Tag Archives: Yaw

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.


A lizard wanting a cupcake . . . . so luxurious!


A dragon fly stop over too . . . . yet so elegant!


An orchid nurturing . . . . so strong!


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


The Making of The Tartelette Macarons

We nearly miss having this class and about to drop it but someone just called and insisted that we run the class . . . . we said OK! why Not! and it turned out to be a great fun day of tart making, not the normal daily tarts but macaron tarts! We started off with tart dough making and the cream making!




Everyone was busy making the tart shells!


Cream piping now! here was how it went!



Steady with gently placing those strawberries, chestnuts and raspberries!


Here are the bakes! Pink and Brown macarons tarts!






It was a great baking day! All of us enjoyed the fun and eating them too . . . . . love Sunny Yaw

What did Selby says?

Beauty, Artistic & Delicious . . . .

Gosh . . . . . it is not easy to find time this few days and I am sure you had been waiting to read my posting . . . . . this time, I managed . . . rather very lucky as I was able to indulge with the work of Marta Salinas . . . . a sculptor from Madrid who use medium such as silver and plated gold . . . . . . . can you imagine, pairing up with my japanese cream cheese tart . . . . . awesome, my pleasure . . . . .


. . . born in Palma de Mallorca, 1963 . . . . make me feel younger . . . . graduated from the Madrid Superior School of Conservation, Restoration & Culture . . . . art-resotraion projects for the Royal Palace had kept Marta Salinas busy . . . .


. . . her attention on sculpting had led her into creating lovey high-quality jewellery pieces . . . . which reflect her unique style and [passion for life . . . . her work is permanently on display at the Contemporary Art Museum – SBALUARD (Palma de Mallorca, Spain) and the Serra Museum of Modern Science (Mallorca) . . . .


I see myself as an artist too . . . creating lovely desireable sweets . . . . being different . . . . being individualistic . . . . but yet Marta Salinas’s work is so inspirational . . . . beautiful . . . elegant . . . . female & male . . . . modern . . .


. . . . having the chance to put both work together is so rare . . . . so beautiful . . . . beauty meets artistic and yet so delicious . . . . love Sunny Yaw


Amazing Bakes!

During the last baking class, I whipped up some desserts for my students for their coffee break . . . . . . . . it was a very refreshing lite strawberry mousse . . . . in this mousse I used a lot of fresh strawberries and blended them into puree . . . . . I am not sure about yourself . . . I prefer my desserts with a deduction of sweetness . . .


. . . the mousse turned out to be very satisfying, refreshing and with a lovely pinkish in color . . . my students loved it . . . .


. . . . . . . . lovely Sunny Yaw

The Amazing of The Opera !


My students were amazing, they are a real serious learners.




Once the basic ingredients had been prepared and done, we procced with the assembling of the Opera . . . such a simplicity.





Layers after layers, we had the sponge, the coffee, the chocolat ganache and the cream . . . . it was awesome and so fragrant . . . .






It’s the students turn to do the layering while waiting . . . . . . .






The trimming and cutting the Opera!


It’s the Opera tasting time!

The class was amazingly superb, great students and great piece of bake! . . . Love Sunny Yaw

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!




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



19th JULY
9.30am – 12.30pm . . . . .

The classic opera flavours of coffee and chocolate with the elements of joconde, syrup, buttercream and ganache.

(Opera Class is currently Fully Registered)

2.30pm – 5.30pm . . . . .THE MACARONS

Our all time favourite class, The Macaron. Sunny Yaw will show you how to make them and you will get the pleasure to make some your own too. (Almond, Hazelnut, Illy, Black Sesame, White Sesame)

FEE: RM220 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of YOUR Bakes to Take Home)

20th JULY
9.30am – 12.30pm . . . . . MATCHA MOUSSECAKE

The classic matcha (greentea) moussecake comes with layered matcha cake sponge and awesome matcha mousse and finish off with greentea cake flakes.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Sunny Yaw Choice’s of Ingredient + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .TARTELETTE MACARONS

Indulge with our Tartelette Macarons Class, a classic new age tartelette comes in a variety of colours and fillings . . . totally awesome, something you ever tasted before. Sunny Yaw will show you how to make them and you will get the pleasure to make some your own too. Show your creativity!

(Note: Fillings may come in Chesnut, Rasberry, Strawberry, Blueberry, Mango . . . depends on availability – only 3 flavours will be used for the class)

FEE: RM200 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of YOUR Bakes to Take Home)

26th JULY
9.30am – 12.30pm . . . . .FRAISE

The refreshing Fraise (strawberry) moussecake comes with layered cake sponge and fraiser mousse with infused fresh strawberries and yet top with a layer of delicious frasier jelly.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Sunny Yaw Choice’s of Ingredient + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .CHOUX PASTRIES

In this class we will zoom into a variety of Choux Pastry such as Religieuse, Paris Brest (Ring) and Cookies Eclair.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Bake to Take Home)

27th JULY
9.30am – 12.30pm . . . . .Creamcheese Tart & Chocolat Fraise Tart

The classic petite almond tart with creamcheese and strawberry chocolat fillings . . . . . taste so unique and so delicious.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .Bake the Rouleau

Let do the rouleau using the a varitey of soft japanese cake sponge, chocolat, matcha and vanilla!

Price: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Freshly Baked to Take Home)

email: bigboysoven@gmail.com
sms : 012 302 1269

Vanilla Cupcake


Vanilla Cupcake

225gm Softened unsalted butter
225gm Caster sugar
225gm Self-raising flour
1tsp Baking powder
4nos Eggs
1pod Vanilla(scrap out the seed,use the seed)


Here is the recipe the cupcakes!

