The Hummingbird Cake Frosted With Mascarpone Cream Cheese,Hawaiian Coconut , Pecan Nuts and Jelly
The Hummingbird Cake -side way
Happy Birthday My Dear....
What better way to appreciate a friend whom you have known for the past 16 years than baking a humble cake to celebrate her 34th birthday? Buying her jewellery? Or celebrate her birthday?Well, my friend, Ms Yusni Laily Sufian or Elly has just celebrated her birthday on 19th of November and she was asking a Red Velvet. But I have refused her... (hahahha), I told her that I would be baking a very nice, sweet cake instead. Just a reason to bake my own favourite cake... (aha). Since the Red Velvet is very cliche these days, I have decided to bake the Hummingbird Cake. Instead of using corn oil, I have used unsalted butter, and what a good decision to do that as the cake was so yummy and delicious, due to the use of butter. Yes, thank you dear Mrs Wiggins who has invented this cake in 1978. I could say that this cake is very humble compared to the sophisticated Red Velvet. Why do I say it is a humble cake? Simply because, you wouldn't even guess its ingredients, but its taste would be out of this world. Thank you once again Mrs Wiggins....
The Red Velvet Birthday Cake Frosted with Philly's Cream Cheese and Mascarpone Cheese, topped with Hawaiian coconut, fresh strawberries and blueberries.
We have always try to celebrate birthdays of loved ones. It would be nice to have a birthday surprise in terms of a birthday cake- especially a Red Velvet perhaps. This birthday cake is specially done, for Ms Zetty. She was a friend of a friend, and I have baked this as a challenge. A challenge for myself. Never done a birthday cake with writings on it. Thus, I have used the writing pen to save my time. Overall it took me 5 hours to do this. What a nice taste to use mascarpone cheese for this frosting. Like I've said in a previous post, back in 2008, when you bake, do not be stingy with the ingredients. The more you spend for your ingredients, the better the results. Ooo.. wouldn't it be nice if you relate it to your life? The more time you spend with your loved ones, the loved ones would love you more too... perhaps then.
Happy days ahead, hope your birthday is celebrated with a cake from the loved ones...
Today, I just felt like winning a 100-metre race, simply because I have done my homework in a 2-hour marathon. I felt like a burden has just been lifted from me. So, what else to do than blogging about this recipe. God knows, how happy I am now- finally been able to think straight... ;) Just like I've promised before.. my whole-meal bread and butter pudding recipe (which was originally from Nigella Lawson). This bread and butter pudding is definitely a star on its own. It is certainly not an ordinary bread and butter pudding. There's a hint of English taste of this pudding. Give it a try and you'll definitely know what it means to be in a baking heaven....
The recipe for the pudding
What you need;
75g unsalted butter
3 tbsp of orange juice
1 loaf of whole-meal bread (originally brown bread)
Half of bottle of Ginger and orange conserve (marmalade)-
I have used the St Dalfour brand of jam in this recipe
4 egg yolks
3tbsp of caster sugar
200ml full-fat fresh milk ( skimmed milk will not do - I'm sorry)
500ml double cream ( I have used UHT whipping cream - ARLA or Emborg brand)
1 tsp of ground ginger (you can use fresh grated ginger)
2tbsp demerara sugar (abundant in the UK, unfortunately please use brown sugar here in Malaysia)
1) Grease pudding dish with not so expensive butter. Unsalted is quite expensive
here in Malaysia (unfortunately)
2) Soak sultanas with orange juice ( 15-20 mins or until they really plumped up)
3) Sandwich bread, butter and jam
4) Cut your sandwiches into triangles, arrange evenly
5) Sprinkle sultanas over the sandwiches, together with the soaked up-juices
6) Whisk egg yolks and egg with caster sugar- pour into bread sandwiches
7) Pour in the cream and milk
8) Smear the bread crust with soft butter, mix the ground ginger and demerara (brown) sugar.
9)Lastly bake the pudding in a pre-heated oven of 120C, for about 20-30 mins.
10) Test if it's ready by putting a skewer inside , it should come out clean.
275ml double/single cream -whipping cream is okay
3 egg yolks
1tsp corn flour
1 tsp caster sugar
2 drops of vanilla
1) Heat cream in a small saucepan or non stick pot.
2) Whisk egg yolks, cornflour, sugar and vanilla in a bowl.
3) Pour hot cream into the bowl. Stirring.
4) Return mixture to the saucepan.
5) Heat gently until thick. Use wooden spoon to stir your custard cream slowly. Make sure it
does not curdle.
6) Use low-temperature heat...
You can eat this pudding with vanilla ice-cream or this custard sauce.
I have always be fond of Nigella Lawson. The British journalist- turned celebrity chef and TV personality is definitely a chef in style. I could say that she has always be my idol in terms of cooking and baking. A kitchen goddess, definitely she is. I have baked this bread pudding since 2007, ever since I have discovered her in TLC. What I liked best about her was the generous amount of ingredients found in her recipe. Recently, I have baked this bread pudding and it was definitely a sold-out. So now, I have decided to share the recipe of my version, in the next post ( when time really permits me to do that)...In the meantime, do enjoy the picture ;)
Chocolate Heaven with Sour Cream and Chocolate frosting, topped
with fresh sliced strawberries, glazed cherries and chocolate chips. I have
written the words Thank You with an icing pen.
"Thank You" are two big words- showing our appreciation for those who have done great, good deeds to us. We say thank you to friends, family and colleagues. How often I wonder do we say thank you to those close to us. This cake is baked with those two words in mind. I've baked it as a favour for a colleague who has just finished her contract. She was asking for this chocolate cake and I thought what a great idea to sponsor this for a farewell party at my workplace. What a delight to have this cake with two big words which summarise everything.
Yes, thank you dear, from the bottom of my heart..... I was very glad to bake this for you; )