Cheryl and Nicole

My brother flew back from Myanmar with his wife and 2 lovely daughters for holidays.  It was Cheryl birthday on the 6th of Jan while Nicole's fall on the 14th.  From the mother, I know all of them like cheesecake, I decided to bake oleo cheesecake(recipe from the label cheesecake) for both of the beautiful and lovely girls.

After baking, cool the cake completely, I prepared chocolate garnache to cover the whole cake.  Let set.  I decorated with butter cream borders and some fondant flowers, teddy bears and lady buds. My writing were no good because my hand was shivering, I have to improve in this a lot.

The were so happy to cut their favorite cheesecake. They love the cake so much that they ate up both the fondant teddy bears and lady buds.



Welcome 2011

We were invited for a new year countdown party in Sungai Siput, about 40 minutes drive away from Ipoh. I decided to bake a butter cake with some decorations.;(butter cake recipe from my earlier post)
This is result of my 2011 party cake.

There were many other home cook food prepared by out host and visitors.

We had fried chicken, fish fillet salad, assam curry fish head, blended fish paste stuff in bitter guards, jelly, fried beehoon, curry chicken, deserts too and so many more.  We all enjoyed our food and fellowship until midnight when the minute has come for countdown.  Well, another year has pass and we have to welcome the new year no matter how or where, the days has to go on.  I hope everyone will have a healthy and happy new year.

Light Fruit Cake

Christmas is coming, i wanted to bake a fruit cake for this festive season.  Finally found a recipe from the Internet and I was very happy that it was a success and I like it very much.  Here are the ingredients needed:

the ingredients
120g butter
120 g sugar
sift together
140g plain flour
1/4 tsp baking powder
1/3 tsp salt
1/2 tsp nutmeg
1/2 tsp ground ginger
combine together
250g raisins
250g sultanas
75g mic peels
120 g glazed cherries,chopped
100g walnuts, chopped
3 eggs
1 tsp vanilla essence
1/4 cup rum.(to soak raisins overnight)

First is to preheat the over to 170 degrees C.  Cream butter and sugar till light and fluffy.  Add eggs one at a time and beating well after each adding.  Stir in vanilla essence.  Gently fold in sifted dry ingredients.  Mix until the flour is well in cooperated.
In a separate bowl, mix together the dry fruits and nuts with a dash of flour. Fold in the mixture into the butter mixture.
Pour into lines cake tin and bake for about 1 and a half hour or until its done.
Remove the cake from the oven and let it cool in pan for 30 minutes, then turn cake onto wire rack and remove greaseproof paper, turn the cake back to top side.
Completely cool the cake, brush a little rum on the cake and store it wrapped in foil in airtight container. Let cake ripen for 1 to 2 weeks before serving.