to dry ingredients, mix well and set aside.

3. Beat egg whites until white and frothy and then add ½ teaspoon cream of tartar. Beat until white and peaky.

4. Pour the batter mixture into the middle of the egg white mixture and gently fold two together. Do not BEAT!!! (it should look like chocolate mousse).

5. Place in the preheated oven for 1 hour at 160°C.

6. Cool in the pan upside down (hang the cake), when cool then turn out to ice.(DO NOT GREASE PANS!!)


Note: If not using the chiffon tube pan like I did, line the pan with parchment paper. Cool the cake for 5 minutes and turn it upside down in a cooling rack but not hanging.

Chinese Peanut cookies

Once again it's Chinese new year time, time really flies so fast. It's the year of the OX. This year I'm trying to make some CNY cookies. Chinese Peanut Cookies, this is a melt in the mouth and by adding some peanut bits make it more delectable to the taste with a crunch. Basically, it's very easy to make.You don't need to have a special mold for the peanut dough to shape. I used the bottle cap of the distilled water and for the center circle indention I used the medicine dropper. Try this and you'll definitely love it. Gave some to my Malaysian friend Sue,and she was happy that she didn't eat it for long time. Thanks Florence for sharing this recipe.





Additional notes in preparing this cookies, don't pour all the oil but instead pour it little by little. If the dough is dry, add more oil until you achieve a soft dough.But if it's too soft add more peanut powder.In shaping, put a cling wrap in the bottle cap and press the dough and turn it into the baking sheet lined with parchment paper and release by removing the cap and sliding out the cling wrap.







Chinese Peanut Cookies
from Florence of Do What I Like


200 g ground peanut powder
200 g flour
½ tsp baking powder
100g icing sugar
¼ tsp salt
100-150 g coarsely chopped peanuts
100 g peanut oil/corn oil

Egg wash - 1 yolk lightly whisked and 1 tsp water


1. Place the peanuts in a wok and dry fry over low heat until crunchy. Put in the miller or blender till powder forms.

2. Mix the flour, baking powder,icing sugar, ground peanut powder and salt in a bowl till well combined. Toss in the peanut bits and mix well.

3. Add in the 100g oil or more until you achieve a pliable formed dough.

4. Shape into your preferred shape and sizes. Arrange in the baking sheet lined with greaseproof paper.

5. Brush egg wash.

6. Bake in the preheated oven at 165°C for 20minutes or until golden brown.

Chinese New Year

Free Graphics - MySpace/Xanga/Friendster


Wish you all peace and prosperity!

Banana Loaf

This is a lovely, moist loaf, which really doesn't need to be buttered. It freezes extremely well. Any bananas left in the fruit bowl are ideal for this cake - the riper they are, the better.






Banana Loaf

100 g butter, softened
175 g sugar
2 L eggs
225 g self-rising flour
1 tsp baking powder
2 tbsp milk

1. Lightly grease the loaf tin and line it with greaseproof paper. Preheat the oven to 350 F.



2. Measure all the ingredients into a medium mixing bowl and beat for about 3 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.



3. Spoon the mixture into the prepared pan and level the surface.
   



4. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the center of the cake should come out clean.



5. Leave the cake to cool in the pan for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.
   

Earl Grey Chiffon Cake

Earl grey tea is a black tea derived from bergamot orange , a fragrant citrus fruit. It has a distinctive taste and aroma.






I love drinking tea especially the jasmine,green tea and earl grey tea. All tea's are refreshing to drink and calming at the same time. As I was searching for a plain chiffon cake recipe, I chanced upon this earl grey recipe by happyhomebaking. Originally the recipe is for a green tea but she tweaked it instead using the earl grey tea. I don't have the special chiffon pan, so I just bake it in a rectangular pan. Wasn't able to photograph the whole cake as I have no more time, Bake this cake to bring in Karen's place for house blessing.




Earl Grey Chiffon Cake

1 tablespoon Earl Grey tea powder (about 3 satchels)
100g cake flour
1½ teaspoons baking powder
½ teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
75ml water
3 egg whites
40g caster sugar



1. Sieve flour, baking powder and salt together, set aside.

2. Separate eggs and bring to room temperature. (It is easier to separate eggs when they are cold.)

3. Place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.

4. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the earl grey powder and mix well.

5. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form.

6. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

7. Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Bang the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

.8 Bake in pre-heated oven at 170°C for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

9. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding. To remove the cake from the pan, run a thin-bladed knife or a long metal spatula around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Note: you may replace Earl Grey tea with other tea of your choice, like matcha or green tea. If the tea leaves are coarse, use a mortar and pestle or a grinder to grind it till fine and powdery.

