Strawberry Heart Shortcake - Scones #2

Valentine's day is coming...... my girls love hearts.
They also love scones, and when scones come with hearts, they will love it even more.
The taste of is shortcake is pretty much close to a scone to me, and so I included it into this week's theme.

Mango Cheese Charlotte -No Bake Cheesecake #3

MIL suddenly asked us out for dinner with a newly wed couple who are relatives. And asked me whether I can make a cake for them. 22 hours notice!

To make a cake for the newly wed couple as a simple dinner celebration, is not like a birthday cake or a regular cake, I have to incorporate romantic elements into it. I can only make do with whatever I have in hand. I have mangoes, limes, chocolate, coffee and no berries at all in the fridge. So, it's either I make a mango cake or a mocha flavoured cake.

Gobi 65 - Flowers #3

Gobi 65 is a popular fried cauliflower dish from India.

Actually I didn't know of this dish until I stumbled upon it while searching for other things. I read up a few recipe and found that all of them varied greatly from the type of spices and the type of liquid used to bind the rice flour together. Or some just used cornstarch. So, I guess, there are no fixed rules to it, as long as it's a crispy fried spiced caulifower. Kindly correct me if I am wrong.

I posted a recipe last 2 weeks making Gobi 65 with leftover marinade from the almost tandoori like, Yogurt Spiced Wings. But this is a from scratch recipe.

Yogurt Spiced Wings - Wings #3

It’s almost tandoori wings.

I changed so much of the ingredients to suit my pantry’s stuff that I don’t think the recipe seem similar anymore. It's better not to mislead using the same name.
When this is not for MFF, I am back to me, changing the recipe according to my needs, but still try to be as near as possible with similar substitutions,

Rainbow Bundt Cake - Bundts #2

2nd attempt

I made these cakes for my girl to bring to her class party.
I used food colouring this time. Not natural pigments as the outcome with natural pigments is not that easy to control with the long baking time

Actually it wasn't supposed to be 'cakes' but just 'cake'.
The first cake didn't dislodge very well from the pan, and hence, split to half, horizontally.  I was soooo heart broken because the rainbow was almost perfect. Determined, I made it again the next day.

Strawberry Meringue Baskets - Strawberry #3

I made this sometime ago because I happened to have a tub of greek yogurt. Ipoh's latest shopping center Aeon Station 18 has opened not too long ago and on my first visit, I saw a new range of products brought into Ipoh city :) Finally greek yogurt has arrived.

I've been visually attracted to this meringue basket sometime ago... and it was supposely to be filled with whipped cream and topped with strawberries. I decided to borrow that concept and use greek yogurt and fill it with strawberries too, rather than just on top. And add some texture and flavour contrast with a chocolate ganache as sauce.

Raspberry Ripple Cheesecake Ice Cream - Rasps Whole Cakes # 3

Recipe created in Aug 2011

There are times when you see something, die die you must buy (die die is a local slang for don't care much, and with persistence). That's when you see raspberries selling for RM4.75/punnet (70% off). How can I not buy, right??

BLT Pasta Salad - Pasta Week #1

Recipe tried out in Sept 2011

Love this salad.

Well, who doesn’t love BLT
Bacon--- Lettuce---Tomatoes.
A wonderful combination, usually in sandwiches.

Buttery Dinner Rolls - Plain Rolls # 3

This is a Peter Reinhart’s recipe, found in the book Baker’s Dozen. This book has very very few pictures and most of those that I have attempted are those with pictures. I guess pictures do play a very important role whether or not we want to read through the recipe, moreover try it out.

Mango Yogurt Mousse - Mango Week # 1

 

I first saw “ fake soft boiled eggs” on Sea Salt with Food. LOL. I told myself, I got to make these one day.
Then I saw this on Masterchef Australia. Marion was doing her celebrity chef challenge and she was making a dessert served in an egg shell. I was busy with my kids, but I saw how she cut the egg shells and how she assembled her dessert. But I have no idea what dessert it was as I wasn’t listening to the show, just catching a glimpse whenever possible.

