HOW TO MAKE AN OMBRE RUFFLES CAKE

As Salam...hari ini tak ada resipi. Saya cuma nak berkongsi apa yang saya pelajari dari kunjungan saya ke pameran pengatin baru-baru ini yang dianjurkan oleh Krangkraft. Menarik terdapat demostrasi membuat ruffles cake menggunakan fondant. Mudah membuatnya..apa yang penting memerhatikan teknik memasang ruffles to pada cake.

Sebenarnya kalau diteliti rasanya ini merupakan berita baik bagi mereka yang menyukai fondant tetapi selalu gagal untuk menghasilkan permukaan fondant yang lincin. Cara ini dapat menutupi kelemahan pada kek dan kek nampak cantik lagi kelas. Demostrasi ini dibuat oleh seorang peserta pameran tapi malang saya hilang kad..tuan punya badan. Saya suke cara membuat  fondant ini..dan takut method ini hilang begitu aje jadi saya rekodkan step by step cara dan harap tuan punya badan kek ini dapat menghalalkanya..ya..

Saya juga sertakan video dari youtube yang boleh membantu anda....Selamat mencuba dan harap ini dapat memenafaati semua.

CHICKEN KABSAH RICE

Entah kena apa sejak dua menjak ini saya semacam ketagih dengan masakan arab....ha..ha..kebetulan duduk di area Ampang ni banyak restuarant Arab..memberi kesempatan pada saya merasa dan balik membuatnya. Berpandukan dengan deria rasa dan you tube saya sudah dapat menghasilkan masakan ini. Sebenarya Nasi Ayam kahsah ini mudah membuatnya..berbanding dengan briyani..bahanya mudah dan bajetnya pun tidak mahal. resipi menggunakan rempah yang sentiasa ada dirumah..banyak menggunakan jintan.

Saya banyak membuat olahan sendiri bagi menyesuaikan dengan tekak kita. menu Arab ni tidak seperti menu kita yang banyak berkuah. nasi ini dimakan dengan salad timun dan sambal tomato diblend dengan cili ijo...cukup mudah..semudah kita membuat nasi ayam kita.

4.7 from 207 reviews

KABSAH CHICKEN RICE/NASI AYAM KABSAH

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Bahan

1 ekor ayam belah 8
4 cawan beras basmathi
4 cawan air stok ayam

Bahan Tumis Nasi
Minyak sapi 1/2 cawan
2 biji bawang besar didadu
2 sdb serbuk jintan putih
1 sdb serbuk ketumbar
5 biji cili hijau dipatah-patahkan
2 biji tomato buah dicincang atau didau halus
2 sdb tomato pes
1 stok pati ayam
3 helai bay leaf..

Bahan kering
1 tangkai kayu manis
1 sdt  ladi hitam biji dipecah2kan sedikit
5 biji buah pelaga
7 biji bunga cengkih

Untuk Ayamnya
1 sdt serbuk kunyit
1 sdb serbuk jintan putih

Untuk tabur atas nasi semasa nasi kering
1 sdb serbuk jintan putih
1 biji bawang besar dihiris halus

Cara Membuatnya

1. Bersihkan ayam dan rebus bersama bahan kering dan daun bay.
2. Biar ayam agak emput sedikit angkat dan tos ayam.
3. Lumurkan ayam dengan sedikit kunyit dan jintan putih...dan goreng sehingga kekuningan angkat dan toskan
4. Panaskan minyak sapi atau minyak zaiton atau pun butter pun boleh
5. Tumis bawang besar sehingga layu.
6. Masukan gabungan serbuk jintan putih dan serbuk ketumbar..cili hijau yang dipatah-patahkan.
7. Tumis sehingga naik baunya..masukkan tomato buat yang dicincang
8. biar seketika kemudian masukkan air rebusan ayam tadi sebanyak  cawan..
9. Biar didh seketika kemudian masukan pes tomato..masukkan garam dan stok pati ayam.
10. Masukkan beras dan masukkan ayam yang digoreng tadi.
11. Masak sehingga nasi kering.
12. Bila nasi sudah agak kering taburkan lagi sserbuk jintan putih dan hirisan bawang beasar atas nasi dan biar sehingga nasi masak.

