Mango Mousse Cake - Happy Birthday to ME!

Happy Birthday to ME!

Haha I'm quite amused by this myself but I actually baked myself a birthday cake! I've been so soooo busy over the past two months that I hardly had time to rest, much less for baking. I probably did some simple bakes like financiers and chiffon cakes but didn't have the extra motivation or energy to take pictures and post them up here...haha.

Anyway, this year's birthday was a blast! Most of it made awesome by a very special someone. I really appreciate the thought and effort that goes into the little details, to make this occasion an extra special one for me. God is really really good, I had awesome company to celebrate my birthday with, and have extraordinary memories for keeps too! I wish I can slowly savour every moment, every person, every experience :).

Because this was a "rushed" cake given my pretty crazy schedule, I decided to go with a simple Mango Mousse Cake. Mum bought some really sweet and juicy mangoes a while ago and I decided to go with what I had on hand instead of the initially-planned Fruit Rouges cake. I put this together in under 3 hours and I think it looks pretty decent!

For today's dinner, I went to The Line at Shangri-La Hotel with my family. We are so stuffed that we can't even eat one more slice of cake! I guess we'll have to wait till tomorrow to cut the cake then...hence no pictures of the sliced cake as of now. I made this using a much-raved about recipe from Rei's blog. I tested the mousse and it tasted good! I hope the overall cake will taste alright too!

Ooh...I can't resist sharing these pretty pink tulips I received for my birthday with you too...so lovely!

I am submitting the Mango Mouse Cake to Aspiring Bakers#5 - Fruity March ( Mar2011) hosted by Jess from Bakericious. Recipe follows...

Mango Mousse Cake

adapted from All The Matters

Ingredients:

[Sponge Cake ]

(A)
2 egg whites
40g fine sugar
(B)
2 egg yolks
30g fine sugar
1/2 tsp vanilla essence
50g milk
24g corn oil
68g cake flour (sifted)
1/4 Tsp bicarbonate of soda (sifted)

[Mango Mousse]

8g gelatine sheets
25g hot water
150g whipping cream
1.5 tbsp icing sugar
200g mango puree (if refrigerated, bring to room temperature)
140g diced mango

[Mango Glaze]
100g mango puree (bring to room temperature)
3 gelatin sheets
3 tbsp boiling water


Preparation:

[Sponge Cake]

1) Prepare and line a 7 x 7 inch baking tin. In a clean bowl, whisk egg white until foamy. Slowly add sugar and whisk till stiff peak form. 

2) In another bowl, whisk egg yolks and sugar till pale and fluffy.

3) Add vanilla essence, milk and corn oil to egg yolk mixture then fold in the sifted flour mixture.

4) Fold in the egg yolk mixture into egg white mixture.

5) Bake at 150°C for around 30 minutes or till skewer comes clean. Let the cake cool and slice horizontally 2 slices and trim them into 6 x 6 inch square.

[Mango Mousse]

1) In a mixing bowl, whip whipping cream with icing sugar to soft peak state. Refrigerate to chill.

2) In a small bowl, dissolve gelatine sheets in hot water. When the gelatine is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.

3) Add the mango mixture to whipped cream. Mix well until incorporated.

4) Use a 7 x 7 inch cake ring, place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighty set for about 10 minutes in the fridge.

5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.

[Mango Glaze]

6) Dissolve gelatine in hot water. Mix in mango puree. Wait till the mousse is set and the topping is cooled, arrange sliced fruits, if using, pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring.

Yields a 7 by 7 inch square cake.

Mango Passion Coconut Macarons

This reminds me of a love story. When I first saw her, she seemed innocently pure with an inner radiance that's ultra attractive. And when I finally tasted her, the sweet, fruity fragrance melded perfectly with its crisp outer shell...it was love.....at......first.......bite :).

Ok I'm exaggerating. But I really love the flavour combination of these Mango Passion Coconut Macarons. The rich, tropical flavour of mango and passionfruit tames the overtly outstanding coconut flavour, providing a smooth and creamy complement to the chewy coconut bits.

I first tried this flavour when Chelle gave me a selection of hers, and I really loved it! She made hers using a French buttercream recipe and was delicious! My first attempt at French buttercream failed miserably though...all become one melty mess...hence I stuck with the trusty Swiss meringue buttercream instead. Nevertheless, it was delicious!

Though the flavour was good, the shells came out a little odd. These must be the oddest shells I ever produced from the Italian meringue method. The feet were so compact, so unlike how they usually turn out....I wonder why? I'm reluctant to believe that the addition of dessicated coconut into the macaron batter caused this imbalance....is this really it?

