Hummingbird Cake(Husband’s birthday)

hummingbird cake 0

            Happy birthday My love, husband

To husband,

Every time life has been tough and every time a storm tried to blow me away, you have been my rock and you have always saved the day.

Every time I look at you and every time I see your handsome face, I feel lucky to be your wife and I feel glad that no one else took my place. Happy birthday my dear.

 Love, wife

Nothing big or exquisite of this birthday cake.

This year would love to bake something way different from the other birthdays

Hope he likes it.

I love the soft and moist of this hummingbird cake with so much of flavour from the bananas and pineapple. Top up with this cream cheese frosting,makes this cake extra moist and rich.

DSC_7042

Components you need:

  • Hummingbird cake
  • Cream cheese frosting
  • Hazelnut brittle

Hummingbird cake:

  • 3 large bananas, mashed
  • 400g pineapple from the tin, chopped(drain the excess juice)
  • 100ml vegetable oil
  • 150ml olive oil
  • 3 small size eggs (separate egg whites and yolks)
  • 350g self raising flour, sifted
  • 1 tsp cinnamon powder
  • 1/4 tsp ginger powder
  • dash of  nutmeg powder (Optional)
  • 100g castor sugar
  • 100g brown sugar
  • 50g castor sugar
  • 1/8tsp sea salt

1)Preheat the oven to 190C. Grease and flour 2 x 20cm round cake tins.

2)Sift the flour, cinnamon,ginger and nutmeg powder  into a mixing bowl, then add the sugar and  sea salt.

3)Place mashed bananas in a bowl, add in chopped pineapple. Add in oil.

4)Lightly beat the egg yolks and add into the bananas mixture from step (3).Mix until combined.

5)Fold into the dry mixture until smooth.

6)In a clean mixing bowl: Beat egg whites until foamy, then slowly add in 50g of castor sugar in 2 additions.Fold meringue into the flour mixture in 2 additions until well combined.

7)Divide the batter evenly between your prepared tins. Bake for 60 to 70 minutes at 190C-200C, or until skewer inserted in the middle and comes out clean, depending on individual oven.

8)Once baked, allow to cool in the cake pan for 10 minutes, then transfer into cooling racks to cool completely.

Note:

a)You can use fresh pineapple, choose the ripen one.

Cream cheese Frosting:

  • 200 g icing sugar, sifted

  • 80 g Western Star unsalted butter, (at room temperature)

  • 125g, Philadelphia light version cream cheese(Room temperature)

  • 1 lemon, juice and zest

Me myself and I

colour lady

by hellosweetdessert

 

I’m asian but I’m polite

I’m tired but I’m hopeful

I’m quiet but I’m restless

I’m poor but I’m kind

I’m fat but I’m tall

I believe everything is going to be alright alright

I’m crazy but I’m cool

I’m kind but I don’t take any crap

I’m loud but I’m compassionate

I’m friendly but I’m observant

I swear but I’m religious

I still believe that everything is going to be alright alright

I’m wrong and  I apologize

I’m sad but I laugh

I’m flawed but I love my life

I’m slow but I’m focused

Oh this could be messy

But I think you won’t mind

Oh don’t go telling everybody

Please don’t tell me that you don’t crime

When everything is going down the drain

I still believe everything is going to be alright alright

by sivia,2014

hellosweetdessert.wordpress.com

Chocolate Banana Mousse Cake 巧克力香蕉慕斯蛋糕

chocolate banana 5
                             I remembered how Chocolate Banana mousse cake enticed me  once I tasted .The velvety and chocolatey mousse combined with the soft cottony sponge. I love mousse cake.I think sponge and mousse are heavenly compatible to each other,one cannot lost the other. The banana definitely is one of the main  flavour  to the entire cake.Can’t complaint.This is how I fall in love to mousse cake,madly in love.
                          Chocolate banana cake is classic, everyone has their way of doing it. I have been baking this couple of times in my life  evolving from using instant sponge cake mix(17 years old) to making it from scratch (now).And this is another version of it. Hope you all like this sharing ^_^
Let’s get started, shall we?
chocolate banana 1

