All about Cakes & Cookies Baking

[mksmn]

CNY is just around the corner. I believe some of you should have baked some of those lovely yummy goodies! Care to share some of the nice but simple recipe? :love:

[sms]

Hi all,

I am new to baking. Would like to clarify the following.
While baking cake which option should I need to choose. upper and lower heating element (or) upper and lower heating element + fan. The manual does not say anything for cake. TIA.

[mamii]

Hi bakers, any one knows which brand of whipping cream i can get from supermarket for frosting on cupcakes or for the coating on cakes ?


I have tried President brand but it does not become stiff. I have used Phoon Huat Milac Gold which works well but it comes in a big packet which is too much and i end up throwing away the balance.

TIA

[mamii]

Thanks, where can i get this brand ? I don’t remember seeing it in ntuc or cold storage. I see the usual ones such as Bulla and F&N, but have not tried them.

[sundaymorning]

micollh:

bakers, any idea where can i get rainbow cakes? i saw the one from Delcie dessert very nice .. but im looking for kid's bday.. any recommendation ? thks

Hi ,
you can try the rainbow cakes from my fat lady too !!
havent tried it but friends highly recommend it so i suppose its good

[Blessed Homemaker]

Dairy cream takes a longer time to whip. A tip is to chill your mixing bowl and beater, that helps to speed up the whipping process. But do note not to over whip as dairy cream will curdle and separate into butter.


Millac Gold is semi dairy so it is relatively easier to whip compared to any other dairy cream.

I personally do not like Red Man's topping cream as they taste like palm oil, very artificial.

Any extra cream are either made into ice cream or kept in my freezer in small portions (200g-300g). They cannot be whipped to stiff once frozen but can be used to make scones/cakes.

mamii:

Hi bakers, any one knows which brand of whipping cream i can get from supermarket for frosting on cupcakes or for the coating on cakes ?

I have tried President brand but it does not become stiff. I have used Phoon Huat Milac Gold which works well but it comes in a big packet which is too much and i end up throwing away the balance.

TIA

[Blessed Homemaker]

Just sharing what I did for dd3's birthday this year.


Last year she asked for a princess cake, this year she asked for a butterfly cake for home and a carousel cake for school's celebration.

Butterfly cake is a flop as my dairy cream curdled while mixing in the raspberry powder. Not the perfect looking cake but my child is happy.

http://i19.photobucket.com/albums/b165/reenaong/e1e935ba-0f23-48b2-8169-c75759ee9321_zps553e045e.jpg\">

Carousel base cake is IMBC and top cake is SMBC. It is much easier to work with buttercream.

http://i19.photobucket.com/albums/b165/reenaong/5a2945bd-2720-431f-847b-93cba1370384_zpse3036b0d.jpg\">

TFL

[Blessed Homemaker]

Orange chiffon cake with chocolate SMBC fillings, frosted with SMBC using black raspberry powder

http://i19.photobucket.com/albums/b165/reenaong/958af674-56dd-493c-9822-48da899c87b2_zpsc303531a.jpg\">

Orange chiffon cake with chocolate SMBC fillings, frosted with Silk Meringue BC, using red raspberry powder
http://i19.photobucket.com/albums/b165/reenaong/a47c3003-d432-4fe4-8d27-5cb3b8ebd4d9_zps11223b02.jpg\">

Butterfly cake is actually a black forest cake, chocolate chiffon cake base with pitted cherries and dairy cream
http://i19.photobucket.com/albums/b165/reenaong/10785058-87df-4ac5-b931-353c8e962a9f_zps6637a7a6.jpg\">

Horses are gingerbread cookies (soft and chewy kind) frosted with royal icing
http://i19.photobucket.com/albums/b165/reenaong/1519ea0e-5ce6-4aa9-8a86-d89ce770f062_zps11537329.jpg\">

[mamii]

Thanks Blessed Homemaker, your cake looks so good.


I baked a banana cake last night, it was yummy and soft and guess what DS said without trying ? Mummy your cake does not look nice so i know it will not taste nice !
Generally he does not like cake except if they come topped with frosting and sprinkles etc

[mamii]

Oh I have 2 questions hope bakers here can help me :


1. Have noticed that most of the cakes i baked (mostly chiffon) are dense and a little moist or darker in colour at the base. What is the problem ? The banana cake (very soft but is not a chiffon cake) also has the same problem.
I used an 8" tin as in the recipe and filled to 3/4 as required so the batter was not too much. The top of the cake is nicely brown and the inside is cook except for the base.

Should i lower the temperature and cover the top of the cake and bake further ?

2. Do i have to line the aluminum cake tin with baking paper (i use Glad brand) buttered and flour. Would the cake stuck if i do not use baking paper but still butter and flour it ?

TIA