Wednesday, May 30, 2007

From the hobby to be the serious business

Baking was become my favorite hobby since I was a little girls. I never thought that it would become a big source of my pay-check! Just the end of last year, I was thinking about expand my baking business by selling them at the market near several office buildings. We start to sell one day a week, and now five days a week by rotating to difference places.. our business is so far so good....

We're now thinking to have our own brand and package. It would be nicer if we saw the costumer hold the plastic bag which our brand on it! So please help us out to name our product and service....... we're waiting for yours fabulous Idea....

"Most of our products are chilled pastry like chesse pies, mousse cake and other cakes cover by fresh cream."

I'm thinking about "Cake on da move". How about yours?

Monday, November 06, 2006

Test for Technorati

Technorati Profile

Tuesday, August 08, 2006

Almond cake

For each serving, top a scoop of vanilla ice cream with 2-3 Tbsps. of Kahlúa® coffee liqueur and several Cinnamon Spiced Almonds.
½ cup sugar, divided8 oz.
whole almonds (about 2 cups)
8 Tbsps. (1 stick) unsalted butter, room temperature
2 eggs, room temperature
1 tsp. vanilla
1 tsp. grated lemon zest
½ cup flour
1 tsp. baking powder
½ tsp. kosher salt

Preheat oven to 350 degrees. Generously grease 9-inch round cake pan and set aside. Using a food processor fitted with a metal blade, grind ¼ cup sugar and 1½ cups of almonds until they resemble coarse crumbs.

Beat butter and remaining ¼ cup sugar using a hand mixer on high speed until light and fluffy. Add eggs one at a time and beat thoroughly, until beaters make ribbons as they move through the batter. Add ground almonds, remaining almonds, vanilla and lemon zest and mix until combined.

In a separate bowl, whisk flour with baking powder and salt. Add to batter and mix just until combined. Do not overmix, or the cake will be tough.

Pour into prepared cake pan and baked until a skewer comes out clean and center bounces back when touched with a finger, about 40 minutes. Cool for five minutes, then invert from pan and place on a cooling rack. Serve warm or at room temperature.

Monday, August 07, 2006

Strawberry Shortcake

I was in Supermarket last night and thought that what cake should I made for tomorrow. Suddenly in front of me is all imported berries; blueberry, raspberry, blackberry and of course strawberry. So I decided go for my most favorite; strawberry. I bought about half kilo. So tomorow menu is Strawberry shortcake which I've seen very often in food magazines.

for cake
4 eggs
120 grams of sugar
1/4 teaspoon of salt
120 grams of flour
1 teaspoon of baking powder
50 ml. of whole milk
1/2 teaspoon of vanilla extract

1. Whisk eggs until it has a lot of bubbles, add sugar whisk until pluffy and creamy when you lift the whisk and drag as bow, it will still appear on the batter
2. divided flour into 3 portion and milk to 2 portions

Friday, August 04, 2006

Strawberry White Chocolate Mousse

I have an inspiration from cute thai wife in the Netherlands who always make a lot of experiment on her homemade cake. She made Blueberry White Chocolate Mousse cake. Cake is a regular sponge(4 eggs, 120g of flour, 120g of sugar). This mousse cake looks very awesome and mouth watering, especially from her decoration.

I decided to make it, unfortunately, I couldn't find good quality of Blueberry juice in supermarket. So I decided to go for strawberry. At the first time, I used only 100% strawberry juice. It turned out ok. but I need to more strawberry flavor so I used half of strawberry puree and half of strawberry juice, then dash with lime juice... I like it the most.... for the cake I substituted regular sponge with chocolate sponge, and before fill up those mousses, I brush them with rum syrup, make them a little moist.

For Cake
4 eggs
120 grams of sugar
120 grams of flour
1/4 teaspoon of salt
1 teaspoon of baking powder

Strawberry mousse
120 g Strawberry (frozen/fresh)
100 g straberry juice
40 g of sugar
2 teaspoons of gelatin

White chocolate mousse
100 g of white chocolate
200 g of whipping cream