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DB Kitchen Baking Competition Prize Winners

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The results of the DB Kitchen Baking Competition are in!
Congratulations to the prize-winning bakers for their tempting bake sale treats, which were selected through a DB community vote on the Around DB Facebook page from July 8 to 15.

OPEN CATEGORY

FIRST PRIZE: Elizabeth Giannetta
Recipe: Coconut Cream Pie
Prize: Le Creuset 22cm, Round Casserole

4 large egg yolks
¼ cup (30g) cornstarch
1 (14-oz) can full-fat coconut milk
1 cup (240ml) heavy cream
2/3 cup (130g) granulated sugar
¼ tsp salt
1 cup (80g) sweetened shredded coconut
2tbsp (30g) unsalted butter,softened to room temperature
1tsp pure vanilla extract
½tsp coconut extract
1 baked flaky pie crust

For the topping:
1½ cups (360ml) cold heavy cream
Shredded coconut, toasted and sweetened

Whisk the egg yolks and cornstarch, set aside. Whisk the coconut milk, heavy cream, sugar and salt in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce to medium-low heat. Once boiling, remove about ½ cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1.5 minutes. Remove from the heat and stir in the shredded coconut, butter, vanilla and coconut extract. Pour the filling into a pie crust. Cover with plastic wrap directly on the filling surface and refrigerate for at least 3 hours or overnight. For the topping, using a hand mixer or stand mixer with a whisk attachment. Whip the heavy cream on a medium-high setting until medium peaks form, about 3-4 minutes. Pipe or spread the whipped cream on top of the pie. Garnish with toasted coconut, if desired. Chill the pie uncovered for up to a few hours or serve immediately.

FIRST RUNNER-UP: Hanna Swedenklef
Recipe: Mask On Cake
Prize: Bruno BOE053 Multi-Function Cooker

1¼ cup vegetable oil
2½ cup sugar
5 eggs
1tbsp vanilla extract
3¾ cup flour
1tbsp + 1tsp baking powder
¼tsp salt
1¼ cup milk

For the topping:
500g butter
600-800g icing sugar
A few spoonful’s milk
1tsp vanilla extract
¼tsp salt
3tbsp cocoa powder
Red, black and green food colouring
¼ cup fondant

Preheat the oven to 175ºC. Grease and flour three 20cm cake tins. In a big mixing bowl, mix the oil and sugar together until well combined. Add the eggs one at a time, and beat until fluffy. Add the vanilla extract and stir well. In another mixing bowl, sift together the flour and baking powder. Add the salt, and mix well. Pour the dry ingredients into the other mixing bowl, and stir the mixture together to combine. Slowly add the milk to the batter and stir well. Carefully pour the cake batter into the cake tins. Bake for 35-40 minutes, or until a toothpick stuck in the centre comes out clean. Leave to cool. Meanwhile, to make the topping, use a stand mixer to beat the butter until fluffy. Gradually add in the icing sugar, mixing well. Drizzle in some milk if it is too stiff. Add the vanilla extract and salt. Placea third of the mixture in a separate bowl. Add the cocoa powder to the main mixture, and mix well. Once the cakes are completely cooled, slice off the tops to level them and stack, spreading a layer of buttercream between each layer. Using some food colouring, make a skin-tone buttercream out of some of the reserved butter cream, and spread it smoothly across a third of the tiered cake. Place the chocolate buttercream in a piping bag fitted with a large star tip, and pipe swirls along the remaining sides and tops of the cake to form the hair. Roll out and shape a surgical mask using fondant and place it on the skin-coloured portion of the cake. Add more chocolate buttercream swirls to the cake to form the hairline. Use food colouring to dye a bit of the remaining buttercream black to pipe on the eye and eyebrow. Dye the remaining buttercream green to pipe little viruses on to the cake board.

SECOND RUNNER-UP: Rachael Mellado
Recipe: Toilet Paper Cake
Prize: Espresso Essenza Mini Piano Black Coffee Machine

Non-stick cooking spray
¾ cup all-purpose flour
2tbsp cocoa
¼tsp baking soda
¼tsp salt
½ cup granulated sugar
1½tsp vinegar
½tsp vanilla
3tbsp vegetable oil
½ cup water

For the topping:
3/8 cup butter, softened
1¼ cups icing sugar
1tsp cream
Baking paper
10oz fondant

