tag:blogger.com,1999:blog-1518449826441334619.post5111010361358998125..comments2024-02-19T20:43:08.046+08:00Comments on Baking Library: Cake Project 3 - Chocolate Buttercream Cake for Elder Brother's BirthdayBakertanhttp://www.blogger.com/profile/01333706478714722217noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1518449826441334619.post-84307748526918663032011-11-07T19:50:10.601+08:002011-11-07T19:50:10.601+08:00Hi,
you may use any cocoa powder you wish. Valrh...Hi, <br /><br />you may use any cocoa powder you wish. Valrhona would be more than good. <br /><br />cheers<br />bakertanBakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-36266453780988800012011-10-24T08:13:20.564+08:002011-10-24T08:13:20.564+08:00hi!
For the sponge cake, may i ask if i can use an...hi!<br />For the sponge cake, may i ask if i can use any kind of cocoa powder i want? Could i use valrhona cocoa powder?<br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-57674267634669695832011-01-27T01:52:13.534+08:002011-01-27T01:52:13.534+08:00hi miss coco,
I am glad you liked the frosting. ...hi miss coco, <br /><br />I am glad you liked the frosting. I enjoyed it a lot too. Thanks for the hug =] <br /><br />1. Leave the cake to cool in the tin for a short while. the sides will start to shrink (happens everything, it is normal). Turn the cake out to cool when the cake is no longer shrinking. <br /><br />2. I cooled my cake upright.<br /><br />3. I removed my parchment/baking paper before leaving it to cool. My sides shrank but they were still straight. Not sure why yours was sunken in. Do take note that the cake is actually an overly moist chiffon cake and chiffon cake related problems do apply to this cake. <br /><br />if you find the frosting a bit too sweet, you may either want to add more cocoa or reduce sugar by a bit from the start. cheers and good luck to your cake!Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-53516731962330992942011-01-26T16:13:04.088+08:002011-01-26T16:13:04.088+08:00Hi, I just finished making your recipe and I'm...Hi, I just finished making your recipe and I'm so happy with the results that I just need to write in a comment immediately! The frosting was absolutely DELICIOUS! I want to give you a big bear hug! THANK YOU!<br /><br />Im planning to make a cake for my daughter's birthday party this week, so I halfed everything and made a small cake, for "testing" purposes first. Turned out great, but I need to ask you...<br /><br />1. You have to remove the cake from the tin immediately after taking out of the oven?<br /><br />2. Do you need to overturn the cake while cooling?<br /><br />3. Do you need to remove the parchment paper while cooling? or only remove after it's cooled? The sides of my cake seemed to have sag a little. It still tasted good, but it's a little difficult to frost the sides when it's sunken in.Miss CoCohttps://www.blogger.com/profile/05880471575691430752noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-58124525293711066652010-10-12T07:47:47.664+08:002010-10-12T07:47:47.664+08:00Your cake look like a bought one. Very professiona...Your cake look like a bought one. Very professional. Great piping job.Zoehttps://www.blogger.com/profile/07421563268838633392noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-65151551853702077632010-10-11T20:16:15.810+08:002010-10-11T20:16:15.810+08:00Your cake looks very pro again!!! Love your frosti...Your cake looks very pro again!!! Love your frosting... <br /><br />And really thanks for adding me to your bloglist which made me feel v honoured... I have recently updated my URL, in case you cant find where I "go" to... :)hanushihttps://www.blogger.com/profile/15650835567711210807noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-24169586801219316782010-10-11T09:57:10.231+08:002010-10-11T09:57:10.231+08:00Hi,the cake is beautiful.I will try it real soon. ...Hi,the cake is beautiful.I will try it real soon. I have read the cookbook "Okashi", the author said if you beat the egg whites and sugar together in the beginning, rather than wait till soft peak like what u do now, the egg white may not easily whipped up due to the weight of the sugar.<br /><br />SemAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-43147728750042280582010-10-11T03:11:36.152+08:002010-10-11T03:11:36.152+08:00Great presentation, I like how you put the two Ju...Great presentation, I like how you put the two Julie's love letters/chocolate wafer cookies? as the finishing touches.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-87933891646041093962010-10-10T20:22:24.779+08:002010-10-10T20:22:24.779+08:00Hey Jess,
thanks alot! I love the choco butter c...Hey Jess, <br /><br />thanks alot! I love the choco butter cream cos its not only tasty and smooth but also much easier to work with. <br /><br />--------------------------------------------------------------------------------------------------------------<br /><br />Hi SSB, <br /><br />I think I am very long winded when writing the instructions. Thanks for the nice words =]<br /><br />The buttercream is safe to consume because the egg whites are heated to a temperature where the salmonella bacteria (causes food poisoning) are killed. To be doubly safe, use a cany thermometer to monitor the temperature of the heated egg whites. The temperature at which the egg whites are to be heated to is mentioned in some books and internet resources. <br /><br />-------------------------------------------------------------------------------------------------------------- <br /><br />Hi DG and Wiffy, <br /><br />thanks alot!Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-71730625571154705922010-10-10T20:16:08.147+08:002010-10-10T20:16:08.147+08:00Hey Shirley,
