Home Tags Posts tagged with "buttercream"
Tag:

buttercream

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache

This ginger lemon naked cake with lemon swiss meringue buttercream frosting, ginger molasses cookies, and caramelised white chocolate ganache is scrumptiously packed with the delightful aroma of ginger and lemon. It’s a treat that shall be enjoyed around the year! 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache2Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache6

I made this cake to celebrate my friend’s and my 23rd birthday together. Yes, however reluctant I want to deny it, I just turned 23 and I don’t want time to pass so quickly just yet. Anyway, I had one mission for myself and that is the fact that this cake’s flavour profile had to revolve around her duo favourites: ginger and lemon.  Of course, it would be a crime not to add some soft, chewy ginger molasses cookies to the party. Given the cake’s Christmas vibe, It seems a bit early to make this post but hey, don’t forget there’s “Christmas in July” in Australia so I might as well jump on the bandwagon. That said, my friend, who is always my creative muse, did the cookie antlers and they look absolutely amazing. 

I don’t post pictures of myself here often but I guess birthday is a pretty good excuse huh? 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache10

The cake itself is addictively delicious – it is buttery, moist and rich with a hint of freshness. To be honest, it’s hard for this flavour combination to go wrong. Let’s talk about a classic ginger cake with tangy lemon icing that you wouldn’t miss at Christmas time. 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache9

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache4

To make the cake a little bit more interesting, I decided to caramelised white chocolate ganache as the dripping. Why caramelised? I find white chocolate itself too sweet, but caramelising the chocolate makes it taste deeper and toasty. You may want to use a good quality white chocolate with a high cocoa butter percentage for this job. In case you’re wondering, I simply flipped the cake over when the ganache has set on the cake, and you can have this cool reverse drip effect. I hope you all enjoy the cake if you make it! 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache5

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache8

Ingredients:

Ginger Lemon Cake

  • 380g all purpose flour
  • 4 tsp ground ginger 
  • 2 tsp ground cinnamon 
  • 1 tsp salt 
  • 2 tsp baking powder 
  • 1 tsp baking soda 
  • 400g unsalted butter, softened 
  • 200g brown sugar
  • 250g molasses
  • 4 eggs, room temperature 
  • 180ml milk
  • 120ml sour cream
  • 1 lemon, zest and juice of

Ginger Molasses Cookie

  • 270g all purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger 
  • 1/2 tsp ground cloves 
  • 1/2 tsp salt 
  • 170g unsalted butter, softened
  • 150g brown sugar 
  • 80g molasses 
  • 1 egg, room temperature 

Lemon Swiss Meringue Buttercream 

  • 150g egg white
  • 225g caster sugar 
  • Pinch of cream of tar tar 
  • 2 tbsp lemon juice 
  • 1 Lemon, zest of 
  • 350g unsalted butter, room temperature

Caramelised White Chocolate Ganache 

  • 100g good quality white chocolate, broken into small pieces
  • 150g pure cream 
  • 15g soften unsalted butter 

Instructions:

