Saturday, 24 March 2012

Sakura cherry blossom cheesecake



I believe that "you eat with your eyes first" so i always aim to make pretty looking (of course delicious too lol) desserts and cakes. I had some pickled cherry blossom  that my sister sent me from Hong Kong. 




  the cherry blossoms are pickled in salt so you'll hv to rinse and soak them prior to use. If you don’t rinse it properly, you will end up with salty cherry broth. 



I only used about 1 Tbsp of Sakura since it was there for a subtle touch of flavor, I also used ricotta cheese instead of cream cheese this time, but the texture wasn't as good as the cake made with cream cheese.


Ingredients
a piece of sponge cake for base - recipe 
Ricotta cheese 200g

Whippingcream 200 ml

Gelatine 1 tbspWater 10gMilk 40g
1Tbsp pickled cherry blossom
Sugar 20 g
pink food colouring 1/4 tsp 



Method:
1. Rinse the pickled cherry blossom and  soak them in cold water for 3 hours, drain and pat dry.

2. Dissolve the gelatine with water; boil the milk with the cherry blossom. set aside
3. Cream the cheese with sugar. Beat well
4. Pour milk into cheese mixture
5. Add the gelatin water and mix well
6. Whipped the cream until stiff7. Fold-in the whipped cream, pour into the cake tin & chill for 4 hours


Sunday, 18 March 2012

Chocolate and strawberry muffins


Hellooooooo:D its been a while! I have been busy doing my dissertation and photoshoots! finally get to bake!

Ingredients(make 9 muffins):
Flour 240g
Muscovado sugar 130g
Butter 140g
Milk 30ml
Baking powder 1tsp
Salt 1/2 tsp
Eggs 2
Strawberry essence few drops
Strawberry(chop into small pieces) 20g
 chocolate chips 10g

Method:
1. Cream butter and muscovado with electric mixer until light brown in colour. Beat in eggs.
2. Gradually stir in milk, stir in sifted flour, baking powder and salt.
3. Stir strawberry and chocolate in the batter.
4. Spoon batter into muffin cases to fill about 3/4 full
5. Bake at 170C for 25 minutes.



naked muffin:P

VISIT MY PHOTOGRAPHY PAGE:D

Friday, 9 March 2012

Oreo Cupcakes


Ingredients (makes 6 cakes):
unsalted butter 100g
sugar 85g
eggs 2
plain flour 100g
baking powder 1 tsp

oreo cream cheese frosting:
cream cheese 200g
butter 65g
icing sugar  75g
0.5 pack oreo

Method:
1. Beat the butter and suage until thick and pale. Add one egg after another and beat well after each addition. Sieve in the cake flour and baking power, stir well.
2. chop the oreo and add them to the mix
3. Line the muffin tins with cupcake cases. Pour batter into the case up to 3/4 of their depth. Bake in a preheated oven at 180C for 20 minutes. Leave it to cool.
4. remove the cream from the oreo and crush the biscuit with blender/food processer, set aside
5. Whisk the cream cheese, butter, sugar and crushed oreo until stiff and smooth.
6. Fill a pipping bag fitted with a large open-star tip with frosting. Pipe frosting onto each cupcake in a spiral pattern.
7. Top with oreo
8. Done!

Thursday, 1 March 2012

Hazelnut rocky road cheesecake


Made this for my friend's house warming party last week, I know it doesnt look appealing>__<  but it tasted good:D

Ingredients (8"):
120g digestive biscuits
70g butter, melted
400g cream cheese
400g nutella
14g gelatine powder
70g sugar
160g whipping cream

Method:
1. Put the biscuits in a food processor and whiz until they resemble fine crumbs. (Alternatively, put them in a plastic bag and crush with a rolling pin. Transfer to a bowl.) Add the melted butter and process, or stir well, for 1 minute to combine.
2. Press the biscuit mixture into each tin then chill in the fridge. Meanwhile, dissolve the gelatine with water
3.  Cream the cheese with sugar. Beat well then stir in nutella
4. Whipped the cream until stiff
6. Fold-in the whipped cream and gelatine mixture, pour into the cake tin & chill for 4 hours
7. Remove the cake from the tin once it's ready, decor with almond, marshmallow and melted chocolate.