Tag Archives: Dessert

A London-Kuala Lumpur Connection – The Wedding Cake

Beautiful Petite Flowers Over a White Wedding Cake
Looking through my emails, it was about seven weeks ago I had received this email from Kim.

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Hi

Since from the first email, we started to exchange and explore ideas about the wedding cake and the dessert needed on the tea ceremony. Kim preferred petite flowers on her wedding cake and also a white based wedding cake. After all the exchange of ideas, I created this three tiers wedding cake, with pink and white roses, white, pink and purple petite flowers over some green leaves. I also used silver ribbons to give the wedding cake a beautiful glo with excitement.

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By the way got to say Kim’s wedding gown was awesomely beautiful and she had it made in London. As for Kim’s wedding cake, I really love and adore it. . . . . . . . not sure why, I kept staring at this cake when it was finished . . . . It was so classic . . . . . It looked so simply smooth but fragile and yet so beautiful just like a piece of drawn art.

Well I am going back to my studio this week and again preparing yet another wedding cake for this coming weekend. Hope you enjoyed looking at Kim’s wedding cake . . . . . Love Sunny Yaw

I recently come across your name and blogspot. I am impressed with the creation. The cakes/etc all looked so beautiful. I am sure they taste good!!

I will be getting married on 02/11/08 and is still in the hunt for the wedding cake/cup cakes. The three-tier wedding cake with petite flowers that you created recently caught my attention as it is something very similar to what I have in mind for my wedding cake.

I would like to know more about your creation/service/charges. Besides cakes, what other delicacies do BBO prepare? I am planning to get a wedding cake/ cup cakes and “others delicacies” for the tea ceremonies at both bride & bridegroom’s place on 02/11/08.

Both my fiancée and me worked in London. The wedding will take place in KL.
I will be back early Oct or if not late Sept for preps for the wedding.

I hope you will be able to provide more details of your creation/services and your charges.

Hope to hear from you soon.

Kind regards,
Kim

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Vanilla & Chocolat Cookies

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Dear Sunny,

your dessert fan,
Kathleen
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Dear Kathleen,

Yes I always end up having a lot of egg yolk after my macarons session. There are many way to use them such as steam egg yolks with soya milk which is awesome delicious or even egg pudding would be a great idea. Usually I like to use my left over egg yolks to make my favourite cookies. Here is my favouritevanilla and chocolat cookie recipe which I would like to share with you . . . . .

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Ingredients
150gm Butter
100gm Sugar
250gm Cake Flour(sifted)
2nos Egg yolk
a drop of Vanilla essense

Option al
For cocoa cookies
50gm Cocoa powder(sifted)
200gm Cake flour (instead of 250gm)

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Method
1. Whisk butter and add sugar.
2. Whisk till the mixture turn white.
3. Add egg yolk gradually and continue whisk.
4. Add in cake flour (cocoa powder) and whisk.
5. Roll the mixture into a roll dough.
6. Wrapped it with baking paper and freeze it.
7. Preheat oven at 160C
8. Take the frozen cookie dough and slice the dough about 8mm thick.
8. Bake for 15-20mins

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The batch of cookies that I baked was crispy and delicious, my nephew and niece were so addicted to this cookies as they keep wanting more. It is worth trying this cookie recipe as they will go very well with your guest over a cup of smooth coffee. Happy baking

. . . . Love Sunny Yaw

 

I have been baking macarons lately and alway end up with a lot of egg yolk. What do you usually do with them?

DESSERTS FOR TAG HEUER

THE LAUNCHING OF MERIDIIST

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Last week we were in Kuala Lumpur for the media launching of a new unique communication instrument by Tag Heuer called The Meridiist, the perfect cosmopolitan travelling companion, uniting formal purity with functional perfection.

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Meridiist is swiss engineered and hand assembled from 430 components and constructed from corrosion-resistant, watch making 316L steel which is lovely. It also comes with a unsratchable 60.5 carats sapphire crystal dual displays. This piece of communication and time teller is so slick, I am sure every successful men would love to own it, me too (something I would die for having . . .).

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Why were we there? Yes, we were there to prepare the dessert! We were requested to come up with some lovely desserts for the event and I proposed something simple, gorgeous and musculant which will definitely go well with Meridiist. Tag Heuer’s colors were lovely too, therefore I used red, green and white for the desserts. Here is my dessert list for the day, white cream cupcakes, big chocolat macarons, huge strawberry tarts and greentea cream cheese tarts.

