Fresh Strawberry Cream Cake

 The same strawberry cake again? Yes, I'm afraid so. I've been a pretty selfish baker these days where I've been baking the same things over and over again. The point of this blog is to push me to try something new each time but my selfish desires were stronger this time round. I crave for more strawberry cake and I thought I must let my friends try some of this cake before I move on. This is basically a cake version of the Christmas Hat Strawberry Cupcakes that I've made on my last post.

At the KK christmas party, my friends were a little bit fooled by the appearance of the cake when I told them that this was a strawberry cake. The assumption was mainly based on the strawberry on top of the cake and hence called strawberry cake. And also because the crust on the outside doesn't show its' natural pink hue and so they assumed it was a plain cake base. Well, surprise surprise...it's full of strawberry flavour. Strawberry bang all over. Apparently it's the best cake I've made that they've tasted to date. Selfish baking desires justified right here!

I had plans on making fresh strawberry frosting to accompany the cake but then decided to fall back on using whipped cream. I guess I didn't want to go overboard with the strawberries just in case some people in the group find it a bit too much.

Now you can see the pinkiness of the strawberry cake :)

This cake is quite dense, crumbly and moist. You can have up to four layers of cake from this recipe by dividing the cake batch into 2 to hasten the baking time. As you can only see two layers here and that's because I decorated each cake separately. I know not everyone is a cake monster like me, hehe.

Fresh Strawberry Cream Cake

(adapted from An Edible Mosaic)

2½ cups plain flour
2 ⅛ tsp baking powder
½ tsp salt
⅛ tsp bicarb soda
9 oz hulled fresh strawberries, coarsely chopped (about 2 cups chopped strawberries, lightly packed)
112.5g (½ cup/1 stick) unsalted butter, at room temperature
1½ cups caster sugar
2 large eggs
¼ cup milk (any kind)
2 tsp pure vanilla extract
1 tsp strawberry extract (if available)

1. Preheat oven to 180° C/160°C fan-forced. Grease 2 x 20cm cake tins; line base with baking paper.

2. Whisk together the flour, baking powder, salt, and baking soda in a medium bowl and set aside. Puree the strawberries in a blender or food processor (you will get about 1 1/4 cups of strawberry liquid); set aside.

3. Cream together butter and sugar, then cream in the eggs; mix in the milk, vanilla extract, strawberry extract, and pureed strawberries. Use a wooden spoon to stir the dry ingredients into the wet ingredients all at once, stirring just enough to combine and being careful not to over-mix.

4. Divide and pour the batter into the greased cake tins evenly and bake until a toothpick inserted inside comes out clean, approximately 35 minutes. Cool completely before frosting.

Christmas Hat Strawberry Cupcakes

Happy Christmas everyone! May everyone have an enjoyable time with their family and friends on this festive season. For Christmas, I've always dreamt of having a special feast with my family, hanging up stockings in my bedroom, having a massive tree in my house with presents underneath and dressed up warm and cosy, drinking hot chocolate around a fireplace. Unfortunately, that is never the case for me. First of all, Christmas down in the southern hemisphere is summer and therefore hot chocolate would be out of my list and I'd rather prefer to have a cool and refreshing dessert on my christmas menu like a strawberry cupcake. Secondly, christmas is never celebrated in my family although I very very much would like to celebrate it. It would never go according to plan unless I make it come true myself and I haven't been so motivated. I guess baking christmas desserts, being a little Miss Santa and singing some christmas carols with my sisters is as christmas I can get it to be.

I love this strawberry cupcake.The best cupcake I've ever tasted. It's pink, sweet and full of pure strawberry flavour. It can't get anymore organic than this. This recipe uses fresh strawberries in the batter giving out that fresh aroma of strawberries when you bite into it. Sweet and succulent where I ask for more after the first cupcake.

 As you may have noticed, I haven't blogged for a while now. December was just jam-packed with important events for me going from weddings to conferences to preparing for my 6 month candidature review of my PhD. I was especially nervous with my preparations since I haven't done public speaking for over a year now. My heart was beating fast, I couldn't stand in one spot for long and my hands were shaking which has never happened to me before. But at the very least, I'm glad that was over and done with.