Components you need:

  • Chocolate sponge
  • Torched banana/ fresh banana
  • Coffee chocolate round disc (optional)
  • Chocolate mousse
  • Chocolate glacage/glaze

 

chocolate banana 3

chocolate banana 6

Chocolate Sponge: 

  • 2 egg yolk
  • 10g castor sugar
  • 15g salad oil
  • 30ml Liddells lactose free milk ( or any milk)
  • 15g cake flour
  • 10g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 2 egg white
  • drop of lemon juice/white vinegar
  • 20g castor sugar
1) Sifted flour and cocoa powder. Line a 7″ cake pan with baking paper. Preheat oven to 180C.
2)Whisk yolk and sugar together to well combine.
3)Add in oil and milk.Mix well.
4)Add in sifted flours in 2 additions, mix to well combined.
5)Beat egg whites and a drop of vinegar in a clean bowl to foamy stage, add in sugar slowly , continued beating to stiff peak.
6)Scoop out one-third of meringue(a) to mix with yolk-mixture at step (4).Fold in remaining meringue to batter in 2 additions to well combine.
7)Bake: 180C, 10-15 minutes depending on individual oven.
8)Remove cake from oven to cool down. Remove baking paper and cut into slightly smaller than 6″ in diameter.( We are going to use 6″ cake ring, so we need to cut into a round sponge slightly smaller than 6″ in diameter)
chocolate sponge
Note:
(a)what is meringue?
 Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside . Usually to double or tripled of volume.

Torched Banana:

  • 1 and half banana, (depending on size, you can use more if you love banana, the more the better)
  • some brown sugar(optional)
  • torched gun
1)Peel off bananas and halve it.
2)Sprinkle with some brown sugar onto each banana.(ignore this step if prefer no sugar)
3)Caramelize each banana with torch.Set aside for later use.
torched banana
Coffee Chocolate round disc: (optional)
  • some  coffee chocolate button or some baking chocolate.
1)Melt some of the compound chocolate, and lightly spread on a sheet of baking paper. Put another sheet of baking paper ont op of the chocolate,and using a tray to lay on top(reduce the chocolate disc wobbles).Keep in refrigerate until set
2)When the chocolate is set, using a 5″ round cutter,dip the round cutter into warm water, wipe it to dry. Cut a round disc out.

Chocolate Mousse:

  • 300ml Bulla whipping cream( or any whipping cream)
  • 140g Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 2 eggs
  • 2 tbsp of sugar
1)Melt the chocolate over a pot of simmering water(do not allow water to touch the bowl of chocolate)
2)Beat eggs and sugar in a pot of simmering water(do not allow the water touches the bowl of egg mixture). Keep beating the egg and sugar until fluffy and pale or ribbon stage(a)[Step 3 in picture below]
3)Fold the egg mixture step (2) into melted chocolate at step (1).
4)In a clean bowl: beat whipping cream until soft peak formed.
5)Fold whipped cream into egg-chocolate mixture at step (3) in 2 additions until a velvety chocolate mousse achieved. Pour into a piping bag.
chocolate mousse
Note:

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

Assemble (1): 

1)Place 6″ cake ring onto a baking tray lined with baking paper underneath.
2)Place the chocolate sponge, and pipe chocolate mousse onto the sponge to cover the sponge.
3)Place the coffee-chocolate round disc on (Optional if you dont want to add ),please jump to step (4).
4)Arrange torched banana slices all over the mousse.
5)Cover with remaining chocolate mousse.
6)Smooth the top and allow to freeze until set for at least 4 hours or overnight.
assemble 1

Chocolate Glacage:

  • 260g Bulla cream ( or any cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder (Or any cocoa powder)
  • 6g gelatin leaves (soak in cold water till soften)

1)In a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and stirring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)Add in the soaked gelatin sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.

