By Passionate About Baking on |
Some days back, I saw HHB posted her blog with this Durian Oreo Cake. I thought it was rather interesting. Actually I've seen this combination of cake before, but I didn't think much of it until she baked it. I've requested her for the recipe and she was generous and kind enough to post it up after receiving so many requests. Well, since I've requested for it, I'd better not waste her effort.
So, picking up my courage, I tried to bake this cake. I knew I wanted to bake a durian cake, but was hesitant about adding oreo. Eventually, I did add the oreos. My failed attempt was baking the cake. Somehow, I still cannot fold in the flour without deflating the bubbles. In fact, I had to bake twice in a row, just so to get 3 layers of sponge. *sigh* Still trying to get the techniques of folding flour into aerated eggs right! Anyone there can coach me one-to-one please?? The batter just went flat and there was no difference in the level of the pan before and after baking! Hahaha... I saw how high the cake can rise in HHB's picture. Mine just refused!
Anyway, the comments I received on the cake is - sponge is too dense (as expected), should have more durian pulps, otherwise, the overall taste is good. I used diary whipped cream instead of non-diary as I prefer the diary taste more. It's actually a very easy and simple recipe to do, except for the challenge of the sponge cake for me! I like this cake too!
Some updates on my Wedding Cake Decoration course. Last week, we did some extension works and bridging. It was rather difficult to pipe as the royal icing was hard, and extensions required at least 7 layers!! Most of us agreed that we will skip this for our project work! Heehee... We also tried our hands on sugar paste frills and flounce and started some carnation modelling. We'll be doing more flowers next week. Yippee!