Anyone remember seeing this logo in my previous blog theme?
Well …the logo was created by Ms. SM the sister of good friend of mine, Ms. SM (both sisters share the same initial, so do not be confused).
And to share the good news, the creative lady behind this logo creation is getting engaged, thanks to the spoiler from her sis. And to celebrate the special occasion I decided to bake a special roll cake ala RCC for her.
And this is a real ala RCC because I think the nice lady deserved her very own cake not any copy from Junko’s template that anyone can replicate so I decided to draw my very own pattern copy from the roses. Do you see the resemble of the roses on the photo background with those on the cake?
Dear Sanny, congratulations on your engagement, wish you sunshine, rainbow, love, joy, happiness, bla bla bla and happily ever after.
Another version of Japanese deco roll. And this time is vanilla with cream and fruits (strawberry and kiwi) filling. Since I don’t have the translation of this recipe I am using my imagination to match each Japanese, then and remove or add ingredients and coloring as necessary.
And I think I am getting better with the rolling
This is how the cake look after baking and before rolling.
Happy weekend all
Good day … I managed to try my new silicon deco mat and here is the result, the kawai giraffe deco roll cake.
I was not too good the first time I made it, the cake was slightly crack and I also roll it into the wrong side (resulted to too much cake to roll (don’t know how to explain in words , referring to the look of the slice. Regardless the taste was yummy, love the recipe though it was quite complicated (might be due to the lack of knowledge of the language)
And once I posted the photo in my blackberry picture profile I received lots of request from friend whom wanted to try so I decided to make another one and this time I think my heat control and the rolling was better. Can you see the difference from the 2 photos?
Since the recipe was from Junko and she already published the book , I did not copy paste the recipe to respect her copyright . However below please find the photo of how to.
The photos were from the first attempt and I forgot to take another picture of the process in the second attempt, correction required when it comes to the rolling. This was where I supposedly rotate the cake to landscape instead of portrait. The best is too use a rectangular tray that really match the size of the mat then you can’t go wrong from there.
In the case if you want more details, you can check Ochikeron’s video tutorial on Kawai deco roll cake, though the pattern was different from mine, she had the recipe and everything you need to know there or if you read Japanese, Junko have her blog in ameblo.
One of the reason why I start baking was the cute Japanese deco roll video from Ochikeron showing how to make Junko’s style roll cake (Junko is a very talented graphic designer whom combine her passion for art with baking and had released a lot of nice cook book on baking and everything she made is super duper cute ).
After the electric oven that I bought as early birthday present , below is what I plan as late birthday present to myself . They were sets of silicon mat by Junko for making cute deco roll.
After searching up and down, I am blessed to be able to find a seller from Spore (Simplicity) at q100.sg whom ship international to Jakarta. Since the package arrived earlier than expected I decided to post and share them now.
Each box of mat come with a small brochure with recipe inside. The good lady (Ms. Mikki from Simplicity) had been so kind to provide an English translation for one of the recipe so at least I can start and try it while looking for help with translation of rest of the recipe.
Will post about it the soonest.
And oh if you wonder what is my actual birthday present, well this year I decided to get my self a Yamaha digital piano. Another target on learning new things as I grow older but not too old to start and experience new things.
And with that I had completed my 3 stages of gift buying and wait for the actual D day where I will still be receiving gifts from friends and love one
Can’t wait for it
Yes, despite the sudden crush on baking I still remember the old love for bento. So few days without bento today I made a simple tomato fried rice bento with pork chop for myself. The white owl was made of fish ball while the tree were pork chop slices and cucumber for the leaves.
Happy Monday all
Hiyaaaa…Rabbit is burying herself in the kitchen and doing weekend baking.
Got this nice tea cup silicon mold as early birthday gift from a friend (thank you Ms. IG for supporting my new passion of baking). Upon browsing for recipe I stumble upon a video from Ochikeron which happen to share cupcake/shortcake recipe using the same silicon teacup mold.
Details of recipe and how to, please click the above link to Ochikeron’s video.
I am still struggling with my whipped cream and can’t replicate those nice flower shape from Ochikeron
Anyone joining me for afternoon tea for four?
Another Mille Crepes and this time I use chocolate sauce and whipped cream for each other layers to see if I can get a better texture.
Learning from the previous experience, this time I really let all crepes cool down to the same temperature before stacking them and also ensure my whipped cream had reach the soft peak form before I stop whipping them. And the result was better.
Also I divided the 36 crepes into 2 so I get 2 piece of 18 layers crepes instead of 1 with high stack unlike my previous Vanilla mille crepes.
And yes, since some of you had been asking for the recipe , below is the simple crepe recipe :
Serves : 36 crepes (12 cm size)
- 100 gr cake flour + 1/2 tea spoon baking powder
- 2 eggs
- 2 table spoon sugar (I prefer the crepe to be not too sweet because the cream and chocolate filling already sweet enough)
- 2 table spoon melted butter
- 250 ml milk
- few drops of vanilla essence (optional)
Shift flour and baking powder , add sugar and eggs and whisked until sugar is melted. Add half of the milk and melted butter, mix well. Shift to remove lumps and add the remaining milk and mix well. Let the batter stand in room temperature for 30 minutes.Then start to make crepe using non sticky pan.
I noticed some cake shop prefer to have browning texture on the crepe so this time I also copy the method by making some browner and crispier layer and somehow the combination of the texture did enhance the taste.