Da pictures

Cakes Cakes Cakes

So when people ask me what have you been up to? I just tell them, Uhm.. I've been busy.

Busy. Hmm..



Busy with my day job working the pastry thang at Shangri-la KL. Come up and shout a hello to me if you see me at the Lemon Garden "Pastry Sanctuary" ...like gag me with a dessert spoon.. honestly I love it taking care of the buffet, smiling, being subservient ~grin~ and giving people what they want and what they crave... mostly it's Vanilla Ice cream with fresh strawberries and chocolate fudge sauce or a slice of our flourless chocolate cake. And/or eyeing the cute boys who come up and ask innocently where the dessert spoons are or where the fruits are.



Busy.



Busy pulling my life together without falling apart at the seams. Wow what a huge statement, life isn't that dramatic I'm afraid. It gets tricky so that's why you say goodnight and start afresh the next day. Love is grand and knowing that you can say most anything to your loved one means so much to me. We've had a lot of conversations so that's keeping me busy, constantly talking, weighing out the truths and fallacies and then rethinking your stance on a certain touchy, exciting or previously unknown idea.



Busy.



Busy with cakes cakes cakes... birthday cake, farewell cake, kids birthday cakes, yadda yadda yadda... i'll upload the pictures soon... at the moment.. I'm quite...uhm... Busy? ~grin~

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Enter The Dragon

With one month to prepare and of it two weeks to conceptualise, a week and a half to do all the icing sugar filigree piping, cutting out of pastillage and three intense days(of absolutely no more than 1/2 hours sleep in 60 hours) to bring the cake together. It all was worth it. Here is the Gold Medal Winner Entry for Class 4: Wedding Cakes, for the MIBC Challenge 2006. (A pastry competition held here in KL). Bagged by shangri-la Hotel's Pastry 2nd Commis, Me!

Now I can sleep, now I can celebrate.

I won I won I WON! YES!!!

Gold Medal for me. ~sighs happily~

I'm so happy I could cry...

THANK YOU THANK YOU THANK YOU THANK YOU

A big thank you to all peoples who've come together to bring this victory to our turf. The Shangri-la KL pastry team, you guys are worth your weight in Gold. To my fantastic housemates (Colin, Derek and Steve) who've been there supporting me and telling me when to give it a rest so i don't fall from exhaustion.I loves you guys! To my family who've rooted for me from afar. To my sister Marilyn who've supplied me with help to stay awake! To a certain man who's been sending prayers from Bangkok, we'll see stars tonight baby *L* Gee this sounds like an oscar speech and I already hear the band playing me off stage...

What else can a pastry cook say?

Here's a good one. The recipe is always in my head. I like making one big cake. Don't worry it will sink in the middle because there's no flour in the recipe but that just means that the cavity can be filled with cream whipped with icing sugar and vanilla beans. It's delicious in it's dark silkiness. Best eaten with yoghurt ice cream and caramel sauce.


Soft Chocolate Cake

450g Cream
580g Dark Chocolate (Preferrably 66% cocoa mass)

9nos. Egg Yolk
6tsp Cornflour

9nos Egg WHite
150g Honey

Bring the Cream to the boil and pour onto dark chocolate stirring til it's all smooth

In another bowl, whisk together the egg yolks and cornflour till it's smooth. Combine the two mixtures

In a clean dry mixing bowl, whisk the egg whites together with the honey until soft peaks form. Fold this meringue into the Chocolatey Yolk mixture

Pour into a buttered and floured tin and bake at 170C for 15 - 20 minutes.