RED VELVET CAKE

Salam All,

Dessert raya..at my mum's. 

Raya Kedua dan Ketiga..

 Red velvet Cake, Oreo Cheese Cake, 

Kek Batik ( tapi tak amik gambar :( , dahla i yang buat itu..i yang lupakan dia..) 

and ......  Buah Kanta in Syrup. 

Red Velvet

Yang ni untuk si kecil comel or lebihan cake lettew.. ... topping with cream cheese frosting...

Emmm.... 

RAya setahun sekali... tralalalala

Oreo Cheese Cake..

My sis punye projek.. Layer bawah sekali is a Yogurt Cake. Middle Layer tu is the cream cheese layer. Well, dia pakai instant cheese cake pre-mix. And atas sekali adalah oreo biscuit yang dah blend..

Well combinations.. i makan cake ini banyak sekalii... huhuhu.. 

BUAH KANTA

Buah Kanta ... have you ever heard about this..? Maybe ada juga orang panggil buah nipah..

Just rebus dalam air gula..

rasa dia kenyal.. macam Nata de Coco tu .. 

but ,

extra more elastic.. macam tulah..

Warna asal putih..transparent tu, but my mum letak food colouring bagi lebih aura kot..

supposed colour hijaulah kan...

baru mood Syawal...hehehe

Okay bye..

Besttnya raya... makan tak berhentiiiiii...!

Red Velvet Cake Recipe

from foodnetwork.com

Ingredients

For the cake:

12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pans

3 cups cake flour (sift before measuring)

3 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups granulated sugar

1/3 cup vegetable oil

3 large eggs, at room temperature

1 tablespoon red food coloring

2 teaspoons apple cider vinegar

1 teaspoon vanilla extract

1 cup buttermilk

For the frosting:

4 8-ounce packages cream cheese, softened

2 sticks unsalted butter, softened

2 pounds (about 8 cups) confectioners' sugar

1 tablespoon fresh lemon juice

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Directions

Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.

Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.

Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.

Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.

Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.