Lightning McQueen Cars Cake

Yang ini pesanan Mbak Hanny untuk anaknya Alden yang ulang tahun ke 3. Alden suka sama Cars dan Thomas. Jadi minta cake yang di bentuk dan di hias seperti Lightning McQueen. Mbak Hanny juga pesan cupcakenya. Base cake untuk cars cake pake Dark Mud Cake. Untuk cupcakenya minta vanilla cupcake. Katanya cake-nya enak dan Alden suka sekali..Terima kasih juga mbak Hanny atas kepercayaannya...di tunggu order selanjutnya he..he..;)

Thank You Cupcake

Hari terakhir term 3 di kelasnya Ariel, ada surprise party buat student teacher Ms May yang selesai belajar mengajar selama term 3. Orang tuanya di minta untuk bawa makanan (plate) untuk di share nantinya. Ariel aku bawakan cupcake yang di hias dengan swirl dan tulisan Thank U Ms May. Kata Ariel Ms May suka warna kuning, jadi aku bikin hiasannya semua warna kuning :)

Ayam Bakar Kalasan

Jalan2 ke blognya Bu Lisa, nemu resep ayam bakar Kalasan ini. Resepnya di dapet dari Pak Sahak. Ayamnya enakk lho. Cobain deh. Terima kasih Bu Lisa dan Pak Sahak...

Death by Chocolate

Ini mau cerita cakenya atau mawar-nya sih...he..he..jawabannya dua2nya;)
soalnya aku lagi hepi nemu cake yang enak dan bikinnya nggak ribet. Bener- bener death by chocolate. Cakenya lembut dan rasanya makyuss xi..xi..
Di tambah ganache kocok yang rasanya nyoklat banget..
Aku lihat resepnya di buku resep HMFF-nya NCC 2007 by Dewi Anwar. Makasih ya Uni. Aku bikin 1/2 resep sih dan penyajiannya nggak seperti di resep. Tapi tetep enak. Kebetulan ada anak2 tetangga jadi sekalian aja mereka jadi tester ha..ha..,mereka suka sampe nambah. Yang namanya anak2 kalau yang namanya cake coklat pasti maju aja..:)

Nah sekarang mawarnya..mawarnya aku bikin dari chocolate fondant. Bukan diwarnai coklat/brown lho, tapi emang fondant rasa chocolate. Cara bikinnya sama dengan mawar biasa, hanya pake chocolate fondant. Rasanya juga kaya chocolate.
Resepnya nyusul yaa..

Modelling Chocolate recipe:

200 grams dark cooking chocolate (buttons cadburry)
1/4 cup light corn syrup (Karo)

Method:
Melt chocolate buttons in the microwave or in double boiler.
Warm corn syrup to same temperature as chocolate in microwave.
Cool down at room temperature, and mix, but do not overmix.
wrap into plastic wrap and leave for 2 hours or until set.
Knead slightly so mixture becomes more pliable
Wrap again store at room temperature overnight before using
Do not refrigerate ( it will last few months)



Chocolate Fondant/chocolate sugarpaste

500 gr (1 lb) good-quality chocolate
150 ml (5 fl oz) liquid glucose
50 ml (13/4 floz) sugar syrup
about 600 gr (11/4 lb)sugarpaste

1. Chop the chocolate and put it in a heatproof bowl over a pan of hot water-don't let the bowl touch the water. Stir occasionally until the chocolate has melted.
2. Combined the glucose and sugar syrup in a bowl and place this in another bowl of hot water.Stir until just warm, then add to the chocolate. Stir with a wooden spoon. Cover and store at room temperaturefor 24 hours before using. Do not refrigate.
3. Before using, knead lightly to make pliable. Knead the chocolate paste with an equal weight of sugarpaste on a surface dusted with icing sugar and it is now ready to use. Roll out beetween sheets of plastics thicker than plastic wrap. makes 1.5kg(3lb)

sugar syrup:

mix 6 tablespoon in 5 tablespoon of water. bring to boil for 3 minutes. cool to room temperature. store in airtight container.

Wedding Cake Buttercream

At the last class of Wilton Advance Buttercream Course, I made 2 tiers wedding cake with 2 different toppers. One with roses and one with bows. I found it little bit hard to ice the top cake with whipped cream after I whipped it for a while ( I whipped around 11 am and the class was 12.30). But after I used the hot water, my cake looked better. But still not smooth like the second tiers ;), btw enjoy the pics ...next time do it better. Practice..practice..practice

Continental Cake

Continental Cake ini terbuat dari sponge cake. Sponge cake di belah 2/3 dan di beri filling dengan Chocolate dan Vanilla Custard. Bagian luar di lapis whipped cream dan di taburi dengan toasted almond, nuts atau coconut, tergantung selera. Hias dengan cherry dan potongan coklat...hmm.hmm, resepnya menyusul yaa...

This is the recipe to make Sponge cake:

1/3 cup (40 gr/11/4 oz) plain flour
1/3 cup (40 gr/ 1 1/4 oz) self raising flour
2 tablespoons cocoa powder (omit this you make vanilla version)
4 eggs, separated
1/2 cup (125 gr/4 oz) caster sugar

Method:

1. Preheat the oven to moderate 180 celcius degrees(350 fahrenheit/gas 4). Grease two shallow 20 cm ( 8 inch) round sandwich tin and line with baking paper. Sift the flour and cocoa onto greaseproof paper 3 times.
2. Place the egg whites in a small clean, dry mixing bowl. Using an electric mixer beat until firm peaks form. Add the sugar gradually , beating constantly until the sugar has dissolved and the mixture thick and glossy. Addthe yolks and beat for 20 seconds. Transfer the mixture to a larger bowl.
3. Fold in the floura and cocoa mixture quickly and lightly in 2-3 batches. Spread the mixture evenly into the tins and bake for 15 minutes, or until the cake are springy to touch. Leave them in the tins for 5 minutes before turning out onto wire rack to cool. Cut each cake horizontally.
4. Brush each cake with simple syrup and custard. Sandwich together. And ready to decorate.