Archives for category: prezzies

snowflake cake

This has been a horror to work with. Meringue used as frosting is sticky, dries up a bit too quickly and isn’t as foamy as i hoped :)). in my opinion though, beats the shit out of buttercream, whipped cream or anything fatty. It’s a nice change in terms of taste too. I didn’t find anything useful online about using meringue for frosting cakes, but i remember mom making something similar on an orange cake when i was young. There was a thread on culinar.ro about making meringue flowers and other decorations which came in handy.

It all started with a bit of planning, i wanted chocolate layers covered with a light shade of filling. Initially i wanted a dark forest cake but i don’t fancy sour fruit in cakes and well, i refrained. But inspiration came from here. It was supposed to be covered with chocolate decorations like those, but i was out of chocolate and it started snowing last night, so … meringue snowflakes it was.

Imagine the inside has three dark, moist and rich chocolate layers, one feathery light cinnamon and orange whipped cream layer and one thin vanilla mascarpone mousse layer.

snowflake cake 2

Chocolate cake layers – can be baked separately or as a whole cake and sliced afterwards

Ingredients (for 3 layers -22 cm wide)

– 170 g butter

– 300 g brown sugar

– 3 eggs

– 525 g flour

– 50 g dark cocoa

– 3 tbsp baking powder

– 1 tbsp baking soda

– 1 tbsp salt

– 300 g yogurt (the fatter the better)

– 30 ml water (milk)

– 3 tbsp instant coffee powder 😀

Directions

There will be a wet mix and a dry mix.

Butter + sugar, eggs, yogurt+water, instant coffee powder = wet part

Flour, cocoa, salt, baking soda and baking powder = dry mix

1. Cream butter and sugar together, add eggs one at a time and then the coffee powder. Mix yogurt with water (or milk) and add to the wet mix

2. Sift the dry ingredients together and slowly fold into the wet mix till just combined, don’t over-mix, gluten shouldn’t start developing.

3. Bake in a preheated oven at 180 degrees C for 25-30 mins if you chose to bake the layers separately or for 45-50 minutes if you chose to bake a whole cake and slice it afterwards. To check for doneness, toothpick must come out clean, the top must spring back up if pressed lightly.

snowflake cake3

1st filling, chocolate flavoured whipped cream

I used a mix of about 100 g of chocolate (milk, cinnamon and orange flavored) and 300 ml of cream (26% fat). Chocolate +cream set on the stove on low heat for about 5 minutes till the chocolate melts and dissolves into the cream, it only needs to reach the point where chocolate melts. Once blended together, they have to chill. I suggest refrigerator for a couple of hours. Once cold, it’s ready to be whipped. It’s going to take a bit longer than it usually takes cream to become foamy, but don’t lose hope, it will happen.

2nd filling, vanilla flavored mascarpone 

250 g of mascarpone cheese mixed with 50 g of powdered sugar and the seeds from one vanilla pod. If you’re lacking that, i think vanilla extract is acceptable too, but the flavor will differ, also, it might influence the texture just a bit.

And finally, the egg white frosting.

Ingredients

– 120 g of egg whites  (4 egg whites)

– 250 g of sugar

– pinch of sugar

– few drops of lemon juice

Directions

Ideally, it should go like this:

1. Whip the egg whites on medium speed on bain-marie for about 15-20 minutes on low heat till a thick layer of meringue forms on the edges of your bowl.

2. Once done, remove the bowl from the pot and heat and use immediately as it dries up quickly, also, lumps tend to form because the bowl is still hot and there’s a risk of curdling in the egg whites.

What happened to me was that the metallic bowl i used expanded from the heat and i couldn’t remove it from the pot, and i had to remove all the gooey frosting when i realized there was no way i could remove it before it got cold, and then a huge mess unraveled.

