I Have Sweet Tooth

11th Feb 2012: Smoking to the next level

2012-02-14T23:19:00.004+08:00

Happy birthday to our fellow smoker.

4th Feb 2012: Two Become One

2012-02-12T11:53:00.005+08:00

Congratulations to Sui Chin & Cheong Chin.
They were speechless with wedding cake design and the figurine toppers!
I'm so glad they loved it :)

10th Feb 2012: Elmo My 1st!

2012-02-09T23:13:00.004+08:00

Sesame streets are always such fun to do. The characters can be simply funny and annoying at the same time. Reminds me of the days I used to sit home and watch these kiddies series on tv!

1st Feb 2012: The Anime Mermaid

2012-02-01T22:52:00.004+08:00

Udine the Jealousy adapted from a Japanese comic. The dear artist specially made this for her special friend.

27th Jan 2012: The Pink Panther

2012-02-01T22:50:00.002+08:00

The mischievous Pink Panther is always there ..

20th January 2012: Canon Camera S95

2012-01-22T21:03:00.004+08:00

Specially ordered by Benny to surprise his brother! We are whipped when we found out this cake is flying all the way to Indonesia! Thank you Benny and Fendy!

21st January 2012: The Stuffed Bunny

2012-01-22T20:58:00.004+08:00

My dear VB's idea for her god son's full moon!

16th Jan 2012: Erotica Ewen

2012-01-22T20:43:00.005+08:00

My first erotic birthday cake for a dear friend!

15th Jan 2012: Swoon Your Valentine!

2012-01-15T08:38:00.005+08:00

The pumping heart in 3D design! I Love You! And yes i do!! I do! I do!!

Flavor: Chocolate - 3 piece in a box (all 3D design)

Client get to choose "I Love You" or "Be Mine" wording on the pumping heart

Price: RM 25

Flavor: Chocolate - 6 piece in a box (a mixture of 3D and 2D design)

Client get to choose "I Love You" or "Be Mine" wording on the pumping heart

Price: RM 42

Collection: 12th Feb Sun (Time to be advised taipan USJ)

13th Feb Mon (Evening after 7pm)

30th Dec 2011: Pororo on wishing trunk

2011-12-30T23:09:00.003+08:00

26th Dec 2011: Hello Kitty comes to town

2011-12-26T18:27:00.005+08:00

Thanks Fern for ordering with us. This is a custom made cake with butter icing for her god daughter.

2kg cake at least for a cut out

Last but not least, Happy 4th Birthday Teh Yan Her!

24th Dec 2011: Merry Cake Popz!

2011-12-26T18:24:00.003+08:00

What would you order for a party of 27 pax without having the hassle to slice a cake?

Definitely the cake pop! Am so glad and flustered with everyone giving the popz a praise!

23rd Dec 2011: Trio Chocolate Custom Ordered

2011-12-26T18:21:00.001+08:00

Upon Ronald's request for this cake - specially for his mom. And no, she's not born in the year of a horsey! The horse is just teaser

Thanks Ronald Pereira for ordering! Have a splendid Christmas

21st Dec 2011: 21st Blossom and Butterflies

2011-12-21T22:02:00.008+08:00

Dear Joanne,

You've got to give credits to your man who spend his effort emailing us to get the right design idea. He was very specific with the color and theme. Most importantly, his effort to make it so special for your 21st birthday.

Blossoms that represents the blooming woman in Joanne

It's her 21st!

Something is very special about this day. The girl turns 21 this very day. Not a girl but still yet a woman. The best living experience~!

20th Dec 2011: You are VERY NAUGHTY~

2011-12-20T23:48:00.007+08:00

Happy Birthday "Babe Beckham". Oh well being naughty is nothing new to the birthday boy I guess! So his girlfriend whipped up a pleasure package for him to celebrate his one year older day!

Care for a happy pill that brings in multiple pleasure?

We all know how edible this penis is! Tiny and tot just nice for your mouth's pleasure! Unfortunately it maybe a little amusing as our girl Carine is going to surprise her boyfriend with this very naughty cupcakes!

16th Dec 2011: Tartlette Chocolat Mirror

2011-12-19T23:43:00.003+08:00

Despite the fact that I've been diving into Novelty art but I never put my passion for French pastry at hold. Whenever possible when inquiries come in for events ~I'd whip up something special and off the menu tailored for client's requirement.

15th Dec 2011: A Little Maneko Neki

2011-12-15T09:30:00.008+08:00

A special 3D novelty cake for my bestie who adores and collects Maneko Neki; added with love and creation - Fortune cookies made of fondant were placed in the jar like Maneki filled with wishes of love!

2nd Dec 2011: It's Christmas Time Pororo!

2011-12-12T00:28:00.001+08:00

5th Nov 2011: A little Christmas

2011-12-12T00:27:00.001+08:00

30th Nov 2011: Patrick the Hero and Spongebob the side kick

2011-11-30T23:13:00.005+08:00

Patrickrfish. Always cute and silly. There's every reason why the birthday girl would love it deeply!

the Sta

22nd Nov 2011: Pastels in the garden

2011-11-22T22:47:00.008+08:00

A budding rose complements the cupcake with simplicity and elegance.

