June 2012

Red Velvet Cake with Gumpaste flowers

Buttercream Cupcakes

Chocolate Temptation

Red Velvet Cake with Gumpaste flowers

Vanilla Buttercream Cupcakes

Peanut Butter Cake

Chocolate Cuppies with Buttercream



Pistachio Cake

May 2012

Butter cuppies topped with black raisins

Butter cuppies topped with Blueberry

Butter cuppies topped with Apricot

Chocolate cake with chocolate cream and buttercream deco

Red Velvet Cake

Butter Cuppies

Chocolate Cheese Temptation

Orange Butter Cuppies

March & April 2012

Here are some pictures of recent orders.

Gougère

Gougères is a French cuisine know as French Cheese Puff. It is a simple recipe made from choux dough mixed with cheese. I used parmesan cheese for the pastry and cheddar for topping.  I did not have fresh thyme so I just sprinkle some parsley flakes. As for the nutmeg, I used powdered one instead of a freshly grated one.

These Gougères are best served warm

Here is the original recipe (without amendments)

120ml water

120ml milk

113gm unsalted butter

Large pinch of salt (omit if using salted butter)

128gm all-purpose flour

4 large eggs

100gm shredded Gruyère cheese, plus more for sprinkling

Freshly ground pepper / paprika

Some fresh thyme OR

Freshly grated nutmeg

ü  Preheat oven to 180’C. Grease 2 baking tray.

ü  In a pan bring to boil the water, milk, butter and salt. Reduce the heat and add the flour. Stir till smooth dough is formed.  The dough should pull away from the pan

ü  Place the dough in a mixing bowl and let cook for a couple of minutes.

ü  Beat the eggs into the dough 1 at a time. Make sure each egg is fully incorporated into the dough before adding the next.

ü  Add in the cheese, pepper and nutmeg / thyme.

ü  Transfer the dough to a piping bag and ½ inch round tip. Pipe tablespoon size mounds onto the baking tray. The mounds should not be too near each other.

ü  Bake for at least 25minutes or till puffed and golden brown

Note:  Baked Gougères can be kept several months in the freezer.

Eggless Chocolate Cake

It’s been sometime since my last post as I was busy with festive orders and cupcakes project. Recently I came across and eggless chocolate cake recipe. This cake is super moist and super soft. And it’s also super fast to prepare.

This recipe here is just nice for a small loaf pan. You may want to double it for a bigger cake.

Ingredients:

192gm all purpose flour

35gm cocoa powder

6gm bicarbonate of soda

4gm salt

170gm sugar

120ml vegetable oil

240ml water / black coffee ( I mix 1/2tsp Nescafe with water)

2tsp vanilla essence

14gm (2tbs) vinegar

Method:

1.       Pre-heat oven to 170’C

2.       In mixing a bowl, whisk / sieve together the four, cocoa powder, bicarbonate of soda, salt and sugar

3.       In a separate bowl mix together the oil, water & essence. Give it a quick whisk

4.       Add the wet ingredients into the dry ingredients and stir till smooth

5.       Add in the vinegar and stir till the vinegar has been distributed evenly in the batter.

6.       Pour into a cake tin and bake for 30 – 35 minutes or till a tooth pick inserted comes out clean.

Semolina Baked Delicacy (Kuih Bakar Suji)

Ingredients:

 

180gm of semolina

50 gm of flour

¼ tsp salt

1 cup sugar (brown / white)

3 eggs

100 ml pandan juice (screwpine)

600 ml coconut milk

100 gm butter (melted)

7 inch round cake pan

Method:

·         Beat the eggs and sugar till blended

·         In a wok, place the coconut milk, pandan juice, flour , salt and semolina

·         Bring to a simmer and add in the eggs mixture while stirring. Continue to stir till become thick almost like a dough

·         Off the fire and add in the melted butter. Mix well.

·         Transfer to the prepared tin , flatten it and bake for 1 hr 15 minutes at 180’C

Durian Rice Dessert

Durian season is back. There are so many delicacies from the king of fruits.Here is one of them. This sweet creamy dessert is best served chilled.

What u need:

600gm of durian flesh

1 tbs sugar (optional)

Pinch of salt

200 / 250 ml whipping cream

1 tin evaporated milk

4 cups of cooked rice (must be soft & cool)

How you do it:

·        Place the durian flesh in the blender together with salt, sugar, cream and half the milk

·        Blend till creamy. If too thick, add more of the milk

·        Place the rice in a large bowl and add in the blended item. Add in the milk and stir well.

·        Keep refrigerated for a few hours before serving.

**Note : Rice can be replaced with glutinous rice (pulut)