Express Fruit Tart

Ini orderannya Stevanie, beberapa kali sms minta dibikinin " itu looooh... fruit pie yang ituu.. yang g demen itu,.. loe tau kan?" buat wedding anniversary papa mama nya tanggal 11 Mei ( ok,that would explain why THiS posting came just now, I'm just another lazzy..and bussy mom-to-be :D ).
hopefully, the big grin on her face will explain the satisfaction.

O iya,.. lupa - ini d bilang express fruit tart soalnya bikinnya buru-buru banget. Gapapa doong.. yang penting pas nerima commentnya " cantiik..."

" thanx ne.. tar kapan2 pesen lagi yaa... "

recipe : 'Professional Baking' 3rd Ed, by Wayne G.

Cheesecakes for the Birthday Girls

wi!I’ve been making this ChEEseCaKE since last year. I so remember my first debut with this kind of cheesecake. It’s all started on Mom’s birthday. She brought the cake to her church community, and she was left with a totally clean plate (and a request for the recipe).
This time, I made TwO for the birthday girls, Sasha and Fifi.
Happy Birthday you two! Hope the upcoming years will be loads of fun!
This is a ‘light’ kind of cheesecake, so if you’re expecting a creamy, thick cheesecake I guess it’s not an option (but some said it’s a cheesecake worth fighting for :p)

Say Hello to the Bunny!

This is a stay-at-home Easter. No visit back to Dan hometown, no traveling away from home. Just a few drops by to the church, leaving me realize how good He’s been to me.

Happy Easter everyone!
(no second thought on believing His grace)

Recipe: Dan

Birthday Cookie Cake for Mariska

This is a rush-in-a-hurry creation. The event is just in front my eyes, but still don’t know what to make. I was in search for something practical, no time consuming, but nice to the eye product. After a little time spent with the internet, guess MaRTha comes with a little help here. A tiny package that would absolutely perfect for a wedding treats, I changed the color just to not make it so “bride and groom” material.
Well, happy birthday to Mariska then.. wish you...all the best!

Inspired by: Martha Steward

Cup a Cup

Here’s been euphoria for cupcakes (but I hope it’ll last). Cupcakes in for almost every occasion; kids birthday party (and adult as well), babies welcoming - and one month – celebration, companies events, not to mention wedding reception. It’s like everywhere, you can see them lining on the trays, packed in beautiful goody bags, or line up like X’mas tree.

I think maybe it’s the convenience that calls, you don’t have to mess up with knife and crumbs as when you do if you have to cut cakes into portions, and guests can hold it without getting their hands dirty. Cupcakes can also be decorated in so many ways; butter cream, chocolate ganache, icing, you name it. Count me in. For this Valentine Day – I'll follow the stream.

Recipe: NCC ( Fatmah Bahalwan)

Lapis Surabaya

It’s been a wonder to me - why it is named after one of Indonesian big cities, is it because of its origin? Its creator’s origin? Or its creator has something special with this city? (well, you can’t tell if he/she has his/ her first love there, right?) This is a very popular cake among the Indonesian since I don’t know when .

Consist of three layers of cakes (yellow – chocolate – yellow), attached together with some jam in between, this cake felt so smooth ( thanks to the extra yolk, not the artificial emulsifier) Actually, when I put my trial four weeks ago – with an auntie’s recipe-, I’m afraid that I might spoiled the eggS if I can’t bake it right, so I tried half of the recipe with only two layers instead of three. Since then, my uncle who lives next door keeps asking me when I’m going to make the real size, with three layers of course.

So there, I found my self cracking the eggs, split them into yolks and whites, (very time consuming but the result really worth the effort) creating my first Lapis Surabaya (this I made with less sugar so Grandma can also have a bite). Just be careful with the calories, it really needs an extra workout :)

Recipe: Te

Chocolate Muffins

In intention to provide a fresh warm baked goods for Dan and my lil brother (he’s here for a sleepover) and accidentally found this recipe in this lazy Saturday morning I forced my self to get up from the bed, creating this simple Chocolate Muffins. First catch it in LCB’s recipe book (fortunate finding in yesterday trip to Dan hometown – in the sale section of Periplus). All the ingredients are so easy to find, just a regular kitchen shelf stuffs, and what I like from it is that its contain no egg ( this what I love about baking our own food, you can always make it less sugar, less salt, less eggs – kind of try to control the cholesterol level here). The whole baking process won’t take you an age, just mix it all, scoop it, pop it into the oven and voila! Since the batter is not the ‘rise up high for the sky’ type, please feel free to fill up the tray/ paper case. I replaced the milk with some milk powder and the required amount of water (always the fastest solution when I got no ‘liquid’ milk in the fridge), omit the chocolate chip, and served it warm.
This muffin has a soft texture, even when it’s cooled already. According the book, these muffins can be frozen for up to 3 months.
Rule #1 : never overmixed the mixture - in making muffin with this method, or it'll go hard.

Chocolate Muffins
Makes 12

210 g plain flour
40 g cocoa powder
150 g caster sugar
2 tsp baking powder
250 ml milk
60 g unsalted butter, melted
¼ tsp vanilla extract
120 g semi-sweet chocolate chips

1. Preheat the oven ( 180 C) and prepare a 12-hole muffin tin.


2. Sift together the flour, cocoa powder, sugar, baking powder, and a pinch of salt into a bowl.


3. In a small bowl, mix together the milk, melted butter, and vanilla.


4. Make a well centre of the dry ingredients and pour in the milk mixture. Stir until the liquid is just barely mixed in (the batter is supposed to be lumpy).


5. Gently fold in the chocolate chips, place the mixture in the prepared muffin tin, filling each cup three-quarters full. Bake for 20 – 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Unmold and cool on a wire rack, serve warm or cold.

Recipe: Le Cordon Bleu Home Collection “Breakfast”