Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

I just remembered that I haven't updated for weeks now. Haha. I've been busy baking in my kitchen since I'm starting to introduce my line of cakes. So I need to have some taste tests that's what's been keeping me up from blogging. Aside from that, I'm just a pure lazy girl who didn't want to update.

So I made this cake three times already, one for my taste test, another one for my mom's bff's her taste test and finally my mom's bff's order for her client's birthday. She works in a bank so yeah, I hope in the future, I could sell a lot of cakes.

I found this recipe on the food magazine I bought a few days ago, and my mom told me to try and make this recipe. So I made it last Sunday and it turns out really yummy. The only problem is, if you have no experience in baking and you just trust what the recipe says you'd be tricked. Since the magazine says that you bake the cake for 35 minutes, when I checked mine it's still a batter. I set my timer for another ten minutes, it's still the same, I did this three times until it became a cake and has cooked thoroughly. So it took about 1 hour and 5 minutes for the cake to bake perfectly. So yeah, those inexperienced bakers will be frustrated and won't try baking again since they give some false time. I think it depends on the oven or I think they purposely did that? I have no idea. But be careful!

Another thing is that the frosting requires a pound of powedered sugar, when I looked at it and thought about it for quite sometime I decided it's too sweet. I lessened the sugar content which is good since my mom said it's a little bit sweet but all in all it's good. So yeah, my judgement is right. So people, be always careful when measuring or just dumping all the ingredients all together, try to think the amount given and try to analyze if it will become too sweet or not. That's all! You can substitute any nuts as a topping, I prefer Hazelnuts, since I love hazelnuts. :D

So that's it for now. Wait for my next entry. I'm baking/cooking up something in the kitchen again. I might post it one of these days!

Devil's Food Cake with Peppermint Frosting

Devil's Food Cake with Peppermint Frosting

I apologize for ugly picture. I was so tired that day! I can barely think of anything. Haha!

Anyway, I found this recipe on the web and the word Peppermint caught my eye, so I printed out the recipe and start to buy the ingredients. I made this cake for two days since I still have to tutor my sisters once they arrived home.

The cake is made from Devil's food cake, I found the cake very hard so I think I need to find another cake for it's base. Then the fillings are made out of chocolate ganache and white chocolate cream with a hint of peppermint. Then the frosting is made out of Swiss meringue with a hint of mint (again). It's pretty good the only problem is the cake, like I said.

My sisters and aunt loved it. Yeah, they don't like the cake. (So I really need to look for another chocolate cake recipe)

Mango Icebox Cake

Mango Icebox Cake

This dessert is pretty easy. It's an icebox cake, so all you need to do is buy some all-purpose cream and condensed milk, mixed it all together and you have the filling. Buy some ripe mangoes, cut it into wedges or balls using a melon baller. Then graham crackers for the base of the cake and graham cracker crumbs for garnish. And voila! You have a no-bake cake! :D

Homemade Snickers™

Homemade Snickers™

I remembered one time when my brother and I were taking care of our parent's small store there's this one lady that came and is very bitchy... then she asked me in Tagalog, "How much is your SNAIKERS (Is-nai-kers)?" My brother and I tried to hold our laugh until she left. She's really funny. Anyways, I came across this recipe a few days ago and I tried to make it yesterday.

Nougat Dough

I realized when I was slicing the product before dumping it in the chocolate is that I should put it in the FREEZER. So that I can easily slice it and the dough and caramel wouldn't crumble and be sticky. Yeah, I discovered that when I was halfway slicing it. :)

Caramels

I substituted Pecan nuts which I personally toasted, instead of Roasted peanuts. :) It's better for me. :D Then I used semi-sweet chocolate chips instead of milk chocolate chips for the dip and added some butter for shine :D Why? Because when I read the recipe, I was thinking it's sweet enough already and I don't want over sweet stuff. :D Innovate and conquer! Whoot! :D

My sisters were amazed that it tasted like Snickers™ maybe I should name mine... SNAIKERS? Haha. :P

Chocolate Chip Cookies

Epic Fail Cookies

This happens when I get too over excited while baking. I measured the flour equal to the butter. That's why it looked more like a batter than an actual cookie dough. How stupid right? But hey, I learn from my mistakes and this epic fails are still good. My sisters ate them with their smiles in their faces. :D

Cookie doughs in the oven

So I made another batch again. That's where I discovered that I measured the wrong weight of flour hahaha! Yeah this cookie doughs are the right one. It holds it's shape and is not so wet when touched. :D

Chocolate Chip Cookies

This is the finished product. I added some walnuts since my mom likes them with nuts. Just to inform you guys, this is the best seller in Bewitching Desserts (my online pastry shop) for orders please go to our multiply site: Cupcakes Inc. I'm also trying to venture in cakes. I want to take it SLOW. Okay? :D Enjoy and DROOL.

Ladyfingers

Ladyfingers

I was supposed to be posting this yesterday after I baked these biscuits. Unfortunately, I had a headache. :( Well here it is, Ladyfingers or Biscuits à la cuillère in French.

This is the crunchier version since my mom told me to make it crunchier unlike the ladyfinger I made for my Tiramisu.

One of my sisters even finished the whole batch! That just means she has a sweet tooth! :D

Mint Chocolate Cake

Mint Chocolate Cake

I found the recipe on the world wide web. So yeah, I tried making it yesterday. :) I didn't use the chocolate cake mix that is stated in the recipe. I used my chocolate roulade sponge cake recipe that I got either from one of my baking books or from my chef's recipe. I followed the mint icing and mint ganache that's stated on the recipe though. :)

From my point of view, the mint icing is too sweet. So I think the sugar should be lessen since the chocolate cake and the ganache it just tasted right. I also opted for semi-sweet chocolate chips instead of milk chocolate chips for the ganache, so there. :)

My mom and siblings loved it. My sister told me it's like Andes Mint Chocolate, I agreed with her too. It's like Andes cake without the Andes chocolates. Ohh I love the smell of peppermint. :D