Monday, August 27, 2012

Rainbow Cat's Tongue

I was looking around google for new inspirations for my Eid 2012 bakes. Visited blogs by blogs , looking for something special cookies, where I CANNOT find them in Geylang bazaar or uncommon in our relatives home. When it comes to visiting, we kinda get tired when we keep eating the same type of goodies.

And then I came across a colorful picture of cookies in a website based in Indonesia. I saw the name of the cookies in Bahasa Indonesia, but I could not find any recipe of that particular cookies - for days. I didn't give up yet.

Then one Ramadhan night, i was blog-hopping my favorite blogs, reading at their posts and looking at the delicious Iftar pictures they took, I DISCOVERED! Lucky for me and everyone else, our most favorite blogger, Kak Rima from Bisousatoi posted this much looked for recipe by me.

Then I found out that these cookies exact name was Rainbow Cat's Tongue. The name is cat's tongue is because of the shape after it's been baked. Cat's Tongue or in malay "Lidah Kucing" is very popular during the Eid, Chinese New Year and Christmas back in Indonesia. It is pretty much a crunchy sweet cookie made from butter and egg whites. They have came up with the variations to make it in Rainbow. It's the "IN" thing now.. right....

So I just couldn't resist myself that I tried to bake these on Ramadhan Day 7. It is so buttery, crunchy , light and ultimately delicious.

Rainbow Cat's Tongue

250g margarine - i used Buttercup250g butter - i used Salted Anchor
350g caster sugar
500g all purpose flour
150ml egg white
1/2 tsp baking powder
1/2 tsp lemon oil/extract
zest of one lemon

6 different food colourings - i used Electric Americolors

- Beat butter, margarine and sugar till creamy with a mixer.

- Add in egg white, lemon oil and also lemon zest and continue to mix

- Add in sifted flour/baking powder and continue to mix well

- Divide batter into 6 parts ( you can weigh them to be more exact - I divide everything into 6 bowls )

- Colour each part according to ur preference. ( The vibrant the better ) Place each part in piping bags or those white food bags and cut the tips about 1/4 inches.

- Pipe each colour onto cat's tongue mould - I do not have a Cat's Tongue mould, but I just pipe it in line. See picture.

- Bake it in a preheated oven of 150C for abt 20 mins - i used 140C and baked it for 15mins.. pls keep a look out on ur cookies as it will get brown easily

- Once baked, let it sit for 5 mins before placing it on a wire rack. Cool and keep it in an air tight container. It can last for upto 3 - 4 weeks or till finish earlier!

These cookies are really light and airy m crunchy and the citrus flavor is simply yummy!

Happy trying!

Wednesday, August 1, 2012

Six-Layer Chocolate Cake with Demystified Swiss Meringue Buttercream

This is a back dated post which I should have done on June. I'm so sorry for the delay. It's the fasting month right now and in betwenn I manage to save some time for this.

I was chosen to bake for a friend's surprise birthday party. A very close friend of ours. They are newly weds and her hubby wanted to throw a private party for her at Marina Bay Sands. It was sweet. I was honoured and was more than happy to bake Ziana her 27th birthday cake. I even decided to make a mini Paris theme party for her since they had their memorable honeymoon in the city of love, Paris.

What could be more awesome than to eat a rich and tall chocolate cake with delicious buttercream for your birthday - I thought. She was a chocolate lover and a red velvet crazy. I decided to do both. A 6 layer chocolate cake and Red velvet cupcakes. Apart from that, I also did Rose Meringue cookies and Fruit Loops Mallow Pops to go with the Sweet Paris Theme . Anything for this couple who had wen through so much thick and thins. I will share the recipe for 1 cake today. Red Velvet- another day please.

Back to the cake - I was a huge fan of Sweetapolita Rich and Dark Chocolate Cake paired with her Swiss Meringue Buttercream Demystified. She always have great tips and techniques for you to never go wrong.

Rich Chocolate Cake ( since I do not have dark chocolate cocoa )


1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup  Cacao Barry Cocoa Powder–Extra Dark - I used Valhorna Cocoa Powder - bought at Ghim Hin
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract


Preheat oven to 350 F. Prepare 3 x 8″ cake pans with butter and flour or parchment paper.

In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.

Bake for 20 minutes and rotate pans in oven ( My oven was big enough for me to fit all 3 round pans in ). Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to overbake.

Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

I had totally forgotten to take pics of the cake unfrosted. But here is the frosted cake.

I love the taste of the swiss meringue buttercream with this cake. Creamy and not too sweet. Here is the recipe. For a more detailed tutorial, please click here

Sweetapolita’s Swiss Meringue Buttercream     
Yield: 15 cups (enough to frost and fill approximately three 8″ round cakes) I was left with some left overs


16 large egg whites (30g each–total 450g, or 2 cups)
4 cups granulated sugar (800g)
5 cups (2.5 lbs, 10 sticks) of unsalted butter, softened but cool, cut into cubes
30 ml (2 tablespoons) pure vanilla extract
1/4 tsp salt

Wipe the bowl of an electric mixer, whisk attachment, small bowl, and whisk with paper towel and lemon juice (or vinegar), to remove any trace of grease.

Add egg whites and sugar,  and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F ( I used  a candy thermometer ), or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

Take off of stove, and place bowl back on electric mixer fitted with whisk attachment, begin to whip until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature).

Switch over to paddle attachment and, while mixing on low speed continously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). 

Add vanilla and salt, mix well. 

Mine turned out perfect & satiny. Like this!

Frosting takes patience for me. And it's funny how, I love to just frost & frost. It was "Zen" moment for me.

It was a successful suprise and an awesome party. MBS sucks though and thank god we've got great company!

Now anyone can make a birthday cake. ;-)

Baking a lil' magic,