It's been a long time since i update my blog and this is the first one for year 2017. Have not been really baking since the busy period of Chinese New Year. That was a really busy time for me with the baking, cooking and spring cleaning. I'm so glad that it was over and I managed to squeeze in two short holidays of sightseeing and golf. That was great fun in the company of all the wonderful friends.
Finally got a push to start baking again. In fact, I baked 3 cakes all in all within 3 days. So happy to get that baking zest back and the cakes all turned out beautiful and delicious. Baked my nephew's favourite chocolate cake for his 19th birthday followed by this pure pumpkin cheesecake. This one is for the April babies in my cell group.
Pardon me for my tardiness in updating my blog. I baked these cupcakes around the time of baking the Devil's Food Cake with Salted Caramel Cream Cheese Frosting but did not update them into my blog. But better late than never .... Here they are - with two types of frosting - salted caramel cream cheese and strawberry cream cheese. Both frosting are deliciously good and go well with the bitter dark chocolate cupcake. The caramel frosting is sweet and salty while the strawberry frosting has a slight tartness to it and it's refreshing.
How time flies! It seems like just not too long ago that I baked a Royal Chocolate Praline cake for my son's 13th birthday. He's 14 now. It's a chocolate cake again that he requested. Deliberating between a genoise sponge cake, chiffon sponge cake or butter cake, I finally decided upon a Devil's Food Cake by Rose Levy Beranbaum.
Honestly speaking, I've never like caramel, be it in chocolate or ice-cream. In chocolate, I hate the feeling of it being stuck to my teeth other than the sweetness. As for ice-cream, it's one flavour that I will not choose. My favourites are rum and raisin, strawberry, D24 durian and Mao Shan Wang durian. Until one day, I chanced upon sweet and salty caramel sauce ......
