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! (:

Chocolate Layered Cake with Toasted Almonds

And so, I've always had a penchant for chocolate cakes and so I wanted to try something new.. I did this Chocolate Layered Cake with Toasted Almonds last Tuesday.. Boy is this one recipe I'd always keep and tweak! I simply love the rich chocolate taste in this cake! This is also the cake used in Chocolate Banana Cake with Chocolate Ganache (: This took me about 3 hours to bake but of course, if you have more time allowance, allow the cake to chill for a longer time in between so that it sets better! (: 

Chocolate Layered Cake with Toasted Almonds Recipe

This recipe yields one 9-inch cake

Ingredients: 

CHOCOLATE CHIFFON CAKE (A)

30g cocoa powder mixed with 120ml water

4 egg yolks

130g self-raising flour

1/2 tsp baking powder

1/2 tsp baking soda

60ml corn oil

1 tsp vanilla paste/essence

CHOCOLATE CHIFFON CAKE (B)

4 egg whites

60g castor sugar

1/4 tsp cream of tartar

CHOCOLATE GANACHE FILLING

1/4 tsp cream of tartar

225g dark coverture chocolate

85g unsalted butter

3 eggs, separated

250ml whipping cream

3tbsp castor sugar

4 bananas, sliced

CHOCOLATE GANACHE FROSTING

140ml whipping cream

350g dark coverture chocolate

1 tbsp butter

DECORATION

50ml whipping cream

30g toasted almonds (diced)

Some leftover chocolate ganache filling

Some leftover chocolate ganache frosting