But I guess the best thing that has happened during my absence from blogging was attending my family friend's wedding. As bizarre as it sounds, I've never been through an entire wedding ceremony although I'm already in my 20's. It was a very different experience compared to just showing up to a banquet. I was right behind the scenes where I first got to watch the bride and bridesmaids getting their make-up and hair done. It was also my first time helping out before the tea ceremony began with doing last touch-up's on the food to be served to family and guests and then to the fun part where the groom comes to pick up the bride. For Singaporeans like us, we definitely will not let the groom and groomsmen off so easily to see the bride. The bridesmaids came up with a specially brewed cocktail (diluted soy sauce with wasabi) to serve the guys for each answer the groom gets wrong about his dear bride. Surprisingly, the drink didn't affect the groom as he skulled it down as manly as he could but the groomsmen sure did have a hard time drinking it.

I had to say I cried during the wedding ceremony when the bride and groom were exchanging vows. For the first time, I witnessed such a magical moment. Deep down I felt really happy for them since the bride and I have grown up together. Now that she's stepping into the next chapter of her life, I wish her a blissful marriage and in the very near future, start her next chapter into motherhood.

Christmas Hat Strawberry Cupcakes

(adapted from An Edible Mosaic)
  
2½ cups plain flour
2 ⅛ tsp baking powder
½ tsp salt
⅛ tsp bicarb soda
9 oz hulled fresh strawberries, coarsely chopped (about 2 cups chopped strawberries, lightly packed)
112.5g (½ cup/1 stick) unsalted butter, at room temperature
1½ cups caster sugar
2 large eggs
¼ cup milk (any kind)
2 tsp pure vanilla extract
1 tsp strawberry extract (if available)

1. Preheat oven to 180° C/160°C fan-forced and line cupcake tins with paper liners.

2. Whisk together the flour, baking powder, salt, and baking soda in a medium bowl and set aside. Puree the strawberries in a blender or food processor (you will get about 1 1/4 cups of strawberry liquid); set aside.

3. Cream together butter and sugar, then cream in the eggs; mix in the milk, vanilla extract, strawberry extract, and pureed strawberries. Use a wooden spoon to stir the dry ingredients into the wet ingredients all at once, stirring just enough to combine and being careful not to over-mix.

4. Pour the batter into the prepared cupcake wells (filling each about 1/2 to 2/3 of the way full) and bake until a toothpick inserted inside comes out clean, about 20 to 24 minutes. Cool completely before frosting.

Yields about 24 to 28 cupcakes

White Chocolate Cream Cheese Frosting
(adapted from Citrus and Candy)

100g white chocolate (containing cocoa butter), chopped
170g cream cheese softened
25g unsalted butter
a spoonful of sour cream (approx. 2 tsps)

1. In a bowl over simmering water, melt the white chocolate. Remove and set aside to cool.

2. Beat the cream cheese, butter and sour cream until smooth. Scrape the sides down with a rubber spatula to incorporate everything. Add in the cooled white chocolate and beat until smooth. If the mixture is too soft, allow it to become firm in the fridge for 5-10mins before piping it onto the cake.

Lemon Coconut Sour Cream Cake

 Aloha everybody! Summer is approaching as it's constantly sunny in Melbourne. What's not better than having a lemon coconut sour cream cake to celebrate this new-coming season? The cake is moist due to the sour cream, refreshing with the lemony zing and the coconut punch combination all leads to one word in mind: summer! You can tell how much I'm excited for summer.

This cake was in fact baked especially to the man of my life. Happy birthday papa! I really wanted to emulate the look of this cake for ages now and now I've finally filled in another tick-box. For the frosting, I just slightly whipped some thickened cream with some icing sugar where the cream has somewhat thickened in texture than what you started with but still runny enough for it to drip. I don't know how much I've used altogether but I certainly do like the final result!

Lemon Coconut Sour Cream Cake

(adapted from my baking addiction)

1 cup (225g) unsalted butter, softened
1½ cups caster sugar
zest of 3 medium lemons
2 teaspoons vanilla (I used vanillin)
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon bicarb soda
1 cup sour cream
½ cup sweetened flaked coconut (I used dessicated coconut)

1. Preheat oven to 180° C/160°C fan-forced. Grease and flour two 10 inch cake pans, set aside.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter until smooth.

3. In a medium bowl, combine the sugar and lime zest mixing together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes. Mix in vanilla.

4. Add eggs, 1 at a time, beating well after each addition.

5. In a medium bowl, combine flour, baking powder and bicarb soda. Add flour mixture to sugar mixture alternately with sour cream, beating until well blended after each addition. Fold in coconut.

6. Divide the batter evenly between the two prepared pans and smooth the top with a spoon or offset spatula.

7. Bake 50 minutes to 60 minutes or until a toothpick inserted in center comes out clean.

8. Cool for 20 minutes on a wire rack. Invert cake onto wire rack; gently remove pan. Cool completely.