...and so it was Mother's Day and my Birthday yesterday! Of course I didn't plan for any birthday celebrations except that I wanted to make this cake and make some macarons! However, it was a very merry weekend and my FIL and BIL and my parents and Kay and hubby turned up to join the modest celebration, somewhat...with us! Great!!
I woke up on Sunday morning very early (as usual) to finish a cake and ice my Pink Velvet Cake! Yes, Pink Velvet cake and filled my Dusky Pink Italian Meringue Macarons! I made Nasi Lemak (Rice cooked in coconut milk using Basmathi rice) and Sambal Bilis (anchovies cooked in chilli paste).
We, including FIL and Khairul (Ib's bestie) finished almost the entire pot of rice! Hubs took the children to swim, while I cleaned up, bathed and send some cake and macarons to Zira! Later....we went to Porto Romano for some pasta and pizzas, before my mak and ayah and Kay and her hubs came to join for tea....and guess what was for tea!?? Ubi Rebus with Sambal Bilis and Mangoes from Vietnam (Yeop brought them from his recent trip) and fresh Nangka (Jackfruit) from Kay's home! Nothing was left when everyone left except a few slices of the cake and some macarons!
And today I'm on leave, Aunty Roopa has taken leave to bring her mom to the hospital...so, I'm left with the kiddos, did some more cleaning up, made some macarons for Mactweet, prepared dinner and am making Gina's Steamed Fruit Cake and reply emails when this little ones took their naps! Of course am watching a DVD as well later, hehe...one of those rare occasion where I got to veg up on the bed with the little ones and do nothing!
So...here's Pink Velvet Cake....recipe from Australian Women's Weekly April 2011!
125g butter, at room temperature
330g caster sugar
225g plain flour
2 tbsp cornflour
2 tbsp cocoa powder
1 tbsp rose pink food colouring, I used 1 tsp and added a bit of gel colour
1 tsp distilled vinegar
1 tsp bicarbonate soda
1 tsp vanilla extract
50g dessicated coconut for frosting
1.Preheat oven at 170Celcius. Grease two 22cm round cake tins.
2.Beat butter, vanilla, sugar and eggs until light and fluffy.
3.Stir in sifted flours, cocoa and the combined buttermilk and food colouring, in two batches.
4.Combine vinegar and bicarbonate soda and let it fizz, and then fold in the cake mixture.
5.Divide the mixture into two pans, and bake for about 35 minutes.
250g cream cheese
160g icing sugar
1 tsp vanilla extract
250g mascarpone cheese
300ml thickened cream
Beat cream cheese, mascarpone cheese, sugar and vanilla until well combined, then, beat in the cream.
Well! I made my ordinary cream cheese topping using philly cheese and later coated the cake with dessicated coconut and sprinkle with some silver dragees on the cake, hehe...I used whatever there were at home!
I also made this macarons using the Italian meringue method...I just can't get enough of the smooth texture...and I must say that the taste is contrary to what I have thought! The sweetness is bearable and I love love the crunchiness of the outer shell...of course, the inner part is still chewy and soft....mmmm....totally enjoyed them with Italian Meringue Buttercream and drops of Three Berry Jam that MIL brought from her December trip to NZ!The smooth shell made me felt like a pro macaron maker, hehe!
And guess what? Wiz appeared on late Saturday evening to deliver this gorgeous cake with a lippy....tqvm Whiz! Hubby gave a new ring, hehe with a sheepish smile I said thank you! and my sister gave me this key chain that has sisterly notes...I am blessed! Can't thank God enough for this lovely people around....and of coourse.....we had this late lunch yesterday!
Hubs wanted to bring us all to Delicious, but it was fully booked! But Porto Romano......we just love all the pasta and pizza spread there! And FIL had Seafood Paella...sedaaap!Never had paella ever since I returned home from UK...
So! Let's pray for a long life for another Mother's day and Birthday next year:p