I saved a spoonful of meringue, blended some blue coloring in it and tried to draw those poor snowflakes on it.

snowflake cake1

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De ceva vreme imi vine destul de greu sa “documentez” ce mai fac prin bucatarie, am facut fata mai greu la blog-related activities because life happens 😀

Tortul sus pozat (pe fuga inainte sa-l ducem) a fost facut din doua blaturi, unul mai mare cu ciocolata si unul mai mic cu cafea. L-am umplut, daca nu ma insel, cu doua creme, una de ciocolata cu unt si una de spuma de mascarpone parca. Nu-mi mai amintesc cu ce l-am insiropat.

Ce imi amintesc, si motivul pentru care insist sa pun poze, (desi nu-s neaparat mandra de cum o iesit) este crema de unt cu bezea elvetiana cu care am ornat prajitura. it’s AWSOME. Am colorat-o cu colorant wilton. Stiam c-o sa incerc sa fac ceva de genu asta din momentul in care am primit colorantii (OH JOY ^___^).  Am mai incercat inca 2 retete pana la asta, dar asta se remarca prin faptul ca a fost prima dupa care crema nu s-a taiat initial (ca apoi sa-si revina in frigider).

Inca o premiera o fost florile alea spritate pe el. Stiu ca arata sloppy, next time i’ll do it better.


This thing is my best looking cake yet. I am very proud of it, and how it turned out, even though there are plenty of things to improve.

The recipes are ones i’ve previously tried and posted on the blog.

Two brownie layers filled with caramel and home made chocolate frosting and ganache. I’ve decorated it with chocolate macarons filled with raspberry marshmallow. I’ve been told the taste was good as well ^_^

Ingredients:

Brownie Layer (i baked two separate cakes, just so you know, the bellow quantities are for 1 layer)

-75 g flour
– salt
– 5 g cocoa
– 150 g chocolate (I had an assortment of different kinds)
– 113 g butter
– 150 g sugar (white+brown)
– 3 tiny eggs or 2 large ones
– vanilla extract (i made my own)

– 5 g instant coffee + 1 tbsp rum

Directions

Preheat oven at 190 degrees C (350 F)

1. Chop the chocolate.

2. In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside

3. Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.

4. Stir the chocolate until nice and smooth. Add both sugars.

5. Whisk in the eggs

6. Add the vanilla, coffee powder and rum.

7. Mix in the flour mixture, stir JUST UNTIL it is incorporated.

Line a pan with parchment or tin foil. Pour the batter into the pan. Bake for 30 minutes rotating the pan halfway through. Take the brownie out of the oven and let cool completely before using.

Caramel middle

-300 ml condensed milk turned into dulce de leche

Alternatively, you can use the following:

– 100 g sugar

– 100 ml cream

– 50 g butter

Directions

1. Heat the sugar in a non-stick pan, don’t mix, let it caramelize by itself, low heat, no mixing in wiht spoons and stuff, you could end up wiht lumps

2. When it turns a nice amber colour, pour the cream over it, carefully so it won’t splatter on you, wear long sleeves just in case, it will bubble like a tiny storm ^_^

3. Once the sugar dissolves in the cream, keep boiling, add the butter and keep boiling on low heat, it could take up to half an hour or more, depending on the consistency of the caramel sauce.

I usually boil it till it thickens and starts bubbling wiht large bubblez, like milk.

This caramel will be used for the centre of the cake.

Home made Chocolate frosting

– 50 ml water

– 150 g sugar

– 200 g powdered milk

– 200 g butter

– 20-25 g cocoa

Directions

1.Bring water +sugar to a boil in a pot while you sift the cocoa+powdered milk

2. When it bubbles, it should’t boil for too long as we want the chocolate to be softer and not harden right away, take off the heat and add the butter, then add the powdered milk and mix really really well.

Must be used while it’s warm.

Ganache frosting (i only used this to drip the cake’s edges, to mask the rough look on it)

60 g chocolate

30 ml cream

1. mixed both and chocolate and cream till they blended, left it cool for a bit and started pouring it over the cake.

