Baking galore!

I am uploading pictures from my phone now and update my blog on the computer. Why didn't I think of this before? This way is much easier!!

Anyways, I have been going back to baking lately. Here is some stuff that I made recently. Okay it's only 2 things, but what the heck. : D

 Rising of bread, poof!

 Shaped and ready for poofing.

 I actually forgot about these poofing in my kitchen when I was busy with something. I remembered about them, and went back to the kitchen to see them already poofed up!
I made slits on them, put mayo & ketchup on and into the oven they went.

 Forgot to put egg wash before putting these into the oven. They were not shiny but still soft and alright. : )

A cake masterpiece! Smoothing the whipped cream is definitely a difficult task. Made this cake with L, and used a different recipe then what I usually use. I got to use her turn table which is very useful when putting whipped cream. I am thinking of buying one my self! This is made from a chiffon cake recipe.

Cute! The design is stolen from another baker online. Sorry, but it is too cute to not copy!

The cake is put into a box that I had saved from a croissant box from BJ's. I will save a box again whenever I buy those croissants. Two uses in one! So economical : )

Strawberry Short Cake

Strawberries were on sale at Publics, and they were 3 for $5! So many strawberries, but they are not so sweet. I figured I won't eat them all as is, so I decided to make strawberry shortcake. I haven't made this simple cake for... I don't know how long. I just remember last time I made it, it didn't turn out that good.

Today, I found a great sponge cake recipe, it is very simple and easy.

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http://cookpad.com/recipe/552012 (with pictures)

Here is the translation:

Makes 18cm round cake

Cake flour - 90g

Egg - 3

Sugar - 90g

Butter (melted) - 10g

Milk (room temperature to warm) - 20cc

Vanilla Oil - little bit

1. Sift flour, put it aside. Sift the sugar, put it aside.

2. Prepare the cake pan with lining it with parchment paper.

3. Put the egg and 1/3 of sugar in bowl, mix with beater. You can put the bowl on top of a pan with boiling water to have double boiler. It will be better when the egg mixture is warm...close to room temperature.

4. When the eggs get creamy, add half of the remaining sugar to egg mixture. Add the rest of sugar after more beating.

5. Beat eggs until fluffy.

6. Add vanilla, flour (separate in to 2 or 3 times) and fold with rubber spatula.

7. Add the butter and milk, fold with spatula.

8. Pour into pan, drop the pan from about 15cm hight for 3 times and let the air bubbles out. Bake for 30 min. at 350Degrees F.

(Recipe credit: ゆみさくちゃん)

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The cake pan used for this recipe is smaller than standard size in the U.S. I used a round casserole dish, not sure exactly what size, that was smaller than my cake pan. Usually this type of sponge cake will taste really good when you brush on some syrup (Sugar, water, and maybe some liquor) after cutting the cake in half.

I put some grapes on top of the cakes today, but I do not recommend doing that. Maybe blueberries would taste better. Although grapes do seem like they are "berries." Are they??

Wait...this is supposed to be strawberry short cake. I have no idea why I even put grapes in the first place.