Banana Pancake

My instant noodle supply is gone. Basically I got nothing to eat at home, but I have lots of kinds of flour, sugar, etc (my baking supply). The key word is: Hunger. So, I modify the recipe from Foodnetwork.com to cater to my lazziness and voilla, a banana pancake is now residing in my tummy.

1 banana, mashed
1 cup plain flour
1/8 tsp baking powder
1/8 tsp baking soda
2 tbsp sugar
1 egg
1 cup milk

How to:
1. Shieve flour, baking powder, baking soda in the mixing bowl
2. Add in the rest of ingredients, and whip gently with a whisk (when I say effortless, you don't even need to use much stregth to whisk, just gently enough)
3. Once mix well, leave it in the refridgerator, while you heat up your flat pan. If you use the stainless steel pan, put some butter on it so that later the pancakes won't stick. I like non-stick pan, it doesn't need butter so cut off some fats. Once the pan is heated enough, lower the heat to the smallest, and laddle the pancake mixture to your liking. Cook each side for about 30 sec (in my case) or until each reach golden brown color (see picture).
** mixture is enough to cook about 12 McDonald pancake size.

Presentation: There's lots of options to present your pancake, but I'd go with what I have in my fridge. What I did is just stack up 3 pancakes, drizzle some honey, chocolate sauce and Vanilla sauce. And lastly dust it with icing sugar.

Noah's Ark Cake

Been a long time since my last blogging. Nothing much going on, but at least today I successfully built a Noah's Ark cake with Marzipan and Fondant. Which animal do you like the best?



Before this, I also did some modeling and also a Sacher cake (to fill up my photo album haha)

High Tea Cakes to please the crowd

These 2 weeks are all about high tea and what can we serve to please the crowd with their tea cups and saucers.

Let's start with bite size items that we can conjure off from the kitchen for the sake of our guests :). We have, macaroons, petite fours, and ooh, we even can cut the Chinese New Year necessity, the glorious Kue Lapis, into bite size and make it look cute too.



Then, we can graduate to the slightly bigger cakes that are definitely feasts to the eyes. All you need to have is cream and fruits and voila, you got yourself a revamped roulades and layered cakes.

Tiramisu Vs Kue Lapis, Fight!

Yesterday baking class was definitely not one of my best classes to date. It went so horrible that I ended up with coffee addicts' Tiramisu and Kue Lapis that can make people unconscious if I throw the cake at them. There's nothing to say to express my disappointment. And what I can do now? Besides sighing, I've been more vigilant in deciphering my mom's recipe heirloom (Yeah, other people have lockets, brooches, etc for their heirloom, I get 4 books full of recipes from my late mom, it's her beloved bible and I greatly respect it though I still can't make it out of how she could end up with fabulous Kue Lapis that filled my childhood stomach). Anyhoo, here's the pics.

Choco Black Cherries Cake

Initially I planned to make a black forest cake because I have 1 can of black cherries. But alas, the white butter cream may refrain my colleagues from eating them because of 1 simple reason, butter = fat. So, I tried to make it lighter, with filling of chocolate custard smoldered with rum and 1 layer of black cherries sandwiched between the custard. The cover is just a simple chocolate whipped cream with nothing but whipped cream. And the result, look pretty, right? Haha...

From Cheesecake to Meringue

In today's class I made 2 completely different things.

First off is the baked cheesecake. Bake cheesecake turned out to be not that easy, lots of tricks involved in producing that fluffy golden yellow cake.

Next is play time! Colorful meringue for the eye candy indulgence. And they taste sweet too. Surely they'll satisfy your sweet tooth craving to the verge of diabetic fufufufu...

Another thing not done in class is the improptu ginger pudding with Green tea base. The base is actually crushed green tea sponge cake layered on the bottom of the glass. Next time I'll damp them with rum so that the crumbs didn't floating up to the surface.

Wobbly Cooling Snack

Who could resist the wobbly cute Jell-O snack? It's cooling, swimming through your throat and most definitely it satisfies your sweet tooth, in non overwhelming mode. So care to join me?