tag:blogger.com,1999:blog-9770160332350188212024-03-05T07:24:46.916-08:00Bake in ParisKris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.comBlogger179125tag:blogger.com,1999:blog-977016033235018821.post-45323921202044833122012-11-12T14:42:00.000-08:002012-11-12T14:44:29.339-08:00Dior<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tcYnz-80VsKKNJX59Ny0ZLI7YMXtbHumGScoNsVID4J8jP2_VxAyoj9IMqzzJ4T_v8OQUPrxio9YRFxFgszUzcx7PNHbuI4DMwdwu9vXU4tyk91vA3QGAyU4Xmixh_74HRxcyMyCgOVb/s1600/bipdior1.jpg" />
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A red Christian Dior bag, a birthday dedication for Ning.
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnO_Y1XlLSLjAJ5Cc_L1JmLlM6AQkQyhT59MiDrTrr5t8ZL_V43yB-bB2hshtV4p0LY094mGXhyvnUO32_GzHAMLp7ucPSOYBoCgEAYkBVFQwfmBGuprhTjOzaiOiFRXZfBIV6lk-FESe8/s1600/bipdior2.jpg" />
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Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com10tag:blogger.com,1999:blog-977016033235018821.post-38676377843993838822012-09-16T03:37:00.000-07:002012-09-27T05:36:49.195-07:00The Vow<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3pSKhlStSEoeaFkMlU3koFoaf3F_okeKebSsMTI5PyDpUZIzKz1PwkxuY7qTlANKcgRa0LRzxVi1WfGRaP5okTjr8eLVzj7qVrwPFNL_9vDmCFtquhtf9EYbPLEBSAkI_TVA2dr7S-8S/s1600/bipbluebag5.jpg" /><BR>
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Are men not into cakes? Apparently most men eat cakes, but they don’t seem to take much effort reaching out to cakes, especially if it comes to ordering customized cakes. Over the years, the number of male customers ordering my cakes could be counted by fingers. Why so?
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<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCco-8urE4HQDwiMMjaOJjOmR0nKoAismXooWdg60ZKZCPFzX6vcl9fi5jNbEEIxtNfiATT6Gk8BHztRNtcPFADDTU5OjYDUC9m_OJZuOkrjjfl1sAPAeSFOgaBiLMhIPkwYoyVzox8C2/s1600/bipbluebag3.jpg" /><BR>
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So when recently Scott, a British gentleman rang me I had a great surprise. He wanted a special cake for his wife, Da as their second anniversary present. She is a LV bag fanatic and adores anything blue and purple. I promised him (and myself) that I would do my best to craft her surprise bag along with her fancy Anemone flowers.
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<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxzGAAtlC6xkMEDwRNhlKegF03rJSZW3njhtmv2jmZA4RSDCwtm8mG8r_uwwRpQ7G5pKWfDYN9mTQYeQvTF7gCQF3dNAa9C2NoVWzeqUPeqojpabOEfORVJQMMKB62kkHYsjeQ6EKVaZs/s1600/bipbluebag2.jpg" /><BR>
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I had to admit that this bag reminded me of the scenes in the movie “The Vow”, the story about the power of love and the possibility of falling in love with the same person all over again despite a memory loss. The most touchy moment was when Paige, played by my favorite artist Rachel Williams declaring her wedding vow.
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<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxgvTaHnwK4WR9vC2xiWGI-IqfYOhlbvuONQaP3L0K_otwN7n_GVSegyM9zBmkFjrbW_V88bDXhlMUdk2rdcpq-jdXl1ejogVsMnPuXW2j5bOjcAiKvRJYIISjBpe75juGGgdSo0lkKP7/s1600/bipbluebag6.jpg" />
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“I vow to love you love life<BR>
To always hold you in tenderness<BR>
And to have patience that love demands<BR>
To speak when words are needed<BR>
And to share the silence when they are not<BR>
To agree to disagree on red velvet cake<BR>
And to live within the warmth of your heart<BR>
And always call it home”
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<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCC8JYzj-v4Imn5A9HqMT8Zsnwbv4HhPFsWSutudD_D-DntR9rw09PBduvOKcLEukDxGSbPR-dn7HaHh4e0mgMXxgoZYPyDGELP0Q5pWtsKT1RQeis9rqNaqgM9FtGkRudYkYnafxrFWZB/s1600/bipbluebag1.jpg" /><BR>
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And her husband, Leo played by the latest Hollywood heartthrob Channing Tatum replied...<BR><BR>
“I vow to fiercely love you<BR>
In all your forms, now and forever<BR>
I promise to never forget that this is a once-in-a-lifetime love<BR>
And to always know in the deepest part of my soul<BR>
That no matter what challenges might carry us apart<BR>
That we’ll always find the way back to each other”.
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<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VvEHWfF7g2uKyMz-OR4qUQ0cIYKSFf1dB4kL1dnuC-mGXesSZb05fldEKyM_iD5tGWwbamfdrXPwJSsPW6Ly0RhyphenhyphenZS0warB1PpNfyq-3O1-Hg14-UBIjkbRYFBUvMiXUu4rJFHIh53GC/s1600/bipbluebag7.jpg" /><BR>
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And suddenly, my room is completely filled with the air of love!<BR>
Scott and Da, Happy Anniversary!<BR>
Wish you both all the greatest joy in love and life!
Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com16tag:blogger.com,1999:blog-977016033235018821.post-76555499449355690322012-08-30T04:14:00.000-07:002012-08-30T04:35:18.185-07:00Jill and Matt<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaGIRUEZvBemrJq6FnGA07DduxoOz3lyJc_b9Ccs9LD66lsJpFUMGmlvGPy0Zqg1VUzlR-opqKwA4W6AUzxkBLqXiBZ_52ud-rgTDgsYDyi1ibOPaIh86E7l3bollRmZRHFqwRrd7Dvvr/s1600/bipjillandmatt1.jpg" />
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When I got a call from Jiab, Jill’s sister I knew that Jill and Matt’s wedding ceremony was finally confirmed taking place in August and that meant that I would be making them a wedding cake. Everything went so as apparently both Jeab and Jill were very easy going and Jill knew exactly what she wanted: a blue wedding cake. It took us merely one short lunch and one email later to settle with a cake design that incorporated 150 cupcakes along the tiers. And we also agreed that blue would be accompanied with a play of white, yellow, and pink.
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<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpw4EZmxYrZJr6rqAxKfTt6xY6F3N1niJTEdHKRhU2QlUIGPtGriv_CwZA-vzFxxH_0h5XouNmMVKA1TeRSIJC_KtqyF59B8l2cXLzWtFsEQg_OT0G8RbSEIwUptClv_7xy-N3FS8EC2no/s1600/bipjillandmatt7.jpg" />
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Jill was thrilled of having peonies, to be exact giant white peonies as the main flowers for the cake, and suggested plumeria as the secondary flowers as there will be lots of plumeria trees in the garden where the wedding ceremony was planned to take place.
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<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApC9jbjkZ7vBMqSxyWpeMhzidaoXlt0P59feE_ZOEeb58CD16zSVBVROOBtMPlCbMHvpHuRLczWDZ7tZb8ZHSu6-l4BH1eSaLCvKR-cv5NPYsFzMzb0vwe66srJ6t4Bq7XY0eeKKQf9c5/s1600/bipjillandmatt3.jpg" />
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<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBT4b9vZyVM_JTvw_6U_48pG2c4eqZsJl2d7-qYmSBkJnOREgVmE4gB_kTPYNIFjzN3p4t_p7NH5ryX8rdacdOKFTVGdTdqzNsFRLbqm0qmJFlEhUaBl_D7Nv0cpPCwK0u4Vr0bRisRza/s1600/bipjillandmatt6.jpg" />
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In the afternoon of August 25th I and Ning, my buddy traveled on a one and a half hour drive before we assembled the cake next to a swimming pool in a beautiful, mainly in blue decorated garden at a farm in Nakornpathorm,60 kilometres West of Bangkok. Ning was very handy and briefly worked out an impressive white satin table set-up (Thanks, Ning! You are the best!), while I was concentrating in arranging the flowers and cupcakes. My final touch was placing my very last blooms at the top tier cake. Just as it was accomplished, I allowed myself to exhale in total relief.
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<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZx5NwM9cGNEBb9OFpS6mxhFWFXOXQ2nK5DpMP6GRPAuJK3Dq08qADZinWVxzQm8ic1XTvsavRELz8JHP24Ngslj6h9hlSEG5IAUeiK9HJsyRNrjPSVZWEZcuwQQt4p596W1tCFBl49AUZ/s1600/bipjillandmatt4.jpg" />
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<img border="0" height="681" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhku-bT-K8F2Li9_hYnimyNj5IHeTVGiPQ0mtqJaxskda-XsPQPQmjZwGnNtbIYvsD5z0da1-2y-9W_Keb3OR3FrqBviN95rMwVcEdn7_B_AxyFKBU1ZdFmUkVBdHJZQVV8EJ0Oxl-lQnNb/s1600/bipjillandmatt2.jpg" />
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The completed cake quickly found many happy faces. Lots of photos were taken. There were cheers and laughter everywhere and guests were so relaxed and into the mood of romance.
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<img border="0" height="302" width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6UWrQN9vGCioUqdsefJeoHsb3YbDPkYCUlotcasbmjwSeLM1HkTBmDq19-lrVZuTn1xWRMwIuKVnQp9-TG7Z065WBCnUFHSAVb2-HtgS5VNODBE5c763t8q7HBeC1Ztc1KKa2GlELv-5/s1600/bipjillandmatt8.jpg" />
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I just love weddings, don’t you?
Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com11tag:blogger.com,1999:blog-977016033235018821.post-29815921588717218322012-05-16T11:52:00.002-07:002012-05-17T00:54:51.079-07:00Hibiscus<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5chIDdRb4zizgSV_uUBzScz6ZdUVY24I-UyCM7Ki3Y4zfmtRNQe0A2it2dqg4QkP74t-BprUjEp988w5WOnDlAenw7Vy9vemtuGxvFHKVyQbfXtqnz1oTyJAPJwHV2oZIDpIawP2N6A4D/s1600/bip-hibiscus1.jpg" /><br/><br/>
A while ago in Farnham I was introduced to <a href="http://www.alyson-reynolds.com">Alyson Reynolds</a> by Beverley Dutton of Squires Kitchen. At the same time I got a great opportunity to attend her Hibiscus class. It was such an exciting and inspiring class that I had got the Hibiscus image sticked to my mind ever since.
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Inside the class, Alyson was a great teacher who managed to create a playful yet comprehensive learning session for all the students. Outside, she was a warm and cheerful friend who always had a big smile. We had great conversations about her flower craft of both sugar and cold porcelain. Alyson had shared many useful tips and tricks of the craft. We also talked about her first published book <a href="http://www.amazon.co.uk/Autumn-Glory-Porcelain-Sugar-Flowers/dp/0957155409">"Autumn Glory - Cold Porcelain and Sugar Flowers"</a>. A great book to keep!
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Before we parted, we had hoped to meet again next time and wishfully if time permits in the future, there would be a scenic drive to Scotland, her country of residence.