For the ginger lemon cake
  1. Preheat the oven to 350F (175C)
  2. Line three 6-inch cake pans with parchment paper. Set aside.
  3. In a mixing bowl, thoroughly sift in and combine flour,   ginger, cinnamon, baking powder, baking soda, and salt. This is your dry ingredients.
  4. In another mixing bowl, using an electric beater, beat butter, brown sugar and molasses at a medium-high speed until well combined and fluffy. Add eggs, one at a time, to the mixture, and continue to beat until well incorporated. Scrap the bowl when necessary. Add lemon zest, lemon juice, sour cream and milk and mix until incorporated. 
  5. Add the prepared dry ingredients into the mixture in three batches. Stir gently with a spatula to combine everything until no flour can be seen. Avoid over-mixing.
  6. Pour the mixture evenly into the three prepared cake tins. Tap the pans several times to break any air bubbles. Bake for around 35 -40  mins, or until a toothpick inserted in the cake’s centre comes out clean.
  7. Cool the cake for 15 minutes in their pans, then take them out and put them onto a cooling rack to cool completely.
  8. When the cakes are cooled completely, use a serrated knife to trim the top of each cake until they are all of the same height (around 2-2.5cm), and the top is levelled and smooth. Set aside until ready to use. 
For the Lemon Swiss Meringue Buttercream
  1. Add egg whites and sugar to an oil-free bowl. Using a double boiling method, gently heat the egg whites mixture up, while whisking constantly, until temperature reaches 60C (140F).  The sugar should have completely dissolved at this stage.
  2. Add the hot egg white-sugar mixture to your electric mixer mixing bowl (oil-free). Add cream of tar tar to it and whip on high speed until the meringue is thick and glossy, and the bottom of the bowl feels cool. This will take about 7-10 mins.
  3. Turn to medium-high speed, gradually add the softened butter cubes, one at a time, until incorporated. Scrap the bowl when necessary.The buttercream may split at first but panic, just continue beating until a silky smooth texture is reached. Add lemon juice and zest, and beat until well combined. 
  4. Put the buttercream in a piping bag with a round nozzle until ready to use. 
Ginger Molasses Cookies
  1. Preheat the oven to 175C (350F).
  2. In a mixing bowl, thoroughly sift in and combine flour, baking soda, cinnamon, ginger, cloves and salt. These are your dry ingredients. 
  3. In another mixing bowl, using an electric beater, beat butter, brown sugar, and molasses on medium high speed for 4-5 mins until pale and creamy. 
  4. Add egg  to the mixture, and continue to beat at medium speed until well mixed. 
  5. Add the prepared dry ingredients. Beat for another 1-2 mins until well incorporated. Refrigerate the mixture for at least 30 mins until it firms up a bit for easy rolling later. 
  6. Line a baking sheet with parchment paper.
  7. After refrigeration, roll the chilled dough into balls, 40g each, and space each one about 2-inches apart on the sheet to allow space for spreading. Flatten the dough a bit with a spoon or your palm. Feel free to reserve some dough to make the butlers or any other shapes to your liking. 
  8. Bake for 8-10 mins (depending on thickness and shape, don’t overbake). The cookies will feel soft when out of the oven but it will account for the chewiness when they cool down. Remove from the oven and let cool.
Caramelised White Chocolate Ganache
  1. Preheat your oven to 120C (250F). 
  2. Break your white chocolate Into small pieces and place them in a baking tray. Bake for 10 mins. Remove from oven and use a spatula to spread the chocolate into an even layer. 
  3. Continue to bake and stir every 10 mins, for around 30-40 mins until the chocolate has turned caramelised and golden brown. 
  4. Transfer the caramelised white chocolate into a mixing bowl. 
  5. Heat cream in a saucepan and bring it to almost boil. Pour the hot cream onto the chocolate. Let it sit for 2 mins, and whisk until the chocolate emulsifies and becomes completely smooth. 
  6. When the ganache has cooled down to 40C. Whisk in the soften butter until fully incorporated. 
  7. Set aside in room temperature until ready to use.
    *Put the ganache into a squeeze bottle if you have one for easier control 
Assemble
  1. Pipe a dollop of buttercream on the centre of the cake stand and place one cake layer on it to secure it. 
  2. Using your piping bag filled with buttercream, pipe a swirl of buttercream on the cake. Using an off set spatula, spread the buttercream carefully to level it out and top it with the second cake layer. 
  3. Repeat Step 2, and top it with the third cake layer. 
  4. Spread the remaining frosting on top and all around the sides using an offset spatular. Use a large bench scraper to smooth out the frosting on the sides of the cake to create the “naked” effect. *Reserve some for frosting the top after you flip the cake and reserve some more to stick the cookies on the cake* 
  5. Refrigerate the cake for 20-30 mins to set.
  6. When the buttercream is set, it’s time to do the dripping. 
  7. If you have prepared the squeeze bottle, apply appropriate pressure to squeeze out ganache on the edge of the cake and let it drop naturally. Alternatively, you can carefully use a spoon for the job. *please check the consistency of ganache at this step – if it’s too firm, microwave for 10 seconds each time until it reaches the right consistency. If it’s too runny, refrigerate until ready to use. *
  8. When the ganache is set on the cake, carefully flip the cake over and use the remaining buttercream to frost the top.
  9. Break the ginger cookies in pieces and stick it on the side of the cake with the reserved buttercream.
  10. Decorate the cake as you like. I painted my ganache drip with gold paint and I used sprinkles, shredded coconut, and shaved chocolate as the toppings. Enjoy! 
2 comments
Because Why Not – Peanut Butter and Strawberry Jam Cake with Peanut Butter Swiss Buttercream Frosting




This joyful looking cake came into existence for two reasons. First, apparently I loved making chocolate desserts too much and I must stay away from it (right?). Second, it doesn’t hurt to go for some classic sometimes. By classic, I mean the marriage of salty and sweet – Peanut Butter & Jelly – made famous by Americans. Of course, this combination shouldn’t be limited to a breakfast/snack sandwich; think about it, if it works brilliantly between two slices of bread, it surely can make a great cake too.