Passionfruit Yogurt Cheesecake - Cheesecake Trio #3

This is my first time trying fresh local passionfruit. Somehow it doesn’t taste like those commercial flavours. It’s very much like Cosway’s Markisa Juice. And after doing some reading up, the local variety available here is indeed markisa. The skin’s pinkish rather than purplish or yellowish. So for those of you who is yearning for some passionfruit bakes but find it hard to get the pulp or fruit, head on to Cosway and get your bottle of markisa cordial. I’ve baked a chiffon with it few years back and it works.
 *** I’m not a Cosway member ***

With Mother's Day just 2 days away, I was thinking of visiting my mother on the day with a cake. She's not expecting me, as she was more worried about me being at 36 weeks (that time). I had no idea what to make for her until I rumaged my fridge to look for ingredients. I saw the pack of almost forgotten fruits. (I had been busy moving) The passionfruits had been lying in my fridge for 6 weeks, wrinkling by the day. The passionfruits seems to have taken on some mould. I washed away the mould and they looked ok. I cut them open and phew, absolutely ok. The skin’s really thick and I didn’t see any penentration of blackish, grayish or greenish stuff on the inside.The inner skin was just plain white and pretty. And they still taste pretty nice, but sourish. If you want to know where I bought them, it's at Subang's Jaya Grocer at Empire. Hahaha, do I live in Klang Valley or in KK, hahaha, take a guess.

I’ve been baking very much without a recipe nowadays. Throwing in whatever I feel like. Not trying to brag, but just to share. When the inspiration comes, I just try to imagine what I want and go about with that. It’s fun!
Oh yeah, I tried out my new oven with this cake, actually it's the 2nd cake as I baked a sponge just before this cake. Baked 2 cakes consecutively and the cheesecake must be the last as it needs to be cooled in the oven. I'll talk more about my oven next time.

To those of you who think I really cincai taruk (simply put in),NO, there still are rules to go by. Like ratio of gelatin to liquid is always 1 tbsp to 500ml liquid (but I might do adjustments accordingly at times). And the rest, is just reasoning. If one likes it creamy, then use some cream, if one likes it lemony, then use some zest and not the juice. But if you like it tangy, then use the juice. If you prefer it better aerated then beat the whites. It’s up to you!

Does this cake look familiar to you? I’m creating this cake based on Secret Recipe’s Raspberry Yogurt Cheesecake, which is Lydia’s favourite. It is not similar, in texture and taste but the inspiration is from there.

Passionfruit Yogurt Cheesecake
Recipe source: Wendyywy

Cheesecake base
250gm cream cheese, room temperature
50gm sugar
2 egg yolks
100ml whipping cream
½ tbsp lemon zest
20gm corn starch

2 egg whites
1 tsp lemon juice
40gm sugar

1. Prepare an 8 inch round spring form pan. Refer here. Prepare some boiling water. Preheat oven to 150C (bottom heat only, if that is not available, wrap top of cheesecake when cake gets too brown. I intend this cheesecake to have a pale top.)
2. Beat cream cheese until smooth (no need to be fluffy), put in sugar and egg yolks and cream until combined.
3. Pour in whipping cream, corn starch and lemon zest, and mix until smooth. Set aside.
4. In another clean bowl, beat egg whites until frothy and put in lemon juice. Beat until soft peaks and gradually add in sugar and beat until medium stiff.
5. Fold egg whites into main batter and pour into prepared pan.
6. Bake for 1 hour. Let cake cool in oven with door slightly ajar for 1 hour. Then remove cake from oven and remove base pan that contains water and let cake cool down completely. Chill in fridge (still in pan) when cake has totally cooled.

After chilling cake for at least an hour (or freeze it for 15 minutes for express chilling), prepare yogurt layer

Yogurt Layer
500gm plain yogurt
1 ½ Tbsp gelatin
50ml water
100ml whipping cream
70gm sugar
Extra sugar if needed (due to different level of tanginess of the plain yogurt, especially natural yogurt which is rather sour)

1. Put water into a heat proof bowl. Sprinkle gelatin over water. Let it bloom and then zap it in microwave on high heat for 30 seconds (or place bowl over some hot water to melt the gelatin). Let gelatin mixture cool down to room temperature.
2. Beat cream with sugar until soft peaks and mix in plain yogurt. Taste. If not sweet enough, add more sugar.
3. Run mixer on low and pour gelatin mixture into yogurt mixture.
4. Pour mixture over chilled cheesecake.
5. Place cake into freezer for 15 minutes.
While the cake is going through express chilling in the freezer, prepare the topping.

