~Cake of The Month~

~Cake of the November Month 2009~

~Chef Jay~

~The Making Thanya&Patra Birthday Cake~

~Chef Jay~

~Plain Sponge Recipe~

PLAIN SPONGE RECIPE

~Makes: 1 Round Sponge

Egg 1no
Caster Sugar 220g
Vanilla Essence 1drop
Plain Flour 220g
Baking Powder 1tbsp
Melted Butter 10g

~Method:

1. Whisk egg and sugar with wire whisk for approximately 5 - 10minutes until mixture is soft, bubbly and when you lift off with finger, it doesn't drip.

2. Add Vanilla Essence while whisking.

3. Sift together Plain flour and Baking Powder. ( to make your mixture smooth and no lump ).

4. Flour and baking powder, fold gently to mixture (1) with hand slowly.

5. Last add melted butter and continue folding gently. Be careful not to fold until all the bubbles flatten.

6. Pour into mould on greaseproof sheet and bake for 20minutes.


~Chef Jay~

~Marzipan Recipe,2nd Choice~

MARZIPAN 2ND CHOICE RECIPE

~Makes: 750g (1 1/2 lb)

Ground almonds 125g
Water 250ml
good pinch CREAM of TARTAR
Caster Sugar 500g
Beaten Egg 1no
Ratafia or Almond Ass. 1tsp


~Method:

1. Dissolve the sugar in the water over low heat.

2. Do not allow it to boil until the sugar has completely dissolved. Wash down the side of the saucepan with a wet pastry brush.

3. Allow the mixture to boil to 120celcius without stirring. Remove from the heat and leave to cool for exactly 20 minutes.

4. Add the cream of tartar, almonds, egg and essence and beat with wooden spoon until thick and creamy. Leave to cool.

5. Place the Marzipan on a board and knead until smooth. Use immediately.



~Chef Jay~

~Marzipan Recipe,1st Choice~

MARZIPAN 1st CHOICE RECIPE

~Makes: 1kg (2lb)

Ground Almonds 500g
Icing Sugar 250g
Castor Sugar 250g
Brandy 10ml
Egg Yolks 8 nos

~Method:

1. Mix all the dry ingredients together.

2. Add the brandy and sufficient egg yolk to make a paste. Do not knead too much as the Marzipan will become oily.

3. Use Immediately.


~Chef Jay~

~21st September 2009,any Request Recipe~

~.......hye all blogger, am doing well with my life. Nearly end of year, thre's a lot of things happen in our lifes and circumstances we been thru all this passess months. But sure we still keep on going strong, day by day..... Hoping so much life should be better when 2010 come.
Anyway, i got lots of requested recipe and i took this chance's to apologize if they any of delay and late update on my blog. Cause am lil bit busy doing stuff, preparing all the desserts and cake for seasons to come.
And for sure, i already update some of the recipe that keep on requesting, and if anyone out there wanna have some tips or some simple recipe for any of party. Buzz me in here noviebenggon@yahoo.com or add me Facebook jay.mich@hotmail.com. I am sure, i will get to you back a.s.a.p and share any of the tips and recipe that u been request.
So,this is it........ be open & share is care.~

~Chef Jay~

~Marzipan Recipe by Request~

MARZIPAN RECIPE

~Makes: 450g (1lb)


Ground Almonds = 225g

Caster Sugar (Superfine) = 125g

Icing Sugar (Confectioner's) = 125g

Lemon Juice = 1tsp

Few drops of almond flavouring

Egg White = 1no


~Method:

1. Place the ground almonds and the sugars in a bowl. Stir until evenly mixed.

2. Make a 'well' in the centre and add the Lemon Juice, almond flavouring and

enough egg white to mix to a soft but firm dough, using a wooden spoon.

3. Lightly dust the work surface with sieved icing sugar and knead the marzipan

until smooth and free from cracks.


~important message~

Storing Wrap in clingfilm (plastic wrap) or store in a plastic bag until ready for use.
Use the homemade marzipan for covering cakes before applying sugar paste or royal icing.
Alternatively, use to make moulded or modelled decorations, tint with food colouring, if required.

~Chef Jay~

~Creme Brulee Recipe by Request~

MARACAIBO DARK CHOCOLATE CREME BRULEE

~Makes: 8pcs of Ramekin

(A)~

UHT Cream (Heavy or Double Cream) = 450ml

Fine Sugar = 60g

Dark Chocolate (any type of Choc.) = 90g
_________________________________________

(B)~

UHT Cream (Heavy or Double Cream) = 300ml

Fresh Milk (any brand) = 30ml

Egg (yolk only) = 6no's


~Method:

(A)
1. All together cook warm/slightly boil.
2. Add (1) to Dark chocolate, leave about 1min.
3. Stir slowly using wooden spoon, until the mixture, well mixed.

(B)

1. Mix together with the egg yolk.

2. Pour mixture (A) to mixture (B)
3. Stir slowly till all the mixture in well mixed.
4. Pour the filling into 8pcs of Ramekin Mould.

