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Wednesday, July 10, 2013

Rainbow Cake - Monster High

Erk!!!




ikhsan dari Rose Haikal:





Cake in Jar - Mango Crumble

layan lagiiiiiiiiiiiii

mesti korang boring kan? hahahha.....penat wehh nak taip!!




Ruffle Rainbow Cake

Cake - rainbow cake
Filling - strawberry cream cheese
Frosting - vanilla meringue butter cream

Wooottt wooott








Cake in Jar - Rayyan's

1. Moist Choc Cake 
2. Strawberry Cream Cheese
3. Choc ganache





Daffodil bunch cake

sorryla...puasa-puasa macam malas nak tulis apa2....

layan je gambar yer...

Cake: Vanilla
Frosting: Lemon meringue buttercream




Tuesday, March 26, 2013

Truly Lemon Cupcake with Macaron

entri ini mengisahkan pasal macaron, bukan pasal cupcake. sbb aku tau...ramai kat luar sana dah pandai, bijak, expert buat cupcake kan?

aku tak tau lah ini percubaan aku untuk kali keberapa buat macaron...selalu aje failed....kali ni menjadi...tapi tak comel sangat pun...menggerutu!!

Kali ni aku cuba resepi Anna Olson - :)





Ingredients

  • large egg whites, room temperature
  • tablespoon meringue powder
  • tablespoons sugar
  • 3/4 cup extra fine ground almonds**
  • cup icing sugar, sifted
  • food colouring pastes
  • marmalade or curd fillings

Directions

  1. Preheat the oven to 300 F and line 2 baking trays with parchment paper.
  2. Whip the whites and meringue powder until they are foamy, then slowly add the sugar and whip just until the whites barely hold a soft peak when the beaters are lifted. It is very important not to overwhip your egg whites). Stir the ground almonds and icing sugar together and then fold this into the whipped whites in 2 additions (the batter will be quite runny).
  3. If you wish to colour the macarons, divide the batter into 3 bowls and stir in a touch of colour into each. Fill 3 piping bags fitted with a plain tip with each of the batters and pipe macarons that are 1 ½ -inches wide and an inch apart on the baking tray. Let the macarons sit for 10-30 minutes, until they develop a “skin” (until the surface of the macarons appear dull – no longer shiny). Bake for about 10 minutes, until they lift off the parchment paper using a spatula without sticking. Let them cool on the trays before removing.
  4. To assemble, pipe or spread a little curd or marmalade on the bottom of one macaron and press the bottom of a second onto it, pressing gently. Continue until all of the macarons are filled.
  5. The macarons will keep for up to 3 days in airtight container.
  6. **Extra fine ground almonds can be found at fine food stores, but if you cannot buy them, then sift conventional ground almonds to achieve a finer texture and then measure, or another option is to grind them with the icing sugar to have them to achieve that fine texture.



Cupcakes Bouquet

Kenapa aku malas sangat? kenapa? kenapa? sah2 lah korang tatau kenapa kan?! Aku tak sepatutnya tanya korang alasan kenapa aku malas. sebab hanya aku saja yg tau kenapa aku malas! astaghfirullah....

Dah lama aku tak baking! kalau baking pun aku dah tak rajin nak upload....aku kecewakan ramai orang....aku tolak permintaan utk buat kek! semata2 untuk melempiaskan nafsu aku! MAAF!! jgn salah faham....nafsu terhadap KERJA! 

aku dah penat macam ni. aku benci dengan bebanan kerja mcm ni...aku tak enjoy...aku tak happy...hidup tersangkut2....sbb siang malam asyik fikir kerja je. sampai dalam mimpi pun dok terbayang kerja. Ya Allah...bukan hidup mcm ni yg aku nak...bukan ini yg Allah suruh...

Tapi tu lah....kalau tak kerja mana datangnya duit...tapi kerja pun kena lah berpada-pada....
aku kena ubah...aku mesti berubah...kalau tak, tade sapa yg nak ubah itinerary hidup aku.
tak boleh nak malas2...kena rajin2... in shaa allah :)

ouh, cupcakes bouquet yg entah bila aku buat...layan