simply cake

UPH Festival

2011-08-08T01:40:00.001-07:00

hello... i apologize for my absence for such a long time. many things happened and so little word could express. i still bake and took pictures but mostly uploaded in my flickr and my facebook since it's the easiest way to post pictures, a.k.a no naration needed :)
Universitas Pelita Harapan (UPH) is holding its annual festival as a welcoming party for newcomers and college student who will continue to university. this year i take part and open a cupcake booth mainly to see whether people in Indonesia is fond of cupcakes.

the result turns out good. i sold more than 250 cupcakes during 6days of festival and received several orders. unfortunately i can't take many picture since i have to bake cupcakes everyday and run back and forth between UPH and home.

thanks to my mom who help me sell the cupcakes. good job mom.

my brochure. simple design for my future shop, still under renovation. will get back to you soon...

Christmas 2010

2010-12-22T17:11:00.000-08:00

we are going to my husband hometown this week so i've finished my christmas baking earlier. I had to bake gingerbread and cupcakes to deliver a week before christmas.

I baked 1.5 recipe of gingerbread recipe from BBC Good Food, cut out 20 star shaped cookies using Wilton cookie tree cutter, pipe some sugar glaze ornaments, stacked them to form a christmas tree and then top with a fondant white star. I also baked 4 gingerbreadman out of the left over batter and ice them with white fondant.

Then I made 50 chocolate cupcakes, top half of them with Karen Davies snowman fondant. I really love KD's moulds, they are so cute and very easy to use.

And I put fondant trees for the other half. I spread different shape and tone of blue fondant ball over a rolled out white fondant, then cut out triangles, insert a toothpick and let them overnight. Finish the cupcakes with a buttercream swirl and insert a tree, then I have a simply stunning christmas tree cupcakes.

17th Anniversary Cake

2010-12-22T01:11:00.000-08:00

my husband cousin asked me to bake her a chocolate cake for her 17th wedding anniversary. she said a small cake is enough since there isn't any celebration held on that day.
i was waiting for a chance to utilize a supercute chocolate ribbon i found in a wrapping the other day, so shortly i came out with a cute design to match, it is my favourite cute teddy bears!
you can see the ribbon wrappin the bottom side of the cake in the above picture, very cute isn't it?

this time i prepare a ganache rather than buttercream because i want to learn how to cover a fondant cake with sharp edge. after finished ganaching, i found that it has a more natural look and color so i decided not to cover the cake with fondant.

i hope everybody will enjoy the cake and did not notice the strange "a".... hahaha...

Barbie Cake

2010-12-08T08:49:00.000-08:00

my first attempt for doll cake. not easy. i've designed a princess ball gown but i can't make a perfect gown. i can't roll a big enough circle fondant for the gown pattern and the fondant is too soft to handle. after several times of trying, i gave up and start a new gown design, patch work gown. i made her gown strip by strip then cover the back of the gown with a piece of square fondant.

actually square fondant is not right to make a gown, i can't fit the waist, there's too much fondant excess so i had to turn it into some kind of big bow. finish the touch by using small white fondant flowers and silver pearls.

look very find indeed, but if you can put off her gown, you will see her messy "underwear", haha...

these are the cupcakes with barbie card toppers and fondant name tag. cupcakes are vanilla buttercake and barbie gown is chocolate mud cake.

Naughty Kids Cupcakes & Transformers Cake

2010-11-09T05:48:00.000-08:00

November is coming again, Ruben is 5 now. recently i don't really have mood in baking, but i don't intend to order cake for my own child's birthday. so, show must go on, since we only celebrate at school, i decide to make PC naughty kids cupcakes for Ruben's classmates. look easy but really take times, 30 faces done in 2 days! what a slug.

i love blonde & red hair :)

actually Ben asked for an Optimus Prime cake for his birthday but i don't think i can build a truck out of a cake, so i decide to make Autobot logo puzzle cake instead of carving a truck, hehe... and i use golden yellow to resemble Bumblebee instead of Prime because i really can't apply red & blue for a cake.
although it's very simple but i made it with all my heart.

happy birthday my son...

White Teddy Bear Birthday Cake

2010-03-16T22:25:00.000-07:00

Gwen's first birthday. I've prepared everything 2 weeks before the party. we will throw a small lunch gathering for family member around LK only. I made 2 tier birthday cake, base is real mud cake, upper tier is dummy, 1 dozen of cupcakes & 1 dozen of cookies. since i only could bake on weekend, i could only do small batch and should follow a tight schedule. as an amateur, quite stressful, i might say.

and i'm exploring my new eos 500D, turn out very difficult to set the perfect aperture, shutter speed & exposure, especially shooting indoors. these photos are not through digital imaging, only resized.

it's lucky Gwen's birthday is fall on Tuesday and its Nyepi holiday, so i take a day leave on Monday to finish everything. the lunch itself turn out satisfying altought we argue for another cheaper but delicious chinese restaurant. but too bad the birthday girl is not well... Gwen has a cold 1 day before and become cranky. she cried alot during the lunch. poor Gwen... hope the next will be more cheerful for her...

Happy Birthday my dear Gwen...

Christmas Purple Potatoe Cupcakes

2009-12-27T23:45:00.000-08:00

i bought a lot of sweet purple potatoes from my trip to Lembang this early December. in bahasa it called "ubi ungu". people usually steam/bake and eat them directly like steam/baked potatoes. it tastes sweet and smells very good. it has a deep purple color that no food coloring is needed when added in a cake recipe.

this is originally a Pumpkin Cupcake recipe i took from joyofbaking.com, simply switch the pumpkin puree with purple potatoe puree. when baked, the color turn to greenish in the inside, not as good as the top. maybe some chemical reaction to baking soda? not got it...

despite the color, it turn out a very delicious and moist muffin. i recommend to skip the cinnamon when using purple potatoes so its original taste and smell could come out. really a good recipe, i definitely will make another batch next time.

add a little fondant trees & snowflakes... merry christmas everyone...

Bali... where sun always shines...

2009-12-15T20:26:00.000-08:00

Jimbaran beach

Pura Uluwatu

Kokonut suites Seminyak

Amphithreatre Garuda Wisnu Kencana

Red tree at Uluwatu pathway

we took early vacation to Bali last week and spent 5days there. the sun is too strong for December, no rain at all.

we lodged in Tune hotel Kuta for the first 2 nights and spent the rest in Kokonut suites Seminyak.

Tune is a budget hotel, everything is new and clean and stylish but very tiny, no space for extra luggages. it cost around US$ 20/night for bed only. only suitable for backpackers or couples who need hotel for a good night sleep and bath.

Kokonut suites is quite opposite. we rent a 2-bedrooms villa with dining & living room. very clean, cozy & quite luxury. it has a swimming pool (that become our private pool on this low season), small gym & cafe, and the services are very good. it cost around US$ 125/night include 2 pax of nice breakfast.

after 2days exploring Bali under the sun, a lot of walking & sweating, i found myself very exhausted, so it's really nice to have a break in a cozy villa, 1 or 2 nights is enough to recharge the energy.

actually 5days is never enough in Bali, there are many scenes i'd love to shoot, i promise someday after i get my dream canon EOS 7D, i will go back alone, travel light and shoot pictures as much as i like...