Thanks to Aaron Tan for ordering with us. I'm sure he would have swooned his girl with the edible roses!

* All roses were hand made *

17th Nov 2011: Cute Little Pup

2011-11-21T22:51:00.000+08:00

9th Nov 2011: Barney and Friends

2011-11-10T22:46:00.002+08:00

Deepest apologies goes out to my dear customer Vivian. This is the second time she ordered with me and somehow her family especially her little daughter was quite sad about the color of the Barney. The feedback was the color of the Barney was too dark in comparison.

I can't save the cupcakes (it should be gone in the tum tum by now) but I can always remake a new Barney figurine for the birthday girl. Tune in for future post of the new Barney!

6th Nov 2011: Brittany's 21st Birthday Cake

2011-11-08T19:22:00.004+08:00

It was my surprise that Brittany's favorite character is Ron Weasley instead of Harry Potter himself! Since it was her 21st birthday cake - she could have it anyway she wanted and spoil herself to the max. I was glad that she actually loved the design.

Communicating with the client is nevertheless the most fun, stress and happiest thing to do.

Especially when the praise comes in!

31st Oct 2011: Brands Bottle Cake

2011-11-05T23:13:00.004+08:00

Thanks to Catherine for ordering.

This 3D cake is total 8 inches in height and 6 inches in diameter.

Happy Birthday to the GM of Cerebros company in Msia.

26th Oct 2011: The Shopaholic

2011-10-30T23:56:00.007+08:00

Nowadays I realize I don't fancy typing as much. Perhaps it's been the heavy work load that creates the less expressive me. This is one cake that went out for a colleague at work. He's quite a charm whom is certainly metro sexual. He digs designer brands and is very up to date with all the latest Korean fashion and digs. Hence, the theme came up. The birthday boy sitting on top of his favorite activities - travelling and shopping!

"Happy Birthday Tee"

14th Oct 2011: "Surprise for his girl"

2011-10-21T12:14:00.007+08:00

Someone's decided to throw in some fun to surprise his dear girlfriend with all her favorite characters!

10th Oct 2011: Clumsy Smurf

2011-10-18T18:12:00.004+08:00

A special surprise for my dearest whom is celebrating her 26th Birthday this year.

Clumsy smurf is approximately 5 " in height counting from the top of the cupcake.

7th Oct 2011: Family Cuppies

2011-10-16T21:34:00.008+08:00

17th Sept 2011: Wedding Theme

2011-09-17T06:49:00.004+08:00

6th September 2011: The Smurfs!!

2011-09-11T09:15:00.008+08:00

30th August 2011: 2011 Hari Raya Cuppies

2011-09-01T23:01:00.010+08:00

26th August 2011: Raj's Cricket Theme

2011-08-28T23:51:00.005+08:00

20th August 2011: Jared's Angry Birds

2011-08-20T23:21:00.005+08:00

I'm always at my glad when people hearts the design. Hearts the cupcakes. Give me a feedback or two on the taste. I grow from comments. There's never a too harsh or too nice comment. I enjoy my fair share of comments.

The good ones cheers me a little. The less favorable ones drives me further towards perfection. Take a browse at KEVINOH.COM for more pictures!

11th August 2011: Joel's 34th Birthday!

2011-08-09T23:42:00.006+08:00

The cake elements were all Shirley's idea. She had it carefully selected with all his VIP elements: His loving wife and daughter. His not to be missed Liverpool. Need I say that he's working for Air Asia?

The beautiful family :)

The 3D mini plane (as it's only cupcake size - it's a simplified version of the AA plane)

31st July 2011: Doraemon Cake

2011-08-01T18:37:00.002+08:00

20th July 2011: Snoopy Ling Ling

2011-07-20T22:52:00.005+08:00

Ling Ling ordered this for her boyfriend's 26th birthday.

15th July 2011: Katheryn's Boy 1st Birthday!

2011-07-15T22:07:00.007+08:00

13th July 2011: Vera's Winx Fairies

2011-07-13T23:28:00.012+08:00

10th July 2011: Angry Birds Cupcake

2011-07-13T23:27:00.002+08:00

2nd July 2011: Sports Theme

2011-07-02T21:45:00.005+08:00

19th June 2011: Summer Butter

2011-07-02T21:42:00.002+08:00

Zesty lemon butter cake with butter icing

25th June 2011: Angry Birds Theme for Dexter Lil Foxy

2011-06-25T19:11:00.004+08:00

14th June 2011: Happy Birthday Miko

2011-06-21T18:15:00.006+08:00

4th June 2011: Walnut Brownie (2kg)

2011-06-13T23:07:00.003+08:00

A Walnut Brownie with the exterior of a cake and a fudgy soft center.

