Thursday, June 11, 2009

11 June 2009: Quiche ~ My Hawaiian Version :P

Modified from Richard 老师's recipe, I use Honey baked Ham, Pineapple, Edem+Cheddar Cheese for my quiche... as I felt that Edem is on the saltish side, I mixed 50% Cheddar, 50% Edem... Plus the sweetness from canned pineapple cubes balanced out the overall taste. Very Hawaiian lor.... Tessa says its Pizza :D
I baked for almost 45mins instead of the recommeded 25-30mins as I dun seem to get the "browning" on top initially...

Then I've got some left-over pastry... so wasted lor... so I made them into these mini cheese tarts.. its the same ingredients used for my quiche, minus the ham and pineapple as there is limited "tart space" :D The result is not bad! Nyx and Tessa say nice and wanted more wor!

I think this looked very much like Portuguese Egg Tart... Of coz I know Portuguese Egg Tart uses Puff Pastry... mmm..I will try tat next time :D ~ Puff + UHT Whipping Cream+ Egg ~

Thursday, June 4, 2009

My 1st Cake Order :D

Joanne, my batch girl called me last week... Its her daughter, Emily's birthday and she wanted cupcakes... Joanne saw my 1st fondant attempt pictures on my FB and asked if I can help her make some cupcakes for Emily... As her order was only 20 cupcakes and 1 strawberry cake, I agreed! This is my 1st order for cakes :D

At first I was worried as I dun have most of the fondant gadgets... so I told Joanne I can only make her some very simple figurines... mostly cut-out using my cookie cutters. She is so nice to accommodate :-)

03 June 09: I'm getting started... moulding these bags and crowns took this new bird almost 4hrs :P Hubby was home... amazed by me playing with plasticine the whole afternoon :D

I bake a sponge cake, cut into 3 layers & sandwiched them with strawberries and cream... stored in fridge to set overnite and do the final decoration tomorrow.

04 June 09 morning, I started baking the cupcakes... Joanne wanted 20... I made some extra... 4 more for my future experiments...

After the cupcakes r done, I mix the butter cream, using my Fondant Shifu's (Mong) recipe:
  • 250g Unsalted Butter
  • 250g Crisco White Shortening
  • 2 tbsp Meringue Powder
  • 500g Icing Sugar (Mong's recipe was 900g!)
Then Butter cream r being colored, creamed on cupcakes - 4 White, 4 Pink, 4 Blue & 4 Yellow
And Its Decoration Time... The Fondant figurines I prepared the day before is now swee-swee displayed on the cupcakes! Some silver balls, colorful heats and flowers adds more swee-ness to the cupcakes :D

The handbags r standing nicely with the support of a toothpick pocked thru the cupcakes & fondant bags :D

Then finally I decorate the Strawberry cake, tie ribbon around the Finger Sponge and brush the strawberries with apricot gel.... Dun believe the whole process took me another 4hrs wor :P

Joanne picked up the cakes @ my place around 3.45pm... Hope Emily will love them :-)


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