I know, I know, rainbow cakes are ‘so yesterday’…
But truthfully, even at its rage, where every baker, every cake shops, and every blog was speckled with at least one ‘rainbow’ item. I wasn’t tempted at the very least to make one. Mostly because of the amount of work involved. And maybe because of the amount of food coloring that went into it.
Even now, as i sit typing this, the one slice of cake that i cut for the photos remain untouched.
So why make rainbow cake you ask?
Well you see, a close relative of mine has just opened up a cafe. She wanted rainbow cake on the menu and I was to experiment with a few recipes and decorating options.
The cake had to be pretty enough to sit on her display chiller. So I decided to pipe rainbow roses around and on the cake.
It’s a lot of work, a lot of piping bags, and a lot of bowls. But i came up with a good solution on how to minimize them. First, I tinted a good amount of buttercream YELLOW. I took my first pipping bag, and piped yellow roses on where it should be. Then i divided ALL yellow buttercream into two. Onto one bowl of my yellow buttercream, and added a few drops of red to make ORANGE. In a way, you can say that i am recycling my yellow buttercream to make orange. And when i am done with my orange roses, i added even more red coloring to make my RED buttercream.
To the second batch of yellow butter, I added drops of blue to make GREEN buttercream. Leftover green buttercream were added with more blue coloring to make BLUE buttercream. And when i am done, I took leftover RED buttercream, mix with BLUE buttercream and my final color, which is PURPLE buttercream.
Which pretty much means that instead of ending up with all 6 colors of buttercream, I was left with only leftover purple buttercream.
Geez, I hope i dont confuse you.
Whatever the case, I hope my relative’s pastry chef has the patience of a Saint. Because if making this rainbow cake daily was one of the job descriptions, I would tender my resignation.
Rainbow Cake Recipe:
Taken from NCC Rainbows Week
16 egg yolks
8 egg whites
200 gram sugar
160 gram AP flour
20 gr milk powder
20 gr cornflour
200 gr butter,melted
Red, Yellow, Orange, Blue, Green, Purple colorings
1) Beat eggs and sugar till ribbon stage
2) Sift ingredients B into a bowl. Slowly fold ingredients B onto the whisked eggs.
3) Fold in the melted butter.
4) Divide batter into 6, and add colorings into each one of them.
5) Pour each of the colored batter onto a tin measuring 20 cm in diameter.
7) Bake for 18-20 minute @ 175 °C or till cakes are fully cooked (You can do a skewer test here)
8) When the cake layers are cool, layer each cake with the cream cheese frosting
Frosting Cream Cheese:
350 ml Whipping cream
250 gr Cream Cheese
110 gr icing75 gr butter unsalted
Whip the whipping cream, set aside in the refrigerator.
Beat Cream Cheese, butter n sugar
Add Whipped cream into the cream cheese mixture and beat till well mixed.
For the buttercream frosting, i used Martha Stewart’s Swiss meringue buttercream.
Recipe can be found here
Having a baby automatically adds three extra celebrations to your household. There’s the baby’s birthday, which is due next month. There is Mother’s day, which was spent unceremoniously in the mall, cause Mr. Crustabakes didn’t have a clue it was Mother’s day. And there is Father’s day.
I am thrilled to have these three additional celebrations. I baked a cake for the occasion because I didn’t want to let the opportunity to celebrate ( and bake a cake) slide.
This was truly a “play it by the ear” cake. No planning was made for the cake. I just visualized Mr Crustabakes’ face and kind of go with the flow. While the eyes, nose and pink cheeks were inspired by Mr. Pringles. The blue collared shirt, spiky hair, and the day old beard are signature of Mr. Crustabakes.
Happy Father’s day, Tong!
