Tag Archives: Piping

Lai Po Heen Dim Sum Mandarin Oriental

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A Galore of Scrumptious Dim Sum

I was at Lai Po Heen for lunch recently by the invitation of my fashion jeweller Angie Ng as we have not been in contact. I was intrigued with the place that she had picked. That place for lunch and definitely my eyes will set upon their fine crafted dim sum. So when I arrived we dived into ordering their spread of dim sum.

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KOUFU Garden Shoppe One City

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Premium Red Wine Noodle Soup

Well tucked at the end of USJ also in between Subang and Puchong we found this up coming attraction the Garden Shoppe One City. Before the Mall opens, we found yet another interesting delicious Fook Chow cuisine boiling along the shop lots called KOUFU. This red painted eatery is easily to detect and hardly not to notice yet the ambient inside is modest and simple. I just easily fall for this place as the food here is very authentic, delicious, comfort and affordable.

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Recipe Tapioca Shoots and Leaves Cooked in Coconut Milk and Bird Eye Chilli

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The Ingredients: Tapioca Shoots/Leaves, Coconut Milk, Lemongrass, Fresh Turmeric and Bird Eye Chili

I am damn a fan for this dish and only can me found at most Malay restaurant here in Kuala Lumpur. This vegetable dish tapioca shoots/leaves has a very nice soft and yet crisp biting texture and fragrant with lots of coconut milk aroma and not forgetting the most important a dashing smart fresh turmeric and bird eye chilies.

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Al Amar MIGF 2011 Pavilion Kuala Lumpur

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Al Amar’s Central Kitchen

When I meet Joseph Afaki that was some time in 2008 where I fingered into the Lebanese cuisine at Al Amar. The food then was very authentic and simply unique. In early year 2011 the food took to even a higher height, refined and into great detailing. My own interpretation, Al Amar definitely progressing very well in creating an outstanding International Lebanese cuisine in Kuala Lumpur. Al Amar defintely has a very strong, dynamic and dedicated team players in creating inspiring food.

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Playing Macarons with Daphne Iking and Sherin Wong

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I got a call from RedRibbon Days wanting to have a private macaron class with me. Of course I agreed and that was how I meet two beautiful ladies Daphne Iking & Sherin Wong and their team of photographers. Lucky me . . . .. we played macarons.

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Razman’s Wedding Solemnisation (Akad Nikah) Cake

The Engagement Cake
The Golden Creepers

I meet with Julia a month ago and she insisted me to sculpture her brother’s (Razman) “akad nkah” cake. It will be one of the gifts for the bride during the ceremony this weekend. She love the other silver cake I sculptured a couple of months ago and insist of something similar and yet different. She wanted something modern in design and sophisicated. It was fun in choosing the colours. Gold, White and Feather Pink wwere put into play.

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January 2011 Wedding Cake Collection by Sunny Yaw

macaron wedding cake

This is awesome as having no time on my hand, I managed to come out with a few newly sculptured wedding cakes for my 2011 collection. This one is just a glimpse of my current and 2011 wedding cake designs. I will be playing with macarons and ribbons for my current half year collection. Yes I still can’t stay was using my piping techniques which I incorporated on this desgin. I kept it apple green and with bursting orangy which I think it can be truly trendy! Macarons! macarons! I love macarons.

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At this moment I am working on a huge macaron wedding tower for this weekend’s wedding, for a lovely couple flying back from Melbourne. It will be exciting and I hope I will bring the beauty of the macaron tower to a new level! I just love it! but it may not be your cup of tea! My thoughts had change recently and flurish with great ideas, thanks to Dato’ Jimmy Choo.

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I hope you will like my first half year 2011 wedding cake collection . . . . . . . . . . . wonders 2011 wedding cakes, Sunny Yaw

p/s See you this weekend at Prince Hotel Wedding Fair

A Grey & Silver Engagement Cake

big boys oven engagement cakes
A Grey & Silver Engagement Cake

Happy New to all of you especially to my readers and those who supported me through rough and awesome time of my voyage ! All of you are truly fabulous. 2011 will be fabulous as there will be a lot of changes for good and better here at Big Boys Oven. We hope the 2011 direction that we are going to adopt will bring even more awesome goodies for you especially my readers, my students and my clients

2010 was an awesome year for us at Big Boys Oven even days towards the count down I was still baking and sculpturing cakes. I couldn’t believe myself every second was filled with work related activity. Here at Big Boys Oven, we had been put to test in all area, even baking a 25kg wedding cake, endless macaron marathons, engaging new talents to work with us . . . . . . I got to say it was truly fabulous.