COCONUT LAYER CAKE

Saya sudah lama berhajat hendak membuat kek ini. mula-mula terpandang dalam rancangan Martha Stewart..salin dan simpan. Reason sebab saya tidak pernah terjumpa coconut flake yang diperlukan dalam resipi ini, kalau kelapa kering biasa tu memang mudah dapat di mana-mana pasaraya..yang kepingan ni memang susah. Alhamdulillah sibuk memborang perkakaskuih sempena aidil fitri baru ini terpandang pada coconut flakes ini terus beli..tetapi tidak terus buat..ialah bulan puasa takkan hendak buat kek macam ni...kesempatan aidil fitri memberi ruang pada saya untuk mencuba kek ini.

Kek ini sama seperti kek biasa..cuma yang memberi kelainanya adalah pada filing dan frostingnya. Biasalah apa-apa resipi yang meletakkan kelapa pastinya lemak dan sedap. Sudah tahu caranya dan sudah tahu rasanya..insyallah mungkin ke depan ingin saya olahkan sedikit dengan memasukkan santan serbuk...untuk mendapatkan kelemakan pada kek.

4.7 from 207 reviews

Coconut Cake

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Wake Cake with Coconut Filling and Frosting

Ingredients

For the cake

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract

For the filling

• 3/4 cup milk
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 seven-ounce package sweetened, shredded coconut
• 1 teaspoon vanilla extract

For the frosting

• 3 egg whites
• 1 1/2 teaspoons vanilla extract
• 1/2 cup cold water
• 1 1/2 cups sugar
• 1/4 plus 1/8 teaspoon cream of tartar

For the garnish

• Sweetened, shredded coconut

Directions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

2. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let the cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

Make the filling

1. In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut. Stir in the vanilla extract. Cover and cool to room temperature.

2. When the coconut cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.

Make the frosting

1. In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar. As the mixture begins to bubble at the edges, stir once to make sure the sugar is dissolved completely, then let it come to a rolling boll (about 2 to 3 minutes) and remove immediately from the heat.

2. Now, in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute.

3. Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but the frosting is still creamy. Frost top and sides of cake immediately. Generously sprinkle top with shredded coconut.

CHOCOLATE CAKE WITH CHOCOLATE BUTTER CREAM FROSTING

Sebut aje cokolate kek pasti aje akan saya cuba. Selalu sangat membuat cokolat kek menggunakan ganache..kali ini terasa hendak ubah selera dengan menggunakan cokolate butter cream frosting. Sedap kek ini lembut, lembap dan yang menjadikan ianya enak adalah espresso. Saya guna nescafe biasa. Resipi ini sesuai untuk birthday cake atau sajian petang.

4.7 from 207 reviews

Chocolate Cake with Chocolate Buttercream

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Chocolate Cake with decadent Chocolate Frosting that will quickly become your favorite!

Ingredients

• Chocolate Cake
• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup cocoa
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Chocolate Frosting
• 1½ cups butter (3 sticks)
• 1 cup cocoa
• 5 cups confectioner’s sugar
• ½ cup milk
• 2 teaspoons vanilla extract
• ½ teaspoon espresso powder

Instructions

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. For the cake:
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for 10 minutes.
7. Frost cake with Chocolate Frosting.
8. For the Chocolate Frosting:
9. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
10. Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.
11. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
12. Add vanilla extract and espresso powder and combine well.
13. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

BANANA DREAM CAKE

Mencari resipi kek pisang..saya terjumpa resipi ini...sungguh sedap..lembap...lembut dan memuaskan. Resipi ini menggunakan applesauce. Secara tidak langsung saya terpaksa berlajar membuat applesauce sendiri kerana tidak ada ready applesauce yang saya jumpai.