Ben 10 cake for birthday boy

2009-11-10T00:09:00.000-08:00

Ben 10 recently become very famous among kids, included my 4 years old. i found this model in nina pierre's blog which original source from www.thecelebrationcake.co.uk. i think this model is more simple than to create the 10 aliens figurines :)

i never craft before and i know i'm not good at all in crafting, so this is a trial project, i hope i can explain the steps clearly.

first, prepare a egg shape of fondant for ben's face (mine is less chubby). cut 2 olive shapes of white fondant and place on for his eyes, round 2 green tiny balls and flatten them on the white
olive for his retina, repeat for 2 tiny black balls and 2 tinier light green balls for shiny effects. then shape 2 small sausages to resemble his eyebrows and place above each eyes.

second, prepare a small pyramid shape of fondant for his nose, use small bone tool to smooth the edge (my pyramid is too big).

third, prepare a small sausage shape and curl it to resemble the ear, using bone tool to smooth and indent the hole
fourth, using a small oval cookie cutter, indent his smile

fifth, cut various shape of triangle to make his hair

it's a little bit difficult to make the omnitrix since it should be small size, so i don't make too much details. and i found that black fondant is really sticky and difficult to work with.

i love this yellow :)

Birthday Mini Cake

2009-08-17T22:37:00.000-07:00

Another year gone by... time is moving so fast and it's my birthday again. 33 years old now, i hope i am getting wiser in living my life. recently i really can't catch up with baking and i missed last birthday bake due to pregnancy blues. So from now on i promise to myself at least one cake a year is a must, especially one my birthday.

this is a mini cake made from round chocolate sponge cake and fondant cover. i will try to write the method here, hope you can understand.

- bake a sheet of your favourite chocolate sponge cake

- cut 3 sponge cake with round cookie cutter diameter 8cm

- stack them together with buttercream to resemble a tube around 12cm high

- cut a circle using round cutter to fit the top of the cake

- use a textured rolling pin and roll ivory fondant

- measure a piece of fondant as same height & round of the cake for covering the side of the cake

- divide into 4 equal pieces and leave them for a while

- place them one by one to the side of the cake and smooth with your hand

- finish by attaching daisies, ribbon and number (all of them are made by using fondant cutter)

it's a bit diffcult to make it perfect, since the fondant is very soft to stand upright, and the texture is easily flatten when pressed too much. and it should be eaten soon cos' i notice the cake begin to swing to one side on the 3rd day :)

Yam Cake

2009-06-24T04:42:00.001-07:00

I like to eat yam bread with yam filling, i wonder whether it's really made from real yam or only concentrate. (you can see real yam at the background). My husband like to eat steamed yam with shredded coconut and sugar. i don't really like to eat that way, it feels very dry and hard to swallow. we found a good yam in fresh market couple days before and i decide to try a yam cake recipe from Sedap magazine.

Kue Talas (Yam Cake)

100 g flour
50 g sugar
60 g vegetable oil
50 g yam, steamed & mashed
25 g coconut milk
35 ml water
2 drop pink coloring
1/8 teaspoon violet coloring
4 egg yolks
4 egg whites
1/2 teaspoon salt
60 g sugar

methods:
1. process yam, coconut milk, water and food colorings in food processor or blender
2. stir vegetable oil into yam mixture
3. sift flour, stir in sugar
4. pour in yam mixture into flour and stir gently. add egg yolk and stir until combined
5. beat egg whites and salt, drizzle in sugar slowly and beat until soft peak
6. fold into yam mixture gently until combined
7. pour into 30x25x3cm pan lined with paper
8. bake in oven 190c for 20minutes until done

i used a 22cm chiffon pan but it's too big, the batter only reach 1/3 of the pan. after 1 hour, the top already done and brown, but it shrink back a little when cooled. i think the pan is too high that the cake is not baked perfectly.

Chocolate Cake

2009-06-07T16:56:00.000-07:00

it's been a long long time since my last bake, and this is the first time after deliverying gwen, i visit my kitchen again. during the pregnancy, kitchen makes me sick the most, especially the smell of garlic being fried, yucks! and i lost my baking mood at all, like i've never been into it so much all this time. so after settling for a couple months now, i decide to try a simple recipe but yummy chocolate cake recipe for my premiere. taken from KOMPAS newspaper, it's a kind of sponge cake but more delicate since more yolk is used, and it's easy :)

Chocolate Mint Cake

ingredients:

12 egg yolks

3 egg whites

120 g sugar

60 g flour

30 g cocoa powder

1/4 tsp baking powder

1/4 tsp mint essence

120 g margarin, melted

methods:

preheat oven to 190 c. sft flour and cocoa powder. beat egg and sugar until firm, fold in flour, cocoa powder, baking powder and mint essence. gently fold in melted margarin. pour into 28x28x3 pan and bake for 25 minutes.

you can use any kind of icing for this cake, from rich ganache to simple chocolate buttercream. i used ganache in this picture, it really good! very spongy..

Cake of Roses

2008-05-11T22:59:00.000-07:00

I always intriguing by fondant roses, they are so sophisticated and romantic, very perfect for wedding cake. I've made myself once before but they look dreadful! And then Thata gave me peggy porschen book "Romantic Cake", she write a very detail of sugarpaste rose making, with photos! (Thanks lot Ta...:p)

It's always different when we imagine something in our mind than when we make it real. I have captured all the details and picture of peggy's how-to-make-a-rose and it look very simple. I thought it would be only take a few minutes to complete a rose. In fact, it took me about 1 hour to finish my first rose and it doesn't even look like a rose!

The next attempts show gradual improvement. There must be several trial and error after I found my way to create a rose looklike ones.

Here are the "how-to" for making roses:
1. prepare 3 balls of fondant, one of them larger than the other

2. place these balls between 2 pieces of plastic
3. push down the larger balls until very thin and roll into spiral shape, this will be the centre

4. push down the other 2 balls from middle to side, these will be the first petal

5. take one petal, thin side up, lay it around the centre over the seam

6. tuck the second petal slightly inside the first petal and squeeze around the centre

7. slightly curve the petal out with your finger

For rosebud you need 3 balls, for open rose you just add 3 petals, for larger open rose add another 5 petals and so on. Sorry I can't included the photos, just buy peggy's book for sure! :p

FoodBuzz Featured Publisher

2008-05-04T22:25:00.000-07:00

On Feb 2008, I received an email from Shannon Elliot, an editor from http://www.foodbuzz.com/ saying that she interested in my blog and asking me to join foodbuzz featured publisher program. I never heard of foodbuzz before and I astonished that my humble blog could draw such attention to a community which ready to make me their publisher too. There’s a slight thought that it’s only a joke email and I ready to delete it, but curiosity drives me click on the link she sent in her email, then I found out what a foodbuzz are. To become a publisher, there’s no extra effort, I just have to place the banner of foodbuzz and post journals as usual in my blog, and they will pay me money based on how many viewer came to my blog. Nothing to lose and something to win, I sign the contract in March and I become the featured publisher for foodbuzz!

