Marbles! Marbles! Marbles!

Hey peeps.... Zebra.... reminds me somewhat close to my heart. Sigh......nostalgic... Anyway today I had a workshop on marble cakes.... these days.... there are many styles of doing it... spongecake or buttercake.... Zebra Marble Cake (using egg whites)

Blueberry Marble cake

Rainbow sponge cake

Cake Module 1 - Brownie

This is the 5th and final lesson for Cake Module 1. Three new students tagged to the class, namely Hong Wen, Dewi & Siti. I am amazed at how interested Hong Wen is in baking. He is 17 yr old young guy, I can see with great future in baking if he pursues further.

Cake Module 1 - Muffins

This is the 4th lesson under the Cake Module 1. Topic covered muffins. Do you know why it is called Muffins and not cupcakes? Dont just bake it... know the difference!!

Blueberry and chocolate chip muffins

Swiss Roll

These gorgeous and beautiful swiss roll done by Sadiah whom attended my Cake Module 1 workshop. Now she is confident about her swiss rolls. I extracted her feedback recently.


Hi Izah, I’ve tried the swiss roll and I’m very satisfied with the result. Your method of using the rolling pin to roll is very useful, it turned out to be nicely rolled. Thank you very much to share us with this good method.

Cake Module 1 - Chiffon Cake

This week we covered topic on Chiffon Method. Personally the baking sessions has so far been meaningful to me. It has expanded my circle of friends a has not only did we discussed but exchange ideas. One example was while waiting for the chiffon to cool for 2 hrs, I had a chance to sit and talk to Momtaz who was once an early childrenhood teacher. It is really amazing how much knowledge she has on childhood development. I guess I've gained best of both worlds.....

Mango and Pandan flavoured Chiffon Cake.

With Rubiah using the Baby belling oven, extended time is required to achieve the actually baking time. Like they all say "get to know you oven".... as the temperature and baking time varies from oen oven to another.

Cake Module 1 - Butter Cake (Marble)

This week's topic Butter cake using Sugar Batter Method. The points to look out for butter cake is during the creaming process. Avoid over mixing and while creaming the fat ensure that scraping on the sides of the mixing bowl is done regularly.

Best is to cut the cake when it is completely cool enabling it absorb enough moisture.

Cake Module 1 - Beginners (Lesson 1)

Last weekend 9 Nov 08, was the 1st lesson conducted for Cake Module 1. 7 students (1 on MC) joined me namely, Noraini, Noraidah, Saadiah, Rubiah, Yee, Momtaz & Zubaidah. They came as far as Tampines and Marine Parade. We had 2 sessions ans I must say its quite challenging as an intructor to incorporate teaching teachnique for different level of hands on skill from the participants. Overall the session went smoothly, rectifications was done immediately and some discussion and theory in order to achieve the best results.

The making of sponge cake or all in utility cake.

The making of swiss rolls.

Finale..... Cakes!! Cakes!! Cakes!!

Well it has been a long evening, its the finale for the cake workshop presentation. Everyone was happy with their cakes. So the moment of truth day will be 26 Nov and 3 Dec 08. Yes exams is round the corner again.

My final presentation. Black Forest cake.

This is a practice session for the coming exams. Roses are made of Marzipan.... and I guess I've got more skills how to make it looks alive... thumbs up again... Thanks guys.

Petites Fours

For the past 2 weeks we practised on Petite Four cakes. Petites Fours-A French term used to describe a multitude of small daity confections and biscuits - no longer than one or two bites most commonly served with the coffee at the completion of dinner or lunch. The word Petite means little and Fours means oven in French. Carefully observe the importance of layering jam, marzipan as a lamination between the cake base and fondant. The proper procedure of melting the fondant and steps to achieving to consistency and gloss. For topper we used marzipan ornaments..... fruits, royal icing... it up to your creativity.
For the base we used heavy Genoese, the texture is lesser crumbs compared to butter cake and the method of whipping the eggs and sugar is slightly different, at the intial stage we manually eat the egg on a double boil which is also known as Sabayong.

You can also decorated it with chocolate decor designs.

Baked and Chilled Cheesecake

Chilled blueberry cheesecake has a sweet pastry based together with blueberry marbled effect. I've decorate it with chocolate designs as the trimmings
This Oreo Baked Cheesecake. the based was made from crushed oreo biscuits mixed with soft butter. The filling was also made of pieces of oreo biscuits.

Fruit Flan Cake

Its the end of August 08, and Ramadhan is approaching. To all Muslim friends.... "Selamat Berpuasa!!"

So for this week we covered on Fruit Flan. The base for this cake is made of Sweet pastry and the cake is sliced into 2 and spread with custard and finished with fruit decoration. The technique of arrrange and slicing mango should be thin andproportion, looks easy but need lots of practise....!!

Another Teacher's Day.... my friends said... we did this to kill the time. So I guess what a better way to dedicated it on Teacher's Day.

Practical Exams 1

I waited in anticipation this week for the practical exam day to come. Well, baking is a joy for me but when comes to exams and completing it in 4 hours, well it can be nerve wracking too!
The pool of cakes waiting to be evaluated....

We were asked to do roses out of marzipan and decorate a Valentines Day cake with the inscription and graded by the volume and presentation.

The other cake was Sacher Torte.

Back To School Again

This week starts my new semester - Advance In Baking after a long 6 months break. Well, its time to get into momentum... Its going to be another 60 weeks workshops plus 6 days of practical and theory exams. We had brefing over the topics were are going to cover. This time practical will include oral test as well.... hmmm gets tougher as we progress plus a write up on topic pick by the school. I am very grateful my husband and children are very supportive over my career and educational path. May Allah blessed... Iny'Allah.


Practising on the chocolate lettering....

Italian Meringue Butter cream. Cream the butter and cake margarine till fluffy into two fold. Boil the sugar and water to form crystalization. Whisk the egg white and sugar till meringue stage. AT 120' deg add sugar syrup to meringue and later it to the creamed butter.