Friday, December 30, 2011

My Sweet Little Munchkin

I would like to introduce my little sweetmunchkin..... Aishah Binti Mohamad sufian,safely delivered on 19-12-2011 @ 9.44am at Colombia Asia ,Puchong....

Alhamdullilah I had been blessed with super fast easy delivery.....Syukur. Before that ,once again Syukur ke Hadrat Illahi I had an easy and healthy pregnancy. The baby grew right on schedule, my pee sticks were always the right colour, the placenta was in a great anterior position, my blood pressure was normal throughout, Alhamdulillah. Sure, I had morning sickness, swelling, sciatic pain, terrible backache… but we(me & the baby) were healthy. That’s all that mattered.

This is Aishah on the 6th days....has been diagnosed with Neonatal Jaundice.... and once again me & my sweet munchkin has been addmitted at Colombia Asia Hospital for 2 days....

Aishah on the 11th son has been with my mother at Kampung and me Insyallah will back to Perlis for the confinement on 1st Jan 2012....

So ,just to inform...Cake2u officially closed for a couple of months....

Thursday, December 8, 2011

Gumpaste recipe

As Salam & Hi to everyone.....
In my previous post I've promised to share the gumpaste recipe & here it is....
before that I sourced the recipe from here ... Thanks to Kak Min from Baking Project...

500 g icing sugar
1 tablespoon gum tragacanth
1 1/2 tablespoon cold water
2 teaspoon powdered gelatine
2 teaspoon liquid glucose
1 tablespoon shortening
1 egg white
Method :
Mix the icing sugar with the gum trag, and sieve. Put in a heavy duty mixer bowl.
Sprinkle the gelatine over the water, and wait until it becomes spongy. Then double boil until it turns into liquid again. Add the glucose, stir until it turns liquid too, then add in the shortening . Continue stirring until all are melted.
Remove from heat. Pour into the icing sugar, and mix in the egg white. Beat until the paste becomes white and elastic. Remove the gumpaste, put in an airtight container and let it rest for at least 12 hours before using.
Have been using this recipe since last year.....
Sometimes when I'm so lazy I will opted to another version of gumpaste or modelling paste which is I'll mix the fondant with the CMC powder or Gum Tragacanth...simple & easy but the drying process takes time and if there's raining season the flowers made of this simple gumpaste tends to wilt eventhough the previous day the flowers already dried....
But the above recipe is worth to try because no matter the weather is , Insyaallah your flowers will not wilted at all(based on my experience)......

Rose that I did using the above recipe & it completely dried within 24 hrs....inspired by Peggy Porshen's style...but my rose still far from perfect as her , need more practice...

The size of  petal rose cutter that I've been using is 3.5cm & 4.5 cm....

This is how I shape & dry the the way you can view the step by step to make Peggy Porshen's style roses in her 2nd book ,  Romantic Cakes ....
Or you can simply view the tutorial from Cake Journal ....  
Ok till then.....

Monday, December 5, 2011

Maz & Khoir

As Salam & Hi to all
Made these cuppies for my ERL buddy Maz, the wedding receptions was held yesterday at Banting.....congratulations Maz & Khoir....Semoga berbahagia hingga ke akhir hayat ..Amin

I'm so frustrated with the fondant ....did you see that the fondant looks so shining?yup...lembik ...nak buat macam mana kalau musim hujan  memang akan experience kes macam nie...but the flowers that I made with gumpaste(nanti I share the gumpaste recipe ya) turns out really okay, not wilted at all.... hmm... nasib baik Maz faham....

I think maybe this will be my last project before I deliver..he..he..ya ka, now I'm in 36 weeks of my pregnancy....hopefully everything will be okay ..Insyallah...

Sunday, November 27, 2011

Mizi & Alma

The Groom's mother is my cousin and I had promised her that I will sponsoring 3 tiers wedding cake for her son's wedding. That was before I'm pregnant...he..he...and when the date of the wedding has been scheduled I'm in 4th months of my pregnancy and was thinking by the time the reception take place I'll be in 34 weeks preggy...larat ke nak bake lagi...but promised is promised , so I said to my cousin that I will make wedding cake & cupcake setup instead. At first she said tak payah la coz she was afraid that it will harm my pregnancy...and she will find other bakers to bake for her son, but at the end I managed to convince her that I can make it....

And yesterday at The Dewan Serbaguna Apartment Sri Indah, Sri Kembangan , I've managed to come out with these cupcake & cake setup.

