Friday, September 21, 2007

Minty Chocolate Cake

A recipe from Crazy for Chocolate (Periplus Step by Step),
I made this for my 27th birthday celebration in my office. The original name for the cake called Gateau Forestiere because it's meringue mushrooms as decoration. I ski ped the meringue and subtituted it with fresh fruits.

Thursday, September 20, 2007

Tipsy Chocolate Cake

For those who called themselves a chocoholic :D

Tipsy Chocolate Treat
>Recipe by Alex Barker "Essential Guide to Cake Decorating"<

Serve 8-10

250 g (9 oz) dark chocolate
175 g (6 oz) unsalted butter
6 eggs, separated
200 g (7 oz) caster sugar
50 g (2 oz) self-raising flour
3-4 T rum

Icing and decoration:
1 quantity dark chocolate ganache (Recipe follows)
cocoa powder

  1. Line and grease a deep 20cm (8 in) round loose-bottomed tin. Preheat the oven to 170C/325F/gas mark 3. Melt the chocolate and butter gently in a heatproof bowl over a saucepan of hot water.
  2. Whisk the egg yolks with 150 g (5 oz) of the sugar until pale, thick and creamy. Gently stir in the cooled chocolate. Then fold in the flour.
  3. In a separate bowl, whisk the egg whites until stiff but not dry (>>soft peak). Then gently whisk in the rest of the sugar. Fold in egg whites into the chocolate mixture and pour into the prepared tin.
  4. Bake for 1 H 15 m or until the inserted skewer come out clean. Leave to cool out in the tin for 15 m then remove and cool completely.
  5. Invert the cake and sprinkle with rum over the base. Allow to soak for few minutes. Turn the cake back.
  6. Cover the cake with 2/3 past of the ganache.
  7. Cut a piece of foil at least the length of the cake and twice the hedge. Spread over the warm ganache over it. Let it set but do not allow to become hard.
  8. Wrap the just-set chocolate around the cake, jagged egde up, and gently peel off the foil as you press to the cake. Leave it to be firmed
  9. Decorate and enjoy....

Chocolate ganache

Recipe also from Alex Barker

225 g chocolate (dark, milk, or white), chopped

120 ml thick cream

50 g butter

  • Put the chocolate in a bowl. Heat the cream, do not boil.
  • Pour the hot cream all over the chocolate until completely melted.
  • Add the butter. Mix well.
  • Ready to use

Caramel Cake

It's one of old fashioned Indonesian-traditional-cakes. I got this recipe from Mbak Rita. She's not only giving me d recipe but the tricks how to make it rite as well. The tricky part in making this cakes is to get the sponge-texture-like. This cake is a bit chewy and the sweetness of caramel makes you want more... Give it try for yourself..
Mbak Rita’s Caramel Cake
- 325 g sugar
- 325 ml hot water
- 50 g butter
- 1/2 can (150 ml) sweet condensed milk
- 2 t baking powder
- 6 large eggs

- 200 g cake flour
- 1 t bicarbonate soda
- 1/4 t salt
- 1/4 t vanilla powder
  1. Melt the sugar in low heat until caramelized. Add water and continue boil until caramel thoroughly dissolved. Remove, cooled.
  2. Combine butter, milk, and baking powder. Beat until white and fluffy. Set aside.
  3. Beat eggs until just incorporated (*see NOTE). Add dry ingredients alternately with caramel and DO NOT stop beating in low speed.
  4. Add butter&milk mixture. Beat well. (*The mixture is not thick but still liquid-like) Pour into 22 cm well greased and floured tulban tin.
  5. Bake for 60 mins in 180C oven.


  • Heat sugar in very low heat for getting a nice and good caramel. High heat would burn the caramel and could be such a waste.
  • Pour the water into caramel with extra caution. It would spark if you pour the water at once. Wait until the caramel has dissolved then stir gently until caramel completely dissolved.
  • Use only HOT WATER!!!
  • Beat eggs just till just incorporated, NO NEED to beat it until fluffy. By doing this you will got those beautiful pores like sponge inside the cake.
  • Leave the cake +/- 10 mins in the prepared tin before being baked.
  • If the cake surface already brown before its time, put a piece of foil to cover the cake to prevent it from burnt.

Wednesday, September 19, 2007

ButterCake on Cuppies

Butter Cake II
Recipe by Fatmah Bahalwan


120gr butter/ good quality margarine
½ tsp vanilla powder
250gr caster sugar (I used 175 grams only)
2 eggs
200gr flour, sifted
1tsp baking powder
150ml fresh milk


Beat butter, sugar and vanilla until light and fluffy. It looks a bit pale on this stage and sugar has incorporated. Add eggs, beat again for 3 minutes.
Add sifted flour, baking powder and milk alternately. Mix well.
Pour onto prepared tin or cupcakes tins. Bake for 35 minutes.


AngelFood-Pandan Cake

You could find the recipe here. Since Angel food is a bit tricky to make, need a lot of effort to loose it from ungreased tin. I choose a better medium to make it...A silicon bundt mould. No need to grease or line the mould, just pour in the batter, after baked, shake a lil bit and it turns out beautifully. Enjoy...

