Tag Archives: Vanilla Essence

Pineapple Cake Big Boys Oven Sweet Desserts

pineapple cake

It had been a long weekend for me and Sid as I was busy preparing for two lovely weddings, one in Penang for Grace and the other at Sungai Buluh for Angie. Both girls were terrific, Grace back from New York while Angie back from Sydney. I wish I had been at two places during the weekend but I had to be at one due to the distance and timing. Since Sid will be back on Saturday, I delivered Grace’s wedding cake and had Sid to delivery Angie’s wedding cake. And now we are totally exhausted resting at our own sweet home, but definitely will be posting about this two awesome wedding and a few more wedding that we did a few weeks ago. thanks girls, you were awesome! :)
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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

Pretty, Young and Innocent

LOVELY AND ADORABLE, JUST LIKE A GEISHA

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What would you do when the is some left over decoration pieces lying about in the studio, well I will defintely have them decorating my cupcakes and they can be amazing beautiful, gorgous and adorable . . this one just reminds me of the geisha.

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Last week I got an email from Australia requesting for this recipe and I would like to share this with you.

Banana Cupcake
(24cupcakes)

2tspn Baking soda
15oz Cake flour
8oz Unnnsalted butter
15oz Sugar
4nos Egg
8oz Sour cream
1Tbspn Vanilla essence
5 Ripe Bananas

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Method

1. Preheat the oven to 350F. Get ready 24cupcake paper casing.
2. In a large bowl, sift together the baking soda and cake flour.
3. Peel the bananas and mash them in a bowl. Set aside.
4. In the bowl of a standing mixer fitted with a paddle attachment, combine he butter and sugar and beat on medium speed until smooth.
5. Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
6. Add the sour cream and vanilla and beat until thoroughly combined.
7. Add the flour mixture in two batches, scraping down the bowl after each addition.
8. Add the bananas and beat until just combined. Do not overmix.
9. Pour the mixture into the cupcake casing.
10. Bake for 20 to 25 minutes.

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Well I also like to congratulate Mena & Jonas as they will be having their wedding at Swiss Garden Resort Kuantan, enjoy the wedding! . . . .Love Sunny Yaw

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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