Chocolate Strawberry Cake

3-layers moidt chocolate cake filled with chocolate ganache, covered with pink ombre buttercream and white chocolate drip. Decorated with imported strawberry and chocolate bar.

Thanks to Rere sudah order utk Uci Mas tersayang, semoga selalu berada dlm lindungan Allah Swr
Ig mahakicakee

WA 08158962222

Moist Vanilla Cake

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Two layers of moist vanilla cake filled and frosted with chocolate ganache.

Seharusnya resep ini di bake dalam 2 loyang 8 inch, tapi aku pakai yang 7 inch karena ingin hasilnya lebih tinggi.
Yup, ternyata memang tinggi, mustinya di bake di 3 loyang 7 inch, supaya lebih tinggi, jadi dapat 3 layers 🙂

Cake dipanggang one day before, masuk ke freezer, tadi pagi baru di selesaikan. Setelah di hias, baru kemudian ditaruh di kulkas (bukan freezer). Lebih bagus kalau dalam dus kue.

Sebelum.dipotong, di diamkan dahulu di suhu ruang atau yang ber-AC sekitar setengah jam agar cake menjadi lembut kembali.

Kali ini pakai resep yellow butter cake dari Gretchen Bakery, she has tons of great recipe. You all should go and visit her blog.

Happy baking all 🙂

Coffee Cupcake with Chocolate Coffee Ganache

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This cupcake taste soo good, it is moist, airy, not too sweet; suits well with the chocolate coffee ganache frosting.

As for the cupcake, I’m using recipe from Elise Strachan, my cupcake addiction with the addition of 2 tbs instant coffee powder dilute into the water. The recipe yields 12 cupcakes.

As for the frosting, i use half recipe of my chocolate buttercream and half  coffee ganache frosting, mix them together. See my previous posting for the recipe

Topped with your favorite chocolate candy

Cappuccino Cupcake

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I use cappuccino cupcake recipe from tatyana everyday food and omit the kahlua. It taste nice however i found the te xture was dense. Not sure what i did wrong.

Therefore i prefer using chocolate cupcake recipe from my cupcake addiction. They’re super moist

My coffee ganache frosting

I use 1:1 ratio of chocolate & cream. It was too liquid, I should’ve used 2:1 ratio. Therefore i mixed this again with 1/2 cup of chocolate buttercream (recipe in my previous post), it was more sturdy and the taste was great.

Recipe
300 gr compound chocolate
100gr whippy haan + 200gr water, add 2-3 tbs instant coffee to this water. Espresso would be nice to give strong coffee taste
2 tbs unsalted butter, room temp

Once it is cool down, let it sit for 3-4 hours and then whip.

Enough to frost 12-18 cupcakes

Sometimes i use half of ganache and mix with buttercream frosting. It taste amazing as well