Swiss Roll (filled with cream and fresh fruit)

I don't make Swiss Rolls because I am awful at them.  My late Grandfather (mum's side) was a baker and would make Swiss Rolls filled with Buttercream and sell them to the local Chinese Supermarket.  When he came to visit us I would love to watch him whip eggs sugar and flour into fluffy creations.  I did not possess his skills.

Determined not to resort to a shop-bought cake for hubb's (Mr Leaf) birthday, I was trying to come up with a cake that wouldn't be too sweet or too large.  Whilst internet browsing I came across a Raspberry Swiss Roll recipe by one of my favourite chefs James Martin.  I had intended to make this at my mother's yesterday (hubb's actual birthday) but was too busy.  So I set to work in the kitchen today.

I was pleased with the outcome as it did not crack or split on rolling :)  I didn't see bubbles of flour on the base of the swiss roll (as in previous efforts).  I hope my Grandad would be proud of me :)

My mum has raspberry bushes in her garden and they are in season now - I was going to put fresh raspberries in the filling with the cream but seeing as I forgot to pick any to take home I had to rumble in the fridge to see what we had.  This Swiss Roll is filled with Homemade Raspberry Jam, Vanilla Cream, White peach and Mango.

The sponge for the swiss roll is simple, just 3 ingredients; eggs, caster sugar and self-raising flour.  It's very light and spongy but is fat-free so does not keep well.  It is not as moist and pillowy as a chiffon either - makes the addition of cream and fruit seem less guilty! Heh Heh Heh!

Recipe for the Swiss Roll is here: http://www.bbc.co.uk/food/recipes/raspberry_swiss_roll_08757

Birthday Cakes

Just a few pictures of some of the Birthday Cakes I've made...

This is a marbled vanilla and chocolate Rose Cake covered in Pink Strawberry Chocolate Ganache.
Sweet for a 9 year old's birthday :)

This was made for one of my friends.  As you can tell it was her daughter's 1st birthday.  I like when people aren't too specific with their cake demands as being a novice - I'm not sure what I can create!
This had the requirements of being pretty but not pink!  I enjoyed making this one - even cutting up a large rectangular cake into a number one shape! 
The cake is a fondant iced, vanilla sponge filled with home-made jam and buttercream. 

Close up of Butterfly and Daisy

This was a surprise for my husband's work colleague.  I wanted to try out a chocolate cake recipe and practice modelling chocolate for the first time.  Not sure I enjoy working with modelling chocolate.  Very strange substance.  Was the first time using chocolate pouring ganache but that was fun!

I have also made some novelty cakes in the form of characters - but I will have to find those photos :)
Oh, & I must find you photos from my son's first birthday - last year :p  He will be TWO soon!!!

Chiffon Cake Photos II

These are taken from the digital camera - hopefully better picture quality than the camera phone!

Here is a Gluten-Free Lemon Chiffon. I have a gluten intolerant friend and I made this cake as a treat for her.  She was having a stressful day decorating a 2-tier surprise birthday cake for her mum and I wanted to bring a smile to her.

This is the Mango Chiffon I created for my birthday.  It still stands fairly tall baked in a round springform tin despite not having a central tube to climb up on during baking.  I think this was a 9" cake.  It was also another gluten-free chiffon.

Ideally, I should've used more cream to top cake with but I wanted it to be not as sinful as I had a friend who was on a diet - too much cream and she may not even try it!

My gluten intolerant friend enjoyed the lemon chiffon so much she asked me to make another but fill it with cream, raspberries and strawberries for her partner's birthday.  I would like to have glazed the fruits but sometimes you have to go with what the customer wants!

Chiffon Cake Photos

These are a selection of photos taken from my camera phone (hence not great pictures and lighting).  Most have these have been celebration cakes and dressed with fruit and cream.

I made this as a surprise for a friend's 30th Birthday (July 2011)

This was for my niece's 3rd Birthday in March 2012. A Vanilla Chiffon, split in 3 layers.

Just to show you how tall my chiffon cakes usually rise - 4 egg mix in a 9" springform pan.

Mango Chiffon made for my birthday (April 2012).  Only a skimpy amount of cream as a friend was on a diet!

