Birthdays and Baking

Birthday Cake

My maiden birthday cake...a Dorie Greenspan's Devil's Food White-Out Chocolate Cake. Just like the Chinese saying "初生之犊不畏虎" which has the same meaning as 'fools rush in where angels fear to tread'...looking back, I was indeed a fool...trying to do something so challenging with the little baking knowledge and experience I have. It is no where close to the gorgeous cake on the front cover of Dorie Greenspan's 'Baking: From My Home to Yours'...what a disgrace to the author!

The following year, I celebrated my 40th year on earth with a dark, rich (how I wish it was someone tall, dark and handsome!) and very decadent Chocolate Gateau. It was a break through for me as it was the first time I tried piping rosettes with melted chocolate. I remembered trying so many times to produce the best looking rosette I could manage, that the chocolate started to harden and I had to give up when the fat appeared to separate from the cocoa, lolz!

One year later...having gone through enough baking failures, I attempted a Tiramisu Charlotte Cake that looked quite presentable with the clever 'cover ups'. The taste was so good that I wasn't afraid to make the same thing again for my close ones' birthdays.

This strawberry mousse cake seems to mark the beginning of my baking skills going down hill. I cringe whenever I am reminded by how 'coarse' the mouse layer was! The cake has also taught me to be more humble...that is, I have to treat all recipes with respect. I shouldn't play around with ingredients too much especially when dealing with delicate cakes.

pardon the lousy image...click on the picture to view a higher resolution image

This the latest edition to my list of birthday cakes...a no-bake Tofu Cheesecake. This time, I followed the recipe closely, the only deviation was, I used another recipe for the biscuit crust. Making the cake was smooth sailing...except having to run out at the last minute to get gelatine powder after a fruitless attempt rummaging through my cabinets of baking stuff. I popped the cake into the fridge to set before we went out for lunch. I had planned to get some fresh strawberries on our way back to make some berries sauce to go with the cake. Another lesson learned...do not take it for granted that your local supermarket would carry strawberries all year round. I couldn't find any strawberries, not a punnet on the shelf, neither could I find any suitable fruits to use as garnish. We went home empty handed, and I thought I was going to have a plain cake for birthday until I remembered I came across a marshmallow fondant recipe a few days ago. I was happy that the pack of coloured marshmallows sitting in my cabinet came in handy. I melted three pink marshmallows over a pot of simmering water, then added 40g of icing sugar (the sugar amount is double the weight of the marshmallows), and kneaded it into a small dough. I spent the next half an hour making fondant roses with my younger son...while the elder fellow kept stopping by to steal a piece of dough before popping it into his mouth.

pardon the lousy image...click on the picture to view a higher resolution image

Thanks to Bakertan for sharing this video on how to make a rose out of fondant. I saw the video sometime back, and based on what I could recall (I didnt even bother to watch the video again), I made the first rose. Since it was the first attempt, it wasn't that nice to be granted the lime-light spot in front. The second rose, facing right at the camera was pretty well done...at least for a first timer who has zero experience with fondant. Just like the video demo, I didnt use any tools, or roll out the dough evenly. I simply pinched pieces of dough, flatten it (without using any cling wrap since it is not sticky at all) into petals and stick them together into a rosette. The smaller rose on the left was done by my younger child. The petals were not as thin but I would think his motor skills is actually not too bad. Besides he has some 'prior experience' making a small rose with jumping clay, the day before. 

There were only enough marshmallow fondant to make 3 rosettes...and I placed them on top of my cheesecake right after they were made. To my surprise, the roses started to sweat due to condensation. It wasn't something I least expected even though I have read about 'sweating fondant' especially in our humid weather. It was quite heart breaking having to watch the pretty roses sweating away :'(

As usual, before we cut the cake, I was 'showered' with presents from my boys. I saw my little one making this tiny froggy the day before, they should know that they can't hide anything from me ;)  My elder son gave me something 'intangible'. A piece of music...the classic birthday song which he 're-arranged' with some music software...it was a string ensemble with 'violin', 'viola' and a 'cello' (I think?).

I managed to take a clearer picture of a slice of the tofu cheesecake the following morning. The cake was smooth and firm...not velvety soft as silken tofu. The texture wass closer to a firm tofu...probably because of the amount of gelatin used. It is an 'adult cake' actually...because it tasted quite tangy, thanks to the generous amount of lemon juice. My younger son only took a few mouthfuls before he scrapped off the filling and transferred it to his daddy's plate. He told me he liked the crust better, haha. The rest of us fell in love with the tanginess! The cake tasted so refreshing and delicious that we couldn't stop at just one slice...there were no tofu taste though. We had to caution each other of the amount of calories in order to refrain from taking the third piece. The only 'compliment' I got from my better half was...the crust was very professionally made...it didn't fall apart easily like all the previous no-bake cheesecakes I have made. What a great pat on the shoulder! As for the marshmallow fondant...it tasted great when dry...almost like eating a piece of 'crushed and flattened' cotton candy. However, after left to perspired profusely, the fondant rose tasted like...according to my elder son's description...as though eating a piece of '大白兔奶糖' (a kind of milk toffee)!

It was an experience playing with fondant...something which I never thought I will make because of the high sugar content. Although I am likely out of my mind if I were to make a cake covered fully with fondant, I won't dismiss the idea of making tiny edible cake toppers whenever I run out of idea to decorate a birthday cake ;)



Tofu Cheesecake

Ingredients
(makes one 18cm round cake)

crust:
95g digestive biscuits, finely crushed
50g unsalted butter, melted
1 tablespoon light brown sugar

filling:
6 tablespoons warm water
2 tablespoons gelatin powder
250g cream cheese, soften at room temperature
150g silken tofu
45g unsalted butter, soften at room temperature
5 tablespoons caster sugar
4 tablespoons lemon juice


Method:
Crust:
Line the base of a 18cm round pan (with removable base) with parchment paper. Combine crushed digestive biscuits, light brown sugar and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour. (To ensure the crust is even, I used the base of a flat-bottom glass to press down the crumbs.)

Filling:
Measure warm water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside to allow the gelatin grains to bloom.

With an electric mixer, beat cream cheese, silken tofu and butter in a mixing bowl until smooth. Stop to scrape down the sides if necessary. Add in sugar and beat till fully incorporated. Add in lemon juice, beat till fully incorporated.

The gelatin should turn spongy by now. Stir the solution with a spoon. (Note: not all the gelatin powder was fully dissolved when I made this, but it was not a problem as the mixture was added to the cheese batter through a sieve). Pour the gelatin solution through a sieve into the cream cheese batter. Beat the batter till fully incorporated.  Stop to scrape down the sides when necessary. (The finished batter is rather thin and runny.)

Pour the batter onto the chilled crust based. Tap the pan lightly on table top or smooth the surface with a spatula.  Refrigerate until set (at least 4 hours).

To unmold, place pan on an inverted glass (or a canned drink or any canned food). Carefully slide the removable pan downwards to release the cake. Transfer cake together with the base to a serving plate.  Serve with fresh berries sauce.

Recipe source: adapted from Food & Travel magazine