Tag Archives: Square Cake

September Baking Classes

chocolate black sesame macaron
Macaroons

White Chocolate Raspberry Square 2
White Chocolate Raspberry Square Cake
Dates:
5th SEPTEMBER 2010 – 9.00am to 12.30pm
18th SEPTEMBER 2010 – 9.00am to 12.30pm

BAKING CLASSES

Macaron Baking Class

We will go through the journey of macaron from start till the end.
Only limit seats available as the class is small.
(Fee: RM220)

Cake Baking Workshop
19th SEPTEMBER 2010 -10am to 4.30pm (with lunch break)
We will be embarking in baking two cakes for a day. It will be hands on workshop approached.

1. White Chocolate Raspberry Square Cake
2. Bamboo Charcoal Black Sesame White Chocolate Cake
(Fee: RM300)

ALL VENUE @ Big Boys Oven Studio, Kota Damansara , PJ
Only limit seats available. As the class is small pre-booking and pre-payment will be needed.

For registration contact Sid @ 012 302 1269 or email: bigboysoven@gmail.com

Baking Class on 11th & 12th July

BAKING CLASSES ON 11th & 12th July
.
My up coming weekend classes in KL, registration now open!
.
Let’s Have Fun with MACAROONS!
11th July, 2009 (Saturday)
9.30am
Fee RM220
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PENANG BAKING CLASSES – 27th & 28th JUNE

Bamboo Charcoal Black Sesame White Chocolate Cake

Bamboo Charcoal Black Sesame White Chocolate Cake
June 27, 2009 (Saturday), 9.30am, Fee RM150

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Bake with Sunny Yaw – 20th and 21st June, Kuala Lumpur – POSTPONED

BAKING CLASSES ON 20th & 21st WILL BE POSTPONE DUE TO THE SUDDEN DEPARTURE OF OUR DEAREST AUNT

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

chocolate black sesame macaron 2

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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CHARCOAL BAMBOO ROULEAU | BIG BOYS OVEN SWEET DESSERT

Tonight, I dreamt of being famous and having my own fan club . . . . but in fact I don’t have one! I guess I am not famous, just normal compared to some . . . . . . what can I do as I don’t have fans. I guess I can’t when I can’t even afford the best wine in town, and how can I even afford having bottles of champagne but I do enjoy the present of caviar. Holding private parties at my humble residence were just an illusion. Do you think I deserve having my own fan club?

I guess as for now I don’t need one as I can’t afford to have one but it will be fun to have one in time, but will you be my fans?Maybe for now I can only afford to have some bamboo charcoal. Well, don’t under estimate the bamboo charcoal as it can do so much amazing things and miracles. It has a strong absorption of toxin which helps to remove waste in our system. I was told it able to strenghten our bowel movement and improves the digestion of food. Bamboo charcoal infact promotes health and improves liveliness. I am sure you have seen bammboo charcoal being used in breads but I decided to make some rouleau with it and here is the recipe that I would love to share with you, charcoal bamboo rouleau.

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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

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