Tuesday, June 30, 2009

sPidERmAn HeAd CaKE iNtO FrAmE

Cake : Carrot Pound Cake
Topping : BC (yummy taste with cream cheese but no stock in my house belasah je guna BC)
approx : 1.5kgs

I make this cake in 2 weeks ago but my computer has some problem. So cannot upload the picture. I really enjoyed it to deco that spiderman head into frame with my son... This recipe i took from mat gebu site. Minta halal ye mat.. sy copy & paste je recipe nie.. so easy to make and save my time to bake this cake. Sapa2 nk cuba resipi ne..sila la jgn segan..

125 g mentega
2/4 cawan gula halus
1/4 cawan gula perang (brown sugar)
1 1/2 cawan tepung naik sendiri (self-raising flour)
2 biji telur gred A
1/2 cawan whipping cream (kalau tak de boleh ganti dgn susu cair)
1 camca teh esen vanilla
3/4 cawan parutan lobak merah
1 genggam isi kacang pistachio, cincang kasar (sy guna almond)

  1. Panaskan oven pada suhu 175C. Lenser loaf tin berukuran (9 x 4 x 3.5) inci dengan mentega, alas dasar tin dengan kertas minyak, lenser kertas minyak tadi. Ambil 2 camca besar tepung dalam resipi tadi dan gaul dengan lobak parut hingga rata. Ketepikan.
  2. Putar mentega bersama gula halus dan gula perang hingga putih, masukkan telur satu persatu dan terus memutar hingga kembang dan gebu. Pada kelajuan sederhana, masukkan esen vanilla diikuti terpung berselang seli dengan whipping cream (atau susu cair), hingga habis, kacau rata.
  3. Tambah lobak merah dan cincangan kacang pistachio. Gaul sebati. Tuang dalam tin tadi dan bakar 1 jam atau hingga masak. Uji kek dengan mencucuk lidi sate di bahagian tengahnya, jika lidi tadi keluar bersih, tandanya kek anda telah masak.
  4. Keluarkan kek dari tin dan sejukkan sepenuhnya atas jaring sebelum dipotong.

cAkE pOp - rEd vELvEt cAkE

I found this idea from Bakerella. She make this cake pops with chocolate cake but i change to red velvet cake. Just for testing but the taste is errrmm.. so delicious. You also can change to any cake flavor you like and make it a lollipops for your kids or any shape you love it. The recipe are below..

Red Velvet Cake For Cake Pops

Source: Martha Stewart


  • Unsalted butter, softened, for pans
  • 2 tablespoons unsweetened cocoa powder, plus more for dusting
  • 2 1/2 cups cake flour, not self-rising
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups canola oil
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 cup low-fat buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar
:- Batter for each 3-inch-deep pan: 4-inch, 1 1/2 cups; 6-inch, 3 1/2 cups; 9-inch, 5 cups; 12-inch, 8 cups; 15-inch, 12 cups


  1. Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with cocoa, tapping out excess. Set aside. Whisk together flour, salt, and cocoa in a medium bowl; set aside.
  2. Mix sugar and oil on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add eggs one at a time; mix well after each addition. Mix in food coloring and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed.
  3. Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed 10 seconds. Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Let cool completely in pans on wire racks


Ingredients (Makes 2 cups)

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 (8-ounce) cream cheese, room temperature
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup finely chopped walnuts (if any)


  1. Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.

Ingredients (Makes about 50)


  1. Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
  2. Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
  3. Begin to shape balls into cupcakes by rolling balls first into logs. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
  4. Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. Transfer to freezer until chilled 5-10 minutes.
  5. If you want to make lollipops, just insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 - 20 minutes.
  6. Remove cupcakes from freezer and place a colorful sprinkles or candy-coated chocolate for finishing touch. You can kept into freezer roughly in 1 week.
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