I set all the macarons on top and that was it. It took a few hours to make, but it was worth it.


Made a cake some time ago, got lazy about posting, didn’t like how it turned out, but it proved to be rather delicious 24 hrs later. It’s made of three layers, brownie, coffee mousse and mascarpone-cream “mousse”.

I think the message on the cake is spelled incorrectly, but it wasn’t my doing so i’m safe. it should’ve read “good anniversary” in German.

Ingredients:

Brownie Layer (22 cm pan)

-75 g flour
– salt
– 5 g cocoa
– 150 g chocolate (I had an assortment of different kinds)
– 113 g butter
– 150 g sugar (white+brown)
– 3 tiny eggs or 2 large ones
– vanilla extract (i made my own)

– 5 g instant coffee + 1 tbsp rum

Directions

Preheat oven at 190 degrees C (350 F)

1. Chop the chocolate.

2. In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside

3. Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.

4. Stir the chocolate until nice and smooth. Add both sugars.

5. Whisk in the eggs

6. Add the vanilla, coffee powder and rum.

7. Mix in the flour mixture, stir JUST UNTIL it is incorporated.

Line a pan with parchment or tin foil. Pour the batter into the pan. Bake for 30 minutes rotating the pan halfway through. Take the brownie out of the oven and let cool completely before cutting.

 Coffee Mousse

– 2 egg yolks

– 60 g sugar

– 5 g cornstarch

– 5 g gelatin

– 250 ml milk

– 10 g instant coffee or 50-100 ml really strong coffee (in which case use less milk)

-250 ml whipping cream

 (you should have roughly 500 ml liquid)

Directions

1. Soften the gelatin sheets in ice water.

2. Whisk egg yolks and sugar until the mixture turns pale.

3. Add in the cornstarch and whisk to combine.

4. Heat up the milk in a saucepan until boiling point, add in the instant coffee granules (or strong coffee) and stir to combine.

5. Pour the milk and coffee mixture into the egg yolk mixture and stir to combine. Pour the mixture into a saucepan and heat till 80 degrees Celsius. Add gelatin. Remove the mixture from heat and let cool in an ice bath.

6.Whip the whipping cream until medium stiff peaks and fold it into the coffee mixture.

Pour the coffee layer over teh brownie. Let cool while you’re preparing the next layer.

Mascarpone Layer

-3 egg yolks

-100 g powdered sugar

– 250 g mascarpone cheese

-150 ml heavy cream

-gelatin

Directions

1. Soften the gelatin sheets in ice water.

2. Whisk egg yolks and sugar on a double boiler until the mixture turns pale.

3. Let cool to room temperature while you’re whipping the cream.

4. Mix the mascarpone cheese with the egg yolks, fold the whipped cream in.

Pour the mixture over the coffee mousse, let cool in the freezer for a few hours.

Decorate or skip this step, but DO let the cake sit in the fridge over night, the flavours will blend nicely and the layers will become one. We served this one after 1-2 hours of freezer time and it wasn’t too refreshing.

Am facut un tort pentru gabi, decorat de druta. Are trei straturi, negresa, spuma de cafea si spuma de mascarpone cu frisca, cam ca si crema pentru tiramisu.

Ingrediente:

Stratul de negresa. (tava cu diametru de 22 cm)

-75 G făină
– Sare
– 5 g de cacao
– 150 g ciocolata (am avut mai multe tipuri, milka lapte, neagra si bailey’s parca )
– 113 g unt
– 150 g de zahăr (alb + brut)
– 3 oua mici sau 2 mari
– Extract de vanilie

– 5 g de cafea instant + 1 lingura rom

Preparare

Se incinge cuptorul la 190 grade C (350 F)

1. Se taie ciocolata.

2. Într-un castron mic, se combina faina, sarea, si cacaoa. Se amestecă bine, şi se pune deoparte

3. Se topeşte untul şi ciocolata pe abur. Puteţi face acest lucru în cuptorul cu microunde, dacă doriţi.

4. Se amestecă până când ciocolata devine neteda. Se adauga zaharul.

5.  Se adauga pe rand ouale

6. Apoi  esenta de vanilie, praful de cafea şi romul.

7. Se amestecă si amestecul de faina pana cand acesta este incorporat.

Se toarnă aluatul în tava si se coace timp de 30 de minute, intorcand tava dupa 15 minute. Se lasa la racit complet inainte de-a prepara urmatorul strat.

