hey there! my name is Enna (pronounced as Inna)
this blog is solely dedicated to my devotion and love for food and cooking. i guess i fell in love with cooking.. ♥ i'll make every food preparation procedures as easy as cracking an egg! hope you get to follow me and try out my recipe blog posts.
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Chocolate Cake covered with Fondant Icing

Chocolate Cake covered with Fondant Icing

Carrot Cupcake with Light Buttercream Icing

Fish Fillet

Fish Fillet

CARROT CAKE

One of my mom’s godchildren’s turning 1 this May and she asked me to bake her favorite Carrot Cake that she can bring for the event. I blended my current favorite recipe of carrot cake and placed them in cupcake cups. When it cooled down, I whipped a Meringue Icing and piped it top and it looks like yummy ice cream. Lastly, I threw a few sprinkles on top [not in picture] to catch the kid’s attention :D

Nachos

[recipe to follow]

Banana Cake

Banana Cake

Chocolate Roulade

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Almost Flourless Chocolate Roulade with Whipped Cream Filling

Almost Flourless Chocolate Roulade with Whipped Cream Filling

Sponge Cake with Light Butter Cream Icing

This cake is a result of my mom’s fangirling in the tv show, KrisTV. In one of their episode, my mom and I watched a feature on a pastry shop called Estrel’s Caramel Cakes. The owner of the shop taught how to make this Sponge Cake with Light Buttercream Icing, Almost Flourless Chocolate Roulade, and Tarts.

Ingredients:

Sponge Cake

  •  9 eggs
  • 1 1/4 cup cake flour
  • 1 1/2 sugar
  • cream of tartar

Light Butter Cream Icing

  • 2/3 cup egg whites
  • 1 cup sugar
  • 1 cup butter

Steps:

Sponge Cake

  1. Separate egg whites from yolks. Place egg whites in a mixing bowl and add a teaspoon of cream of tartar.
  2. Beat eggs until soft peaks form. Gradually add sugar.
  3. Add yolks and beat until completely incorporated.
  4. Fold in sifted cake flour.
  5. Bake for 25 minutes at 200 degrees Celsius.
  6. Let it cool. Prepare icing.

Light Buttercream Icing

  1. Separate egg whites from yolks. Place egg whites in a mixing bowl and add a teaspoon of cream of tartar.
  2. Beat eggs until soft peaks form. Gradually add sugar.
  3. When stiff peaks form, add chilled or refrigerated butter little by little until mixture turns creamy and the butter is fully incorporated.
awaiting goodness!  freshly baked croissant increasing in size and yumminess from the oven!

awaiting goodness!  freshly baked croissant increasing in size and yumminess from the oven!