A Banana Chiffon I made for my mum's work - smells so good my son wants some!

Lovely, tall and airy.  I think I didn't invert this one quick enough as the top has dipped slightly and you can see the bubbles are squashed.  (Cake is inverted to serve so top of cake is actually on the bottom.)

Chiffon cakes can be successfully made using gluten-free flour! A lemon chiffon filled with fresh raspberries and cream as per my friend's request.

Chocolate Chiffon Cake

Chiffon cakes is the number one cake I turn to if making a celebration cake with fruit and cream.  Its light airy layers are simply a delight to eat and sandwiched between luxuriant cream and fragrant fruit it gives you a feeling of real indulgence!  Of course you can eat chiffon cakes as they are - plain.  The moist yet light, springy texture slips down easily and you crave for another wedge! ;)

I saw several chiffon cakes posted recently (well, as in within past 3 months :p ) and it re-ignited an urge to bake a chiffon cake.  Since then I have lost count of how many I made.  Let's think now...  There was a vanilla one with cream and fruit for my niece's 3rd birthday... a chocolate one with chocolate cream for my mumma friend's birthday... I had a mango one with mango and cream... I made a plain lemon gluten-free one as a treat for a friend (she in turn asked me to make one for her partner's birthday, another gluten free lemon chiffon but decorated with cream and fruit)... I made a plain banana one for my mum to enjoy at work... and today I hastily whipped a chocolate one for my neighbour's birthday.  They had invited us to a BBQ at theirs and I don't like going to friend's places empty-handed.

It's my trusted chiffon recipe that I now tweak here and there to suit the flavour I'm making.  I think I rushed this one as it did fall out of the tin whilst cooling (which incidentally, NEVER happens).  I could have been upset about it but frankly, it was going to be filled with cream and topped with chocolate - it wasn't going to be a show-stopper but I believed I could patch it with cream and it'd be OK - edible at least. :)

Cream and ganache - a wonderful duo for hiding inconsistencies!

The recipe is originally from Sea Dragon: as I say, I tweak bits, but essentially, it's based on his recipe.  I have tried to take photos along the way to describe the stages as I know some people are daunted by chiffon cakes.  Below is what I used today.

Chocolate Chiffon Cake

Cake:
4 egg yolks
60g caster sugar
85ml sunflower oil
30g cocoa powder
125ml water
100g plain flour
2 level teaspoons baking powder
4 egg whites
1/4 teaspoon cream of tartar
Filling and topping:
50ml double cream
100g milk chocolate (broken into squares)
150ml double cream
2 small (37g) bags of Malteasers (chocolate covered honeycomb balls

Preheat oven to 180 deg C.  I used a 10" round springform tin as I was willing to sacrifice depth of size of cake.

Sift flour, cocoa and baking powder 3 times and set aside.

Using a stand-alone mixer, or an electric hand-whisk, whisk egg whites until foamy (think large washing up bubbles).  Add cream of tartar and continue to whisk until thick and white. Add the 120g sugar a quarter at a time while whisking until meringue is glossy and thick. The mixture should be able to hold its shape but not be too stiff or dry, the whites will not fall out of the bowl if inverted either.  If the whites are too stiff and dry, it will take a little more effort to combine them into the cake batter.

Whisk egg yolks and 60g of sugar until pale, thick and creamy.  The mix should leave a trail for a couple of seconds before disappearing into the mix when the whisk is raised.  Slowly add the oil as you continue to whisk - it will still stay lovely and thick.  Mix in the water.  Sift in the flour mix in 3 batches and fold in until combined.

Add 1/4 of the meringue into the cake batter and using a large spoon (I use a serving spoon), mix in the meringue to loosen the batter.  Add another 1/4 of the meringue and fold gently until combined.  Repeat until all meringue is incorporated into the cake batter.

Pour into the cake tin.  (If making a plain chiffon I use a chiffon tube pan, if decorating with cream I tend to use a 9" or 10" round springform tin so I don't get a hole in my cake from the tube.) Lift the cake tin about 2 inches above the counter top and drop tin on counter.  This helps remove any large air bubbles.

