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Rabu, 16 November 2011

Cake decoration for wedding anniversary

base cake : double choco
dekor buttercream n fondant
uk. dia. 22 cm

Ceritanya hari sabtu malam didatangi sm saudara sepupu katanya minta support kue ulang tahun perkawinan Ibu pendeta di lingkungan rumah...so ,oklah tanpa basa basi mengiyakan walaupun agak malas juga krn hari kerja n pasti capek berat..njreeenggg even cm disuruh nyumbang gw mikirnya selangitt tinggi bgt ( no wonder gw gt lho ) tp ttp jatuh2nya ya cm kyk diatas sih hehehehe 

Minggu, 13 November 2011

chocolate coffee mousse for alumni

sumbangan konsumsi buat acara arisan bulanan alumni SMA negri 2 ambon ...katanya uenak kuenya,ya iyalah sapa dulu yg bikin *tepok pundak sendiri* wkwkwkkwk....

eclairs...anyone??


eclair resep ini enak bangettt..chouxs pastrynya garing dtambah filling cream chantilly yg lembut..yummyy serasa kue kelas hotel nich..ini link aslinya di camelia blog...happy baking everyone

 Eclairs
Rachel Allen


Ingredients

Choux pastry

  • 100g (3 ½ oz) strong white or plain flour
  • Pinch of salt
  • 150ml (1/4 pint) water
  • 75g (3oz) butter
  • 3 eggs, beaten
  • 1 extra egg, beaten - to brush eclairs before baking

For the chocolate glacé icing

  • 200g (7oz) icing sugar
  • 25g (1oz) cocoa powder
  • 1 2 tbsp boiling water

For the crème chantilly filling

  • 50g (2oz) icing sugar (1 generous tbsp), sifted
  • 1 tsp vanilla extract
  • 400ml (14fl oz) whipped cream (measure when whipped)

2 piping bags

  • Plain 5-8mm (1/4 – 3/8 in) nozzle
  • Plain 3mm (1/8 in) nozzle (optional)

Method

Choux Pastry
  1. Sift the flour and salt into a large bowl and set aside
  2. Place the water and butter in a medium-sized saucepan with high sides (not a low sauté pan) set over a medium-high heat, stirring until the butter melts. Allow the mixture to come to a rolling boil then immediately remove the pan from the heat. Add the flour and salt and beat very well with a wooden spoon until the mixture comes together.
  3. Reduce the heat to medium and replace the saucepan, stirring for 1 minute until the mixture starts to ‘fur’ (slightly stick to the base of the pan). Remove from the heat and allow to cool for 1 minute.
  4. Pour about one-quarter of the beaten egg into the pan and, using the wooden spoon, beat very well. Add a little more egg and beat well again until the mixture comes back together. Continue to add the egg, beating vigorously all the time, until the mixture has softened, is nice and shiny and has a dropping consistency. You may not need to add all the egg or you may need a little extra. If the mixture is too stiff (not enough egg) then the choux pastries will be too heavy, but if the mixture is too wet (too much egg) they will not hold their shape when spooned onto greaseproof paper.
  5. Although the pastry is best used right away, it can be placed in a bowl, covered and chilled for up to 12 hours, until ready to use.

Eclairs

  1. Preheat the oven to 220°C (425°F), Gas mark 7. Line a baking tray with parchment paper (not greaseproof paper, as the éclairs may stick when cooked).
  2. Place the dough into a piping bag fitted with the plain 5–8mm (1/4–3/8in) nozzle and pipe into lengths approximately 10cm (4in) long onto the prepared baking tray, spaced about 4cm (1 ½ in) apart to allow for expansion. Use a small wet knife to stop the dough coming out when you have finished piping each éclair.
  3. Brush the éclairs gently with the beaten egg and bake in the oven for 10 minutes. Reduce the oven temperature to 200°C (400°F), Gas mark 6 and continue to cook for a further 15–20 minutes or until the éclairs are puffed up, golden and crisp.
  4. Remove the éclairs from the oven and using a skewer or the tip of a small sharp knife, make a hole in the side or the base of each éclair. Return to the oven and bake for a further 5 minutes to allow the steam to escape. Transfer the éclairs to a wire rack to cool.
  5. Meanwhile, make the icing. Sift the icing sugar and cocoa powder into a bowl. Add the boiling water and stir to mix, adding a little more boiling water if necessary until the icing is spreadable but not too watery.
  6. To make the crème chantilly filling, fold the sifted icing sugar and vanilla extract into the whipped cream. Chill until you are ready to use it.
  7. When the éclairs are cool, spoon the crème chantilly into a clean piping bag fitted with the small, plain nozzle (or use the same nozzle used for piping the éclairs) and pipe the cream into the éclairs through the hole made by the skewer or knife until they are well filled.
  8. Using a small palette knife or table knife that has been standing in a jug of hot water (to make spreading the icing easier), spread the icing over the top of each éclair, dipping the knife into the hot water between each éclair. Serve and watch them being devoured!

Sabtu, 12 November 2011

mocca n choco cupcakes with eggs white

resep aslinya disini ya linknya..ini cc teksturnya ok banget moist seperti makan kue yg pake telur utuh..lumayan lah buat ngabisin putih telur,sayang kan klo dibuang terus

Ingredients:

250 gr Dark Cooking Chocolate ( gw pakai 200 gr )
100 gr mentega (butter) ( gw pakai 150 ml whippcream + 1 sdm butter )
100 gr tepung terigu. ayak
5 putih telur
150 gr gula pasir ( gw pakai 6 sdm )
100 gr kacang mede disangrai,dicincang kasar

How-to:

Siapkan loyang 28x10x4cm yang dialas kertas roti dan dioles margarin (kalau aku pakai loyang cetakan muffin kecil yang hanya aku oles margarin). Panaskan oven suhu 180C.

Chocolate ditim dengan mentega hingga meleleh. Campurkan lelehan coklat ke dalam tepung terigu,aduk rata,sisihkan. Kocok putih telur hingga berbusa,lalu masukkan gula sedikit-sedikit sambil terus dikocok hingga mengembang. Tuang putih telur sedikit-sedikit ke campuran tepung terigu sambil diaduk rata. Masukkan kacang mede,aduk rata. Panggang 35 menit sampai matang.
Resep:“Kudapan Ringan Istimewa”,Sedap Sekejap

*Klo untuk yang mocca dark cooking chocolate nya ganti white cooking ,terakhir tambahkan 1 sdt mocca pasta

smurf for samuel

party n beach girl theme cupcakes

beach girl theme cupcakes

masih dalam latihan bikin figurine...nah ini ada best friend yang ultah ya udah di niatin banget he3 apalagi roni ini customer setia ....wah sambutannya heboh katanya sexy abis itu cewek,menurut gw kurang mulus sih bikinnya kayaknya kudu secepatnya kursus figurine deh ^^

kids games n cartoon theme cupcakes

karenai  udah kursus ya mesti latihan biar tangannya lemeeessss hehehhehe...ini bikin sesuai request teman lama yang punya 4 org jagoan..katanya sih lucu n kuenya enak hehehehhe smangattt