Amiplus Sdn.Bhd

To start off with Marshmallow Chocolate Cake, Chef Din introduces a well-known and well-received brownie mix (available in Amiplus) to make the base of his Marshmallow Cake.




He also shows participants the effect of using Colatta chocolate to make ganache to produce a shinier, smoother and of course, better tasting topping for any cake.



Everybody was given a taste of Colatta chocolate.



Fast forward to finish making the chocolate cream, ...


... spreading it over the base so that it covers nicely, ...

...arrange the marshmallows so that it comes with every slice of cake...



...add another layer of cream...

... make the top smooth and make sure it covers all corners and leave it to chill, preferably over night.




Chef Din had made a similar cake so that we did not have to wait overnight to see the results of the cake.





Pour the chocolate ganache melted with Colatta chocolate earlier over the top. Note how he uses the cake ring half risen to make sure the chocolate does not drip over the edges of the cake.

Removing the whole ring now.

The end product: soft velvety marshmallow chocolate cake, perfect for any sweet tooth person out there.




The next recipe, Black Forest Cheese Cake, starts with making the biscuit base with a mixture of melted butter and crushed biscuits.



Flatten it to make sure it covers the entire base of the ring so that no cheese filling spills out later on.



The special cheese batter mix goes inside the ring followed with canned dark cherries arranged in it.




Then it is steam baked till cooked through.



This is what it will look like after sufficient time in the oven.




After setting, this is what it should look like. It is optional to add even more dark cherries on the top before letting the neutral gel set.



Once those are roughly chopped up,  we proceed to make the caramel with brown sugar and cream over a double boil



Again, everyone tastes the fresh caramel




Chef Din slices a sponge cake into 3 parts...




...only to apply his cream recipe between the slices...


...not forgetting to add the macadamia nuts...



...and repeating the steps for the 2nd slice. A good tip to moisten the sponge cake is to drizzle a little of that caramel onto the sponge before sandwiching the sponge with the cream.

Cover the entire cake with the rest of the cream for a smooth finish.



Pour the rest of the caramel over the cake. It even makes a pretty simple dribble effect over the cake.



Applying simple decorations ...

Adding more of the macadamia nuts to the cake would give it more character and identity.



Finish it off with decorations of your choice.

Chef Halima held a class on 4 types of delicious, mouth-watering cheesy cakes. Starting off with the Boston Cheese Cake, line a round cake tin with aluminum foil.

Then double boil full cream milk and add some sugar, eggs, etc.

 For the filling, add lemon juice, vanilla, lemon paste and cream cheese to whipping cream and etc.

 For the meringue, beat egg whites till they look like this.

 add in more secret ingredients and beat till it becomes thicker and pour it over a vanilla sponge

 Put the baking tin into a bigger tin and over a water bath before baking
 
Moving on to the Oreo cheese cake, mix crushed Oreo biscuits and Marie biscuits with butter to make the base.

 Press it firmly onto the base of a round baking tin.

 Next, double boil gelatin and white chocolate

 Add them into some beaten cream cheese.

 Spread it over the biscuit base.

Add a layer of Oreo biscuit bits.

Cover that layer and repeat until you run out of Oreo biscuits/cream cheese mixture/space in the baking tin.

You can make it look smoother using the triangle comb.
 Leave it in the chiller to set before decorating.
Next, the chilled Black Forest Cheese Cake. Begin by  making the biscuit base with Marie biscuits, almond flakes and melted butter pressed firmly onto the base of a round cake tin.

Cook a mixture of juice of Black Pitted Cherries, corn flour and sugar until it thickens.

 Mix it with cream cheese in a mixer until it's even and spread over biscuit base.

 Leave it to cool in the chiller before decorating.
Lastly, the Marshmallow Chocolate Chilled Cheese Cake begins with the biscuit base made with crushed Oreos and Marie biscuits held together with melted butter and pressed onto the round cake tin again.

Beat fresh cream, cream cheese and add in melted chocolate etc.

Pour it into the round cake tin and add marshmallows layer by layer (Note: similar to the oreo cake technique) and again, into the chiller to cool before decorating.

Decorations do not have any specific steps but if you are out of ideas or you simply need a basic guide, here's some simple ways you can add finishing touches to your delicious cakes.




A big thank you to Chef Halima for her dedication during her class