When the rabbit start baking, it was a therapy to help her pass time and relaxes whenever she got the insomnia. However along the time, her passion and love towards baking grow bigger and deeper because on top of the challenge to bake some good and delightful to loved one and friends, she also find the artist in her through baking, especially in her Japanese decorative roll cake.Her greatest pleasure is when she was able to accomplished the custom request design for friends or clients or whenever happy clients feedback on how much the recipient’s of the cake (mostly birthday boy/girl) enjoy their favorite image/character as well as eating the cake.
And it was a big surprise for her when she received an interview request about her decorative roll cake from NET TV , a local TV station here in Indonesia. At first she was hesitate of the fear being in-adequate since she start this as a hobby and it is still a small online business operating from her small kitchen. But then the nice lady reporter Ms. B convinced her that it was okay and they are really interested to get to know more about Rabbit’s decorative roll cake because it is something new, unique and interesting.
To cut it short, she said yes and below were some photo shoot of the session and the show was aired yesterday at the 12 o’clock noon at a program called NET12 (will provide the link once they upload it on the station website new’s episode).
Yay… for those who are curious, yes the rabbit is the one in blue in the photos above 😉
Mrs. HH shared double good news last week and those news surely called for celebration. And rabbit’s usual way to celebrate is to bake and send pretty and delicious cake.
Since Mrs. HH prefer something fresh with less sweet and fat, the rabbit decided to bake for her some mango mouse cake and this time they come in individual portion. She also put an effort to decorate them by copying Marta Stewart’s mango rosette style.
Don’t you think these pretty mango rosette mouse cakes was just perfect? The rabbit is patting her own back, yay….. y(^-^)y ….great success for first timer.
In addition to mango mouse cake, the rabbit also bake for Mrs. HH , her rather popular Japanese cheesecake. She loves how the perfect round cheesecake with the ribbon resemble a pretty hat like look.
Congrats Mrs. HH….
Wish you all the best.
Below was a special request from a special client , the client requested a minion roll as well as the birds flowers as shown in the picture below.
As always, the rabbit love to receive new custom design order, and after sketching the draft which approved by client.
Below was the Colorful Birds Flowers roll, baked and devoured in 30 minutes (as per what’sup chat update from Ms. B, the client) last Friday , Nov 8, 2013.
Also a late post of last month Halloween roll
And another early Christmas theme roll
And assorted cute animals rolls , Bunny and Piggy, Kitty and Froggie 😀
Happy Tuesday all!
Thank you for visiting and commenting and ordering.
Fae from Fae’s Twist and Tango was the first one whom throw the rabbit the idea to try baking the famous macaron. So after months of procrastination she decided to go for it and to ensure good start she choose to go for the easiest and simplest French meringue method.
Rabbit’s first attempt was a disaster, she undermixed the batter with the fear of ruining the meringue and resulted to the macaron’s top did not flatten out even after the tapped the baking tray strongly.
However she still insist to bake them to see result and was happy to see the macarons start to develop feet. Then she start to fear another most common failure in macaron which is cracking the macaron shells . So she lower down the baking temperature after 10 minutes of baking and remove the macaron from the oven too soon. She forgot that peanut macaron tend to have a darker color when cooked compare to almond macaron. Below was the photo of the underbaked macaron
At a glance the macarons looks ok but then they stick on the silicone mat and when the rabbit try to remove them. And that concluded the failure and the rabbit admit defeat and throw away the whole batch and decided to try again.
One very important point to note “Choose a sifter whose mesh is not too fine, the rabbit spent 30 minutes sifting the first batch because she used a too fine sifter” 😦
After getting rid of the evidence of the earlier failure, the rabbit start to whisk another batch and this time she put note on what went wrong and…
Below was the result of pretty brownish peanut macaron.
- 45 gr egg whites
- 15 gr sugar
- 75 gr peanut powder
- 75 gr icing sugar
- Mix peanut powder with icing sugar and sift twice
- Whip egg whites until bubbly and add sugar and beat until firm
- Mix peanut powder and icing sugar to meringue
- Pipe on the lined tray using round nozzle and once finish piping all batter, hit the baking tray on kitchen counter, rotate the tray 90 degree and hit the tray on counter again, repeat again to ensure each 4 sides of tray were covered in this step.
- Let the macarons sit for awhile ( some recipe said that it is okay to immediately bake the macaron but rabbit let her’s sit in air condition room for about 30 mins or until the skin is dry and not stick to finger when touched)
- Bake for 25 minutes at 160C or until cooked
- Let the macarons cool completely before filling them
Rabbit’s macarons filling was : cream cheese mixed with chocolate ganache.
The initial idea was to make Coconut Chocolate Chiffon Cake and turn them into marble pattern. However in the last minute I decided to add one more flavors to make it more interesting.
For today cake, I am using my classic Panda Chiffon recipe which I also use for Black Glutinous Chiffon and then split the batter into 3 and add different flavors for each.
Ingredients : for 1 x 8″ tube (I use 7″ and resulted to a very tall chiffon)
- 4 egg yolks
- 40 gr sugar
- Pinch of salt
- 30 gr corn oil
- 50 gr coconut milk
- 75 gr cake flour
- 20 gr water
- 1/4 tbsp spoon of each : Coconut paste/Taro paste/Chocolate paste
- 4 egg whites
- 55 gr sugar
- 1/4 tsp cream of tartar
- Stir yolks, salt, sugar , coconut milk, oil with hand whisk in a bowl
- Sieve cake flour and fold into yolk mixture and mix until smooth
- Pour the batter into 3 bowl ( The total combined batter should be around 280 – 290 gr) and then add different flavor essence into each batter.