Pentru a putea turna stratul urmator mai usor, se poate fabrica un inel din hartie pe care sa-l puneti in jurul negresei sau folosi direct tava in care ati copt negresa.

Spuma de cafea

– 2 galbenusuri de ou

-60 g de zahăr

– 5 g amidon de porumb

– 5 g gelatină

– 250 ml lapte

– 10 g de cafea instant sau 50-100 ml de cafea foarte tare (caz în care utilizaţi mai puţin lapte)

-250 Ml frişcă

(Ar trebui să aveti aproximativ 500 ml de lichid)

Preparare

1. Inmuiati foile de gelatina in apa rece.

2. Bateti galbenusurile de ou cu zahărul, până când amestecul devine palid.

3. Adăugaţi amidonul si amestecati bine.

4. Se încălzeşte laptele într-o cratiţă până la punctul de fierbere, se adaugă granule de cafea instant sau cafeaua (puternic) şi se amestecă.

5. Se toarna amestecul de cafea şi lapte în amestecul de gălbenuş de ou şi se amestecă. Se toarnă amestecul într-o cratiţă şi se încălzeşte până la 80 de grade Celsius. Se adauga gelatina. Se lasa amestecul deoparte (eventual la racit pe baie de gheata)

6. Se bate frisca pana se formeaza varfuri semi-rigide si se amesteca în amestecul de cafea.

Se Se toarnă peste negresa apoi se lasa la racit în timp ce se lucreaza la stratul următor.

Stratul de mascarpone 

– 3 galbenusuri

-100 G zahăr pudra

-250 G de branza mascarpone

-150 Ml smântână dulce pentru frisca

– 5 g Gelatină

Preparare

1. Inmoaie foile de gelatina in apa cu gheata.

2. Bateti galbenusurile de ou şi zahăr pe abur până când amestecul devine palid.

3. Lasati sa se raceasca la temperatura camerei, în timp ce bateti frisca.

4. Se amesteca branza mascarpone cu galbenusurile de ou, apoi se adauga frisca

Se toarnă amestecul peste spuma de cafea si se lasa sa se raceasca in frigider pentru cateva ore sau in congelator daca urmeaza a fi servit mai curand.

Singura observatie relevanta pe care o am ar fi ca ii indicat sa il lasati sa stea o vreme (Frigider) cam 8-12 h, se amesteca aromele si tot si devine mai gustos si mai racoritor.


Ironically*, I never had an apron to call my own till now (it actually has my nickname on it lol). I got this from dru, she already knows how I feel about it so I’m not gonna drag on with OMG THE CUTENESS OF THIS IS UNBEARABLE. So in case you want one for yourself, let her know, she’ll be delighted to help out 😀

On a practical note, this is way too cute to be of any real use in the kitchen, so meh.

On a personal note, dru, your apron makes me look way skinny -.- GG but thanks

*just a tad, cuz i cook a lot since forever and cooking ppl use aprons so they don’t spill stuff on themselves and i spill stuff on myself all the time, moreover, i’m clumsy and should be wearing an apron even when i’m not cooking


This is my sexy!

I very much love my new TARDIS bag. I wanted one since I started watching Dr. Who.

It’s handmade_one_of_a_kind_lovely_item put together by imiplacesacos while i did the painting, manually, which is why it’s a tad sloppy.

It’s got a flowery interior, a zipper and an inside pocket. It took some time to make and i have dru to thank for it. This particular design is taken.  Just felt like i should note that.