chocolate&almond pudding

i have this thing about garnishing my desserts with bananas or oranges .. i just dont think it looks appetising (in my opinion) XD but what could i do if i only have bananas in this case?? -_____- so i attempted to make a banana rose; which turned out ok surprisingly! so i carmelised a banana slice for the leaf as well :] and put a ganache over the pudding just to make it look extra pretty&shiny to eat!

frangepaine tartlets

hot chocolate souffle

great recipe from my teacher *thumbs up*

panada

ingredients:

• 250ml cold milk
• 50g caster sugar
• 65g plain flour
• 90g dark chocolate

method:

• whisk milk, sugar + flour in a pot over stove
• cook till thicken
• remove from heat
• stir in chocolate to melt

souffle

ingredients:

• 4 egg yolks
• 4 egg whites
• 75g caster sugar

method:

• add egg yolk to chocolate base mixture
• whisk egg whites + sugar till soft peak
• fold 1/3 of egg white into choc base
• fold in remaining egg white into choc base
• pour into ramekins and bake at 180 degress - 8-10mins
• dust with icing sugar. serve immediately :]

tips:

• before you start, butter your ramekins and set in fridge.
• preheat your ovens.
• watch your souffles as they cook very quickly!
• do not over beat your egg whites!
• serve with icecream or anglaise sauce!

erotic 21st bday cakes

happy 21st birthday sookfei & jenny ^_______________^

had a big project this week!!! 2 bday cakes + 100 cupcakes to go!! took up 3days of my tired life but it was all worth it in the end :] success! thanks agn to my wonderful sister who helped me too :] *muahs* heehee!!!

there was 50 vanilla and 50 chocolate all frosted with dark chocolate buttercream :]

took me some time to design. the party was a 'duty in line' yet 'erotic' party .. so i thought of these: it was a selction of bras, g-strings, hearts, bows, roses :]

off to be delivered! yay!

sook-fei's pilot boobie cake =P

jenny's maid boobie cake =P

set up @ the bday party! it was a great paparazzi area (esp for the boys =P)

chocolate & orange brulee

chocolate & orange brulee (cappuccino) LVL☆☆☆

ingredients:

• 1 orange
• 20ml grand marnier
• 1 vanilla bean
• 250ml milk
• 40g cocoa powder
• 120g egg yolk (6)
• 80g castor sugar
• 250ml cream
• 50g caster sugar

method:

• peel and segment orange. macerate in grand marnier.
• split vanilla bean + heat in milk with sifted cocoa
• allow to infuse for 10mins
• strain + cool
• mix egg yolks and sugar together with cooled milk
• gently mix in the cream
• place orange segment in bottom of ramekin moulds
• pour brulee in
• oven poach (in a water bath) at 100 C for 50-60mins
• remove + cool completely
• sprinkle lightly with sugar (and you will get better results if you sprinkle alittle brown sugar too) to caramelise under hot grill or blowtorch!

sabayon:

• 80g egg yolk (4)
• 50ml creme de cacao
• 20g sugar
• 50ml milk

method:

• mix all ingredients together and cook to sabayon over bainmarie till thick and light.
• whisk until cool
• deposit foam on top of each brulee.
• dust with cocoa if desired :]

poached pear on meringue

poached pear on meringue with some leaf shaped tuiles :]

oeufs a la neige

these were amazing it texture! never knew this dish existed! heehee!!! its also known as 'snow-egg' :]

Ingredients:

• 90g egg white (3)
• 20g vanilla sugar (if you dont have, simply put vanilla bean skin and sugar together)
• 140g caster sugar
• ¼ lemon zest

Method:

• Whisk egg whites till light fluffy
• Add vanilla sugar
• Add caster sugar till light foam.
• Add lemon zest
• Shape quenelles and poach in simmering milk or water!
• And serve over vanilla anglaise

mini croquenbouch!

gluten-free sponge cake~

fudgy & cakey brownies

i decided to make a batch of yummo brownies for my little sister's school fete! i remembered back in my primary school days, my sister & i would always wish our mum could make something to bring to the school fete .. but it never came true! so now im made these brownies, my little sister can feel special and proud =D

not only were these crowd pleasers at the fete, but at home too!! my aunty couldnt stop eating them! they are one fantastic recipe!!!! give it a go! ive never eatten brownies, i thought it was actually delicioussssssss~ its one of those fudgy AND cakey brownies *thumbs up*

i was doing some research .. and came to the conclusion that 'the baked brownie' had so many reviews - so i thought id give it a shot! perfection!

