Thank you very much Ilma...Tema hantaran berwarna peach...hand made sugar bird...Lama juga saya buat cupcake ini .....adalah 12 jam keseluruhan proses....
Thursday, December 27, 2012
Wednesday, December 12, 2012
Monday, December 3, 2012
Baby Shower Duck Cake
Kek diambil daripada tema baby shower duck swiming in a bath tub cake topper.Kesemuanya jikalau dimakan tidak memudaratkan,balloon pun handmade daripada bahan asas yang boleh dimakan..Jutaan terima kasih buat Azura dan suami untuk oder cake dan duck cupcake.... Saya mempunyai banyak gambar2 menarik yang saya tidak dapat papar dalam blog nanti orang putih marah...jikalau berminat boleh jumpa saya....tapi tak boleh tiru bulat2....
Wednesday, November 21, 2012
Kursus Dekorasi Cupcake dan Kursus Dekorasi Kek Fondan ( Dewan JKKK Bayan Lepas Pulau Pinang)
Jutaan terima kasih buat Cikgu Saleha keran sudi datang belajar kek barbie princess in the garden dengan saya..
Terlebih dahulu saya ingin mengucapkan jutaan terima kasih kepada Neiza,Salfini,Nurul Huda dan Kak Rahmah kerana sudi belajar kek dengan saya.Cupcake di atas adaelah hasil kerjatangan Nurul Huda dan Nieza.Kelas Cupcake yang bermula pada pukul 10:30 tetapi habis pada pukul 7 malam.Nampak 12 cupcake ni simple aja tapi masa buat lama tau ...Kepada sesiapa yang berminat saya tidak mengadakan kelas pada tiap-tiap bulan,.Kelas insyallah akan diadakan pada 9 November 2013....Sesiapa yang berminat boleh bagi nama , ,yuran class kek fondant rm220.Anda boleh bayar deposit $50 untuk booking tempat dalam 3 minggu sebelum kelas tarikh akhir 2 November 2013.Sila clik untuk malumat lanjut
http://ballerinacakespenang.blogspot.com/2013/09/pengumuman-kelas-dekorasi-kek-fondan-10.html
http://ballerinacakespenang.blogspot.com/2013/09/pengumuman-kelas-dekorasi-kek-fondan-10.html
Kek juga diwarnakan dengan warna berkualiti tinggi berkilau seperti eyeshadow,pewarna serbuk untuk menghidupkan warna bunga dan juga gold color yang masih boleh dimakan...Untuk kelas kek fondan ini saya juga memberikan banyak nota2 penting seperti kek 3 tingkat ,barbie doll juga nota cara membuat kek handbag...
Gambar mereka yang menyertai kelas pada16,17 March yang lalu..
Ini pula gambar mereka yang telah menyertai kelas saya yang
pertama kali pada bulan June tahun
yang lalu......Jutaan terima kasih semua....
Friday, November 16, 2012
SubhanaAllah (Amazing) The Timeline of Kaabah
http://ballerinacakespenang.blogspot.com/Others%20target=http://ballerinacakespenang.blogspot.com/Others%20target=
My New Oven Mate Professional Oven
http://www.keehuat.com/
Thursday, October 4, 2012
Kek Kapai Belayaq di Lautan
Thank you very much Emy...
I have been asked to make this fabulous seaman cake ..I really like it....its a simple and neat cake...from the link below
http://pendgercelebrations.co.uk/cake/birthday/merchant-seaman/
I have been asked to make this fabulous seaman cake ..I really like it....its a simple and neat cake...from the link below
http://pendgercelebrations.co.uk/cake/birthday/merchant-seaman/
Saturday, September 29, 2012
Glorious Victoria Cake Recipe By Peggy
Peggy Porschen’s Version of the Classic Victoria Sponge
Serves: 12 Prep Time: 60 mins
Cooking Time: 20 mins
Total Time: 80 mins
Difficulty: Moderate
Ingredients
Main Ingredients200g unsalted butter, softened
200g caster sugar
Pinch of salt
Seeds of ½ vanilla pod
4 medium eggs
200g self-raising flour
Sauce Ingredients
150ml water
150g caster sugar
Scraped vanilla pod
Filling
300g unsalted butter, softened
300g icing sugar, sifted
Pinch of salt
Seeds of ½ vanilla pod
Small amount of pink food paste colour
3 tbsp any good-quality raspberry jam
Rate
Utensils & Equipment
Three 15cm (6in) round sandwich tinsCake leveller or large serrated knife
Non-slip turntable
Flat disc to place on top of the turntable
15cm (6in) round cake card
Metal side scraper
Two plastic piping bags
Medium star piping nozzle
Plain round 4mm (¼in) piping nozzle
Drink Recommendations
Tastes great with Tea.Method
Preheat the oven to 175°C/gas mark 4.
