Big Boys Oven

2008-10-15T21:00:00.000+08:00

ORDERING YOUR CAKES . BAKING CLASSES

- Sugar Art a beautiful creation,--- read more ! new

- Delicious Ice-Flower Dumpling, --- read more!new

BIG BOYS OVEN WILL BE BAKING IN PENANG ISLAND ON 13-14TH DECEMBER!!! BigBoysOven will be conducting baking classes in Penang, for more details and registration please contact 012 4229433

BIG BOYS OVEN STUDIO PJ OCTOBER BAKING CLASS. BOOK YOUR CLASS NOW! BigBoysOven will be conducting macaron, macaron tartellet, japanese cream cheese tartellet and 123 cupcake baking classes in PJ on the 18th & 19th October. Get yourself register now, please contact 012 3021269

Eclairs . . . Made in Heaven!

2008-10-15T20:50:00.001+08:00

La Maison Du Chocolat

I love this recipe which I took from La Maison Du Chocolat, it was the Carmel Eclairs. The texture was lovely and the cream filling was silky and fragrant too. The cost to make this recipe was inexpensive at all and talent can be nurtured easily. A simple recipe that everyone can follow.

Ingredients

For the choux pastry
1egg yolk
2eggs
1/2cup whole milk
Pinch of salt
1teaspoon granulated sugar
3tablespoons unsalted butter
1/2cup all purpose flour

For the caramel
6tablespoons granulated sugar
6tablespoons heavy cream

For the pastry cream
1cup milk
2egg yolks
2tablespoons granulated sugar
3tablespoons all-purpose flour

For the glaze
6tablespoons granulated sugar
7oz fondant

Method

1. Preheat the oven to 400F. Grease a baking sheet. Prepare the choux pastry. Place the egg yolk in a small dish with 1 tablespoon water and beat. Set aside. Break the whole eggs into a mixing bowl and beat. Set aside. Place the milk, salt, sugar and butter in a saucepan and bring to boil. Stir with a spatula and add the flour all at once. Stir continuouly. When the mixture is thoroughly blended and begins to come away from the sides of the pan, cook for a few seconds more, then remove from the heat. Add the beaten whole eggs gradually, in batches, stirring constantly. The mixture should be soft, but not too liquid.

2. Transfer the batter to a pastry bag fitted with a medium round tip. On the prepared baking sheet, pipe out lines of batter about 4 inches long and spaced about 1 1/2 inches apart. Brush the tops with the beaten egg yolk. Bake until golden, 20-30 minutes.

3. Remove from the oven. With a small sharp knife, make a lengthwise slit in the side of each pastry. Set aside to cool. Prepare the caramel. Gradually pour the sugar into a medium size saucepan set over low heat. Cook until the sugar begins to caramalize. As soon as it turns dark bron, remove from the heat and immediately add the cream, taking care not to splatter. Stir, then set aside to cool.

4. Prepare the pastry cream: Place the milk in a saucepan, add 1 teaspoon if the sugar, and bring to a boil. Meanwhile, place the egg yolks in another saucepan, add the remaining sugar, and beat until lemoon-colored. Stir in the flour. Slowly pour in half of he hot milk, whisking continuously, until smooth. Add the remaining milk and place over medium heat. Cook, whisking continuously, until thick. Remove from the heat. Set aside to cool completely, stir often to release steam and prevent the cream from getting soggy. When cool, stir in the caramel. Fill the pasteries with the cooled caramel pastry cream, using the slit in the side.

5. Prepare the glaze: Place the sugar in a saucepan, add 6 tablespoons water, and bring to a boil. Cook for 5 minutes, until a dark caramel color. Remove from the heat, stir in the fondant and place over low heat, stirring until thoroughly blended. Set aside to cool. Glaze the top of each filled pastry with this nixture. Let harden before serving.

This is a simple recipe that I had found and I found them awesomee delicious but do not keep them to long as they could harden easily within a day or two. I just adore them . . . Love Sunnny Yaw

Indulge With The Matcha Goddess

2008-10-13T13:00:00.001+08:00

GreenTea Tiramisu

I am back safely in KL from my Penang weekend trip. Although I am too exhausted but it was one of the most interesting trip that I ever had. I counducted 3 classes on the weekend, it was fantastic and had great students and will post about it soon. Food in Penang as always delicious and incredible.

