Just clowning around

I enjoy making gumpaste cake toppers immensely.  As a child,  I do not recall being into moulding clay or playdough, so I guess I am sort of feeling like a child again.  In the beginning, I relied very heavily on video tutorials and/or instructions from cake decorating books to make them.  Now, I am a little more confident just looking at pictures then I mostly figure out the process by myself.

My current favourite cake topper is the most recent I made.

The inspiration for this clown came from here.  The mom of the birthday boy wanted to match the cake with the theme of the playcentre where the party was to be held in.

A 12" vanilla chiffon filled with caramel custard and frosted with Swiss meringue buttercream.

I also made matching cupcakes to give away to the kiddie guests.

Chocolate cupcakes with chocolate Swiss meringue buttercream.

These are the kinds of cakes that give me the most satisfaction. It makes me smile just looking at them.

In between baking and frosting these cakes and cupcakes, I was able to squeeze in some sewing too.  Kind of a miracle because I never get to do these two things in the same day.

I made my second cosmetic bag, yippee!  It was much easier this time because I already knew exactly what to do.  I like the first one better though.

I can certainly see a third one coming soon.  Maybe I will take some step by step photos next time...

That's all for now.  Hope you had a fruitful week just like I did.  Have a great new week ahead!

Project #1: Cosmetic Bag

I have this old cosmetic bag which I bought just before we moved to Australia.  Been wanting to sew a replica for the longest time because it wasn't like the usual zippered pouch that everyone makes.  It's edges were finished with binding. But truth be told, me and binding are not friends so that explains why I have always resisted the idea of making one.

Yesterday, as I was rummaging through stuff in our garage, I stumbled upon my old bag.  I held it in my hands and it just felt like it was about time.

Love that owls fabric!

Dimensions: 5" (H) by 7" (W) by 2.5" (D)

Completely lined and interfaced with fusible fleece too.

Nice-looking side!

Filled with toiletries I took home from the apartment we rented when we went to Gold Coast last June!

I started with this around 9pm last night.  With some interruptions along the way, I finally completed it at 1am, binding and all.  Just couldn't wait till morning.  It was too darn cute to leave unfinished.

The bag is not perfect in some places but overall, I think it's great! Much better than the original even. I will attempt to do a few revisions to make it even better...so expect a new pouch here soon!

My 2011 Recap

Happy 2012!

I don't want to sound like a killjoy, but ever since we moved to Australia (11 years ago this month), new year's eve and day have been pretty much ordinary days to us.  We do not normally wait for 12 midnight on the 31st nor do we do anything extra special on the 1st (except go to mass).  Occasionally, we do get invited elsewhere.  Like today, we had lunch at a friend's house. I was requested to bring a mango cake.

The best cake for summer!

What do I look forward to or hope for this new year?  One thing is that my eldest son is starting his university studies soon.  Unlike in other countries, the kids here do not have to live on campus on their first year.  And also, they usually go to universities within the state.  The nearer to home, the better.  That saves me the anxiety of a child leaving home, at least for now.

I do know I will be baking more cakes. In 2011, I had over a hundred cake orders! Not a bad effort for a homebaker, if I may say so myself.  It wasn't something I ever expected to happen. I was also pleased to know that I've inspired a lot of stay at-home Filipino moms from all over the world to bake. Some of them have in fact started their own little homebaking businesses as well, making cakes using recipes I've shared on this blog.

Some of my favourite bakes in 2011.

Unfortunately, sewing was something I again ignored (though not completely) in 2011.  I managed to sew a few things during the first half of the year: baby stuff, the errand clutch, the prince charming suit, laptop sleeve, more baby stuff, toddler jacket, toddler coat, and a travel wallet. Around August though, baking totally ruled over my life.   So sorry to admit that I have abandoned making the travel wallet pattern for now.   Hopefully, I will get into the right frame of mind soon.  Within this year????  Let's just wait and see.

I did squeeze in some sewing just before 2011 ended.  Bought the hobo bag pattern from Sweet Pea Totes and made a bag in this matryoshka print for my daughter as part of her Christmas present.

