This birthday cake, is also as a closing for this season. I am leaving out of town tomorrow early morning and won't be back till Sunday evening. My kitchen will be available again starting on Monday, 7th July 2008.
Have a nice holiday all!
Welcome to my warm kitchen, a kitchen thas has built with love, passion and smile and where baking is not just a baking.
You are free to look around and I would be more than happy if you could drop notes or comments here.
To check the price list for 2012, please click here, for wedding cake and cupcakes, and more questions regarding the products and prices, do not hesitate to contact me thru email at joriskitchen@gmail.com or text/call me at 0838 9464 3888.
Have a good day,
- Dewi -
This birthday cake, is also as a closing for this season. I am leaving out of town tomorrow early morning and won't be back till Sunday evening. My kitchen will be available again starting on Monday, 7th July 2008.
Have a nice holiday all!
This time I tried a new recipe of chocolate devil cup cakes from Martha Stewart with a little modification to adjust the taste to be more Asian and turned out just perfect.
The birthday cake was 2 layers of moist chocolate sponge cake with chocolate ganache and blueberry filling. The strong vanilla flavor from simple syrup just blended very well with the cake and filling, turned out absolutely wonderful taste!
Naura's princess birthday cake
Naura 2nd birthday edilble
Naura's birthday cake from the top
300 gr + 2 tbs all purpose flour
175 gr butter or butter + margarine/shortening 50:50 (chilled it before using)
1 egg, lightly beaten
30 gr granulated sugar
1/4 tsp salt
Directions :
1. Mix in large bowl flour, sugar and salt using whisk or finger
2. Cut in butter using fork, pastry cutter or knive, add in egg mix until dough holds together.
3. Wrap the pie crust in plastic wrap then place in refrigerator for about 30 minutes - 1 hour
4. Roll the ball of pie crust out until it is 3 or 4mm thick and you have about 24 - 25cm in diameter.
5. Put the circle in a 22-23cm (9 inch) pie plate, trimming any extra dough from the edges with a sharp knife. Return it to the refrigerator for at least 20 mins to chill the butter and rest the gluten.
6. Preheat oven to 200 degrees C. Line unbaked crust with parchment paper or aluminum foil. Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly golden brown. Remove weights and cool crust on wire rack before filling.
Cream Cheese Filling:
330 gr cream cheese
180 gr butter
180 gr castor sugar
1 1/2 tsp vanilla extract
Mix all together until soft and creamy
To assemble pie :
Spread a melted chocolate over the bottom and sides of crust to prevent the crust from getting soggy. Let the chocolate dry between 20 - 30 minutes. Spread the cream cheese filling and decorate the pie with any kind of fruits you desire and coat the fruit using glaze to make the fruits look shiny.