Lady Bug Cupcakes
kepik baris
Sore-sore di bbm Intan : “bisa gak bikinin cupcake buat ultah Awl besok, gw masih di luar rumah nih, gak sempet bikin cupcake banyak” waduh… ndadak euy… tapi karena temen baik, disanggupin aja, blom ada ide sama sekali mau bikin cupcake apa… malemnya kita rajin bbm-an sambil bikin cupcake, Intan tnyata bikin cupcake bentuk lebah/bee seperti di buku Planet Cake… ok..aku ikutan browsing2 sambil mikir2 apa ya yg cocok disandingin sama lebah… tadinya cuma mau cover fondant trus pake bunga2, tapi Awl kan cowo masak sih bunga2?? akhirnya bikin bentu Kepik aja, segera cari contohnya di internet, untung dapet yg gampang dicontek bentuknya, mirip juga modelnya seperti lebah yang mau dibikin Intan…
kepik rumpieee
Akhirnya dalam semalem jadi deh 20 kepik kapkek… hehe.. ga tidur…ngantuk cape… tapi seneeeeng hehe… apalagi Intan juga seneng pas dibawain ke rumahnya… terus pas di sandingin di tier bersama lebah juga lucuu…. ekspresi awl pas mau tiup lilin juga lucuuu seneeeeeng banget kayaknya dinyanyiin orang rame hehehe…
Di tier bersama si lebah 🙂
Sosis Solo
Sosis Solo ceritanya...
entah kenapa pengen banget bikin sosis solo, cari resep sana-sini, akhirnya memutuskan untuk pake resepnya mas Budi Utomo, yang paling pertama muncul kalo tanya sama mbah gugel hehehe…
silahkan resepnya disini ya….
Cheezy Cheese Cupcake
Cheezy Cheese Cupcake
Yang ini pesenan temen kantor, yang pernah nyicip bolu keju kukusnya mba Nia Radin, dia bilang enaaak…kerasa banget susunya… Entah buat event apa, dia pesen kue ini… karena gak mau dikasi topping dekor bc/fondant, jadi aku kasi topping olesan bc + keju parut sama buah cherry merah saja… hmmm pasti makin yummmyyy… makanya aku kasi judul Cheezy Cheese Cupcake, kalo di artiin : kapkek yg ngeju bangeett… hihi…
Lasagna
yummie lasagna
Lagi-lagi keracunan postingan di milis… lagi rame pada bikin lasagna… duh ngileeerr tak tertahankan… akhirnya dibulatkan tekad untuk buat si lasagna ini… awalnya sempet coba bikin kulit sendiri, tapi ternyata ga segampang yg dibayangkan… susaaah ngontrol tebel-tipisnya… mana loyang ga rata, kukusan jg ga rata hehe… akhirnya menyerah, dan pake beli kulit lasagna di spm…
Lasagna ini, kolaborasi aku dan adekku, adekku kmaren bikin pizza, saos merah (seperti bolognese) nya enak, jadi aku request minta dibuatin lagi buat lasagna ini, sementara aku yg bikin saos putihnya… udah siap semua… aku yg nata si kulit dan isinya, dan manggangnya… cegluk…gak sabar buat makannya… sluurrppss.. pas mateng panas2 langsung serbu, untuk masih sempet foto2 dulu sebelum abis hehe…
Tiramisu Cup
Tiramisu Cup
Penasaran gak bisa rapi bikin tiramisu di mika, akhirnya coba bikin di cup plastik yg biasa buat jelly, lumayan rapi hehe… karena bentuk cup dari bawah-keatas ga sama diameternya, akhirnya pake 2 size round cutter yg berbeda untuk motong cakenya….. diatasnya dkasi strawberry biar terlihat segeerrr…. resep sih sama dengan tiramisu terdahulu… hmmm nyamnyam….
Carrot Cake
carrot cupcake
Udah lama penasaran sama cake ini… akhirnya karena ada rekues dari kk and ponakan, dibikin deh… ternyata enak, ibuku aja doyan hehe… resepnya aku ambil di Joy of Baking tapi tanpa menggunakan kacang walnut/pecan, dan ditambah nanas….
a slice of carrot cake
Berikut resepnya :
Carrot Cake Recipe:
1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower, vegetable or canola oil
2 teaspoons pure vanilla extract
Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.
Carrot Cake: Preheat oven to 350 kdegrees F (180 degrees C) and place rack in center of oven. Butter or spray two – 9 x 2 inch (23 x 5 cm) cakepans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 – 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the othercake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.
Note: This cake can be baked in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time to between 30 to 40 minutes
Japanese Cheesecake
JCC
Akhirnya berhasil bikin JCC dengan hasil yg bener… gak basah karena loyangnya rembes hihihi… oiya selain dibuat di loyang besar…coba-coba dibikin cupcake juga…dikasi topping whipcream and selai blueberry…hmmm…yummy…
JCC with Blueberry topping
