This is the special guest for the weekend (and Monday too!). My dear friend who's getting married soon and I'm so happy for her! One of her favorite thing is the limited edition kraft cheese from Indo. Yes, it is extremely hard to find here in Houston. That's why I am so grateful for my mom who brought me some from Singapore and for Jane who also brought me some from Indo. *muach*
This cake is made of 2 layers of moist cotton cake, vanilla buttercream, lots of grated kraft cheese, and covered in more buttercream and cheese. I'm glad that when we finally tried it today on our small group, my girlfriends liked it. :)
You may also wonder what it is that I drew on top of the cake. Yes, it is rather badly disfigured. It is actually my attempt to draw women's undergarment. A few of my friends suggested making "exotic" cakes, but I just couldn't bring myself to bake one. This is about as close as I can get to that. :p
This cake is made of 2 layers of moist cotton cake, vanilla buttercream, lots of grated kraft cheese, and covered in more buttercream and cheese. I'm glad that when we finally tried it today on our small group, my girlfriends liked it. :)
You may also wonder what it is that I drew on top of the cake. Yes, it is rather badly disfigured. It is actually my attempt to draw women's undergarment. A few of my friends suggested making "exotic" cakes, but I just couldn't bring myself to bake one. This is about as close as I can get to that. :p
exotic cate!!!!
ReplyDeleteHahaha.. yes, Nahing. It's my attempt of an exotic cake.
ReplyDeletethis cake looks fantastic yossi.. is it made from your cotton cheese cake recipe..
ReplyDeletei want to try it out too! :)
Hi Smay,
ReplyDeleteI made this cake using a cotton cake recipe instead of the cheese cake recipe :) then i use some frosting and shredded kraft cheese.
A basic cotton cake recipe that i use:
50ml milk
75g unsalted butter
50g cake flour
7 egg yolks
1tsp lemon zest, finely chopped/grated
180g egg whites
2tsp lemon juice
175g granulated sugar
Preheat oven to 350F and line cake pans with parchment paper. In a medium bowl, heat the butter and milk over simmering water until melted. Pour in all the flour and mix until smooth. Add in the egg yolks one at a time and then add in the lemon zest.
In another clean mixing bowl, mix the egg whites until frothy and then add the lemon juice. Add the sugar in addition and whip until stiff peaks.
Fold in the meringue to the butter mixture until combined. Pour into the prepared pans and bake in a water bath for about 50-60 minutes.
yossi!! thanks alot.. i will keep this recipe!!
ReplyDeleteI will try your mum's famous chiffon cheese cake this week!! hope it will turn out okay!! tell you how it goes soon!!! excited :)