Simple cupcake setup as supposedly the setup is to be adorned with fresh red roses, but unfortunately the flowers came a little bit've prepared the setup a little bit early on 10 am as I've to rush to Colombia Asia Hospital for my pregnancy checkup which was scheduled on 11:40am.

 The upper tier was 6 inchs Orange poopy seed butter cake & was adorned with my gumpaste flowers.

100 pcs of Vanilla cupcakes with Vanilla buttercream ,luckily the weather held yesterday and was also a bit cooler, which is always better from a cake-maker’s point of view!

Umar & Maktok a.k.a my beloved mak (imported tukang masak dari perlis... he..he...muka kepenatan selepas habis memasak)

I was glad that my counsin loves it and so do the Bride & Groom......To Mizi & Alma...Selamat menempuh alam bahagia & semoga berkekalan hingga ke akhir hayat..Amin..

Wednesday, November 16, 2011

Oreo Cupcakes for Tasha

Yes...I know maybe some of you will think that I'm back to business but the reality is NO..... he..he...
This is just to occupied myself as I miss baking so much....sangat -sangat rindu tau....
Kak Ina,my best ERL Buddy is my regular customer and every year without fail she will order cakes for her youngest daughter from me and this year again she did ask me whether I can bake cake for her.....well I can't say no to her coz I feel honoured since her daughter only choosed me and I've been baking the cake to her for the 4 consecutive years .

So I told Kak Ina that I want to make Oreo cupcakes with the simple design as with my current conditions now 33 weeks preggy, I don't thinks that I can come out with outstanding design....

The recipe was adapted from here and as ussual make some minor adjustment just to suit my taste..he..he..
Simple design...and love the polka dots.....

50 pcs altogether......
Oreo cupcakes S size + Buttercream + fondant + name flags
Oreo cupcake-source from Karen
For the cupcakes:
  • 24 Oreo halves, with cream filling attached( I omit this )
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt ( I omit this )
  • 8 tbsp. unsalted butter, at room temperature ( Used Tatura salted )
  • 1 2/3 cup sugar ( only used 1 cup caster Sugar)
  • 3 large egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup milk (I used fresh milk-Ducth lady)
  • 20 Oreo cookies, coarsely chopped or quartered( only used 12 cookies )
For the frosting:
  • 1 ¾ cups plus 2 tbsp. whipping cream
  • 3 tbsp. powdered sugar
  • ½ tsp. vanilla extract
  • 6 tbsp. Oreo cookie crumbs
    (I didn't use this recipe for the frosting instead I just my normal Buttercream, maybe later on I'll try this frosting)
For garnish:
  • Oreo cookie crumbs
  • 24 Oreo cookie halves
  1. Preheat the oven to 350˚ F or 180 C. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up.
  2. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
  3. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients.
  4. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, and then transfer to a wire rack to cool completely.
  5. To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
  6. Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.

Yield: 24 cupcakes (recipe can be halved to yield 12 cupcakes)

500g Krimwell
200g Shortening
50g Butter
1 tin condensed milk
1 tsp of vanilla extract

-Add Krimwell,shortening & butter in a mixer bowl & with paddle attachment beat till fluffy & white .
-add in condensed milk & vanilla-continue beat till it become stiff.
*for colouring the Buttercream ,I normally used gel colouring paste(i.e. wilton.Ameri colour )

Thursday, November 10, 2011

Congo Bars

I have seen these congo bars at my favourite site Bakerella and was a little bit of apprehensive to make it because of the amount of sugar used in it .Then I saw it again at The Kitchen Guardian and after reading the verdicts from her, I know that I have to make it.

The taste is like between brownies & chocolate chips cookies...chewy & crunchier.....
My verdict for theese bars....yummy!! and basically I can't stop munching at just one,I just go for next  and next... he..he...

Perfectly for favor gift..... these to be given to my friend...Lynn

I sourced the recipe from The Kithen Guardian (thanks Kak Yani)
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 Tatura salted)
1 lb light brown sugar,( I used 250g only)
3 large eggs (I used 4 eggs gred C)
1 tsp vanilla
11.5 oz milk chocolate chip,( I used 200g mix of Van Houtan Choc Chip & Belgium Choc Buttons)
1 cup pecans, ( I used almond nibs-toasted)
-Sift flour, baking powder and salt into a large bowl.
-Stir brown sugar and softened butter, stir 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 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!

Monday, November 7, 2011

Almond Biscotti

My 1st attempt making the biscotti,and it turns out really good(as for my tastelah...he..he..).My DH love to eat the Biscotti and keep reminding to bake these for him and because I want to be an obidient wife...muahaha... I pun merajinkan diri membuat untuk dia.....