And then, I quickly followed it up with another one in this sweet owls print for a young mom/friend.

I wanted to do more sewing but I think my overeagerness got the best of me, so some of my other attempts didn't go too well.  My confidence level in sewing seems to have completely gone down, having been away from it for a long time.  

Anyway, that's about it for my past year, crafting wise.  Personal life?  Well, it certainly wasn't as colourful or as varied. More than anything, it was challenging and confronting. There is some hard work ahead.

How did yours go?

Missing Christmas

A blessed Christmas to all.

It has been very difficult for me to get into the Christmas spirit this year. I went through the motion of buying presents for everyone just because.  A couple of weeks ago, I was entering this online competition and had to answer in 25 words or less the question, "What makes Christmas special to you and why?"  I stared at the computer screen for a long time, not knowing what to write.  Ended up with nothing.  How pathetic.

I miss Christmases of my childhood so much.  Sometimes I just cry reminiscing about them.

We always got to wear brand new clothes and shoes for Christmas eve mass.  And the "feast" we had afterwards...it was the only time of the year we got to eat lots of ham, apples, walnuts, special cheese....

We had special, battery-operated toys that my parents only brought out during the Christmas season.  As soon as the season was over, the toys got packed up and stored until the next Christmas.  We never got tired of those toys.  The mere sight of my mom opening a fresh pack of batteries excited us.

We were a big family so there were definitely lots of presents too.  I didn't mind getting clothes instead of toys.

Christmas day lunch was spent at my aunties' house.  They had a huge house and they always cooked the best food and baked the greatest cakes and pastries. After lunch, we always played Black Jack.  We had great fun. Of course, more presents followed from my grandparents and aunties.  They always handed newly printed money, fresh from the bank!

Here is a photo of my big family, taken Christmas day of 1982. (I am 4th from the right, back row.) Since then, 6 of those in the photo have already passed away.  I miss them all very much.

These days, Christmas is totally different.  The anticipation, the excitement, the time spent with our extended family, relatives and friends are just not the same.  The kids today do not seem to have that same spirit that we had. I wish I could give my own children a better Christmas experience...one they can look back to and smile about when they're older. I just don't know how.

I am just tired, I guess.  I've been baking nonstop...I've had no time to pause and reflect.  I do long to experience real Christmas joy.

Before I go, here's the cake I made for our celebration today.  I opted for a safe flavour, chocolate.  Made the gumpaste decorations a week ago as I did not want to stress out at the last minute.  Yesterday, my husband accidentally sat on my poinsettia centerpiece and three of the petals broke.  I nearly died.  Repaired them with edible glue and covered up the cracks with petal dust.  Not too happy but it will do.

Again, have a blessed Christmas!  Peace, joy, love, and hope to all.

Coconut (Buko) Pandan Chiffon Cake

I know it's nearly Christmas...

...because I just made my very first Christmas-themed cake and cupcakes for the year!

This gumpaste Nativity centerpiece was inspired by a cake in Karen Davies'  A Cake for Christmas Part 2.   Isn't it lovely?  I just wanted the figures and not the fondant-covered cake.

My sister in-law wanted a big cake and some matching cupcakes, preferably in red and/or green colours. I suggested pandan chiffon for the cake and she decided on red velvet for the cupcakes.

The coconut pandan chiffon cake recipe I use is basically the same old chiffon recipe you see here over and over, only a different flavour.  Here it is, as you might want to try it out for your own Christmas cakes!   Frost it your way - either in buttercream (as in the cake above) or in whipped cream.  Then fill the cake with young coconut strips or with macapuno for added coconut goodness!