Peanut-butter-and-jelly-cake-with-peanut-butter-swiss-buttercream-frosting



Peanut-butter-and-jelly-cake-with-peanut-butter-swiss-buttercream-frosting6Peanut-butter-and-jelly-cake-with-peanut-butter-swiss-buttercream-frosting2

I originally designed this layer cake for my friend’s birthday, and this is a new recipe modified mainly to improve the cake’s texture. My first PB&J cake was bit on the dry and tough side. Therefore, in my second attempt, I put in more eggs and oil, and I also decided to fold meringue into the cake batter at last instead of incorporating whole eggs. Such changes increased the volume of the cake with richer taste and finer structure.

Peanut-butter-and-jelly-cake-with-peanut-butter-swiss-buttercream-frosting5

One indispensable component of this cake is the jam. The slightly tart strawberry jam with a citrus touch perfectly undercuts the richness of the buttercream. People who have been in my baking life would know that I always prefer making things from scratch, for I want to have great control of my baked goods (here comes the even greater satisfaction afterwards!). I couldn’t resist making my own strawberry jam for the cake (see note for instructions), but again, you can by all means purchase your favourite jam :). Enjoy!

Peanut-butter-and-jelly-cake-with-peanut-butter-swiss-buttercream-frosting7

Peanut-butter-and-jelly-cake-with-peanut-butter-swiss-buttercream-frosting4

Ingredients:

(make one 6-inch cake)

For the Cake:

  • 1 ½ cup (188g) cake flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp cinnamon
  • Pinch of salt
  • ¼ cup (58g) unsalted butter, softened
  • 2 tbsp (30ml) vegetable oil
  • 1/4 cup (60ml) crunchy peanut butter
  • ⅓ cup (75g) granulated sugar
  • 2 egg yolks
  • 2 egg whites + 25g icing sugar
  • 1 tsp vanilla extract

For the Peanut Butter Swiss Buttercream Frosting:

  • ¾ cup (150g) white granulated sugar
  • 5 egg whites
  • 1/4 tsp cream of tar tar
  • 1 ½ ( (345g) cups unsalted butter, softened  
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) creamy peanut butter

For the homemade strawberry jam (or ½ cup store bought jam)

  • 250g  strawberries
  • 4 tbsp white sugar
  • 1/2 lemon, juice and zest of

Toppings:

  • Fresh strawberry slices
  • Extra peanut butter swiss buttercream

Instructions:

For the cake:

  1. Preheat the oven to 350F (175C)
  2. Line one 6 inch cake with parchment paper. Set aside.
  3. In a mixing bowl, thoroughly sift in and combine flour, baking powder, baking soda, cinnamon and salt.
  4. In another mixing bowl (make sure it’s oil free), add egg whites, icing sugar and cream of tar tar. Using an electric beater, beat on high speed until soft peak forms. Transfer the meringue into another bowl; set aside.  
  5. Using the same mixing bowl you used to make the meringue, beat butter and sugar at medium-high speed for 4-5 mins until pale and fluffy. Add oil and continue beating for 2 min until incorporated.
  6. Add eggs yolks, one at a time, peanut butter and vanilla. Continue to beat at medium speed until well combined.
  7. Add the prepared dry ingredients into the mixture in three batches. Mix on low speed until no flour can be seen.
  8. Finally, gently fold the prepared meringue into the cake batter with a spatula. Mix gently with folding motion until just incorporated.
  9. Pour the mixture evenly into the prepared cake tin. Tap the pans several times to break any air bubbles. Bake for 50 mins, or until a toothpick inserted in the cake’s centre comes out clean.
  10. Cool the cake for 30 minutes in their pans, then take them out and put them onto a cooling rack to cool completely.
  11. While the cakes are cooling, prepare the peanut butter swiss buttercream.

For the Peanut butter Swiss Buttercream:

  1. Add  egg whites and sugar to an oil-free bowl. Using a double boiling method, gently heat the egg whites mixture up, while whisking constantly, until temperature reaches 140F (60C).  The sugar should have completely dissolved at this stage.
  2. Add the hot egg white-sugar mixture to your electric mixer mixing bowl (oil-free). Whip on high speed until the meringue is thick and glossy, and the bottom of the bowl feels cool. This will take about 7-10 mins.
  3. Turn to medium-low speed, gradually add the softened butter cubes, one at a time, until incorporated. Continue beating until a silky smooth texture is reached. Add vanilla and peanut butter, and beat until well combined.
  4. Pipe the buttercream onto the cupcakes with a round tip for later use.

