Monday, October 31, 2011

Friday, October 28, 2011


Red Velvet for Jajas wedding

Red velvet with cream cheese
top 1.7kg
bottom 3.4kg

Nur Fatinah's 7

2kg Moist chocolate cake with buttercream deco
and edible image


Cupcakes Class 26 October 2011


Sunday, October 23, 2011

Its for Hannah

1.7kg Red velvet with cream cheese


Aqief 1st Bday

2.7kg red velvet with cream cheese and edible images



Friday, October 21, 2011

Dylan celebrates 3rd with Thomas Train Cake

2kg moist chocolate cake with fondant and figurines






Thomas Train Cake for 1st Iffat

1.6kg moist chocolate cake with fondant





Saturday, October 15, 2011

Angry Bird cake for Syira



Red Velvet

1.7kg Red velvet with cream cheese


Carrot n Walnut Cake



Italian Rainbow Cookie



Smurfette cake for Donna and Zara







Italian Rainbow cake for Abob 27th Bday from his lovely wife Shaklynn

Italian rainbow cake layer with cream cheese and finish with fondant patched with edible image.








Wednesday, October 12, 2011

Recipe Italian Rainbow Cake / Cookie




Ingredients
200gm almond paste - grated
200gm castor sugar
340gm Anchor butter
4 eggs - separated
1tsp almond extract
280gm multi purpose flour - sifted with
2 tsp baking powder
100gm seedless raspberry jam
100gm heavy cream
200gm semisweet chocolate

Method
415x9x3inch pans, buttered and floured

In electric mixer, blend butter and sugar for 5 minutes then add in almond paste, yolks and almond extract until fluffy.

Then slowly add sifted flour and baking powder to almond paste mix.

In another bowl, beat egg whites until soft peaks form. Fold meringue into paste mixture until fully combined.

Separate the mixture evenly into 3 bowls and drop each batch with different color.

Spread mixture evenly into the pans and bake each separately at 150C for 20 minutes.

Remove from the oven and let cool completely.

Spread every layer of the cakes with raspberry jam.

Prepare the ganache by heating 100gm of heavy cream in a small saucepan. Take care to not let it boil. Add the chocolate and stir continuously until melted completely. Remove from flame and continue stirring till it is just slightly warmer and cover the cake as topping.