Pancakes

A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Pancakes exist in several variations in many different local cuisines. Most pancakes are quick breads, though some are made using a yeast-raised or fermented batter.The batter is quite runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise.They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savory stuffing's and eaten as a main course. Or you can turn everyday pancakes into a very special treat in, with a fabulous seasonal fruits and fruit liqueur sauce.






Pancakes

125 g plain flour
1/8 t salt
2 L eggs
210 ml milk mixed with
90 ml water
25 g butter, melted
extra butter for greasing pan

1. Sieve the flour and salt into a large bowl. Make a well in the center of the flour, add the eggs and whisk together briefly, then start adding the milk and water mixture gradually, whisking until all the liquid is added and the mixture is a smooth batter.


2. Just before cooking the pancakes, stir the melted butter into the batter. Use a 7-8 in pan and brush with just enough melted butter to coat the base. Over a high heat, pour in enough batter just to cover the pan, tilting it to spread the batter evenly over the base. Cook for 30 seconds until lightly brown, then flip over and cook the other side. Slide out of the pan and continue as before. Stack the pancakes between sheets of greeseproof paper. The mixture will make about 8-10.
   

Poolish Ciabatta Bread

Ciabatta pronounced "cha-BAHT-ta", literally, carpet slipper is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle. This kind of bread has a firm crust and dense crumb, to bread that has a crisper crust and more open texture. The more open-crumbed form, is made from a very wet dough, often requiring machine-kneading, and a biga, poolish or sourdough starter.







In the mean time I have been trying different bread recipes and I believe that baking bread is an adventure. Peter Reinhart's "The Bread Baker's Apprentice" is one of the most popular for bread testing. This is a 2-day process but well worth the time and trouble. Poolish ciabatta proves a much more pliable dough. This is one dough that simply can't be kneaded by hand; it's just too wet and sticky. But it's a wet dough that results in that nice crusty hole-y bread you can find(mine has just a tiny hole- need more practise). An electric stand mixer or a food processor, will do the trick.




I added black olives and few sprigs of fresh rosemary. As I have an abundant rosemary in my garden.





Poolish Ciabatta Bread
Adapted: The Bread Baker's Apprentice by Peter Reinhart


For the Poolish
* All Purpose Flour - 2 1/2 cups (12% protein)
* Water - 1 1/2 cups
* Active Dry Yeast - 1/4 tsp

For the Ciabatta
* Poolish - 3 1/4 cups (All of the Poolish above)
* All Purpose Flour - 3 cups (12% protein)
* Active Dry Yeast - 2 tsp
* Salt - 1 3/4 tsp
* Water - 1/2 cup (I use a couple of tablespoons more than this)
* Olive Oil - 4 tbsp




1. Prepare the Poolish - Warm the water for the Poolish. You should be able to dip your finger in the water i.e it should be lukewarm. In a larger bowl, add the yeast to the lukewarm water and keep aside for 10 minutes until it frothes. Add the flour and mix everything. Cover with a plastic wrap and keep aside at room temperature until the poolish starts bubbling and frothy on top. This takes me about 6-8 hours and I usually keep it overnight. Keep the prepared poolish in an air tight container in the fridge. Poolish keeps well for 3 days according to the book. I have never had the opportunity to find out! I use it the very next day.

2. Take the poolish out of the fridge and rest for 1 hour.

3. Warm 1/2 cup water until lukewarm. Add yeast and rest for 10 minutes until it froths. Add the flour, salt, olive oil and poolish and whisk it all together until it comes together as a dough. While forming the dough, whisk fast in one single circular direction until everything comes together. If the dough doesn’t clear the sides of the bowl or in other words is still too sticky add a couple of tablespoons of flour.

4. Flour your working counter. Transfer dough to the working counter with a flat scraper. Stretch the dough to a rectangle about quarter of an inch thick. Fold the dough over itself the way a letter is folded. Stretch into a rectangle. Repeat this stretch and fold again. Mist the top of the dough with some oil. Cover and let it rest for 30 minutes. Repeat the stretch and fold again. Mist with oil again. Cover and let it rise for 2 hours until it looks inflated but not doubled.

5. Spread a cloth on a smooth surface. At intervals, about the width of a ciabatta, raise the cloth to form divisions. Transfer dough carefully to a well floured working surface. Divide into two or three rectangles using a scraper that has been dipped in water. Using a well floured scraper carefully transfer this to the compartments that had been formed with the towel. Mist the loaves with some oil and cover with a cloth and let it rise for 1 hours until the loaves look inflated or swollen.