Truly heaven most say. But John beg to differ he says there's just too much chocolate!

4th June 2011: Harry Potter Theme

2011-06-04T23:31:00.009+08:00

27th May 2010: Victor & Vivianz Birthday

2011-05-27T18:52:00.009+08:00

Cherry brandied chocolate mousse cake

Cherry brandied chocolate mousse cake + Back to birth suits couple Victor and Vivianz

Vinnie wanted Pororo body with the head of her brother in law and sis. Unfortunately, they have no idea who Pororo is .. Lmao! Hence the change back to human form. And me with the naughty mind - decided to put them back to their birth suit!! *With the elderly around - hence the leaves and flowers*

Notice Victor's leaf? He's got the expression of "Oooo.. someone's looking"

Vivianz is the shy little lady ..

20th May 2011: Pororo & Friends

2011-05-24T10:35:00.022+08:00

Freshly baked butter cake with a layer of ganache. Two more layers to go :)

Second layer of butter cake with ganache

Pororo & Friends

Ayden is one!

Ayden turning one year old on the 26th May 2011

2D Pororo Faces

Meet the blue penguin and the titular character. Pororo wears big round aviator goggles and a tan-colored aviator cap. He often gets into various types of mischief with his friends, which includes trying to fly and playing practical jokes on his friends. Pororo lives in a pine-tree house along with Crong, his dinosaur friend and roommate. Tsk tsk! He develops a crush on Petty!

Petty - the female penguin who wears a violet hood and caplet and joins the cast of friends in Season 2. The guys are shown to have a crush on her, but she seems to be oblivious about it. Pororo often finds himself dumbfounded when she comes around, much to the ire of Loopy, who is mildly jealous of her.

Loopy- a beaver who is often the voice of reason in the show. She is very shy, sensitive, and sometimes she can be a little princessy. Loopy lives in a hollowed out log and often invites visitors over. She enjoys cooking; she is especially fond of baking cakes and pies for her friends. Pororo and Eddy were always vying for her attention until Petty becomes introduced later. Also, she is jealous that the guys like Petty more. In season 2 she wears a simple flower barrette on her head.

Crong - a little green dinosaur that lives with Pororo. He is discovered one day as an egg, which hatches later and is adopted by Pororo as a little brother. He is usually with Pororo and is constantly getting into trouble. In the first season he cannot speak; he can only say his own name, "Crong!" to communicate, but in later seasons he can say Pororo's name and a few basic words. Crong is the youngest of the group.

Harry - a wayward hummingbird who lost his way from Summer Island and found his way into Pororo and friends' neighborhood (in Season 2). Harry can be quite temperamental, and he loves to sing, but his singing is usually not well received by his friends. He lives in a tiny cabin inside of Poby's house and wears a big purple bow tie. His voice is like a child would talk.

Poby - a polar bear that lives out by a glacier. Poby is the largest of all the characters and has a very gentle nature. He enjoys fishing and photography and does most of the village chores. Poby has a big black nose.

Eddy - little red fox who is intelligent and an inventive genius. Sometimes, he can be a show-off. His inventions include robots, trains, cars, flying devices, ships and submersibles among other things. Often, these inventions go horribly wrong which causes problems for anyone who gets caught up in his antics. Eddy is good friends with Pororo, but is also his friendly rival. Eddy lives in a hollowed-out tree stump.

11th April 2011: PanaMocha Dream

2011-05-18T23:34:00.004+08:00

Specially made for Wendy.

Panacotta Dream in Mocha flavor toppled with chocolate glaze :)

18th May 2011: Ferocious Lava (Lee Ling's Order)

2011-05-18T23:31:00.003+08:00

13th May 2011: Ferocious Lava (something to call my own)

2011-05-13T00:48:00.002+08:00

Originally known as the Molten Lava cake – I decided to give it a little twist by having something to call my own. Ferocious Lava; the name is born due to the many attempts I tried today. Two days ago, a friend of mine placed an order for the Moellux Au Chocolate (Lava Cake).

Few months ago, she did a prior inquiry and told me how her friend loves the lava cake and she’d give my French a try once her friend comes home from oversea. Then the day came. I was overly excited and my soul could not resist having to bake some for my own before the order date. So, I baked and enjoyed my good share of Moellux. It was good especially when it’s hot; it oozes hot lava as if it’s out to kill YET something tells me that it’s just not good enough (there were too much of a cake and too little lava leaking around)

I had question running all over my head. It’s always easy to serve Lava cakes at a restaurant or once it’s hot out from the oven. But, how do I retain the same consistency even after its chilled? After my baked ones, I experimented by keeping some in room temperature. One – I kept in the chiller and I microwave it to reheat. Guess what? Failure – because I didn’t place my cake in a microwavable tub (I just left it there to heat directly on the plate) and it took away the moisture in the cake AND my lava turned into a stiff filling. How sad! The ones which I didn’t keep in the chiller were then shared between 2 people. Slice open half – there’s the filling YET it wasn’t oozing no more thought it was still soft.

