Tag Archives: Chocolat Cake

Coffee Macaron with Dark Chocolat Fillings

Today, my student Anna Teo came over to pick up her O’chocolat cake and Durian moussecake that she ordered few days ago and brought along three guests, her hubby and two of her adorable children.

Anna said to me when she saw her cakes, “Wow! those macarons are so beautiful, how you do it?”

I told Anna, ” Lots of patients!” and I smiled at her.

We all sat down and chatted for a while and the children was continuing helping me molding some sugar paste, they are so cute and adorable. Here are some of the photos of the macarons that Ann was so amazed with this morning.

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That macaron was given a nasty bite by myself so that I can take a photo of it to show you how inside looked like.

Yesterday we had a great time at Lance & Vaneesia’s wedding at the Court Yard Restaurant. I would like to congratulate to both of them a HappyWedding!

Vaneesia! It was fabulous to hear you said you like the wedding cake, . . . . . “Perfect, this is what I wanted!” I will post it up very soon . . . . Love Sunny Yaw

 

Triple Chocolat Cupcakes with Greentea Macaron Topping

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I love having mini chocolat cakes in a sizeable cup just like a medium cupcake as it is easy to eat, not too much and can be very addictive. When I peaked into my recipe books for chocolate cakes, there were so many varieties such as chocolat mud, chocolat brownie, white chocolat strawberry, chocolat chilli, chocolat with macadamia nuts, chocolat fudge, chocolat cherry, mint chocolat, chocolat chips with raisins, hazelnut chocolat, orange chocolat and many many more. Well this time I baked a triple chocolat cupcake with greentea macaron topping. . . . . . What did I do? . . . . Well, I baked a chocolat cake with bite pieces of dark chocolat in it and topped with chocolat butter cream plus a green macaron shell with greentea cream . . . . . an a whole roasted almond. Here is the chocolate cupcake recipe that I love to share with you . . .

 

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Ingredients(15 medium cupcakes)

Cupcakes
250gm Sifted cake flour
200gm Brown sugar
250gm Softened unsalted butter
3nos Eggs
120gm Melted dark chocolat
1tsp Vanilla essence
1tsp Baking powder
120ml Milk

Icing
120gm Softened unsalted butter
120gm Melted dark chocolat
1Tbsp Milk
1tsp Vanilla essence
80gm Sifted icing sugar
150gm Chocolat bits

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Method

Cupcakes
1. Preheat the oven 175C(350F).
2. Place the butter in bowl and whisk, slowly add in the sugar by batches.
3. Add in the egg yolk and continue to whisk.
4. Add in vanilla essence and also the melted chocolat, continue to whisk.
5. Add in the sifted cake flour and milk by batches and continue to whisk.
6. Seperately beat the egg white till soft peak and gently fold them into the cake mixture.
7. Spoon the cupcake mixture into the cupcakes holder(about 50gm per holder).
8. Top the cupcake with chocolat bits.
8. Bake for 20-25mins.

Icing
1. Whisk the butter in a bowl.
2. Beat in milk until smooth.
3. Add in melted chocolat and vanilla essence.
4. Add in sugar and whisk until smooth, thick and creamy.
5. Place the cream ino the piping bag with the desired tip.
6. Pipe the cream onto the cupcakes according to your liking.
7. Decorate the cupcakes with almond and macaron shell creamed with greentea cream.

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These cupcakes are adorable, lovely and gorgeous in many ways, they will definitely be such a seducer to your guests and will be a great gifts for birthdays or even weddings celebration . . . . . Love Sunny Yaw

Little Cakes called Cupcakes . . . !

A Lovely Gift and Gorgeous Cupcakes!
“Ding Dong”, “Ding Dong” my door bell rang. It was the dispatchman with a parcel for me. “Please sign here sir” said the dispatchman. He gave me the parcel and left. Swiftly I opened the parcel and found a beautiful box filled with a variety of cookies and cake. I also found a note in the box written, “Get well soon, yours Prince Hotel” Wow! It was incredible lovely and it really lifted my spirit. Thank you so much Prince Hotel, I will defintely be recovering in no time!
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Something That Can’t Really Resist!

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This is another batch of cupcakes that I did for a wedding registration over the weekend. For this batch of cupcakes, I baked a chocolat cake topped with white cream and finished with chocolat ganache and silver balls . . . . . Sunny Yaw

Double Chocolat Cupcake

Cupcake crazz?
Well at the moment I think it is still cupcake crazz time and down the coming few months, definitely will be the macaroons carzy!!! But I love both of them, cupcakes always have a sentimental value as each of the cupcake looks so different and look so unique and can be very artistic. As for macaroons, it is another story. It is not only about artistic but all about skill and technique. Macaroons from different shops taste differently. Oh I love them both, cupcakes and macaroons. Macaroons tend to taste very sweet and difficult to reduce the sweetness but cupcake can. I always reduce the sweetness of my cupcake by reducing icing sugar and even sugar paste and replace them with chocolat, chocolat ganache and cream.

Recently I had baked some cupcakes for a client, a new training agency in town. So we baked a double chocolat cupcake, hmmmm……yes teckiee they are really delicious indeed, you miss them again……………..lol. Anyway since none of this cupcakes left, here is the recipe to bake some.

Chocolat cake mix

200g dark chocolat
200g butter softened
6 eggs
200g sugar
150 cake flour, shifted
100g dark chocolat chips

To prepare cake mix

Melt the chocolat and butter in a double boiler. In a mixing bowl with the ballon whisk attachment, beat the eggs and sugar together on medium speed until the ribbon stage. Add the melted chocolat and butter and mix well. Using spatula, fold in the sifted flour. Place paper cupcake cups into baking moulds. Line the cupcake cup with chocolat mix and add dark chocolat chips. Bake in a preheated oven at 160C for 13minutes……. Remove from oven, set aside to cool completely before decorating with chocolate gancahe and cream cheese.

Chocolat ganache

400g dark chocolat, chopped
400ml cream
50g butter

To prepare ganache

Place the chocolat in a mixing bowl. Warm the cream and pour unto the chocolat. Stir with a wire whisk until smooth. Add softened butter and whisk until smooth. Cool in the refridgerator until it can be piped.


This cupcakes looks lovely and taste rather not too sweet. Yet another batch of cupcakes well executed. It is worth trying to make some over the weekend, you will definitely like it.

Love Sunny Yaw

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