Their texture is crisp and crunchy with an almond flavor that comes from adding chunks of toasted and blanched almonds

I love to dip the Almond Biscotti with my favourite beverage...Milo...simply divine...

The recipe is adapted from Joy Of Baking


Thursday, October 27, 2011

Caramel Cake

As Salam & hai to all my friends.....Whishing you a very good Thursday morning :-) .....
Yesterday I've baked   a Caramel cake which the recipe I sourced from here , thanks Kak Ita  for the tips (I love her blog so much,please do visit her & you'll know why I lurve it).

And please do not compare my cake with hers...he..he...the looks of my cake can be deceiving but it is indeed delicious but I must say that the level of sweetness of caramel pudding is too much for me,maybe later I've to cut the usage of sugar in it,but if you just eat the cake itself  without the pudding the sweetness of it just right and love the textures of it ,soft  and moist...simply divine...

My corak belang-belang tak cantik & nie kes tak sabar nak makan belum betul2 sejuk dah potong hasilnya potongan tak cantik ..muahaha...

Wednesday, October 19, 2011

Triple Choco Caramel Cake(TCCC)

 My friend,Eila has asking me to bake a small choc cake for her Husband's birthday..... at first I was reluctant to accept it as I'm not taking orders anymore but then I remember that one cake that I very keen to bake... Triple Choco Caremel Cake.....the most talk about cake in Indonesia....I've been keeping the recipe in my treasure recipe book almost 2 years and I thinks this is the right time for me to test it.

Simple decorations.... I just put the Belgium chocolate buttons at the side of the cake then I tied it with pink stripe ribbon. Thanks Eila...

Since the recipe is in large quantity & Eila just want small cake ....I've divided the cake batter into 2 portions which I've bake the cake  into two 6 " cake tin.... one portion for her & one portion is for ME..he..he.. and above cake is for ME.....Thanks to Teh Uceu for sharing the recipe....

Recipe:Source from Teh Uceu &  Agnes
Ingredients for cake ( 8 inch round cake tin)
10 eggs
150g sugar
1 tbsp emulsifier(Ovellette)
140g flour
60g cocoa powder
75g dark cooking chocolate
100g Margarine-melted( I used Buttercup margarine)

-Preheat oven 170C. Heat butter until melted, add in cooking chocolate and stir(Double boiling method). Let it cool-set aside.
-Whisk eggs and sugar till fluffy.
-Add emulsifier.
-Add in sifted flour & cocoa powder into batter and continue to whisk till combined.
-Lastly add in melted butter/chocolate mixture and stir well.
-Divide the batter into 2 cake pans or you can use only 1 pan & later just cut the cake using cake laveler (I'm using two 6" cake pan ).
-bake for about 30 minutes if using two 6" cake pan or more if using 8" cake pan , until a toothpick inserted into centre comes out clean. Cool layers completely. While the cake is baking & cooling, make the filling syrup and ganache

Ingredients Chocolate Ganache:
-500ml fresh cream/double cream/whipping cream-(I used Rich non diary whipping cream)
500g dark cooking chocolate(I used Collata Dark cooking Chocolate)
75g butter

-Place the chopped chocolate in a bowl.
-Heat the cream until it just begins to boil.
-Remove from heat and pour over the chocolate.
-Let stand one minute, then stir.
-Add in butter and continue to stir until smooth.
-Cling wrap your bowl and let it sit in a chiller for at least 3 hrs. Once ready to spread ganache on your cake, whisk chilled ganache for a few minutes and its ready to be used.

Ingredients Caramel Syrup
100g sugar
50ml of water(1)
100ml water(2)

-Heat sugar with water(1) over fire(cook until it turns caramelized).
-Add water(2) into the caramel mixture, cook and stir until caramel melts and blended.
-Turn off heat, let cool

To assemble Cake:-
-Remove the cake from the pan and cut into 2 layers in horizontally, using a serrated bread knife or cake leveler.
-Set the first cake layer on a cake plate. Spread simple sugar over it which u can easily do by cooking 1/2 cup of sugar with 1/2 cup of water.
-Then spread caramel syrup and ganache(1cm thick) over the cake layer, making sure it reaches to the edges.
-Set another cake layer on top. Spread ganache on the sides and top then pipe a decorative border around the top

Chiffon Orange Cake....

