tag:blogger.com,1999:blog-60584034248876901542024-02-20T08:14:38.272-08:00Confectionery QueenConfectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-6058403424887690154.post-66246161994445187222013-11-25T05:58:00.001-08:002013-11-25T08:02:40.668-08:00My 2 Months at At-Sunrice (a Very long post!)<div class="separator" style="clear: both; text-align: center;">
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Ahh, culinary school. I miss going to culinary school. Exciting and intimidating at the same time. Wearing crisp white chef jacket, that stupid cap, and apron... Posing in front of the mirror, feeling like a masterchef. Anticipating a fun cooking and/or baking lesson ahead in the commercial kitchen set-up... And wondering how we're gonna survive without injuring ourselves with the super sharp knifes and machineries, or being screamed at by the Chef instrutors... Sigh... memories.</div>
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I mentioned before in my previous post that I quitted from my boring desk-bound job last year to embark into an exciting journey of the culinary world. Well, after 4 years of of doing the same admin task over and over again (most of the time being distracted with many thoughts of food), I guessed it's better for me to quit before I went mental. I felt a little pinch though... because my salary wasn't too bad. But I tried to convince myself that it wouldn't hurt to try. If it didn't go well, I could just go back to doing admin job again. Haha!!</div>
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I did some research on culinary schools that offer short professional baking courses, and after much thought I decided to apply for a certificate programme at At-Sunrice GlobalChef Academy. </div>
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And so my 2 months of studying Certificate in Pastry and Bakery began!</div>
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These were the cool stuffs that we're given on the first day of school: 2 sets of chef jacket uniform, apron, cap, towel, the tool kits, a handbook and a diary! Yes you can keep all of these after you're done with the programme.</div>
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<span style="text-align: left;">The course comprises of theory lessons in the classroom for a month and practical lessons in the kitchen for another month. In theory lessons we're taught about the importance of maintaining a safe working environment in the kitchen, safety food handling, the different type of ingredients used in baking, the science of baking and etc. Yeah it sounded kinda boring... But I surprised myself for not feeling bored at all throughout the whole month of theory lessons! That's what passion do to you. Turn you into an ultimate geek. </span></div>
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The real excitement began when the practical lesson started. But the rules in the kitchen were quite strict. We had to give our undivided attention during lessons and were warned to take it seriously. No fooling around. Or else we would be at risk of being scream at. Or worse still, get kicked out from the kitchen! I remember laughing out loud during one of the lessons, and I was given a deathly stare by my chef. Chefs are very scary people!</div>
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Firstly we're introduced to the different kinds of tools, equipments and machines that are normally used in commercial kitchens. The meat slicer frightened me the most. The chef told us many accounts of accidents that happened in the kitchen before, especially the ones that involved the meat slicer, and all I wanted to do was close my ears and went LALALALALALA~!!!</div>
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The first hands-on that we learned was the knife skill basics, and the four different cuts (refer to the photo above): Medium Dice (the cubes), Batonnet (the fat sticks), Julienne (the thin sticks) and brunoise (the super-mini cubes, that somehow reminds you of Bruno Mars). Actually there're a total of 9 cuts under the knife skill basics. But since this was a certificate programme, we're only taught on these four cuts. Thank God. Do you know how many times I felt like screaming while practicing on these four cuts only? </div>
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To test our knife skills further, we're told to cut different types of fruits and create our own fruit buffet. As you can see from the photo above, my team tried some funky pattern cuts. My chef snickered when we presented our plate.</div>
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Next! It's cooking time! You have no idea how happy I was to start cooking in a commercial kitchen! Cooking pancake at home is, without a doubt, a very simple task to do. But when it came to cooking in such a big kitchen, I suddenly felt quite lost. Haha! When we're commanded to prepare the Mise en place for the pancakes, my classmates and I were scurrying around like lost chickens looking for the right tools/equipments/ingredients to bring to our respective table. It must be a very funny sight to our chef, because she was having a field day laughing at the way we work. </div>
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After every practical lesson ended, we had to clean the kitchen by ourselves. That was my least favourite part of school. Especially when the drainage got stuck, it really dragged us down. And all areas had to be spick and span before we're allowed to be dismissed. Bleargh. </div>
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Yums. Now I feel like having a pancake.</div>
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There're times when we had to work in teams or individually. Honestly, I preferred to work alone most of the time. There're always the few stubborn ones who refused to be receptive to their team mates' ideas and decisions, and expected things to go their own ways. I couldn't count the number of heated arguments that erupted in the kitchen. And as we're in the kitchen, the arguments could be quite intense sometimes. I mean, there're knives everywhere. Anybody could have lost their temper and use it as a weapon.. hehe. Fortunately, all arguments ended quite well, even though the problems were not settled and both arguing parties decided not to talk to each other ever again.</div>
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Anyway, on a brighter note, there's also a lesson on dessert plating. And my proudest moment was when my chef complimented on my plating design (below) and showed my masterpiece to the whole class!<br />
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<span style="text-align: left;">Next, our practical on whisking and piping skills: We learned to whisk the egg whites manually (until both of my hands were about to fall off) and also piping of cake batter in swirling/circular/straight motion. </span></div>
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<span style="text-align: left;">The ones that we did individually were the Challah bread and the French apple tart. All the recipes given were marvellous!</span></div>
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Not to forget, our traditional Chinese and Malay kuehs/confections were also part of the module in the certificate programme.</div>
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The preparation of pre-mix, frozen and bake-off products module:</div>
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Yes, believe it or not, all the desserts from the photo above were pre-mix and bake-off products. Our chef taught us to decorate the pre-mix sponges/cakes/mousses so beautifully that they turned out to look like they were made from scratch. Awesome huh!</div>
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Last but not least, my ultimate favourite! Chocolate truffles!!:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalDoc866yzO18kwO4BoEuKjQZgIaK1Z8RPGgu6RwulYNEu9nl85d3Z29_IK-900UgfF-Elw_GdZ2-OE47uGUSUyxssM6E4GT-yJaaREUVfyO5qDfJyF2bXM6N3ZnUZlCvywfhhP2GSfQ/s1600/photo+4+(16).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalDoc866yzO18kwO4BoEuKjQZgIaK1Z8RPGgu6RwulYNEu9nl85d3Z29_IK-900UgfF-Elw_GdZ2-OE47uGUSUyxssM6E4GT-yJaaREUVfyO5qDfJyF2bXM6N3ZnUZlCvywfhhP2GSfQ/s640/photo+4+(16).JPG" width="640" /></a></div>
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Unfortunately we didn't have the privilege to do hands-on on chocolate tempering. The hands-on tempering module is only for the Diploma students. But we did learn some theories on how to temper the chocolate correctly. For this module, our chef did the tempering for us and we learned to form the tempered chocolate ganache into truffle balls by using the ball mould, and once the balls hardened, we coated them with snow powder/cocoa powder/more ganache. And we got to eat all this. They're crazy delicious!</div>
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At the end of all the lessons, we had to take final exams in order to be awarded with the certificate. For my class, we're tested on our knife skills (the four cuts), whisking and piping skills and the pre-mix module. The knife skills test was the most challenging. But our chefs were quite lenient with his marking, so all of my classmates and I passed!!</div>
Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com7tag:blogger.com,1999:blog-6058403424887690154.post-20300073384175971042013-11-21T18:29:00.002-08:002013-11-21T20:28:29.063-08:00Turkey Bacon Cup and a change in this blog.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaa4M2U8U5-YIoc0VIcrI1LmCCZ_15SFmI_CJR35OYFczvzD0V_s8oZLlWqKuEl5XMiZyYFDNXU8sE8isDugdFeDuT6g8zpdppNc5stbs0V3QLOQJ4X3dzQoiz3rcjmBTQ1KziE9fmEQY/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaa4M2U8U5-YIoc0VIcrI1LmCCZ_15SFmI_CJR35OYFczvzD0V_s8oZLlWqKuEl5XMiZyYFDNXU8sE8isDugdFeDuT6g8zpdppNc5stbs0V3QLOQJ4X3dzQoiz3rcjmBTQ1KziE9fmEQY/s640/photo+4.JPG" width="640" /></a></div>
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Okay I'm back. Like again. Hopefully not to vanish again for another year. lol.<br />
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Like what I've said from my previous post, I really wanna be back for good! I don't wanna disappear anymore! I love blogging!<br />
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Andddd I've finally got my ancient laptop fixed (updating the blog using Ipad is sheer torture, I tell ya).There was a problem with the laptop's LCD screen and it took me more than a year to finally get my butt to Sim Lim Square and get it fix. Talk about being such a procrastinator. I should change this blog's name from confectionery queen to procrastinatey queen if I fail to change myself! :/<br />
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Anddddddddd I've also decided that, in order to constantly update this blog , I should turn this blog into more than a food blog. I wanna start blogging about my personal life again. Yes I know. How boring can that be? But I think I'm better off writing about my life than about food. My writing on food is awful. But I will still continue to post recipes in this blog and retain this blog's name as confectionery queen.<br />
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So all iz well. I may lose some of my followers. But I have few followers to begin with anyway. So all iz well, right?? :D<br />
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Anyway I love the turkey bacon breakfast cup that I posted at the top. It is very easy to make, tasty and taste like McMuffin from Mcdonald's! Woot! I ate 3 of this in one go, because it's so good! :D<br />
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<b>Rating: 8/10</b><br />
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<b>Recipe:</b><br />
(from <a href="http://www.mommyenterprises.com/moms-blog/24171/turkey-bacon-egg-toast-cups-recipe/">Mommy Enterprises</a> blog)<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: inherit;"><br /></span><span style="line-height: inherit;">3-6 pieces of whole wheat bread</span><br />
<span style="line-height: inherit;">½ cup shredded cheese</span><br />
<span style="line-height: inherit;">6 slices turkey bacon</span><br />
<span style="line-height: inherit;">6 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: inherit;"><br /></span><span style="line-height: inherit;"><span style="font-family: inherit;"><b>Method:</b></span></span><br />
<span style="font-family: inherit; line-height: inherit;"><br /></span><span style="font-family: inherit; line-height: inherit;">Add bacon to skillet and cook on medium high for 2 minutes to partially cook bacon. Place on paper plate and remove excess grease with paper towel</span><br />
<span style="font-family: inherit; line-height: inherit;"><br /></span><span style="font-family: inherit; line-height: inherit;">Make 6 small circles with the bread to cover the bottom of 6 spaces in a muffin tin</span><br />
<span style="font-family: inherit; line-height: inherit;"><br /></span><span style="font-family: inherit; line-height: inherit;">Add a small amount of cheese to cover bread on each piece.</span><br />
<span style="font-family: inherit; line-height: inherit;"><br /></span><span style="font-family: inherit; line-height: inherit;">Crack egg and place on top of bread, making sure you don’t break the yolk.</span><br />
<span style="font-family: inherit; line-height: inherit;"><br /></span><span style="font-family: inherit; line-height: inherit;">Cook at 400 for about 12 minutes. You might want to cook longer depending on how you like your eggs cooked.</span>Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com1tag:blogger.com,1999:blog-6058403424887690154.post-5233625020306278922013-07-17T09:44:00.000-07:002013-11-21T18:32:53.705-08:00Crackle Cookies & the 8th Day of Ramadhan.<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Fbn0QfLPNLA/UeYBFZSPArI/AAAAAAAAAo4/DbKWc2IhJro/s1600/2013+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="634" src="http://1.bp.blogspot.com/-Fbn0QfLPNLA/UeYBFZSPArI/AAAAAAAAAo4/DbKWc2IhJro/s640/2013+-+1" width="640" /></a></div>
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<span style="text-align: left;">If only I could write a letter to Time, I would tell it to slow down a little for us. Because today's already the 8th day of Ramadhan! Argh so fast. </span><span style="text-align: left;">Anyway, I hope that you, my Muslim brothers and sisters, are doing well during this month of Ramadhan. :)</span></div>