Thanks alot! I used to find frostin...Hey Shirley, <br /><br />Thanks alot! I used to find frosting to be a messy chore.. after some practice, it isnt that daunting. well I guess the type of frosting does matters and meringue buttercream is much easier to frost.<br /><br />--------------------------------------------------------------------------------------------------------------<br /><br />hey Jenny, <br /><br />thanks =]<br /><br />--------------------------------------------------------------------------------------------------------------<br /><br />hey aimei, <br /><br />you can use hot water to wash the beaters and the mixing bowl. I do that whenever I deal with any frostings. The hot water makes the washing up a lot less oily.<br /><br />--------------------------------------------------------------------------------------------------------------<br /><br />hi jean, <br /><br />thanks! *sends a slice of choc buttercream cake to Jean <br /><br />--------------------------------------------------------------------------------------------------------------<br /><br />hi coraine, <br /><br />thanks for dropping by and the nice words!<br /><br />--------------------------------------------------------------------------------------------------------------<br /><br />hey Pei-lin, <br /><br />next time if there is a chance I will definitely bring some cakes along for you for a taste session =] I am so much happy that the cake turned out well, even more so happy than my brother whose the birthday boy. <br /><br />haha, finally found the trick to using my PnS camera.. <br /><br />let me know if you observed anything similar when making your meringue.Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-61905155491861776142010-10-10T20:08:01.148+08:002010-10-10T20:08:01.148+08:00Hey Bee Bee,
Look forward to your see your daugh...Hey Bee Bee, <br /><br />Look forward to your see your daughter's birthday cake with choc buttercream. Hope you and your daughter will like it. *sends Bee Bee a slice of the cake =]<br /><br />--------------------------------------------------------------------------------------------------------------<br /><br />hi KWF, <br /><br />thanks for the compliments! hope you will like it when you try it out. <br /><br />--------------------------------------------------------------------------------------------------------------<br /><br />Hey Grace, <br /><br />thanks! you should try it. it works as a good frosting for cupcakes too =]. The flavour can be varied to make coffee, lemon, orange buttercream etc. <br /><br />--------------------------------------------------------------------------------------------------------------<br /><br />Hi Wen, <br /><br />thank you! I will do an even better job next time<br /><br />--------------------------------------------------------------------------------------------------------------<br /><br />Hey aud, <br /><br />Thanks man! let me know when you try it ya? <br /><br />--------------------------------------------------------------------------------------------------------------<br /><br />Hi Wendy, <br /><br />Thanks for sharing these useful observations =]. I know the cream of tartar, vinegar and lemon juice is added for stability and to prevent overwhipping of the whites. But from what I observe, the texture is often better when cream of tar tar is added. I have read an article about this somewhere. <br /><br />I did not know that the addition of sugar can cause the volume of egg white to vary. What I like about the sugar being added at soft peaks is that the egg whites are much easier to be folded.Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-57677703522144435242010-10-09T23:02:48.158+08:002010-10-09T23:02:48.158+08:00your bro must be very touched hehe. yes the frosti...your bro must be very touched hehe. yes the frosting is beautiful and the cake looks rich and chocolaty :)~Noob Cookhttps://www.blogger.com/profile/07275360504126407602noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-57323585457202073422010-10-09T16:47:32.366+08:002010-10-09T16:47:32.366+08:00Your cake looks wonderful and impressive.Your cake looks wonderful and impressive.DGhttps://www.blogger.com/profile/12420436556920672758noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-77493972220524576792010-10-09T13:41:26.533+08:002010-10-09T13:41:26.533+08:00I like your very detailed description on how to ma...I like your very detailed description on how to make a layer cake. You did a great job for the frosting and decoration! <br /><br />I also like to try the Swiss Meringue Buttercream since it's more stable for our warm temp. But I'm very afraid of making cream with half-cooked eggs. Any ways to ensure that it is safe to consume?Small Small Bakerhttps://www.blogger.com/profile/00034230982210905195noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-91707025861108732792010-10-09T08:01:39.281+08:002010-10-09T08:01:39.281+08:00ZY, well done! This cake looks beautiful and makin...ZY, well done! This cake looks beautiful and making me salivating especially the choco butter cream, yum yum.Bakericioushttps://www.blogger.com/profile/06902130397524190058noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-40825156513631924332010-10-09T01:05:22.583+08:002010-10-09T01:05:22.583+08:00Like I said, I'm simply marveled by the sight ...Like I said, I'm simply marveled by the sight of your cake! Too bad, no testing session. HAHA! Yeap, I've got to agree with you now that it marks an important milestone along your baking journey. Oh, nice shots too! LOL!<br /><br />Thanks for your observation on whipping egg whites for meringue.<br /><br />Btw, Happy Belated Birthday to your elder bro!<br /><br />加油 in your FYP!Pei-Linhttps://www.blogger.com/profile/08822262778417710649noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-12070791515255765552010-10-08T23:51:27.102+08:002010-10-08T23:51:27.102+08:00Whoah really neat and looks soooooo yummy!!
