Pomegranate Bundt Velvet Cake Recipe

Halloween is in a few days time. Just remembered some childhood scary nightmare where in a pool of blood with tons of eyes looking out for help!

Loading this picture to facebook and share with some of my friends on my creation and I have a mix votes of scary vs porn. Oh My! What do you think? Drop a comment before you tell me how you feel.

Also, one question we need help here!!! Anyone knows what kinda brand/country we can grab to get soft seed pomegranate?


Pink Velvet Recipe

Pre Mixed Dry Ingredients
180g Top Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Fine Salt
1 teaspoon Baking Powder

For convenience, Place a plastic bag on your weighing machine to weigh the flour. Follow by adding all the other ingredients, twist the plastic bag to leaving a little air inside and give it a nice shake until it is evenly distributed.

Other Ingredients
58g Salted Butter
150g Fine Sugar
2 Eggs
170ml Buttermilk
1 teaspoon White Vinegar
1 teaspoon Vanilla Extract
0.5 teaspoon Red Food Colouring

Step 1 Line cupcake paper in cupcake moulds.
Step 2 Pre-heat oven at 180°C.
Step 3 Mix Buttermilk, Vanilla Extract and Red Food Colouring in a cup and mix until the colouring is disolved. Set aside.
Step 4 Cream the Salted Butter and Fine Sugar until all the Sugar dissolve.
Step 5 Add in one Egg at a time and mix well.
Step 6 Add in the Buttermilk mixture and mix well.
Step 7 Add White Vinegar and continue mixing.
Step 8 From here on, slowly fold in the Pre Mixed Dry Ingredients (splitting it to 3 parts) by hands. Beware not to overmix.
Step 9 Pour the batter in the Bundt Pan.
Step 10 Bake for approx 30mins to 40mins or when you insert the cake tester, when it come out clean then the cake is done.
Step 11 Leave it to cool in the tray for 15mins before removing to fully cool on a wire rack.


Covered with Whipped Fresh Cream Frosting Recipe & Tips. For recipe Click here!



Decorations
3 cups of Pomegranate
18 to 20 pairs of Homemade Chocolate Eyes
Cover the Pomegranate and look how pretty it is! Apologize It's my 1st time froasting whipped cream was told to put at least 1cm thick in between so it'll look much more prettier.


We love this recipe. It's a keeper.

HAVE FUN & ENJOY!!!!!!

Some tips from us after our 1st attempt:
- If possible find Soft Seed Pomegranate as it gets pretty annoying if the seends are hard and big.
- Volcano Top: Generally, the smaller the cake the higher the temp but shorter time, vice versa, the bigger the cake the lower the temp but longer time. How much longer or shorter depends on individual oven. If the big ones is baked after the small ones, the oven might be hotter than 180 degrees by the time the big ones were sent in.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Chocolate Fudge Cake with Dark Chocolate Ganache Frosting

My very 1st successful from scratch birthday cake with froasting and decoration!!! For deary I'm so happy with my perfect birthday cake.


My very 1st massive charity bake. Once a upon a time (4 years plus) there was 3 ladies who started off encouraging each other to bake, to buy the same kitchen gadgets for their bakes, to be an online shopaholic for baking goods, to start selling their bakes, to open shop, etc. This year Standard Chartered Bank SG50 Baking for Sight Charity Event by Seeing is Believing have brought us to work together to sell our bakes. Thanks everyone for your overwhelming support! The Baking Buddies rock with 3 bakers only & we raised SGD$1,762. Believe we're the smallest team that raised so much funds~

I baked approximately 120 cupcakes and receive very very good feedback and praise. This recipe yields 16 cupcakes of 11cm diameter size cupcake cups. Approx 8 recipes!



Pre Mixed Dry Ingredients
108g Top Flour
0.5 teaspoon Baking Soda

Measure, Mix them up and set it aside.

Other Ingredients
58g Chocolate
60ml Hot Decaf Coffee
58g Butter
180g Brown Sugar
0.5 teaspoon Fine Salt
2 Eggs
0.5 teaspoon Vanilla Extract
90ml Butter Milk

Step 1 Grease two 5" round cake pans.
Step 2 Place Chocolate in a bowl and pour in the Hot Decaf Coffee. Mix until combine.

