All you'll want for Christmas are these quintessential Anchor Travel Cakes

November 29, 2016

As we approach the end of another year and the Festive Season, there are many celebration to celebrate the joy and wonder of Christmas and New Year. Nowadays, we are too lazy to buy gift for a festive occasion, because with one click on the keyboard, we can send as mush as prettier wishing E-card to our family and friends. But don't forget our old delightful tradition of gifting and sharing cakes during festivities, don't forget the sweet moment when we gather at home to enjoy packing and unboxing gift, personalise cakes as gourmet gifts and so on. 
Anchor Food Professionals, the foodservices arm of Fonterra Brands Malaysia launched the quintessential Travel Cake series - butter loaf cakes which made using Anchor Tinned Butter.
How many of you have heard of travel cakes? Travel Cakes are classic loaf-style cakes. It is inspired by France’s “gâteaux de voyage”, which are delicious specialty cakes made with high quality butter that can keep well during the journey from one place to another by travellers.
Three variants of the Anchor Travel Cakes will be launched in 15 selected bakeries nationwide, and over 57 outlets starting from 1 December 2016. 
Chocolate Prune Travel Cake – a mixture of pitted prune, apricots and dark chocolate chunks encased in a moist chocolate butter cake.
Earl Grey Apricot Travel Cake - earl grey tea infused apricot in fragrant earl grey tea butter cake. Orange Cranberry Travel Cake - plump & juicy cranberries soaked in orange juice, in a buttery orange scented cake. 
For travel cakes, it definitely makes a difference when you use pure butter. Anchor Tinned Butter is the ideal butter for travel cakes as it is made from pure and natural dairy from grass-fed cows in New Zealand. It is a premium butter, perfect for baked goods as it is aromatic and has a soft and smooth texture. 
Travel cakes are the most delightful teacakes as the classic simplicity leaves it much room to be personalised.
Apart as gourmet gifts, travel cakes also perfect to be enjoyed on their own with coffee or tea, it can be serving as cake pops, simply sliced and served with ice cream, or glazed for a personal touch. 
With just a simple decoration and enhance the enjoyment of the cakes for the upcoming festivities such as Christmas and Chinese New Year.
The Anchor Travel Cakes will be available in over 57 outlets of these bakeries: 
[Klang Valley] RT Pastry House, boite a bijoux, Thyme Bakery and Trendy Bakery
[Kedah] Kek Sayang
[Penang] Savour @ Bread History
[Perak] The Baker's Hut, Born & Bread and Happy Angel’s Cake
[Negeri Sembilan] Seremban Toast House 
[Johor] Baker's Ville 
[Sabah] Walnut Bakery
[Sarawak] Taka Cake House, MA Baker and Farley Bakery
Please take note! The Anchor Travel Cakes varies in presentation size and packaging based on each bakery as it can be customised according to consumer’s preferences.
A set of designer dessert spoons will be giving away with every purchase of two travel cakes during its availability at the partner bakeries from 1 December 2016 to 31 January 2017.
Anchor Food Professionals’ Advisory Pastry Chef Ken Tan demonstrating the three ways to present the Anchor Travel Cakes for various occasions. 
Here is a Travel Cake recipe presented in special way, kids will be definitely love this! 
How to Make Chocolate Prunes Lollipop
1. Cut the cake into small rectangular slices. Then insert a popsicle stick. 
2. Spread the top the cake slices with diplomat cream. Keep it in the refrigerator and chill for 15 minutes until the cream is set. 
3. Dip the cake lollipop into the dark chocolate glaze by holding the popsicle stick. 
4. Shake the excess chocolate off before placing it to set on a parchment paper. 
5. Decorate as desired. 
Homemade Pastry Cream Recipe
500 g UHT Full Cream Milk 
1 pc Vanilla pods (or 3 g Vanilla Essence) 
125 g Caster Sugar 
100 g Egg Yolk (or 5 nos Egg Yolk) 
40 g Custard Powder 
50 g Anchor Unsalted Butter 
1. Bring the milk and vanilla pod (or vanilla essence) to a boil. 
2. In a mixing bowl, mix caster sugar and egg yolk together. Then, mix in custard powder until well-combined. 
3. Pour the hot milk into the egg mixture and mix well. Then, transfer the mixture back into the pot and continue to cook until thickened and bubbling. 
4. Remove the mixture from the heat. Immediately add in the butter and mix well. 
Diplomat Cream Recipe
500 g Homemade Pastry Cream 
125 g Anchor Unsalted Butter, softened and at room temperature 
1. Bring the pastry cream to room temperature. 
2. By using a mixer with whisk attachment, mix pastry cream until smooth. 
3. Add in the softened butter and mix until well combined and smooth. 
Dark Chocolate Glaze Recipe
500 g Dark Couverture 58% 
50 g Canola Oil 
35 g Roasted Almond Nibs 
1. Melt dark couverture using double boiler. 
2. Remove from heat and mix in canola oil and roasted almond nibs. 

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