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To be honest, this year's Ramadhan has been quite a challenge for me, especially when it comes to my health. My immune system has gone haywire - one moment I feel fine, and the next I feel sick. Don't get me wrong, I'm not complaining or anything... Just a little bit confuse, hehe. But I'm still grateful that I've enough strength to fast as per normal. :)</div>
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<a href="http://1.bp.blogspot.com/-776-Ar8vPLM/UeYBFcxcWII/AAAAAAAAApA/sBmZ3NCvvR4/s1600/2013+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-776-Ar8vPLM/UeYBFcxcWII/AAAAAAAAApA/sBmZ3NCvvR4/s640/2013+-+2" width="638" /></a></div>
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<span style="text-align: left;">Putting my health issue aside, I've been on the roll to bake as many assorted cookies as I can for Hari Raya! I have a lot of time to bake now, since I'm not working at the moment. Woohoo! (I'll try to ignore the fact that I won't be getting any sort of income every month now. :D). I've experimented with a number of new cookie recipes, and of all the cookies that I've made, I'm very impressed with this one: Crackle Cookies!! So simple to make, yet so delicious to eat!</span></div>
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I only get to know about the existence of these crackle cookies just recently, from my fellow instagrammers. My first thought on the cookies was, "hmm... they look kinda ugly." LOL. I know I'm not supposed to judge a book by it's cover, but I can't help it. They don't look like your normal everyday cookies. Even my family members had the same thought. They named these cookies, "Turtle shell cookie". Yup, I agree that they kinda look like turtle shells, hehe. :D </div>
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I finally gave this recipe a try after reading so many rave reviews about these cookies. And I have no regrets!! They're a cross between a cookie and a brownie. Crispy on the outside, chewy on the inside, with great chocolatey taste. Once they're popped out from the oven, they're gone in minutes! That's how good they are!</div>
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<b>Ratings: 9/10</b></div>
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<a href="http://4.bp.blogspot.com/-Ae_UjNCFElE/UeYBFQHmIXI/AAAAAAAAAos/stcgQSSk-uE/s1600/2013+-+3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Ae_UjNCFElE/UeYBFQHmIXI/AAAAAAAAAos/stcgQSSk-uE/s320/2013+-+3" width="638" /></a></div>
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<b><u>Recipe</u></b></div>
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1/2 cup sugar</div>
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<i style="margin: 0px; padding: 0px; text-align: -webkit-auto;"><span class="name" style="font-style: normal; margin: 0px; padding: 0px; text-align: right;">1 egg</span></i></div>
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<span class="amount" style="margin: 0px; padding: 0px; text-align: -webkit-auto;">2 tablespoons </span><i style="margin: 0px; padding: 0px; text-align: -webkit-auto;"><span class="name" style="font-style: normal; margin: 0px; padding: 0px; text-align: right;">vegetable oil</span></i></div>
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<span class="amount" style="margin: 0px; padding: 0px; text-align: -webkit-auto;">1/4 cup </span><i style="margin: 0px; padding: 0px; text-align: -webkit-auto;"><span class="name" style="font-style: normal; margin: 0px; padding: 0px; text-align: right;">unsweetened cocoa powder</span></i></div>
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<span class="amount" style="margin: 0px; padding: 0px; text-align: -webkit-auto;">1/2 teaspoon </span><i style="margin: 0px; padding: 0px; text-align: -webkit-auto;"><span class="name" style="font-style: normal; margin: 0px; padding: 0px; text-align: right;">vanilla extract</span></i></div>
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<span class="amount" style="margin: 0px; padding: 0px; text-align: -webkit-auto;">1/2 cup </span><i style="margin: 0px; padding: 0px; text-align: -webkit-auto;"><span class="name" style="font-style: normal; margin: 0px; padding: 0px; text-align: right;">all-purpose flour</span></i></div>
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<span class="amount" style="margin: 0px; padding: 0px; text-align: -webkit-auto;">1/2 to 3/4 teaspoon </span><i style="margin: 0px; padding: 0px; text-align: -webkit-auto;"><span class="name" style="font-style: normal; margin: 0px; padding: 0px; text-align: right;">baking powder</span></i></div>
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<span class="amount" style="margin: 0px; padding: 0px; text-align: -webkit-auto;">1/8 teaspoon </span><i style="margin: 0px; padding: 0px; text-align: -webkit-auto;"><span class="name" style="font-style: normal; margin: 0px; padding: 0px; text-align: right;">salt</span></i></div>
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<i style="margin: 0px; padding: 0px; text-align: -webkit-auto;"><span class="name" style="font-style: normal; margin: 0px; padding: 0px; text-align: right;">Confectioners' sugar</span></i></div>
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<b><u>Method</u></b></div>
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In a bowl, combine the sugar, egg, oil and vanilla. Combine the flour, cocoa powder, baking powder and salt; gradually add to creamed mixture and mix well. Chill dough for at least 2 hours.<br />
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<span style="text-align: -webkit-auto;">With sugared hands, shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to a wire rack to cool.</span><b style="margin: 0px; padding: 0px; text-align: -webkit-auto;"> </b><br />
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<b style="margin: 0px; padding: 0px; text-align: -webkit-auto;">Yield: </b><span style="text-align: -webkit-auto;">about 1-1/2 dozen.</span><br />
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Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com1tag:blogger.com,1999:blog-6058403424887690154.post-49634164559754594672013-07-02T05:38:00.000-07:002013-07-18T23:01:54.740-07:00Basic Kek Lapis Horlick (Horlick-flavoured Layered Cake)!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BkrV_yF8DQM/UdJ3gFZTR3I/AAAAAAAAAl8/p5NMtHnZeSA/s928/2013+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-BkrV_yF8DQM/UdJ3gFZTR3I/AAAAAAAAAl8/p5NMtHnZeSA/s640/2013+-+1" width="640" /></a></div>
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Ramadhan (fasting month) is only a week away, so I thought of baking something traditional for once. :)</div>
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Kek Lapis is a layered cake which first originated from Indonesia and then introduced commercially to the people of Sarawak. And now it is popularly known as Kek Lapis Sarawak. This kek lapis is mainly served during the festive seasons and special occasions. It is forever a must for my family members to buy kek lapis for Hari Raya. The colours and patterns on the cake helps to brighten up the festive mood!</div>
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As you can see from my picture, mine is a boring single-line pattern layered cake. Usually kek lapis should have thin, delicate layers. You need to have great patience to achieve that. I have fond memories of my grandaunt working on many kek lapis orders for her customers. I know it wasn't easy for her. But she did the layering process so patiently and gracefully that she left me completely in awe everytime. Her end products were always consistent: beautiful kek lapis with thin, delicate, uniform layers. And because I don't inherit similar level of patience from her, my kek lapis doesn't look as pretty as I hope it would be. :D</div>
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There are also other types of kek lapis with complex, intricate patterns that just simply boggles my mind whenever I look at it. I mean, how do you even do that????</div>
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<a href="http://1.bp.blogspot.com/-WC7M6z8bewI/UdKYNNPf9xI/AAAAAAAAAm0/wVeMIXYyILI/s625/2013+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-WC7M6z8bewI/UdKYNNPf9xI/AAAAAAAAAm0/wVeMIXYyILI/s640/2013+-+1" width="640" /></a></div>
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(Photo taken from kwgls.wordpress.com)</div>
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Let me warn you that this is an extremely rich cake that contains enough eggs and butter to clog your arteries. Imagine an 8" X 8" size of this cake can contain up to 27 eggs and around 600g of butter! Sounds suicidal enough. But it doesn't stop me from eating a huge amount of it. The dense, rich and creamy texture of the cake is just too addictive. Simply melt-in-your-mouth goodness!</div>
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So, after much searching on the Internet, I've finally found a basic horlick-flavoured kek lapis recipe that is novice baker-friendly. A straight forward recipe that helps the novice baker to kick start their kek lapis-making adventure. Thank god this recipe only use 10 eggs! The only thing I would change about this recipe is to cut down the sugar by 1/4. Overall the cake is delicious with intense malted milk flavour, thanks to the Horlick and condense milk. Everyone in the house loves it! I will try to bake with other flavours soon!</div>
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<b>Rating: 7/10</b></div>
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<a href="http://2.bp.blogspot.com/-_-Gy7ac8YNE/UdJ3gNS1XfI/AAAAAAAAAmE/ZmuuzUPcPRo/s1280/2013+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="534" src="http://2.bp.blogspot.com/-_-Gy7ac8YNE/UdJ3gNS1XfI/AAAAAAAAAmE/ZmuuzUPcPRo/s640/2013+-+2" width="640" /></a></div>
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<b><u>Recipe</u></b></div>
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(Adapted from <a href="http://rozzan.blogspot.sg/2008/02/kek-lapis-horlicks.html">Abg Rozzan's</a> blog)</div>
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Makes 1 10" X 7" or 8" X 8" or 9" X 9" square kek lapis</div>
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1 pound unsalted butter</div>
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220g caster sugar</div>
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10 eggs</div>
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1 can (397g) condense milk</div>
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240g All-purpose flour or Hong Kong Flour</div>
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200g Horlicks</div>
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<b><u>Method</u></b></div>
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Using the grilling function (top heat only) of your oven, preheat the oven at 200 degrees Celsius.</div>
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Line your pan with parchment paper or just grease it with butter.</div>
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Using an electric mixer, beat butter and sugar until light and fluffy.</div>
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Mix in the eggs, one by one at high speed. If your batter looks curdled after putting all the 10 eggs, not to worry, just continue to beat at high speed until it has come together and resembles a thick batter.</div>
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Pour in the condense milk and mix well.</div>
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Mix in the flour and horlicks at slow speed first, and then turn up the speed on high for 20 seconds until the batter is well-mixed.</div>
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<b><u>Layering process</u></b></div>
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You decide how small or big you want the layers to be. </div>
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I scoop 2 ladleful of batter into the pan and bake for 6-8 mins in the middle tray until the top appears golden brown (please take note that the top must be brown or else you can't see the layering pattern when you cut the cake). </div>
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Repeat the layering process until the batter are used up. Once you have done with all the layering, switch your oven into convection / normal baking mode, lower the temperature to 180 degrees celsius and bake the whole cake for 10-15 mins.</div>
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Remove cake from oven and leave to cool on wire rack.</div>
Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com2tag:blogger.com,1999:blog-6058403424887690154.post-73390407676223224552013-06-28T20:36:00.002-07:002013-11-21T18:33:15.722-08:00Rose Tea Cupcakes with Rose Honey Glaze. And back to blogging!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-R-DnQF_H2EI/Uc2YlgyTE1I/AAAAAAAAAlM/5DhLrKjI2BA/s1280/2013+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="614" src="http://4.bp.blogspot.com/-R-DnQF_H2EI/Uc2YlgyTE1I/AAAAAAAAAlM/5DhLrKjI2BA/s640/2013+-+2" width="640" /></a></div>
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Hello there!</div>
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It feels kinda weird to be blogging again! After 2 years of MIA!!!</div>
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I wish I could give you a good reason as to why I decided to stop blogging for a while.</div>
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To be honest, I'd kinda lost interest. I felt that my food writing skill wasn't good enough. And don't get me started on my baking and food photography skills too. So I felt quite uninspired to continue blogging, and decided to take a break until I'm ready to blog again.</div>
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Well, I WISH I'm ready. Because I do miss blogging about food and sharing recipes :'(.</div>
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I'm not gonna say much in this post. Just consider this post as a warm up to get the engine started!</div>
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<a href="http://3.bp.blogspot.com/-PxsSfdqKuIg/Uc2YloUBfsI/AAAAAAAAAlc/pxFKREUlnis/s1280/2013+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="534" src="http://3.bp.blogspot.com/-PxsSfdqKuIg/Uc2YloUBfsI/AAAAAAAAAlc/pxFKREUlnis/s640/2013+-+1" width="640" /></a></div>
