A Choc Cake for Seth's Teacher

After The Rascal's birthday, my sis asked me to prepare a cake, not cupcakes, for The Rascal's teacher. I wasn't confident with baking a whole cake since I've been baking cupcakes for some time already.

So I bought a pre-mix of Betty Crocker's Choc Cake instead of baking one from scratch.

The ingredients are simple; just eggs, corn oil and the pre-mix pack.

I tried the pre-mix before and it has never failed me.

The batter could make 2 layers of this size of the the pan.

Cooling the cake on the rack.

For the frosting, I melted 50g unsalted butter with 1o0g dark choc in a metal bowl over a pan of boiling water.

I'd some left over of Chockylit's vanilla and choc butter cream. Vanilla butter cream was used to sandwiched between the 2 layers.

I covered the top of the cake with the melted choc and the side with choc butter cream.

It's the first time I tried piping words on the cake. So... it's so fugly!

I mixed the remainder of both butter cream and piped out the rim of the cake.

My sis's feedback from the teacher was that the cake was very well-received by the teacher and students.

Betty Crocker's Easy Cookies vs Hershey's

I haven't been baking cookies since secondary. Wowww... thinking back now, I was better at cookies than cakes then. My 1st baked choc cake was as flat as a flan! Kaka... Ever since baking starts to stir up within me, I wanted to rectify whatever mistakes I'd made.

Gradually, got myself hook to it. A change from cakes, I decided to try my hands at cookies after such a long while. To help me warm up the engine, I bought a Betty Crocker's cookies pre-mix.

Nevertheless, even a pre-mix may go wrong depending on the baker! HA!

Prepare mixture as per instruction.

The result? Cookies were alittle hard, maybe due to overbaking.

Still unsatisfied, I decided to have a go at it myself this time. I saved a few cookie recipes from Hersheys' website and made these Choc Chip Cookies.

The mixture is alittle (or alot) wet.

Once the dollops of mixture (I can't call it dough, can I?) started baking, they spread out and 'overlap' the each other.

The texture is like the softer version of meringue. But my bro likes them and brought a tub to office. I don't understand men's taste?!

Super Moist Choc Cake for a Super Buddy

This is my polymate cum friend, Ah Qua. Hahaha... He's always hanging around us girls, that kinda makes him part of the girl group. And he neva minds that I gave him the nick, because he's really good at acting one! As you know, I'm still not a good enough baker to make a cake so I bought Betty Crocker's Super Moist Devil's Food.

I didn't want the flour to fly around the kitchen, so I sorta lightly mix the flour with the wet ingredients just enough for the mixer to continue its job.

I was careful not to over-beat the eggs in the mixture. I didn't want to end up with a flat cake

For such a special buddy like him, I used a heart-shape pan.

Boy was I was excited and relieved when the 1st layer rose pretty well!

The batter was enough to bake 3 layers. This 3rd layer had a line, not crack, in the middle.
I didn't give the pan a good tap on the table before I put it in the oven. I thought it would auto seal once it starts baking. Well, lucky Pig. He got to eat it later!

I put the the frosting, which was left from the last cake I baked for my colleagues.

I delivered the very next day to his workplace and surprised him. He shared it with his collegues during tea break. Hope he liked it.

Super Moist Chocolate Fudge

I don't usually have luck wih cakes. I once baked a choc cake for my own birthday when I was in secondary school. It turned out to be a flat choc pan instead! I still have much to practise if I wana bake a successful cake for others.

So I've to start by baking with pre-mix that can be purchased at all supermarts. And nothing will go wrong with Betty Crocker!

I chose this Chocolate Fudge cake because I knew the gals at my office will love it.

The mixture after addition of eggs and maybe butter &/or water?

Layer 1

Layer 2

Guard dog always my companion while I'm baking away. I think reason's most likely is for food.

The skin (top layer ) seemed to be able to peel away from the cake.

Looked kinda cute though?

For the choc frosting, I decided to choose this particular recipe, Old Fashioned Choc Cake with Cocoa Frsting, that I probably copied from a book I borrowed from the library.

Yes, it looked kinda wet, and probably only meant for slapping between the layers only.

Verdict: Very moist and delish!

Cocoa frosting

1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
5 cups powdered sugar
8 tablespoons (about) whole milk
1 1/4 teaspoons vanilla extract
3/4 cup plus 3 tablespoons unsweetened cocoa powder

1. Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
2. Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over.
Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over.
Top with remaining cake layer, chocolate-chips side down.
Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)