Wedding Cake Twist style from Planet Cake

Twist style 3 tiers Cake with Phalaenopsis Orchid sugar flower.

Cooking Class Tiramisu and Chocolate Mousse Cake

Ini pertama kalinya aku di minta ngajarin bikin kue tapi di bayar hehehe. Kenal dengan tante Hetty waktu Indonesian Food Festival bulan kemarin di Boxhill. Beliau suka Tiramisu dan Chocolate Mousse Cake. Akhirnya setelah telepon2 cari tanggal yang pas, jadi juga aku ke city naik kereta ke rumahnya Tante Hetty di Parkville. Ini foto2nya, sayang malah lupa foto sama tante Hettynya. Lain kali kita foto ya tante :)
Coklatnya pake Callebout yang per kilonya harganya $28 ( muahaall ya...tapi enak hehehe), cocoa powdernya jg pake dutch process. Keju Mascarponenya pake Pantalica, dan Pura cream. Plus Kahlua hmm hmm enak katanya.
Pulang-pulang bawa 14 pempek beli juga di Tante Hetty, karena tante Hetty ini yang supply pempek di Melbourne hehehe. Jadi kaya barter gitu hihi.
Makasih ya tante..nice to know you and your family, have a safe trip tomorrow to Palembang.

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.

Father's Day Cake

I made this cake for Father's Day. It's not quite man's cake though :). Ariel wants "Ariel the Little Mermaid" as cake theme. I used buttercream transfer method this time. But little accident happened and I had to start again. Not much buttercream left, so I decided to use Winny the Pooh for the picture. It was quick, because Pooh bear only need yellow, red, and black for the colours and no little details. Andi was happy and surprise too. Happy Father's Day Dad. Love Ariel and Andrew.

Chocolate Cake with Strawberry Dipped in Melted Chocolate

This week in chocolate class, we made Chocolate Cake with chocolate collar. I choose star patern because my daughter love star shape :)
First measure the height and how long the cake.
Then, I brushed white melted chocolate into big star shape. After all dry, pour melted dark chocolate and spread all along the collar (as long as cake ). Wait approximately 5 seconds ( until chocolate not to runny). Lift it up and bring to the cake. Push to the side cake carefully. Secure the end. Put in the fridge. After it set, you can peel off the collar carefully.
Meanwhile prepare the strawberries and dipped in melted chocolate. Decorate with desicated coconut or white chocolate. Arrange the fruits on top.

Tips: Work quickly with chocolate, once it set to hard, chocolate will break. But you can still repeat the process. Make sure you have enough melted chocolate to spread the collar.
Use hot knife to cut the chocolate.

Leafy Black Forest

Ariel ikut bantuin bikin daun dari chocolate. Padahal sudah pake piyama he..he..
Ariel memang suka melukis, lihat saja hasil karyanya..well done Ariel.
Daun yang aku pakai ini adalah daun rose/mawar. Jangan terlalu tipis, kalau perlu olesan chocolatenya di ulangi lagi supaya nggak gampang patah. Setelah kering bisa di lepas perlahan.
Bisa dipakai daun yang lain, tapi jangan lupa di cuci, dikeringkan dan cari yang tidak beracun.

Yang ini cara membuat chocolate curl. Lelehkan chocolate dan tuang ke atas meja kerja (punyaku alas marmer). Kerok dengan melon baller. Bisa pakai pisau, cheese grater dll. Hasil akhir tergantung dengan jenis alat yang dipakai. Selamat bereksperimen yaa...

Ini hasil akhirnya...cantik yaa (hi..hi.PD dong)..Black Forest yang dihias dengan chocolate curl di sekeliling cake, dan taburan chocolate leaves.

Rolled Buttercream

Rolled Buttercream ini hampir sama dengan fondant, tapi texturednya lebih lembut dan rasanya juga enak. Warnanya putih dan juga bisa diwarnai.

Rolled Buttercream

225 gr (8oz/1 cup) crisco (white flora/trex), bisa diganti Copha untuk yg di Australia.
225 gr (8oz) corn syrup (light corn syrup merknya Karo)
2.5 ml (1/2 tsp) salt
1.25 ml (1/4 tsp) lemon oil
1.25 ml (1/4 tsp) orange oil
900gr (2lb/8 cups) icing sugar (confectioner's sugar)

Method:
Measure all the ingredients in a mixing bowl (you need heavy-duty mixer). Be careful my friends burned her hand mixer to make this recipe.
Beat until all the ingredients are almost mixed together.
Turn out on a work surface and knead for 2-3 minutes until all the ingredients are thoroughly combined. The mixtured should not feel sticky at all. If it does, add more icing sugar, a small amount at a time, until it is not sticky. It keeps well in the refrigerator. Bring to room temperature before using.

Cake Decorating

Log Cake ini di buat dari 1 buah bolu gulung, yang di potong jadi 2 bagian. Satu bagian panjangnya 1/3 dan sisanya 2/3 panjang. Bagian yang pendek di buat seperti ranting. Oles dengan buttercream coklat, dan di buat motif kayu pake garpu. Sisanya bisa di hias sesuai keinginan.