Preheat the over to 175C.
Place 15 paper cups in the muffin tray.
Place all the ingredients in a medium bowl and beat with an electronic whisk till smooth and pale, about 2 to 3 minutes.
Spoon the mixture into the paper cups.
Bake for 20 minutes.
Remove the tins from the oven and cool for 5 minutes.
Then remove the cupcakes and cool on a rack.
Store in an airtight for up to 3 days.
Proceed to decoration on your liking.


It is a simple cupcakes to make and taste lovely too, do try when you are free in your kitchen.

. . . Love Sunny Yaw

Mini Fraise Moussecake

It is a very simple strawberry moussecake as you just need to have sponge cake, strawberry syrup & puree, fresh mousse, strawberry jelly and fresh strawberries.


Cake Base
Cake sponge about 10mm thick.

Strawberry Mousse
Whipping cream 280gm
Strawberry puree 100gm
Strawberry syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes

Puree Jelly Topping
Strawberry Puree 100gm
Gelatin Leaf 1.5envelopes

Whole Strawberries
Sliced Strawberries


Make the strawberry 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 Monin strawberry syrup until soft peak form.
Pour strawberry puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into strawberry mixture and gently fold well.
Pour in metled gelatin into the strawberry mixture and gently fold.
Lay the cake based onto the minicake mould.
If want a moist cake, just brush some Monin strawberry syrup onto the surface of the cake.
Place the sliced strawberries onto the side of the minicake mould.
Pour the strawberry mousse into the minicake mould and refrigerate for 1 1/2 hours.

Melt gelatin into the hot strawberry puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly place the whole strawberries on the top and refrigerate for half an hour.
Unmould the mini strawberry moussecake by warming the minicake mould.

This mini fraise moussecake looks beautiful, divine and not difficult to make and assemble, definite will charm your guests!

Love Sunny Yaw

Very Berry

For Almond Cake

150g Grated Almond Powder
150g Powdered Sugar
110g Egg
80g Egg Yolk
260g Egg White
140g Sugar
50g Bread Flour
60g Cake Flour

Whisk almond powder and powdered sugar in a bowl by a paddle whisker. Add egg ang egg yolk gradually until incorporated.
In a clean bowl, whip egg and sugar until soft peaks form.
Combine egg mixture and egg white mixure. Add sifted bread flour and cake flour until well blended.
Bake about 10-15 minutes, upper 200C lower 180C.

For Strawberry Mousse

310g Strawberry Puree
150g Sugar
21cc Red Wine (optional)
24g Gelatin
480g Whipping Heavy Cream
100g Sliced Strawberry

Cook puree, sugar and wine until brings to a boil.
Add softened gelatin.
Add whipping heavy cream and stir until well blended.
Stir in sliced strawberry.

Fruit Syrup(optional)**

300g Strawberries
150g Sugar
100cc Water

Cook strawberries, sugar and water until brings to boil. Wait until cool an brush on the almond cake.

**for simplicity, use Monin’s Strawberry Syrup

For Topping

250g Heavy Whipping Cream

To Assemble

Place almond cake piece in the pan.
Pile on strawberry mousse.
Place almond cake on top of the mousse.
Pile on again with strawberry mousse.
Top the mousse with another layer of almond cake.
Finish the top with whipping cream.

Try it out, it is delicious and very berry too! . . . . Love Sunny Yaw

Sin Joo Heong Biscuit Factory

When it comes to the chinese tradisional biscuit, I will alway think of Sin Joo Heong Biscuit Factory. I am sure you will ask, why? . . . . .well very simple, I grew up where this biscuits are make! Oh yes it is located at Teluk Intan, Perak which is about 2.5 hours drive along the coastal way from the city, Kuala Lumpur. Sin Joo Heong Biscuit Factory is famous for their Fragrant Biscuit ‘Heong Peng’. I got the chance to have a glimpse at the kitchen of this factory, . . . . . . got to say it is really cool indeed. This fragrant biscuit consists of layered pastry and sweet caramel fillings . . . it is so gorgeous!

Freshly Baked Fragrant Biscuits

Packed Fragrant Biscuits

Delicious Almond Biscuits

If you happen to pass by Teluk Intan, do drop at this lovely tradidional biscuit factory, you will never regret it!

Love. . . . . . Sunny Yaw

Pastries from Canton-I, One Utama, Petaling Jaya

Got to let you know that I had been eyeing these pastries for ages. I spotted them the first day when I was walking past by Canton-I with Sunny Yaw. What striked me that day was the pineapple paste, looks so petite and so adorable, I told myself I have to get my hands on them and eat it! They look similar to “Woo Kok” (yam pastry) but they are rather petitely presented. Gosh, this little devils really know how to make me salivating! Such a festish and so desirable! This lead to having to own them, but just for a few second as they all end up being process in my bulgy stomach!

A Roasted Meat Pastry for RM2.00each. A very rich pastry, crispy, soft and melting fillings. Such adorable one.

An Egg Tart for RM1.50each. Very flaky pastry and the egg custard is so adorable.

A Piggy Custard Bun for RM2.20each. Very attractive looking bun, soft, silky and as usual the custard is fantastic.

A Crispy BBQ Pork for RM2.00each. A very interesting bun. Soft and yet crispy on the top, not forgetting those lovely BBQ Pork comes with a hint of sweet sauce.

A Pineaple Paste for RM1.50each. Lovely and gorgeous. Not too sweet and yet not too sour. A spot on taste!

I will definitely pack more of this pastry home the next round and not forgeting to invite my friends over for some chinese tea! . . . . .. . . . Sidney

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