When writing recipes, I am actually uncomfortable about stating exact times a cake should be baked for. Even if you follow a recipe word for word, there are lots of variables which cannot be controlled. The size of your tin will determine the depth of your cake and, consequently, the baking time. Quite simply, a cake baked in a small deep tin will take longer to cook through than a cake baked in a shallow tin.

Then there is the oven. Not all ovens are created the same. Three people with there difference ovens set at 180c, for example, will find that their cakes will not be cooked by the same time!

I think it is more useful to treat baking times only as rough guides. Better to place your trust in your own powers of deduction to determine when your cake is ready.

There are several ways to test a cake to see if it’s done. But first, a word of caution. Don’t attempt any of these ‘test’ until at least two thirds of the recommended baking time has passed. In fact, you shouldn’t even open the oven door before this, as disturbances such as door banging, moving the cake tin, etc can cause a cake to collapse if the middle is still wobbly.

The Color Test: Many recipes tell you to bake your cake until it is golden brown, unless it is a chocolate cake with starts out dark anyway. If you cake has been baked at the right temperature, it should, technically, cook to a lovely brown color. But it takes more than color to indicate that a cake is done.

The Spring Test: if you touch the surface of the cake lightly with the tip of your finger, a cooked cake will feel spongy to the touch ad spring back. If it is uncooked, it will be soft and your finger may leave an indentation.

The Shrink Test: A cake shrinks slightly from the sides of the tin when it is cooked.

 The Pick Test: if after the color, spring and shrink tests you are still not convinced that your cake is done, carefully insert a thin skewer in the centre of the cake – the part which usually takes the longest to cook. If you find sticky bit of better on it, your cake is obviously not cooked. A clean skewer or a few fine crumbs sticking to in indicates that the cake is done.

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Cake tins should be filled half to two-thirds full to give the cake enough room to rise. Overfilling can result in a collapsed cake or one that overflows, while a tin that is too large will produce a thin cake with a pale top.

It is impossible to always make the correct amount of batter for the tin you want to use. I generally err on the generous side and any excess batter is spooned into paper cases to make cup cakes. They’re great for packed lunches, eating on the run or as giveaways to friends, neighbors and colleagues. 

Preparing the tins:

What good is a cake if you can’t get it out of the tin? To prevent such a disaster, then insides of the tin need to be ‘prepared’.

• Brush the base and sides with a little softened butter – not too much, just enough to coat the insides with a thin layer of fat. To make doubly sure the cake doesn’t’s stick, throw in a scant spoonful of flour and tap the tin dusting over the inside as it clings to the layer of butter. Gently tap the upturned tin over the sink to remove any excess flour. If you are using a fluted tin with an irregular shape, dust the inside with caster or fine granulated sugar instead of flour as an added anti-sticking precaution.
• Moist, sticky cakes and those which have the addition of dried fruit, chopped chocolate, etc are more likely to stick so it is wise to line the base of the tin with greaseproof paper. To do this, place the tin, base down, on a sheet of greaseproof paper. Using a pencil, trace the outline of the base of the tin and cut out the shape. Grease and flour the sides of the tin first, then place the sheet of greaseproof paper on the base. It’s not necessary to grease the paper as it can be easily peeled off once the cake is cooked.

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Ingredients:

A

3 eggs

3 eggs yolks

25g chocolate paste

Pinch of salt

170g milk

200g brown sugar

30g cocoa powder

300g melted covertures chocolate

250g cake flour

8g baking powder

2g baking soda

150g unsalted butter

3g coffee powder

10g vanilla essence

B

200g chocolate chips

200g chopped and toasted pecan

C

500g whipped chocolate whipping cream

D

100g chocolate spread

5g coffee powder

30g cocoa powder

Method:

1. Whip A till thick and fluffy.
2. Pour it into a greased and lined 10” baking tin and sprinkle with B.
3. Bake at 170c for about 30 minutes.
4. Let it cool slightly in the tin before turning out on a wire rack.
5. Topping: combine C and D lightly.
6. Decorate as desired.

