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Tuesday, April 30, 2013

Happy Birthday to April Boy ~ Rose Mango Layer Cake 玫瑰芒果夹心蛋糕


过去的周末D过生日,和往年一样生日前都会先问他要什么生日蛋糕,答案也是一样,就是芒果蛋糕。四月份本来就是芒果的季节,用当季的食材最好不过。

敲定蛋糕主题后我开始在想究竟要做芒果慕斯蛋糕还是一般的芒果夹心蛋糕。虽然很想尝试制作芒果慕斯但想到要下了班等宝贝睡着后才能开工,最后还是选择了比较少工序的芒果夹心蛋糕。





星期四晚上把蛋糕体烤好,隔天冷却后收冰箱,晚上开始装饰,星期六切蛋糕。每次做装饰蛋糕如果没碰到周末我都得提早两天准备。

装饰部分我也考虑了很久,到底要把蛋糕装饰成什么样子。最后的决定是很久以前就想做的的玫瑰蛋糕。似乎不怎么适合男生,但是我想蛋糕内容已经应主角的要求了,装饰部分就照自己的心意好了。


蛋糕体我做了香橙戚风,用的是上课时和老师买的orange paste,因为味道已经很够,所以我也懒得用orange zest。我对这次的蛋糕体感到相当满意,蛋糕发得很高,冷却后也没有收缩。

外层的rose swirl我用的是mango yogurt cream,整体配合起来相当好吃。虽然cream很厚但是味道却很清新,连平时不爱吃蛋糕兼讨厌吃cream的D也把cream吃完。这个蛋糕冷冷时最好吃。

令我最不满意的是那个挤花。也不是第一次挤rose swirl,所以没有特别做功课。但是之前都是挤在cupcake上,结果发现挤在大蛋糕和挤在cupcake上是两回事。挤在cupcake大小有个依据,但是挤在大蛋糕就完全靠自己拿捏。我从底部开始挤一开始就挤得太大朵,结果上面那层只好挤小朵点。花朵间的空隙我是以打横的方式补上,我看到有些人是挤星星,就看个人的喜好。如果有机会再做我希望有了这次的经验能够做得比较好。

 
I made this cake for D’s birthday which falls on the last weekend - a light orange chiffon cake paired with layers of fresh mango and finished with a mango yogurt cream frosting in rose swirl.

Rose Mango Layer Cake

  
   Cake Base

   Mango Chiffon Cake in Round Tin

   Ingredients: (yield one 6” round cake)
   (A)
   2 egg yolks
   23g sugar
   (B)
   35g oil
   50g milk
   2 tsp orange paste (see note 1)
   ¼ tsp vanilla extract
   1/8 tsp salt
   (C)
   75g cake flour (plain flour is fine too)
   ½ tsp baking powder
   (D)
   2 egg whites
   45g sugar

   Method:
  1. Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
  2. Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
  3. Whisk egg white till frothy, add 1/3 of sugar in (D). Continue to beat and add remaining sugar in 2 additions and best till stiff peak.
  4. Add in 1/3 of meringue to egg yolk mixture, roughly mix in using a hand whisk (I just detached the beater from my mixer and user it as hand whisk). Then Add remaining meringue to the yolk mixture and fold in using a rubber spatula till just incorporated (do not over mix).
  5. Pour batter into a 6” loose bottom round tin (do not grease or line the pan). Tap it on tabletop a few times to release air bubbles.
  6. Bake in preheated oven at 150C for about 20 mins and 170C for about 13-15 mins. Tap the cake on tabletop once it is out from oven and then invert immediately to cool down. Only remove cake from pan after cooling down completely.
   Fillings and Crumb Coat
   2 ripe mangoes (I used Thai honey mongoes)
   200g whipping cream (I used non-dairy)

   Mango Yogurt Cream
   220g Frosty Whip
   120g mango yogurt
   120g cold water
   1 tsp rum
   Pinch of salt (this is to reduce the sweetness)

   To assemble and decorate
  1. Slice the cake into 3 layers (before that you may keep the cake in fridge so that it is firmer and easier to cut).
  2. Mash ½ mango with fork to become puree. Slice remaining mangoes. Set aside.
  3. Beat whipping cream till stiff (about 80-90%, not too hard).
  4. Place one layer of cake on cake board, brush with half of the mango puree (this act like a syrup). Apply a thin layer of cream on top. Place mango slices and cover by another layer of cream.
  5. Place second layer of cake on top. Repeat step 4 and place the last piece of cake on top.
  6. Crumb coat the whole cake (i.e cover the whole cake with a thin layer of whipping cream). Keep the cake in fridge.
  7. Now you can start to prepare the mango yogurt cream. Just put everything in a bowl and beat till stiff. You shall have some leftover whipping cream, just mix it with the mango yogurt cream.
  8. Fit piping bag with Wilton # 1M tip and fill in the mango yogurt cream, take the cake out from fridge and you can start to pipe rose swirl to cover the whole cake now (I started to pipe from the bottom). Refrigerate the cake before cutting.
  