Topping layer
½ cup passionfruit pulp (derived from 400gm of passionfruit, weighed when still fresh and unwrinkled)
1 tsp gelatin
1 Tbsp water
2 Tbsp sugar

1. Place gelatin into a heatproof bowl. Sprinkle gelatin over and let it bloom for 1 minute.
2. Zap in microwave on high for 15 seconds or melt over hot water.
3. While gelatin solution is still hot, mix in sugar and stir. It’s ok if it’s not fully melted.
4. Mix in passionfruit pulp and mix until sugar is fully dissolved.
5. Remove cake from freezer and touch the surface of the yogurt. It should be wobbly but should not stick to your fingers.
6. Gently spoon passionfruit layer over yogurt. Chill for at least 5 hours before serving.

*If using Passionfruit/Markisa Cordial, then prepare half cup of slightly oversweetened cordial (mix the cordial with some water until sweeter than what u'll usually drink) and mix with the melted gelatin. Skip the sugar, of course, as the cordial is sweetened. Do step1,2, add prepared cordial and then 5 and 6 only

Verdict: 
The cheesecake base is not as heavy and creamy as Secret Recipe's but quite light by comparison. Well recieved by everyone, including my not-so-cake-loving brother, who loves passionfruit and kept on nagging on how I wasted the fruit by making this cake. He also bought some passionfruit the same time as I did and ate his fresh weeks ago after wrinkling them.

Berrylicious Yogurt Ice cream - Berry Week #3

This is a cleaning the fridge ice cream.

The strawberries has been in my freezer for many many months. More than 9 months, I guess. And a punnet of blueberries almost on the brink of being totally dried up by the fridge, half a lemon left from a rhubarb juice, a carton of half finished yogurt and a bit of whipping cream left in a large carton.

What better way than to use them all up in an ice cream. So I made this up.. and the outcome was really good. But weirdly, this melted faster than my Blueberry Ripple Yogurt Ice Cream, although this version contains more gelatin. The actual fact is that this version contains more cream than the former version. Maybe that’s why.. maybe.. I’m saying maybe.

I also made some into popsicles

Berrylicious Yogurt Ice Cream
Recipe source: Wendyywy

125gm blueberries
125gm strawberries, hulled
100gm sugar
2 Tbsp lemon juice
1 tsp lemon zest
1 tsp gelatin
1 Tbsp water

170gm plain yogurt
300gm whipping cream

1. Cook strawberry blueberries and sugar until the syrup turns into a nice purplish colour.
2. Turn off the heat and put in lemon zest and juice.
3. Let it cool down and blitz to a puree. Set aside.
4. Place gelatin and water into a larger bowl. Let it sit for 2 minutes.
5. Heat 1/3 of the puree until it is hot and pour into gelatin mixture. Stir until gelatin melts.
6. Mix with the rest of the puree. Combine with the yogurt.
7. In a cold bowl, whip the cream to soft peaks.
8. Pour 1/4 of the puree into the whipped cream and fold with a whisk.
9. Repeat step (8)
10. Pour in all the puree and fold.
11. Pour ice cream mixture into prepared moulds (a loaf pan or popsicle moulds)
12. Chill overnight until totally frozen.

I am submitting this to Aspiring Bakers March 2011 Fruity March

Blueberry and Nectarine Cake

I fell in love with the cake the moment I saw it on Piggy's blog.

It looked so so pretty.

Then I saw Elin doing this as well with peaches and blueberries. That time I already have nectarine and blueberries (bought weeks ago) in the fridge. I shouldn't wait any longer. Actually, somehow I've forgotten about this cake, until I saw it on Elin's blog.

I used China nectarines, which are a lot cheaper. This cake is very nice to eat, moist and soft.