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<span style="text-align: left;">So what have I been up to these past 2 years? To summarise a little, I quitted my boring admin job at the school in Dec 2011, took two PME diploma certs in Sugarpaste and Sugarflowers Cake Decorating modules, a certificate in Baking and Pastry module at At-Sunrice Culinary School, and worked as a pastry cook 3 in a factory kitchen for a year. I won't go into full details about these yet. Maybe in my next post, if I feel like talking about it... Hee.</span></div>
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Okay let's get into these Rose Tea Cupcakes with Honey Rose Glaze. I've just came back from my holiday in Istanbul recently, and I bought a huge packet of rose tea buds at the Grand Bazaar, knowing that I could bake something with it! I saw my pastry cook colleague used it to make cheesecake, and I knew that I had to get my hands on some! Now I wish I bought more!</div>
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After much thought, I decided to use <a href="http://www.bakingperfection.com/2012/03/vanilla-chamomile-cupcakes-with-honey.html">Baking Perfection's</a> Vanilla Chamomile Cupcakes recipe and tweaked it a little bit to produce my own rose tea cupcakes. And as for the glaze, I used <a href="http://joythebaker.com/2012/02/honey-chamomile-cupcakes-and-the-joy-the-baker-cookbook/">Joy The Baker's</a> recipe. The glaze was quite sweet to my liking, but overall I really love the cupcakes! Everything about these cupcakes transport me back to the Middle East. And my mother-in-law ate 3 cupcakes in just 5 minutes! Well, without the glaze. But I'm really glad that I've found a perfect rose-flavoured cupcake base. I'm so gonna try making Ispahan Cupcake with this recipe soon!</div>
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<b>Rating: 8/10</b></div>
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<b><u>Recipe</u></b></div>
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3/4 cup (1 1/2 stick) - unsalted butter</div>
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5 1/2 tablespoons - rose tea buds</div>
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1 1/4 cups - all purpose flour</div>
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1 1/2 teaspoons - baking powder</div>
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3/4 cup - sugar</div>
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1/2 teaspoon - salt</div>
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1/2 cup - heavy cream</div>
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1 teaspoon vanilla</div>
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1 teaspoon rose extract</div>
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2 large eggs</div>
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<b><u>Method</u></b></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;">In a sauce pan, heat the butter over low heat until completely melted. Add the rose buds and keep over heat for 5 minutes. Remove from heat and let steep for 5 more minutes. Pour butter-tea mixture through a fine sieve pressing hard against the buds to extract all of the butter and flavor. You should end up with 1/2 cup of butter. Let the butter come to room temperature before continuing.</span><br style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;" /><br style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;">Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper liners.</span><br style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;" /><br style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;">In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;">In another bowl, mix butter-tea mixture, cream, eggs, vanilla and rose extract; set aside.</span><br style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;" /><br style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;">With mixer on low speed, (or hand whisk will do) slowly add half of liquid mixture to the dry ingredients. Mix well and then pour another half of liquid mixture into the dry ingredients. Mix until well-combined.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;">Divide batter evenly among prepared muffin cups, about 1/4 cup each. Don't fill more than 2/3 full. </span><br style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;" /><br style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;">Put in oven and bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 23 minutes.</span><br style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;" /><br style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: clear; color: black; line-height: 18px; text-align: -webkit-auto;">Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.</span></span></div>
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<b><u><span style="font-family: inherit;">Rose Honey Glaze</span></u></b></div>
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<span style="font-family: inherit;">1 1/2 cups powdered sugar</span></div>
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<span style="font-family: inherit;">1 tablespoon honey</span><br />
<span style="font-family: inherit;">1 teaspoon rose extract</span></div>
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<span style="font-family: inherit;">about 5 tablespoons heavy cream</span></div>
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<span style="font-family: inherit;">pinch of salt</span><br />
<span style="font-family: inherit;">chopped Pistachios</span><br />
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<span style="background-color: clear; color: black; line-height: 26px; text-align: left;"> In a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cooled cupcakes. Sprinkle with just a bit of chopped pistachios and arrange on a pretty plate. Cakes will last, well wrapped, at room temperature for up to three days.</span></span></div>
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<a href="http://1.bp.blogspot.com/-aHAXOco5X9o/Uc2YlpJwSlI/AAAAAAAAAlU/cBWIk9H-pgw/s1280/2013+-+3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="546" src="http://1.bp.blogspot.com/-aHAXOco5X9o/Uc2YlpJwSlI/AAAAAAAAAlU/cBWIk9H-pgw/s640/2013+-+3" width="640" /></a></div>
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<br />Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com3tag:blogger.com,1999:blog-6058403424887690154.post-9631027961169803942011-06-28T00:58:00.001-07:002013-11-22T02:29:25.001-08:00Middle Eastern Orange Cake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVTuy5HS24A29URhF_DnmqxVOfWDLBvgPE3ynMDbMO9lHWYwyP9TC0bmONIX0sAXfKVplM17gnKqOtWc-SVsP6VVx8Ntza6oDNbEP6P6kLQu2BKY5focSLWBd5SsoYuS-QB-psxjX9kc/s1600/_DSC2179edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" i="i" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVTuy5HS24A29URhF_DnmqxVOfWDLBvgPE3ynMDbMO9lHWYwyP9TC0bmONIX0sAXfKVplM17gnKqOtWc-SVsP6VVx8Ntza6oDNbEP6P6kLQu2BKY5focSLWBd5SsoYuS-QB-psxjX9kc/s640/_DSC2179edited.jpg" true="true" width="446px" /></a></div>
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I just came back from my holiday/educational/spiritual trip to Jerusalem, Mecca and Madinah where i performed my <em>Umrah</em> (minor pilgrimage), and i really had a wonderful time at these sacred places!</div>
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Jerusalem is a beautiful holy city with magnificient views that will take your breath away. Places of worships - Churches, Mosques, Synagogues - are built near to each other in the city.. <s>So why can't we just live together in harmony without any disputes already??!!</s> And I especially love the cold weather..! A good place to escape from the hot and humid weather here in Singapore.</div>
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And i feel truly blessed to be given the opportunity to go through a round of spiritual journey in the two holy cities of Mecca and Madinah. The weather was hot (50 degrees!) and i fell sick a number of times, but nevertheless it was such a great religious and spiritual experience and i would love to step my foot there again. If God wills. <em>Insyaallah.</em> =)</div>
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I will post some photos of the trip at the end of this post. </div>
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I declare that i've fallen in love with the middle east!! <3</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwLfhjXBqhTbKYwpqJJMfM2y71h03NqbeDosB_4JS7iommzkOYzI6NH0OsCnbOprfp5E35AuFQR1iM-kY2yleg6tB4ymk1nPVTWfPLlYBRatudIYnFArcWp_0jhm2eSe0Ei03ajdU0Hw/s1600/_DSC2176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442px" i="i" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwLfhjXBqhTbKYwpqJJMfM2y71h03NqbeDosB_4JS7iommzkOYzI6NH0OsCnbOprfp5E35AuFQR1iM-kY2yleg6tB4ymk1nPVTWfPLlYBRatudIYnFArcWp_0jhm2eSe0Ei03ajdU0Hw/s640/_DSC2176.jpg" true="true" width="640px" /></a></div>
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Now let's talk about the subject that we love so much. </div>
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Yep. Sweet food. Cake! </div>
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<em>I miss my oven while i was away. No kidding.</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUyfZUJTjVim7MpfmLR-EXpJt07MKar5KcxFQ7pTb1a72SUWPNY63vTj2tlQAsAbcOqURgi64SbqCpQaeYnCC8-7xYdq3bQRVKSU751U50Pf4aZWP0x3au3AWXmXrXQOmXaGqxoR69kk/s1600/_DSC2133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424px" i="i" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUyfZUJTjVim7MpfmLR-EXpJt07MKar5KcxFQ7pTb1a72SUWPNY63vTj2tlQAsAbcOqURgi64SbqCpQaeYnCC8-7xYdq3bQRVKSU751U50Pf4aZWP0x3au3AWXmXrXQOmXaGqxoR69kk/s640/_DSC2133.JPG" true="true" width="640px" /></a></div>
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This Middle Eastern Orange Cake is very easy to make and totally gluten-free, as it is made of almond flour instead of the normal flour. The only downside? You have to boil the oranges for two hours. I boiled the oranges for only an hour and it's still fine. <br />
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You can conclude from here that i have the patience of a saint. Not.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ME7CBwr3IYdErwgD2Lv3pDphL0xKs_vvUDVOASPFeuhRKxqEt0sG0_EP5_3VXA3-EGDUDZ3VqbNnjcyiI4St-WjkCRZc_C7kglITU0hWcIRsHE28miFJouPgvk2ZdLVwmfG4FtC6Fns/s1600/_DSC2137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424px" i="i" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ME7CBwr3IYdErwgD2Lv3pDphL0xKs_vvUDVOASPFeuhRKxqEt0sG0_EP5_3VXA3-EGDUDZ3VqbNnjcyiI4St-WjkCRZc_C7kglITU0hWcIRsHE28miFJouPgvk2ZdLVwmfG4FtC6Fns/s640/_DSC2137.JPG" true="true" width="640px" /></a><br />
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The cake may look totally burnt on the outside after being baked in the oven for an hour, , but fret not!! Once you pierce a fork into the cake, you'll find how delicate and moist the crumb is. And it's all thanks to the almond flour! And the citrusy taste is not too overwhelming. Just perfect. This cake is really nice to eat, and most will enjoy it!</div>
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<strong>Rating: 7/10</strong></div>
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<strong><u>Recipe</u></strong></div>
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(Adapted from Not Quite Nigella, who adapted it from Claudia Roden)</div>
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2 large oranges, washed (Or 3 medium ones)</div>
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6 eggs, beaten </div>
250 g. ground almonds/almond meal/almond flour<br />
250 g. sugar <br />
1 teaspoon baking powder <br />
Icing sugar to dust if desired<br />
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<strong><u>Method</u></strong><br />
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Boil whole, <strong>unpeeled</strong> oranges, barely covered with water, in a covered saucepan for 2 hours (you can do this step a day or so ahead of time and keep the boiled oranges, once cooled, in the fridge). Discard water, allow to cool, then cut open, remove the pips (seeds and the whites) and chop roughly or pull apart into smaller pieces with fingers. <br />
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Preheat oven to 190ºC/170ºc fan forced and line the base and sides of a 24cm springform tin with baking paper.<br />
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Blend oranges and remaining ingredients thoroughly in a food processor. Pour batter into prepared tin. Bake for 1 hour. If cake is still very wet, cook a little longer. Cool in tin before gently removing. Dust with icing sugar and zest and prepare to swoon…<br />
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***</div>
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Now let me entertain you with the photos of the trip:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZZQi1SbinReiG_AIpcJIU1rq8TXj_SPmzn-FkcEIt0ZkOGEWOiF7LeyCTyxcKs1C2HpmqChANttmOFGSlWmCWOWRQ6y_Yj-Ua8UaYccaOpBclbUNKa8sryphxocI5OX1t2KKFe3cEEg/s1600/249931_10150335655869046_641514045_10057225_4111230_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424px" i="i" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZZQi1SbinReiG_AIpcJIU1rq8TXj_SPmzn-FkcEIt0ZkOGEWOiF7LeyCTyxcKs1C2HpmqChANttmOFGSlWmCWOWRQ6y_Yj-Ua8UaYccaOpBclbUNKa8sryphxocI5OX1t2KKFe3cEEg/s640/249931_10150335655869046_641514045_10057225_4111230_n.jpg" true="true" width="640px" /></a></div>
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Luxury houses along the hills at Jerusalem.</div>
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One of the Churches in Jerusalem.</div>
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The exterior of Al-Aqsa Mosque.</div>
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The magnificent Dome of Rock!</div>
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The Dome of Al-Aqsa Mosque.</div>
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The Wailing Wall.</div>
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I love the serenity of Jerusalem!</div>
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The street at Jerusalem.<br />
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We visited the Dead Sea too. A very beautiful sea!!</div>
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Wish i could float on the dead sea!</div>
Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com3tag:blogger.com,1999:blog-6058403424887690154.post-44503984680411831312011-05-22T06:14:00.000-07:002012-12-28T04:01:17.692-08:00Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting.<div class="separator" style="clear: both; text-align: center;">
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Red Velvet Cupcakes!! So.. red. So.. devilish. So.. traffic-stoppingly gorgeous..!<br />
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My first attempt at making these little red devils for my 1st wedding anniversary last year was quite a failure. I thought there was something horribly wrong with the recipe, but in the end it turned out that i'd measured the ingredients wrongly! I wasn't very familiar with measuring ingredients using measuring cups, therefore I made a terrible mistake of packing the flour tightly into the measuring cup. As a result, my cupcakes were dry, hard and almost tasteless...!<br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><br /></span>
And that is why, ladies and gentlemen, proper measuring of ingredients is critical to baking. You DON'T want your cupcakes to end up having a texture of a tennis ball. <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">If you have no idea on how to measure ingredients using measuring cups, you can always go to a cooking conversion website</span></span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> to convert the cups measurement to whichever unit measurements that you are familiar with (eg. in kilograms, ounce or pounds). Here is my go to website: http://www.convert-me.com/en/convert/cooking/</span></div>
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So I'd finally get around to give this recipe a second try (after i've perfected my measuring skills, of course), and the result was so so so much better! The cupcakes were tender and oh-so-moist with a hint of chocolatey and unique velvety taste to it. And the creamy, tangy and sweet cream cheese frosting gave the cupcakes a satisfyingly rich finish. I totally love this. And so do others who have tasted the cupcakes =)<br />
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<strong>Rating: 8/10</strong></div>
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<strong><u>Recipe</u></strong></div>
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(Adapted from <a href="http://www.joythebaker.com/blog/2009/09/my-favorite-red-velvet-cupcakes/">Joy The Baker</a>, Hummingbird Bakery Cookbook)</div>
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Makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes<br />
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4 Tablespoons unsalted butter, at room temperature<br />
3/4 cup sugar<br />
1 egg<br />
3 Tablespoons unsweetened cocoa powder<br />
2 Tablespoons red food coloring<br />
1/2 teaspoon vanilla extract<br />
1/2 cup buttermilk<br />
1 cup plus 2 Tablespoons all-purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1 1/2 teaspoons distilled white vinegar<br />
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<strong><u>Method</u></strong><br />
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Place a rack in the upper third of the oven and preheat oven to 350 degrees F.<br />
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In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.<br />
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In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.<br />
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Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.<br />
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Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.<br />
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Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.<br />
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Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.<br />
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<strong>Cinnamon Cream Cheese Frosting</strong><br />
(Adapted from Hummingbird Bakery Cookbook)<br />
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<em>double recipe to frost a 2 layer 9-inch cake</em><br />
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2 1/3 cups powdered sugar, sifted<br />
3 Tablespoons butter, room temperature<br />
4 ounces cream cheese, cold (I used room temperature)<br />
scant 1/4 teaspoon ground cinnamon<br />
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Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.<br />
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Add the cream cheese all at once and beat on medium to medium-high until incorporated.<br />
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Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.<br />
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Do not over-beat as the frosting can quickly become runny.<br />
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Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com3tag:blogger.com,1999:blog-6058403424887690154.post-30658854856048895782011-05-10T23:41:00.000-07:002012-12-28T04:15:55.417-08:00Hot Pink Zebra Print Cake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Xg5cs98A-qk9RdwFuXSCbMMCMVlvgmkEeoAw0s0UttQgzTYZnGhG9eOgSXer_RU5MFKCxSGEFs-PWXMVteaH0T1nqyD9z508QPLvOOy7jyGAvtjvmxP44TBm9B6yxiNOWxSVp5Sj9b4/s1600/pink+zebra+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Xg5cs98A-qk9RdwFuXSCbMMCMVlvgmkEeoAw0s0UttQgzTYZnGhG9eOgSXer_RU5MFKCxSGEFs-PWXMVteaH0T1nqyD9z508QPLvOOy7jyGAvtjvmxP44TBm9B6yxiNOWxSVp5Sj9b4/s640/pink+zebra+1.jpg" width="640px" /></a></div>
<br />
Zebra print is all the hype nowadays, especially on cakes, and i knew that i had to make one for my sister's birthday! I just LOOOVVVEEE the combination of Zebra print and hot pink! Totally chic!<br />
<br />
I'm not sure whether my 9 year old sister loved it as much as i do. She had a slightly puzzled expression on her face when i presented the cake to her. She might as well be thinking that i'd gone nuts.<br />
<br />
Can't blame her on that one though. If i were a 9 year old girl and had somebody made for me a zebra cake for my birthday, i would... give a wail of a lifetime.<br />
<br />
Because as a 9 year old, i would want a princess cake. Or a Barbie cake. Or any cake that had got nothing to do with the content of a zoo.<br />
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But! I'm really happy with my work. =)<br />
<br />
I know that i need to work on the zebra print. I spent almost 2.5 hours on it! <br />
<br />
Have i ever mention that i work at a speed of a freakin snail?<br />
<br />
Yep.<br />
<br />
My brother commented that my cake looked like leeches were crawling all over it.<br />
<br />
Have i ever mention that my brother can be such a leech sometimes?<br />
<br />
Hee~ <br />
<br />
<em>But seriously.</em><br />
<br />
=D<br />
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My sister finally got over her shock of seeing zebra prints all over her cake and agreed to proceed with the cake cutting session. :D<br />
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Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com3tag:blogger.com,1999:blog-6058403424887690154.post-41334412997217490642011-04-30T11:17:00.000-07:002012-12-27T08:36:50.587-08:00Wedding Cake Project 2: Orange and Ivory Fondant Cupcakes.<div class="separator" style="clear: both; text-align: center;">
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<br />
These are chocolate cupcakes with chocolate buttercream frosting, covered with orange and ivory fondant at the top.<br />
<br />
A friend of mine ordered these cupcakes as a wedding gift (gubahan hantaran) for her groom. I spent almost the whole day yesterday making these, and my back still hasn't recovered from the strain of sitting up straight for long hours while trying my best to decorate the cupcakes as prettily as possible. And.. i don't know why the heck it took me so long to decorate 16 cupcakes only?? Gosh, i work at a speed of a freakin' snail.<br />
<br />
To be honest, i'm not satisfied with the design of the cupcakes. I wish i could do better than this. You can tell from the picture that i ran out of ideas for the design and hastily rubbed silver glitters all over the fondant to make them look less dull. Fail.<br />
<br />
When i delivered these cupcakes to my friend, i was so darn nervous to show her my work, afraid that she might suddenly turn into a huge bridezilla and start throwing the cupcakes to my face, or eat me alive or something. But thank god that she's so easily pleased! The second i opened the lid of the box, she started jumping up and down, hugging me, complimenting how pretty the cupcakes were and contemplating to keep these cupcakes to herself and scoff them down on her bed when midnight strikes. But she discarded the idea in the end. Seems like her love for the groom is bigger than her love for cupcakes. <br />
<br />
Gasp! Rejecting cupcakes over a man??? Is she even human???<br />
<br />
Just kidding folks.<br />
<br />
<em>But seriously.</em><br />
<br />
XD<br />
<br />
So all is well in the end. I'm really happy to see that my customer is happy with my work. But i know that i have to keep on practicing on the design.<br />
<br />
By the way, I used <a href="http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/">Pioneer Woman's Best Chocolate Sheet Cake Ever</a> recipe for the chocolate cupcakes and <a href="http://allrecipes.com//Recipe/creamy-chocolate-frosting/Detail.aspx">All-recipes creamy chocolate frosting</a> for the chocolate buttercream frosting. And oh my, these cupcakes were totally divine!!! =)))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DuI2Jib_srE11HN8lZHdq3kHijW1kuaXUeJryH_CFkZbdOPBS99_usVTuJDL2ePr08qNBj2yeKFU5tlbMBhxuq53BSf4SIePLbkMTyRpwgIcTwWWMTV0MnuisJ9OCawKKAEA3nB30pk/s1600/_DSC1621edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DuI2Jib_srE11HN8lZHdq3kHijW1kuaXUeJryH_CFkZbdOPBS99_usVTuJDL2ePr08qNBj2yeKFU5tlbMBhxuq53BSf4SIePLbkMTyRpwgIcTwWWMTV0MnuisJ9OCawKKAEA3nB30pk/s640/_DSC1621edited.jpg" width="640px" /></a></div>
Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com3tag:blogger.com,1999:blog-6058403424887690154.post-71283659211347236612011-04-17T06:14:00.000-07:002011-05-22T18:34:16.887-07:00Banana Bundt Cake With Cream Cheese Frosting.<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKT-VvF1GSb0OQB39TpEbvuigvu_rHITbf6MMUXEdF0ndI_s9BFe7fpSSQkHWzJTzaB_fu6TbCGKO6KxmcIg-338r8dN-DWBWtAoQwyT1Xhq3r3xv0gZc6wgk9TNHBvmLmZieqIEnVVME/s1600/banana+bundt+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKT-VvF1GSb0OQB39TpEbvuigvu_rHITbf6MMUXEdF0ndI_s9BFe7fpSSQkHWzJTzaB_fu6TbCGKO6KxmcIg-338r8dN-DWBWtAoQwyT1Xhq3r3xv0gZc6wgk9TNHBvmLmZieqIEnVVME/s640/banana+bundt+cake.jpg" width="640px" /></a></div><br />
My grandaunt would chase me around the house with a huge wooden spoon if she ever finds out that i put cream cheese frosting on an old-fashioned banana cake. We Malays do not normally eat banana cake with frosting on it, as it tastes good on its own. So it's only fair that my grandaunt may think i've totally gone bonkers if she ever finds out. =D<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My favourite banana cake has always been my grandaunt's, as hers is light and fluffy and has intense banana flavour. The light and fluffiness of her cake is achieved by beating egg whites until peaks are formed. And to tell you the truth, i haven't been good at beating egg whites. The last time i tried to make meringues, i failed miserably. White eggy bubbly mess all over the mixing bowl. *Shudders*</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">(I'll be back, Mr Egg-Whites. Be very afraid.)<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ygc_vd8fGWR9H-KeKRdfxMun9X5A-bRVKr6Qa8XA9OLb9K96P-C11CTwfG5CMJdeymDTI3vSFGYwX6UOECOqze-GAe6zpaiDi6_T0JB31VyFVMNZi1pdiB4T7SVwq2yZmyrfbdQ0uis/s1600/_DSC1629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ygc_vd8fGWR9H-KeKRdfxMun9X5A-bRVKr6Qa8XA9OLb9K96P-C11CTwfG5CMJdeymDTI3vSFGYwX6UOECOqze-GAe6zpaiDi6_T0JB31VyFVMNZi1pdiB4T7SVwq2yZmyrfbdQ0uis/s640/_DSC1629.JPG" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So i skipped grandaunt's recipe and searched for a good banana cake recipe (which doesn't involve any egg-whites beating) online, and came across <a href="http://www.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256">'Best Ever Banana Cake With Cream Cheese Frosting'</a>. Sounds promising enough. I'd always wondered whether banana cake and cream cheese tasted good together. And i'm glad that they do!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGis69Syufv8PphZ2S-_ZUJJ3hh_ejso2-6sU5ftGHaoWV6wWOrFV7qXFtQv2tGN4OTitogftba38bb5uZJLrh_J90EI0uszCXwK_xBGbnm918y2EMP4JdKGZVCMLAaHm0gExLyxO2OE/s1600/_DSC1644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGis69Syufv8PphZ2S-_ZUJJ3hh_ejso2-6sU5ftGHaoWV6wWOrFV7qXFtQv2tGN4OTitogftba38bb5uZJLrh_J90EI0uszCXwK_xBGbnm918y2EMP4JdKGZVCMLAaHm0gExLyxO2OE/s640/_DSC1644.JPG" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This banana cake lives up to its name. Not exactly The Best of The Best of all Banana Cake. But at least one of the best that i've ever tasted (of course, my grandaunt's banana cake is still at the top of my list). Everyone at home loved it! It's light, super moist, moderately sweet with intense banana flavour, and the mild tanginess and sweetness of the cream cheese frosting complemented the flavour of the cake. But the cake tasted good without the cream cheese frosting too.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Rating: 8/10</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Zlzacs22_MhN5bsHQKM1araqXT1-R0asT0_THj-nKX2Rs1sCe18WeHKhgCCzSA_JzDjrDVuSyQvpe8dkCorSzCPrt9HHhyphenhyphenGPNPFuLclMUzW2rVNeo9JtFn4gAKxM39HRwL_fpxS_53c/s1600/banana+bundt+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Zlzacs22_MhN5bsHQKM1araqXT1-R0asT0_THj-nKX2Rs1sCe18WeHKhgCCzSA_JzDjrDVuSyQvpe8dkCorSzCPrt9HHhyphenhyphenGPNPFuLclMUzW2rVNeo9JtFn4gAKxM39HRwL_fpxS_53c/s640/banana+bundt+cake+2.jpg" width="472px" /></a></div><br />
