#32 : Black Forest Gateaux

I always dream of making the BEST Black Forest Cake ever but I've never baked any yet.. until this morning. It's not the best but it's quite a breakthrough for me : it's MY FIRST BLACK FOREST! And it's layered! Woo hoo!
Why do I have such a special feeling towards Black Forest Cake? It's simple : when I was still a young little fatso, my cousin who loves baking so much, made this UNFORGETTABLE Black Forest Cake. The taste was so amazing that it left me this feeling of fondness of Black Forest (and a lil bit of obsession).

I've been a pretty much self-taught baker until this morning. I took a baking class! Yeay! It was quite intimidating since all the other students there were professionals. Yet it was exciting! Even though I had to be the slowest poke in the class. Oh well who cares I just baked my first Black Forest! :D



One of the best part of this Black Forest making is the decorating! I was blown away when I witnessed the chef did the chocolate thingy on the cake. It was so looking good and everyone was WOW-ed. Mine was so ugly (but who cares? It's my first Black Forest Cake!). The chocolate was cracking everywhere and I think it was due to the temperature of the chocolate.

I am so happy with this Black Forest cake and it's the only cake that I can say "I'm proud to bake it". I am going to keep baking Black Forest Cake until I find "The One".

Recipe? Msg me!

#31 : Le Matthieu

I don't know how to pronounce the name of this cake. Anyway, it's just a layered cake using sponge cake filled with cream and some gelatin. And the best part of this cake? It's the crunchy puffed wheat! (the chocolate-y crunchy base - see pic)! I LOOOOOVE it!

#30 : Chocolate Butterfly Cupcakes

I omitted the lemon rind and juice for the cream and it turned out to be too sweet. I love the texture of the chocolate cupcakes. Next time I'm gonna reduce the amount of sugar for the buttercream.

Ingredients :
- 125g margarine or butter, softened
- 125g caster sugar
- 150g self raising flour
- 2 large eggs
- 2 tbsp cocoa powder
- 25g plain chocolate, melted

Cream:
- 100g unsalted butter, softened
- 225g icing sugar
- grated rind of 1/2 lemon (omitted)
- 1 tbsp lemon juice (omitted)

Directions:
1. Preheat oven to 180C. Line paper muffin trays with muffin papers.
2. Place margarine, caster sugar, flour, eggs and cocoa powder in a large bowl and beat until the mixture is smooth.
3. Beat in melted chocolate.
4. Spoon the mixture into the paper cases, filling them 3/4 full.
5. Bake for 15 minutes (mine took 20 mins) or until well risen.

Buttercream:
- place the butter in a bowl and beat until fluffy. Gradually add the icing sugar, lemon rind and lemon juice.

6. Cut the top off each cake. Cut each cake top in half, spread the buttercream over the cut surface and push the two pieces of cake top into the icing to form wings.