After baking for 1 year plus of birthday cakes, i'm not the least tired of doing it over and over again. However, sometimes it make me wonder whether the audiences are tired? Definitely my cakes are not comparable to the bakeries, and they are not of consistent standard, sometimes they are good and sometimes just edible. One thing for sure, the ingredients are fresh and no unnecessary addictives.
Whenever there is a birthday approaching, I like to think "what design would the birthday boy/girl like?", "what type or flavour is suitable and to their liking?", etc. I would go through these questions many times in my head, until i decided on the best suitable one for the birthday boy/gal.
Whilst preparing the birthday cake for T, he asked me the same question as he asked same time last year "Do u bake the birthday cake to satisfy your own (baking) desire or to bake the cake specially for my birthday?" The answer is both. I won't be baking if either of the reason are not present, right?
Anyway back to the birthday cake i made for T, the recipe was taken from Y3K Delicious Cakes with some modifications done. So coincident that the cake i did last year was triple chocolate, and this year is also a triple, but a cheesecake. The original recipe is for a 9' cake tin, but i only have a 7' cake tin. I only realised after preparing all the filling ingredients. So now i'm left with 1/4 portion of the cheese filling in the fridge, waiting to be bake into something else.
8 pieces of digestive biscuits (about 110g)
60g butter, softened
750g cream cheese, at room temperature
90g caster sugar
30g cornflour, sieved
300ml whipping cream
4 eggs, lightly beaten
A: 100g chocolate, melted
2 tbsp cocoa powder, sieved
B: zest of 1 lemon
juice of 1 lemon
1 tsp vanilla essence
C: 1 3/4 tbsp instant coffee powder, dissolve in 3/4 tbsp hot water
1/2 cup whipping cream, whipped
1 tbsp cocoa powder
assorted fresh fruits
1. For base, crush the biscuits and mixed well with the butter. Press onto 7' loose base tin. Put into fridge until ready to use. Wrap outer tin with aluminium foil.
2. Preheat oven at 140 deg C.
3. Beat cream cheese, sugar and cornflour until smooth and creamy. Add in whipping cream. Lastly, add in eggs. Divide mixtue into 3 portions.
4. Stir ingredient (A) into one portion of cream cheese. Pour onto base and steam bake for 30 mins.
5. Stir ingredient (B) into one portion of cream cheese. Pour onto chocolate layer which has baked through. Steam bake for another 30 mins.
6. Stir ingredient (C) into one portion of cream cheese. Pour onto lemon layer which has baked through. Steam bake for another 30 mins.
7. Turn off oven and leave cake in oven with door closed for 30 mins.
8. Remove cake from oven and leave to cool completely. Cover cake and chill for at least 6 hours or overnight.
9. Remove cake from tin. Decorate as desired.