Valentine's Cheese Cake

My first post of year 2010~ I got the cheesecake recipe from a Chinese book called "I love Cheesecake". Very simple, made with egg yolk, sugar, cream cheese, heavy cream and meringue. I baked them in silicone heart shape mold and in a hot water bath at 16oC for about 30minutes and chilled them till I could refrigerate them. I wouldn't say its the best cheesecake, but its not overly sweet and has a light taste to it. Also, I used a pre-made gramham crumbs' for the bottom (Which I do not recommend after trying it...I think a fresh one will taste WAaaaaaaaaaay Better).

I decorated it with coco powder and sliced strawberries :)




Overall I think its a little too dense, not enough 'cheese' taste, crumb bottom too soft, and too much coco powder on the top (my fault)

The Milky Souffle Cheese Cake Recipe: ~~Makes 1-18cm cake

Cream Cheese 250g
sugar 60g
egg yolk 2 (medium size)
heavy cream 200ml
lemon juice 1 teaspoon
skim milk powder 3 tablespoon
cornstarch 3 tablespoon

Meringue 5 egg white + 30g sugar

coco powder optional (for decorating)

Instructions:

1. combine cream cheese with sugar until smooth.
2. gradually add egg yolk one at a time. (putting it all at once will cause it to curdle)
3.whip until everything comes together (fully combined)
4. add heavy cream slowly in portions and then add in lemon juice.
5. Sieve in corn starch and make sure theres no lumps.
6. Prepare Meringue:

• Put egg white in a clean bowl and start whisking
  
• gradually add in sugar
• whisk until egg white forms a peak and holds itself when you lift your whisk

7. Add a little meringue into the cream cheese mixture bowl and lightly mix it with a spatula.
8. Add the remaining meringue into the bowl and mix lightly (so air bubbles in the egg white don't collapse= lighter cake)
9. Pour mixture into your mold and secure the bottom of your cake ring/mold with a piece of aluminum foil ( Have your mold already on a baking tray, and pour hot water inside when ready to put in oven)
10. Bake for 30-45min at 16oC.
11. Take the tray out after fully baked and let it chill
12. But the cheese cake in the fridge at least 3 hrs before serving.

Tip: If you want your meringue to form easier, put your bowl on top of a warm water bath or baine marie~ and whisk~

Some cakes from the past

Cakes that I made with friends and on my own for clients :) Anniversary cake, Celebration cake and a Wedding cake

Fantasy Cake

New creation. I think its more like a fantasy cake. I first thought of making a cake with green leafs falling down on the sides. However, ended up making lavender petals~~ and tiny marbles falling down on the top. Inside is vanilla buttercream with a moist vanilla pound cake layer.

Production Day

Busy Baking for the whole day today~ IN and OUT of the oven, storing, packing, finishing details. I'm very excited about tomorrow~ I hope the weather won't be as bad...pls dont rain..pls dont rain >.<>

My Handmade Artisan Butter Cookies!!! (from top-bottom)

SuperNutty Butter Cookie : 15pcs/ $4.oo

Lemon Sable : 10pcs/ $3.50

Almond ChocolateChip butter Cookie : 12pcs/ $3.50

Chocolate Coconut Butter Cookie : 9pcs/ $3.50

*sold in packages*

CHIFFON CAKES~~ Light & Fluffy& healthier choice & pair it with your own fillings,james,cream etc Best with TEA!!!








Flavors: GreenTea, Vanilla, Earl Gray, and Chocolate
Cost: $4 /each

Chocolate Nutty Buttery Cookie

(Pre-Bake cookie dough)

This is one of the butter cookie I'm planning to sell at the Blim Market coming up on Nov.29th. This is a recipe that I have been working on over and over for two months already~~ And I think I'm close to getting it tasting the way I imagine it suppose to be. Its loaded with Lots of Butter! hazel nuts, almond and chocolate chip and enriched with dairy and egg~~ I intentionally reduced the sugar content because I don't want it to be overly sweet! I hope others will enjoy it as much as I do :)

Fun with Fondant

After reading 'Pretty Party Cakes' by Peggy Porschen, I've decided to have some fun with the fondant I bought a Micheal's. The fondant was a lot more versatile than my 'homemade' ones and definitely more smoother and easier to work with. Using fondant is like playing with Play Dooh~ I find it very satisfying to just sit there and roll, cut and color pretty flowers that you can eat afterwards. I didnt really have an idea how I want the cake to look at the end, I just know that I wanted romantic, soft and happy colors. The rolled roses and the big daisy were both taught in the book, and I think it is something that everyone can do. And so are the cut-out white flower petals and tree trunk.

I have to say I quite like how it turned out :) reminds of a garden where you would sit down and have afternoon tea ~~ with tea...scones..cakes....*drool*