Cheer...Whoah really neat and looks soooooo yummy!!<br /><br />Cheers,<br />Coraine @ life is like a long journeyCorainehttps://www.blogger.com/profile/16050403336161182246noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-39364475930952604252010-10-08T23:15:45.343+08:002010-10-08T23:15:45.343+08:00lovely chocolate cake u have there! looks wickedly...lovely chocolate cake u have there! looks wickedly chocolatey, would really like to have a slice of it :PJeanhttps://www.blogger.com/profile/10190840856574308984noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-73166436557856488832010-10-08T22:58:39.117+08:002010-10-08T22:58:39.117+08:00I would love to give the buttercream recipe a try ...I would love to give the buttercream recipe a try but i hate washing and cleaning up the buttercream.Aimeihttps://www.blogger.com/profile/11363748782598821252noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-52885945302286356682010-10-08T22:26:33.075+08:002010-10-08T22:26:33.075+08:00Drool, drool! Looks yummylicious as always!
Happy...Drool, drool! Looks yummylicious as always!<br /><br />Happy birthday to your brother! :)<br /><br />~ Jenny ( <a href="http://www.imafulltimemummy.com/" rel="nofollow">http://www.imafulltimemummy.com/ </a> )I'm a full-time mummyhttps://www.blogger.com/profile/08500868058094898354noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-52925283609438719432010-10-08T17:10:31.718+08:002010-10-08T17:10:31.718+08:00ZY, your family must be really proud of you when t...ZY, your family must be really proud of you when they saw this cake. Magnificient job! I still hate frosting...Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-17866688650244889742010-10-08T16:57:13.275+08:002010-10-08T16:57:13.275+08:00Errrr...
Cream of tartar is added to prevent the ...Errrr... <br />Cream of tartar is added to prevent the egg whites from watering out, not for smoothing purposes. Anything acidic will perform the same function.<br /><br />I always add my sugar to my egg whites after soft peaks simply because it gives better volume compared to adding in at the beginning.<br /><br />But if cream of tartar or lemon juice is not used, egg whites can be easily overbeaten, therefore sugar is added first for stability, but it will yield a lower volume.<br /><br />Just my 2 centsWendyinKK https://www.blogger.com/profile/08266961453200555850noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-18874686810498037562010-10-08T16:29:06.620+08:002010-10-08T16:29:06.620+08:00looks great zy!
have already bookmarked this reci...looks great zy!<br /><br />have already bookmarked this recipe to try it sometime down the line. HAHA! thanks for posting even though you're busy with fyp!auddshttps://www.blogger.com/profile/13899644249604054280noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-79949660928646010982010-10-08T16:16:22.705+08:002010-10-08T16:16:22.705+08:00You have done a great job for someone who did fros...You have done a great job for someone who did frosting for the 1st time! The choc cake looks really good!Wenhttps://www.blogger.com/profile/14917304694651890369noreply@blogger.comtag:blogger.com,1999:blog-1518449826441334619.post-46525783004615722872010-10-08T16:11:07.045+08:002010-10-08T16:11:07.045+08:00I like your butter cream frosting! Smooth and crea...I like your butter cream frosting! Smooth and creamy! Thanks for sharing it. I've not try any butter cream recipe like this before. Will do it when there is any opportunities. Cheers!Kitchen Cornerhttps://www.blogger.com/profile/11609561513469940196noreply@blogger.com