6. Transfer loaves to a baking sheet dusted with cornmeal/ semolina. Bake at 220 C for 30-35 minutes or until loaves turn golden and are done. I check by tapping loaves at the bottom. The original recipe recommends baking with steam - i.e, mist oven twice in 30 second intervals and bake with a bowl of water. I have done the mist and shut oven door, put a bowl of water and all of that circus in many recipes before. I have subsequently made the same recipes without the steam and frankly found no difference as long as my oven is concerned. I prefer to make my dough more hydrated to get better texture.

7. Cool completely for about 1 hour before slicing and serving.

Farmhouse Soup

As the days gets colder, below 0 degree, appetites sharpen. Root vegetables form the base of this chunky minestrone style soup.This will help to ward off the chill of these dark, cold days and frosty night. Vary the vegetables according to what you have to hand.






Farmhouse Soup

2 tbsp olive oil
1 onion, roughly chopped
3 carrots, cut into large chunks
175 g turnip, cut into chunks
175 g swede, cut into chunks
1 can chopped tomato
1 tbsp tomato purée
1 tsp dried mixed herbs
1 tsp dried oregano
50 g bell peppers, cut into diamonds
6½ cups vegetable stock or water
½ cup macaroni pasta or your choice
1 can red kidney beans, rinsed and drained
2 tbsp chopped fresh flat parsley and coriander
sea salt
ground black pepper
freshly grated Parmesan cheese to serve, optional

1. Heat the olive oil in a large pan, add the onion and cook over a low heat for about 5 minutes, until softened. Add the carrots, turnip, swede chunks, canned chopped tomato, tomato purée, dried mixed herbs, dried oregano and peppers, if using. Stir in a little salt and plenty of black pepper to taste.
2. Pour in the vegetable stock or water and bring to the boil. Stir well, cover the pan, then lower the heat and simmer for 30 minutes, stirring occasionally.
3. Add the pasta to the pan and bring quickly to the boil, stirring. Lower the heat and simmer, uncovered for about 8 minutes, until the pasta is only just tender, or according to the instructions on the packet. Stir frequently.
4. Stir in the kidney beans. Heat through for 2-3 minutes, then remove the pan from the heat and stir in the parsley. Taste the soup for seasoning. Serve hot in warmed soup bowls, with grated cheese handed around separately.
   

Vietnamese Beef Stew

This is a delicious aromatic stew. The Vietnamese meal excels at subtle mixtures that are fragrant rather than spicy.You won't believe the delicious, cinnamon and star anise - scented aroma that fills the kitchen when you make this. As with most stew, this tastes even better when made in advance and then reheated, making it taste perfect.






Vietnamese Beef Stew

For the marinade

2 tbsp grated fresh ginger
2 lemongrass stalks, trimmed and very finely chopped
2 tsp mild curry paste or powder
2 tsp ground cinnamon
2 tsp light brown sugar
4 tbsp tomato purée
2 red chillies, deseeded and finely chopped
2 tbsp Thai fish sauce

For the Stew
900g lean stewing steak, cubed
3 tbsp corn oil
1 large onion, chopped
3 garlic cloves, crushed
750 ml water
1 tsp salt
2-4 star anise
freshly ground black pepper
2 carrots, cut into chunks
2 potatoes, cut into chunks
2 small turnip, cut into chunks

1. Mix all the marinade ingredients together in a large bowl. Add the meat and toss to coat completely. Leave to marinate for at least 1 hour or overnight.
2. Heat 1 tablespoon of the oil in a flameproof casserole dish. Add the onion and garlic and fry, stirring, until softened and translucent, about 2 minutes. Remove from the dish with a slotted spoon.
3. Heat the remaining oil in the dish. Add half the meat and brown quickly on all sides. Remove from the dish. Add the remaining meat and brown quickly. Return the rest of the meat, any remaining marinade, and the onions and garlic to the pan.
4. Stir in the water and add the salt and star anise. Add a good grinding of the pepper. Bring to a boil, reduce the heat, cover and simmer very gently for 1 hour.
5. Add the prepared vegetables and simmer gently until everything is tender, a further 30 minutes.
6. If necessary, remove the lid and boil the stew rapidly for 1-2 minutes to reduce the liquid slightly. Taste and re-season if necessary.
   

Egg Shaper

The first time I saw this on the internet,I was curious on how can the hard-boiled egg be made in different shapes. Well, there's no surprising for Japan to discover this as they have beautiful food presentation especially the foods that cater kids. They are very artistic in presenting their sushi and other foods. So I went to searched if I can find this item here in UK as most of the shop selling this can be found in Malaysia, Singapore, China and other Asian countries. Thankfully Japan Centre just opened in Picadilly,London. I purchased different bento items and different molds for sushi, cookie cutter and bento lunch box.





