If you think $7 is not too expensive to buy... please check this out for my recipe in this magazine under July'11 issue.
And if you already bought it... thank you for your support.
Red Silicon MouldRead Now
This is a recommendation:
This silicon mould I use to bake a cake or brownies ... is very good to use... easy to bake and wash.
If you are interested, please contact Kitchen Story at 67351478...
I am not sure about the price, please check with incharge DONALD. definitely its not ExPenSive
on 3 July'11 went Diaso at Vivo City with family and saw alovely and sweet box... instantly wanted to design some cookies out of it.... good that I have royal icing waiting at home and started at 7pm and eneded by 11pm... it makes my day sweet and fruity.
WIN this chocolate recipe booklet...open to everyone..draw date: 30 July'11Read Now
How to WIN this book?
(A)Please comment on the recipe indicated in this book and (B)share with everyone which recipe(s) you would love to bake if you WIN. If you did not share your thoughts, then you will not qualify for the draw. (Note: 2 answer (A) & (B) are required)
Content of book is listed below.
Only one person will WIN this booklet.
this FREE book closing date is on 30 July'11 9am. Draw on the same day. Postage is via normal post to your address.
Result posting on 30 July'11 by 9pm
Content of book:
1) family chocolate cake
2) chocolate fudge brownies
3) chocolate butterfly cakes
4) nutty chocolate drizzles
5) caramel chocolate shortbread
6) refrigerator cake
7) double chocolate roulade
8) mississippi mud pie
9) marble cheesecake
10) chocolate ginger puddings
11) chocolate fondue
12) chocolate rum pots
13) rich chocolate ice-cream
14) white chocolate truffles
Wiltshire Silicon MouldRead Now
Using Silicon mould is easy and fun. So long you completely cool the cake and mould, the cake will be easy to retreive from the mould. I saw many places like Giant and NTUC selling Wiltshire Silicon. Try it and you will understand wha I mean.
Thanks to Kitchen Story Manager Donald, he sponsor the EquaGold Halal Vanilla Extract to let me try out this chocolate cupcake recipe. A good vanilla extract does make alot of difference and with a good brand of cocoa powder and wine, the cupcake is heavenly.
How to use Cacao Barry Compound Coating Chocolate?
Melt the compound Chocolate on double boiler. When melted chocolate is at 37degree C, pour onto the cake. After that immediately place it in the fridge. After 15minutes take it out from the fridge and you will see your shiny cake. The next 3 photos show you the effect.
Thanks to KenwoodRead Now
Thanks to Kenwood for sponsoring the Kmix & handmixer for today's demo workshop. Though a short short, I received a pleasant feedback from participants. And in the near future there will be more of this demo class, introducing other baking methods and also decorating method.
Feedback extracted from the sms participants Celestina send to my hp:
Celestina given the permission to type out this sms in this section:
Your cookie decorating is very nicely done n sweet looking. Chocolate Devil Cake is superb and delicious. I like the way you teach, very professional and generous in sharing tips though just a short demo, both myself and Lay Hwee enjoy it. Thumbs up and look forward to your class.
A Place call Kitchen Story : A Life style Bakeware Shop with a touch of a baking studioRead Now
This place I call KS for short......
I love the the ambience and these are the products I found interesting and will be using the ingredients from EquaGOld & Cacao Barry to do all the classes from now.
I Love to eat theseRead Now
I was doing photo update/ revamp in my fb page and discover my favourite past-time snack....
Kueh Kosui, Onde onde and orange chiffon.
I particular loved the onde onde, its a young time favourite... apart from chocolate elair, this is the one I love too.... I used to buy from Bengawan Solo and eversince I know how to do this, I will make time to homemade.... just love it...
Do you have your favourite snack too???
A love for Royal icing as a kid turns out what I am doing now... A passion to decorate & bake is burning and continuing still...