Bigbro’s Birthday Cake: Chocolate Feats Berries


Okay, here is my post for the birthday cake, so be focus don’t ask me about his development.. LOL :))

It was a simple cake by request as the last year. This time, he wanted “chocolate cream”. Fine.. from the beginning I didn’t think it would turn into good looking cake because brown and red just DON’T MATCHED, see? but I still made it anyway. Hahaha..

Tahun lalu Musa minta cake pake blueberries, eh… tahun ini juga. Yah, kalo blueberries emang selalu ada nggak pandang musim wong belinya juga yang versi frozen. Wakakak, sedangkan strawberries adalah keinginan mamanya dan anaknya suka juga sih. Pengennya sih mama bikin yang putih aja standar etalase toko kue di Jepang, tapi anaknya minta pakai krim coklat, lah kan kagak nyambung yak kalo rotinya kuning, jadinya dibuat coklat sekalian deh sama kaya pas ultahnya mama, tapi yang ini lebih fuwa-fuwa (empuk) karena pake metode warmed eggs.

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Sharp Edge Berries Cake


Sharp edge cake has always been one of my baking goals, so here it’s checked off at my son’s third birthday. Simple, elegant, and super fruity with the blueberry mousse all over the cake, strawberry mousse inside the cake, plus both fresh berries in and out. This time I modified roll cake recipe from ABC Cooking Studio. For you who haven’t known yet, they have recipe pages for free in Japanese! So, even though you’re not joining their cake course, you can still learn from the expert rather than relying on Cookpad 😛 Another recommended website by Japanese cooking experts told by my friend is Minna no Kyo no Ryori. I love to see the recipes written by Japaneses because they likely use simpler and healthier ingredients than Americans’.

However, the language border becomes your problem, you probably has to take a look at some Japanese bloggers who write their recipes in English such as (my fave one) Just One Cookbook

OK fellas, don’t worry for this cake I’ve included the translation of the recipe below. Of course some parts were removed because I made the round cake with mousse filling instead of roll cake. To get the ‘sharp edge’, I was also helped in correcting my already-spreaded-cream after watching video by Nehas Bakery.

Go to recipe now.

Sharp Edge Strawberry Cake

Strawberries and blueberries on the cake

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My First Playing with Ladyfingers


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イチゴがたっぷりCharlotte Cake!One of my dreamt cake came true 😍 And this is another “never ate yet made it on my own food” 😬 I was always curious to what’s inside a beautiful round cake with lady fingers arrangement outer. It turned out I then also made #mousse for the first time! I didn’t have interested to try mousse before this since little I knew it uses raw eggs, though many resources say it’s safe for eating raw egg even kids. The strawberry mousse in this cake used no egg at all, instead it needed gelatin from strawberry syrup, which is also new thing for me (in the previous cake I told you that was my debut using this magical substance). Unfortunately the mousse wasn’t smooth as I thought to add more strawberry syrup after it got thickened 😅 . . 👩🏻‍🍳 Step by step to arrange this cake and detail of ingredients are available soon in my blog (by tomorrow). Subscribe ea5512.web.id for getting updated to our new posts 😊 . . Pas bikin kue ini yang kepikir adalah “ini kue cocok buat yang males bikin sponge cake” karena emang kalo mau diisi mousse aja bakal selesai juga tanpa perlu baking sama sekali. #recipega kebetulan gagal bikin strawberry cake (terlalu padat sepertinya karena resep cake andalan nggak cocok dipakai dengan strawberry puree 😫) yang aslinya buat base, jadi ganti rencana pakai mousse dan reused sisa kue coklat dari cake sebelumnya aja 😜. Cuma si cecoklatan malah bikin penampakannya agak berantakan pas diiris, nyampur sama yang pink-pink. Namun, bagi khalayak pengajian di mana kue ini launched mah penampilan nomor sekian. Yang penting rasanya cucok. Wkwk.

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Inspiration came from many resources, but mainly I adopted the recipe and followed the instruction from Natasha’s Kitchen. The main differences were I changed raspberry into strawberry and I didn’t make the sponge cake.

Here is my version 😉 Continue reading

Creamy Chocolate Glazed Cake


Inspiration:

Cake: https://cookpad.com/recipe/2095697

Chocolate cream: http://www.choco-recipe.jp/milk/smartphone/

Chocolate glaze: http://www.homecookingadventure.com/recipes/strawberry-chocolate-mirror-cake

All measurement here is based on what I used for the cake in frames

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INGREDIENTS

🎂 Cake (3 layer, round pan 18cm)

3 large eggs (cold OK)

120 g brown sugar (gula putih OK)

90 g all purpose flour (tepung terigu)

30 g cocoa powder

30 g butter —> melted

🥛 Chocolate cream

200 ml heavy cream

100 g chocolate bar —> grated

🍯 Glaze

50 ml sweetened condensed milk

90 g semisweet chocolate chips

70 g brown sugar

55 ml water

5 g gelatin powder

13 g unsweetened cocoa powder

Strawberry and chocolate cake . Continue reading

Strawberry Daifuku Mochi


Every year, when the strawberry floods in the market, “pretty foods with the strawberries” image starts disturbing my mind too. The desire to put it on a dessert is much bigger than eating it  sono mama (Japanese term to imply something “as it is”) like other fruits. Haha.. so here is the mochi version. See the recipe below.

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