Haven't posted for so long! Not that I haven't been cooking, but all aren't new recipes.
This year I made 1 less kuih compared to last year, since I'm always the one finishing these cookies. So it's the usual Almond London, Kuih Tart and Chocolate Chip Cookies.
Last Saturday was my little girl's second birthday. We made no big celebration, just us 4 at home with a little Hello Kitty cake :)
I made the cake on Saturday morning, before we went to the swimming pool. But cos I couldn't wait for the cake to cool, I left it in the pan and when we came back, the bottom sides were sticking to the pan noooooo. But I oiled it already :(
So here's the outcome. Sigh.
Whipped some whipping cream to cover it up, but after 10 minutes on medium-high and still no peaks and we had to go Raya visiting already, so I left the whisk, bowl and cream in the fridge. Whipped it again (about 7 minutes on speed 4 out of 6 on my Kitchenaid) at night and YAY! It worked! It was my first time whipping cream so I didn't know what was stiff peaks so I whipped to almost curdling but I stopped just in time. I realised I threw away my piping set (why!!!) so I had no choice but to pipe freehand by cutting the edge. Piped the white face first then added the colouring for the other parts.
Quite a success, don't you think? Just some terrible hand coordination for the ribbon ahahhaha. But not bad for my first try right! :D
Here's the cake recipe! I think if I floured the pan after buttering it, the cake wouldn't have been stuck. Original recipe here, but I 1/3 it and it fits perfectly into the kitty pan.
One Bowl Dark Chocolate Cake
1/3 cup cocoa
3/4 cup flour
2/3 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
1 egg
1/3 cup oil
Mix all the dry ingredients together. Whisk egg in a cup of milk and oil then add to the dry ingredients. Mix well and bake 170 degrees Celsius and bake for 45 minutes.
This year I made 1 less kuih compared to last year, since I'm always the one finishing these cookies. So it's the usual Almond London, Kuih Tart and Chocolate Chip Cookies.
Last Saturday was my little girl's second birthday. We made no big celebration, just us 4 at home with a little Hello Kitty cake :)
I made the cake on Saturday morning, before we went to the swimming pool. But cos I couldn't wait for the cake to cool, I left it in the pan and when we came back, the bottom sides were sticking to the pan noooooo. But I oiled it already :(
So here's the outcome. Sigh.
Whipped some whipping cream to cover it up, but after 10 minutes on medium-high and still no peaks and we had to go Raya visiting already, so I left the whisk, bowl and cream in the fridge. Whipped it again (about 7 minutes on speed 4 out of 6 on my Kitchenaid) at night and YAY! It worked! It was my first time whipping cream so I didn't know what was stiff peaks so I whipped to almost curdling but I stopped just in time. I realised I threw away my piping set (why!!!) so I had no choice but to pipe freehand by cutting the edge. Piped the white face first then added the colouring for the other parts.
Quite a success, don't you think? Just some terrible hand coordination for the ribbon ahahhaha. But not bad for my first try right! :D
Here's the cake recipe! I think if I floured the pan after buttering it, the cake wouldn't have been stuck. Original recipe here, but I 1/3 it and it fits perfectly into the kitty pan.
One Bowl Dark Chocolate Cake
1/3 cup cocoa
3/4 cup flour
2/3 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
1 egg
1/3 cup oil
Mix all the dry ingredients together. Whisk egg in a cup of milk and oil then add to the dry ingredients. Mix well and bake 170 degrees Celsius and bake for 45 minutes.
Comments