Tag Archives: Big Boys

Big Boys Oven Featured on The Guang Ming Daily

Macarons

In October we had our first baking classes in Penang and we were interviewed by Guong Ming Daily and Big Boys Oven was featured last Sunday. This is so cool!

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I would like to thanks Guang Ming Daily for featuring us on the newspaper and also Ling Zie for managing us in Penang. Today is Sidney’s birthday and he had a great nite out yesterday at WIP . . . . Yours Sunny Yaw

STAND UP & SPEAK !!!


In conjunction of The Go Mobile, . . . . Big Boys Oven was invited to be one of the speakers at BLOGGERS BUFF 2008 this Saturday at PWTC . . . just realised it will be tomorrow. wow, so fast! . . . . It will be defintely be a fun session, hope to see you there . . . Sunny Yaw

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BIG BOYS OVEN WILL BE BAKING IN PJ ON 22-23TH NOVEMBER!!! BigBoysOven will be conducting baking classes in PJ, for more details and registration please contact 012 3021269 or email bigboysoven@gmail.com
The Opera Cake
Date: 22nd November 2008(Saturday)
Time: 9.00am – 12.00pm
Fee: RM150
Macaron
Date: 22nd November 2008(Saturday)
Time: 2.30pm – 5.30pm
Fee: RM220
Bake The Rouleau (Japanese swissroll)
Date: 23 November 2008(Sunday)
Time: 9.00am – 12.00pm
Fee:RM150
Tiramisu
Date: 23 November 2008(Sunday)
Time: 2.00pm – 5.00pm
Fee: RM150

Macarons with An Asian Flavour

Not A New Discovery, Yet So Lovely

dear readers and friends,

thank you for all the emails and comments for my last post. it was fabulous and great to know that you love the wedding cake that i created a week ago. i am totally lost with words and this had gave me the strength to even work more harder to churn out more creations in the comings and the future.

on thursday i attended a cocktail reception showcasing the year end party celebrations where there were more than 100 invited guests from the coperate world and the media. the food was lovely . . . . (will definitely be posting about it) . . . and at this event i was shocked that some of the guests wanted to meet Big Boys Oven and our desserts were complimented and so was our work . . . . . . thank you so much.

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back to today’s post, i would like to introduce my lastest macaron craze . . . yes macarons with an asian flavour. during this year i stumbled onto this flavour during the mooncake festival and the way it was done, was incredible unique, delicious and that attractd me. then back to my studio i tested this similar uniqueness but. . . . . onto my macarons . . . . i am sure you are eager wanting to know what i have created . . . . yes i have come up with macarons with mango japanese cream cheese filling. the macarons are filled with really small bits of preserved mango and infused into a lite mango cream cheese.

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well i am heading back to my studio now, finishing up a wedding cake for tomorrow’s wedding lunch, have a good weekend and see you soon . . . . . Love Sunny Yaw

Romancing The Cupcakes, The Way You Want It!

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Big Boys Oven had a private cupcake class recently at our studio and we baked chocolate banana and vanilla pod cupcakes and we were totally going bananas . . . ain’t it cool, yes it was fantastic! It maybe looked like basic a baking class but it came with a twist . . . in this baking class we encourage team work, it was fun.

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What I did, . . . . I just make the first cupcake mixture and my students will have to do their cupcakes themselves later.

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My students look so serious . . . I noticed in every classes I conducted, all my students were very attentive and very dedicated.

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Once the mixture was ready, I showed them how to pipe the mixture into the cupcake case.

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A sprinkle of chocolat chips will do the trick!

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Break time, . . . . . durian moussecake and chocolat macarons . . . yummy desserts best paired with a cup of illy coffee.

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First batch of cupcakes done!

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Now it was my students hands on baking time! Look, look how serious my students can be, . . . . work is always work!

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He did the whisking, she did the piping, . . . . what a team effort!

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He insisted to try piping too!………lol!

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It was cupcake decoration time!

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This is how to do the twist!

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Look, look at all my students lovely cupcake creations, so pretty and so desirable.

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note: ALL CUPCAKES DECORATED BY MY STUDENTS

It was an enjoyable cupcake baking and decoration class, all the hard work paid off well . . . . . . another mission accomplished! . . . . Sunny Yaw

Sweet Indulgence on The Net

About two weeks we got an email from a journalist, Gabey Goh wanting to do an interview with Big Boys Oven and we accepted it right away without even thinking. The interveiw was done via email where we had to complete the questions given. The week after we arranged to meet Gabey over dinner at New Farmosa as it was a great meeting point and we were so nervous . . . meeting a journalist is not something we don’t do at all. So Sunny decided to bake some dessert for the night, the chocolat au durio gateaux and durian pancakes.

When we got to the restaurant, guests were already there, Adian(the founder of foodstreet.com.my) and his guests, Simon Seow, Gabey and her photographer Fitri. “Hi Gabey! How are you? Great to meet you”, . . . . . . that was the first sentence came straight from my mind . . . . .wow! we are meeting the journalist, she was a really nice and very friendly . . . . and we were not frozen at all instead we were melted like an ice cream on a cone . . . we felt so at home, we chatted and we felt like knowning her for a long time, that how this journalist was, Gabey Goh.

Then came our hostess and owner of the restaurant, Madam Jeanie, I got to let you know, she is really a great host, friendly and very accomodating. Oh, by the way Madam Jaeanie had been hosting cooking show in the local TV station and also invovled in the production of cookery show plus also a celebrity chef herself too. Got a secret to tell you, we like her very much . . . :)

That night we had a banquet dinner and as to the end of the dinner, we had a photography session with Fitri. The night ended fruitfully and thanks to Aidan for arranging the dinner. Below is the article written by Gabey published by the Malay Mail recently.

