Photo post of my one week Chiffon Cake Challenge

Last week I set myself a challenge to daily bake different type of chiffon for one week.

And below I proudly present 7 type of delicious  chiffon by Rabbitcanbake

Please click each title for link to recipe.

Chiffon # 01 : Green tea Soya Chiffon – for those who prefer the healthier type

Green tea soya chiffon1

Green tea soya chiffon

Chiffon # 02 : The Cheesy Cheddar Chiffon – for cheese lover

Cheddar Cheese Chiffon1

Cheddar Cheese Chiffon

Chiffon # 03 : The Sweet Cream Corn Chiffon – for corn lover

Sweet Cream Corn Chiffon3

Sweet Cream Corn Chiffon

Chiffon # 04 : The Local famous Black Glutinous Chiffon (Chiffon Ketan Hitam/Pulut Hitam)

Black Glutinous Chiffon2

Black Glutinous Chiffon

Chiffon # 05 : Black Sesame Chiffon – something Asian and unique?

Black Sesame Chiffon3

Black Sesame Chiffon

Chiffon #06 : Three flavors chiffon  – Can’t decide on what do you want, why don’t have all in the same cake?

3 flavors chiffon cake1

3 flavors chiffon cake

 

Chiffon # 07 : Cranberries Chiffon – Perfect for summer.

Cranberries Chiffon Cake2

Cranberries Chiffon Cake

That’s conclude my one week chiffon challenge and the good thing of baking and eating chiffon is they have lesser fat compare to other type of cake, hence no need to worry about diet.

Cheers.

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Sharing my very first professional baking course

I finally completed my cake foundation course it was fun and useful and I got to make a lot of new friends in the class.

Sharing some of what I’ve learned during the 1 month course. The course itself were divided into 4 session and it was started with everything about Butter Cake where we learn to make Walnut cake, Sunflower chocolate cupcake and Easy Marble Cake.

This was my result  during the hands on in the class, photo taken with my phone during the class ( the one in aluminum foil tray was walnut cake).

butter cake

Separately we were given some home work to practice on our own at home and I was quite happy that I passed most of the homework,  all my homework baking turn out well . Below were the result : Prune Butter Cake, Cheesecake and another basic marble cake recipe. I love doing the homework  (not that I am a diligent student but more to the opportunity to take better picture for my photo collection)

Prune Butter cake1   Prune Butter Cake4   Butter Cheese Cake   Butter Cheese Cake4

Since I love the prune butter cake recipe so much, I experiment by substitute the prune with cranberries and they taste great. More over the red baking cup were in compliments with the cranberries.

Cranberries Cake   Cranberries Butter Cake3

I also have fun playing with the marble cake recipe and so glad I got to use my new paw shape silicon mold

ABC marble5  Basic marble6  Basic marble3

 

Second lesson were all about chiffon and this was really challenging, quoting the instructor’s word “Chiffon cake is easy to make but hard to master”. Below were the result from the hands on in classes  , panda chiffon cake, golden citrus chiffon and banana chiffon. This time I brought back my cake and cut them in the next morning for better photo taking and photo results.

Pandan Chiffon Cake2   Pandan Chiffon

Golden Citrus Chiffon Cake   Banana Chiffon Cake

My lecturer also said that her professor during her training and course in U.S said that one have to practice making 800 times of Chiffon before able to master it. And it was true indeed because  unlike the butter cake , I failed my first attempt of homework in the chiffon. The cake did not rise much. I need to practice again and remade (but I was rather discouraged and lazy to remake them).  Chiffon cake was my fave and they were several cake shop in Jakarta which sell very good chiffon, which was kind of the excuses I told myself that I can easily buy really yummy chiffon instead of having to go through the trouble of making them (not good student at all, right?)

Third lesson was swissroll and I was very excited because despite my  many encounter making swissroll I only ever made one type of recipe with some modification in flavors and  patterns and I am eager to learn more on different technique and recipe.

Below were what we learn in the classes : Rainbow roll with little mices as decoration (the photo were the result of the instructor’s, not mine).

Rainbow swill roll CCI

My hands on during the classes were unsuccessful. First I forgot to flip my rainbow and resulted to me putting the cream on the good layer which supposed to be the outer side of the roll, just realized about this when my partner raise this up while me already spreading  cream to half roll.  Then when it comes to the tiger roll, my tiger roll skin did not crumpled as it supposed to be. I did not take the photo of my failed result because I quickly eat and finish them to get rid of the evidence.

After the failure in class I remake the swiss rolls again at home and they turn out to be okay.

Rainbow Roll Cake   Tiger Roll

My rainbow roll was nice and soft  though my tiger roll skin was a little bit thick due to I don’t have the same size  tin with those required in the recipe (rather than end up with buying too many tins I decided to use the slightly smaller size that I have at home) , well I guess I can always called my tiger roll as chubby or fatty tiger roll J

The last session which was the graduation session was about Sponge cake, we were given 3 recipe to make and the chef show us how to do simple decoration.

