Mini Blueberry Cheesecake

Untuk menghabiskan stock cream cheese and buleberry, maka terhasillah mini cheesecake ni. Haiza hanya gunakan 1/2 of the recipe below and boleh dapat dalam 11 mini cheesecake...

Bahan dasar:

1 1/2 cawan biskut digestive - hancurkan )

1 1/2 cawan biskut cream cracker - hancurkan ) haiza gunakan biskut digestive aje

2/3 cawan gula kastor - haiza tak letak pun

2/3 cawan butter - cairkan

Gaul sebati serbuk biskut dengan gula kastor dan butter. Ratakan dan tekan dalam springfoam, biar padat. sejukkan dalam fridge.

Bahan Filling:

300 gm cream cheese

2 sudu besar jus lemon

2 sudu besar serbuk gelatin

1/2 cawan air panas

500 ml whipping cream

2/3 cawan gula

topping - filling strawberry (haiza letak blueberry)

1. Pukul whipping cream dengan mixer pada kelajuan tinggi hingga kental. Ketepikan.
2. Campurkan serbuk gelatin bersama air panas kacau hingga benar2 larut. Ketepikan.
3. Dalam bekas lain, pukul cream cheese, gula dan jus lemon hingga sebati.
   
4. Kemudian masukkan larutan gelatin. Pukul lagi.
   
5. Masukkan whipping cream tadi, kacau hingga sebati dan rata.
   
6. Tuang ke atas bahan dasar.
   
7. Sejukkan dalam fridge semalaman.
   
8. Sapukan filling bila menghidang dan makanlah ketika sejuk..memang sedap!!
   

Source : Resepi C&P from Ummi

Death by Chocolate Cake

Cake ni dibuat bersempena CNY Gathering. Thanks to Hui Hui for coordinate the event and we really had fun and enjoy gossiping. Thanks to Ruba, Bev, Pooi Yan & Jane too....

Bahan-bahan ( loyang 9" )

• 2 cawan gula (kisar)
• 2 cawan tepung (ayak)
• 3 biji telur grade A
• 1 cawan koko powder
• 1 cawan susu cair
• 1 cawan minyak
• 1 cawan air panas didih
• 1 tsp soda bikarbonat
• 1 tsp baking powder
• 1 tsp esen vanila

**utk ganache**

• 2 cawan non dairy whipping cream
• 500g cooking chocolate
• 1/8 cwn golden syrup(haiza tak letak pun)

##utk whipped cream

• 1 cawan non dairy whipping cream

Cara-cara

1. Tepung +koko powder+soda bikarbonat+baking powder di ayak bersama
2. Pukul gula dan telur sampai kembang, tambahkan esen vanila
   
3. Masukkan susu dan minyak dalam adunan,kacau sebati
4. Masukkan bahan2 yg diayak (cara 1) kedalam adunan. Gaul dengan cara kaup balik
5. Last sekali masukkan air panas..kacau sebati
6. Bakar selama 45 minit pd suhu 175-180degree.

**utk ganache**

1. Dalam mangkuk kecil, didihkan whipping cream
2. Bila dah didih,padam api...dan masukkan cooking choc. kacau sebati
3. Tambahkan golden syrup (haiza tak letak pun)
4. Ambil 1 cwn ganache..bakinya simpan dalam peti sejuk

##utk whipped cream..

1. Pukul 1 cawan whipping cream sampai muncul soft peak, kemudian tuangkan 1 cawan choc ganache yg di ambil dari langkah sebelum ini. Kacau sebati.

Cara Lapiskan kek (haiza tak buat pun)

1. Kek yang dah siap..di potong tengah2
   
2. Sapukan dengan whipped cream
   
3. Kemudian lapiskan dengan kek yg separuh lagi
4. Sapu hingga menutupi keseluruhan kek
5. Sejukkan lebih kurang 30 minit
6. Sapukan pula dengan ganache dan sejukkan semula selama 30 minit

Source : Resepi C&P from myresepi

Chicken Curry Tart

Chocolate Truffles

Ingredients
200g chocolate cake - u can use any kinda leftover chocolate cake ..
Abt 100g of leftover chocolate ganache
5 tbsp orange juice -
A handful of golden raisins - I used almond nibs
Dark cooking chocolate for coating -

