Whipping Cream Cake

In this recipe, I was trying to use up a carton of whipping cream before it goes off. Because food waste is not cool!

The resultant cake was tender, and moist (sorry for the word “moist”).

 

I’ve topped the cake with some chocolate ganache which used up even more whipping cream.

Whipping Cream Pound Cake

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2 tsp Baking Powder

1.5 cups heavy cream.

1 tsp vanilla.

2 1/4 cup flour.

3/4 tsp salt.

3 large eggs.

1 cup sugar

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Preheat oven to 375 degrees

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 In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside

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In a large bowl, (preferably chilled), whip the whipping cream till stiff peaks. Add the eggs one at a time, then the vanilla, beat till well combined. Gradually add the sugar.

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Fold in the flour, and pour into a greased bundt pan. Bake for about 25- 30 minutes, or till fully cooked

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For the Ganache

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1/4 cup whipping cream. 60 grams of dark chocolate (chopped)

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Heat the whipping cream till bubbly. Pour the dark chocolate and stir till they melt. Pour ganache over cake. 

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Unicorn Toast

Unicorn Toast Without Food Coloring

Dear my Unicorn-crazed child,

It was an exceptionally hard week for you.

Naturally Colored Cream Cheese

Daddy went away on a business trip.

Rainbow Toast

You had an emergency visit to the dentist.

Pastel Colored Cream Cheese

And you had a school workload DOUBLE the normal to make up for the previous week you were down with HFMD.

Unicorn Toast

But the weekend is here. It’s time to rest and play! And a reminder to celebrate every tiny things in life!

Baby Shark and Unicorn Toast

** I tried to keep this healthy by not using any food coloring.

The Colors were made as follows:

Purple: Cream Cheese with Mulberry Jam
Pink: Cream Cheese with Freeze Dried Strawberry
Yellow: Cream Cheese with Freeze Dried Mango
Green: Cream Cheese with Matcha