Rainbow Tie-Dye Swiss Roll with Strawberry Buttercream – Delishar

This is my first time making a roll cake and i’m pretty darn excited that it turned out well and crack free!! 
As pretty as the roll cake looks, it is pretty labour intensive! 
I made this with my LGBT friends in mind. This is especially dedicated to them, because they are such positive, happy, and awesome people! 🙂

Ingredients (Makes a mini 8 inch roll)

  • 5 egg yolks
  • 5 egg whites
  • 2/3 cups cake flour
  • 2/3 cups sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 food colouring
  • 3 tbsp melted butter
  • 6 ziplock bags
  • 6 plastic cups
  • 55g salted butter
  • 3/4 – 1 cup icing sugar
  • 1/3 cup strawberry puree/reduced sugar jam (I use jam)

 

Preheat oven to 180*C
Time to get messy! Line your 8×12 pan with wax paper. 
Sift the flour, salt, and baking soda together.

Beat your egg yolks on high, add vanilla extract, and gradually add 1/3 cups sugar

 

Continue beating until yolks thickens and turn to pale yellow colour.

 

In another mixing bowl, whisk your egg whites, and gradually add the other 1/3 of sugar.

 

Continue whisking for about 5 mins.

Until you get firm peaks like this.

Gently fold in your egg yolk mixture.

 

Like this.

Fold, fold, fold.

 

Until well blended

 

 

Now add half the flour mixture and fold… 
Then the next half.
And fold in melted butter.

 

Separate batter into 6 cups

 

Tint them with food colouring, add according to how intense you want your colours to appear.
Fold it in, and as much as possible try not to deflate batter too much.

Fitting your ziplock into a cup helps to hold it in place when you pour your coloured batter in.

So pretty, I’m grinning from ear to ear just looking at the colours!

 

 I couldn’t take pictures here as i had to work rather quickly. 
Cut a 1/2 cm slit on the ziplocks and pipe the colours line by line onto the baking pan.
It helps when you have empty cups around to hold the bags that you aren’t using, with the cut opening facing upwards. 
When you are done, pop it in the oven for 10-12 mins. 

 

The cake should be firm to touch. 

When the pan is cool to touch, flip the cake onto another wax paper laid on the counter top.

 

Carefully peel off the top wax paper.
Flip the cake around again, and with the help of the wax paper, roll it up tightly.

Leave to cook on a wire rack.

 

While it is cooling, we can prepare the strawberry buttercream.
Beat the butter until creamy and pale yellow.

 

Gradually add the sifted icing sugar.
Don’t forget to scrape the sides of the bowl!

The consistency should look like this. I used about 3/4 cups of powdered sugar.

 

Add in your 1/3 cup of strawberry jam.

 

Unroll the cake and spread the strawberry buttercream on the cake to about an inch of the cake all around. Roll it up with the help of the wax paper and chill for an hour.

 

 

 

Trim off the ends before serving.

If can add some pink food colouring to your buttercream if you want it to have a darker pink tinge. 

 

Have fun making this! 
Next time I will probably make the batter thicker so it forms nice straight lines, and the shape holds when I pipe it on the tray. Although, this batter gives you a nice tie-dye like effect! 

Bon appetit!

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Heart Swirl Chocolate Swiss Roll – Delishar

I made a double batch of strawberry buttercream yesterday and I wanted to use it up. So I experimented with making heart swirls today on my swiss roll.

Ingredients (Makes a regular 8 inch roll)

  • 5 egg yolks
  • 5 egg whites
  • 2/3 cups cake flour
  • 2/3 cups sugar
  • 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp cocoa powder, sifted
  • 3 tbsp melted butter

Get your ingredients ready
Sift all your dry ingredients together. (Cake flour, baking soda, salt)
Preheat oven to 180*C

Line your pan 8×12 tray with wax paper

Beat your egg yolks, vanilla essence, until creamy, adding 1/3 cup of sugar gradually.

In a separate mixing bowl, beat your egg whites and gradually add your 1/3 cup sugar until you get stiff peaks like this.

 Fold in your yolk mixture, and gradually fold in your dry ingredients.
Then fold in melted butter.

Scoop out about 9 tbsp of your batter into another bowl.

This is to drop into your chocolate batter to get the heart shape swirls.

Sift in the 2 tbsp of cocoa powder into the main batter, and fold until incorporated 

Pour your chocolate mixture into prepared tray.

