Black Gold

It's a strange coincidence that many precious commodities that have flourished and been consumed over civilisations are black in color. Think petroleum, coffee, most minerals and not forgetting the seemingly scarce truffles. Here's another 'black gold', according to us anyways : )

We made these robust and rustic dark chocolate truffles the size of walnuts. They had creamy ganache center of imported chocolate with morsels of prune, apricot, strawberry or date in its epicenter. These were served along with mini cheesecakes and profiteroles for a dinner party at Kristian's last week. Guests relished them one after another with glasses of late harvest Riesling (an excellent accompaniment) and cups of coffee.

The 1st week of August and we are beat

Last week was largely taken up with an anniversary party that we were catering. This is an anniversary cake done over the weekend. The bottom tier is made up of 3 layers of alternating butter almond cake and baked cheesecake. The top tier has 5 layers of the same cakes. Each layer has a lemon curd spread. It is covered in fondant icing with yellow fondant ribbon and marzipan red roses. Marzipan as an icing decoration stays maleable and softer than fondant ones AND definitely much tastier due to the rich almond flavor. I love the contrast of the red roses on white fondant (above) don't you?

We made a mini cheesecake for ourselves to taste before we made the actual size for the required cake. It wasn't hard to imagine the combined flavors of the tangy creamy cheescake, butter cake and lemon curd.

We have made croquembouche or profiteroles several times BUT never managed to take any deserving pictures of them yet! The most recent ones made this past weekend disappeared too quickly before I had a chance of taking some shots...oh well. But try and imagine the above with spools of chocolate ganache arranged in a a pyramid structure with tiny lilac wild flowers and white orchids stuck in between each piece.

The making of mini pavlovas. Again, the finished product disappeared too quickly before they can be photographed. ( I think we need a food photographer friend to help out in this department ) Anyways, they were sensational looking and tasting. In fact, Kristian and I feasted on about 3 pavs each last night with dollops of whipped cream and strawberries while watching 'The Hangover' movie.

On a roll

We've been on a roll all week. Am rather proud of ourselves as we've surpassed our own expectations of making more than 2 new recipes a week (pats Kristian's back). Needless to say there has been A LOT of testy moments coupled with lotsa making up and of course lotsa taste testing. Am fortunate a friend offered to buy some of our 'experiments' and the extras from our orders so I have put together for him a care package of sorts containing loaf cakes, cookies, brownies, and fudge. How lucky he is!!

The above is 3 variations on the date & nut cookie mentioned previously in the blog but had no picture posted. Which do you think is the prettier shape? I have to admit I'm not a fan of dates so naturally these cookies don't really do it for me but Kristian loves them. He polished off the whole lot within 2 days!

These are available for orders, RM25/box (around 400g)
You can specify for roll or pillow shapes.



Okay we had some problems making our fudge. We cooked them without a thermometer as advised, opting to eyeball the hot mixture over the stove for the right color and consistency. It looked fine on the top but little did we realise the bottom was browning too much as the fudge continues to cook after it has been taken off the heat. This lil mishap took moments to rectify and the fudge turned out and tasted excellent ; ) We made them in toffee and chocolate flavors, both with almond bits in them. We are definitely making more of these and in other variations.

Festive Hampers II

This hamper was assembled today. I apologize if you can't clearly see the contents. It has 2 loaf cakes - prune butter and lemon poppy seed, walnut brownies in our Bakerellaz box, heart shape cranberry shortbread and chocolate chilli cookies in the teacups. The wicker basket is well crafted and very sturdy. It is in limited stock so if you like this, please get in touch with us asap. Is valued at RM150.

Now back to the kitchen to prepare for tomorrow's catering.

Brownies Baby : )

OMG, I have just discovered that my Olympus digital camera has a super macro feature!! What a difference my photos look now!! Amazing. Super super psyched.

Let me share our brownie love with you. Is like marrying a bar of chocolate with chocolate cake. The offspring of this marriage would be a brownie. Dense, soft but not too soft, more creamy than cakey, we can't have enough of them.

Brownies shown are:

a)Walnut brownies - RM30/box (abt 480g)

b)Walnut brownies with white chocolate drizzle - RM30/box (abt 480g)

Not shown but also available is black cherry brownies which are deeeeevine - RM33/box (abt 480g) Will post picture of this very soon as well.

Festive Hampers

We've created and started selling hampers! The above is an example of what we've done under a limited edition collection for a client. It has a 500g butter loaf cake, a bag of meringue drops, a bag of sandwich icing cookies, a pair of coffee cups with saucers all nestled in a beautiful rafia basket. It is valued at RM120.

Let us design a hamper for your occassion with a choice of our cookies and cakes with prices starting from RM100. Do refer to menus posted for selections. I am racing to post new cookie and cake offerings and to incorporate them into the menus! But, a preview of new cookies are:

a)Date & Walnut roll - RM25/box (abt 400g)

Note: This recipe can also be offered as a pillow shape and also have apricot & almond filling.

b)Chocolate sandwich cookie with fruit buttercream - RM25/box (abt 400g)

Will post pics of these very very soon, I promise ; p

Getting inked on Best Eats

By the way, we are listed in Best Eats, a KL food guide put together by our fun, feisty foodie friend, Fay Khoo. The guide's reviews are done with candor and has a neutral approach which is much appreciated. I love the cover, don't you? Thanks Fay!