Monday, August 25, 2008

My Fondant Modelling...The Miniature of Cakes and Macaroons

I'm Back. With some of my fondant modelling.
*smile on*

Meet my Cake Shop Attendant...Scarlett
*smile on*

Please don't hesitate to ask Scarlett for
any help So..Ready to pick up your cake...

Matcha Mousse Cake...
Strawberry Cheese Mousse or Opera?

Or...Mango Mousse...Milk Chocolate Jivara...Neopolitan Mousse anyone?

Lets choose your favorite Macaroons...

From Left to right;
Mango macaroon with raspberry filling, vanilla macaroon with lemon infused white chocolate ganache filling, Rose macaroon with lychee and chocolate ganache filling , Coffee macaroon with esspresso kahlua ganache.
Chocolate vanilla macaroon with mango ganache

See the green one?

Yes...its the one with matcha.
My Greenie Matche Luvable Macaroon with vanilla chocolate ganache.

Sweet Indulgence

The Trio of Dessert Tapas...My Reflected Love
(all photos taken by dee at sweet scarlett)

I love Desserts.

Its in my blood and my hand. And my mind.

It gave me a lot of happiness when i'm making them...taste them.

I just looooove desserts...

Meet The Trio ...

Sexy Fruits on da Cream...Greenie Matcha and Coffee Chocolate Delight.

Inspired from Bakerzin Dessert Tapas and PH's Emotion Line that presenting desserts in to small or medium glassess.Usually line of Moussess, Triffles, or other desserts creation. I love to make this trio of desserts. So much many refreshing colour and dont forget the cream-finger lickin' ... Yum!

Coffee Chocolate Delight

I used my -allready-chocolate mousse and coffee mousse recipe posting. But for this recipe i added some liqouer on it. Rum to chocolate mousse and Kahlua on coffee mousse. And for the base i used coffee sponge cake brushed with kahlua coffee simple syrup then layering with chocolate rum mousse topped with chocolate sponge brushed with rum simple syrup layered with last kahlua coffee moussse. Topped with generous of rosette whipped chantilly cream and sprinkle with cocoa powder.

Sexy Fruits on Da Cream

It was kind of Triffle. But i dont used custard on it. Just used Rum Chantilly Cream,a cube of white-rum syrup brushed-sponge and those sexy fruits (in my opinion) ...fresh slices strawberry and Canned sweets Peach.

I love the reflect of their two contrast colour. Just put them -arranged in layer or free from- in glasses , chill for 1 or two hours and its ready!

Greeny Matcha Luvable

Its a matcha mousse layered on a matcha sponge cake sprinkle with matcha powder.

I never get enough on a desserts something - with matcha on it. i love the slowly bitter taste of Matcha. I love how they smell...

Friday, August 22, 2008

its changed!

Haha...feel so bored with my own foodblog. So i decided to changed! No need the theme as usual. Its free posting style now. My foodblog still so young but i love it! This is my second home. Do really hope all of u enjoyed it...

My Fondant Modelling And The Melting Eyes

My Girlie Fondant Modelling

I made this yesterday. Got the FondX, some of food colouring and im ready. This is the first time that i made just like this. Do they look a like the Japanesse Doll or... not? haha... i have to admitt my fondant modelling still un neat. And im crying to see their eyes melting... Hahaha... Stupid me! To use colouring not the fondant itself. Well...forgive me. I am not da expert on this kind of skill. Still learning and will always learning fondant modelling. So, please dont bother that melting eyes!

My girlie one
what will i call her?
my fondant modelling's parade
introducing the GrandPa
the youngest couple

(all photos taken by dee at sweet scarlett)

Kue Mangkok

Kue Mangkok

This is one of Indonesian dessert. A couple weeks ago my mother asked me if i have a good kue mangkok's recipe. So, after doing blog walking , i found this recipe from NCC and reading from the other food blogger that have tried the recipe. Good review and...yes! It was good. Its tried and true recipe. So, Thanks NCC for sharing the recipe. My mom was happy to see our first (!) Kue mangkok turn to a big "smile" ... For recipe look here.

all photos taken by dee at sweet scarlett

The UniqueTaste of Black Sesame Paste

Sesame Seeds

Its not Sesame Street...well, its seeds. Its unique. Its fragrant after you toasted them. I love to eat them ... the toasted allready or as chocolate-peanut-sesame martabak (asian thick pancake, very famous in Indonesia). I have been making Black Sesame Paste a couple days ago, to complete the mini eclair's order (read the post after this post) . Well...its kind hard to find black sesame paste here in Jakarta, so i try to make it. The first time i only used (Only) black sesame seeds. But i found it too bitter, less that unique-i love-taste. So i change some with white sesame seeds. And...i got the taste! i dont know if black sesame paste was made from 100% of black sesame seeds or not. So, please, if any of you knowing about this, just leave me a note.
The Sesame Seeds
This is my homemade Black (or Black and white? since i used both of them) Sesame Paste. I have only tried it to mixed with custard to fill the mini eclair (very yummy!). I still have the paste in my refrigerator so i think i will make some of mousse, cookies and sponge cake. i am curious...can wait to put my apron and the oven on!

