We celebrated our Mother’s Day at my second sister’s home. Thanks to my second sister for hosting us. We shared the costs of Costco food that she had ordered. My third sister bought a roast chicken. There were three desserts: scones, glass jelly with longan fruit, and of course, cake. My youngest sister’s husband made mulled wine.
Google: “A mother is a female parent, who has given birth to and nurtures a child. She provides love, support, and guidance, playing a vital role in a child’s upbringing and development. Mother’s Day is a day dedicated to honouring mothers, their sacrifices, and the love role they play in families, society and showing them how much, they are loved. It’s not just about biological mothers, but also encompasses other important maternal figures in someone’s life, such as stepmothers, grandmothers, great grandmothers and female guardians: God-mothers to children. “
Thanks, God, for providing us a mother. Appreciation is what we should apply in our daily lives for mother and the people we have. Nobody is perfect, BUT with a good attitude (good eyes); we can relate to each other through God’s Love. Let’s God Love envelop our outreach to love, support and appreciate our mother and other people.
The cake represents: my mother, my three sisters who are mothers, and my older niece a new mother. Chocolate glaze is my over flowing appreciation for each of them for their time, help and support for me in various things: food, driving me around, giving me their two boys as my God-son, of course Love. There are also up and down human love is so limited, full of flaws and manipulation. That’s life on earth; we can deal with God’s help. Everyone loves the cake, and took some home. Glad to poured my love into the cake: it’s moist and delicious. Let’s bake!!!
Ingredients
250 g butter, melted
4large eggs
2 1/2 c self raising flour
3 Tsp vanilla extract
1 Tsp baking powder
1/2 Tsp bicarb soda
220 g castor sugar
1 Tsp salt
210 ml skim milk
30 g sour cream
5 Tsp pro activ spread (OPT)
Decoration and glaze
190 g dark chocolate
5 Tbs milk
3 Tbs butter
1 Tsp oil
5 strawberries
4 raspberries
leftover white chocolate bites (See Note)
colourful sprinkles
white sprinkles
Method
Do the chocolate one day in advance
Double boiler method: a pot with enough water, make sure not touching metal bowl, add dark chocolate and milk into metal bowl on medium heat. Stir from the centre out until completely melted. Remove from the pot and add in oil, stir to mixed well. Set aside.
Get a mug ready. Prick the bottom of a strawberry with a skewer, dip into the dark chocolate to coat all over. Sprinkles white chocolate bite.
Place into the mug to hold it up. Repeat with the remaining strawberries dipping into dark chocolate to coat all over. Then sprinkles white chocolate bites over the strawberries. Place into the mug apart. Then line the fridge base with paper towel and place mug into the fridge. The chocolate will still drip. Leave overnight in fridge to harden it. Cover and set aside the dark chocolate in the metal bowl.
The next day bake the cake
Preheat oven 160 degrees. Grease and line 9 inches round springform cake. Mix flour, baking powder, bicarb soda, and salt well, then sift them twice. Beat butter, castor sugar and vanilla in the mixing bowl on medium high speed for about 5-7 minutes until light and fluffy. Add egg one at a time, beating well with each addition until combined. Do not over beat.
Now add in half the flour mixture, stir to combined in direction from North to South; East to West. Next add milk, do the same method North to South; East to West until combined. Repeat with the remaining flour mixture and sour cream. Make sure well combined. The consistency is batter flopping down not too runny nor too dry.
Spoon the batter into prepared pan. Smooth the top, gives a couple of gentle knocks on the bench top. To release air bubbles. Drop the 5 Tsp pro activ spread around the top of batter.
Bake for 40 minutes first. If the skewer comes out wet, put it back in for a further 15 minutes; cover with a bigger metal bowl or until the skewer comes out clean. Remove the metal bowl cover and check with the skewer; if it comes out clean, then it’s done.
Switch off oven, leave the cake in for 1 hour. Then removed from oven to rack for about 20-30 minutes to cool further. Now flip cake onto a foiled plate mat to cool completely.
Meantime reheats the dark chocolate from last night; make sure enough water in the pot.
Once the cake is cool completely, spoon the dark chocolate on to the top of cake, leaving some part uncovered with chocolate and let the dark chocolate drips down the sides of the cake. Let it harden on the table.
Before packing to go to my sister place, bring out the strawberries chocolate, remove the skewers and place one in the center and the remaining opposite side around the center of the strawberry chocolate in the center.
Place raspberries in between the 4 strawberries chocolate, sprinkles colourful along the raspberries towards the center. Next sprinkles white sprinkles around the center and some on top of the strawberries chocolate.
Note: for white chocolate bites
Do the chocolate one day in advance
Double boiler method: a pot with enough water, make sure not touching metal bowl, add white chocolate into metal bowl on medium heat. Stir from the centre out until completely melted. White chocolate can harden quickly, so reheat again if it does. Remove from the pot and add in milk, stir to mixed well. Cool slightly before spooning into a cocktail glass or wide glass, let it set in fridge for 2-4 hours. Bring out using a fork, scrape the harden chocolate to make tiny bites. Place on to plate and cling wrap until needed.
You can use any fruits of your choice. You can glaze with white chocolate. You can spread jam over the top instead of dark chocolate glaze.
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