Applesauce digunakan dalam resipi ini untuk mengekalkan kelembapanya. Dari kajian yang saya buat..applesauce adalah gantian minyak yang sihat untuk kek ini. Resipi ini menggunakan cheese frosting sama frosting yang digunakan untuk carrot kek. menambahkan keenakan pada frostingnya saya taburkan serbuk kayu manis. Ini bukan sahaja menambahkan keenakan malah menaikkan aromanya.

Untuk membuat applesauce sendiri sila klik ini - http://www.simplyrecipes.com/recipes/applesauce/

Banana Dream Cake

 

Ingredients

For the cake:

3/4 cup butter

2 1/8 cups granulated sugar

3 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup milk

1/2 cup sour cream

4 oz applesauce

2 teaspoons lemon juice

1 cup mashed over ripe bananas (about 2 large bananas)

For the frosting:

3/4 cup butter, softened

1 1/2 (12 ounce) package cream cheese, softened

5 3/4 cups confectioners’ sugar

2 teaspoons vanilla extract

Cinnamon, for sprinkling

Directions:

Preheat oven to 275 degrees F (135 degrees C). Grease and flour 3 8-inch round cake pans. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla, sour cream and applesauce. Beat in the flour mixture alternately with the milk. Stir in banana mixture.

Divide batter (about 2 1/2 cup batter in each pan) into prepared pans. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Then apply a thick even layer around the outside of the cake. Sprinkle on a little cinnamon around the outside and store in the fridge until ready to serve

ONION BHAJI

Onion Bhaji ini adalah snack atau appetizer yang popular di India, banyak disediakan di restaurant India. Saya memang cukup mengemari onion bhaji ni..paling seda yang saya rasakan ialah di Jalan Tunku Abdul Rahman..tak kala Ramadan. Terdapat seorang lelaki tua berketurunan Punjabi..menjualnya di kaki lima. Memang sedap onion bhajinya..dicicah dengan sos asam.

Untuk menambahkan keenakkan bhaji ini saya masukkan hirisan cili hijau ....cukup enak.

Onion Bhaji

Ingredients

2 large onions, sliced thinly

200 g chickpea flour

1 teaspoon baking powder

2 tablespoons rice flour

1 teaspoon turmeric

1/2 teaspoon black onion seeds

1/2 teaspoon chili powder

1/2 teaspoon cumin, ground

1/2 teaspoon coriander, ground

1 egg

salt

100 ml water

750 ml vegetable oil

Directions:

Put the vegetable oil into a large pan and heat over a medium to high heat.

Make the batter: 

In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander,egg, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated.

Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away.

Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper

 covered plate in a warm oven.

Repeat until all the bhaji batter is finished and they are all cooked.

Sprinkle over a little salt and serve straight away with coriander chutney or cucumber raita.

WHITE CHOCOLATE MUD CAKE

Selalu sangat membuat kek cokolat hitam..kali ini terpanggil pula hendak mencuba membuat kek menggunakan cokolat putih. Resipi saya dapati dari Australia Woman's Weekly Magazine. Bahan yang digunakan mudah dan cara membuatnya juga mudah. Paling menarik kalau dapat cokolat putih berquality tinggi.

Seperti kebanyakan kek cokolat yang lain...frostingnya juga menggunakan kaedah yang sama ..white cokolat ganache. Sesuai dijadikan birthday cake atau kek untuk hiasan. Sedap dan lemak.

White chocolate Mud Cake

Ingredients

180g white eating chocolate, chopped
350g unsalted butter, chopped
2 2⁄3 cups (590g) caster sugar
1½ cups (375ml) milk
2 cups (300g) plain flour
2⁄3 cup (100g) self-raising flour 
1 teaspoon vanilla extract
3 eggs
fresh roses, for decorating

white chocolate ganache
¾ cup (180ml) cream
540g white eating chocolate, chopped finely

METHOD

Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.

Combine chocolate, butter, sugar and milk in a large saucepan; stir over low
heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.

Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about
1 hour 45 minutes. Cool cake in pan.

