There’s two birthdays in the family for March, mother-in-law and sister. For my sister birthday, I’ve made a cake decorated with swiss meringue buttercream roses. Revision for my piping. I also tried to do colour graduation. Ha ha… Lesson learnt: Should prepare the different coloured cream is bowls first in order to achieve better graduation. Rather than mixing along as I finished piping one layer…
The cake is a basic genoise sponge cake with raspberry jam and vanilla swiss meringue buttercream. Did not soak the sponge in syrup…opps… very dry. Luckily, there’s the buttercream to counteract.
Have not been posting for a long long time… didn’t mean to neglect the blog, but was just a tad busy. I’m still baking lots, at least 1 per week, and buying eggs at alarming speed! I use almost a tray of eggs (that’s 30) in slightly over one week. Goodness!
So over the weekend, the family celebrated my mother-in-law’s birthday. I wanted to create a cake that is elegant yet simple. The base peach colour turned out in an exact shade I’m very happy with. The flowers colour are pretty co-ordinated as well. However, I do need to improve on my piping skill. The lines surrounding the cake did not turn out smooth…
I’m getting there… to bake the delicate macarons. It has been a bumpy road with every conceivable sources of failure. But… I’m getting there. It’s not perfect yet. There are still cracks in some batches, and it’s slightly too sweet. I’m getting there…
Korean strawberries are in season. They are sweet and delicious. I have lots of these at home anytime. Then, I come across this recipe in Evan’s Kitchen, simply gorgeous cupcakes.
Piped the frosting in the rose swirl. How lovely!
makes 12 regular cupcakes
Ingredients: for the cupcakes:
75g unsalted butter, softened
1 large egg
150g cake flour
1 tsp double-acting baking powder
1/4 tsp salt
80g strawberry puree + 1/4 cup coarsely chopped ones to fold into the batter (I used frozen puree and reduced the amount as somehow it’s a lot more runny)
for the strawberry swiss meringue buttercream:
5 large egg whites
220g unsalted butter, softened and chopped up to tbsp size
100g strawberries, finely chopped
To make the cupcakes,
1. Line one 12-cup cupcake pan with paper liners. Sift together cake flour and baking powder.
2. Combine strawberry puree and milk together. Beat the butter, sugar until light and fluffy, scraping down the sides of the bowl as needed. Beat in the egg. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk/puree and beginning and ending with the flour. Beat until combined after each addition. Fold in the strawberries.
3. Spoon the batter into the prepared cups, ensuring that each cup is about two-thirds full. Bake in a preheated oven of 150C (mine is a fan-forced oven), rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes.
4. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
To make the strawberry buttercream,
1. Pour egg whites and sugar in a heat proof bowl. Put the bowl on top of another bowl of hot water(abt 90C). (Most recipes called for double broiler, but I don’t have one, and this method has served me well thus far) Whisk the sugar and eggs constantly. Rub some mixture between your fingers. if the sugar has melted, it is done.
2. Remove from heat, whip the mixture until white, fluffy and cool.
3. Start adding the butter slowly, beating till the butter is incorporated before adding the next piece. The mixture may appear soupy at one stage, just keep whipping.
4. Add chopped strawberries to the buttercream and whip until smooth.