Today I am posting about the greentea tiramisu, layers of greentea cream over layers of japanese greentea sponge. This greentea tiramisu is gorgeous as I served them in a beautiful tappered glass and even decorated it with chocolat and fresh fruits.

Gosh, I really need some rest now and will be back real soon . . . Love Sunny Yaw

OGILVY Celebrates 60years

2008-10-10T13:03:00.004+08:00

OGILVY held a global virtual party recently to celebrate the founding of the agency by David Ogilvy in New York on Sept 23, 1948 - 60years ago. Over 30 office throughout the Ogilvy network worldwide participated in the celebrations, commemorating David Ogilvy's legacy and the culture he created.

As for Kuala Lumpur, I was given the task to come up with a huge cake and Idecided to bake a 5kg Very Berry moussecake cake, a strawberry mousse layer with straberry and vanilla light sponge. The feed back was good, they liked it very much. On the 6th October theSun newspaper, there was a story about OGILIVY 60 Celebration and a photo with OGILVY stffs celebrating with the Very Berry cake and candles too . . . . . . so cool!

Well it is weekend coming and I will be away to Penang to have my first baking classes and so excited about it and I will be back here next week, so take care . . . . . Love Sunny Yaw

Terence & Pei Ming's Wedding Cupcakes . . .

2008-10-07T00:21:00.001+08:00

We meet Terence, Pei Ming and Amanda at our place few months back to discuss their wedding cupcakes and last month Terence & Pei Ming had their wedding dinner at Imperial Sheraton Hotel Kuala Lumpur. 400cupcakes were ordered for their wedding day while 30cupcakes were placed on the tiers at the stage and the rest was packed nicely in a cupcake box for the guests to take home after the wedding dinner.

As Terence and Pei Ming wanted a simple pink cupcakes and I baked them chocolat, vanilla and greentea cupcakes and swirled with pink butter cream. The cupcake tiers were beautifully arranged with champange glasses, beautiful maroon coloured ribbons and scattered with rose petals.

It was a well done job and it was amazingly beautiful . . . Love Sunny Yaw

Triple Chocolat Cupcakes with Greentea Macaron Topping

2008-10-05T15:38:00.001+08:00

I love having mini chocolat cakes in a sizeable cup just like a medium cupcake as it is easy to eat, not too much and can be very addictive. When I peaked into my recipe books for chocolate cakes, there were so many varieties such as chocolat mud, chocolat brownie, white chocolat strawberry, chocolat chilli, chocolat with macadamia nuts, chocolat fudge, chocolat cherry, mint chocolat, chocolat chips with raisins, hazelnut chocolat, orange chocolat and many many more. Well this time I baked a triple chocolat cupcake with greentea macaron topping. . . . . . What did I do? . . . . Well, I baked a chocolat cake with bite pieces of dark chocolat in it and topped with chocolat butter cream plus a green macaron shell with greentea cream . . . . . an a whole roasted almond. Here is the chocolate cupcake recipe that I love to share with you . . .

Ingredients(15 medium cupcakes)

Cupcakes
250gm Sifted cake flour
200gm Brown sugar
250gm Softened unsalted butter
3nos Eggs
120gm Melted dark chocolat
1tsp Vanilla essence
1tsp Baking powder
120ml Milk

Icing
120gm Softened unsalted butter
120gm Melted dark chocolat
1Tbsp Milk
1tsp Vanilla essence
80gm Sifted icing sugar
150gm Chocolat bits

Method

Cupcakes
1. Preheat the oven 175C(350F).
2. Place the butter in bowl and whisk, slowly add in the sugar by batches.
3. Add in the egg yolk and continue to whisk.
4. Add in vanilla essence and also the melted chocolat, continue to whisk.
5. Add in the sifted cake flour and milk by batches and continue to whisk.
6. Seperately beat the egg white till soft peak and gently fold them into the cake mixture.
7. Spoon the cupcake mixture into the cupcakes holder(about 50gm per holder).
8. Top the cupcake with chocolat bits.
8. Bake for 20-25mins.

Icing
1. Whisk the butter in a bowl.
2. Beat in milk until smooth.
3. Add in melted chocolat and vanilla essence.
4. Add in sugar and whisk until smooth, thick and creamy.
5. Place the cream ino the piping bag with the desired tip.
6. Pipe the cream onto the cupcakes according to your liking.
7. Decorate the cupcakes with almond and macaron shell creamed with greentea cream.