Chocolate Piggy Bank
Kok biru..he..he..iya soalnya aku pingin bikin yang lain . Kalau contohnya sih pake fondant warna pink. Untuk badannya pake Easter Egg yang besar.
Untuk buat kakinya, giling fondant seperti sosis, dan di bagi 4 bagian. Setiap bagian di belah tengahnya (tapi nggak putus) untuk membentuk kaki babi. Tempel dengan royal icing atau sugar glue.
Untuk hidungnya bikin bentuk bola, lalu di tekan dan di rolling seperti bentuk roda. Buat lubang hidung pake ujungnya kuas.
Untuk telinga, tekan cetakan kelopak mawar, dan di tekuk bagian atasnya. Tempel di bagian kepalanya.
Untuk kelopak matanya, buat bentuk drop air. Bagi 2 sama besar ( horizontal). Untuk mata putih cetak fondant pake cetakan mawar. Tempel di bagian atas kepala babi. Tutup dengan kelopak matanya. Potong stamen hilangkan putiknya. Tusukkan ke kelopak mata babi.
Untuk ekornya, buat fondant seperti sosis tapi kecil putar (twist) sedikit. Tempelkan ke bagian belakang babi.
Hias dengan koin coklat, seperti tabungan (piggy bank)

Sacher Torte

This week I had to make Windmill Chocolate Cake. You can use any recipe for the cake. This time I try to make Sacher. Easy and taste yummm . I am happy with the result. But it took 1,5 hour to bake. The kids love this cake.

Chocolate Cream:
I use 500 ml pure cream mix with 25 gr cream stabilizer and 1/2 cup of chocolate drinking powder. I use cream stabilizer to help whipped cream mixture more stiff and not watery. You can add strawberry drinking powder instead of chocolate powder to make strawberry cream.

For Chocolate triangle:
Melt about 200 gr of dark cooking chocolate in microwave. After the chocolate melted, add 1 or 2 drops of water to the mixture, this will help to make melted chocolate not to runny. Use tip # 2 to make triangle onto baking paper. Make about 6 or more just in case you break it :). After all dry you can decorate your cake with them.

Clown Cakes Wilton II

I love this clown cake.., good for children birthday cake.

Flower Cake from Wilton Course

Finally ....I made it..flower cake from Wilton Buttercream Course. In class we used Rich'Smooth Vanilla Cream instead of buttercream. I got the vanilla sponge cake , and 4 wilton tips (little star, big star, plain, and leaf tips). First lesson I had to iced the cake...ohhhh looked easy,but..no..., but after a while I can do it. Still need more of practices though...:).
What do you thing? not bad for beginner ..he..he...

Cake Decorating Course Week VIII

COLOURING THE FLOWER, BUTTERFLY, STAR, AND HEART

Scraped the chalk (any colour you like for) and dust to your rose with fine brush. To dust the edges, mix chalk with a drop or two of alcohol. If you want gold or silver colour you have to mix with alcohol first then apply to your flower/star/heart /butterfly or any decoration.

Chalk for decorating in 48 shades
You can use normal chalk

Finished Decorated 9 th Wedding Anniversary

Cake Decorating Course Week VII

Embroidery on the cake with royal icing

My Cake with green ribbon

Cake Decorating Course Week VI

Roll out some modelling paste, and cut 5 petals with frangipani cutter.

soften the edges with frilling stick

with the dog bone, to shape the petals

arrange like a fan, use the glue sparingly, or the petals will wet

roll the flower like a cone, insert into hole of top of egg carton

shape the petal using tooth pick, now you have your frangipanis, whawww...xi xi..

Cake Decorating Course week V

Making butterfly in wire:

Roll out some modelling paste, and cut with butterfly cutter. Insert wire in each wing (dip into the flower glue first). Let it dry for a week.

Insert the posy pick into the cake. It is up to you where you want to put the flower. You put your arranged flower in posy, so the wire don't touch the cake which can make wire rusty. And of course you don't want eat cake with rusty thing in it...;)

Cake Decorating Week IV

Making Briar Roses (open rose single and double):

1. Use the rose cutter size 3 and 4 (from 6 set of double side rose cutter) or any rose cutter do you have. Roll out some flower paste, and cut 5 petals (from size 4) and 4 petals from size 3. To make single roses , you only need 5 petals. And to make double roses you need 9 petals.






2. Frill the side of the petal with a frilling stick to soften the edges and make it frill. And with the ball tool, slightly roll the middle of the petal to make it curved. Try to make the petal looks natural.









3. Put 1 petal to the aluminium layered patty pan, and smear little bit glue in one side of the edge. Stick the other petal overlaped to other petal. Do it until all 5 petals finish. Take the 4 smaller petals and stick 1 petal in the middle of 2 petals underneath with glue. Arrange the petals to make open rose.








4. Make yellow royal icing. Put in the piping bag. Cut the tip and drop some yellow icing in the centre.
Cut 4 stamen in half (become 8 pieces). Cut half the stamen in half again (16 pieces). Stick 4 top stamen and 4 middle white wire to icing. You can colour the stamen with brown colour just in the top.

Cake Decorating Course Week III

Making small flowers (Lily of the Valley, forget-me-not, blossom)
1. Blossom and forget-me-not
Using blossom cutter, cut the flower paste and push the centre of the flower gently using ball tool and foam. Cut the stamen in half. Dip the top into flower glue, and insert in the centre . Dry up side down overnight.





2. Lily of the Valley
Roll out the flower paste, and make a blossom shape using medium blossom cutter. Make a small ball and stick in the back of the flower with flower glue. Push the centre with frilling stick gently. Do not push to much. Insert the stamen in the centre (don't forget to dip the top to the glue...). Dry up side down overnight. After dry you can arrange the flower.

Cake Decorating Course Week II

Week II (19-4-2008) : Applying almond icing to cake.

This is how to bake a fruit cake. Greased inside tin with butter and use fine bread crumbs to dust instead of flour. Wrapped along the side of pan with 3 sheets of newspaper secure with baking tie or clips. Leave about 5 cms above tin to keep cake level. The tin ready to use.


Unfortunately, I don't have the pic of the almond iced fruit cake :(, I forgot to bring my camera again....., but the methods are the same if you iced with fondant. I used 1 kg of almond icing to cover 8" square/9" round. And brushed the cake with apricot jam before applying almond icing.