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