MyHomemade Black Sesame Paste

(All photos taken by dee at sweet scarlett)

Saturday, August 16, 2008

Mini Eclair Galore...The Sweet Order

all photos by dee at sweet scarlett

A couple days ago one of my friends called me and asked if i could take an order to make mini eclairs for one of leading woman magazine in Indonesia (F*m*n*a)...and i said off course i could. So i contacted the one that in charge in the Kitchen Test in that magazine. Very nice woman of her. it tooks 2 times test food. the first one just like this...Its 4 variants...Chocolate Rum Eclair with milk chocolate topped and diced peanuts, Citrus Grand Marnier Eclair with orange flavour chocolate topped , Coffee Kahlua Eclair with coffee fondant glaze and Green Tea Eclair with green tea fondant glaze.

1 day after they tested my minie eclairs, they gave some conclusion. After short phone talking, i go back to the kitchen to make what they really want...they want to cut up the glaze .they want it to be simple but still looking nice. and they changed the Citrus Grand Marnier Eclair with Black Sesame Eclair. its an unique one. i made my own black sesame paste because its difficult to get black sesame paste here in Jakarta.

And...they agree! so...i have to make 400 pcs (*update:well, they asked for another 100 mini eclairs, so the total was 500 pcs) of this mini eclairs with 4 choosed variants ...
1.Black Sesame Mini Eclairs; i made very classics style of Custard that used a lot egg yolk. Then mix with black sesame paste after the custard slowly cooled. Love the taste!
2.Green Tea Mini Eclair ; the usual one . Just mix the green tea powder with cooled custard.
3.Chocolate Rum Mini Eclair ; I used Belgian Cocoa Powder that i melted it first to become a paste, then mixed with cooled custard and a lot of Myers Black Rum.
4.Coffee Kahlua Mini Eclair ; make a coffee paste first than add to cooled custard with generous Kahlua mixed well. My Fav!

Traditional Heritage

all photos by dee at sweet scarlett

What do u love the most in Indonesian cakes? I have a lot of fav! But i am craving for one indonesian dessert called Klepon. its very traditional one that my mom used to make when i was a little. And yesterday i made it with my mom's help. Still she made it with her very best way. i feel like going back to my childhood memories...

My Folder

Do you know Elmanna Gourmet Bakery? I have been working there for a while. I was paid for created new standard recipes for them. Besides the products i have made for them, they also have their own homemade Philiphines pastry products. The best seller was Cheese Bun,Sylvannas and San Rivals. I tell you their taste soo uniquely delicious. You will not found this kind of pastry in any other cake shop in Jakarta. In My Folder every month i will let u know the products that i have been made for them.All was courtesy from Mrs.Evie and Mrs.Sherly H. (Thank you...) as the owners. The photography was taken by Former Photographer from Santap Magazine, Syahroni (Keren abiss foto2mu mas...). At the time i was made all of the cakes & pastries with a good help from my team from Elmanna Gourmet Bakery...Santi, Yudhie and Sylva...Thx guys.Keep up the good work. But..sorry there will no any recipe.If you feel want some, you can easily contact their phone no. dear readers...please enjoy.

Mango Mousse
(photo by Syahroni)

Its two layers mango mousse sandwiched between 2 layers white sponges. i added cubes of mango jelly. The taste is very refreshing. The smell of mango was very tempting. Delicious choice for any time treat!

Passion Yogurt Mousse

(photo by Syahroni)

Another version of mousse...very delicate! Still in the same way with mango mousse. 2 layers white sponges and 2 layers passion and yogurt mousse. I love this. This is my fav! dont hesitate to make this mousse cake as ur fav! just taste it first...i bet you will fall in its delicious refreshing taste!
For Further information, cake ordering and prices , please feel free to contact
El Manna Gourmet Bakery at:
ElManna Gourmet BakeryGedung BSS
Jl. Ampera Raya No.5Pejaten Barat Jakarta Selatan 12510
Tel.021-7183451Fax. 021-7183451