Friday, December 24, 2010

Southern Red Velvet Cake with Cream Cheese frosting



To be honest this is my red velvet cake ever. I heard about this cake for a while from Cake show on TV and promise to my self that I would try making it for special occasion. But somehow I haven't got any guts until one day I saw one of  friend FB status mention about this cake and it's near my birthday..then... aha.. I got the idea to make this cake for my self a day before my birthday  hahaha... *wicked laugh* ( because I wasn't really plan to invite any friends over).

I never seen any cake recipe using heaps of vegetable oil before. So I wasn't sure and cannot imagine what the taste would be like. When I started preparing the ingredients I just realized that I didn't read the recipe carefully (bad habit Ti!) that I didn't buy any butter milk! So I have to make butter milk substitute from a cup of milk mix with 1 table spoon of squeezed lemon.

Anyway... when I measured the flour I also have to admit my self that I am sooo.. not careful to check my pantry. I thought my existing flour would be enough for the recipe but once more bummer.. I'm wrong!! I only got about 1 cup of it.  So I came up with the idea *ting* Because I have self rising flour sitting there in the pantry as well I used this for the the remaining 1 1/2 cup that  need and put less (only 1/4 tsp baking soda). And bake it on the 2 small tin for about 1 1/2 hours.
Guess what?? it's all works.. Yippeee...
To be honest I really happy to see how the cake was turned up. So vibrant Red and looks delicious!

The best part of making birthday cake was to decorate it but I don't want any fancy decorations of course!.
(I only used half  recipe of the cream cheese frosting ) With my daughter watching the whole process I could see her face that she really want to try the cake :) poor girl she have to wait until we cut it on the next day.

By the way I just wanted to say Merry Christmas & Happy New year 2011 ... Have a great time!

If you want the recipe please email me at kitchenfunDOTwithtiATgmalDOTcom.


Monday, December 20, 2010

Bolu kukus pelangi (Bolu kukus ketawa)// Mini steamed rainbow cake

Uggghh.. I finally updated my blog again after a while. Been meaning to do that but always have many things to do. It’s weird weather going on here in Melbourne. It’s already December and summer supposedly here but what happen is very wet and cold days :(. Well I know we needed rain here.
 I guess I just have to be patient until the weather get warmer so I can plan something to do outdoor with my daughter this school holiday.  Can hardly wait..!!.

Anyhow... about this mini cake. I made it many times in the past and it’s one of my signature Indonesian dessert to bring  If I invited by friends to their place or party as well as at my place. It’s quit light and moist. Believe it or not there is no butter or margarine needed for this recipe so no need to feel guilty eating more than 2 :). Because of the shape of the cake (rising and crack in the middle) we often call them laughing cake. So If the cake isn’t laughing means failed. I made similar rainbow cake here (no laughing type/ version) and another laughing steam cake with different flavor here.

Many of you probably wondering what Ovalett/ TBM  is. Ovalett (or Ovalette) is a cake stabiliser/emulsifier used predominantly in the baking of sponge cakes or steam cakes. It gives the cakes a super fine texture. It is used to aid the beating process of egg yolks or egg whites to ensure its stiffness holds. It helps the eggs to rise rapidly and stiffly and also to remain stable therefore ensuring that eggs do not lose their voluminous texture. Ovalett ensures quick whipping properties and provides a remarkably stable batter that may be left unbaked for some hours. Ovalett produces a perfect sponge that is not too fragile, while providing excellent flavour and fresh keeping qualities.(source =

With the mould in the background

Many Indonesian cake / snack using this emulsifier. Nowadays You can find it quite easy  in Indonesian supermarket here in Melbourne. As well as the special mould for this particular steam cake. So don’t be afraid to try and make this cake ok?.  And email me if you have any questions.
One more tips from me is that you have to wrap the steamer’s lid with the cloth so that the hot water droplets from the steam is not dripping to the cake that can cause the cake wet and not” laughing”.


Bolu kukus pelangi (Bolu kukus ketawa)// Mini steamed rainbow cake


* 2 eggs
* 200 g caster sugar
* 2 tsp TBM/ Ovalett/ SP (emulsfier)
* 275 g plain flour
* pinch of salt
* 200 ml soda water (lemonade)
* Pandan paste, strawberry flavored paste ( or using food colouring is fine)

  1. In a large bowl, beat eggs, sugar, eand mulsifier  with electric beater,  until white and fluffy.
  2. Mix the flour & salt, into the eggs mixture little bit at a time,whisk it gently.
  3. Pour in the soda water, whisk again.
  4. Divide the batter among 3 bowl, add the pink colour and green colour each bowl and leave the rest without any colour.
  5. Preheat the steamer, cover the lid with a towel/ cloth.
  6. Put the cupcake paper on the mould. ( I used cut baking paper)
  7. Spoon pink, green and white on the covered mould, steam for 10- 15 minute.
Btw I also bring this cake to my daughter Kinder party with mostly Australian Mums and they amazed how beautiful (and tasty too!) this cake is :). They can't imagine how did i do it cos they never seen any cake like this before and looks unusual for the cake isn't it?? . ahh... so proud of my Indonesian food!.
Happy Holiday Everyone!!