Banana Chocolate Pavlova .... when the rubber hits the road!

Assalamualaikum and good morning peeps! I am updating my blog because the house is quiet, I have to send Muhammad to the baby sitter but I have a few bakes to finish before 12! But then, I must share with you this....the chocolate pavlova and how I feel now....

It might seem scary , but I realise that now I am going through what I have been reading or what my Dato Shaz goes through every day....the business I mean....yeah I read Peter Drucker, I read Anthony Robbins, I read Todd Duncan....I heard Dato Shaz spoke about branding, positioning, marketing, customer churn all that jazz....but it's when the rubber hits the road, the reality comes to surface, all your energy, creative juices name what....will emerge!

Hey, I couldn't even write properly let alone write using buttercream, but this my friend is one of the things that you overcome when the rubber hits the road....and there should never be a time when you say no to your customers....well, in the next 3 months we are sorry that we would not be able to entertain all requests, as we were booked till December, alhamdulillah...anyway....

What I mean is when you have your own business, no matter how small it is, all the above facts keep playing in your mind...you can't offer the same cakes, the same design, the same packaging day in day out...even MacDonalds have their specials at times! So...this are the things....and networking is so darn important. I don't see a point of of trying to over do the other, but let's stick to our own expertise and network....as network makes the business work...

More of this networking will be happening when I operate from my humble studio, soon....can't wait as there will be classes right for the beginners and perhaps baking parties for kids or moms! I have so much in store but first I need an assistant, hehe....any offers?

Okay, enough of my blabbering..let me share with you this recipe...it is mouthful to pronounce all, you better save your breath  to savour this super delicious dessert, which I feel is akin to banoffee pie and this masterpiece I feel suits the standards of those known chefs...it is super sedap!

Ingredients adapted from Suzareen's recipe....Reen currently resides in Perth Australia

Pavlova

4 egg whites
200g brown sugar, Reen uses white sugar
1 tsp apple cider vinegar
1 tsp cocoa powder, I used Cocoa Barry, ran out of my Valrhona
1/2 tsp instant coffee granules, I added, I used Nescafe TAster's Choice French Roast

Heat oven at 150C. Prepare your baking tin. Beat at medium speed egg whites till frothy, add a tablespoon at a time the brown sugar at every 1 minute interval.....believe me you'll appreciate it if you beat your meringue slowly and lovingly, hehe! When all the sugar is added, add apple cider vinegar, turn the speed to medium high for about 5 or 6 minutes when the meringue is stiff but not dry please. Sprinkle the cocoa powder and coffee powder, and scoop the meringue on to the prepared tin. I wouldn't advice you to fold in the cocoa powder nor the coffee powder and the fat in the powders would deflate your meringue. Turn your oven to 110C bake for 90 minutes,,,when cooked leave the meringues in the oven till cold.

Salted Caramel Sauce adapted from the recipe learnt from Sarah Jasmine

1 cup sugar
1 1/3 cups whipping cream 30% fat content
30g butter

Make the caramel ie burnt sugar, turn off heat, remove your pot from heat, add whipping cream...at this point please be extra careful, the mixture will spatter. Once all mixed, heat up the mixture a bit for about 3 minutes, remove from heat and add butter until well incorporated. Leave to set at desired consistency. Salt to taste, I used fleur de sel.

Whipping Cream

I used 400 ml dairy  whipping cream, whisked with 2 tsp vanilla until soft peaks. I omitted sugar.

Bananas

I used 6 bananas

How to assemble....just place the meringue disc on a plate, spread the whipping cream, dust some cocoa powder on the cream, arrange your sliced bananas, and drizzle salted caramel sauce. Place the second meringue disc on top of the first, spread the cream, dust cocoa powder, spread your bananas, drizzle your salted caramel sauce.....ENJOY ENJOY ENJOY!

Ok peeps , I gotta go...bakes waiting friends waiting, Khadijah's waiting....

Devilishly Moist Chocolate Cake ..... I Am A Baker!

Hi ya peeps! I just realised that it has been almost 2 months since I last updated my blog! urgghhh! Yes, I have been busy, very very busy! Things move in flashes when you work on your own! I am not complaining, but I realise that you achieve more when working on your own....baking ...the baking business is doing fine alhamdulillah....Mondays were usually my rest days, but I have busted that the past 3 weeks. Otherwise baking, err work starts on Thursdays, Fridays, Saturdays and a bit on Sundays. I usually go out on Mondays, have lunches with my friends and stock up ingredients.

Have I become a millionaire!? Nope, but I am definitely happy now, I don't have to think to say that...Do I worry about my income...yeah a little bit, just a little bit, I put all faith on Him!....and the other best part is most of my customers become my friends...what more can you ask!?

I check my messages on Mondays too! But, of late I have not been trying new recipes, well, I have tried a few recipes but have not had the time to update them here. I have started my classes in September, there will be no classes in October, but there will be classes in November....hopefully in my new premise which I will be renting. Renovation works are now on the way.....and I can't wait to release new modules. It will be easier when I could decide on the timing and venue!

I have not resumed my mengaji classes since we left for raya puasa, the kenits Hajar and Muhammad have been down with chicken pox, so they were at home with me, and I was grounded!

Anyway...here's the recipe that I made in Ayer Baloi...please excuse the pictures, we couldn't wait till the ganache sets before we dug into the cake....it was super delicious....and I used Van Houten cocoa and blocks and some herscheys dark chocolate in the ganache. So, no excuses for not trying this recipe....

Ingredients the recipe belongs to Tish Boyle!

1 1/2 cups all purpose flour
3/4 cups cocoa powder
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 2/3 granulated sugar
1/3 cup (80 ml) corn oil
2 large eggs
1/3 cup (80 ml) milk
2 tsp vanilla extract
1 cup(240 ml) boiling water

Method

Preheat your oven at 165C, prepare 3 9 inches round cake tins...I used a casserole bowl.
Sift flour, cocoa powder, baking powder, baking soda , salt into a mixing bowl. Mix them on  low speed till well mixed. Add sugar. Add oil and mix on low speed till the mixture become crumbly. in a separate bowl mix eggs, milk and vanilla...add this mixture into the dry mixture until well blended. Still on low speed slowly pour boiling water, and scraping down the mixture. Pour the batter into the prepared pans.

Bake for about 40 minutes, let cool. and garnish with chocolate ganache.

For my chocolate ganache I boil 200g dairy whipping cream (at least 30% fat content) and pourt onto 200g dark chocolates. Set it to the consistency you wish, I just poured mine right away on the cake.

Enjoy enjoy enjoy!

Nite peeps...my work this week begins tomorrow! Have a brilliant week!