SURPRISE INSIDE BUNDT CAKE

I wanted to bake something simple and light yet spectacular for my cousin's wedding.

Therefore instead of just marbling the cake with chocolate. 

I thought why not a 'surprise inside cake' with strawberry flavoured heart shaped cake since it is for a wedding. 

So I googled for the "how to".......and found this tutorial on youtube.

Noooo................gaps between the hearts!!

After much "imagining" - the solution is to bake the inner cake first (using the same bundt pan).  Slice it up and cut out the shapes. (Lots of wastage here).

Then whip up another batter, filled the pan about 1/3 full....quickly arrange the heart shaped cakes on it, else they will sink (I did not prebake as per the video) and carefully pour the rest of the batter to fill the pan.  Bake as usual.

Taadaa..........

Here's the recipe for one 10" bundt pan:-

(Source of recipe: Chef Irfan Syazwanshah)

1 cup All Purpose Flour

1/2 cup Corn Flour

1/3 cup Milk Powder (original recipe used Nespray - I used Fernleaf)

3/4 cup Castor Sugar

1/4 cup Fresh Milk

6 Eggs (Grade A - weighs approx 65 gm ~ 70 gm each with shell)

40 gm Ovalette **
2 tsp vanilla essence (I added) or any flavour of your choice

80 gm Butter (melted and let cool)

Method:-

* Preheat oven @ 170 degree Celcius.

* Grease and lightly flour the pan.

10" Bundt pan

* Sieve the flour into the mixer bowl.
* Add all the ingredients except melted butter.

* Beat on low speed till all the ingredients are
   combined then switch to high speed till
   mixture is thick, pale and fluffy.

* Fold in the melted butter.

* Pour the batter into the pan evenly.

* Baked for 35 ~ 40 minutes or skewer inserted
   into the center comes out clean.

* Remove from the oven and immediately
   invert the cake onto a wire rack to let it cool.

* Decorate or eat as it is.

Note ** Ovalette is a cake emulsifier and is used in sponge cakes. Another name for ovalette is Quick 75.

MID AUTUMN FESTIVAL.......YEAH!!! MOON CAKES.

This year's mid autumn festival falls on the 27th September.....I caught the moon cakes fever with the many post of moon cakes by my Facebook's friends.

In the past, I had only made snow skin and jelly moon cakes even though I had this wooden mould for so many years. So, I wanted to try baking traditional moon cakes this time.

Googled and watched some videos on Youtube.  Eventually, I bought a set of mini plastic moulds with 4 designs which are more user friendly.

Assorted flavours mini baked mooncakes, gift for my friend in Sabah.





Made the piggy moon cakes too....and they are super adorable.  My niece then suggested other animals.......hence the "birth" of cat, dog, bunny, mouse and sheep too.

Look what my 12 year old niece made yesterday.....so creative!!!

 

Last but not least, Shanghai moon cakes.....recipe adapted from my mom's friend who is a dim sum chef.

What will be next? Snow skin, jelly or Teochew spiral yam mooncakes???