Cup Cakes Cup Cakes Cup Cakes

I usually use my Basic Buttercake recipe for all my cupcakes ...;-)

If I need to produce different flavour I just need to eliminate the vanilla first and once the batter is ready divide them into equal potions ie if I need three flavours , I just devide into three portions.

My usual flavours are 

Vanilla - add vanilla essence

Chocolate - add cocoa - every tbsp of cocoa added 
please add one extra tbsp of milk because cocoa is very dry 

Rainbow Cupcakes 

You need to prepare 6 bowls and divide your 

buttercake batter equally.

each bowl please add the required colour - 

Red

Orange

Yellow

Green

Blue 

Purple 

Please use food colouring ie Wilton

Use souffle cups 

Once all ready use a small spoon.

Scoop a small amount of each 

colour into the souffle cup 

please start with 

Purple

Blue

Green

Yellow

Orange 

Red

Scoop purple and lay it evently and 

follow by Blue and lay it evently and so on.

Ensure the batter is filled up to 70% only otherwise it will over spill from the cup.

Zebra Strip Cupcake

as for the zebra strip it is of vanilla & chocolate flavour 

Add vanilla and top with chocolate and 

vanilla and chocolate and lastly vanilla 

Coffee - add coffee essence 

Red Velvet Cake

Heres my version of Red Velvet Cake.....natural and yummmmie....

One recipe that Im so proud of.....






2 1/2 cups cake flour


1 tbsp of cocoa


1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter

2 cups granulated sugar 


4 eggs 


2 tbsp of pure beetroot juice


2 teaspoons rose essence


1/2 cup buttermilk 


1 cup sour cream

This is the color you will get

I baked  double recipe for this , and built 6 layers.
Cream cheese is very soft. thus pls spread a layer and place a slice of cake on top and leave it in the fridge for  5 minutes to allow the cream cheese to firm up if you are doing lots of layers. Each laye pls slice to a height of 1below 15mm

Cream Cheese Recipe 

• 250g cream cheese, softened
• 
  
• 250g butter, softened
• 
  
• 1tbsp  lemon juice
• 
  
• 1tbsp grated lemon
• 
  
• 6 cup icing sugar mixture

Depending how much of cream cheese you spread in between, you may need to make another recipe should you decide to spread a thick layer inbetween.

Ta da done deal and spread a thin layer on the entir cake 

Add captionthe body of the cake I use 1.4 nozzle to pipe out the rose shape
as for the outer layer of cream cheese heres the recipe.....( we need to add shorterning to firm the cream otherwise we are unable to pipe the cream . Original creamcheese is very soft. )

• 250g cream cheese, softened
• 
  
• 250g butter, softened

250g shortening

• 
  
• 1tbsp  lemon juice
• 
  
• 1tbsp grated lemon
• 
  
• 8 cup icing sugar mixture

 Directions:


1)  Preheat oven to 180C Grease three 9 inch round pans. 


Sift flour, salt and baking sodan cocoa powder  


together and set aside.


2 )Beat butter and sugar in a bowl together 


for approximately 5 minutes at medium speed.


Add eggs one at a time and beat until smooth.


Add the beetroot juice and sour cream, 


milk vanilla and butter flavoring


At low speed add flour mixture a little at a time


but do not over mix. 


4 Bake in 180 oven for 35 to 40 minutes or 
until wooden pick comes out clean. 

• 
  
• 
  
• 
  
• 250g cream cheese, softened
• 
  
• 250g butter, softened
• 
  
• 1tbsp  lemon juice
• 
  
• 1tbsp grated lemon
• 
  
• 6 cup icing sugar mixture

Millie Crepe Cake

THE Millie Crepe Cake


I love this cake, to me its a French Layered Cake .


It's layers of crepe put together !!!!! at least 25-30 pieces crepe...




Here is how to do it.......


THE RECIPE

A - PASTRY CREAM


This is to be spread in between each layer of crepe




Fullcream Milk 310gm
Vanilla Pod  X 1 / Vanilla essence 1 tbsp
Egg Yolk 4
Corn / Potato Flour 20gm
Sugar 80gm
Butter 20gm


1) Boil Fullcream milk with vanilla pod
2) In another bowl mix egg yolk + corn flour + sugar together till smooth
3) pour mixture into the milk whn the milk is boiling hot, IMMEDIATELY
pour into it
4) Cook till thicken and add in the butter and mix till smooth
5) Once done pour it into a alrge surface pan or bowl and cover it with cling film till cool


Once the Pastry Cream is ready let it cool and start crepe making......

B - THE CREPE

Fullcream Milk 600gm

Egg  B X 6

Salt 5gm

All purpose flour 130gm

Melted butter 30gm

Sugar ( Optional ) 55gm

1) Get ready a big mixing bowl .

Whisk the eggs and sugar till well mixed

2) Add sheived flour and salt, mix till smooth

3) Pour in butter and mix well ( whisk fast )

4) Pour in the milk and mix well

5) Use a 9 inch non-stick pan put under medium heat  ( induction 6-7 )

6) Pour a thin layer of batter onto the pan and swirl

A min and a half on each side thin light brown

7) )nce done place it on a baking board  & place another baking board ontop to flated it...