PANDAN CHIFFON CAKE  (recipe suitable for two 9" by 2 1/2" round pans, or one 10" by 3" round pan)

{A}
2 1/4 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup white sugar

{B}
1/2 cup corn/canola oil
7 egg yolks, from large eggs, at room temperature
2/3 cup water, coconut juice or coconut milk (your choice)
1 teaspoon pandan paste **

{C}
7 eggwhites
1/2 teaspoon cream of tartar

{D}
3/4 cup white sugar

**You can replace this with 1 teaspoon clear pandan extract plus 1/2 teaspoon green gel paste

Procedure:
1.  Preheat oven to 175 degrees Celsius.  Line bottom of baking pan/s with parchment paper.  Do not grease.
2.  In a large bowl, combine {A} well.  Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3.  In a separate bowl, beat {C} on high speed until frothy.  Gradually add in the sugar in {D} and beat until stiff peaks are formed.  Gradually and gently fold in egg whites into egg yolk mixture.  Pour batter into baking pan.  If using two 9" pans, divide the batter equally.
4.  Bake for about 55 minutes or until top springs back when lightly touched.  Invert pan into wire rack immediately and cool completely.
5. To release cake from, carefully run a think knife around sides of pan, then invert.  For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.

Happy Christmas baking!


PS.  Here's a buko pandan cake I frosted with my usual whipped cream frosting and decorated very similarly to the ube macapuno cake.  Tastes just like the buko pandan salad Filipinos love!

Mango and Cream Cake

 I've been asked many times to share the recipe I use for my mango cake.  I have not (till now), because, in order to make a good mango cake (meaning, using fresh mangoes only and not canned!), I have to patiently wait for the mango season here.  Unlike in the Philippines where I grew up, mangoes, even during the summer months here in Australia, are not as readily and as cheaply available.

Anyway, with some luck, I found relatively inexpensive, good-sized mangoes at Aldi.  They were 99 cents a piece.  Still not as cheap as I would have wanted but the price should go down more in the coming months.

Made this for my brother's advanced birthday celebration.

There is nothing extra special about this kind of cake.  For me, it all simply comes together beautifully because of the mangoes.  The cake is just a basic chiffon flavoured with vanilla and a little of something citrus like lemon or orange (just like the caramel cake).  The frosting is again my favourite whipped cream frosting (used in both the purple yam and cookies and cream cakes). 

MANGO AND CREAM CAKE (recipe suitable for two 9" by 2 1/2" round pans, or one 10" by 3" round pan)

Chiffon Cake:

{A}

2 1/4 cups sifted cake flour

3 teaspoons baking powder

1 teaspoon salt

3/4 cup white sugar

{B}

1/2 cup corn/canola oil

7 egg yolks, from large eggs, at room temperature

2/3 cup water **

1 teaspoon vanilla extract

1/2 teaspoon lemon or orange extract

{C}

7 eggwhites

1/2 teaspoon cream of tartar

{D}

3/4 cup white sugar

**In my earlier attempts at making this cake, I used mango nectar/juice (instead of water ) to give flavour to the cake, but found the resulting cake colour unappealing to me.  So I just ditched it and put the mango goodness to work on the frosting instead.  Much better, I would definitely say.

Procedure:

1. Preheat oven to 175 degrees Celsius. Line bottom of baking pans with parchment paper.  Do not grease pans.

2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.

3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into baking pans.  If using two 9" pans, divide the batter equally.

4. Bake for about 55 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.

5. To release cake from pan, carefully run a thin knife around sides of pan, then invert. For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.

Mango Whipped Cream Frosting:

2 cups whipping or thickened cream, very cold

1 250g bar of cream cheese, soft but still cold

1/2 cup sugar

1 teaspoon vanilla extract

about 3 medium-sized mangoes (more if you love mangoes!)

*Make sure your mixing bowl and beaters for the whipped cream are all well chilled to achieve better volume.

Puree mango meat of one mango.  Set aside.

In a small bowl, beat the cream cheese until smooth.  Set aside.

In your chilled bowl and using clean beaters, beat the whipping cream, sugar and vanilla until the mixture is quite stiff. Gently fold in the cream cheese then beat again at high speed for a few seconds or just until everything is well combined.  Be careful not to overbeat.  Carefully fold in the mango puree.

To assemble:

Cut up the rest of your mangoes into small cubes or thin slices (whichever you prefer) to use for the filling and for garnishing.

