My fun family of UAE food bloggers celebrated its 1st birthday at Tea Junction with a Cake-A-Thon party!
FIA had a sugar high birthday celebration with not just 1 cake but more than 15 cakes! Imagine a full spread of cakes in front of you, just by looking at the yummy goodies you are off to sugar la..la..land.
When I wrote this birthday post last July, there was 56 of us and after 3 months we have grown to 70 foodies. I can’t put into words how blessed and happy I am to be part of this family.
Arva announced that we are going to celebrate FIA birthday with cakes I initially planned to bring V’s favorite Moist Chocolate Cake then as I was checking if I had the ingredients C suggested to bring Ube Macapuno Cake (his favorite) since he was sure that there would be atleast 2 chocolate cake on the event.
You can read more FIA birthday post from FooDee, GingerAndScotch, MyCustardPie, and IriniSavva. (I may be missing some posts, will edit list if needed)
And before I forget our group just relaunched with a new name – Fooderati Arabia. If you’re a UAE base food blogger drop us a note and join our growing family. Don’t forget to like Fooderati Arabia facebook page to get the latest food recipe, restaurant reviews and lots of food love.
***
I have been searching for the perfect Ube Macapuno Cake just like what Red Ribbon sells back home. I’ve tried several recipes found online some requires the use of ube jam, while some just make use of ube flavoring , and others that use the jam as the frosting itself. So many to choose from and luckily I found one from Corrine of Heart of Mary that was just perfect for us.
Here’s the recipe and I do hope that you give it a try. Do come back and leave a comment once you’ve tried baking this cake.
Ingredients Procedure for Cake: Preheat oven to 170 degrees Celsius. Prepare two 9″ round, 2 1/2″ high pans by lining bottoms with baking paper. In a large bowl, sift together dry ingredients:cake flour, baking powder, sugar and salt and combine well. On a separate bowl, combine wet ingredients:egg yolks, oil, milk, ube, ube flavoring, violet gel paste. Add wet ingredients into dry mixture. Beat on your lowest setting until just combined. Set aside. Procedure for Frosting: In a small bowl beat cream cheese till smooth and creamy. Beat heavy cream, sugar and vanilla with the whisk attachment and mix on high speed until stiff*. Slowly fold in cream cheese and beat again at high speed for a few seconds just until its combined. Be very careful to not over beat your frosting. Notes: *Fresh grated ube – Boil purple yam till its soft but not mushy. Carefully peel its brown skin making sure that you don’t cut/peel the rich purple color meat which is just right under it’s skin. Once you have completely removed its skin and hard root part, grate the meat. You can buy fresh yam in Lulu I think it is labeled Kachil. *Ube Flavoring – I bought a couple of this flavoring back home since I still haven’t found one here in Dubai. You can omit this from the recipe if not available. I use the McCormick brand. *Violet Food Gel – You can opt to not use this coloring since the McCormick Ube Flavor already has a rich purple color. But if you don’t have the ube flavoring I suggest you add the food gel. *Frosting – For better result please make sure that your bowl and whisk attachment are clean and chilled. I always clean my beaters with warm soapy water and rinse it after with lemon water mixture just to make sure that there is no trace of oil. To assemble: Drain some of the syrup from the macapuno. Set aside. Place one of the cake layers (bottom half of one of the cakes), cut side up on your serving plate or cake board. Spread and level some whipped cream onto the cake layer until it is about 1/4? thick. Place second cake layer, cut side down on top of bottom cake layer. Top the cake with the third layer (cut side down). Spread frosting to cover top and sides of cake. (You don’t have to put a lot, just enough for the cake crumbs to stick to it). Remember to leave some frosting for your borders. Spread macapuno on the middle of your cake. Crumble about 3/4 of the last cake half using a food processor or blender. Gently stick the crumbs to the cake top and sides until it is fully covered. Using the remaining frosting, pipe out big rosettes around the cake’s top edge. I was not to happy with my rosettes that’s why I sprinkled more cake crumbs to hide my rosette imperfection. Whipped Cream Cheese Frosting:Ube Macapuno Cake
In a separate bowl, whisk egg whites on high speed until frothy. Gradually add in sugar and cream of tartar and beat until stiff peaks are formed.
Gently fold in egg whites into 1st mixture until very well combined. Divide batter equally into prepared pans.
Bake for about 45 minutes or until a skewer inserted into the center of the cake comes out clean. Invert pans into wire rack immediately and cool completely.
Using a thin knife carefully slide it around sides of pans to release cake. Using a serrated knife, half each cake horizontally. Set aside one of the top halves for use later.