<strong><u>Recipe</u></strong></div><div class="separator" style="clear: both; text-align: left;">(Adapted from <a href="http://www.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256">Food.com</a>)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="ingredient" sizcache="71" sizset="187"><span class="amount" sizcache="57" sizset="82"><span class="value">1 1/2</span> <span class="type">cups</span></span> bananas<span class="name" sizcache="71" sizset="187">, mashed, ripe </span></span></div><div class="ingredient" sizcache="71" sizset="188" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" sizcache="71" sizset="188"><span class="amount" sizcache="57" sizset="87"><span class="value">2 </span><span class="type">teaspoons</span></span> <span class="name" sizcache="71" sizset="188">lemon juice </span></span></div><div class="ingredient" sizcache="71" sizset="189" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" sizcache="71" sizset="189"><span class="amount" sizcache="57" sizset="92"><span class="value">3 </span><span class="type">cups</span></span> <span class="name" sizcache="71" sizset="189">flour </span></span></div><div class="ingredient" sizcache="71" sizset="190" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" sizcache="71" sizset="190"><span class="amount" sizcache="57" sizset="97"><span class="value">1 1/2</span> <span class="type">teaspoons</span></span> <span class="name" sizcache="71" sizset="190">baking soda</span></span></div><div class="ingredient" sizcache="71" sizset="191" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" sizcache="71" sizset="191"><span class="amount" sizcache="57" sizset="102"><span class="value">1/4</span> <span class="type">teaspoon</span></span> <span class="name" sizcache="71" sizset="191">salt</span></span></div><div class="ingredient" sizcache="71" sizset="192" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" sizcache="71" sizset="192"><span class="amount" sizcache="57" sizset="107"><span class="value">3/4</span> <span class="type">cup</span></span> <span class="name" sizcache="71" sizset="192">butter, softened </span></span></div><div class="ingredient" sizcache="71" sizset="193" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" sizcache="71" sizset="193"><span class="amount" sizcache="57" sizset="112"><span class="value">2 1/8</span> <span class="type">cups</span></span> <span class="name" sizcache="71" sizset="193">sugar </span></span>(I cut it down to 1 3/4)</div><div class="ingredient" sizcache="71" sizset="193" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" sizcache="71" sizset="194"><span class="amount" sizcache="57" sizset="117"><span class="value">3 </span><span class="type">large</span></span> <span class="name" sizcache="71" sizset="194">eggs</span></span></div><div class="ingredient" sizcache="71" sizset="195" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" sizcache="71" sizset="195"><span class="amount" sizcache="57" sizset="122"><span class="value">2 </span><span class="type">teaspoons</span></span> <span class="name" sizcache="71" sizset="195">vanilla</span></span></div><div class="ingredient" sizcache="71" sizset="196" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" sizcache="71" sizset="196"><span class="amount" sizcache="57" sizset="127"><span class="value">1 1/2</span> <span class="type">cups</span></span> <span class="name" sizcache="71" sizset="196">buttermilk</span></span></div><br />
<span class="ingredient" sizcache="71" sizset="196"><span class="name" sizcache="71" sizset="196"><strong>Frosting</strong></span></span><br />
<div class="ingredient" sizcache="71" sizset="197"><span class="ingredient" sizcache="71" sizset="197"><span class="amount" sizcache="57" sizset="132"><span class="value">1/2</span> <span class="type">cup</span></span> <span class="name" sizcache="71" sizset="197">butter, softened </span></span></div><div class="ingredient" sizcache="71" sizset="198"><span class="ingredient" sizcache="71" sizset="198"><span class="amount" sizcache="57" sizset="137"><span class="value">1</span> <span class="type">(8 ounce)</span></span> package <span class="name" sizcache="71" sizset="198">cream cheese, softened </span></span></div><div class="ingredient" sizcache="71" sizset="199"><span class="ingredient" sizcache="71" sizset="199"><span class="amount" sizcache="57" sizset="142"><span class="value">1 </span><span class="type">teaspoon</span></span> <span class="name" sizcache="71" sizset="199">vanilla </span></span></div><div class="ingredient" sizcache="71" sizset="200"><span class="ingredient" sizcache="71" sizset="200"><span class="amount" sizcache="57" sizset="147"><span class="value">3 1/2</span> <span class="type">cups</span></span> <span class="name" sizcache="71" sizset="200">icing sugar </span></span></div><br />
<strong>Garnish</strong><br />
<div class="ingredient" sizcache="71" sizset="201"><span class="name" sizcache="71" sizset="201">Chopped walnuts or pecans</span></div><div class="ingredient" sizcache="71" sizset="196" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0a4iF931725LvqxL35TzLxZpVEf_sLLldE5TIFqctlJJzFcCc93anIqz1PvV7DOnUGRnoOHfWX7Zw47spl9fzJSdnkQhCGNchS6zWmkM6KW8bJr1y42BSivNyHQNwJjMrz63KvQBD-4/s1600/_DSC1650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0a4iF931725LvqxL35TzLxZpVEf_sLLldE5TIFqctlJJzFcCc93anIqz1PvV7DOnUGRnoOHfWX7Zw47spl9fzJSdnkQhCGNchS6zWmkM6KW8bJr1y42BSivNyHQNwJjMrz63KvQBD-4/s640/_DSC1650.JPG" width="640px" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><u>Method</u></strong></div><br />
Preheat oven to 275°F. Grease and flour a 9 x 13 pan. (I used a 10" bundt pan)<br />
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In a small bowl, mix mashed banana with the lemon juice; set aside. <br />
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In a medium bowl, mix flour, baking soda and salt; set aside. <br />
<br />
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. <br />
<div sizcache="57" sizset="161"><br />
</div><div sizcache="57" sizset="161">Beat in eggs, one at a time, then stir in 2 tsp vanilla. </div><div sizcache="57" sizset="162"><br />
</div><div sizcache="57" sizset="162">Beat in the flour mixture alternately with the buttermilk. </div><div sizcache="57" sizset="162"><br />
</div><div sizcache="57" sizset="162">Stir in banana mixture. </div><div sizcache="57" sizset="164"><br />
</div><div sizcache="57" sizset="164">Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. (For 10" bundt pan, it will cook for 1 hr 30 mins)</div><div sizcache="57" sizset="164"><br />
</div><div sizcache="57" sizset="164">Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. </div><div sizcache="57" sizset="166"><br />
</div><div sizcache="57" sizset="166">For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuDxdbGeVsiDCCOUw4JOIbx4sS8yq0z1Fn3JjNPrRJ94bpqsCXZSaPPSHtVoLBbVcxVPDsxBTI4KaZ4Ksn4putqONVJWfmd1Nb9Q_nGu-ZWlwOtpDPaNpcV2iCPJvIBqrETpMcAgT3UE/s1600/banana+bundt+cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuDxdbGeVsiDCCOUw4JOIbx4sS8yq0z1Fn3JjNPrRJ94bpqsCXZSaPPSHtVoLBbVcxVPDsxBTI4KaZ4Ksn4putqONVJWfmd1Nb9Q_nGu-ZWlwOtpDPaNpcV2iCPJvIBqrETpMcAgT3UE/s640/banana+bundt+cake+3.jpg" width="424px" /></a></div></div>Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com5tag:blogger.com,1999:blog-6058403424887690154.post-66077235528248751762011-03-27T23:07:00.000-07:002012-12-28T04:39:28.535-08:00Back after MIA! And a Strawberry Cake.<span id="goog_1788114303"></span><br />
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Heyya peeps!!</div>
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Yikes, I know i've been MIA for soooo looooonggggg. Tsk tsk.</div>
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Anyway. I'M SO GLAD TO BE BAKING AGAIN!</div>
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For the past few months it was quite impossible for me to get back to baking, especially when the house looked like it was turned upside down. We hired the painters to paint the whole house, but before that we had to move all the furnitures, clean every corners of the house, get rid of all the junks in every wardrobe, cupboard and drawers and... more.</div>
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Exhausting, but it's worth it. Because i have a PINK bedroom now!</div>
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I've yet to search for a chic hot pink bedsheet and curtains.</div>
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I'm 25. I'm married. I act like a 7 year-old. God, help me.</div>
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I have a long list of baking recipes to try. And that's the problem if you haven't been baking for quite a long time. The list gets longer, and your patience gets shorter.<br />
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Initially i wanted to start off with Strawberry Cream Cake (suddenly craving for a strawberry dessert), but i stumbled upon this Strawberry Cake recipe from Martha Stewart's website instead and was so delighted to read all the rave reviews for the recipe. And it's so darn easy to make too, which is a good thing when you're feeling darn lazy and unadventurous at the moment.<br />
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And I'm so glad that i decided to try this recipe in the end because the cake turned out to taste simply good. Basically it's just a butter cake with strawberries on top (yes, pretty obvious), with their sweet and sour juices seeped into the sponge, adding a fruity kick to it. And it's really light too, not too sweet, not too "bleargh". Anyone who's not a fan of strawberries won't have a problem eating this cake. Totally a great snack for tea-time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBcynI_zd_f9EJrUg17I5rR3tTUehFfSI5Q7bWW-5TnE-E5WvvPf5mvjTA22jLZ1EZXEq8n0v7BBuvCea8kfFJaEpDkkVPGFIAKYYpa98Fb75qDF9TRblEoq_upNjRtn8nI3obmJQcYg/s1600/_DSC1522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBcynI_zd_f9EJrUg17I5rR3tTUehFfSI5Q7bWW-5TnE-E5WvvPf5mvjTA22jLZ1EZXEq8n0v7BBuvCea8kfFJaEpDkkVPGFIAKYYpa98Fb75qDF9TRblEoq_upNjRtn8nI3obmJQcYg/s640/_DSC1522.JPG" width="640" /></a><br />
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And the best part? Yes, the scent of baked strawberries that filled the air. Sigh~.<br />
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<em>Note: The top wasn't very brown because i baked the cake on the lower shelf of the oven. Afraid that it might overbaked!</em><br />
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<strong>Rating: 8/10 </strong><br />
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<strong><u>Recipe</u></strong></div>
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(Adapted from <a href="http://www.marthastewart.com/282505/strawberry-cake">Martha Stewart</a>)</div>
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6 tablespoons unsalted butter, softened, plus more for pie plate </div>
<div class="ingredient">
1 1/2 cups all-purpose flour </div>
<div class="ingredient">
1 1/2 teaspoons baking powder </div>
<div class="ingredient">
1/2 teaspoon salt </div>
<div class="ingredient">
1 cup plus 2 tablespoons sugar </div>
<div class="ingredient">
1 large egg </div>
<div class="ingredient">
1/2 cup milk </div>
<div class="ingredient">
1 teaspoon pure vanilla extract </div>
<div class="ingredient last">
1 pound strawberries, hulled and halved</div>
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<img height="63" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3k1u_4GsuVo2qvUj6TrayDyWQ-GeWFpfT9hzUslGx5bWFGrHkM1CK_gCq3Nrz4NvpYXXP2AR8z5yJagQDbLcS-wgqGSy6Y58CkV1E7KaDCarCurDmlLWlRbu8dsrKYn32hKqZuf_UwtI/s640/_DSC1561.jpg" style="filter: alpha(opacity=30); left: 90px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 3580px; visibility: hidden;" width="96" /><strong><u></u></strong><br />
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<strong><u>Method</u></strong><br />
<br />
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.<br />
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Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.<br />
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Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.<br />
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Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com6tag:blogger.com,1999:blog-6058403424887690154.post-40381834668544073682010-12-19T08:49:00.000-08:002011-04-14T19:46:00.466-07:00Easy-Peasy Cinnamon Rolls<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zx0ZOZXQ3VmcSsqz6l89vsHSqKrkVWfNJYvWXEuQegWhibOWNOBx4r-4PQwDUDe6GJx-HyEVa7O6TmHzElMhe2p8LAXIs3VzFDQUy_V39OerwWunfDQ-tRkmydy-gi3x35GTsH4FRwQ/s1600/cinnamon+roll+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zx0ZOZXQ3VmcSsqz6l89vsHSqKrkVWfNJYvWXEuQegWhibOWNOBx4r-4PQwDUDe6GJx-HyEVa7O6TmHzElMhe2p8LAXIs3VzFDQUy_V39OerwWunfDQ-tRkmydy-gi3x35GTsH4FRwQ/s640/cinnamon+roll+copy.jpg" width="414" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I picked the calender from the tabletop. I read the calender. I counted the days. I panicked!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Why??</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Because there are only 2 weeks left to 2011! And there are still alot of important things that i need to settle before the year ends!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>*Faint*</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mid December is always my least favourite time of the year, hands down.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And to overcome this matter, i decided to... knead some dough. Which, we all know, is completely irrelevant. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">No wonder i'm always behind time.</div><div class="separator" style="clear: both; text-align: left;"><br />
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There are many great Cinnamon Roll recipes out there, and to me this recipe is best suited for novice bakers who have yet to gain confidence in working with yeast. I've to admit that working with yeast can be such an intimidating experience sometimes. Even my husband vowed not to make breads anymore, and it's all thanks to the bad guy, Mr Yeast.<br />
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But i can assure you that this recipe is totally foolproof, and quite forgiving, i must say. The first time i made this, i didn't read the recipe properly and end up pouring cold milk instead of lukewarm milk into the dough batter. And the dough still rose beautifully, much to my amazement. <br />
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BUT, to be safe, just read the recipe properly.<br />
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</div><div class="separator" style="clear: both; text-align: left;">These cinnamon rolls are really soft, with satisfyingly sweet butter-cinnamon-sugar mixture filling that gives a soft crunch if you put lots of it into the dough. Marry the rolls with the cream cheese icing (or whatever icing or syrup of your choice), sink your teeth into it, and you can just bid your sorrows goodbye... errr, at least for a while.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>My rating: 7.5/10</strong></div><br />
