Showing posts with label kek berwajah. Show all posts
Showing posts with label kek berwajah. Show all posts
Thursday, June 13, 2013
kek coklat oreo dengan krim cheese, hello kitty
Sunday, May 19, 2013
kek ultraman dan angry bird biru
Lupa pulak sapa tempah kek ni. Angry bird biru. dalamnya kek coklat salut dengan fresh cream.
Thursday, September 20, 2012
kek pelangi / rainbow dora the explorer
Oder dr cikgu Maslinah.
Terima kasih sudi baca.
Kek Pelangi 1 1/2 adunan dengan whip cream. Bila dah letak kartun Dora tu, berat bersih dah jadi 2.2kg. Saba caj ikut adunan + caj lukis (bukan ikut berat kek).
Saba mintak maslinah cari sendiri gambar yg dia nak dan sent. Jimat masa Saba drp nak mencari, memilih, mengoggle.... masa yg ada tu sgt penting utk buat kek2 yg lain.
Utk 1 1/2 adunan ni, Saba guna loyang 9 in. Nampak tinggilah jugak kek ni.
Alhamdulillah, Maslinah sms " sedap dan cantik kek akak.." Hehehe.... bolehlah....
Monday, June 18, 2012
kek upin ipin & kek hari bapa
Dalam kesibukan tugas di sekolah sempat juga menyiapkan 2 bj kek tempahan kak Ton yg diambil pd hari berlainan.
Kek sempena hari Bapa. Bluberi coklat kek.
Kek Upin Ipin menggunakan buttercream transfer dengan kek yam mousse yg disalut dgn whipped cream.
Saba gunakan kek span dipotong 3. setiap lapis diselang dengan yam mousse. resepinya seperti di bawah.
adapted from Richard Goh
Ingredients for Yam Mousse Filling
300g yam (weigh after peeling) +
few pieces of pandan leaves
50g sugar
2 egg yolks
150g coconut milk
Few drops of violet food colouring (optional)
100g fresh cream, whipped till stiff (I
whipped 250g and use the remaining for decoration)
200g dairy cream (cold) + 20g fine sugar
1 tsp gelatin powder + 2 tbsp water (melt
and set aside)
Method:
1) Cut the yam into thin slices and
steam till soft with a few pieces of pandan leaves.
2) Discard the pandan leaves and mash
the yam while it is hot. Stir in sugar, egg yolks and coconut milk.
3) Cook the yam mixture in a
non-stick pan over low heat till thick. Set the yam paste aside
to cool.
4) Place a mixing bowl in the freezer
for 5 minutes. Get ready some ice cubes or ice water. Pour the
dairy cream and sugar in the cold mixing bowl (placed the bowl over a bigger
bowl filled with ice cubes/water) and whisk the cream till soft peak.
Pour in the cool gelatin mixture and continue to whisk till stiff.
Do not over-whisk or the cream will curdle. Keep the diary whipped
cream in fridge.
5) Mix 100g of fresh whipped cream
and food colouring into the cooled yam paste. Mix well.
6) Gently fold in the dairy whipped
cream.
7) Assemble the cake with the yam
mousse filling
Saba hanya gunakan 300gm whipped cream utk campuran dalam mousse. putar lg 100gm utk salut kek dan hiasan. Oh ya, Saba tak gunakan gelatin sebaliknya gantikan dengan 10gm serbuk agar-agar. Actually saba tak tau mcmana nak kaedah yg betul masak agar-agar tu. sbb bila ikut step di atas, agar2 + air ia jadi kental tak cair mcm gelatin. apa lg try & error je lah. campurkan bancuhan agar2 tu dlm periuk berisi keladi dan kacau hingga pekat ( tak letak kuning telur ).sejukkan. campur dgn 300gm whipped cream yg dah dipukul kembang. Nampaknya jadi jugalah... resepi atas tu utk 1kg kek. Saba doublekan sukatan utk 2kg kek (actually jd 2.8kg berat total + gambor upin ipin).
Sunday, May 13, 2012
kek angry bird
Kek moist chocolate cheese ditempah oleh cgu Muni untuk anaknya. kek coklat kukus dua lapis, tengah-tengahnya ada cheese. . Saba gunakan whip cream untuk dekorasi .Musim angry bird. pembuat kek pun kena peka trend semasa.
Kek angry bird lagi. Yg ni kek bluberry (2 lapis). Cgu Rohana mintak angry bird ada reben. kalau reben tu tinggi sikit lagi cantik ... hiasan guna whip cream & coklat cair utk mata dan border.
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