Tag Archives: Yaw

The Wild Boar & Pig Pig’s Wedding | Cambridge – Kuala Lumpur

Last December I had recieved an email from Pig Pig wanting Big Boys Oven to commision her wedding cake and without any hesitation, I agreed. Pig Pig wanted a memorable wedding and had picked a theme for her wedding reception, it was “Shanghai Night”. I had about 4 months to prepare the wedding cake and I requested Pig Pig and Wild Boar to search for their perfect wedding cake design which they might loved to have.

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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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Warm French Toast Bread Butter Pudding | Big Boys Oven Sweet Dessert

I had a loaf of french toast bread in the cabinet which I bought yesterday at the hypermarket and was wondering what to do with it and dcided to have half of it on garlic toast and the other for dessert . . . . . . yup dessert, a warm french toast bread butter pudding, a recipe made so deliciously by Chef Donald Ho from Hong Kong. I had it served with a scoop of rich vanilla ice cream, a purely true indulgence.

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Warm French Toast Bread Butter Pudding

Ingredients
165g French bread
540g Egg whole
95g Egg yolk
300g Caster sugar
3pcs Vanilla beans
750ml Fresh milk
750ml Cream

Method
1. Slice french bread and arrange onto the mould.
2. Mix together the whole egg yolk and sugar.
3. Warm up fresh milk, cream and vanilla pod.
4. Pour onto the egg mixture mix together.
5. Strain the egg mixture.
6. Pour over the french bread and bake at 190C, approximating 30 minutes.
7. Slice to desire amount for individual serving and best served with vanilla ice cream.

I had tasted this and it was marvellous, served warm with a scoop delicious ice cream . . . . . Sunny Yaw

Wedding Cake Showcase | Prince Hotel

BIG BOYS OVEN WEDDING CAKES

This is a great news for myself and BigBoysOven, sure you may ask why and would like to know. Well we invited by Prince Hotel to showcase our wedding cake starting from this April 2009 at their hotel lobby. I myself was so excited and how fantastic this can be.

Therefore last week I created a three tier wedding cake and brought it over to the hotel on the weekend for the showcase. I did a simple one with butterflies and with orangy ribbons as the theme colour.

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It was so excited upon my arrival at the hotel when I saw how beautiful the wedding display area was created by the hotel team. I also saw Carven Ong’s beautiful wedding gown and my wedding cake was placed next to it. read more »

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Croquants Aux Amandes . . . . Crispy Almonds | Big Boys Oven Sweet Recipe

SIMPLE AND DELICIOUS . . .

I was searching for the perfect recipe of Crispy Almond recently and I always end up baking a biscotti like biscuit which was a bit compact. I prefered something light and therefore the search for a crispy, light and delicious biscuit went on till I found this perfect recipe to my liking. With the leftover whole almond found in my food cabinet I went on to explore this yummilious crispy biscuit.
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Ingredient

250gm Whole almond with skin
180gm Cake flour
450gm Sugar
50gm Vanilla sugar
100gm Egg white

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Method

1. Heat oven at 180C
2. Roast the whole almond till light brown.
3. Sift sugar and cake flour.
4. Pour in egg white into the cake flour and sugar, mix the mixture.
5. Add in roasted into the mixture, mixed the mixture.
6. Leave the mixture to rest for about 15 mins.
7. Scoop the mixture with an ice cream scoop and place it on a non stick baking tray. Distance each scoop of the mixture about an inch away from each other.
8. Place the baking tray into the oven and bake for abou 20-25mins till golden brown at 180C
9. Once cooked take it out from the oven and let it cool down.
10. Coat the biscuit with melted chocolat(Optional).

I adored the crispiness of this biscuit and I just can’t stop indulging them, just lovely and I hope you will try this recipe . . . . Yours Sunny Yaw

Jerry & Pei Wern Wedding at KL Tower | A Flower Wedding Cake to Top The World

LONDON – SARAWAK – SITIAWAN – KUALA LUMPUR

Both Jerry and Pei Wern stayed in London and was back in Kuala Lumpur to celebrate their special wedding day at KL Tower in the city centre. End of last year Pei Wern email me to inquire about her wedding cake plus cupcakes too and the exploration of the most desired dessert began. At the end Pei Wern found what she wanted and we were hired. : )
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When I fall in love
It will be forever
Or I’ll never fall in love
In a restless world
Like this is
Love is ended before it’s begun
And too many
Moonlight kisses
Seem to cool in the warmth of the sun

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Penang’s Finest Coconut Jelly | Get’s A Thumbs Up from Big Boys Oven!

