Spice Pumpkin & Chocolate Chip Cupcake w/ Cream Cheese Frosting

     This week has been a stress week, lots to do with test and presentation. I have no idea why things have to happen at the same time.@@.However, the test and the presentation have all passed, I'm a happy girl once again! On Tuesday, to release my stress, I actually still have time to do some baking, but no time to blog about it.. So today will be the time I guess.. LOL... I searched my pantry and I saw that I have a can of pumpkin puree left, so I decided to make a Spice Pumpkin & Chocolate Chip Cupcake w/ Cream Cheese Frosting. This recipe is not hard, first time doing after so many promises. LOL.

Spice Pumpkin & Chocolate Chip Cupcake w/ Cream Cheese Frosting

Ingredients:
3 large eggs
2 cups sugar
1 1/2 cups vegetable oil
1/2 cup milk
3 cups all-purpose flour
2 tbsp baking powder
1 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp salt
1 can (15 oz.) pumpkin puree
100g chocolate chips

Cream Cheese Frosting:
1 cup butter, softened
8 oz. cream cheese
2 1/2 cups powdered sugar (might need to add more if the frosting is too runny)
1/2 tbsp vanilla extract
2-3 tbsp milk

Steps:
1. Preheat oven to 350F. Line cupcake pan with cupcake liners.
2. Beat eggs, sugar, and oil till mixed.
3. Combine all dry ingredients till well mixed. Add in the dry ingredients into the wet mixture, and then add milk and pumpkin puree into the batter till well mixed.
4. Add in the chocolate chips.
5. Pour into the cupcake pans and bake for 20-25 minutes or toothpick inserted comes out clean.
6. Cool on wire rack till completely cooled.
7. While waiting, beat up all the ingredients for the cream cheese frosting. Adjust accordingly. Pipe into a large piping bag, and pipe onto the cooled cupcakes. Ready to serve!

The piping job for this batch of cupcakes were not the best, but the taste is still the same. Hehe.. Need to improve more on piping skills!

Enjoy! =)

Matcha & Red Bean Layer Cake

Matcha & Red Bean Layer Cake
Ingredients:
4 eggs
100g sugar
100g vegetable oil
20g matcha powder
40g milk
140g cake flour
2 tbsp baking powder

200g sweetened red bean
100g whipped cream

toasted peanuts
matcha powder
sweetened red bean
melted chocolate

Steps:
1. Preheat oven to 350F. Grease and line two 9-inch round pans with parchment paper.
2. Beat egg and sugar till slightly pale. Add in oil.
3. Alternately add in milk and flour mixture into the batter and mix well.
4. Pour into the 9-inch pans evenly, and bake for 35-40 minutes or until a toothpick inserted comes out clean.
5. Cool in pan, then transfer to wire rack to cool completely.
6. While waiting the cake to cool, beat the whipped cream till form still peak. (I did not add red bean into the whipped cream)

Assemble:
Apply the whipped cream on top of one slice of cake. Then apply another layer of red bean, then whipped cream again. Place the second piece of cake on top of the whipped cream. Apply the remaining whipped cream over the outer layers of the cake. Put toasted peanuts around the cake. Put some red bean at the middle of the top of the cake. Place some harden chocolates on top of the cake. Then, sprinkle matcha powder over the top of the cake. (Any kind of decorations are suitable, and welcome here)

 Enjoy =)

Mocha-Flavored Layer Cake w/ Mocha Frosting

A simple birthday cake that I made for my friend. It's a mocha flavored layer cake with "not-so-pretty" decorations, but my friend loved it, so I guess that should be enough. LOL. Need to improve my decorations skills. I think I'm not an art person then. >.< .

Mocha-Flavored Layer Cake w/ Mocha Frosting
Ingredients:
4 eggs
100g sugar
100g vegetable oil
50g milk
140g cake flour
30g cocoa powder
2 tbsp baking powder
2 tbsp coffee powder
2 tbsp warm water

2 cups butter, softened
3 cups powdered sugar
2 tbsp coffee powder
2 tbsp cocoa powder
4 tbsp warm milk

Pink-color food gel

Steps:
1. Preheat oven to 350F. Line two 9-inch pans greased with oil/butter with parchment paper.
2. Beat eggs and sugar till slightly pale. Add in oil.
3. Dissolve coffee powder into warm water and mix into milk.
4. Alternately add in the milk mixture and flour mixture till well mixed.
5. Pour into the well-greased 9-inch pans  and bake for 30-35 minutes or toothpick inserted comes out clean.
6. Cool completely.
7. Dissolve coffee powder and cocoa powder into warm milk. Then beat butter, powdered sugar and warm milk. Adjust consistency. If too runny, add more powdered sugar; if it is too stiff, add more milk. Beat till the frosting is shiny and firm.