Unfortunately, since then, I have not post anything to my blog at all, what a shame! But of course I have excuse… :p it is my work at office that drive me crazy, year end closing, financial audit, tax issues, blah blah blah… no time and no mood for baking anymore, I even hardly visit my small kitchen during March and April. Until I received a small gift from Shannon today, a box of moo minicard personalized with my name and blog. Very cute and exquisite, make me feel I am already a publisher :p but the same time ring my bell about my absence from publishing. So, finally I write this journal today as a start and there will be lot more journal to come…I hope…:p

Ruben's 2nd Birthday

2007-11-25T21:53:00.000-08:00

I was introduced to Debbie Brown website by Thata couple months ago and fall in love with her Dippy Dinosaurs cake. It’s perfect for Ruben’s second birthday since he fond of dinosaurs and Dippy seems quite easy to make. Finally bought her 50 easy party cake book on October 2007 for Rp 200.000, expensive but worth it.

I try Debbie’s Madeira butter cake with a little modification ( plus 1 egg and ½ cup milk), but I’m not satisfied with the result. It came out rather hard and dry. But it had a perfect halfball shape that make the fondant covering is quite easy. The problem arise at shaping Dino’s head, first attempt looks like pig and second attempt rather like alien. Finally third attempt a little bit looks like dinosaurs. I had to use cmc for its head to hold up.

Beside Dino cake I also prepare simple goodie bag for Ben’s friends and his classmates (there are only 3 children in the class!). I made transportation butter cookies and blocks cake for the goodie. Butter cookies already baked one week before birthday and iced with fondant. I used royal icing to stick fondant to cookies.

Block cake is chocolate lapis Surabaya. It takes more time than usual covering since each side of the blocks need to be covered and piled the borders. I was run out of time and only 3 blocks were finished…

Actually no celebration this year for Ben, we only invite 2 boys from next door (who are Ben’s best friends) to come over to our house. After some singing and photo session J I let them play with the Dino. They were amazed by the blue creature and can’t keep their hand picking the fondant and eating them!

Anniversary Cake

2007-11-13T17:02:00.000-08:00

October 25, 2007, my 4th anniversary. No special celebration. So at weekend I decide to make a cake to practice my fondant covering, and also practice making fondant roses. I made 4 different color of roses to represent those 4 year of marriage I've been through. I used wilton color petal rose, pink & ivory.

Side angle, not bad... very simple style...

my roses still look odd...:p I think their petals are too thick...

a little accent of cornelli laces...:p

Strawberry White Roll

2007-10-06T08:22:00.000-07:00

actually i'm not fond of roll cake since my couple attempts resulted in broken cake or a bald cake when they're rolled up. but this roll cake is fully egg whites and it resulted in a elastic cake that is quite easy to roll. and it's deliciously fruity. the only matter i still can't release myself from a baldy roll cake, although this is far more better than traditional roll cake, it still unevitably baldy at several section (not quite obvious in the picture, right?)...:p

Strawberry White Roll

100 gram cake flour
25 gram corn starch
1 tsp baking powder
70 gram caster sugar
100ml orange juice (from 1 orange)
Grated orange rind from 1 orange
¼ tsp salt

350ml egg whites
100 gram caster sugar
100 gram strawberry, chopped
100 gram canned mandarin orange, chopped

Prepared a 32cmx2cm square pan, grease and line with baking paper.
Spread the chopped strawberry and mandarin over the pan.
Sift flour, corn starch and baking powder, set aside.
Stir together 70 gram sugar, orange juice, orange rind and salt until sugar dissolved.
Fold in flour in 2-3 phase, stir until combined, set aside.
In another bowl, beat egg whites and slowly drizzle in sugar. Beat until forming soft peaks.
Gently fold egg whites into flour mixture in 2-3 phases.
Spoon mixture into prepared pan and smooth the top.
Bake for 25 minutes or until top is golden.
Remove from oven and unmold the cake into a non-stick mat/paper.
Spread butter cream or jam, roll up.

this recipe is taken from Olahan Lezat Telur from Sedap. i think it's quite like angel food cake. at the time i was running out of mandarin orange so i simply skip it. the orange juice alone is enough to give it a fresh orange taste. i spread store bought butter cream over it and roll it up, but it looks like the roll is not tight enough that we can see in this picture the middle of the cake is loosen.

i really dream of a fine sharp knife for cutting all my cake. (or a perfect cutting skill?)...

Cake ala Taiwan

2007-10-06T07:47:00.000-07:00

this recipe is taken from Cake Decorating book by Sedap. this is actually a sponge cake but rather plain since the oil take over all butter. the combination of oil and milk make it very moist and the texture is soft and spongy.

Caka ala Taiwan

100 gram vegetable oil
30 ml milk
¼ tsp salt
2 eggs, lightly beaten
5 eggs
150 gram sugar
150 gram all purpose flour
¼ tsp baking powder

Preheat oven to 180c degree and butter and flour a 22cmx6cm square pan
Bring to a boil oil, milk and salt, stir until foamy. Remove from the heat.
Stir in 2 beaten eggs when warm and stir until thicken.
In another bowl, beat eggs and sugar until fluffy and form ribbonlike trail.
Sift in flour and baking powder and fold gently.
Fold in oil mixture until combine, do not overmix.
Oven 40 minutes

i bought a little durian monthong couples day before. i process the durian with a little water and corn starch then boil it until thick. it's quite a combination.

Green Tea Cake

2007-09-10T18:15:00.000-07:00

my brother in law brought me a pack of green tea powder (matcha) from Tokyo last month. i was always wondering how it would taste in a cake. then i got this recipe from Jenny SP, a friend from my baking mailist. it quite easy to prepare and little time in oven because of its thin layer.

Green Tea Mousse Cake
200 gr cake flour
2 tbsp matcha powder
3 tbsp baking powder
1/2 tsp salt
70 gr confectioner's sugar
4 egg yolks
100 gr salad oil
170gr water
2tsp vanilla extract
6 egg whites
80 gr confectioner's sugar
prepare 3 pieces of 20cm square pans and line with parchment. preheat oven to 180c. sift together cake flour, matcha powder, baking powder, salt and confectioner's sugar. in a bowl mix by whisk egg yolks, salad oil, water and vanilla. mix in flour mixture into the bowl and whisk until combine.
in a mixing bowl, beat egg whites and confectioner's sugar until stiff. slowly fold whites into the egg yolk mixture, fold until combine.
pour mixture evenly in 3 pans and bake 6 minutes, rotate the pans and bake another 5 minutes.

Green Tea Mousse
3 egg whites
75 gr caster sugar
2 tsp matcha powder
35 gr butter
1/2 tsp vanilla extract
a pich of salt
place a heatproof bowl over a shimmering water. whisk egg whites, sugar and matcha powder until sugar dissolved and mixture reach 70c about 7 minutes. turn into mixing bowl and beat at high until soft peak, reduce speed to low and beat in butter, a piece at a time. beat in vanilla and salt. beat until glossy about 5 minutes.

actually i subtitute the mouse with whipped cream and sprinkle the top with shredded chocolate and it turn out that green tea is very matched with chocolate.

