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TOPPING & DEKO - CUPCAKE, KEK & KEK NOVELTY GUNA BUTTERCREAM
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Originally posted by zaiima at 22-4-2008 12:35 PM 
maisya..
cantik dan kemas je deco maisya..minnie mouse tu guna piping gel ye
ya, guna piping gel...outline dia guna melted chocolate |
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Lama betul akak x jengok kat forum ni. Cantik-cantik deco cake kat sini. Senang2 lawatlah blog kak alin ye.
www.mamashafiq.blogspot.com |
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sifu2, kkwn, choc nk tanya...tapi sori ler kalu soklan nih pernah ditanya dan dah dijawap....
1. choc ganache tuh sapu atau tuang atas kek?
2. pastu dia akan meleleh kan...so camner nk bagi cantik jer jatuh tepi kek...tuang @ sapu skit2 ker...atau kasi goyang kek tuh?
3. deco pakai sikat tuh time biler...lepas tuang @ sapu tuh ker atau masukn dlm frigde dulu bagi keras skit...
4. choc pernah pakai resepi coklat topping yg guna tpg jagung ( pengirim dpat dr kedai di bangunan mara kl)..topping tuh jadik pekat kan...pastuh susah la nk sapu kat kek...jadinyer kek jadi comot...
tolong ler choc... |
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smlm cuba buat kek adam n amik resepi kengkawan dr sini....
inilah hasilnya... thanks ye
[ Last edited by ellilo at 23-4-2008 10:31 AM ] |
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Reply #585 ellilo's post
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waa..boleh tiru idea letak otromen atas kek ni..psl anak ayu suka sgt otromen..biasa la boy kan hehe.. |
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Steamed Buttercream
Salam all
lama tak menjengah kat sini, sukenye tengok cake2 cantik2 yang di up load..
sahaja nak share kek yang saya buat guna method steamed buttercream, method ini adalah yang terbaru dalam dunia cake deco, buttercreamnya tdk disapu
seperti biasa melainkan buttercream di masak dengan suhu tertentu sehingga cair dan kemudian di siramkan
diatas cake, mudah kan? dan hasilnya sangat cantik, licin berkilat dan mulus. sangat sesuai utk cake hantaran ataupun wedding cake.bagi beginner method ini sangat sesuai sebab dapat menjimatkan masa dan tenaga.
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Basketweave Cake
Dan ini adalah versi lain dari Basketweave. sila jenguk2 my blog utk melihat design pelbagai cake,semuga dapat menjadi idea utk kawan2 disini
[ Last edited by loveliana at 23-4-2008 05:45 PM ] |
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Originally posted by loveliana at 23-4-2008 05:40 PM 
Salam all
lama tak menjengah kat sini, sukenye tengok cake2 cantik2 yang di up load..
sahaja nak share kek yang saya buat guna method steamed buttercream, method ini adalah yang t ...
bestnya...so bahan-bahannya still sama macam buttercream biasalah ye, cuma tak diputar tapi masak atas api? Buttercream jenis ni sesuai untuk salut kek sahaja ke? Tak sama ke dengan poured fondant?
[ Last edited by maisya at 23-4-2008 05:53 PM ] |
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kek yang ditempah kawan hari ni...deco simple2 je...(bukan pandai pon) 
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Reply #587 loveliana's post
Hai mem...boleh syer resepinya tak ? Nampak macam sangat cantik...perfect...
sesuailah untuk haku yang malas ni... |
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Originally posted by maisya at 22-4-2008 10:14 AM
Kek utk birthday anak no 2 semalam
http://img.photobucket.com/albums/v334/maisya/minnie.jpg
http://img.photobucket.com/albums/v334/maisya/minnie2.jpg
Maisya,
lukis mini mouse tu freehand @ guna image transfer method tu?
Kero kalo freehand harus menggigil & jadi tikus mondok |
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Originally posted by loveliana at 23-4-2008 05:40 PM
Salam all
lama tak menjengah kat sini, sukenye tengok cake2 cantik2 yang di up load..
sahaja nak share kek yang saya buat guna method steamed buttercream, method ini adalah yang t ...
