I have the dark Choc with me for ages now (a month I think), and finally today after almost a week eyeing on a recipe on YouTube (video by Jenny Can Cook. I just love how she explain things, and her tools are so fun!) I managed to make the brownie *yay!*
The most nerve wrecking part (for me) on trying out a new recipe is the baking process itself, the time and temperature (definitely the time, as even 1 minute would make a huge difference in texture, taste etc).
As for first try recipes I have to rely on instinct and of course my trusted nose, my sense of smell (when it’s done, the smell will give it away. Do not ignore the smell *ting!*, Ever!)
Since I’m making the brownie for the kids for tea, spruced it up with some smarties to get all fancy *hehe*
So, was it good? You betcha! When I asked the kids did it taste good, and all I get is silence because they are drowned in devouring the brownie, I knew I’ve nailed it!
Fact: brownies taste good when they’re cooled, it’s more gooey and oh so chocolatey!
cake orders were still closed shut, but my brother asked nicely to make a cake as hantaran to give to his fiancee. so, I had to say yes. baked my all time favourite red velvet cake with cream cheese frosting, and decorated real simple. even managed to whip up a new recipe of frosting which I called “red velvet frosting”; it’s our classic cream cheese frosting enriched with cocoa powder and a hint of red food colouring. it tasted so good! not too chocolaty , just red velvety.. haha
haven’t decorated cakes for quite some time..it really shows that I’m so out of practice, but nonetheless, everybody loves the cake (or so I was told :D)
I also prepared a simple fruit and chocolate basket and placed the ring box to be presented to the bride to be. it was a simple occasion, but satisfying.
Some call it flan, others pudding caramel. Whatever it’s called.. It sure is my favourite express dessert. The whole family loves it, it’s easy to make, and most of all, it’s foolproof. 😊
Heat 5 tbsp sugar with 8-9 tbsp water over low heat, until sugar mixture turns golden brown. (I just heat them directly in the baking pan. You can heat them in a different pan then pour em into the baking pan).
Let caramel cool and harden. Meanwhile..
Mix in bowl: 5 eggs, 1 can of evaporated milk, 1/2 cup water, 1/2 cup sugar and some vanilla essence.
Mix well and pour into baking pan (with the harden caramel).
Steam for about 30 minutes. Let cool. Keep refridgerated. Best served cold, with fresh fruits of choice, and whipped cream! It’s even so good to eat it on its own 😍😍
kekComel.com is up and running again! many thanks to the wordpress team, them happiness engineers who helped me recover kekComel.com *hugs*
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I haven’t bake or make any cakes for quite sometime now..with another bun in the oven, the cake oven stays barren..haha
So, there we were at my mom’s. Well, it was my brother’s birthday. We decided to make a cake that mom could indulge in (she’s been on a strict diet for a few years now to get healthy). So, we decided to make this No Bake Carrot Cake from Trinity’s Kitchen. You can look up for her video on youTube.
The cake is pretty simple to make, but let me ensure you it IS rich in taste and it is something you could really indulge in. It tastes even better after a few days in the fridge as it sets well.
Decoration was pretty decent. Covered the cake with some delicious creamy cashew and dates (combo) frosting. Topped with some walnuts, and some raisins around the cake as its border. And of course, what’s a birthday cake without some cake toppers for the birthday boy. The cake turned out beautifully. However the frosting was a bit challenging, I would make sure the dates were pitted before they are soaked so that they would really soften and blend a bit more easily. Other than that this is a really easy and tasty cake to assemble, enjoy! 🙂
1. Soak dates and walnuts in water for about 2 hours.
2. Drain dates and walnuts.
3. In the food processor, combine the dates, walnuts and grated carrots.
4. Add in nutmeg, ginger, cinnamon.
5. Stir and fold in the coconut oil and
6. Shape the mixture into a cake.
7. Let it set in the fridge for as long as you want.
1. Soak dates and cashews in water for about 2 hours.
2. Drain dates and cashews.
3. Blend together with vanilla extract until creamy.
3. Spread onto cake as desired.
4. Place walnuts and raisins for decoration.
hi there!!! how I missed blogging here! It has been really looooong since I last posted. I am still baking and decorating, the usual stuff, nothing to fancy yet not too shabby..heheh..been working on a few projects here n there..the kids are growing, 2 toddlers in the house ~ means hand are full, schedules are tight, lots of stuff to do and learn 😉
here’s a LEGO inspired cake complete with a lego man stick. this is the usual rainbow cake, with all 6 colourful layers in it 😉
have u guys watched the LEGO Movie? we have and I just loved it! “everything is awesome!” <– can’t get this tune out of my head for weeks…LOL
It starts with one..now it’s a favourite for doll cakes – frills rainbow doll cake. It’s basically rainbow cake made into a doll cake with colourful frills on the outside..so, it’s double the rainbow, double the fun! It’s really simple to do..a bit tricky on carving the skirt..and it used up a lot of buttercream (and mixing colours obviously)
This was one of the earliest..I can’t recall who ordered..but it was from a local here in kuantan.
This is for our regular, Rafidah for her daughter’s 3rd birthday 🙂
And this is from today, inverted rainbow on the outside..ordered by Yan from indera mahkota, kuantan.
A big thanks to all who loved our frills rainbow doll cake 🙂