Pudding Busa Jeruk -Orange Spongy Pudding-

Pudding Busa Jeruk

recipe by Yeni Suryasusanti with a lil modification ;p

4 egg whites

2 sachet @11 gram jelly powder

200 gr sugar (I used 150 gr only)
750 ml water

90 gr nutrisari (or any orange flavoured drink-powder)
jeruk mandarin kaleng untuk hiasan (I used peaches)

Vanilla Vla: (my recipe)
600 cc susu cair
100 gr sugar

2 yolks

1 sdm tepung maizena

2 sdm coffee mate
1/2 sdt vanili
2 sdm dark rum

Pudding directions:
Siapkan loyang puding, basahi dengan air dingin, tata jeruk mandarin kaleng di dasar loyang, sisihkan.
Rebus agar-agar bersama air dan gula pasir sampai mendidih, angkat dari api, tuangkan sedikit agar-agar bening (sekitar 3 sendok sayur) untuk mengikat jeruk
Tuang nutrisari ke agar-agar bening, aduk, sisihkan.
Kocok putih telur hingga kaku, turunkan speed mixer, tuang agar-agar nutrisari panas-panas sambil tetap dikocok dengan speed paling rendah, teruskan mengocok hingga tercampur rata dan agar2 menjadi hangat (hangat yaaa, tandanya uapnya sudah hilang... jangan panas2 dituang ke cetakan karena bisa mengakibatkan terbentuknya 2 lapisan busa dan orange bening...)
Tuang ke dalam cetakan yang telah berisi jeruk yang bekukan dengan agar2 bening, dinginkan.

Vanilla Vla directions:

Cairkan tepung maizena dengan sebagian susu, sisihkan
Kocok lepas kuning telur dengan garpu, sisihkan
Rebus susu cair dan gula hingga mendidih, kecilkan api
Ambil sekitar 3 sendok sayur rebusan susu, tuang ke kocokan telur, aduk rata
Tuang kembali kocokan telur dan susu ke dalam rebusan susu, aduk cepat
Masukkan larutan tepung maizena, aduk cepat, masak hingga mendidih kembali Masukkan vanili dan essence jeruk, angkat dari api.

Sunday, September 16, 2007

Banana Bread

I'm not really convinced so far to call this edible thing as bread. It's more likely to call for cake something. I love to make this recipe everytime there are some over-ripe bananas around. Nigella's really make me the domestic Goddess hehehehe..This recipe is from one of her books -Nigella Lawson: How to Be a Domestic Goddess


100 gr sultanas
75 ml bourbon or dark rum
175 gr plain flour

125 gr unsalted butter, melted

125 gr sugar
1 tsp baking powder

4 ripe small bananas (around 300 grams)

2 eggs

60 gr walnuts, chopped

Friday, September 14, 2007

Cheesy Fried Rice-Bowl

OMG....finally I could cook something! Hurray!! ;p I'm quite proud of this really since I'm not a good cook and really not into cooking something..

Well, here it goes anyway...
1 plate of steamed white rice (around 6 heapfull tbsp)
1 KRAFT cheese slice, cut into small rectangle
1 sweet chilli, thinly sliced
2 garlic cloves, thinly sliced
3 japaleno chilli, thinly sliced (omit this if you don't like HOT taste)
pinch of ground pepper and salt
fish sauce to season
1 tbsp grated parmesan cheese
2 - 3 large mushroom, thinly sliced
1 tbsp pure coconut oil or olive oil
only need 5 minutes to cook all of this, so keep reading ;D
Saute garlic with oil until the smell comes out. Add chillis and sliced mushrooms. Cook until mushrooms turns slugishly look. Add rice. Seasoning with pepper and fish sauce. Add cheese slices, just rite before you remove the pan from stove.

Put in a bowl. Sprinkle with parmesan cheese and garnish with tomato slices.
Have a nice meal :D


My favourite sweet snack when I was a lil' kid. It's so simple to make yet need a HUGE really it's needed a HUGE patience....

You will need:

125 gr egg whites

250 gr caster sugar

pinch of cream of tar tar

flavouring (I used strawberry paste)


  • Put all ingredients in a large heat-proof mixing bowl. Put in double-boiler.

  • Mix in high speed until thick and fluffy peak (about 7 to 10 minutes) or it has reached a piping-able consistency.

  • Pipe it into baking tray lined with silpat paper or double wax paper*.

  • Bake in 50C for 45-60 minutes.

* This could be subtitute with laminated paper or well known as kertas nasi bungkus in Indonesia...

Thursday, September 13, 2007

Superman BDCK

Another Birthday Cake with simple decoration. I used transferred-frozen buttercream technique for the Superman Logo.

Cupcakes anyone

I used Devil's Food cupcakes recipe from Chockylit. It turns out just alrite but a bit dense not spongy like I thought. I used Butter Cream and Strawberry Ganache for decoration.
The Swirly Cuppies
Ice Cream Topping Like
three Roses

Slightly Pink with Dragges

Hearty Sprinkle Cuppies

Wednesday, September 12, 2007

Roses R Pink

The simplest cake deco idea for birthday cake... simplicity surely is beautiful. I made this cake as a request from my friend for his 12-y.o. cousin. The cake is Moist Chocolate Cake filled with Strawberry Ganache and topped with whipped cream. The roses and leaves are made from butter cream.

Barbie Cake

It's been ages since I bought the special cake-tin for Barbie Cake from Edi Loyang-Mayestik. But, the opportunity never come to me until a week ago when my eggs-supplier asked me to make a doll cake for her daughter birthday. It's a pro-bono project nonetheless the effort was premium. From 0 to 9 scale... I gave 9.5!! The problem was I never play dolls especially Barbie during my childhood (I prefer climbing up the trees hahahaha... :D) so I have no idea what kind of princess Barbie is... Searching on the net and

kids books which borrowed from my little nieces, and lots of sketches on my scrap book... Here is the result... What do you think?

For myself as a beginner of cake decorations, I think it's quite good hehehehe...(sounds narcisstic? well, I am ;p)