chocolate banana cake

ASSALAMUALAIKUM SEMUA,

 Hari ni Ai Sweet Cakes mencuba Chocolate Banana Cake pula..dah lama nak buat asyik tertangguh jer...so akhirnya terlaksana jugak impian hati membuat kek ni ...selalunya carai kat SR la..pasal anak suka sangat kek ni...

kek ni gabungan kek chiffon dan fillingnya dari fresh cream + coklat+ gelatin dilapis2 ngan pisang berangan...lapisan topping luarnya coklat ganache yang memang sedap....memang best kek ni ..pasni buat sendri ajelah...bila terasa nak makan...sesiap nak resepi kek ini ada di ruang resepi corner...jom kita layan...

siap sudah..anak suka coz kek ni tak banyak krim

lapisan filling dilapis ngan hirisan pisang berangan..memang best

hirian pisang di mana- mana ajer...

kepada sesiapa yang berminat boleh menghubungi ASC untuk tempahan ya....

RAINBOW CAKE

RESEPI INI DIAMBIL DARI BLOG JUICY CAFE....JOM KITA CUBA....

Vegetable shortening
3 cups all purpose flour
4 tsp baking pwdr
1/2 tsp salt
1 cup unsalted butter - room temperature
2 cups sugar
5 large egg whites - room temperature
2 tsp vnla extract
1 1/2 cups milk - room temperature
Red, orange, yellow, green, blue n purple gel food coloring
Lemony Swiss Meringue Buttercream - i use whipping cream
Kiwi filling n topping

Directions..
1. Preheat oven to 180c. Brush six 8 inch round cake pans or as many 8 inch cake
 pans as you have, reusing them as necessary with shortening. Line bottom of
 each cake pan with parchment paper, brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt, set aside. 
In the bowl of an electric mixer fitted with the paddle attachment, cream
 together butter and sugar. Slowly add egg whites and mix until well combined. 
Add vanilla and mix until fully incorporated. Add flour mixture and milk in two 
alternating additions, beginning with the flour and ending with the milk. Mix until
 well combined.
3. Divide batter evenly between six medium bowls. Add enough of each color of 
food coloring to each bowl, whisking, until desired shade is reached. Transfer 
each color to an individual cake pan. Transfer to oven and bake until a 
cake tester inserted into the center of each cake comes out clean, about
 15 minutes (working in batches if necessary).
4. Remove cakes from oven and transfer to a wire rack, let cool for 
10 minutes. Invert cakes onto a wire rack, re-invert and let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place the purple
 layer on the cake plate. Spread a scant 1 cup buttercream filling over the
 first layer with a small offset spatula so it extends just beyond edges. Repeat
 process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away 
any loose crumbs with a pastry brush. Using an offset spatula, cover the top
 and sides with a thin layer of frosting (also use any of the excess frosting
 visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.

Lemon Swiss Meringue Buttercream
To fill and crumb coat..
9 egg whites
1-3/4 cup sugar
2 cups unsalted butter, room temperature
2 tsp lemon extract


To frost..
5 egg whites
1 cup sugar
1 cup butter, cubed, room temperature
1 tsp lemon extract

Cook the egg whites and sugar in a small saucepan over medium heat, whisking
 constantly, until the sugar is completely dissolved. Pour into another bowl and
 whip on high speed until room temperature (about 10 minutes). Then, on a 
medium-low speed, add the butter one cube at a time, waiting until each piece is
 incorporated before adding the next. After all the butter has been added, turn 
the mixer back up to high speed and whip until it has come together (about 5 minutes).
 Add the extract, beat briefly. (If the buttercream seems soupy after all the butter
 has been added, refrigerate for 5 to 7 minutes and continue whipping until it
 becomes fluffy and workable.)

Assembling..
Start with whichever end of the rainbow you would like to. Lay first layer 
down on plate. (I divided my frosting for filling and crumb coating into six 
bowls because I wanted to make sure I had enough.) Cover with layer of
 frosting, top with next cake layer, repeat for all layers. You may want to 
chill the cake at this point so the frosting is more workable. Cover the top 
and sides of the cake with frosting.

                                                                    













rainbow cake..