Hi Loveliana!
Wow..cantiknya kek..! terima kasih kerana berkongsi tips..saya pernah nampak chef demo kat video beliau menggunakan whipping cream, gelatine (ke serbuk agar2? terlupa!) & puree mmg senang cara dia buat tapi saya belum lagi cuba..klu menggunakan whipping cream kek ini akan cepat cairkah? Tq.. |
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Originally posted by MisaSJS at 17-3-2008 04:07 PM
biasala tu yatie, mula2 buat mmg la macam tu.
saya pun kenkadang sama jugak. pendapat saya la kan, tgk pada buttercream, mungkin buttercream tersebut berat, pastu sapu ditempat yg sama berulang ...
Misa,
Me kurang faham la tentang cara2 nak sapu buttercream selepas dicelup dgn air panas tu, adakah kena lap dulu spatula tu bg kering atau trus disapu dgn buttercream?
Pls, help me,.......
Thanks. |
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buttercream dimasak hingga suhu tertentu tu memang biasa jumpa, mostly italian buttercream, french buttercream, dimasak, sebab guna telur in the buttercream.
& perlukan candy thermometer utk pantau suhu, atau hingga sampai tahap softball stage.
tapi steamed method ni lah first time dengar. hope loveliana sudi share the method. lepas tuang atas kek, kena steam pulak ke the whole frosted cake?
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Buttercream - Classic Recipe
Recipe from: Sweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester (Simon & Schuster)
Ingredients:
3-1/2 cups sugar
13 large egg whites
3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks
6 tablespoons clear vanilla extract
In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just above the water line with water. Turn the burner on to medium and heat, watching the sugar mixture to be sure it does not caramelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture without stirring until the thermometer reaches 240 degrees F (soft-ball state); this will take about 5 to 7 minutes.
As the sugar nears the required temperature, place the egg whites in the large bowl of an electric mixer. Using the wire whisk attachment, beat the egg whites at medium speed until they turn from opaque to white and begin to hold soft peaks. They should be at least double in volume in about 3 to 5 minutes. Do not overbeat.
Turn the mixer on high and very carefully and slowly pour the hot sugar mixture in a very thin stream near the edge of the bowl and into the stiffly beaten egg whites. Beat for 20 to 35 minutes on medium to high speed. The egg whites will lose some of their volume and the mixture should resemble a very thick meringue. The outside of the bowl should be moderately warm to touch.
At this point, reduce the speed to medium or low and add the room temperature butter pieces, one at a time. The mixture will break and begin to look like cottage cheese, but don't worry. Keep the mixer running, continue adding butter, and let the mixer whip the buttercream until it begins to get smooth once again; this could take up to 10 minutes. Once the mixture is smooth, add the vanilla and beat for five minutes more.
The buttercream is now ready to be colored or chilled. (If the buttercream is too soft, chill for 10 minutes and then whip again. If this doesn't work, cream 4 tablespoons of chilled butter, and then gently whip the creamed butter into the buttercream, 1 tablespoon at a time. Beat until the buttercream is smooth and there are no lumps.)
[ Last edited by mclaren at 24-4-2008 02:54 PM ] |
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off topic sat...nak tanya kalau nozzle untuk decoration ni..berapa yer for 1 set box tu??? tq... |
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Reply #598 haruki_naoki's post
i advise tak payah beli 1 set, beli je loose ones, yang mana kita berkenan & akan kerap gunakan.
so that we don't end up having so many tips tapi ada yang tidak digunakan langsung. |
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Reply #599 mclaren's post
setuju..
elakkan pembaziran
bleh choose yg mana kerap digunakan..
cthnya, wilton's nozzles. bleh tgk2 kt cni |
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Post time 22-4-2008 01:29 PM
biasa kero buat lamington guna teknik siram dgn aising cair jugak, tp aising ni lg cair pasal nak salut dgn kelapa kering. 
...kena trace sekali lagi directly atas kek plak berpandukan outline yg lekat sikit-sikit atas kek tu.