These cupcakes are adorable, lovely and gorgeous in many ways, they will definitely be such a seducer to your guests and will be a great gifts for birthdays or even weddings celebration . . . . . Love Sunny Yaw

Red Velvet Chocolat Cupcake From The Southern . . .

2008-10-03T09:00:00.002+08:00

A rich and sweet cake is what a red velvet cake is. It is a southern origin which makes it distinctive, popular and the dark red tanning makes it looks so sexy and yet so appealing. A truly cake sex goddess, a real seducer as it is originated from a mixture of fragrant buttermilk, unsalted butter, refined flour, dutch cocoa and red food coloring.

I love the texture of the red velvet, soft and fragrant and the color too is so attractive. I love to have them in a naked medium paper cups top with soft cream cheese frosting or even buttercream frosting. One thing about this red velvet cupcake, I never like to share mine with anyone, just like to pamper it myself . . . . so no sharing, have one yourself!

Ingredients
(28 medium cupcakes)

400gm Cake flour
45gm Cocoa powder
1.5tspn Salt
460gm Soften unsalted butter
350gm Sugar
3nos Large eggs
80gm Red food coloring
1pcs Vanilla pod
380gm Buttermilk
2tspn Baking soda
2.5tspn White vinegar

Method

1. Preheat the oven to 350F.
2. In the mixing bowl, sift together the cake flour, cocoa powder and salt.
3. In the whisking bowl, whisk the butter and sugar at medium speed till incorperated.
4. Reduce the speed of the whisk, add the eggs, one at a time and whisk.
5. Cut the vanilla pod into half and scrap the vanilla seed into the mixture and add in the red food coloring, whisk till incorporated.
6. Add in the cake flour mixture in batches and also together with the buttermilk. Whisk the mixture.
7. Mix vinegar and baking soda together and add into the mixture.
8. Transfer the readily mixture into the medium cups, about 45-50gm per each cup.
9. Bake for about 20 to 25 mins.

I have tried this gorgeous red velvet cupcakes in many batches and also a lot of repeating orders, so I guess you will try them too as I know it will never go wrong . . . Love Sunny Yaw

A Wedding Cake For A Perfect Wedding

2008-10-02T11:51:00.005+08:00

This is a wedding cake I created recently at my studio for a perfect wedding. A 5 tiers pink fondant wedding cake with light pink and purple sugar paste flowers. I had them simple and clean with each tier removable and easy to handle.

I wonder what will I be making next . . . . . maybe more cupcakes . . . . Love Sunny Yaw

Vanilla & Chocolat Cookies

2008-09-30T00:10:00.007+08:00

Dear Sunny,

I have been baking macarons lately and alway end up with a lot of egg yolk. What do you usually do with them?

your dessert fan,
Kathleen
................................................................................................

Dear Kathleen,

Yes I always end up having a lot of egg yolk after my macarons session. There are many way to use them such as steam egg yolks with soya milk which is awesome delicious or even egg pudding would be a great idea. Usually I like to use my left over egg yolks to make my favourite cookies. Here is my favouritevanilla and chocolat cookie recipe which I would like to share with you . . . . .

Ingredients
150gm Butter
100gm Sugar
250gm Cake Flour(sifted)
2nos Egg yolk
a drop of Vanilla essense

Option al
For cocoa cookies
50gm Cocoa powder(sifted)
200gm Cake flour (instead of 250gm)

Method
1. Whisk butter and add sugar.
2. Whisk till the mixture turn white.
3. Add egg yolk gradually and continue whisk.
4. Add in cake flour (cocoa powder) and whisk.
5. Roll the mixture into a roll dough.
6. Wrapped it with baking paper and freeze it.
7. Preheat oven at 160C
8. Take the frozen cookie dough and slice the dough about 8mm thick.
8. Bake for 15-20mins

The batch of cookies that I baked was crispy and delicious, my nephew and niece were so addicted to this cookies as they keep wanting more. It is worth trying this cookie recipe as they will go very well with your guest over a cup of smooth coffee. Happy baking . . . . Love Sunny Yaw

DESSERTS FOR TAG HEUER

2008-09-28T09:51:00.009+08:00

THE LAUNCHING OF MERIDIIST

Last week we were in Kuala Lumpur for the media launching of a new unique communication instrument by Tag Heuer called The Meridiist, the perfect cosmopolitan travelling companion, uniting formal purity with functional perfection.

