Tuesday, April 26, 2011

Kek Gula Hangus ..Lagi..

kek nampak rendah sket sbb guna loyang 8 inci.. 
better guna loyang 7inci nampak tinggi sket
yang nih Sesaje buat utk minum petang.. layanzzz

Kek Gula Hangus a.k.a Sarang Semut
sumber : Sudipkayu

Bahan-bahan:
gula hangus
1 cawan gula
1 cawan air panas
2 camca besar mentega

Masak gula dengan api sederhana hingga hangus. Ini akan mengambil sedikit masa. untuk hasil yang baik, harap bersabar ya.

Apabila semua gula telah bertukar jadi karamel, masukkan air panas (masuk sekali gus, jangan teragak-agak) & kacau hingga cair. Berhati semasa masukkan air, sbb gula tu akan meletup2...tutup periuk utk elakkan terkena percikan. Kemudian masukkan mentega.Sejukkan.

seterusnya...

1 cawan tepung gandum
1 cawan susu pekat
2 camca teh soda bikarbonat
4 biji telur

Cara-cara:
Pukul 4 biji telur tu sehingga kembang & pekat. Masukkan susu pekat dan kacau sebati.
Ayak tepung dan soda. Masukkan sedikit demi sedikit. Akhir sekali, masukkan gula hangus tadi...kacau rata. Perap adunan selama 3-4 jam. Bakar dgn api sederhana 160 -180 selama 45 ke 1 jam.

Thursday, April 21, 2011

Fun with Gumpaste




GUMPASTE / FLOWERPASTE RECIPE
source : Tiara & Syahran Cuppies

500 g icing sugar
1 tbsp gum tragacanth/ arabic gum / guar gum ( 10 g )
1 ½ tbsp cold water ( 25 ml )
2 tsp gelatin powder ( 8 g )
2 tsp liquid glucose ( 10 ml )
1 tbsp shortening ( 15 g )
1 egg white

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.

To be kept in the fridge if not using. Will last for about a year.

Tuesday, April 19, 2011

Cotton Soft Japanese Cheesecake


ditempah oleh Puan Ema JKM for her lovely dotter.. rasanyer le.. tyvm

Sunday, April 17, 2011

Kek Aiskrim vs. Vanilla Cuppies



aktiviti bersama anak2 di hujung minggu di samping memperabihkan
sisa2 whipcream yg dah berbulan dlm freezer...
layanzzz....

Thursday, April 7, 2011

CAKE

ANEKA KEK

(Chocolate Moist / Butter Cake)
Saiz : 8 inci ( harga bergantung pada dekorasi)
   
Deco with
Buttercream + Coklat ganache - RM65.00
Fresh Cream                            - RM65.00
Buttercream                             - RM60.00






CHEESE CAKE

BLUEBERRY/STRAWBERRY CHEESE CAKE
   
SIZE 7" - RM60
SIZE 8" - RM70

SPONGE CHEEZY WEEZY (KEK SPAN BERSALJU)
SAIZ 7" - RM55
SAIZ 8" - RM65

COTTON SOFT JAPANESE CHEESECAKE
SAIZ 7" - RM40
SAIZ 8" - RM50


COTTON SOFT JAPANESE CHEESECAKE (W/ BLUEBERRY)
SAIZ 7" - RM45
SAIZ 8" - RM55

ADD RM8 UNTUK TOPPING FRESH CREAM
ADD RM10 UNTUK LETAK FRESH FRUIT

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SPONGE CAKE (SAIZ 8")

 
Deco with
Buttercream + Coklat ganache  - RM55.00 (per 1kg)
Fresh Cream                             - RM55.00 (per 1kg)
Buttercream                              - RM50.00 (per 1kg)

* Plus RM10.00 for extra deco with fresh fruits (strawberry/kiwi/peach)
* Plus EM20.00 for extra deco with edible image (A4 size)
(Caj tambahan bagi harga extra deco ini akan mengikut harga pasaran semasa)

Harga adalah bergantung kepada tema.deco harga diatas hanyalah untuk simple deco
yg tidak menggunakan gum paste (bunga)/fondant/figurine/edible image


Untuk edible image yg ready made tambah RM15
Untuk edible image yg perlu ditempah tambah RM25
Deco menggunakan fresh fruit juga ada,bergantung pada keadaan (strawberry)
Untuk filling strawberry,blueberry tambah RM8 

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CARROT WALNUT CAKE with Cream Cheese Frosting

SAIZ 7" - RM65
SAIZ 8" - RM75

RED VELVET CAKE with Cream Cheese Frosting

SAIZ 7" - RM70
SAIZ 8" - RM80

PUDDING CARAMEL CAKE

 
SAIZ 8" - RM40