Nectarine and Blueberry Cake Recipe
Recipe source : Piggy's Cooking Journal who adapted from 手のひらサイズのベイクドケーキ

Ingredients:
144g butter, at room temperature
100g castor sugar
2 egg
1 teaspoon vanilla extract
144g self-raising flour
1/4 teaspoon baking powder (I skipped this)
2 tablespoon yogurt
2 nectarines, cut into slices (mine was rather smallish)
40 blueberries (surprisingly, I really did throw in 20 blueberries per pan without counting initially, cos that is all that could fit the sides nicely)

Method:
1) Preheat oven to 170 deg C. Grease a 18cm loaf pan, and then line with baking paper.
2) In a medium bowl, whip butter and sugar with an electric mixer until pale and fluffy. Beat the egg into the batter, follow by vanilla extract. Mix until just combine.
3) Mix in yogurt, follow by flour and baking powder. Mix until the flour just disappear from the batter.
4) Scrape the batter into the pan. Arrange nectarine slices and blueberries on the batter.
5) Bake in the pre-heated oven for 40 minutes, or until a skewer inserted in the center of the cake turns out clean. Remove from oven, let the cakes cool on wire rack, serve.

Nectarine and Plum Cobbler

Now…. Plums are full rage here. At RM10/kg, it’s not that expensive compared to the previous stone fruits that I’ve used, like apricots, peaches and cherries. And plums are easily available no matter which part of Malaysia you are in, well, I can’t say the same for really small villages or the interior of East Malaysia. I do remember Ting, my old Sarawakian housemate, that there’re no plums where she stay, and she has to order them from her fruit seller. But anyway, it’s still the most common and cheapest stone fruit in Malaysia.
And this time, I want to make a cobbler, a more usual cobbler compared to the rolled up one.I was attracted to this recipe, because the biscuit topping uses yogurt, and how I love yogurt in bakes. Makes the texture all so nice.

Initially I wanted to make a plum cobbler. Well, plums don’t have much fragrance, so I added in some nectarines. I saw these nectarines at the morning market at RM1/pc. Cheap huh!!! But these nectarines were a pain in the a** when it comes to pitting. Usually I’ll just cut at the slit, the run the knife all around the fruit, then twist the fruit to release from the seed. Darn!!! It just won’t budge, and the whole fruit squashed in my hands. Anyone wants nectarine pulp??? Well, anyway, luckily in this recipe, the fruits are chopped and hidden under that biscuit crust. I gathered the pulp, still in recognizable large pieces and chopped. I didn’t twist the other nectarines, but just cut them off the seed. Darn!!!

Nectarine and Plum Cobbler
Recipe adapted from Cupcake Muffin

Biscuit Crust
125gm all purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
50gm sugar
60gm butter
65gm plain yogurt

Filling
1kg of plums and nectarines (weighed before cutting)
60gm soft brown sugar (how much sugar depends on how sweet ur fruits are, if they are just sweet, then this will be nice, but if they are slightly sour, please be a lot more generous with the sugar as the sourness intensifies after baking)
1 Tbsp lemon zest
3 Tbsp lemon juice (I find it a bit too sour, maybe 1 tbsp might be sufficient, but adjust this to your liking)
30gm corn starch (I prefer cornstarch to flour)

1. Cut plums and nectarines into cubes. Put in sugar and let it macerate for 30 minutes.
2. Preheat oven to 160/180C.
3. Meanwhile (after step 1, while waiting), Sift flour with baking soda and baking powder. Mix with salt and sugar.
4. Rub cold butter into (3) until it resembles crumbs.
5. Put in yogurt, and with a spoon, gently mix until it becomes a soft and sticky dough. Add more yogurt by the teaspoon if you please, should you ever find it not soft enough.
6. Now, take the fruits and then toss in lemon zest, lemon juice and cornstarch. Toss toss toss.
7. Melt some butter (about 1 Tbsp) and pour into your baking dish (I used a 6X9 pan and a 6 oz ramekin), or you can actually melt the butter in the oven while preheating.
8. Pour all the fruits into the buttered pan. Dot with the sticky dough until surface seems all covered. No need to be too perfect.
9. Bake for 40 minutes or until surface looks golden and pretty.

