The midnight baking itch came and we baked ourselves a huge piece of mango cake. This was done with our favourite Fruit Paradise mango tart in mind.
It was just four easy steps to bake this yummy cake for beginners!
1) We used Betty Crockers’ yellow cake mix to bake the cake according to the instructions on the box
2) After the cake has cooled down from the oven, we cut the mango into thin slices
3) Whipped a can of full cream to get whipped cream. (2 important tips we learnt: always make sure your can of full cream is cold and do not attempt to whip this without a mixer unless you want a full 1 hour arm workout)
4) Spread the whipped cream on the cake before placing the mangoes on top.
Looks aside, the cake tastes great! The most difficult part was cutting the mangoes into equal size and placing them neatly on the cake. We are definitely going to attempt this again with other fruits and use a baking pan that allows us to slice the cake horizontally. It will taste even better with more cream and chopped fruits between layers of cake! Hmm maybe we should attempt to add a layer of jelly on the mango too. 🙂
Do drop us some tips/suggestions if you have any!
Red velvets are a perennial favourite for most girls (besides chocolate chip cookies) because they are so addictive to eat, lovely in pictures and perfect for gifts. There are many recipes I’ve tried but I prefer the one from Allrecipes because it uses a little bit of salt and sour cream which makes it even easier to pop one cupcake into your mouth after another without courting cavities. This recipe is also really a no-brainer to follow (important for amateur bakers like myself) and you get a batch of delicious cupcakes – easy pronto.
Be really generous with the frosting because it isn't any good without a heap of cream cheese
Follow the baking rule and fill cupcakes to 2/3 of cups. I was a little conservative, could have done better.
Sprinkle with hearts or rainbow rice and they are ready to go on show!
Red Rainbow Velvets
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle Red Food Color
2 teaspoon Vanilla Extract
Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoon Vanilla Extract
1 (16 ounce) box confectioners’ sugar
Baking is so therapeutic when it turns out the way you want it to be. I am glad the short shelf life of the raspberries prompted us to bake the peach & raspberry tart on a busy Monday night. All it took was filo pastry, butter, fruits, caster sugar and some jam to create this crispy fruity pastry in less than an hour. I can’t wait to try it with other fruits and perhaps top it with a scoop of vanilla ice cream. Speaking of which, I just bought some vanilla pods. Stay tune for more!
Saturday night, after returning home from a show at the Esplanade and a shower, I decided to make good use of the four sticks of Philadelphia cream cheese sitting in the fridge because they were close to expiring in a week.
I started the only way I knew how. I googled “Cheesecake Recipe” and checked against the ingredients I needed.
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
Laying out everything I need, so I don't run around like a headless chicken after
I have a habit of keeping the recipe in front of me while I bake because my memory stinks. Butter, sugar, flour, milk and eggs were basics I already had. I had to run down to 7-11 to buy digestive biscuits to form the base. I didn’t have sour cream, so I googled its substitute. Simple. Simply add lemon or vinegar into milk and you’ll get buttermilk, which you can replace for sour cream.
1. For the uninitiated, crush biscuits with a rolling pin and mix with melted butter. Be a little more generous with your butter so the crumbs stick. Press into the bottom of a springform pan. Tip: While warming the butter, I lay the sticks of cream cheese around the stove so it becomes softer.
Four sticks, no more and no less
Calories-scary but don't falter
2. In a big bowl, mix cream cheese and sugar. Blend in milk, and mix one egg in at a time. Throw in sour cream, vanilla extract and flour.
Thumb-twiddling part of baking
3. Bake in preheated oven for an hour. When ready, let it cool for another hour before setting it in the fridge for 5-6 hours. I had extras of biscuits and batter, so I put them into little aluminium cups.
NY Cheesecake! 😀
4. Dig in and enjoy : )