Thursday, September 4, 2008
Wednesday, April 16, 2008
Saturday, April 12, 2008
Sunday, April 6, 2008
Happy Birthday Aufa! Moga jadi anak yang solehah ;)
Cream Cheese Anchor - RM28.90/kg
Sunday, March 30, 2008
Setelah sekian lama tidak membakar, kini hasil pertama dari dapur baru Smiley ialah Cream Puff 50 biji yang ditempah oleh kawan lama Smiley di SAMER dulu, Hafizah.
Ini kali ketiga beliau menempah, dimana 2 tempahan sebelum ini terpaksa ditolak atas sebab tak dapat dielakkan. Memang kali ini rezeki dia, sebab malam tadi rumah saya langsung tada air, so saya dah inform awal-awal takut tak dapat buat. Alhamdulillah, mungkin rezeki dia, lepas subuh pagi tadi, saya bangun air dah ada. Jadi, saya pon buat le cecepat sementara anak daraku yang menyusu itu tidur.
Terima kasih Fizah ;)
Eh, nak tengok dapur Smiley ker? meh le jenguk sini.
Tuesday, March 25, 2008
It has been a very long time since the last time I update this blog. I miss baking very much! My baking activity is currently 'on long holiday' since the kitchen is under a major rennovation.
I don't want to leave this blog in gloomy. So today, I just to share a short for those cheesecake lovers who is planning to bake your own cheesecake.
The first basic tool , you must have a a springform pan. In basic, it consist of two parts: a circular flat bottom, and a side formed in a circle.
There are 2 types of cheesecake pans I ever known so far:
Type 1: Cheesecake pans with Removable Bottom.
Type 2 : Nonstick cheesecake pan made with a tight sealing high quality clamp. The bottom fits into the side, the side is then locked, and the pan has a top and bottom. When unlocked, the side opens and the bottom (and the cheesecake) can be removed.
Now, you have known with these 2 types of pan. So, which one to use?
Based on my experience, using the Type 1 pan is better than the non stick springform pan I have ever used. Guaranteed! These pans are covered under a lifetime guarantee against rusting, chipping, flaking, warping, and more! I can also remove either the baked or no baked cheesecake easily! What a peace of mind when the time to pack the cheesecake has come. I miss baking!!.
Hope this info benefit you all. Happy Baking! Any question just send email to firstname.lastname@example.org.
Monday, February 4, 2008
Day one workshop: Princess figurine (please do not name Barbie as there could be copyright problem)
Students will model a beautiful doll-like princess figurine dressed in fairy style costume. Learn detailed figure modelling with life-like facial features and expression.
Day two workshop: Midnight Fairies (advanced piece)
Students will make this fantasy sugar piece. Learn the advanced blending technique removing joins successfully and the art of balance and structure and model miniature fairies with tiny detailed limbs.
Day three workshop : Baby Ballerina (fine figure modelling)
Model this cutest baby dressed in her ballerina outfit and nearly ready for dance class waiting for her laces to be tied. Learn how to model baby features including dimples and rounded limbs, balance and proportion.
Daily Demonstrations (Fee: RM 200 per demonstration per day)
Day one demonstration : Warner cartoon characters
Debbie will show how to capture the Warner cartoon character likenesses by modelling Daffy Duck in a little dingy ready for a cake top. She will also model the heads of Tom and Jerry to show how simple it is to capture their likeness.
Day two demonstration: Fairy King & Queen sugar piece cake top
Watch Debbie model a King and Queen sitting on rose petal thrones perfect for a wedding cake top or special birthday celebration.
Day three demonstration : Cinderella figurine sugar piece
More info: 2decoratecakes.com
Monday, January 28, 2008
Yang ni plak ditempah Kak Mona dr Annexe 1. Saya buat 3 perisa: Choc, Lemon & Blueberry.
Sunday, January 27, 2008
Sunday, January 20, 2008
Dear friends & my valued customers,
My Smiley Cakes is temporarily unavailable for about 1 month / until further notice. Please apologize for the inconvenience caused.
For any inquiries, pls email me @ email@example.com.
Hope to bake for you again in future, insyallah.
Sunday, January 6, 2008
250 gm cake flour/superfine flour
2 teaspoons baking powder
1.5 teaspoon baking soda
3/4 teaspoon salt
250 gm butter
450gm castor sugar
1 teaspoon vanilla essence
4 eggs (B size)
70gm cocoa powder
1 2/3 cupsa (350 ml) cold water (from the fridge)
1. Sift together all A
2. Combine and mix C until smooth. Set aside in fridge to maintain coldness.
3. Cream butter, sugar, & vanila until fluffy. Add eggs one at a time.
4. At low speed, add A alternately with cocoa mixture. Mix until smooth
5. Pour into pans. Note: Brush the pan with shortening / margarine first ok.
6. Bake for 1 hr - 1 hr & 15 min at 175 deg. ( I recommend you to check the cake after 1 hr baked to prevent overbaked. You can check using cake tester, the cake is ready if the tester comes out clean after inserted into the center of the cake)
1. Simple Choc frosting
3/4 cup of cocoa powder
1 small tin of condensed milk
1 table spoon cooking oil (not the used one)
Method: Mix together all ingredients in a bowl. Simmer it until the cream is thick using double boiler method. You may pour it immediately on the cake. Reminder: You cannot deco the frosting by using nozzle.
500 gm cooking choc
200 gm double cream/whipping cream
1. Chop the choc into small cubes and put aside.
2. Heat the whipping cream until bubbles.
3. Turn off heat and add chocolate.
4. Slowly whisk mixture until smooth and well combined
5. Let cool to room temperature
You may deco by using Spatula and pipe it using nozzle with Choc Ganache. It's also taste very good than the simple choc frosting above. I simply love it.