Meridiist is swiss engineered and hand assembled from 430 components and constructed from corrosion-resistant, watch making 316L steel which is lovely. It also comes with a unsratchable 60.5 carats sapphire crystal dual displays. This piece of communication and time teller is so slick, I am sure every successful men would love to own it, me too (something I would die for having . . .).

Why were we there? Yes, we were there to prepare the dessert! We were requested to come up with some lovely desserts for the event and I proposed something simple, gorgeous and musculant which will definitely go well with Meridiist. Tag Heuer's colors were lovely too, therefore I used red, green and white for the desserts. Here is my dessert list for the day, white cream cupcakes, big chocolat macarons, huge strawberry tarts and greentea cream cheese tarts.

This is a finger bite white cream cheese tart I baked, crispy tart shell filled with tangy cream cheese.

I had replaced the white cream cheese with greentea cream cheese and topped it with some greentea powder to give a deep green effect. Looked awesome.

It was a great fun to come up with the event's dessert and would like to thank Agnes. I am sure there will be more exciting challenges ahead, I just can't wait and will defintely keep you inform . . . Love Sunny Yaw

Goddezz Couture Club & Paperdoll

2008-09-25T19:59:00.004+08:00

Last night together with Joanna, Joshua and ShuJian, we headed to Media Preview of The Goddess Couture Club at Solaris KL. It is one of the latest club in town located at Mont Kiara. The ambient of the place was good defitely a palce for clubbing, good music and last night we got to watch a fashion show by Carven Ong and his models. Have a look at Joshua's blog as he had captured them on his camera last night!

Our cheerful friend Joanna, had just launced her online clothing and I got to say they are lovely, gorgeous, chic and affordable. It offers a variety of trendy dresses, have a look yourself at http://www.paperdoll.com.my/

. . . . . Sunny Yaw

The Discovering of Macarons

2008-09-21T00:01:00.003+08:00

The Delicate Dessert To Die For!

I will be back very soon with full energy as I am nearly fully recovered from being not well this of weeks and I just can't wait to meet my students in this coming October classes in Penang and at my own studio in PJ. Since lately I had been resting and had been keeping myself busy in my studio with work, work, work and new discovery of recipes and a few new projects. . . . come to think about my past classes, I had not gave my much reviews about them especially on the macarons classes, Therefore in this post I going to introduce to you a bit of the delicious macaroon making.

Hahahaha. . . . got to say everyone who had participated had a very enjoyable and exciting time. What I did? Firstly I introduced macarons to my fellow students then we proceeded to . . . . . whisking . . . . . mixing . . . . . baking . . . . piping . . . . and we had MACARONS!!!!!

Well I just can't wait to my next baking classes in this coming October and hope to see you there too . . . it is a fun class . . . . come and join me . . . Love Sunny Yaw

Lovely Petite Flowers Over a Wedding . . .

2008-09-18T00:01:00.001+08:00

Lovely Colors Over A Wedding Cake

I had been busy crafting this cake last week requested by a client of mine, wanted something moderate and nice for her girlfriend's wedding. So I created a 3tiers vanilla pod lemon cake with loads of petite white flowers over a lovely champange pink fondant.

I will be facing another challenge this coming week especially on the wedding cake but cannot review it to anyone yet . . . secret project . . . see you soon I got to get back to my studio yet for another interesting bakes . . . Love Sunny Yaw

Little Cakes called Cupcakes . . . !

2008-09-16T07:00:00.003+08:00

A Lovely Gift and Gorgeous Cupcakes!

"Ding Dong", "Ding Dong" my door bell rang. It was the dispatchman with a parcel for me. "Please sign here sir" said the dispatchman. He gave me the parcel and left. Swiftly I opened the parcel and found a beautiful box filled with a variety of cookies and cake. I also found a note in the box written, "Get well soon, yours Prince Hotel" Wow! It was incredible lovely and it really lifted my spirit. Thank you so much Prince Hotel, I will defintely be recovering in no time!

Something That Can't Really Resist!

This is another batch of cupcakes that I did for a wedding registration over the weekend. For this batch of cupcakes, I baked a chocolat cake topped with white cream and finished with chocolat ganache and silver balls . . . . . Sunny Yaw

A Petite Flower Sitting On A Cupcake . . .

2008-09-15T07:25:00.003+08:00

Simple And Yet Elegant!