<strong><u>Recipe</u></strong><br />
(Adapted from <a href="http://www.myresipi.com/">Myresipi</a>, a Malay community recipe-sharing website)<br />
<br />
<em>Make 10 rolls</em><br />
<br />
<strong>Bread rolls</strong><br />
300g bread flour<br />
50g butter<br />
1 egg<br />
50g fine sugar<br />
100ml fresh milk (lukewarm)<br />
8g active dry yeast (in my case, i use instant yeast, which still works like a charm :))<br />
1 tsp salt<br />
<br />
<strong>Filling</strong><br />
2-3 tsp cinnamon powder<br />
60g brown sugar<br />
20g butter - room temperature<br />
<br />
<strong>Cream cheese icing</strong><br />
50g cream cheese - room temperature<br />
20g butter - room temperature<br />
100g icing sugar<br />
A pinch of salt<br />
A few drops of vanilla essence<br />
<br />
<strong><u>Method:</u></strong><br />
<br />
Preheat oven to 180°C<br />
<br />
In a mixing bowl, rub the butter with flour until it resembles small crumbs<br />
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Add in sugar and dry yeast. Mix with a spoon until well-combined.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbRXYDYBEkwIFuqqFUtMWFgNLIqG8-luaNDqtFODJYdrOJ8DEPw5nvu9Hj6X-WUFYvalfhmAeootim1bWKFgSCS6AKJj2o3zRisUAisRh9nRvZPVVBH6yqDVpvPk3GvsA3jaHnK1UVTg/s1600/edited+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbRXYDYBEkwIFuqqFUtMWFgNLIqG8-luaNDqtFODJYdrOJ8DEPw5nvu9Hj6X-WUFYvalfhmAeootim1bWKFgSCS6AKJj2o3zRisUAisRh9nRvZPVVBH6yqDVpvPk3GvsA3jaHnK1UVTg/s640/edited+2.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Add in salt, egg and milk. Knead the dough until smooth or until the dough does not stick to your fingers. (I knead around 5-10 minutes.)<br />
<br />
Wrap the dough with a damp cloth or clingwrap film and let it rest until it is 1.5 times bigger (approx. 40 mins - 1 hr.). After it has rised, re-shape it into a ball and let it rest again for 10 mins. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2wiVQF9-cE7yHKy0I0PBlBTr4DeOsCz_jFbF-s4TQfe9p7F49lQXFIFe8QMm7mMIBSpdEJSEYc1Z2zd5R7JRLiSmD04R7hyF3OFyc_oWOI3z1qdPYrgDLobRKc2lQ-E8xQ3XlkW_gHM/s1600/edited+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2wiVQF9-cE7yHKy0I0PBlBTr4DeOsCz_jFbF-s4TQfe9p7F49lQXFIFe8QMm7mMIBSpdEJSEYc1Z2zd5R7JRLiSmD04R7hyF3OFyc_oWOI3z1qdPYrgDLobRKc2lQ-E8xQ3XlkW_gHM/s640/edited+5.jpg" width="640" /></a></div><br />
Divide the dough into two portions. Take one portion and roll it out into a 25cm X 20cm rectangular shape. Sprinkle the filling evenly over the rolled out dough. (For the filling, i spread the butter over the dough with a butter knife first before sprinkling the cinnamon and brown sugar over it.).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyYiW2_X-jj1goyix0uvepWAX8Hie3aJZleOWg0bKy6PTJAqs8sG7kkmp6Vb9cTu-fCmP9_4WM5Kg_pVhoJgCNR8WVfz9CWALIEfeX_WWjwB8eE6PWjUwLB4Eoj3vRtsecQWwRBu6ifo/s1600/edited+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyYiW2_X-jj1goyix0uvepWAX8Hie3aJZleOWg0bKy6PTJAqs8sG7kkmp6Vb9cTu-fCmP9_4WM5Kg_pVhoJgCNR8WVfz9CWALIEfeX_WWjwB8eE6PWjUwLB4Eoj3vRtsecQWwRBu6ifo/s640/edited+7.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgyVqzzP654pO53OatdExsC1R31An-dXk6hB99MLu-Wp9vZoWzKsVkn-nhuf0F1TC4nRvjiuXN5u5E6vAbmc4ik7Ir8UMHB7MVTLAZGLkEyIyp2HRivu6Y3BVqfByvTrQP714TRWMR0s/s1600/edited+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgyVqzzP654pO53OatdExsC1R31An-dXk6hB99MLu-Wp9vZoWzKsVkn-nhuf0F1TC4nRvjiuXN5u5E6vAbmc4ik7Ir8UMHB7MVTLAZGLkEyIyp2HRivu6Y3BVqfByvTrQP714TRWMR0s/s640/edited+8.jpg" width="640" /></a></div><br />
Roll the dough into a log. Pinch the seam to the roll to seal it. Slice the log/roll into 4 equal-sized pieces (approx. 4cm long each). <br />
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Repeat these steps to another portion of dough.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkOE8lgJXdOw-KjTsJPZJHybIZjpENCn2bYYdrmiutK4Jk2393i3RcrCN8dS38PcluiMhtavUhUujhNJbNFCwtZ37JgHqsswM5G-KWpHrLpseXQ1oec86gCWcPBlIuowY_amkiiI74io/s1600/edited+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkOE8lgJXdOw-KjTsJPZJHybIZjpENCn2bYYdrmiutK4Jk2393i3RcrCN8dS38PcluiMhtavUhUujhNJbNFCwtZ37JgHqsswM5G-KWpHrLpseXQ1oec86gCWcPBlIuowY_amkiiI74io/s640/edited+9.jpg" width="640" /></a></div><br />
Place the rolls into muffin cups and let them rise again to 1.5 times bigger. Bake in preheated oven for 15 minutes or till light brown in colour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl5ChiCEsVXMwzJ1OuMUDohbHZWX4gRrKWqQavickJt5lcTjNFcxzIu9oFxO-Zj9g3Wj_PX0moOOUmkYkHwBnmRQpbVtcssAi1wF9Zb_qPHZIiqHBofaO98WLHYey0-AY6skZCTjkgng/s1600/edited+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl5ChiCEsVXMwzJ1OuMUDohbHZWX4gRrKWqQavickJt5lcTjNFcxzIu9oFxO-Zj9g3Wj_PX0moOOUmkYkHwBnmRQpbVtcssAi1wF9Zb_qPHZIiqHBofaO98WLHYey0-AY6skZCTjkgng/s640/edited+10.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSrABa66WFYeUp1F0hREjwNUH_ozLuvRrMBkqLd5xtLcGz34bJuiQbvFOsXgaqjx01kgC5LMZ_4VnpYn_XlFgfm_etAgD_NE8isYVtn22EwJugxLs0Je5q55Yebtk4ILR0lwKPoOc3Ag/s1600/edited+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSrABa66WFYeUp1F0hREjwNUH_ozLuvRrMBkqLd5xtLcGz34bJuiQbvFOsXgaqjx01kgC5LMZ_4VnpYn_XlFgfm_etAgD_NE8isYVtn22EwJugxLs0Je5q55Yebtk4ILR0lwKPoOc3Ag/s640/edited+11.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Meanwhile, make the cream cheese icing: put all the ingredients together in the mixing bowl and beat until creamy. Do not overbeat.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Drizzle 1 1/2 tablespoon of cream cheese icing onto each baked cinnamon rolls.</div>Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com6tag:blogger.com,1999:blog-6058403424887690154.post-15585312991354542182010-12-13T19:39:00.000-08:002010-12-15T19:51:56.086-08:00My First Wedding Cake Project!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0JIa1e_Zqls7XXbj6yfbI9RJb-uJZb7LTeZlSXex3MRE76G9XlvUcSpSUxb1RPbD1c2HbyM1ZDsv-MrnGwtlVoQ6cWyYYM6YOaSr0OhFAYuuPe8kPkVxfs1ItDLeVSy8QGn-YF1se9g/s1600/edited+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0JIa1e_Zqls7XXbj6yfbI9RJb-uJZb7LTeZlSXex3MRE76G9XlvUcSpSUxb1RPbD1c2HbyM1ZDsv-MrnGwtlVoQ6cWyYYM6YOaSr0OhFAYuuPe8kPkVxfs1ItDLeVSy8QGn-YF1se9g/s640/edited+1.jpg" width="452" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When i first accepted the order to make wedding cupcakes + one fondant cake for my cousin 6 months ago, some people (and even myself) thought that i was crazy. Because (a) my baking skill's still in need of major improvement and (b) i had no idea how to cover a cake with fondant. I didn't attend any fondant cake courses before. So it's only fair that some people thought that i was abit cuckoo on the head, and feared that the end result would be a total crap sitting on the wedding cake stand instead.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLDZyGvy-V23iKlDUlVSDcQQwA2vTumT5IM4aTMOPBi0_sJNJtk2XV2NikqHSkunVs3EfdFdBHNj5D7Pfw2Wu-EfHCh9-g96d2HNRDiXE17jda_QlLONA0XpUHpaDYBEsYYOervbP5IU/s1600/edited+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLDZyGvy-V23iKlDUlVSDcQQwA2vTumT5IM4aTMOPBi0_sJNJtk2XV2NikqHSkunVs3EfdFdBHNj5D7Pfw2Wu-EfHCh9-g96d2HNRDiXE17jda_QlLONA0XpUHpaDYBEsYYOervbP5IU/s640/edited+2.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But now i'm so glad that this pink & white wedding cupcake + fondant cake project turned out to be quite a success! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Okay, I've to admit that the cupcakes and the cake weren't 100% perfect. As you can see closely at the pictures, the swirly icings on the cupcakes weren't that pretty, and the fondant cake was quite slanted to the right. This is what you get if you hire an amateur to do your wedding cake =P. But i was relieved that my cousin wasn't such a fussy bride, in other words, a BRIDEZILLA. She was actually very satisfied with it, after i kept asking for her opinion for countless of times. Phew, thank god for that. :D</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5CY8r5S7JAhr_4S9vz9BvGWlAwbiSCP0mafyAn2Xx0ts1G_srZPeRTLgE_FkuB-20aBSnZ3v8Sai4EqmwUtjYb63PLsxrGB4mLZIc_6aL_4OQoGzNKrFBYJmuIcfgG0_5OSYEBMI3zQ/s1600/edited+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5CY8r5S7JAhr_4S9vz9BvGWlAwbiSCP0mafyAn2Xx0ts1G_srZPeRTLgE_FkuB-20aBSnZ3v8Sai4EqmwUtjYb63PLsxrGB4mLZIc_6aL_4OQoGzNKrFBYJmuIcfgG0_5OSYEBMI3zQ/s640/edited+3.jpg" width="640" /></a></div><br />
The best part of the project was the rose! I have to thank YouTube for this. I had no skill whatsoever in making fondant rose before, and i had been searching for tutorials on YouTube and had been practicing for days. And i was so glad that they turned out nice on the fondant cake!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3F5YbcmyC-lY2wll1QYat6hkNzMiyI4MCup679x1QgQcuEt8AW7w1GZYKRrP1K4Q8fSnju9IqDNEdk77V-nzgNkBrWpZnXmxtecZbrkBiEx8HQCXOWyyCzoj-wvriFDz9ieH9RmAvkDM/s1600/edited+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3F5YbcmyC-lY2wll1QYat6hkNzMiyI4MCup679x1QgQcuEt8AW7w1GZYKRrP1K4Q8fSnju9IqDNEdk77V-nzgNkBrWpZnXmxtecZbrkBiEx8HQCXOWyyCzoj-wvriFDz9ieH9RmAvkDM/s640/edited+4.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Overall it was such a great experience, even though there were times i felt like giving up. But i am grateful to have my family members and friend to help me out. =)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And i'm still glowing from all the compliments that i'd received from the guests. =)))</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Before i end this post, i'll give you more details about the wedding cupcakes + cake:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">(a) Cupcake stand: <strong>Made of silver cake boards and cake dummies (styrofoam)</strong></div><div class="separator" style="clear: both; text-align: left;">(b) No of cupcakes baked: <strong>90</strong></div><div class="separator" style="clear: both; text-align: left;">(c) Cupcakes (and Cake) flavour: <strong>Strawberry yogurt. (from: </strong><a href="http://sugareverythingnice.blogspot.com/2008/10/strawberry-yogurt-cupcakes.html"><strong>Sugar Everything Nice Blog</strong></a><strong>)</strong></div><div class="separator" style="clear: both; text-align: left;">(d) Cupcakes icing: <strong>Wilton Buttercream (from: <a href="http://www.wilton.com/recipe/Buttercream-Icing">Wilton.com</a>)</strong></div><div class="separator" style="clear: both; text-align: left;">(e) Cupcakes Icing (and Cake fondant) color: <strong><a href="http://www.makeawishcakeshop.co.uk/onlineshop/Details.asp?ProductID=8087">Americolor Electric Pink Gel Food Colour</a></strong></div><div class="separator" style="clear: both; text-align: left;">(f) Cupcakes topper and deco: <strong>Hearts made of royal icing. And </strong><a href="http://www.wilton.com/store/site/product.cfm?id=02C016BD-1E0B-C910-EAC1E75DDC3AF513"><strong>Wilton Sugar Pearl Sprinkles</strong></a></div><div class="separator" style="clear: both; text-align: left;">(g) Cake fondant: <strong>Store-bought - Wilton </strong><a href="http://www.wilton.com/store/site/product.cfm?sku=710-2076"><strong>Ready-To-Use White Rolled fondant</strong></a> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPSdzM9K0LZz9OLEWhM-cWdwr4YrD9abF-AEbnNIaCeGCgOgxQGcGSPbSvr3VDHbKFJPyyt1oItl7UDyhtDgOKvu-jCehmsI-cP9vJ8OzPvO68na__gc-3bZ3K72soC5TbGEFOAbR4vs/s1600/edited+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="568" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPSdzM9K0LZz9OLEWhM-cWdwr4YrD9abF-AEbnNIaCeGCgOgxQGcGSPbSvr3VDHbKFJPyyt1oItl7UDyhtDgOKvu-jCehmsI-cP9vJ8OzPvO68na__gc-3bZ3K72soC5TbGEFOAbR4vs/s640/edited+5.jpg" width="640" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><em>Hope you have a blissful marriage life, cuzzie!</em> </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>Anyway i'm not in the picture. :D</em><br />
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<em>I just loveee the deco colours! I should have taken these colours for my wedding last year! Mine was gold and cream.</em><br />
<br />
</div><div style="text-align: left;">P/S: My friend has requested for wedding cupcakes for her wedding next year! Should i accept it??</div>Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com3tag:blogger.com,1999:blog-6058403424887690154.post-19292111548931177712010-11-27T00:00:00.000-08:002011-06-21T19:21:27.309-07:00Chocolate Chip Cheesecake<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmjXx9ROSqqqH-pRrgl7s4iOsjMkY_Yze-U0q43AHH3NlptJ77DHn1sLb_aetBtXWhhVuLsmtSzdJQZDcytV41pEJJHCynC6Xn1rDUQhij5y_IuTVP7Avez3bmyRiuzBS522tdJcy3j8/s1600/chocochip+cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmjXx9ROSqqqH-pRrgl7s4iOsjMkY_Yze-U0q43AHH3NlptJ77DHn1sLb_aetBtXWhhVuLsmtSzdJQZDcytV41pEJJHCynC6Xn1rDUQhij5y_IuTVP7Avez3bmyRiuzBS522tdJcy3j8/s640/chocochip+cheesecake.JPG" width="640px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Dear 'Best Dad Ever', I hope that you have a wonderful birthday today. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">And i hope that you like the Chocolate Chip Cheesecake that i'd baked for you as your birthday cake. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Never mind that you have another two birthday cakes sitting in the fridge. That's one of the advantages of having a pastry chef as a friend. Maybe i should find myself one too and get him/her to stuff all kinds off confections in my fridge. Yep.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">***</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I still remember my first experience with cheesecake. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Two words: Bloody Disaster. Literally. I accidentally cut my fingers really deep when trying to cut the lime into two with a semi-blunt knife. Totally epic fail.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I thought that the process of making a cheesecake would almost be the same as making a normal butter/sponge cake. I didn't consider the techniques that are needed to bake a perfect cheesecake which are:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1) To include the bain-marie (water bath),</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2) To cover the cheesecake witth a foil when the top has browned when it's only halfway baked,</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3) To let it cool down slowly in the oven for an hour or more.