My First Fondant Cake

2007-08-27T22:33:00.000-07:00

On 31 birthday suddenly desire to have myself a birthday cake. and finally have time to do some trial on fondant covering. using small TCCC round cake (dia. 16cm) smooth with apricot jam. TCCC cake recipe is under courtesy of Uceu of NCC, recipe follows later.

frankly speaking it's not easy to cover a fondant cake, the fondant is forming flaps on the side of cake that i have to cut them off and cover them with another piece of fondant. fortunately it still can be covered well. i think i didn't roll big enough to cover the cake. still have to practice more.

Oatmeal Chocolate Chip Muffin

2007-08-15T22:31:00.000-07:00

From baking911.com i found out that we need a thick batter to have a dome muffin. They suggest to this recipe that is turn out true. The muffins did have dome but due to the thick consistency, the muffin is quite bit hard when they are stayed at room temperature. They should be served warm, right after get out from oven is the best.

Cinnamon Raisin Bran Muffin

Recipeby Sarah Phillips (baking911.com)
Makes 12

Vegetable oil cooking spray

2 1/2 cups unbleached all-purpose flour; spoon into dry measuring cup and level to top

1/2 cup unprocessed (raw) bran flakes; spoon into dry measuring cup and level to top - do not substitute with flour - just omit if do not have

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt
3/4 cup buttermilk; well shaken; measure in liquid measuring cup

3/4 cup vegetable oil; measure in liquid measuring cup

2/3 cup sugar

2 large eggs
1/2 cup raisins or dried cranberries

1. Position rack in the middle of the oven and preheat to 400 degrees F. Spray the muffin tin cups, not the top of the pan, with vegetable oil spray. Optionally line with muffin cups and lightly spray, again.
2. Combine the flour, bran flakes, baking powder, baking soda, cinnamon and salt in a medium bowl. Make a well in the center and set aside. In another medium bowl, mix the buttermilk, oil, sugar and eggs. Beat with a wire whisk or handheld electric mixer on low speed until frothy. Pour into the well into the well in the dry ingredients and fold lightly with a rubber spatula until almost combined. Add the raisins and fold until the batter is just combined. Divide evenly among the muffin tin cups.
3. Place the muffin pan in the oven. Immediately turn the heat down to 350 degrees F. Bake for 20 to 25 minutes or until the tops are browned and the middle springs back when touched lightly. Let the muffin pan rest on a wire cake rack for 10 minutes before unmolding the muffins. Turn the muffins upright on the rack to cool. Serve warm.

I subtitute the bran with oatmeal and the raisin with chocolate chip. It's good.

Chiffon Ketan Hitam

2007-08-06T22:21:00.000-07:00

karena aku gak tau ketan hitam inggrisnya apa, utk posting kali ini pake bahasa indonesia saja, daripada makin ngaco...:p

belakangan aku sedang keranjingan dg cake chiffon, metodenya gak ribet dan kuenya enak dan lembut. dulu suka ngumpulin guntingan resep Philip dari Kompas, ada 3 jenis resep chiffon yg aku dapat dan aku mutusin nyoba yg paling simple dulu. seperti biasa, gak bisa kalo cuma ngikutin resep plek, kali ini jg aku modif sendiri resep chiffon pandan, dg mengganti tepung terigu dg tepung ketan hitam dan tidak memakai air daun suji & pewarna.

CHIFFON PANDAN

Bahan A

7 putih telur
½ tsp cream of tartar
75 gram gula

Bahan B

125 gram gula pasir
100 ml santan (kara)
80 gram minyak
7 kuning telur
¼ sdt garam
150 gram tepung
25 ml air daun suji
4 tetes pewarna hijau

Aduk bahan B sampai rata. Sisihkan. (kalo aku aduk gula, telur, santan, minyak & garam dulu, baru masukin tepung).
bahan A: kocok putih telur dan cream of tartar sampai setengah mengembang. Tambahkan gula pasir lalu kocok mengembang.
tuang bahan A ke dalam bahan B sedikit demi sedikit sambil diaduk balik.
masukkan adonan ke dalam loyang chiffon tanpa dioles. Oven 45menit dengan suhu 170 derajat celcius.
setelah matang, telungkupkan loyang di botol. Diamkan sampai kue dingin.
keluarkan kue dengan bantuan pisau. Kerat adonan yang menempel di pinggir loyang. Dorong alas cetakan keatas untuk melepaskan kue dari sisinya. Selipkan pisau di dasar cetakan untuk melepaskan kue dari dasar loyang.

cake ini mengembang dg bagus, menggembung sampai melebihi tinggi loyang tapi setelah ditelungkupkan di luar oven permukaannya akan menjadi rata.

satu2nya kesulitan adalah mematangkan permukaan cake, aku menambah sekitar 20 menit lagi dari waktu yang ditentukan. mungkin ini tdk terjadi jika memiliki oven yg bisa nyala api bawah dan atasnya berbarengan.
walaupun penampakan cake pori2nya besar tapi teksturnya lembut, dan rasanya jelas enak...

Chunky Oat & Chocolate Cookies

2007-07-26T22:53:00.000-07:00

After a long time searching for dream cookies, one day came along this recipe posted by Fenny (NCC). These cookies contain my fav, chocolate and oatmeal, added almond pieces makes it perfect, chunky yet chewy. I use my fav chocolate bar (Silverqueen dark). For more chewy cookies try to take out the cookies from oven soon after the edge is firm.

Ingredients:

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
3 cups oats, blended in blender
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
8 oz chocolate bar with almonds, chopped
1 cup milk chocolate chips

Methods:

Preheat oven to 375. Cream butter and sugars. Add eggs and vanilla. Mix together. Mix in oats, flour, baking soda, salt and baking powder. Add chocolate bar and chips. Combine by hand. Place 2" apart on an ungreased baking dish. Bake 10 minutes. Cool for 2. Makes 6 dozen.

Recipe source: Recipes Galore

Nescafe Chocolate Moist Cupcakes

2007-06-10T02:12:00.000-07:00

this recipe is posted by a member of NCC mailing list (Love Liana) which is a courtesy of puan Rodziah, her friend in Kuala Lumpur. a lot of member already give it a compliment that make me want to try it also. so, here it is. i subtitute Nescafe with our (me & hubby) instant coffee but i still think it's not too subtle, maybe the coffee was covered by the chocolate taste. but it's a good cake and easy to make. next time i will add more coffee and pass the chocolate emulco.

Nescafe Chocolate Moist Cake

A
3 eggs
200 gram unsalted butter 1 cup castor sugar

B combine all:
2 cups cake flour (superfine)

1/4 tsp baking soda

1 1/2 tsp baking powder (double action is ok)

C combine all:
1/2 cup cocoa powder (van houten)

1 cup water

1 tsp coffee emulco

1 tsp nescafe

1 tsp chocolate emulco

2 tsp vanilla essence

Direction:
1. beat butter and sugar on medium until pale & fluffy, beat in eggs one at a time.
2. beat in B and C alternately, ending with B.
3. spoon into papercup half full.
4. oven on 160C in 25 minutes.

i top some cupcakes with simple chocolate ganache and the other with glazur.

Choco Balls

2007-05-11T20:55:00.000-07:00

almost 2 months i left my kitchen for office work and last week i have time to continue my experiment. this time i tried one-bowl chocolate cupcake from martha stewart. the recipe result in 24cupcakes. since my stove is only enough for one tray, i decide to add another layer in low line, but the cupcake turned out bad. upper tray sink and lower tray overflow. but the taste is good and i decide to make them choco balls.

