I am moving ... come with me

I have been MIA (missing in action) for awhile, not that I am slacking off, but I am preparing for a new weblog, called Simply Tale.  Simply Tale is a one place for all my blogs....how exciting :)

I am moving all my blog contents to the new weblog.  Now, you can see what I am up to in ONE site only. 

Please visit me and 'stay' connected with me via FB, Pinterest, or Twitter.

Russia {Meteor Shower} Cake & Behind the scene

... and behind the scene of cake making, picture taking and blogging.
It is not easy guys when you try to do all of the above with a two years old around you.
You gotta be quick and have lots of patient.

It's just for fun after making the Black Forest cake that my friend suggested a different name for my not so original Black Forest Cake design: a Meteor Shower cake.  I swirled the chocolate dust with a small whisk, dusted some powder sugar and sprinkle some silver nonpareils.

Here is my version of Meteor Shower Cake.

Now behind the scene:

All the mess I created and had to clean up. Funnn !!!

neglected daughter.  Thanks to Ipad for babysitting her for awhile.

She was so close to the cake.  Actually, she moved the cake while I was taking picture.  finally, she found new object to play with, or I shall say She found new object to destroy.

Can you imagine if she spill this bowl full of nonpareils? It's not gonna be fun cleaning up, for sure.

Moving the props around.

That's IT.  I had to bribe her with Mango Yogurt Ice Cream so she left me alone.

The {Best} Black Forest cake

It wasn't my good morning earlier.  I was in a hurry to blog and post my cake pictures on Facebook when I accidentally deleted some of my cake pictures.  So to release my frustration, I started to decorate my Black Forest cake I made last night.  This was the best Black Forest cake I've ever made: taste wise and aesthetic appearance wise.

My aunt who I thought  only good in cooking is good at baking too.  She shared with me this recipe that was given to her by a bakery owner.  I was sworn not to share the recipe.  I am sorry guys :(
She wrote the recipe wrong to begin with and I ended up with a burnt cake.  Fortunately I was able to safe the cake.  The texture was good and the taste was good too aside from it being burnt.

Making the chocolate decoration was easy.  I just put a spoonful of melted chocolate on a wax or parchment paper, then used spatula to smear abstract design. 

As you can see, I trimmed the cake badly to get rid of the burnt part.

I love the chocolate texture.

There.... a french patisserie quality cake.  With this, I overcame my laziness and fear of doing chocolate based decor.  I shall dedicate this cake for my Valentines.  Happy belated Valentine's day dear.

{Tiramisu} by the Cake Boss

Here's Tiramisu cake by Cake Boss :

1 C brewed espresso
1 C sugar
1/4 C + 1 T coffee liqueur
4 egg yolks
1 pound Mascarpone Cheese
2 T sweet Marsala
1 C heavy cream
40 lady fingers (2 packages)
1/4 C cocoa powder

A mixture: Bring to simmer 1 C Espresso, 1/2 C sugar and 1/4 C coffee liqueur.  Whisk for 3-4 minutes.
B mixture: Mix egg yolk, Mascarpone cheese, Marsala, 1/2 C sugar and 1 T coffee liquor for 7 minutes.  (Medium speed).
C mixture: Whip heavy cream in separate bowl until stiff peaks form. (Medium to High speed)
D.Fold C cream into B mixture.

To assemble:
Dip and (soak) lady fingers in A mixture.
Arrange a layer of lady fingers in the bottom of container. 
Spoon a layer of D mixture over the lady fingers.
Repeat.
Dust the tiramisu with cocoa powder.
Cover loosely with plastic wrap and refrigerate for couple hours

Just for the presentation, I arrange the lady fingers vertically instead of in the bottom of container.  Tiramisu tastes better when lady fingers are soaked with the coffee mixture.

To do this dainty presentation, I made a ring from plastic sleeve, arrange the lady fingers (un-soaked) inside the ring, freeze it, then spoon the cream mixture into the center.  Dust with cocoa powder.  I didn't use coffee mixture at all.

source: USAtoday

{Traditional cookie}: kue Bagia

Kue Bagia aka Bagia cookie originated from Kupang, Indonesia, the closest island to the northern part of Australia.  While growing up, my aunt who lives there often sent us these cookies.  It taste different at first but after 2 cookies I couldn't stop eating them.  I never asked whether she made them or bought them.  20 something yeas later, out of the blue, I was craving for these.  Thank to Blackberry messenger, I got a hold of my aunt and 3 hours later, I got to enjoy kue Bagia.

 These cookies do not contain any flour, instead it's using tapioca starch, similar to corn starch.  You can buy it at Asian market.
Here's the original recipe which will make tons of cookies.  I only do quarter of the recipe and I ended up with 36 little cookies, about 1 inch in diameter.

4 egg yolk
500 gr sugar
375 cc melted margarine
250 cc milk
1500 gr tapioca starch
1 T baking soda
1/2 t vanilla essence

Part A. Mix 4 egg yolk and 100 gr of sugar until dough is pale and fluffy.  High speed mixer for about 15 minutes.
Part B. Boil milk, margarine and 400 gr sugar.  Set aside and let it cool down.
Set oven to 300 F.
Mix part A and B.  Add baking soda and vanilla essence.
Add tapioca starch and mix well.  If you have a stand mixer, you don't have to do this by hand :), just turn the speed to low, and let it mix till the dough is pulling from the bowl.
Lay parchment paper on cookie sheet
Make about 1 inch ball and place it on cookie sheet.  These cookies don't expand during baking so 1 inch spacing is good enough.
Bake about 40 minutes or so. 
note: The cookies should crack on top and yipppee I was successful on my first trial.

I love making these cookies because nothing stick to my hands.  The tapioca starch bind all the ingredient together.

Kue Bagia and Pinapple cookies.