8) Repeat making the crepes - 25-28 perfect crepes....

The entire exercise will take a few hours if you have two pans it will be faster hhehehhehe

A + B are ready whip up 500gm of Whipping Cream ( medium )

Mix half of the whipped cream into B and fold well . When all are mixed well pour in the balance of the whipped cream

 Ta da ......

To Assemble 

1) Lay 1 piece of crepe on the pake board 

2) Use a spatula , smear the crepe with pastry cream a thin layer and avoid the edge

3) Cover with another layer of crepe and top with the pastry cream again

4) Repeat to make a stage of 25 best-looking crepes , chill overnight or at east 2 hours before serving....

Enjoy

The original presentation

I covered it with whipped cream on the left is cup cake bouquet .....to be posted soon ;-))

Check out the layers man huffffff

5 hours of labour of love 

You can be creative to produce other flavours  ie

Fruits - Strawberry / Mango - 50% + 50% = 160 Fullcream milk + 150 fruit puree 

Durian as above A excluse the vanilla pod .

Once the pastry ceam is ready add durian flesh 

Sticky Date Pudding......

Sticky Date Pudding 

This is one of my favourite and everbody's favourite.....its so yummie to enjoy it while its still warmmmmm.....


What you could do its warm up the sauce cut a slice and place it 
into the microwave for less then 20 seconds , pour the hot sauce ontop and enjoy!!!!!! 

Top up with a scoop of vanilla ice cream.....huffff  


Ingredients




A
Chopped Dates 185gm
250ml Hot Tea ( Carmomile Or Jasmine Tea X 1 packet  )
Soda Bicarbonate 1 tsp


B
Butter 90gm
Natural Molasses Sugar 115gm
Vanilla  1 tsp
Eggs 2 biji 


1. Place chopped dates into the hot tea for 25 mins 
and let it cool . Add Soda bic and mix well


2. Beat butter and molasses ugar till soft and creamy


3. Add eggs gradually


4. Fold in sifted flour and soaked dates alternately


Ta da .....9" tin 180C  35 - 40 mins




Here comes the juicy one , the sauce


Natural Molasses Sugar 230gm
Cream 250ml
Butter 90gm
Chopped Dates 40gm
Apricot 40 gm ( Thinly sliced - optional )
Pinch of salt


Mix all the above and cook under slow fire till it thickens 


Brandy 1 tbsp - optional ( to add only once the sauce is done )

Durian Cake

King of the Fruit Cake - Durian Cake 

Yum Yum Yum everyone's favourite cake - Durian Cake. 
The first time I tasted this was at Bon Bon's ,,,,,
hufff I felt in love with it. 
I bought the whole cake , 
sliced it, studied it and tried to bake one...

Tried a few times , now I an an expert hehhehhehhehhe

Very easy one...

THE CAKE 

How to 

Sponge Cake 

A
160gm  Sugar
15g Cake emulsifier

B 
5 Eggs 
125gm Flour
1 tsp baking power

C
40ml water 
1tsp Durian Essence 

D 
75gm Melter buteer 

1) Pour A into mixing bowl & mix wellll
2) Add B & whip till think & ligh
3) Pour in C slowly while mix on low speed
& continue to whip until light & fluffy
4) Mix D till blended & pour into a ready greased 9" round mould & bake on 180C
for 30 mins

Let it fully cool on a rack 



THE DURIAN 

The durian has to be fresh ie if you are baking today buy the durian on the same day.

I normally use D24 but lately tarak D24 thus used D78 mahal sikit 

but very smooth good & sweet  - it has to be sweet durian . 

Pls dont use bitter or bitter sweet durian 

When you are buying the durian please ask them to open & 

you try on the spot enusre its sweet....like me hehhehhe

BRing home & remove the yummy durian flesh from the seed, 

jangan curi makan ok hehhehheh

THE CREAM

The creaming part hahhaha

Whipped Cream 600gm 
whip it till light & smooth , not too dry & hard

Remove 350gm E of it 
& remain 150 gm of whipped cream F. 
Continue whip the 150gm till thick & hard


Mix F into 1 kg Durian 





Divide the durian sponge cake into 4 layers  
ie 3 layers for the fresh durian cream.....

In between each layer spread the fresh durian cream

spread the same thickness of the cake but not

too thick & high because its soft ....
it may not hold.....and sandwich them hehheheh

Spread till finish except the top layer.

once thats completed, 
spread E from the top to the side to cover 
the cake with whippy cream ....ta da.

Please leave it in the fridge for two hours before serving.....yummmmm

Enjoy....BURP !!!!!!

Agar- Agar

Yesterday was last day of school!!!!

As you know my boy is on a gluten free diet , agar agar jelly is gluten free!!!

My boy requested for Underwater Sea jelly..... 

here you go.