2 1/2 cups all-purpose flour

1 1/4 cups Dutch-process cocoa powder

2 1/2 cups sugar

2 1/2 teaspoons baking soda

1 1/4 teaspoon baking powder

1 1/4 teaspoons salt

2 large whole eggs plus 1 large egg yolk~i used 4 whole medium eggs

1 1/4 cups milk

1/2 cup plus 2 tbsp vegetable oil

1 1/4 cup warm water

Preheat the oven to 350 F. Line 2 standard 12 cup muffin pans with paper liners. Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attact bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed. Divided batter evently among the muffin cups, filling each about 2/3 full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake come out clean, 20-25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost cupcakes with buttercream, swirling to cover and garnish with chocolate curls.

i take 10 cupcakes and mashed them, then stir in the ganache (boil 200 gr fresh cream over low heat and pour into 200 gr dark chocolate, stir until combine). measure out 10gr of mixture, shape into balls and roll them in jimnies and sprinkles, refrigerate.

Chinese New Year Cupcakes

2007-02-25T02:28:00.000-08:00

I made these cupcakes one week after returning home from my parent’s house. These cupcakes inspired from Chinese New Year color, red and golden, which represents blood/health and gold/prosperity. The chocolate coin on top of each cupcakes I hope will precisely describe the meaning of prosperity… :p

I tested 2 kinds of red velvet cakes recipe, one is from Montclair Martha Stewart red velvet cake for chunjie red velvet cupcakes and the other one is from epicurious.com for valentine red velvet cake, using half recipe each. I used red paste coloring from Wilton for both and they resulted in a bright red color. But personally I prefer epicurious recipe for its softer and moist texture.

Red Velvet Cake

1/4 cups sifted cake flour (sifted, then measured)

2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 tablespoon red food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

Frosting

2 8-ounce packages cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon vanilla extract

2 1/2 cups powdered sugar

For cake:

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.

Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl.

Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.

Using electric mixer, beat sugar and butter in large bowl until well blended.

Add eggs 1 at a time, beating until well blended after each addition.

Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:

Beat cream cheese and butter in large bowl until smooth.

Beat in vanilla. Add powdered sugar and beat until smooth.

I’ve planned to make these cupcakes during a week stay at my parent’s house in Pekanbaru, Sumatra. I took my family there to celebrate Chinese New Year. This is the first time I can celebrate it with my parents and brothers since I left home for school years ago. There are many things I do there and I totally forgot about my cupcake plan.

In China, Chinese New Year actually called “chunjie” which is a tradition of Chinese people to welcome spring. It’s counted using lunar calendar which is usually celebrated between January and February every year. The celebration mostly involves family gathering, lots of foods, new clothes and “angpao”. Angpao is a red envelope filled with money given by an elder married folk to younger member in his family.

My grandpa sailed from China when he was young and this tradition also maintain in his home here in Indonesia, until now after he died. At new year eve, we had a family dinner. This time my sister in law prepared a steamboat, contain seafood, beef and pork. Everybody can pick his favorite and boil it and eat it themselves. Free and easy.

The first day of new year, we should wear everything new, new clothes, new shoes, new underwear too. Then people will go to their relatives’ house for a visit, and there’s a rule that younger should visit older for respect. And since I’m married, this year I also have to give away angpao… hoping that the more I gave the more I would get… gong xi fa cai…

Valentine Project IV : Cookies LOVE

2007-02-15T21:32:00.000-08:00

These are originally a speculaas, a Christmas cookies, and I got the recipe from Femina magazine Christmas 2006 edition. I have no time to tried it for Christmas and postpone it to Valentine, a little unusual I might admit…

These speculaas take 150gr grounded almond and the result is quite hard cookies but crunchy, I should say they are not meant for old people with tooth problem. This is a very nice cookies except the smell of those spices always remind me of Christmas time. So next time I have to make them on Christmas…

I gave some dough violet crystal sugar and the final effect is very nice, the crystal became pink and violet, very like a real crystal.

SPECULAAS
About 18 cookies

100 g unsalted butter
100 g castor sugar
100 g brown sugar
1 egg
150 g ground almond
1 lemon rind, grated
colored sugar crystal (optional)

Sift together:
200 g cake flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground clove
¼ tsp ground nutmeg
¼ tsp ground white pepper
1/8 tsp ground pekak
1/8 tsp ground kapulaga

1. preheat oven to 180 C. butter cookie sheet, set aside.
2. beat butter, sugar and brown sugar until pale. Beat in egg.
3. fold in flour mixture with wooden spoon.
4. fold in ground almond and lemon rind. Wrap in plastic and cool in refrigerator until firm.
5. roll out the dough into 1/2cm thick and cut using heart cookie cutter.
6. spread sugar crystal in a plate and put the cut dough on the plate until one surface is covered by sugar.
7. place in cookie sheet (sugar on top) and bake for about 15 minutes.

Valentine Project III : Black Forest Cupcakes & Cake

2007-02-14T22:08:00.000-08:00

I got this black forest recipe from a friend. It’s her aunt’s secret recipe and she asked me not to publish it, so I apologize for not include the recipe here.

This black forest somewhat like brownie, maybe because it use melted chocolate instead of butter. The texture is dry but spongy, almost like bread. I love this kind of black forest.

I made one recipe and pour into 3 papercups, the remaining are baked in 18cm round pan, only half full. I use those raspberries for decoration only, actually I’m not fond of eating them because they are very sour… heart shape from sifted powdered sugar.

Valentine Project II : Romantic Pink Cupcakes

2007-02-13T22:07:00.000-08:00

these are also chockylit's cinnamon cupcakes, in previos post they are chic, here are the romantic side of them...

topping is store bought buttercream, colored lightly in pink. garnish with gumpaste flower and candy pearls, all store bought...

this one stick with heart jelly candy, not bad....

Valentine Project I : Cupcake LOVE

2007-02-08T21:56:00.000-08:00

At the beginning of the month of LOVE, came the first project for valentine…
Still stick to Chockylit’s cinnamon cupcake filled with chocolate ganache recipe (it simply became my favorite recipe now).

