Tag Archives: Macarons

Raspberry Milk Chocolate Cake – Big Boys Oven Sweet Dessert

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Hmmm….. I guess I had not been baking any new cakes lately, not because I had been lazy but I guess I had been very tied up with my work. I hope you will accept my thousands of apologies. I just nearly completing my baking tour and it was fun to meet so many learners in Johor Bahru, Singapore and Penang centres. Yet there is another great news, I will be baking (confirmed) in Ipoh this coming August, the schedule will be out soon. As for today, I got this recipe to share with you and you notice I had developed a new range of macarons, one of them is the Black Stallion Macaron.

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Bake with Me | Johor Bahru, Singapore, KL & Penang

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It is going to be fun in coming weeks as I will be baking in Johor Bahru this May and the best news is, I had been invited to bake in Singapore on this coming June. I also had been receiving a lot of emails inquiries especially from you and I promise you that I will definitely be in Ipoh this July. The followings are my “Baking with Me” classes schedule . . . . .

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Lovely Tiramisu & My Tiramisu Class | Big Boys Oven in Penang

Tiramisu is one of the most popular italian cakes and I just adore it, I have them my unique way, layered with lady finger biscuits but I have my with my sponge cake dipped with espresso or a strong coffee and layered it with a whipped mixture of egg yolks, mascarpone with my favourite liqueur. As for this one, I decorated it with hazelnut white chocolate macarons and chocolate bits.

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Godiva Chocolatier Pavilion | Superb Gateux Kuala Lumpur !

I came to know about Godiva is through reading a post by a well known foodie named Jason. After reading his latest post on “” Chef At Home @ Tamarind, Sentul East” it makes me more wanting to visit Godiva as soon as possible. Chef At Home is a very young (21yo) and talented Chef as he had cooked a very simple and interesting 3-course meal for his guests on his birthday, as I was told by Jason on his blog. On knowning of his talent, my desire of wanting to see and taste his dessert creations had intensifiedly increased each day. Oh! by the way his named according to Jason’s post was Chef Jared.

Godiva Chocolatier, Pavilion

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BIG BOYS OVEN Meets SOFIRA @ SULTAN LOUNGE, MANDARIN ORIENTAL HOTEL

AT SOFIRA’S LATEST COLLECTION

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In February I got a call from Diyana and she requested me to get over to her place urgently as she needed me to assist her on her coming project at SOFIRA. I meet Diyana and Sofia at the studio that same day. They wanted BIGBOYSOVEN to bake lots of macarons, yes loads of them. Yes it was definitely exciting and fun too as  request was  to commission 1.000 pieces of macarons for  SOFIRA new line collection fashion show. The request was simple and yet elegant, coral and pink macarons filled with loads of white chocolate ganache.

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Limited Edition Love Macarons for Valentine’s Day

. . . . . . . . from Sunny Yaw

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I had specially designed this lovely LOVE MACARONS for this coming Valentine’s Day. This will be an ideal gift specially for the one you love.

I will only be baking a few of this lovely love shape macarons and therefore do place your order now. Each coloured love shape macarons come with japanese cream cheese filling with additional surprise taste too! A box of 15 macarons will be RM50 (sms your order to 012 3021269) .

Place your order now before there are all taken away! :)

HAPPY VALENTINE’S DAY . . . . . . love Sunny Yaw

BRIDE IDEAS

FEMALE BRIDES DECEMBER 2008

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PHOTOGRAPHY Alvin Liew & Law Soo Phye
ART DIRECTION Kong Shier Lee & Ng Geok Mei
TEXT & COORDINATION Erin Marie

MACARONS, CUPCAKES AND BROWNIES
Big Boys Oven

I would like to share this beautiful article with you, my dearest readers as this is truely an awesome gift from all the creative people mentioned above and Blu Inc. For your reading pleasure . . . . as always Sunny Yaw

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Big Boys Oven’s Macaron Goes Japanese !!!

Hey! Great to be back and with lots to tell, Singapore treated me so well, baby sitted me so beautifully and yet not enough time to complete my exploration, from Orchard to Geylang, from Katong to Bugis, from “La Pa Sar” to Chinatown . . . . I just can’t imagine the among of walking that I did! . . . just amazingly executed.

Next I receieved an sms from Motoko . . . “BBO’s appearance on the december issue of PANORA” . . . . “WOW! JUST FANTASTIC!” , I told myself.

This month December 2008, PANORA featured about “Christmas” and introduced “Christmas Dessert” as most Japanese love sweets, and also seeking for nice gifts for not only in Christmas but also to visiting friends’ house and also as souvenir when they return back to Japan and Big Boys Oven’s macarons were featured as petite sweet gifts for Christmas, . . . SO COOL!

