Russian Black & White Cake
- choc sponge cake layer with cream cheese & choc filling
RM 65
Snickers Cheese Cake
RM 55
![Fajulsweetooth [Cakes, Cupcakes, Muffin, Brownies, Dessert]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnDG_p_8YZUrRTqTngI2Nw9Om4BF9l2H5B2cq0KyyOjaLxBNsf1wiCRyD97CMvLPopzuw8xBrcvD0bkoWGmcgPa9NhFWoqCSpLb-7SMRjKmYnV6BXsEalLmCgvdY_Wsgo4rGqm1w30ptk/s1600/banner+blog.jpg)
Selling sweet things for wedding, engagement, makan2 / contact: [asfarahdilla@gmail.com, sms whatsapp: 012-9253872] / self pickup: Seri Kembangan, Cyberjaya, Putrajaya, Jelebu (kuala klawang)
Monday, October 14, 2013
Fajulsweetooth new cakes!
Russian Black & White Cake
- choc sponge cake layer with cream cheese & choc filling
RM 65
Snickers Cheese Cake
RM 55
Saturday, October 5, 2013
Wednesday, October 2, 2013
Price List/Senarai Harga
Mini muffin: RM20 for 50 pieces
*min order 50 pieces
Pavlovas: RM2.50 each
*min order 12 pieces
Cupcakes 1 set 25 pieces:
*Red velvet: RM85
*Choc: RM 70
*Vanilla with buttercream: RM60
Cakes (standard size 8 inch, weight 1kg++)
Red Velvet cake: RM75
Rainbow cake: RM80
Choc Moist cake: RM65
Choc Moist cake: RM65
Victoria Sandwich cake: RM55
Brownies: RM55
Fondant cakes: Price start from RM120
*suitable for Hantaran, Wedding & birthday
Fondant cakes: Price start from RM120
*suitable for Hantaran, Wedding & birthday
Thursday, September 26, 2013
Order: Victoria Sandwich Cake
Victoria Sandwich Cake
Filling: CreamCheese + Strawberry filling
Size: 8 inch
Filling: CreamCheese + Strawberry filling
Size: 8 inch
Wednesday, September 25, 2013
Sunday, September 22, 2013
Wednesday, September 18, 2013
Order: Fondant Tuxedo Cake
Fondant Tuxedo Cake
Inside: Choc moist cake
Black & White them as requested by customer
Inside: Choc moist cake
Black & White them as requested by customer
Wednesday, September 11, 2013
Tuesday, September 10, 2013
Recipe: Victoria Sandwich Cake
Classic Victoria Sandwich cake Recipe
Source: Bisous A Toi
Ingredients
250g unsalted butter
250g sugar
250g self raising flour
250g eggs - crack 4 eggs and weigh ok
1 tsp vanilla extract
1/4 tsp salt
2 tbsp milk
For The “Filling and Decorating”:
6 tbsp Fruit compote or jam - I did my own strawberry and raspberry compote
1 punnet of strawberry - slice and mix with a tbsp of sugar.. mix em and set aside for 15mins
8 tbsp double cream - i used 250ml and added 2 tbsp of icing sugar... whipped till it was soft /medium peak.
Confectioner’s sugar, to sprinkle on the top of the cake
Method:
Preheat the oven to 160C
Mix together the self raising flour and salt. Set aside.
Put the butter in a bowl (or the bowl of your KA) with the castor sugar and beat together until really light, pale and fluffy.
Gradually add the eggs, beating well after each addition. Then incorporate the vanilla extract.
Sift the flour and fold it in delicately with a metal spatula to combine.
Add enough milk in order to get a smooth dropping cake dough consistency.
Pour into two greased 8" round pan and smooth out the top with a spatula.
Bake in the centre of the oven for about 30 minutes or until golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 10 minutes, then remove the baking paper and turn out onto a wire rack that's covered in a clean cotton tea towel to prevent marking. Cool completely.
Place the bottom of the cake on a cake stand/dish, then spread generously with the compote/jam.. pipe ur whipped cream and then then place sliced strawberry evenly... (pour the juices on top of the whipped cream).. carefully sandwich together.
Sprinkle with confectioner’s sugar just before serving.
Source: Bisous A Toi
My version
Ingredients
250g unsalted butter
250g sugar
250g self raising flour
250g eggs - crack 4 eggs and weigh ok
1 tsp vanilla extract
1/4 tsp salt
2 tbsp milk
For The “Filling and Decorating”:
6 tbsp Fruit compote or jam - I did my own strawberry and raspberry compote
1 punnet of strawberry - slice and mix with a tbsp of sugar.. mix em and set aside for 15mins
8 tbsp double cream - i used 250ml and added 2 tbsp of icing sugar... whipped till it was soft /medium peak.
Confectioner’s sugar, to sprinkle on the top of the cake
Method:
Preheat the oven to 160C
Mix together the self raising flour and salt. Set aside.
Put the butter in a bowl (or the bowl of your KA) with the castor sugar and beat together until really light, pale and fluffy.
Gradually add the eggs, beating well after each addition. Then incorporate the vanilla extract.
Sift the flour and fold it in delicately with a metal spatula to combine.
Add enough milk in order to get a smooth dropping cake dough consistency.
Pour into two greased 8" round pan and smooth out the top with a spatula.
Bake in the centre of the oven for about 30 minutes or until golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 10 minutes, then remove the baking paper and turn out onto a wire rack that's covered in a clean cotton tea towel to prevent marking. Cool completely.
Place the bottom of the cake on a cake stand/dish, then spread generously with the compote/jam.. pipe ur whipped cream and then then place sliced strawberry evenly... (pour the juices on top of the whipped cream).. carefully sandwich together.
Sprinkle with confectioner’s sugar just before serving.
Subscribe to:
Posts (Atom)