Bake for about 40 - 55 minutes until a skewer inserted in middle comes out clean.  Immediately turn the tin upside down with the cake still in it to cool.  You can support the tin on the edge on tin cans to allow air to circulate under the cake.  If using a chiffon tube, I insert the hole of the tube onto a wine bottle (with liquid in it!!!) and allow the cake to balance on the neck of the wine bottle to cool.  Leave to cool completely.

Put 50ml cream in a microwaveable bowl.  Heat in microwave for 30-40 seconds until cream is hot but not boiling.  Add the squares of chocolate and stir.  If there are still lumps of chocolate that won't melt, place in microwave for further 10 seconds.  Stir until smooth, then leave aside.  This is chocolate ganache.

Whisk the remaining cream until firm but not stiff peaks.  Using the side of a large bladed knife or a rolling pin, crush one bag of Malteasers until broken.  Fold Malteaser pieces into the cream and chill.
When cake is completely cold to the touch, split into 2 layers and sandwich with the Malteaser cream.

Give the ganache a stir before pouring ontop of cake and spread to cover.  Decorate with remaining bag of Malteasers.  Chill before serving.

The chiffon is usually higher than this but I think I measured my flour out wrong!

As I mentioned, my cake fell out of the tine during cooling.  I flipped the tin the right way up and tried to put the cake back into the tin.  The cake somehow cracked into 3 wedges!  I ran a thin spatula round the inside of the tin to loosen the edges before removing the springform collar.  I then slid the spatula under the cake to remove it from the base of the tin.  I assembled the wedges the best I could before proceeding to split, fill and decorate the cake.  I was hopingthe cream and ganache would patch and hide the cracks!  It wasn't the best looking chiffon I'd made but resembled a whole cake at least!

I'll do a post with step-by-step pictures and a separate post of chiffon cakes I've made - some decorated - some plain. :)

Looking back through my chiffon pictures on my blog - you can see where I have made a more successful Chocolate Chiffon!

Princess Doll Cake

I think I may have bitten off more than I could chew when I took on this cake order.   My friend asked me to make a pink & girly cake after seeing my Two-Tier creation and I jumped at the chance!  I suggested a Fairy Mushroom, Castle or Princess Cake.  The Princess won.

I've never made such a thing before but have seen a few on the internet.  Had no idea how I was going to 'dress' the doll so this was all off the cuff.  There are imperfections but by and large I'm glad I completed it.  It did take a staggering 4 hours to decorate!

I hope my friend is happy with the cake for her daughter!

As for me, well, I'm absolutely shattered so I bid you all goodnight!

Birthday Cake - Mango & Strawberry Flower

I've just finished making the birthday cake for my niece's 2nd birthday.  The celebration will be tomorrow.  Technically, in around 12hrs time, but I always call it tomorrow if it's the early hours and I've not had my sleep yet.

I'll try and remember to take pictures of the yummy Vietnamese food my SIL & her auntie will prepare, but I often forget!

Here's the finished cake!

Don't even ask me where I'm going to put the candles!!!!

As you can see, I'm quite glad I didn't put the candles in yet as the cake only j-u-s-t managed to fit into the fridge!!!!

I took plenty of photos whilst cake making - including the errors I made and I'll do a post soon of how I made this cake.

Happy Virtual Feasting!

Two-Tier Stacked Cake - 1st Birthday Cake

Not very good with posts this year.  Being up to lots of kitchen hi-jinks recently and finding the time to blog them is hard.  (Maybe spending my baby free-time on facebook is not constructive!)

Anyway....last week I was busy making a special birthday cake for my friend's daughter.  It was her 1st birthday on Saturday 12th February.  I was honoured that my friend had asked to make the cake and I was lucky enough that my friend had no specific requests for the cake.  It had to feed 20 people and it was to be a vanilla flavoured cake with fondant icing on it.

I decided that I would make a stacked cake so there would be more than enough cake to go round.  I made a 6" chocolate cake sat atop an 8".

All in all, I was pleased with the outcome.  I had some hiccups towards the end and learnt some valuable mistakes.  Most of all, my friend was overwhelmed with the cake and her friends and family all ooh-ed and ahh-ed.  Even the waiting staff at the restaurant admired the cake!

