Sunday 30 March 2014

Sakura Matcha Chocolate Cheesecake

My colleague organised a high-tea farewell party for one of our colleagues at her home yesterday. We gathered a few avid bakers to contribute to the menu. Since it was also the host's birthday in two day's time, we decided to celebrate her birthday on the same day as well.

After much planning, I decided to bake her a cake with Cherry Blossoms aka Sakura theme. I bought a small tub of preserved cherry blossoms some time ago but till now, the tub is still sitting in my fridge. With so much updates of them blooming in various parts of Japan lately, without much hesitation, I decided to pair the cheesecake with my favourite Japanese plum wine, Honey Choya! I love to use different types of liquor in my bakes lately, it takes the end product to a different level when you think of Kahlua, Baileys Irish Cream, Kirsch, Rum, Amaretto and the list goes on...it's so experimental especially when you try to pair them with different ingredients in my "lab". Viola!


Here's the recipe adapted and modified from here. I used a 7" cake ring instead of individual moulds.

Sakura biscuit base

80g ................................ Digestive biscuits, crushed 
40g ................................ Melted butter 
10g ................................. Preserved cherry blossoms (Sakura), finely chopped

Matcha chocolate cheesecake mousses
 150g ............................... Cream cheese ( I increased to 200g) 
50g ................................. Plain yogurt
40g ................................. Granulated sugar
2 ..................................... Egg yolks
100g ............................... White chocolate  
150g ................................ whipping cream 
25g .................................. Water, for melting the gelatin 
5g .................................... Gelatin sheets 
2-3drop .......................... Sakura essence      
( I used 10g of Matcha powder)

Sakura jelly ( Honey Choya Jelly)
 220g ............................... Water
20g ................................. Granulated sugar
1tsp ................................ Kirsch  ( I replaced with Honey Choya)
10g ................................. Raspberry puree
4g ................................... Gelatin sheets 
1-2 drop ......................... Sakura essence

For decorating
 16g . 20g ............................... Preserved cherry blossoms (Sakura)

The cake turned out to be a pleasant surprise for all. Tastes heavenly with a cup of Japanese Green Tea. Cheers!



Hello Kitty Rose Ombré Cake

When my girlfriend learned that I bake as a hobby, she requested me to bake a Hello Kitty cake for her sis in-law to spring her a birthday surprise. Being a Hello Kitty fan myself, I obliged as I've bookmarked to bake a Rose Ombré Cake for a while but never got down to doing it.  So I thought, let's do it!

I decided to try out the recipe from here. I used Wilton red color to create the gradiation of pink hues and coloured the same for the frosting. The cake was moist and I like the texture. I used Frosty Whip for this cake and the piping of the roses looked firm. I also used the Rose jelly which I bought from Harrods for the sponge layers before splattering them with the whipped cream between the layers.

Here's the final look of the Rose Ombré Cake topped with a Fondant Hello Kitty cut-out. Meow....

The birthday girl was so surprised and love the cake to the T! I'm so glad to have made someone's special day a happy one.

I'm submitting this post to Aspiring Bakers #40: Rainbow and Ombre Party ( March 2014)
hosted by Cynthia of  The Baking Biatch.