Green Angry Bird

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

Its for Hannah

1.7kg Red velvet with cream cheese

Aqief 1st Bday

2.7kg red velvet with cream cheese and edible images

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

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.

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.