Orange Chiffon of my favourite cake ....whenever I baked chiffon cake it will make me reminiscing my childhood era  ..... I have a very good Chinese neighbour ,Aunty Tan.She was a talented baker....and I was lucky to be her neighbour coz everytime she bakes ,she will make sure that we will have it.This cake is one of the cake she baked....her most famous cakes was Chiffon cake,bluberry triangle cake,chocolate fudge orange cake & Sugee or semolina cake.....

She also taught my mother how to bake all those cakes...but sadly my mother has lost her recipe book which contains all that precious recipes....We didn't see her anymore ....She moved to Penang when I'm in form 3.

Ok ,back to the cake...I share the recipe which I sourced from Alex Goh's basic recipe, I adapted it into any flavour I want. As long as I maintain the ratio of ingredients.

Orange Chiffon Cake
115ml fresh orange juice
4 egg yolks
75ml corn oil
100gm sugar
150gm flour
1 tsp baking powder
1 Tbsp orange zest

4 egg whites
90gm sugar
1/8 tsp cream of tartar

1. Combine egg yolks, oil, orange juice and sugar. Mix well.
2. Sift flour with baking powder and put into (1)and combine.
3. Stir in orange zest. Set aside
4. Place egg whites into a clean bowl and beat on low speed until it froths. Add in cream of tartar and continue to beat at high speed until soft peaks
5. Put in sugar at 3 intervals and beat until stiff peaks.
6. Add in 1/4 of egg whites into (3). Fold the egg whites into the batter. Repeat step (6).
7. Pour the whole of batter onto remaining egg whites and fold well.Please don't stir, just fold.
8. Pour (7) into a (22 or 25cm) ungreased clean tube pan. Lightly shake it left and right to level cake
9. Bake in a preheated oven at 170/180C for 40 minutes
10. Invert pan immediately after removing from oven. Leave cake to cool down totally this way.

Wednesday, October 12, 2011

Angry bird with Chocolate cookies

I may be one of the only people out there who has not played Angry Birds , but I couldn’t resist the opportunity recreate this highly addictive game in cookie form.

I know I said I'm taking a long break but hey I'm to make ME happy I've baked my favourite chocolate cookies & decorated it with Angry Bird theme....

Actually these cookies was made to be given to my friend's son and it is for his 9th birthday delayed gift present..he..he...(his birthday was last month).I've known  his mother for almost 5 years & have a very good relationships with two of them.So to cheer him up & I've made angry birds cookies just for him.....

Hope he will like it....happy belated birthday Hazim....semoga menjadi anak yg soleh ya

Me & Hazim back in 2006 when I first meet him......

Ok for the recipe,I shall share it with all of you....

Chocolate cookies
400gm flour
50gm cocoa powder
1 tbsp milk powder
200gm butter
200gm castor sugar
1 egg
1 tspn of vanilla essence

** if you intend to decorate the cookies with Royal Icing cut down amount of sugar.(I just use 170gm sugar instead of 200gm.....kalau tak manis sangat)

1.Preheat oven at 160C( fan force oven) or 180C .Sieve flour , cocoa powder & milk powder- set aside
2.Cream butter & sugar till fluffy (1 to 2 minutes)
3.add eggs & vanilla essence & continue beat until well combined
4.fold in flour until it form the soft dough.
5.Place dough on a greaseproof paper & roll out to an even thickness
6.Use your favourite cookie cutter & cut it out & lay on a baking tray.
7.Bake for 15 mins.

Royal Icing:
1 egg white
250gm icing sugar
1 tspn of vinegar
1 tspn of vanilla essence

1.Beat the egg white in a clean bowl with low speed until it become frosty
2.Add in sugar with 3 intervals & continue beat till well combined
3.Lastly add in vinegar & vanilla,beat at high speed till it form stiff peak.

Tuesday, September 27, 2011

Marble Cheese cake

I must admit, I'm addicted to cheesecakes. I make them at home and almost always order cheesecake whenever I go out to eat. Who can resist that creamy, melt -in-your-mouth goodness.

You may notice from the procedure that making cheesecakes is not complicated at all. The only thing I don't like about it is having to wait overnight before I can indulge.

Here's the recipe:

crust base:
120g plain flour
60g self raising flour
55g soft brown sugar
1/2 tsp orange rind(you may also used lemon rind)
80g butter diced
1 whole egg

750g cream cheese
120g castor sugar
1 tsp vanilla essence
120g white cooking chocolate(melted by double-boiling)
30g conflour
300ml UHT whipping cream(I used Anchor)
3 eggs -beaten

topping-marble effect:
50g dark cooking chocolate(melted by double-boiling)

1-BASE crust: Preheat oven at 180C.
-Lightly brush a 9" loose-base cake tin or spring form cake tin with con oil.
-Place all the dry ingredients in a mixing bowl.
-Add butter and beat at low speed until mixture resembles breadcrums.Add in egg and beat until mixture binds.
-Press mixture into cake tin & prick holes with fork.Bake for 20-25 mins.