Cupcakes
About 24 regular cupcakes
2 sticks butter

2 cups sugar

4 large eggs

2-3/4 cups all purpose flour

1-1/2 teaspoons baking powder

1-1/2 teaspoon ground extra fancy Vietnamese cinnamon

pinch salt

1 cup milk

1 teaspoon vanilla extract

1. cream butter in an electric mixer until smooth, about 1 minute

2. while beating, drizzle in sugar

3. continue to beat until fluffy, about 2 minutes

4. add one egg at a time, beating well after each, about 20 seconds

5. in a medium bowl whisk together flour, baking powder, cinnamon, and salt

6. combine milk and vanilla

7. add flour mixture and milk mixture to the electric mixer, alternating and starting and ending with flour, beat well after each addition

8. scoop into lined cupcake tins with an ice cream scooper (about 3/4 full)

9. measure out about a teaspoon of the firm ganache and form it into a ball with your fingers (this is a messy step)

10. poke the ganache ball into the center of the cupcake, repeat for all cupcakes11. bake for ~20 minutes or until golden

Chocolate Filling

3/4 cup heavy cream

8 ounces best-quality semisweet chocolate, chopped

1 teaspoon vanilla extract

1. in a saucepan over medium heat, bring cream to a boil (around the edges of the pan)

2. place chopped chocolate in a stainless or glass bowl

3. pour heated cream over the chocolate and let sit for 30 or so seconds

4. stir, starting in the center, until the combined

5. add vanilla and stir until smooth

6. let sit at room temperature for one hour or refrigerate for a half of an hour, stirring occasionally, the ganache will get pretty firm

The heart shape on top is a mixture of powdered sugar & cocoa, then sifted upon heart stencil placed on top of each cupcakes… very simple… but cute…

Experiment Strawberry Cupcakes

2007-01-29T17:34:00.000-08:00

Today’s project is an experiment. I baked one batch of regular vanilla cupcakes in my antique mold (again) and added ¼ cups of my home-made strawberry preserves. Then I poked strawberry jam on top of 6 cupcakes only to see what’s coming up.

And it turns out to be a bad idea. The jam sunk under the bottom of cupcakes and stick to the mold base that they were broken when inverted from the mold, leave them all with a hole on the buttock…

But the texture and taste is good except the one without strawberry jam, they were tasted nothing but vanilla. I was hardly recall that it should be strawberry cupcakes. I should add the preserve for another ¼ or ½ cups more… and maybe a little red coloring for more strawberry like…

There’s a little marshmallow whipped cream leftover from my last project. And I frost those cupcakes with a tiny dollop of cream. Well, they looked good and no one would notice about the holes…. haha…

Strawberry Cupcakes

about 12 regular cupcakes

1 cup butter

3/4 cups sugar

2 large eggs

1-1/2 cups all purpose flour

1 teaspoons baking powder

pinch salt

1/2 cups milk

1 teaspoon vanilla extract

1. cream butter & sugar in an electric mixer until fluffy

2. add one egg at a time, beating well after each addition

3. in a medium bowl whisk together flour, baking powder and salt

4. combine milk and vanilla

5. add flour mixture and milk mixture to the electric mixer, alternating and starting and ending with flour, beat well after each addition

6. scoop into lined cupcake tins with an ice cream scooper (about 3/4 full)

7. measure out about a teaspoon of strawberry jam and poke into the center of the cupcake, repeat for all cupcakes

11. bake for 20-25 minutes or until golden over 175° C

Strawberry Preserves

1 cup fresh strawberry

¼ cups sugar

¼ cups water

1. Boil all ingredients in a pot over low heat until tender

2. Process with food processor but not too smooth

Note: ingredients measured by judgement, add more or less water & sugar to reach desired sweetness & consistency…

Chocolate Marshmallow Cupcakes with Marsmallow Cream

2007-01-28T21:33:00.000-08:00

Marshmallow attracts me so much…But I can count with just my left hand how much time I ever had chance to eat it in my whole life, especially in my childhood (what a pity…:p). It cost so much that I couldn’t bought it with my own pocket money at that time. But today’s cost still doesn’t make it reachable, around $4 for a pack of 120 grams! Gggrrrrhh…

I bought a pack for my next project: Marshmallow Whipped Cream for chocolate cupcakes topping. These recipes came from different source, Chocolate Cupcake from Suyinhuen and Marshmallow Topping from Maria’s Kitchen. I’m so sorry I could not link it because I forgot their address. I’ll make time to search for them again.

From the only pack of marshmallow, 2 cups reserved for making topping and the residue (around ½ cup) stirred into the cupcake batter. In general, cupcake results are good, but not too special. But the topping is great, chocolaty melty richy!

Hot Chocolate Cupcakes
makes 13 regular cupcakes

220g dark chocolate broken into small chunks(minimum 70% cocoa content)

250g butter

3 large eggs

200gms sugar

1 1/4 cup plain flour

1 pinch salt

Marshmallows - for an added touch of melted gooey goodness!

1. Melt chocolate and butter in a microwavable bowl. Heat for 90 seconds, stirring every 30 seconds.
2. Cream eggs and sugar in a large mixing bowl till pale and fluffy.
3. Beat in the smooth chocolate mixture and add in the flour and salt.
4. Beat for another 1-2 minutes till well combined.
5. Spoon into cupcake molds/cases and bake for 10-15 minutes in preheated 180 degree oven. They should still be soft and wobbly in the centers. If using mini muffin pan; bake for 6-7 minutes.

Marshmallow Topping:

2 cups Miniature Marshmallows, divided

1 cup Semi-Sweet Chocolate Chunks

1/4 cup milk

1 cup heavy cream

1 Tbsp. unsweetened cocoa

1. Place 2 cups of the marshmallows, chocolate chunks and milk in large saucepan; cook on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Cool at least 30 minutes.

2. Beat heavy cream until fluffy, gently stir into marshmallow mixture.

Assemble:
Frost cupcakes with whipped topping mixture; sprinkle with chocolate rice. Refrigerate until ready to serve.

Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting

2007-01-23T22:06:00.000-08:00

I have palm sugar frosting left over from avocado cupcakes project.
Another combination matched that come across my mind is green mung bean cupcakes…

We used to make green mung bean paste for filling a Chinese bun or just simply boil it with palm sugar. There are also cakes made from packed peeled green mung bean flour but I decide to cross border with unpeeled green mung bean flour I made myself. I grounded unpeeled green mung bean for cupcakes batter. It still little bit crumby that makes the result cupcakes felt sandy in my mouth. I also made peeled green mung bean paste for filling. Green mung bean should be soaked for hours until soft before it could be processed further.

The result was fantastic, the cupcakes were nice, not too sweet, the filling was smooth and the frosting was perfect. I would try for another time using packed peeled green mung bean flour for different result.

Green mung bean Cupcakes
Makes 12

½ cups butter
¾ cups sugar
2 large eggs
1 ¼ cups all purpose flour
¼ cups grounded green mung bean
1 tsp baking powder
pinch of salt
½ cups milk

1. preheat oven to 175°C
2. whisk together flour, grounded green mung bean, baking powder & salt, set aside
3. beat butter and sugar until pale & creamy
4. add in eggs, one at a time, beat well after each addition
5. add in flour mixture and milk alternately, starting and ending with flour, beat well after each addition
6. divide batter into cupcake pan lined with cake cases up to ¾ full
7. bake for 20-25 minutes or after toothpick comes out clean

Palm sugar butter cream frosting

¼ cups palm sugar and more for garnish
¼ cups milk
1 pandan leaf
½ cups butter
1 ½ cups confectioner’s sugar or more

1. boil palm sugar, milk and pandan leaf over low heat until sugar dissolved, remove and let cool 2. beat butter and confectioner’s sugar until fluffy
3. add in palm sugar mixture and beat until combined

Green mung bean paste

60 grams peeled green mung bean
40 grams sugar
1/8 tsp salt
1/3 cups coconut milk
1 pandan leaf

1. soak peeled green mung bean about 2-3 hours
2. steam drained green mung bean about 15 minutes, until the center of a bean become soft
3. mashed soft green mung bean into puree (by food processor or a fork)
4. boil green mung bean puree and other ingredients over a low heat until slightly thicken, remove from heat and let cool

Assemble:

1. fill cooled cupcake with filling using cone method
2. frost cupcakes with palm sugar butter cream
3. sprinkle palm sugar on top

Avocado Cupcakes with Palm Sugar Buttercream

2007-01-23T21:35:00.000-08:00

I’m a big fan of avocado since I was a little girl, usually made juice, puree, salad or just eat it plain. We recognize a good avocado by its yellow, buttery flesh with no fiber at all, and it taste sweet. We used to call it “alpukat mentega” means butter avocado. But it’s not easy to find a real good avocado in Jakarta recently. The one I found in market tasted a little bit bitter but I still decided to make it a try for cupcakes.

