Cake - Wedding Gift

Wan a nice young lady asked me if I could do an edible image cake for her best friend's wedding. Although it was a short notice I had to figure out what's best given the liberty of designing the cake myself.... I used buttercream and fondant flowers .

So what's good about this image is that its orignality and the high resolution.... thumbs up for the graphic designer.... made it easier for a baker to decorate the cake.

Bread-Pre Fermentation (liquid Fermentation)

The advantages of liguid ferment are its flavour, texture and shelf life.



This is Continental French Bread using 10% of Rye Flour during the pre fermentation.

Holland Bread using Rice flour paste to get the effects.

Vienna Bread

Winx Club Birthday Cake

My daughter favourite theme. I kinda like this one cos its not buttery but using fresh cream instead and using airbrush system save time mixing icing clours.

Bread - No time Dough System

Mexican sweet bun. Using Frozen dough method after shaping blast freeze, pack and seal . Ready for thawing, proofing and baking.

Cheese Mayo Sausage Bun

Raisin and Walnut Sweet Bun - Frozen dough can be kept for 6 mth.

Bread- Par Baked (Brown and Serve)

This French Bread used Rye flour (french style) using par baked used by many bakers and saves time.

After cooling ready to be wrapped and frozen. Thawed and baked as and when needed.

Bread - Fiber Bread and Liquid Fermentation

Made of grains of cereal, mostly higher absorbtion of water and not so much oven spring.

Sweet Bun using Liguid Fermentation.

Bread - Wholemeal Bread

Its bread making time again, this week wholemeal bread.... good for your digestive seasons. One point to note the water absorbtions for wholemeal meal bread is higher compared to white bread.