Carrot cake for Deepavali

Assalam friends, I wanted to upload this posting days ago but caught up with many things. Anyway...before that ...I would like yo wish my hindu friends, happy deepavali and for my muslim friends...selamat menyambut awal muharam .

It is almost at the end of the year and mind you Im sure everybody has started planning for holidays. As for my family....we would love to go many places but I can see that my husband loves to plan at the very last minute.

If you happen to wanting me to bake birthday cakes or any dessert for you ....please let me know in advance so that I can block my day for baking. Do enjoy your holidays ok...and hope next year will be a better year for all of us. cheers!

TM UNIFI anniversary

Alhamdulillah semua dah selesai. Lama jugak tak update blog kerana asyik membaking tak sudah. Anyway...last year my huge order was with OMEGA and Alhamdulillah tahun ni dengan UNIFI lah pula. I have to bake 1300 pieces and 1 huge cake (not only huge but heavy). I've learned many things when I accept this project and I am blessed having such a great support system. Thank you MOM...DAD..hubby, cousins and friends. To cut the story short....it was tiring, happy, sad, emotional and lastly relief... Check out some of the pictures taken during the making of my CUPCAKE WAR.

41 batches of red velvet

each tray can fit 42 to 48 pieces. You do the math

4 kilos of cream cheese....icing sugar...etc..etc...etc Not to mention the fondant and sprinkles

overwhelmed by the size of this cake. 20 inches wide...and 5 inches high

Thank god...the top is just a dummy cake.

Finally...all good to go. 1 box consist of 116 pieces. ...yup...please do the math.

4 hours to roll the fondant...and redo...and roll..and redo. fainted...

All done...Alhamdulillah. This cake is 30 kilos. yup!

Carrot Cake with lil frosting

Thank you untie Laili...... Sikit  frosting aje kan...just the way you like it.

Red Velvet for Kak Zai

Simple Cheesecake with Blueberry Topping

The cheesecake in normal baking pan 8'x8". You don't need springform pan to bake this cheesecake.

At first nak buat cheesecake yang lagi complicated with ingredients yang ade evaporated milk, flour, sour cream and heavy cream but then lepas fikir balik, my cheesecake ni for sure akan jadi lebih mengemukkan untuk para tetamu . So I decided buat yang simple and nice. To cut it short.....you can view the recipe below. Cuba lah...for sure tak fail...and as for the topping..you can have it your way..strawberries, peaches, lemon curd, cherry pie filling etc..

with my blueberry topping. Yum!

As for the recipe....ere u go...

You need 8x8 inches square pan . Line with aluminum foil at the bottom and to the side. 

Preheat over to 175 Celsius.

For the Crust

24 crushed oreo cookies

3 tbsp melted butter

For the Filling

1 kg of cream cheese

1 1/3 cups of castor sugar

2 tsp vanilla essence

6 eggs

8 oz sour cream ( 250 gram)

3 tbsp sugar

1 tsp vanilla essence

Crust.

Crush oreo cookie and mix with melted butter.

Press on the bottom of the pan. Chill in fridge.

Filling.

Put cream cheese and whisk with mixer until smooth. Add eggs, sugar and vanilla. Pour into the chilled pan.

Bake for 40 mins. 5 min before end, take out and pour sour cream mixture ( sour cream mix with 3 TBSP sugar and 1 tsp vanilla) . Bake for 5 minutes. Cool  the cheesecake for an hour and place it in fridge for 4 hours. 

Red Velvet Cuppies

Red Velvet Cuppies for Hantaran.

Red Velvet

Red Velvet Cake

Size : 8"

Layers : 3

Filling and Deco : Cream Cheese

My latest Red Velvet Cake. I just baking this cake so much and I have learned how to make the cream cheese not to melt in this hot humid country. If you see the cake closely, this time around I added some glitter dust on it to make it shine. hehe

Price for this cake it RM 85. No preservative, High quality red food colouring for healthy purposes.

Hope you like it. For the recipe...kindly find below details or go to http://www.joyofbaking.com/RedVelvetCake.html

Red Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Serves 10 - 12 people.