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Durian Cake January 16, 2010

Posted by chrislsx in in the kitchen.
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There was some frozen durians in the freezer and I made durian cake with it. Check out my notes and recipe on my cooking blog, DinnerLately.


Cranberry, Cherry and Walnut Sauce October 11, 2009

Posted by chrislsx in in the kitchen.
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It’s Thanksgiving weekend in Canada, and I made a delicious cranberry sauce to go with my Tofurky (and the real turkey for the rest of the family) tomorrow. I made this sauce in the previous years and I just love how the aroma from the spices, shiraz and orange peel linger over the stove as I make this. With the temperature not cracking 10 C degrees these few days, the aroma sure reminds me that Christmas is around the corner.

The recipe was posted on my old cooking blog DinnerLately, but the original recipe came from EatingWell.com.

I’ll be making my Green Bean Casserole tomorrow as well for the dinner. Stay posted!

Baby Shower Cake October 2, 2009

Posted by chrislsx in in the kitchen.
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I love to cook and bake. I used to maintain a vegetarian cooking blog called Dinner Lately before I moved in with my in-laws and it would contain all of my kitchen creations. Nowadays, I bake whenever there’s a need to or when I feel like it.

Today, we had a surprise baby shower for our manager at the office. His wife is due 3 weeks before me. I was tasked to make the cake. Here are some pictures of the cake that I made.

The booties, flowers, and cubes are made of fondant + gum paste. You can find the instructions for the booties here. I don’t really don’t know how long it took me to make the entire cake, but the booties and flowers were made way ahead of time (about 1 weeks beforehand) so that they are able to dry completely.

This is a big cake. I used an 11X15X2 Wilton pan, and it took 2 boxes of Duncan Hines cake mix. I baked it at 350 F for about 35-38 minutes, while rotating the pan about halfway through baking to ensure that the cake is cooked thoroughly.

Since it is a chocolate cake, and it is notorious for being crumbly, I made sure that I cover the cake with an initial thin layer of buttercream icing and then refrigerating it before laying on the final layer of icing. This is to make sure that the the surface of the cake looks neat and is not contaminated by cake crumbs.

The colour of the cake is a tinge of electric green, and the lime green and pink polka dots ribbon border ties everything together ever so neatly. I also used bead border along the edge.