Happy Halloween

Happy Halloween
Chocolate Sponge Cake
(Faery's Style)

6 eggs
7 tablespoons cocoa powder
1 cup sugar
1 1/2 plus 2 tablespoons cake flour
1 teaspoons vanilla extract
1 pinch salt


1- Sieve together flour , salt and cocoa powder, set aside.
2- Whith an electric mixer beat whole ggs for four minutes, then gradually add sugar until the batter is light and fluffy.
3- Add vanilla and stop beating with the mixer.
4- With a rubber spatula gently fold in the flour mixture.
5- Put the batter into a greased and floured cake pan.
6- Bake at 350 °F or 180 °C until toothpick inserted comes out clean.
7- take out the oven unmold on a dish and let cool before icing.

Rum Syrup

1/4 cup rum (rhum)
1 cup water
1 cup sugar
1 tablespoon vanilla extract.


1- Boil water and sugar at low heat for about 10 minutes (or until it has the consistency of a cought syrup).
2- Let cool, and then add the rum and the vanilla extract.

For the Icing I used the cupcakes icing I decribe below

cake assembly

1- Halve the cake horizontally and drizzle the rum syrup over the bottom half cake .
2- Spread bottom half cake with buttercream.
3-Top with remaining cake layer to form a sandwiched cake and drizzle with the remaining syrup
4- Decorate with buttercream icing.

I always let cake in a cold place at least 1 hour before serving

Vanilla Cupcakes

3 cups sifted cake flour
2 1/2 teaspoons baking powder
1 3/4 cups sugar
2/3 cup salted butter or margarine
2 eggs
1 1/2 vanilla extract
1 1/3 cups milk

1- Preheat oven to 350°F. or 180 °C. put the cupcakes liners into the cupcake pan.
2- Sift together flour and baking powder ; set aside.
3- Cream sugar and butter together until light.
4- Add eggs one at a time then add vanilla to creamed mixture and beat 1 minute.
5- Add flour mixture to creamed mixture alternately with milk, beating well after each addition
Continue beating one minute.
6- Pour into prepared cupcake pan.

7- Bake 20-25 minutes or until toothpick inserted comes out clean.
8- Cool 10 minutes on rack; remove and cool completely before decorating.

Buttercream Icing

1/2 cup solid vegetable shortening.
1/2 cup butter or margarine.
1 teaspoon vanilla extract.
3 cups sifted confectioners' sugar.
2 tablespoons evaporated milk

1- Cream butter and shortening with electric mixer. then add vanilla and evaporated milk
2- Gradually add sugar, one cup at a time, beating well on low speed. Scrape sides and bottom of bowl often.Turn to medium speed and beat until the cream is light and fluffy.


Cocoa-Coffee Cake

This cake was made with a cocoa-coffee sponge cake filled with coffee pastry cream and the icing is cooked meringue i used almonds and chocolate to decorate it


these weird things only happen to an amateur chef...

Twin egg yolks

Weird melted chocolate.

(I wonder if it is safe to melt chocolate in the microwave oven)


Guava CheeseCake

The combination of guava and creamcheese is a perfect match.The cake is moist, no so sweet but delicious