What can i say.. its close to 1am and I am still wide awake.. doing a little homework on three different bday cakes for next week.. two cfm order and one i am still thinking abt it.. hmm will i be able to handle three cakes?? maybe i shud just stick to two cakes for now?? honestly i get pretty excited when it comes to decorating bday cakes.. am just hoping that i will not crumble under pressure..
Anyway my plans to bake macaron shells today didnt happen.. i took out my egg white and at the same time took out 500g of butter.. knew exactly that i would end up baking my all time fav cake lol.. i miss you long time dear! hehehe
And of cos since i had baked something for my craving.. i had to bake hb's craving too.. hes been bugging me to bake him his fav cookies for a few days.. kept on repeating .. "I dont hv any cookies left in my jar" aka his office cookie jar
I decided to use tollhouse chocolate chips and also butterscotch chips in his cookies today.. didnt add any nuts for a change.. tastes even better with butterscotch chips in it!
Well ok peeps.. I cant stay long.. my eyes are shutting on me.. tty soon.. Nite!
When the Kassims go to Universal Studios S'pore...
Yep.. after a week .. we went there again and this time we took the whole clan hahaha.. good stuff.. we had fun!
My first impression of USS.. small but its better than nothing... the whole Sentosa seems to have become surreal - nevertheless i think they did a good job... of cos nothing compared to the real USS in the US.. arghhh.. its been years!!
We loveeee this photo of Sonia... my girl made a stop at every single car she saw..
Ah huh.. u better get ur cash ready for all the good photos cos it aint the same like when u buy it off fm them hehehe (but its twice as fun when you make your own candid shots..like the two bros above..lol)
Oh we love how she can really pose whenever we say.. cheeseeeeee Soniaaaaaaa
Sonia and Shiela aka my niece aka Sonia's babysitter...
"Jadi kau tak sudi menerima ku?" muahahahha cuba teka dialog siapa tu?? kahkahkah
Meet the actors and actresses of Universal Studio S'pore hahaha (again the bros were too free....)
This is how u end the night.. watch super uber fireworks while forcing ur kid to massage ur leg muahahaha.. poor sis Wati... u need to go out with us more often to get used to walking hehehe
I am not in my best mood today... somebody makes me feel yukie... so best way out is to bake and bake... not just any cake.. it has to be cheesy.. it has to be a full on chocolate...
This cake has a texture of brownie like cake.... rich in flavor and definitely very very chocolaty.. what do u say if a cake tastes super über chocolate... cake nya mantop?? hahaha.. anyway do gv this recipe a try cos this cake makes my day a little cheery today.. ty to both Mbak for this wonderful recipe!
I enjoy baking so much... i adore it.. its like a secret back door for me to run to whenever i feel all stressed.. cant wait for the weekend to come.. better still.. cant wait to go to KL again next week.. time to chill... time to hang loose... :o)
Ingredients Chocolate Cake 150g Butter - whisk till fluffy 125g 70% dark cooking chocolate - melt (I used cocoa berry 64% and 70%) - melted 3 egg yolks
60g Flour 20g Cocoa Powder - I used Valrhona
3 egg whites 65g Sugar
Method: 1. Prepare pan 22X22X3 cm - i used 20x20 pan 2. Mix melted chocolate into butter and whisk till well combined. 3. Add egg yolks one by one while whisking till creamy / soft. 4. Sift flour and cocoa powder, add into the butter mixture and stir well. 5. In another bowl, whisk egg whites and sugar until stiff / soft peak. 6. Add 1/3 egg white mixture into butter mixture.. pour back butter mixture into egg white mixture and fold in gently.. mix evenly. 7. Pour batter into the pan, bake in preheated oven of 165 for 25-30mins.
Ingredients Cream Cheese Cake 75g Butter 60g Cream Cheese, leave at room temperature 2 egg yolks
30g Flour 10g Milk Powder
2 egg whites 35g Sugar
Method: 1. Prepare pan 10X22X3 cm - i used 20x20. 2. Beat butter and cream cheese until smooth. 3. Add egg yolks one by one while whisking creamy / soft. 4. Sift flour and milk powder, add into the butter mixture and stir well. 5. In another bowl.. whisk egg whites and sugar until stiff / soft peak. 6. Take 1/3 egg white batter and mix into butter mixture.. stir well. Pour butter mixture into egg white mixture and fold in gently.. mix evenly. 7. Pour the batter into the pan, bake on preheated oven of 165C for 15mins.
