Read somewhere I can’t remember where maybe a book or quote it say “there’s a link between generosity and joy: those who give their money and time to others are happier than those who don’t”. I agreed with the words mentioned above. I started thinking of it as a source of pleasure sharing my culinary cooking mostly my cake creations.
I question whether myself; if I am only generous to people or causes that make me feel good, what about the more mundane needs requiring my support? My dad said giving willingness and wholeheartedly to meet a need is the best practice because Joy follows. Let’s be generous in sharing my cake with my friends because it was God whom gave me the opportunities to create this cake and the credit goes to God not me.
Well, my friends and I were supposedly to bring a plate to another friend whom is recovery from a fall but at the last minutes she calls saying she has a cough. Then we ended having lunch at the cafeteria with a few more friends and having this cake. All my friends enjoyed it and said it were moist and delicious. Let’s bake!!!
Chocolate clouds in advance
170 g dark chocolate chips
1/2 c shredded coconut
1 c rice bubbles, divide
1 Tbs butter (OPT)
200 g cake flour (self raising)
1/4 Tsp baking powder
1/4 Tsp salt
250 g butter
250 g white sugar
4 large eggs
half lemon zest
1 1/2 Tsp salted caramel essence
60 ml orange juice
300 ml double cream
185 g white chocolate chips
Green shredded coconut
15-20 g shredded coconut
1 tiny drop of green colouring
30-40 g green shredded coconut
8 chocolate clouds
One day in advance
In a food processor, blitz 1/2 c rice bubbles a little bit grainy consistency and set aside. Then melt dark chocolate chips in a bowl sit over a pot of water about 4 inches on hob. Bring out onto towel. Stir in butter, shredded coconut, and both rice bubbles that is grainy and the original.
Use a tablespoon to take a spoonful of the mixture, gently press it into cloud shapes, and place it on baking paper in a tray. It depends on how large the cloud you make and also the ingredients amount. Refrigerate for about 30 minutes to 1 hour. Then store in airtight container.
The next day
Preheat 170 degrees C. Grease and flour loaf pan lightly. Use medium loaf pan. Sift together flour, baking powder and salt. Beat butter until it becomes very creamy about 2 minutes. Gradually add 1 big ladle sugar each time and continue beating well for 4 minutes; all the sugar until fluffy and light. Reduce speed to low add egg 1 at a time beating well each addition and remember scrapping down the sides. Next add zest, orange juice and salted caramel essence.
Followed by flour mixture alternate 3 batches with double cream 2 batches; folding until flour and double cream incorporated. Scrapping sides at all time. Spoon batter into prepared pan about 1/3 then gently press in white chocolate chips into batter. Next another 1/3 batter, and smooth the top. Gently press in chocolate chips and sprinkle the chocolate sprinkles. Bake for 70 minutes or until skewer out clean. Leave in oven with door close for 35 minutes, then remove from oven to cool in pan for 1 hour. Transfer to foiled plate mat to cool completely.
Make the green shredded coconut
Put shredded coconut into a bowl and add a tiny drop of green colouring and mix well with a spoon. Set aside in fridge. Before serving the cake, decorate with chocolate clouds: 3 chocolate clouds on the corner followed by 2 chocolate clouds in the middle and 3 more chocolate clouds at the other corner. Then in between 2 chocolate clouds scatter some green shredded coconut. Serve with coffee or tea or dessert wine. Enjoy!!!