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Back home, I like to remember the special moment of meeting Alyson and making beautiful Hibiscus. "Thanks Alyson! You have been such an inspiration!"Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com15tag:blogger.com,1999:blog-977016033235018821.post-59260591097795258072012-04-27T02:49:00.000-07:002012-04-27T10:20:45.198-07:00Gold<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpdlHa6XsSajjo5nSB3juSRI1IsLKEWMLYvTPR7dPTcSZzeX9P5rAn8Hcbl9z9Mz9umiXEztnhAuZy7KruYmZW1Hb1ASHKCxOacme8KBfgZ8wO2AVR13SJuzaOEe8Ijg2TZ8Ir-PY7YN9/s1600/bip-maltings1.jpg" /><br />
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It has been a long silence here in this blog. If you happened to read my previous posts, you might have guessed what I was up to. Suffice to say, it was a complete break that was filled with exciting competition, learning experiences, tool quest, fun, and new friendships.<br /><br />
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Where to begin? After an intensive 3 week preparation of the 2012 Squires Kitchen cake competition pieces, I was finally on my flight to London on 8th of March. My heart was beating hard and my mind went restless. A journey into an exciting unknown event was felt like going to a marvelous yet dangerous fairground. Especially when the flight to London was scheduled to arrive in late afternoon followed by supposingly one-hour drive to Farnham. So I bet by the time I was in Farnham it was already dark. Haunting dark. My worries had set in all at once.<br /><br />
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Amidst my worries, I insisted on making the best use of my time during a 5-hour transit in Shanghai Airport. The airport had to entertain the sight of me touching up my miniature wedding cake in the passenger sitting area. Several Mandarin-speaking women couldn't help themselves from approaching and questioning me of what I was doing. My quick smile response managed to send them away but yet each of them was so thoughtful of leaving polite complement for my cake. "Thank you and sorry for declining a chat!" was a grateful message sent back silently as I quickly went back to work on the beads. Hours passed by without notice, the next thing I knew was the loud boarding announcement was fueling my anxiety - I had to stop and embark to the next flight!<br /><br />
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11-hour flight to London was daunting. The food was horrible, seat was uncomfortable and I couldn't sleep. The over two hundreds in-flight movies were suddenly so stale and boring, I shut the screen off and tried to close my eyes as long as I could.<br /><br />
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<a name='more'></a><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrwTtJLvSxK3afYxrmlKXo_YF8q8Wmcar732_1M9uCHA6aB6MMD44SBJ_QWyFKaJ-9fh1RoyvMxWaKDDDPtqgHFCOaFGpaGGCE6inXH6Tqmlv26UAa8tbXIWhgOSR9x-mNJsFySqLqz1u/s1600/bip-maltings5.jpg" /><br />
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Upon the arrival at the Heathrow Airport I had to face my fear - I couldn't find the booked taxi driver. Only after making the phone call to the taxi company and wandering around, the driver’s face showed up. Reaching my apartment, some 45 minutes later I didn't waste any second unpacking my boxes, settling down, having a quick chat with my surprise apartment-mate named Grace, and starting assembling my competition pieces. Time passed by so quickly, the next thing I knew it was morning. I had managed to finish my entries into 2 competition categories: a Thai style - miniature wedding cake and a Bauhinia Purpurea - single bloom.<br /><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0Pw73I7aJZ73GSl0coctfMRa8F1-63_TzCVMBs8jjj4oHzSh1XOjGeur4CyLGDWqYwvLyCVmALIJzxWF_1MGdDAkZYA_POIn06fH5nVUMt5FEQhC2axAfzVLvEbtABM8O1LJpkBxUvLj/s1600/bip-maltings3.jpg" /><br />
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My morning saw the taxi come late for over 15 minutes that had sent me into a panicky mode. Luckily it reached at the Farnham Maltings, the place where the competition would take place at 9. There were 2 rooms used for displaying the competition pieces. It was really a fabulous moment meeting the competitors of which none I have met nor known. After placing my pieces into the assigned spaces I felt such great relief - I had done what I came to do! Quietly I left the room to get fresh air and go to explore everything the exhibition had to offer. Here I come, all good, all exciting!<br /><br />
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The following morning, I came to the exhibition again to learn and experience more of what I had missed on the first day. And more importantly to find out the result of the competition. Impatiently I just dashed into the competition room and as my eyes were scanning through the room, my heart almost came to a full stop when I noticed there were some paper signs next to my miniature wedding cake. Yes! Yes! Yes! I got the third prize! And it was a Gold! And my Bauhinia was placed the fourth.<br /><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFZWnUZFGGn6H__5q4sdAErQrkjQW-K8RwAACp1hrjDF5B2nMo95Oy_EBUlgaHTQVXIb_LfLa6EGP1Zbl5EAi6JXlXvj04cSwMwTgB8aciMl67djxJVUTMrSk5w4lz80XhrRKH9kJgNQm/s1600/bip-maltings10.jpg" /><br />
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My special moment was the third day or the last day of the exhibition when I received prize certificates from the gurus: Linda Garnham for the miniature cake, and Alan Dunn and Paddi Clarks for the single bloom. Thank you so much!<br /><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_KNJhsQVzfPErb_MAuQS44jl-IVNGBT7HPnbmpaMCEWouGuODpVscur59iWE3gE4h8wWbzvfPaRr2RgaflGqLPtpxS-ADjXYDjZjMHcoBWUOte2tTv7cC_mmM5ClCcd-rswFGFWNag3p/s1600/bip-maltings9.jpg" /><br />
<br />Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com15tag:blogger.com,1999:blog-977016033235018821.post-25037542390687537702012-02-01T08:55:00.000-08:002012-02-01T09:25:58.652-08:00Ivory<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzfi8iFhvvzYQBDV0R_NThTYPwyrPSNZVf9Ed6cJubBoepQhI3_qclIucQitIGEdvp5egKDeMecSP8coTBpxt1ESv-mL1EM1WdZ3uB6RHtGaLu6ZOEsdCyOEtSSW2oL9LcoRjiLepuzEe/s1600/bip-bowcake1.jpg" /><br /><br />It was great working with just one color: ivory, a strong color despite its light and humble being. It carried pure charm that didn’t need to shout just to be noticed. And it owned an elegant property that never missed to impress any cake decorator who determined to indulge in this color. I truly had my special moment with it.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYI83KhZ2PrQ4MeQVPrYufCa0T3bbjRgk1Tf51ydj1eS-IArq0iXXtpm2DuQO0FastChJvtRZf1JQyFq6K-AINsbHApi4afLGZPxMVfCc8l_iOLCNMmP26jjvHf6eirKZm00Kcf8WRLu0/s1600/bip-bowcake2.jpg" /><br /><br />It was also intriguing working with a single color and anticipating how it would turn out at the end. Apparently my client was pleased that she got just what she had expected for her wedding. Could it be the fact that a bride just couldn’t resist a cake with accessories on it? A simple touch of silver dust and sheer glaze was all that it needed to turn heads.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyWEh888BAuf3TrxgP6Gbq3KupcOeYz3vEklvB6faA8ArLnYOyQOPcx_ImsJPVZ8VsvvsLc7pSN9XQhJP4w6quNwJCgj9nDaMt2GX-CzdOo93D7F68as1cr-jGaslLEw8PPM-8I7BdUSK/s1600/bip-bowcake3.jpg" /><br /><br />Well, January was a month of bliss welcoming the year 2012. And with this joy I present this piece of work to you! Enjoy :-)Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com25tag:blogger.com,1999:blog-977016033235018821.post-36853184738553095862011-12-29T02:45:00.000-08:002011-12-29T03:26:20.166-08:00Merry Christmas and Happy New Year!<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPhT-avBunt9Mkfe3AGL6n0iswmUveJuFh9B0z8quy2P79zWdQZflOuOKwjCy45y_EQnMRga6FQT9UCCWBEracH9hcvuL18QdENBAC5AgKnZCsNXL1l7njyN2Kjc3tFUmCJE5St2Gmm8-/s1600/bipchristmascupcake1.jpg" /><br /><br />Guys, Merry Christmas and Happy New Year! Hope you all have a great time enjoying your holiday! As for me, it won't be any traveling at all, maybe just hanging out in the malls or if I am lucky enough, going to the beach when the weather and transportation allow and T's office is closed. So are you going somewhere?<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJiEBtF2RoVov6CGfCUHIlDbBNmneJMDeqVY10PBHYBIrT_JJ-E3gQ24i3C77ehMl1k8uqpzIbocZiASVjlFu9Fe1cC4DMWsSfJM4xVJABUxmWlv7bcaqTZx2RDNdMTdWRdewUgDpUTS8k/s1600/bipchristmascupcake2.jpg" /><br /><br />Lately I have been quite swamped with cupcakes and became fond of them. There was a few corporate orders that sum up to 500 pieces of vanilla cupcakes required to be delivered within one week. It was kind of fun and amusing exploring how I could cope with tight deadlines, and cupcake stress. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUxPm8SgjOTGi_KlBpB9B9hGMGwvrlRmQ2LqHia2-k3b5rVONWGijbCJYp5qemKI2pRxFzV8Ha54J53shM4-5sxZ-yw-R65MeKw6nWmxVNmvc3VreSsySharkplryaoCG-NkJJoSNWiGa/s1600/bipchristmascupcake3.jpg" /><br /><br />When all was over and I looked back at the cupcake moment, I was pleased knowing that I have done my part in spreading joy to other people during this festive season, particularly those who have consumed my cupcakes. Hopefully at the end of it, those who liked them would do their part spreading words to their friends and I would get to bake more cupcakes next year, right?<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZniGiOu49Q5wxhgRkU8Gkc2MqrCrn6bKCCV8oCQ5bFWAGhuNabBuhrPvnZidceAvuYKE6QCjGN1iu56SzGvuEGXMCnGDZZN_sdIx0qPF-4BlFZJeOJTj8TL43F0qMa9o-o8NAAZgRPyJ/s1600/bipchristmascupcake4.jpg" /><br /><br />As for now until the end of the year, I am delightfully taking my day easy, although I have to start thinking about the UK visa application soon. <br /><br />Let's wish all the best for our 2012! Good luck and greatest success for all of you!Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com30tag:blogger.com,1999:blog-977016033235018821.post-33643530071464065602011-11-15T00:21:00.000-08:002011-11-15T01:39:13.202-08:00London... London<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwONHXb_b8SdwPHnlLs3CLu83jcz2lUrLUE-b9G5ylqfsJNPf4GBAsTz9XM-gb4SftwLFsx-2I-aXNXeeP6A-MF5whZOBNvkB_Ufu6WFjZP1Xw7JchZFZkoHkHthbgqBfkGJUK4HWY-hzL/s1600/bipicca2011e.jpg" /><br /><br />It has been a while since the last time I posted something on this blog. My apology to all of you who have taken the time to drop by only to find the same old post. And my gratitude to all of you who have sent warm regards and concerned emails asking how I was doing. Thank you!<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsD2guevnKxh7m45h7xdvsj0N3Y4Uys4RCWyiULj19ypL3nfyTnUjTmiYZUsQiJrSf3DwZQUXFpFUqspC7PMckbC722DtoUqdRdEndnBjXnVLVh2YNHOR5YiTpNEQMviqKt-ZYuFyXjLFp/s1600/bipicca2011g.jpg" /><br /><br />A couple of things happened that took my time entirely away from blogging. First I was so overwhelmed of preparing my entry to the <a href="http://www.2decoratecakes.com" target="blank">ICCA</a> Wedding Cake Competition in Malaysia taking place end of last September. It was my very first competition so it was understandable how seriously I must have taken it. A three week dedication that consisted of flower preparation, coloring and dusting, and a lot of rolling and folding. In the meantime I also had to worry about the flight, accommodation, and how to carry my cake on board. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKjxXrUBH3N9wyMw1vWFlCk1QBSdLunBK9b-o5mwE4bQahK7WNiZNAn2Qry86W8nu9sCOhdv8pZMJptyXFt2oUwbBQfJP37XBOv7odDLo-_pob7kQGTvWRSTE7thwqCtH-0Ye0Vp_ABAC/s1600/bipicca2011c.jpg" /><br /><br />I was just super busy. There were times when I thought it was just too tiring joining such overseas event and should just quit. But then T was always there to comfort me and put me back on track thinking positively that it was a worthwhile journey of experience, either win or lose at the end. Due to the number of things we need to hand carry into the airplane, T finally decided to accompany me for the trip. A great support came just right in time, one week to the competition day.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqs458KpwErfN7uek_kVA5Gk3q8XP0Byl-QypfFtZ3lkHd9hCmRHXF4gPzU_FnvKYG-bsFEoMhgm_E_JTdU8bOnfugegfFjtzwgNfrDStg9EYkhs59nlMHQqyatB5SB_BTTC0uhv3IFfx/s1600/bipicca2011f.jpg" /><br /><br /><a name='more'></a>We arrived in Petaling Jaya, the city where the competition took place 2 days earlier. It was nice since we could do a final touch to the cake, check out the distance between the hotel and the competition hall and figure out the feasibility of hand carrying the cake on the competition day, and of course have time to find good food and enjoy ourselves a little bit.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xYHQbHvpOd6E26OsOJondijbWIWzFIwFuMT1bgmZZv2FZj51rTSptBo360G3u4hkIRJ6KeXa5-jxuINCxRB4ZKKwP5uaXGesisx0pWq1H8ojMAmaRzlQnvWYKkT-zC5hlojIMcjGiCNO/s1600/bipicca2011d.jpg" /><br /><br />We were asked to deliver the cake between 8:00 and 10:30am in the morning of 30th September and since my cake was fully done the night before we had the luxury to show up at 9:00. I carried the cake with my hands, out of my hotel room and all the way to the competition hall, going through lift, pavement, stairway, and escalator. T was right in front of me looking out for my steps. It was such a relief when I finally lied my cake on the display table.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix61lSv4andQXJ2hBDIqJP_nNLfn53m_TMViHntNqxiUK8N_1TsxamJShdlLgPZzRhA-5_JxJ29RC-A7g2iBj-sfk83XdrhrVG9Yts5btYEq7FO8aKDlMzzYfEHOm5uZJpjIqBIluh08FL/s1600/bipicca2011i.jpg" /><br /><br />Everything went smoothly and we had the privilege to see the judges take their rounds, observe and jolt down their comments. Our judges were Rosalind Chan - the owner of ICCA, Chef Wan and Chef Ami - both celebrity chefs of Malaysia, and <a href="http://www.alandunnsugarcraft.com/" target="blank">Alan Dunn</a> and <a href="http://extra-icing.blogspot.com" target="blank">Lorraine McKay</a> - gurus of sugar flower and sugar modeling. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Fg7M0ZyIOmuy4yyo6NkB2TkUqIBNVAk7QAL18GzIerNEn3zTAMiIRue1l5NBTnLFxOcmJTDYCjDVnNG58QjFrZgqlJNKZbMbOXXy9xBiwldGaSN7qes0u4rfxSKcb5kWNuB_T_1UV707/s1600/bipicca2011b.jpg" /><br /><br />The surprise came about the next day while I was attending classes with Alan Dunn and Lorraine McKay. On a coffee break, I bumped into Adlina from ICCA who asked whether I had heard about the winner announcement and since my answer was "No", she invited me to walk with her to the exhibition hall. <br /><br />There I strolled around passing through other participants’ cakes before finally stood in front of mine which happened to be at the end corner, and noticed that there was a 1st sign placed right beside my cake. Good heaven!! I jumped in joy and quickly shared my bliss with T. Guess what? I won a sponsored trip to London to attend <a href="http://www.squires-shop.com" target="blank">Squires Kitchen</a>'s 5 day professional cake decorating class and Squire Kitchen exhibition in March 2012! Oh, London... London...<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_Ia-XIEPuDCBJm4zv08a3WV7qoT9_eo2-xvAXjHJrZEsAVxD_4tr9GIgu6mvAdndiWp36UTHRR4jncXS7DXcVzYAG2qeOz5Od61M-bgV7s4MfwRPui1nB8uEDHHDBEXQqoVTr8N9AaUY/s1600/bipicca2011h.jpg" /><br /><br />So from there I and T got to celebrate the winning with our friends in Malaysia - Jerry and Suki. We had a wonderful time exploring Petaling Jaya and traveling in Malacca. It was such a great trip packed with beautiful places and delicious food that we promised to go back again as soon as we could.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJux3EEcd5ALMU5Cca0XGu3WVXW8Z2z9_QTKcyJ8Yv333fVQDZQL5RaCOVfDWIUSzKjXitKTNtn9mkWAj9Ubjzd6hCFj7TdrfRTK_twaxASrVbnNo8N2Jn3I1xBLgEWTWbtwkdSsBWZdSY/s1600/bipicca2011a.jpg" /><br /><br />Our following destination, Jakarta was supposed to be a sweet one week trip which happened to be over extended due to flooding in Bangkok. Being away for that long made me realize how much I missed home and wanted to fly back and return to my routine life, and of course blogging and cake decorating.Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com53tag:blogger.com,1999:blog-977016033235018821.post-71613900190014279182011-08-28T09:44:00.000-07:002011-08-28T10:50:45.059-07:00Daring Bakers' Candylicious<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOySG7gUYkCeX6h425abpL5Y8O-wgyg8D_JpLzC-eLwW5vI2-siBf4Jf94WhpyzaWWFE4RJPjGo-iACSQCMx3ZG1hEt_4pkkVoi409XqSGiYUDKOt1h3YpATcBQOkxsTOqIxD9XEi_E8C/s1600/bipcandylicious2.jpg" />
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<br />Thanks to Lisa of <a href="http://lisamichele.wordpress.com/" target="blank">Parsley, Sage, Desserts and Line Drive</a> and Mandy of <a href="http://www.mandymortimer.com/" target="blank">What the Fruitcake?!</a>, this month is passing by with lots of fun, call it candy fun!
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<br />I am sure many Daring Bakers have developed great chocolate and candy creations, and that is why I have been so excited about this challenge, and make sure that I will not skip it, no excuses whatsoever. This is a great challenge I have been looking forward to...
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjRe1sqtW4HDMeSbfrLKVXkjWBv-CMktXuiCWJ4Vf_KJ9IShgNWn6CFyG0dKTR0nUAUMq0O5kf5s0myAxFU9ooMBYZ244Yh-HYFoSZS7wARurGgZi5v1v4YDNcOlY6VbMiBymjVVgBj4R/s1600/bipcandylicious4.jpg" />
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<br />Personally I felt great that finally got to make a chocolate version of Ispahan, which is a blend of white chocolate, rose water, and lychees. It is in fact a compatible match with almonds, so I just can't wait to eat all these once the photo shoot is over. And they are in pink, who could resist?