Prepare the sandwich tins by greasing and lining them with greaseproof paper.
To Make The Sponge
Place the butter, sugar, salt and vanilla seeds in a mixing bowl and cream together until pale and fluffy.
Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of the flour. This will rebind the batter. Once all the egg has been added and combined with the butter mixture, sift in the flour and stir until the batter is just combined. This will ensure the sponges stay light and fluffy.
Divide the batter evenly between the sandwich tins. If you find it difficult to measure by eye, use your kitchen scales to weigh out the amount of sponge mixture for each tin.
Bake for 15–20 minutes, depending on your oven. If you are using deeper cake tins, the sponges will take longer to cook. The sponges are cooked when the sides are beginning to shrink away from the edges of the tins and the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.
To Make The Sugar Syrup
While the sponges are baking, prepare the sugar syrup for soaking. Place the water, caster sugar and vanilla pod into a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool down slightly. Discard the vanilla pod.
Once the sponges are baked, let them rest for about 10 minutes outside of the oven. Using a pastry brush, soak the tops of the sponges with vanilla bean sugar syrup while they are still warm; this allows the syrup to be absorbed faster.
Once just warm, run a knife all the way round the sides of the tins, remove the sponges from the tins and leave to cool completely on a wire cooling rack.
Once cool, wrap the sponges in cling film and then rest them overnight at room temperature. This will ensure that all the moisture is sealed in and the sponges firm up to the perfect texture for trimming and layering. When trimmed too soon after baking, the sponges tend to crumble and may even break into pieces.
To Make the Buttercream Filling
Place the butter, icing sugar, salt and vanilla seeds into a mixing bowl and cream together until very pale and fluffy.
Add a small amount of pink food colour to the mixture and stir through until combined and the buttercream is a pastel shade.
To Assemble The Cake
Trim and sandwich together the three sponge layers using one layer of buttercream filling and one layer of raspberry jam, and the vanilla sugar syrup for soaking. With the remaining buttercream filling, cover or mask the top and sides of the cake.
To Decorate
Place the cake either on to a cakestand or on top of the turntable covered with a piece of greaseproof paper.
Place a star nozzle into a plastic piping bad and fill with a generous amount of the remaining buttercream. Place a round nozzle into another plastic piping bag and fill with a small amount of the remaining buttercream.
Divide the top of the cake into eight equal segments. Using the star nozzle, pipe a ring of C-scrolls around the circumference, revolving the turntable as necessary. Next, pipe a shell from the middle of each C-scroll towards the centre. Where all eight shells meet, pipe a rosette on top at the centre of the cake top. Using the round nozzle, pipe a small dot between each shell.
Using the star nozzle, pipe eight fleur de lys evenly around the sides at the top edge, with a single upside-down shell underneath at the bottom edge. To finish, pipe a small dot between the fleur de lys and shell. If the cake has been placed on greaseproof paper, chill until the piped dots are set before transferring to a cakestand.
Serve the cake at room temperature. This cake is best enjoyed with 3 days of baking, but it can last up to 1 week.
Recipes taken from Boutique Baking by Peggy Porschen published by Quadrille Publishing RRP £20
Prepare the sandwich tins by greasing and lining them with greaseproof paper.
To Make The Sponge
Place the butter, sugar, salt and vanilla seeds in a mixing bowl and cream together until pale and fluffy.
Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of the flour. This will rebind the batter. Once all the egg has been added and combined with the butter mixture, sift in the flour and stir until the batter is just combined. This will ensure the sponges stay light and fluffy.
Divide the batter evenly between the sandwich tins. If you find it difficult to measure by eye, use your kitchen scales to weigh out the amount of sponge mixture for each tin.
Bake for 15–20 minutes, depending on your oven. If you are using deeper cake tins, the sponges will take longer to cook. The sponges are cooked when the sides are beginning to shrink away from the edges of the tins and the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.
To Make The Sugar Syrup
While the sponges are baking, prepare the sugar syrup for soaking. Place the water, caster sugar and vanilla pod into a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool down slightly. Discard the vanilla pod.
Once the sponges are baked, let them rest for about 10 minutes outside of the oven. Using a pastry brush, soak the tops of the sponges with vanilla bean sugar syrup while they are still warm; this allows the syrup to be absorbed faster.
Once just warm, run a knife all the way round the sides of the tins, remove the sponges from the tins and leave to cool completely on a wire cooling rack.
Once cool, wrap the sponges in cling film and then rest them overnight at room temperature. This will ensure that all the moisture is sealed in and the sponges firm up to the perfect texture for trimming and layering. When trimmed too soon after baking, the sponges tend to crumble and may even break into pieces.
To Make the Buttercream Filling
Place the butter, icing sugar, salt and vanilla seeds into a mixing bowl and cream together until very pale and fluffy.
Add a small amount of pink food colour to the mixture and stir through until combined and the buttercream is a pastel shade.
To Assemble The Cake
Trim and sandwich together the three sponge layers using one layer of buttercream filling and one layer of raspberry jam, and the vanilla sugar syrup for soaking. With the remaining buttercream filling, cover or mask the top and sides of the cake.
To Decorate
Place the cake either on to a cakestand or on top of the turntable covered with a piece of greaseproof paper.
Place a star nozzle into a plastic piping bad and fill with a generous amount of the remaining buttercream. Place a round nozzle into another plastic piping bag and fill with a small amount of the remaining buttercream.
Divide the top of the cake into eight equal segments. Using the star nozzle, pipe a ring of C-scrolls around the circumference, revolving the turntable as necessary. Next, pipe a shell from the middle of each C-scroll towards the centre. Where all eight shells meet, pipe a rosette on top at the centre of the cake top. Using the round nozzle, pipe a small dot between each shell.
Using the star nozzle, pipe eight fleur de lys evenly around the sides at the top edge, with a single upside-down shell underneath at the bottom edge. To finish, pipe a small dot between the fleur de lys and shell. If the cake has been placed on greaseproof paper, chill until the piped dots are set before transferring to a cakestand.
Serve the cake at room temperature. This cake is best enjoyed with 3 days of baking, but it can last up to 1 week.
Recipes taken from Boutique Baking by Peggy Porschen published by Quadrille Publishing RRP £20
Wednesday, July 25, 2012
Friday, July 20, 2012
Ganjaran Puasa Di bulan Ramadhan Rebutlah
Ada orang yang gembira dengan kedatangan Ramadhan namun ada ramai juga yang rasa bulan puasa itu satu bebanan walyauzubillah...Nanti di akhirat bila kita dapat buku amal kita akan rasakan kalau Allah bagi kita puasa satu tahun pun tak apa...maknanya Allah sembunyikan ganjaran pahala untuk kita yang begitu banyak sampai kita tak sangka...moga2 kita dipertemukan dengan Ramadhan2 yang akan datang dan mintalah kepada Allah supaya sempat juga kita berpuasa di saat akhir kehidupan kita.Ada orang yang sayangnya dia meninggal sebelum Ramadhan ...Satu lagi banyaklah berdoa kepada Allah di waktu mustajab iaitu ketika berbuka puasa di mana pintu langit akan terbukapada masa itu...Mintalah kepada Allah supaya Allah tukarkan takdir yang buruk kita kadang2 kita akan accident pada tahun hadapan tetapi dengan berdoa kepadanya maka Allah akan tukarkan tetapi sebelum Lailatul Qadar tau...,malaikat Jibrail akan turunkan takdir kita setahun akan datang di Kaabah pada malam Lailatul Qadar.Rupa-rupanya senarai nama orang yang akan meninggal dah ada setahun sebelum itu pada malaikat maut. Jom kita gandakan amalan kita sebelum kita bertemu dengan Allah...mana tahu tahun depan kita ada atau tiada belum tentu lagi...Selamat Berpuasa....
