Last year, we visited this beautiful temple at the outskirt of Osaka. What we saw was just infinite number of daruma dolls !
My little attempted to count the number of dolls but she gave up totally in the end.
Because there were just countless of daruma dolls!
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This is a simple sweet treat upon request from my little one.
Last week, she asked “Mummy, can you make a piñata cupcake for each of my friends for Children’s Day celebration?”
Interesting, I thought.
So I decided to try this out.
The Dark Chocolate Cakes makes 12 regular cupcakes
140g all-purpose flour
14og caster sugar
60g Dutch-processed cocoa powder (I used Hershey’s)
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup vegetable oil
1/2 cup milk
1/2 cup hot coffee
Preheat oven to 160° C. Prepare 12 cupcake lines in the cake pans. Set aside.
In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix well.
In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir well till mix.
With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
Pour the hot coffee into the batter gradually and mix on medium low until smooth.
Divide the batter between the cupcake liners. Bake for 20 minutes. When a toothpick inserted at the centre of the cupcake comes out cleanly, the cakes are baked.
Remove from oven and let cool completely on a wire rack.
Chocolate Ganache Frosting enough for 12 regular cupcakes
450 g bittersweet chocolate
400 ml heavy cream
50g unsalted butter
- Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
- Heat the cream and butter in a small saucepan over medium heat. (The cream and butter can also be heated in the microwave.)
- Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.
- Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
- Place in the fridge for 45 minutes to allow it to set.
300g M&Ms chocolate
- Once the cupcakes were cooled, cut a cone shape out of the top of the cupcake.
- Cut the point off the cone.
- Fill the hole with the M&Ms.
- Cover hole and seal with the frosting.
5. Pipe the chocolate ganache and then decorate.
6. Place in the fridge for 30 minutes. Serve and enjoy.
And here it goes, the cross-section of this ‘surprise cake’!
In my country, we celebrate Children’s Day today.
My little one asked, “Mummy, can you make a surprise cupcake for each of my friends ? Something like a piñata ?”
So, I showed her the surprise for her friends.
Love the vibrant colours of the M&Ms.
Do check on weekly photo challenge for more beautiful posts.
This is the photo I could think of about lines and patterns.
An awesome sight from the cable car at Shin-hotaka when we travelled to one of the station.
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Mango is one of the comforting food in my household. Whenever we are tired, be it the young or the old, we will just turn to mangoes.
Mango sorbet, Mango juice, iced Mango cubes and Mango mousse cakes.
This cake was baked few weeks before the mango seasons, thus the mangoes were not in full sweetness.
Anyway, the craving for this dessert overwrites everything else.
Chocolate Sponge Cake for a 7 by 7 inch baking tin
70g all-purpose flour
7g unsweetened cocoa powder
50g caster sugar
20ml whipping cream, warm
- Preheat your oven to 180 degree C.
- Grease the cake tin of 7 inch by 7 inch and line the base with parchment paper and set aside.
- Sift the flour and cocoa together three more times and set the sifter on a plate and return the dry ingredients to the sifter. Keep at close hand.
- Whisk the egg until lighten add the sugar gradually until thick and lighten (Thick ribbon stage).
- Take 1/4 cup of batter and mix with the warm whipping cream and fold to combine.
- Sprinkle the flour mixture over the egg batter and fold to combine.
- Pour the whipping cream back and fold to combine.
- The batter will be smooth and thick.
- Pour the batter into the pan and bake the cake for 14-16 minutes.Let the cake cool and slice horizontally 2 slices and trim them into 6 x 6 inch square.
- Transfer to a rack and let cool.
8g gelatine sheets
25g hot water
150g whipping cream
1.5 tbsp icing sugar
200g mango puree (if refrigerated, bring to room temperature)
140g diced mango (depends on individual preference)
- In a small bowl, dissolve gelatine sheets in hot water. When the gelatine is fully dissolved, add to mango puree. Optional : Add rum to the mixture. Mix well.
- In a mixing bowl, whip whipping cream with icing sugar to soft peak state. Refrigerate to chill.
- Add the mango puree to whipped cream. Mix well until incorporated.
100g gelatine sheets
1 tsp rum [optional]
Put the water, corn syrup and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool.
Assemble the order is as above
- Use a 6 x 6 inch cake ring, place a layer of cake and sprinkle the syrup over the cake
- Pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighty set for about 20 minutes in the fridge.
- Lay another cake layer, sprinkle the simple syrup and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.
150g mango puree
3g gelatin sheets
3 tbsp boiling water
200g diced mangoes (for decoration)
- Dissolve gelatine in hot water. Mix in mango puree.
- Wait till the mousse is set and the topping is cooled, arrange the diced mangoes, if using, pour in the topping carefully.
- Let the cake chill for at least 3 hours before removing the cake ring.
And yes, we end up a a pretty 6-by-6 inch square cake.
Play, a term we usually associate with children, fun, laughter, happy, action … and many more.
As residents in an equatorial region, we simply love SNOW! Not to mention, my little one just love sledding down the icy slope.
The Grinpa Amusement, at the foot of Mt. Fuji, has been one of our favourite places to visit in winter. And the layers powdery snow simply serve as nice cushion on slopes.
She was really enjoying herself gliding through the chilly breeze with the help of the gravity.
And my little one went up and sledded down the slope tirelessly for Nth times…
Do check out Ailsa’s play for this week for interesting posts shared by other bloggers.
Big – an interesting theme.
We visited the beautiful Okinawa Churaumi Aquarium. And the main tank is really magnificent, especially with the three whale sharks swimming in harmony with many other fishes.
Big is the word I could only associate when I saw this creature in a different section.
And not to forget about the stingrays.
My little one was really awed by their graceful movement.
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