Tuesday, 26 February 2019

Ultimate Sampler Cake



     Assalamualaikum semua... Alhamdulillah... Hari ni genap la umur aku 30 tahun... Dah masuk siri 30 la kot... Untuk birthday kek kali ni aku buat kek yang agak istimewa jugak la... Apa yang istimewa kek ni sebab ada lima lapisan kek yang berlainan... Memang sesuai untuk penggemar kek  untuk cuba buat kek ni... Yang tak bestnya lambat nak siap. Ye la, kena buat selapi-selapis. Dua hari jugak la baru siap kek ni... Untuk kek ni aku buat saiz kecik ja separu dari adunan asal... Aku buat saiz 6 inci. Kalau resepi kat bawah tu resepi full. Kalau hangpa ramai orang pastu suka makan kek boleh la buat saiz 8 inci... Macam aku ni tak berapa suka makan kek. Tapi suka buat. Dah alang-alang birthday kaaa... Apa salahnya buat sebijik... Ok la, takat sini dulu.. HAPPY BIRTHDAY TO ME, HAPPY BIRTHDAY TO ME, HAPPY BIRTHDAY TO ME... Bye....
 



Ultimate Sampler Cake
C&P : SprinkleBakes

Chocolate mousse layer

2 teaspoons (one .25 oz. packet) powdered gelatin
2 tbsp. cold water
3 egg yolks (with whites reserved)
1/2 cup (100g) sugar
1/2 cup (120 ml) milk, hot (put in the microwave for 45 seconds)
8 oz. semisweet chocolate, chopped
1 1/2 cups (360 ml) heavy whipping cream


  1. Sprinkle gelatin evenly over the water in a medium saucepan. Let stand for 1 minute. Whisk in egg yolks and sugar together well (save the egg whites for the hummingbird cake layer). Stir in hot milk. Cook over medium-high heat, stirring constantly. Mixture will thicken after about 5 minutes. When done, it should be thick enough to coat the back of a spoon. Stir chopped chocolate into the cooked gelatin mixture and blend until chocolate has melted and even in color with no streaks of the yolk mixture. Allow to cool for 20 minutes, or until just warm.
  2. Line and 8-inch round pan with plastic wrap so that the inside is completely covered and plastic wrap overhangs all sides of the pan. Whip cream until stiff peaks form. Gently fold whipped cream into the chocolate mixture until well blended. Pour mousse into the plastic wrap-lined pan and smooth the top. Cover and freeze until solid, overnight. When mousse layer is frozen solid, remove from pan and remove plastic wrap. Transfer to a plate and store in the freezer while the other layers are baked and assembled.




Hummingbird cake layer

1 cup (120 g) all-purpose flour
1/2 cup plus 2 T (125 g) granulated sugar
1/3 teaspoon salt
1/3 teaspoon baking soda
1/3 teaspoon cinnamon ( x letak )
3 egg whites (use the ones reserved from the chocolate mousse layer)
1/2 cup (120 ml) vegetable oil
1/2 tsp. vanilla
3 oz. crushed pineapple, drained
1/3 cup (1.5 oz.) chopped pecans
1 overripe banana, mashed

  1. Preheat oven to 350°F. Grease an 8-inch round cake pan. Combine the first five (dry) ingredients. Add egg whites and oil, mix well. Add vanilla, pineapple, nuts and banana; stir to combine. Pour into the pan. Bake for 20-25 minutes. Let cool in pan 5 minutes. Turn out on a wire rack to cool completely. 




Red velvet layer

1 1/4 cups (150 g) all-purpose flour
3/4 cup (150 g) granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 tsp. cocoa powder
3/4 cup (180 ml) vegetable oil
1/2 cup (120 ml) buttermilk
1 large egg
1 Tbsp. red food coloring
1/2 tsp cider vinegar
1/2 tsp vanilla extract

  1. Preheat oven to 350°F. Grease an 8-inch round cake pan. In a large bowl, combine the dry ingredients (first 5 ingredients). In a separate bowl, gently beat together the oil, buttermilk, egg, food coloring, vinegar, and vanilla with an electric mixer. Slowly add in the dry ingredients to the wet and mix until thoroughly combined. Pour the batter into the pan and bake for 25-28 minutes. Remove from oven. Let cool in pan 5 minutes. Turn out on a wire rack to cool completely.





Vanilla sour cream cake

1/2 cup (about 4 oz.) full fat sour cream
1 large egg
1/2 cup (100 g) granulated sugar
2 1/2 tablespoons vegetable oil
1 teaspoons vanilla extract
1/4 teaspoon salt
1/2 plus 1/8 teaspoons baking powder
1/4 tsp. baking soda
1 cup (120 g) all-purpose Flour

  1. Preheat the oven to 350°F. Grease an 8-inch round cake pan. Whisk together the sour cream, egg, sugar, vegetable oil, and vanilla extract. Sift the salt, baking powder, baking soda and flour over the wet ingredients; mix until smooth. Pour the batter into the pan. Bake the cake for 20-25 minutes, until it is beginning to brown on top. Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.




Chocolate cake layer

1 cup (120 g) all-purpose flour
1/4 cup plus 2 tablespoons (about 50 g) unsweetened natural cocoa
powder, sifted
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (4 oz.) unsalted butter, melted and warm
1 1/4 cups (250 g) packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 cup (120 ml) hot coffee or hot water

  1. Preheat oven to 350°F. Grease an 8-inch round cake. In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened. Pour the coffee or hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan. Bake 30 to 40 minutes. Let cool in the pan on a rack for 10 minutes. Turn the cake out of the pan onto a rack to cool completely



Cream cheese frosting, toppings and assembly

8 oz. cream cheese, at room temperature
1 1/2 cups (12 oz.) unsalted butter, softened
1 teaspoon vanilla extract
2 lbs. sifted confectioners' sugar
1 1/2 cups (about 12 ounces) rainbow jimmies/sprinkles
6 maraschino cherries, drained on paper towels ( aku xletak )
Rainbow nonpareils

  1. In a large mixing bowl, beat the cream cheese, butter and vanilla togetheruntil light and smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy.
  2. Place the chocolate cake layer on a sturdy cake stand. Spread 1/3 cup of cream cheese frosting over the layer and top with the vanilla cake layer, spread with frosting as before and top with red velvet layer; cover with cream cheese frosting and top with hummingbird cake layer, spread with frosting and top with the frozen chocolate mousse layer. If the chocolate mousse layer is larger than the cake layers (they shrink a little in the pans, the mousse does not), trim the edges of the mousse layer so that it is flush with the sides of the other cake layers. Cover the entire cake, except for the very top, in a layer of cream cheese frosting. Place the frosted cake in a large baking pan and press handfuls of sprinkles onto the sides of the cake, allowing the excess sprinkles to fall back into the pan (do the best you can with this *wink). Please note! It’s important to cover the cake with sprinkles while the frosting is still tacky, so do this soon after covering the cake with frosting. Transfer leftover frosting to a piping bag fitted with a large star decorator tip. Pipe approximately 12 swirls of frosting around the top edge of the cake. Place a maraschino cherry on every other icing swirl. Sprinkle the swirls and cherries with pinches of rainbow nonpareils.





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