Tuesday, February 28, 2012

Cake or ice cream?

Ice cream look alike choc cake

2 cup self raising flour

2 cup castor sugar - i used brown sugar

120g butter

1/2 cup cocoa powder

2 tsp vanilla essence

1 1/2 cup milk - i used 1 cup condense milk and half cup cream.

2 eggs

Pour everything except eggs into mixing bowl and beat with pedal in medium speed for two min.

Put in the eggs into the mixture and beat again until well combine.

Arrange the wafer cone on the baking tray and pipe in the batter into the wafer cone ( 3/4 height of the wafer cone).

Baked the cake for 20-25min, 160c - dont forget to pre heat 10 min before baking...haha i always forgot!

Swiss buttercream

2 eggs white ( approx 60g)

120g castor sugar

180g butter

Mix the sugar into the egg white. Use double boil until the sugar disolved.

Pour in egg white- sugar mixture into mixing bowl and whisk until stiff peak.

Add in butter and whisk until well combine and reached buttercream look n texture.

Pipe the buttercream on the cake.

Strawberry ganache

1 cup cream

1 cup white choc

15g strawberry jam

Mix the jam into the cream and put on stove in medium heat.

Pour in the heated cream into a bowl of choc.

Mix until smooth. Put in the fridge for a while.

* kek yg paling senang mix.

*butter untuk kek dan buttercream saya guna unsalted. So up to you to control how salty you want your cake to be..

* blh guna teori empirik ini untuk swiss buttercream 1:2:3 - 1 part egg white : 2 part sugar and 3 part butter.

* ganache ada lebih blh simpan up to 4 month in freezer.

* saya refer Ribbon Circus blog..

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Anonymous said... Reply to comment

datang ketuk pintu rumah sambil lap air liur, sedapnya eskrem, nak jugak

ciketon fazya said... Reply to comment

@Tina Othman

haha k.tina, meh jmput masuk....hihi

Ribbon Clown said... Reply to comment

Wah2x dia buat jugak! Cantik ice cream cupacake!

ciketon fazya said... Reply to comment

@Ribbon Clown

dah nearly 5-6 bulan simpan wafer kon tu mencari kekuatan nak buat cone cake ni..hihi

at last!