   Note:
  1. If you are not using orange paste simply add zest from one orange and replace milk with orange juice (partial or all).
  2. I doubled the recipe and baked two 6” round cakes, keeping one for my cake deco class.
  3. Use A size eggs (60g without shell).
  4. The height of my cake after cooling down is the same height of the pan, about 6.5cm.
  5. If you do not have loose-bottom tin, it is okay to use normal round tin. Just line the bottom with baking paper, do not grease or line the side.  
   (Recipe source: trial & error by Angel of  Cook.Bake.Love)


Happy birthday daddy!

42 comments:

  1. 看到宝贝很可爱。。。
    祝:D生日快乐。。。
    满满的Mango丫。。
    赞啦!!!

    ReplyDelete
  2. 很漂亮,那朵朵的花很典雅:)

    ReplyDelete
  3. Beatiful Cake..happy birthday your boy!!

    ReplyDelete
    Replies
    1. Thanks Samsntha. It's actually my husbabd's birthday .

      Delete
  4. 哇~我喜欢这个杯等叻
    mango yogurt cream想到都美味
    发现了。。已经40了吗:P

    ReplyDelete
    Replies
    1. Jess

      还是你的眼睛最尖。

      我特地去买那个蜡烛,还是他最喜欢的绿色,猜想他会说很有心思,那里知道他一看到就说那全部人不是知道我已经40岁。原来男人也是很介意年龄的。

      我也喜欢这个杯灯,但是要用到很多cream。

      Delete
  5. 很美的蛋糕, 加上很俊俏可爱的寿星仔!
    我真想知道, 挤花在表面美美已是高难度, 旁边的又是怎样挤的啊?! 佩服!

    GRACE

    ReplyDelete
    Replies
    1. Grace

      看来我的标题和最后一张照片误导了大家,是我家的那个big boy生日, 我的老公啦。

      挤旁边时挤花袋拿90度就行了。

      Delete
  6. 我也想知道, 旁边的花又是怎样挤的,巧手哦!

    给你赞! 赞! 赞!
    你好棒!

    ReplyDelete
    Replies
    1. aunty young,

      谢谢你的赞。

      就把挤花袋拿直来挤。

      Delete
  7. very pretty cake, Angel
    happy bday to your cute boy :)

    ReplyDelete
    Replies
    1. Hi Alice,

      Thanks for ur lovely comment.

      It's actually my husbabd's birthday.

      Delete
  8. 宝贝很可爱~~~阿姨我祝宝贝生日快乐。

    ReplyDelete
    Replies
    1. Ah Loy姨姨是我daddy生日啦,我代daddy跟姨姨说谢谢。

      Delete
  9. 看着你细说的“香橙戚风~芒果优格cream~芒果夹心~”想象着入口滋味~
    真的就一股清新的感觉~赞哦~^^

    ReplyDelete
  10. Angel做的蛋糕和装饰越来越棒哦!
    你的宝贝儿子也大了很多,还很帅呢!

    ReplyDelete
  11. Very pretty cake! I also had the same problem with my rose swirls the last time. :)

    My son is also turning 4 years old soon, he likes mangoes very much, but he has already said he wants a tractor cake, so no choice. Otherwise I would make a mango mousse cake or mango layered cake too! :S

    ReplyDelete
    Replies
    1. Miss B,

      Looking forward to seeing your son's birthday cake.

      Btw, my son is 3, this is his daddy's birthday cake. :P

      Delete
  12. 蛋糕做得很棒,我就不行了,呵呵!
    祝你家老公生日快乐,健健康康 :)

    ReplyDelete
    Replies
    1. Cass,

      谢谢你的祝福。

      你太谦虚了,这个肯定难不倒你。

      Delete
  13. 先祝 Happy Birthday吧,在来就是好漂亮的蛋糕。喜欢那料满满的蛋糕。

    ReplyDelete
  14. 你家老公的口味跟我二宝一样,都是芒果的kaki...祝他happy birthday.

    ReplyDelete
    Replies
    1. 燕,

      谢谢。

      我老公喜爱的水果都是热带的,吃了会发热那种例如芒果,龙眼,jackfruit(摇头)。

      Delete
  15. 好美丽的生日蛋糕,玫瑰花挤到好棒呀!

    ReplyDelete
    Replies
    1. Esther,

      谢谢。我不是很满意啦,花朵大大小小的。

      Delete
  16. This comment has been removed by a blog administrator.

    ReplyDelete
  17. hehe what a lovely cake for your dearest boy! I would think it's a little too 'girly' for a boy but the roses you piped are lovely!

    ReplyDelete
    Replies
    1. Janine,

      Thanks.

      This is for my husband, still very girly ya.

      Delete
  18. 说真的,看不出你的D 年龄
    看来他厉害收

    祝福他生日快乐(迟来祝福)

    ReplyDelete
    Replies
    1. Sock Peng,

      跟他说你的留言他肯定会沾沾自喜,洋洋得意,所以我决定不转告,哈哈哈。

      Delete
  19. Frosty whip 你那里买的?

    ReplyDelete
    Replies
    1. kium,

      我是去年说参加一个FB里的spree买的,到现在才开封使用。

      你可以去Frosty Whip 的网站(上面有链接)联络Singapore的authorised distributor.

      Delete
  20. Replies
    1. 38隐形人,

      不会啦,这个真的没有想像中难。

      Delete
  21. nice birthday cake for Danny.
    Cool

    ReplyDelete

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