 

Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • You can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)

 

Assemble (2):

1)Take out mousse cake from freezer, remove the cake ring by using hair blower to gently heat up all around cake ring for few seconds.
2)Place mousse cake onto a cooling rack sitting above a baking tray.
3)Pour the chocolate glacage all over the mousse.Allow to drip excess.
4) Decorate however you like.
chocolate glacage
Note:
1.If you prefer slicing the bananas in smaller pieces, then arrange around the mousse, of course you can do that.
2.Do not sprinkle sugar onto sliced banana if preferred less sweet.
3.If you have no torch gun, you can just arrange sliced banana.
4. This  cake is preferably eaten fresh with the bananas inside.
5.Be generous and quick when glazing your mousse cake so it does not have air bubbles trap into your glaze which resulting wrinkles on the glaze.
6.Eliminate the coffee chocolate round disc from the recipe if preferred without it.
chocolate banana 4 chocolate banana 2
Hope you enjoy this another version of chocolate banana.
Thank you for dropping by and deeply appreciate your comments ^_^
Today’s word:
1512652_10152166759612384_1061386593_n

 

脸书的黑与白(黑白分明)

BW girl 1

by hellosweetdessert

 

 

有时候,觉得:人生就是有黑白分明,也就说有点“懊”妙。

懊恼的懊, 美妙的妙。

懊恼是因现实生活与“脸书”没什么差别。还是有机会遇上型型色色的人。

美秒是学会了很多知识,烘焙或烧菜。还可以友人分享医学的学问。

没想过会上脸书,也没想过会有了部落格。

人家说:多人的地方就有麻烦,让你懊恼种种人群无时无刻在埋伏着。

从前,我就单纯的放食谱上网。普通的照片,苍蝇都难找。没人晓得我是谁。更何况说找我闲聊?

一年多地为爱好而分享食谱,遇上好多事情。好的是认识些非常诚恳的人,感恩有你们,我的生命多了一些福气。有些更救了我的生命,为我日夜祷告。

脸书也是多样化,多种人群的恶化,埋伏等着遇上你。

不好的就是:拿了食谱归为自己;知道我就是一名普通的家庭主妇就溜;我有他们想要的,就虚伪地对我好;有个还会间接性来讽刺为何有人喜欢做马卡龙(当天我分享马卡龙),说甜到不能吃,然后看见她们也开始烤马卡龙;有些blogger也到处散播谣言,说只会烤蛋糕,马卡龙,吃三文鱼,与其123g 面粉而不是120g 面粉的食谱等等是为了取悦有钱的人(K.G先生,你了解爱好吗?我喜欢蛋糕,难道得罪你?);有些却看见我的本人后也突然删掉我;而有些为了部落格的读者人数,为了赚点退休后的费用,不择手段来想得名气(A.L 女士,我没有想为了名气而烘焙,也不是为了赚退休费,我的食谱不是为了争夺名利而分享的,我很平凡,没有心计去跟任何人比较,请别虚伪地围绕我);朋友告诉我,有些blogger是为了读者人数,邀请你加入他人的群团,如果你的食谱获得众人喜欢,就自然为他的部落格制造交通(抱歉,电脑的知识,我是听电脑达人解释的),如果你的食谱分享不悦,他就block 你,不给你加团(我的几位脸书友无辜就被block了,很不开心)。

因此,我更要小心。 脸书是有好有坏。但,把是非人加入自己的account 只会添麻烦。

我可以很客气和有礼貌地对待你,但有几点我不容纳:

  • 别虚伪地围绕我。如果想要利益,我觉得我没有你要的利益。
  • 若你不了解我和我的兴趣,请被随意判断我为人。我不是为名利和赚退休金而拼命要大家加入你的团 而制造网路交通。我是有权力选择我喜欢的群团。
  • 假如我开始不加你或block你,是因为听了太多关于你的不是,也遭受过你的坏待遇。
  • 妒忌也好,讨厌也好,若你不喜欢我的为人与我的样貌,觉得我的谦虚是你称的“虚伪”,抱歉!(样貌是我妈给的,为难你了,对不起!谦虚是上帝教我的,我不爱自赞!很多人就少了谦虚,也有人认为我的谦虚是假假。我认为是“客气”,就算有人说羡慕我或什么的,想说: 我的能力是上帝慷慨地给我,不是我一人功劳。)
  • 因为被伤害过,我选择往后退,不再那么热情。想说:若你不伤害别人,就不需期求被原谅。而我不想再受伤害,选择自护。毕竟是脸书,有多少是真心的。

我是为兴趣而上脸书做我喜欢的甜点来与你们分享,不是为了名利。

我记得曾经的我与现在的我还是一样,不喜欢是非,冷言冷语和虚伪。

还记得曾经的我简直没有人想认识我,我不懂得找你闲聊不是因为我是高尚的,因为我内向,不懂找话题。

我想继续为我的兴趣而分享。不想为了某些利益而上脸书。

那些了解我的,曾经的我与现在的我还是一样,黑白分明。希望还是会有你诚恳的支持,平平凡凡地为爱好而继续。

懂我的会留下,不懂我的,请别靠近。谢谢你。

感谢上帝让我看清很多,学习自护。

谢谢那些对我的真与好,我会记得你的恩。Thank you so much.

 

Thank you God for your guidance every single day.

My 2014 humble and blessing birthday

DSC_6765

Birthday cake: Something I would say different from what I normally tasted.

 

Oh no, I am old….

 

But I am so blessed with all the wishes from friends and family.

 

Nothing greater than warming wishes from people that I love.

 

Thank you for everything for all your genuine wishes.

 

DSC_6759

A decent cake from BLACK STAR PASTRY for my birthday. I cannot believe I finished all with my hubby the time we bought home.

 

I heard so much of Black Star Pastry. It took us 2 hours of journey by train just to bring home this cake.The journey was long but the time we finished  the cake was just 15 minutes.

The shop is unforgettable.People lined up outside of the shop to taste the food.

Adored the aroma from the good quality of coffee bean  used in their beverages that evolved around the entire shop. The pastry aroma definitely woken my senses in a good way.

 

DSC_6792

Lily from my both sisters and mum from Malaysia to Sydney. I love you all so much

Received a bouquet of fresh lily from the beautiful family ( Cassandra”kei kei”, Tracy and Amainda) when I returned home from a heavy lunch.

It was a blessed surprise. Honestly,I did not receive much flowers from anyone, husband bought me roses twice during the 10 years time being together.

Although men would think sending flower is not practical gift, honestly speaking “flower” is every girl’s favourite.

 

DSC_6807

I thought it was from anonymous, since the flower was not from husband after I questioned him. Who called me ” BABY” apart from hubby?

hahahah, my both sisters and my mom, you are my only everything now. Just the 4 of us, the family.

 

 

 

DSC_6823

DSC_6829

Bought home some sushi,  a must to eat for my birthday every year. No dinner out today since husband is so busy.

 

 

DSC_6830

So many grilled chicken in Sydney, so far for reasonable taste, I would say NANDOS chicken.Juicy, succulent and the marinaded sauce into the chicken is the bonus of all.I just don’t enjoy any aussie grilled chicken, it just plain taste.

 

Nando Australia

Handphone shot: Nandos in Sydney

I love the authentic and woody ornaments and decor in this shop.

 

6969

Handphone shot: (Oliver Brown) Belgium waffles with ice cream and melted chocolate, Belgium dark chocolate mocha and oreo cheesecake

 

 

 

Okay, this “Oliver Brown” has just  newly opened nearby my housing area.I have to try this for my birthday.Just a simple and humble tea break.

Comment: Since my husband is a waffle-fanatic, his comment for this waffle is extremely critical.