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<br />At the same time, I also made Lychee Delight (a lychee version of Turkish Delight)and Coconut Lime Chocolate Truffles. So all in all, I have made two chocolate candies and one non chocolate candy. It has been a great time and I am on my way to fulfill my craving for chocolate right after this. I am sure you are too, aren't you?
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWd2XeWPHEfgA1brt7UAOVQkGxuNhkuVidiNLdQzxY-xxz7cfJZc3U6RddUyiviR1qAqyj3Geb_xRzRmw8lrww2aErGjaCR39O-sWvz5a3mcO-s8zJG37D8y1sv3UmJ-vVfRDnleqODVl/s1600/bipcandylicious7.jpg" />
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<br />The August 2011 Daring Bakers’ Challenge was hosted by Lisa of <a href="http://lisamichele.wordpress.com/" target="blank">Parsley, Sage, Desserts and Line Drive</a> and Mandy of <a href="http://www.mandymortimer.com/" target="blank">What the Fruitcake?!</a>. These two sugar mavens challenged us to make sinfully delicious candies!
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<br /><a name='more'></a><strong><em>CANDYLICIOUS</em></strong>
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTz_vyx8I-79_EnzmGfok_prU2ZxtCHwE45eeAcelNx0MBdCDdnH28EGpp0OZt3i-bnPEJ3q3u6_1WxIcxEnBMKT8vMetXten6-_DMV3wCXsAYXHQRkIqrTjmjzv2XJWHOFNBvQq4bjLao/s1600/bipcandylicious1.jpg" />
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<br /><strong>1. Ispahan</strong>
<br />Makes 10 balls
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<br />Ingredients:
<br />- White chocolate > 125g
<br />- Whipping cream > 40ml
<br />- Rose water > 2 tsp
<br />- Pink coloring > a few drops
<br />- Lychee flesh – dice > 50g
<br />- Almond sticks > 100g
<br />- Grounded almond > 20 g
<br />- Golden pearls > 10 pcs
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<br />Method:
<br />- Finely chop white chocolate and place in a bowl.
<br />- Place whipping cream in a saucepan and heat until it is just about to boil.
<br />- Pour into chocolate and leave for 5 minutes for chocolate to melt. Stir until smooth stir and fold in rose essence and coloring. Stir well. Refrigerate for 30 minutes or until it is firm.
<br />- Roll ganache with hands to form balls and fill with a lychee dice. If the balls are too soft due to heat generated from palms, refrigerate again for a short while. Remove from fridge and leave for a short moment before sticking almond around chocolate balls. Sprinkle top with grounded almond and garnish with golden pearl.
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ZmMghZTABRCQz4ENCIOiRKAjv90Lgn_TDAjMAVA2UmacWeaq3IWIe-pGKTefXo1zC5zEbTSU3IWlaJ64fox_LLvVg_tJzcpsWv2Tp23XfdpY0V_e9h3-qZx0-5qkk4CK_fhuFB34QCKJ/s1600/bipcandylicious3.jpg" />
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<br /><strong>2. Lychee Delight</strong>
<br />Adapted from “Turkish Delight” in Petits Fours: A Fine Selection of Sweet Treats (Murdoch Books)
<br />Makes 32 pieces
<br />Prepare: baking tin of size 10cm x 20cm
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<br />Ingredients:
<br />- Lychee juice > 280ml
<br />- Gelatine powder > 30g
<br />- Granulated sugar > 340g
<br />- Lime juice > ½ tsp
<br />- Cream of tartar > ½ tsp
<br />- Lychee flesh – cut into chunks > 50g
<br />- Lychee essence > 2 tsp
<br />- Pink coloring > a few drops
<br />- Icing sugar > 100g
<br />- Corn flour > 60g
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<br />Method:
<br />- Brush baking tin with water and set aside.
<br />- Place lychee juice in a saucepan and sprinkle with gelatine. Heat over low heat and stir until gelatine dissolves. Add sugar and lime juice and continue stirring until sugar dissolves. Bring to boil and continue to boil for 8 minutes, stirring constantly.
<br />- Fold in cream of tartar and lychee essence into the mixture. Add a few drops of coloring until the desired pink color is achieved. Finally fold in lychee chunks.
<br />- Pour mixture into tin and leave overnight in room temperature to set.
<br />- Sift icing sugar and corn flour into a shallow bowl. Set aside.
<br />- Dust table top with adequate icing sugar. Ease Lychee Delight away from the sides of tin with a knife, and holding the tin upside down push it out of the tin onto the work surface.
<br />- Oil knife and cut Lychee Delight into a 2.5cm squares. Toss these squares into the bowl of icing sugar. Store them in air tight container, with baking paper between each layer.
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisefZamVGmsAftnkU_H6_0KQs_S1ZjTZ69L3h7qDieH-7AUUV3IWCfbHzi2bCdUUilsVX3T0vUcTpUFgU4rguu8q4ZlpAod456e9bBbUsqJ7ijwBmM300W5WIRmLLognunzre7vc-osRy0/s1600/bipcandylicious5.jpg" />
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<br /><strong>3. Coconut Lime Chocolate Truffles</strong>
<br />Makes 16 balls
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<br />Ingredients:
<br />- Dark chocolate > 350g
<br />- Coconut milk > 100ml
<br />- Almond > 200g
<br />- Grated lime zest > 1 tsp
<br />- Coconut rum liqueur > 2tbsp
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<br />Method:
<br />- Combine chocolate and coconut milk in saucepan and cook over low heat until chocolate is melted and mixture is smooth. Pour into a plate and set aside to cool.
<br />- Chop almonds into small chunks and place into a shallow bowl. Set aside.
<br />- When chocolate mixture is cool, fold in lime zest and liqueur. Stir well and refrigerate for 30 minutes or until firm.
<br />- Roll firm mixture with hands into balls and toss into almond chunks to coat.
<br />- Refrigerate overnight until totally firm.
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<br />Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com36tag:blogger.com,1999:blog-977016033235018821.post-37512996370711245342011-08-14T13:37:00.000-07:002011-08-14T14:42:58.167-07:00Shopping Bag<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1S9avrI-NgmKCVl3Isoxa1U2EI9ykoK9BK-JAFpF0K76Fdom8_LVwc7eP4ksSb9ceDxyq3K9KvKLUlSH-ToLLzrZUIjvSUbyEtqlFybMZOkByAZI52l4j8VBmtmJAKoJ9LOjhHaJXS3B/s1600/bipshoppingbag3.jpg" />
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<br />T landed a birthday cake order, for his company who runs a stylish shopping center in Bangkok. He was very excited about it as he was in charge of organizing the party and keen on making it extraordinary.
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSi3CkDO_Z7MGAvV5gu0fqXmCCO0aeXcGMzQMoTY-ckiJ7WVdJhdInHiR_dKZ0jqtM6kbl2XS68tTikC7adNYPWEf8YwLZUB1FsR0bi5rDGSPQ1m4sXo-G6CnVJXAzsSUFzlxhLoGUz1n3/s1600/bipshoppingbag5.jpg" />
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<br />He thought I was the right person who could make the cake that fitted the occasion. I asked him what he had in mind and he firmly conveyed that the cake had to represent the company's business. So after throwing a few ideas, T settled on a fondant cake in a shopping bag shape. That would be the first customized fondant cake for such birthday event in his company and he was sure everyone would be delighted about it.
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMrJPzc2w5x0bLww92rVR2bh0oo6mTYKbtLQTfKBj-vBWO3lBO23kg8hf8SQ25rq7HK4PLWN2iI-g7anybqpZlHgJv7CoffGsb1cf5SpJOYWfw9916zUdrHEGmHZB4ZdP36Ci7raz6Pi9/s1600/bipshoppingbag4.jpg" />
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<br />Apparently I was just as excited as him about the cake. Took the initiative to do a sample cake one week before the actual event. Just wanted to make sure that it would be the right size and decoration that would fit the theme that he had planned out for the party. It was also a good practice to get all the things right for the real cake.
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXN659pBGIZzzPXuQHGwZBeSAQFUy8kHkfltEP_6VSXXRQhW5YKfL01XzTHmxhyphenhyphenmtSBAoFM73EEvZO9JNrG0sv5zvRnH6-p0CvKfXcS6VZXE9XJdCyLHTPIzWwfvo90TlSbGWDfr99lEWz/s1600/bipshoppingbag6.jpg" />
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<br />Everything went smoothly with the sample cake, and the real cake in the following week. It was so much fun watching the company's staff who attended the party taking turns in photographing the cake. And as for the next day, I had seen at least two or three persons including the cake photos in their Facebook. Cool!
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlXNw6haKJd9T5xCmsQrlF_MJ0UxGRlU17Ka21EBQPZTR4J25xepOND_MRzeMW7ekXIDvWKkCE9HlH3gH8JtgitJPSE6XSEqWvl0zZfLPRFfegF_Bp-LpyPZMZJSl0piDQV5x-Ojw_OxD/s1600/bipshoppingbag2.jpg" />
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<br />My conclusion is as everyone likes shopping, everyone seems to like a shopping bag cake too. Thanks T for having the confidence in me! And hope you all enjoy the photos of the pink sample cake and the purple real cake!
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<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZlVCFNHFOnRg3SPrj0vh9qzwsCxBHVmOErCFb3jtQT0mlyuZIhKribbb8So1yO1F5LWJQWCxRZh2DtduJhQrrZk-xO_KvsCay6z3vg8udsE4dQ1ScEplbb2stK_bLZ6UNeWz_5vROK14/s1600/bipshoppingbag1.jpg" />
<br /> Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com31tag:blogger.com,1999:blog-977016033235018821.post-40393336089417746792011-07-29T04:35:00.000-07:002011-07-29T05:28:43.155-07:00Daring Bakers' Fraisier<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aUwng6C2vLuaEpomKhpnl-j24dPWS7KWBqlP4xFZ7QFwWGsJuASycG4bXteNtPvQN6phsBLAYgl-hEOV8UZGo3k_w-ISjH1Cn69Qc6EtobYI-lpsBFkLXChuSYC3pYTjCyYvtZtx3FMx/s1600/bip-fraisier6.jpg" /><br /><br />I had thought about skipping this month’s challenge due to my lack of focus. My mind was filled with thoughts about completing a shopping bag birthday cake which was initially being ordered for delivery on 22nd this month. For some reason it was postponed for another week and the new date was 27th which was also the date of delivering Daring Bakers’ Fraisier. It was tedious to concentrate on a couple of things at the same time so I finally decided to just focus in my shopping bag project.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_m2qWJzzSqq9G4Z3KK797Bp3FFGQdrSTTXNcIAezs0gS2g4BLA0vZMNjmkeeNmhUQsKVqO9svwnb5yc0wTVMRzmh7_ps4EYmFcxjrPNHkxBmaYtLhAK5BORDy7CdR42bO-ec_Uu9X0Bn_/s1600/bip-fraisier7.jpg" /><br /><br />The cake was delivered on time and I thought that was it – me setting aside the Daring Bakers Challenge and was merely happy with one achievement rather than two. But then something happened, on the way back home T bought me 2 packs of strawberries out of the blue. He never did this before and it was like a hint that within whatever time left out there I had to continue with the challenge, even though I was late. Well, better be late than never at all, right?<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc54FrzD_5BwgBXTfkGTbZCnA03a4ZRNYnLi8XOcjjhmCUP5gAofFAytbrhTvAdG2f1nlf5oM65_mjNXOGSxzgB-1zg2RRRmw4ltKJX2vadz4WZIrraz5v2lNteqAS-vI55ZkcFyYg5XcD/s1600/bip-fraisier5.jpg" /><br /><br />So there I was, making the best I could mending for the lost time. And I should really say that I am glad that I have done it. This Fraisier is filled with strawberries and instead of having a layer of almond paste on the top, I chose to cover it with Mango Jelly. I was just so in a mood of summer due to my boredom of the rainy season we have right now, so mango and strawberry definitely brighten up my day… and I am sure they will to yours too.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6rYW_zU0RGcN717-qfZsFcz8-SrSesUVinyVecOMdV04Ic5ANliBkyQSQrzZCiJvhFc_RMSd5ZXrQ0WmE5-oGsR5TqyeHsa-4dF8UZikYHquXsRfVDdrQC5bHHnmrQJEFDJzPdanJMBP/s1600/bip-fraisier3.jpg" /><br /><br />Thanks to Jana of <a href="http://www.cherryteacakes.com/" target="blank">Cherry Tea Cakes</a> for this wonderful challenge. Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.<br /><br /><a name='more'></a><strong>FRAISIER</strong><br />Makes one 8 inch cake<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUuQIAcSmVj-xsmGaJmdM81hbqtWeIZgoiiA3w_33_U-BdIqNEKMn0yr_M8-pCHg3ak9MojKXzypyTBeDWLIIwwkyAajaCNvhPCrT0Oye42XFve87UVp42mq12z-JNV3653stt99Nf_3W/s1600/bip-fraisier4.jpg" /><br /><br />1. Basic Chiffon Cake<br /><br />Ingredients:<br />- 155 gm all-purpose flour<br />- 4 gm baking powder<br />- 170 gm sugar <br />- 1/2 teaspoon salt, preferably kosher <br />- 60 ml vegetable oil <br />- 3 large egg yolks <br />- 95 ml water <br />- 1 teaspoon pure vanilla extract<br />- 3 gm lemon zest, grated <br />- 5 large egg whites <br />- ¼ teaspoon cream of tartar <br /><br />Method:<br />- Preheat the oven to moderate 325°F (160°C/gas mark 3). <br />- Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan. <br />- In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons of sugar, and all of the salt. Stir to combine. <br />- In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly. <br />- Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth. <br />- Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks. <br />- Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined. <br />- Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean. <br />- Remove the cake from the oven and allow to cool in the pan on a wire rack. <br />- To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring <br /><br />2. Pastry Cream Filling<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsXojqyIgMT_PAcaHU5WZwfW-VX1pReZwBy8QQ0zAdw4-tn1JZmOjaSTcamTz0_YAjnxpD4ox-ZaHkclhqlOnepLaJ1CyuOAeNenR7CgFL4PmrAFgWFwvSXq8ECs2su7oz81XbqhIXMV7/s1600/bip-fraisier1.jpg" /><br /><br />Ingredients: <br />- 250 ml whole milk <br />- 1/2 teaspoon pure vanilla extract <br />- 1/8 teaspoon salt, preferably kosher <br />- 10 gm cornstarch <br />- 55 gm sugar <br />- 1 large egg <br />- 30 gm unsalted butter <br />- 4 gm gelatin <br />- 1/2 tablespoon water <br />- 1250 ml heavy cream <br /><br />Method:<br />- Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally. <br />- Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine <br />- Add the eggs to the sugar and cornstarch and whisk until smooth. <br />- When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture. <br />- Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon. <br />- Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally. <br />- Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth. <br />- Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days. <br />- In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. <br />- Put 55 mm of water into a small sauce pan and bring to a simmer over a medium heat. <br />- Measure 60 ml of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water. <br />- Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches. <br />- In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula. <br /><br />3. Simple Syrup<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yYM_Urrb_XhsKVQDddXzCLd3WalnFrHOHcCysHAfRSajocbj-5OnCzKyKS9tF5ansT4Yot1ZRDdS2POl9LZc8XsmjgH7Sgxz5SXJkvA-53Z1tsg7xuS8QUyDe8SGYkvawnLYaCM_12EE/s1600/bip-fraisier2.jpg" /><br /><br />Ingredients: <br />- 75 gm sugar<br />- 80 ml water <br /><br />Method:<br />- Combine the water and sugar in a medium saucepan. <br />- Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup. <br />- Remove the syrup from the heat and cool slightly. <br />- Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month. <br /><br />4. Mango Jelly<br /><br />Ingredients:<br />- 400 ml mango juice<br />- 16g gelatin<br /><br />Method:<br />- Place 100 ml of mango juice in a bowl. Sprinkle with gelatin and leave to bloom for 1 minute.