Moist Banana Cake

Here is another recipe found in the ‘Confetti Cakes’ book. We happened to have a small bunch of over ripe banana on the shelf, so what better way to use it than to make a banana cake. The ingredients and steps are also quite simple, so I would recommend that you try this with your child at home too. We left the finished cake to ‘season’ overnight so that the banana flavor can ‘grow’. It tasted good enough right out of the over, but so much more aromatic the next day.

Ingredients (6 inch round pan)

  • 0.5 tsp baking soda
  • 100g flour (plain flour will do, but cake flour will give a lighter cake)
  • 55g butter
  • 125g sugar
  • 1 egg
  • 55g sour cream
  • 0.5 tbsp vanilla
  • 2 ripe bananas

As usual, prepare all the ingredients in advance for less hassle once you start mixing.

Peel the bananas and mesh them up with a fork. Then set aside.

Beat the butter and sugar together till light and fluffy.

Add in the egg and beat again will well mixed. (If you are doubling the portion, please add in eggs one at a time and beat well after each addition)

Add in sour cream and vanilla essence and beat again till well mixed.

Add in half of the sifted flour and beat. Then add in the remaining half and beat again. Most recipes will ask that you sift the flour in advance. However, lazy mummy wanted to save the trouble of washing one more bowl (weigh flour out in one bowl #1, sift into bowl #2), so I just sift directly into the mixture.

Add in the mashed banana last and beat till just mixed in. Do not over beat. Once the flour is in the mixture, over beating will cause the cake to become tough.

Pour into a well greased and bottom lined cake tin, bake at 170 degrees celcius for about 45 mins – 1 hr.

Here’s the banana cake after my decorating it. We finished about 3/4 the next morning and our girl kept saying its yummy. Well daddy who doesn’t have too much liking for sweet things had quite a big slice, so I guess its not too bad afterall.

New York Confetti Cake’s Moist Chocolate Cake Recipe

Our Little Chef did not get a chance to cook anything this weekend cos mummy was busy experimenting the recipes in her newly bought book.

The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery

Cake decorating is the recent fad and it can be quite addictive. I find it more rewarding than Bento making. Maybe its because I’ll choose a slice of cake over a ball of rice anytime of the day.

OK. Let’s cut to the chase. The book is good. There’s some basic recipes and the instructions on how to build and form the designer cakes are pretty easy to understand. As I am still in the search of finding the perfect recipe to use for my fondant cake bases, I couldn’t wait to try out their so called “Famous Moist Chocolate Cake Recipe”. Here’s my version of it with very slight tweaking (cos I didn’t have some of the ingredients and didn’t want to waste half an egg).

Ingredients (16cm round cake tin)

  • 110g cake flour
  • 40g coco powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 75g sour cream
  • 1/2 tsp vanilla essence
  • 75g butter
  • 130g sugar
  • 1 egg
  • 90g coffee
  1. Sift together all the dry ingredients ( I sifted them twice to get a lighter texture)
  2. in a separate bowl combine sour cream and vanilla
  3. beat butter and sugar till light and fluffy
  4. add in egg to creamed butter and mix till combined
  5. add 1/3 of flour mixture to butter and beat, when well mixed, add in 1/2 the sour cream and beat, followed by 1/3 flour again and beat, followed by the remaining 1/2 sour cream and beat, followed by the final 1/3 of flour and beat. (This may sound very cumbersome, but research shows that this technique will result in a better cake. If you don’t have time you can just go ahead and pour everything in and mix, but the cake texture will probably be heavier)
  6. Gradually pour in the coffee and mix
  7. Pour into a lined pan and baked in pre-heated over of 170 degress celcius for 1 hour or till toothpick test comes out dry.
  8. Allow cake to cool in pan for 30 minutes before removing.

The cake turned out really well. It rised till quite high, was light and moist on the inside. It is a good enough cake to eat on its own. Any icing or decoration would be just for aesthetics. But then again, a good wallop of ice cream on top a each slice would make it even more heavenly. If I didn’t have my sore throat, I would probably have finished the whole cake myself.

To have a better quality cake, invest in good coco powder and good coffee. It does make a difference in the taste.

I did this cake while our little chef was taking her afternoon nap. When she woke up, I was washing up in the kitchen and she was rather disappointed that I did not wait to do it together with her. Well, let me try to find a simpler recipe and finish up the leftover chocolate and sour cream with her this weekday nite.

Return of the Light Lemon Cream Cheese cake

The Lemon Creamcheese Cupcake was so good, it had me craving for more. For some reason, my baby son (who is on total breast milk) kept smelling like the lemon cake. I think I had so much of the cake that my milk smell and tasted like it.

Anyways, I couldn’t stop thinking about it. So when the kids are sleeping, at 10pm on a Saturday night, I decided to make this cake again. This time round, I didn’t make cupcakes, but just poured the mixture into a big cake pan. (Saves some time for scooping into cups, and baking in several batches).

Yums, I had a big slice of it before heading off to bed 1 hour later. “Satisfied”