Method

1. Place chocolate cake in food processor - blend - place in big bowl.
2. Cook orange juice and raisins for a good 10mins over low heat - switch off fire.. add raisins into chocolate cake and stir
3. Melt leftover ganache and pour it over the chocolate cake (double boil).. mix and let it sit for 15mins or so
4. Roll cake into balls - set aside
5. Double boil dark chocolate - hmmm i didnt weigh it.. dip chocolate balls into melted chocolate and place it on ur tray (line with baking paper)
6. Chill tray ..
7. Place truffles in paper cups

Source : Resepi C&P from Rima

Barbie Edible Choc Cake

Happy Birthday to Sarah, Adlina & Maryam. Triple celebration for anak2 saudara.

Fettuccine with Creamy Tomato Sauce

BAHAN-BAHANNYA :
200 g Fettuccine, direbus hingga lembut, tos dan gaul dengan sedikit mentega
1 camca besar minyak zaitun (olive oil)
1/2 biji bawang Holland (kaler kuning) dicincang
2 biji bawang putih, cincang halus
1 biji tomato, cincang kecil2
5 kuntum cendawan butang, dihiris
1/3 cawan cream
Sedikit cincangan daun parsley (haiza tak letak pun)

BAHAN LAIN :

6 - 7 ekor udang sederhana besar, dibersihkan (haiza tukar guna isi ayam)
1/3 biji red capsicum, didadu
1/3 biji green capsicum, didadu Tomato segar, didadu
1 1/2 camca besar sos tiram*
1 1/2 camca besar sos tomato*
1 1/2 camca besar sos cili*
1 1/2 camca besar kicap cair*(*bahan sos)

CARA MEMBUATNYA :

1. Panaskan minyak zaitun dalam kuali, tumis bawang besar, bawang putih dan tomato hingga layu dan harum, masukkan bahan sos dan sedikit air, kacai rata.
2. Masukkan udang dan cream, kacau sebati dan masak sekejap dengan api kecil, masukkan fettuccine tadi dan gaul rata2.
3. Alih dalam bekas sesuai, dan tabur capsicum merah/hijau tadi, tomato yang didadu dan juga cincangan pasrsley...Kalau suka "drizzel" sedikit minyak zaitun extra virgin sebelum dihidangkan....haiza tambahkan parmesan cheese kat atas tu
   

Resepi : C&P from Mat Gebu

Orange & Chocolate Muffins

Ingredients

300 g Mandarin Orange segments, drained
225 g self raising flour
1 tsp baking powder
1/2 tsp ground cinnamon
1 tbsp finely grated orange rind
115 g caster sugar (I used only 100g)
60g unsalted butter, melted
1 egg
5 tbsp milk
85 g chocolate chips
115 g icing sugar
3 tbsp orange juice
1 chocolate flake bar, to decorate

Method

1. Preheat the oven to 175C.
2. Roughly chopped the mandarin segments and set aside.
3. Combine the flour, orange rind and sugar in medium bowl and stir well.
4. In a separate bowl, beat the butter, egg and milk. Stir into the flour mixture until just combine.
5. Stir in the chopped mandarin segments and chocolate chips and divide the batter between the muffin cases.
6. Bake for 20-25 minutes until well risen.
7. Remove from the oven and cool for 10 minutes.

Icing Sugar

1. Combine the icing sugar with enough orange juice to form a smooth paste.
2. Drizzle the icing over the muffins and sprinkle each with a crumbled chocolate flake bar.