How do I retain the consistency even after my client chills the cake? Thus, I tried working on my recipe again. Came out with a recipe and gave it a go. First attempt was totally havoc. I baked in a ramekin, with the wrong flour in the recipe and I checked on the time. It came out really lava-ish (was way too watery). Second attempt came in with the same recipe – baking it at a longer go. Still, it was not much of use – the cake texture doesn’t feel right and it’s too wet for my liking. Imagine my client carrying the cake box filled with pouring lava’s.

Third attempt with a different flour – I tried baking in the ring mold instead of the ramekins (I prefer the sturdy shape of the mold). This time, I tried baking with the ring and putting on an even longer time. Guess what? It came out totally baked with no fillings at all. So disappointing!

Fourth attempt – I worked on the recipe adjusting the amount of flour I used. I baked in a ramekin and I found out the ramekin somehow forms a hole on my cake when I turn it over to unmold despite of whichever recipe I used. This one came out perfectly nice. I then baked in the mold (thinking that fewer minutes would be better as it might bake faster than the ramekin). It came out unbaked and it was all over the place. So I failed baking in the ring but the recipe was already perfect!

Sixth attempt – because I simply forgot the exact amount of flour I put in (this is a lesson to be learned to always write down whenever I alter the recipes). Sometimes I’m way too lazy. I would still need that final attempt to bake in the ring (by the way – ring doesn’t have a base) so I placed silpad on top of the tray). Voila! It came out perfect. I had to give it a cut to ensure that it’s all good. Baking in a ramekin is way easier because it allows you to see the lava directly meanwhile baking in the mold is a little tricky. Conclusion – I’m a happy woman.

I had to give it a cut to check out it's filling! Oozing Lava!

The first attempt and the fifth attempt - baked in ramekin

The sixth and fifth attempt - baked in mold & ramekin - which one you like better?

11th May 2011: Moellux Au Chocolate (Lava Cake)

2011-05-12T23:44:00.001+08:00

A friend of mine is ordering from me next week. The thought of baking it but not getting to eat it - is a torture! Hence, i decided to bake some for my tummy!

Creamy thick lava - nothing but couveture chocolate of 70%!
Happy but still not entirely HAPPY with my recipe ..

8th May 2011: Happy Mother's Day (Bonnie's Order)

2011-05-08T14:32:00.004+08:00

It's Happy Mother's Day and thanks to Bonnie for ordering with me.

The Trio Bavarois Chocolate in Mother's Day Theme

Size: 7 inch

Price: RM 85

Serving: 10-12 pax

5th April 2011: Glaze my moose!!

2011-05-05T19:02:00.004+08:00

4th May 2011 - Mirror mirror on the wall, ...who'se the glaziest of them all? I love my chocolate mirrors. It's a bliss when my mirrors turns out perfectly smooth. Shiny and dark. It's a sight of perfection and the taste of success. I did wonder why the orange tub. I guess it's shopping time for tubs and containers. The orange tub is certainly not the best companion for my mirror. Sorry tub!

5th May 2011 - Mirror mirror come and glaze me to make me prettier! It's so shiny - I'm actually in the reflection. :) Yikes! ...After a few times of inquiries - I have to give in that cakes with glaze are much prettier. They are shiny and so inviting. But due to certain restrictions - glazed cakes are always best placed in chillers only. Hence, I decided to cook my glaze and put it on a test run. Today, I glazed two mini mousse cakes and let each of them sit differently in the freezer and chiller. Tonight - I'm going to taste test. Tomorrow - I'm going to put em on distance test! If all is well - my french cakes would all be best dressed!

30th April 2011: Happy Birthday ~!

2011-05-04T13:26:00.009+08:00

A cake which I made at work. Rush rush and juggling between work and work!! I have to say i have the suckiest writing for a chef, a whatever.

It still looked very plain despite all the effort of baking and assembling this cake .. oh well then .. what happened was ...

And so the angry birds came in.. I know it's unfinished. I've got like so many more to go. But i've been too busy. There just ain't enough of time to go around..Angry birds scattered around

A better posture.

Then we threw in the candles - it was definitely difficult to stick candles on the chocolate piece. What on earth was I thinking? But still I gave it a go.

After much attempts .. there the candle burns

*Poof* Make a wish!

Happily ever after. There .. the cake is sitting in half

This cake is not available for order "YET".

Still in the midst of perfecting the recipe.

30th April 2011: Bread and Butter Pudding

2011-05-03T07:30:00.004+08:00

Size: 6 inch

Price: RM 38

This is with additional pecan nuts in it. Requested by the client. But her feedback was it tasted okay as it's the first time she tried it out. It's not as sweet as expected. And she lurvs the nuts as she requested.

25th April 2011: Eponge Eponges (Petite Four Moelleux)

2011-04-25T22:04:00.003+08:00

Soft almond cookies with raspberry filling! It's a soft soft petite four cookies!

