Valentine's Day Theme Cake

Heart Shape Cake

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Hello guy!! Welcome to my blog

Today i'm going to share my Valentine's Day Theme Cake

I use Topping Cream to ice the cake and decorate as well.

So this is the Heart Shape cake

To make this cake you'll need:

1.Rose petal Tip 126

2.Open Star piping tip

3.cut small piping bag hole or you could use wilton tip 3

so let's getting to the cake decorating tutorial...!!

Make sure you follow my blog and subscribe to my youtube channel for more cake decorating video.

Hope you like my tutorial..

Thank you for watching...

Enjoy!! 

Cake

What is cake??

By definition, a cake is a "sweet baked" product usually containing flour, sugar, eggs and fat. Other typical ingredients are flavouring agents, liquids and leaveners or raising agents. such as baking powder or baking soda.

Cake are generally categorised by their main ingredient or flavouring. For example:

• Cheesecake
• Chocolate cake or raspberry cake
• Fruit cake

Or by thier method of preparation:

• Mousse cake
• Chiffon cake
• Flourless cake

Sponges

Sponges are made from three main ingredients: eggs, sugar and flour with some containing a small amount of butter as well.

Classically made sponges (Genoise) do not contain baking powder or baking soda. Their volume and light texture come solely from the air whipped into the egg and sugar solution.

Genoise Sponge

Genoise sponge is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as "ribbon stage". A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking.

Plain Genoise Sponge recipe

• Eggs                 400gr
• Sugar                250gr
• Vanilla Essence 
• Lemon             to taste
• Plain Flour      125gr
• Corn Flour      125gr
• Butter Melted  70gr

Method

1. Warm eggs,sugar,vanilla essence, lemon while whisking by using a double boiler. 
2. Whisk the mixture untill it cold the sponge should have increased  its volume and have medium peak consistency.
3. Sieve flour and cornflour and fold gently through the egg mixture. when most of the flour is mixed in add butter and mix through the batter untill fully incorporated.
4. Care must be taken, not to handle the mixture too much as it would lose its volume.
5. Place sponge into prepared cake rings or tin and level even.
6. Bake at 200c untill golden brown.

Dark Chocolate Brownie

Brownie Cake

Did you ever heard of Brownie Cake??
Did you ever wonder where is brownie come from?
Do you need delicious chocolate brownie recipe??
So First let go to our Brownie lesson..

What is Brownie??

A chocolate brownie is a square, baked, chocolate cake. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation made with vanilla rather than chocolate in the batter is called a blonde brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century.

Brownies are a form of sheet cookie. Brownies are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge.

History 

Betha Palmer

One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893 Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World's Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches.The result was the Palmer House Brownie with walnuts and an apricot glaze. The modern Palmer House Hotel serves a dessert to patrons made from the same recipe.The name was given to the dessert sometime after 1893, but was not used by cook books or journals at the time.

By 1907 the brownie was well established in a recognizable form, appearing in Lowney's Cook Book by Maria Willet Howard (published by Walter M. Lowney Company, Boston) as an adaptation of the Boston Cooking School recipe for a "Bangor Brownie". It added an extra egg and an additional square of chocolate, creating a richer, fudgier dessert.

Main Ingredients

Main ingredients for brownie cake normally make from creamy butter with sugar. dark melted chocolate, flour, eggs, cocoa powder, nuts. walnut or cashew nut go really well for traditional chocolate brownie cake.

So after brownie lesson i'm going to share my traditional delicious brownie recipe with you guy.
But first here are the list of equibments

Equipments

• Stand machine or Hand machine
• Oven
• Bowl
• Strainer
• Deep baking tray
• Baking paper
• Chopping board
• Chopping knife
• Spatula
• Weighing Scale

Ingredients

• Butter                            1280gr
• Sugar                            1000gr
• Eggs                              16psc
• Flour                              480gr
• Cocoa powder                60gr
• Baking powder              10gr
• Dark chocolate               480gr
• Cashew nut or walnut    700gr (or less for your like)

Method

• Preparation 

1. Pre-heated oven to 170C 
2. Spray cooking oil to deep baking tray and put baking paper.
3. Strain flour, cocoa powder,baking powder in bowl and set aside.
4. Roast cashew nut or walnut in the oven till they become golden brown.
5. Melt dark chocolate in bain-marie method.

• How to make
• Brownie cake can make in two different ways. 
• Method 1

1. Beat butter with sugar in the stand machine till it become creamy and white.
2. After the butter become creamy add eggs one by one and keep beating till they well combined.
3. Add strained flour to the mixture, beat in low speed.
4. Than add melted dark chocolate and mix till they well combine.
5. Add roasted cashew nut to the mixture. 
6. Put your brownie mixture to the baking tray.
7. Put your brownie mixture to the pre-heated oven  for 35-40minutes.

