> Don't bother to bake, I am catching a play.
> Don't worry, you can eat the cake off my blog!
D's sister is a staunch Buddhist who is a vegetarian so I tried to bake the eggless butter cake. It seemed like a sensible choice for them to be able to share the cake. Unfortunately my eggless cake failed; there's not enough structure to hold up the cake. It was too crumbly to hold. I had to eat it with a spoon! After the last crazy baking week for Sheen's birthday, I resolute to have less stress and more fun this time round. So instead of spending time troubleshooting the recipe, I just go right to the tried and tasted recipe.
When I was preparing Sheen's cake, Gina suggested Steam Moist Choc Cake which was created by a very talented baker Lady Vanilla - a Singaporean who now lives in Netherlands. This is just the right recipe for me cos I am down to 2 eggs in my fridge... not enough for a sponge or chiffon cake.
Ta-da: The overall result is not fantastic but much much much better than the mess I created at my sis' birthday
The small "Happy Birthday" disc and fondant lettering was a last minute job... I got the wilton lettering set, thinking it was make my life easier but look at it...
I had a hard time trying to remove them from the backing... and broke quite a few along the way. In the end, there's ain't enough alphabets so I need an alternative.... Ya, fondant... yep, luckily there's a box at home on standby!
I do not like the taste of fondant, but will always keep a box at home cos it is so easy to handle... it's as easy as child's playdoh!
No worries I thought to myself as I promptly took out the fondant lettering and numbering set. Finally I have a chance to use it. Fantastic!
I coloured, knead and mold the alphabets. When I am done, I tried with my might to take the letters off the mold.... No amount of coaxing or picking will get the letters out in a complete piece. I even tried to dust more cornstarch (like the "A"), and tried with crisco but nothing work. The instruction said freezing 10min will help. Forget it.
In the end, I used the trusted alphabet cookie cutter set! Not as pretty, but it works. Whoosh, that save me another disaster!
(PS: I researched for other user's experience... Conclusion - we can safely blame it on the crappy fondant tool set! If the manufacturer is responsible enough, they should have recalled the product. $36 for the plastic sheets is exorbitant!)
Steamed Chocolate Cake - Super Moist!
188gm Corn Oil
¾ cup castor sugar (I used fine sugar since it gets dissolved in step 1 anyway)
175 ml Evaporated Full Cream Milk
2 Eggs, lightly beaten with a folk
1 cup of Plain flour (I used gold medal unbleached flour 10% protein)
½ cup of Cocoa powder (I used Varlhona)
½ tsp Baking powder
½ tsp Baking soda (can be omitted since varlhona is dutch-processed)
½ tsp Vanilla Extract ( I used Kahlua instead)
1 tsp choc emulco
- Combine sugar, Evaporated milk, vanilla extract or essence and oil in a saucepan. Stir over low heat until sugar is dissolved, off fire and keep warm.
- Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.
- Sift the flour,cocoa powder, baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
- Heat up the steamer (medium fire). If the fire is too high, your cake may get a dome.
- Lined and greased a baking pan. Pour the batter into prepared pan and tap the pan a few times on the tabletop to remove any trapped air. Place the pans into the steamer and cover the top of the pan loosely with a piece of aluminium foil. - do not skip this as it prevent the condensed steam from dripping onto the cake.
- Steam over medium heat for 45 mins (mine took 30 min only).
- Cool the cake in pan before turning out for further decoration.
I used the chocolate glaze, once again, a recipe taken from Kitchen Capers:
- 6 ounces bittersweet chocolate, finely chopped
2/3 cup heavy whipping cream
1 tsp vanilla extract
- Place chopped chocolate in a medium bowl.
- In a small saucepan, bring the cream to a boil. Remove pan from heat and add the chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. Gently stir in the vanilla.
- Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.
To glaze the cake:
Place the chilled cake, still on the cake round, on a wire rack set over a baking sheet. Slowly pour the hot glaze onto the center of the cake. Smooth the glaze over the top and sides, letting the excess drip onto the baking sheet.
- I see other bakers can get very pretty smooth glaze on their cake... unlike mine. For a start, the surface of the steam cake is quite pokey. Perhaps I will do better with thicker frosting.
- I start to jot down the type of flour I used cos I learnt from my trials that the flour can make quite a difference in the texture of the cake, due to the different percentage of the protein content.
- The cake is very choc, only reserved for chocolate-holics!
- Pretty things are good, useful things are better. (heehee, haven't get over the fondant mold set!)
Bevis, once again, come and kapoh kapoh when I was decorating the cake. He kept eating the fondant by lumps. I had to distract him by letting him roll out the fondant and make out his name! Boy, I was impressed when he can tell this "mama's playdoh" is called fondant!
All went into his stomach right after this!