Aside from weird feet, these were still good to fill and equally scrumptious! Hmmm, what flavours should I try next? I'm feeling adventurous now...haha!

Rose Cranberry Cookies

It's Chinese New Year Eve! I'm getting excited about the New Year and I hope you are too. Somehow I haven't quite gotten into the mood yet but I'm sure it'll get to me eventually!

Haven't had time to properly sit down and post up all my CNY cookies. Besides the Almond Cookies, Almond Crisps and Lemon Lavender Sables, I also made my all-time favourite cookie - Rose Cranberry Cookies and a batch of Chocolate Almond Rounds, which were equally delicious! If you've never tried making these Rose Cranberry Cookies, then you should, cos every girl will love it! It's that addictive :).

Instead of shaping the dough into a flat disk, I chilled them in logs and sliced them into rounds before baking. I prefer this way of making as it's neater and has less leftover dough than the former method. The pretty pink flecks in this cookie are just sooo cute!

This last shot was a wedding-inspired shot...reminds me of the long train of a wedding dress!

Thank God that I didn't have to go through the lengthy process of peeling the rose petals...my mum did it for me! Hence I just had to do the easy part and put the dough together and bake them. I absolutely love these cookies, for their looks as well as their taste. I surely hope my relatives will enjoy them as much as I do!

Lemon Lavender Sables

What cookies are you making this Chinese New Year? I'm curious :).

Scanning through the newspapers, magazines and blogs today, I saw so many different cookie varieties. Among them, the almond, pork floss, sesame, seaweed, cashew, peanut varieties seem to be some of the most commonly available ones here...and of course, how can I miss out the hot favourite, pineapple tarts! For me, I hope to do things a little differently. Instead of having snacks that are commonly available at my other friends and relatives' houses, I chose a more floral route...hence these flower-inspired Lemon Lavender Sables!

If you ever get a chance to make these, I assure you that the fragrance of these cookies will get you hooked! It's like having aromatherapy in my own little kitchen. After retrieving a baked tray from the oven, I sat right in front of the hot tray, looking at these pretty golden rounds and enjoying their sweet floral fragrance. I simply adore the smell!

Taste-wise, these cookies have the shortbread texture - crisp on the outside yet buttery and crumbly at each bite. I love how sables so versatile, and take on the different flavours just like how a woman clothes herself in different styles of clothing. She varies her appearance on each day, yet stays ever so lovely and alluring.

Hmmm I'm wondering what other floral combinations can I try out. Suggestions anyone? :)

Oooh...I'm submitting this to Aspiring Bakers #3 My Favorite CNY Cookie (Jan 2011) as well. The details can be found here!

Lemon Lavender Sables

adapted from Happy Home Baking

Ingredients:

7 ounces (14 tablespoons) unsalted butter, softened at room temperature
3/4 cup icing sugar
1 egg yolk
pinch of salt
1 tablespoon dried lavender
Grated zest from one lemon
180g plain flour
3 tablespoons cornstarch

Preparation:
1. Sift flour and cornstarch, set aside.
2. With an electric mixer, beat butter on medium speed until smooth, add icing sugar and beat until well blended.
3. Beat in the egg yolk, followed by salt, dried lavender and lemon zest.
4. Add the flour mixture and blend with a spatula. Mix just until flour is incorporated.
5. Gather dough to form a ball, and shape it into a log. Wrap and chill dough for at least 4 hours or overnight in the refrigerator.
6. When ready to bake, preheat oven to 170 degrees Celsius. Slice the log into 1/4 inch thick rounds and bake for 12-14 minutes or until the cookies are set but not brown. Transfer to wire rack and let cool completely.

Almond Cookies for Chinese New Year

I finally had time to start my CNY baking for the year! Been scanning through all the blogs for some inspiration and saw that German Butter Cookies were really popular in the blogosphere! Hmmm butter cookies aren't really my cup of tea so I opted for one of my all time favourites - Almond Cookies instead. I chose Jess' recipe for these and they baked up wonderfully well! The dough was a cinch to make and all I had to do was to roll them into balls, top with almond bits and bake! What a breeze!

And these were what I got in slightly under 2 hours :).

Cute little almond cookies! I wish I'd invested in prettier cups to hold these, but decided to curb my spending and use what I have instead...so brown cups will have to do!

Besides these Almond Cookies, which were very very delicious and not overly sweet, I also made the very popular Almond Crisps from last year's recipe. These were alot more tedious as I had to repeatedly spread the batter onto the baking sheet, bake and remove them. By the end of 3 hours, I was exhausted! However, these cookies are so delicious I'm pretty sure I'll make them again and again.

