aktivit ujung minggu...

minggu ni beraktiviti macam biasa... hehehe.. minggu ni buat carrot cake utk pot luck kat umah maria.. requested by yann.. hopefully sedaplah kek tu yer yann.. kemudian buat kek sebijik lagik.. coklat cake tapi tak guna coklat ganache.. guna swiss meringue buttercream.. yang ini lak adalah kek khas utk mr.b210.. hehehe.. kemudian hari sabtu, menu dinner adalah ayam panggang ngan mashed potato.. apa2 hal, tgk gmbr jerlah ek..hehehe

ayam panggang n mashed potato.. cam biasalah, sayur takder..hehehe

kek coklat with swiss meringue buttercream.. 1st time melukis gmbr.. freehand lak tu.. nasib baik gmbr senang.. hehehe

carrot cake utk pot luck...

makanan di majlis pot luck kat umah maria.. hehehe

kenapa saya suka buat kek.. ni lah sebab nyer.. suka sgt guna mixer ni.. hehehe..

resepi swiss meringue buttercream dr website martha stewart.. guna utk kek doraemon di atas.. hehehe..

Makes about 9 cups, enough for about 28 cupcakes

• 2 1/2 cups sugar
• 10 large egg whites
• 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
• 2 teaspoons pure vanilla extract

Directions

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.