Sunday, December 16, 2012

Advert: Still no baking.. :)

Assalam and Good Day,

My friend, Haszoor Muaidi just made a shocking revealation
on how he generated RM370,458.00 in less than 12 months
through the internet.

This is not baloney!

This is a true story on how you could do the same!



You don't have to pay a cent to get it...


Good Luck!

Thursday, September 13, 2012

Advert: Printing Business.. (no baking today)

Hi there!
I am so excited!
Do you know why I am SO excited?

Do you know that a good friend of mine, Haszoor Muaidi
who is an expert on Printing Business...
Has just launched a HOT Product... on how to start a Printing Business
from home...
Yes.. from home!

WITHOUT any machines!
WITHOUT any workers!
WITHOUT any offices or factories!

The best part is...WITHOUT  thousands of Ringgit Malaysia of capital!

Do you want to know how?
Download NOW ---> Printing Business Expert  
It's FREE!

Don't wait any longer...
Download NOW ---> Printing Business Expert

It will be taken down any time now... grab it fast!
Grab NOW ---> Printing Business Expert  

Note: The e-book is in Malay, okay :).. Have fun!

Monday, July 30, 2012

Recipe: French Buttercream

A number of people asked me the recipe of French Buttercream after reading my previous few posts. So here it is! 

The ingredients are simple enough:
Sugar 122 gm
Water 34gm
Egg yolks 73 gm (room temperature)
Butter 271 gm (soft, at room temperature)

Make a sugar syrup by boiling the sugar and water in a small saucepan.   Keep track of the temperature, the sugar needs to reach the soft ball stage at 118C.  In the meantime, put the egg yolks into the mixer and whisk until light and fluffy. Once you get the right sugar temperature, lower the speed and slowly drizzle the sugar into the egg yolk.  Whip at high speed until the mixture is cool.  Do not add the butter if the mixture is still hot.

Once the mixture is cool, stir in the soft butter bit by bit. Mix until everything is nicely emulsified.  At this stage, you may add any flavourings such as vanilla, etc.   Don’t panic if at any point you see the buttercream being sloppy and separated, just keep on whisking and it will turn out ok.  The French buttercream can be kept in the fridge for about a week.  Make sure it is well covered.

I copied from Thanks Min :).

Sunday, April 29, 2012

Happy Birthday Dalilah!

Hi All!

This is a long overdue post. Dalilah's birthday was celebrated last month, a private affair at KFC, invited only her girl friends.

It was a joyful event, thanks to all BBS KFC staff and Dalilah's brothers who cooperated to make this a successful event. I became the Project Manager cum Event Manager cum baker too, ho ho ho!

Dalilah, the Princess of the day (with tiara) with her two birthday cakes, one from KFC and 
another from you-know-who! Chicky from KFC was there too!

Dalilah and friends in a group picture.

Because I booked the event late (a few days before the event) KFC cannot guarantee a cake (it should come FOC with the booking). However, to our surprise, the Manager managed to 'secure' a cake for Dalilah. Thanks a lot KFC!

Hence, the two Birthday cakes for Dalilah... 

Here's the cake that I made, butter strawberry cake with French Buttercream. The first time I tried French Buttercream, and I love it! It tastes more like pudding than icing. I like!

Eleven swirls for an eleven-year-old girl!

Cupcakes for the party, for the grandparents and for Diana when I visited her the next day. One cupcake missing here! Who stole it?

All in all, it was a great event. Happy Birthday my darling Princess Dalilah! We love you!

Saturday, March 10, 2012

Happy 17th Birthday Diana!

It's Diana's Birthday!

It seems that it was only last week that gave born to this girl....(*sigh*).

I prepared this choc moist cupcakes with strawberry-chocolate writings.

Simple. No messy icings.

Happy 17th Birthday Darling! Love you very much!

Sunday, March 4, 2012

Congo Bars for Dalilah's Ustazah

Suddenly, out of the blue, at 7.30 pm, after I arrived home from work, weary and tired, Dalilah threw me a surprise:

Dalilah: Ibu, tomorrow there will a farewell event for my Ustazah. I have to bring something to school, some food...
Me: Oh no! Why didn't you tell me earlier? I can drop by and buy some chocolate wafers or something from the shop... Now I have to call Ayah, if he can manage to drop....
Dalilah: NO, NO, NO... I don't want to bring those things, everybody would bring the same things... (*with teary eyes*)
Me: Okay, what would you like to bring? Chocolate cake? I think I have enough ingredients available for a simple cake...
Dalilah: No, I am tired of chocolate cakes already. Can't you do something else?
Me: At this time of the night? Are you kidding?
Dalilah:... *eyes teary already*...
Me: Okay, let me check what can be done.... *nearly fainted*

Luckily I have enough ingredients for a recipe of Congo Bars. Though I have some walnuts in the fridge, Dalilah requested me to omit it. She does not like any kind of nuts in her cakes or cookies.

