Wednesday, July 29, 2009

Of Cakes and Piñatas

I love making birthday cakes for my children. Although I am a really terrible cake decorator, I am a fairly good baker...and so I am assuming the great taste overshadows the not so great appearance! For my daughter Missy's birthday yesterday (28th), I made something clean and simple using a tried and tested moist chocolate cake recipe with white mountain frosting.

(The inside view...after being served...)

Missy didn't really have a party, but after getting the idea from a magazine, she decided she wanted a piñata. She patiently worked on it herself for a few days prior to her birthday. (I helped out only a little bit...just to make sure it would turn out nice and sturdy.) And then yesterday, filled with lollies and some packs of chips, we hung the piñata from the basketball ring in our backyard. My two nieces came after school to join in some quick fun!

Now that Missy's 12, giving her a toy seemed no longer an option. My husband and I gave her a lovely Billabong wrist watch which we luckily found on sale. She loved it!

Before I head on to bed, here's the chocolate cake and frosting recipes. You might want to try them out. These are easy and guaranteed to please!

CHOCOLATE CAKE
1. Prepare two 9" round baking pans. Grease and line bottoms.
2. In a large bowl, combine:
2 1/2 cups plain flour
3 cups white sugar
1 1/2 cups cocoa powder
2 tsps baking soda
2 tsps baking powder
1 1/2 tsp salt
3 eggs
1 1/2 cups evaporated milk
3/4 cup corn oil
1 tbsp vanilla extract
3. Beat at medium speed for about 3 minutes, then at high speed for another 2 minutes.
4. Add 1 1/2 cups boiling water. Blend well.
5. Pour onto prepared pans, dividing mixture equally between pans. Bake at preheated 180 degree C oven for 45 to 50 minutes. Remove pans from oven and cool a little bit before inverting onto cake racks. Cool cakes completely.

WHITE MOUNTAIN FROSTING
2 egg whites, unbeaten
1 1/2 cups white sugar
5 tbsps cold water
1/8 tsp cream of tartar
1 tsp vanilla extract
Over a double boiler, beat all ingredients (except vanilla extract) until mixture holds a peak (about 7 minutes). Remove from heat. Add vanilla extract, then beat until cool and thick enough to spread.
Spread frosting in between two cakes layers, on top and sides. Decorate as desired.

39 comments:

  1. Happy Birthday to your Daughter! The cake looks and sounds yummy! Thanks for sharing the recipe!

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  2. Hi, thank you for sharing your recipes with us. I'm so thankful when I found your blog. I have a question with regards to this Chocolate Cake recipe. In the instructions it says to add 1-1/2 cups boiling water but I don't see it in the ingredients. Please clarify, thanks!

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  3. Yes, you are to add the 1 1/2 cups boiling water in Step 4. It's just the way I wrote the recipe - I listed the ingredients as they are needed in each step.

    Thanks for asking!

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  4. Hi Corrine..I'm from Sydney....just got to start browsing thru all your recipe..they all look great...wondering what type of cocoa powder you have used?

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  5. Hi, I use Cadbury Bournville Cocoa just because it's the one that's readily available in the supermarket. Thanks for asking.

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  6. Thanks for replying back Corrine. I will try to bake this cake before my birthday comes next month :) I have been sending you an email regarding Mocha Cake Recipe but Im getting an email back saying that your email for yahoo is not registered. would you post it for me through this site?

    Many Thanks

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  7. hi corrine!!!i've tried ur chocolate cake and it's soooo good...thanks 4 sharing the recipe,,,God bless...

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  8. Nope you are not a terrible cake decorator. Your creations are amazing!

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  9. can I use cake flour instead of plain flour?

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  10. Yes. For every cup of plain flour, substitute 1 cup plus 2 tablespoons cake flour.

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  11. hi corrine, can i use fresh milk instead of evap milk?

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    Replies
    1. thanks so much for the fast reply, will update you on how it goes. looking forward to baking the ube cake too.have too check out the Filipino shops here in Auckland for the frozen ube and flavorings. thanks again, really enjoyed browsing thru your site. i now have a long list of must dos.

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    2. cake turned out great, it's a keeper. thanks so much for sharing the recipe. ube cake next , wohoo!!!

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  12. Hi..Corinne..

    I want to ask you regarding frosting..I want to know if this white mountain frosting can withstand the hot weather in the phils.. can you suggest on what type of frosting that can hold for a time.. thanks po and happy baking!

    anavee

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    Replies
    1. I am not sure about the white mountain frosting but what I do know is that this kind of frosting is very commonly used in birthday cakes in the Philippines so it must withstand the weather.

      If you'd like a stable buttercream, substitute half of the butter content with shortening.

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    2. Hi...

      thanks you very much !!!

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  13. hi ms. corinne,

    I want to ask if the recipe you shared re: modelling paste is the one your using in making figurines etc ...I wanted to make sana decorations for my fondant cake. Thank you very much and looking forward again to your answer.

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    Replies
    1. Since I do not cover my cakes with fondant, I just use store-bought to make the decorations. I do add tylose powder to it to make gumpaste.

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  14. Hi, Ms. Corinne.
    What is the measurement of butter needed in white mountain frosting.

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    Replies
    1. White mountain frosting does not contain butter.

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  15. Hi! Can i put food coloring in the mountain frosting? will it not affect its texture?

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    Replies
    1. You can use liquid food colouring in little amounts. If you require a deep colour, use gel paste.

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  16. Hi Ms Corinne! I'm a big fan. I just have a question, can I use chocolate ganache to frost this cake? Thank you so much. =)

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    Replies
    1. Absolutely. Use whatever frosting you want!

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  17. hi... i don't have a double boiler, what cooking equipment can i use instead?

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    Replies
    1. You can essily improvise by using a saucepan for the water and a bowl with the eggwhites to put on top of it.

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  18. hi ms corinne, ive been following your blog for sometime now, I was wondering if i could use this recipe for a moist chocolate cupcakes without any problems?
    thank you in advance

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    Replies
    1. I have not tried making cupcakes using this recipe but I know someone who does without any problem.

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  19. This is the best chocolate cake mas masarap pa daw kaysa sa Red Ribbon according to my customers,chocolate Swiss meringue buttercream at dark chocolate ganache ang inilalagay kong filling at frosting,,thank you so much miss Corrine! Godbless

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  20. Hi,

    If I wanted to half this recipe, can I use 2 eggs?

    Thank you.

    Pam

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  21. Hi Ms Corrine,
    Can I used Vegetable oil instead of corn oil?

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  22. Hi! Can I use buttermilk instead of evaporated milk?

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    Replies
    1. Have never tried but I assume buttermilk will make the cake even better.

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