Genoise, sponge cake, chocolate cake
Chocolate Genoise 朱古力海綿蛋糕
Lime and Chia Seed Chiffon Cake 青檸奇異籽戚風蛋糕
After baking my Orange and Chia Seed Chiffon Cake, I've mentioned that I would make a lemon version afterwards. And here it is...but with lime instead (as that was what I had in my fridge). I didn't take any pictures during my preparation. Please visit my other chiffon cake posts for more pictures. 上次弄過香橙奇異籽戚風蛋糕後EC曾說過會再試做檸檬口味，這個便是了，EC雪櫃只有青檸，所以今天做了青檸味。今次沒有拍下製作過程照片，想觀看照片請參考其他戚風蛋糕。 Lime... Continue Reading →
Orange & Chia Seed Chiffon Cake 香橙奇異籽戚風蛋糕
I found a forgotten orange in the fridge on Friday so I just juiced it and made a chiffon cake out of it. The recipe was based on my vanilla chiffon cake with the following adaptations. - milk was replaced with concentrated juice made with freshly squeezed orange juice; - grapeseed oil instead of canola... Continue Reading →
Basic Vanilla Cake 雲尼拿蛋糕
This is another basic cake recipe that I use for fondant decorated cakes. Like my one bowl chocolate cake and yellow cake, this cake is firm enough to withstand the weight of fondant yet soft and fluffy in texture. My inspiration came from Cake Boss but just like my yellow cake, I've switched to the reverse... Continue Reading →
No-Bake Blueberry Cheesecake with Chocolate Crust 藍莓芝士凍餅(朱古力餅底)
Blueberries are one of my younger son's favorite fruit. Whenever we visit Costco we would grab a big container of blueberries as they are fresher than other grocery stores. Last week I found half a container of blueberries and some leftover cream cheese when I was clearing up my fridge. So I combined the two... Continue Reading →
No Bake Sakura & Strawberry Cheesecake 櫻花士多啤梨芝士凍餅
I made this for my sister for her birthday. She was born on the Chinese Valentine's Day (January 15 according to the traditional Chinese calendar) so I decided to give her some flowers. The cake was based on the no bake strawberry cheesecake I made before. The top was decorated with sakura glaze. My guests... Continue Reading →
Chocolate Dome (Caramelized Banana and Dark Chocolate Mousse Dome) 朱古力巨蛋(焦糖香蕉+黑朱古力慕絲半圓蛋糕)
I seldom pay attention to the cake trends and styles in Hong Kong bakeries but my hubby sent me some picture and the ad of a cake he tried when he was in Hong Kong in November. Out of curiosity I created a copycat version out of it. The mangoes I bought weren’t ripe enough... Continue Reading →
Vanilla Chiffon Cake 雲尼拿戚風蛋糕
Chiffon cakes are my favorite kind of cakes. I even use them as the cake base for my mousse and whipped cream cakes. I like chiffon cakes more than sponge cakes as they are fluffier and more moist. You don't need to brush any simple syrup on top of the chiffon cake when assembling the... Continue Reading →
Chocolate-Swirled Pumpkin Cheesecake 朱古力大理石南瓜芝士蛋糕
I am excited to share with you my new insight for baking a fool-proof cheesecake today! In order to prevent the cheesecake from cracking, I used to bake mine in water bath at a low temperature for a lengthy period of time. Then I would leave my cheesecake in the oven with the door ajar for... Continue Reading →
No-Bake Rose and Honey Cheesecake 玫瑰蜂蜜芝士凍餅
My friend Erica mailed me a big bag of pickled sakura (cherry blossoms) and I couldn’t wait to try them on my cakes! So last week I used them to decorate my rose and honey cheesecake. The color of my flowers faded a bit too much as I soaked them for too long (I left... Continue Reading →
EC Bakes 小意思 