MumMyLuv_BAKERY

Welcome to our blog where we can share recipes and tips on baking cakes especially cheezzeee cakes of different flavours and tastes. And also family matters and activities. So enjoy your day with us...

cakesNtarts

To all valuable viewers and bloggers please spend a little spare time to see our list of cakes and tarts homely made of different flavours and taste which are so yummy.....and we do sale these cakes and tarts everyday at our place in Kilanas Jalan Ban 4. we do also prepare + (campur) for different occassion requested by the customers. if interested, feel happy to contact us at Kilanas 2670774 (R) / 8768367 / 8767273 or sms or email us at this address: assan4676@yahoo.com.

You all can view the lists and pictures on Blog Archive "cakesNtarts"

Tuesday, October 13, 2009

iceGems_batik















ingredients:

1 block butter unsalted (melted)

1/2 tin sweetened milk

2 medium eggs

200 gms horlick

200 gms milk powder

160 gms nestum original

200 gms colorful biscuits

method:

1. mix horlick, milk powder and nestum.

2. mix butter, milk and eggs in a pan and medium heat until the mixture become sticky.

3. add nestum mixture and biscuits into the pan and mix thoroughly until cook.

4. place into the tray and level the surface.

5. add melted chocolate and butter on top and dressed grated oreo biscuit on top.

6. place in the refrigerator over nite before you cut the batik.

Monday, July 13, 2009

Kek Batik Vicomas 63


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ingredients:

3 glass vico
2 glass nestum original
2 eggs medium size
1 block unsalted butter (melted)
1/2 can sweetened milk
1 packet marie biscuit

method:

1. Mix milk and eggs into the melted butter and slow heat while stirring.
2. Add the mixture of vico and nestum into the butter mixture and stir thoroughly until mixed and the vico melted.
3. Break the biscuits into pieces and add into the mixture amd mix thoroughly again.
4. Transfer into the tray and press flat while hot. (try to get excelent flat level)
5. Spread mixture of butter and chocolate as dressing on top and apply extra nestum on top of the cake.
6. Chilled before serve.

Thursday, July 9, 2009

Choco_63 Fudge Brownies

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ingredient:

175 gms unsalted butter (melted)

40 gms cocoa powder

2 eggs lightly beaten

175 gms brown sugar

1/2 tsp vanilla extract

115 gms chopped pecan nuts

50 gms self-raising flour

method:

1. Stir in cocoa powder into melted butter.

2. Beat eggs, sugar and vanilla until soft and stir in cool cocoa mixture with nuts.

3. Fold flour into the mixture and bake for 30-35 minutes at 180 degree C.

For the frosting (option), melt 115 gms chocolate and 25 gms butter together and add 1 tbsp sour cream. Beat them until smooth and glossy. Leave to cool and spread over the cake.

Tuesday, June 2, 2009

marbled chocochezz


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These fancy chocolate brownies have an impressive flavour as well as a pretty marbled apperance.
ingredients:
For the chocolate mixture.
225 gms plain (semisweet) chocolate
75 gms butter
4 eggs
300 gms sugar
150 gms flour
1 tsp baking powder
2 tsp vanilla extract
115 gms chopped walnuts
For the plain mixture.
50 gms butter
175 gms cream cheese
90 gms sugar
2 eggs
25 gms flour
1 tsp vanilla extract
Method:
1. Preheat the oven to 350 deg.F .
2. Melt the chocolate and butter. Set to cool.
3. Beat the eggs until light and fluffy and gradually beat in the sugar. Fold the mixture of flour and baking powder into the mixture to combine. Stir in cooled chocolate mixture and add vanilla and chopped walnuts.
4 . For plain mixture, cream the butter and cream cheesae with electric mixer. Add sugar and continue beating until blended. Beat in the eggs, flour and vanilla extract.
5. Spread the unmeasured chocolate mixture into the tray and pour over the plain mixture. Drop spoonfuls of the reserved chocolate mixture on top.
6. Swirl the mixture with a metal spatula to marble them and bake for 35 minutes.

