Cell Phone Theme Fondant Birthday Cake

This year's February is my younger daughter's 12th birthday. I am so happy that she still want me to make her a birthday day. She asked for a phone theme birthday fondant cake. It is easy to make as there are Pre-printed sugar icing paper for sale on website/ebay. I purchased an iPhone theme sugar icing paper and also phone app icon sugar icing paper for her cake. I just need to bake a basic cake and apply those sugar icing paper on top. 

 

奶皇西米糕 (Recipe in Chinese) Tapioca Custard Cyrstal Cake

奶皇西米糕

16x

材料

西米100g , 鮮奶1支 , 馬蹄粉70g , 淡奶50ml , 吉士粉2湯匙 , 油 , 雞蛋1隻 , 牛油 , 糖45g+30g , 麵粉2湯匙 , 蛋撻模 , 水70ml , 掃

做法

1. 雞蛋打入大碗內 , 加入吉士粉 , 麵粉 , 100ml鮮奶拌勻至冇粉粒

2. 煲內放入45g砂糖 , 牛油 , 花奶及餘下的150ml鮮奶拌勻

3. 用中火煮至牛油溶化 , 加入之前的雞蛋吉士糊 , 用慢火一路拌勻一路慢慢煮至杰身

4. 盛起待涼20分鐘再放入冰箱冷藏1小時

5. 西米放入煲內 , 加水蓋過面拌一拌勻

6. 用中火煮滾後再拌一拌勻西米以免黏底 , 熄火蓋上蓋焗20分鐘

7. 將西米隔水倒在隔篩內 , 用水沖洗雜質 , 瀝乾水份加冰水浸過面靜待10分鐘

8. 馬蹄粉 , 30g砂糖 , 水及少許油拌勻至冇粉粒

9. 浸10分鐘的西米瀝乾水份放入大碗內 , 加入馬蹄水拌勻

10. 奶皇餡1小時後從冰箱取出拌一拌勻

11. 蛋撻模掃上油 , 先放西米糊至一半滿 , 放入奶皇餡 , 再放入西米糊至全滿

12. 放入電蒸鍋內蓋上蓋蒸10分鐘

13. 蒸好待20分鐘至涼

14. 待涼期間繼續將西米糕放入電蒸鍋蓋上蓋蒸10分鐘

15. 將待涼的西米糕用竹簽起出

16. 逐一將其餘的西米糊放入蛋撐模至一半滿 , 放入奶皇餡 , 再放入西米糊至全滿

17. 放入電蒸鍋內蓋上蓋蒸10分鐘 , 再待涼起出直至西米糊用完即可

Recipe from: http://elanie-kitchen.blogspot.com/2018/05/blog-post_7.html?m=1

Gâteau Invisible (Invisible Apple Cake)

Recently I and my daughter Nicole both "like" Tasty Japan Instagram page. The video of this dessert pops up from top of FB page and it looks amazingly delish. And it is so easy to make and it tastes so good when it serves warm. The caramel recipe is extremely easy to make and leave no mess afterward.  Gâteau Invisible (Invisible Apple Cake). Recipe from: Gâteau Invisible from Tasty Japan


For the caramel, I use stove top method. Instead of putting butter and sugar in microwave. Heat them in low heat until it turns brown. Then add cream and stir.

Recipe:

Gâteau Invisible (Invisible Apple Cake) 

by Rie McClenny 

Ingredients (5 servings) 

GÂTEAU INVISIBLE 

2 lb apple, such as Fuji or Pink Lady 

2 eggs 

½ cup sugar (100 g) 

½ cup milk (120 mL) 

1 tablespoon butter, melted 

¾ cup all-purpose flour (95 g) 

sliced almonds, to taste 

BUTTER CARAMEL SAUCE 

½ cup sugar (100 g) 

1 tablespoon butter 

½ cup heavy cream (100 mL) 

Preparation 

Make the Gâteau Invisible: 

1. Peel the apples and remove the cores. 
2. Slice them very thinly. 
3. Preheat the oven to 350˚F (180˚C). 
4. In a medium bowl, whisk the eggs and sugar until pale. 
5. Add the milk and melted butter and mix well. 
6. Sift in the flour and combine. 
7. Add the sliced apples. 
8. Using a rubber spatula, coat the apples well with the batter. 
9. Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter. 
10. Top with sliced almonds. Bake for 40 minutes. 
11. Cover with a foil and bake another 10 minutes.
12. Let cool, then remove the cake from the pan. 

Make the butter caramel sauce: 

1. In a microwave-safe bowl, add the sugar and butter. 
2. Microwave 2 minutes or until sugar turns dark brown. 
3. Using oven mitts, very carefully take the bowl from the microwave. The bowl and sugar will be extremely hot so be careful when you are handling them. 
4. Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!). 
5. Pour the caramel over the cake and serve.

(For the caramel, I use stove top method. Instead of putting butter and sugar in microwave. Heat them in low heat until it turns brown. Then add cream and stir.)

