EASY SCONES

375g self raising flour
1 tbsp caster sugar
1/4 tsp salt
30 g butter
305 ml milk

Preheat oven to 190c
1. sift flour, sugar and salt into large bowl, rub in butter with fingertips.
2. using a spatular, stir in milk to make a sticky dough
3. turn dough out onto a floured surface, knead quickly and lightly until smooth
4. use hand to press dough out to 2cm (3/4'') thickness, cut into 5cm(2'') round. Gently knead scraps of dough together and repert pressing and cuttin out the dough.
5. Place rounds on baking sheet, brush with a little extra milk. Bake in very hot oven for about 15 minutes.

Note: I used double cream (instant of milk), it taste rich and soft. These scones are scrumptious served warm.

CARROT CAKE

source : martha day - complete baking
serve 10

CARROT CAKE
300g caster sugar
250ml (1 cup) vegetable oil
3 eggs
about 225g carrots, finely grated
225g plain flour
1 1/2 tsp bicarbonate of soda
1 1/2 tsp baking powder
1 tsp ground allspice
1 tsp ground cinnamon
optional: 1 tbs poppy seeds and 1/2 cup chopped roughly walnuts/almonds

For the icing:
225 icing sugar
225g cream cheese, at room temperature
55g butter/margarine, at room temperature
2 tsp vanilla essence
175 g chopped walnuts/almonds
optional : if it hard to find cream cheese, and hassle free,
you can substitute the above icing with ready made tub icing

1. preheat a 190c/Gas 5 oven
2. butter and flour 2 x 9in round cake tins
3. in a mixing bowl, combine tha caster sugar, veg oil, eggs and carrots. Beat for 2 minutes
4. sift the dry ingedients into another bowl. Add in 4 equal batches to the carrot mixture, mixture well after each addition (add also the poppy seeds and chopped walnuts)
5. divide the cake mixture evenly between the prepared cake tins. Bake until a skewer inserted in the centre of the cake comes out clean, 35-45 minutes
6. let cool in the tins on wire racks for 10 minutes, then unmould the cakes from the tins onto the wire racks and let cool completely
7. for the icing, combine everything but the nuts in a bowl and beat until smooth
8. to assemble, set 1 cake layer on a serving plate and spread with 1/3 of the icing. Place the second cake layer on top. Spread the remaining icing all over the top and sides of the cake, swirling it to make a decorative finish. Sprinkle the nuts around to top edge

note: to Azian - this cake is very easy to do, good luck

Cake decoration by Azrin

Sponge cake layed with strawberry and banana. Yum, Yum.

Rachel Allen's Baked Cheese Cake with Blueberries

Easy
serves 10; prep 15min ; cook 45 min



Ingredients
75g Butter, melted, plus extra for greasing
175g digestive biscuits
175g Blueberries, plus extra for decorating
450g cream cheese
150g caster sugar
1 tsp vanilla extract
4 Eggs, lightly beaten
icing sugar, to dust

1. Preheat the oven to 180/gas 4. Butter the sides and base of a 24cm cake tin.

2. Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Alternatively, place them into a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin. Spread the blueberries over the base and allow to chill in the fridge until needed.

3. Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 minutes, or until pale golden and only wobbles slightly when you gently shake the tin.

4. Remove from the oven and allow to cool in the tin for about 10-15 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few blueberries, then dust with icing sugar.

5. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.

Cook’s note: You can experiment with all kinds of (dry) sweet biscuits or cookies for the base; just crush them the way you would the digestives above. Try using a chocolate biscuit base and omitting the blueberries.

Adapted from Rachel Allen, Bake (Collins)

Wedding cake

This cake was given to the groom as the 'hantaran'


I forgot to take photo of the finished product, whereby I put blue ribbon around the cake.

Ashraf not only help me to made the cake at 5 in the morning, he also help me to prepared the cake (iced)

Adibah's cake deco class

I agreed to made wedding cakes for my husband nieces. As I promised Adibah to teach how to make cup cake, I invited her to come along. Her first lesson, how to make icing rose

Carrot cake, cover by ready made icing, the pink roses I prepared earlier. I tried to use ready made tub icing to made the roses but it didn't come right (it melt) therefore I had to made my own icing. Once the roses ready I put its in the fridge for few minutes to harden it (make its easy to transfer)


My 2nd cake. I had to take some of the blue icing from Adibah, to made my roses and ribbon


Our finished products, Mine were the wedding cakes and Adibah's the cup cakes


You can see how prouded Adibah with her cup cakes but unfortunatly her daughter doesn't believed that she made it. We started our project at 9.45pm and finished around midnight.

Gordon Ramsay's CheeseCake

Cheesecake
Source: Olive mag
30 minutes + chilling - serves 8

175g caster sugar
1 pod vanilla
75 ml lemon juice
450 g soft cream cheese
175g creme fraiche
475ml double cream
Swirl
150g dark chocolate
150g double cream
Base
8 digestive biscuits
25g butter, melted

1. for the base, crush the biscuits and mix them with melted butter. Press into the bottom of a 20cm spring form tin. Chill.
2. for the filling, mix the sugar, cream cheese and seeds from the vanilla pod together. Whisk the lemon juice with cream and creme fraiche to soft peaks. Fold everything together. Keep the mixture cool until you need it, but don't chill it.
3. for the swirl, melt the cream and chocolate together in a bowl set over a pan of simmering water. Cool the mixture until it is cool enough not to melt the filling and thick enough to hold a trail.
4. Spoon or pope a layer of cheesecake mix over the biscuit base, then drizzle a thin stream of chocolate mix in a swirl on top, then repeat until you have 3 layers of each. Stick a thin knife blade or skewer into the cheesecake and swirl the mixtures together. Don't be tempted to smooth the surface down or it will look muddy. Chill for at least 5 hours and keep chilled until you need to cut it.

Cup cake

My love affair with cup cake not very long. I started to decorated after my wilton class. I usually using muffin as the base. Today I called my friend Adibah of Pelangi Indah, JB we talked about the craze in Malaysia right now - cup cake. I just put this photos to show it to her. Ok Adib, when I go back to JB next year,we can bake and decorate cup cake.

Wilton class

Wilton Cake Decoration - Course 1
I attended a cake decorating class. Once you get hook that it, it was fun especially if you went with friends. The result not as good as professional but being an amateur, the result was not bad.
Second class - iced the cake at home in the class we have to decorate it as a rainbow and the result as below.

Third Class - clown sitting on cup cake. To tell the truth, I not good making clown to date I always have problem (the body always collapse) , it not hard it just me I suppose.

Graduation cake - I have more confident, still remember on our 1st class when Lisa (tutor) told us we going to decorate one of the cake as shown in the course book. My face started dropping and mind kept saying I can't do that. Wa'lah after 4 weeks the result as below.