Queen of Silicone.....Mould

Hey peeps.... Hb bought some of these from Shanghai recently. When he told me about his working trip to Shanghai... I immediately thought of silicone molds....These days Hb knows... whenever he is out of town I will not ask for Duty free items but more baking stuff.

Before his trip I went on searching for the baking store supplies in Shanghai.... found this Yi-Pin.online
Check out the cool stuff there, hb said it just has soft opening, yet to expand.

This Squid Pastry Brush is awesome.... honestly never saw it before .hb said is the latest invention. I was also wondering what the red adjustbale mold for, turned out to be Colander Apple.

21st Shape Birthday Cake

Weekend ended with a happy note.... As per norm Im just gonna post the new designs only. Quite a number of themes I did this week mostly ordered the designs ready available in this blog and the populars ones are Ben 10 and Winx Club

Just wanna share the 21st Birthday ordered by Nur. Using all fresh cream and icing sheet she want a 21st birthday Zebra cake.... I must say it was very challenging to do the stripes on a fresh cream cake. Added a small replica of a key..... symbolizes freedom.

Strawberry mousse with a vanilla panna cotta

I actually tried this recipe for dessert during ramadhan for break fast, hubby loves the smooth taste of the panna cotta. I must say a perfect dessert to serve your guest on a hot warm day too!

Recipe source: cannelle et vanille

(modified with halal gelatine)

Ingredients:

Vanilla Panna cotta

200 grams heavy cream

45 grams sugar

1 vanilla essence

1 tbsp gelatin powder

30ml water

100 grams plain yogurt

In a small saucepan, cook the heavy cream, sugar and vanilla bean until it come to a boil. In the meantime, double boil the gelatine with water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve. Pour this into a clean bowl and let it cool to about body temperature. Add the yogurt and whisk well.

Pour the panna cotta into your molds or jars and let it set in the refrigerator.

Strawberry mousse

100 grams strawberries

10 grams sugar

1 tsp vanilla sugar

1 tbsp gelatin powder

30ml water

75 grams heavy cream, soft peaks

Puree the strawberries . Warm half of the strawberry puree with the sugars. In the meantime double boil gelatin in cold water. Add the softened gelatin to the warm puree. Add the rest of the puree and let it cool.

Whip the heavy cream until soft peaks. Fold in the whipped cream into the puree base. Pour this mousse on top of the panna cotta and let it set in the refrigerator.

Strawberry gelee

150 grams strawberry puree

30 grams sugar

1 tsp vanilla sugar

1 tbspn gelatin powder

30ml water

Warm half of the strawberry puree with the sugar. In the meantime double boil gelatin powder water. Add the softened gelatin into the warm puree and whisk until incorporated. Add the rest of the puree and let it cool.

Pour the gelee on top of the strawberry mousse and let it set in the refrigerator.

Mom's Birthday

My mom celebrated her 72nd birthday on Saturday. Made this cake for her (my mentor).... I pray that mom will always be blessed with good health for many many years to come.
All packed to go to bro's house for celebration ...made Briyani dinner for all.

Wardina (my niece) and Yasmine helping to blow candle for their granny.

Trio Marble Cake

Hey peeps.... im back for more baking, in fact never declared my oven closed on Hari Raya.... By the 2nd day after the open house.... I left with just a few slices of cakes.
Had to take a break for a while cos Irfan was not well..... see I told you not to take gassy drinks :(

Just like to share some recipes I got from fellow bloggers..... tested and here are my views. There are many marble cakes around but I believe many of us are still searching for the perfect recipe.... There are about 4 types marble cake making processes so when I got this recipe, the cake calls for flour batter method. I found that the cake is soft and spongy..... not so sweet just nice....however compared to creaming or sugar batter method.... it has lost its buttery taste some what due to the sponge gel chemical reactions.

Its worth to try....

You can do the marble effects this way.....

TRIO MARBLE CAKE
Source : CMG

Ingredients :
300g butter
280g flour*
1 tablespoon milk powder*
1 teaspoon baking*(sift together all ingredients marked *)
5 large eggs
1 tablespoon sponge gel (cake stabiliser)
250g castor sugar
50ml fresh milk
1 1/2 teaspoons chocolate emulco
1 teaspoon strawberry emulco
1 /2 teaspoon rose essence
a tint of pink coloring

METHOD :

1. Prepare an 8 x 8 x 3 inches cake tin. Grease the sides with shortening. Line the base with greaseproof paper.
2. Beat butter till pale in color. Add in flour, a little at a time till all flour are used and mixture is well mixed. Set aside.
3. In a mixing bowl (clean and dry), beat eggs and ovalette.
4. Add in sugar, a little at a time and continue beating on high speed till mixture is light and fluffy, like the chiffon mixture.
5. Reduce the speed and add in the butter and flour mixture, a little at a time.
6. Pour in the fresh milk and rose essence.
7. Divide the mixture into 3 equal portions. Add 1 portion with chocolate emulco. Another portion with strawberry emulco and a tint of pink coloring. Leave 1 portion plain.
8. Spoon 2 tablespoons of plain mixture onto the middle of the cake tin. Top it with 2 spoonful of pink mixture, followed by the chocolate mixture. Repeat the process until all the mixture are used up.
9. Bake in a preheated oven at 180 C for 40 to 45 minutes.

Kek Lapis Limau Purut (lime)

This recipe has been with me for a very long time....in the early days when I started doing Lapis cakes.... was taken from Jelita Magazine in the 80's.... I remembered my late boss Mr Jalil enjoyed it whenever I brought to office. This Raya.... I asked my hubby to help with the layering.... hehehe.... he is good with layering though.... thanks ya "Yang"

KEK LAPIS LIMAU PURUT (Lime)
Source : Jelita Magazine in the 80's

Ingredients
300gm butter
2 tbsp condense milk
½ tsp vanilla essense

15 egg yolks
8 egg whites
300 gm castor sugar
200 gm Hong Kong flour
½ tsp baking powder
1½ - 2 tbsp limau purut (lime zest)
1 tsp green colouring

Methods
1. Butter, vanilla and condense milk cream till light and fluffy and set aside.
2. Beat egg white till little foamy and add sugar gradually till light in colour, thick and fluffy kembang.

3.Then add egg yolk one at a time and beat it mixed well on high speed.

4. Add the butter mixture into the egg batter do not over mixed and add the flour gradually.
5. Add lime zest and mixed well. Add green colouring

6. Bake layer by layer using oven grill and bake top and bottom heat at the last layer

Yeild:
1. square pan 7"x7".
2. each layer 1 scoup laddle size.
3. Bake each layer with grill heat 200 - 210 C

Selamat Hari Raya Aidil Fitri

Izahskitchen wishing all Muslims around the world...Minal aidil walfaizin.... and to all non-muslims happy holidays!!!
Its been a great wonderful year with the support of friends and customers... I have grown courage to live my dream as a passionate baker. Thanks especially to my mentor.... my mom... who never fail to encourage me and not forgettting my dad... who always tells me to look at all things in life positively.
Some of the cookies orders this Hari Raya

Disco Diva Theme

Disco Diva Birthday cake theme....