Sunday, March 27, 2011
Friday, March 25, 2011
Half of choc mixture- transfer to baking pan
Put slices/chunks of cream cheese
The baked product
Now, this is what we call indulgence
Chunks of cream cheese
Monday, March 21, 2011
Saturday, March 12, 2011
A sneak preview of my shopping bag
Sometimes it is nice to go around and sample food in fancy eateries. Two weeks ago, I went to Bangsar Village and hopped to Delicious. There was a wide variety of food and desserts. I was spoilt with choices, and finally chose two types of desserts- the Red Velvet Cupcake and Apple Pie. My sister has chosen the Carbonara and it tasted very light, not that so cheesy. The desserts? I would say that I really liked the apple pie, it was a sure winner to me. The apple pie was lip-smacking good with a hint of cinnamon, not overly done. Together with vanilla ice cream- it gave you a little bit of balance, one was earthy, one was sweet and milky. However, the red velvet was okay if you went really easy with it. That's red velvet- you must taste it bit by bit, savouring every little bite. Well, if you really want to be pampered with desserts- head to Delicious, where you can just pick and choose your kind of "sweets".
Tuesday, March 1, 2011
I went red with the red velvet this time. I have just got this design in my mind. Last week, on Tuesday, my friend, Ms Siti Nor Siah gave me a call. She is celebrating her birthday on Monday- 28 February, 2011. She was actually in a confinement period. She asked me to bake a cake. A red velvet. I asked her again, "Are you sure you wanted a Red Velvet? It's cream cheese frosting". Well, in Malay culture, it's going to be a 100 day-confinement period after delivery. Nonchalantly, she replied- "It's okay. I am all right." (Well not exactly in her own words, it's just that I've summarised her answer..heheh). She requested no Hawaiian coconut and no candles with script written in Malay. So, I did as what she had asked. Tempting to frost the red velvet with my favourite Hawaiian Coconut. It took me nearly two hours to frost this cake. Being me, I wanted it to be perfect all the way long. I wanted the red velvet to receive the best treatment as it was always on the Red Velvet. I owed this cake a lot, I have baked this red velvet since the year 2008, perfecting the recipe as time goes by, and it has always been first love...My first ever client for this cake was my friend, Faraniza - (http://www.farawmdean.blogspot.com/). Since then, I was hooked too on baking. Well, red means love, as in the red velvet baked with such enthusiasm and passion.
Happy Tuesday, everyone....