• Methond 2
• Preparation 

1. Pre-heated oven to 170C 
2. Spray cooking oil to deep baking tray and put baking paper.
3. Strain flour, cocoa powder,baking powder in bowl and set aside.
4. Roast cashew nut or walnut in the oven till they become golden brown.
5. Melt dark chocolate in bain-marie method.
6. Melted butter

• How to make (without machine method)

1. Beat Eggs with sugar. 
2. Add melted dark chocolate.
3. Add strained flour. 
4. Add melted butter.
5. Add cashew nut.
6. Put the brownie mixture to the deep baking tray.
7. Put your brownie mixture to the pre-heated oven  for 35-40minutes.

I recommend using method 1.. 

Served

served warm with ice cream, topped with whipped cream, or sprinkled with powdered sugar and fudge. or just served them alone by themself. somehow brownie go well with milk.

Doughnut

Doughnut

A doughnut or donut is a type of fried dough confection or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.

Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped ("doughnut holes"). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.

Type of doughnut

The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves, cream, custard, or other sweet fillings. Alternatively, small pieces of dough are sometimes cooked as doughnut holes.

Ring Doughnut

Ring doughnuts are formed by one of two methods: by joining the ends of a long, skinny piece of dough into a ring, or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole.

There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts, or those made from a special type of cake batter. 

Topping

After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a glaze (icing). Cake doughnuts can also be glazed with chocolate, or powdered with confectioner's sugar, or covered with cinnamon and granulated sugar. They are also often topped with cake frosting (top-side only) and sometimes sprinkled with coconut, chopped peanuts, or sprinkles.

Doughnut hole

Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts.doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter.This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, fritters and Dutchies.

Filled

Filled doughnuts are flattened spheres injected with fruit preserves, cream, custard, or other sweet fillings, and often dipped into powdered sugar or topped off with frosting. Common varieties include the Boston cream, coconut, key lime, and jelly.

Doughnut Recipe 

Flour       2000 gr

Yeast       60 gr

Salt         30 gr

Sugar      325 gr

Butter     375 gr

Eggs       10 pcs

Egg yolks       5 pcs

Lemon zest    4 pcs

Vanilla Flavour 1 cover

Milk       600 ml

Bread improver 20 gr (optional)

Method

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:

1. Place the dry ingredients in a bowl. Put 6 tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter and yeast mixture. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes. By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size.

BOTH BREAD MACHINE, STAND MIXER/HAND INSTRUCTIONS FOLLOW BELOW:

1. Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin. With a rolling pin, roll out half of the dough to about 1/2″ thickness. Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. Or splurge (haha) and buy this doughnut cutter and save yourself a lot of trouble!
2. Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm).
3. Next, boil some water and pour it into a measuring jug. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming). With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts. Roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.
4. Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
5. Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil. Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.
6. When the doughnuts have cooled, roll them in sugar to coat evenly. If you choose to fill the large doughnuts, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut.pipe fresh cream into a doughnut cut in half (add some jam first if you like

Butter Cream

What is Butter Cream??

Buttercream is a type of icing or filling used either inside cakes, as a coating, or as decoration.

Also used to decorate or fill cakes, desserts, roulades and petit four. Butter cream can be flavoured in many ways, either with alcohol, essences, fruit, nuts, nougat, chocolate etc.

Varieties
Simple buttercream

Simple buttercream is made by creaming together fats (butter, margarine, or vegetable oil shortening) and powdered sugar to the desired consistency and lightness. Typically twice as much sugar as butter by weight is used. Flavorings, in the form of extracts and oils, may also be added. Some recipes call for cream, non-fat milk solids, flour, or meringue powder.

Other varieties

French buttercream (also known as pâte à bombe-based buttercream or common buttercream) is made with whipped egg yolks. Custard-based buttercream is prepared by beating together pastry cream and softened butter, and may be additionally sweetened with extra confectioners' sugar.

Meringue-based buttercream

There are three types of meringue-based buttercream: Italian, Swiss, and American. The Italian and Swiss meringues must be cooled to room temperature in order not to melt the butter (which has a variable melting point below 35 °C (95 °F) as it is subsequently beaten in. The American meringue buttercream is a no-cook method which means there is no risk of melting the butter.