2-After crust is perfectly baked reduce the oven tempreture to 140C
-Beat cream cheese and sugar till creamy,add in melted white chocolate ,cream,vanilla & cornflour-beat until smooth
-Lastly add in eggs and mix just until combined.
-Pour batter onto set base
-Drizzle with melted dark chocolate on top
-Steam bake for 1 hour 15 mins
-Leave cake in the oven with door closed for 30 mins but temperature turned off
-Remove cake from oven and let cake cool at room temperature.Refrigerate for 6 hrs before serving.

Note:It is a good idea to use a warm knife to slice cheesecake for a clean cut.

Red Velvet a.k.a. kek Baldu Merah

Red Velvet Cake has achieved celebrity status in Malaysia. Almost all home bakers are offering this on their menu. It is a hit to both adults and kids alike.

We've to praise people from the Southern US for coming up with this delightful concoction. Where on earth can you find a cake that when you slice into it will reveal a richly red cake that will no doubt stain your lips and teeth? And the cream cheese frosting that covers it...simply divine.

I've used the recipe from one of favourite book...CUPCAKE GALORE by Gail Wagman....I gave 2 big thumbs for her recipe....easy & yummy.

I've decided to share some of favourite recipe in this blog as you know  I'll not taking orders from now on till I receive the GREEN LIGHT from my DH...ha..ha..ha..he already warned me not to busy myself with orders as he want me to concentrate for our coming new family member.... Insyallah...

Ok ,here the recipe....Just to add that this is not really a chocolate cake. The addition of cocoa powder is done only to enhance the dark red color because you can't actually taste the chocolate.

Red Velvet Cupcakes
300g plain flour
2 tbsp cocoa powder
2 tspn baking powder
1 tspn bicarbonate of soda
1 tspn salt

125g unsalted butter( I used Tatura unsalted butter)
300g castor sugar( I used 280g)

2 eggs(B grade)

1tspn vanilla essence
1 tspn white vinegar
1 tbspn red foof colouring

240ml Buttermilk (if you can't find the buttermilk just use 240ml evoporated milk & add 1 tspn of lemon juice or white vinegar & let it stands for 15 mins)

1-Preheat oven to 180C
2-Sift (A) & set aside
3-Cream (B) until light & fluffy.Add (C) one at time,mixing well after each addition.
4-Blend in (D)
5-Altenately add flour mixture & buttermilk and beat until batter is smooth.
6-Spoon batter into cupcake papers,filling about 2/3 full or if you use the soufller cup 2.5 oz just fill 30g for each cup.
7-Bake for 20 - 25 mins.
8-Iced the cupcake with cream cheese icing.

Cream cheese icing:
360g cream cheese
70g butter
200g icing sugar

1-Beat cream cheese & butter till fluffy
2-add icing sugar & mix well.

The Red Velvet Cupcakes that I've made for mu son's 2nd birthday.....
Enjoy.....more recipes will come...

Monday, May 16, 2011

Off from baking

As Salam & hi to all :)) .....
I would like to inform that Cake2u will close for temporary ......
I'm now in 1st trimester of pregnancy and now in"mabuk-mabuk" phase
and due to that have to hang the apron for a while until my conditions are getting stable...
I would like to apologise to some customer that I've cancelling the orders at very last minute....really sorry & I feel bad about it actually .
Ok there till then....

Sunday, May 1, 2011

Ultraman Cake

Chocolate cake + Chocolate ganached filling + buttercream + Fondant figurine
Thanks Maizura....

Embarks into a new phase

 9 pcs of chocolate cupcake + buttercream + fondant
These cuppies was meant for a friend who is getting engaged .....a gift to be shared on the happy day...
Thanks Fazliana....

Aqiqah Cookies

The name of the baby is QAAL RIFQY DAYYAN
Other designs on baby onesie...bear,love & stripe
100 pcs of vanilla cookies with stick for Aqiqah.
Thanks Intan....nice dealing with you....

Saturday, April 30, 2011

Humaira turns 4

 The no 4 shape cake was made from 9" x 13 " rectangular cake
Chocolate cake + buttercream + chocolate ganached filling + fondant figurine
Thanks Wani & happy birthday to Humaira....

Raof & Lia

9 pcs Choc cupcakes + Fondant
Thanks Farah...