the seibu

this is the making of the seibu. the seibu is a white cake with two layers of filling, each with a different character. in one, we have dark chocolate ganache with bananas, and in the other, we have white chocolate ganache with strawberries. the seibu took me from 11am to 6pm yesterday, and weiyang helped in the later part too!

white cake batter. i didn't beat the egg whites manually this time. the electric mixer does it much faster.

into the oven. actually, until this point everything was still fine.

and the cake rose nicely.

until the surface peeled. because the bloody oven was one notch too hot.

i really liked the vanilla smell of the white cake.

and the extremely excellent dark chocolate ganache.

white cooking chocolate. i think some people love this, but i absolutely hate it. but what to do, seibu likes it, so the seibu must have it.

and then when i added cream into the white chocolate it became this disgusting corn soup thing which smelled like white rabbit candies/butterscotch sauce. anyhow, i thought it went wrong, and then i went all the way out to city hall, to a small baking shop, to get more white cooking chocolate. and that's where weiyang came in, and bought the 大長今s. then, when i re-did the white chocolate ganache i got back the same shit! so i figured that it's supposed to be like that. ugh.

this was my best attempt at preventing the ants from getting to the cake. in each bowl there is some water, so i thought the water could stop the ants. but then i realised that the ants could still get to the cake without passing through the water. anyhow, they weren't any ants.

this is the whipped whip topping cream, which is a little firmer than normal whipped cream. it's also non-dairy, which means less fatty.

i skip past the slicing of the cake into three layers and then putting the dark chocolate ganache with the bananas in between the bottom two layers. probably because i have no photos on that, which is probably because weiyang was messing things up at this point! but here is the layer with the white chocolate ganache and strawberries.

after the cake ring was removed, we see the layers inside the cake! i didn't slap more white chocolate ganache into the strawberry layer because i figured it would be too disgusting. i used the whip topping cream to complete the layer instead.

and the whip topping cream was used the cover the whole cake. i must say the surface was definitely not smooth enough. it definitely needs more practice and better control of the spinning plate.

here we see the prettiest strawberries with weiyang's 大長今s! i think the cocoa heart was done nicely.

and the aftermath in my kitchen.

so, are you salivating yet?

the verdict? beejuan says 'A***', and requests for a the beejuan, for which i'm thinking 80% dark chocolate truffle mud cake! i think the seibu was definitely worth the effort. it was a little too sweet on the white chocolate ganache, but the dark chocolate ganache balanced it back!

ok, today i went to school early, and finally got started on the chemistry booklet of prelim papers. i needed air-conditioning, so i went to sit with nadz through her lit lecture, and the lecturer noticed me doing history notes all the time. but it was quite fun. i learnt anapest today.

stall 5 kindly let me put the seibu in their fridge. yes, they were nice, but the refrigerator wasn't! omg when the cake came out, it smelled like wanton fillings! walked through some art exhibition in the art room. it was like raining big red ants on the road outside school because the trees were being cut...

then, dinner was at chen fu ji, along clarke quay. i think their service was very good! they were so agreeable to our many demands when we were preparing the seibu. i think seibu liked the seibu. so, the recipe is definitely a keeper. haha, there was also a photo album for seibu, and we were laughing at all the wrong chinese words we wrote. like, ya.

today, i was standing at the junction in front of peninsula plaza, where we stood after the syo concert.