12th April 2011: The 50 mm 1.2 L USM Canon Lens

2011-04-17T19:42:00.010+08:00

(The picture above is the first model lens cake I made to recalculate the whole actual size and dimensions)

This is a really fun project. I've never done a lens cake before. The plus side is - it's a whole new fun. The down side - I've got an actual size to replicate. Lucky for me, this mini sized lens is small and compact but the price of the actual lens is so freaking expensive!

So, in order to visualize further how the whole product would look like in the brain and eyes. I decided to just play around with one. Imagine if this is the actual product - I think Asther would probably faint, vomit or throw me out of the window.

Asther's requirement for the lens cake is - (I copied and paste this from the email) It can be a whole cake that looks like the lens, or a cake with this lens as the main element. Most important details to be on the lens is the words:

1. 50mm

2. Canon

3. the red ring

'4. the details next to the red ring, especially the "1: 1.2" info.

After one trial, this is the whole outlook of the lens cake. I read it's actual size is 3.4 inch diameter and 2.6 inch in height. I think mine probably outsized a little ..

Free hand writing on screen

Details of the requirements

The Lens Cake

After all is done! I thought it's time to cut the cake sample. Just for the fun of it.

Thank you has never been this fun! What's more thoughtful than giving someone a replica of what their heart desires?

Thanks to Asther for coming up with this theme. Initially, we wanted something simple to send a straight "Thank You" to her dear friend, Nicholas. But then she came up with crazy idea by giving him the ultra expensive lens that he wished for! And my jaws dropped when I found out the price for an actual lens.

Hope Nicholas enjoyed his lens cake made out of white butter cake with layers of thick ganache inside out. Cuppies flavor of gaga chocolate - chocolate has never been this evil!

5th April 2011: Bread and Butter Pudding

2011-04-06T23:07:00.006+08:00

Placing slices of bread into the mold - right in there I'm using sour dough loaf

Combination of mixed fruits - please advise for other dry fruits if any preference

The baked good :)

Personally love bread and butter pudding so much. It goes so well when it's warm.

New item in store.

Size: 6 inch

Price: RM38

3rd April 2011: Mini Panacotta Pot

2011-04-03T23:17:00.002+08:00

A combination of smooth and melting texture with crumbly crumbles

Selling at RM 3.50 each. Minimum order is 12.

26th March 2011: Le Signature (New Cake in Store)

2011-03-29T16:07:00.005+08:00

New flavor in store. It may look very simple but it has a base that sweeps you off your feet especially if you're a fan of Ferrero Rocher chocolates.

Cake with praline croaquatine base, layered with cake sponge and chocolate mousse.

Choice of milk chocolate or dark chocolate mousse. Toppled with praline croaquatine pieces.

Price: RM 105

Size: 7 inch round

Serving: 10-12 pax

26th March 2011: Asther's Second Year with us!

2011-03-29T15:59:00.010+08:00

The Trio Bavarois

Grape Tartlettes with pastry cream and chocolate tart shell

Peach Tartlettes with pastry cream and natural tart shell

19th March 2011: Trio Bavarois (Wendy's for Stella)

2011-03-24T21:57:00.005+08:00

Price: rm 85

Size: 7 inch round

Servings: 10-12 pax

11th March 2011: Panacotta Dream (Wendy's Order)

2011-03-17T22:45:00.003+08:00

Panacotta Dream with rum

Price: RM 65

Size: 6 inch

Serving pax: 6-8

11th March 2011: Bitter Chocolate Fudge Cake

2011-03-17T20:08:00.006+08:00

The cake before freezing after right after it's heavy dose of couveture ganache

After freezing - Chocolate Fudge cake is freezed to seal it's freshness before delivery

The Chocolate fudge cake
Full chocolate fudge brownie with loads of ganache

Price: RM 75

Size: 6 inch that weighs more than 1kg!

Heavenly heavy!

Serving pax: 8 - 10

10th March 2011: The Duo Chocolato (Lee Ling's Order)

2011-03-17T20:06:00.004+08:00

Duo Chocolato - milk and dark chocolate with rummie brandy sponge! (Similar to Le Chocolat Noir Cerise but with an extra layer of milk chocolate)

Glad Lee Ling finds this cake refreshing and similar to ice cream cakes. And lucky both the babies eating it were not drunk! LOL. Thanks Lee Ling

Price: RM 60

Size: 5 inch

Serving: 6-8 pax

9th March 2011: The Trio Bavarois (Leena's Order)

2011-03-17T20:00:00.005+08:00

The Trio Bavarois chocolate is always a favorite and has made signature in I Have Sweet Tooth!

Perfectly balanced with 3 layers of chocolate which is rather surprising to find it's not sweet as you thought it would be!

Melting in your mouth with the crunch feel of the crumbles. 99% of them would say it's not sweet! Most of my clients would say it feels like ice cream. Some would say it's rich to be taken in two servings at a time. It's very personal but i still love it!