Spread evenly.

Using a tablespoon, drop the white batter on the chocolate batter where you want the hearts to be.

Use a chopstick to create the swirls.

From the top of the white batter, insert the chopstick to the end of the pan and pull in downwards.

Bake for 12-15 mins. 

Let cool for 5 mins

Flip the cake on another wax paper.
You can dust the wax paper with icing sugar if u want. 
It helps with the rolling/cracking/sticking of the cake.

Using the wax paper to help you, roll it up tightly, and leave to cool on a wire rack.
Here you can see that my cake peeled a little. That is because I only baked my cake for 10 minutes. I should have let it bake for a minute or 2 longer. 🙁 Oh well, maybe next time!

When your cake is cooled, apply whatever filling you want till about 1 inch all round and roll it up.
Leave it in your fridge to chill until filling is set.

Trim of the edges and enjoy!

Bon appetit!

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Salted Caramel Filled Vanilla Cupcakes with Swiss Meringue Buttercream – Delishar

Finally conquered by fear of Swiss Meringue Buttercream! I have to say that I was actually anticipating some trouble but none happened! No soupy or curdled mixture at all! Hurray! The only thing I did differently from some other recipes was to use slightly firm butter, after reading from many other sources. I think it is helpful especially in Singapore’s heat!

If you do meet with those problems, just continue mixing! If your mixture becomes too soupy, pop it in the fridge for 15 mins then continue beating. It will all come together, don’t worry. After I tasted how buttery smooth and fluffy that awesome SMBC was, I think I will and can never go back to the normal icing sugar buttercream again! Yes, it is that awesome!

Here is how the cross section of the cupcake looks like! This cupcake has everything that I want in a cupcake, perfectly moist vanilla cupcakes, salted caramel, and smooth buttery buttercream… I wish I still have one waiting for me to sink my teeth into right now! I’m not posting pictures of how the salted caramel was made but you can refer to it at my S’mores Cheesecake recipe post.

Salted Caramel Sauce

 (makes about 2 cups) 

  • 170 g unsalted butter soften and cut into 5
  • 1 cup whipping cream/heavy cream bring to room temp
  • 2 cups sugar
  • 2 tsp salt
  • 2 tsp vanilla extract
  • Add sugar to a heavy sauce pan on med-high.

  • Allow sugar to melt then start to whisk as sugar melts.

  • Lower heat to med when sugar has melted and turn amber colour.

  • Add in butter one by by and whisk as you do it, it will bubble up quite vigorously.

  • Pour in heavy cream while whisking.

  • When combined remove from heat, stir in salt and vanilla extract.

  • Allow to cool for 20 mins before pouring into air-tight glass jar.

  • Store in fridge for up to 2 weeks.

  

Salted Caramel Filled Vanilla Cupcakes

(Makes 12 regular size cupcakes

  • 1 1/4 cups cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cups castor sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk 1/2 cup milk + 1 tsp lemon juice side aside for 5 mins
  • 1 1/2 tsp vanilla extract
  • 1/3 cup of salted caramel sauce
  • Preheat oven to 175C.

  • In a large bowl whisk together flour, baking powder, baking soda, and salt.

  • In your mixing bowl beat eggs for 20 secs then add sugar and beat for another 30 secs on medium speed.

  • Add vanilla extract and oil.

  • Reduce speed to low, add 1/2 of your flour mixture.

  • Then pour in 1/2 of your buttermilk.

  • Continue to add the other half of your flour, then buttermilk.

  • Beat until just combined. Don’t forget to scrap down your bowl.

  • Fill cupcake liners till 3/4 full.

  • Bake for 12-14 mins until skewer comes out clean.

  • Let cool in pan for 2 minutes before carefully taking it out to cool on wire rack completely.

  • Use a filling nozzle or squeeze bottle, fill cupcakes with salted caramel.

Adapted from Glorious Treats

 

Swiss Meringue Buttercream

(enough to frost 24 cupcakes)

  • 5 large egg whites
  • 1 1/2 cups sugar
  • 454 g unsalted butter slightly firm (when pinched it should sink in but still be able to hold it’s shape)
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • Place sugar and egg whites in a large heat proof bowl.

  • Whisk continuously over a double boiler (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it.

  • Whisk and whisk until the mixture comes to a temperature of 160F or 70C.

  • Remove from heat and move mixture to stand mixer.

  • Whisk until mixture cools down, it can take about 10 minutes. This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.