<br />- Heat 300 ml of mango juice in a saucepan until just boiled. Pour immediately into the gelatin bowl and stir until gelatin is completely dissolved.<br />- Leave to just warm.<br /><br />5. Fraisier Assembly<br /><br />Components: <br />- 1 baked 8 inch (20 cm) chiffon cake <br />- 1 recipe pastry cream filling <br />- 80 ml simple syrup or flavored syrup <br />- 400 ml mango jelly <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsIJ5mZoh5k-fb7Sxb1bs7QzY1FSCnggLhSQVLsgGLEb1Y8zYyNq063atiVxyOojKF2LvEggDGBGay5YUZ3UX5n64va3glfpObSjh9HXRjQlX6qZ8m9FsCfirJIGnKWWbHAXTxJ_h2fRF/s1600/bip-fraisier8.jpg" /><br /><br />Method: <br />- Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan. <br />- Cut the cake in half horizontally to form two layers. <br />- Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough. <br />- Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring. <br />- Pipe cream in-between strawberries and a thin layer across the top of the cake. <br />- Hull and quarter your remaining strawberries and place them in the middle of the cake. Fill with more pastry cream. <br />- Place the second cake layer on top and moisten with the simple syrup. <br />- Spread the remaining pastry cream on the top of the cake.<br />- Chill the cake for 15 minutes (while you go and prepare the mango jelly).<br />- Pour mango jelly on top of pastry cream.<br />- Refrigerate overnight. <br />- To serve release the sides of the spring form pan and peel away the plastic wrap. <br />- Serve immediately or store in the refrigerator for up to 3 days.Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com41tag:blogger.com,1999:blog-977016033235018821.post-4612603954193711472011-07-23T04:20:00.000-07:002011-07-23T04:56:04.636-07:00Mich and Gerbera<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi008rf-AuzdojRflZV8FP1gW6rrDYvYQtqOuamQyPduHJfMAJ6caIugywOWBEqi7azTZ00VsWhUk5kqmjrSIsEm59NZsCMi9Qw_rAWvVQgg1fthmYTqR2KXuDmFY4ysgkag-bNRW4yeSEy/s1600/bipgerbera1.jpg" /><br /><br />Sometimes we are surprised of how simple things could please our eyes and bring us happiness. I guess some great cake decorators understand and practice this concept occasionally. The other day I was decorating my cake and thinking hard what design I should create to go along with my Gerbera sugar flowers. So there Mich Turner came into picture.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqY_hBFJAHzDC6KdoG8w9XIxH3Onygr6Oc0MJsWsvh4H9mXkaqufSgxhHOPQjAwbwmwA6bin73lEZ-FaR9kqEvfyvCZOYdr0NVh50mN0asRHcpEm24FehBxa2WizDaOpYtyM_OGWW-X6sn/s1600/bipgerbera4.jpg" /><br /><br />A London’s top cake designer who are well known for her creations, Mich Turner has written many inspiring cake decorating books. One that is in my collection and has become an important source of ideas is “Wedding Cakes” published in 2009. In that wonderful book on page 78 Mich, who is famous for her chic and contemporary design showed that when a grid of ½ inch lines running in random direction are piped on cake, and then dots of pearls are added at random spots on those lines, the result is a very cool pattern.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDTV2HHmXXDg_Z20BnCMh3L4FUtOQr6rA5SJKTIMpNJkT3Rxo1__En1fhsyEl-L2zcElcT7q435w1Wb9OgKf9IDzOj89iVXD341RSYHVZBCEMHsaajtnhlQKQc8ZEbl3UfykvDccjpX8b/s1600/bipgerbera3.jpg" /><br /><br />It took me just a short while to complete such seemingly detailed pattern. And I could not wait to quickly compose my Gerbera flowers on it. These blossoms are made in various colors and sitting in the air-proof container for quite some time now. The moment has arrived for them to strike a pose.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2N9BfswTgOkYynpl7eJB4fuxct8MW83RfmeLl2QyNwKNiHBeTRRZfM-ajDRtU3ka8M8Vghp8j8wieccREk7gGNn2g-ykSbO6gh6kPBmLEJhL0K6vSXdyRx7aHyA4ILtdLLzz5pJkQ_HHZ/s1600/bipgerbera2.jpg" /><br /><br />Thanks to Mich for the wonderful pattern, and wish to read and enjoy more of her books in the near future. I am sure if you are fond of fondant cake decorating, you might have some of her books in your collection too. Which one is your favorite?<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKOwOGZhtG_5akaaRKjbkg1u5gDJNzjiphkfN_hyphenhyphenpu-e3RacXBoGxVmOKk6RxSlGgMBTxGGmg4h2bFFeayt-EW1rSSazscPhiDdWTr9ZsQkRuTCQTvtPY8GKa-tuSM9RW5ecHOtRuOZZr/s1600/bipgerbera5.jpg" />Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com22tag:blogger.com,1999:blog-977016033235018821.post-89782645899271883672011-07-06T04:19:00.000-07:002011-07-06T04:54:37.453-07:00Cattleya<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfTmJtU83MSNGoFeZBTH-YpACkcsIa4uCA1sTQtLPjR1kyYT17xyO-VTNokDO-ckHrjdw8IP6ltEfxXntG0qV8NOcsF4GmIlL2LTeDLRCZWGAkY5QFlDN4lx1weVr0zbRoeHSSIXJyWV8/s1600/bipcattleya3.jpg" /><br /><br />Cattleya is a genus of 113 species of orchids from Costa Rica to tropical South America. The genus was named in 1824 by John Lindley after Sir William Cattley[2] who received and successfully cultivated specimens of Cattleya labiata that were used as packing material in a shipment of other orchids made by William Swainson (wikipedia.com)<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsj7ycdcuIAxvtN5aJzUXMXH1OyX8y3AFUaWunY1jCMw2JWoggPEGpEi1YTweyQG_WUPyLWqoRXapo7zVb3OIjJPzGDb-Zq8S6oBlW7qny2CA2_pLATN7x__W3j7HILmX8ng1uw1ld3jjr/s1600/bipcattleya4.jpg" /><br /><br />Cattleya is definitely the queen of orchirds. Due to its size and beauty, Cattleya represents our visual idea of all orchirds. Typically recognized by its showy flowers, there are hundreds of species around. Recently my observation in the orchird exhibition concluded that there were almost no color limits to this flowers – white, yellow, light green, purple, orange, you name it! <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aezjbAyVQ_FyxK3U4EoMRnZUHXwtfa3KhyphenhyphenT9XcMq-X8vdXqS8flVwOW7kL7w6EK_r_G2LFGe_SADNLgZpYahGvSBXbQP1nsv13m-txOFaVL7LvTEUX6zybpJYyS1RXs8iREufK-eUDPQ/s1600/bipcattleya6.jpg" /><br /><br />I had so much fun forming and shaping these flowers. And if you notice well, Cattleya is in Top 5 of flowers to be used in decorating Wedding Cake. I can’t agree more, once these flowers are up there on the cake, they turn the creation into magical beauty and elegance. I wasn’t sure about which colors to start with but yellow and purple could never go wrong.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQPXTXPm7LC_CVhJTJLvR4kE-aiYPKHOd0-zh8zzGaxj_hx_eSoB3J2NXm_Lt06X3QZMGEOKWjc4TZeRyHla7kLIh3dMTrWkcjOu5ekDKN_2tQw4MG4WHHqGV24nfTYA6L7bVJ4i0ydn7/s1600/bipcattleya1.jpg" /><br /><br />Satisfaction was all I had once they were up there on the cake. With their charm, they made my photo shoot into a fun but indecisive session – I had to photograph them in almost any angle possible instead of just stick with one best.I promised myself I would continue making them in the future. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QzwQTrh-sx8tAPk_MwJ2lprZPzZsp7qL3E7fqo5abkhbqngc1j60Ve9pVK4_0p2VtocVrAjZw5w_LDpCu9kgtCj5WsVffF6W2fngNBXoP6UT3oLTxyERK-ueN7P_Wygbh4yjSlMO6uiE/s1600/bipcattleya2.jpg" /><br /><br />My next attempt would be lime green and white orchird, even though frankly speaking the orange ones did catch a lot of my attention. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfr6Wg9foSA96CsJ1iH82eyfWc6BMgubnpM0kLyD5J_HuPFOK7ZQLNl5Jvx37ragXQSPqKSFgXFENrWJK7Nzm_JvCmCiw2UiLlWPKRXLtz-fh889-ynTNUbahjaTz98xnzhCU-PZhTPdoH/s1600/bipcattleya5.jpg" />Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com31tag:blogger.com,1999:blog-977016033235018821.post-41275891470451437082011-06-27T11:30:00.000-07:002011-06-27T12:24:29.813-07:00Daring Bakers' Baklava<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWwOVcspIfoD9pAl-lxc_SjLmUpalX8MC61jEmJArLBEASsVmEaXJywa6u2RBScTyAEZ6C4o26MhE_JE599-PM0VRMB0xzIlLJOMPPQmjaa-A9ZS8B6-jAJ7fXN_mdxDvdEotmiV73jU6/s1600/bipbaklava1.jpg" /><br /><br />I have to admit that from the outset I was not so keen of this challenge, simply because I was not moved by how Baklava looked. It vaguely reminded me of Apple Strudle challenge quite long time ago. Rolling dough until it was transparent was just as challenging back then, but I had done that with Apple Strudle and that was the second reason I wasn’t quite interested.<br /><br />But then I had a strong reason to join this challenge – I was so eager to make the home-made phyllo, the compulsory of this challenge. It might be astonishing, phyllo is an ingredient one could never find in Bangkok. I remembered ordering a phyllo pack from a shop in Singapore and my friend who had picked it up left it in his fridge and totally forgot about it on the day he left for Bangkok to see me.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1fnY920fdir3RIw3Jn8UueazWxhHXzqirC8BsqKylfPAZ1-48iKQtDLdXkr8ZRTdY5P56yEgpLTT_g7QValfXmDjJdZVBFBvriWC8rI50eAmw5C3Q_NwD9czopWHWJ7FCMFyLzCTZYXd/s1600/bipbaklava3.jpg" /><br /><br />Apparently I could make good use of my huge rolling pin which helped expand the phyllo dough as wide as possible quite easily. I had decided to go moderate with the recipes and be happy with a smaller size Baklava: 4 inch x 11 inch.<br /><br />When the baking was done, I couldn’t resist tasting Baklava while it was still hot and crispy. I figured that it would taste better without soaking it in syrup but simply brushing the top with a layer of syrup to create a glossy surface. What do you think?<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcsVBkyzO8-mkKBvjlAgpiTlkEDlp3NInNkLZsnCpCaSSk5MxZ1YiLgG_QkecGMTIyrbGoPyLTaPVgQrZEfJkY65srX7e24AwMEyIwPCBufkd1cs300fu7NtCjxCJlvn5ZJvJoyapKWl4/s1600/bipbaklava5.jpg" /><br /><br />My first bite into Baklava was just delightful, it was delicious - the nutty fragrance and crispiness had fulfilled my most anticipating palate. Felt good I had taken the Baklava challenge and right there and then, I was glad I could tell everyone how delicious this Greek dessert was.<br /><br />Thanks so much to Erica of <a href="http://ericasedibles.wordpress.com/" target="blank">Erica’s Edibles</a> for this luscious dessert! Erica of <a href="http://ericasedibles.wordpress.com/" target="blank">Erica’s Edibles</a> was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4P4oeOVbhlPg0u1bVzgxjz0ZxdJ3AZYqKrfw9NiqSWrb2SiL9hRRnAVtPjOSw4PxrAu910rNrAmGcgzt5lkAh4PMJ3wBdHq2lA3cgZsvcBFcrkJ-dwKd-Gnx97DWGaGMWfPEh72dyzwg/s1600/bipbaklava2.jpg" /><br /><br /><a name='more'></a><br /><strong><em>BAKLAVA</em></strong><br />Makes one 4 inch x 11 inch baklava.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0GdifCVV-Uwy47q8d4rSSwr4eLWcQu97ZX2hPkYjpdqhZvT5X_pKfnH7b-q6g4mQFZM9Parm-_s_ikOQ7zxmO4g_it7VjEyiFSl2gCGBdd_sQwf56L97_FbxBY9mc5cT3XG3Q-kwhn4K/s1600/bipbaklava7.jpg" /><br /><br />1. Dough<br /><br />Ingredients: <br />- 185 g unbleached all purpose (plain) flour <br />- 1/8 tsp salt <br />- 105 ml water, plus more if needed <br />- 2 tbsp vegetable oil, plus additional for coating the dough <br />- 1/2 tsp cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste) <br /><br />Method:<br />- In the bowl of your stand mixer combine flour and salt.<br />- Mix with paddle attachment <br />- Combine water, oil and vinegar in a small bowl. <br />- Add water & oil mixture with mixer on low speed, mix until you get a soft dough that sticks together, if it appears dry add a little more water.<br />- Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes. <br />- Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process. <br />- Shape the dough into a ball and lightly cover with oil <br />- Wrap tightly in plastic wrap and let rest for 2 hours or more.<br /><br />Rolling your Phyllo <br />- Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out. <br />- Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour. <br />- Roll out the dough a bit to flatten it out. <br />- Wrap the dough around your rolling pin/dowel. <br />- Roll back and forth quickly with the dough remaining on the dowel. Remove; notice how much bigger it is! <br />- Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice. <br />- When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent.<br />- Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNenjAZDwq7OCjAaZyJrd0G7J0pBnwptbf3jtDMf3EafHEzdVO3BJ3pG1HCVXM4Bw-hUw6ispOdYHD41XmsiRsf1REkH2GLepjCwxr95UTqwe3triuYqh6cls1yjMHpyy2g1XIj1yRQHgN/s1600/bipbaklava4.jpg" /><br /><br />2. Syrup<br /><br />Ingredients: <br />- 150 ml honey <br />- 150 ml water <br />- 140 g sugar <br />- 1 cinnamon stick <br />- 1 fresh citrus peel (lemon or orange work best) <br />- a few cloves or a pinch or ground clove <br /><br />Directions:<br />- Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved. Boil for 10 minutes, stir occasionally. <br />-3. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpqugXsEa7m6FHHc-DWtR0kzHN9IVZHT6iQzq3o2QR0uFfV33x513AwXxZyKB4B2fRrWACq2RQEzvwQkkIVcE_odWZgRW0ZsOYP2pFCBNWL64u3-tGsGTjNfvCBDTuqHYiCQe2zVNWZsL/s1600/bipbaklava6.jpg" /><br /><br />3. Filling<br /><br />Ingredients: <br />- 1 tsp ground cinnamon <br />- 1/4 tsp ground cloves<br />- 100 g almond meal <br />- 50 g almond chunks <br />- 75 g sugar <br />- phyllo dough (see recipe above) <br />- 100g melted butter<br /><br />Directions: <br />- Preheat oven to moderate 180°C. <br />- Combine nuts, sugar and spices. Set aside.<br />- Trim your phyllo sheets to fit in your pan <br />- Brush bottom of pan with butter and place first phyllo sheet <br />- Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it's not needed) <br />- Sprinkle 1/3 of the nut mixture on top <br />- Continue layering phyllo and buttering repeating 4 times <br />- Sprinkle 1/3 of the nut mixture on top <br />- Continue layering phyllo and buttering repeating 4 times <br />- Sprinkle 1/3 of the nut mixture on top <br />- Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better. <br />- Once you have applied the top layer tuck in all the edges to give a nice appearance. <br />- With a Sharp knife cut your baklava in desired shapes and number of pieces. If you can't cut all the ways through don’t worry you will cut again later. A 9x9 pan cuts nicely into 30 pieces. Then brush with a generous layer of butter making sure to cover every area and edge <br />- Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven) <br />- When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava! Next morning all syrup is absorbed .<br />- Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup. <br />- Serve at room temperatureKris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com39tag:blogger.com,1999:blog-977016033235018821.post-38600310195887063562011-06-20T06:54:00.000-07:002011-06-20T09:05:20.197-07:00Macarons Learnt From The Queen<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ANyuPmGP2aRjgGXAG-b1-lcNPwKgUuTJDzchL6B8Slcm03STlWUK9j9_SSMzsnKCl7d38OcNebebg4pHEz2aOI2vObGNpzzOAJUepK5ZupzbP53AhLhFSvvqWb8qaNlKAvyRUtiTRQ9M/s1600/bipmacaronwiththip2.jpg" /><br /><br />In between my time of decorating fondant cakes, I regularly manage to allocate some time to bake macarons or stumble into things related to them. And for that I need to update this blog regarding my meeting with the Queen of Macaron, Thip of <a href="http://www.namthip.com/" target="blank">Bonbini</a>, recently in Bangkok.<br /><br />It was a nice Wednesday morning when we arranged to meet at Heart Core Café run by Thip’s friend in Chaeng Wattana Road. And as everybody would have suspected, it was Thip’s kindest gesture to show a small group of friends how to bake macarons.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFUJ2h8WV9uTLYydycq3BqkGxnOyrbyZ2nmGO1Ie0wyQI94IMXetwdI3Dzr2jA_c3Ewycuvnd-UX2LIMIrLmk3CZnxUpHFLq5LmXcMtZkrKY14AUYE2BAMLBb00rkqI9t16eJfOOvTJYg/s1600/bipmacaronwiththip32.jpg" /><br /> <br />Thip was just so friendly and it was pleasant to meet her and her sister, Ba (middle in the photo) of <a href="http://www.gateaucuisinethai.blogspot.com/" target="blank">Sawasdee Blog Culinaire</a>. Had a great time chatting with both of them. Thip was very generous to share with us – like what she would normally do in her macaron classes – tips and technique of baking macaron. And for that special occasion, she had picked Italian meringue style to bake chocolate macarons with chocolate ganache filling. <br /><br />During delicious lunch break which was also the time to leave the piped macarons form skin on the surface, I had ample great time to talk some more with Thip and Ba. The macaron session was finally wrapped up with a luscious tasting of chocolate macarons. Yummy! Soon I was back home, I just had to remake macarons learnt in Thip's session! And the result can be seen in these pictures...<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhbUWb8oGP4y88V-ypBSiDnpVWzpDhkE6sBbHjH0Si6TBQE41XF1N-9AP_2O4s576qhp8OE3_84HpKKOZPIpgFkEpRaY0qbYFr60_NVxXsfuSlaQ8CMHvpo9J8lQRJOmRr3yime4VKlHL/s1600/bipmacaronwiththip1.jpg" /><br /><br />“Thanks so much, Thip! I wish to see you again in San Francisco, and good luck to you for your future endeavors!” For those who are interested in learning macarons with Thip, do check out <a href="http://www.namthip.com/" target="blank">Bonbini</a>!Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com21tag:blogger.com,1999:blog-977016033235018821.post-78255905883670673962011-06-06T11:07:00.000-07:002011-06-06T11:54:15.862-07:00The Flower Spray<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtbpBHho9rMeHG53sSJPZfDSUu0obqPpQqC8s51ILwn9R0WtjtILkU2GmDGK2XWGLguR7UwwhF0txeekyeQDOCfQSDYRGOvuYemAze1geiM8P9P3xEPNiMGhyphenhyphenjYBfmCLaLLV1CoFwN4QF/s1600/bipflowerspray2.jpg" /><br /><br />What could be more interesting than decorating cakes with flowers? In this case, gumpaste flowers. While before I found my passion for fondant decoration, my cakes were mostly decorated with either fresh fruits, chocolate pieces, or buttercream piping.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9eyAFmLT9mi8uLEBRlKfuYyIm8_7eirCeEioSVNd1EX_1kQrFMachteJ5xfnuz6tY52NcRTTLjQolZAhjMcgvh7A3lGjlXPUv4aREp_tHRyGVvkZVhVfOKjUFOPnyhVdPsUcUVvN7ctq/s1600/bipflowerspray1.jpg" /><br /><br />Only when I embraced the muse of fondant world, the decorating ideas became truly limitless. And I enjoyed every design and color possibility - it is like pushing myself back into graphic design all over again - only now I fiddle with fondant and gumpaste as my media.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuQHHj4AxbI-vLyiapetiIc7wHttIO9Esyz8BvNAUsDvBhAQdO354ODhu58_EgRl0koSEd-a4C-cZd8XNNHEyzgcWlansrfgz3MsBirSPGUJ6-7n5OB3EiQ5pevODL3SOl7wiv7fY6Kbd/s1600/bipflowerspray3.jpg" /><br /><br />For those who love flower gumpaste, mostly are big fans of <a href="http://www.alandunnsugarcraft.com" target="blank">Alan Dunn</a>, the author of uncountable cake decorating and sugar flower books. Alan is a true inspiration for many of us who admire the natural beauty of flowers and plants, and make an attempt to mimic them into cake decoration.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjIydav7Fc3XphIEjcdVzgZI-hSZZPICip23JKpscRBDKHQsyXz-96Q_4IYx68sHx4fUY4CDHuZcKZokmNAXXYpXkJPXsP-N7onQ_HBbgt-VCsuvtLY6zVISdQ6nctsCUu7E_nCTQp8NI/s1600/bipflowerspray5.jpg" /><br /><br />I am sure his upcoming book "Tropical and Exotic Flowers for Cakes" that will be published in August this year will become a big hit. Can't wait to get a copy of it!<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdzW9ejj6RCyhH0BES4tXst0zt8e6YD7jqk741R11DT8A3r-bARo0JLwQ7Spqe34r1qQJtyDba824B9qUrdrD5ByFGgEYEfvLJq5-f1ypS25XizcZoNxTaUFY0IQtIp_msybJ2jXNd5gE/s1600/bipflowerspray4.jpg" /><br /> <br />Meanwhile, I was spending my free time developing this set of birthday cakes for my boss' birthday celebration. Apparently he was very excited about the flower spray - he started pulling the blossoms out from the arrangement and giving to the female staff in the office. The white rose which was the centerpiece, was given to his assistant. All in all, it was a wonderful celebration and everyone seemed to enjoy his or her slice of chocolate cake.Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com29tag:blogger.com,1999:blog-977016033235018821.post-37898904936946117612011-05-27T09:19:00.000-07:002011-05-27T11:31:38.815-07:00Daring Bakers' Marquis on Meringue<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuPi8CvUBZcuYj4U3GVODOIzRDEvu3Q5L6Gb9TvcLwdhUSMPtkIkX-T98Y6i6qMfRetwSAAFV953_TkQdl31q_CFd7NTX3q8E14SRZi6feW9LMEJN7Ub3I0yw6j-aQK1e4CLGJ2Dx1X4R/s1600/bipmarquis1.jpg" /><br /><br />The rainy season finally came. It is late than last year but the rainfall is definitely still as stong. People in some parts of Thailand start worrying about flood, the worst nightmare that could happen and drive them away from their houses, and destroy their farms and cattles. Let's wish it doesn't go into that state of disaster this year.<br /><br />However, thanks to the rain, the weather is cooler right now. After the extreme heat in April, I basically so looked forward to welcoming the rainy season. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8i3mKcF0Q3IpahEVJUCCdUrDuh1zgcP0uFaKVJNXSKA2vRdBCOFZIlhiY_Jy4mFT_IcaXAHIO2rzOaOkPjM6mHSTDDdNsxAYKecQTtHaxjDgPRTvAIuuF4OptEillLuly99kAnOyCeVP/s1600/bipmarquis5.jpg" /><br /><br />May is the month when things are getting better and nicer. It is a month full of public holidays, and swamped by a wide variety of fruits. Durian, the king of fruits are available abundantly with reasonable price and excellent taste. Mangosteen is a dear friend of durian and always present right side by side. Mango, orange, lychee, and jackfruit are next to them. It is a great month for fruit lovers.<br /><br />And in this great month, we have a great Daring Baker's challenge: Marquis on Meringue. Emma of <a href="http://cookcraftgrow.wordpress.com/" target="blank">CookCraftGrow</a> and Jenny of <a href="http://purplehousedirt.com/" target="blank">Purple House Dirt</a>, the hosts are proclaiming that this is a special dessert due to its rareness - never being seen in mainstream cookbooks or written about online. By participating and indulging in this dessert makes me one of the small percentage of world population who ever made and tasted Marquis.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjw9DrXvASQpRfRGfh4Clp9_8OjLso_EVu5E-xTYNf0LB2rcVmorcTnvW9_w_c44FXlTrzxw91T9y9dFwpUyhrUAF-dSLB_x5IvMMjSMCJicl-Jo6pv0TWGMuYc2R5bCCtYk_HNuE9S-2y/s1600/bipmarquis2.jpg" /><br /><br />The May 2011 Daring Bakers’ challenge was hosted by Emma of <a href="http://cookcraftgrow.wordpress.com/" target="blank">CookCraftGrow</a> and Jenny of <a href="http://purplehousedirt.com/" target="blank">Purple House Dirt</a>. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.<br /><br /><a name='more'></a><em><strong>MARQUIS ON MERINGUE</strong></em><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDOea07aStFtvQ4KncIMpnDgTlcDbWDBLQ6TqDzn75xvRBYoYmPa1ht7cSEhRUdk_gMCKT0fCs6q8sgXvHbEwHPEcy48TGbhhXKrs4T8J1cSRsG8IPzG9BTxoMGVKd7_U0J04T-_4-6At/s1600/bipmarquis4.jpg" /><br /><br />1. Chocolate Base<br /><br />Ingredients:<br />- 12 oz (240 grams/ 1½ cups) bittersweet chocolate (about 70% cocoa) <br />- 12 oz (355 ml/ 1½ cups) heavy cream <br />- 1/2 teaspoon salt 1/4 teaspoon cayenne <br />- 1/4 cup (60 ml/ 2 fluid oz.) tequila <br />- 1/4 cup (60 ml/ 3 fluid oz.) light corn syrup <br />- 3/4 teaspoon vanilla <br />- 1/4 cup (4 tablespoons/ less than an ounce) cocoa powder (we used extra brut, like Hershey's Special Dark, but any Dutch-processed cocoa would be fine. Do not substitute natural cocoa powder.) <br />- 1/8 teaspoon freshly ground black pepper 1 oz unsalted butter (2 tbsps./30 grams), softened<br /><br />Directions:<br />- Place the chocolate in a small mixing bowl.<br />- In a double-boiler, warm the cream until it is hot to the touch (but is not boiling). Remove from the heat and pour over the chocolate.<br />- Allow it to sit for a minute or two before stirring. Stir until the chocolate is melted completely and is smooth throughout.<br />- Add the remaining ingredients and stir to combine.<br />- Set aside until cooled to room temperature. Do not refrigerate, as the base needs to be soft when added to the marquise mixture. If you make it the day before, you may need to warm it slightly. Whisk it until it is smooth again before using it in the marquise recipe.<br /><br />2. Chocolate Marquise<br />Servings: 18 2"x2" cubes (or other optional shapes)<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAv9unbU1tDko-F4OLMGgDN1uvLWd2iPEwa6B2TS04IG1VZr1KRAvNMLuXAQ1IL5UNn2DEo7243p4MoxfBZfXepwuT4lxslROZCw6QEH3mqrnMtooJJttFK5kgoxj1vHApOnONYeICUAk2/s1600/bipmarquis3.jpg" /><br /><br />Ingredients:<br />- 11 large egg yolks at room temperature <br />- 4 large whole eggs <br />- 2/3 cup (120 grams/ 4 oz.) sugar <br />- 1/3 cup (2.5 fluid oz./ 70 ml.) water<br />- Chocolate Base, barely warm (recipe follows)<br />- 2 cups (16 fluid oz./ 500 ml.) heavy cream <br />- 2 cups Dutch process cocoa powder (for dusting) <br /><br />Directions:<br />- In the bowl of a stand mixer, combine the egg yolks and whole eggs. Whip on high speed until very thick and pale, about 10 - 15 minutes.<br />- When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan.<br />- Bring the syrup to a boil and then cook to softball stage (235F/115C). If you have a cake tester with a metal loop for a handle, the right stage for the syrup is reached when you can blow a bubble through the loop (as seen in the following picture).<br />- With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs, trying to hit that magic spot between the mixing bowl and the whisk.