Who am I? I am Ah Shui la..
Baking is one of my hobbies. Why? Because being too free at home and nothing to do loh.
Since secondary school I started to love baking. I am a "little baking queen" in my family. "Sai Lei" ler...hehe!
Recipe books are my master. I learned from book and it helped me to build up my basic baking skills.
I did take some baking courses after I graduated from college. From there, I gained some professional baking skills.
Now, my cakes are always like my name.. SHUI (beautiful) !! .. hehehehehe ... :)
The making of croissant is a bit complicated, we need to ensure that everything is as cold as possible (and many many more). It took me about 4 hours to complete everything. Anyhow, I enjoyed everything that I did, hehe...because when I saw my croissants were freshly baked out from my smart oven, I knew everything that I did is worthy...and I like to eat it with tuna. Yummy! Yeepee!
My dear bf "ordered" chocolate moist cake for his birthday, and this is the one that I baked for him. And here, I would like to call upon all the chocolate lovers to try on this cake. The cake that full with chocolate taste. Ingredients and method are as shown below:
Ingredients for cake: A: 250g butter (diced) 400g brown sugar 1 1/2 tsps vanilla essense
B: 4 eggs (lightly beaten) 325ml water
C: (sieved three times) 280g plain flour 70g cocoa powder 1 1/2 tsps baking powder 3/4 tsp baking soda 1/2 tsp salt
Method: 1. Beat ingredient A until light and creamy. 2. Add in beaten eggs from ingredient B one by one. 3. Add in water and ingredient C alternately. Pour mixture into line and grease 9" round baking tin and bake for 40-45 minutes untill it is done. When cooled, divide cake into three layers.
Ingredients for Chocolate ganache: 40g cornflour (sieved) 35g cocoa powder (sieved) 1/4 tsp salt (sieved) 125g caster sugar 1tsp vanilla essense 85ml water 1/2 cup evaporated milk 1 egg yolk 40g butter (at room temperature)
Method: Cook all ingredients (except butter) in a double boiler over simmering water and hand-whisk until mixture is slighly thickened. Add in butter and leave it to cool slightly before using.
To assemble: Place a layer of cake on a cake board and spread a portion of ganache on it. Repeat until finish all the layering. Chill and decorate accordingly.
After attended the Pastry and Bakery Course, I had decided to continue my "Cake Decorating & Icing Course" from CAC. It was a 10 lessons basic cake decorating by using different icing, piping techniques, color combination and piping tubes.
Some basic techniques. My own project, hehe... Big group project, everyone had their own chance to decorate a small portion of this little baby. Personal project, I make this love box by my own. Small group project, cake decorated with different piping techniques, color combination and piping tubes. I like the mini loves that surrounding the cake. Before the course end, we decorated a 3 tier wedding cake. Wooo, sound interesting and professional right?