8th March 2011: Revisit of the Swirl Almond Vanilla + Banana Chocolate! (Ecossais)

2011-03-09T21:55:00.005+08:00

I'm thinking the next time around I'd place one whole banana in the middle.

Coz I can't see my bananas!!!

Now ain't that a prettier sight?

27th Feb 2011: Happy Birthday Daddy (Happy Family)

2011-02-27T16:21:00.007+08:00

Design and theme were given by Vinnie.

I'm so glad that Vinnie's mother in law gave green lights and thumbs up for the design and the taste. Her dearest mother in law could be a choosy eater when it comes to cakes and gave appraisal as the gaga chocolate cuppies weren't too sweet.

Did I mention - I always smile from ear to ear whenever the customer praises the cupcake for being just perfectly nice. Nothing too sweet but not bland.

"I have sweet tooth" is after all a statement. Loving the cakes doesn't naturally mean gulping down a cup of sugar :)

I have sweet tooth loves your health as much as you'd love the cakes!

24th Feb 2011: Samantha's Trio Bavarois

2011-02-26T09:31:00.009+08:00

Samantha ordered a the bavarois. I suggested to try the version with the crumbles instead of the chocolate shavings if they prefer something less sweet and better mouthfeel.

1st layer of dark chocolate bavarois. Covered on the base with vanilla sponge. And toppled with crumbles.

Second layer of white chocolate bavarois

Finally the last layer of milk chocolate bavarois and crumbles. Touched with gold leaves to make it all elegant

The gold leaves effect :)

Price: RM85

Size: 8" round

Servings: 10-12 pax

*exclude delivery

23rd Feb 2011: Lemon Cheese Cake

2011-02-24T17:02:00.004+08:00

Want an all time favorites but never gotten around to try something old fashioned? This is a must try then! Lucious fresh lemon that brings out the cheese's flavor! Special crust base recipe that is buttery and crunchy! Different from the norms!

Size: 6 " round
Price: RM 50
Serving: 8 - 10 pax

14th Feb 2011: Tazmania (Looney Tunes)

2011-02-21T01:02:00.003+08:00

14th Feb 2011: Panacotta Dream

2011-02-21T00:30:00.007+08:00

Courtesy of picture from our fan page at facebook

This is how the cake looks like: Chocolate sponge sandwiched and filled with Panacotta. To add on the mouthfeel, crumbles were added on below and on top of the Panacotta filling. Available in alcohol free panacotta.

The final product

Size: 6 " round
Price: RM 50
Serving: 8 - 10 pax

13th Feb 2011: Happy Valentines

2011-02-13T17:41:00.002+08:00

Did you see the love Angel? He's sitting on a cloud and throwing off the hearts to everyone! Happy Valentines!

9th Feb 2011: The Love Affair

2011-02-09T10:33:00.012+08:00

Last night when I presented this cake to the ladies for testing - the first question that came up: if the cake was made with Kuih Lapis (the thousand layer cake). As a matter of fact it did look like one but no; it isn't. In fact, it's Joconde sponge stacked and spread with apricot jam and then carefully stacked like tiles. This is my first time trying it out so ... I forgive myself that it doesn't look perfect.

The inspiration of this cake came from my brother who always complain that most of the time my sponge were so fluffy that he couldn't taste the "cake" in the cake and some of my mousse cake taste like ice cream! Well, I take it as a compliment for both. So this time around I decided to stack and play with more layerings with the Joconde. There's no way he couldn't taste the cake.

I stumbled upon a blog and I'm glad I found someone who understands the difference with french cakes and just cakes from the bakery. Read some of his awesome journey -

http://patissierjourney.blogspot.com/2009/10/gonna-start-soon.html

People (actually it's most Malaysians I'm referring to) do not understand what's the difference with entremet cakes and just cakes. They shiver when they hear the words "mousse" thinking it's all creamy and points the finger at whipping cream (bah! It's only a whipping cream gimmick they thought)

When they buy a cake - they expect a cake with layers of thick sponge cake. Mind me, but the sponge are nothing special. Most of the sponge cake used in bakeries or cafe are merely just premixed sponge powder.

As for the whipping cream - well ... along with the other goodies like sugar, butter, flour, cheese, whipping cream, couveture chocolates and all that - it's all in the soul of a Patissier!

To maximize the texture of the cake - I baked streusel and toppled it on my cake. May I present - my love affair. Joconde sponge cake with peaches and white chocolate mousse toppled with streusel. The next time around I'm going to try cheese!

Size: 5 " Square

Price: RM 60

Serving: 6-8 pax

5th Feb 2011: Teddy ♥, Teddy Me

2011-02-05T10:44:00.002+08:00

Going to leave it mysterious this Valentines.

Teddy love Teddy me would be one collection of cuppies with bears!

3rd Feb 2011: Honey Combs on 1st Day of CNY!

