Earlier this year, I also picked up the baking book 'Okashi' by Keiko Ishida. I've always been fascinated by japanese sweet treats and the recipes in this bakebook looked wonderfully delicious and more importantly, 'doable'.
I had since tried a couple of recipes from the book with success and so far, the cakes were well liked by cell members and family.
The first recipe I tried was the black sesame chiffon featured on the cover. I loved how the black contrasts with the white frosting, looks so regal! But I tried this cake twice and each time, its a boring grey. How did Keiko get it to be so 'black'?! Colouring?
The recipe calls for black sesame paste. In my first attempt, I did not have sesame paste, so I toasted black sesame seeds and ground them. The result passed taste test but did not look black... boy, was I disappointed.
I went to ISETAN and bought black sesame paste and attempted the cake with renewed confidence, resolved not to resort to artificial colouring but alas, the cake is still not black! I followed the recipe to the 'T', I have since concluded that it must be colouring or photography technique.
The batter, looking too 'white' to be black.
Remaining hopeful that there is black underneath the brown.
Actually... I was not too hopeful.. even the brown is too light.. no mood to frost it.
Every trace of hope dashed.
Did I buy the wrong paste?
Any kind souls who have managed to obtain the same colour as Keiko's, pleeeease share the secret.