GOSH..!! finally I posting this picture for our first foodie photography event, I don't know where's my energy flew . Seem I had a feeling blue, for almost a week. But today I feel better and more enthusiastic again, and soon we *Indonesian People* will celebrate our Independence Day.
Most the time when that day come, people feel happy, atmosphere around them always different. Long time ago, every Augusts 17 - my mom always prepare "Nasi Tumpeng" , yellow rice shaped into a cone, surrounded and decorated by all sorts of accompaniments. It’s a Javanese dish that is typically presented at every festive occasion regardless of religion or community but became popular not only for Javanese People but for people from different island too.
Since I live far from my country, I never try to make nasi tumpeng .. too much work .. hhmmm.. may be someday , but for Red & White Foodie Event I made Cake Merah Putih.. . well, actually that just regular cake but for this special event I prepared flowers from royal icing 2 days ahead. And the day after I bake a regular cake for the base, and last day I started decorated a whole cake.. seem to much work huh ?? well, not really - I just don't want my girl get bored just play around by herself while mommy busy baking.. better I prepare everything days ahead.. so my daughter still can play with me and I never miss to do something nice for The First Event that we arrange
Ok..now enjoy the cake..
Cake Merah Putih Recipes :
270 gr all-purpose flour
1 tbsp baking powder
3/4 tsp salt
300 gr sugar
75 gr vegetable shortening or you can use regular butter
3 eggs white
250 ml whole milk
1 tsp almond extract
Preheat oven to 350 F
In large bowl sift together flour, baking powder, salt and sugar
Cut shortening until fine crumbs are formed
In a seperate bowl, whip egg whites until they form stiff peak.
Add egg whites, milk and vanila to crumb mixture. Beat on low speed for one minute, then on high speed for 2 minutes, scraping the bowl frequently
Pour batter into 2 8 Inch round-pans lined with parchment paper and bake for 25 to 30 minute
For Sugar Syrup
200 gr sugar
450 ml water
Bring sugar and water to a boil in a small sauce pan. Simmer 2 to 3 minutes
Brushing sugar syrup between the layers of your cake will make it moist and tasty.
For Classic Buttercream Icing
60 ml egg whites
60 ml heavy cream
175 gr butter, softened
800 gr powder sugar
Mix together eggs white and cream.
Whip butter in a small mixing bowl
Alternate between adding the egg mixture and powdered sugar. Beat well for a smooth texture.
For White Chocolate Ganache
90 ml heavy cream
120 oz white chocolate chips
Bring cream to a boil. Remove from heat and add white chocolate chips. Allow to cool.
Assembling the cake
Cover cake with icing : place a cake on turntable and spoon a large amount of butter cream icing. Cover all sides of cake with icing.
Decor the cake as you wish, this time I covered the side of cake with basket wave - I used Tip # 47. Let the icing set for a while before you do the next step
Spread ganache : pour white chocolate ganache over the top of the cake and spread it with a spatula. Do not spread the ganache all the way to the edge or it will run down the side and ruin your basket wave. Refrigerate for about 15 minute.
Make Border : when the ganache set, use a pastry bag filled with white butter cream - use tip #21 to make rope border.
And the last step is pipe vines on cake , use tip # 3. and next decorate your cake with flower that you make days ahead.