  • When meringue is cooled, glossy, and formed firm peaks.

  • Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.

  • Then add your salt and vanilla extract, beat until combined.

  • Frost your cuppies! 🙂

Adapted from the domestic goddess wannabe

 

 

Bon appetit!!

 

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Lemon Curd Filled Vanilla Cupcakes with Swiss Meringue Frosting – Delishar

I made these for the girls’ childcare teachers in celebration of teachers’ day this year. I loved how the buttery curdy goodness and sourness cuts through the sweetness of the moist vanilla cupcake. The fluffy meringue frosting was light and fluffy, which complimented the whole cupcake experience.

The cupcake recipe used was the same as the Salted caramel filled vanilla cuppies that I made for my nieces’ birthday. Lemon curd recipe can be found HERE so I will not be repeating the recipe on this post. The swiss meringue frosting is the same frosting used for my Nutella Filled S’mores Cupcakes, and I will be reusing the pictures for this post.

Here is a cross-section of the cupcake. I used an apple corer to remove some part of the cupcake so I can fill it with lemon curd. Alternatively, you can fill it up with a filling nozzle. Here was how the cupcake was made. 🙂

Lemon Curd Filled Vanilla Cupcakes

Delishar

  • 1 1/4 cups cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cups castor sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk 1/2 cup milk + 1 tsp lemon juice side aside for 5 mins
  • 1 1/2 tsp vanilla extract
  • 1/2 cup of Lemon Curd
  • Preheat oven to 175C.

  • In a large bowl whisk together flour, baking powder, baking soda, and salt.

  • In your mixing bowl beat eggs for 20 secs then add sugar and beat for another 30 secs on medium speed.

  • Add vanilla extract and oil.

  • Reduce speed to low, add 1/2 of your flour mixture.

  • Then pour in 1/2 of your buttermilk.

  • Continue to add the other half of your flour, then buttermilk.

  • Beat until just combined. Don’t forget to scrap down your bowl.

  • Fill cupcake liners till 3/4 full.

  • Bake for 12-14 mins until skewer comes out clean.

  • Let cool in pan for 2 minutes before carefully taking it out to cool on wire rack completely.

Lemon Curd Recipe: http://goo.gl/4CJ5I4
Adapted from Glorious Treats

Insert apple corer half way into the cupcake and lift. Fill the void of the cupcake with lemon curd.

 

Meringue Frosting

Delishar

Enough to frost 18 cupcakes

  • 3 egg whites
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 12 pieces of candied flower deco optional
  • In a large mixing bowl, whisk your egg whites and sugar together.

  • Heat bowl over a double boiler (pan with little water simmering over low heat).

  • Note that your bottom of the bowl should not touch the water!

  • Whisk constantly while heating the egg whites, we do not want it to be scrambled.

  • Continue whisking until thermometer reads 160F or 70C.

  • If you do not have a candy thermometer or instant read thermometer, the mixture should be smooth, meaning all sugar dissolved and hot to the touch.

  • At this point, remove from heat and bring to stand mixer. Whisk on high until meringue is glossy, formed stiff peaks about 7 mins.

  • Then add salt and vanilla extract, whisk to combined.

  • Frost immediately. As frosting cools further it becomes harder to pipe.

  • Lightly toast frosting with a torch, open stove flame, or broiler.

  • Top with a piece of candied flower deco.

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Vanilla Ombre Cake with Swiss Meringue Buttercream – Delishar

We celebrated by mum’s big 6o just over a week ago. Time seems to fly by so quickly! In a short few years my mum has been ‘promoted’ to a grandma status, and now she is awaiting her 6th grandchild! I wanted to bake my mum a cake, but I also wanted something that needs a little more effort, something special. And since it’s her 60th birthday, I thought a 6 layer cake will be appropriate. At first I was contemplating if I should bake her a red velvet cake because that’s her favourite/lucky colour. But then I decided on purple, simply because to me, purple is the colour of love and passion. Mum is always a very loving person, although she shows it in sometimes odd (and often very funny) ways. She’s a character and super friendly too! Any of my friends who have met her before love her! She has always been very very patient to us, extremely giving, and immensely forgiving. The amount of grief that I’ve given her during my much younger days was a true test of love, and she showed me once and again that she love us unconditionally. Mum has always been a loving & passionate person. She’s very passionate about her interest in Feng Shui and Numerology, and is hoping to finally pursue it when she retires in the next 2 years. I can go on and on about how resilient and wonderful this woman is but it will take me days! So let’s get down to the recipe shall we?