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PANORA is the monthly magazine, publishes on 30th of every month. The circulation of Panora is 35,000 copies per issue (free copies) and will distributed at hotel, Japanese embassy, restaurants, shopping centres, exclusive condominiums, travel agencies, international moving agency, Japan club, Penang & Johor. The target audience is Japanese Families/ Women/ Children. Content of Panora is all about lifestyle, dining, beauty & health, shopping, entertainment, etc. Size of the Panora Magazine is A3 size.

Amazing . . . just amazing . . . I will also be looking forward to yet another Big Boys Oven sweets to be featuring on this coming december issue of Female Brides . . . A Toast to 2009 but . . . . I just love all of you who had given me and sid such a great support through out this tough fight of 2008! All of you are so amazing, I just love you . . . Sunny Yaw

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Thank you Motoko!
I just completed this morning yet another huge beautiful wedding cake for Alan & Jaime . . . I hope both of them will adore it. . . . his mum did! :)

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

West Meets East Macarons

Yet A True Flavored Taste

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I love this seeds as they can be mashed, crushed, ground and also dry roasted and they are sesame seeds. Sesame seeds are a fine source of calcium, iron and vitamin B, therefore they can provide a nutritional boost to our meals. There are two varieties of sesame seeds regularly used, white sesame and black sesame. This time I prefer to use black sesame and in Japan’s kitchen, they are used in combination with salt for sprinkling on rice and also with sugar in confectionary and this time I use toasted whole black sesame seed in my macarons.

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“A macaron – two airy, tender almond domes skirted with an iconic little ruffle and sandwiched together with a luxe filling – is a simple cookie and not especially difficult to make” Paris Gourmet the magazine of good living

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“GRIND the almond-sugar mixture very fine. The consistency of the BATTER changes slightly, depending on what you add to the meringue. THE CHOCOLAT variation has the loosest batter(because of the fat from the cocoa powder, as well as the nuts), the others are slightly stiffer but stillvery soft. THE MERINGUE will deflate once any fat is added, so don’t panic when that happens: You didn’t make a mistake.HOLD the pastry bag vertically and keep it low to form smooth even mounds. This type of BATTER keeps moving after you stop its flow, so factor that in when gauging the size of yur piped mounds. Practice makes PERFECT.” PARIS GOURMET the magazine of good living

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For Macarons
3oz almond flour
1 1/2cup confectioners sugar
1oz black sesame
1tsp vanilla essence
3nos large eggs white
1/4 tsp salt
3Tbsp granulated sugar

For Fillings
1cup lemon buttercream
1/4cup raspberry jam

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Grind almond flour and confectioner sugar in food processor.
Sift through a medium-mesh sieve into a bowl.
Stir in black sesame.
Beat egg whites with salt in a bowl with an electrical mixer at medium speed until hold soft peak.
Beat in granulated sugar, a little at a time.
Add in vanilla essence.
Fold meringue into almond mixture with a rubber spatula until incorporated.
Spoon half of the batter into the pastry bag. pipe 1 1/2 inch wide mounds of batter onto the baking sheet.
Let the macarons stand at room temeperature until light crust forms, 20 to 30 minutes.
Preheat oven to 300F.
Bake the macaron 20 to 25 minutes.
When macarons completely cool, fill the shell with raspberry jam in the centre and butterceam at the side of the jam.

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Lovely delicious macarons with a blended unique taste . . . . Love Sunny Yaw

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

Coffee Macaron with Dark Chocolat Fillings

Today, my student Anna Teo came over to pick up her O’chocolat cake and Durian moussecake that she ordered few days ago and brought along three guests, her hubby and two of her adorable children.

Anna said to me when she saw her cakes, “Wow! those macarons are so beautiful, how you do it?”

I told Anna, ” Lots of patients!” and I smiled at her.

We all sat down and chatted for a while and the children was continuing helping me molding some sugar paste, they are so cute and adorable. Here are some of the photos of the macarons that Ann was so amazed with this morning.

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That macaron was given a nasty bite by myself so that I can take a photo of it to show you how inside looked like.

Yesterday we had a great time at Lance & Vaneesia’s wedding at the Court Yard Restaurant. I would like to congratulate to both of them a HappyWedding!

Vaneesia! It was fabulous to hear you said you like the wedding cake, . . . . . “Perfect, this is what I wanted!” I will post it up very soon . . . . Love Sunny Yaw

 

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