So much happens. having my new facebook Big Boys Oven by Sunny Yaw was truly exciting. Most of my bakes are featured at my facebook. The word busy had now become a norm to me. My diary is already booked for January, Febuary & March 2011 for wedding cakes sculpture. I am so honoured too as my baking classes had prepaid bookings this 2011. Thank you so much in trusting me. I think 2011 will be truly exciting indeed! I think a big project is on the pipeline and will let you know once ready! :)

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She is my Youngest Talented Macaron Baker

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Yasmyn the Young Talented Baker

I meet up with Yasmyn at my studio this afternoon to embark for some macaron baking. In fact Yasmyn flew in from Melbourne with her mum Nancy for a short holiday. Before hand Nancy got in touch with me through facebook. Yes facebook, it truly connects people around the globe, just awesome isn’t it.

Yasmyn is only nine years old and she is my youngest student and yet the most charming one, she can really bakes. She handles her baking steadily, she weighs the ingredients, whisks, mix, pipe, bakes and assembles them. She can also take photos using her DSLR Nikon camera.

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Xavier and Siao Wearn A MACARON WEDDING

Siaowearn & Hubby

Xavier & Siaowearn

“I want something with a touch of French, he is French. . . can you design something nice”, she requested from Singapore.

Siaowearn wanted something simple and yet with a touch of French for her recent wedding dinner reception at Elegant Inn, Menara Hap Seng located at the heart of the city centre of Kuala Lumpur. She did not want to have a traditional wedding cake and I suggested of using macarons to created a wedding cake. She liked the idea and since then I had been proposing a few . . . .

‘”a macaron tower?” the first thing came into play . . . . . ” looked so christmas” she replied.
“a wedding cake with exterior coated macarons?” I suggested . . . . . . . “sounds huge” she replied

After a few days of discussion, back and forward from my drawing board we got the design of the wedding cake utilising macarons finalised.

Macaron Tier 1

The Macaron Wedding Cake

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Wedding Cakes by Sunny Yaw

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bigboysoven bunting printing 20100107

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Sunny Yaw Wedding Cake Collection 1
WHITE DREAMS

Last weekend it was my first participation in a wedding fair and it was the Princely Wedding Fair 2010 held at The Prince Hotel & Residence Kuala Lumpur. It had been a long time that I wanted to have something beautiful, simple and pure for my wedding cakes, therefore this time it drove me heading toward to create a collection of white wedding cakes.

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Triple Chocolat Cupcakes with Greentea Macaron Topping

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I love having mini chocolat cakes in a sizeable cup just like a medium cupcake as it is easy to eat, not too much and can be very addictive. When I peaked into my recipe books for chocolate cakes, there were so many varieties such as chocolat mud, chocolat brownie, white chocolat strawberry, chocolat chilli, chocolat with macadamia nuts, chocolat fudge, chocolat cherry, mint chocolat, chocolat chips with raisins, hazelnut chocolat, orange chocolat and many many more. Well this time I baked a triple chocolat cupcake with greentea macaron topping. . . . . . What did I do? . . . . Well, I baked a chocolat cake with bite pieces of dark chocolat in it and topped with chocolat butter cream plus a green macaron shell with greentea cream . . . . . an a whole roasted almond. Here is the chocolate cupcake recipe that I love to share with you . . .

 

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Ingredients(15 medium cupcakes)

Cupcakes
250gm Sifted cake flour
200gm Brown sugar
250gm Softened unsalted butter
3nos Eggs
120gm Melted dark chocolat
1tsp Vanilla essence
1tsp Baking powder
120ml Milk

Icing
120gm Softened unsalted butter
120gm Melted dark chocolat
1Tbsp Milk
1tsp Vanilla essence
80gm Sifted icing sugar
150gm Chocolat bits

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Method

Cupcakes
1. Preheat the oven 175C(350F).
2. Place the butter in bowl and whisk, slowly add in the sugar by batches.
3. Add in the egg yolk and continue to whisk.
4. Add in vanilla essence and also the melted chocolat, continue to whisk.
5. Add in the sifted cake flour and milk by batches and continue to whisk.
6. Seperately beat the egg white till soft peak and gently fold them into the cake mixture.
7. Spoon the cupcake mixture into the cupcakes holder(about 50gm per holder).
8. Top the cupcake with chocolat bits.
8. Bake for 20-25mins.

Icing
1. Whisk the butter in a bowl.
2. Beat in milk until smooth.
3. Add in melted chocolat and vanilla essence.
4. Add in sugar and whisk until smooth, thick and creamy.
5. Place the cream ino the piping bag with the desired tip.
6. Pipe the cream onto the cupcakes according to your liking.
7. Decorate the cupcakes with almond and macaron shell creamed with greentea cream.

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These cupcakes are adorable, lovely and gorgeous in many ways, they will definitely be such a seducer to your guests and will be a great gifts for birthdays or even weddings celebration . . . . . Love Sunny Yaw

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