DIY Non-stick Pan Release

20150523-132046-48046228.jpgI always felt that cutting a parchment paper into circles to line the bottom of a pan is a waste.
I mean, the rest of the cuttings is unusable anymore.

Meanwhile non-stick spray is quite hard to find in my local groceries and even if there is, it’s not a cheap stuff to buy.

20150523-145825-53905675.jpgAnd so i was searching the internet to solve this problem and stumbled upon Homemade Pan Release.

I love this gloopy concoction thingy!
This non-stick gloop is (so far) always works!

And the best thing is this gloop is suuuuper easy to make.

20150524-004827-2907407.jpgAll you need is oil, shortening and flour. That’s it!

20150524-132543-48343265.jpgPutting it up together is even easier!

Just mix everything together and you got yourself a non-stick gloop!

Easy peasy right?

20150524-133520-48920425.jpgNow it’s time to get your trusty brush and brush away!


20150526-124606-45966363.jpgI’ve used this gloop on many types of cakes and it has never failed me.

Obviously using this is much much more practical than cutting parchment paper into the size of your pan or having to butter a pan then coat them with flour…

I’ve used it on a dark coloured cake such as chocolate cake also with light coloured cake such as vanilla sponge cake. It has never failed me.

I didn’t store them in the fridge and it stays up quite good. But as the original article says to put it in the fridge so that it won’t seperate, maybe you should do that.

Your choice really

I just don’t have the patient of waiting for it to thaw so that i can use it.

But in my part, i don’t experience any separation on my non-stick gloop.

I hope this DIY non-stick gloop makes your life a whole lot easier! Cause it sure did help me a lot!

Non-stick Pan Release recipe
Adapted from iambaker’s Homemade Pan Release.

• 1 cup oil (i used vegetable oil)
• 1 cup shortening (make sure it is soft or at room temperature)
• 1 cup all-purpose flour

How to make:
1) Put everything together in a bowl then mix them until smooth and combined
2) Store in an air-tight jar in the fridge (to prevent seperation) or at room temperature.


Strawberry and Rhum Mille Crêpe Cake

20150506-222506-80706810.jpgLayers of rhum and brown butter crêpe, homemade strawberry jam and whipped cream.

This cake is light and fresh.
I really like how this cake turns out. It gives a rustic yet classic look to it. It was actually just because i tried to hide the not-so-good strawberries by cutting and putting them upside down (or inside up?).

Mille crêpe literally translated into thousand crepe. And no, it only consist of 20 something layers of crêpe. But well.. You got the point. It’s a cake with a lot of layers.

Mille crêpe is also the easiest cake i’ve made. Maybe because it is less fickle than a cake with sponge layers. I don’t know why but i still experienced some failing cakes (like it’s not rising, not fluffy or moist enough,etc) even though i’ve used the exact same ingredients and method.
Baking is fickle!

But thankfully this cake is not. At least not that i’ve ever encountered any difference in the final product.
Maybe because technically making this cake does not involve baking.
So mille crêpe is a great cake that is easy and effortless, just in case you want to impress some of your friends or family.
I’ve posted another mille crêpe recipe before for my friend’s birthday. And i’ve put the step by step picture there in case you want to see it.

20150513-181619-65779404.jpgI also like how it looks from the top. Look at that shiny strawberries. I gave a mirror glaze on top. You could find it in any baking store i think.

20150513-181838-65918164.jpgLet’s take a peek how it looks on the inside, shall we?

20150513-181953-65993809.jpgI put strawberry jam on every third layer (won’t lie if i totally forgot what layer i was on and end up forgetting when to put the strawberry jam on)

Anywho, i made the strawberry jam myself but unfortunately I’m not going to put the recipe on this post because I don’t really know the measurements (i did it by eye). The recipe are just basically boiling some frozen strawberries in water and sugar then squeeze some lemon juice, wait until it thickens and reduced, then you got yourself a strawberry jam!
But feel free to use the store bought of your favorite strawberry jam, or find the recipe online for a precise measurements.

I didn’t take a picture of how the layers look when it has been sliced and put nicely on a plate because… Ermm… I drop a slice and end up messing the cream. So I figured as long as I could show you how it looks inside, it’s good enough.

Have a great one everybody!

Strawberry and Rhum Mille Crêpe Cake Recipe
Made 25cm cake in diameter with 26 layers of crêpe

Crêpe ingredients:
• 220 g flour (preferably cake flour)
• 4 g salt
• 50 g sugar
• 3 eggs
• 2 egg yolks
• 35 g unsalted butter
• 20 ml rhum
• 600 ml full fat milk

Fillings and decorations:
(Use according to preference)
• 250 ml fresh cream
• 20 g sugar

• 60g Strawberry jam
• 10 pcs fresh strawberries
• 1 tbsp coco powder (optional)
• 1 tbsp mirror glaze (optional)

How to make:
1) Brown the butter by melting the butter until it darkens in color, let cool slightly.
2) Whisk the flour, salt and sugar in a bowl and make a well in the middle.
3) Add in the eggs and the egg yolks into the well then slowly whisk them with a balloon whisk, whisking only in the middle (to incorporate the flour slowly), slowly add the milk by 5-7 additions while keep mixing only by the middle. Keep whisking until the batter is smooth.
(This is to decrease the amount of lumps of flour)
4) Add the brown butter into the egg mixture, whisk.
5) Strain the mixture then refrigerate for 20-25 minutes.
6) Cook the crêpe batter by spreading the batter thinly on a non-stick pan, it should made at least 20 crêpes, let cool.
7) Meanwhile whisk the fresh cream and sugar, refrigerate.

