Roses Butter Cream Choc Cake

P1050753 Not a very perfect roses butter cream design. Its my 1st attempt anyway! Need to practice more!!

P1050756 Nicole ask me to do this roses butter cream (but on Red Velvet cake) on her wedding 1 day!

P1050762

P1050775_副本 A perfect Saturday afternoon tea.

P1050779_副本 Emm…. Yummy……!

Choc cake

cooking oil – 65g

Milk – 120g

cocoa powder – 25g

Semisweet chocolate – 160g

egg yolk – 140g (about 6 grade C egg), lightly beat

egg white – 260g (about 6 grade C egg)

cream of tartar 1/4 tsp

fine sugar – 150-160g

cake flour – 140g

Heat oil & milk but not boil. Add cocoa powder & melt choc. Add agg yolk & mix well. Add flour mix well.

Beat egg white will foamy, add cream of tartar, continue to beat until soft peak. Add sugar in 3-4 batches. continue to beat until firm peak.

pour 1/3 of egg white into choc mix. stir slowly with spetular (don’t over mix), pour into the balance of egg white  continue to stir till well mix.

pour into 8″ round line & grease baking mold. Bake in 140 Degree c for 50-55 min.

leave in the oven for 10 min. take it out & over turn. let it completely cold before pipe the butter cream

 Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing sugar), sifted (I use 150g)

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract ( i put 1 tbsp of Raspberry rum)

2 tablespoons milk or light cream (i don’t use)

Buttercream Frosting:In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape downthe sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color 

 

 

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