I used avocado puree and chocolate rice for the batter and palm sugar for butter cream frosting. Palm sugar has a unique taste, I think like a blend of mocca and caramel, I also used pandan leaf when boiling palm sugar mixture to have its exotic fragrant. This combination would bring the avocado to its best.

I was totally satisfied with the result despite the slightly bitter taste. Their textures are dense but moist and they’re looked very cute especially the one in antique flower cake molds. I think it would be perfect if you can find a sweet avocado for your cupcakes…

Avocado Cupcakes
Makes 12

½ cups butter
1 cup sugar
2 large eggs
1 ¼ cups all purpose flour
1 tsp baking powder
pinch of salt

½ cups avocado puree
¼ cups chocolate rice
½ cups milk

1. preheat oven to 175°C
2. whisk together flour, baking powder & salt, set aside
3. beat butter and sugar until pale & creamy
4. add in eggs, one at a time, beat well after each addition
5. at low speed, add in flour mixture and milk alternately, starting and ending with flour, beat well after each addition
6. fold in avocado puree and chocolate rice using spatula until combined
7. divide batter into cupcake pan lined with cake cases up to ¾ full
8. bake for 20-25 minutes or after toothpick comes out clean

Palm sugar butter cream frosting

¼ cups palm sugar and more for garnish
¼ cups milk
1 pandan leaf
½ cups butter
1 ½ cups confectioner’s sugar or more

1. boil palm sugar, milk and pandan leaf over low heat until sugar dissolved, remove and let cool
2. beat butter and confectioner’s sugar until fluffy
3. add in palm sugar mixture and beat until combined

Peuyem Cupcakes

2007-01-23T21:24:00.000-08:00

Melihat bolu tape di blog Vania memicu aku untuk membeli peuyeum di hypermart. Kebetulan ada peuyeum yg udah mateng 1 minggu dan expired 2 minggu lagi. Peuyeum dibungkus daun dan dijual dalam kemasan anyaman bambu segi empat seharga Rp 7.450/250gr.

Sebenarnya aku agak ragu2 juga karena bolu ini tipe sponge cake yg harus kocok telur & gula sampe kental, soalnya sponge cake itu kelemahanku, adonanku sering turun, huhuhuu… Ternyata kali ini…. Sama juga!!! Adonan mulai turun waktu mentega cair dimasukin… kuciwa deh… akhirnya aku isi aja ½ cup karena takut adonan gak cukup banyak utk mengisi 10 cup. Tapi pas di oven, ternyata adonan naik cukup tinggi dan rasanya juga enak… gak keras en sangat moist… dan misua jg suka lagi… masuk deh ke arsip resep favorit… tapi next time aku akan perbanyak keju parut di campuran adonan dan topping… :p

Breakfast Cupcakes

2007-01-15T21:43:00.000-08:00

setiap week end aku pasti sudah merencanakan dg matang resep mana yg akan aku buat minggu ini. en pagi ini aku bangun dengan semangat 45, siap dengan resep cupcakes yg baru.

resep cupcakes ini adaptasi dari resep "Churros & Chocolate Cupcakes" dari Chockylit hanya dibuat tanpa churros dan topping. oya, terigu & gula jg aku kurangi sedikit.

hasilnya enak banget, empuk & moist, samar2 aroma cinnamon dengan coklat filling yg lezat, dilengkapi dg semangkok teh manis hangat, duuhhh.... nikmat....

Capuccino Crinkles

2007-01-14T02:27:00.000-08:00

lagi2 terinspirasi dg resep Vania, melihat gambarnya keliatan so delicious... ditambah resepnya pake bubuk capuccino, makin ngebet buat nyoba...

tahap terakhir setelah tepung selesai diaduk, sempet bingung, kok adonannya lembut banget utk cookies ya... trus gimana bulet2in jadi bola nih...? supaya bisa bulat aku gulirkan di gula berulang2, pas mateng dicicip ternyata terlalu manis... dan ukurannya terlalu besar alias kurang cute... eh, ternyata isinya lembut seperti bolu tapi lapisan luarnya crunchy...
utk next time aku akan bikin dg taburan gula lebih sedikit, lebih banyak capuccino bubuk dan ukurannya diperkecil...:p

Cherry Cupcakes

2007-01-03T21:31:00.000-08:00

1 lagi resep dari Chockylit... soalnya aku tertarik bgt dg cherry filling-nya...

sblm natal mampir ke ranch market bonjer buat nyari molase dan ngeliat ada cherry segar, lgs deh semangat... tapi begitu liat harganya... wakss... mahal buanget....! 1kg 100rb lebih bo...!

jadi cari package yg kecil sekitar 30rb, cuma dapat 1.5cup sementara 1resep perlu 2cup, akhirnya cuma bikin 1/2 resep, sisa cherry dimasukin freezer.

Cupcakes for hubby's birthday...

2007-01-02T21:33:00.000-08:00

Akhir Des kemaren adalah ulang tahun misua.

Tahun ini gak aku beliin kado, jadi aku buatin cupcakes aja utk dibawa ke kantor.
Masih dg resep andalan, Devil's Food.

Aku bikin 2 kali 1 resep, jadinya 48 buah cupcakes, cukup untuk semua teman2 kantornya.

Frosting pake sisa White chocolate buttercream (3hari di freezer tp rasa masih ok).

White Choc Buttercream Cupcakes

2006-12-25T21:57:00.000-08:00

Cupcakes pake resep 3-layer Choc Cake dari web Goodhousekeeping.
Resep semula pake 3bh loyang bulat, ditumpuk dan dilapisi white choc buttercream.

Menurutku, rasanya seperti kebanyakan chocolate cake, tdk terlalu istimewa, tapi ternyata misua suka, padahal dia paling gak doyan yg namanya chocolate cake...:p

GingerBread

2006-12-25T21:18:00.000-08:00

Dari dulu aku tertarik sekali dg gingerbread krn bentuknya yg cute.
Mumpung libur natal ini gak kemana2, aku jadiin bikin gingerbread cookies.

Resep diambil dari Grandma's Gingerbread-nya Wilton.

Resep pake molase tp krn nyari2 gak ketemu, diganti dg dark corn syrup Karo dg takaran sama.

Gula jg diganti dg brown sugar biar lebih coklat tp ternyata hasil akhir tidak terlalu coklat.

Cookies ini jg chewy (gak tau aslinya chewy or not...:p).

Menurut mbak Dewi Anwar (NCC), oven dg suhu 140C selama 30menit akan lebih garing.