I like the way the filling seems to ooze out from under the biscuit crust

I took the shot above when it was still very very warm, was rushing, actually. So, the filling looks runny. The colour of the filling actually darkened as it ages. By night, it turned so prettily pink that when I had this for supper, I truly regretted not taking the earlier pics against a dark backdrop. And it's a lot firmer too and no longer runny.

Southern Pinch Biscuits

Mine look so much different from the recipe source.

At first I thought it was some sort of bread, but no, it's a scone.
Southern US calls scones biscuits. I only knew that after making this.

And it's after I make this, that I found out that many of them who made them smooth (looks like bread), swear by White Lily Self Raising Flour. Gosh, where can I get this??? It's impossible. I might have changed the shortening to butter and slightly changed the method, but hey, I don't think that would've made them not smooth, because some recipes on the internet use butter as well.Anyway, these flatter scones taste great and remain soft the next day and the next. Not soft like cake, soft like a good scone, but not dry like a cookie. It's the yogurt!!!

I made 2 batches, because the first one was a bit too tall.
This one below is my first batch. Making them in a 8 inch square pan makes them about 1.5inch tall after baking. I followed the intruction exactly, but with cold butter. Not smooth. So, I immediately made a second batch, with melted butter to see if it'll be better.....

And this is my 2nd batch, baked in a 10 inch pan. Any better???? Haha, can't compare as one is unbaked and one is baked, but I can tell you that they look pretty similiar, except for the thickness.

Southern Pinch Biscuits Recipe adapted to local ingredients
300gm cake/superfine flour or self raising flour
1 Tbsp baking powder (omit this if using self raising flour)
1/2 tsp salt (omit this if using self raising flour)
2 Tbsp sugar (some sweetness will be nice, but it's not obviously sweet, it only makes it taste nicer)
80gm butter, melted
180gm plain yogurt (substitute for buttermilk)

1. Preheat oven to 200/220C
2. Sift both flours and baking powder together.
3. Mix with sugar and salt.
4. Pour yogurt and melted butter into dry ingredients and work through to form a soft but non sticky dough. Do not knead too much.
5. Divide dough into 9 pieces and gently roll into balls.
6. Arrange balls into a 9 or 10 inch greased shallow pan
7. Press down balls with your knuckles to make indentation. The dough will be flattened as well.
8. Bake for 20 minutes.

Keep them airtight in the fridge, and whenever you feel like eating,

zap on high for 20 seconds and yummy, warm scones..

Oh sorry, biscuits.

Apricot Yogurt Cake

This cake was made on impulse.
I was suddenly craving for a butter cake. No, I’m not pregnant. Hahaha.

One two days before I made this, I was scratching my head on what to do with my balance of 500gm apricots. I don’t want to do another bake with apricot, cos I felt I was making too much of it this season. I asked Swee San for some ideas for what to do with them, and she gave me loads of it. But I brushed them all aside. I was only asking because I was at a crossroad, to make or not to make. Half crazy and only needed an outlet for blabbing. Poor Swee San. That shows how nice she is.

But today, I suddenly felt like eating a butter cake, and hahaha, an apricot one that will be then.
So, off I went to buy me some yogurt. I always like my butter cakes with some yogurt. Makes it fluffy and nice. And yes this cake is just like what I expected it to be, fluffy and tender. It may not be very very buttery, but it's definately an option to a healthier butter cake. If I don't tell you, you won't even know that it contains only that small knob of butter in a loaf cake. It cracked, as usual, but I don’t care much about cracks and most of my butter/oil cakes crack anyway. ;P

60gm butter
70gm sugar
1 egg
100gm plain yogurt
120gm fresh apricots, chopped (or use 60gm dried apricots, chopped and microwaved on high with 80ml of water for 2-3 minutes (until it looks plump), drain well before use)
150gm cake flour
½ tsp baking soda
½ tsp baking powder

1. Preheat oven to 160/180C.
2. Sift flour with baking soda and baking powder. Set aside
3. Put 2 Tbsp of the sifted flour into apricots and toss to coat. Set aside.
4. Cream butter and sugar until light and fluffy.
5. Add in egg and beat for another minute.
6. Put in yogurt and beat for 30 seconds.
7. Put in sifted flour and beat until well combined, it should take you less than 30 seconds.
8. Fold in chopped apricots.
9. Pour batter into a 3X6 loaf pan and bake for 35 minutes or until skewer inserted comes out clean.