Below were my results : Black forest cake, Sweetcorn fudge cake and Pandan Kaya Cake.

Black forest1   Pandan Kaya Cake Sweetcorn fudge cake1

And if you wonder why the decoration in the sweetcorn and pandan cake were different in the 2 sides, it was because we ere paired in class and each recipe ingredients were for 1 cake only, so after the baking and assembling,  me and my partner did our own decoration. Can any of you tell which part were mine?

Anyway these are how the cake looks inside after I cut them i the next morning.

Black forest3   Pandan Kaya cake3   Sweetcorn fudge cake4

Well this is the end of foundation course and I am planning to take the intermediate course which will start in September. Until then I guess I have to keep baking and trying new recipe and hopefully did not end up as a fat and chubby rabbit due to eating too many sweet cakes.

Cheers.

I had posted this in my baking post as well  at www.rabbitcanbake.wordpress.com

In the case if you have chance and time, please visit and follow. Thank you.

 

Introducing Rabbitcanbake.wordpress.com

It’s been more than a month since my last post, apology for late response on comments as well as not visiting your blogs. If you wonder what happened to the rabbit, nope  she was not holidaying and enjoying her summer break. Instead the rabbit is busy baking and when I said baking, it  was literally baking almost everyday.

Yes,  I am surprised as well that the new passion of baking turn out to be something that  I grow to loved and decided to pursue further. Since last month, I had  diligently attended various baking demonstration by local/overseas chef .

I also signed up for  baking foundation course by  Chef Judy Koh  (if you are Singapore resident you might heard about Creative Culinary The School  or had visited the caffe Pralet). Chef Judy is the face and driving force behind the school and the café .  I am happy that The Creative Culinary Singapore had extended their reach and co-operate with “Ingredients” store in Jakarta  whom established Creative Culinary Indonesia to offer various baking course from beginner to professional level.

I will complete my foundation class by next Sunday and can’t wait for my intermediate baking course which will start again in September.

On top of baking my course assignment as well as trying the recipes in different flavor or style,  I had started to commercialized my new hobby.

Remember the cute decorative roll cake that I posted earlier? Well, it received many positive  reaction from friends. Those whom had tried the cake wanted more for themselves as well as to send as gifts for friends or family because of the cuteness and those whom seen the photos in my Blackberry photo profile were intrigued and wanted to try and had been asking where, how to buy also what flavors, designed, and many more questions so I decided to create another blog called rabbitcanbake to documented by baking journey and to serve as my photo gallery when friends/customer want to know more about my roll cake.

As usual Ms. SM the one whom designed rabbitcancook logo had been so nice to design another rabbitcanbake logo for me.

RCB2

I invited you to visit www.rabbitcanbake.wordpress.com and follow if you are interested to know more about my baking journey.

And nope I will not abandon this blog nor stop cooking, I hope by next week upon the completion of my course I will have more time to blog again regularly.

Cheers.

Teacup Shortcakes

Hiyaaaa…Rabbit is burying herself in the kitchen and doing weekend baking.

Got this nice tea cup silicon mold as early birthday gift from a friend (thank you Ms. IG for supporting my new passion of baking). Upon browsing for recipe I stumble upon a video from Ochikeron  which happen to share  cupcake/shortcake recipe using the same silicon teacup mold.

Sillicon cupcakes set  Ochikeron

Details of recipe and how to, please click the  above link  to Ochikeron’s video.

I am still struggling with my whipped cream and can’t replicate those nice flower shape from Ochikeron 😦

Strawberry cupcake

Anyone joining me for afternoon tea for four?

Chocolate Mille Crepes

Another Mille Crepes and this time I use chocolate sauce and whipped cream for each other layers to see if I can get a better texture.

Learning from the previous experience, this time I really let all crepes cool down to the same temperature before stacking them and also ensure my whipped cream had reach the soft peak form before I stop whipping them. And the result was better.

Also I divided the 36 crepes into 2 so I get 2 piece of 18 layers crepes instead of 1 with high stack unlike my previous Vanilla mille crepes.

Chocolate Mille Crepe   Choco Mille Crepe

And yes, since some of you had been asking for the recipe , below is the simple crepe recipe :

Serves : 36 crepes (12 cm size)

  • 100 gr cake flour + 1/2 tea spoon  baking powder
  • 2 eggs
  • 2 table spoon  sugar (I prefer the crepe to be not too sweet because the cream and chocolate filling already sweet enough)
  • 2 table spoon melted butter
  • 250 ml milk
  • few drops of vanilla essence (optional)

Shift flour and baking powder , add sugar and eggs and whisked until sugar is melted. Add half of the milk and melted butter, mix well. Shift to remove lumps and add the remaining milk and mix well. Let the batter stand in room temperature for 30 minutes.Then start to make crepe using non sticky pan.

I noticed some cake shop prefer to have  browning texture on the crepe so this time I also copy the method by making some browner and crispier layer and somehow the combination of the texture did enhance the taste.