Freshly and Lovingly Baked on : 11th July 2014
My third piece of work for SC Dairy Star Bakers Challenges. I only have a week to think of something to bake. It has been a challenge because my mind feel like exploding throughout this week. It has been USDCAD, AUDUSD, NZDUSD, Envysg.com, monitoring trading positions etc…. There is also another distraction that I am finding it hard to focus on my bake project. And the market is not helping. Everyday I lamented why the market is not going my way.
I think my colleagues are sick of hearing my daily chant “whats wrong with audusd? Why is it so bid?” And I be pouting and sulking.
A friend sent me some suggestions of fondant coated LV bag and Tiffany lookalike cakes. To be honest, I hate to work with fondant for the following reasons:
1) It tasted bad and tremendously unhealthy
2) I am not talented enough to work with fondant
3) It is not my style and it does not scream “ME”
I woke up in the middle of the night at 3 am and started thinking. While this is the 3rd idea which I have conceived and is relatively simple to make, I am truly in love with it. It screamed ” me ” all over and I am happy. Whether or not this put me to the last 25 semi finalists, it honestly does not bother me a bit. What I do enjoyed most is displaying my thoughts and style through the bakes.
I cut the bundt cakes into halves to make it into a C. The butter block was softened and shaped into a C as well. So the logo SCS was constructed using Cs that is made of camomile cakes and butter block. The reason for the butter block was because it is a criteria for the challenge.
I hate to position just the butter block in some unrelated bake. It will look incompatible or odd in my opinion. I like to incorporate the butter block as part of the design of my bake.
The other consideration was the ingredients. I need an ingredient that start with C. So I came up with Chamomile. My only issue is how to extract the chamomile taste since it is so mild.
So here is what was conceive ultimately. A simple bake packed with chamomile flavor. Something which I truly need to sooth the nerves after such a “hardly have time to think” week.
Lets get on with the cake.
1 Cup All purpose flour
3/4 Cup Granulated Sugar
A Pinch of Salt
1 1/2 Tsp Baking Powder
40g Unsalted Butter
1/2 Cup Milk
3 Tbsp Dried Chamomile Flowers ( I used organic tea bags)
1 Tsp Charcoal Powder
Extra 1 Tbsp Chamomile flowers
Bring the milk to a boil and add the chamomile tea bags into it. Let it steep till it cooled down. Squeezed out all liquid from the tea bags.
Beat the flour, sugar, baking powder, salt and unsalted butter in a mixer on low speed until its well combined. Add in the extra tbsp of dried Chamomile into the mixture and mix well. Pour in the cooled chamomile infused milk into this batter and beat till well mixed again. Add in the beaten egg and beat it into the batter. Remember to scrape it down and mix well.
Spoon the batter into the prepared greased pan and bake in a preheated oven of 165 degree for 20/25 minutes.
Let it cool completely before slicing through.
In this case, I cut the bundt cake into halves. The SCS butter block has been softened and shaped into C the night before.