 

Few suggestions for this Belgium waffle improvement-$12++ :

(1)Try not to drizzle the melted chocolate over, it is overly sweetened and sometimes reducing the crisp of the waffle.

(2)Try to toast the waffle in a better way that grilling it, waffles tasted burnt.Or any of a better way to treat this valuable waffle.

 

He ordered a slice of  Oreo Cheesecake cost $7++ :

Our comment: Please remove this cheesecake from the menu, or get a good cheese for the cake, what about Philadelphia cream cheese, perhaps?

 

Beverage: Belgium dark chocolate mocha- $6++

Comment: The best of all the food we ordered.Like the chocolate chips on the side which mix into the hot drink.

 

Noticed the customers who dined in, we are the only one who seemed to order a meal, the rest were only beverages.

Guess you know why.

 

Oliver Brown

Handphone shot:(Oliver Brown): cheesecake, tiramisu, Chocolate mudcake, swiss roll, eclair, profiteroles, Red velvet, opera, Chocolate mousse, assorted macarons and etc.

 

 

6970

Handphone quick shot: Assorted Belgium chocolate

 

 

tumblr_n31r9e7OEl1so22nbo1_1280

 

 

I am blessed when I get to wake up everyday.

I am blessed to have my hubby to love me on his own way.

I am blessed for all the genuine wishes from friends and family.

I am blessed for a humble birthday .

Neither do I need a day with expensive gift nor fine dining restaurant.

A simple and joyous birthday that filled with love and blessings are more than I asked for.

Thank you for today.

 

 

 

Banana L’Opera 香蕉欧培拉蛋糕

 

Banan L'opera

I wanted to try second time of opera and the banana concept is the key from one of my readers here(U know who u r :P, thank you so much) I wanted to do it from how she told me: Strong banana and chocolate flavour,less on the coffee(unlike the classic one).I am aiming to reduce the sweetness by adding less buttercream onto this cake,but it still taste very delish!Here you go~

Opera cake 2

 

Few components:

  • Banana Joconde
  • Coffee(Decaf) syrup
  • Coffee(Decaf) buttercream
  • Banana buttercream
  • Dark Chocolate Ganache Filling
  • Dark Chocolate Glaze

 

  •  chocolate banana Opera 3

Banana Joconde:

  • 63g almond powder
  • 63g icing sugar
  • 18g cake flour
  • 85g eggs
  • 1 ripen banana, mashed
  • 80g egg whites
  • 16g castor sugar
  • 18g Western Star unsalted butter ( or any unsalted butter)

Banana Joconde

 

1)Preheat oven to 200c.Line baking paper onto a 30cmX30cm baking tray.

2)Sift almond powder, icing sugar and cake flours.Set aside.

3)In a mixing bowl: beat eggs until ribbon stage(a), fold in the almond-icing-flour mixture and banana mashed.(Do not over mix)

4)In another clean mixing bowl: Beat egg white till foamy stage, slowly add in sugar and continued beating till stiff peak achieved.

5)Fold in 1/3 of meringue(b) into the egg-flour mixture to ligthen it.Then, fold in the remaining meringue.(Do not over mix otherwise deflate the air bubbles)

6)Pour in the melted butter and mix to just well combined.

7)Bake at 200C for 8-15 minutes,or to light golden brown,depending on individual oven.

 

Note:

(a)Ribbon stage? Aerated of eggs with sugar by whisking it. As you lift the egg mixture, it will fall back on itself and a trail of “ribbon” will be left across the surface. The ribbon will hold shape for a moment and then sink back into the mixture.

 (b)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

 Simple  Coffee Syrup (Decaffeinated)

 

Simple coffee syrup

 

Italian Buttercream:

  • 1/2 cup sugar
  • 30ml water
  • 2 egg whites
  • 225g Western Star butter,unsalted(room temperature) or any unsalted butter

 

1)Combine water and sugar in a saucepan over medium heat.Bring it to boil. Once it starts boiling, insert a candy thermometer.