Yesterday, I baked this load of cupcakes at my studio for a marriage registration celebration. There were simple vanilla pod cupcakes topped with nuts and swirled with cream and finished off with a lavender blue petite flower and little silver balls . . . Love Sunny Yaw

A New Menu . . . A New Beginnng

2008-09-10T18:02:00.004+08:00

I had been very tired lately and have to take a short rest under the advice of my medical practitioner. I was also advice not to travel too, therefore I have to reschedule my baking class trip to Penang to mid October and miss a wedding too.(By the way,I would like to apologizes to my students who had been patiently waited for this classes. I promise I will defintely be there this mid October) Since I got time, I will be planning new things for my classes.

Right, what am I going to post today? Yes I am going to post about the dinner I had recently at Tai Zi Heen. I got an invitation by Prince Hotel, Kuala Lumpur to try out their new chinese menu created by Master Chef Ricky Thein and was requested to bring some friends along too. Without thinking, I sms-ed a few makan kaki (eaters) and this was one of the sms-es I send out!

me: are you free for makan(eat)?
xxx: where & when?
me: tai zi heen lar n this wednesday, can?
xxx: why?
me: eee . . . I am getting engaged.
xxx: wah liao to who?
me: come lar then you know.
xxx: cannot lar, next time....

I make a white lie during my sms-es, I told my makan kaki's that I will be getting engaged on that day but in fact it was a farewell gathering dinner for two food bloggers Hwei Ming and Chris. I am sure by now both of them should be busy packing and so happen both of them will be heading to UK, Hwei Ming will be continuing his study in Manchester and Chris will be getting a new job in Glasgow. So that night we had Jennifer, Simon Seow, Hwei Ming, Chris, Shirley, Sharon, Sidney and myself. It was a incredible night as the food was awesome, creative, well presented and what's more Delicious!

The night we started off with a light fried fluffy bun (Man Tau) topped over with sweet and sour sauce and crab meat which was so seductive, totally felt like being seduced into a lovely dinner.

Then came these lovely and beautiful covered soup bowls and each of us was served with this bowl. When we opened it's cover, it was this lovely and tasty Double-Boiled Dried Fish Stomach Herbal Soup (Lai Tong) which was absolutely delicious and so indulging.

The next dish was the appetiser, it was Siew Mai dumplings but not an ordinary Siew Mai dumplings. We had the Tai Zi Heen's "Siew Mai" from The Four Corners of The World (Tong Lam Sai Pak Siew Mai Wong).

Abalone "Siew Mai" (Tong Fong Chu Sar Pau Yee Mai)
Redang Crab Meat "Siew Mai" (Lam Yeong Rendang Hai Yok Mai)
Tuna "Siew Mai" (Sai Sek Tuna Yu Mai)
Scallop "Siew Mai" ( Pak Hoi Tai Jee Mai)

Next yet another appetisier was served andthis round was Tai Zi Heen's Four Seasonal Crystal Shrimp Dumplings (Tai Zi Heen Sei Kwai Teen Har Kao) Gosh It was amazing when I saw the colors of these crystal dumplings . . . orange, green, crystal white and black. Just by looking at them, it had already captured my heart. Every single of this crystal dumplings represented a season, spring, summer, autumn and winter.

Green(vegetable)-Spring
Black(ink squid)-Summer
Orange(pumpkin)-Autunm
White-Winter

The first main dish we had was this Crispy Roasted Chicken Topped with Szechuan Sesame Sauce. This roasted chicken looked so petite gorgeous as the chicken had been deboned after roasting. The roasted chicken was placed at the centre of the dish perfectly and topped with crisp fried onions, white sesame seed, chopped scallion and a sprinkle of light hot sweet szechuan sauce, lovely and so adorable. I truely enjoyed this dish. It is a must order if you dine at this restaurant.

This dish was the Chef's Signature Dish, truely a fusion dish that I would love having everyday. It was Oven-Baked Black Cod Fillet with a Butter and Parmesan Cheese Crust . . . truely heaven. I had never ever enjoyed such thick slices of cod fillet since I came back from Scotland seven years ago. The cod was well pan fried and baked in the oven to create the buttery parmesan cheese crust. The saltiness of the parmesan blended so well with the cod fillet and the presentation was fantastic. How can we not notice the word "Fish" well written in chinese on the huge serving plate. Kudos to the Chef!

