Steamed Coffee Sponge Cake Vs Almond Cheesecake With Berries

For the month of November I have created two recipes using Bake King flavour essence and emulco to make baked almond cheesecakes and some lovely steamed coffee sponge cake for afternoon tea. If you are interested to find out more on the mentioned recipes, you can check out their recipes site at http://www.bakeking.com.sg/recipes

STEAMED COFFEE SPONGE CAKE

Seamed Coffee Sponge Cake

Ingredients For Steamed Coffee Sponge Cake

Instead of using black food colouring, I added in bamboo charcoal powder to some batter to create "black coloured" batter for decoration purposes.

Here is my Halloween version of the Steamed Coffee Sponge Cake whereby I piped the "black batter" to create some Halloween themed patterns before steaming. And if you are looking for more Halloween themed food, you can check out my recipes here.

ALMOND CHEESECAKE WITH BERRIES

Love this fragrance and luxury treat which is so smooth and yummy. Initially my plan was to make Almond and Longan Cheesecake instead of berries but on a second thoughts I still find berries will be more flavorful as well as eyes feast for the overall presentation.

Ingredients For Almond Cheesecakes with Berries

As you can see from the above, in order to enhance the colour and taste I topped the cheesecakes with melted 70% dark chocolate and roasted almond for that extra crunch and taste balancing. Lastly hope you will like these two recipes and happy mid-week everyone!

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Orange Dreamsicle Crispy Treats

• 1/4 cup butter 
• 1 (10-oz.) package miniature marshmallows 
• 1 1/2 teaspoons vanilla extract
• 1/2 cup orange cake mix (such as Duncan Hines Orange Supreme)
• 6 cups crisp rice cereal
• 1 (12-oz.) package white chocolate morsels
• 3 cups powdered sugar 
• 6 tablespoons butter, softened 
• 6 to 6 Tbsp. orange juice 
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• Peach food coloring gel

Preparation

1. Melt 1/4 cup butter in a large Dutch oven over medium-low heat. Add marshmallows, stirring until melted. Remove from heat. Stir in 1 1/2 tsp. vanilla extract. Add orange cake mix, blending well. Stir in cereal and white chocolate morsels until well coated. Spread mixture into a lightly greased 13- x 9-inch pan. Cool completely (about 30 minutes). Meanwhile, stir together powdered sugar, 6 Tbsp. softened butter, orange juice, 1/4 tsp. vanilla extract, orange extract, and desired amount of peach food coloring gel. Spread over cereal mixture. Let stand 1 hour before cutting.

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Candy Corn Chocolate Cakes

 

Ingredients

• 2 cups sugar $
• 2 cups all-purpose flour $
• 1 cup cocoa
• 1 cup vegetable oil $
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup hot water
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract

Preparation

1. Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.
2. Stir together 1 cup hot water and baking soda; stir into batter. Stir in vanilla. Pour into 2 greased and floured 9-inch round cakepans.
3. Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Freeze layers 30 minutes. Cut each layer into 8 wedges.
5. Pipe frosting on top and sides of cake wedges to resemble candy corn. Using a medium star tip, pipe white frosting on the small end of each cake, yellow frosting on center, and orange on wide end

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Candy Corn Cake Wedges

 

Recipe Time

Prep Time: 45 Minutes
Bake: 25 Minutes
Freeze: 30 Minutes

Nutritional Information

Amount per serving

• Calories: 569
• Fat: 33g
• Saturated fat: 16g
• Protein: 3g
• Carbohydrate: 68g
• Fiber: 0.0g
• Cholesterol: 88mg
• Sodium: 95mg

Ingredients

• Cake:
• 1/2 cup plus 2 Tbsp. all-purpose flour $
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk, at room temperature $
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3/4 cup sugar $
• Frosting:
• 3/4 cup vegetable shortening
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 6 cups confectioners' sugar $
• 6 tablespoons milk $
• Yellow and orange food coloring
• Orange sprinkles, optional

Preparation

1. 1. Make cake: Preheat oven to 350ºF. Grease a 9-inch round cake pan; line with parchment paper. Grease parchment. Lightly coat bottom and sides of pan with flour, knocking out excess.
2. 2. In a bowl, whisk flour, baking powder and salt. In a separate bowl, whisk milk, eggs and vanilla. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Lower mixer speed; beat in half of flour mixture. Beat in milk mixture, then remaining flour mixture. Increase mixer speed to medium-high; beat just until smooth.
3. 3. Scrape batter into pan; smooth top. Bake until cake is light golden and starts to pull away from sides of pan, about 25 minutes. Cool in pan on wire rack for 15 minutes. Invert onto rack, peel away parchment, turn cake right side up and cool completely. Cut into 12 wedges. Place wedges on a parchment-lined baking sheet; freeze for 30 minutes.
4. 4. Make frosting: Using an electric mixer on medium speed, beat shortening, butter and vanilla. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; beat until frosting is fluffy.
5. 5. Reserve 1 cup of icing in a small bowl. Divide remaining icing between 2 medium bowls and tint 1 bowl with yellow food coloring and 1 with orange.
6. 6. Working with 1 wedge at a time, leaving remaining cake wedges in freezer, frost pointed end with white icing, middle portion with yellow icing, and outer portion with orange icing. Repeat with remaining cake wedges and frosting. Press sprinkles on outside of wedges, if desired. Chill until ready to serve.

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Mint Chocolate Chip Ice-Cream Cake

 

Recipe Time

Hands On: 30 Minutes
Total: 10 Hours, 30 Minutes

Ingredients

• Parchment paper
• Devil's Food Cake Batter
• 1/2 gal. mint chocolate chip ice cream, softened
• 10 chocolate wafers, coarsely crushed
• Chocolate Ganache
• Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints

Preparation

1. 1. Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
2. 2. Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
3. 3. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
4. 4. Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired.

source:here

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