Caveidea Birthday Event: July 2013

Kek Lapis Cheese Kraker

Untuk pengetahuan korang, resepi ni sangat simple , dan kalau nak beli bahan2nya pun cuma RM40 ke bawah . Aku boleh jamin takkan lebih dari RM40 punya . Dan apa yang istimewanya pasal kek ni ialah bahan2 yang sikit , rasa yang sangat sedap dan cara yang mudah untuk membuatnya . Kenapa aku kata senang ? Sebab apa kek ni tak perlu nak bake pun ! Haaa jimat gas kat rumah ko . Hahaha

Okay dah sedia untuk belajar memasak dengan aku ?? Bagus ! Let's goooo ~ *bajet cikgu memasak

Okay , ni saja bahan2nya. Simple dok? Sangat simple!

1 Tin rendah susu cap junjung (boleh adjust kemanisan ikut suka hati korang. kalau nak kurang manis, guna setengah tin je ok?)

1 Tin/kotak kecil nestle cream (macam mana rupa dia? rujuk je gambar kat atas senang)

1 Kotak fresh milk dutch lady (tak pakai habis pon fresh milk ni. pakai sikit je. lebihnya nanti korang boleh minum)

3 bungkus roti saltcheese (roti ni aku tak tahu kalau kat semenanjung ada. kat miri sarawak banyak! korang boleh ganti kot dengan roti jenama lain. aku dengar, ada orang pakai roti biskut marie pun sedap jugak! cubalah ye. )
Tatura Cream Cheese (Seperti gambar di bawah)

Cara nak buat pulak :

1. Masukkan tatura cream cheese , susu manis dan nestle cream ke dalam mangkuk pengadun .

2. Putar ketiga2 bahan tadi sehingga sebati .

3. Yeah ! Sudah pun sebati . Sekarang korang tuang sikit Dutchlady Fresh Milk ke dalam mangkuk . Lepas tu , ambil roti saltcheese , celup roti saltcheese ke dalam susu fresh milk , barulah di susun ke dalam loyang/acuan .

4. Okay , lepas korang susun roti saltcheese , korang lapis dengan adunan cheese tadi di atas roti saltcheese . Lepas dah habis lapis guna cheese , korang ulang lagi langkah nombor 3 iaitu susun roti saltcheese tu balik . Cisss ! Asyik ter"cis.. ciss" je aku dalam entry ni ye .

5. Okay , bila dah habis melapis , korang tutup acuan korang dengan aluminium foil . Lepas tu letak dalam peti sejuk semalaman supaya kek korang jadi keras . So hasilnya akan jadi macam ni :

Slrppp ! Sedap gila . Aku baru je habis makan kek cheese ni dengan kek horlick hitam . Kek horlick hitam tu pun senang jugak nak buat , bahan pun sikit je , dan rasa memang sedap !!

Selamat mencuba !

Credit to http://www.nabeelstories.com

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Rasa Susah Nak Buat Sendiri? Tak ada Masa?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam,

Kami juga berikan khidmat catering berbagai hidangan

Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

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Resepi Biskut Nestum Rangup

Bahan-bahan ( lebih 200 biji... )

375 gm mentega

250 gm gula perang..sub.kan ngan gula pasir leh gak tp kena krgkn

400 gm tepung gandum

225 gm nestum

1/2 sudu teh serbuk penaik

coklat masakan...utk hiasan je....tak letak pon takpela..

Ceri dipotong kecil2..saya saje tambah ni

paper cup secukupnya

Cara-cara

1. Pukul mentega & gula perang hingga kembang.

2. Masukkan tpg gandum, nestum & serbuk penaik. Gaul sebati hingga jd doh...(doh akan jd berderai mcm serbuk gitu)

3. Bentukkan..saya kepal2 boh dlm paper cup je, letak ceri yg dipotong2 atas tu..tekan2 skt bg padat

4. Bakar api sederhana lbh krg 15 minit @ dah kuning2 skt kat atas dia dah masak ler tuh...sejukkan sebelum di hias

5. Untuk hiasan : Double boilkan coklat masakan, paipkan atas biskut..(saya boh dalam plastik, gunting buat lubang kecik & paipkan...tk boh pon takperla, ikut suka lah yea..