The most used butter creams are Italian butter  cream, German butter cream, French butter cream.
Italian butter cream (Italian meringue based)

Italian butter cream which is based on a boiled meringue and butter. This method is very stable, has an excellent shelf-life and is easy to produce. Fondant and butter mixture is not classified as an italian meringue. It has poor eating qualities and is lacking flavour.
Recipe
Caster Sugar              1000 gr
Water                         300   gr
Glucose                     50     gr
Egg Whites                200  gr
Unsalted Butter         1500 gr
Vanilla                       10    gr
Salt                            5      gr
How to make Italian butter cream

1. Place caster sugar, water, glucose into a clean stainless steel pan, over a low heat, stirring to boil. 
2. At the boil stop stirring and turn up the heat untill the sugar reached a temperature of 121c. wash down the sides of the pan from time to time to avoid crystallisation of the sugar.
3. Commence whisking the meringue when the sugar reached boiling point. 
4. When the sugar reached 121c turn the machine down to low speed and slowly pour the hot syrup slowy in and turn the machine to fast speed and whisk untill cold.
5. Lastly add the softed butter and flavours into the meringue and cream.

German butter cream(Custard Based)

German butter cream is based on a Créme patisserie. This method is particular good as Créme is standard for most producers of cakes and desserts. therefore it is excellent to use in emergencies. Shelf-life is limited due to the egg content.
Recipe
Milk                    500gr
Caster sugar        120gr
Corn flour           40 gr
Vanilla flavour   1cover
Egg Yolk             1 pcs
Unsalted butter   660 gr
How to make German butter cream

1. Mix a little cold milk with the corn flour and the egg in a bowl.
2. Boil the remaining milk pour on to the slurry and return to the pan
3. Re-boil whilst stirring.
4. Strain and whisk cold
5. When the custard become cold add into the creamy butter

French butter cream(Sabayon Based)

French butter cream is based on a sabayon. It is difficult to make due to the warming of the egg-mixture. This when overheated coagulates and small egg lumps are visible in the cream. The butter cream is very light and has particular good eating qualities it is very suitable to use for petit fours.
Recipe
Eggs                    175gr
Sugar                   175gr
Vanilla                10gr
Salt                     a pinch
Unsalted butter    430gr
How to make French butter cream

1. Whisk eggs, sugar, vanilla, salt in a water bath to 45c (Sabayon)
2. Place into the mixing machine and whisk cold.
3. Creamy the butter to the same consistency and temperature as the egg and fold both together.

Lemon Tart

Lemon Tart

A lemon tart is a dessert dish, a variety of tart. It has a pastry shell with a lemon flavored filling.

In the UK, lemon tart consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream). Usually recipes include blind-baking before adding the custard. Sometimes the tart is dusted with icing sugar prior to serving.

Alternatively, the lemon filling can be cooked in a saucepan and then added to the baked pastry case.

A dessert very similar to the lemon tart is the lemon pie, usually served for dessert, made with a crust usually made of shortcrust pastry and lemon custard filling. The lemon pie is prepared with a bottom pie crust. This pie is different from the lemon meringue pie, which has meringue on top, so where no upper crust is used, as in a cherry pie.

Main Ingrediant

• Sweet short pastry shell
• Lemon cream

Short Pastry

Short pastry is one of European origin variety. Short pastry doughs will have a short texture, Meaning that when they are mixed the dough can be pulled apart easily rather than stretched untill it broke.

Short pastry can be savoury or sweet.

Savoury short pastry will contain fat up to 50% of the flour weight, salt and water. some enriched doughs can contain eggs that replace water content.

Sweet short pastry can be made from 2 separate formulas:

• 2:1:1 - 2 Flour: 1Sugar: 1Fat
• 3:2:1 - 3 Flour: 2Sugar: 1Fat

Both of these formulas will use eggs or water as a binding agent in the closing stages of mixing.

How to make lemon tart

Equibment you'll need:

• Tart Shell
• bowl
• weighting scale 
• sauce pan
• baking tray
• mixing machine

Sweet Short Pastry Recipe:

• cold butter      250 gr
• Sugar              125 gr
• Eggs                1 pcs
• Flour               500 gr 

Method:

1. Pre-heated oven at 180c
2. mix flour, sugar and butter till incorporate crumb and add eggs. knead till they form a ball.
3. brush your tart shell with butter or spray cooking oil.
4. When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.
5. bake at 180c for 14-16minutes.

Lemon Cream Recipe

• Lemon Juice      100gr
• Sugar                 130gr
• Eggs                   2pcs
• Eggs yolk           1pcs
• Butter                 180gr
• Gelatin               1sheet (optional)

Method:

1. Soak gelatin in a bowl of icy cold water.
2. In a sauce pan warm lemon juice.
3. In a bowl beat eggs, sugar and whisk them till they well combined.
4. pour the warm lemon juice to the eggs mixture. keep stirring the mixture to prevent the eggs to be cooked when pouring the lemon juice. 
5. pour the mixture back to the sauce pan on low heat and keep stiring.
6. Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. 
7. Turn of the heat and add butter and gelatin(optional).

Pour your lemon cream to the baked tart shell and ready to serve. you can either serve lemon tart with meringue on top, Fresh whipped cream, fresh fruit or berry, any ice cream of your like. Maybe just serve them alone...