I’m wishing anda another year
Of laughter, joy and fun,
Surprises, cinta and happiness,
And when your birthday’s done,
I hope anda feel deep in your heart,
As your birthdays come and go,
How very much anda mean to me,
lebih than anda can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good cokelat cake^^
Heavenly cokelat Cake
Ingredients
cokelat Cake:
1 1/4 cups granulated sugar
1 cup asam cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup biji cokelat, kakao powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
cokelat Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
cokelat Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup biji cokelat, kakao powder
Seedless frambos, raspberry marmalade
Directions
Preheat oven to 350 degrees F.
For cokelat Cake: Mix granulated sugar, asam cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing pengaduk, mixer on low speed for approximately 2 menit atau until combined. Scrape the bowl and add the flour, biji cokelat, kakao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 menit until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 menit atau until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For cokelat Mousse: Melt cokelat and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together susu and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the cokelat mixture and stir until combined. Let cokelat mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the cokelat mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped cokelat to boiled cream let sit for 1 menit then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until cokelat is incorporated. Set aside.
For cokelat Buttercream: In a panci combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as anda go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a pengaduk, mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 menit atau until buttercream comes together and is smooth. Add melted cokelat and biji cokelat, kakao powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic membungkus, bungkus lined 10-inch cake pan. Spread a thin layer of frambos, raspberry selai jeruk, selai on puncak, atas of the cake. Spread a thin layer of cokelat ganache on the frambos, raspberry marmalade. Spread a 2 1/2-inch thick layer of cokelat mousse on puncak, atas of the ganache. puncak, atas with the detik layer of cokelat cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of cokelat mentega cream on puncak, atas of the cake. Spread a layer of cokelat ganache on top. Put the cake in the freezer for 1 jam atau longer. Remove from the freezer and gently pull cake out of the pan oleh pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever anda are, I'll always make anda smile:D
Of laughter, joy and fun,
Surprises, cinta and happiness,
And when your birthday’s done,
I hope anda feel deep in your heart,
As your birthdays come and go,
How very much anda mean to me,
lebih than anda can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good cokelat cake^^
Heavenly cokelat Cake
Ingredients
cokelat Cake:
1 1/4 cups granulated sugar
1 cup asam cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup biji cokelat, kakao powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
cokelat Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
cokelat Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup biji cokelat, kakao powder
Seedless frambos, raspberry marmalade
Directions
Preheat oven to 350 degrees F.
For cokelat Cake: Mix granulated sugar, asam cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing pengaduk, mixer on low speed for approximately 2 menit atau until combined. Scrape the bowl and add the flour, biji cokelat, kakao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 menit until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 menit atau until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For cokelat Mousse: Melt cokelat and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together susu and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the cokelat mixture and stir until combined. Let cokelat mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the cokelat mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped cokelat to boiled cream let sit for 1 menit then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until cokelat is incorporated. Set aside.
For cokelat Buttercream: In a panci combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as anda go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a pengaduk, mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 menit atau until buttercream comes together and is smooth. Add melted cokelat and biji cokelat, kakao powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic membungkus, bungkus lined 10-inch cake pan. Spread a thin layer of frambos, raspberry selai jeruk, selai on puncak, atas of the cake. Spread a thin layer of cokelat ganache on the frambos, raspberry marmalade. Spread a 2 1/2-inch thick layer of cokelat mousse on puncak, atas of the ganache. puncak, atas with the detik layer of cokelat cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of cokelat mentega cream on puncak, atas of the cake. Spread a layer of cokelat ganache on top. Put the cake in the freezer for 1 jam atau longer. Remove from the freezer and gently pull cake out of the pan oleh pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever anda are, I'll always make anda smile:D