6. Simpan dalam bekas kedap udara..biskut ni rangup & kurang manis, resepi asalnya dibentukkan ikut suka..selamat mencuba

7. Saya buat separuh adunan & dapat lebih kurang 170 biji biskut

Birthday Themed Event
Tak ada masa nak buat event tapi nak buat demi kebahagiaan anak-anak?
Berikan kepada team caveidea event, kami boleh berikan sesuatu yang melebihi dari bajet anda!
Pm at top or SMS/Whatspp 018 2637833

Strawberry Cupcake Recipe

Ingredients

200g/7oz unsalted butter, softened

200g/7oz caster sugar

4 free-range eggs

200g/7oz self-raising flour

4 tbsp good-quality strawberry jam

250ml/9fl oz lightly whipped double cream

250g/9oz strawberries, hulled

icing sugar, for dusting

Preparation method

Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases.

Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.)

Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture.

Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full. Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack.

Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar.

Biskut Coklat Cornflake Resepi

Waktu memasak : 30 minit

Saiz hidangan untuk : 60 biji

Cara memasak : Bakar

BAHAN-BAHAN:

BAHAN A:

300gm coklat masakan

2 sudu teh shortening

BAHAN B:

100gm cornflakes

40gm badam cincang -dibakar selama 10 minit

Sedikit badam cincang -untuk hiasan

Sedikit coklat putih -untuk hiasan

CARA MEMASAK:

Cairkan bahan A dengan kaedah ‘double boiler’ kemudian masukkan kesemua bahan b.

Gaulkan dan pastikan kesemuanya bersalut rata.

Sudukan ke dalam cawan kertas dan taburkan badam cincang di atasnya.

Biarkan coklat keras kemudian hiaskan dengan coklat putih di atasnya.

Sejukkan dan simpan dalam bekas kedap udara.

Chocolate Cheese Cake Recipe

1 layer 1942 Devil’s Food Cake (see recipe)

2 pounds cream cheese, room temperature (divided)

1 cup sugar (divided)

5 ounces bittersweet or semisweet chocolate, melted

2 teaspoons vanilla extract (divided)

6 large eggs (divided)

5 ounces best-quality white chocolate, melted (see note)

Butter bottom only of 9-inch springform pan that is 3 inches deep. Line bottom with parchment or wax paper. Have available a 15 1/2 by-10 1/2-inch jellyroll pan. Heat a kettle filled with warm water to be used for baking the cheesecake.

Make 1942 Devil’s Food Cake. Slice one layer in half horizontally to make two layers and place one of those sliced layers in the bottom of the prepared springform pan.

To make dark chocolate batter: With paddle attachment of a heavy-duty standing mixer set on the lowest speed, beat half the cream cheese until smooth, no more than 30 seconds.

Stop mixer and scrape bowl and beater. Add half the sugar in a stream and beat no more than 30 seconds. Stop and scrape bowl and beater. Add melted dark chocolate and beat only until absorbed, no more than 30 seconds. Beat in half the vanilla.

Add 3 eggs, one at a time, mixing only until each is absorbed. Stop and scrape sides and beater after each addition.

To make white chocolate batter: Use another bowl and follow the same procedure as for the dark chocolate batter, using remaining cream cheese and sugar, the melted white chocolate, and remaining vanilla and eggs.

Wrap aluminum foil around bottom of springform pan to come at least 1 inch up the sides. Pour dark chocolate batter into pan over cake layer already in pan. Place other sliced cake layer on batter and pour in white chocolate batter. Place pan in the jellyroll pan and pour warm water into pan to a depth of ½ inch.

Bake cheesecake on middle rack of preheated 350-degree oven about 75 minutes, or until lightly colored and firm except for the very center.

Remove from oven and carefully remove cheesecake from pan filled with hot water. Remove foil and cool completely on rack. Wrap cheesecake and chill overnight before unmolding.

Note: Make sure to use the best-quality white chocolate you can find or it won’t impart much chocolate flavor to the batter.

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Only one of the layers is used to make the cheesecake above. You may freeze the other layer and keep it until the next time you prepare the cheesecake. Or simply serve it with whipped cream.

1942 Devil’s Food Cake

Makes two (9-inch) round layers

6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces, plus butter for greasing pan (divided)

3 ounces unsweetened chocolate, coarsely chopped

Water

1 ½ cups sugar

6 tablespoons sour cream

1 1/3 cups bleached all-purpose flour (see note)

¾ teaspoon baking soda

½ teaspoon salt

2 large eggs

Butter two (9-inch) round pans and line with parchment or waxed paper. Preheat oven to 350 degrees.

Melt chocolate in large heat-proof bowl set over hot but not simmering water. Let cool. Add the 6 tablespoons butter to bowl of chocolate, then pour in ¾ cup boiling water. Stir well to mix. Whisk in sugar and sour cream.