Cyberspot 19 August

More exciting posts will posted here real soon . . . Sidney

Charming Cupcake & Very Tartelette

8th August marks the start of the Beijing Summer Olympic and also a day that I will not forget, my late dad’s birthday! . . . .will always be missed.

Another great news is that Big Boys Oven will be in Penang this September . . . . yes, we will be doing our first macaron class on the island . . . . this was make available by a very special person in Penang . . . . . I will tell you very soon.

Here I am posting some exotic yet beautiful jewellery taking with the dessert that I baked, . . . . . . my cupcake, . . . . . . macaron tartelette, . . . . . . cream cheese tartelette.

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A lizard wanting a cupcake . . . . so luxurious!

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A dragon fly stop over too . . . . yet so elegant!

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An orchid nurturing . . . . so strong!

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A beautifull ring with unique taste!

I just can’t wait for the coming months to be on my door steps . . . . so excited . . . . love Sunny Yaw

 

You Save My Day!

Before I get on with my weekly posting, I would like to thank you the STAR Newspaper, Star online especially to the people at Weekender Section for noticing Big Boys Oven and had advertised about our baking classes at the What’s Happenin’ section . . . . thank you.

Well . . . . last saturday . . . . this was what happened to me . . . I had invited a few friends over for dinner . . . they will be bringing over the dinner and as expected, I was to prepared the dessert.

Well, I did prepare the dessert for the night . . . . . . . but I wrongly gave the box of dessert to one of my customer . . . . only discovered this just about an hour before the guests arrived . . . . . . gosh, what a nightmare as I got no dessert for the night.

Well, I had to come up with some thing quick . . . . . . and yes, I found a box of Pillsbury Yellow Supreme Cake Mix in my kitchen cabinet . . . . quickly I whipped up the yellow cake and baked them in small baking tins . . . . . this was a speed baking as I need them fast . . . . . yes I got them baked and had them served with orange-lemon sorbet!

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Well I was lucky as the day was saved! . . . the dessert was great . . . . . will always make sure there is a box of pillsbury cake mix in my kitchen cabinet . . . . truely, Sunny Yaw

A Hidden Secret Garden Wedding Ceremony

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soul mates are like pillowcases, they’re meant to be together FOREVER
LOVE
like a good cup of coffee, keeps you awake at night

“Elise & Ivan”

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Wedding Planner : Jonathan
Wedding Dessert : Big Boys Oven
Wedding Cake : Big Boys Oven

PUCCA THE LOVE GODDESS

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HAPPY BIRTHDAY JADE & CARMEN !!!

Thank you for introducing us to PUCCA, we love her so much

. . . from Big Boys Oven

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Baileys Cheesecake

Baileys Cheesecake, a recipe adapted from Anita & Sanny, Jam Bakery.

Preparation

a 6 x 6inch square cake mould

an Oreo biscuit cake base
– Add crushed biscuits into melted unsalted butter
– Mix well with a teaspoon
– Pour all the mixture into the cake ring
– Press until it’s spread out evenly with a teaspoon

Defrost cream cheese in room tempreature

Ingredients

Cake Base
80g Crushed Oreo Biscuit
40g Melted Unsalted Butter

Baileys Cheese
190g Cream Cheese
50g Baileys Irish Cream
70g Granulated Sugar
170g Whipping Cream
120g Milk
10g Crunchy Chocolate Perls
4envelops Gelatin Leaf

To decorate
1pcs Chocolate Stick
5g Chocolate Cocoa Powder
1pcs Edible Gold Paper

Method

1. Whisk whipping cream with electric mixer at medium speed unitl soft peak form. Leave for use later
2. Whisk cream cheese at medium speed until smooth. Then add in granulated sugar gradually and whisk until blended.
3. Pour milk in and fold well with rubber spatula.
4. Pour in Baileys Irish Cream and gently fold well.
5. Fold in whisked whipping cream and gently mix well.
6. Prepare melted gelatin. pour into the mixture, fold gently and quickly until smooth.
7. Pour half of the mixture into the cake mould, and then evenlt scatter the crunchy chocolate pearls on top.
8. Pour the rest of the mixture into the cake mould and refrigerate for 1.5hours. Lastly, sift some chocolate cocoa powder on the top and decorate the cake with the chocolate stick and edible gold paper.

Big Boys Oven

Mango Moussecake

Mango Moussecake is something that I would like to introduce to you. It may not be new and maybe common but I really adore them as it is creamy, fragrant and juicy! In Malaysia we have various type of mangoes and plentyful too. So I had this baked over the weekday.


Ingredients

Cake Base and Cake Top
Cake sponge about 12mm thick.

Mango Mousse
Whipping cream 280gm
Mango puree 100gm
Mango syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes

Puree Jelly Topping
Mango Puree 100gm
Gelatin Leaf 1.5envelopes

Decoration
Mango 1 thick piece
Dark chocolat button 60gm

Method
Make the mango mousse
Whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in mango syrup until soft peak form.
Pour mango puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into mango mixture and gently fold well.
Pour in metled gelatin into the mango mixture and gently fold.
Lay the cake based onto the baking tray.
Pour the mango mousse into the baking tray, place the top layer sponge and refrigerate for 1 1/2 hours.

Melt gelatin into the hot mango puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly scatter the mango balls on the top and refrigerate for half an hour. Lastly, decorate the cake with chocolate ornaments.


This is not a difficult dessert to make, I am sure with my guide you will able to charm your guests, they will be in for a little delite!

Big Boys Oven

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