VIDEO FROM TASTY JAPAN    

Creme Brule (Instant Pot pressure cooker)

This is not my first time making Creme Brulee. But it is my first time trying this recipe and make it using Instant Pot instead of oven bake method. The result is very consistent and very moist. Worth the try!

Ingredients:

• 1 1/2 C heavy cream
• 4 egg yolks
• 1/4 C maple syrup
• 1 tsp vanilla extract
• pinch of salt
• sugar* for topping

Directions:

1. Whisk together all ingredients, except the sugar. Whisk until smooth and completely blended. Pour into six 4oz ramekins and cover each with a small piece of foil.
2. Place a trivet in the Instant Pot and pour in 1 C of water. Place the ramekins in the Instant Pot on top of the trivet– 3 on the trivet, then 3 stacked on top of the first 3 ramekins. Cover and cook on high pressure for 5 minutes.
3. When the cook time is complete, let the Instant Pot naturally release pressure for ten minutes, then manually release the remaining pressure (there won’t be much). Use a potholder to carefully remove the ramekins from the Instant Pot. Discard the foil and refrigerate the crème brûlée for at least 2 hours.
4. After the custard is set, take the ramekins out of the refrigerator. Sprinkle the tops of each crème brûlée with 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar so that it forms a crispy, browned crust over the custard. Refrigerate or serve immediately.

Notes:

*The quickest sugar to use is regular granulated sugar. Superfine sugar is often recommended for the best crust, and unrefined sugar are cautioned against because they tend to burn more quickly. I used organic granulated sugar with great results.

Recipe sources: Healthier instant pot creme brulee

KARPATKA - Polish custard cake

My whole family love this dessert very much. They ALL like anything with custard. Once you know how to make this custard, you will be able to make good cream puff or napoleon cake type of dessert. This is dessert will need to make ahead. And it has two main steps, one is to prepare custard ahead of time. Second is to bake puff pastry. Both steps require cooling time. You cannot make this dessert when you are in a rush. It is just time consuming, but it is not hard to make it. When you finished preparing both main ingredients (Puff Pastry and Custard), you simply just need to assemble it.

Ingredients:

• 1 cup of butter (230 grams)
• 2 cups of milk (500 ml)
• 2/3 cup of sugar (150 grams)
• 1/3 cup of white flour (85 grams)
• 5 egg yolks
• vanilla bean
• puff pastry
• icing sugar for decorating

Instructions:

1. Flour your surface and roll out your puff pastry to 2 mm thick. Cut out two the same size rectangles. (I use letter size sheet of paper for guidance). Transfer the pastry onto the baking sheet covered with parchment paper. Cover with a tea towel and let it rest for at least one hour.
2. After one hour preheat your oven to 200 degrees Celsius and bake your pastry for around 20 minutes or until is nice and golden.  Set aside to cool down completely.
3. Pour your milk into the saucepan. Cut your vanilla bean and remove seeds. Add the seeds and the bean into your milk and bring almost to boil.
4. In a mixing bowl put your egg yolks and sugar and beat until it is light yellow and fluffy. Add your flour and mix until all is well combined. Slowly add your hot milk, constantly mixing. Transfer the mixture back into the saucepan and bring back on the stove.
5. Reduce heat and continue to cook and stir until thickened like pudding, at least 2 minutes. Let it cool to room temperature, covered with plastic wrap not to form the crust. Make sure filling is completely cool before 
6. beating in softened butter. 
7. Place one of the baked puff pastry and spread the cream evenly on top. Cover with the second puff pastry and gently press. Even out the sides with spatula and refrigerate overnight.
8. The next day cut into rectangles.
9.  When ready to serve, dust heavily with icing sugar.

Recipe source from: Napoleons cake or papal cream cake

Papaya with coconut jelly 木瓜椰奶凍

Today I bought a very nice but expensive Papaya. It's $7.99/lb. This dessert need to make ahead but it is easy to make. I simply follow the instructions in YouTube video and Voila! I used a can of coconut milk which is about 400ml, I add a bit more gelatine to make sure it will stay it's shape after it was set.  I used 10g (1 and an half pack of gelatine envelop). 

Ingredients:

1 papaya (I use 2 papayas which is 2 lb each) 350g coconut milk (1 can of coconut milk ~400ml) 8g gelatine (10g ~ 1 1/2 envelop of gelatine) 40g white sugar

1. Heat the coconut milk until you see some bubbles at the edge. Pour sugar and gelatine to it. Use a whisker to whisk until sugar and gelatine fully dissolved. Set aside until it cool off a bit.
2. Take the papaya out and peel the skin using a peeler. Place it in a container or bowl in upright position. Then cut out the top part and use a spoon to scoop all the seeds out. 
3. While the coconut milk mixture cool off a bit. Pour it into the papaya.
4. Cover the whole papaya with cling wrap and place in refrigerator for at least 3 hours. Or until the coconut milk jelly is set.
5. Then bring it out and cut in half. (Like the picture below)

          6. Then cut it in half again. Slice them and serve cold. 

Recipe source from You Tube: https://youtu.be/uZFSmInCsvw