Time with Cynthia: Whisking non-dairy whipping cream

Here's a video tutorial to show you what to look out for when whisking non-dairy whipping cream to stiff peaks.

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 

Time with Cynthia: Poaching an egg

Love runny poached eggs? Then you're bound to love this method of poaching eggs that gets you a beautifully poached egg in under 5 minutes.

You'll only need fresh eggs, vinegar & hot water. It's that simple!

Here are the simple steps: 

1) Boil the water or use hot water from a kettle.

2) Bring the water to a simmering boil (small fire).

3) Crack your FRESH egg into a clean bowl. (Use fresh eggs as they poach better)

4) To the small pot of water, add a tablespoon of vinegar and stir well. 

5) Create a gentle whirlpool by stirring the water in the pot in one direction. 

6) Gently pour the egg into the pot. 

7) Allow egg to cook for 3 minutes.

8) Remove using a slotted spoon/sieve to drain away most of the water.

9) Place egg into a basin/bowl of iced water (This is optional. I did not do this step)

10) Drain egg on pieces of kitchen towel.

11) Pat dry with kitchen towel gently before serving.

Here's a video to help you visualise it better! (:

Enjoy your poached egg! (:

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 

Time with Cynthia: Folding of cake batter using bare hands

Ever had sponge cake batter that is clumpy after baking or still has pockets of flour in it after baking? Then this method of folding in cake batter using bare hands will help you achieve the right cake batter.

Our fingers enable us to feel for pockets of flour and oil left unfolded unlike using a spatula where it's easy to miss pockets of flour and traces of oil. 

Try this method now, of course, with cleanly scrubbed hands! (: 

Time with Cynthia: Removal of Chiffon Cake by hand

Here's a video for the removal of Chiffon Cake by hand. 

Refer to recipe for Fluffy Pandan Chiffon Cake here.

Recipe for Rainbow Chiffon Cake here.

Recipe for Black Tea Forest Fruit Chiffon Cakes here.

Time with Cynthia: Hand Folding for Chiffon Batter

Here's a video for the folding of batter for chiffon cakes. 

Refer to recipe for Fluffy Pandan Chiffon Cake here.

Recipe for Rainbow Chiffon Cake here.

Recipe for Black Tea Forest Fruit Chiffon Cakes here.

Time with Cynthia: Creaming/Frosting a round cake

This has been highly requested so as I had some free time after sending the Pandan Sponge Cake for the Pandan Kaya Cake I was baking for mum's birthday into the oven, I decided to do up a video tutorial for creaming/frosting of round cake. So with this, I'm introducing Time with Cynthia! (: Hopefully, I'll be able to do more video guides that will help you master some of the techniques I've been using. 

So for this creaming of cake, I used a dummy cake.

In order to have this cake done, I whipped up some non-dairy whipping cream from Phoon Huat and tinted it light pink. You should be able to get a smooth cake like this with practice.

Click on for the video! (:

Time with Cynthia: Piping Hundred & Thousand Ombre Roses

This has been highly requested so as I had some free time after sending the Pandan Sponge Cake for the Pandan Kaya Cake I was baking for mum's birthday into the oven, I decided to do up a video tutorial for piping of Hundred & Thousand Ombre Roses. So with this, I'm introducing Time with Cynthia! (: Hopefully, I'll be able to do more video guides that will help you master some of the techniques I've been using.

Here are some examples of Hundred & Thousand Ombre Roses I've done so far (:

Here are some other types of use for the roses: 

Meringue Roses

Lemon Chocolate Tart

So for this Hundred & Thousand Ombre Roses Cake, I used a dummy cake.

If you're interested, here's a tutorial video for creaming a round cake.

In order to have this cake done, I whipped up some non-dairy whipping cream from Phoon Huat and tinted it two shades of pink, one lighter then the other. The lighter one was used as the base for the cake. Here's the video! There are two parts to it.

Click on to view videos!

TIPS: Lining a round baking tin

It's usually a hassle to line baking tins, especially if they are round baking tins! The measuring, the trimming and all, it's all so much of a hassle! I figured out a lazy man's way to lining a round baking tin! (:

This is my 'cheater's way to lining a round tin! Have a piece of baking paper/greaseproof paper slightly larger than the size of the base of the tin. Tuck and 'press' the sides of the paper into the tin to get the shape of the base. Remove it and trim the 'sides' of the paper that's not required. You can trim the sides to be a lil' smaller for a better fit. 

After which, cut out strips more or less the height of the walls of the tin and using butter/oil, grease and 'stick' the greaseproof paper onto the tin.

It's just as simple as that! Hope you enjoyed this simple baking tip! 

Folding Sponge Cake Batter with bare hands

This was a video I filmed to show the 'Folding flour into batter' method I use for sponge cakes using bare hands. Idea by Richard Goh (: In my opinion, the hand method gives a better feel as you'd know where there's still flour pockets in the batter and when it's ready. (:

Give it a try! Good for sponge cakes and even chiffon cakes! 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 

Home-made Pandan Extract

Ever since I've started really loving baking, I abhor the 'cheating' method for baking and cooking.

I've been wanting to bake a Pandan Chiffon Cake for sometime but time doesn't really permit so.

Nevertheless, that hasn't stopped me from making Home-made Pandan Extract!

This took me less than 30 mins to prepared and it yield half a bottle of extract.

Home-made Pandan Extract Recipe:

Ingredients:

A packet of Pandan Leaves (About 35 pcs)

I got mine from Sheng Shiong (:

1 glass of water