Son’s Birthday Cake

Hi

My 2 boys are March babies.  I was looking back through my children’s pictures and can’t believe it’s another year.  Every year seems to go by faster and faster…

Titus is my youngest boy.  He is very cheeky since young and little stubborn too.  He upsets me the most but he is also the one who keeps me laugh every single days. 

 He is such a blessing from God as he brings so much joy and fun to us.

This is the cake that I made for his 16^th birthday.  With the knowledge and inspiration I gathered from bloggers and FB friends, and also my skills in baking chiffon cake, I think I have achieved a great accomplishment on this cake.

I’m so pleased that this cake brought a smile to everyone’s face.

Here’s the recipe which I adapted from various sources.

HAPPY BAKING!

CAKE ASSEMBLY

(1)Cut away the top of the chocolate cake to slightly flat. Then cut cake into 2 slices.

(2)Place one slice of cake on a cake cake tin. Spread the refrigerated Oreo Cream Cheese filling on top and cover with the 2 pcs of cake over it.  

(3)Spread Ganache Cream on the whole cake evenly and chill the cake in the refrigerator for 15 minutes.  Then decorate the cake as desired.

(4)These are the ingredients I used to decorate the cake.

(A)CHOCOLATE CHIFFON CAKE

4              Egg yolks

80ml        Milk

50ml        Canola oil

20g          Castor sugar

80g          Cake flour

20g          Cocoa powder

¼ tsp        Baking powder

¼ tsp        Baking soda

¼ tsp        Salt

 4             Egg whites

60g          Caster sugar

¼ tsp        Cream of tartar

Method

(1)Sift together the flour, cocoa powder, baking powder and baking soda. Set aside.

(2)In a large mixing bowl, place the yolks, oil, salt, milk and 20g sugar and beat with a hand whisk until all ingredients together. Add in flour mixture and mix until incorporated.

(3)Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 60g of sugar. Beat to stiff peaks.

(4)Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.

(5)Pour into 20cm tube pan and tap on the table top to remove bubbles and also to even out the batter.

(6)Bake at 170C for 60. Remove from oven and invert immediately to cool. 

(B)OREO CREAM CHEESE

[Adapted from Kraft recipe with modification]

250g         Cream cheese, room temperature

80g          Caster sugar

1 tsp         Vanilla extract

100g         Whipping cream

40g          Oreo cookies crumbs

1 tbsp       Lemon juice

Method

Whip the cool cream until it is soft peak.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. 

Gently stir in cooled whipped cream and oreo cookies crumbs.

Refrigerate for 2 hours

(C)GANACHE CREAM

[Adapted from Anncoo Journals]

250g         Semi-sweet chocolate, chop to pieces

200g         Dairy whipping cream

30g          Butter

½ tsp        Vanilla extract

 1 tbsp      Kahlua liqueur or rum (optional) – I skipped

Method

(1)Combine chocolate pieces, butter, vanilla extract and whipping cream in a sauce pot.

(2)Bring to a boil at med low heat. Turn off the heat and stir chocolate mixture until it is smooth.

(3)Leave to stand 10 minutes before frosting.