Source : Resepi by Lauren Floodgate, 500 Chocolate Delights

Price List

Cakes

Chocolate Cake with Chocolate Ganache
Starting from RM50.00

Butter Cake/ Marble Cake with Buttercream
Starting from RM50.00

Blueberry Cheese Cake & Strawberry Cheese Cake
Starting from RM65.00 

Japanese Cotton Cheese Cake
Starting from RM60.00


Carrot Cake with Cream Cheese Frosting
Starting from RM65.00

Marble Cheese Brownie 
Starting from RM55.00 

Teddy Cakes 
Starting from RM90.00

Wedding Cake 
Starting from RM150.00

Note :
* Cake available size 7",8",9",10" (round/square)* additional charges for edible picture (starting from RM17)
* additional charges for drawing (starting from RM10)
* additional charges for fruits topping
* price would be difference based on design and size
* for custom cake & design, please contact for price

Cupcake

S size - 4.5cm (W) x 3.0cm (H)  - 2.0oz (souffle cup) 
M size - 5.5cm (W) x 3.5cm (H) - 2.5oz (souffle cup)

Butter with Buttercream 
Starting from RM3.00 with minimum order of 16 pcs (M) / 25 pcs (S)

Chocolate with Chocolate Ganache
Starting from RM3.50 with minimum order of 16 pcs (M) / 25 pcs (S)

Cupcake with Fondant
Starting from RM4.00 with minimum order of 16 pcs (M) / 25 pcs (S)





Muffin

Chocolate Chip Muffin
 Starting from RM1.80 with minimum order of 16 pcs


Chocolate Cheesecake Muffin 
Starting from RM2.20 with minimum order of 16 pcs

Others

Fancy Cookies 
Starting from RM2.00 (without stick) / RM2.50 (with stick) with minimum order of 25 pcs
* Glazing with Icing Sugar, limit to 3 colors.

Quiche
Starting from RM40.00


Shepherd Pie
Starting from RM60.00

Chicken Pie
Starting from RM3.00 with minimum order 20 pcs (aluminium casing)


Cheese Tart
Starting from RM1.50 with minimum order 20 pcs (small size)

Kek Span Perancis with Laici

Bahan- Bahan

Bahan A
4 biji kuning telur
20g gula
1/4 sdk esen vanila

Bahan B
4 biji putih telur
100 g gula

Bahan C
110g tepung

Bahan D
70g mentega cair

Cara-cara

1. Pukul (A) sehingga ringan dan gebu
2. Putar (B) hingga kembang. Masukkan gula dan pukul lagi hingga kental
3. Kaup balikkan meringue (B) ke dalam (A) sehingga rata
4. Masukkan (C) yang telah diayak dan kaup balikkan adunan hingga sebati
5. Masukkan (D) dan gaul hingga rata
6. Tuangkan adunan ke dalam acuan yang telas digris dan alas.
   
7. Bakar pada suhu 190C selama 15 minit. Keluarkan kek dari acuan dengan segera setelah masak

Butter cream
50g air
120g gula
1/2 sdk jus lemon (haiza guna lychee syrup)
50g mentega

Cara-cara

1. Masakkan air, gula & jus lemon sehingga memdidih. Dibiarkan sejuk.
2. Pukul mentega sehingga ringan dan kemudian masukkan bahan (1) dan pukul sehingga gebu.
   

Source : Buku Fruity Cakes dr Alex Goh

American Carrot Cake

Kali ni order dari Kak Ida. As requested ada gambar Power Puff Girls.

Bahan-bahan
Bahan A
3bj telur
150g susu
300g gula (haiza cuma guna 200g)
1/2 sdk garam

Bahan B
180g minyak sayuran
1 sdk esen vanila

Bahan C
280g tepung
1 sdk serbuk penaik
1 sdk soda bikarbonat
1/2 sdk serbuk kayu manis

Bahan D
200g lobak merah dihiris
120g walnut dicincang

Creamcheese topping

250g krim keju
60g mentega
120 g gula aising
1/2 bj parutan kulit lemon
2 sdb jus lemon

Cara-cara

Kek

1. Pukul (A) hingga pekat. Tambah (B) dan pukul lagi hingga sebati.
2. ayakkan (C) dan gaulkan ke dalam adunan hingga rata.
3. Masukkan (D) dan sebatikan.
4. Tuangkan adunan ke dalam acuan yang gigris dan alas.
5. Bakar pada suhu 180C selama 30-45 minit.

Creamcheese

1. Putarkan krim keju hingga licin. Masukkan mentega dan putar lagi hingga sebati. Tambah gula dan putar lagi hingga adunan menjadi rata.
2. Masukkan parutan kulit lemon dan jus. Gaulkan.

Source : Buku Fruity Cakes dr Alex Goh