Strawberry muffin

The ugly strawberry muffins

Must be feeling a little tired today after coming back from morning errands (ICA).. turns out the strawberry muffin was terrible looking and does not turn out to be sweet. Taste was not nice either. Wanted to use the freezed buttermilk but turn out the buttermilk was sour so I had to threw it away and replaced with milk. 

To add in the misery, I used the wrong cup and the strawberry muffin went out of shape and a little 'wet' inside though I had baked for 25 mins.  I used the left over buttercream which was used for the puffle cake to cover the 'ugliness' with extra strawberries. 

So to 'keep' it safe.. i refrigerate the 'muffins' and see how the taste turns out tomorrow.

[the ugly muffins]

[the beautified muffins]

PUFFLE CAKE

Puffle Cake (Not so pretty and not so red cake).

This cake was requested by my daughter about few months ago but giving my baking skills i put on hold till now. Told her will try my best. The cake was alright as I used marble cake recipe and bake the cake a night before says the recipe.  I don't see any difference probably as more time is needed to cool the cake completely? But the 1st frosting was terrible so I had to re-do the buttercream frosting. The taste turns out alright and she said was nice.

 [the 'flop' buttercream cos of the color and texture]

[marble cake recipe.. intention was to put the chocolate flour at the base but haizz]

[and turned out the top look brown.  Drew the outline before cutting it]

[the nice color looking buttercream which was successful]

[opted out the white icing as not confident in drawing the eyes]

So this is it.. rather not ruin the cake. Keep it simple and nice.

:):)

tons of reciepes

there are tons of reciepes one could find in the Internet. Only make me wish that I have more time for baking. Well... hv to wait till Friday then.

On Saturday, My princess came to room n asked "mommy... so how  yr baking skills now?".  Well.. being modest I said.. it's only OK. Motive. hahaha.. Her intention is for me to bake her  a cake that she asked couple of months ago. Well.. not to disappoint her... I asked for the recipe and promised to bake for her this weekend. the ingredients are simple.. n it crossed my mind  to bake with 2 layers of color.

Promises = delightful smile.

Cakes, muffins and cupcakes baked previously by yours truly. Few did not turn out fantastic. 

(my very 1st cake - banana cake)

 coffee cake (flop)

(mango mini cheesecake)

 (chocolate cake pop - turn out to be extremely sweet)

chocolate milo cake

(rainbow jello cake)

Blueberry Cake with Lemon Streusel
 Posted at 8pm (SG time)

Another cake using buttermilk. Can be for muffin or cake. It's your choice. I simply i love her recipes. I took a pineapple tart recipe from her blog and wah lah.. it turn out fantastic. Thanks gal. As usual i modified a little by reducing sugar and adding more blueberries. I used the rectangle baking tray.

Ingredients [for cake or muffins]
-3 cups of all purpose flour
-1 tbsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1/3 cup unsalted butter,very soft (about 76g)
-1/4 cup vegetable oil
-1 cup sugar
-2 large eggs
- 1 tsp vanilla extract
-1 1/2 cups of buttermilk (about 355ml)
-1 1/2 to 2 cups (fresh or frozen) blueberries (use more if your cake to be bursting with berries. yummy)

Preheat over to 190 degree celsius. In a medium bow, whisk flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and sugar until light. Beat in the eggs one a time, followed by the vegetable oil and the vanilla extract.

Alternate buttermilk and flour into butter mixture, ending with an additional of flour and working in2 or three additions. Stir in blueberries.

Either divide batter into any tray of your preference, you may use muffin cups.

Bake about 20 mins. But it took me 30 mins as it did not comes out clean after 20 mins (time varies).

For the lemon streusel
 - zest of 1 lemon
- 6 tbsp granulated sugar
-1/2 of flour
- 5 tbsp warm, melted butter

Mix all and mash with a fork until clumpy. Sprinkle over cake/muffin before baking. Bake till crusty and golden.


** recipe from The Little Teochew**

RED VELVET CAKE

Posted at 7plus (PM).

Welcome to my very first post. Am not a professional baker.. am just someone who is learning to bake and there is more room for improvement.

Baked this cake using Butter Milk  on Saturday. Was my 1st attempt and it turned out nice says my 'testers' except for 1 as she does not like cheese and rum. :D:D

Got this recipe from a book title 'EASY COOKING' which was given to me by immediate boss (aka as small boss) when she went to England in June this year. This kind gesture from her is kinda like moral support. I have not tried all the recipes from this book as I mentioned I prefer simple ingredients.. too complicated will stress this fluffy out.  

Ingredients :

225g  of unsalted butter, plus extra for greasing
4 tbsp water
55 g of cocoa powder
3 eggs
250 ml buttermilk (you may google search for substitute of buttermilk)
2 tsp vanilla extract (i used vanilla essence)
2 tbsp red edible food coloring
280g plain flour *
55g cornflour
1 1/2 tsp baking powder
280g caster sugar ** 

Frosting : (you may use any frosting to your liking.. i think)
250g cream cheese
40g unsalted butter
3 tbsp caster sugar ***
1 tsp vanilla extract (may use vanilla essence)

* all purpose flour would be much better as the cake does not rise much even with the baking powder 
** I used 200gm of sugar instead as I don't like my cakes to be too sweet especially when the frosting comes in
*** i used 2 tbsp

1. Preheat the oven to 190C. Grease two 9 inch sandwich tins and line with baking paper (i used 6 inch pan instead)

2. Place the butter, water and cocoa powder in a sauce pan and heat gently, without boiling, stirring until melted and smooth. Remove from the heat and leave to cool.

3. Beat together the eggs, buttermilk, vanilla extract and food coloring until frothy. Beat in the butter mixture.

4. Sift together with the flour, cornflour and baking powder, then stir quickly and evenly into the mixture with the caster sugar.

5. Spoon the mixture into the prepared tins and bake in the preheated oven for 25-30 mins (but in total 40 mins was required) or until risen and firm to touch. Leave it to cool in the tins, then turn out onto a wire rack to cool completely.

6. * To make the frosting, beat together all the ingredients until smooth (i used a hand mixer). Use some frosting to sandwich the cakes together, it all depends how creamy you want it, then spread the remainder over the top with a palette knife.

*This where i modified a little for the frosting. I used about 3/4 of the frosting, i added about 1 tbsp of cocoa (you may add more) and 1 tsp of rum but of course you may add more rum.  Am not an adventurous person so I didn't want to ruin the cake. 

(It's was only yesterday that i knew what is buttermilk.

 Well everyday we learn something new says my small boss)

PS : pardon my English.