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I know you will be laughing your hearts out as you look at my photo above . . . .but I think we were captured at the right moment and at the right place, what a great pose while having Madonna’s – Vogue played. . . . . Let’s strike a pose!

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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

The First-Ever Web 2.0 Magazine Hits The Town

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I just found out today a NEW special edition Web2.0 magazine on food and dining by the name BestFoodJunction.com had just hit the town. In this edition, many of the work from various food bloggers had been featured such as from PasanKia, Joan, Joe, Lilian, Jasmine, Michael Yip, Christine, IpohWav3, Aishah and also Big Boys Oven too. This is incredible! Just one word fantastic.

I love this magazine as it is very informative, lots of lovely photos and mostly it is so very affordable, just only RM2.99! Available at major newspaper outlets and bookstores. Better get one now before there are all sold out! . . .yours Sunny Yaw

I have 5 extra copies and would like be give them away to those lucky ones, just leave me a comment.

p/s : Congratulation to BestFoodJunction.com and thank you for making this available

Love At The First Sight . . .

Mr Chocolate & Ms Red Wine

They are a wonderful couple and a heavenly partnership. The leftover red wine and the Sicao button chocolat in the cabinet would be the great combination dessert for tonight . . . .
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Chocolat and Red Wine Cupcakes (20 medium cupcakes)

210gm butter, softened
220gm sugar
4eggs
35gm cocoa powder
250gm sifted cake flour
1 teaspoon baking powder
1/2 teaspoon cinnamon powder
110ml red wine
1/2 vanilla pod
160gm melted Sicao bitter chocolat

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1. Preheat oven to 180C and have 20 cupcake wrappers
2. Whisk butter and sugar till light and fluffy, add one egg at a time, continue whisking.
3. Add in cocoa powder, cake flour, baking powder and cinnamon powder, fold in well.
4. Scrap the vanilla seed and add into the mixture.
5. Mix in red wine. Then fold in the melted bitter choclate.
6. Pour evenly the mixture into the cupcake wrappers.
7. Bake in the oven for 20-25 minutes.
8. Remove from the oven and allow to cool.
9. Top the surrface with buttercream or chocolat ganache
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A simple dessert to make with the leftovers . . . . Love Sunny Yaw

MY TRAVELOGUE . . .

PENANG PART2

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After lunch we returned back to Hong Yap at Jalan Siam to continue the baking class for the afternoon session. This time we had great fun baking and creaming the cupcakes and we even had a young little man in the class. :) He was for sure a chef in grooming.

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In the evening we head off for a quick dinner before we departed for Kuala Lumpur. The hawker scene in Penang was awesome and so cultured. It brought back a lot of chilhood memories of my growing up. It was fun eating at the roadside in those days, it was so fun and full of heritage which we seldom experience this days.

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Lovely delicious porridge, Penang’s turely awesome chee cheong fun, fried oyster omelette, and tasty satay!

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We left Penang straight after a beautiful meal and took the ferry to the mainland.

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Penang had played a great host to us and I myself will defintely be seeing your more in this coming 2009 . . . . always Sunny Yaw

On the second day, Lingzie, Sid and myself we went to Chok Dee Thai for a Thai cuisine and it was a very relax and comfortable place to dine. It was located at a row of colonial designed house and was renovated into a restaurant. We loved the dishes, very well flavoured, tasty and the price was affordable but the portion were slighty small.

A 2009 WEDDING . . . . .TEIK HONG & BEE LYNN

VICTORIAN BALLROOM, HOLIDAY VILLA

As to start of the New Year 2009, this wedding cake was commissioned for Teik Hong & Bee Lynn’s wedding reception and both of them flew back from abroad just to celebrate this special occasion. To beautify their wedding cake, they specially had their figurine made and brought it back with them. The figurine was so beautiful and cute.
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January 2009 is an awesome month for weddings celebrations, therefore I will be spending more time in my studio creating more lovely desserts. So don’t be angry if I don’t get to post that often but will do try :) . . . . . Love Sunny Yaw
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