Monday, May 4, 2009

mocha chocolate victoria sponge












This light coffee-and cocoa flavoured sponge is decorated with a rich buttercream topping.

ingredients:
175 gms butter
175 gms caster sugar
3 eggs
175 gms self-raising flour
1 tbsp strong black coffee
1 tbsp unsweetened cocoa powder mixed with 1-2 tbsp boiling water
For the coffee buttercream,
150 gms butter
2 tbsp instant coffee powder dissolve in 1-2 tbsp warm water
275 gms icing sugar
method:
1. Preheat oven to 180 deg.C. Grease two 7" shallow pans. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in the flour.
2. Divide the mixture into two bowls. Fold the coffee into one and the cocoa into the other.
3. Place into the pans separately. Bake for 25-30 minutes and cool.
4. For the buttercream, beat the butter and sugar until smooth and add the remaining ingredients.
5. Sandwich the cakes with a third of the buttercream in between the layer. Cover the top and sides with the remaining buttercream.

Thursday, April 23, 2009

one-stage chocolate sponge











Whipping marmalade into the cream gives this cake a tangy citrus
flavour.

ingredients:

175 gms soft magarine
115 gms castor sugar
50 gms golden syrup
175 gms self-raising flour
45 ml cocoa powder
1/2 tsp salt
3 eggs beaten
a little milk required
150 ml whipping cream
1-2 tbsp fine shred marmalade
icing sugar for dusting

method:

1. Preheat oven to 180 deg.C. Lightly grease two 18 cm round pans.

2. Place the margarine, sugar, syrup, flour, cocoa powder, salt and eggs in a large bowl, and cream together until well blended. If the mixture seems a little thick, add milk until soft dropping consistency.

3. Spoon the mixture into the prepared pands and bake for about 30 minutes.

4. Leave the cakes to cool for 5 minutes then remove from the pans and leave to cool completely.
5 . Whip the cream and fold in the marmalade, then use to sandwich the two cakes together. Sprinkle the top with sifted icing sugar.

Monday, April 20, 2009

Simple Chocolate Cake












This is an easy-to-make cake that is transformed into a terriffic dessert when served with cream or a selection of mixed summer fruits.

Ingredient:

115 gms plain (semisweet) chocolate, broken into squares
45 ml milk
150 gms unsalted butter, softened
150 gms light brown sugar
3 eggs
200 gms self-raising flour
15 ml unsweetened cocoa powder
icing sugar and cocoa powder for dusting

For the butter cream:

75 gms unsalted butter, softened
175 gms icing sugar
15 ml unsweetened cocoa powder
2.5 ml vanilla extract

Method:

1. Preheat the oven to 180 deg.C. Grease two 18cm round sandwich cake tins and line the base with grease paper. Melt the chocolate with the milk in a heatproof bowl set over a pan of simmering water.
2. Cream the butter with sugar in a mixing bowl until pale and fluffy. Add eggs one at a time, beating well after each addition. Then stir in the chocolate mixture.
3. Stir the flour and cocoa powder over the mixture and fold in with a metal spoon until evenly mixed. Turn into the prepared tins, level the surface and bake for 35-40 minutes or until well risen and firm. Turn out on to wire racks and leave to cool.
4. Make the butter cream. Beat the butter, icing sugar, cocoa powder and vanilla together in a bowl until smooth.
5. Spread butter over one of the cakes, the top with the second layer. Dust with a mixture of icing sugar and cocoa just before serving.

Thursday, February 12, 2009

NuChezTella_Brownies

Ingredients for brownie layer:

10 tbsp butter (5 oz) unsalted butter, melted and slightly cooled.
1/4 cup Nutella
2 large eggs
1 cup granulated sugar
1 cup all purpose flour
1/4 cup natural cocoa powder

Ingredients for cheesecake layer:

8 oz crean cheese, softened at room temp.
3 tbsp granualted sugar
2 large eggs
1/3 cup Nutella

Method:

1. Preheat oven to 325 degree F.
2. Combine butter, nutella, eggs and sugar in a large bowl and mix well.
3. Stif in flour and cocoa powder and mix well.
4. Pour batter into your prepared pan and spread evenly and set aside.
5. Mix the cream cheese, sugar, eggs and nutella until combined.
6. Pour over the brownie batter.
7. Bake at 325 deg.F for 40-45 minutes and then cool.

Monday, January 12, 2009

kuih sapit

this is a traditional crepes or "kuih sapit" with no additives or coloring added. the recipes are as follows:

1 kg prima flour
5 whole eggs
450 gm sugar
2 coconuts
1 jug water

method:

1. blend the coconut with the water and filter the milky juice.
2. pour to the mixture of flour and sugar.
3. add eggs one at a time and mix thorougly until milky.
4. take a table spoon of the mixture and pour into the waffel until bake.
5. fold into quarter shape and it's ready for hi tea.