Next was yet another Chef's Signature Dish, the Ying-Yang Prawns - Crispy Prawns Tossed wth Asian Dressing and Garlic Pepper Sauce. I got to say I enjoyed this very much as the prawns were very fresh, meaty and crunchy. It was done to my liking, just cant let my eyes of them. The decoration was absolutely marvellously done, very well presented. Do you notice that this dish was decorate according to BigBoysOven . . . . . Sunny & Sidney! (muahahahahhahaha)

I alway find it difficult to handle beef whenever I dish up a recipe in my kitchen. Why? You may ask. Well, I always having tough cooked beef, hard and difficult to eat. But the beef dish that we had that night was absolutely difficult to describe as I was lost with words on how delicious it was, it just melted in my mouth and the biting was effortless. I would defintely recommend this dish, Wok-Fried Diced Beef Tenderlion with Black Papper and Crispy Garlic.

Then came the Stir-Fried Honey Peas with Wood Fungi, Pine Nuts and Lotus Root served on a crown basket. The vegetables were vey fresh, tasty, crunchy and was done prefectly, not over cooked at all.

When the main courses already done, came a huge selection and variety of moon cakes. They were delicious and I had wrote about them at Big Boys Kitchen.

Look, look at everyone especially Simon, Hwei Ming, Chris, Jennifer and myself just busy playing with our camera during those lovely and delicious food served that nite.

Tai Zi Heen is a must place to be as it has a few winning award for dining! A place I would recommend.

If you go there now for dinner from 1st August till the 30 September 2008, you can enjoy 50% off Dinner Nightly from 6.20pm-10.30pm from the a la carte menu excluding premium food items.

For Booking, call Tai Zi Heen at 03-2170 8888 extension 8200 or email to restaurant@princehotelkl.com.my

And, as always, terms and conditions apply.

This is me with the incredible Chef Ricky Thein.

I hope for a speed recovery and be back real soon . . . . Love Sunny Yaw

A Romantic Wedding at The Courtyard . . . . . . . . Yew & Lynette !

2008-09-08T13:23:00.005+08:00

I'm giving you my heart
We're together now till death do us part
I made a vow today to have you in my life
And you promised to take me as your wife
I'll love you forever and for always
And I will cherish you all of my days

" CH Yew & Lynette Teo "

Last weekend I got to work on a beautiful 5-tiers wedding cupcakes for Chun Haw & Lynette on their wedding reception at The Courtyard Restaurant, Bukit Damansara. The reception was so beautifully done up with the color pink (as the theme color) by the wedding designer and planner Gary.

Wedding Designer & Planner for Hire: Gary

This was a photo of myself with Gary taken during the wedding and as Gary do not have a website if you need his expertise do send us an email . . . . . . Love Sunny Yaw

Completing 11years of Journey . . . . Jeffrey & Rachel

2008-09-02T06:30:00.002+08:00

I pledged my heart to you
It will forever be yours
My love is pure and true
Without you I would be lost
........ Forever Love

"Jeffrey & Rachel"

The wedding was so beautiful, the setting was incredible lovely.This time I get to work with Kenny Mah, the wedding planner for Jeffrey & Rachel's wedding. For the wedding I did a 3 tiers wedding cake fill with petite flowers . . . Love Sunny Yaw

Wedding Planner for hire: Kenny Mah

Romancing The Cupcakes, The Way You Want It!

2008-08-27T00:07:00.002+08:00

Big Boys Oven had a private cupcake class recently at our studio and we baked chocolate banana and vanilla pod cupcakes and we were totally going bananas . . . ain't it cool, yes it was fantastic! It maybe looked like basic a baking class but it came with a twist . . . in this baking class we encourage team work, it was fun.

What I did, . . . . I just make the first cupcake mixture and my students will have to do their cupcakes themselves later.

My students look so serious . . . I noticed in every classes I conducted, all my students were very attentive and very dedicated.

Once the mixture was ready, I showed them how to pipe the mixture into the cupcake case.

A sprinkle of chocolat chips will do the trick!

Break time, . . . . . durian moussecake and chocolat macarons . . . yummy desserts best paired with a cup of illy coffee.

First batch of cupcakes done!

Now it was my students hands on baking time! Look, look how serious my students can be, . . . . work is always work!

He did the whisking, she did the piping, . . . . what a team effort!

He insisted to try piping too!.........lol!

It was cupcake decoration time!

This is how to do the twist!

Look, look at all my students lovely cupcake creations, so pretty and so desirable.

note: ALL CUPCAKES DECORATED BY MY STUDENTS

It was an enjoyable cupcake baking and decoration class, all the hard work paid off well . . . . . . another mission accomplished! . . . . Sunny Yaw