Another Birthday Cake!

I made 2 birthday cakes in the space of a week!  The first was a chocolate chiffon, the second, an orange chiffon with fruit and cream.

My manager at work has reached a milestone birthday and asked if I would make a cake for the occasion.  I had every intention of making one anyway, but he insisted that he would pay me to make the cake!  Well, I couldn't say "N-o-o" could I?  It was so that it could be eaten at work with fellow colleagues. 

This is the creation I came up with....

It's an orange flavoured chiffon with 3 layers.  It has a jam and cream layer, strawberries and cream layer and topped with yet more cream, peaches, kiwi fruit, strawberries and grapes.

Cutting the three layers was a little tricky and it seemed uneven in places but once it was sandwiched up and the sides hidden with cream, white choc shavings and milk chocolate splodges, it was fine!

It was beautifully light and moist and certainly very moreish!  My manager was very pleased with his cake and even had to confiscate it at one point in order for there to be something to take home for his family!

I'm delighted to have come across chiffon recipes and know they make beautifully light, airy, pillow soft cakes that melt in mouth leaving you wanting more!  I'm hoping that I get more requests to make cakes from my work colleagues in the near future!

Birthday Cake!!! Chocolate & Raspberry Cream

Happy Birthday To Me!!!!!

It was my birthday on Saturday and we were away on hols - Cornwall.  We were fortunate to have sun for the duration but if we'd had our way, we would've been soaking up the rays on the sunny mediterranean island of Cyprus.  With the hoo-hah about the volcanic ash cloud having over Europe, we were grounded like the planes.  Luckily we were booked on a package deal and were able to get a full refund.  I was bitterly upset as it was to be my our last holiday abroad for a little while as I am now 25weeks pregnant with our first baby.  I'd even arranged for my mum to have time off with us - she very rarely takes time out from the take-away so it was going to be an extra special holiday too!  Still, we managed to get a break for the duration of the time off we'd booked from work so it wasn't all bad.

However, on my return to work, I'd promised to bring in a joint birthday cake as it was my birthday on Saturday, and a colleague's on Monday.  I'd decided it was going to be a chocolate chiffon filled with raspberry cream.

I was really pleased with the outcome as I wasn't confident a chiffon cake would rise properly in a non-stick cake pan that didn't have a central tube for the cake batter to cling on up.  It rose well and even stayed in the pan during cooling.  The raspberry cream was a bit on the soft side as I should have beaten it to stiff peaks before folding the raspberry puree through it.  It wouldn't stiffen further after that point.  Nevertheless, I sandwiched the layers with raspberry jam and the raspberry cream.  It was topped with more raspberry cream and decorated with raspberries.

It was devoured by my work colleagues and I even managed to get a slice myself -as well as making sure I took a wedge home for my hubby! ;0)

It's a fantastic recipe and the result is a very light cake with plenty of bubbles and is moist too! 

I'm busy baking again in the kitchen today as it's my manager's milestone birthday tomorrow and he's asked me to make a cake for work!  I'm baking an orange chiffon and it will be decorated with cream and fresh fruit.

Fresh Fruit Birthday Cake

I also made the cake for the birthday party.  I baked a mandarin chiffon cake topped with vanilla cream and fresh fruit.

The cake was sliced into three layers and had fresh pineapple compote in the bottom layer and mango cream.  It was topped off with more cream and decorated with fresh pineapple; nectarine; kiwi fruit; mango strawberry; blueberry and finally a mandarin glaze! 

Cake decoration and assembly did take quite a while I can tell you!  Doubt if patisserie shops would be as slow as me!  If did cause a sensation at the party and I'm glad to say it was all eaten!

Biscuits for a 1 Year Old's Birthday

Last week, our niece turned one!  How quickly a year has gone by!  She is ever so cute and lovable and there was a party to celebrate her birthday - although it was mainly for us adults as she hasn't got any little friends or cousins yet!

I made some cookies that I then iced.  They looked good in the book and so cute and fun to make.  I soon got bored of icing them though!