Followers
Total Pageviews
Monday, January 31, 2011
~Special offer for this month~
Special deal!!!
Super moist choc. cakes - 1 kg (RM55)
Offer hari wilayah RM 45 per pcs..nyummie sgt sedap utk makan satu family time cuti..;)
tunggu ape lagi sms / email me at mummyarissa.cottage@gmail.com
Sunday, January 30, 2011
Thursday, January 27, 2011
~share: Info tentang Red Velvet (Baldu merah)~
A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. There are many theories as to its origin. Some say it comes from the South, others say it originated in the North. All we really know is that it has been a favorite for decades, not only in the States but also in Canada (it used to be sold in Eaton's Department Stores). It is really a Devil's Food Cake that has red food coloring added to it. John Mariani tells us in his book "The Dictionary of American Food and Drink" that the name 'Devil's Food Cake' is so called "because it is supposedly so rich and delicious that it must, to a moralist, be somewhat sinful."
If we look beyond the striking appearance of this Red Velvet Cake, we will find that it has a mild chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and buttermilk gives it a moist and tender crumb. If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.
Once the Red Velvet Cake layers have been baked and cooled, I find it is best to place the cake layers in the refrigerator or freezer (for at least an hour) before frosting. This extra step makes the spreading of the frosting a much easier task as a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency for the cake to tear. Refrigerating or freezing the cake first eliminates this problem. In fact, you may want to bake the cakes the day before you need them and then you can just place the cakes in the fridge overnight to firm up.
The type of frosting used on a Red Velvet Cake can vary. While I have used a Cream Cheese Frosting, other recipes often call for a 7-Minute Frosting or even a White Confectioners Frosting. Recently I found a new cream cheese frosting that I like very much and I have included it here. It still uses cream cheese but it also contains mascarpone cheese, which is an Italian cheese that is thick, buttery-rich, delicately sweet and velvety, ivory-colored cheese produced from cow's milk. Its texture is similar to that of sour cream. It is sold in plastic 8-ounce tubs and you can usually find it in specialty food stores or in the deli section of your local grocery store. If you cannot find Mascarpone just use regular cream cheese instead, which means using 16 ounces of cream cheese altogether. Besides the cream cheese and mascarpone, this frosting also contains whipped cream so you end up with a soft and creamy frosting. The frosting recipe is adapted from 'The Waldorf-Astoria Cookbook' by John Doherty.Read more:
If we look beyond the striking appearance of this Red Velvet Cake, we will find that it has a mild chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and buttermilk gives it a moist and tender crumb. If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.
Once the Red Velvet Cake layers have been baked and cooled, I find it is best to place the cake layers in the refrigerator or freezer (for at least an hour) before frosting. This extra step makes the spreading of the frosting a much easier task as a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency for the cake to tear. Refrigerating or freezing the cake first eliminates this problem. In fact, you may want to bake the cakes the day before you need them and then you can just place the cakes in the fridge overnight to firm up.
The type of frosting used on a Red Velvet Cake can vary. While I have used a Cream Cheese Frosting, other recipes often call for a 7-Minute Frosting or even a White Confectioners Frosting. Recently I found a new cream cheese frosting that I like very much and I have included it here. It still uses cream cheese but it also contains mascarpone cheese, which is an Italian cheese that is thick, buttery-rich, delicately sweet and velvety, ivory-colored cheese produced from cow's milk. Its texture is similar to that of sour cream. It is sold in plastic 8-ounce tubs and you can usually find it in specialty food stores or in the deli section of your local grocery store. If you cannot find Mascarpone just use regular cream cheese instead, which means using 16 ounces of cream cheese altogether. Besides the cream cheese and mascarpone, this frosting also contains whipped cream so you end up with a soft and creamy frosting. The frosting recipe is adapted from 'The Waldorf-Astoria Cookbook' by John Doherty.Read more:
Wednesday, January 26, 2011
~New Flavor for cake & Cupcakes at MummyZara's Cottage~
Assalamualaikum..
Untuk tahun baru 2011 ni MummyZara'sCottage akan 'upgrade' koleksi2 kek n cupcakes yang sedia ada.. untuk pelanggan2 yang disayangi.. ;)
.:. New Flavor Cupcakes
~Vanilla Choc. Chip
~Vanila + Filling Bluebery/Strawberry/kiwi
~Strawberry + choc. chip
~Choc.Moist + choc. Chip
~Red Velvet cake & Cupcakes..
Gambar akan diupload dari masa ke semasa..nyummie.. ;)
Lots of Love,
Fara Othman
Untuk tahun baru 2011 ni MummyZara'sCottage akan 'upgrade' koleksi2 kek n cupcakes yang sedia ada.. untuk pelanggan2 yang disayangi.. ;)
.:. New Flavor Cupcakes
~Vanilla Choc. Chip
~Vanila + Filling Bluebery/Strawberry/kiwi
~Strawberry + choc. chip
~Choc.Moist + choc. Chip
~Red Velvet cake & Cupcakes..
Gambar akan diupload dari masa ke semasa..nyummie.. ;)
Lots of Love,
Fara Othman
Monday, January 24, 2011
~Kelas Cupcakes & Birthday Cake~
TQVM K.Ina & Cikgu Lina Alhamdulillah kelas berjalan dengan lancar..
~Basic Cupcakes
~Birthday Cakes
Friday, January 21, 2011
Monday, January 17, 2011
Wednesday, January 12, 2011
Class - Baking Festive Cakes
Minimum dua orang utk attend/request class ini..jika seorang akan dikenakan extra RM100 utk personal class.. jika anda berminat berikan tarikh hanya utk weekend shj. saya akan iklankan jika ada yg berminat. untuk keterangan lanjut boleh email saya di mummyarissa.cottage@gmail.com,
Details class:-
Fee: RM300.00
baking - 1) Steam fruits cake
2) Choc. Cheese Brownise
3) Choc. moist cake
extra: Deco Barbie doll cake dgn buttercream sementara menunggu kek masak.. ;)
anda akan membawa pulang 4 jenis cake berbaloi2..
~3 tier wedding cakes- sakura~
Order dari Prof. Dr. Noriah dari UKM sempena majlis perkahwinan anaknya Nadiah & Piet, syukur Alhamdulillah sebab dapat menyiapkan kek ni yg sangat2 mencabar..hihi tapi Alhamdulillah diberi peluang utk menyediakan kek ini..sgt happy n sgt suka..
Topping fondant
1st: Choc. Moist Cakes
2nd : Fruit Cake
3rd: Orange butter cake
Deco with Gumpaste..
Love this cakes.. TQVM Auntie
Monday, January 3, 2011
Subscribe to:
Posts (Atom)
ORDER FORM
Hot MySpace Graphics at BlingPixie.com
Make Love Letters at BlingPixie.com