Piano Birthday Cake

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Someone in the house is turning 15 this weekend... celebrations was brought forward by one week (coz Mom will be busy next week...with my sister's visit) 'Fake Birthday' according to her... and she is 'expecting' another round of cake and presents... cheeky!! hmmm... should have make her Fake Cake, and gave her Fake presents.. why didn't I think of that...tongue

Our little girl (oh she is not so little anymore... she is slightly taller then me)  our chatter box, our 'kaypoh' is another year older...party
Let me tell you a story... actually there were few stories of her that makes our hearts... goes Ba-dee-Boom... . 

...our Sweetie-pie... our Livewire..
I wished I could take her place instead  ...broken heart when she had Pneumonia and was hospitalised for a week at the tender age of 2. We just came back from Cameron Highland, she caught a cold and couldn't shake it off. ...But she made no fuss... walked into the X-ray room all on her own, going about with Intravenous/ needle inserted 24-7 in her tiny hand... 

Being a playful child.. and hide and seek was one of her favourite games. We were shopping for ties (well, H was...) , she hid between  the Tie displays and when she had enough.. she emerged, and spooked a lady shopper. Poor lady... her heart fell with a loud thud onto the floor...surprise I wanted to tell her off... but she was only 3.

Our "nightmare weekend window shopping" in IKEA, Damansara.
We were making our way towards check out counter through  Market Hall ... being a playful 5 year old, she decided to play 'Catch up with me...' weaving in and out of the shelves... trying to stay ahead of us... she just took one turn and she was lost among the shelves...
Took us a couple of minutes to realise that she was no where to be seen...
PANIC!!! ... I back tracked  and H went running towards check out counters... Finally, I found her sobbing... not far from where we 'lost' her...whew!

Oh yes... she did it again....age 14+ ~ lost in Paris sigh

And now her father is thinking twice... thrice... zillion times of letting her go on to her next adventure joining 'World Challenge'... going to the other side of the world ... at least 30 hours flight away.thinking

But my girl with gorgeous smile has a BIG heart...big hug would do anything and give her all to help others.
She recently participated in 'Cancer Council Relay For Life~ WA', 24 hour running for a good course...
I almost *faint* when she told me of how many laps she did ... 125 laps x 400m run= 50km (122 laps on her own+3 last laps with the group and we joined in)...  plus she did not sleep and had been running and helping round the clock...
The Relay meant a lot to her.. as she lost someone close to her, someone she loved, someone who loved her and would spoiled her rotten, if not for Lung Cancer...sad her Grandmother whom she called NaNai.

Happy 15th Birthday…
My sweet beautiful girl

May HE bless you always....

Recipe (serve 6-8)
(tweaked and adapted from Janelle Bloom)
125g butter at room temperature
1/2 cup caster sugar
1 teaspoon vanilla essence
2 eggs
2 cups of Cake Flour (Lighthouse Brand)
2/3 cup milk 
1 box Wilton White Fondant
1 black Wilton Black food colouring
1 bottle of apricot jam
Decoration ~ Royal Icing 
  1. Pre-heat oven to 170C. Grease and line base and side of a 22cm round spring form cake pan. 
  2. Beat the butter and sugar until pale and creamy. 
  3. Add egg one at a time and continue to beat. 
  4. Remove bowl from the mixer and add in flour and milk and mix well. 
  5. Pour the cake batter into the cakepan  and bake for 45-50 minutes depending on your oven or until the skewer comes out clean. 
  6. Stand the cake for 5 minutes and remove from pan onto cool rack. 
  7. Leave it to completely cool before cutting the cake into shape.
  8. Repeat for second cake
Fondant ~ knead and mix the food colouring until the desired colour is achieved. Lay the fondant according to the instruction on the box. Remember to set aside some white fondant for keyboard and music book.
Brush the cakes with apricot jam, around, in between cakes and the top surface. Gently lay the fondant onto the cake and cut off the excess.

Note : 2 cakes are needed to make the Piano cake. 
I should have bake Chocolate Cake instead... Black Fondant on Butter Cakes is not applealing at all when sliced thumbs down... therefore no photos will be included 

Raspberries, Lemon and Olive Oil Teacake

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Dare I say it... that Autumn is finally here? ... with Winter, less than a month away? 
Oh  yes...We've been experiencing a very mild Autumn this year, and some of the days/nights... feels like Summer was trying to make a comeback..I don't know... but the late sunrise and early sunsets, just reassures me that it isn't so...

... and watching my lemons turning yellow, one by one... just confirmed that Autumn is definitely here.happy And it's time for me to harvest my lemons... and get the plant ready for the next season.
With a box of raspberries that was sitting pretty in my freezer...plus I had the itch to bake, lemon and raspberries would make a perfect pair... I searched the net for some good recipe... and came across Martha Stewart's Ligurian Lemon Cake. 
Had a quick read... Oh yes! its manageable...but I was hesitant to spread the cake with meringue...

...because it spells DISASTER..worried.I am not good in either spreading anything on the cake or do a fancy piping onto cakes... plus it will be too super... duper...  sweet.. much to my kids' delight ...smug ....definitely not mine!!

Recipe serve 4-6
(adapted and tweaked fr Martha Stewart) 

1 ¾ cups Cake Flour (lighthouse brand)
1 cup caster sugar
2/3 cup plus 7 tablespoon olive oil
Zest of 2 lemons
4 large eggs at room temperature
1 tablespoon freshly squeezed lemon juice
3 tablespoon milk at room temperature
1 cup fresh or frozen raspberries
  1. Pre-heat oven to 180C. 
  2. Spray some olive oil onto the baking pan. 
  3. In a large mixing bowl, rub the sugar and lemon zest until the sugar feels moist. 
  4. Add in eggs, using whisk attachment, whisk until the mixture is pale and thick. 
  5. Lower the speed, add in milk then flour, olive oil and lemon juice. 
  6. Mix until all the ingredients is well blended. 
  7. Pour one third of the batter into the baking pan, arrange raspberries on top of the batter. Repeat, and finish it off with the last layer of batter just covering the raspberries.
  8. Bake for 30-35 minutes or until the skewer comes out clean. 
  9. Remove and leave it to cool on the wire rack before serving.

Malaysian ~ Nyonya Kari Kapitan/ Nyonya Kapitan Chicken Curry

Malaysian ~ Nyonya Kari Kapitan/ Nyonya Kapitan Chicken Curry


This Malaysian ~ Nyonya Kari Kapitan/ Nyonya Kapitan Chicken Curry post was scheduled to be "Published' last week, but BLOGGER decided to play up. angry