Easy Strawberry Layer Cake

Well,today I want to prove that I’m over to those breads,so I went and made a strawberry cake.My kids never like too sweet, too dense, and too heavy cake.I tried to make a cake that was more suitable for their taste buds,a simple Strawberry Whipped Cream Cake.It's deceivingly light because the cake is actually make with thin layer of sponge cake and Kraft strawberry whipped cream.That's it!Not even fresh strawberry on it.

My first time using Kraft COOL WHIP with Strawberry flavour.Actually,I am not a big fan of COOL WHIP maybe because it is a Whipped Cream substitute.It's tasteless and very soft.Well,I can say it's taste like ice-cream!But this strawberry flavour isn't as bad as you think.Of course,nothing can compare the real whipped cream which is just so good and perfect for this cake,especially with any kind of berries.

A strawberry cake is perfect for any occasion.When fresh strawberries are in season, be sure and make this cake add with fresh strawberries.Since no special baking skill is required for this cake, even the kids can prepare it easily.The first thing you need to do is to make a sponge cake then make sure the cake is completely cool before you put the cool whip for topping.You don't have to whip the cream.I make a little more to the cake with just piping the melted chocolate directly on to the cake's surface.

End result,a moist and delicious cake for people who like Strawberry flavour.

Enjoy!

Recipe
Ingredients

2 Eggs large
30g Castor sugar
30ml oil
35g Flour(sieved)
A pinch of salt
1/8 cream of tartar

Method
1.Beat eggs,cream of tartar,salt and sugar till white and stiff peak.(about 10-15minutes)
2.Gradually add in flour and oil with spatula.
3.Mix well and bake for 15-20minutes at 360'F.

Topping
1/2 tub COOL WHIP Whipped Topping with strawberry flavour.
Thawed the COOL WHIP in refrigerator 2 hours.Stir gently with a spoon before using.Do not leave at room temperature.

You also make Cool Whip like a mousse for topping.

• 1/2 pkg Jello Instant Vanilla Pudding
• 1/2 Cup Milk
• 4 oz. Cool Whip
  

In a mixing bowl, beat Pudding and Milk well.

Add powdered Sugar.
Fold in the Cool Whip.

Sweet potato bun

This moist and soft bun are homemade.It is soft and supple.My kids isn’t fond of sweet potatoes, so I make this bun instead.
I thought it would be great to have sweet potato bun for Thanksgiving so I made this recipe up last night.I use the basic bread recipe and only add one small sweet potato in the recipe.

The sweet potatoes give the buns a beautiful yellow color.It has a nice aroma that you can even eat it on its own.Next time I'll try to make pumpkin and carrot bun.

Don't get bored with bread

This is the recipe of the day.

Since the first day of school,I have to prepare lunch for the kids everyday.Now they are bored with the sandwiches that I prepared.So I have to seek for new idea to make the sandwiches more interesting.To make the sandwiches look appetizing I add the cocoa powder into the bread.I love to bake anything that add with coloring.So if you like to make the bread more colorful just add some food coloring into the bread dough.

Recipe
Ingredients
(White bread)Part 1
300g All purpose flour,sifted
120ml cold water
1 tsp Instant yeast

Part2
1/4tsp Salt
25g Castor sugar
30g Butter or Shortening

(Chocolate bread) Part 1
300g All purpose flour,sifted
120ml Cold water
1 tsp Instant yeast

Part 2
1/4tsp Salt
25g Castor sugar
30g Cocoa Powder(Sifted)
30g Butter or Shortening

Method
(1)Knead Part 1 (two separate bowl)to form a dough called the sponge and let ferment in the bowl for 3-4 hours.

(2)Add Part 2 to the sponge and remix until a dough is formed.

(3)After few minutes of kneading add the shortening and knead until the a smooth dough is formed.

(4)Shape the dough and mould into the loaf pan.

(5)Cover dough with a piece of damp towel until double in bulk for about 45 minutes and bake at 360F for 35-40 minutes.

Multicolored Kuih

My new creation of Layer cake.Unliked any Kuih Lapis you've ever tasted.This cake not only can be eaten throughout the day but also perfect for holiday parties too.The cake combines with three layers which featuring colorful of Pandan Leaves(screwpines),Taro and Cassava.All the layers need to be steamed till cooked in a steamer.The steaming process is same as the Kuih lapis.The base and texture are built of rice flour and corn flour which play a very important part in giving the cake a distinctive soft and yet firm texture.Like most Malay traditonal cake,it is flavouring with coconut milk.This bite sized version of Multicolored Kuih are one of my kids favourite.

These are the grated yam and cassava I used

Almond Puffs

Puff pastry not only can be used for pies or tart but it also can be used for savory dishes and as type of cookies too.You can always used top or filled them with sugar,almonds,cheddar,caramel or jam.

I used my own puff pastry which I made several days ahead and store in the freeze before I use it.If you don't have the time to make your own homemade puff pastry,you can buy it in the supermarket but sure enough the one I made can achieve similar crispiness as well.In this recipe all you need is 1 rectangular section of puff pastry,some good quality Almond Flakes and some coarse sugar for topping.

As you can see the Almond Flakes that I used is not perfectly sliced where you can tell this is not a good quality one.Although the appearance doesn't look quite presentable but it's still taste good.If you are using your own made puff pastry then it's only takes 10-15 minutes to bake.Frozen puff pastry from supermarket takes a bit longer about 20-25minutes but you still need to keep an eye on it from burning because Almond Flakes can burn easily. Almond puffs can look very elegant and pretty and surprisingly easy to make too.