A few weeks ago, my niece Parsley paid me and my sister a visit. It was three weeks before her birthday so it was just the right time to ask her what cake she wanted on her birthday. Her mom and three aunties -
big sis, my cousin Joy and I - let her choose her design and she picked Hello Kitty. She specifically said she wanted a brown cake. She loves chocolate so I knew what she meant by it.
Her mom decided to have an early birthday celebration after church on Saturday. I planned the baking and decorating in advance because I had limited time to do it as I had a lot of orders to make at the bakery. Four days before the planned celebration, some friends I hadn't seen for a long time came to Bangkok for a conference. I went to meet them at the hotel. To make the story short, I volunteered to show them around Bangkok and take them shopping on my day off. When I got home I felt so drained of energy. I knew I wouldn't have the strength to make Parsley's cake. I asked my cousin if we could cancel her daughter's get together. Since Parsley's birthday was not til October 30, she agreed. I was relieved!
So Parsley's birthday celebration was moved a week later. Now, I have all the time in the world to make her birthday cake. I made an eggless chocolate cake. The recipe was from the internet. I frosted it with chocolate butter cream.
Saturday came, my cousin called. Unfortunately, Parsley got sick and she couldn't go to church. She had to cancel it again. I suggested she just do it at school with her classmates this week.
Eggless Chocolate Cake
Note : I quadrupled the recipe to have enough cake.
1 1/4 cups cake flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Grease and flour 21 cm round pan. Set aside.
Sieve the flour, cocoa powder, baking soda and salt together in a bowl. Add sugar. Combine.
Make a well in the center. Add the water, vanilla extract, vegetable oil and vinegar. Mix together until well blended. Be sure to scrape down the sides while you mix them so all ingredients will be evenly mixed.
Pour the batter into the pan.
Bake in a preheated oven at 160 Degrees C for about 30 minutes or until a skewer inserted in the center comes out clean.
Note: I halved the quadruple recipe and slid them in the oven one after another.
Cool on a rack completely before frosting.
I filled and crumb coat the cake with chocolate butter cream. I put it in the fridge for a few minutes. I applied the second coating after chilling.
Good thing I had this edible Hello Kitty photo. I got this from the hospitality trade show I attended in September.
The edible photo was too big so I cut the sides to fit the cake. I placed the edible image on top of the cake.
Note: Be sure you have a wet icing otherwise the image won't stick.
I decorated the borders with the same butter cream I used to frost it. Here I used star piping tip.
To add charm on the cake, I used a very small star piping tip to decorate the side.This is also one way to hide the mistake or not-so-smooth side of the cake.
I made a piping bag out of a baking paper. I snipped off the end of the bag. I piped white butter cream in between stars. I wrote the inscription on the cake board.
Happy Belated Birthday Parsley . Hope you liked the cake. Enjoy it with your classmates.