This is a 6 inches 6 layer vanilla cake with Vanilla Swiss Meringue Buttercream. I used the same recipe for the buttercream that I did for my Salted Caramel Filled Cupcakes. 1/2 of the recipe will be enough to frost this cake. You can freeze the excess or double this cake recipe to make a 9 inch cake. The husband said this is going on his list of favourite cake, and thinks that I may have out done myself compared to my Chocolate Zucchini Cake which I made for my birthday a month ago. This is definitely a much richer cake compared to the healthy chocolate cake, and I have to say much prettier too. If you are not into ombre cakes, simply tint the cake in shades of a rainbow, frost it with plain buttercream frosting and decorate with colourful sprinkles, and you got yourself a rainbow cake!

Ingredients (6 inch x 6 layer cake) adapted from cakemerchant

  • 1 & 1/2 cups cake flour
  • 2 & 1/2 tsp baking powder
  • 3/4 cup castor sugar
  • 1/2 tsp salt
  • 2/3 cup buttermilk
  • 4 large egg whites, room temp
  • 1 tbsp vanilla extract
  • 1/2 cup unsalted butter, cut into 1 inch cubes
  • Purple gel food colouring (I used wilton food gel)
  • Vanilla Swiss Meringue Buttercream (half of the recipe will be enough)

Preheat the oven to 175C.
Grease 6 x 6-inch tins and line the bottoms with parchment paper. (You may have to bake in batches if you do not have 6 tins)

In a measuring cup, whisk together the buttermilk, egg whites, and vanilla extract until combined, then set aside.

In your mixing bowl whisk to combine the flour, baking powder, sugar, and salt for about 30 seconds.
Add the butter to your dry ingredients, one cube at a time on low speed. 

Continue mixing until the mixture resembles moist crumbs.
Add 2/3 of your wet ingredients into the crumbs and beat on medium speed for about 90 seconds.
Then add the rest of the wet ingredients and beat for another 20 seconds on medium speed.
Scrape down the sides of the bowl with a spatula and beat for another 30 seconds.
Divide the batter equally into 6 bowls and tint with gel colouring to get different shades of purple.

Pour each prepared batter into each tin and smooth the top.

Bake for 12-15 mins or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes on wire racks.
Turn the cakes out of the pans, remove baking paper, and allow cake to cool completely on wire racks before frosting.

Assemble the cake to your preference of hue (light to dark or dark to light) applying a thin layer of frosting on each layer.
Crumb coat the entire cake with a thin layer of frosting.
Chill cake for at least 30 minutes.
Meanwhile divide frosting into 4 bowls, one of the bowl will need more frosting to cover the top of the cake.
Tint each portion of frosting with gel food colouring to desired shade.
Start frosting your cake.
Working your way from the bottom up.
Click on this VIDEO or this VIDEO to learn how to frost an ombre cake.
Decorate with your choice of sprinkles/pearlies.

Here is a picture of the cross section.
Bon appetit!!

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Swiss Meringue Buttercream and Naked Cakes Review – Delishar

My youngest daughter just celebrated her 3rd birthday a month ago. It was a bitter-sweet occasion for me. On one hand, she is growing up happy and healthy, but on the other, she is no longer my little baby who only wants me to hold her all day and night. I’m probably going through ‘Last Baby Syndrome’.

When I asked Peighton what kind of cake she wants for her birthday, she replied, “Ermmm…May I please, I want a bear bear rainbow cake!”. In my head, I started planning… First quarter of the year is one of the busiest time for me at work. She will be celebrating her birthday on Tuesday at her childcare centre. On top of planning for that, I have to plan for one more cake the weekend before her birthday to celebrate with her lovely playmates living in our condo estate! I was pretty stressed up and overwhelmed because I had quite a lot of guidance planning and stuff I needed to do for work.

The collaboration with Naked Cakes was a true Godsend! The head baker, Chef Jane bakes these cakes from scratch and her baking background is nothing short of impressive. She graduated from one of the most prestigious culinary school, Le Cordon Bleu in Sydney. And during her time there, worked with many big names of the culinary world. Just last year, Chef Jane won the SCS competition with her amazing baking skills.

