Saturday, May 7, 2011

Chocolate Whipped Cream Cake

This kind of late posting, but that just OK , better than not *i think :D - well, just a week late LOL *. Actually we did not plan anything for my dauhter's birthday, but since this month gonna be her last month at pre-K before attending Kindergarten so why not to celebrate her birthday at school, than I ordered a cake from the store near by house. For you who wonder why must to order the cake ? this is the rule, every food we bring to school must be purchase from local store, in case the kids which many of them probably has allergy with some of ingredients and get stomach problem or any major problem, as parent who bring food to school won't get trouble. That is the main reason.

But, since i love to bake, my hand get 'itch' if didn't do baking LOL. I made this cake for her so she still can taste home-made birthday cake

Chocolate Whipped Cream Cake

1 3/4 cup(s) all-purpose flour
2 1/4 cup(s) granulated sugar
2 tablespoon(s) granulated sugar
3/4 cup(s) unsweetened cocoa
1 1/2 tablespoon(s) unsweetened cocoa
1 teaspoon(s) salt
1 1/2 teaspoon(s) baking powder
1 1/2 teaspoon(s) baking soda
1/2 cup(s) canola oil
1 cup(s) milk
2 large egss
2 teaspoon(s) vanilla extract
2 tablespoon(s) anisette liqueur
1 1/2 cup(s) heav cream, cold
1 1/2 teaspoon(s) confectioners' sugar
1/3 cup(s) mini chocolate chips

Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside.

Bring a small saucepan of water to a boil and maintain.Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and anisette liqueur using a mixer set on medium speed for 2 minutes.

Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter between the prepared pans and bake until a wooden skewer inserted into the middle of each cake comes out clean -- about 35 minutes.

Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and return to the wire rack until completely cool.

Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined.

Assemble the cake: Place one layer on a cake plate. Spread a third of the frosting over the layer. Sprinkle with half of the chocolate chips. Top with the remaining layer and spread the remaining frosting over the top and sides of the cake. Decor the cake with chocolate slice.

Serve immediately or store in the refrigerator until ready to serve.Read

And this is the birthday girl, wearing a smocked-dress that I promised to made for her birthday, but again, i was too busy, so i just finished it day after her birthday, so far she never complain about that. :)

Friday, May 6, 2011

Joy of being a mom ..

I love being a mom, don't ask me why, but every mom will understand why. Being a mother is so much more fulfilling than anything I’ve ever done and doing things with my kid gave me the most joy of anything I had ever experienced. Even in its worst moments, motherhood is the one job that is always surrounded in love. Lots and lots of love. Many hugs and tickles and smiles and tears all wrapped in pure unconditional everlasting love

To see my kid grow day by day, become priceless moment in my life. Now I do, understand how hard my mom tried to raised the kids!.. three little musketeers !!.. I don't think i can pay back what you did to us, but i believe you know that i loves you so much.

On Friday, when I picked my daughter up from pre-K school , she handy a bunch of tissue-paper flower she made at school and note said that 'she love me' :) ooh, I love you too , dear.. Happy Mother's Day to my mom, and every mom in the world. Ahh.. i wish i can share this little cute cream puff with my mom, to bad, we live faraway from you .. :(


1 cup water

1/2 cup butter

1 cup all purpose flour

4 eggs

1 1/3 cup semi sweet chocolate morsels, divided 2

3 oz. pkg. cream cheese, softened

1/2 cup sifted confectioners' sugar

1 tbsp raspberry flavored liqueur (optional)

1/2 c. heavy cream, whipped

Cream Puff :

Preheat oven to 400 degrees. In medium saucepan, combine water and butter. Bring to boil over low heat. Gradually add flour, stirring constantly until mixture cleans the sides of pan. Remove from heat.

Add eggs, 1 at a time, beating well after each addition. Drop by 2 rounded tablespoonfuls onto ungreased cookie sheet, connecting to form circle. - i using plain tip, this time.

Bake at 400 degrees, for 35 to 40 minutes. Cool completely.

Filling :
Melt over hot (not boiling) water, 1 cup sweet chocolate morsels; stir until smooth. Set aside.

In medium bowl, combine cream cheese, confectioners' sugar and raspberry flavored liqueur; beat until creamy.

Gradually add melted morsels; beat well. Fold in whipped cream.

Slice cream puffs in half horizontally. Fill with Filling. Cover with top half. Drizzle with Glaze.