Tag Archives: baking

Macaron Class by Sunny Yaw on this 3rd May 2014

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Sunny Yaw is back with his all time best Macaron Baking Class this coming 3rd May 2014. He will teach you on how to master the making of macarons and how to get those macaron feet correctly make. It may look easy but skills are truly needed.

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Sunny Yaw’s Baking Classes 5th & 6th April 2014

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Baking a Chocolate Crepe Japanese Moussecake

Having to be known for his baking technique, macaron making and cake sculptures, Sunny Yaw is back for two of his new cake baking classes this 5th & 6th April 2014. As now he is catching up with more variation of cakes for his up coming baking classes and also cake sculpture classes that will make you want to following on his classes.

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Wind Chimes in a Bakery – Baking a Red Bean Bun

The Moments Captured on That Morning

Wind Chimes in a Bakery A

Yesterday myself and a big group of bloggers were invited to attend a baking session with Sue (Koe Yeet) and Adam (Ahmad Nabil) who are the main cast for the Samsung Galaxy S4 Wind Chimes in a Baker. It was a fun session. We got close with the casts and we managed to hear their thoughts and questions where thrown to them. It was a fun baking session. Both Sue and Adam were extremely friendly. Naughty they were, flour were flying everywhere. They definitely my two big monkeys ! lol!

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Daphne Iking Make Your Own Macarons Video

RedRibbon Days

Daphne Iking whisking

Last night when I was crossing pages on the facebook I crushed onto a funny youtube clip of famous electric violinist Dennis Lau playing his voilin while crushing over the “flying fox violination.. Awesome. I also found this video clip too, Daphne Iking baking macarons with us at our BBO studio.

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New Graine de Sésame Gateaux

Sesame Gateaux 1
Graine de Sésame Gateaux

This is awesome as I will be showcasing a few new designed gateaux readily for order. The first one will be the Graine de Sésame Gateaux or Black Sesame Cake. This time I will be focusing on layering gateaux with a French-Japanese influence. Each layer is refinely design to taste with reduction of sweetness. Smooth silky and just melts in your mouth.

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Eric Chong The Birmingham Cake Connection

Sliced Blackforrest cake by Eric Chong
A slice of Blackforrest Cake by Eric Chong

I have been busy. Many students dropping by the studio to learn baking. Some even flew in from abroad and that got me truly excited. My time was booked and hooked and I can’t chicken out. I was worried as I was not sure the exceptation from my students but I always make sure my students get the best out of me.

A British born lad Eric Chong was one of my student who flew in from Birmingham for a four days full day intensive one to one baking class session with me and Ben. All the techniques and recipes were well architected for Eric. A well dedicated Eric was a fast learner and had won great admiration from Chef Ben and myself for having such precision and perfection at even a beginner level.

Eric Chong now is back in Birmingham polishing his art of baking and we hope he will be able to embark into churning his own home cake bakes soon. He got excited too and he had recently emailed me of all his successful bakes. Aren’t all of the creation look just fantastic?

Blackforrest cake by Eric Chong
Blackforrest Cake by Eric Chong

Cupcakes by Eric Chong
Cupcakes by Eric Chong

Sliced Opera by Eric Chong
A slice Opera by Eric Chong

Chocolate Moussecake by Eric Chong
Chocolate Moussecake by Eric Chong

Strawberry chocolate cake by Eric Chong
A Strawberry Chocolate Cake by Eric Chong

Tiramisu by Eric Chong
Tiramisu by Eric Chong

Opera by Eric Chong
The Opera by Eric Chong

Fruit Shortcake by Eric Chong
Fruit Shortcake by Eric Chong

Sliced Fruit Shortcake by Eric Chong
A sliced of Fruit Shortcake by Eric Chong

mousse by Eric Chong
Mousses by Eric Chong

tuna sweetcorn cheese bun, mini sausage & cheese bun, salami tuna cheese bun  by Eric Chong
Tuna sweetcorn cheese bun, Mini sausage and cheese bun, Salami tuna cheese bun by Eric Chong

macarons by Eric Chong
A recent Macarons by Eric Chong

Eric Chong baking at home
Eric Chong baking from home

Eric Chong is progressing very fast and his bakes are truly exciting yet very creatively refreshing. Definitely a Birmingham cake connection, a successful bake . . . . . . . . . . truly inspired, Sunny Yaw

SUNNY’S MACARONS featured on Oriental Life

It is really awesome to have read about my macarons recently featured on the Oriental Life section of the Oriental Daily Newspaper. Macarons are an awesome petite dessert, light crisp on the outside, soft as you bite in, gooey as it hits your teeth and ends with a creamy fillings to indulge. They are just an extra-ordinary in taste with a class of it’s own.

Having to able to make them at perfectly, it had taken me ages of trying, experimenting and playing within my small little kitchen. It was defintely a fun thing to do. While embarking into teaching more students into mastering this little jewels was truly my mission and having to see more growing macaron fans can be such a satifying thing to see happening right this moment in Kuala Lumpur.

