Christmas is around the corner and what better way to celebrate it than by baking for your loved ones? Watch as Serena of Nanatang which is a bake house and studio and Zarina Sani in this informative session where they’ll be sharing techniques in frosting, piping and cake decoration – right in time for those of us getting ready for our festive bakes.
Recipe for the Chocolate Whipped Cream:
Ingredients
- 500g Heavy Cream
- 45g Chocolate Powder
- 45g Caster Sugar
Directions
1. Insert Butterfly Whisk. Add all ingredients in the mixing bowl, 1-2 mins / speed 2. 
Zarina did it in 1½ mins with cold cream from the fridge. Always try a shorter timing if it is still soft. Add on timing to beat a bit more. DO NOT over beat, otherwise the cream will split/curdle.For the best results, chill the mixing bowl. It will take a faster time to whip the cream
2. Place cream into piping bags and chill for use in the next few days.
Recipe for the Butter Cream
Ingredients
- 145g egg whites
- 120g caster sugar
- 420g butter, cubed, room temperature
Directions
1. Insert butterfly whisk.
2. Whisk 2 mins / 60°C / speed 3 without measuring cup.
3. Whisk 6 mins / 40°C / speed 3 without measuring cup, to bring the temperature down.
4. Add about half the cubed butter, beat 5 mins / speed 2.5 without measuring cup and add half of the remaining butter in through the measuring cup hole. Stop when the buttercream is formed. (It took Zarina about 3 mins for the buttercream to be formed)
For the cakes, there are many recipes for log cakes and sponge cakes but these are our favorites:
Christmas Swiss Roll Recipes: Yule Log, Black Forest Christmas Yule Log
Sponge Cake Recipes: Sponge Cake, Victorian Sponge Cake, Home Style Sponge Cake