Now that I'm done with my first batch of CNY cookies, I'm motivated to do up the rest! 4 more varieties to go and a kueh lapis too if I'm in the mood :). I'm also submitting this to Aspiring Bakers #3 My Favorite CNY Cookie (Jan 2011). The details can be found here.

Happy CNY Baking!

Almond Cookies

adapted from J3ss Kitchen

Ingredients:
150g self raising flour
60g icing sugar
80g ground almond
80g diced almonds
100g corn oil
1/2 tsp almond essence
Almond bits for decoration

Preparation:
1. Sift together flour and icing sugar, add in ground almond and diced almonds, mix well.
2. Mix almond essence into corn oil and stir well.
3. Mix both ingredients together to form a soft dough. (the dough will come together when you roll them)
4. Shape into small round balls and place into small paper casing and press it slightly.
5. Decorate with toppings of your choice and bake in a preheated oven at 170°C for 15-20mins or until slightly brown.
6. Cool completely on wire rack before storing into airtight containers.


Yields approximately 50 cookies.

Browned Butter Hazelnut Praline Madeleines

Madeleines...I almost forgot that I used to love these little French cakes until that one bad experience at a local bakery when I tasted an oily and dense version of it. One day when Chelle passed me two of these delicious Browned Butter Hazelnut Praline Madeleines along with some very yummy macarons, all my sweet good memories with madeleines finally came back.

Honestly, I always knew only two flavours of madeleines - lemon and chocolate. The other flavour which I've seen before is matcha, but I'm not that big a fan of matcha so it didn't quite attract me. But these...are truly amazing! At first bite, I couldn't quite make out what flavour it was...there was a hint of cinnamon and some nutty bits. Subsequent bites caused the flavour to be more apparent...and of course I asked the giver what flavour it was before I found out the entire story. I told myself I have to make these madeleines (that was before I started procrastinating) but it never quite happened until only recently. I saw that Chelle shared the recipe and some of my friends asked for madeleines. Seriously, I never knew how popular they were until 4 of my friends simultaneously asked for them. Looks like they have quite a big and loyal following here!

Normally, the madeleine batter would call for refrigeration overnight. But looking at the recipe, it states a minimum of 3 hours and a maximum of 2 days. As I was too eager to taste them, I made them straight out of the fridge after 3 hours. I wonder if the length of refrigeration affected the results? Or perhaps it was my overzealousness in filling the batter into the madeleine moulds. My madeleines cracked at the humps...hmmm...

Getting this was new to me, I don't recall having cracked humps before the last time...I wonder why? Appearance aside, these were absolutely delicious! I ate 3 of them at one go and gave the rest to my family and friends. Making these also gave me a chance to use my (almost) new madeleine moulds from Japan. I love how beautifully brown they turned out in them with some help from non-stick cooking spray!

Yummy! This recipe is definitely for keeps! Do give it try if you love madeleines as much as me and my friends do. I'm pretty sure you won't be disappointed :).

Mogador Macarons

It's 4 days into 2011! How's your 2011 been so far? The days passed by so quickly I didn't even realise we're so far into the year already. I'm still quite hung up over 2010...haha.

CNY's gonna arrive in about a month's time and my mum just told me we could start our CNY baking next week! Man...at the rate at which these holidays are coming at us, we hardly have time to breathe properly!

Anyway, I'm still looking forward to CNY,. It means more days off, more eating and more baking for me...yay!

Before I go into that, there's still my last batch of macarons for 2010. Since I already had all the ground almonds and icing sugar finely ground and pre-sieved for easy baking (yes I do that alot!), and my last batch was sitting on the counter waiting to be used, I decided to whip up a batch of Mogador Macarons, which are basically passionfruit milk chocolate macarons. I went with the French meringue recipe this time round and made slight adjustments to the milk chocolate ganache recipe used here by increasing the passionfruit pulp to 50g for a more intense passionfruit fragrance. The results were positive! Family loved them and commented that the sweetness level was just right :).

Of my 3 almost successful attempts at French meringue, this one falls into the middle spectrum with mixed success. My shells were much nicer than my last attempt at the same flavour, but still not as pretty as my Matcha Red Bean Macarons (which haven't made its appearance on this blog yet). Somehow, French meringue still eludes me...I'm pretty determined to make it work for me in time to come. Hopefully it will!

Oooh I also got myself a new lens, like finally! Been talking about getting it for close to a year and when I bought it, I couldn't resist clicking a few more shots just to test the difference in image quality.

I love that this new lens allows more light into my shots and blurs out the background more for the focus to be on the subject. So cool! *squeals*

I have a question though...I wonder if adding butter into the ganache causes one to have oily shells after filling? If you know the answer, please leave a comment and let me know!

Well, on the up side, it makes the shells shinier, glossier for more attractive photography...haha!