Archive | April, 2012

Chocolate Buttercream Easter Cake

8 Apr

April 8th, 2012

I can’t believe it’s already April and Easter is here! Seems like a lot of people took advantage of the nice weather to celebrate the Easter holiday because when I went out to run a few errands the streets were pretty quiet. Plus, a lot of stores were closed today. Besides going out for Easter breakfast and an afternoon run, I made an Easter Cake and decorated it with a cute Easter theme. The cake is chocolate genoise, filled with vanilla buttercream and iced with chocolate buttercream. I played with marzipan to make the Easter eggs and little chicks- aren’t they cute?

Easter chicks and eggs colored and molded with marzipan.

Piping a basket weave pattern all around the side of the cake.

Hope everyone had a fun and safe Easter Sunday!

Chocolate Genoise Recipe:

  1. 70g cake flour
  2. 15g cocoa powder
  3. Pinch of baking soda
  4. 15g butter
  5. 3 whole eggs
  6. 75g granulated sugar


  1. Butter 6-inch cake pan. Place parchment at the bottom of the pan. Set aside.
  2. Sift cake flour, cocoa powder, and baking soda three times.
  3. Melt butter in microwave.
  4. Place eggs and sugar in a mixer bowl. Heat over a double boiler, while whisking continuously.
  5. Once the mixture reaches about 110 degrees Fahrenheit remove it from the heat. Place a dollop of the egg mixture in with the butter, mix and set aside.  Whisk the rest of the egg mixture with the mixer on high speed for about three minutes.
  6. Fold 1/3 of the dry ingredients into the egg mixture using a spatula.
  7. Fold another 1/3 of the dries into the batter. Also add the melted butter. Fold until streaky.
  8. Add the last 1/3 of the dries and fold until incorporated, while being careful not to over fold the mixture.
  9. Pour the batter into the 6-inch cake pan and bake immediately at 350 degrees Fahrenheit. I set the timer for 20 minutes and checked at every 5 minutes. Total time before the cake was done was about 32 minutes.
  10. Immediately invert the cake onto a cooling rack. Allow to completely cool.

Buttery Croissants

7 Apr

April 7th, 2012

I’ve always been afraid of baking with yeast because of an incident an old roommate and I had when we attempted to make challah bread. That was a few years ago and since then I never really dared to use yeast. However, I think I’m a changed person now.

Even though it is easier to go and buy these, I decided to make croissants. It was a risk because I don’t have the required proofer to allow the dough to rise, so I had to get a little creative. I created a warm and humid condition in the oven, where I preheated it to the lowest temperature, turned it off, then placed a bowl of very hot water inside. I then monitored the temperature so that it was at about 80 degrees Fahrenheit. The warm and humid environment allowed the dough to properly rise after it was shaped.

Croissant dough is definitely a multiple-step process and takes time because of the numerous steps involved, which include folding the dough, resting it between folds, and rising the dough before finally baking them. However, the outcome is a payoff– a batch yielded plenty of croissants!

Regular Croissants:

Chocolate Filled Croissants:

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