Sunday, 22 January 2012
Thursday, 5 January 2012
In Da Making Of Red Velvet Cake..
huh mencabar tul buat kek ni. rasa kek dah sedap, but finishing adoi ai... mmg tak leh msk masterchef..hehe. tp kek ni mmg sedap. leh ikut recipe ni ye kengkawan:-) patut la kek ni mahal. kat sini aka Riyadh kek ni la fav pak arab n harga dia masyaAllah.
hmm tgk la cake i yg dah jadi. its ok ina 1st try:-)
Tadaaaa
Red Velvet Cake -
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)
Steps:
1.Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
2.In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3.In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4.In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
5.In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
6.Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)
7.Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
8.Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.
Serves 10 - 12 people.
http://www.youtube.com/watch?feature=player_embedded&v=9gDez9HmRmM
Credit to JoyOfBaking....many thnxxx to you:-)
Read more: http://www.joyofbaking.com/RedVelvetCake.html
hmm tgk la cake i yg dah jadi. its ok ina 1st try:-)
Tadaaaa
Red Velvet Cake -
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)
Steps:
1.Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
2.In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3.In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4.In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
5.In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
6.Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)
7.Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
8.Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.
Serves 10 - 12 people.
http://www.youtube.com/watch?feature=player_embedded&v=9gDez9HmRmM
Credit to JoyOfBaking....many thnxxx to you:-)
Read more: http://www.joyofbaking.com/RedVelvetCake.html
hmmmm
huh fikiran ni asyik pikir nak balik mesia jer. its come across when my hubby asked me what to do with his another 16 days annual leaves. kene habiskan this year meaning before may. pastu ramai lak malaysian nak balik for gud. plus my neighbor ari ni balik mesia for 3 weeks coz hubby dia outstation ke Amsterdam 1 week. so apa lagi hati ku meronta2 MALAYSIAAA... tp tiket tgh mahal. but his company ada 1 tiket flight sponser tuk our family yg tak digunakan lagi.
hmmmmm tetiba nak try buat red velvet cake. huh pikiran pun asyik dok pikir nak g mana cuti nnt. Buat kek dulu la.
hmmmmm tetiba nak try buat red velvet cake. huh pikiran pun asyik dok pikir nak g mana cuti nnt. Buat kek dulu la.
Monday, 2 January 2012
Starting of 2012 with HOPE and BEGGING for the MERCY of ALLAH...Insyaallah
"Dear past, thank you for all the life lessons u have taught me.
Dear future, i'm ready now!"
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