<br />- When all of the syrup has been added (do it fairly quickly), turn the mixer back on high and whip until the bowl is cool to the touch. This will take at least 10 minutes.<br />- In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.<br />When the egg mixture has cooled, add the chocolate base to the egg mixture and whisk to combine. Try to get it as consistent as possible without losing all of the air you've whipped into the eggs. We used the stand mixer for this, and it took about 1 minute.<br />- Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream.<br />- Pour into the prepared pans and cover with plastic wrap (directly touching the mixture so it doesn't allow in any air).<br />- Freeze until very firm, at least 2 - 4 hours (preferably 6 – 8 hours).<br /><br />3. Torched Meringue<br />Servings: Makes about 4 - 5 cups of meringue. If you aren't planning on serving *all* of the marquise at once, you might want to scale this recipe back a bit.<br /><br />Ingredients:<br />- 11 large egg whites <br />- 1 ¾ cups (12 oz.) sugar <br />- Splash of apple cider vinegar <br />- 1/2 teaspoon vanilla<br /><br />Directions:<br />- Combine the egg whites, sugar and vinegar in the bowl of a stand mixer. Using your (clean, washed) hand, reach in the bowl and stir the three together, making sure the sugar is moistened evenly by the egg whites and they make a homogeneous liquid.<br />Over a saucepan of simmering water, warm the egg white mixture. Use one hand to stir the mixture continuously, feeling for grains of sugar in the egg whites. As the liquid heats up, the sugar will slowly dissolve and the egg whites will thicken. This step is complete when you don't feel any more sugar crystals in the liquid and it is uniformly warm, nearly hot.<br />- Remove the mixing bowl from the saucepan and return it to the stand mixer with the whisk attachment.<br />- Whisk until you reach soft peaks. In the last 10 seconds of mixing, add the vanilla to the meringue and mix thoroughly.<br />- When you're ready to plate the dessert, spoon the meringue onto a plate (or use a piping bag) and use a blowtorch to broil.<br /><br />4. Tequila Caramel<br />Servings: Makes about 1 cup of caramel<br /><br />Ingredients:<br />- 1 cup (8 oz.) sugar <br />- 1/2 cup (4 fluid oz./ 120 ml.) water<br />- 1 cup (8 fluid oz./ 240 ml.) heavy cream <br />- 3/4 teaspoon salt 2 tablespoons tequila<br /><br />Directions:<br />- In a heavy-bottomed saucepan, combine the sugar and water on medium-high heat. - Boil until the water completely evaporates and the sugar caramelizes to a dark mahogany color.<br />- Working quickly, add the cream to the darkened caramel. It will bubble and pop vigorously, so add only as much cream as you can without overflowing the pot.<br /><br />5. Assembly<br /><br />Directions:<br />- When you're ready to plate, remove the marquise from the freezer at least 15 minutes before serving.<br />- While it's still hard, remove it from the pan by pulling on the parchment 'handles' or by flipping it over onto another piece of parchment.<br />- Cut it into cubes or other desired shapes, and dust with cocoa powder. These will start to melt almost immediately, so don't do this step until all of your other plating components (meringue, and caramel) are ready. The marquis needs to sit in the fridge to slowly thaw so plating components can be done during that time. They don’t need to be ready before marquis are dusted with cocoa powder.<br />- Plate with the torched meringue and drizzled caramel sauce, and garnish with chocolate coated almond chunks if desired. You want to handle marquis as little as possible because they get messy quickly and are difficult to move. However, you want to wait to serve them until they've softened completely. The soft pillows of chocolate are what make this dessert so unusual and when combined with the other elements, you'll get creamy and crunchy textures with cool, spicy, salty, bitter, and sweet sensations on your palate.Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com36tag:blogger.com,1999:blog-977016033235018821.post-24077940207303687542011-05-21T08:24:00.000-07:002011-05-23T04:21:39.334-07:00Brush Embroidery and The Queen of Macaron<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHqNpU8ahAtIPVa2h0dWstLHKteQg21b7qIMP3MdYDZLSJBqxCwhHHvwhAMR8W_NSzGEM_Yn2Ak1m8VXc6EijAGdxdGhPsnDS2ckybcAnbOdbQNoYHqHL-L1JC_TK4Pn8DS4qiIq2f1g9/s1600/bipbutterflyfondant5.jpg" /><br /><br />Besides the sugarpaste and flower gumpaste, one of the things that a fondant cake decorator has to familiarize himself with is the royal icing. While at first I was merely aware of royal icing conventional piping, as I get to learn more about fondant decorating, I find out there are so much more I can fiddle with such as broderie anglaise, lacing, filigree, extension work, embroidery, etc. So many things to learn ... so little time.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNQL7Csq3hi4VeRtF6lzKs-RkqgXcJymIdKyGRT0DaRlZmqPfGupzBO0bdxF9el_PArnekKaO0XpeBVr0-5n8qFmjfPljehjKu0Q1oDDdNQoTd6t6BaqtFvFYGJAGaW-hg1jrPZjH7Ta3/s1600/bipbutterflyfondant2.jpg" /><br /><br />Brush embroidery is the decorating technique which involves imprinting, outlining and brushing. The decorator usually imprints a pattern on the cake, then outlines the design following the imprint by piping the royal icing starting from the deepest or most internal layer. A damp paintbrush is then used to pull the edges of the outline piping inward leaving brush strokes pattern. The whole process is time consuming especially if the design is elaborate and extensive, but normally the end result is worth the effort as brush embroidery gives an elegant look to the cake.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVA8TOknRwPB-vN5v-EnUUNa04psXpUiNDTqdHZRk_457pAux_M-QiYPwgYCG8V4P4alsUIQ3MT56l2Lfz2I6lLJTanIO4aeXtCcs_i9fLWfYuc_T3NV0J3NTuvQtKu2zK1nbe00mrCaSD/s1600/bipbutterflyfondant3.jpg" /><br /><br />As I was practicing Brush Embroidery, meanwhile at the other side of the world the Queen of Macaron, Thip of the inspiring <a href="http://www.namthip.com" target="blank">Bonbini</a> informed me that she would be visiting Bangkok. It was totally delightful to receive her email a few weeks ago and arranged an appointment to meet up one of these days. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_tW0Qj9cSlmYG7dTKLr_VJJ8JGjIL_kF20EjywsGtv8ffFO_psW6FLYBVdhcsEhORAif5VS9VpI7rTRxI08sCjX0A_rkih0rv6nMOlirW0W41tuiyYbYO5iiq3H6HY68gOY33dX2WVNi/s1600/bipbutterflyfondant1.jpg" /><br /><br />My respect and admiration for her were earlier established in her very first year of blogging when she introduced her irresistible range of macarons and exquisite pastry. It was intoxicating, I should admit that I had entirely dedicated my time in baking macarons through and through. Into these days, while any presence of macaron is in my sight, I would instantly think about Thip.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGUCG1l-WfZq_aQZZ6P4pom1Ft-So9KRoBs-nOkpjSQ2HQfIgQERE4cSJE4g1rN1dcciZ8Nx2sLBUGe39meiJJ-uyRJBGoAkddqjg6T7pqEZj_aEehEIuYJd2VxBvTX1x1EJanbb0pu9c/s1600/bipbutterflyfondant4.jpg" /><br /><br />It was mainly her that shed the lights into exotic, adventurous, and sophisticated desserts such as basil-lime sorbet with basil gelee, coconut vanilla bavarois with hibiscus gelee, and many more…. And not to mention her fabulous feuille d' automne. Sensational… Do check out her blog, <a href="http://www.namthip.com" target="blank">Bonbini</a> :-)<br /><br />I am sure meeting up with Thip would be pleasant and exciting…. So look forward to it!Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com39tag:blogger.com,1999:blog-977016033235018821.post-56187002228484552322011-04-28T01:18:00.000-07:002011-04-28T01:28:03.564-07:00Daring Bakers' Maple Mousse in Edible Container<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtacqyM-_RdDSsvn0rk2HsCKIx_stRMNZmn5rur1M0bkkJmWDPSkWlDDxTjvANbMWJrmIPz4mRkHP_IN-1KAh30jEHORJeUcFstPWWjMftyU3HrZP3563ozjFVmYqfnmO43LrmDR798PEw/s1600/bipmaplemousse3.jpg" /><br /><br />I just had to jump into the wagon. Due to my overly focus on fondant practice I had entirely forgot last month’s Daring Bakers Challenge. I almost couldn’t believe myself for such ignorance, but then I had promised myself I would definitely keep track of the next one. So here it is.<br /><br />Never thought this was going to be an interesting discovery of great taste. In the beginning I was setting my expectation quite low on the outcome of this challenge judging from my rejection over bacon cups, one of the challenge mandatory items. But when it was revealed that the compulsory challenges were the maple mousse and a creative edible container, I was glad I could skip the bacon cups altogether. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMKWL9uzYZeQJjorttbOaw1WS2Ju0MjxzdzkrGE4o-FWYgqkTANHjvZ-aCz0qBdtgye0haJimB7FDJqhjSyxa2jUvrFgVcJoApt535PaFT_mDy_OLEefzmKtEppxXHBlAUMNLJnY5-KeR/s1600/bipmaplemousse4.jpg" /><br /><br />I was looking into the nut bowls. My liking for almonds led me into the decision to develop almond bowls. It was pretty much the same as making the tart cups, just that it was mostly consisting of almonds. I had to say I couldn’t wait to taste the baked almond bowls since the baked almond fragrance overwhelmed my kitchen and quickly turned my curious taste buds on.<br /><br />The almond bowls were heavenly. And so was the maple mousse. It was sweet, thick, and smooth. They were such a good couple as soon as I added peach slices. Somehow a slight tanginess was all that it needed to break the dominating sweetness of maple mousse. As an overall, the taste was a true marriage of sweetness, nuttiness, and slight tanginess. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGsUVDafuYZlskqC-qAiluZjX6ciwwtMpJqnFv0O5xEa6KtmcK9JGdMRKSlaAuJA55f8DJX3IBlFco8FRf1Ctq_rrvtYXxmZ0snoSi6AS1QbTh7IcaL3H2RJxmjjxS9eQ_e17H64-4SLVO/s1600/bipmaplemousse5.jpg" /><br /><br />Thanks to Evelyne for this wonderful challenge! Without her I wouldn’t have found the wonders of maple mousse and almond bowls. The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!<br /><br /><a name='more'></a><strong>MAPLE MOUSSE IN ALMOND BOWLS</strong><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryqfqB6sJxMD7oX8NoVI8dk0euc1Kwl-fvWrkmcPL7xDhxpvh0Bk5Qs2Ne2jmVoCyqNS1kHNTWOvTsMEtAD2p1neWdOKuapR6rBeWp49D-opNlKl1XlZgfhCND3qjQjpLvo99MBv_S4Dn/s1600/bipmaplemousse1.jpg" /><br /><br />1. Almond Bowls<br /><br />Ingredients:<br />- 1 1/2 cups crushed almonds <br />- 1 egg, beaten, at room temperature<br />- 2 tbsp sugar<br />- 1/2 cup dark chocolate pieces<br /><br />Method:<br />- Use a food processor or a zip-lock back with a rolling pin to crush almonds, use about 1 cup of almonds to get 3/4 cups crushed. You want it somewhat coarse.<br />- In a bowl mix the almonds with the beaten egg and the sugar.<br />- Take 6 small ½ cup capacity Pyrex cups or a similar container and line the inside with aluminum foil. Spread ¼ cup of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around.<br />- Bake at 350 degrees F/175 degrees C. until the almonds are golden and fragrant (about 15 minutes). Let cool completely before unmolding.<br />- Melt chocolate (either in the microwave or over a double boiler). Dip the rims of the cooled nut bowls in the chocolate. Place in the freezer for at least 15 minutes or until the chocolate has hardened and is set.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiog5vLxX8CtJgdrgxFaUvYt78X9oEwaYIHZ5x8hkopDLyA7nyRqyNC2NOX0VXpX7hpngv0MakGakyvj-vZm1wISNDISHVfZ9RONpSBFV9Yq5x81-bgVnshbk8SvjqipNRxJQFc1HEjF-c/s1600/bipmaplemousse2.jpg" /><br /><br />2.Maple Mousse<br /><br />Ingredients:<br />- 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)<br />- 4 large egg yolks<br />- 1 package (7g/1 tbsp.) unflavoured gelatine<br />- 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)<br /><br />Method:<br />- Bring maple syrup to a boil then remove from heat.<br />- In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).<br />- Add warmed egg yolks to hot maple syrup until well mixed.<br />- Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.<br />- Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.<br />- Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.<br />- Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.<br />- Remove from the fridge and divide equally among your edible containers.<br />- Decorate as desired and serve while it is cold.Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com50tag:blogger.com,1999:blog-977016033235018821.post-60808645121364074052011-04-22T02:33:00.000-07:002011-04-22T03:58:18.415-07:00Sunflower<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Vtq-FlA4Bs5ZYJpwmAw99xcGvVwA7XII5bMabvp409S67rjY8Pi1xJyybv9cRFjqAKuii7-7f8_VwZmEsINVt1N-9S2g6eq-7GVk9bDIaIhvLwqSOrkHaoOTcWXS8rAN11qSimWzDNt-/s1600/bipsunflowerfondant5.jpg" /><br /><br />Regularly used to depict the sun, sunflower is a true symbol of energy and power. It is perhaps the biggest in the family of flowers in the world. Or wait.... maybe not, now suddenly I remember what I have seen in Discovery Channel about this flower called Rafflesia Arnoldii found in the rainforest of Indonesia and Malaysia. Well, as this flower produces the odor of decaying flesh, it is just eerie to even talk about it. Let's drop it for sunflower then :-)<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXUqnibSawQzupR1pnUYtPuASdqyHpqQJLC34vC15eNpHAmeQvyEOFVYlpAA6L93RDBxJPGlD-fG77laCkMUL8XuQhvTTvGmVXL6LyuT-997oeO8BUqQN77_SsVh7qtEYJcVUqruT9Mhb/s1600/bipsunflowerfondant3.jpg" /><br /><br />Sunflower is the most outstanding flower that never stops impressing me. I could vividly recall how once had brought these flowers for a date and greatly mesmerized him. A big smile on his face said a thousand words.