Posts Tagged With 'cake'

  • May
  • 18
  • 2012

oreo cheesecake

I had a packet of Oreo’s from a while back when Coles had them on special for $1, so I thought why not make something a little classy yet cute? I went on a hunt to find the perfect oreo cheesecake recipe and this did me proud!

What I liked about this recipe is that its not too dense or too light. Its just perfect. I love the creaminess and smoothness of the mixture, combined with the biscuit crunch…it certainly makes for a crowd pleasing dessert for the young and old.

 

RECIPE FOR OREO CHEESECAKE
Adapted from Gourmet Getaways with slight modifications

Serves: 12
Prep time: 20 mins
Chill time: 6 hours (min)

Ingredients

Base
80gm butter, melted
250gm Oreo biscuits

Cheesecake
200gm white chocolate
250ml pouring cream (regular unthickened)
375gm Philadelphia Cream Cheese
1 tsp vanilla
1/2 cup caster sugar
1/4 cup boiling water
3 tsp gelatine

Top decoration
Whipped cream
12 halved oreo cookies

Method

1. Place the biscuit base ingredients in a food processor and pulse until it reaches a fine breadcrumb stage.

2. Press crumbs into a 12 cupcake base and refrigerate.

3. Combine water and gelatine and stir until fully dissolved.

4. Warm the cream and white chocolate in a double boiler and stir until smooth. Allow to cool until room temp.

5. Combine the cream cheese, vanilla and sugar in a food processor until the mixture is smooth and the sugar is dissolved. Add the white chocolate mixture to the food processor and combine. Pour the gelatin into the food processor and continue to mix the cheesecake filling until smooth.

6. Pour the filling into the prepared biscuit base.

7. In a piping bag, pipe out the whipped cream for the top decoration and finally put an oreo on top. Chill until set for at least 6 hours.

Note: I use cupcake cases first then before serving, take them out and place onto plate.


  • Nov
  • 17
  • 2011

apple crumble cake with vanilla custard

apple cake
We always have granny smith apples in our fruit basket at home. Heaps of them. 1- Because they are cheap and 2, because we love eating them just like that. So whenever I’m invited over to someone’s place for tea and need to make something easy/quick, this cake is exactly what comes to mind.

apple cake1

I think from memory, I’ve made this cake 4 times over the last few months and everytime it has been a hit! And here is where I stole this fabulous recipe from, My Recipe Stash. But of course, with my own slight variations to it.

apple2

It is very soft, crumbly and deliciously good when served with a dash of vanilla custard or even a scoop of vanilla ice cream. And don’t forget the cuppa, they go hand in hand :)

 

RECIPE FOR APPLE CRUMBLE CAKE WITH VANILLA CUSTARD
Cake recipe adapted from My Recipe Stash with slight variations

Serves: 12
Prep time: 20 mins
Bake time: 60 mins

Ingredients for the cake batter

1.5 cups self raising flour
2 eggs
3/4 cup oil
1/2 cup brown sugar
1/2 cup caster sugar
1.5 tsp cinnamon powder
1 tsp vanilla essence
1/2 cup plain yoghurt
2 granny smith apples, skin and core removed and cubed

Method for cake batter

1. In a large bowl, combine the wet ingredients such as oil, vanilla essence and yogurt with a manual whisk. Then gradually whisk in the eggs one at a time.

2. In another large bowl, sift all the dry ingredients and fold them in gently into the wet bowl.

3. Add the apples in and stir to combine.

4. Pour the cake batter into the tin and top it with a crumble layer (see recipe below on how to make crumble)

 

Ingredients for the crumble layer

3 tablespoons plain flour
2 tablespoons brown sugar
1.5 tablespoons unsalted butter (room temp)
Sprinkling of cinnamon

Method

1. Preheat the oven to 170 degrees. Line and grease the bottom and sides of a 22cm springfoam tin.

2. Mix the crumble ingredients, rubbing together with your fingertips to create crumbs.Sprinkle evenly ontop of cake batter.

3. Bake for 50-60 minutes until the crumble is golden and when a skewer inserted comes out clean.

4. Leave to cool and serve with vanilla custard

 

Ingredients for vanilla custard
Adapted from Taste

1 cup milk
1 cup thickened cream
1 vanilla bean (or 1 tsp vanilla essense)
4 egg yolks
1 tbsp cornflour
1/2 cup caster sugar

Method for vanilla custard

1. Combine milk and cream in a small saucepan. Add in vanilla essence and place over medium heat. Whisk constantly using a hand whisk for 5 minutes or until thickens. Do not allow to boil. Remove from heat.

2.Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly.

3. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

 

 


  • Nov
  • 12
  • 2011

oreo buttercream chocolate cake with choc ganache

oreo cake

This cake combines both my love for chocolate and oreos. Ever since I found the perfect moist chocolate cake, thanks to my beautiful Aunt Nola, I’ve added many frosting variations to it. I’ve tried making this cake with an orange cream cheese frosting, strawberry buttercream and the classic chocolate ganache. All of them go down pretty well with this cake. But how about combining this chocolate cake recipe with buttercream + chocolate ganache and oreo biscuits? Its absolutely delightful and heavenly! Even my neighbours couldn’t thank me enough. But I really do apologize for the ugly looking cake as I am not a perfectionist in cake decorating. Can you tell I sliced my cake in 3 different heights…gaah! The perfectionist cake department would have to be my sis. Mashallah, she is one good baker and so is her hubby ( I think they might even open a cakery soon).

But don’t judge a book by its cover, because this cake is to die for!

RECIPE FOR OREO BUTTERCREAM CHOCOLATE CAKE WITH CHOC GANACHE
Oreo buttercream recipe adapted from various sources
Chocolate cake recipe adapted from my Aunt Nola
choc ganache recipe adapted from Nigella Lawson

Serves: 12
Prep time: 30 mins
Bake time: 1 hour
Assembly time: 10 mins

Ingredients for chocolate cake

2 cups plain flour
1 tsp bicarbonate soda
1 tsp baking powder
3/4 cup cocoa powder
2 cups caster sugar
1 tsp salt
1 cup milk
1 cup vegetable oil
2 eggs
1 tsp vanilla essence
1 cup hot coffee (made from 1 tsp coffee)

Method for chocolate cake

Preheat oven to 170°c.

Line the base and sides of a 20cm diameter springfoam tin with baking paper.

Sift all the dry ingredients into a large bowl.

Pour all the wet ingredients into another large mixing bowl. Beat with an electric mixer until combined.

Then gradually add the dry ingredients into the wet bowl. Fold until well combined.

Pour batter into the cake tin and bake for 50-60 minutes until a skewer inserted comes out clean.

Ingredients for  buttercream

120g butter, softened
1 1/2 cups icing sugar, sifted
2 tbsp milk
2 cups broken oreo cookies

Method for buttercream

Use an electric mixer to beat the butter until it forms a pale colour. Then gradually add milk and icing sugar, beating until well combined. Finally add the broken cookie pieces and fold mixture.

Ingredients for choc ganache

200 g dark chocolate
50 g butter (or 160ml cream)
120ml milk

Method for choc ganache

In a saucepan, heat milk, butter and dark chocolates until melted. Stir to combine.

 

To assemble:

Once the cake it cooled, cut it in 3 even layers. Spread the oreo buttercream on the bottom layer and put the cake on top. Repeat this again. Then finally pour the chocolate ganache, covering the entire cake evenly.


  • Nov
  • 01
  • 2011

moist banana cake with cream cheese icing

banana

We love bananas! But, ever since the floods hit Queensland a couple of years back, we’ve stopped buying bananas. They were as high as $14.99 a kilo, yikes! However recently, prices started to drop to around $5-6 (at the market) and now we’re back  to eating them again!  But if you go to the local supermarket here,  they’re still selling them for around $9.

banana cake

For this cake, I used 4 really old and black bananas.  I bought them for $3.99 a kilo at the market.   Dad said ‘Wow, you must be rich!’ thinking that I had spent $10 a kilo just to make this cake! The secret to making a perfectly moist and yummy banana cake is to use extremely and I mean extreeeeemely ripe bananas to get the flavour, look and texture right. There was once when I used ordinary yellow bananas, it didn’t turn out quite as nice. So don’t be fooled by these pictures that have a yellow banana in the background, it has to be black and mushy, ok?

banana cake

Apart from celebrating the drop in banana prices, this cake was served exclusively upon the arrival of my aunt and uncle who came down to visit us from Malaysia. This is for you Uncle Dil and Aunty Nola, love you heaps!

RECIPE FOR MOIST BANANA CAKE WITH CREAM CHEESE ICING
Adapted from Exclusively Food, with slight changes

Serves: 12
Prep time: 15mins
Cook time: 1 hour

Ingredients

For cake:
1 1/2 cups self-raising flour
140g butter, softened
200g brown sugar
130g caster sugar
350g mashed ripe bananas ( 1.5 cups)
1/2 tsp vanilla essence
1/2 tsp bicarb soda
1/3 cup milk
2 large eggs
For cream cheese icing:
90g cream cheese, softened
45g butter, softened
210g (1 2/3 cups) icing sugar
1 1/2 teaspoons lemon juice

Method for cake

1. Preheat oven to 160 degrees Celsius fan-forced. If you don’t have a fan forced oven, preheat the oven to 180 degrees Celsius.

2. Grease the side and base of a 22cm diameter round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non stick baking paper.

3. Place butter, sugar, banana, vanilla and eggs in a food processor.

4. Process for about 2 minutes. Scrape down sides of processor. Add milk and pulse to combine.

5. Sift flour and bicarb soda together into a large bowl. Add flour mixture to food processor and process until just combined.

6. Pour batter into prepared pan and bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.

7. Leave cake to cool on a wire rack.

8. Spread cooled cake with cream cheese icing.

 

Method for icing

Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake


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