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">As a result:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWAF-WGVoW19E40u2ak2iavpmqTPaxL2sm2VAp_fvJUpsJ0rIZ_BkeJDQTYuU1TrDUJ_2uL-eQkJ82GrHOka_juubKKubGnXrmlVaRwxDDDEU0UThr1uYMsKhcrWD2fCr8pal7kFzH_8/s1600/oreo_c_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWAF-WGVoW19E40u2ak2iavpmqTPaxL2sm2VAp_fvJUpsJ0rIZ_BkeJDQTYuU1TrDUJ_2uL-eQkJ82GrHOka_juubKKubGnXrmlVaRwxDDDEU0UThr1uYMsKhcrWD2fCr8pal7kFzH_8/s640/oreo_c_1.jpg" width="640px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-size: x-large;"><strong>ARGHH!! Run for your life!</strong></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Undeniably the ugliest cheesecake in history.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">But i've been practicing, and as you can see, i'm improving a little :D. </div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpQ9bSkdeF87hpb_MIhAvYQxbv-MvnfXB69u6PzhbYi83fV_I3wNOViYR8So7jGHFs1BB_UaIXk0iT3cXZ4X3xd4WGyJ8BePiTJQRIPDQ15mgvDHcIFY6iSVlVQanYu8J9idKJX-AjwM/s1600/_DSC0579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422px" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpQ9bSkdeF87hpb_MIhAvYQxbv-MvnfXB69u6PzhbYi83fV_I3wNOViYR8So7jGHFs1BB_UaIXk0iT3cXZ4X3xd4WGyJ8BePiTJQRIPDQ15mgvDHcIFY6iSVlVQanYu8J9idKJX-AjwM/s640/_DSC0579.JPG" width="640px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">This Chocolate-Chip Cheesecake is perfect for those who love the combination taste of cheese and chocolate. It's creamy, tangy and chocolatey. A very delightful dessert indeed! I would be happy to eat this for breakfast, lunch, dinner and supper for like... a week. And get myself really sick.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1p68916PKPkE58-cHLCBKNQUha4UaxRCksP56L-RfOwzqejOYjcw_PJu1jxrIG2COS_juDb618fEd9MzL8-nXf2Xfm91Xwz4P06hJFqDUZWs_Ag6O3FRTiV6lcWxO3EG6tCYvK8RK-8/s1600/_DSC0582.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="451px" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1p68916PKPkE58-cHLCBKNQUha4UaxRCksP56L-RfOwzqejOYjcw_PJu1jxrIG2COS_juDb618fEd9MzL8-nXf2Xfm91Xwz4P06hJFqDUZWs_Ag6O3FRTiV6lcWxO3EG6tCYvK8RK-8/s640/_DSC0582.JPG" width="640px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I chose Chipsmore chocolate-chip cookies as the bottom crust of the cheesecake. This cookie brand has been my favourite ever since i was little! You can choose your own favourite brand for the crust.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWb1VvGP-bsjH5rvdb2nPxsMiq8NXVOrzbKUF5bvwQ7wD1ppHYWZaAZ0cXqPiXY4jEnQp8WHCi2DfVIlnGpSHPQ5Fx_oqSGiE8EIVF0BrhkW-jRyWlaRyhMGf15kR1yJ-riyC0nUbHo3Y/s1600/_DSC0584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444px" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWb1VvGP-bsjH5rvdb2nPxsMiq8NXVOrzbKUF5bvwQ7wD1ppHYWZaAZ0cXqPiXY4jEnQp8WHCi2DfVIlnGpSHPQ5Fx_oqSGiE8EIVF0BrhkW-jRyWlaRyhMGf15kR1yJ-riyC0nUbHo3Y/s640/_DSC0584.JPG" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ozXtv-o5UG5co0THXxovay8gMilmkoqNabVUikZZm-WJ10nQsO7kWVok2R5OwHNpWb2XX472K0e5whIYkqLgQjuBCSGSL2rB11j6-whfSwrcXfEVwRmJu_9xn-saO4ZbP90K54XP8LU/s1600/_DSC0586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422px" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ozXtv-o5UG5co0THXxovay8gMilmkoqNabVUikZZm-WJ10nQsO7kWVok2R5OwHNpWb2XX472K0e5whIYkqLgQjuBCSGSL2rB11j6-whfSwrcXfEVwRmJu_9xn-saO4ZbP90K54XP8LU/s640/_DSC0586.JPG" width="640px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The one thing that i need improving is the leveling of the crust. Some areas have higher crust then the others. Any tips to share? </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNfXYtqxcxb5XN4UgqjpcGyvV6IS2jdbOJZNdb1SaAednkoIKSsvmCJKgbroOxcnPQLTWeRSbR7p2ZlHEGa0xtkog-YLJ_cMfhYmggiPc8yHgPpjPE-R7Eg8pa5ok4NfmWmJJWT5Z1EA/s1600/_DSC0592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNfXYtqxcxb5XN4UgqjpcGyvV6IS2jdbOJZNdb1SaAednkoIKSsvmCJKgbroOxcnPQLTWeRSbR7p2ZlHEGa0xtkog-YLJ_cMfhYmggiPc8yHgPpjPE-R7Eg8pa5ok4NfmWmJJWT5Z1EA/s640/_DSC0592.JPG" width="640px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">One very useful tip that i've learnt from a food blogger: Beat the cream cheese with a mixer until it's creamy/soft only (DO NOT over beat the cream cheese). Then beat the rest of the ingredients using only a wooden spoon to avoid overbeating. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Follow this tip and you won't regret it. Promise.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieN2SFhshNvI1Ry7IiWqnXW6qKyeuQeoYilPHOAAwIO2eoL-A6rZEnpUNPkiNkLK9es_X63JP4utwdhRKl_RJZqLzmdUH_tPS43KdQ3LMsOFumj7xrJ0cIao0GuayBTdSJbgsWj5rZ6ww/s1600/_DSC0596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473px" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieN2SFhshNvI1Ry7IiWqnXW6qKyeuQeoYilPHOAAwIO2eoL-A6rZEnpUNPkiNkLK9es_X63JP4utwdhRKl_RJZqLzmdUH_tPS43KdQ3LMsOFumj7xrJ0cIao0GuayBTdSJbgsWj5rZ6ww/s640/_DSC0596.JPG" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
I'd folded in the chocolate chips into the batter but in the end they sank to the bottom and became part of the bottom crust. Which is not really a bad thing actually. <br />
<br />
You can go crazy and sprinkle the top of the batter with lots and lots of chocolate chips. I'd decided to be graceful and only sprinkle a little bit. =D<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Dz5kDKubvwml0YmFMniC8mz48HiZYB6HhPWjoIPzabv3uNi0OyD22xfvOOQxmcLoytCT8H1h9Ay40lkH4gnf5TKJAxKOocmQg1ez0LxIZZhRi3vR3xqWPkLeqwbwf82QibzhvBflmkY/s1600/_DSC0605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="601px" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Dz5kDKubvwml0YmFMniC8mz48HiZYB6HhPWjoIPzabv3uNi0OyD22xfvOOQxmcLoytCT8H1h9Ay40lkH4gnf5TKJAxKOocmQg1ez0LxIZZhRi3vR3xqWPkLeqwbwf82QibzhvBflmkY/s640/_DSC0605.JPG" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
In the end it did have a small crack but i'd covered it up by drizzling hershey chocolate syrup all over! And TADAA!<br />
<br />
<strong>My Rating: 8/10</strong><br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjal4JS_fzqvVWbKOluz9Bt0XMl8IHKd4HNBkx2yHL_ICDzFq8u5MR0uC3CdzW0YN68SalD9zFv-z1Bf0WLkwfV1uqsxNn1DcBxCiUhGhuLXAyRi4mgbSsmgiZfQtppQ8uRkNhWyYtMxHc/s1600/_DSC0606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422px" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjal4JS_fzqvVWbKOluz9Bt0XMl8IHKd4HNBkx2yHL_ICDzFq8u5MR0uC3CdzW0YN68SalD9zFv-z1Bf0WLkwfV1uqsxNn1DcBxCiUhGhuLXAyRi4mgbSsmgiZfQtppQ8uRkNhWyYtMxHc/s640/_DSC0606.JPG" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<strong><u>Recipe</u></strong><br />
(Adapted from <a href="http://bakingblonde.wordpress.com/2008/08/04/oreo-cheesecake/">Baking Blonde's Blog</a> and a few amendments made)<br />
<br />
<strong></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Bottom Crust:</strong><br />
2 cups chocolate cookie crumbs<br />
3 TBS butter, melted<br />
<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Cheesecake batter/filling:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 pkgs. (8 oz. each) cream cheese, softened<br />
1 can (14 oz.) Sweetened Condensed Milk<br />
1/4 cup granulated sugar<br />
1 TBS flour<br />
3 large eggs<br />
1 tablespoons lime juice<br />
1 tablespoon vanilla extract<br />
1 cup chocolate chip, or more if desired<br />
<br />
<strong>Optional:</strong><br />
Chocolate syrup as garnish<br />
<br />
<strong><u>Method:</u></strong><br />
<br />
Preheat oven to 300° F. Grease 9-inch springform pan.<br />
<br />
Fill an oven safe cake pan (I use a 9×9) 3/4 full with warm water. Set on bottom oven rack while oven is preheating.<br />
<br />
In a medium mixing bowl, combine cookie crumbs and butter, stir to combine. Press onto bottom and 1 inch up side of prepared pan. Bake in preheated oven for 10 minutes. Remove and increase oven temperature to 350.<br />
<br />
In a large mixing bowl beat cream cheese until creamy. Add sweetened condensed milk and beat until smooth. Add sugar and flour, beat to combine. Add eggs one at a time beating only to combine after each addition. When adding the third egg, also add the lime juice and vanilla extract; beat until combined.<br />
<br />
Using a spatula, gently fold in the chocolate chips. Gently pour batter evenly into prebaked crust. <br />
Then sprinkle as many chocolate chips as you desire at the top of the batter.<br />
<br />
Bake in preheated oven for 50-65 minutes or until edge is set and center moves slightly. Watch carefully and do not overbake.<br />
<br />
Shut oven off and allow cheesecake to cool in oven for 1-4 hours. Run a warm knife around edge of cheesecake after 1 hour.<br />
<br />
Place in fridge to cool completely. (Remove the pan of water)<br />
<br />
Allow to chill at least 24 hours before serving for best flavor and texture.<br />
<br />
Drizzle chocolate syrup all over if desired.</div>Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com9tag:blogger.com,1999:blog-6058403424887690154.post-19219065773979412812010-11-13T20:16:00.001-08:002010-11-14T05:33:09.631-08:00Choco-Chip Jaffa Muffins & A New Blogger Design!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Yj1P2INePlBfc0AWTr1sZEdQ7Ql9V65bGfIZUzBBvlDcZlRTCrhsZ-1yluomBu9WkX5AR2qaCNlFhNeuSkpmQ9UZsqr4BGvMECb9_IACvEsEAoKwuQekMXzm-2SrUvmGHsR9vbmMrYU/s1600/_DSC0625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Yj1P2INePlBfc0AWTr1sZEdQ7Ql9V65bGfIZUzBBvlDcZlRTCrhsZ-1yluomBu9WkX5AR2qaCNlFhNeuSkpmQ9UZsqr4BGvMECb9_IACvEsEAoKwuQekMXzm-2SrUvmGHsR9vbmMrYU/s640/_DSC0625.JPG" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>OMG. OMG. OMG.</strong></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A new blogger design. LIKE, FINALLY.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Do you know how much i lurveeeee my new blogger design?? </div><div class="separator" style="clear: both; text-align: left;">I can't stop staring at it like a weirdo!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It's all thanks to Jessica @ <a href="http://www.thefrillycoconut.com/">The Frilly Coconut</a>! She's just so talented! </div><div class="separator" style="clear: both; text-align: left;">I wish i could give her all the muffins above as a token of appreciation. :D</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you wanna get a new pretty blogger/wordpress/twitter design at an affordable price, i HIGHLY RECOMMEND her service!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">***</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Okay, back to the muffins.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These muffins turned out to be quite crusty on the outside (not sure whether it's supposed to be crusty originally. If not, YIKES!), and light and moist on the inside. They're surprisingly not too sweet either, which is good news for the diabetics, and bad news for people with sweet-tooth (i.e. yours truly). Boo.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I was also quite disappointed that the orange flavour wasn't strong enough. Fortunately the chocolate chips made the muffins taste a whole lot better. I wish i'd put the whole bag of choco-chips into the batter. Tsk.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The next time i make this, I'm gonna pour some orange juice into the batter. And add a little bit more sugar.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjz1Xwg4K8uWmQVCphe78YCZre1LwriQPSvm6O5_m0ir0lM8vRpGHt0tki_D_btljQmVv_WJXo2_XyMKYTYiTIeoD5ugR4BuptSbQSuocfmJmI9IFuXi71N6wGQPWRHGKfb3qMErPsuw/s1600/_DSC0589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjz1Xwg4K8uWmQVCphe78YCZre1LwriQPSvm6O5_m0ir0lM8vRpGHt0tki_D_btljQmVv_WJXo2_XyMKYTYiTIeoD5ugR4BuptSbQSuocfmJmI9IFuXi71N6wGQPWRHGKfb3qMErPsuw/s640/_DSC0589.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What i really love about buttermilk is that it can make your cake to be really moist!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnXBtbJLaVaUGupg3PXoa8tTFs-yGtTZ3KsSPZSxizj2tGqhiKGpqSnJ7k50z6uwDmf_ZUeWq_LIlHwruC39rTL0Ad7_L_kBhwF3XdxTqBllUyMJdIvd5_svdu3_554iAnbAu-D5jzSFY/s1600/_DSC0583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnXBtbJLaVaUGupg3PXoa8tTFs-yGtTZ3KsSPZSxizj2tGqhiKGpqSnJ7k50z6uwDmf_ZUeWq_LIlHwruC39rTL0Ad7_L_kBhwF3XdxTqBllUyMJdIvd5_svdu3_554iAnbAu-D5jzSFY/s640/_DSC0583.JPG" width="640" /></a></div><br />
Grating the orange zest was the best part of the process. The sweet and sour citric scent that filled the kitchen was the best natural air-freshener of all!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0nw6JJly7chvyy4r-OCoJUSlAldhGSTAEqqWwZ29rkR7ni6PqTIzLwMDAwJzE7M7REnMnr-nwC8NYwxxAGIO-ZixDIw-dhOu8Rnz-80b-aJty7i2rmJossX314yFErXPe9HtsqxXbN8/s1600/_DSC0594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0nw6JJly7chvyy4r-OCoJUSlAldhGSTAEqqWwZ29rkR7ni6PqTIzLwMDAwJzE7M7REnMnr-nwC8NYwxxAGIO-ZixDIw-dhOu8Rnz-80b-aJty7i2rmJossX314yFErXPe9HtsqxXbN8/s640/_DSC0594.JPG" width="640" /></a></div><br />
The batter must be lumpy. Or else you're fired.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqfw2iwLJR1wbIWnnjdoCi0jVWj2MtXLSd-7E1XgxdLNPACGQNfE3qZJmJJ3adGp_4Hn7VZwqeJWxab5A4-QyNERlSy8hB7jQxsJ6DBh-Hzx80RS2TQHf_qIcyEpby-QZeomvoWE_ZYQ/s1600/_DSC0605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqfw2iwLJR1wbIWnnjdoCi0jVWj2MtXLSd-7E1XgxdLNPACGQNfE3qZJmJJ3adGp_4Hn7VZwqeJWxab5A4-QyNERlSy8hB7jQxsJ6DBh-Hzx80RS2TQHf_qIcyEpby-QZeomvoWE_ZYQ/s640/_DSC0605.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4DlP_tEcQE-Ul03phGg_jYdj2w3lT_RIEmFtELYBP-a7SeflDwKv5dtFpDHsAt_f1VRA-dXDCK11ZXmgN5ZLii09RwoVZhoQj084zsMYrgWoRSa2hrDBDrPIEW4uQuftIr95dWB7l3J4/s1600/_DSC0606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4DlP_tEcQE-Ul03phGg_jYdj2w3lT_RIEmFtELYBP-a7SeflDwKv5dtFpDHsAt_f1VRA-dXDCK11ZXmgN5ZLii09RwoVZhoQj084zsMYrgWoRSa2hrDBDrPIEW4uQuftIr95dWB7l3J4/s640/_DSC0606.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamMxNamvAATaUm0BmUqPl52ZYaCltfuww62_o8mXarpOJI_8v2iUa45zqofWmz8d-GKfJKxp6haS1_dooS371EWOhY8YPWGw6czHVocjHJeoY5nM0MKnMzHi1qtnpxSsLWj21_vaV4O4/s1600/_DSC0618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamMxNamvAATaUm0BmUqPl52ZYaCltfuww62_o8mXarpOJI_8v2iUa45zqofWmz8d-GKfJKxp6haS1_dooS371EWOhY8YPWGw6czHVocjHJeoY5nM0MKnMzHi1qtnpxSsLWj21_vaV4O4/s640/_DSC0618.JPG" width="640" /></a></div><br />
The domes of the muffins were slightly higher than the ones shown in the recipe book. Yours truly over-filled the muffin pan holes. <br />
<br />
<div class="separator" style="clear: both; text-align: left;"><strong>My ratings: 5.5/10</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">However, all my family members commented that the muffins were scrumptious and that i should bake these more often. Their ratings are: 7/10</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Until now i'm still wondering whether i've raised a very fussy tongue. Hmm.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><u>Recipe</u></strong></div>(Taken From <a href="http://www.borders.com.au/book/easy-baking/7101176/">The Australian Women's Weekly Easy Baking Book</a>)<br />
