Rolling in the Cream.


Rolled cakes are a staple in Hong Kong bakeries and it is cake that I grew up eating for breakfast, lunch, dinner or dessert. With the right amount of cream to cake ratio and the soft sponge cake - what is there not to love?

The coffee shop near our workplace has a great selection of rolled cakes, ranging from matcha to london fog. Seeing the selection of cakes as we pick up our coffee has inspired us to make our very own rolled cake . Since I am a coffee addict, we thought making a coffee flavoured cake is best. We used the Coffee Rolled Cake recipe from the cookbook, Tokyo Cult Recipes. It was surprisingly easier than we expected - everything from preparation to assembling the cake. The difficult part was making sure the cake is rolled with the cream, with the right amount of pressure, but not with too much strength that will cause the sponge to break apart.

The whipped coffee cream is to die for! There was extra and we saved it for another night to dip strawberries into. Never waste cream!

- Ken



Happy Birthday Bird and Can!

What better way to celebrate our first anniversary than us failing miserably on our cake?!

We first tasted this cake last year at Molly Yeh's cooking class and we were both amazed that tahini was an ingredient in a chocolate cake. Not only that, but it was also delicious and not sweet at all. 

Since we didn't have an 8" circle baking sheet, we used a 9 x 13" cake pan thinking we will simply cut the cake into equal size halves and stack them together to make a rectangular layer cake.  Possibly due to our impatience in waiting for the cake to cool down, the cake broke into multiple pieces in the process of removing it from the baking sheet to the cooling rack. It was frustrating since we usually attempt a recipe once and the prospect of us having to start from the beginning again was daunting. 

We ended up frankensteining our cake into something that resembled two squares. With the power of frosting, it covered everything and smoothed out all the sides. It all worked out in the end, you just have to pick yourself up even if you didn't succeed at first. Nothing ever works out perfectly but hey, its good enough.  I do have to say, we were most concerned with the visual look of the cake.  The taste of the cake was good from start to finish.

Here's to many more years of us trying and failing. Thanks for bearing with us on our adventure!

- Ken 

I like big bundts and I cannot lie.


Oh my god, look at that bundt!

What better way to get into holiday mood than catch up with friends over cake and coffee? We used Martha Stewart's Lemon Bundt Cake recipe and sprinkled lots of Christmas sprinkles to transform it into a holiday cake! The recipe was simple and straight forward. Helpful hint: remember to bring your butter to room temperature. We can't deny that we struggled a bit when the butter came straight out of the freezer.

Another technique I would have done differently was to not have the cake wait overnight before soaking it in the tasty lemon syrup.  The exterior of the cake was a bit hard and crusty, which was also not absorbing the lemon syrup.  There's always a next time to make it right. 

Note to self: shop for a bundt cake pan with a cool design. Bundts are so easy to make and the pan does all the decorating.  I'm always up for minimal effort with great results. #notlazy

- Ken