In case you were wondering, it’s a two tiered red velvet cake with cream cheese frosting, Both tier were full fondant, with crushed oreo for “beard”
For the red velvet cake recipe:
Taken from Oprah.Com
- 2 1/4 cups sifted cake flour (not self-rising)
- 1/4 cup Dutch-process cocoa powder
- 1/2 tsp. salt
- 8 Tbsp. (1 stick) unsalted butter , at room temperature
- 1 1/2 cups sugar
- 2 large eggs , at room temperature
- 2 Tbsp. liquid red food coloring
- 1 tsp. vanilla extract | Get the recipe!
- 1 cup buttermilk , at room temperature
- 2 tsp. distilled white vinegar
- 1 tsp. baking soda
- 2 packages (8 ounces apiece) cream cheese , at room temperature
- 8 Tbsp. (1 stick) unsalted butter , at room temperature
- 2 1/2 cups confectioners’ sugar , sifted
- 1 tsp. vanilla extract | Get the recipe!
- Pinch of salt
Sift flour, cocoa, and salt into a bowl.
In stand mixer with paddle attachment, beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Stir into batter. Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes; cool completely. Freeze for 30 minutes.
To make frosting: In stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar, vanilla, and salt. Blend on low speed for 30 seconds; beat on medium-high until fluffy.
To assemble: Cut layers in half horizontally with a serrated knife. Place 1 layer, cut side up, on a serving plate; spread with 1/2 cup frosting. Repeat twice. Add last layer, top side up. Ice cake thinly with 3/4 cup frosting to crumb-coat. Refrigerate 20 minutes; finish frosting.
I was walking in the beef section of the supermarket when i came across a display of thinly sliced beef. They were all pre-packed, and unlabelled.
I remember asking Nami, of Just one Cookbook, what was the best type of beef for Yoshinoya’s kind of beef bowl. She answered that they were just cheap scraps of beef, also known as komagire.
I took one pack of the beef in my hand, and discovered that they had strings of fats at the sides of each slice, which is just the way Yoshinoya’s beef was. At Rp.18000/100grams (about $2),these packs were also considerably cheaper than the shabu beefs, which were placed just a few metres away.
I purchased a pack, and went ahead with my Gyudon adventure.
And, so here it is,
These beef slices were slightly chewier and tougher than Yoshinoya’s. I guess it’s because they weren’t as thinly sliced.
Following Nami’s recipe, but omitting the egg, the flavour of this dish come pretty close to Yoshinoya’s.
Whoopee! Another Just One Cookbook recipe that’s becoming a staple in our household.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Serves 2-3
- 1 onion
- 2 green onions
- 3/4 lb thinly sliced beef (Shabu Shabu beef or Komagire beef)
- 1 Tbsp. oil
- 2 tsp. sugar
- 2 Tbsp. sake
- 2 Tbsp. mirin
- 1 Tbsp. soy sauce
- 3 eggs (omitted)
- pickled ginger (Kizami Shoga) for garnish (omitted)
- Slice the onion and green onion thinly, and cut the meat into small pieces.
- Heat the skillet over medium high heat and add the oil. Stir-fry the onions until wilted.
- Add the beef and sprinkle sugar and cook until browned.
- Add sake, mirin, and soy sauce and mix together.
- Reduce the heat and simmer until most of the liquid is gone.
- Pour the beaten egg all over the meat and cover quickly. Cook until the eggs are almost cooked. Add the green onion right before you remove from the heat. (I omitted this step)
- Serve over steamed rice and drizzle the sauce over. Top with pickled ginger if you like.
After all the sourdough recipes you had to put up with, I am glad to say that the sourdough adventure is almost coming to an end.
You see, my previous recipes were all recipes that didn’t require the lifting powers of the yeast thriving in the sourdough starter. Items such as brownies, muffins, pancakes, waffles all had either baking powder or baking soda in them that did the lifting. The sourdough starter was superfluous at the very best. It’s just there to add flavour, or as a means to use up all the sourdough discard that came with each sourdough feeding.
Last night however, i put my sourdough starter to its ultimate test. I baked a bread with it.