2011-02-03T11:28:00.002+08:00

It's the first day of CNY and I'm finally able to open my jar of honey combs! This is my first time frying the honey combs and I realize the mold was a passed down by my grandmother - which seemed a little too small for my liking. Did i mention my grandma's got a secret recipe to this? Yes, I'm a very greedy woman with eyes that feast in more than my tummy could handle! So, I'd definitely be going around and try to purchase one of those mold with bigger motif. Stay tuned - I might just be selling these next year!

It felt like just yesterday when I decided to pursue my dreams. One year down the road - here I am doing what I've once wanted to do five years ago. New changes for me this year. New job as an apprentice chef at a hotel in the pastry department. Looking forward to be trained for the coming pastry competition in Sept as told (crossing fingers). I'd love to take up some courses for cake decorations in fondant especially wedding cake decoration!

Wishing everyone a smooth year ahead!

30th Jan 2011: Almond Slices

2011-01-31T01:11:00.001+08:00

I forgot all about this as well. I think the age is showing. Need more gingko to keep the brains pumping. Nice and crunchy almond slices. Crispy at every bite.

26th Jan 2011: Freshly Baked Pineapple Lollies

2011-01-26T19:59:00.004+08:00

I don't know why I came up with this name. It's just simply pineapple tarts.

Simply adorable! Just like lil bumble bee!! Bzzzzz!!!

25th Jan 2011: Sunflower Cookies

2011-01-24T23:59:00.005+08:00

After much contemplation - I decided to name my cookies "Sunflower". Buttery custard bite size cookies!

The cookies is incomplete without the chocolate chip!

Selling at RM15 a bottle. Thanks to friends for being so supportive. Ordered is closed. Next year - I'd introduce more cookies :) I have this awesome recipe for peanut balls bitez. Stay tuned!

19th Jan 2010: For the Buddy's Birthday who ♥ gadgets

2011-01-19T17:23:00.006+08:00

Initially Penny and I talked over the idea of the cuppies. She told me her buddy was a gadget freak. So i gave myself some thinking .. instead of having just few cuppies with different gadgets. Why not the gadget itself? Therefore we came up with the iphone button cuppies!

1st row from left till right - camera icon, push mail icon, music icon

2nd row from left till right - weather icon, messages icon, calender icon

3rd row from left till right - ipod icon, clock icon, calculator icon

4th row from left till right - facebook icon, photos icon, call button icon

*This is a 90% hands on project with minimal cutters including the iphone buttons base therefore .. I know it's a bit edgy*

12th Jan 2010: A Birthday Surprise

2011-01-17T22:54:00.003+08:00

9th Jan 2011: Forgotten Banana Fudge

2011-01-09T22:55:00.002+08:00

Imagine crusty muffin top like with smooth melting chocolate fudge. The only thing is - some of the banana drowned!

8th Jan 2011: Tangerine Roll

2011-01-08T00:32:00.006+08:00

Chinese New Year is on it's way! So i decide to give my cake a different set of twist. You know how the mandarins and tangerines have always been a part of the CNY culture! After much planning, thinking, wondering and pondering - there's my new product: The Tangerine Roll with Tangerine Butter Cream. Bursting with the whole CNY craze in every bite!

Tangy citrus cake roll + tangerine butter cream

Trim off the crusty sides and prepare to decorate!!!

The tangy roll slice topped with Italian Meringue

3rd Jan 2011: The Making of Delectable Balls

2011-01-03T19:17:00.009+08:00

Here I have baked Vanilla & Chocolate sponges. Now I'm crumbling them to tiny bits ..

When the crumbs are ready. The next time - I would probably keep the crumbs a slightly bigger. That way perhaps would create a better mouth feel.

Now it's time to add some butter cream frosting

Mix it altogether - make sure it's all well mixed.

Wearing gloves - roll the cake mixture into shape of a ball - leave it on baking paper or silicon paper and chill for at least an hour

*TaDa* The finished delectable yummies - instead of coating with melting candy. I did it with tempered chocolate and roll em over with chocolate bits! Pardon it's ugly texture. I couldn't roll em in time to pin them on the foam. Some looks flat while some looks fat!

30th Dec 2010: Le Chocolat Noir Cerise

2010-12-30T20:47:00.007+08:00

Description: Dark chocolate mousse with 2 layers of chocolate sponge + raspberry & cherry brandy (Alcohol infused)

Price: RM 55
Size: 5" x 5" Square
Serving: 6-8 pax

29th Dec 2010: Douceur Chocolate

2010-12-29T22:35:00.005+08:00

17th Dec 2010: Buche Ornamente De Noel

2010-12-28T01:52:00.007+08:00

Praline mousse with Jivara chocolate feuilletine base + emmanuel biscuit & coffee insertion

9th Dec 2010: Merry Christmas 2010

2010-12-14T20:46:00.000+08:00

Times flies and before I know I'm wishing Merry Christmas and Happy Holidays to all my friends! May this Christmas be as wonderful and as joyous for you as every other year. If it's been a slight rough tide - chin up because 2011 is on it's way! A new beginning as we always say - new resolutions to be made. But before that, have you been a good boy/girl? Santa is on it's way.