<br />
2 1/2 Cups (375g) Self-raising flour<br />
100g Cold butter, chopped finely<br />
1 Cup (220g) Caster Sugar<br />
1 1/4 Cups (310ml) Buttermilk<br />
1 Egg<br />
3/4 Cup (135g) Dark Choc Bits<br />
2 Teaspoons finely grated orange zest<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnHsZLHbVeJkZAixgJ205Kk4wTLmkVtqr9sZKPTGyIQWC5kJEtZMB-JLnuCyBADjhMZIOgP9aLCJB-gCrEbKcrKw8M0DVEv5Lk3HQCEIKGGuTC2p75mrD2RsaIrhz9VJ9pSiEr6iM04w/s1600/_DSC0621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnHsZLHbVeJkZAixgJ205Kk4wTLmkVtqr9sZKPTGyIQWC5kJEtZMB-JLnuCyBADjhMZIOgP9aLCJB-gCrEbKcrKw8M0DVEv5Lk3HQCEIKGGuTC2p75mrD2RsaIrhz9VJ9pSiEr6iM04w/s640/_DSC0621.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><u>Method:</u></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 200c/180c fan-forced. Grease 12-hole (1/3 cup/80ml) muffin pan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sift flour into large bowl; rub in butter. Stir in sugar, buttermilk and egg. Do not overmix; mixture should be lumpy. Stir in Choc Bits and zest.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Divide mixture into pan holes; bake about 20 minutes. Stand muffins in pan 5 minutes before turning, top-side up, onto wire rack to cool.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com2tag:blogger.com,1999:blog-6058403424887690154.post-85322870685391802512010-10-31T02:04:00.000-07:002010-11-14T01:41:54.298-08:00Raspberry & Blueberry Lime Drizzle Cake<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlxiasAD_4xSYAgDW3DwtkBrUQvOkc5owv7NnI5JKTVlIKSafZ9ra694-5xdlkytrOikGgx-4wBGvHJQE3ZCF1u3PEbzzOsyEPaykJMETGzd6fgtbpoapX9fxG54XMx-sIvNduPq50Xk/s1600/_DSC0537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlxiasAD_4xSYAgDW3DwtkBrUQvOkc5owv7NnI5JKTVlIKSafZ9ra694-5xdlkytrOikGgx-4wBGvHJQE3ZCF1u3PEbzzOsyEPaykJMETGzd6fgtbpoapX9fxG54XMx-sIvNduPq50Xk/s640/_DSC0537.JPG" width="546" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">(Hah. Again, fancy calling myself a Confectionery Queen, when i seldom update this blog.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Nothing like a summery treat to cheer you up. Especially when your weekend is almost over, and all you can think of is how the hell you are going to clear off all the massive paperwork at your workplace without wanting to bang your head occasionally on the wall.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yes. A nice summery treat is just what you need.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Everything about this cake is good. The recipe is straight forward, and it's really easy to make.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Except i didn't know that my juice squeezer had gone missing. So in the end i had to squeeze the hell out of 6 big Australian Tahtian Lime using only a small spoon. <br />
<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">And my fingers are sensitive to the acidity of the lime juice. So, imagine the stinging that i had to endure. Imagine the horrendous facial expressions i made when i was in pain. Just. Imagine.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnCad6W672bJ_flcTNWiFxY_ZGWhjxdVJxqb_faGXqL-EetG9tl4Eb1riyvGIK6IfWEgyfpG5kBz-qioBIXBpy6tUmEWCSoCFOYg2YFcTemYlkcbdJ6rB0ij0iggTHpW57SEuFnsBZrA/s1600/_DSC0505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnCad6W672bJ_flcTNWiFxY_ZGWhjxdVJxqb_faGXqL-EetG9tl4Eb1riyvGIK6IfWEgyfpG5kBz-qioBIXBpy6tUmEWCSoCFOYg2YFcTemYlkcbdJ6rB0ij0iggTHpW57SEuFnsBZrA/s640/_DSC0505.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I hate you but i love you, lime.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGwLWikZQEU53JwIUy-OiF6Si7e_XsKHy1Pk2uClTX_HSK8H1JwUf5ZYkVyscOoAWJ-0XXHVmVrUjTcLiP1GeBBXZeAmNj_WdAu0O8oALQ1HrgpDtl_usQIBwu6C8lWKdnhhhPxb2On8/s1600/_DSC0507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGwLWikZQEU53JwIUy-OiF6Si7e_XsKHy1Pk2uClTX_HSK8H1JwUf5ZYkVyscOoAWJ-0XXHVmVrUjTcLiP1GeBBXZeAmNj_WdAu0O8oALQ1HrgpDtl_usQIBwu6C8lWKdnhhhPxb2On8/s640/_DSC0507.JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The hardship that i had to go through just to produce a few tablespoons of lime juice and lime zest... Tsk.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Will never wish the same fate to befall upon my enemies.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Wait. Maybe I would.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkjYeiHWhABNdi2yycr2OAl_6nPpaH-4TZPhihf3CuXoI82gLDTOaJpvyqaUmSa5rFoKmQKR1ylc683uIzx_Kloj3fgSL3CtJy9liP3TOJdb-1Ek9gt9r8gd_LyDsk6wVP5cZsdE-CiY/s1600/_DSC0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkjYeiHWhABNdi2yycr2OAl_6nPpaH-4TZPhihf3CuXoI82gLDTOaJpvyqaUmSa5rFoKmQKR1ylc683uIzx_Kloj3fgSL3CtJy9liP3TOJdb-1Ek9gt9r8gd_LyDsk6wVP5cZsdE-CiY/s640/_DSC0511.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivE_sJOG5pOMLtC1ce8AaAeH6ZlWGTd679DKMKXJNlFMpJ4appe89gc4rVeG_7D0_LfmAGTejQKG0fbZ1WcQKf8M_ZO41T6gRxNuuydQGqgVpubsTQty_fq_ubArSejtO0PRKGdBJsjTI/s1600/_DSC0519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="483" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivE_sJOG5pOMLtC1ce8AaAeH6ZlWGTd679DKMKXJNlFMpJ4appe89gc4rVeG_7D0_LfmAGTejQKG0fbZ1WcQKf8M_ZO41T6gRxNuuydQGqgVpubsTQty_fq_ubArSejtO0PRKGdBJsjTI/s640/_DSC0519.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Ah, i just love how the batter looks like with the blueberries and raspberries folded in! </div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I added some flour to the berries so that it wouldn't sink to the bottom of the cake.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nSEtJSpf2N_im1OZZe-fYOUwFHFf4Qpy3JsAiPrmd6xXCHOYsfxYXIXk65JY3e8g-tr4jNAqEsg6DvqITVZTSh6rWcmagsPmXxlL8oqkp8dXS2B5PeWrkoIQeo6GDuZsW7SCwsvhrEg/s1600/_DSC0530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nSEtJSpf2N_im1OZZe-fYOUwFHFf4Qpy3JsAiPrmd6xXCHOYsfxYXIXk65JY3e8g-tr4jNAqEsg6DvqITVZTSh6rWcmagsPmXxlL8oqkp8dXS2B5PeWrkoIQeo6GDuZsW7SCwsvhrEg/s640/_DSC0530.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNnfATXb_oDncopX532Bne9A9m_5j0s15jR3tE88WpdKULrecR6-mDSPYUE4seVdYeV7wbkOxIJ-ZHOEKrzSFrlsiZgx0LE7xpAdQuiRRNpu5bolqGdYgOTnh_obYgaHatl9sg-bAX1E/s1600/_DSC0527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNnfATXb_oDncopX532Bne9A9m_5j0s15jR3tE88WpdKULrecR6-mDSPYUE4seVdYeV7wbkOxIJ-ZHOEKrzSFrlsiZgx0LE7xpAdQuiRRNpu5bolqGdYgOTnh_obYgaHatl9sg-bAX1E/s640/_DSC0527.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This cake turned out to be deliciously moist and fruity, and bursting with zesty/tangy flavour after the lime syrup had been poured onto the cake.</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsnw7IBIE457xaIdNg7fnGrwJ1uZni5wFBbXi_8YucrGE23gSEexud9a50CuXFKjHPbsVcC3khYtXazlbEh7mXv2re1Da27qPnOTgd0csBOHj63R63yZr6VhBYfEeWV6ZlxpOv8pbRfk/s1600/_DSC0535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsnw7IBIE457xaIdNg7fnGrwJ1uZni5wFBbXi_8YucrGE23gSEexud9a50CuXFKjHPbsVcC3khYtXazlbEh7mXv2re1Da27qPnOTgd0csBOHj63R63yZr6VhBYfEeWV6ZlxpOv8pbRfk/s640/_DSC0535.JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AlQ9ULv09IbOSVmv0cBMf_UBEuxtvlQc7PrdSxqWa0AyLyY2JfE35G_EJfVVK3yVD7-07uavockg7EJI4EYdMuRQNicgvvaIscbNFQ4uvYZ8cbLRQMb7ZDyUKzATXPHAPma0pao3nq4/s1600/_DSC0556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="435" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AlQ9ULv09IbOSVmv0cBMf_UBEuxtvlQc7PrdSxqWa0AyLyY2JfE35G_EJfVVK3yVD7-07uavockg7EJI4EYdMuRQNicgvvaIscbNFQ4uvYZ8cbLRQMb7ZDyUKzATXPHAPma0pao3nq4/s640/_DSC0556.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I liked it best when it's served warm.<br />
<br />
<strong>My Rating: 7/10</strong><br />
<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><u>Recipe</u></strong></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">(Taken from <a href="http://www.bbcgoodfood.com/recipes/1338/raspberry-and-blueberry-lime-drizzle-cake">BBC GoodFood Website</a>)<br />
<br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>For the cake</strong></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">225g/8 oz softened butter, plus extra for greasing</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">225g/8 oz golden caster sugar</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4 medium eggs</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">grated zest and juice of 2 limes</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">250g/9 oz self-raising flour, sifted with a pinch of salt, plus a little extra flour</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">25g/1 oz ground almonds</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">100g/4 oz each blueberries and raspberries</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>For the syrup</strong></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">8 tbsp lime juice (about 4 limes)</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Grated zest of 1 lime</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">140g/5 oz golden caster sugar</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyuTlClWU_9uhmuPIW-LMlDvlu7lr7HfugEKyGZvZiE7vwyJjp-QonM4UucTgWkyZXcOpVXli93wAdOpazBz7LHACnP39Oop8OMU4dLb8VosZ63RVUYLNlPoUTxrKNx_mYHK2raCpcCao/s1600/_DSC0545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyuTlClWU_9uhmuPIW-LMlDvlu7lr7HfugEKyGZvZiE7vwyJjp-QonM4UucTgWkyZXcOpVXli93wAdOpazBz7LHACnP39Oop8OMU4dLb8VosZ63RVUYLNlPoUTxrKNx_mYHK2raCpcCao/s640/_DSC0545.JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="text-align: left;"><strong>Method:</strong><br />
<br />
Line the base and sides of a 20cm/8 inch square cake tin, not loose based, with greaseproof paper and butter the paper. Pre heat oven to 180c/gas 4/fan oven 160c.<br />
<br />
Cream the butter and the sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling.<br />
<br />
Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice-about 3 tbsp- to give a good dropping consistency.<br />
<br />
Fold in ¾ of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on the top.<br />
<br />
Bake for about 1 hour (cover with foil, if beginning to brown too much).<br />
<br />
Meanwhile make the drizzle syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little.<br />
<br />
As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it<br />
To store, cool before wrapping in paper and/or foil.<br />
<br />
Carefully remove the cake form the tin, discard the lining paper and cut into 12 portions to serve.<br />
<br />
Serve with Chantilly cream. Whip a carton of double cream and add tbsp sifted icing sugar and tsp vanilla essence.</div>Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com4tag:blogger.com,1999:blog-6058403424887690154.post-5662271580414402912010-09-13T10:27:00.000-07:002010-12-17T18:44:43.277-08:00The Journey of the Confectionery Queen Begins...HAH. Fancy calling myself a Confectionery Queen, when:<br />
<br />
a) I'm not a confection-making extraordinaire,<br />
b) Most of the time i fail at following recipes correctly,<br />
c) I don't look like a confectionery goddess, like Nigella Lawson or... someone goddessy or queeny-like?<br />
<br />
Well. When it comes to confections/desserts, I'm always the first one in line. My obsession for it makes others shake their heads, tsk-tsking everytime. Hence, the label Confectionery Queen. Hehhhh.<br />
<br />
So. This is my first post for this blog. Yaay.<br />
<br />
And today happens to be my Barf-day. Double Yaay. <br />
<br />
Now i have two things to celebrate on the 13th of September every year. Triple Yaay.<br />
<br />
Why i call it barfday and not birthday?<br />
<br />
Because the thought of having to grow older but not wiser kinda makes me wanna barf. <br />
Right now. <br />
<br />
To cheer things up, i've made myself a birthday cake. No, not your typical birthday cake.<br />
<br />
It's <strong><u>Yogurt Marmalade Cake</u></strong> from <a href="http://thepioneerwoman.com/cooking/2008/07/yogurt-marmalade-cake-to-die-for/">The Pioneer Woman!</a><br />
Oh how i really love her. But not in a sick-ly way. She's such an inspiration!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRW1MSWcn1Tg7EFfB4NKKU_30s4tbNNsp92zs5PrcWxm3ryTvM5I0TuuBsZRmccocPsrcIqZrFWrBuz_8vH90cASJsOe9V-ic_H1qJ6MD7Hfn5TjIXBT0jluHfxHjM2D6VUezCuOw19s/s1600/yogurt+marmalda+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRW1MSWcn1Tg7EFfB4NKKU_30s4tbNNsp92zs5PrcWxm3ryTvM5I0TuuBsZRmccocPsrcIqZrFWrBuz_8vH90cASJsOe9V-ic_H1qJ6MD7Hfn5TjIXBT0jluHfxHjM2D6VUezCuOw19s/s640/yogurt+marmalda+cake.jpg" width="513" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Hugeass photo of it.</em></div><div class="separator" style="clear: both; text-align: left;">From the photo above, you can see that:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">a) I need to buy pretty plates and more props. Yes, i'll do that. Don't worry.</div><div class="separator" style="clear: both; text-align: left;">b) My photography skill sucks like no other. Will do something about it too.</div><div class="separator" style="clear: both; text-align: left;">c) My cake didn't rise beautifully as Pioneer Woman's. Boo. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But the cake tasted good! I've always love zesty cake. And it's not too sweet either. </div><div class="separator" style="clear: both; text-align: left;">I'm not a big fan of the orange glaze though. Quite sour to my liking. I will experiment it with different types of glaze in the future. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Or i would just pour chocolate syrup all over and stuff my face in it. </div><div class="separator" style="clear: both; text-align: left;">Yes. That's it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Another note: It's best serve warm.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>My Rating: 6/10</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">(Click <a href="http://thepioneerwoman.com/cooking/2008/07/yogurt-marmalade-cake-to-die-for/">here</a> for the recipe)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">***</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This blog is still under construction actually. I'm gonna get a new blog design real soon, and the one that's gonna design it is none other than the talented Jessica from <a href="http://www.thefrillycoconut.com/">The Frilly Coconut</a>. I'm so glad that i stumbled upon her website while doing some food blog-hopping. Look at her portfolio and see why she's so talented. I'm really very excited and can't wait to see mine!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Okay, that's it for now. Have a good day people!</div>Confectionery Queenhttp://www.blogger.com/profile/10971380051420111816noreply@blogger.com0