Cake Recipe

Get Recipes from professional Pastry Chef Keiko

Welcome to Cakes Corner! Where cake enthusiast and cake artisans alike gather. Aside from serving cakes we are also excited in sharing some simple cake recipes for anyone to try at home. Impress your friends and family members with your own homemade simple but impressive cakes for any occasion be it for a birthday party, valentine’s date, dessert after a family dinner and much more. Let your imagination run wild!

Why would anybody want to bake their own cakes? There are plenty of good reasons and benefits.

  1. It’s simply the best cake you will ever taste
  2. You know exactly what is in it, so you know what you eat
  3. It’s fulfilling and rewarding to learn to bake your very own cake
  4. This is as fresh as it gets, straight from your own oven
  5. You can control the ingredients. For instance, the amount of sugar.
  6. It gives pleasure to be self sufficient and not to mention a real stress reliever.
  7. You can experience a more intense flavor and less fillers.
  8. You can not only share but impress your friends and family with your new talent!

Below are the list of cakes that are searched most frequently for our fellow Kuchingnites. Therefore it is only right that we not only offer but help you impress love ones with this simplistic cake recipes!

Remember, cakes are like paintings, you do not need to follow the exact amount to create your own individual masterpiece. The recipes shown are just general guidelines, you can always modify the amount of sugar as per your taste. Use fresh ingredients always and most importantly, have a good time!

[su_spoiler title=”20 Essential Piece Of Baking Equipment” style=”fancy” open=”no”]

Making your very own cake may seem challenging especially if you just started out. Like in war, a soldier has to be well equipped to surpass his mission. This, my friends is kitchen warfare. Thankfully, there is a checklist of “battle equipment”, every new artist baker should be trying to have.

  • Baking parchment – Also known as Silicone Paper. Basically it is a non-stick paper, greaseproof and moisture-proof so no additional greasing is needed to line the cake tins. Best thing about it is it can be used in the oven freezer!
  • Baking tins – No baking can start without this. Go for the heavy-duty, silver-colored tins over the dark-colored silicone bakeware as the dark color will absorb heat more and may darken the sides of your cake. Please ensure using the correct size based on the recipe or else it might affect the baking time.
  • Cooling rack – Nobody wants a wet bottom. This rack will help air to circulate around your fresh-from-the oven cake to cool it evenly all around.
  • Cutters – To effectively create simple and fun decorations.
  • Dredger/Shaker – For dusting flour or icing sugar on dough or for icing the cake top. Another alternative would be a tea strainer.
  • Electronic food mixer – This is not essential but it saves a lot of time and minimize the effort. The last thing you want is to have sore arms from manually mixing.
  • Icing smoother – This decorating tool helps you finish your masterpiece like a professional!
  • Marzipan Spaces – This tool helps you achieve even thickness for marzipan or sugarpaste decorations because nobody wants an uneven cake.
  • Measuring Jug – With all the measurements needed in every recipe, there is no way to sit this tool out.
  • Measuring spoons – Because some ingredients need not the jug but only a tablespoon
  • Mixing bowls – Best to have at least 2 bowls as most recipes require more than one. Also, preferably a heatproof bowl so that it can be put into the microwave or simmering water, especially to melt chocolate.
  • Palette knife – This tool is a long, thin implement with a rounded end. Best to use for smoothing on icing or cake fillings in between, scraping bowls (don’t waste!) and cutting butter into flour without injuring your palms!
  • Pastry brush – Used to brush of excess icing sugar when decorating cake.
  • Rolling pin – Make sure it is wide enough to fully cover the width of the dough. Also use for sugarpaste/fondant for the icing however, decorative work may need a smaller pin sometimes for a more detailed work.
  • Scales – Measurement must always be accurate so having a good set of scales is a must.
  • Sieve – Like the shaker, the sieve is more ideal to sifting flour and icing sugar.
  • Spatula – A bendy spatula will definitely save your melted chocolate in a bowl by skimming the sides.
  • Whisk – If you do not have an electronic mixer yet, the whisk is the next best thing. It may also develop you stronger firmer arms.
  • Zester – There are recipes that require lemon or orange zest. Another substitute would be the common grater but make sure to use the fine grater. Nobody wants to see be chunks of lemon/orange skin in your cake.
  • Various frosting tips – As your skills improve, you will surely need more advance equipment, especially in the decorative section. Be prepared with several frosting tips to make exquisite designs.
[/su_spoiler] [su_spoiler title=”How To Store A Cake” style=”fancy” open=”no”]

If there is a situation where you have to bake the cake and decorate it later, the things you should do is as follow.

  • Let it cool completely (room temperature)
  • Wrap it up tightly with plastic food wrappings and due to our humidity in Kuching, best is to refrigerate it. It will last in the refrigerator about a week and up to a month in the freezer.
  • If it is frozen, allow it to thaw before using it.

Storing a cake with icing (uncut) for:

  • Buttercream and fondant, ganache: These three icings actually help keep the moisture in the cake so it can last 2-3 days in an air-conditioned room. However, if that is not possible, keeping it in the fridge would be the next option. To avoid a sudden change in temperature by putting it in the fridge, which may cause condensation; chill the cake in an air-conditioned room before entering the refrigerator. If the cake is frozen, gradually start thawing by putting to the refrigerator then to an air-conditioned room. This will avoid the cake from a temperature shock and start condensing.
  • Cream Cheese or whipped cream: After keeping in an air-container (to avoid any fridge smell), keep it in the refrigerator. It can last from 3-6 days. It is not recommended to freeze because cream cheese may have an altered texture even after thawing.
  • Boiled icing: This icing can be kept like butter cream or fondant but not frozen as the texture may turn gummy when thawed.

 General notes

  • If it is a tall cake, consider icing it and storing them in separate layers, then assembling it on the day you plan to serve.
  • Leave the decorative pieces to the day it will be serve to avoid any color bleedings or designs going out of shape.
  • Be aware of the fillings, if it is an ice cream cake, it has to be frozen or if it is filled with custard or pudding, then it requires refrigeration.

If you need help or advice from the recipes given, please feel free to contact us or directly call/whatsapp us at 011-1988 6263.

Got no time? Click here to see the cakes we offer for a very affordable price.

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Get Recipes from professional Pastry Chef Keiko

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