Preheat the oven to 190ºC. Spray the bottom and sides of two 4-inch diameter pans with cooking spray. Line the bottom and sides of the pans with baking paper, then spray the paper. (If you don’t have 4-inch pans, bake the cake in a clean, empty can approximately the size of a toilet-paper roll. Alternatively, double the cake ingredients and bake in an 8×8-inch pan for 35-40 minutes.) Sift the dry ingredients into a bowl. Poke two small holes and one larger hole in the dry ingredients. Pour vinegar into one small hole, vanilla into the other small hole, and oil into the larger hole. Pour water over all the ingredients. Stir until just combined. Pour the batter into the prepared pans and bake for 30 minutes, or until a toothpick stuck in the centre comes out clean. Leave the cakes to cool completely. Tomake the buttercream, beat the butter and gradually add the icing sugar. Continue beating, and add the cream until peaks form. (You may substitute whole milk, and depending on the kind of butter you use and the humidity of your kitchen, you might not need cream at all. To increase the cream’s stiffness,add sugar.)Trim the tops of the cooled cakes so they are level. Trace a 4-inch round circle onto baking paper; use it as a guide to cut a circlefrom the centre of each cake. Top one cake withbuttercream. Stack the second cake on top. Frost both cakes, top and sides, with buttercream. (Youmay wish to chill the cake at this point to firm the buttercream.)Roll out a circle of fondant just slightly larger than the top of your cake. Cut out a hole in the centre to match the cake hole. Carefully lay the fondant on top of the cake. Roll out a long rectangle of fondant, measuring the height of your cake, and longer than the circumference of your cake. Carefully wrap the side of the cake, leaving a torn edge to mimic a toilet paper tear. Use your hands to smooth the top and sides of the fondant. Use a serrated knife to decorate the fondant with toilet-paper sheet perforations. Use a toothpick to imprint circles mimicking wrapped layers of toilet paper on top of the cake.

UNDER 10 CATEGORY

FIRST PRIZE: Amaira Bali and Zahrah Hasan
Recipe: Chocolate Cupcakes
Prize: Le Creuset 16cm, Saucepan

1⅓ cup all-purpose flour
¼tsp baking soda
2tsp baking powder
¾ cup unsweetened cocoa powder
⅛tsp salt
3tbsp butter, softened
1½ cups white sugar
2 eggs
¾tsp vanilla extract
1 cup milk

Preheat the oven to 175ºC. Line a muffin tin with paper or foil liners. Sift together the flour and baking soda, baking powder, cocoa powder and salt. Set aside. In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk and beat well. Fill the muffin tin cups three-quarters full. Bake for 15-17 minutes, or until a toothpick inserted into the centre comes out clean. Frost with your favourite frosting when cool.

FIRST RUNNER-UP: Isabel Potter and Evelyn Wright
Recipe: Watermelon Cake
Prize: Bruno BOE021 Multi-Function Cooker

300ml vegetable oil
500g all-purpose flour
2tbsp cocoa powder
4tbsp baking powder
2tbsp bicarbonate soda
4 large eggs
560g soft light brown sugar
1tbsp fine salt
400ml buttermilk
4tbsp vanilla extract

Fondant
Red, green and black food colouring
Chocolate sprinkles

Prepare and bake three red velvet cakes, and make the buttercream topping. Slice off the tops of the cakes to level them and stack, spreading a layer of buttercream in between each layer. Crumb coat the entire cake with a thick layer of buttercream. Roll out the red and green fondants and wait for them to chill. Place the fondant on the cake and assemble to resemble a watermelon. Carefully smooth out the red fondant on top of the cake with an offset spatula. Be careful not to let any of the fondant touch the bottom and slide off the cake. Keep the colours slightly under mixed and streaky like the outside of a watermelon. Starting at the bottom of the cake, begin piping flat rings around the sides of the cake. This will help control the icing and help keep an even layer. You do not need to pipe the thickness of the piping tip around the cake, a thinner layer will suffice. Finish off the top with a fine mixture of black-dotted fondant and chocolate sprinkles.

SECOND RUNNER-UP: Mariana Gonzalez
Recipe: Honey Cookies
Prize: Espresso Essenza Mini Pure White Coffee Machine

1 large orange
1tsp baking soda
½ cup water
100g butter, softened
1 cup sugar
1 cup honey
1 egg
1kg all-purpose flour

Preheat the oven to 180ºC. Zest the orange peel and juice the orange, and set aside. Dissolve the baking soda in the ½ cup of water. In a mixer, blend the butter and sugar until smooth. Add the honey, egg, baking soda dissolved in water, orange zest and orange juice, then mix together. Add the flour in batches, reserving a little for handling and rolling out the dough. Roll out the dough with a pin roller dusted with some flour to prevent the dough from sticking. Roll out the dough to a thickness of 3mm (about the depth of a HK$5 coin). Wrap the rest of the dough with cling foil to avoid it drying out. Use your preferred cookie-cutter shapes to cut the dough and place the shapes on a baking tray. Be sure to leave some space between the cookies on the tray. Bake for 10 minutes. Leave the cookies to cool and then decorate them as you like.

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