Step 3 In a large mixing bowl, cream the Butter, Salt and Sugar.
Step 4 Add in the beaten egg portion by portion each time after it's well combined.
Step 5 Add in Vanilla Extract and mix well.
Step 6 Pour in the Chocolate Coffee mixture a little at a time and mix well.
Step 7 Preheat the oven to 160°C.
Step 8 Add 1/5 of Pre Mixed Dry Ingredients and fold it in slowly to avoid pocket of flour.
Step 9 Pour 1/5 of the Buttermilk and fold in until well combined.
Step 10 Repeat Step 7 & 8 until all the Pre Mixed Dry Ingredients & Buttermilk is all mixed in.
Step 11 Pour batter into prepared pans.
Step 12 Bake for 25mins, insert the cake tester. If it comes out clean remove the cake from the oven as the cake is done. If there is some sticky dough on place it back in the oven to cook a while more.
Step 13 Leave the cake to cool in the tin on a wire rack for 30mins then remove from the tin and leave it on the wire rack to cool completely.

Froast it with Chocolate Ganache Frosting. For recipe Click here!



We love this recipe. It's a keeper.

HAVE FUN & ENJOY!!!!!!

Overall Feedback: Moist, Fudgy, Rich, Chocolate Delight, Not Sweet. Similar to Breadtalk Boston Chocolate Cake and Awfully Chocolate Moist Dark Chocolate Cake.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Red Velvet Cupcakes Recipe

Red Velvet is one of the cakes that deary kind of like and will order for tea break if he sees it sold.


Pre Mixed Dry Ingredients
165g Top Flour
3 tablespoons Cocoa Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Fine Salt
1 teaspoon Baking Powder

For convenience, Place a plastic bag on your weighing machine to weigh the flour. Follow by adding all the other ingredients, twist the plastic bag to leaving a little air inside and give it a nice shake until it is evenly distributed.

Other Ingredients
58g Salted Butter
150g Fine Sugar
2 Eggs
170ml Buttermilk
2 teaspoons White Vinegar
1 teaspoon Vanilla Extract
1.5 teaspoon Red Food Colouring

1. Line cupcake paper in cupcake moulds.
2. Pre-heat oven at 180°C. **Check out tips below**
2. Cream the Salted Butter and Fine Sugar until all the Sugar dissolve.
3. Add in one Egg at a time and mix well.
4. Add Buttermilk and continue mixing.
5. Add White Vinegar, Vanilla Extract and continue mixing.
6. Next add in the Red Food Colouring. **Beware** At this point it will look gross, weird, seems that you fail. Don't give up or throw away. Apologize no picture was taken.
7. From here on, slowly fold in the Pre Mixed Dry Ingredients (splitting it to 3 parts) by hands. Beware not to overmix.
8. Scoop on to cupcake paper about 3/4 full.
9. Bake for approx 8mins to 15mins depending on your cupcake size. **Check out tips below**
10. When you insert the cake tester, when it come out clean then the cupcake is done.
11. Leave it to cool in the tray for 15mins before removing to fully cool on a wire rack.



Topped with Cream Cheese Frosting. For recipe Click here!



We love this recipe. It's a keeper.

HAVE FUN & ENJOY!!!!!!

Some tips from us after our 1st attempt:
Volcano Top:
- Generally, the smaller the cake the higher the temp but shorter time, vice versa, the bigger the cake the lower the temp but longer time. How much longer or shorter depends on individual oven.
- If the big ones is baked after the small ones, the oven might be hotter than 180 degrees by the time the big ones were sent in.

Overall Feedback: Moist, Delicious, Best Red Velvet they have ever eaten, Not Sweet.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Breakfast Exploration ::: Pancakes lover! - Home-made Butter Milk Pancake Batter

Our 2012 journey begins, wish everyone all the best!

Starting this year post with home-made butter milk pancakes. Yea! Not from the box. Not pre-mixed. Something that you can make at home instead of going to Paddington's pancake house and pay for these fluffy pancakes.


What you need:

375ml Dairy Farmers Buttermilk (Package as below picture)


1 1/2 cups of Flour
2 teaspoons of Baking Powder
2 tablespoon of Castor Sugar
1 Egg
1 tablespoon Melted Butter

Sift the Flour & Baking Powder into a deep plate/bowl. Take a whisk and make a whole in the middle of the flour. Just like the picture below.


Put the Melted Butter, Castor Sugar in the hole.


Then add the egg in too.

Slowly whisk from inside out, this will ensure no pocket of flours will appear after you finish.


Continue until the mixture is combine. Then add in the butter milk in part by part and continue mixing till you get the normal consistency batter, that is partially thick.

Leave the batter for 15mins.

Heat your non-stick pan and wipe some butter on the surface of the pan. Choose a lid to scoop the amount of batter to make your desire pancake size. When the top starts bubbling, let it stay a while more till the sides starts drying up a little. Then it's time to flip it over! Both sides should be golden brown.

Serve with Maple syrup. However, Honey will do too for healthier reasons.

**You can make this batter a day before and keep in in the fridge. Or cook your pancakes immediately to consume & serve.**


Enjoy!

Click here for our blog page Breakfast, Desserts, & Snacks Ideas for more recipes. Hope you will be inspired~