Japanese Style Cheese Cake

We had Nisfu Sya'ban prayers at my in-laws' earlier tonite. When i got to know it, I toyed with the idea of baking a JCC to test its market. So, in between the usual hectic Tuesdays - because I need to go to Q's school, pick-up Rq after school, fetch Rq back to school for extra-class, drive Q to Kumon, p/up Rq again n send him home, and lastly, p/up Q - I managed to bake the JCC.

After preparing the ingredients I went to Q's school for a meeting on NDP'10 n YOG. Went home after picking up Rq, We had our spaghetti lunch n then I started the ritual for JCC. Once it's in the oven for a 75 mnts au-bain-marie, I waited for Q's school bus n send Rq for his extra class at once. Q had her lunch n I let her rest for half-an-hour before rushing her to Kumon. JCC was still not done yet.

I picked Rq up fm class and reached home right when the timer on the oven went 'TING'! Good timing! I checked on it and added the baking time another 10 minutes, with a reduced temperature just to get the top browned a lil' bit. When it's done I left it inside the oven for about 10 mnts before opening the oven door. Then I left door ajar for about an hour, so that the it won't get a drastic change of temperature. Meanwhile, I picked-up Q from Kumon. Stopped by at FairPrice to get a tin of fruit cocktail.

Q has another session of tuition with Chang Lao Shi, at home. While she's occupied n Rq is in front of the talking box, I had the time to decorate the JCC with the fruit cocktail and some whippy. Voila!!! Packed the cakes, JCC and Brownies (which I baked the day before).
Once Q's done with her tuition, off we go to pick-up Ayah and to my in-laws... Ckckck, it's not only a hectic day for me though. Q had her part too.

The good part is, I think, the JCC passed the test of taste. The 7" cake went without leftover :)). Fortunately, I have kept some at home and will have it for breakfast with my hubby...hehe, I poured some of the batter in a few alufoil cupcases and baked it together w/ the big mould. Hmmm, can't wait till morning...

Black Forest and 3-Layer Sponge Cake for a Dear Cousin

I just finished two cake-order. Both came from the same person. Siti, my hubby's cousin's wife, had just delivered her third baby boy and is now still under maternity leave. She wanted to send these cakes to her fellow colleagues in school (she works in a school's general office) as a gesture of appreciation for her colleagues and teachers' support throughout her pregnancy.

The first cake is a Black Forest Cake. As you can see, I don't know why I like to have a minimalist look for any chocolate cake that I make. Because I think with the chocolate glaze and a touch of cherry, it shows the exclusivity...no need the 'noisy' decoration...whoaaaa... :)). The BF is made of two layers of sponge cake with the usual dark cherry filling on top of a layer of whipped cream. Cover it with cream cheese and pour it with chocolate glaze. Perfect!



Second cake is a three layer cake, all three different flavour sponge cake. Vanilla, chocolate & coffee. Hmmmm, they are so nice and light! For filling I put a layer of bitter-sweet ganache and cream cheese custard. Hehehe....how much eager I want to taste them after assembly, I can only dream of it. Perhaps I will make it again for the family next time... But the spongy texture was really appealing (I got to try all three flavours when I trimmed the sides ;)).


Covered with buttercream, I was quite lacking of idea on what to 'draw'. Because Siti didn't want any writing on it and just wanted a simple deco. So, after putting the borders I made the body of the clowns sitting at the 'beach sand' of brown sugar, piped out some greeneries and threw some sprinkles. Put the clowns' heads...et voila! A simple and cute cake.

Red Velvet Cake

Gateau L'Opera

I really didn't know how I ended up making this exclusive cake. I name it exclusive, because the process is somehow complicated. However, I am glad that I have passed the test.

It started when a far relative of mine asked me if I could make tiramisu or gateau africain. Tiramisu isn't a problem, but gateau africain I had not done it yet. She said that she has a few occasion in May, including her birthday and her sis', her wedding anniversary and the arrival of her new baby boy just one week before her birthday.

During the week before her birthday, I was so tempted to make this masterpiece called L'Opera. I had been reading and comparing recipes from different web sites. Somehow my choice fell onto Dorie Greenspan's The Splendid Table whom adapted the recipe from Dalloyau, the Parisian patisserie. I proposed this cake for her birthday and she said okay! Tamtaraaam.....

I started two days in advance by making the joconde (almond cake). In fact all parts of the cake can be made in advance. You can either keep it airtight in the fridge up to a week or in the freezer for up to two months.
After making the joconde I made all the fillings, coffee syrup, coffee buttercream and ganache. I leave the chocolate glaze to do it at the very last minute when the cake is assembled.

What I can tell you, since it was my very first opera, I kept on looking at the recipe and (still) comparing it to others :). So, i ended up quite late since I started. Fortunately, I have to leave all the ingredients in the fridge before starting to assemble them into one piece. Hufff...

The following day, after work and after dinner -hehe- I started assembling the cake. Doing it layer by layer. It was such an exciting process (well, at least for me though :)). I can feel my adrenaline hurried down my spine and I feel the excitement in my blood.

Well, enough said. I'll let you peep into my excitement ;)

Here it is >>



Another thing that I can say is: it is worth the try. Really worth.

[Special thanks to Meita for the challenge]