Wednesday, August 31, 2011

Lesson 17: Rich Fruit Cake & Madeira Cake with Lemon Fudge Icing

I hope you did not beat yourself up too much on master the technique of making light fluffy sponges...

Today we learn how to make a Rich Fruit Cake and Madeira Cake.

Everyone knows what is a fruit cake!

A fruit cake is the opposite of a sponge. It is dense and a very heavy cake. It's simple to make and keep for a vvvvvvery long time! That is if you store it properly!

Fruit cake is usually sold and eaten during the Christmas period. And it is sold by weight. The heavier the fruit cake, the more costly it'll be.

It is important to soak the dried fruits in Rum a week before you're going to make the fruit cake. This will ensure that the dried fruits soaks up all the flavour from the liquid.

Here's what you need to make a fruit cake.

A madeira cake is basically a simple butter cake. We made some cupcakes and one in a cake. The batter is very light therefore, we bake them in higher temperature at a shorter time.

You might already know that Madeira cake is sometimes used in a Trifle.

Here's my Madeira Cake with Lemon Fudge Icing

 See you next lesson! :)

Wednesday, August 24, 2011

Online Bake Shop coming soon!

I've got NEWS for you!

I've been working on this project of mine and I'm so excited! I can't wait to share it with you all.

Soon, you'll be able to order treats through my online bake shop!

And I can't wait to be baking these yummy treats just for you...

Meanwhile, to ensure you don't miss out on new happenings and promotions, don't forget to like Passionatemae's Facebook Page

with love,
Passionatemae's Kitchen

Sunday, August 21, 2011

Happy Birthday to me!!

Thanks everyone for all the Birthday wishes and pressies!

Thanks for making my special day SPECIAL! 

Hope you all had as much fun as I did!


Friday, August 19, 2011

Stained Glass Jelly (Broken Glass Jello)

When I first saw these colourful beauties, I knew I had to make it myself!

Food blogger Not Quite Nigella had also made these.

I shall show you how easy it is to make it! It is a great dessert for parties.

All you need:
4-6 packets of Aeroplane Jelly 
4-6 plastic containers
Baking Mould/Tin
Boiling water
Cold Water
2 Envelopes of powdered Gelatin
1x395g Sweetened Condensed Milk
Non-stick Oil Spray

All you need to do:
1) Spray each container with non-stick oil spray. Set aside.

2) Dissolve each Aeroplane Jelly packet with 1 cup of boiling water over the stove, whisking briskly so that all crystals are dissolved. Pour in a container. Repeat until you've finished all the Aeroplane Jelly.

3) Set aside to cool before covering with lids to put it in the fridge for at least 4 hours or overnight to set.

4) Sprinkle the gelatine powder into 1/2 cup of cold water, once the gelatine blooms, add 1 cup of boiling water to dissolve. Mix the sweetened condensed milk with the dissolve gelatine liquid, stir and cool.

5) Once the jellies are set, chopped them into small cubes and gently mix it in the prepared mould.

You can use any kind, shot glasses....

6) Once the condensed milk is cool but still pourable, make sure to pour them into the moulds with the coloured cubed jellies.

7) Let it set properly overnight in the fridge before serving or removing it from the mould.

Print this recipe!

....dessert wine glasses....

....even a flower mould like I did!

It looks so pretty doesn't it?!

This is such a simple dessert to make! 

Enjoy! :)

Wednesday, August 17, 2011

Lesson 16: Genoise Sponge & Black Forest Swiss Roll

After learning all about chocolate and how to temper (if you've missed the chocolate classes, click here), we move on to preparing and producing cakes.

Yes, learning about sponges! Making sponges is the most basic skill any Pastry Chef should know how to make. It is the basis of most cakes.

We made a genoise sponge cake and a Black Forest swiss roll.

Do you know what are the difference between a conventional sponge and genoise sponge?
Conventional Sponge - made from eggs, sugar and flour.
Genoise Sponge - made from eggs, sugar, flour and butter.

Genoise Sponge is definitely richer in taste and texture.

The more eggs that you put in making a sponge, the higher and richer in quality it'll be.

Making sponge is really simple once you've master the technique of folding the flour into the batter without beating out too much of air.

We were taught to use a whisk, spatula and a scraper. There's no right tool to use when folding the flour in, it is what you're most comfortable with.
*note - do not use the whisk to whisk but rather using it like a spatula.