Ganache 300g dark cooking chocolate - I used valrhona 64% 150g Whipping Cream - i used double cream 50g Butter, unsalted
Method Heat whipping cream till warm - not to boiling, pour into DCC and stir until melted. Add butter and continue to stir well.. Let it stand in refrigerator for a while, until slightly hardened. Beat until fluffy / creamy. Set aside.
Coffee Syrup 1 tsp Instant Coffee 200 cc warm water 3 tsp Sugar (Rhum if liked)
Method Stir until sugar dissolves, set aside - i used espresso coffee double shots! hehe
Assembly 1. Slice chocolate cake horizontally into two.. Take a piece of Chocolate Cake.. place it on ur cake board.. Sprinkle/brush surface with coffee syrup.
2. Take a big dollop of ganache and spread it on ur cake.. it has to be abt 1/2 cm thick.. place cream cheese cake on ganache. Overlap with Cream Cheese Cake.
3. Take another big dollop of ganache and spread it on ur cake.. stack last layer of chocolate cake... sprinkle with coffee syrup and spread the rest of ur ganache on ur cake..
4. Pipe ganache on it and sprinkle with cocoa powder. Refrigerate for an hr or so bef serving it with vanilla ice cream..
Oh bef i hit the sack.. i wanna thank Hana for this order.. hope u like it dear!
To everyone else.... have a wonderful weekend yah!
As promised.. my version of L'Exotique muahahha.. so u know the whole story morey right and if u know me long enough u will know i will usually try to save my not so successful bakes where ever i can.. soooo here it is.. the original recipe is fm Sweesan of The Sweet Spot.. awesome recipe as i found out today.. everything set so nicely and the taste is something which i think everyone would love.. the only minus point is actually the coconut lime dacquoise .. err well simply cos both hb and I are not a big fans of coconut in any of our cakes.. so if u guys are game enough to try out this recipe.. go right ahead cos i know i will try to bake it again - the right way - except i will use jaconde instead as the base hehehe
Fruit Compote Galee Ingredients 30ml orange juice 10ml lime juice 20g light brown sugar 90g pineapple 90g mango 50g banana 2 tsp powdered gelatin
Method Cover gelatin with 2 tsp cold water, let it bloom. Dice fruits with the dimension of 5mm x 5mm x 5mm if possible. In a pot, put in all the ingredients except for the gelatin and bring to a boil of 5-7 minutes. Make sure sugar has dissolved. Melt gelatin in a microwave for 30 secs. Add into the fruits, stir and pour out onto a lined pan. Chill in the fridge for 2-3 hours, or till it has set. (mine didnt set properly after 3hrs so might hv to prepare it even earlier)
Method Soak gelatin with 2 tsp cold water and set aside. Whip cream to medium peaks, set aside in the fridge. Bruise the white part of the lemongrass and cut in shorter lengths. In a pot, put milk, sugar (A) and lemongrass to a boil. Turn off heat. Cover and let it infuse for 15 minutes. In another bowl, whisk egg yolks and caster sugar (B). Bring the lemongrass mixture to a boil again, gradually pour into the egg yolk mixture and whisk while doing so. Return mixture to pot and cook for a further couple more minutes till mixture has thickened. Remove from heat. Heat up / melt gelatin in the microwave for 30 seconds twice (or till gelatin has fully dissolved) and stir into the mixture. Strain the mixture, discard leftover lemongrass and set over an ice bath to bring the temperature down. Fold in whipped cream.
Ingredients Coconut Lime Dacquoise 94g egg white 30g caster sugar 16g almond meal 77g icing sugar 60g grated coconut *I used very freshly grated coconut* 16g flour zest of 1 key lime pinch of salt
Method 1) Make coconut lime dacquoise. If you can get freshly grated coconut, it’s good, but if you can’t, dessicated may work as well. In a mixing bowl, whisk egg whites till foamy. Gradually add in caster sugar and whisk till medium-stiff peaks. Fold in almond meal, icing sugar, grated coconut, lime zest, flour and salt into the meringue in a few batches. Pour onto a lined baking sheet or Silpat and bake for 20 minutes at 160 C. Remove and cut to desired size.