Macarons Oriental Life

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Baking at Anna’s Culinary Singapore

Sunny Yaw at Anna's Culinary Singapore A

Last night I had a great night out with the group of foodies on food indulging at the Tropicana mall, just nearby my residence. It was truly awesome as we had BBQ and dessert from RUI’s too (the Opera was awesome, so were the white chocolate cheese cake)! I will let you know the details late on the coming post.

Well, about a month or so I was in Singapore, . . . . yup I was doing my baking tour and I was at Ann’s Culinary. I had a two days non-stop baking, back to back session. It was a real demanding classes which I truly enjoyed them as it was really challenging and it fabulous.

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Sunny Yaw Goes Vegeterian With Mrs HT Wong

PETALING JAYA BAKING CLASS
In this coming August, make a date with Sunny Yaw and together with BBO’s TALENT ON BOARD, Mrs HT Wong (who is a renowned vegeterian chef and overseeing four of her own vegeterian restraunts in Malaysia) will be sharing with you their baking secrets. Both will be showcasing Vegeterian Citrus Nutty “Ng Yan” Mooncake, an inherited recipe from many generations and a bonus hand picked vegeterian cake recipe.
8th August, 2009 (Saturday), 3.00pm, Fee RM80
Limited to 30pax
Registration sms Tel No: 012 302 1269 or email: bigboysoven@gmail.com

This is a joint organised event with Red Tomato Chinese Newspaper.

Venue:
Yishensu – A Vegetarian Connoisseur (1 Utama)
1 Utama Shopping Mall (Old Wing)
Lot G207 (Ground Floor)
No 1, Lebuh Bandar Utama
48700 Petaling Jaya
Selangor

How To Bake Coconut Macaroons

Double Chocolat Cupcake

Chocolat cake mix

200g dark chocolat
200g butter softened
6 eggs
200g sugar
150 cake flour, shifted
100g dark chocolat chips

To prepare cake mix

Melt the chocolat and butter in a double boiler. In a mixing bowl with the ballon whisk attachment, beat the eggs and sugar together on medium speed until the ribbon stage. Add the melted chocolat and butter and mix well. Using spatula, fold in the sifted flour. Place paper cupcake cups into baking moulds. Line the cupcake cup with chocolat mix and add dark chocolat chips. Bake in a preheated oven at 160C for 13minutes……. Remove from oven, set aside to cool completely before decorating with chocolate gancahe and cream cheese.

Chocolat ganache

400g dark chocolat, chopped
400ml cream
50g butter

To prepare ganache

Place the chocolat in a mixing bowl. Warm the cream and pour unto the chocolat. Stir with a wire whisk until smooth. Add softened butter and whisk until smooth. Cool in the refridgerator until it can be piped.

This cupcakes looks lovely and taste rather not too sweet. Yet another batch of cupcakes well executed. It is worth trying to make some over the weekend, you will definitely like it.

Big Boys Oven

Double Chocolat Cupcake

Cupcake crazz?
Well at the moment I think it is still cupcake crazz time and down the coming few months, definitely will be the macaroons carzy!!! But I love both of them, cupcakes always have a sentimental value as each of the cupcake looks so different and look so unique and can be very artistic. As for macaroons, it is another story. It is not only about artistic but all about skill and technique. Macaroons from different shops taste differently. Oh I love them both, cupcakes and macaroons. Macaroons tend to taste very sweet and difficult to reduce the sweetness but cupcake can. I always reduce the sweetness of my cupcake by reducing icing sugar and even sugar paste and replace them with chocolat, chocolat ganache and cream.

Recently I had baked some cupcakes for a client, a new training agency in town. So we baked a double chocolat cupcake, hmmmm……yes teckiee they are really delicious indeed, you miss them again……………..lol. Anyway since none of this cupcakes left, here is the recipe to bake some.

Chocolat cake mix

200g dark chocolat
200g butter softened
6 eggs
200g sugar
150 cake flour, shifted
100g dark chocolat chips

To prepare cake mix

Melt the chocolat and butter in a double boiler. In a mixing bowl with the ballon whisk attachment, beat the eggs and sugar together on medium speed until the ribbon stage. Add the melted chocolat and butter and mix well. Using spatula, fold in the sifted flour. Place paper cupcake cups into baking moulds. Line the cupcake cup with chocolat mix and add dark chocolat chips. Bake in a preheated oven at 160C for 13minutes……. Remove from oven, set aside to cool completely before decorating with chocolate gancahe and cream cheese.

Chocolat ganache

400g dark chocolat, chopped
400ml cream
50g butter

To prepare ganache

Place the chocolat in a mixing bowl. Warm the cream and pour unto the chocolat. Stir with a wire whisk until smooth. Add softened butter and whisk until smooth. Cool in the refridgerator until it can be piped.


This cupcakes looks lovely and taste rather not too sweet. Yet another batch of cupcakes well executed. It is worth trying to make some over the weekend, you will definitely like it.

Love Sunny Yaw

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