Thursday, 20 December 2012
The Cake Story
I always wanna bake a real cake complete with decorations and all, but of course for an amature like me, who dares to risk their cake in my hand.
Luckily, now that i have 3 persons around my life, the hubby, the daughter and the son which means 3 birthdays to be celebrated each year and 3 cakes need to be cut off after a birthday song's sang. Yup, they got no choice except to 'pasrah' with the baker and any possibilitiesof the cake's final result.
So, when finally Fakhry is nearly 365 days old, I decided to bake the chocolate cake layered with cream cheese frosting for him (macamlah dia nak makan sangat,kan). I had it sometimes ago at a friend's house and craving for them ever since.The rich chocolate cake and sweet sour cream cheese really did complement each other, atleast to my taste budsla.
I didn't had the specific recipe, but i knew the cake must be extra moist rich chocolatey cake (not spongy kinda cake) and the cream cheese frosting smells leomand..y.
I opted to choose the recipe from Allrecipes.com simply i used to bake this cake and satisfied with the result. Simply copy the recipe from the web.
EXTREME CHOCOLATE CAKE
2 cups white sugar ( i used 1 cup white sugar and another cup brown sugar)
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk (used powdered milk mix with a cup of water)
1/2 cup vegetable oil (i used sunflower oil)
2 teaspoons vanilla extract
1 cup boiling water
3/4 cups butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar (reduced to 2-3 cups)
2/3 cup milk
1 teaspoon vanilla extract
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
2.Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
3.Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
4.To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
5.Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
For the Cream Cheese Frosting any recipe is just the same except i substitutes vanilla with a squeeze of leamond juice
Perfect Cream Cheese Frosting
220gm packages cream cheese
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla or almond extract (i changed to leamond juice)
Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated.
I made the cake the day before, and frost them the next day.
Okay... this is the most fun part of making the cake is when to frost them up. I am nervous what if the cake turns yucky and slimy. Hubby not even helping at all, he kept saying that Secret Recipe is just nearby in case for plan B. Thanks dear, for your moral support,am really appreciates it.huh.
Macam parut carrot je.. hehe.
Selesai sudah. Lets it refrigerate overnight for the cake and creams to incorporate each other.. Alhamdulillah.. the cake wasn't end up to Mr.Dustbin. Here goes the cake story.. Now, anybody dares to ask me bake, raise up your hand..!!!