Rainbow Cake 2

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May and June were the 2 most stressful months for me for the last 4 years and it has not changed much for this year. Having said that, I think I have learn to let go certain thing over the course of these 4 years and I think I am more relaxed this year with the whole exam thingy… lucky for Sofea. For some of my friends who have kids taking IGSCE exam for the first time, I can see how stressful this must have been for them.. looking at them took me back 5 years ago when Aina took her IGCSE hehehe… breathe in breath out Mummies!

As of last saturday Sofea has completed 12 papers and she still has 4 more to go. Last 2 papers gonna be English and they will be conducted during Ramadhan… I hope I can have an IGCSE/A level stress free for the next 3 years as Jasmine will only take her IGCSE in 2020 insyaallah.

Unlike in Malaysia where there are tons of tuition center around, here.. to get additional help outside school is very difficult. The teachers are not willing to do a paid tuition classes because of the law but they always do extra lessons after school.. just that sometimes those extra classes are not enough. Besides that, there are no practice questions being published like the one in Malaysia that can hep the kids to do extra work.. they only rely on the questions given by the teachers and also the past papers. I remembered when I was doing my SPM… my days were filled with doing sample questions just to familiarize myself with different type of questions. Here.. you only rely on teachers and school .. sigh!

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Enough with that.. okay.. what can I say about Rainbow cake… hmmm this cake I baked for Haqeem’s birthday quite sometimes ago. It was quite sweet for my liking, but my kids absolutely loved them. It was a hit among some of my friends and I have baked this cake more than 5 times for the last few months. If you have time, do try and bake this cake as the kids would definitely love the taste and not to mention the colours. For this cake I used Swiss buttercream frosting as it is not too sweet and it will compliment the cake. The recipe was taken from Diva can Cook.

Ingredients:

  • 2½ cups white granulated sugar (you can reduce the sugar to 2 cups as I think the cake is a bit sweet)
  • 1 cup butter, softened
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • ¼ cup heavy whipping cream
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • Food coloring: red, yellow, blue, green
  • Swiss buttercream
Methods
  1. Preheat oven to 160 C.
  2. Generously grease and flour 6 (9-inch) cake pans. I only had 3 pans so I had to bake in two rounds.
  3. In a large bowl cream together sugar and butter.
  4. Mix in eggs until thoroughly incorporated.
  5. Mix in vanilla extract, buttermilk and heavy cream.
  6. Mix in half of the flour, baking powder, and salt.
  7. When mixture is combined, mix in the rest of the flour.
  8. Divide the batter into six bowls (I weigh the batter and divide them by 6)
  9. Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet. (see note on how to make colors)
  10. Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin)
  11. Bake for 10-15 minutes or until center is set.
  12. Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
  13. Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans.
  14. Place on a cooling rack and cool completely.

To assemble

  1. Place the violet layer down first and frost.
  2. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. (frost between each layer)
  3. Frost the whole cake.( I did the naked cake style.. )
  4. Slice & serve!

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Ombre Cake

Ombre Birthday Cake for Jessy

Ombre Birthday Cake for Jessy

Month of May for us in Kuwait means exam time and you know what exam can do to parents, right? Super duper stress time and normally my BP will shoot up sky high hehehe. My eldest is taking the Cambridge International AS Level exam this year and to tell you the truth, before I came to Kuwait, I have never heard of such an exam… A level tu tahu lah since I took one long time ago. AS Level (Advance Subsidiary Level) is actually the first half of an A Level qualification. After completing the AS Level, you can proceed to take the second part of A Level which sometimes being called A2. I didn’t know that you have an option of doing your A Level in 2 parts… should I knew them when I was studying back then, I sure opt for this splitting exam option…as if it will change anything hehehe. Anyway, the normal option for the A Level is a 2 year course, where the exam will take place at the end of second year.

Ombre cake...

Ombre cake…

Okay… back to the normal story…RECIPES! This Ombre cake yang tak berapa cantik ni was baked for Jessy’s birthday last April huhuhu… dah soo terlambat but never mind, better late than never. I’m so glad that she loved it.  The Ombre cake idea was taken from Rahelblog and I bet if you look at her cake, you too would want to bake the cake. As for the cake recipe, I used the rainbow cake from Matha Stewart. For this cake, I used Swiss Buttercream Frosting…Happy Baking guys!

26 April 2013

26 April 2013

Ingredient:

  • Vegetable shortening
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 1/3 cups sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups milk, room temperature
  • Red, orange, yellow, green, blue, and purple gel food coloring

Method:

  1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
  3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
  4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
  5. Decorate!

Steamed Wet Chocolate Cake

Agent Oso Birthday Cake

Agent Oso Birthday Cake

Kullu ‘am Wa Antum Bikhair … is a normal greetings that you will hear if you are in Arab world during Eid or New Year. It simply means “Wishing you blessings throughout the year” and I think it is appropriate for me to say Kullu ‘am Wa Antum Bikhair here since we are now just started a brand new year… and to start off year 2013, I would like to present to you a charming chocolate cake that I took from Rahel blog. This cake is easy to make and lovely to eat. I baked this cake for my son’s 5th birthday last year (wow! sound so long ago he he he). Actually his birthday was on the last day of the year i.e 31st December 2012… yes… end of the year baby. Happy Birthday Haqeem, we love you so much.

Steamed Wet Chocolate Cake for a birthday boy

Steamed Wet Chocolate Cake for a birthday boy

Let’s check our the ingredient, shall we.

Ingredient:
  • 200 g flour
  • 100 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs (B size)
  • 200 g caster sugar
  • 1 cup condense milk
  • 1 cup cooking oil
  • 1 cup hot water
Method:
  1. Heat up your steamer before making the cake. Line and grease a 8″ cake pan.
  2. Sift flour, baking powder, baking soda and cocoa powder in a medium bowl. Set aside.
  3.  In a mixing bowl, whisk eggs, condense milk and sugar till sugar dissolved.
  4. Add in the flour mixture into the wet ingredient and mix well.
  5. Add in cooking oil and mix well.
  6. Lastly add the hot water. Mix well.
  7. Pour the batter into the cake pan and cover the top of the cake pan loosely with a piece of aluminium foil to prevent droplets from falling on the cake.
  8. Place the cake pan in the steamer and steam for 45-60 minutes.