Naked Cakes sells everything you need to decorate your own cakes, from ganache, coloured fresh creams, toppers, sprinkles to fondants. They even have cake boxes, knives, and candles! You name it they probably have it! They bake the cakes for you, deliver it, and all you need to do is to decorate it. They even provide naked cupcakes and cookie doughs too! I love it that they have low sugar, dairy-free, and gluten-free options.

The best part of Naked Cakes is the after service they provide. There is a FOC service hotline to help you with your decorating / troubleshooting questions!

Naked Cakes came to my rescue by sending me a 10 inch rainbow cake to work with! My stress instantly vanished! LOL! I don’t have to buy 6 x 10inch pans to bake my rainbow layers! And imaging the prep work and wash up! Phew!

I always thought that it is such a waste covering up a beautiful rainbow cake with frosting, so I bear it all! And that made decorating the cake a breeze! I’ll show you how to build build this rainbow cake below.

Having tasted Jane’s bakes before, I knew whatever she has on the menu is going to be delicious! And I was right, because kids don’t lie when it comes to food. The rainbow cake was deliciously moist and not overly sweet! The children at Peighton’s childcare centre kept coming back for 2nd or 3rd servings! Even the adults find it hard to say no to a 2nd piece! This is one of the best cakes I’ve eaten, to be honest.

I got another premium chocolate cake from Naked Cakes and decorated it with Swiss Meringue Buttercream for her mini celebration with her playmates at our estate. The chocolate cake was dense, moist, decadent, rich, and very very delicious! The husband didn’t want to share the left over, and kept it all to himself. Definitely packed full of chocolate in each bite! The texture of the cake reminds me of chocolate mud cake. Here is the recipe for SMBC used to decorate this cake. You can use this recipe to frost the cakes/cupcakes or topping cream, like I did for the rainbow cake.

Swiss Meringue Buttercream 

  • 6 large egg whites
  • 1 1/2 cups sugar
  • 454g unsalted butter, slightly firm (when pinched it should sink in but still be able to hold it’s shape) I used Anchor brand
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Place sugar and egg whites in a large heat proof bowl.

Whisk continuously over a double boiler (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it. 

Whisk and whisk until the mixture comes to a temperature of 160F or 70C. 

Remove from heat and move mixture to stand mixer.

Whisk until mixture cools down, it can take about 10 minutes. This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.

When meringue is cooled, glossy, and formed firm peaks.
Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.

Then add your salt and vanilla extract, beat until combined.

Although the cakes were already baked by Naked Cakes, there are still some work to be done. The cakes comes cling wrapped, and unleveled. So I have to level off the top of the cake, to have a straight and flat top.

Next I have to trim the sides of the cake as I’m going to be exposing them, we don’t want any uneven browned bits or shape do we? There is no need to trim the sides if you are covering the sides of the cake with frosting. Here, I improvised by using the base of my 9 inch cake pan and place it on top of the cake as a guide.

Then using a sharp knive to go around trimming the cake, using the tin base as a guide.

Then carefully removed the trimmed portion. You can save those bits to make cake pops!

One layer done! 5 more to go!

When you are done with each layer, wrap it up in cling wrap securely to so that the cake will not dry up. Skip this step if you are frosting and serving the cake the same day. I had to level and trim the cake the day before as I do not have time to do so the next day.

I stacked it up, then wrap it up all together with cling wrap again. And kept it in the fridge to chill.

The next day, I filled each layer with fresh cream using a round nozzle to distribute the icing, leaving at least 1/2 inch empty on the side.

Then smooth it with a off set spatula. Leaving about 1cm without filling on the circumference of the cake. I will explain more later.

Continued to fill and built the layers of the cake.

As you can see there are gaps in between layers, if the layers were filled to the brim then you will have to do a lot of cleaning up if the cream are pushed out to the sides of the cake when stacking.
To fill the gaps, I used a smaller round nozzle to fit into the gaps and filled the gaps with frosting.

Then I frosted the top and used an offset spatula to create some texture to make it look like clouds. You can use the back of a spoon too. Then I added the cake toppers when I un-boxed the cake at Peighton’s childcare centre. The happiness on her face and her gorgeous smile melted my heart! Thank you Naked Cake for making this possible!

Naked Cakes
E-store: http://nakedcakes.sg/
Email: [email protected]
Contact number: 9726-7922
FB Page: Naked-Cakes-Singapore

Disclaimer: The opinions voiced in this post was entirely my own. Naked Cakes sponsored Delishar with the cakes for review. No monetary compensation was given.  

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