I hope this is not all too confusing for you.

Here's what I made....
Genoise Sponge topped with Meringue, Strawberries, Sugared Almonds

Black Forest Swiss Roll

Let's move on to making more cakes shall we! :)

Sunday, August 14, 2011

Totally Chocolate Chocolate Chip Cookies

How was your Sunday?

Mine was filled with Nigella Lawson videos! Yes, I have been watching her videos the whole day. Drooling all over my laptop.

I've watched her videos many many many times, I can't stress how many times I've seen it over and over again. But I just can't seem to get bored of watching her cook and bake!

So, instead of eating healthily to look good for my birthday next weekend, yes, next Sunday the 21st August! As a treat, I've decided to make some Totally Chocolate Chocolate Chip Cookies that is to die for! And I got this lovely delicious recipe from Nigella! You might have already made this many times, but I believe that this is just too good not to share it with you all.'s totally CRISP too! 

(Makes 40 cookies)
All you need:
125g dark chocolate, 45% cocoa 
150g plain flour
30g cocoa powder
1 tsp baking soda
1/2 tsp salt
125g unsalted butter, softened
75g light brown sugar
50g caster sugar
1 tsp vanilla extract
1 large egg, COLD
2 x 230g dark/milk chocolate chips

All you need to do:
1) Pre-heat oven at 170°C.

2) Melt 125g dark chocolate. Cool, set aside.
3) In a separate bowl, put all dry ingredients together (flour, salt, baking soda). Set aside.
4) Cream butter and both sugar.
5) Mix the cooled melted chocolate into batter.
6) Beat in COLD egg and vanilla extract to mixture.
7) Mix in all dry ingredients until just combined.
8) Fold in chocolate chips.
9) Scoop out cookies using an ice-cream scoop onto baking tray lined with grease paper.
10) Bake for 17minutes. Allow to cool in tray for 4-5 minutes before cooling it completely on a cooling rack. Cookies will harden a little as they cool.

*Store in air-tight container.
*Cookies can be kept for a week.
Happy Baking! :)

Tuesday, August 9, 2011

My Wish List

I have been eyeing on these items for a while now..

really love this colour, don't you agree with me?

2) Marc by Marc Jacobs Classic Q Karlie Crossbody Flap Bag (Yellow Colour)
anyone know where I can get this colour and this model? been looking everywhere..

after taking a peek at this book, i need it!

Black is a little boring..I want colours.

heard loads of good reviews on his ice-cream recipes.

6) Bake Essential Companion by Alison Thompson
just because I love how the cover looks!

8) Marc by Marc Jacobs Daisy
love the new daisy! it's fresh!

pretty obvious isn't it that I'm such a Marc Jacob's fan!! LOVE their STUFF!

Have a great day! :)

Wednesday, August 3, 2011

The Salt Book

It was very nice of Felicity from Arbon Publishing to send over a copy of the Salt Book to me. This book has all the information on Salt.

Have you had any problems with knowing how much salt to use when cooking or baking?? Do you often get confused with what type of salt to use? 

Don't fret about it anymore.

Now you can find all the answers from The Salt Book by Fritz Gubler & David Glynn, with contributions by Dr Russell Keast!

It promises to answers all your questions from...
how to salt?
when to salt?
which salt?
why salt?
salt trends
salt facts
salt recipes
salt techniques
chefs on salt
salt at table

There are tons of recipes in this book too from the basics, savoury, desserts and so on. You've got to buy the book to see find out more!

Quick purchase one for yourself, simply click on the banner on the right hand side or here.

By clicking on that link, it also helps me earn commission on the books you've purchased!

Enjoy! :)

Monday, August 1, 2011

Cash giveaways to all my lucky readers!

Hello all,

What a great weekend! The weather was terrific!

I am sure you weren't looking forward to Monday morning blues today. 

Here's something I hope would cheer you up. 

I've got a lovely prize for all of my lucky readers!

How to enter:
Say hello in the comment below and simply click on this link $20giveaway and don't forget to refer your friends too (just give them the link, otherwise it will not work)!

$20 cash discount automatically added into your basket when you purchase $200 or more at Le Domaine. Yes, you can use it immediately. How great is that?!

Terms and Conditions:
1) NONE!

Can't wait to hear from you all :) ! 

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