Blueberry Ripple Yogurt Ice Cream

You don’t need a ice cream maker for this. Just a hand held mixer or if you don’t own one, just work harder with your whisk.

The original recipe called for Greek yogurt. Yeah, that’s pretty much Greek to me, as that is not available here. So, I substituted it with low fat yogurt and whipping cream to make up for the creaminess that Greek yogurt is supposed to have. And I used gelatin in place of eggs as emulsifiers because I don’t want to cook the yogurt. I’m pretty much scared of breaking up the curds. They don’t stay as creamy yogurt when overheated, you know. I’ve seen somewhere that gelatin can be used to make ice cream to produce that creamy feeling without using eggs.

And with blueberries being super expensive here, I skipped the garnish portion, and used up the berries for the filling, leaving the syrup behind for garnish. I just had to improvise to lower the cost.

Although the yogurt content here seemed low, but no, I let Lydia lick the bowl and she told me it’s yogurt. If kids can tell, I’m sure you can.

(A)
100gm blueberries
2 Tbsp water
1 Tbsp sugar
Cook these in a saucepan over medium low heat until you can see the water turning into a blue colour. Do not stir, only swirl the pan with the handle. Remove from heat. Let it cool.

(B)
1tsp gelatin
2 Tbsp water
Place water in a microwave safe or heatproof bowl. Sprinkle gelatin over water. Let it sit for 5 minutes.
Either microwave on high for 20 seconds or double boil until gelatin melts. Set aside to cool.

(C )
250ml low fat plain yogurt (I used Dutch Lady)
200ml whipping cream
80gm sugar
1/3 tsp gelatin (for use only after ice cream has hardened)

1. Chill mixing bowl in the freezer for 5 minutes.
2. Remove from freezer and pour in cold whipping cream.
3. Beat on low for 1 minute then raise the speed gradually to high and whip until it is almost soft peaks. Put in sugar gradually and whip until soft peaks.
4. With the mixer on, pour in the cooled gelatin mixture (B) and mix until incorporated.
5. With a spatula or spoon, mix in the yogurt. Mix well.
6. Put only the blueberries (A) into the ice cream mixture. Leave the syrup behind and keep it chilled until time of use.
7. Fold the ice cream twice, not too much, you want the ripple effect. Take care not to break the blueberries.
8. Pour ice cream into a 1L capacity loaf tin. (I used a disposable 4cup/1L capacity loaf pan) Freeze until hardened.
9. When it’s almost time to serve, sprinkle 1/3 tsp of gelatin into reserved blueberry syrup and let it sit for 5 minutes. Microwave on high for 20 seconds. Let it cool down.
10. Unmould ice cream onto a chilled serving platter. Drizzle blueberry syrup over ice cream loaf.
11. Slice ice cream to serve. Do not use a scoop.

Taking pictures with ice cream is really tricky. I was a bit slow.. and no, it didn't melt, but it froze the blueberry jelly I drizzled on top.

Chocolate Strawberry Yogurt Cake

This is only for 2 mini cakes , one for mama and one for papa. Must serve one to papa, if not he will be jealous. But make the one for mama extra special, maybe with extra strawberries. There is no cream here, so it is perfect for senior citizens who are careful about what they eat and this is definately not cloying but very light. :)

I made created this for someone I knew, who totally not well versed in cookery terms and rarely goes in the kitchen. For this year's Mother's Day, she wanted to make something for her mom, and tried out my Castella cake. Gosh, of all the cakes she wanted to do, she did a castella. Well, it didn't quite work out. With her determination and filial piety to make this day a special day, I decided to help her out a bit by making this cake for her reference. This is actually very easy but definitely will be long winded with the instructions, need to give very very proper elaboration, like what the Chinese say, "draw a picture that even shows the intestines". Please bear with me :)