2)Standby your butter cubes on other side.

3)Whip egg whites in mixing bowl of a mixer to soft peaks, at medium-high speed. (Goal: egg whites whipped to soft peaks by the time sugar reaches 112C.)

4)When sugar reaches 112C, add it to egg whites in a slow steady stream on medium speed. (Careful: Pour sugar directly into egg white without hitting edge or side of bowls or beater)

5)Increase speed to high and beat until cooled to room temperature. ( Test with thermometer if cooled meringue is at or lower than 35C.)

6)Reduce mixer speed to medium, start adding butter ,one at a time. Mix well and be patient.

7)When all butter has been added, continued beating at high speed until incorporated or a completely smooth buttercream is obtained.

 

italian meringue buttercream

Note:

(a)Do not panic if you see curdled during the stage where adding butter, keep beating at high speed ,you will see it comes back together and become smooth.

(b)Ensure you butter is cut into small cubes and it is in room temperature, not too soft and not firm to touch. When you touch it, it leaves a soft dent on the butter.

(c)If your kitchen happen to be hot, you can use a bowl of cold ice sits underneath the italian meringue while adding your butter into. It helps to prevent butter to split due to  the heat from italian meringue.

 

From Italian Meringue buttercream we prepapred, we make into 2 different flavours:

 

a)Decaf Coffee Buttercream:

  • 2/3 of italian buttercream(prepared above)
  • few tsp of the decaf coffee syrup(prepared earlier)

1)Whip all these together to get a smooth decaf coffee buttercream.

 

b)Banana Buttercream:

1 ripen banana,mashed(or few drops of banana essence)

1/3 of italian buttercream(Prepared ealier)

1)whip all together to get a smooth banana buttercream.(notice: using banana mashed will see chunks of banana puree,it is ok.If want to avoid it,use banana essence)

Dark Chocolate Ganache Filling:

 

Dark chocolate filling

Dark Chocolate Glaze:

 

Dark chocolate glaze

Another version of Chocolate glacage:

  • 260g  Bulla whipping cream ( or any whipping cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 6g gelatine leaves
  • 30g water (use to soak the gelatine)

1)in a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and strring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)add in the soaked gelatine sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.

 

 

chocolate banana Opera 4

 

 

 

Assemble:

1)Cut the banana joconde into 3 equal parts.

2)Brush Decaf coffee syrup onto the first joconde.

3)Spread decaf coffee buttercream then spread the chocolate ganache.

4)Add 2nd layer joconde.

5)Brush with syrup,then spread banana buttercream.

6)Spread chocolate ganache.

7)Layer the last joconde,brush syrup.

8)Spread decaf coffee buttercream.

9)Set inside the fridge to chill for few hours till buttercream has harden.

10)Remove cake from fridge,warm up the chocolate glaze if harden.

11)Pour the chooclate galze on top of the buttercream layer.(Dont worry to run over the edges)

12)Trim the 4 sides.Set in fridge for 30 minutes.

13)Decorate how ever u like.Slice and serve.

Banana chocolate Opera assemble

 

chocolate banana opera assemble2

 

 

Note:

1)Since no added colouring,I suggest to eat this cake fresh,not to keep too many days because of the added fresh banana in buttercream. :)

2)If you prefer stronger coffee flavour,welcome to add more into your syrup(coffee essence also can be used,but I tried to keep everything natural)

3)Dear friends,if you prefer sweeter ,double the recipe for the buttercream. As you can see from my buttercream layers,it consists of 2 layers decaf coffee buttercream & 1 layer banana buttercream :)

chocolate banana Opera 6

chocolate banana Opera 5

 

Sometimes,life is so full of unspeakable series that we never expect.I want to dedicate this cake for my love one,my only husband:” You’ve been so tired these days.You’ve become much stronger from all the things we have been through. I love you today and everyday.Thank you.”

 

Happy Trying :)