Monday, July 16, 2012
Hasil kerjatangan 3 orang student pertama saya
Ini pula kek yang dihasilkan oleh Zuhaida student saya...Walaupun tidak pernah mengambil kursus kek barbie dan wedding stack kek berpandukan nota2 yang saya telah berikan dia boleh membuat kek tersebut. Anda boleh order kek melalui http://blinkblinkcakes.blogspot.com/
Kesemua cupcake di atas adalah hasil kerja tangan student saya Siti yang semakin kreatif.Walaupun saya tidak pernah mengajar di kelas saya cupcake baby dan cupcake wedding gown Siti sudah tahu tekniknya...tahniah Siti. Untuk menajamkan skill kita perlu praktis di rumah.Siti juga hebat dalam membuat coklat ..Untuk tempahan anda boleh melayari link http://sitierynahomemaedchoc.blogspot.com/
Ini pula hasil kerjatangan Puspa yang juga tak kurang kreatifnya..bagi seorang guru tiada apa yang paling menggembirakan melainkan ilmu yang dicurahkan kepada orang lain menjadi :)
Sunday, July 8, 2012
Tuesday, June 26, 2012
My First Cake Class
Terima kasih kepada semua 6 orang iaitu Siti Aishah,Puspa,Zuhaida,Rohani,Kak Ros dan Kak Ani yang datang belajar kek kepadaku...Untuk merreka yang berminat saya akan adakan lagi kelas pada 9 Nov 2013 (ahad) .Sesiapa yang berminat boleh bagi nama ,kek fondan $220 deposit rm $50.Anda boleh jelaskan pada bulan June tarikh terakhir 2 Nov 2013...Bayar 50 kemudian baki boleh bayar semasa kelas...
Bukan senang untuk mendeko cupcake ni lama tau...
Ini Zuhaida bersama hasil kerja tangannya,walaupun atas sebab2 tertentu dia terpaksa meninggalkan kelas namun dia yang habis paling awal...tahniah!
Siti Aishah bersama hasil keknya...
Ini dia Puspa yang datang jauh dari Sabah untuk menuntut ilmu,hanya dia seorang sahaja yang sanggup menunggu untuk melengkapkan lace di sekelilingnya yang mengambil masa hampir satu jam lebih ,dia pulang pada pukul 8:45 malam...Yang lain sudah cabut balik kerana begitu penat mendeko kek dari pagi...Mendeko kek fondan bukannya boleh mengambil masa 1 jam atau 2 jam seperti kek buttercream..ia benar2 menguji kesabaran sesiapa pun...
Ini ialah hasil deko kek Puspa yang telah lengkap...Oleh kerana lace ini mengambil masa yang lama utk dibuat saya terpaksa remove proses ini kerana bukan semua org. sanggup menunggu hingga malam,namun begitu kepada sesiapa ingin tahu proses ini jangan lupa untuk bertanya kepadaku bila ada kelas nanti....
Puan Rohani walaupun sibuk dengan urusan kerjaya dan pelajaran namun sanggup juga mencuri masa untuk belajar..
Pelajar diajar cara membancuh pes gula....
Banyak nota2 penting yang saya berikan termasuk cara membuat kek 3 tingkat untuk mereka yang menyertai kelas rm 220
Teknik crimping perlu dilakukan pada dummy cake dulu....
Kek diwarnakan dengan sejenis pewarna yang boleh dimakan berkilau seakan2 eyeshadow...
Begitu bersemangat mendeko kek di awal pagi....
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