To make the disposable cake ring and cake cutter
(You can skip this and use a pretty short glass to do this. Just use the glass as your cake cutter and the glass to serve the cake in it)

Stuff that you need:
8X30cm manila card, 2 pieces
Some plastic wrap or just cut from a plastic bag, bigger than the manila card 1inch on all sides
Or you can just use those plastic sheets used as binding covers and skip the manila card
Some cellophane tape
1 empty drink can
Marker pen
Blade Cutter or scissors

1. Wrap manila card strip with plastic wrap, secure with cellophane tape. (skip this step if using those plastic sheets)
2. Wrap manila card around empty drink can. Mark the spot where the card ends. This is the first mark. Make another mark 2-3mm after that first mark. This is your second mark. Remove from can, while retaining the curl. Move the end of the card to the second mark and secure it with cellophane tape. Cake ring is ready.
3. Place pen or pencil on a book about 1 inch thick.
4. Place can next to pen/pencil and turn the can (make sure base touches the table at all time), so that the pencil can make a line around the can.
5. Make an incision into the line using blade cutter. Cut along the line, make sure the line is on the shorter side, so that when you’re done cutting, the line is no longer there. Trim with sciccors.
6. There, you cake cutter is ready.

Making Temporary Cake ring

Making Temporary Cake cutter

Cake and fillingChocolate cake, any chocolate cake you enjoy eating, you only need four pieces of 1cm thick cake., Silverbird or any other dark moist chocolate cake will be fine.
140ml strawberry yogurt (single portion cup), I recommend Dutch Lady. Taken out from fridge 20 minutes before use, if this is too cold it will not give you a good smooth mixture with the gelatin later.
1 level tsp gelatin (measuring teaspoon)
2 Tbsp water (2X15ml), please use measuring tablespoon
1 level tsp sugar, or more
Some strawberries for decoration

1. Put 2 Tbsp of water into a ceramic rice bowl or any heatproof bowl, stainless steel also can.
2. Sprinkle the gelatin over the water. Let it sit for 2 minutes.
3. Heat a pan of water, the water should be about 1 inch in height, bring to a simmer. On low heat, place bowl of gelatin into pan and heat the gelatin mixture until the gelatin melts. You will no longer see any grains of gelatin. Remove bowl from pan. Lightly stir it with a teaspoon so that the melted gelatin will be evenly dispersed in the liquid. If you need sugar, put it in now and gently stir.
4. Let gelatin mixture cool down, you should no longer feel that the bowl is warm.
5. While waiting for the gelatin to cool down, cut your cake with the drink can. Cut 4 circles of cake
6. Place cake rings onto a plate lined with baking paper or plastic wrap. Put one piece of cake into each cake ring. The cake should not feel loose in the ring. It should be nice and snug. Now back to the filling…..
7. Stir the yogurt to even it out. For right handers, with yogurt on your left hand and a spoon on your right, pour the yogurt into the gelatin mixture (Do not scrap the yogurt cup, have to be fast here) and quickly mix it. After you have mixed it, only then you scrap the yogurt cup clean into the gelatin bowl and mix again.
8. Pour 2 heaped teaspoon of yogurt onto each cake in ring. Place the 2nd piece of cake over yogurt in ring.
9. Pour the balance of yogurt into cake ring. Level the surface.
10. Place plate of cake into the freezer for 30 minutes (not more than this) or chill for a minimum of 2-3 hours. Overnight will be even better.
11. Transfer cake to serving plate.
12. Use a sharp blade cutter, cut the sticky tape to release cake ring.
13. Top with a chocolate coated strawberry, or a plain one, up to you.

Melting gelatin

Cutting Cake

Preparing the filling

Cake Assembly

Final touches, before serving

To make chocolate coated strawberry
Some cooking chocolate or some eating bittersweet chocolate will be fine
Cold strawberries

In a rice bowl, pour some boiling water, halfway up. Place another slightly bigger bowl (with chocolate in it) over the bowl with hot water. Let it sit for 1 minute. Then stir with a spoon to make sure the chocolate has melted. Dip strawberry into chocolate and let the chocolate harden.

And this final picture, the yogurt is actually frozen in heart shaped moulds, instead of made into jelly