Yesterday, I told my friends that I’ll definitely be in C13 by 11am but guess what? I set my alarm for 845am but I snoozed it until 950am. Story of my life. I eventually got up but then I decided to make fancy breakfast for myself. I made Eggs Benedict with Smoked Salmon. A bit too much effort for breakfast but I enjoyed it so yeah. At least I made it to C13 in the end, but was 3 hours late. Not proud of myself.
We got kicked out of C13 so I decided to head home to bake since it’s World Baking Day. I settled on the very basic chocolate cupcakes but decided to be a bit more creative.
Supposedly basic chocolate cupcakes turned Chocolate Cupcakes filled with Salted Caramel Sauce topped with 3 types of chocolate (Kit Kat, Snickers and Reese’s Peanut Butter Cups) and a Swiss Meringue Buttercream.
Please take a moment to appreciate how smooth my buttercream is. Shameless.
I’ve been baking way more often that I used to and it feels so good. I get to shut myself out from the world for a little while (sorry to everyone whom I ignored cos I was baking oops). That feeling of satisfaction and the sense of accomplishment.
I’ve been wanting to bake the Red Velvet Cheesecake by Eric Lanlard & Donal Skehan for the longest time now and I never really bothered myself to because I don’t have a springform pan back in Malaysia. Even after buying them here, I still didn’t bother myself because it takes a bit of time to make it, all the baking and chilling. Since I am quite free now (free as in I have a lot of work to do but meh – procrastibaking), I decided to make the Red Velvet Cheesecake! This was a few days back, by the way.
Recipe from Eric Lanlard and Donal Skehan
115g self-raising flour
40g plain flour
1/4 tsp bicarbonate of soda
2 tbsp cocoa powder
185 unsalted butter
155 golden caster sugar
2 tbsps. red food colouring
- Cream butter and golden caster sugaruntil fluffy. Add in 2 eggs, mix well.
- Add in dry ingredients on slow speed and mix well.
- Add in buttermilk and food colouring paste.
- Bake in oven at 180C for 35-40 minutes.
- Let cool and cut into half.
250g cream cheese
70g caster sugar
2 tbsps. fresh lemon juice
2 tbsps. warm water
1 1/2 tsps. gelatine powder
300ml double cream
- Whisk cream cheese and caster sugar, combine well. Add in lemon juice.
- Dissolve gelatine powder in warm water. Quickly combine into the cheese mixture and mix.
- Fold in whipped double cream.
Line a springform pan with cling film and place one slice of red velvet cake. Add in the cream cheese mixture and level it out. Place the final red velvet cake on top and another layer of cream cheese mixture. Chill for at least 4 hours.