(Be part of the cake decorating community in Singapore----! Receive our monthly emailer with tip of the month, new product offerings andclass announcements)
Directions to the Store (printable)
- From Newton Hawker Centre Carpark
- In Taiwan
Made to Order, Ready To Decorate Cakes and Icings!
Order Form (downloadable)
Course Forms (downloadable)
- Kenwood Mixer Student Order Form
CAKE DECORATING
- Wilton Method of Cake Decorating Courses
- PME Prof Diploma: Sugarpaste, Sugar Flowers & Royal Icing
- Bake & Decorate A Novelty Cake
- 3D Candy House Cake Sculpting
- Topsy Turvy Cake Sculpting Demo
- Sugarpaste Modeling - Shopping Queen
- Sugarpaste Modeling - Off To Our Honeymoon
BAKING
- Wilton Better Baking Workshop
- Bake N' Taste Tiramisu Cupcake
- Bake N' Decorate A Fruitcake
- Bake N' Decorate Series: Fun With Donuts!
- Bake N' Taste Series: Chocolate Chip Cookie Lollipops
COOKIE DECORATING
- 2 Day Cookie Baking & Decorating Course
CUPCAKE DECORATING
- Cupcake Decorating With Fondant
- 3D Animal Cupcake Decorating
BROWNIE DECORATING
Halloween Special - Spider Brownies
CANDY DECORATING / MOLDING
FONDANT TOPPER MODELLING
- Modeling Workshop - Ladies Day Out
- Modeling Workshop - Love Bear & Bunny
- Sugar Flower Workshop - Giant Open Roses
CAKE POPS
CLASS POLICIES & REGISTRATION PROCEDURES
- B-I-Y Enrolment Agreement (downloadable)
B-I-Y STORE AISLES
B-I-Y Basic Demo
- Using Chocolate / Candy Molds
- Ramekins
- Pan Sets
- Levelers
- Spatulas
- Wilton
- Round
- Petal
- Leaf
- Ruffle
- Jimmies
- Dragees
- RTU Buttercream, Sugarpaste, Gumpaste
- 3D
SUGARPASTE & GUMPASTE WORK TOOLS
- Silicon Lace, Bead & Rope Makers
BRODERIE ANGLAISE & FRILL MAKERS
TIERED CAKE TOOLS & ACCESSORIES
AIR BRUSH SETS, EQUIPMENT, COLOURS
- Girls & Ladies Favourites Molds
- Alphabet
- Number
- Animal
- Girls/Ladies Themed & Wedding
- For Boys
- Food Themed
- Number
- Novelty
- Sports
- Cupcakes
- Cookies
- Candy
- Sugarpaste & Gumpaste Flowers
B-I-Y MARKETING PARTNERS
SPECIAL SERVICES
HOW-TO GUIDE
Video
Articles
PHOTO GALLERY
Our Customers' Creations
Bake It Yourself Flickr Photostream
MEDIA MENTIONS
- Channel 8 I Love Shopping II Dec 05,
- Channel 5 Urban Escape Aug 06,
- Channel 5 Wish Upon A Star Dec 06
CUSTOMER INFORMATION
This ice cream birthday cake was made for my sweet and long suffering husband (why long suffering? He tastes all my cakes, and finishes all my failed experiments!) My daughter Megan makes the executive decision on what birthday cake we each should have every year and how that cake should be decorated.
Megan's favourite cake is ice cream cake, so not surprisingly, she requested for one again. I made this Ice Cream version of Black Forest Cake. I got the recipe from The Cake Bible by Rose Levy Beranbaum, but I've re-written the recipe here to make it easier to remember:
Preparations
1. 1 tin Black Cherries
2. 2 x 10" round cake pans
3. 1 x 9" round springform pan (or ring pan)
4. 1 large tub ice cream - your choice, but if you want authentic Black Forest, Vanila is preferred.
5. Baking the cake
6. Preparing the Chocolate Glaze
Ingredients for Cake:
Group A: Plain flour (sifted) - 1/3 cup
Group B: Cocoa powder (sifted) - 1/4 cup - I only use Valrhona Cocoa powder - great stuff!
3 Tbsp boiling water
Group C: Vanila - 1 tsp
Group D: 3 egg yolks + 2 full eggs
1/2 cup sugar
Group E: 2 egg whites
Cream of Tartar - 1/4 tsp
1 Tbsp sugar
Method:
1. Preheat oven to 230 deg Celsius
2. Stir Group B together and put aside to cool
3. Add vanila to Group B
4. Beat Group D together on high until it triples in volume, then add group B with vanila mixture, beating until incorporated
5. Fold in flour (group A)
6. In another mixer, beat Group E together until thick and foamy (beat egg white first, then add cream of tartar, beat some more, and finally add the sugar, 1 Tbsp at a time until stiff peaks form)
7. Fold in Group E with yoke mixture
8. Pour into the 2 prepared 10" round pans
9. Bake for 7 minutes. Test if cake is ready by inserting a toothpick. If it comes out clean, cake is ready.
10. Wait for 5 minutes, then lift the cakes out of the pans onto a clean, level surface.
11. Place the 9" pan against the cakes, and cut away extra edges, ensuring the cake diameter is now 9" and fits the 9" pan snuggly. Put aside.
Preparing Chocolate Ganache
1. Heat 2/3 cup cream, then add 170gm baking chocolate (I use Valrhona dark baking chocolate)
Be sure not to burn the chocolate
2. Add 1 Tbsp Bailey's Chocolate Liqeour (I used the newest Bailey's - Chocolate Mint - love it!)
3. Cool mixture. To check if it's ready, a dropof ganache onto the mixture should disappear quickly.
Assembling the Cake
1. Choose 8 whole cherries, and cut the rest into halves, and put aside.
2. Soften ice cream by allowing it to thaw in room temperature for a while.
3. Lay 1st layer of cake on the bottom of the 9" pan and spread with 1/2 tub of ice cream.
4. Top it with cherries, then spread remaining ice cream over it, flattening and leveling it at the surface.
5. Lay 2nd cake layer on top of the ice cream, cover entire pan with aluminium foil and freeze for at least 1 day.
6. Glaze the cake - pour 1/2 lukewarm ganache onto the cake surface, quickly swirling it around under entire surface is covered. Ganache will harden almost immediately due to the cold surface. Cover with foil again to freeze.
7. For piping with ganache, whip it quickly in mixer until color lightens and ganache achieves a consistency of buttercream.
8. To remove the cake from the pan, dip a towel into hot boiling water, squeeze out excess (don't forget to wear your gloves - I use silicon ones. I find that they are better than the cloth ones because I can do things like this with them that cloth ones just won't do). Lay cake pan onto the hot towel, and wipe sides with it, thus loosening the cake from the cake pan. Then lift the cake out of the pan and onto a serving plate. You may want to put the cake back into the freezer to chill a little before decorating.
9. 1 hour before serving, take the cake out of the freezer. Use Wilton Tip 32 tip to pipe large swirls of whipped chocolate ganache at intervals around the edges of the cake, then top with full cherry previously set aside. After cake is prepared, leave the decorated cake in the refrigerator to thaw a little before cutting.
Comments? Email cheryl@b-i-y.com