My crepe is the exact opposite from the usual ones. Instead of thick layer of cream, mine was thick layer of crepe, of which was not intended at all. I overbeat my cream but there's no negative effect to the taste. The only downside is that it doesn't look good and the layers doesn't stay. It slides everywhere. It's okay, I'll do better next time!





*All ingredients has to be at room temperature except for butter.

Ingredients for the Crepe:
2/3 cup of melted Butter
13 Eggs
4 cups of Milk
1 cup of Water
1 tsp of Vanilla Extract
1/4 cup of Granulated Sugar
3 cups of all-purpose flour
1 cup of dark cocoa powder

Ingredients for Cream:
1/2 cup Granulated Sugar
3 slices of Bananas, mashed
2 cups of Whipping Cream
1 cup of Icing Sugar
250g of Philadelphia Chocolate Cream Cheese
1 tsp of Vanilla Extract





Step-by-step instructions for Crepe:






Step-by-step instructions for Chocolate Banana Cream:

Step 1: Pour in whipping cream + icing sugar and whisk on medium speed until stiff peak forms. If you go beyond it, it will turn super clumpy and there'll be lots of water mixture. That is over-mixing and it happened to me. 1 min + of mixing should be enough. Mix with care!
Step 2: Add in vanilla extract + cream cheese and whisk it in at low speed until it's well combined.
Step 3: Add the bananas in and fold it in with a spoon, until well-combined.

Tadaaaaa, and you're ready to assemble your cake!




Ensure that your crepe has been cooled fully before you cream it layer by layer. For faster cooling, place it into the freezer. After creaming, let it sit in the fridge for at least 12 hours to set the cream and the layers. It took me an hour just to finish cooking the neverending layers and layers and layers of crepe at 1am. Phew!




Behold the beauty of the layer cake!
Bon appetit!

Do tag me on Instagram (@jacquelynedna) when you create your own!
Hope you have enjoyed the process of creating these beautiful layers

x

Just a few days into 2015, I find myself already planning for my 21st Birthday. I really want it to be a great party for everyone but I can't seem to find a perfect location. Anyways, while browsing for birthday cakes, I came across some designs that suits the theme really well. I thought it would actually be very manageable for me to bake one myself.




Alas, I made a mess out of it. The thing about baking is, I already spent quite an amount of money on the ingredients and because some are a little too expensive, I went for the substitutes. Substitutes isn't the problem here. Problem is, I always change my recipe at the very last minute (because of the ingredients), like when I'm already shopping for the ingredients at FairPrice or Phoon Huat and ended up getting extra ingredients and even worse, missing out some of them. Pftttt. Even after I penned down a buying list, I still rely a lot on my mental list.







My cake turned out super super moist and I think it lacked a lot of cocoa taste mainly because I did not use Hershey's baking cocoa but instead, replaced it with Godiva's Hot Chocolate powder. They are absolutely not substitutes of each other. You can call this a fail cake that turns out to taste quite alright. All hail to the frosting and Strawberries.







Thinking of how I should settle my birthday cake. School's starting in a few days time. Dreading for the day to arrive but all shall be good! I will miss baking on random nights and waking up very late in the morning, slowly transferring and editing the photos in my room where morning light never cease to exist.

On the side note, I want to bring this blog back to life.

Goodnight readers x

That very fateful night when I added too much colouring to my macarons. A true blue misjudgement that led to this bluish colored macarons. My take away from this is that I should not bake at 11pm and I should increase the heat for my next round of macarons instead of heating them at 20 min interval because not all are fully baked at each interval.





Since I baked at 11pm and only ended the baking at 1.20am, I should of course do my buttercream the following morning because I wouldn't want to wake the whole family up with the noisy mixer I have. I was having trouble with the flavour that this macaron should have.




Zhi Xiang then suggested that I should try Nutella filling. I mistook his idea and used pure Nutella, which spoilt the overall taste of the macaron even though the texture was still around. I shall try making Nutella Buttercream if I am ever going to make a Nutella flavoured Macarons again.






Gathered all my materials very last minute and managed to come up with this beautiful box.
Glad that the rightful owner likes the design of this box!

I've been disliking strong colours recently. Colourful colours are a no in my day-to-day outfit to school.
However, when it comes to sweet treats, colours make them so much special.




I spent my Deepavali holiday in the kitchen doing this sweet treat. I've been wanting to do this for a very long time.
Even if it's a month away from finals, a holiday is a holiday. No school work should be done today.





I cannot quite predict the weathers nowadays.
Days I want to don in sweater, the weather would be sweltering hot.
Days I wore lesser, the rain never seem to cease.




Instead of buying blooming flowers for my room, which wilts in a matter of days, I semi got myself a little pot of happiness - Organic Bonsai.
The wonder of this little pot of happiness is that it takes in radiation for photosynthesis and gives out negative ions.
A perfect fit to be in my room, right beside my laptop and phone charger.











Today was a well-spent public holiday doing things I enjoy. I haven't been in the best of mood at home for a few weeks already. Just cannot make myself do things I dislike or to even face things that reminds me of all that I've lost. Days like these, I don't know how long it's going to continue. I wonder if anyone will understand anyone at all.

Still, have a wonderful week x