I've chosen to go without a domestic helper since I came back from Melbourne.
My house didn't turn upside down without the helper, I'm that kind of person who love my home to be organized and neat. That's mean I need to devote lot of daily time on housework. I'm blessed because WT helps up a lot after he comes home from work, he bathe Gabriel every night, play and read to Gabriel before he goes to bed.
A break away from Internet is good for me, but away from the baking activities make me feel a bit lost and left behind by the world. Yes, this is the real life of the stay at home mum. Today Gabriel is going with his teachers to Science Centre, to see the Dinosaurs Exhibition and I can fetch him a bit later. I let myself have a break from house chore, no cooking, no washing, no mopping ... . I baked this cake and managed to decorate it, the spirit for the whole day is great.
This is my first buttercream cake, I admit the roses isn't as pretty as I want, my pipping skill isn't there yet. But looking at the whole drawer of pipping tools, I tell myself I need to get my hands on it or else all the tools must go into the bin!! First time getting the desired buttercream consistency and lightness. I'm satisfy with the result. The chocolate layer cake taste good with the yam filling. The sweetness is just right.
see a better version of buttercream rose cake posted on 20 Mar 2012.
1 pack of chocolate sponge cake premix
1.5 cup of water
1/3 cup of olive oil
1. Pour cake mixture into mixing bowl together with eggs, and water. Using electric mixer mix for 30 second in medium speed, then add oil and mix in high speed for 2 mins. The cake batter will be lumpy and shinny.
2. Pour the batter into 10" baking pan, bake at 180C for 45 mins.
3. Set a side to cool, cut into two layers. Set aside for later use.
Ingredients for yam filling:
1 medium size yam, ~250g (peel, steam until soft)
250ml thickening cream
2 tbsps sugar
1. Mash the soft yam together with thickening cream and sugar, mix well. Set aside for later used.
Ingredients for buttercream:
250g, 1 stick of butter (soften)
3 cups of powder sugar
3 tbsps milk
1 drop of green food colouring
1. Beat the soften butter together with powder sugar using electric mixer on low speed for 30 second, add 1 tbsp of milk and food colouring.
2. Beat on medium speed for 1 min, add another tbsp milk. Add milk again if the buttercream consistency is too stiff.
2. Place the cake into fridge for at least an hour.
3. Place the buttercream in pipping bag, and decorate the cake as desire.
4. Place the cake back into fridge for an hour before serving.
You may refer to I am baker blog for how to pipe the roses.