The Baked Brownie adapted from Baked: New Frontiers in Baking LVL☆☆

Ingredients:

• 1 1/4 c all-purpose flour
• 1 tsp salt
• 2 T dark unsweetened cocoa powder
• *3 oz 60% cacao chocolate, chopped coarsely (seriously if u want all these! u can jus use 1!)
• 6 oz 70 % cacao chocolate, chopped coarsely
• 2 oz 85% cacao chocolate, chopped coarsely
• 1 c unsalted butter, cut into 1 inch pieces
• 1 tsp instant espresso powder
• 1 1/2 c granulated sugar
• 1/2 c packed light brown sugar
• 5 large room temperature eggs
• 2 tsp pure vanilla extract

Method:

• Butter or spray a 9X13 inch glass baking dish or light-colored metal baking pan, set aside.
• Fill a medium-sized saucepan halfway and bring to a simmer over moderate heat.
• In a large, heatproof bowl, combine chocolate, espresso powder, and butter, stirring occasionally.
• Whisk flour, cocoa powder, and salt in a small mixing bowl. Set aside.
• When chocolate mixture is melted and smooth, turn off the burner but leave the bowl over the water.
• Add sugars to the chocolate, and whisk to combine. Remove bowl from water.
• Add 3 of the eggs, whisk until just combined.
• Add the remaining eggs and whisk, just until combined.
• Add the vanilla and whisk gently, being very careful not to overmix.
• Sprinkle flour mixture over the batter and use a spatula (not the whisk) to fold the flour into the mixture, stopping when you see a few remaining bits of flour mixture.
• Bake for 25-30 minutes total, rotating pan after 15 minutes. Be careful not to overbake.

scottish shortbread

there has been a request for this recipe. its another lovely recipe. this shortbread is so soft + delicate that it literally can melt in your mouth! the key to making a good shortbread is not to over-beat the ingredients because you want to keep it a crumby consistency.

scottish shortbread LVL☆

(this recipe will make 1.6kg of dough. you can make 75%, 50% or 30% of it if you like!)

ingredients:

• 400g unsalted butter
• 160g castor sugar
• 200g ground rice (rice flour)
  
• pinch of salt
  
• 400g plain flour
  

Method:

• blend butter + sugar to combine. do not aerate or cream it.
• add rice flour, plain flour and salt
• crumbs will form. this is not a worry. simply press the dough together manually.
• chill prior to use.
• bake 160C - 40-50mins pale in colour.
• dust with icing sugar or serve with jam!
  
  

flourless chocolate cake

flourless chocolate cake LVL☆☆

ingredients:

• 120g unsalted butter
• 150g dark chocolate
• 80g brown sugar
• 200g egg (4), seperated
• 140g almond meal, lightly roasted
• 100g caster sugar

Method:

• melt butter over bainmarie
• add chocolate
• remove from heat
• add brown sugar
• stir in egg yolks once choco-butter mix is cooled
• whisk egg white to soft peaks, add caster sugar till smooth
• fold 1/3 egg white into choco-buter base
• gently fold almond meal
• fold remaining egg white through
• place into molds
  
• bake 160C - 45mins

i found these will collapse a little so if your using molds, fill them alittle more than 3/4 full :]

mini orange cake

orange cake LVL☆☆

ingredients:

• 125g orange puree (1 orange)
  
• 70g unsalted butter
• 80g egg yolk (4)
• 50g caster sugar
• 150g egg white (5)
• 125g blanched almond meal, lightly roasted
• 20g besan flour
• 50g caster sugar
  

Syrup:

• 200ml orange juice
• 75g sugar
  

_____________________________________________________________

Method:

• Poach whole orange for 1hr (make sure the orange is completely covered by water)
• Cool and puree
• melt butter and stir in puree
• whisk egg yolks and sugar till pale
• combine yolks and orange mix
• whisk egg whites + sugar
• combine almond meal + besan flour
• fold 1/3 egg white, add almond meal + besan flour mixture
• alternate and continue the process till combined ( do not over fold mixture)
• bake 170C - 45mins
• cool. drizzle or soak cake with orange syrup before serving!
  

Raspberry Jelly