kek Ubi Kayu

kek Ubi Kayu

sponge cake

sponge cake with buttercream

Bahan-bahan:-

4 biji Telur (Gred B)

20gm Serbuk Koko

100gm Tepung Gandum

120gm Gula Kaster

10gm Ovalette

20ml Air

20ml Minyak Jagung

Cara-cara:-

-pecahkan telur ke dalam mangkuk pembancuh

-sementara itu campurkan serbuk koko, tepung dan digaul rata. masukkan pula ke dalam mangkuk berisi telur tadi

-masukkan gula, ovalette dan air.

-Putar adunan sehingga kembang 10 hingga 15minit pada kelajuan tinggi.

-Perlahankan putaran dan masukkan minyak. Kacau rata.

-masukkan adunan di dalam acuan bulat bergaris pusat 18cm (7inci) dan bakar

lebih kurang 35minit sehingga masak pada suhu 170c.

Kek Lapis Evergreen

Kek Lapis Evergreen 

Red Valvet Marble cheese

Red Valvet Marble cheese

the latest cake

Red Velvet  Marble cheese

Bahan-bahan

270 gram tepung kek

1 tsp baking powder

½ tsp garam

2 tsp serbuk  koko

Bahan B (di campur)

240 buttermilk

2 tbsp pewarna merah

Bahan C

113 gram butter

270 gram gula castor

2 biji telur gred A

1 tsp esen vanilla

Bahan D

1 tsp cuka

1tsp baking soda

Lapisan Cheese

500 cream cheese

3 biji telur

1 sudu besar tepung kastard

120 gula castor

1 sudu besar jus lemon

Cara-cara

1. Panaskan oven  pd suhu 170c.Alas Loyang dgnpaper sheet

2. Ayak tepung dgn baking powder dan serbuk koko

3.  Pukulmentega hinga berkrim,masukkan gula danpukullagi dlm 3 minit,kemudian masukkan telur dan vanilla

4. satukan buttermilk dengan pewarna kacau sebati

5. masukkan  campuran tepung ban buttermilk  tadikedalam adunan butter secara bergilir2,di dahului dgn tepung dan diakhiri dgn tepung

6. Satukan cuka dan baking powder,biar hinga bunyi berdesir  diahilang,kemudian masukkan kedalam adunan tadi dan kacau sekata, simpan 2 sudu adunan utk buat marble.

Lapisan cheese

Cara-cara

1.       Putar cram cheese sehingga berkrim,kemudian masukkan gula dan putar lagi,masukkan jus lemon dan telur,putar hingga sekata

2.      Tuangkan atas kek dan di hias dgn adunan kek yg diasingkan ,

3.      Bakar selama 30-35 minit dgn menggunakan kaedah steam bath.sejukkan  didlm peti sejuk sebelumdipotong

Chocolate cupcake

Chocolate Cupcake  for hassan's  birthday

Red Valvet Cupcake

Red Valvet Cupcake

Red valvet cupcake

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.
2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
6. Enjoy!

Cream Cheese Frosting for Red Velvet Cake 
 Marthastewart.com:

Ingredients

Makes 2 cups

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 (8-ounce) cream cheese, room temperature
• 1 cup confectioners' sugar, sifted
• 1 teaspoon pure vanilla extract
• 1/4 cup finely chopped walnuts/optional

Directions

1. Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.

eggless chocolate cake

eggless chocolate cake

Cake untuk orang yg tak boleh makan telur,mula2 nak buat kek ni rasa cuak juga,apa rasanya.tapi bila dah siap memang sedap n simple sangat cara nak buat kek.bagi sape2 yg baru nak belajar membaking ummi rasa patut cuba resepi ni

eggless chocolate ca

http://www.joyofbaking.com/

Ingredients

1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/4 cup (25 grams) unsweetened cocoa powder (not Dutch-processed), sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (75 grams) unsalted butter, melted
1 cup (240 ml) warm water ( milk+ warmwater)
1 tablespoon lemon juice (or vinegar)
1 teaspoon pure vanilla extract

 
Chocolate Frosting:

 
6 ounces (170 grams) semi-sweet chocolate, chopped
3/4 cup (180 ml) heavy cream (35% butterfat)

 
Chocolate Cake: 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
In an ungreased 8 inch (20 cm) square cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
Add the melted butter, water, lemon juice, and vanilla extract. With a fork, mix all the ingredients together until well blended.
Bake in preheated oven for about 35 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

 
Frosting:

  Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Let the ganache sit at room temperature until slightly firm (about one hour) and then beat the ganache until creamy smooth and light. With an offset spatula or knife spread the ganache over the cooled cake.

 
Serves 8 - 10 people.

Senarai harga

Senarai harga

1) Kek puding caramel 
    Round cake (  inche) =RM 38

2) kek + buttercream ( simple deco)

  Rainbow Marble Cake
  Butter Cake
  Orange Cake
  chocolate moist cake

Round cake

Round cake(8 inche) = RM 55
                  (9 inche ) =RM70
                  ( 10 inche ) = RM80

square cake( 7 inche )=RM 55
                  (8 inche) = RM70
                  (9 inche ) =RM80
                  ( 10 inche ) = RM90


For chocolate ganache = RM 5  RM 10

For blueberry,strawberry  filling = RM 6- RM 10

Harga Cupcake

Cupcakes (Souffle Cup - Large Size)
Hias Buttercream (Simple Deco)
(Harga dibawah tidak termasuk individual packing)
16 pcs = RM60.00
25  pcs = RM72.00

Cupcakes (Souffle Cup - Medium Size)
Hias Buttercream (Simple Deco)
(Harga dibawah tidak termasuk individual packing)
16 pcs = RM40.00
25  pcs = RM60.00

Cupcakes (Souffle Cup - Small Size)
Hias Buttercream (Simple Deco)

(Harga dibawah tidak termasuk individual packing)

25  pcs = RM60.00

Ø For chocolate ganache topping- RM8/box

Ø Change buttercake to chocolate cake-RM3/box

Ø Individual packaging : add RM0.30/pc

Ø Box with separator : add RM 3.00

Ø Additional charges to special request deco

Ø Price are subject to change

Red Valvet Cupcake

With  Creamchesse topping

Cupcakes ( solocup - Large Size)
16 pcs = RM70.00
25  pcs = RM87.00

Cupcakes ( solo cup - Medium Size)
16 pcs = RM55.00
25  pcs = RM70.00

Cupcakes ( solocup - small Size)
16 pcs = RM45.00
25  pcs = RM66.00

Lemon meringue cupcake

Cupcakes (solo cup - Large Size)
16 pcs = RM68.00
25  pcs = RM80.00

Cupcakes (solocup - Medium Size)
16 pcs = RM50.00
25  pcs = RM68.00

Cupcakes (solocup - small Size)
25  pcs = RM62.00

Puding Marble Pelangi

Square ( 9 X 9) = RM 28.00

Apam Polkadot

Size s

50 biji = RM16