In separate bowl, stir together flour, baking soda and salt to mix well. Stir flour mixture into chocolate mixture. Whisk in eggs last.

Pour batter into prepared pans and smooth tops. Bake on middle rack of preheated oven about 25 to 30 minutes, or until well risen and firm. Cool cakes in pans on racks 5 minutes, then unmold and finish cooling.

If you are going to finish the cake on the same day you baked it, wrap layers in plastic and keep at room temperature. Freeze for longer storage.

Note: To measure, spoon flour into dry-measure cups and level off.

(Recipe via.)

Rasa Susah Nak Buat Sendiri? Tak ada Masa?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam, Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

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Lemon Cookies Recipe

INGREDIENTS

1 box lemon cake mix

2 tablespoons orange-flavored

2tablespoons citrus-flavored

1/4 cup vegetable oil

1 egg

Icing

1 cup powdered sugar

2 to 3 tablespoons orange-flavored

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Step

Heat oven to 350°F. Line cookie sheet with cooking parchment paper.

In large bowl, beat cookie ingredients with electric mixer on medium speed or mix with spoon. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.

Bake 12 minutes or until lightly golden. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.

In small bowl, mix powdered sugar and until desired consistency is reached. Drizzle icing over cookies.

EXPERT TIPS

Drizzle icing over cookies with a spoon, or use a quart-size resealable food-storage plastic bag. After filling the bag with icing, cut off a small corner and squeeze bag to pipe icing over cookies.

To prevent cookies from browning too much on the bottom, freeze cookie sheet for 15 minutes before using and in between batches.

Rasa Susah Nak Buat Sendiri? Tak ada Masa?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam, Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

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Biskut Coklat Cap Jari

Ingredients:

1/2 cup granulated sugar

1/2 teaspoon table salt

4 ounces (3/4 cup) whole almonds (I used 4 ounces almond meal/flour)

12 ounces (1 1/2 cups) unsalted butter, cut in large chunks and slightly softened

4 teaspoons pure vanilla extract

1/4 teaspoon pure almond extract

13 1/2 ounces (3 cups) all-purpose flour

1/2 cup coarse sugar such as turbinado, demerara, or sanding sugar (I used Sugar in the Raw)

5 ounces bittersweet chocolate coarsely chopped

10 tablespoons unsalted butter

Method:

For the almond cookie dough:

Process the granulated sugar and salt in a food processor until it looks powdery and a little finer, 30-60 seconds.

Add the almonds and process until they're finely chopped (or add 4 ounces almond meal and move to the next step).

Add the butter and the vanilla and almond extracts and pulse until the butter is smooth, scraping the bowl as necessary.

Add the flour and pulse until a soft dough begins to form around the blade. Transfer the dough to a large bowl and stir briefly with a rubber spatula to ensure it's evenly mixed.

to form the cookies:

Scoop up a generous teaspoonful (2 level teaspoons) of the dough and shape it into a 1-inch ball with your hands. Roll the ball in the coarse sugar and set it on a tray lined with wax or parchment paper. Repeat with the rest of the dough setting the balls slightly apart.

Press a thumb or forefinger, dipped in flour, into each ball to create a depression. Cover and refrigerate for at least 2 hours , but preferably overnight.

Remove the cookies from the fridge and arrange them 1-inch apart on a parchment or foil-lined cookie sheet. Position the rack in the center of the oven and heat the oven to 325℉. Let the cookies sit at room temperature while the oven heats.

Bake the cookies for 10 minutes. Gently redefine the depressions with your thumb or the tip of a wooden spoon handle, if necessary. Rotate the sheet and continue baking until the top are golden brown, another 8-12 minutes. Transfer the cookies to a rack to cool completely.

While the cookies cool, prepare the filling.

Put the chocolate and butter in the top of a double boiler set over simmering water. When the chocolate is almost completely melted, remove from the heat and stir until completely smooth. Spoon the filling into each depression. If the filling hardens while using, reheat it over the pan of hot water.

Yields Approximately 6 dozen cookies

Rasa Susah Nak Buat Sendiri? Tak ada Masa?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam, Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

PM http://www.facebook.com/caveidea

Pages

Kek Lapis Cheese Kraker

Resepi Biskut Nestum Rangup

Strawberry Cupcake Recipe

Biskut Coklat Cornflake Resepi

Chocolate Cheese Cake Recipe

Lemon Cookies Recipe

Biskut Coklat Cap Jari