~important message~

Steam Bake 150 c/ 15 to 20mins
Make sure don't over baked,causes rough texture.
To ensure it bake, top of the filling will be slightly brown & when u shake it,all will follow in 1
direction.


~Chef Jay~

~The Touch of Love~

~The hand that will always your's... the touch of this is the best ever things happen for till the day of my dying day........~

~Dessert 1st Version~

Banana Cake
Orange Carrot Cake (Ordered )
Chocolate Double Dutch
Choux Pastry stuffed with Vanilla I/C,topped choc.Sauce & Mixed Fruit Compote..
White Chocolate Parfait


~SouLmaTe.pte.ltd~

~The Filling and Last Touch~

Sponge soaked with coffee & tiramisu compound
Dark sweet Cherries 1st.....
Filled with mascarpone mousse & dark chocolate grated.
After covered another slices sponge.....
Do it again soaked with coffee & tiramisu compound liquid.


Tiramisu Sponge

Warm Coffee with tiramisu compound

Mascarpone Mousse for filling....

~How to make Tiramisu Cake~

First you have to do the Sponge or some of them call it Lady Finger...... Here it goes.

This Picture show how the lady finger looks like...

The above picture shown after the baking part done. The outcome colour should be in light gold.

~The Sinner's~

TIRAMISU CAKE

BLACK FOREST CAKE ( MY OWN STYLE )

LAYERED JELLY CAKE

NUTTY CHOCOLATE TART

STRAWBERRY NEW YORK CHEESE CAKE

~INDULGING CAKE~

Peach Banana Crumble Recipe....

Sweet Dough
Butter ......................250gm
Sugar ......................250gm
Egg ............................5no's
Plain Cake Flour.........500gm
Vanilla Essence .......... Pinch

Filling
Banana & Peach ............ fill it until your satisfaction.

Crumble
Butter ....................... 250gm
Organic Brown Sugar ...........50gm
Muesli .........................115gm
Raisin's ...............................50gm

~jymch.studios~

Simple Peach Banana Crumble...

Finally it's Peach Banana Crumble.....

Try it Out.... Check the recipe top of this Method...

And use the rolling pin, to flatten it. And put it inside the Mould.

And press it until you get the result just like this...

And its ready to put anything inside...

As u Like.....


Make sure your kneeding is from the right turn or right kneed.

But actually no need to do so, just do it the way you like...

As your will.....



Make sure your sweet dough is not to hard and not to soft.

Make it when it's a lil. bit cold....

Cold Room will make it more easy...

The 1st step...Finding the right Mould....


~jymch.studios~

~Before & After~

It's ready to eat..... in Slice's

A Day after Chill.....

Just Out from the Oven...

Before......

~CheCk thiS Out~

~To Touch With Your Own Heart~

Not yet Bake.......Tartletts.

Tiramisu with Black Cherries soaked in Kirsch Liquer.

Hot Apple pie.

Peach Banana Crumble.

~CheCk thiS Out~

~Chinese New Year Day........

...................been very busy this end of January, Yaloh!! CNY and lot's of stuff must be done before June. Something that must and must......anyway, i try to manage my time with this and upload new cakes and dessert that lately i've been doing and searching for the best one..... but seems that no time, so i will be here update my Blog soon....
well well well.....in addtional making my blog look interesting, i will give tips how to bake cake and decorating cake as simple as saving the cost. I will doing something unbelieveable here in the next 3weeks..... just check it out when u got time yaaarrr.....heheheheh

Will be in Sabah soon....yeah!! for holiday's, around 28th may until 14th June i guess.... So i will be meeting all my cuzzie's and family and siblings...hahahahha mum and dad.... miss them much!! Also, i wanna drivve that AVANZA...... syiok atau tidak!!

Guess have to go now........Happy Chinese New Year

Orange Carrot Cake

Wellll.....i don't think so that this picture of cake can make people wanna eat... hahahahah, anyway, for what i've been discover.....i got the very most wonderfull feedback about this cake... actually this cake is Orange Carrot Cake..... it taste different from the original Carrot cake. You can try this at The Yogitree, The Gardens Mid Valley....... it's already inside the TIMEout KL magazine........ I can't tell much, cause you yourself have to try it..... Cheerss!!!

Eat with your MIND......

The Ultimate Molten Lava.......... ' you can live 2months without food and 2weeks without water, but you can't live a few minutes without air...'So breathe deeply, it's the bridge that likns body and mind......

Stay in touch with my Nice mood cake, why i call it in nice mood. Cause this time when i make and bake this cake, am in wonderfull mood...... and i give it a name

~Blueberry Hazelnut Slice's~
While i've been busy with mind, thinking what the next asian tart i should make for those who love American mixed Asian dessert.... and i made it here. ~Banana Carrot Tart~ Become most popular now and it served warm......it can warm our heart. This is the way i show my feelings and heart.......who appreciate it much.