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykbgK0hUeqxJlhgYSmh4Q4Gk2iwsKh8T6MyT2gMm0C1wyt4FGjdp5hme8c9-tvCEUwQoJYU2Gd3W-tRQBq0AMnlLtdpxnfSy2i5VtOAZQGEUGpK_8FpQihZfEGbGiF9tRsFFdZ7TDhPJZ/s1600/bipsunflowerfondant2.jpg" /><br /><br />Again, I like to use sunflowers for something creative - no, not for creative dating or anything like that, but more for fondant cake decorating. Having borrowed the sunflower cutters from Kate of <a href="http://artisansweetsbykate.blogspot.com" target="blank">Artisan Sweets by Kate</a>, I thought I might as well put them in good use, and at the same time dedicate this cake to her. Thanks Kate, will send these cutters back to you soon :-)<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpEqJty750ylQxwI_QnKK1ek3lHpU1-wDf8wy-aA0minNE0sVZ57Gf5mgyUk08W6ITsmDIE-jBjL-PnqvzREb1t_GSRTIRcVzJbJkEiGzNO_HM6Zmy8KlVzxNJovN6Nlh9onReGuMm_qu/s1600/bipsunflowerfondant1.jpg" /><br /><br />My sunflowers are more in graphical form, I don't think I could go into the meticulous detailing as what has been described in Wikipedia: "The sunflower has a rough, hairy stem, broad, coarsely toothed, rough leaves and circular heads of flowers. The heads consist of 1,000-2,000 individual flowers joined together by a receptacle base". I am happy with the simple and cheerful form.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialfxFCyXPLCToEcbfmw3ADO7IZIikjdL8tRBtnml8AxqaQv8lRvQh616WGkBk7JGF_oi5jmCjtHkwso6RPt5lREzJJFnVA7IqxjwGMPwKIn_v4pz5T8_9J7w6S90xUmks1AnL58nvovK-/s1600/bipsunflowerfondant4.jpg"/ ><br /><br />This 4 tiered cake took a couple of days of preparation and is exhausting. But at the end of the day, it is worth the effort. You can definitely see my big smile that says a thousand words...Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com36tag:blogger.com,1999:blog-977016033235018821.post-35146069320609816212011-04-11T22:55:00.000-07:002011-04-11T23:25:27.146-07:00Wet<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6lz9soorknNgBi0owYm55RJVSWDMOxzyGlRCrVPg671NYR9AUCdoDu7M8GlX1erDFaVUTYilLWDKyb4sAHk7xatw2uczFjIzIzLuMJmHFcmWYOWBRh6Zq34v_5xwcN93jejR8Rj3H9du/s1600/biporchard2fondant5.jpg" /><br /><br />It is right in the middle of summer in Thailand and Bangkok is supposingly hot like many other years I was here, but this year things are really turning strange. There was cool breeze blowing from China that for a week or two turned Bangkok into a resort on the mountain. And then the rain came and flooded the Southern part of Thailand. Whilst gearing up to help out the tsunami/earthquake victims in Japan, Thailand again had to look inside and face its own disaster.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWSpgvTTLPcga7fYj8x-V9xdBMsA82Zy1pdCHNWrSpIX2r11RETIZ1wJnf9Tl0WVaGWtlpFXPbI3HmGUv5IDEAeLjvXxUxSphgzxWRX9VMmjbj2LeSaVs7KHIM9YJLOd_A7EgeqDBvsR7/s1600/biporchard2fondant1.jpg" /><br /><br />Several people believe that the end of the world is approaching - that finally the world is going to fall apart. Or are they confirming that what was shown in the movie "2012" is just going to happen for real? Some were stunned by the fact that "nothing lasts, everything will pass". Others quickly embraced the principle "live today to the fullest, worry about things only when they arise".<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvJnBq14jYBjmSgYN07ejMQ7VYORO5yKRdldrMROUL4V9KOjvdHX94kFpVUiSBNm-sjgTrW9FQ_Zxu6l05HFxN8fV1g4eeEnbfYV7bcs4xO-x9ph44Bh0b3X7jtKkXTfd3UmfPGTUOV3h/s1600/biporchard2fondant2.jpg" /><br /><br />Lets' just say I am like the latter, for today and the next few days. Because it is the Thai New Year - The Songkran Water Festival. It is the greatest time of the year when everything is so nice - the city is calm and peaceful, no traffic jam, people are more generous, and we all get to play water, in any form of splashing, shooting, or throwing a big bucket of water. For once, we are not hesitant to get wet.... and be happy!<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGhStDYvZ36S-HJraV7-zRMctiwURoYKtEwVncdhS_uKBo3_dulPh3hh_qTvfzttCQWuIL532Y_4bUhbzRT7Obn-ahLtw_Rn03ontPfRa-vR-nm_S6237RVXTFQzWY05mhL4RpyZwKA5M/s1600/biporchard2fondant4.jpg" /><br /><br />And I do need a break from practicing fondant. Set aside fondant, flower gumpaste, and edible glue... I just want to be with T, getting wet and happily celebrating our festive time together.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7baphHy48h3jZDhGE9PmFOxRHL1JuBBaHW85C8BTCAxS53PC39TahEjK7zb_8-1_ZqNMuko4lk0UvpZ3tkkaTaSLbI5mbbcZ0PY3xNtfHu8FkUjbzcqveW46eGD-R-4Lz-AuTWeI-YmHC/s1600/biporchard2fondant3.jpg" />Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com35tag:blogger.com,1999:blog-977016033235018821.post-59148350286154271642011-03-28T22:16:00.000-07:002011-03-28T23:54:46.968-07:00A Surprise from St. Louis<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GTt92QG8-AyXrbuz3HhFtWZfqvkSiTzxUv7MlTZsFVj0GL5KTFcm_F52O5O5-vqA76ywVoXTJbutvlUCRD5xdqbJHWO01VqH2492sR80DnKmq5cGQWF2WsCvYFvSP4FjcLYLXCXk63ol/s1600/bipkiddogfondant1.jpg" /><br /><br />First and foremost, I like to thank Fitri of <a href="http://mommy-nisa.blogspot.com" target="blank">Rumah Manis</a> who has been so supportive in my fondant pursuit and generous in adding my fondant tools. Her unexpected package came by as a sweet surprise in the middle of a long boring week at work. I couldn’t help but feel so blessed since she sent me all the things that I had wanted but unavailable in Thailand. The package consisted of spiral pattern and mini fondant rolling pins, flower cutter and pattern press sets, and dusting and decorating tip pouches, and lots of chocolates… and of course a very special St. Louis keychain and postcard. Wow, thanks Fitri! Thanks so much :-)<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42UjV-s2WRb_ib5hzmsfdveVXLpYQGRxbtq_LcxdE-NDOYRgiQKZIXuzuQvqo20X52uaGPzzyUp29ETYclJLIA-iI4VoGYmx3mITlHEfN-nxxsXeq_AERverizREu_0GtEz_O0w640lY9/s1600/bipkiddogfondant5.jpg" /><br /><br />This has been such a big inspiration to get me going with my fondant creation as what she has so precisely put it in her postcard:<br />“Greetings from St. Louis :-) Dear Kris, I send you some stuff to help you create more and more lovely things with fondant. Enjoy, and always follow your dreams.”<br /><br />This week I tried something that kids like Fitri’s daughter would love, I hope… Never quite sure how well it turned out but I thought it was time to lay my hands on figurines and explored the fun of creating cute little persons. Fit, this is a dedication to you and your daughter. Hope both of you like these! :-)<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPt5WaG_LYiXsx4zVrui_6Mx5Ik4IXIGrs0lC-zCQBhxvBLonOpiO6jSy8r8FL3bntDwlHLshpzUnHkOem9XgL34xbJahyV2dampZUMeS-M6KxAgs_a9dk8KEamRbTFr8OKvktU9PfOj-1/s1600/bipkiddogfondant3.jpg" /><br /><br />Meanwhile, I like to show my gratitude to Cindy Cullen of <a href=”http://www.culinaryartscollege.org” target=”blank”>Culinary Arts College</a> who has included my blog in the <a href=http://www.culinaryartscollege.org/voila-the-top-40-french-cooking-blogs target=”blank”>Top 40 French Cooking Blogs</a>. Couldn’t believe my eyes that Bake in Paris was placed in the Pastry category right next to the prestigious celebrity blog of David Lebovitz. And Cindy's description of my blog goes something like “… a pristine site with beautiful images that will have any reader salivating instantly. The blogger is a graphic designer whose artistic instincts play a pivotal role in the construction of each pastry. Undoubtedly, these pastries taste as good as they look”. Feel free to <a href=http://www.culinaryartscollege.org/voila-the-top-40-french-cooking-blogs target=”blank”>check it out</a>!<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXMGV00pMXxeaS6d3pCN0sXI9EO729DFLUJTgU_Zb4skzDsx3wgSyWa4Xu4BoBO-Y7kuVXlc1QtVE9OwIFCLuPM-xP4hyphenhyphenURlO4fw72Rgy-mF0a3EtToaNt3R2YqVXU9cJySH9xjOhlQsN/s1600/bipkiddogfondant4.jpg" /><br /><br />And another gratitude goes to Xiaolu of <a href=http://www.6bittersweets.com" target=”blank”>6bittersweets</a> for inviting me into the judging panel for this month’s DMBLGIT. It has always been fun and exciting to stay focused and objective in giving points to the participants’ photos. Drop by <a href=http://www.6bittersweets.com" target=”blank”>6bittersweets</a> to see who are the lucky winners!Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com26tag:blogger.com,1999:blog-977016033235018821.post-22145692085335515412011-03-14T05:12:00.000-07:002011-03-14T23:59:43.717-07:00Passion... fruits<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCzqW3KF9owEKskF1r98Dy2YRd8NCiqwkFmxDm6l83j4KQ5HB4EwQF_0bgH0QIsM-QzlwmGC-Oj6cDvXqhH4nLaYKIDLMGFH2g-0T5HeOwPcPPIw9zxuB8Vcvwrg9ZVptPtfHwNN8xe8T/s1600/bippassionmousse3.jpg" /><br /><br />Hi, friends! I have been away taking my time practicing sugar flowers and yet felt so much wanting to go back to blogging. Yes, after a couple of years blogging has become a habit or a ritual or a lifestyle... yes, everyone? <br /><br />Well, as much as I wanted to be a regularly posting blogger, I am juggling between a full-time job, a relationship, and this new calling of fondant world. No no no can't use those as an excuse... Well, in that case let me say "I'll do my best!"<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpz0D3etULmvXVyDdKpp80zG3LVTzS0MZLfgayAfVUrWIJlV7fI-zedWdlQpLyTobsspTgx9E9in22Y0qiGvKicikiBH0qUhyphenhyphenqMMq4CKYn0hLY3OcTdM2B_BVmnwrMlKazKfykSmQ4-1Cu/s1600/bippassionmousse6.jpg" /><br /><br />However I do want to keep baking and posting something that everyone would love to see, read, or to my wishes, bake following the recipe. I have thought about Joconde challenge and decided to give it another shot since it was quite a wonderful challenge last time. <br /><br />This round I gave the Joconde a tint of orange color complete with the, as usual, my favorite passion-fruit flavor. And I just couldn't resist the passion fruits so here I go messing up with passion fruit mousse. Sour and tangy, just the way I like the mousse cake. And I also wanted to give that wooden-pattern scraper which has been sitting in my drawer a go on chocolate decoration.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBlWx7OMO3-KxAhjBk_H-oIB00HHeMlfsAPaomgdgPw4JxB0Kkcn-kLGMwf9LLBUO56CTs0CIeX7viGhHq_PMHgQ4gzyC1fIr2cuJ3yq7YogYb63zxn_w28purKca-LkkmcgVIBZzhisg/s1600/bippassionmousse2.jpg" /><br /><br />So before you can see the orchard fondant creation as what I promised in my previous post, I hope you are happy and enjoy this Joconde creation! Have a great week ahead :-)<br /><br />JOCONDE PASSION FRUIT MOUSSE<br />Makes one 7 inch mousse cake<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4-dHKP9PvWpOK3ZIfpD_1BAlsVpDHfq9qrRvJ7BYAyPP-0kdpEP3k5ymq4kRi-9AvYHYFD7X9X2R3nYvMYA6jESVWA3_CRFXAF_VjUueN-9s6YYuDK0R9P9sC9xfdPHHXIprRWljWENx/s1600/bippassionmousse5.jpg" /><br /><br />1. Joconde <br /><br />A.Patterned Joconde Décor Paste<br />Needs one 13inch x 13inch baking pan<br /><br />Ingredients:<br />- Unsalted butter – soften > 50g<br />- Icing sugar> 50g<br />- Egg whites > 50g<br />- Cake flour> 55g<br />- Orange coloring > adequate (If chocolate color is desired, reduce cake flour to 43g and add 15g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture).<br /><br />Method: <br />- Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)<br />- Gradually add egg whites. Beat continuously.<br />- Fold in sifted flour. <br />- Tint batter with coloring (or cocoa variation) to desired color.<br /><br />Preparing the Joconde- How to make the pattern: <br />- Prepate 13inch x 13inch baking pan. Place upside down. Upside down pan makes spreading easier with no lip from the pan. <br />- Spread silpat on the reversed side baking pan. Place imprint stencil on it.<br />- Spread a thin even layer of décor paste approximately 5 mm thick across the imprint stencil on silpat with a spatula. Level up the décor and lift the stencil away. <br />- Keep the colored décor paste leftover (approx.. 125-155g) aside. Use later.<br />- Slide the baking pan with décor on silpat into the freezer. Freeze hard. Approx 30 minutes.<br />- Meanwhile, prepare joconde sponge. <br />- Preheat oven to 250C.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukosffce4t_Upw0xm5Kc4cZAA8Cz7MDG2b7IoJ78CQw89-xBRt1UlNtjfNPgVqzt5n3I9Sqp6O8wLB-IgfmjiX0u8B6lJmUj6iUtN-p82U1tqbqlLtW6QEv_qZLurVMONyrDz2uK8oO-H/s1600/bippassionmousse1.jpg" /><br /><br />B. Joconde Sponge<br />Needs one 13inch x 13inch baking pan, reverse upside down<br /><br />Ingredients:<br />- Unsalted butter- melt > 15g<br />- Egg whites > 45g<br />- Granulated sugar > 5g<br />- Almond meal (if use hazelnut flour, omit butter) > 43g<br />- Icing sugar > 38g<br />- Cake flour > 13g<br />- Eggs > 75g<br /><br />Method: <br />- Melt butter. Leave to cool.<br />- Dust the reversed side of baking pan with icing sugar.<br />- In a clean mixing bowl whip egg whites and granulated sugar to firm, glossy peaks. Reserve in a separate clean bowl to use later. <br />- Sift almond meal, icing sugar, and cake flour. Set aside<br />- On medium speed, add eggs into almond mixture a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )<br />- Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix. <br />- Fold in melted butter. Mix well.<br />- Remove décor paste baking pan from freezer. Quickly pour the Joconde sponge batter over the design. Spread evenly to completely cover the pattern of the Décor paste. <br />- Bake at 250C until the joconde bounces back when slightly pressed, approx. 8-10 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully. <br />- Leave the oven at 250C.