Place one cake layer on your cake board, top side up. Use some of the frosting to fill the cake.  Scatter the mango cubes/slices all over the filling.  Place the top cake layer over the bottom layer, bottom side up.  Frost the cake with the remaining whipped cream frosting, decorate as desired and garnish with more mango cubes/slices.

Now that's one refreshing summer cake!

Best served cold.  Enjoy!

PS. You can substitute the mangoes with peaches and have a Peaches and Cream cake instead!  Just as yummy!

One more time for the caramel cake

I know I already posted a caramel cake recipe here not too long ago. It was a recipe that I was, in fact, happy with. But if you were in my place, how would you feel when someone tells you that your cake isn't close to the cake you are trying to copy?

I don't know if 'disappointed' is the right word because I knew all along, that while the icing tasted good, it wasn't exactly IT.  The simple truth was that the "right" icing was supposed to be poured and not spread.  The icing should be super smooth on the cake surface rather than marred with spatula marks.

For the past couple of weeks, I've been trying to ask around the net for ideas from people who've uploaded their caramel cake photos, particularly those with icing that appeared to have the right consistency.  I wasn't exactly asking for their recipes, just opinions on what I can do to improve mine. I get lots of emails from people asking for my recipes and for advice, and without exaggeration, I do respond to every single email.  So in a way, I expected answers myself, even just to tell me that they are sorry they can't help me.  Sadly, only one had the courtesy to respond to me. The one recipe shared with me, unfortunately, was a spreadable icing too.  Still, I gave it a try.

Sorry to say, I wasn't very happy with the outcome.  The taste was alright but the icing was pale in colour (due to the lack of caramelized sugar) and it was thick and difficult to spread smooth.  However, the good news is that,  it gave me an idea on how to revise my recipe.

The next thing to do was, of course, bake another caramel cake.  I made one for my late mother's birthday last October 27.  I changed the proportions of my ingredients and hoped for the best.  And I prayed to my mom to help me make it right.  After all, the cake was for her.

How was it, you ask?  I think the photos will speak for themselves.

I am very happy to say that I think I have finally got it right!  Whether or not this tastes like THAT CAKE, I really don't care now because it was the right sweetness for me and the consistency was completely pourable.  Except for some tiny air bubbles (which I know is avoidable), the cake surface was smooth.  I did not need to do any spreading.

Here it is then...the revised (and hopefully, much better version) of the caramel icing recipe.  The procedure is the same as the original one.  Just take note of the changes in ingredients and quantities.

CARAMEL ICING (enough to frost and fill an 8" round cake)

2 eggyolks
1/2 3/8 cup white sugar, divided updated: 19/2/2013
1 1/2 cups evaporated milk (one 375 ml can), divided
1 1/2 tablespoons cornstarch
1/4 cup boiling water
1/4 cup butter, cubed
1/2 teaspoon vanilla extract

Whisk the eggyolks with 1/8 cup (or 2 tablespoons) of the sugar in a small bowl/jug.  Add in 1/4 cup of the evaporated milk and cornstarch.  Mix well, then set aside.

In a heavy saucepan, over low to medium heat, caramelize the remaining (3/8 1/4 cup) sugar.  When sugar is completely melted and a golden brown colour, add boiling water.  Bring back to a boil, making sure all the caramel is incorporated into the water.  Carefully add in the rest of the evaporated milk (1 1/4 cups).  Heat ;mixture just until it starts to boil.  Without turning off the heat, pour a little of the caramel/milk mixture into the eggyolk mixture to temper the eggs.  Mix until smooth.  Pour this back into the remaining caramel/milk mixture in the saucepan.  Mix until icing reaches a thick consistency.  Off the fire, add in butter and vanilla extract. Let cool just a little bit, whisking once in while.  The mixture will thicken more.  Pour onto cake while still warm.

NOTE:  This icing is pourable.  Let it flow smoothly over the top and sides of the cake.  Put strips of baking paper under your cake to catch the drips.

Enjoy!  Hope you will be happy with this as well.