Heroes in town

How’s your Saturday been thus far?

Mine turned out awesome. You see, I’ve encountered a few heroes today.

IMG_20140322_130303

Yesterday, the car could not start and we contacted a mechanic whose name card was given by my sis. I contacted him and he replied that he would try to come as early as possible the next day, thinking that I would need the car for work. Indeed, this morning, he came at the agreed time, examined my car battery and other parts and told me that the fault was with the starter. The problem was solved after he used a rod to give a few knocks on the starter. He told me honestly that it could still last a few months though it would be good to change it.

“How am I going to pay you?”20140322_093716

He shrugged his shoulder and said it was ok and drove off.

I was filled with thanksgiving. I’m not trying to be cynical but the uncle could have charged me for travelling to my place or even gave me a wrong diagnosis so that he could earn a bit but he didn’t. Such honesty. Such kindness. There are indeed awesome people like them around!

My spirit was lifted and I was in a happy mood to complete the cake that my ex-colleague/ friend has ordered for his son’s 7th birthday. The theme was on Superman and I was thinking of Superman emerging from the ground to save the people. I told my friend that I would rather that we get a toy as the topper as compared to doing one. Thankfully, he was okay with that idea.

The chocolate cakes were baked a day before so that on the actual day, I could fully concentrate on decorating it. For the last few cakes, I had used various types of coating but found it unsuitable for our humid tropical climate.  This time round, I used a 2:1 proportion for the chocolate ganache. And I think it works!

20140322_103203

The cake was well covered by the ganache and after putting a layer of brown fondant on top, I covered it with blue fondant as the sky. I had wanted a darker blue but just couldn’t get it! #notenoughbluefoodcolour
After that, I cut out the top layer of the fondant in the middle of the cake to ‘allow Superman to emerge from the ground’. Before that, I had to wrap the bottom of the topper with some brown fondant before placing it into the cake to ensure food safety. The ‘peeling’ of the ground is made of two rectangles of brown and blue and then cut into triangles before placing it in the middle for it to attach and dry.

20140322_130009

I thought the chocolate balls added some spice to the ‘damaged’ ground. ;p

20140322_125948

Can you guess which city is decorated on the cake? You’ve guessed it right. It is Singapore all right. I was able to have a good and uninterrupted time decorating this cake because the hubs took the little one down for a long walk and took over the duty from me. Grateful. In the afternoon, I was also able to have my first real run because my father-in-law came and played with Faith. Oh, these heroes! I am definitely grateful to these men!

2014-03-22 21.20.52

Hope your Saturday’s been awesome.

Foodie Friday | Passionfruit curd meringue tartlets

I’m a little late for FF because a host of things happened yesterday that prevented me from blogging. But it’s not too late, I guess. 😉

It’s been a while since I last made tartlets and my hands are itching again. This time round, I intend to make passionfruit curd meringue tartlets. I’m using the puree as opposed to the real fruit since I don’t see any of those fruits in the supermarket. Have fun making this. I had, especially when I’m using the blow torch. Heh…

IMG_20140321_084353

The Pate Sucree tart shells can be made in advance when you have extra egg yolks left after baking. It’s easy to make and you should always keep some in the freezer!

*Pate Sucree Tart Shell
( 1/2 portion can made eight 31/2″ shells and twelve 1 1/2″ shells)
Adapted from Miette Cookbook

3 1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
226g cold unsalted butter, cubed (1 whole SCS block)
2 large egg yolks
4 to 8 tbsp heavy cream

20140320_092041

1. In the bowl of a standmixer fitted with paddle attachment, combine the flour, sugar and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal.

2. In a small bowl, whisk together the egg yolks and 2 tbsp of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. I took about 5 tbsp. Gather the dough into a ball, pat it into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.

3. Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need. I used the pressing in method to press the dough into the tart pans. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.

20140320_094009

4. Preheat oven to 180C.

5. Fully pre-bake for about 10 to 15 minutes or until golden brown. Every oven is different. For me, I tend to put to bake for a tad longer, sometimes up to 20 minutes. I will always look at the colour to determine if the tarts are baked to my liking.

Passionfruit curd

1 cup sugar
4 large eggs
1 tablespoon light corn syrup
about ¾ cup passionfruit puree
112g unsalted butter, cut into chunks

1. In a medium heavy-bottomed saucepan (off-heat), whisk the sugar and the eggs together until blended. Whisk in the corn syrup and passionfruit puree and then drop in the chunks of butter.

2. Put the saucepan over medium heat and start whisking, taking care to work the whisk into the edges of the pan. If your whisk is too big to clean the edges of the pan, switch to a wooden spoon or a silicone spatula. Keep heating and whisking the mixture without stop. After about 6 to 8 minutes, you’ll notice the curd starting to thicken- it won’t be very thick, but the change is easily perceptible. When the curd is thickened, and most important, you see a bubble or two burble to the surface and then pop immediately, remove the pan from the heat.

3. Scrape the curd into a heatproof bowl or a canning jar or two. Press a piece of plastic wrap against the surface to create an airtight seal, and let the curd cool to room temperature (it will thicken slightly as it cools). Chill before serving. The curd will keep up to three weeks, refrigerated.

Swiss Meringue
(Portion is sufficient for this amount of tartlets)

100g egg white (3 large eggs)
135g sugar

1. Lightly whisk egg whites in a mixing bowl, place over a pot of simmering water (double boiler).

2. Add in sugar in 3 batches, whisk sugar and egg whites till sugar is fully dissolved (rub some with your fingers, if it feels grainy, it hasn’t dissolved yet). I took about 4 minutes.

3. Remove from heat. Transfer the mixture into another bowl and using the standmixer and the balloon whisk, I whisk for about 5mins till peaks are stiff, thick and glossy.

Happy baking!