Sweet Pavlova

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Hello,

Today is a very tiring day.  Early this morning, we had an aerobic session to break Malaysia's Guiness Book of Record for the `1 Murid 1 Sukan' programme so, every school in Malaysia today did aerobic.  Huhh...I should be exercising more...I'm tired..huhu.  Okay, I can do this I guess..my fingers can still type.

I promised you that I'll be posting about my pavlova in my last post and I whipped the pavlova, bake the pavlova and let it sit in the oven to cool...and what happened? It sinked and it was sticky... but being a stubborn person, I did it again because I wasn't satisfied. Again the pavlova was sticky...I was so mad I shoved the dang thing into my oven again for another 15 minutes and finally it was crusty but when I cut into it...it was chewy...I felt like crying.  I stopped and took a deep deep cleansing breath and I started with another batch and this time it was still stickyyyyy.....frustrated I open the oven door slightly and turn on the oven fan without any temperature.  The pavlova turned out okay but I think there were too much dry and crusty...I'll try it another time but I did took some pictures...

See..? I think its much too brown.  The taste was okay but a bit dry...here's another picture..

So, my friends or anyone out there who are a master in doing pavlova...do give me some advise...I am all ears.  I really wish that mine would look like the ones from the magazines...hahaha.  Please leave your most appreciated advise in my comment ok?  I'll look forward to reading it.  Thank you for reading and come again soon for my next post.  You can check out the recipe at my recipe page. Bye.

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Sweet Caramel Rainbow Cake

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Hi,

     Like it? I love it.  It is full of creamy, rainbow goodness.  I have been looking for the recipe of this cake for ages and finally one of my Facebook friend gave it to me with steps on how to do it.  I couldn't tried it fast enough.  The result is stunning and I promise you, for those who are Cream Caramel's lovers, will not regret.  This cake is very addicting.  My son loves it when it is still warm but I prefer it when its been chilling in the fridge for at least 3 hours.

    For those who are reading this from all around the world, I suggest that you try it.  It is not so hard to do but it takes patience if you want a beautiful rainbow cake.  Good news, this time I remembered to snap pictures for every step of the cake making..yay.  You can look at the full recipe without me yapping on my recipe page okay. Here, I'll show you all the pictures.  First of all you don't have to grease the tin and you have to make the caramelize sugar.  You only need 1 1/2 tablespoon of sugar and put it in a round 9 inch tin.  Heat the tin over low heat until the sugar dissolved and turns golden, turn off heat and spread it around the tin.

Next, to make the cream caramel layer, mix 3 egg yolks and 2 whole eggs. Stir them slowly because you don't want any bubbles forming, it will make the caramel bubly and not smooth when cooked.  Slowly add in 140 gm sugar and 400 ml milk.  Add in a teaspoon of vanilla.  Push through a sieve into another clean bowl and pour the mixture into the tin with the cooled caramelized sugar.  You will hear cracking sound at this stage and it means that you're doing it right. Don't worry ok.

Now the cake mixture, beat 3 egg yolks, 130ml water, 50 ml oil and 70 gm sugar until fluffy.  Sift 140 gm cake flour with 1 tsp baking powder and add to the yolk mixture.  Set aside.  Meringue 6 egg whites, 70 gm sugar and 1 tsp cream of tartar.  Fold it into the yolk mixture in three stages.

Sorry if the picture not so good, I'm snapping with one hand and holding the spatula with the other.  So, this is the texture you're looking for.  Okay now for the fun part, divide the mixture to three and colour them.  Like this.

All done, then spoon 6 tbsp of purple mixture on the caramel that was set aside earlier.  The batter will float around so be patient, just follow it around okay.  Then spoon 6 tbsp of pink in the middle of the purple, again the batter will keep on moving around and you have to follow it and spoon the pink right in the middle.  Then spoon in 6 tbsp of green in the middle of the pink.  The batter will spread and it will be easy to aim for the middle.  Do 6 tbsp for 2 rounds then lessen it to 5 tbsp for 3 rounds after that 4 tbsp for another 3 rounds and then 3 tbsp until the batter finished.  Here's how it will look like.

Beautiful right? I just love it.  Now, you bake it in a water bath at 150`C for 1 hour.  The cake will spring back when touched when it is ready.  Cool it for 15 minutes in the oven with door ajar.  Take it out and let it cool for another 30 minutes.  The cake will loosen itself from the tin.  Then turn the cake onto a plate and dig in.  Yum yum.

Okay, that's it.  Please tell me if one of you decided to try it.  I would love to hear from you.  Well, I'm off.  I'm going to bake one right now.  Bye.

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Sweet Meringue...

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Hi again.

I'm back and I am more stable and quite happy again..haha.  My mixer is still working because of my beloved husband. He fixed it. I don't know how but the mixer is working and I'm so glad and relieved.  So, yesterday evening I baked some meringues.  Actually I baked two batches of it.  No, no one ordered it but my two boys were so loving it that when the first batch of meringues was cooling in the kitchen, they ate them all!  My husband was looking for it for tea and I told him it was cooling in the kitchen.  He asked me where?  I told him, it was on the kitchen counter.  And he told me he couldn't see any....so I went to the kitchen and saw that the whole dang thing was gone...puff...all gone.  Those two boys got a lecture from me and my husband about manners and always setting aside some for other people...hahaha.  See..it's not easy baking with boys who are growing up, they can eat anything and they have a large storing place for all the food that they ate.  

       Anyway, that was my first meringue and then I baked another batch for my husband and he loved it too. Looking at the recipe, I thought it would be as easy as ABC but making meringue requires patience a lot. You have to bake it at the lowest temperature for quite a long time.  Mine were not very big so I bake them at 100'C for 1 1/2 hours.  It is still not perfect in appearance but it was sweet, fluffy and yummy.  I love them and my husband is coming out with many suggestions on how I can improve.  Thanks honey, for your patience, support and most importantly for the understanding that the mixer is very important to me..love you. 

Hope you enjoy the pictures.  See you next time..bye.

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