Upside Down Cake

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Upside Down Cake is a dessert that is baked in a single pan, then it would be turned over or upside down. In this dessert, there is usually chopped fruits - such as apples, pineapples, and cherries - being served with it as well.

In the process of making the upside down cake, a butter or sugar topping are being placed on the bottom of the pan (before the batter is poured in), so it can create a decorative topping once the cake has been flipped.

This dessert has been a variation in many cultures. In America, a variation is the upside down pineapple cake. In France, their variation is the French Tarte Tartin and in Brazil, it's known to have the Bolo de Banana.

For the recipe for the upside down apple cake, the recipe is linked below.

http://www.bettycrocker.com/recipes/caramel-apple-upside-down-cake/91371fc5-3cca-4ac1-9bf9-b236a718c96a

Post made by:

Tessalie (Tessa) Ng

Sticky Toffee Pudding

Reference (URL): http://www.taste.com.au/images/recipes/agt/2008/04/19507_l.jpg

Sticky Toffee Pudding, also sometimes known as sticky date pudding, is an English steamed dessert. This type of dessert consists of a sponge cake that is often covered with with either a toffee or caramel sauce. This dessert is also good with some fruits or ice cream. 

This type of dessert is considered one of the many 'classic' desserts that comes from England. With its sweet taste, it can be made in various different ways. One of the variations that can be made is using raisins instead of dates. Francis Coulson created this dessert back in the 1970's, however there has been debate that he has gotten the dessert from Patricia Martin. 

You can find the recipe here:

http://www.bbcgoodfood.com/recipes/3682/ultimate-sticky-toffee-pudding

Post made by:

Tessalie (Tessa) Ng

Chocolate Mousse

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Chocolate mousse is a dessert that is prepared in a way that has air bubbles, so that it gives a light and airy texture.  Depending on how the chocolate mousse is made, the texture can range from light and fluffy to creamy and thick. The word, "mousse", means "foam" in French.

A mousse is typically made from egg and crea, usually in combination with various types of flavours. In the past, it was only specifically made in French restaurants, however chocolate mousse was the adopted into American and English home cuisines in the 1960's. Nowadays, it's served in many English and American restaurants as a dessert.  The first written record of chocolate mousse in the United States was in 1892.

The mousse is made with four components:

1) The base: The base of the mousse are the different flavours, such as chocolate, passionfruit, chicken liver, salmon, etc.

2) The binder: This component are the egg whites and/or gelatin

3) The lightening agent (aerator): The component which allows the mousse to have a light, airy texture. This is usually beaten by egg whites or whipped cream.

4) Flavouring/Seasoning: This component has traditional salt and pepper for savory mousses - from ingredients such as  extracts, liquers, and spies.

Blog post made by: Tessalie (Tessa) Ng