Assemble:
Cut the cake into 4 slices, and leave 1 slice aside. Keep around 3/4 cup of frosting aside for further use. Apply the mocha frosting in between cake layers. Use 3 cake layers only. Then apply the rest of the frosting around the cake layer.. The 4th slice of cake is broken down into small pieces and is used to decorate sides and the top of the cake. Mix the 3/4 cup of mocha frosting with pink food gel. Pipe the pink frosting in a piping bag and decorate the top of the cake. Decorations are opened to creativity. Any types of creations are welcomed here.

Enjoy =)

Coffee Sponge Cake

Coffee Sponge Cake
Ingredients:
2 eggs
80g sugar
80g vegetable oil
30g warm milk
2 tbsp coffee powder
100g cake flour/all-purpose flour
1 tbsp baking powder

Steps:
1. Preheat oven to 360F. Grease a 9-inch pan and lined with parchment paper.
2. Beat the eggs and sugar till slightly pale. Add the oil.
3. Dissolve the coffee powder into the warm milk till well mixed.
4. Alternately add the milk mixture and the flour mixture into step 2.
5. Pour into the well-greased 9-inch pan and bake in oven for 30-35 minutes or toothpick inserted comes out clean.
6. Cool in pan for 10 minutes, then move to wire rack to cool completely.

Cut it out and enjoy this coffee fragrant cake. Another simple yet yummy cake! Remember to match it with either a cup of coffee or a cup of milo/chocolate drink. =)

6-Layer Chocolate Cake

6-Layer Chocolate Cake

This is just a basic chocolate cake with chocolate whipped cream frosting as filling. A sudden crave of chocolate is inside me at any time. Sometime this kind of basic chocolate cake is the best to eat when you cannot think of anything to bake. The end product will make you smile no matter how it looks. Simple is the best! And there is nothing not to love about layer cakes. I love layer cakes, the higher the better.

Pork Floss Layer Cake

Pork Floss Layer Cake

Ingredients:

2 eggs, separated
20g sugar
80g vegetable oil
1/3 cup green onion, chopped
5 tbsp white sesame seeds
100g cake flour
1 tbsp baking powder
20g milk

1 tbsp cream of tartar
40g sugar

pork floss
mayonnaise

Steps:
1. Preheat oven to 350F. Line a rectangular pan with parchment paper.
2. Beat egg yolks, sugar, and oil till slightly pale.
3. Alternately beat in milk and flour mixture. Set aside.
4. In another bowl, beat egg whites, cream of tartar, and sugar till form stiff peaks.
5. Mix egg yolk and egg white mixtures till fully combined.
6. Pour onto pan lined with parchment paper. Sprinkle green onion and sesame seeds on top of the batter. Drop few times to release air bubbles gently.
7. Bake in oven for 25-30 minutes or till golden brown or feel a springy surface when touch.
8. Let to cool in pan for 10 minutes, then take out from pan and continue to cool.

Assemble:
Cut into desire shape (square/rectangular) and apply mayonnaise on surface of the cake, then put pork floss in between the cake. Ready to serve.

Very nice! Very moist, and absolutely love the pork floss and mayonnaise, great combination with cake as well! Savory taste cake.

Enjoy =)

Nutella Sponge Cake w/ Chocolate Sprinkles

Nutella Sponge Cake w/ Chocolate Sprinkles
Ingredients:
2 eggs, separated
40g sugar
80g vegetable oil
30g milk
100g cake flour
1 tbsp baking powder

1 tbsp cream of tartar
40g sugar

Nutella
Chocolate Sprinkles
butter

Steps:
1. Preheat oven to 350F.
2. Beat egg yolks, sugar, oil till fully mixed.
3. Alternately mix milk and flour mixture into mixture till combined. Set aside.
4. In another bowl, beat egg whites, cream of tartar and sugar till form stiff peaks.
5. Mix with egg yolk mixture and egg white mixture till fully combined.
6. Pour batter into a rectangular pan lined with parchment paper and bake for 25-30 minutes or a springy touch on surface when touch.
7. Cool in pan for 10 minutes, and take it out to be cooled completely.
8. Cut the cake into three sections, and apply nutella onto each layer and all the outer layers, then sprinkle chocolate sprinkles. Let it cool in fridge to set.

Enjoy =)