2 cups whipping or thickened cream
1 250g package of cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
1 12 oz jar of macapuno (preserved sweet coconut strings)
Cuddles and Crumbs 
Awww.. I love the pics !! V and Z look adorable!!!! loved the cake!! It was the best cake I’ve had in a while!!!
Thanks Dina!
how to make the ube crumbs? thnx:)
Hi Char_042
I use cake crumbs from the cake trimmings that
I got.
Purple Yam IS IS IS IS my favourite!!!!!!! The one we usually have [in Kerala, India] is purple on the insides too. Are these the same? Dina might know those ones.. Dina, you know Kachil right? Is this Kachil? love boiling them and just eating them with salt. 😀
And I love anything that’s purple. Must have been yum, that cake! 😀
Meris I think the label in Lulu for this yam is Kachil (I will check this weekend). I searched according to wiki it’s called Garadu in India.
Purple is also my favorite color. 🙂
I can personally vouch for how delicious this cake is. Thank you for introducing me to a cake and an ingredient that I can never even heard of let alone tasted. It’s fantastic.
Thank you Sally!
looks delicious! do you have recipe for sylvanas? thanks
Yum, you goto me looking at your UbE Cake. I want to stick my finger on the icing hahah. Im not sure if I have the ingredients here in STL… these are the days I wish I still live in San Diego, if I crave for Ube Cake or Mango Cake, if I can’t bake them, Red Ribbon is just around the corner. hahah. Thanks for sharing! something to look forward to!
Yeah this is definitely sugar high party! Next time invite me, i’m coming over hahah. Happy Birthday to the little one.
we had a fake Red Ribbon here it was so disappointing. Oh no it was not little V’s birthday but our UAE food bloggers anniversary/birthday.
Hi Abigail. May I please request that you change the link back to my blog to the Ube Macapuno cake recipe post instead of the homepage? Thanks.
Hi Corinne, link changed. Thanks for dropping by.
Thanks for that!
God I love this cake. The moist airy cake, the coconutty topping, that lovely purple color. I was noshing on it from my doggy back after the event for the next 3 days! 🙂
Pingback: Two One Cake Top
Your Ube cake was so beautiful! I have a friend who’s favorite color is purple so I will have to make this for her one day.
I was going to ask where you got your Ube powder from in Dubai but I see that you brought it from the Philippines!
Thanks!
You can use fresh ube for this cake.
So sorry I missed the event (was too exhausted from pulling off and cooking for hubby’s birthday the night before. I hope one day to taste this decadent cake of yours!
The cake looks delicious! Thanks for the recipe — I can’t wait to try this. May I ask if the whipped cream cheese frosting from this recipe will hold up without refrigeration for at least one hour? Thanks!
Hi Jean. Yes it did. I finished this cake 1 hr before the event plus 30 mins travel.
hi! i was googling “ube cakes in dubai” and stumbled upon your blog. do you take orders? i was hoping to have one for my son’s upcoming 5th birthday. regards, shelly
Hi Shelly, Yes I do take orders but can’t deliver this time. When is the birthday?
Pingback: Highs and lows, hopes and dreams « My Custard Pie
Pingback: Para Ma
Pingback: catford window cleaner
Pingback: cat repellent
Pingback: Best Shoes For Flat Feet
Pingback: workers compensation
Pingback: internet marketing
Pingback: Vivaxa
Pingback: Electronic Cigarette
Pingback: Accommodation in Mauritius
Pingback: Search Engine Marketing Philadelphia
Pingback: Job Uganda
Pingback: Independent Stock Brokers
Pingback: Fish Food
Pingback: online services
Pingback: Malaysian News
Pingback: famous story magazine
Pingback: abdominal aneurysm
Pingback: options strategies
Pingback: web designers minneapolis
Pingback: Valet Parking Service
Pingback: Atlana Valet Parking
Pingback: Atlanta Web Design
Pingback: dog franchises
Pingback: Appliance Franchise
Pingback: conceiving after miscarriage
Pingback: horoscopo gratis
Pingback: tour to Kanyakumari
Pingback: Bungalow Ile Maurice
Pingback: Melanie Gorsuch
Pingback: fiber to the home construction
Pingback: how to make chicken nuggets
Pingback: led downlights
Pingback: Lymph Node Cancer
Pingback: Chiropractic with Guaranteed Results
Pingback: chicago bjj
Pingback: fine art photographer washington dc
Pingback: We Reccomend this Superb Site
OMG! This looks awesome:) What a beautiful colour – specially the purple sprinkling on the sides! Hope you make this on the 2nd Birthday as well:))