Unlike instant yeast which probably takes two hours to proof, i had to let it sit for about three hours for its first proofing, and another 5 hours for its final proofing.
Nevertheless, I am pretty happy with the result. The bread came out sufficiently soft with that sour twang that trademark sour twang that comes with sourdough bread! I can’t believe i just baked a bread with yeast that i grew in my own kitchen!
Sourdough Sandwich Bread
Slightly modified from “Rahasia Membuat Roti Sehat & Lezat Ragi Alami” by Sangjin Ko
375 grams Bread Flour
180 grams sourdough starter
7 grams salt
37 grams sugar
165 grams water
30 ml milk
45 grams butter
In a bowl, mix the flour, salt, sugar and sourdough starter. Make a hole in the middle and pour the water and milk into it. Mix well. Transfer the batter onto a table top that has been dusted with flour. Add the butter, and knead till is elastic and stops being sticky.
Shape the dough into a bowl. Cover and let to proof at room temperature till it doubles in size (3 hours).
Punch the dough down to let out excess air. Divide dough into 2. Cover with plastic and let rest for another 30 minutes.
Grease you S\sandwich tin with butter. Preheat oven to 200 degree celcius.
Take one of the dough, flatten it and roll it up like a swill roll. Place the dough onto the sandwich tin.
Let the dough proof for another 2 hours (i left mine to proof for 5 hours).
Bake the dough at 180 degree clecius, for about 30 minutes till the tops get crusty and golden brown.
I am not exactly proud of my contribution to this month’s Little Thumbs Up event. Hosted by Miss B of Everyone Eats Well in Flanders , and organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y, the selected ingredient for this month is curry.
While most curry dishes require long and engaging cooking activities, mine was pretty much instant with the use of Japanese instant curry blocks.
All i had to do was just to brown some onions and cook some carrots and potatoes. At this point, you could choose to add in some meat into your pot of vegetables too. But i decided to go an extra mile by breading and frying my chicken.
I guess it’s my way of making up, since i was already using instant Japanese curry paste.
Chicken Katsu Curry
1 piece of chicken thigh (deboned)
Salt & Pepper
2 tbs flour
a cup of water
1 Tbs oil
Curry Block (I used S&B brand)
For the chicken katsu
Pat dry the chicken thigh, and season with salt and pepper.
Coat the thigh in flour, dredge it in the beaten egg, den re-coat it again in the panko crumbs
Fry till cooked and golden brown
For the curry
Brown the onion in the oil. Add carrots and potatoes. Add a cup of water and let the mixture boil till carrots and potatoes are tender.
When the water has reduced to about half a cup, add the curry block in and stir till dissolved. Keep cooking until bubbles appear.
Serve curry over white rice. Add the chicken katsu.
Yet another sourdough recipe. This time, sourdough discard was used to make the batter to dip these onion rings. Looks like there is no end to the wonders of sourdough!
Sourdough Onion Rings
taken from Williams Sonoma
- 2 cups sourdough starter
- 1/2 cup cold sparkling water
- 1/2 tsp. sea salt, plus more, to taste
- 3 large onions, peeled and cut into 1/2-inch
- 1 cup all-purpose white bread flour
- Peanut or canola oil for deep-frying
Fill a large bowl with ice cubes and place a medium bowl on top of the ice. In the medium bowl, combine the sourdough starter, sparkling water and the 1/2 tsp. salt and stir to mix. Separate the onions into rings, leaving the centers intact. Place the flour in a shallow bowl and toss the onions in the flour to coat.
In a deep fryer, pour in the oil and heat to 370°F on a deep-frying thermometer. Dip the flour-coated onion rings, one at a time, into the sourdough starter mixture, then drop them into the hot oil. Fry in a single layer, turning if necessary, until they are golden brown. Using a slotted spoon, transfer the onion rings to the baking sheet and season with salt. Place the baking sheet in the oven and fry the next batch. Be sure the oil returns to 370ºF before adding the onions or they will be greasy.