Friday, December 31, 2010

Cakes in Japan

Now that i have some time to sort out some (only some) of my 3,000+ photos.. here are some of the cake photos that i took at Takashimaya in Osaka and wondering how these cakes are made. If there are anyone who can tell me how these cakes are done, i'll be so grateful..:D

These are cakes hanging up in rods..i think they are baked in factory and then sent down to the store where they brush syrup over the rotating cakes cos there is an outer layer of sugary crust on the cake...and i saw this lady brushing and brushing and brushing..over and over...

I bought a small version of the round cake (above) to try.  Does anyone know how this is done? This looks just like our local Kueh Lapis (layer cake) in term of layers but this Japanese version taste lighter and more like sponge cake.   

This is the bigger ring cake but i bought half..as i don't think i can finish so many slices after a huge dinner. 

These Chiffon Cakes..Japanese Chiffon Cakes.  No ring in the centre and it looks so pretty, tall and neat too! How did they do it? Anyone knows? It's so tall too!  I had a sample piece and it tasted very good too!  I wanted to buy it on the last day to bring back but i forgot about it! 


Oh..hahaha..i had to sneak in this..my dessert at macdonalds which was a daily affair..as you know my son loves macdonalds! 

and this food-strap set i bought at Macdonalds (the one below) in Osaka.  The bears are the Singapore version..which i just bought it a few days ago. 

And this little fish staring at me at the aquarium in Osaka.  Very cute isnt it?  I love this shot that i took of this fish... of course there are other fishes too but i doubt you want to be bored with fishes and crabs and penguins..lol!

Happy New Year to you my friends! 





14 comments:

Pink Little Cake on December 31, 2010 at 1:45 PM said...

Happy New Year dear friend.

Vicki on December 31, 2010 at 7:59 PM said...

Happy New Year Faithy! These cakes are fascinating. Love the Happy Meal toys!

Vicki on December 31, 2010 at 8:15 PM said...

Baumkuchen -- the King of Cakes!

A true test of a pastry chef's skills, the Baumkuchen has earned its reputation as the "King of Cakes." This labor-intensive specialty gets it name, which translates literally as Tree Cake, from the many thin rings that form as layer upon layer of cake is baked. For more than 200 years German bakers have been producing this treat by placing a thin spit over a heat source, originally a wood fire, then evenly brushing batter over it, giving each new layer a chance to bake to a golden brown before brushing on the next. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the rings on a crosscut tree. Skilled pastry chefs have been known to create cakes with 25 layers, weighing over 100 pounds and measuring more than 3 feet long. The recipe here is adapted for the home baker and uses a springform pan instead of a spit. Of course the ring effect won't be exactly the same, but the taste is still worth the effort and you won't have to spend your Christmas holiday cleaning drips of burned batter off the oven.

Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

2 sticks butter
3/4 cup sugar
8 eggs (separated)
2 tbsp rum
grated lemon rind
1 pinch salt
1/3 cup minced almonds
1 cup plus 2 tbsp flour mixed with
1 cup plus 2 tbsp starch
1/2 cup apricot jam, melted
almond paste, powdered sugar, or chocolate icing (optional)

Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

Whip butter and sugar well until creamy. Gradually add egg yolks and the remaining ingredients to the butter-sugar mixture until a light, foamy batter forms. Beat egg whites until very stiff and stir gently into the batter. Pour about 2 tablespoons batter (a thin covering) into a 8-1/2" springform pan greased with butter. On the uppermost oven rack, bake (or broil!) in a preheated oven at 450° F for 2 minutes or until golden brown. Watch carefully, this browning can take place very quickly. Repeat until all the batter is gone -- you should have about 14 to 16 layers. When the cake is done, let it stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from the pan and glaze with melted apricot jam. Once the jam is set, you can add an additional glaze of thinned almond paste or immediately finish the cake with a thin icing made from powered sugar or the highest quality chocolate available (use your favorite chocolate).

Vicki on December 31, 2010 at 8:16 PM said...

Baumkuchen -- the King of Cakes!

Here's the explanation and a recipe:
http://www.germanculture.com.ua/recipes/blxmas13.htm

Vicki on December 31, 2010 at 8:19 PM said...

Here's a better set of pictures:
http://www.howtobaker.com/recipes/cakes/baumkuchen/

faithy, the baker on December 31, 2010 at 8:29 PM said...

Wow!! Thanks Vicki for the info!! You are the best!!! Xoxoxo

Sounds like lots of hard work to bake that!! :))

Any info on how tos for that tall chiffon cake? ;)

Les rêves d'une boulangère (Brittany) on January 1, 2011 at 10:42 AM said...

I heard about those cakes too! I only thought they were made in Germany. My friend is going to Japan for a year next year and I must tell her to source these out.

I want to wish you a Happy New Year. Look forward to seeing more posts in 2011.

maameemoomoo on January 1, 2011 at 4:27 PM said...

I wanna try the hole-less chiffon cake!! The colour is very intense hor?

Have a blessed New Year faithy!

saresha on January 3, 2011 at 11:36 PM said...

Did you see the baumkuchen at Isetan Shinjuku? It's this one: http://www.hollaendische-kakao-stube.de/

Really regret not trying it now, but the queue was long.

Hanaâ on January 4, 2011 at 1:36 AM said...

Happy New Year to you too, Faithy. That cake certainly looks spectacular. It reminds of a Dutch cake called Spekkoek. They usually use different colors for the layers to make them more distinct (chocolate layers + green colored "white" layers). Let us know if you make it.

SweetThingsTO on January 4, 2011 at 10:17 PM said...

Happy New Year Faithy!

Jamie on January 8, 2011 at 6:50 PM said...

This is actually fascinating! I just watched a fabulous show on French tv about the 6 or 7 hottest pastry chefs and hearing them talk and watching their work was brilliant, so this post has me fascinating with all of these different pastries and how the concept and recipes change from culture to culture. Great post! And wishing you a very happy new year and all the best in 2011!

SweetThingsTO on January 11, 2011 at 10:57 PM said...

wow - looks so soft and light!

Maja on January 11, 2011 at 11:31 PM said...

I love how your cupcakes turned out! They look delicious!! I also loved the cake. It is a definate keeper.

 

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