i bought one whole roll of puff pastry just to make these, just for you ayah. the whole container is yours to eat.
i reduced the amount of sugar in the custard, but it was evidently a wrong move because i found it not sweet enough. -_- so i dusted them with icing sugar.
anyway, ashiebee, here’s the link to the recipe. (scroll down for the list of ingredients and method)
wan ordered these for her 6th-year anniversary. i got to know her almost 6 years ago, during our first-three-months stint at PJC. i stayed on after the ‘o’ level results were released, just because virtually the whole BP gang was there. (and it was a bonus that the boy transferred over!); while she went on the RJC. she’s a very nice girl, and my regret is that we didn’t get to know each other better. she’s doing her 4th year in NUS now too. if you’re reading this babe, happy 6th anniversary! 🙂
you must be thinking how crazy i am to bake the same thing for two consecutive nights. well, yesterday’s batch only yielded 8! i used up the remaining cherries and made more with strawberries.
i loaded up the ones i made for home with more strawberries, then i realised it was a mistake because the moisture made the cake too soft. the best method is to just arrange small slices on top of the batter. they came out all uniformly pretty.
alright, time for another one and then i’ll have sweet dreams.
a friand is similar to a financier, a type of light tea cake that originated from france. i’ve been wanting to try the recipe since eons ago, when i came across it in tastegoblet’s.
i finally got down to it tonight. i made these to celebrate the end of my welfare essay, which took me three laboriously frustrating days. it is surprisingly easy to make, and they taste exquisitely wonderful. it’s light because of the whisked egg whites, with the almond meal giving a pleasant crunch here and there.
the recipe is here. i used canned dark cherries instead of fresh ones. i didn’t measure out the cherries, just added half a can, which amounted to more than 125g. but it was good! the sourish taste contrasted well with the buttery and nutty taste of the cake. i think strawberries would make a perfect pairing too.
the recipe yielded 8 small cakes. i think i shall make another batch tomorrow night. it’s veryyy yum!
this is a batch of cupcakes ordered by firus, a friend i made over the internet almost 8 years ago, during the days of #brokenhearted. suddenly that seems so long ago.
he specifically wanted orange and black-tinted buttercream. i was a bit apprehensive over how the black would turn out, and if it will appear unappetising. of course taste-wise it’s all the same, but you know how people react to colour.
i love the orange, it’s so neon-ly pretty! 🙂
this pretty much sums up my baking philosophy:
“…your cake might not resemble those synthetic supermarket offerings with their perfectly straight edges, level tops and garish dayglo orange icing. Do not forget, however, this is a Good Thing. Your cake might look rather more rustic that shop-bought, but that is the point; it is the intrinsic allure of home-made. To use the old-fashioned term, it is handcrafted – lovingly and happily. Because, as well as the time taken – and quality ingredients you have put in – you have also made something in an utterly selfless frame of mind.”
–book of baking; sue lawrence.
i haven’t made butter cake in the longest time (i think i only made it once) so i hope that this turned out alright.
the sweet girl who ordered this specifically asked for frog motifs. i can’t draw to save my life, so i asked poon for help, and i decided to go with that frog. i’m doing a huge injustice to him because that was not how the frog looked like on paper. it was supposed to be keroppi. i know it doesn’t look much like it. :p
this is for nad, a former module-mate. hope her boyfriend will like it!
announcement #1: thank you so much ave, for “publicising” me on your lj! i really really don’t deserve all those nice comments! i really appreciate it. 🙂
announcement #2: i’ll be taking an “order-break” from the 25th of november till the 5th of december because i’m still a struggling student and i’ll be having my exams then.
tonight i steamed a fruit cake. crossing my fingers that it’ll taste alright.
almost 1.4kg of fruit went in there! i hope it’ll be moist, just the way i like it. i loveee moist cakes.
and this was a cupcake order.
later today the jc girls will be having a break-fast-cum-birthday gathering, in celebration of fauziah’s 23rd. a couple of days ago i asked for her favourite fruit and flavours. she mentioned bananas and told me that she was “not fussy about flavours.” i didn’t have many ideas relating to bananas – it was either a banana cake with cream cheese frosting (i don’t know if it was appropriate for a birthday, whatever that may mean) or a chocolate banana cake. i thought of secret recipe’s and told myself i’d give it a try. (although i know it will not taste anything like that)
chitz recently posted about an eggless chocolate banana cake – i wanted to use that recipe but i didn’t have lemon juice at hand. (i didn’t want to risk going wrong) i also have this recent self-imposed rule that if i bake for birthdays/orders, it must be something i’ve done before. :p
so i used my chocolate cupcake recipe and baked it in 2 round pans. then i made a simple ganache out of cream and chocolate and whipped it for a few minutes to get a more creamy consistency, spread on one cake, arranged sliced bananas and then sandwiched it with the other cake. more ganache was spread on top, and then decorated with sugar hearts and silver dragees.
i hope it will taste alright. *fingers crossed*