Tips:

1. This cake is very simple to make. It is suitable as a birthday cake or as teatime dessert.
2. Keep in the fridge but let the cake return to room temperature before serving.

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Cake Ingredients

A

5 egg whites

10 egg yolks

100g sugar

25g ovalett

10g vanilla essence

Pinch of salt

B

100g all-purpose flour

30g cocoa powder

5g baking powder

C

20g milk

180g melted chocolate

10g chocolate paste

D

120g melted unsalted butter

E

Chocolate ganache (refer to page 62)

Method

1. Whip A over high speed until the foam is very thick.
2. Sift B and fold it into A lightly and alternatively with C. Lastly add in D slowly using a plastic spatula.
3. Pour it into three lined and greased 9”baking tins. Bake at 180C for about 20-25 minutes.
4. Invert the tin onto a wire rack and let it cool thoroughly before spreading the Chocolate Macadamia Pastry Cream and chocolate ganache onto it.

CHOCOLATE MACADAMIA PASTRY CREAM

A

200g instant custard

B

10g vanilla essence

380g cold fresh milk

C

300g fresh cream

135g sugar

D

150g melted white chocolate

100g melted dark covertures’ chocolate

250g toasted crushed macadamia

METHOD

1. Mix A and B till well-combined with a hand whisk.
2. Whip C till soft peak and fold lightly into the above mixture till well combination.
3. Lastly add in D and mix slowly till thoroughly combined.

ASSEMBLY

Place a layer of cake on a cake board and spread the Chocolate Macadamia Pastry Cream onto it evenly. Repeat this sequence with the remaining 2 layers. Spread a thin layer of Pastry Cream on the last cake layer. Let it set in the fridge for a while before pouring chocolate ganache on top. Decorate as desired.

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Method:
1.    Spread some chocolate evenly on rectangle acetate plastic.
2.    Use triangle comb to cross from one corner to another.
3.    Let cool slightly, twist it in a pipe. Keep it into freezer till it is set.
4.    Decorate as desired.

>More Marble Chocalate Decor Tips<

Method:
1.    Drizzle some white chocolate on acetate plastic. Let it harden for a while.
2.    Pour chocolate on top, spread evenly.
3.    Let cool slightly, measure and cut it into slices. Roll it up and place it in a pipe. Keep it into freezer till it is set.
4.    Decorate as desired.

Picture below shown marble chocolate decor step by step:

Step 1:

Step 2:

Step 3:

Step 4:

Step 5:

Step 6:

Step 7:

Step 8:

Step 9:

Step 10:

Step 11:

Step 12:

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Ingredients:

1 teaspoon passion fruit pulp

120ml berri pineapple juice

½ ripe mango

30ml plain yoghurt

Dash grenadine

Method: Blend with ice and pour

Garnish: Mango slices and raspberry on toothpick on side of glass.

Glass: 330ml hi-ball glass

Tips: A thick topical drink, with the tartly flavor of passion fruit.

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Ingredients:

90ml berri pineapple juice

30ml coconut cream

½ bananas

30ml cream

30ml sugar syrup

Method: Blend with ice and pour

Garnish: Wedge of pineapple and one cherry. Serve with swizzle stick and straw.

Glass: 270ml hi-ball glass

Tips: Best border beverage competition of 1991.

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Ingredients:

6 small strawberries

15ml sugar syrup

90ml lemonade

Scoop strawberry ice cream

Method: Blend with ice all ingredients except lemonade and ice cream

Garnish: Pour blended ingredients in glass, almost fill with lemonade, and then top-up with strawberry ice cream. Place small whole strawberry on side.

Glass: 300ml footed hi-ball glass

Tips: Children’s favorite

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Ingredients:

90ml sparkling white grape juice

Scoop vanilla ice cream

Method: Build over ice

Garnish: Several white table grapes

Glass: 170ml tulip champagne flute

Tips: A wine spider (non-alcoholic of course)

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