Friday, February 25, 2011
Thursday, February 24, 2011
All pictures -credits to Ferne Arfin
I miss this place very much.. Those picturesque countrysides of West Sussex, England. Often that I've been wondering to myself- whether I would have the chance to spend another few years of my life again in this place. This place had seen me growing from a clueless teenager in the brisk of adulthood to a young lady of 20's. I even celebrated my key to adulthood (of 21 year old) in this place. I do not miss London, the city where everyone has been dreaming of . I miss this part of countryside, seeing the beautiful houses in vast farms or wild rabbits hopping around the fields. I might even consider myself a country bum. Oh, I miss this place very much as it has helped me to become ME.....But sometimes, we could only dream as work and family commitments do not permit us to visit the place which we have fond memories... Thank You, West Sussex for being You.
Sunday, February 13, 2011
The Hummingbird is flying high. Even higher than before. A day before Chinese New Year, my friend- Ms Nurul Izwarina was having a kind of birthday party for some VIPs in her life, and she has requested for the Hummingbird. And I was more than happy to bake for her - yes, I loved baking this particular cake. It's my favourite- as I've said earlier, this is just a humble cake, not snotty.. but humble. This time I've added more roasted pecans and used vanilla beans in the batter and frosting. Vanilla beans are indeed a luxury, but I just couldn't use the usual vanilla essence, as I was trying to be extravanganza in this particular cake. I have used all extra ingredients. More pecans, chopped bananas and extra crushed pineapple. The results were fantastic, based on the delicious batter and frosting. Since I had to squeeze all the names on the cake, I've decided to put less cherries and going on the cute outlook. Apparently, I ran out of my writing icing, hence the squeezing of the few drops of icing. Since I have baked this with love, I hoped my friend would be happy with the cake. As the saying goes, " a happy baker makes a happy cake ". Yes, the hummingbird is here to stay. For a long period of time..... Happy Sunday, every one.
Friday, February 4, 2011
The Hummingbird, frosted with Philly's cream cheese, topped with roasted pecans, fresh cherries, Hawaiian Coconut flakes and small pink sugar flowers.
The girl is officially 31 now.
The Hummingbird is a humble cake. I say it is humble because nobody would have imagine the taste of this cake. They cannot even guess the ingredients, but simply saying that the cake has made them want more and more. For your information, I have made this cake using chopped bananas, a handful of walnuts and pecans, freshly grated coconut and chopped pineapple. Some of my friends were unaware of those ingredients. They cannot even think of what they have eaten, this cake is simply "different".
Wednesday, February 2, 2011
I loved this cake. I would fall in love with it all over, again and again. It is just like you meet this person, and simply loved him for every single thing that he does...and loved him again and again through out your whole life...every time you have this opportunity to encounter him.....hmmm.;) There's a story on the existence of this cake, SIL had asked me to buy some Malay kueh or "desserts" at the market, but I did not I have the time to go out. I ran out of time. So, I decided to make another type of "kueh". Something that would not make people feel they have enough. Something that made people want another slice after having one. Yes, this is the one. Apparently, I have made this cake for a "kenduri" (a family gathering) in my MIL's house. Instead of baking, the recipe called for steaming. So, I steamed the cake as required. It took me a good half an hour to do it. Verdict- a total delight, something that cannot make you stop. You need another second helping and you can't just say no. The texture- it is dense and fluffy, yet very light. You can never be bored with this type of cake. I have used margarine instead of butter, (yes no butter, but simple "PLANTA") added a cup of freshly squeezed coconut milk, freshly grated coconut and pandan juice. The taste- is simply marvellous, you can just eat pieces of the cake without stopping. Yes, that is why we need to use natural and traditional ingredients in cakes, it is simple but yet it has made its own mark. So, the next time if I ever come across coconut milk and pandan leaves, I will definitely visualise hot steaming pandan cake and a cup of hot black coffee. Yes, love is having simple pleasures in life , that is your own home made cakes. ;)