April 25, 2015
April 12, 2015
I'm feeling generous today. So I'm doing a giveaway cake contest. Just go to https://m.facebook.com/cupcakeloversjb
click like and give your best and most creative comment why you want a free cake. Oh..applicable for birthdays only..hehehe..
Hurry join in now!
April 7, 2015
There are goods days and there are bad days. But you could change your day with colors to put the clouds at bay.
I baked this rainbow cupcakes just for that matter. The bright colors and a touch of vanilla buttercream make a delightful feeling within just a bite.
October 8, 2013
December 27, 2012
It has been awhile since I didn't write in the blog. Well I was busy with my career and motherhood. Anyway, I have lots of things to share with you.
First I want to show you my latest creation.
An engagement cake ordered from a good friend of mine. I was quite sad the color didn't turn out they way it should be. But nevertheless it was worth it! The ribbon was made from gumpaste. I had made it earlier so it can dry hard. As you know December is the month of rain, my ribbon was not dry hard as I wanted it to be. Rain and humidity is not a good friend of mine in terms of cake decorating ..of course.
Enjoy the pictures! Leave a comment or just say "Hi!" If you want too (grin!)
Really, I miss this blog!
August 15, 2011
Eclair probably originated from French. The word "eclair" actually means lightning in French. It seems doesn't have any connection with pastry but nobody cares as long it tastes good, right? Now, eclairs are made from choux dough and can be filled with custard or even whipped cream and topped with an icing. Nowadays, it is topped with chocolate icing.
As the celebration time is near, I have some plans to do this succulent pastry. I can't wait to try it by myself. ( Not to mention eating by myself. Hahaha! ) Sometimes it is good to test all of your cooking and baking skills during the festive holidays. I like to do new recipes for baking and cooking...and festive holidays are a good test bed, for as all of your family members and friends will give sincere comments. From these comments, you could improve on any areas that needed the improvement. Ok... your ears could become as red as the tomatoes in the fridge but it is worth it.
I think I'll set off to find all the ingredients and will bake me some Eclairs!
July 3, 2011
Sunday. What a nice Sunday to enjoy a slice of Eggless Tiramisu and hot tea. Every bite melts on your tongue with that cold tingly taste of coffee and cream cheese.
As this is not the original Tiramisu but it still taste good. I can't find any lady fingers near my house so I just use normal chocolate sponge cake. Nevertheless, it is delicious and quick to prepare it. The only part that is hard to wait for it to chill in the fridge for few hours. Oh, few hours are a torture to me! Seeing it lay in the fridge with that velvety plush surface,with that layers of divine cream cheese and generous sprinkle of cocoa. Oh, a real torture!
But at last, I plunged myself after the long wait. It was worth the wait. It was a sweet torture.The longer you wait the better of the outcome.
June 28, 2011
1 and 1/2 cups plain flour
3 teaspoons icing sugar
1 egg yolk
2 tbs water
1/2 cup cornflour
1 cup castor sugar
1/2 cup lemon juice
1 and 1/4 cups water
2 tsp grated lemon rind
3 egg yolks
60g unsalted butter
3 egg whites
1/2 cup caster sugar
A pinch cream of tartar
1.Set your oven first at 200 celcius.Grease your pie pan or pie dish. I don't have either both so I just use my normal round cake pan.
2.Combine flour & icing sugar and sift.
3.Then put in slices of slightly soft cold butter and rub it until turns to like bread crumbs.After that, put in 1 egg yolk
4.Fold it and make it into a dough.Wrap with film wrap and pop it in the fridge for 1/2 hour
5.After 1/2 an hour in the fridge. Take the dough out and roll it as usual on your board. If the dough is too soft just put a little bit of flour.Then lay it on your pie pan.
6.Lay a greaseproof paper that fits on your pie pan, put in beans or rice according to your preference. Then blind bake the pastry for 10-20 minutes. After 20 mins,take out the greaseproof paper with your beans or rice. Be careful it is hot. Then pop in the pastry back in the oven again,bake for another 20 mins or until golden brown. In the picture I use rice for blind baked the pastry. Then I use the rice to make porridge. Don't waste any food.
After baked, let the pastry cool.
1. Combine water,cornflour,sugar & lemon juice in a saucepan. On medium high,whisk the ingredients until it thickens. After that, take out 1/3 of the lemon mixture and whisk it into the 3 egg yolks in another bowl. At this time you must be quick or you will get a scramble egg.Then transfer back the egg mixture into the saucepan,put in the butter and lemon rind.Cook it at low heat for another 10 minutes.This to make sure that the lemon filling is properly cook and will not make it soggy.
When the pastry is cool a bit, pour in the lemon filling.The proceed to do the meringue.
1.Combine the egg whites & cream of tartar.Whisk until soft peak forms. The gradually,put in the caster sugar then whisk again until stiff peak.
Then put the meringue on the lemon pie,use your creativity to give the meringue some texture.The bake in the oven at 190 degree celcius for 10 mins.
After 10 mins, take out the lemon meringue pie and let it cool completely. Yeah, I know it looks delicious not to mention the smell is irresistible but it is important to let it cool completely.
Here's the finish pie:
Well, there you go! The complete tutorial. I will post another tutorial soon. Thinking to do my version of Tiramisu. Yessss...!!! You heard me. TIRAMISU! So watch out the post!
June 27, 2011
Then I thought, I would give it a try. So, I did made a Lemon Meringue Pie last Sunday. It was a hit! All of my family love it and it was my first time did the pie! In case you wonder how to do it, I will post it in my Tutorial Page. Plus, it was easy!
May 28, 2011
After a long vacation, I think I should start back the baking and decorating again. I was really a refreshing holiday just to get rejuvenated myself. Well as a bonus, I have prepared some small token. I 've included a Tutorial Page in this blog. Soon I will do a Tips Page for all the tips that I know about baking and decorationg.
This blog will change into an informative blog rather than a selling blog. So that I could share my intoxicated hobby of baking and decorating with all of you out there. Whether you're new into baking or already a master, it's no harm to share you're knowledge.
I will do some improvement from time to time as ...ehhheemmm ..this is my first Tutorial so give me some credits :P
Hope you will enjoy it!
January 24, 2011
December 20, 2010
November 4, 2010
I would like to apologize that I will not take any order on weekdays to unavoidable circumstances . Any order which need to be collected or delivered will do on weekends only.
All orders shall be made 1 week in advance for simple cupcakes while for those intense decorating style cupcakes a grace of 2-3 weeks is needed.
Thank you for your support
I Taste.I Eat.I Love It
May 5, 2010
I've made a cupcake bouquet yesterday a sample for a friend that she wanted to give to her mum for Mother's Day. The size of the bouquet approx 30cm tall and consists of 7 pcs of cupcakes decorated with buttercream.
Again, I must apologize the quality of the photo as I'm using a handphone camera. Nevertheless, I'm open for booking this Mother's Day. Hurry! The early bird catches the worm! Oh, the price is RM40 for normal plastic pot. For using a fancy vintage-like clay pot the price would be different accordingly.
Happy Mother's Day
I Taste. I Eat. I Love It
May 1, 2010
I did these cuppies for my children's pre-birthday. Chocolate cuppies with buttercream and edible printing.
Eventhough, I did these cuppies for my kids, if you want to have edible printing cuppies, feel free to call or email me. I will be glad to take your order. The cartoons consist of Ben10,Barbie, Barney, Ultraman and many more. I could even do for your own favourite soccer team logos or for your company logo
I Taste. I Eat. I Love It.