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Posts Tagged ‘whipped cream’

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Summer is over in the Philippines and the rainy season has begun. While I’m not a fan of raindrops falling on my head, one thing I love about this season is that summer fruits go on sale, and that includes mangoes! Yes, I know that they are available all-year round, but mangoes are sweetest during summer… and Philippine mangoes are THE BEST in the world! So towards the end of the season, they come cheap and sweet. And who doesn’t love cheap and sweet things? 🙂

Growing up, one of the favorite cakes that my grandma bakes was her mango cake. It is a soft, pillowy vanilla sponge cake, filled and frosted with Swiss meringue-mango buttercream. Given my adorationfor her recipe, I took her cake as an inspiration for this cupcake.

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Since sponge cakes and I are not really the best of friends (I don’t know why), I decided to just use my trusted vanilla cupcake and tweak it bit which resulted into a rich and moist buttery vanilla cupcake with mango bits.

For the frosting, since I do not have the luxury of a ‘light’ cake, I opted for whipped cream. This is just my excuse because I have yet to try making SMBC, and I’m scared! Haha. Using whipped cream to frost the cupcakes complemented the already ‘heavy’ cupcakes.

Here’s the recipe:

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Sweeten your holiday dinners with this yummy dessert and Indulge in 3 layers of  velvety goodness.

Dark Chocolate Ganache:

So what are the general guidelines for making ganache?  Joyofbaking.com says: To make a glaze or coating: use one part cream to three parts chocolate. To make a truffle filling: use one part cream to two parts chocolate. To make a light filling: use one part cream to one part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.

  • 1/3 cup Dark chocolate (Cadbury Old Gold)
  • 1/2 cup heavy cream
  • 2 T butter

  1. Chop chocolate into small even pieces. If using Cadbury, separate the small ‘blocks’ of chocolate.
  2. Place the chopped chocolate in a medium sized heat-proof bowl.
  3. Heat the cream and butter in a medium sized saucepan over medium heat.
  4. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
  5. Stir until smooth and velvety and let cool slightly.
  6. Transfer to jigger glasses, putting a tablespoon or so of ganache per glass.

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