Lemony Swiss Meringue Buttercream For Layer Cake

• FOR THE FILLING AND CRUMB COAT
• 9 large egg whites
• 1 3/4 cups sugar
• 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
• 2 teaspoons pure lemon extract
• FOR THE FROSTING
• 5 large egg whites
• 1 cup sugar
• 1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
• 1 teaspoon pure lemon extract

Directions

1. Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
2. Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
3. Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.

Read more at Marthastewart.com: Lemony Swiss Meringue Buttercream - Martha Stewart Recipes 

Rainbow Cake

Ni bukan kek patriotik tau,,tp boleh je kalau tetibe nk patriotik kn..nk share lg ngan korg sume..rainbow cake..cilok resepi ni dari Martha Stewart Recipe..sedap..sgt sesuai kalau buat untuk birthday anak2 korg..atau wedding pun boleh..mkn sesaje di waktu petang pun boleh..bersama secawan Tea@Coffee..

Cantik kan?? Thanks Martha Stewart sbb upload resepi ni..sedap okeh

jejom kite wat same2

• Vegetable shortening
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring
• Lemony Swiss Meringue Buttercream

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.

Almond Butter Cookies a.k.a Biskut Raya

W'pun puasa x abes ganti lagi..tp mood raya tu mcm da rase..hohoho..ni diantara biskut wajib untuk hari raya..senang gile okeh nk buat..dulu buat main campak2 je ramuan die..skrg ni da pandai la nak sukat2 bagai..mane tau kot2 boleh wat bisnes kuih raya plak kan..kalau bakar biskut ni alamat x sampai raya la..bukat takat hubby & adik2 je yg suke ngadap biskut ni papa pun suke..kalau tgk tv skali balang kasi angkut letak depan tv..sambil remote astro diatas peha(papa mmg suke pulun remote..x bg can langsung ^_^)  jom sesama pelajari mcm mana nk buat biskut ni(sounds mcm cekgu kan??) ^_^

Kalo raya xde maknanya biskut aku besar gini..kecik2 je u'ol

cream

½ cup white sugar

½ cup brown sugar

Add

1 egg

1 tsp vanilla

Sift together:

1 ¼ cups flour

1 tsp baking soda

½ tsp salt

Add to creamed mixture and fold until dough forms.

Make 1 inch balls and press each ball down sightly on a parchment lined baking sheet 3 inches apart. Press a toasted whole almond into the center of the slightly flattened dough balls before baking if desired.
Bake 12 mins

350 degree 

Tadaaaaa...siap da biskut..boleh bwk g umah mak mertua..sure mak mertua sayang u'ol lebeh..

Chocolate Caramel Slice(Shortbread)

Hurmm...Caramel slice ni sgt sedap..i went to my untie house kat penang then tgk ade caramel slice ni..pastu tanya die sama ada die buat @ beli sbb sgt sedap..then die ckp order kt once of her friend..agak frust sbb x dpt nk cilok resepi..then balik umah trus on internet cari resepi shortbread ni..lepas tu try..OMG!!! damn sedap okeh..one bite je da buat I terbang di awangan..tp agak manis..no good to eat often la..jom share ngan korang resepi die eh..ni amik dari ButterSugarFlour.Blogspot.Com

Base

85g butter, melted

2/3 cup self raising flour

1/2 cup brown sugar

2/3 cup dessicated coconut

Caramel Layer

400g (1 can) condensed milk

2 gloriously big tablespoons of golden syrup

1 tablespoon of butter

Chocolate Layer

125g best quality dark chocolate (you can use milk chocolate, but I find it way too sweet)

1. Line a 20 centimetre (8 inch) square tin with non-stick baking paper, being sure to leave excess paper overhanging to be able to lift the finished slice when baked. Preheat oven to 180C.
2. In a medium bowl, combine all base ingredients and press into prepared tin and bake for 15 minutes or until risen and golden brown. Allow to cool.
3. In a small saucepan, combine the caramel layer ingredients and cook over medium heat for around 10 minutes or until a light golden brown colour. Don’t forget to constantly stir with a whisk or spatula as you cook, or else it will get lumpy.
4. Pour the caramel filling over cooked base and return to oven. Bake until the caramel layer is just set – this should take 10 – 15 minutes or so. When done, remove from oven and allow to cool completely.
5. Melt chocolate in a double boiler or microwave and spread evenly over cooled slice. Once chocolate is set, cut into squares using a hot knife

Tadaaaaa...Selamat mencuba ^_^

Raspberry Ice-Cream

Urmmm...Tadi ade bukak buku resepi then tetibe rasa macam nak share ngan korang macam mane nak buat Homemade Ice-Cream..sangat senang OK!!Korang boleh je buat perasa apa je yang korang nak..leh tukar raspberry to nenas ke..tembikai ke..hehehe..tp my favorite for sure la raspberry..jom kite cuba sama-sama okeh..

1½ cups (375ml) of half-and-half (this isn’t available in Malaysia, so I substituted 1 cup for milk and ½ cup cream)

1 cup (200g) caster sugar

1½ cups (375ml) heavy cream

4 large egg yolks

1½ cups (375ml) strained raspberry puree (leh je ganti ngan buah lain)

1 tablespoon lemon juice

1. Warm the half-and-half (or alternative) and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top(boh penapis pun boleh)
2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the raspberry puree and lemon juice, then stir until cool over an ice bath.
4. Chill thoroughly in the refrigerator, but to preserve the fresh raspberry taste, churn the ice cream within 4 hours after making the mixture.

Tada....selamat mencuba..sure sedap korang buat kan..Have a nice day everyone ^_^

Brownies Recipes

Korang sume mesti suke beli brownies kat Secret Recipes tu kan??kalau rasa-rasa nak jamu tetamu korang ngan brownies jangan malu-malu amik resepi dari sini keh..dijamin sedap ^_^ actually kat umah I ni sume suke mkn brownies(bab2 gemok kan badan sume suke pastu ajak g cycling kat bukit cerakah dan2 la korang sume bgun lmbt ^_^) pastu atas brownies ni boleh top dengan Ice Cream ke Caramel sauce ke..memang tetamu korang x balik nanti ^_^

Ingredients
4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
2.5 ounces Cadbury Chocolate Bar (damn sedap),coarsely chopped

Directions
1. Preheat oven to 350 degrees(180 celsius). Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray(kalau xde lepet je butter).
2. Microwave chocolate and butter or margarine in large bowl at medium for 3-4 minutes or until butter is melted(atau boleh buat double boil)
3. Whisk until chocolate is melted. Stir in sugar and add in eggs, extracts and salt. Gradually add in flour and stir until just combined.
4. Spread ½ the batter into prepared pan. Add an even layer of Cadbury Chocolate and cover with remaining ½ of brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack. Allow to cool completely before cutting.

Senang je kan??Cuba okeh..Sure korang puas ati ^_^

Homemade Caramel Sauce

Homemade Caramel Sauce(Yummy!!)

Ingredients
1 cup sugar
1 tablespoon corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain sea salt
1 teaspoon pure vanilla extract

Directions
1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened. Place your candy thermometer into the pot taking care that it is tip in immersed into the sugar mixture.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.

Storage: 
Keep at room temperature for up to 3 days; refrigerated, about 3 months. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.

Tempting Twist:
Use fresh vanilla bean instead of vanilla extract. Simply scrape the seeds from inside ½ vanilla bean. Place the seeds and pod into the cream while it’s warming. Remove pod from the cream before adding to the hot sugar mixture.