MACARONS

Bhn2..
80 gm serbuk almond - bakar dlm 5 mnt
140 gm gula aising
Serbuk pewarna yg dsukai
2 putih telur - dperap semalaman
60 gm gula castor

Cara2nya..
1. Sediakn dulang pembakar, alskn dgn kertas minyak, letak duit syiling 20 sen,
 lukis ats kertas minyak n jarakkn setiap satu selang slm 3 cm, kemudian terbalikkn
 kertas minyak n lapik semula ats dulang pembakar.
2. Satukn serbuk almond n gula aising, ayak sbyk 2 kali n ketepikn.
3. Dlm bekas lain, pukul telur putih shingga berbuih, kemudian masukkn gula
 castor sdkt2 n pukul lg shingga bertanduk, kiranya jika dterbalikkn bekas,
adunan x jatuh, itu tandanya dh bertanduk.
4. Masukkn 1/2 adunan almond td dlm adunan putih telur n kaupbalikkn dgn
mgunakan spatula, gaul sampai rata, kemudian br masukkn baki adunan
 almond n gaul lg biar rata spenuhnya.
5. Kemudian bole la dbahagikn adunan kpd dua bahagian n warnakn dgn
 pwrna yg dsukai n gaul sebati.
6. Masukkn setiap adunan dlm piping bag n pipekn ke ats kertas minyak
 yg telah dlukis dgn syiling td, buat sampai selesai.
7. Rehatkn adunan selama 45 mnt ato shingga kering, kalu dsentuh adunan
 tdk melekat dtgn.
8.Pnskn oven dgn suhu 150C kemudian bole la bakar adunan td selama
 15 mnt.
9. Setelah siap masak, letak macarons bsama kertas mintak d ats 'wire rack',
kemudian semburkn air dbelakang kertas minyak, ini utk memudahkn
macarons dkeluarkn dr kertas minyak, kemudian perlahan2 keluarkn
 macarons dr kertas minyak.
10. Kemudian bole isikn ape2 inti yg anda sukai.

BLENDED ORANGE CAKE

BLENDED ORANGE CAKE

Bhn2..
1 bj buah orange sunkist
1 cwn gula perang
3 bj telur B
1/2 cwn butter - cairkn
1/2 cwn minyak jagung
Secubit garam
Sedikit pwrna oren
2 cwn tepung gandum*
1 sdk baking pwdr* - *ayak bsama

Cara2nya..
1. Orange dcuci bersih n lap shingga kering, sagat kulit oren, jgn sampai yg putih nti pahit, letak tepi. Potong kecil2 buah isi buah oren n buang urat2 n putih2 buah oren.
2. Pnskn oven pd suhu 175C, siapkn papercup ats dulang, letak tepi.
3. Dlm mesin pengisar, masukkn kulit oren, buah oren, gula, butter cair, minyak jagung n telur, kisar shingga sume sbati n halus, kemudian tuang adunan dlm bekas.
4. Masukkn tepung yg telah d ayak td sdkt2 dlm adunan oren n gaul rata dgn spatula.
5. Masukkn adunan dlm piping bag n pipekn dlm papercup 3/4 penuh.
6. Bakar selama 1 jam ato mgikut oven msg2. Sejukkn ats 'wire rack'.

choc chip cookies

inipun resepi lam buku BAKING, senag cam biskut2 yg kita selalu dok beli kat kedai runcit..biskut timbang tu...

rupa perlu diperbaiki lagi  kasi betul2 round

tapi rasa ok..tak manis sgt...

nak cuba..marilah...

CARIBEAN COCONUT CAKE

hari nie mencuba resepi br dr buku resepi BAKING...try membuat dan hasilnya mmg sedap...ala2 kek kelapa mak mak kita dlu..tapi krimnya lain sikit...

walla dah siap ..sesiapa berminat call saya yer untuk tempahan..

carot cup cakes & kek karamel

sempat juga menyiapkan kek cawan lobak dan kek karamel...alhamdulillah percubaan kali ini menjadi...tp kena cuba buat lagi agar bertambah cantik hasilnya...ini untuk dijual kepada staf HKL....

carot cake theme sponge bob, elmo

kek karamel

carot cup cake ready to be sell at HKL

Promotion price RM 2.00 each include edible image, ganache & Buttercream

siap packing untuk promotion selling di HKL