- Whisk egg white until bubbly, add cream of tartar then sugar and whisk until stiff, separate meringue into 3 and fold into each bowl to get 3 type of batter.
- Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes
I am so happy today Chiffon turn out to be good, victory… yeah.
Please bear with the rabbit for posting another minion roll. She can’t help not to share it because this latest minion roll is her favorite and something different compare to the previous version.
These minion rolls were baked for Eryn, she turn 7 yesterday and due to 8-9 August are national holiday add up with long Raya holiday break, her mum cannot get the customized birthday cake from the usual store.
One good thing to have a baker as BFF since colleague is to just pick up a phone and make the request and Eryn specifically told mum she wanted something with minion theme. Since this is a very special request by a very special little client, auntie Rabbit felt obliged to come out with something special too. Hence the new design pre cut minion slices in their various expression, size and shape.
Aren’t they cute? little minions in various shape 🙂
And of course another pink vanilla roll to brighten the day.
Happy Birthday Sweet Little Eryn…
Yay… getting into day3 and I am still not bored yet of Chiffon. I hope by the end of the week I don’t turn into a muffin for eating too many Chiffon cakes.
Today Chiffon was inspired by Sweet Corn fudge cake I learn from my baking course so I decide to twist the sponge cake recipe into chiffon considering sponge cake is also fall into the category of foam cakes where air is whipped into eggs to give lighter texture to the cake.
Below please find my Sweet Cream Corn Chiffon Cake
Ingredients : for 1 x 7″ tube tin
- 3 egg yolks
- 20 gr sugar
- 30 gr corn oil
- 70 gr cake flour
- 120 gr cream corn
- 4 egg whites
- 50 gr sugar
- 1/8 tsp cream of tartar
- Whisk egg yolks and sugar until sugar melted then add in corn oil and cream corn, mix well.
- Sieve in the cake flour and stir until smooth
- Whipped egg whites until bubbly add in cream of tartar then sugar, whip until firm.
- Fold the egg whites into yolks mixture and mix well
- Deposit mixture into chiffon tube tin and bake at 180C for 30 minutes or until cooked
After the healthy choice of day1, for day2 I decided to bake something cheesy and something not from my recipe.
Upon browsing for option I stumble upon a nicely baked , fluffy and moist chiffon at mykitch3n. Lydia from mykitch3n use a interesting method in adding the cheddar cheese to the cake , which is something new and a must try to me and she have a very detailed step by step photos. Please check her blog if you are interested to know more. She baked a lot of nice cake and they all looks great.
Below is the copy paste of Lydia’s recipe ( I change it a bit to my liking)
Ingredients (makes 8-inch tube pan): I use the 7 inc tube pan, which resulted to my chiffon rise a little too high and I have to lower down baking temp at the last 5 minutes to ensure not to over burnt the surface.
40g cheddar cheese (2 slices)
25g butter (note : I use corn oil instead)
4 egg yolks
60g all-purpose flour, sift together with corn flour
10g corn flour ( note : I use 70 gr cake flour instead)
4 egg whites
1/8 tsp cream of tartar
For details on the how to, please click mykitch3n to Lydia’s blog.
And below please find my baking result.
And yes the chiffon cake is really delicious , love the nice cheesy smell.
Happy Tuesday all.
Some of you whom had read my post about my baking course
might know that I need to revisited and practice more on Chiffon Cake.
So after some procrastination I decided to challenge myself for a week of chiffon challenge which is daily bake of different type of chiffon in one week. Hopefully by the end of the week I won’t get sick with the sight of chiffon cake.
Below please find my day 1 – Green tea Soya Chiffon Cake, which suits those whom prefer healthier option. I use my mum homemade soya milk for this cake.
Ingredients : for 2 x 7” chiffon tins ( I use 3 pcs of 7cm disposable paper tray )
- 80 gr yolks
- 200 gr sugar + pinch of salt
- 100 gr oil + 2 tsp vanilla essence
- 115 gr soya milk (reduced sugar)
- 106 gr cake flour (can be 50 gr plain flour+56 cake flour)
- ½ tsp baking powder
- 1 tbsp greentea powder
- 200 gr egg whites
- 120 gr sugar
- ½ tsp cream of tartar (optional)
- Whisk sugar and salt with all liquid ingredients together (oil + vanilla + soya milk)
- Sift flour, baking powder, and greentea powder together then add into mixture 1, mix well and set aside
- Whip egg whites into medium stiff meringue
- Whisk yolks into mixture 2 and gradually fold in egg whites
- Deposit the mixture into tube tins and bake 190C for 30 minutes
A pat on my back because my chiffon turn out nice and delicious, despite me only using the paper tube tray, the chiffon rise quite high.
My mum loves this not too sweet kind of chiffon and another friend of mine Mr.A whom got the chance to taste this cake said that he likes the light and fluffy texture of the cake as well as the fresh soya smell and the light hint of green tea which is his kind of liking (while me personally think a little bit more of green tea will be perfect). But then again, it’s a matter of personal taste.
I hope you got the chance to test making this and let me know what you think.