After boiling and shelling the boiled egg, just pop the egg in the base moulder, cover and lock it. Set aside until its cooled and well formed. Making the kids food attractive help them to eat, enjoy and finish their food.

Eggplant with Chilli Sauce

Eggplant is one of my favorite vegetable. It's versatile to cook with other dishes. This dish can be an appetizer or have it with steam rice. Eggplant with chilli sauce is famous in Chengdu, China. That's were you can fine different kinds of chilli. If you cannot find the pickled chilli paste you can make it yourself. Soak the whole fresh chillies in salted water for 1 month. Drain from the liquid and blitz in a food processor with vegetable oil.







Eggplant with Chilli Sauce

800g eggplant (aubergine)
vegetable oil, for deep-frying
2 tsp pickled red chilli paste
1 tsp grated Ginger
1 tsp crushed Garlic
2 spring onions, chopped
1 tbsp Shaoxing rice wine
200ml chicken or pork stock
1 tsp light soy sauce
1 tbsp vinegar
5 tsp sugar, or to taste
½ tsp salt
½ tsp chicken bouillon powder
3 tsp cornstarch
½ tsp chilli oil, or to taste



1. Remove the skin from the eggplants and cut the flesh into even chunks about 5cm x 1.5cm x 1.5cm.

2. Heat the oil in a large pan or wok and deep-fry the eggplant until soft and golden. Remove with a slotted spoon and drain on kitchen paper. Set aside.

3. Drain and discard all but 1 tablespoon of oil from the pan. Add the chilli paste, ginger, garlic and 1 tablespoon of the chopped spring onion - stir-fry for 30 seconds.

4. Pour in the wine and stock, bring to the boil and reduce for 2-3 minutes. Return the eggplant to the sauce.

5. Season with soy sauce, vinegar, sugar, salt and chicken bouillon powder - cook for a couple of minutes. Taste for sweetness - you might like to add an extra spoonful of sugar. The sauce should be sweet and tangy.

6. Dissolve the cornstarch in 2 tablespoons of water and add to the sauce. Stir until thickened over a moderate heat. Season with chilli oil.

7. Serve garnished with remaining chopped spring onion or coriander leaves.

make pickled red chilli paste by soaking whole fresh chillies in salted water for 1 month. Drain from the liquid and blitz in a food processor with vegetable oil.

Happyhomebaking: Apple Muffins

Happyhomebaking: Apple Muffins

Apple Muffins

As having an extra apple in the fridge, I attempt on trying this recipe. You have to cut the apple into large chunks as they just melt and disappear, and you can't have the taste of apple and it's bite. You can add vanilla extract instead of cinnamon, if you are not fun with spices. Turn out soft and delicious.





Apple Muffins


280g plain flour
3 teaspoon baking powder
1/2 teaspoon salt
50g butter, soften at room temperature
100g caster sugar
1 egg, lightly beaten
1½ teaspoon cinnamon
1 cup milk
1 cup apples,peeled, chunks



1. Preheat oven to 220°C. Grease or line muffin pans with paper cups.

2. In a bowl, sift together flour, baking powder, cinnamon powder and salt, blend well.

3. In another bowl, cream together butter and sugar, still creamy. Add in egg, gradually, mix well after each addition. Stir till mixture is creamy and fluffy.

4. Add flour mixture (in 3 additions) alternately with milk (in 2 additions) , starting and ending with flour. Mix only until well combined. Gently fold in the chopped apples.

5.Fill muffin cups with batter till 2/3 full. Bake for 20 to 25 minutes, until muffins turn golden brown and a toothpick inserted in the center comes out clean.

6.Transfer and cool in a wire rack.

Chicken Meatloaf

Meatloaf usually prepared with beef or a combination of beef and pork. I use chicken this time without the middle stuffing of hard boiled egg, sausage and carrots. Adding oats to the minced meat helps make it moist and you will not notice that there's oats added on it.







Chicken Meatloaf

1 kg breast, grounded
¾ cup quick oats
1 medium onion, chopped
1/2 red bell pepper, diced
1 egg yolk
2 tsp Worcestershire sauce
¼ cup tomato ketchup
fresh milk
3 Tbsp tomato sauce
salt and pepper
1 small onion, cut into rings for topping


1. In a medium bowl with the oats, add in milk just enough to wet it.

2. In another large bowl, put the minced chicken, add in chopped onion, diced pepper, the soak oats, egg yolk, salt and pepper, Worcestershire sauce, ketchup. Mix all until combined.

3. Butter a rectangular pyrex dish. Put the mixed chicken in the middle and form a wide meatloaf. Pour enough tomato sauce on the top and sides (this will make the meatloaf moist). Put the ring onion on top as topping.\

4. Bake in the preheated oven at 180° C for 30-35 minutes.