<br />- Cool joconde. Do not leave too long, or you will have difficulty removing it from silpat.<br />- Flip cooled cake on to the sugar dusted reversed baking pan. Remove silpat. Cake should be right side up, and pattern showing! (The icing sugar helps the cake from sticking when cutting.)<br />- Set aside. (If you are not going to cut the joconde décor into strips on the same day, put it inside an air-proof container or a closed box. <br /><br />C. Joconde base<br />Needs: one 9inch x 9inch baking tray and one 7inch cake ring.<br />-Place silpat or parchment paper on baking tray.<br />- Use a 7inch cake ring as a guide to spread the colored décor paste leftover on silpat or parchment paper. <br />- Bake at 250C for 8-10 minutes.<br />- Remove from oven. Peel away the parchment paper if used. Cool.<br /><br />Preparing the mold for mousse:<br />Needs: one 7 inch cake ring.<br /><br />- Press 7 inch cake ring into joconde base to cut out a 7 inch base. Remove the excessive bits.<br />- Line the inside of cake ring with a curled piece of parchment paper with the height same as cake ring.Stick the top part of paper with paper tape.<br />- Bring joconde base to press into the bottom of the mold. Measure the height of cake ring deducted with the thickness of joconde base.<br />- Cut décor joconde into strips following this height.<br />- Press décor joconde strips inside of the mold, decorative side facing the ring wall. Meet the ends together.<br />- The mold is done, and ready to fill.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0hJdHjrvzkYT1QmzqadosQ6KAQ5OVeQBXdLTqqcPie4CAOyismeoWWjqBLPSrqQjcn8jxi4GCqPz-5k_lTnWT_jGL-2jO1zPZ_ijAOlu8ZQ3qLLn3JixB2O43AVK-cqtADEpZSa9PgPl/s1600/bippassionmousse7.jpg" /><br /><br />2. Passion Fruit Mousse<br /><br />Ingredients:<br />-Passion fruit juice > 125g<br />- Granulated sugar > 75g<br />- Egg whites > 90g<br />- Granulated sugar > 60g<br />- Gelatine powder > 20g<br />- Water> 5 tbsp<br />- Whipping cream > 270g<br />- Orange coloring > a few drops<br />- Passionfruit flesh and seeds > 22g<br /><br />Method:<br />- Combine passionfruit juice and sugar in a blender. Blitz until fine. Leave aside.<br />- Beat egg whites until frothly. Fold in sugar and continue beating until soft peaks form. Set aside.<br />- Heat gelatine powder and water on double boiler until gelatine is completely dissolved. Leave until just warm.<br />- Meanwhile beat whipping cream until soft peaks form. <br />- Pour passionfruit mixture into whipping cream mixture and mix moderately. Fold in meringue, a few drops of orange coloring, and passionfruit flesh and seeds, combine them well.<br />- Pour mousse mixture into cake ring.<br />- Pour into the cake ring until the brim of the décor joconde strips.<br />- Refrigerate overnight. Remove from cake ring and peel away the curled paper. <br /><br />3. Passion Fruit Glaze<br /><br />Ingredients:<br />- Passion fruit juice > 60ml<br />- Passion flesh and seeds > adequate<br />- Granulated sugar > 2 tbsp<br />- Corn flour > 1 tsp<br />- Gelatine powder > 1 tsp<br /><br />Method:<br />-Combine all the ingredients except gelatine in the saucepan. Cook at medium heat until glaze is boiled and thickened.<br />- Remove from fire. Fold in gelatine powder and stir until it is fully dissolved.<br />- Cool. Spread on mousse cake. Refrigerate for one hour.<br />- Decorate.Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com31tag:blogger.com,1999:blog-977016033235018821.post-89403262592225284182011-03-04T22:28:00.000-08:002011-03-04T23:31:14.477-08:002 Tiered...<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Phk0KTiWgu8pIk5-Yfd5WC96EBy9DSEyotsBxsK-6A-vbpqz37Dkn9x2gghfrHV-9cGeLVWUCLElAFlMGhu7-m5D3YOOfUU4ttreYTtHZOs0yxEKhuO_hGK7419-iqKaSsODJ3_68Zxx/s1600/bipflowerbutterflyfondant1.jpg"><br /><br />I have been feeling so great of knowing and keeping in touch with Kate of <a href="http://artisansweetsbykate.blogspot.com/" target="blank">Artisan Sweet By Kate</a> who has been so supportive and attentive in providing information and help regarding fondant decoration. Together with the Cake Strips, she also included a book about Creating Celebration Cakes and Sugar Flowers in the envelope. I was so grateful! Thanks so much Kate! This 2 tiered cake is dedicated to you, my friend! :-) And a visit to <a href="http://artisansweetsbykate.blogspot.com/" target="blank">her blog</a> is a cake decorating bliss! Check it out!<br /><br />My fondant learning progress has been slow but sure, a couple of things I have learnt from Kate, books and Internet. I am glad I am moving forward. In between spare time I have been reading and practicing, and yet find that it is necessary to plan ahead for attending more classes, either the art of royal icing, sugarpaste and flower gumpaste. My options would be Singapore, Malaysia, and Hong Kong. I am just so excited imagining when the time comes and I am actually sitting in the class with sugarpaste in my hand and a big smile in my face.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVqPCQcnTY75-bWf4EyiKGfbIsbWrDUpQSVbHfV5mo9HopmlwE92V05E7mqLvKXck3NlPUpMUUvk7hfbIdTk3zgvM4-srh13FiXi08t10v3Bw7gXr4yaugnh_X9uS358b_f2uMYiRYrAv/s1600/bipflowerbutterflyfondant3.jpg" /><br /><br />Well, this 2 tiered cake is my first attempt on making a tiered fondant decorated cake. It was scary at the beginning but when it was done, I didn't waste any second of incepting new ideas for my next fondant cake. So what would it be? I don't know, maybe some decoration that would involve orchid and striking red color?<br /><br />And undoubtedly I need to get organized! Need to start sketching my ideas. Since fondant decoration involves many steps of preparation, a clear understanding of all elements is crucial. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUjHreIHvZtjuvRjD9Izzln2-gijRdzyuGqDWlpMDDJ7yU3esxRzbLuLAsjE3SkXShynU0251JPuy_w-OJjT8Vzv1OU5WpjXpaCXAG-4eIJpBCC5E67GBRmBn2-wOFHCB5RYmcFVMTpXj/s1600/bipflowerbutterflyfondant4.jpg" /><br /><br />Last but not least, I like to thank Avanika of <a href="http://yumsiliciousbakes.blogspot.com/" target="blank">Yumsilicious Bakes</a> and Linda V of <a href="http://bubbleandsweet.blogspot.com/" target="blank">Bubble and Sweet</a> for their great comments and offers to help in terms of learning more about fondant. And thanks to many others whose comments have been tremendously encouraging!Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com28tag:blogger.com,1999:blog-977016033235018821.post-52399442872462459522011-02-26T12:14:00.000-08:002011-03-15T00:03:36.777-07:00Daring Bakers' Panacotta and Florentines<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqcWWnmdfxQ1CYzEi6p7e0XGu-VzxI-aTjzL46oFPML86Tp77tW6S9I13cupRm-5s383Fi_86kayK5ZoffGvh7ieuS4CRHM4UmK3KLhxFIy_YQlgJ2vU6FptnagnvaGhN6YDd7Zfr07la/s1600/bippanacottaflorentine9.jpg" /><br /><br />It is fifteen minutes past midnight and well in Bangkok it is officially three hours and fifteen minutes on a 27th February. So I might just get this challenge posted since I have got plenty of errands to run tomorrow... Hope you all don't mind :-)<br /><br />What have I been doing these past few weeks? Pretty much frantically dealing with fondant. First of all I need to get the cakes perfect in terms of shape and texture, I have had so many unleveled cakes that at one point I thought that was all I could deal with, but then I was introduced to cake strips, the magical belt used to wrap around the side of a cake tin while baking and somehow helps to slow down the heat penetrating the sides of the cake and result in a level cake. Thanks God, I have this way out, even though the strips are still on their way, thanks to Kate of <a href="http://artisansweetsbykate.blogspot.com" target="blank">Artisan Sweets By Kate</a> . <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeDR5qUxuyNmzIXhmpUxVww5JjptYI3zpvzurB5NSN5pQreycH6puHeLiF56HbC-38nCJDLRk7GOPEL6BxT0ZPkmeSu-wIKVwih2YhUrcGZ6Wz2N_q6SmgiXp6p3PgkOjYRltSGKEO6YZ/s1600/bippanacottaflorentine4.jpg" /><br /><br />Then I still have to deal with icing the cake before rolling with fondant. Due to hot weather in Bangkok, should I use butter buttercream? shortening buttercream? meringue buttercream? I haven't figured it out, that is the reason why I haven't got into practice of rolling the fondant and covering my very first fondant cake. <br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdS9ugTMwGQ3CGhhDCqsl3bH7E4QiViXux3kz1nugqc1BC_XQJLS-iu29uckWjn5GhP0MzZHwvDV_36MEqutg_pEYzuUrkmYWA2rKYTRHhnlBvhiFdafUoKLzHSslxemVXYcJ-if8LzHoV/s1600/bippanacottaflorentine1.jpg" /><br /><br />Okay, take it easy... one step at a time... Let's get this challenge out, and later get back to fondant all over again. Hopefully everything will go smoothly. Meanwhile, thanks to Kate of <a href="http://artisansweetsbykate.blogspot.com" target="blank">Artisan Sweets By Kate</a> for being such a great source of information and inspiration! <br /><br />Okay, let's switch to the challenge a bit here...... This months's Panacotta and Florentines are truly fun to deal with. Colorful layers, bring it on :-) I decided to work with Chocolate Panacotta layered with Papaya Gelée and Peach Milk Gelée.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NvoLskG0YQNO0OZ40cy3FkU-kipVl7ztZpQyTDms2M5jlWdhVrte8-SkmF97t0i_kUBMVfFH9Ae_GguM3xEMX9OJXr7jK8_-8lV_JrrXcVy3yt0_xun8BDLY0KfmFopOkYbynTiLb5jO/s1600/bippanacottaflorentine7.jpg" /><br /><br />The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.<br /><br /><a name='more'></a><em><strong>PANACOTTA AND FLORENTINES</strong></em><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlaa9fwPT0-0wR5s8MIf3D2YzC_cuQwRK06i6byVnPKkl0SaZd8d1BcqBEtY8dtM77wShFTCSMXbdwrzZbZbDTxgFvbtBbLDVxQoOk6RhqohQv8AuRHjI8v3E0-6q0dedYPr3OqRjkCAC/s1600/bippanacottaflorentine6.jpg" /><br /><br />1. Chocolate Panna Cotta<br />Recipe adapted from Bon Appetit<br /> <br />Ingredients:<br />- 1 cup (240 ml) whole milk<br />- 1 tablespoon (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin<br />- 2 cups (480 ml) whipping cream (30+% butterfat)<br />- ½ cup (115 gm) (4 oz) sugar<br />- ¾ cup (145 gm)(5 oz) bittersweet or semisweet chocolate<br />- ½ teaspoon (2½ ml) vanilla extract <br /><br />Directions: <br />- Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.<br />- Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.<br />- Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.<br />- Transfer to ramekins, or nice glasses for serving.<br />- Cover and chill at least 8 hours, or overnight.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBICTa0pEif_uuIkrwninWhYIP6fxOPdMrLqdv2UtkcU-hNXxfAfuo0XdgQg_R-c9AaWHilWOmmZPuxUwcnDboDF1sPoRPhfSSBc0kaw5iotsvfVyL8otLA1ny2aQxsw38i6F2VATJopO/s1600/bippanacottaflorentine5.jpg" /><br /><br />2. Papaya Gelée<br />Adapted from Mallory<br /><br />Ingredients:<br />- 300 ml papaya puree<br />- 60 ml water<br />- 75 g granulated sugar<br />- 2 teaspoons unflavored powdered gelatin <br /><br />Directions: <br />- Sprinkle gelatin over water.<br />- Place papaya puree and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the papaya mixture and stir until gelatin has dissolved.<br />- Remove from heat and allow to cool <br />- When cooled, pour on top of chocolate panacotta and refrigerate.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCPWhpJSglOhtpwlGHTbk0nJnJgofWP6awbIMERM1Z1PeHwqbfJFKGqKNzT4iGC4jDrBLOIfffi82ADhvunMvbjhUmO3ONzWriyYgVGEets6sKTzl9ANR-poxgxBENEMnczddOnfU4FrM/s1600/bippanacottaflorentine8.jpg" /><br /><br />3. Peach Milk Gelée<br />Adapted from Mallory<br /><br />Ingredients:<br />- 230 ml whole milk<br />- 90 ml peach syrup<br />- 60 ml water<br />- 2 teaspoons unflavored powdered gelatin <br /><br />Directions: <br />- Sprinkle gelatin over water.<br />- Place milk and peach syrup in a small saucepan and simmer. Now mix the gelatin into the milk mixture and stir until gelatin has dissolved.<br />- Remove from heat and allow to cool. <br />- When cooled, pour on top of papaya gelée and refrigerate.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_FH6bI4lnt3rP0NkSxS4wZvcp32eSseWiCX24zearOE1ekoavJELJmhyyqHmC0n-vgH3ZH4UPqoE2KMEgrlCtU8kMUvwgneb8tObb2AXnN-C1YP6Y3Gl3EHyDugNndK0A6gp4I9sLkx3/s1600/bippanacottaflorentine3.jpg" /><br /><br />3. Nestle Florentine Cookies<br />Recipe from the cookbook “Nestle Classic Recipes”, and their website.<br /> <br />Ingredients:<br />- 2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter<br />- 2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats<br />- 1 cup (240 ml) (230 gm) (8 oz) granulated sugar<br />- 2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour<br />- 1/4 cup (60 ml) dark corn syrup<br />- 1/4 cup (60 ml) whole milk<br />- 1 tsp (5 ml) vanilla extract<br />- pinch of salt<br />- 1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate <br /><br />Directions:<br />- Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper. <br />- Melt butter in a medium saucepan, then remove from the heat.<br />- To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula. <br />- Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.<br />- While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JSWDNDMO54ardRyRI2cOA_r54CsIJavZ30XlHqhDPXUdFHASjl5eT-YaF7QLEonv4dcmSAwNoxb9nmwe3gQo-1pp8D7C0kLCd_vOOhpfPr0GS8ln5dk_rbrPyoy4mGxCopcA5A99-jyk/s1600/bippanacottaflorentine2.jpg" /><br /><br />- Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean). <br />- Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.<br />- This recipe will make about 2 1/2 - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).Kris Ngoeihttp://www.blogger.com/profile/11222251042418127662noreply@blogger.com54