Assembling the cake:
8) Take a bit of the whipped cream on the cake plate you choose to serve your cake on, then put the first layer of crêpe, cover the crêpe with whipped cream, crêpe, whipped cream, then strawberry jam, and on to the crêpe again, repeat until all the crêpes ran out.
I put the strawberry jam on every third layer of the cake
*Make sure that when you cover them with the fillings it stays flat and not domed (where the middle part is higher than the sides), if do, put more cream on the sides to level it.
* Don’t put the strawberry jam too close to the edges to prevent it leaking on the sides.
9) Cover the sides thinly with the whipped cream.
10) Put the rest of the whipped cream on a pipping bag then pipe blobs on top of the cake, lay some strawberries and decorate it how you want.
11) Lastly sprinkle some coco powder on the edges of the cake and pipe some mirror glaze on the strawberries to make it look fresher and glossy.

Gluten-free Kladdkaka (Swedish sticky cake)

20150505-232654-84414731.jpgThis cake is easy. Yummy, and super indulgent! Best when eaten cold, it taste like brownie!
Originated from Sweden, said to be one of the most popular cake recipe there. And why wouldn’t it be? It’s good AND easy.

This cake is almost the same with my 2 ingredients chocolate cake. Still super indulgent and gluten free, except it’s not just 2 ingredients, which makes this one richer and better!

20150505-233609-84969302.jpgThis is a recipe i just discovered reading my instagram timeline and i was like “kladdkaka? What’s that?”. I’ve always been interested on worlds food (especially desserts) and i just HAVE to do a research about it.

I copied the recipe from Linda Lomelino’s KLADDKAKA – SWEDISH CHOCOLATE CAKE.
I followed her on instagram and i fall in love with her food photography. I mean… Who wouldn’t?
And so, here you can see my failing attempt of imitating her gorgeous food photography…

Anyway let’s get on to the actual cake baking.
The ingredients are:

20150506-015802-7082157.jpgSugar, dark chocolate, butter, strong espresso, vanilla and eggs.

I’ve melted my butter and chocolate, then incorporate the espresso.

20150506-020018-7218982.jpgCrack the eggs and add in the sugar then mix on high speed until the egg is light, airy and tripled in size.

20150506-020145-7305570.jpgPour the dark chocolate mixture into the beaten eggs

20150506-020300-7380216.jpgLook at those swirls! Fold the chocolate over until streaks of white is no longer visible

20150506-020415-7455146.jpgPour the batter into a lined baking pan.

I butter and flour my pan because i was out of baking paper.
Yea yea i know i know.. This cake was suppose to be gluten free, but it’s better than getting a cake that’s stuck in the pan! I mean I wouldn’t mind digging the cake right out of the tin.. But i still have some.. Pride i guess..

20150506-020732-7652725.jpgOnce baked, let them cool then time to dust the cake with some icing sugar!

Look at my cute sifter! Although I’m not really sure what shape is it…

20150506-020924-7764574.jpgLet it snow.. Let it snow.. Let it snow!!

20150506-021022-7822834.jpgAs i’ve said before, for me, it is best when eaten cold. But it is a preference really..
If you like it softer and basically no biting needed, serve them on a room temperature. But if you like it to be chewy and more brownie like, serve it cold.

20150506-021319-7999410.jpgAnyway you like it, cut a big piece for yourself and enjoy your (not-so-hard) work of baking this cake! Serve with lightly whipped cream and chocolate shavings.
I like my whipped cream a bit on the runnier side so it also serve as the sauce of this cake.

And i sure enjoy my big piece of kladdkaka!

Recipe copied from Linda Lomelino’s KLADDKAKA – SWEDISH CHOCOLATE CAKE.
• 250 g (2 sticks + 1 1/2 tbsp) butter
• 250 g (8.8 oz) coarsely chopped dark chocolate (70%)
• 1/3 cup + 1 1/2 tbsp (100 ml) strong coffee or espresso (or water)
• 4 large eggs, at room temperature
• 3/4 cup + 1 1/2 tbsp (180 g) sugar
• 1 tsp vanilla sugar or 1/4 tsp vanilla powder
• pinch of salt

To serve:
• Powdered sugar
• Whipped cream
• Milk chocolate curls

How to make it:
1) Heat oven to 175°C (350°F). Grease a springform pan (22-25 cm / 8-10 inches) and cover the base with baking paper.
2) Gently melt butter and chocolate in a saucepan on low heat. When mixture is melted and smooth, stir in coffee, then set aside.
3) In a large bowl, whip eggs, sugar and vanilla until very light and fluffy, about 4-5 minutes.
4) Stir chocolate mixture into egg mixture with a spatula. Stir until smooth. Add a pinch of salt.
5) Pour batter into the prepared springform pan and bake for 40-45 minutes. Let cake cool before removing it from the pan. I prefer the cake when it’s been in the fridge for a couple of hours. Dust powered sugar on top.
6) Whip cream with some powdered sugar (to taste) and vanilla powder.
7) To make the chocolate curls, put milk chocolate in a warm place for a few minutes, then use a cheese slicer to make curls.