The recipe is here 

The Recipe 

A 

1 tbsp agar powder ( 15 gm )

150gm fine sugar  

( you may increase if you want it sweeter) 

700ml water 

300ml evaporated milk (  A )

Add sugar into water and boil. Once it's boiling slowly dust in the agar agar powder and constantly stir it untill desolve . Once done pour in the milk , mix well and let it simmer lightly for 3-5 minutes.

Divide into three colours 

for this I used natural colouring :

Green - pandan leaves

Orange - carrot

Blue - the blue flower sorry cant remember the name

Green and orange I added a little tiny pinch of tumeric powder to make the colour more vibrant.

I used the candy mold to mold the shapes of sea creature. These molds are easily available in any bakery shops. 

And set a side for the sea base by pouring into the aluminium foil pie container and let it set .

Let them set in the fridge . while they are setting you may start perparing the body of the agar agar in clear. 

1 tbsp agar powder ( 15 gm )

150gm fine sugar  

1000ml water 

1/4 tsp of rose essence 

Chia seeds ( Optional ) 

Add sugar into water and boil. Once its boiling slowly dust in the agar agar powder and constantly stir it until desolve . It should look clear, then please add the rose essence.

 Once the sea creatures are set remove them from the mold 

Use any simple plain mold you have at home. I used the Tupperware ring mold.

Pour 2-3 tbsp of the clear jelly and position your sea creatures.

Fan dry it quickly, this acts as the glue for your first top layer of sea creatures.

Once you think its semi-set, immediately add more of the clear jelly until it covers the sea creatures and let it set again . 

Then another layer and you position your sea creatures again in between the gaps , and continue until you finish all your sea creatures.

The easy option would be just place all the sea creatures into the mold and pour in the clear jelly, however the sea creature will run around and float upside down, the positioning will be topsy turvy hehhehhehehee

Once all sea creatures are on position , 
the ones that you set on the 
aluminium foil pie container,
chop them into small little piece with 
a grooved jelly cutter . 

Place them ontop mix well and pour in the balance of the clear jelly and let it set.

  This is how the layers should look like.

.....Ta da   ;-)

Underwater Sea Jelly !!!

Happy trying <3 <3 <3 

       ********************************



Project of the day.....Agar Agar ......

The Recipe 

A 

1 tbsp  and 1/2 tsp of agar powder
150gm fine sugar  ( 230gm normal required amount, 
I reduce it to serve it less sweet  )
500ml water 
500ml satan (  A )


You can either use Santan (A) or Evoporated (B)  

SANTAN ( A )

Pour above except the satan into a pot on slow fire 
& let simmer & boil 

Ensure the sugar & agar powder are desolved and after 

which off the fire and please add satan 

and cook another 3-5 minutes 

Mix well 

OR 

EVOPORATED MILK  ( B )
500ml / 500ml evaporated milk

Pour above into a pot on slow fire & let simmer & boil 
Ensure the sugar & agar powder are desolved and after 
which off the fire and please add evaporated milk 



HOW TO 

Pour into pie aluminium foil X 3 
Picture below each 360-370gm 

add food colouring any colour that you desire .... 
Wilton food colouring 

I choose these 3 colours 

Let it set in the refrigerator for an hour ...

Once ready overturn it & use any cookie & 
cut into any shapes that you desire 
as you can see I choose flower & butterfly hehehheheh

Once all done leave them a side & quickly prepare B


B 

1 tbsp of agar powder
1000ml water
150gm fine sugar
1tsp rose essence 
( only if you are using evaporated milk, 
if you are using satan you can add pandan essence )

Pour above into a pot on slow fire & let simmer & boil 

Ensure the sugar & agar powder are desolved 
I present B in clear .

Once done use one foil pour in B perhaps just 5 tbsp
& assemble your 

moulded A to the pattern that you desire 
& put into the fridge for 5 mins

TIP - Please place your foil onto a tray or 

a flat hard surface for you to carry it to the fridge 

because the foil is thin & filmsy.

The extra from the moulded Agar  C , pls do not throw, 

chop them into fine piece for the lower layer 

5 mins done bring it out & pour more B into it & 

add C onto it & fill to the rim 

Place it into the fridge & let it set overnite ta da!!!

With this recipe you can prepare two sets of it.....Enjoy....

Be creative use any colour any mould to form the shapes that you desire......

Above I used the Tupperware Jelly mould, turned out quite pretty....hehehhehe 

TIP - Pour a little of B and arrange your 
pattern/design & quickly leave it in the fridge 
for a few minutes to hold your design...

This is what I learn from my first attempt.......

Afterwhich add B again and so forth....
till the entire jelly mould is filled.

SUGAR 

the recipe on the agar powder packet says 230gm 
of sugar too sweet to for me thus I 
reduced the quantity of sugar. 

If you prefer it sweeter please add more sugar 
as long as not more then 230gm 
I used less sugar because of my kids , 
dont want them to be on sugar high....

HARDNESS OF THE AGAR

Through trail and error I am confortable with the amount of agar powder. If you prefer it harder just add a little bit more......

Liked I say fill free to explore ..........