Here's the recipe:

Congo Bars
2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter (I used margarine, that's the only one available)
1 lb light brown sugar (I used only 3/4 ib)
3 large eggs
1 tsp vanilla
11.5 oz milk chocolate chip
1 cup pecans (I skipped this).

Sift flour, baking powder and salt into a large bowl.
Stir brown sugar and softened butter, until all butter disappears and well incorporated.
Add eggs one at a time, stir well. Add vanilla.
Add chocolate chips and nuts, mix well.
Add dry mixture ie flour, baking powder and salt.
Bake in a 13/9 inch ( I used 11 x 11 inch) pan at 170 degrees Celcius for about 30 minutes or until the top is golden. Like baking Brownies, never over bake or you will have a hard brownie!

Thanks kitchen guardian for the recipe!

Yours truly, cutting the Congo Bars, with Dalilah at the background...

All bars, nicely cut (11x11 bars)...

Ready in the container, all 42 pieces of them bars..

I wanted to put more in the container but Dalilah said 42 was enough. She's too lazy to bring back any leftovers. It turned out that the bars were a great hit that it was not enough!

I have brought the remainders to the office... serve her right!

Story ends.

Sunday, February 5, 2012

Bread Banana Pudding and Apam Polkadot

For this post, I just feel like sharing some recipes which I recently tried. Great recipes, tried and tested ones. The first recipe was baked using my newly purchased 8 x 4 inch Pyrex dish. Just to try it out :)! The amount of this recipe can just perfectly fit into the dish.

1. Bread Banana Pudding

4 pieces of bread (tear to pieces)
1 200ml box of full cream milk (I used Dutch Lady)
3 medium-sized eggs
1 teaspoon of vanilla essence
4 tablespoons sugar
half teaspoon salt
1 medium sized banana (cut to small pieces)
1 tablespoon butter

Place the teared bread and banana pieces in the baking dish. In a separate bowl, mix together the milk, eggs, vanilla essence, sugar and salt. Beat until all the sugarget dissolved in the liquid. Pour the mixture into the bread+banana-in-the-baking-dish and let it set for about 10 minutes. Put the butter randomly on top of the mixture (sort of sprinkle it). Bake in the oven for 30 minutes, 170 C.

Ta-da! Here's the results, I mean, what was left of it... :)

This second project is not a baking project, it's a steam project, but what the heck!

Dalilah has been bugging me to do this and I have to find the recipe in the Net. I got it here and so far Dalilah love it!

2. Apam Polkadot

I'm too lazy to type it here, but you can find the recipe here :)...

Have a nice day celebrating Maulidur Rasul!

Saturday, January 14, 2012

Happy Birthday Kak Long!

I have been dreaming of trying the basketweave design again on any cakes. The last one I did was during my brother's housewarming event - here is the link.

I got the chance during for Kak Long's birthday cake. Awesome!

Actually, this cake was made and decorated on the same day as in my previous post. The cake is the same, strawberry cake. I purposely made the buttercream icing for two cakes (and use the same colour, too lazy to prepare so many colours *smile* ).

The difference is the shape of the cakes and of course, the deco.

Let's see what I prepared for Kak Long....

I lost the Wilton tip to do the roses *sad*, so I have to be satisfied with this easy-rose design.
Can you see the basketweave design?
There's still room for improvement (RFI), I know... *smile*.

View from the side of this square cake. Notice that some part of the 'grass' is white? I ran out of green-coloured icing and ran out of time,
thus have to be satisfied with white-coloured grass, lol!
Oh, there's something new which I have not tried before, notice the white-picket design at the sides? It was Dalilah's idea! I think it looks great on this cake!

After the intricate basketweave design with the sweet roses around it, I failed on the handwriting again*grin*. Well, there is RFI!

Another view from the side...

Happy Birthday to my lovely niece, Kak Long Ameera Farisha! We love you!

Sunday, January 8, 2012

Congratulations Zaharah & Hj Mohd Raimi

Dear Zaharah,

Thanks a lot for the invitation to your lovely wedding reception at Bukit Aman recently. I'm really happy for you. I'm sure Tuan Haji would be a fine husband/ partner for you and a great step-father for your children. Yes, you will gain a step-son too, and a whole entourage of great in-laws! Very glad to know and witness that they really welcome you into their family wholeheartedly!

I sincerely hope and pray to Allah SWT that this marriage will bring happiness to both of you in this world and the Hereafter too.

As a little token from this humble friend, here's a little cake for you & family. A butter-strawberry cake as I have some strawberry juice from my vacation to Cameron Highland recently, which I think would be a lovely for you. The all-white buttercream icing with some pink roses seems so fitting with the occasion...

Here's the cake before putting any wording's on it. I tried some string-work on the sides.
Hmm, looks like I need some improvement on that area :)

Here' the top view...

Yours truly is finishing-up some final touches to the cake...

The final output, at last ....:)

All packed and ready to be presented to the bride and bridegroom at their house.

Hope you like the cake Zaharah, and again, Congratulations!

Barakallahu lakuma
Wa baraka alaikuma
Wa jama'a bainakuma
Fil khair...