Quickie

What's one to do when there's a cake order to be done and you've procrastinated long enough to the point where you have a split mind in which one side is freaking out at the situation you put yourself in (yes, it is totally your fault), and the other is frantically trying to get a quick solution that will also result in an awesome product? Well, there's the quickie cake!

Now although I was given full creative freedom as to the kind of cake, I was limited slightly in that I wanted it to be enjoyed as best as one could enjoy cake so in my case, since it's been unusually hot these days, I opted for a lighter cake. Knowing the clientele would appreciate a not-so-sweet cake, I went for a mango mousse cake filled with fresh strawberries and halved fresh raspberries (amazing local ones by the way).

I already had a cake round baked from a previous order so I just split it in two and soaked each in mango puree. The sides are just chocolate spread on an acetate collar and "designed" with my trusty finger. The mousse itself took oh, 10 minutes to make. Chop up the fruit, assemble the cake....another 10 i'd say?

Amazingly, it took only an hour for the top to be just set so just a quick mango glaze and more fresh fruits. And, I still got enough sleep last night :)

Strawberry Pavlova Roll

I got these amazing local strawberries the other day at the market, and when I say, amazing, I mean really really good. You could smell right away driving by the market so I knew I had to get some.

They were very ripe so I decided to make something quick and light to offset this heat wave we're going through right not. This pavlova has an almost marshmallowy texture and was the perfect canvas for the super juicy strawberries.

Pavlova Roll:

5 egg whites

200 g sugar

2 tsp cornstarch

1 tsp white vinegar

1 tsp vanilla

-Whip egg whites till soft peaks form. stir together the cornstarch and sugar and gradually add into the whites while whipping. Whip till stiff peaks form, then fold in the vinegar and vanilla.

-Spread onto a 1/2 sheet pan and bake at 325 degrees farenheit for 30 mins.

Whipped Cream:

300 ml whipping cream

1/3 cup icing sugar, sifted

1 tsp vanilla

-Whip all till stiff

Assembly:

-Invert the pavlova sheet and carefully peel off parchment. Spread a thin layer of the whipped cream leaving a 2" blank space at the end

-Slice the strawberries and sprinkle on top of the cream

-Slowly roll the pavlova starting on the end closest to you. Trim ends with a serrated knife and serve with more strawberries, whipped cream, and or icing sugar

Opera Cake

This was a traditional opera cake with thin layers of joconde (almond sponge), coffee buttercream, and ganache. I covered it entirely with ganache as well because the sides were not as clean as I would like them to be; normally opera cakes would be made in a sheet format, glazed, and then cut and trimmed of all the sides to have that ultra-clean visual but since I had to make it in a round collar, I couldn't really trim the sides.


I have the recipes posted below.

Joconde sponge:

85 g whole eggs

60 g icing sugar

60 g ground almonds

30 g flour

13 g melted butter

-whisk together

110 g egg whites

30 g granulated sugar

- whip whites till soft peaks form, then gradually add sugar and whip till stiff peaks

-fold egg whites into 1st portion in 3rds until mixed. Spread onto a 1/2 sheet pan and bake at 375 degrees farenheit until slightly golden.

Coffee Buttercream:

100 g water

200 g sugar

- cook until 121 degrees farenheit

100 g egg whites

- whip until soft peaks form, then gradually stream in hot sugar mixture and whip till cool ot the touch.

- gradually add in 300 g soft butter and whip till fluffy.

-dissolve about 1/4 cup instant coffee granules with 2 tbsp hot water and add into buttercream

Ganache:

200 g chopped dark chocolate

200 g cream

2 tbsp kahlua

- bring cream to a boil and pour into chocolate. stir until well blended and add in kahlua

Assembly:

-cut 4 rounds out of your sponge. Place one layer on the bottom in a lined cake ring. Add on a layer of coffee buttercream, about the same thickness as your cake layer. Smooth out and place a second layer of cake on top.


-pour an even layer of ganache on top of this and add another layer of cake.


-repeat with the remaining buttercream, cake, and ganache. Freeze and remove collar from sides. Glaze with leftover ganache.

Tiny Lemon Tartst

These cute little tarts were for an 8 year old's birthday. Fresh raspberries topped onto lemon curd gave it a pop of colour and flavour.

Mango Mousse

Here's another Mango mousse cake to add to the pile. 2 layers of genoise cake with diced fresh mango sandwiched with a mango jelly and all covered in mango mousse. Sorry about the bad quality of the picture (though it's probably not too far off from my usual mediocre photography), I couldn't find my camera so I ended up using my phone camera.

Happy Birthday Cakes Aplenty

I have been very bad with updating, so here's some catchup pictures, all of which happen to be birthday cakes! I guess birthday season is upon us.

The first two are the same cake inside. Almond hazelnut dacquoise layered with a crunchy praline layer, then topped off with hazelnut chocolate mousse. Both had to be a bit masculine or gender neutral so I went with something simple and classy.

This cake is just a vanilla pound cake soaked with a rum simple syrup and layered with vanilla buttercream. The Appleton Rum bottle was much more intricate and detailed than I first thought so I was a bit overwhelmed in the beginning. I decided to simplify it a little without taking away from the total effect of it.

I'm not much of a painter and it was my first time using powdered food colouring but it turned out pretty well I think. For the "bottle" part of it, I painted it with a coloured piping gel to make it look shiny, as if it was actually the glass bottle.