Strawberry Buttermilk Cake

Been wanting to try out this strawberry buttermilk cake, It's so fluffy & soft with juicy strawberries in every bite. Hehe~♡ dunno why it reminds me of S.u.m.m.e.r!! I'm happy enough to enjoy my teatime with a cup of coffee and a good book now.

Original recipe adapted from : <<Back In The Day Bakery ••• MADE with LOVE - Cherlyn Day & Griffith Day >>

♡Strawberry Buttermilk Cake♡

INGREDIENTS:

200g all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 teaspoon pure vanilla extract

90g butter

180g castor sugar (original recipe is 200g , I find it too sweet so I reduced it.)

120ml buttermilk

1 large egg , at room temperature

450g strawberries,hulled & halved

*Confectioners' sugar for dusting

METHOD :

1. Position a rack in the middle of the oven & preheat the oven to 180ºc degrees celsius. Lightly butter a 9 inch deep-dish pie pan.

2. Sift together the flour, baking powder , and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl , using a handheld mixer), cream the butter and sugar together on medium-high speed for 3-5 minutes, until light and fluffy. Add the egg, buttermilk, and vanilla and mix until blended , about 1 minute.

4. With the mixer on low speed , gradually add the flour mixture, mixing until just combined.

5. Remove the bowl from the mixer and , using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl , making sure the batter is completely mixed. Scrape the batter into the prepared pie plate and gently smooth the top with a spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter. Arrange the strawberries in concentric rings on top of tye batter, cut side down.

6. Bake the cake for 10 minutes, then reduce the temperature to 170ºc degrees celsius and bake for 50-60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack.

7. Before serving,dust the top of the cake with confectioners' sugar.

8. The cake can be stored in an airtight container in the refrigerator for up to 2 days.

Chocolate Covered Biscuit Sticks

What could be more fun and destressing with DIY- ing these Chocolate Covered Biscuit Sticks? Of cuz' they weren't like Pocky and Pepero but they're just so fun to play around with different toppings etc. diced almonds , edible icing hearts or rainbow rice. I'm a happy me again with my chocolate cravings satisfied(* ϋ)ﾉ!!

♡Chocolate Covered Biscuit Sticks♡

INGREDIENTS :

100g self-raising flour

1 large egg

20g salted butter

100g dark chocolate compound 

Decorate Toppings :

50g diced almonds or any other toppings etc. rainbow balls or  icing mini hearts.

METHOD :

1. Slightly beat the egg , add in self-raising flour and mix into a round dough. Let it proof for 30mins.

2. Roll out the dough on a floured surface about 0.5cm thickness. Cut and divide the dough into  0.5cm thickness and 10cm length sticks. Roll each into pole alike sticks. 

3.Preheat oven to 200ºc degrees celsius,  lined the baking tray with aluminum foil, spread evenly with butter. Bake for 10mins or till light golden brown.

4. Melt the dark chocolate compound using double-boiler method or using microwave for 30secs till melted. Dip 2/3 of the biscuit sticks into the melted chocolate.

5.Decorate them with diced almonds or any other toppings of your desires before the melted chocolate compound hardened.

6. Leave the chocolate covered biscuit sticks aside to cool.

Mini Paws Chiffon Cake

Paws~Paws~♡♡ chiffon , I just can't resist cute & pretty adorable little things esp. when we can bake them into edible yummy pastries!! 

♡♡Mini Paws Chiffon Cake♡♡

INGREDIENTS :

(Egg yolk batter)

50g cake flour

3egg yolks

25g sugar

1tsp vanilla essence

30ml canola oil

30ml plain yoghurt

20ml water

35g melted chocolate compound.

(Meringue)

4 egg whites

30g sugar

1/4 tsp cream of tartar

METHOD: 

1. Preheat the oven to 160ºc degree celsius

2. Cream the egg yolks with sugar till pale & creamy.

3.Add in plain yoghurt , canola oil , vanilla essence and water. Gradually add in cake flour and mix well till combined.

4. Divide the egg yolk batter into two equal bowls. Melt the chocolate compound and mix well in one of the bowl. Set two bowls aside.

5. Beat egg whites & cream of tartar in another mixing bowl till soft peaks form. Gradually add in sugar till still peaks form.

6. Fold in the meringue equally into the two bowls. And fill in 3tbsp of vanilla batter and 3tbsp of chocolate batter into two individual small piping bags.

7. Pipe in the vanilla and chocolate batter onto the inner paw prints. And bake for 2-3minutes. 

8. Spoon in the rest of the vanilla batter and chocolate batter into the paw moulds about 3/4 full each.

9.Bake for 15mins and then reduce the temperature to 150ºc degree celsius and bake for about 10-15 minutes.

10. Carefully unmould the cakes carefully by hand or use a toothpick to remove it by tracing the side of the paw moulds after slightly cooled. (*If you can invert the cake straight after from the oven will be good. As the cakes will be slightly dense after cooled.)