2) Make passionfruit mango bavarian cream. Soak gelatin with 3 tsp cold water and set aside. Puree passionfruit pulp and mango till smooth. Blending the seeds are optional. Pass the puree through a sieve a few times to remove as much seeds as possible. Whip cream to medium peaks, set aside in the fridge. In a pot, put milk, sugar (A) and vanilla to a boil. In another bowl, whisk egg yolks and caster sugar (B). When (A) comes to a boil, gradually pour into the egg yolk mixture and whisk while doing so. Return mixture to pot and cook for a further couple more minutes till mixture has thickened. Remove from heat, add in passionfruit and mango puree. Heat up / melt gelatin in the microwave for 30 seconds twice (or till gelatin has fully dissolved) and stir into the mixture. Strain the mixture and set over an ice bath to bring the temperature down. Fold in whipped cream.
Seee even my little Sonia loves it!! hehe
Note: Do take a peep at Sweesan's cake.. thats how L'Exotique is supposed to look like ahakss
Sooo its Ms chiffon that is making its appearance today instead of Ms L'Exotique cake aka what i called lemongrass cake.. to be honest i did bake two cakes today.. one turned out brilliant.. the other turned out.. err well semi flopped :o(
I woke up early today to bake this chiffon cake and thought its best to wait till after Zohor to bake lemongrass cake since it requires 5 different steps.. i knew that cake was gonna take me at least 3hrs maybe more to prepare and hence to wait till Sonia napping time was a brilliant idea.. well 3hrs passed and just when i was abt to assemble the cake .. everything went wrong.. the coconut lime dacquois got stuck in my pan eventho i used silpat mat underneath it (maybe next time i will bake longer cos the bottom was a little wet).. my mango compote galee didnt set properly after 3hrs and my passionfruit mango bavarian cream was a little runny (maybe not enough gelatine?)... the only successful one was the lemongrass bavarian cream.. haizzz i will let u see the end product of my cake tmrw.. err what cake Rima?? hahaha.. u will see it tmrw .. i promise! will i try my hand on this L'Exotique cake again?? oh yes i will cos its sort of like a challenge for me to try and bake this type of cake plus who doesnt like the combination of all the exotic fruits that we hv here in a cake.. :op
Anyway back to this chiffon cake.. i decided to gv this recipe a try simply cos this chiffon uses chocolate milk and only uses 60g of sugar.. knew this cake wud be perfect for those who are looking after their sugar level hehehe.. the taste is just nice.. the colour of my chiffon didnt turn out as dark as hers as i dont hv any cocoa powder au noir aka oreo cocoa powder which i think u can only get in Indonesia.. (hmmm i wonder if i can find it in Titan).. however i did add 1tsp of black forest paste to my batter..
Ingredients 50g flour - i used cake flour 10g cocoa powder au noir/ cocoa powder Oreo - i used valrhona 10g dark cocoa powder dark - i used valrhona 10g corn flour 60 ml chocolate milk 1/2 tsp instant coffee 50 ml corn oil 4 egg yolk
1 tsp black forest paste - u can use chocolate paste if u want
Method Heat chocolate milk and instant coffee powder.. set aside Whisk egg yolk.. add milk, corn oil and continue to whisk till well mixed.. add in sifted flour/corn flour and mix till ur batter looks like thick paste... set aside
Meringue 4 egg white 60g sugar 1/2 tsp cream of tar tar (optional or u can sub with salt)
Method Whisk egg white and cream of tar tar till bubbly.. add in sugar a little at a time and continue to whip till soft peak.. Fold in 1/3 of egg white into chocolate batter.. pour chocolate batter into the rest of egg white and continue to fold in gently. Pour batter into chiffon pan. Bake it in a preheated oven of 160C for 45mins
My bad.. its been a few days since i last updated my blog.. no specific reason.. i am feeling lazy at the moment tho i managed to bake a batch of mocha macs to be given away..