White chocolate ganache
Meanwhile, bring the cream to a boil in a medium saucepan; remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally, for about 30 minutes or until thick and spreadable.

Turn cake, top-side up, onto cake stand. Spread White Chocolate Ganache over top and side of cold cake. Decorate with fresh roses, if desired.

BASIC MERINGUE KISS

As Salam...akhirnya dapat juga mencuba resipi ini...sudah lama berhajat membuatnya..dan sudah banyak resipinya saya kumpul dan sudah banyak youtube yang saya tonton cuma kesempatan membuatnya aje yang tak ada. Comel cookies ni..dan sekarang ni menjadi trend dimasukkan ke dalam balang untuk meja dessert memang cantik...seperti macaron cookies ini diperbuat dari putih telur, bahanya putih telur dan gula aje..rasanya seakan-akan cotton candy ball..ranggup gula yang dibakar. 

Saya sediakan di sini simple basic resipi tetapi kalau yang berhajat membuat pelbagaian seperti coffee atau chocolate..bolehlah tambahkan bahan tersebut. Untuk resipi ini kalau berhajat dengan perisa kopi masukkan 2 sdt serbuk coffee biasanya di sini kita gunakan nescafe..bancuh bersama 2 ml air...manakala kalau yang berhajat dengan chocolate masukkan 1-2 sdt serbuk koko...semuanya dimasukkan apabila putih telur ini sudah kental.

Cookies ini boleh dihidangkan begitu aje..tetapi kalau yang hendakkan filling bolehlah di"sandwichkan" macam membuat macaron..boleh guna nutella atau cokolat masakan. memang cute dan sesuai untuk majlis yang bertema..kerana cookies ini mudah dipadankan....

MERINGUE KISS

4 large egg whites / 4 biji putih telur

1 cup sugar / 1 cawan gula

pinch cream of tartar / secubit krim of tartar

1/2 teaspoon vanilla extract / 1/2 sdt vanilla

METHOD

Preheat your oven to 175°F. / Panaskan ketuhar 175 F

Prep a pastry bag with a large star tip or if piping bags are not your style, cut a half-inch in diameter opening in the corner of a zip top bag. Line 2 baking sheets with parchment or silicone baking mats. /  Siapkan piping beg dan dulang pembakar yang dials dengan parchment paper supaya tidak melekat

Combine the egg whites, sugar and cream of tarter (you can omit the cream of tartar if using a copper bowl) in a large heatproof bowl set over a pan of simmering water. / Satukan putih telur, gula dan krim of tartar. Renehkan atas double boiler sehingga gula hancur.

Whisk constantly over the water until the sugar has dissolved and the mixture is warm to the touch (roughly 3-4 minutes). / Kacau sehingga gula hancur.

Then remove from heat and beat the whites with a hand mixer or your stand mixer, starting on low speed and gradually increasing until stiff, glossy peaks form. Add the vanilla and mix to combine./ Alihkan dari api dan pukul, bermula dari speed rendah sehingga speed tinggi. Pukul sehingga menjadi soft peak dan bertanduk

Sift the cocoa over the meringue to break up any lumps and then fold until no streaks remain. Add the mixture to your pastry bag and pipe rows of quarter sized meringues onto the pans. / Kalau ingin menambahkan perisa boleh dimasukan apabila adunan sudah kental. Boleh campurkan perisa kopi, koko atau diwarnakan mengikut kegemaran anda

Insert in piping bag...with star tips/ Masukkan dalam piping dengan menggunakan acuan bintang atau bulat.

 Bake for 2 hours, until they lift from the pan easily. Allow to cool completely./ Pipe seperti digambar di atas dan bakar selama 2 jam.

To sandwich, melt a few ounces of your favorite chocolate and fill a zip top bag. Cut a small opening and pipe small blobs of chocolate onto each cookie. Given their awkward shape, this is best done with the meringues upside down on a baking rack. Allow the chocolate to cool for about 10 minutes and then top with a second cookie. Allow the filled cookies to sit for a couple hours or until the chocolate has set completely and then store in an air tight container for up to two days.