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This is a finger bite white cream cheese tart I baked, crispy tart shell filled with tangy cream cheese.

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I had replaced the white cream cheese with greentea cream cheese and topped it with some greentea powder to give a deep green effect. Looked awesome.

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It was a great fun to come up with the event’s dessert and would like to thank Agnes. I am sure there will be more exciting challenges ahead, I just can’t wait and will defintely keep you inform . . . Love Sunny Yaw


The Discovering of Macarons

The Delicate Dessert To Die For!

I will be back very soon with full energy as I am nearly fully recovered from being not well this of weeks and I just can’t wait to meet my students in this coming October classes in Penang and at my own studio in PJ. Since lately I had been resting and had been keeping myself busy in my studio with work, work, work and new discovery of recipes and a few new projects. . . . come to think about my past classes, I had not gave my much reviews about them especially on the macarons classes, Therefore in this post I going to introduce to you a bit of the delicious macaroon making.

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Hahahaha. . . . got to say everyone who had participated had a very enjoyable and exciting time. What I did? Firstly I introduced macarons to my fellow students then we proceeded to . . . . . whisking . . . . . mixing . . . . . baking . . . . piping . . . . and we had MACARONS!!!!!

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Well I just can’t wait to my next baking classes in this coming October and hope to see you there too . . . it is a fun class . . . . come and join me . . . Love 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

 

Something To Desire . . . .

How can I not to have such desire . . . . . .such a strong wanting . . . . . . .not her but this delicous and awesome . . . . . . piece of dessert . . . . . just caught my eyes through my lenses . . . .

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Her name is Paradise of Pistachio and Rasberry . . . . . . longing to take her home was so strong . . . . . how can I sleep tonight without having a taste . . . .. . . .

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It will be such a perfect having her by my side . . . . . . a desired temptation!

Available at:
Temptation Cake Counter
Renaissance Kuala Lumpur Hotel

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

A Dessert To Have

TIRAMISU
An All Time Classic, Espresso FLavoured Ladies’ Finger with Mascarpone Cheese

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Ingredients

(10 portion)
1litre Whipping Cream
100gm Sugar
500gm Mascarpone Cheese
200ml Masala Wine
500ml Espresso
100ml Kahkula
500gm Ladys Finger

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Method

1. Whip the cream and sugar in a mixing bowl till the sugar melted.
2. Then add mascarpone cheese and masala wine into the mixture.
3. Mix the Espresso and Kahlua together, and soak ladys finger and layer it in a chocolate mould with mascarpone misture for 3 layers.
4. Once ready chill it. Once it is hardm it is ready to serve.

A dessert to die for . . . Chef Simon Sim

Hong Kee Dim Sum, Petaling Jaya

If you are around Petaling Jaya area during the weekends, Hong Kee Dim Sum is the place to be and to have your Dim Sum breakfast. Hong Kee is located at SS22, Damansara Jaya, Petaling Jaya. I also came to know few food bloggers are going crazy with Hong Kee Dim Sum. As for me I would say Hong Kee Dim Sum is above average.


I got to say I adored this one, “Loh Mai Kai” (Chicken, chinese mushroom steam with glutinous rice). So delicious and just the right recipe!



“Hor Yip Fan” Glutinous rice in lotus leave also one of my favourite. It is similar to “Loh Mai Kai” but with the present of egg yolk, the taste had been really enhanced tremendiously.

“Siew Mai” (meat dumpling) is lovely too. I love those meat texture and so juicy!

“Har Gaw” (shrimp dumpling) is not too bad but prefer that the shrimp be more meaty. The skin was not too thick which is good.


“Woo KoK” (yam dumpling) is great too but I still adore Bidor’s Pun Chun yam dumplings.


The deep fried beancurd sheet with shrimp filling is one of my favoutirt dim sum all the time beside the “Har Gaw”. I love shrimps!

As for this one, the deep fried pastry with shrimps was not my cup of tea at all, I was totally let down as it was not prepared properly. It would had been a fantastic dim sum but due to the oil collected, makes the pastry turned soggy.


Oh! dessert is our specialty but we truely enjoy this two pastries, the sesame ball pastry was good and the egg tart was so marvellous.

So what are we waiting for, let go to Hong Kee for Dim Sum . . . . Sidney

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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