Saturday, January 30, 2010

OUR STUDENTS 3 TIER WEDDING CAKES - CLASS HELD ON 30.1.10

Eight students attended our 3 tier wedding cake class held on 30.1.10. Nora, Lingzie, Marina, Nina, Yati, Shariza, Jamilah and Anna. All of them had no prior experience working with fondant (except for Anna) and reinforcing their cakes using dowels. It was really a fun class as all the students came up with their own designs.Pictures below show our students creations, all assembled in a romantic wedding setting. Nora and Yati packed their cakes before the photo shoot as it was getting late.








3 TIER WEDDING CAKE CLASS ON 30.1.10





Tuesday, January 26, 2010

'HANTARAN' CAKE AND SILLY FEET CUPCAKES.




The cake is a moist butter-vanilla cake and filled with chocolate fudge filling. The cake is covered in chocolate fondant and decorated with cornelli lace, patchwork cutter lace and gumpaste roses. There was some cake batter left, so I baked them into cupcakes.The cupcakes were piped with buttercream and drizzled with Hershey's chocolate sauce. yummm.... utterly delicious!

Monday, January 25, 2010

PEGGY PORCHEN'S BOOK - CAKE CHIC


Anemone flowers graces the back cover of Peggy Porschen's book.
close-up of anemone flowers. The frilly petals with a hint of dusky pink adds a touch of romance.

Saturday, January 23, 2010

SUJEE FRUIT CAKE FOR A FRIEND FROM CANADA.





I baked this sujee(semolina) fruit cake for an old friend of mine, Padmini, who is here on a holiday to visit her family. She migrated to Canada about 20 years ago (wow! that makes me feel old~!) because her husband is based there. We were childhood friends and we still keep in touch through emails. I know my friend loves to eat fruit cakes, so I baked one for her to have for tea. This cake was really moist and the addition of semolina and almond nibs added a subtle crunch to it. My friend and I nearly polished off the whole cake as we became nostalgic and start to reminisce the memories of yesteryears. I also made a big pot of refreshing Darjeeling tea and the steaming hot tea paired very well with the fruit cake. I have tried many fruit cake recipes before but most of them did not meet with my expectations; they were either too dry or the mixed fruits sank to the bottom. However this recipe is not dry and the fruits were evenly distributed. This cake is included in our 3 tier wedding cake class and our students will be given the recipe.

Wednesday, January 20, 2010

CLASS SCHEDULE FOR JANUARY 2010

Due to overwhelming enquiries for our January class schedule, i'm pleased to inform of the following classes. Since I'm busy with my new business venture, we are only able to offer a few classes at the moment.If you are interested in any of the courses offered below, please register using our Enquiry Form on the right or sms to me at 016-4753114.

HOME-MADE CHOCOLATE & TRUFFLES CLASS on 9/1/10 RM250

-1) history on chocolate and the production various type of chocolate like dark, milk and white couverture, compound and Belgian chocolate.

2)Chocolate making process and techniques.
i)tempering chocolate without using tempering equipment
- tempering couverture chocolate
- melting compound chocolate

ii)Moulding chocolate in creative designs
- marbling
- drizzling
- brushing

3)Dipping chocolate -
- strawberry tuxedo/wedding gown and wafer decorating
- chocolate coloring
- lollipop ( 3 techniques) - couverture, oreo, color

4)Chocolate transfer - to create unique & beautiful designs on chocolates

5)Truffles -using oreos and hazelnuts

6)Almond Rochers & Chocolate Clusters

7)Delicious praline filling : recipes and hands-on making strawberry and mocha pralines

8)Chocolate Card ( making a greeting card from chocolate without using Indonesian mold)

9)name & address of chocolate suppliers given to get you started to make homemade chocolate

10)packing, pricing and marketing plan of your homemade chocolate

250 g raw couverture chocolate will be given free to take home to practice.

CHOCOLATE MOIST CAKE WITH GANACHE & ROSE GANACHE ON 23/1/10 RM250

- learn to make our super moist chocolate cake
- make shiny and smooth ganache which reflects like a mirror.
- learn to pipe Rose flowers, leaves and tendrils with ganache
- We will also teach you to mould figures like Masjid (mosque) & Wedding Couple which can used as cake toppers for hantaran cakes, wedding cakes. etc
Bonus- you will get 6 cupcakes and we will teach you to pipe swirl rose, swirls, basket pattern, blossom flowers.

WEDDING CAKE CLASS-3 TIERS ON 30/1/10 RM280

- recipes for our popular WALNUT BUTTER CAKE, SUGEE FRUIT CAKE & SUPER MOIST CHOCOLATE CAKE will be given.
- recipes for our buttercream, royal icing,fondant and gumpaste will be given
- learn to construct tiered cakes by stacking and using pillars as tiers
- learn to cover your cakes smoothly with fondant (2 cakes) and steam buttercream (1 cake)
- you will be taught to decorate your cakes using different methods like applique, frilling, drapes,laces etc.
-learn to make gumpaste roses, ribbon roses, jasmine , blossoms, leaves and grass. These will all be assembled to be your cake topper.

Sunday, January 3, 2010

A CAKE FIT FOR A 'CROWN PRINCESS'

Moist chocolate cake filled with strawberry bavarian cream. This cake was ordered by a a young lady who owns a retail outlet in Komtar. The recipient of this cake is her 5 year old daughter, Janice Khoo.