Matcha Cake for Kaew's 20th Birthday+ Mother's Day

Happy Mother's Day Cake for Grandma :))


MK afterward



Matcha Chiffon Cake:
ingredients are divided into 3 parts

1st part: 90g cake flour, 1tsp baking powder, 1T powered milk, 60g sugar, 1/2tsp salt
2nd part: 40g vegetable oil, 3 yolks, 3tsp Matcha powder, 80g hot water
3rd part: 3 egg whites, 1/2tsp cream of tartar, 60g sugar


1. combine the 1st part of the ingredient together

2. shift it through the seive

3. beat the yolks

4.dissolve matcha into the hot water

5. pour the matcha into the yolks



6. add in sugar

7. combine the 1st part with the 2nd part



8. use the hand mixer and mix it well

9. there come the last part. use the electric mixer with high speed till the egg white soft and fluffy like in the picture. then add in cream of tartar and guadually add in sugar. continue on mixing with highspeed.



10.shift the egg white into the batter

11.carefully fold in the egg white

12. pour the batter into molds
bake it at 180c for 15-20min









MATCHA SAUCE

divided into 3 parts again:
1st part: 1tsp agar powder(ผงวุ้น), 100g milk, 10g matcha, 50g hot water, 45g sugar, 150g whipping cream
2nd part: 40g corn stratch, 110g evaporated milk
3rd part: 50g butter






1. in a sauce pan: dissolve matcha with hot water first then add in the first part of the ingredient set it on low heat


2.dissolve cornstratch with evaporated milk


3. add in the 2nd part of the ingredient


4. remove the sauce from the heat and add in the butter

Horlicks Soft Fudge Cake (White Malt)

Horlicks Cake
Part 1
cake flour 90g
baking power 1tsp
milk powder 1T
sugar(1) 60g
salt 1/2tsp

Part 2
vegetable oil 40g
egg yolks 3
Horlicks 15g
hot water 80g(for dissolving Horlicks)

Part 3
egg whites 3
cream of tartar 1/2tsp
sugar(2) 60g

Horlicks Soft Fudge

follow the link below:

http://cookiejarandcrackerbar.blogspot.com/2011/09/horlick-fudge-sauce-white-malt.html


1. sift Part 1 together in a medium bowl

2. in another mixing bowl mix yolks and oil



3.in a cup: dissolve Horlicks in the hot water

4.add in the Horlicks mix

5.stir them well

6.gradually add part 1 into part2

7.mix them well

8. with a hand mixer, beats egg whites and cream of tartar till they are fluffy

9. at this stage gradually add in sugar

10. combine part2 and 3 together

11. fold the spatula to fold part3 to part 2

12. fill them in the mold

14. bake them for 15-20min at 180c

Ovaltine Fudge Sauce

OVALTINE FUDGE SAUCE
divided into 3 parts again:
1st part: 1tsp agar powder(ผงวุ้น), 100g milk, 100g ovaltine, 100g hot water, 45g sugar, 150g whipping cream
2nd part: 40g corn stratch, 110g evaporated milk
3rd part: 50g butter



1. in a sauce pan: dissolve ovaltine with hot water first then add in the first part of the ingredient set it on low heat

2. heat the evaporated milk and dissolve in corn stratch

3. about 10-15min, when the sauce start to bubble,add in the second part of the ingredients and stir it fastly till it is nice and thick then remove the sauce pan from the heat



4) add in the 3rd part of the ingredients when the sauce is still hot. stir in the butter well

5) store the sauce in the fridge till it is cold before using it.

Cake Pops Workshop w/ Paragon by Pandora

My cake pops, a bit messy but it was my first time making them.

for more info about cake pop: visit the most original trend starter's blog; im personally her big fan and follower http://www.bakerella.com/


so it was last saturday that paragon department store and pandora bakery co-hosted a cake pop workshop. I joined them with 100 mcard point reduction and addtional money. it was totally worth the price! big thanks to them.


the instructor is pandora's best baker, p'pocky:))


the basic ingredients are cakes, frosting, and compound chocolate


mashed the cakes by hands in a big bowl then add in the frosting. (in this case i used 2 butter cupcakes and 2 T of vanilla frosting)


Roll mixture into quarter size balls and lay on the tray. then dip the sticks into melted compound chocolate and carefully insert them into the cake balls. fridge them for 20-30 min.


p'pocky is melting compound white chocolate with double boiling method


now this is the fun part. you can add any food coloring color as you like. then stir it till the color uniform.


dip it!


decorate it


me making flower foudant for decoration


my handmade flower foudants


SOOOOOOO MUCH FUN!!!