Last weekend was superb.. after dropping off my bakes i went to visit Ken to hv my hair cut. we later took Sonia home and called in our babysitters to sleep over at our place since we planned to watch a midnight movie with sis lyn n her hb.. long story short.. both my hb and lyn fell asleep while watching Rango lol
I woke up pretty early the next day eventho we only got home at half past 3 in the morning.. did my ironing and went out right after that.. had coffee at Vivo and by 5pm we were walking on the Sentosa Boardwalk hehe.. it wasnt planned and i wish i had taken along my camera.. was my first time there since USS was build.. didnt wanna enter USS either since it was already late so we ended up spending our time exploring our the newly revamped Sentosa island.. Sonia wasnt too happy when we told her that we were not gonna go to USS.. she kept on saying.. "I want to go Disneylandddd" .. poor girl.. my heart broke when she started to cry.. i promised her that i will take her there some day.. soon? pls babe.. pretty plsssssssss
Sunday was spent doing our typical cleaning in the morning and attended a wedding lunch of my ex SIL's daughter.. was good to see everyone especially mak and bapak.. got home early and thought of baking this tart but was too lazy.. so of cos for obvious reasons.. i decided to bake this tart today.. recipe is slightly different but its still fm Am-Flora..
Method Using wooden or rubber spatula.. mix butter and icing sugar. Once mixed add in egg and continue to mix till well mixed. Add in flour and knead.. scoop 1 tbsp of dough and roll it.. using ur thumb press dough into tart mold.. prick a few holes using a fork. Bake for 15 minutes at 160C
Method Beat all ingredients until smooth flat.. add in lemon extract. Take out 1tbsp of cream cheese filling and add blueberry or any colour paste that u like.. Next arrange ur tarts in ur baking tray.. Spoon a little blueberry filling and pipe cream cheese filling to cover each tart. Draw pattern on ur tarts and bake it again for a further 5 mins
I hope i will get my mojo back cos i had bought passionfruit, mango and lemongrass last weekend to bake this cake which i had planned to bake for the longest time!
Woot Woot! I cant help it.. i had to bake something for the family eventho i was busy today.. I managed to bake two types of layer cakes and also a cheesecake brownie.. am done with my orders.. yayyyyy
Tomorrow morning i plan to go to the Isetan sale.. NOT! blahhh.. am actually planning to finish up my ironing bef delivering my cake to Hyatt.. so ty ladies for the orders..
Anyway back to my Éclair... I loveeee love loveeeeeeee this Éclair to bits!! super awesome texture.. the vanilla custard is to die for... hb loves it alot.. i gave half to mom and theres only two more pcs left in the fridge which i think will be gone tmrw morning hahaha.. wonderful recipe is fm Yuli .. ty for sharing it .. :o)
Ingredients 1 / 3 cup water 1 / 3 cup milk 1 / 2 cup all purpose flour 65gr Salted butter 2 eggs 1 egg yolk pinch of salt pinch of sugar
Glaze 50ml whipped cream - i used double cream 50g dark cooking chocolate - I used Marmer couverture
Method: Éclair 1. Heat water, milk, butter & sugar until boil, remove from fire, add sifted flour, stir well, return to the fire, stirring until dough does not stick to the pan (leaves a thin layer of skin on ur pan), remove from fire. 2. Add the eggs one at a time while stirring till well blended. Scoop batter into pipping bag, snip tip and pipe elongated with a size according to taste. 3. Bake at temperature of 220C for 15-20 minutes until the surface is yellowish. Do not open till its fully baked. 4. Remove and let it cool down bef piping vanilla custard. (I baked it using 200C for 15 mins.. take it out.. cut a small hole on my puff and place it back into my oven again for abt 10mins - to dry em)
Vanilla custard 1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color. 2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool bef putting into piping bag.
Glaze Mix dcc & whipped cream, heat one minute in the microwave, stir till chocolate melts, if not melted heat a further 30 seconds. (I heated my double cream and poured into dcc.. let it sit for a min and stir)
Make a hole on the tip of Éclair- pipe in custard filling.. Dip into chocolate glaze.. Ready to be enjoyed with a cuppa
Super easy to prepare and yummy too!
All packed and ready to be delivered to my visiting KL customer.. ty Aiza .. see u at the Hyatt tmrw afternoon yah and also ty Ulfa for ordering cheesecake brownies.. hope u and ur colleagues like it!
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