22.1.09

Wilton Course 2

Over the weekend, I conducted the Wilton Course 2 in Wah Seng, Ipoh. There were only 4 students though it was planned 2 months ago. I still have students wanting to attend the Course 2, however, due to Chinese New Year approaching, many were not available. Therefore, the next session of Course 2 shall be either February or March. Below are selected photos from the Course 2 session.


Here is Haslinda in action.


Our creations for Wilton Course 2.


My version of Wilton Course 2...a Chinese New Year themed cake. Two sizes of apple/cherry blossoms. Original uses tip 101 & 1. To make bigger size, use tip 103 & 3. Technique is the same.

Me and my group of students who can't wait for Wilton Course 3.




17.1.09

Just Heavenly's Traditional Butter Cake

Owners of Just Heavenly, Nigel Skelchy and Allan Yap were featured in Flavours (a mag covering the Malaysian F & B scene) May-June 2007. A Just Heavenly cake is one of the most sought after for weddings and birthdays. The recipe of their traditional butter cake,being in Nigel's family for generations, was gracious shared. The below is the exact word for word recipe from the magazine. I have attached photos which were taken during my experiment with the recipe.
















450 g unsalted butter, slightly softened
450 g caster sugar
12 eggs, separated
60 ml milk (or brandy)
1/2 tsp vanilla essence
1 1/2 tsp salt, sifted with
450 g cake or low protein flour
1/4 tsp lemon juice
2 tsp rose water, optional
1/4 tsp nutmeg powder, optional

Preheat oven to 170 C. grease and line 2 loaf tins or 1 round 23cm tin.

Cream the butter in mixer on medium speed until pale and light.


Set aside 1 tablespoon of sugar and add the rest into the butter. Continue to cream for another 2 minutes.

With a mixer on medium speed, add egg yolks, two at a time, waiting for about 15 seconds between each addition.

Add the milk and vanilla; mix well. Fold in the flour.


Whisk the egg whites until slghtly frothy. Add the lemon juice and slowly drizzle in the sugar that was set aside earlier. Whisk until the mixture forms soft peaks.

Using a spatula, gently fold the egg whites into the batter.


Pour the batter into the prepared pan and smooth the top with a spatula.

Bake in the prepared oven until golden brown and top of cake splits slightly. A cake skewer stuck into the cake at this point should come out with a few crumbs stuck to it.

Place cake tin on a wire rack and cover with a dry tea towel to prevent cake from drying. Allow for 30 minutes before unmolding.


One recipe will provide approximately 60 cupcakes. Just follow the recipe and you will get the exact results, right down to the cracks in the middle. I baked them for 25 minutes. Also kindly ensure egg whites are beaten right before they are folded in. This gives a light airy texture. Have fun!




    3.1.09

    Gum Paste Moth Orchid Tutorial

    Here it is! The tutorial on moth orchid also known as Phalaenopsis Orchid , particularly popular as wedding flowers. There are about 60 species in a variety of shapes and colours. Some of the big petals can be frilled, or curved inwards or outwards. If unsure, just use the link above or google it to check. That's what I did!


    In this picture, you can compare it with the one on my previous blog entry. See how the burgandy has faded. :( This picture is taken immediately upon completion of the cake.

    Let's get on with the tutorial...
    Step 1: Use the cutter to cut out the labellum (throat), thin out the sides, use the foil to give it a cupped shape. Poke wire 26 (white) through the top and let it harden overnight in its foil.

    Step 2: Cut the bigger petals using the cutter and press on to the veiner. Use wire 26 (white) and give it a curved shape by resting the petal on an egg holder overnight.

    Step 3: There are 2 different cutters for the smaller petals. Cut and vein them as in Step 2.

    Step 4: Above are all the petals needed. Colour them using a specific powdered colour (available in ICCA or any of its distributors ), costing RM30.00 for one colour.


    Step 5: This is a close-up of the labellum. Use a small piece of gum paste to mould the moth's head and poke through the wire. The moth's head is a smaller version of the unopened buds.

    Step 6: Atttach both the bigger petals behind the labellum using the green floristry tape.



    Step 7: Attached the top petal.

    Step 8: Followed by the 2 bottom petals.

    And there you have it, life-size moth orchid!
    E-mail me at ttyhien@acupcakeproject.com if you are interested in attending classes for this.

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