Ternyata Ben suka lho ama cookies ini, krn pake shortening aku gak berani kasih banyak.

eh, pas diganti pake biskuitnya, Ben ngamuk, nangisnya kenceng banget...

Menurut mbak Dewi Anwar juga, bisa ganti shortening dg campuran mentega & butter.

Layak dicoba nih...

rOck CheWy cOOkies

2006-12-25T21:06:00.000-08:00

Cookies nyontek dari resep Rock Cake di blog-nya mbak Vania, yg katanya diambil dari kumpulan resep buat balita.

Belakangan Ben suka sekali makan biskuit jadi aku coba buatin cookies ini dan ternyata dia
suka, sekali makan bisa habis 3buah.

Cookies ini tidak terlalu manis jadi Choc chip & raisin-nya aku dobelin takarannya.

Memang bentuknya seperti batu ya, tp cookies ini sangat chewy lho...

Rosette Cupcakes

2006-12-20T22:27:00.000-08:00

Sisa cupcakes "White Orange cupcakes" buat latihan bikin rosette...

Butter cream buatan sendiri dari soft cream dan shortening, diwarnai merah dan pink.

Pake spuit bintang no.22 dengan gerakan melingkar2, masih berantakan karena belajarnya otodidak... masih perlu banyak latihan...

Simple Choco Cakes

2006-12-20T22:19:00.000-08:00

Minggu yg sama dengan farewel Fukada san, GM-ku ulang tahun...
Ya udah sekalian buatin kue deh, kebetulan masih ada sisa butter cream coklat...

Resep pake Black Forest bu Fat, dibelah due dan dilapisi chocolate ganache. Kue ini tampak luarnya mulus banget jadi aku putusin tidak menutup kue dg BC tp hanya membuat rangkaian rosette BC di pinggir kue utk menutupi belahan/olesan ganache.

Permukaan atas kutaburi icing sugar dan sedikit cocoa powder utk aksen.
Aku jg bikin "lingkaran obat nyamuk" dari DCC buat hiasan simple.

Ternyata tampak natural dan manis...

Farewel Cupcakes

2006-12-20T21:51:00.000-08:00

Cupcakes ini dibuat utk Fukada san, direktur-ku yg masa tugasnya berakhirnya pertengahan desember ini. Fukada san sudah berada di indo selama hampir 3th. Gak kerasa banget begitu cepat waktu berlalu...

Cupcakes ini modif dari resep White cupcakes-nya marthastewart.com, dimana 1/2cup milk kuganti dg 1/2cup sari 1butir jeruk orange plus parutan kulitnya dan takaran terigunya aku kurangi dari 4cup menjadi 3cup.

Topping pake butter cream dibubuhi sedikit cocoa powder utk dapat warna coklatnya saja.
Hiasan hanya di-swirl dg spuit 1M dan dipermanis dg perles perak...

Simple dan manis kan...

Chockylit Inspired

2006-12-14T02:29:00.000-08:00

Terinspirasi oleh Cheryl Porro... walaupun gak mirip... hehe...

Choco Bread Pudding... cupcake ini bener2 enak dan mengenyangkan krn pake 7lembar roti tawar...:p

Cupcake coklat biasa dg topping ganache kental dihiasi bunga fondant... cute kan...

NoT CupCakes

2006-12-13T21:38:00.000-08:00

Minggu ini cuti bikin cupcake... pengen coba something salty... like.... cheese...!!!

Cheese & ham muffin, dg cheese & ham dua kali lebih banyak dari anjuran resep... biar lebih kerasa nikmatnya, hehe...

Makaroni schotel, pake daging sapi cincang & saus keju yg dibuat dari susu & keju craft... mmm... yummy...

Luna's Cupcakes

2006-12-12T22:22:00.000-08:00

Ini cupcakes buat Luna, sepupu Ruben yg Desember ini ultah 1th.

Cake pake resep orange muffin dihias butter cream simple...

Orange muffin ini benar2 memakai sari buah jeruk orange dan parutan kulit jeruknya, makanya rasanya bener2 kuat dan segar...

Assorted Cupcakes

2006-12-12T22:05:00.000-08:00

Bbrp minggu lalu coba resep cake wortel tapi dijadiin cupcake, ternyata enak banget, empuk sekali... dan wangi cinamon, tidak kerasa amis wortelnya...

Karena sedang iseng, semua cupcake dibuat dengan hiasan yg berbeda-beda...

Pink Rose Cupcakes

2006-12-12T21:56:00.000-08:00

Cupcake resep "one-bowl chocolate", jadinya tidak terlalu memuaskan, akhirnya jadi bahan percobaan hiasan roses...

Edible Cupcakes

2006-12-12T21:46:00.000-08:00

Masih bagian dari pernak-pernik ultah Ruben...

Cake dari Devil's Food dengan butter cream dan ditempelin edible image Ruben kemudian ditaburi gula kristal biru & kuning...

simple kan...

JeLLy CanDy cupcakes

2006-12-06T21:58:00.000-08:00

masih dalam rangka birthday ruben...

bikin lagi devil cupcake buat sukuran keluarga.

bagi aku, devil top banget deh... secara bikinnya gampang, rasanya pun uenak...

kali ini hiasnya pake jelly candy yg cute...

edible Bday Cake

2006-11-15T21:59:00.000-08:00

birthday cake for my cute little guy...

kuenya black forest, trus aku oles butter cream hijau, poles dg scrapper segitiga, tempel edible, hias bintang pake spuit wilton no.22, plurukin gula crystal biru, pasang fun cookies, tusuk gingerboy cookies, selesai.

warna yg kupakai utk butter cream semua dari cross; moss green+lemon yellow, sky blue, violet & orange. utk gingerboy aku pake christmas red-nya wilton.

oya, semua cookies pake resep kukis negro mbak Riana...

sTar cuPcaKe

2006-11-14T21:39:00.000-08:00

Dalam rangka ultah Ruben yg ke-1, aku udah planning bikin proyek treat bag & cupcake.

jadi aku tuh seneng banget pas ketemu cup warna-warni yg cute yg sesuai imajinasiku...

aku bikin cupcake dg resep devil's food cupcake. awalnya sempet cemas tp ternyata resep ini gampang dan rasanya jg enak, nyoklat banget...!

dari 1 resep itu dapat kira2 30biji cupcake ukuran kecil.

diatas cupcake aku semprot butter cream melingkar & diplurukin gula crystal biru & kuning. trus aku tancepin bintang choc kuning pake kawat bunga pink yg udah dibikin melingkar.

cupcakes itu kemudian aku susun bertingkat mirip birthday cake dan kupasangi lilin.

aku pake dummy (styrofoam) yg dibungkus aluminium foil sbg undakan.

Ben senang sekali waktu kita nyanyiin "happy birthday to you...", dia ikut2an tepuk tangan dan goyang2... lucu... baru sekali ini aku liat dia seperti itu...

setelah nyanyi & tiup lilin, cupcake-nya aku masukkan gelas mika yg udah dihias dg kertas krep warna-warni.

kmd lgs aku bagi2kan bersama treat bag ke anak2 kompleks.

praktis kan...

treat bag:

choc gingerboy kuning

fun cookies "RUBEN"

jelly candy