P/S: Modelling made of marzipan. Here's Pete the Choir boy, Rudolph the reindeer, Lazy Christmas tree and some presents!

3rd Dec 2010: St Honore

2010-12-08T19:00:00.004+08:00

The St Honore is a very french dessert. Well known. Simply delightful to have. Base made of sweet pastry lined with choux pastry that is dipped in caramelized sugar and a line of chiboust cream. We don't need to know how to eat it. Just take a choux, dip it in chiboust cream and bite off the base!

Top View with Chiboust Cream

Look at the dripping caramel!

1st Dec 2010: Verrine Transparent De Cremeux Chocolate (Blondi)

2010-12-01T21:54:00.003+08:00

Perhaps this is a better idea of the whole chocolate piece decoration

Creamy chocolate verrine served with baked blondi & diced raspberry & cocoa nibs

27th Nov 2010: Mini Chicken Croissant (Croissant Au Jambon)

2010-11-28T00:24:00.002+08:00

Light, crispy and flaky golden pastries made to an all butter recipe!

25th Nov 2010: Traditional Yule Log

2010-11-25T20:37:00.003+08:00

So I guess the bells are ringing and choirs would be singing soon! Yes it's the most wonderful time of the year. And more wonderful that I'd be home for Christmas - not to mention no baking this Christmas

Roulade Yule Log with pastry cream and coffee butter cream on outside.

20th Nov 2010: Assorted Chocolate Display

2010-11-20T12:01:00.003+08:00

17th Nov 2010: Jamaique

2010-11-18T00:44:00.006+08:00

On the Joconde biscuit - almond slices

Joconde cake with coconut mousse + pineapple julienne and glazed with passion fruit seeds.

10th Nov 2010: The Traveller

2010-11-10T20:52:00.005+08:00

Piped almond biscuit on top of the tart! The whole almond biscuit + almond slices were simply crusty!

Layers: Almond biscuit, raspberry jam, pistachio paste and tart layer!

6th Nov 2010: Black Cassis Vanilla

2010-11-06T11:19:00.002+08:00

Black Cassis Vanilla cake with boudoir biscuit & a layer of Cassis Jelly

3rd Nov 2010: Pain Mie Campagne (Country Bread)

2010-11-05T11:38:00.002+08:00

Insomnia & Tarts

2010-11-03T05:36:00.004+08:00

It is seriously frustrating when there are nights of such - Insomnia. Frankly speaking, I’m not a huge fan of sleeping but the sufficient 8 hours does cut me some slack and somehow keep me in circuit. I forced myself to sleep at 12am and I hadn’t been sleeping since 2.47am. For the past 2 hours and 47 min – I hadn’t gotten around to rejuvenate. It felt as if I’ve been heavily sedated with macaroons. The presentation of the macaroon is all in my head. What flavor? What color? How about this? Maybe I could try that? So many questions and so many answer; all possible.

Anyway, forget about my murmur. Since I couldn’t sleep and I didn’t feel like baking because I’ve got to get ready at 7am; I decided to write up on Pâte Brisée (Short crust pastry), Pâte Sucrée (Sweet Short Pastry) and Pâte Sableé. I was once literally confused with all the French terms; even in English – it all sounds pretty much the same to me.

Pâte Brisée (Short Crust Pastry) - is tart dough that is normally called for savory & covered pies. The difference between the Brisée and Sucrée is the amount of sugar in both recipes. Pâte Brisée is normally blind baked with baking beans or full baked along with the filling. And due to the amount of sugar; I find this dough easier to work with compared to Pâte Sucrée.

Pâte Sucrée (Sweet Short Pastry) – is tart dough that is normally called for everything else (fruit tarts, custard tarts and etc except French Apple Tart that normally calls for Pâte Brisée). It doesn’t require blind baking and it could literally stand on its own without the support of any tart rings/pie plate.

Pâte Sableé - Similar to Sucrée but the sugar content is higher and its best used for cookies, diamants and etc.

Always remember that the freezer and the chiller is your new best friend. Cold is your second best friend. The ingredients are best when it’s cold. Butter should be cold (not freeze/ room temperature) and diced evenly. Yes! Even the flour should be cold too!

When it comes to working with tart dough; be quick. Quickness is a merit because the longer you play with your dough – the more gluten is created.

Always have everything beside you before you start - your rolling pin, baking papers, pastry brush, a bowl of flour to fleurer the dough, tart ring and etc.

After the dough is formed, roll it into a ball and preferable to flatten it and chill at least half an hour to rest (cling wrap the dough).

Have fun with your dough and keep smiling! Geez, I’m starting to crash.

1st Nov 2010: Orange Chocolate Chiboust Tart

2010-11-01T18:12:00.005+08:00

Sweet pastry with a layer of chocolate ganache + orange chiboust + segments of oranges.

Up close and personal

Having a good look of the tart - baked in silicon mold and I'm actually wondering why I've got a curve in this tart?