December 22, 2006

Celebrating Mom's birthday...again!?

Mom's actual birthdate is the 21st of Dec. A special family dinner was arranged at Mom's favourite restaurant and I baked an impromptu cake for the occasion.
I only had an afternoon to bake and frost; couldn't make anything too extravagant...but Mom was happy that I actually took the trouble to try! It turned out looking awesome; despite the 'hasty' decorative efforts~ Everyone was impressed!..I made a quick border for the cake out of ribbon+ marshmallows and topped the cake with fondant roses and small flower details. I molded 5-6 roses and dusted them with petal dust, used a flower cutter for smaller darker shades of pink and quickly rolled spirals of red fondant to form mini "abstract" looking roses.I knew Mom and most of us at the table simply loved whipped cream. I layered the cake with freshly whipped cream and topped it with berries and cherries to match. The texture of the sponge layers did not turn out as I expected...but everyone at the table was satisfied with how it tasted. Dad was not happy...he kept comparing it to the coffee walnut cake he loved which I made for Saturday's party; he's just picky and hard to please *meh* LOL.
Here's the recipe for those who want to give it a go. It's a good recipe to have when you're in a hurry and don't have time to wait for butter to defrost :)

Chocolate sponge + cream layers
3 eggs (large)
1/2 cup castor sugar
1/4 cup cornflour
1/4 cup self raising flour
1/4cup plain flour
2 tbsp cocoa powder
2 tbsp baileys/tia maria
2 tbsp milk
500 ml whipping cream
200 gms white chocolate(melted)- break into 2 inch pieces and microwave on high for 40 seconds. Stir till smooth.

Beat eggs in an electric mixer till creamy and pale. Add in sugar a little at a time till mixture is fluffy and sugar is dissolved. Lightly fold in sifted flours and cocoa powder. Bake in lightly greased 9 inch springform round tin for 25 minutes in preheated 160degree oven. Remove from tin and allow to cool before slicing into 3 layers. Whip cream till thick. Add melted chocolate in a thin stream, beating as you go. Continue beating till fairly stiff peaks form.
When completely cooled, layer cake with cream and brush sponge layers with mixture of milk and alcohol. Frost sides with cream and allow to set in the refrigerator for at least 2-3 hours. Top with decorative bits and pretty ribbons :).


Apa itu said...

Question: Is the measurement for the flour in cups?

Anonymous said...

my dads birthday is on the 21st as well!that cake looks beautiful,how did it taste?

Ali-K said...

Happy birthday to your Mum, what a beautiful cake. Sometimes impromptu really is the best isn't it!

Anonymous said...

Hi Suyin

I love your blog!! I'm about to finish making a pavlova (topped with blueberries, strawberries and mint) for my mum's 60th birthday tomorrow.

I really would like to try making this sponge cake - it's the first sponge cake recipe that I've come across that doesn't require lots of eggs and separating them!

But I'm curious to find out why/how this cake doesn't need any butter?

Anonymous said...

Hi Su, did you made the fondant yourself? Can share the recipe?

I'm curious bout the lack of butter in the recipe too.

How did you mould the roses? They are really pretty.

Anonymous said...

happie belated bday to ur dearest mum...the cake looks GOOD!!!!

Anonymous said...

Wow, that cake is so beautiful, how can anyone have the heart to eat it?!? If I got a cake like that for my bday, I would leave it until it grows mold, lol! Anyway, your cakes are beautiful, keep up the great work!

Now I wanna go buy a box of fondant and try to make cake decorations... but I'm sure mine won't look half as pretty as yours! :(

Su-Yin -D├ęcorateur said...

apaitu: yeap...sorry bout the mess up with my carelsws typing LOL

anonymous: tasted alright. Mine came out a tad bit overcooked; was dry. Requires alot of attention while its in the oven to turn out perfect :)

ali-k: THanks :)..MOm's overwhelemd with birthday wishes.. Impromptu makes it a lot more fun :P

bureacrat: heya! so nice to hear from not going to act like a pro b honest i have NO CLUE! not a fan of "new" untested recipes..but I tend to try "suspicious" reicpes out just to experience new combinations. This particular one was a rare butter-less chocolate sponge. ANyone else wanna help out with this question? :O LOL

jacelyn: no pro at this either...mine still doesnt come out as nice as the store bought wilton pastes...I work with readymade fondant most of the time.. but if ur really interested...check out this website It's helpful :)

artizen flair: You just made my mom's day :P LOL...

amrit: u should have came to the party!! *bonks sandhu on head*

chokorate: Awww..thanks..haha thanks so much for your kind encouraging words. remmeber practise makes perfect...we all start off from the beginning..LOL..mine never looked like these back in JUly. :P I used to have deformed human beings Hahahah

Apa itu said...

Try making this easy fondant recipe: All u need is marshmallow, powdered sugar, shortening & water!