Assembly:

  1. Level the cake layers by slicing the top curve of the cakes with a sharp knife to achieve a flat surface.
  2. Cut the cake into three even layers.
  3. Peel the parchment paper from the base of the cake layers and place one layer onto a plate or a cake board placed on a revolving cake stand (if you have it).
  4. Now we do the crumb coat first.
  5. Pipe a generous amount of frosting evenly on the cake layer. Using an offset spatula, spread the frosting carefully and top it a thin layer of strawberry jam.
  6. Top it with the second cake layer and repeat step 5, and top it with the third cake layer.
  7. Frosting the top and sides of the cakes. Get a nice, smooth coat of icing with a bench scraper or a spatula.
  8. Put the crumb-coated cake in the refrigerator for an hour to get the frosting nice and firm. Once the cake is chilled, frost your cake evenly with another layer of frosting using the same method. Get rid of all the peaks and blemishes in the process.
  9. Pipe dollops of cream onto the cake, put thin strawberry slices and spinkle cocoa powder as garnish if desired.
  10. Refrigerate the cake for at least 1 hour.

Note:
Instructions for the homemade strawberry jam: 

  1. Prepare the strawberries by washing them and drying them with a kitchen towel. Remove their stems. Crush strawberries in batches or cut them into small cubes.
  2. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil for 5-10 mins until the jam has reached 105C, then turn off the heat.
  3. Let the jam cool to room temperature. Put the jam into jars and refrigerate until ready for use.

Yum




8 comments
Mint Chocolate Cupcake

Same as every other post, this starts with a declaration of love, and today it’s about my favourite dessert flavour combo – Mint Chocolate. I believe everyone has his/her own weakness in food choice; and no matter how hard I try to resist it, mint chocolate is beyond doubt mine. This is especially true when it comes to ice-cream flavour. Why? It is equal parts cool and sweet, and the best ones are so refreshing that they’d brighten up my day and clear my mind.

IMG_0786

Despite how mouthwatering and delicate they look, cupcakes are not something I’d usually order outside. Yet, as it’s one of my goals to try out as many kinds of desserts as possible on this blog of mine, I might as well give it a go, right? 

IMG_0787

From the base to the top of each cupcake, this recipe delivers great textural fun and flavour layering that I always strive for in baking. First, there’s an oreo biscuit added at the bottom as a nice, crunchy surprise. Thanks to the melted mint chocolate and coffee, the cupcake base is moist and rich, with just enough mint hit coming through. Finally, together with the mint-flavoured buttercream as well as the finishing touch of a cheeky little Andes mint chocolate chip, what you have here is a daydream literally packed with minty goodness. Hmm, too cool to be true. (:

IMG_0806

IMG_0801

 

Ingredients (make 18 cupcakes):

For the cupcakes:

  • 1 1/2  cup (188g) plain flour
  • 30g cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 18 Oreo biscuits
  • 1/2 cup (115g) butter,  softened
  • 2 tbsp (30ml) vegetable oil ( I used canola oil)
  • 1/2 cup (113g) caster sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) coffee, room temperature (2 tsp instant coffee powder melted in 1/4 cup (60ml) of water)
  • 50g Andes chocolate mint, melted
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla

For the buttercream frosting: 

  • 2 cups (250g) icing  sugar
  • 1 1/2 stick (170g) unsalted butter, at room temperature
  • 2 tbsp (30m1) whole milk or heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5ml) peppermint extract
  • green food coloring
  • 1/2 tsp salt
  • 18  Andes chocolate mints

Instructions:

For the cupcakes:

  1. Preheat oven to 350°F (175C) . Line pans with cupcake liners.
  2. In a mixing bowl, sift and combine flour, cocoa powder, baking powder, salt. Set aside.  
  3. In another mixing bowl, using an electric mixer, beat butter, oil, and sugar on medium high speed until creamy and smooth. This will take around 4-5 mins.
  4. Add eggs, one at a time, and continue beating for 1 min. Add coffee, milk and melted mint chocolate, and continue beating for 30 secs.
  5. In 3 batches, pour the prepared dry ingredients into the mixture, and gently stir with a spatula until just incorporated. Do NOT overmix.
  6. Fill cupcake liners to nearly full and bake for 18-20 minutes, until a toothpick inserted in the cupcake’s centre comes out clean.

For the buttercream frosting:

  1. Using an electric mixer, beat the butter at medium-high speed until smooth.
  2. Slowly add in the sifted icing sugar using a tablespoon, and beat until smooth.
  3. Finally, add milk, vanilla, mint extract, food coloring, and salt, and beat until light and fluffy.
  4. Refrigerate the frosting for at least 30 mins before piping.
  5. Pipe the buttercream onto the cupcakes with your favourite piping tip, and put an Andes chocolate mint on top as decoration if desired.

Yum




4 comments