Don't laugh!!

Don't laugh! I know I am a wacko when comes to cake decoration. First, the Japanese Koyo-design for my Non-Bake Tofu Red Bean Cheesecake (Gene said that *pout*), then the Agar-agar Leaves and Flowers design for my Steamed Moist Chocolate Cake, and now this. I name this Tazz design. This is my first successful baked cake, to commemorate this event, I choose this design. Haha... you must be thinking "Stop kidding! You don't know how to do proper frosting with cream!" Well, that's true because I have never attended any baking lesson.

My first attempt at cake baking was somewhere around August this year. I made a Sponge Cake. The name of the cake was Never-fail Sponge Cake, but, I failed flat. I was very stubborn, I stuck to the stated time on the recipe eventhough my cake was still quite pale. The end result was a soaking wet Sponge Cake (Oh! What a name?!).

My hubby has been suggesting that I should attend baking course since I am interested, but Tazz being an obstinate creature, will never budge, eventhough he has offered to join me in the lessons. I have managed to learn alot by reading and watching video clips on the net. So in the meantime, I don't think I need to attend any course yet.

Chocolate Cheesecake is my second attempt at baking. Kirsten made this for her gathering with her cyber friends. The cake was very well received by all and she shared the recipe at the forum. I was extra patient this time, the time stated to bake this cake was 45 to 50 mintues at 180 degree Celsius, but my cake took almost 2 hours to bake, despite the fact that I was using a black spring-form pan. The reason could be I kept opening the oven to check on the cake. I baked the cake for the first 15 minutes with a foil at the top to prevent burning at the top. Then I removed the foil. When I saw that the top of the cake was nice golden colour, I put the foil to cover the top again. After 50 minutes, I tested with a toothpick, it wasn't done yet. I put the cake in again with the foil covering the top and check every 15 to 20 minutes. Finally, the cake took almost 2 hours to bake. *phew!* I know my Chocolate Cheesecake doesn't look as great, but to me it is already an achievement. Haha... I am a novice baker, what else can I ask for?!





Chocolate Cheesecake

Ingredients for Mixture A:
250g cream cheese
60g castor sugar
1 egg


Method for Mixture A:

Beat cream cheese with sugar until light and fluffy.

Beat in egg until well incorporated. Set mixture aside.


Ingredients for Mixture B:
180g butter
150g sugar
3 eggs
3 tbsp cocoa powder
120g self-raising flour
1 tsp baking powder


Method for Mixture B:

Beat butter and sugar until light and fluffy.

Beat in egg, one at a time until well incorporated into mixture.

Sift all the dry ingredients together.

Fold into egg mixture.

To assemble, pour half of mixture B, all of mixture A, then the remaining mixture B.

Bake in preheat oven at 150 degree Celsius for 45-50 minutes or until skewer comes out clean.

Once cool, chill in refrigerator. Nice eaten chilled.

Note: I greased and floured my 7-inch cake pan. I used plain flour and cocoa powder in the ratio of 1:2. Kirsten's recipe said to bake at 180 degree Celsius, but the recipe at KC said to bake at 150 degree Celsius in an 8-inch square pan.

Final update as at 14th December '05: Kirsten has confirmed that actual temperature for baking this cake should be 150 degree Celsius for 45-50 minutes.