Kek Lapis Surabaya

I have been blog walking for the past weeks searching for the best recipe for kek lapis surabaya and I have tried few recipes but none was able to please my tasting bud. As I was getting "tired" from trying all these recipes (not forgetting the trays and trays of eggs!), I decided to play around with the recipes that I have and added/omitted some ingredients as some tasted bland to me. Am happy to say that my "test" was a success as I finally "found" the taste that I really like. Kek Lapis Surabaya looks plain compared to its sister, the layered cake but the taste is delicious. It is soft and biting into it is like biting into a cross between a sponge cake and a custard!..maybe its because of the eggs...the 30 eggs used to make this cake!!!! :)

 

Hari Raya Cakes and Cookies 2012

Dear All

Once again, we are open for ordering for this coming Hari Raya Aidilfitri 2012. All orders for Hari Raya will be closed on 1st week of August 2012. For our Rissa brownies kukus and kek lapis kukus, we accept orders for Ramadhan too. :)

RISSA Cakes

Dear Friends

We are delighted to inform of the establishment of our cake brand, Rissa. At Rissa, we specialise in premium cakes and cookies such as steam brownies or brownies kukus, baked brownies, steam layered cakes, various afternoon cakes such as tiramisu, jaconde and various mouth-watering cookies such as almond crisps, blondies and chocolate chips. It is our mission to provide not only delicious cakes but also cakes that will bring joy to our customers. These cakes are not only perfect for afternoon teas and during festivities but also as premium and corporate gifts.

We hope you will give us your support as we grow Rissa to be one of the preferred brand for premium cakes and cookies. Do come and visit us at http://www.rissacakes.com/.

 

Brownies Kukus / Steam Brownies / Kek Kukus

Salam All

We are now offering Brownies Kukus or Steam Brownies and Kek Kukus under our sister brand, RISSA to all. Made of premium ingredients such as Callebaut chocolate, every bite of RISSA brownie kukus and RISSA kek kukus is a haven for both chocolate and non-chocolate lovers. Our moist brownies / kek kukus are available in the following flavours:

Brownies
1. Original Brownies Kukus (Chocolate)
2. Chocolate Cheese Tiramisu
3. ChocoBanana

Kek Lapis Kukus
4. Mocha Fruits
5. Masam Manis

Each brownies and kek lapis kukus comes in one size: 8" x 4" and weighs about 800 grams each.

Please note that the brownies kukus and kek kukus are marketed under our brand name, RISSA, http://www.rissacakes.com/.

Brownies Kukus Original - RM22.00



Brownies Kukus Choco Cheese Tiramisu - RM28.00



ChocoBanana - RM24.00



ChocoBanana - inside view



Kek Lapis Kukus Masam Manis - RM22.00

Kek Lapis Kukus Mocha Fruits - RM28.00

Angry Bird..again

It's been some time since I updated the blog. Been really busy with my work and not forgetting, baking :). Will try to update the blog regularly, going forward with my musings. It's the football season again and I am quite thankful as my nights, baking alone in my kitchen will no longer be lonely, as there will be shouts of "Goal!" or "aaargghhhh" in the house.

Ramadan is also around the corner and apart from observing the fast, I will be busy baking cakes and cookies for Hari Raya Aidilfitri. I will update more on the Raya offerings for this year soon. So do come back to know what will be our offerings for this year.

Before I pen down, this is the latest Angry Bird cake that I baked and decorated. A simple one I must say, but the look on the birthday girl when she saw the cake was priceless. Those who wish to order, remember to email us at cakesbysweetcravings@gmail.com or azrina73@gmail.com or sms me. Remember, do allow at least 5 days advance notice to avoid dissappointment.

Take care and enjoy your days.

Angry Bird/Rainbow Cake

December is the month where both my kids, Ayra and Adam celebrates their birthdays. Since their birthdays are just days apart, we usually celebrate both their birthdays together in one day. This year is no exception. Since I am maidless at the moment, it was decided that their birthday celebration be celebrated outside. Both the kids opted for A&W and it was agreed that we celebate it on 26th December 2011 due to the long holidays.

Few days before their birthday bash, Ayra developed fever and on Friday, she was down with serious stomach cramps. The clinic that we went to suggested that we bring her to the hospital as there were symptoms of dengue. Since my hubby was still in Labuan, I called my mom to help me out and off we went to Gleneagles and she was admitted that night. The doctor took blood test and did ultrasound and alhamdulillah, it was not dengue but due to some viral infection that led to the stomach cramps. She was discharged on Sunday and it was a marathon thereafter to get things ready for the birthday bash on Monday.

But alhamdilillah, I managed to bake their Angry Bird cake and bought party packs and all in all, it was a good celebration. The kids had fun and the adults catch up with each other for an overdue gossiping :)

Here's some pictures of the day ....

Rainbow cake - assembling time...

  Angry Bird cake

The inside of the cake .....

Congo Bars

It was one of those lazy saturday afternoon whilst watching tv that suddenly I received a BB message from a friend asking me "Can you bake congo bars?..i'm browsing bakarella site and practically drooling seeing the pictures of her congo bars". I was like .."huh! Congo bars...nvr heard and obviously nvr baked"..."well go and check her site and go bake me some" was the reply I got from my "drill-Sargeant friend"..so "yes Madam! ok Madam...i will go and check bakarella site now..i answered sheepishly...:)

So, i started browsing bakarella site looking for her congo bars and just looking at her pictures made me  hooked. It looked delicious and from the recipe posted, it was not that difficult to do. I did more searches and realised that congo bars or "blondies" were quite famous in the US and everybody seems to love it due to its texture that's a cross between a brownie/cake and a cookie...seeing the rave reviews and mouth-watering pictures, i told myself that I have to do this..die die also must try and do. :)

So, after my little Marissa went to sleep, I told my 2 kids that I will be in the kitchen whipping up somethg to bake and its their tasks to listen to their sister in case she cried :) :) So, off I went to my little corner and armed with the ingredients, I set myself to task. 35 minutes later with OMG! delicious delectable smell in the air, my congo bar was ready. And I tell you...it was SINfully delicious. For chocolate lovers out there, do try this, You won't regret baking this..even if its midnight..like i did :)

right out of the oven ......the smell was so sinful :)

 Here's the recipe from Bakerella for you to try.

Congo Bars

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (Oh my and thank you!) I use 300 gram only. :)
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips I use 200 gram Callebaut chunky chocolate and 50 gram of butterscotch chips
1 cup chopped pecans (optional) I use 1 cup of walnuts

By mixer:

Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.

By hand:

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan (I used 9x9 pan) with non-stick spray and spread batter evenly into dish.

Bake at 350 degrees for 30 minutes or until top is golden brown and skewers inserted in the cake comes out clean. Make sure you don’t over bake.

ENJOY!

Guess whose chubby little fingers is this grabbing for the congo bars? :) :)