My Pavlova and I

Assalamualaikum everyone! Hallo and hi, i have been away far too long. I have been busy could be my excuse , but the truth is my blog is not in my priority list at the moment. 

But I feel that I should write as I have been showing my students how to make pavlova... And recently the weather had been so humid and the pavlovas that I have been making using my recipe has become moist and sticky!!! I have also added salt and cream of tartar on top of vinegar and cornflour and vanilla in my pavlova. My pavlova tasted the way i wanted them to taste, but they became sticky! So! I decided that I should experiment with new methods and omitting salt and cream of tartar and vinegar and cornflour....and I also roasted my sugar before adding them to the egg whites!

What did I get? A crisp pavlova with soft marshmallowy interior, baked in about an hour an a half for a pavlova and 50 minutes for mini pavlovas! And do you know that the Meringue Girls swear by the roasting the sugar technique!

What else did I do?? Once I got the technique right I decided to add back my "missing ingredients" ie salt , cream of tartar and vinegar and flour and vanilla... voila, it worked!

But really making a pavlova is all about how the ingredients react wt each other when beaten. Afterall egg whites consist of 75% water abd 25% protein. Beating the egg whites a bit in the beginning of making a meringue speeds up the process of the molecules to absorb sugar. However, if the molecules were overbeaten, they would "shy sway" from the sugar, and that would probably be the end of your pavliva making, fail...period! Unless you add some fresh egg whites to the meringue ( well I do that to salvage my meringue when I make my macarons when this accidents happen...they are real they happen ok!)

In the early days and when I was in Lindon I made BakedAlaska and I whipped my meringue using my hands. And I didn't add anything on top of egg whites and sugar, and my meringue was purrfecttt! Hence, if you used the Meringue Girls way, their meringue consisy of only sugar and egg whites. And their recipe is inbthe ratio of 1:2 egg whites:sugar. But the sugar needs to be roasted in the oven at a temperature of about 200 C, for about 5 minutes whilst you beat the egg whites to be like a shaving foam texture. By warming the sugar the meringue became more stabilised and absorbed the sugar faster. And you have to beat the meringue untill the sugar just dissolved. I was quite sceptical until I tried them myself. It worked! And my pavlova was not super sweet, in fact the act of roasting the sugar gave a caramelised effect to the sugar, when I added salt in my meringue I could comprehend how the Parisian could just eat their meringues just like that!

Would you add salt, cream of tartar, vinegar , cornflour and vanilla? I would not do without them...but adding them would make your pavlova more chewy. And I think best that you weigh your egg whites. Whilst using 4 egg whites and a cup of sugar worked forcme during the dry season, when the weathwr is hot and humid it is a whole lot of different story with my meringue. Hence, now I use the ratio of 1:2 egg whites:sugar with all the additions ir salt creamof tartar vanilla vinegar and cornflower and made my minis in 50 mins and pavlovas in an hour an a half at a temperature of 150C! And I only whisk the meringue until the sugars dissolve and the merigue do not have that gritty feel. 

Okay, enough said, you could give it a shot by using a general recipe such as 4 egg whites and a cup of sugar or you could use a ratio of 1:2 egg whites and sugar ratio. They should all work , the only thing is that having more sugars strengthen and stabilises the meringue. But foung them properly , I could assure you that you would enjoy snacking the pavlovas alone like I did! 

Good night peeps, hope this helps, go make a pavlova!

Two Years and We Are Staying...

Assalamualaikum and good morning! I have not been updating my blog and i'm not ashamed to admit that. I believe that at this age, I will do what I had to do and updating my blog was not in my top priority list. But, I have many things planned , hence, closing down this blog was not in my to do list.

On 1.7.2015 would mark my two years leaving full time employment... 2 is just a small number....but, boy have I done and achieved and learnt so much! I remembered the few months before that  I decided to quit, the thought was very scary! When I counted my earnings then, I could only barely survive...and yup 6months after I left my paid job, I had only rm1k in my account!

I couldn't turn back, so I decided that things have to work out and I have to work (my butt out)...alhamdulillah, today I have some extras to give away...but that was not what I learnt...I was tested (a lot, but best wo!) last year...I was played out many times and used a lot of times ... errr sometimes I allowed them to use me, haha! And not to mention pictures of my bakes being used on the media! Anyway, I'm ok with all this, no feelings , numb now...

Being new in business (yeah this baking business is just a home based business), but whatever principles strategy costing planning all play their role...and I am the master planner of my small business. I'm beefing up myself in this areas, in fact measuring my cake batters to be divided into cake tins would also be measured...I'm a sanguine you see, we are happy with agak-agak jer...competition is stiff now and I'm competing with this young lanky pretty girls who bake, so, I couldn't make myself younger or prettier, having nicer and more delicious and pretty cakes are the way to go haha!

Our focus is still making cakes and bakes for the masses as we have decided that we will stay a bit in this industry and we also decided to grow, hehe, Happy Anniversary The Kitchen Guardian!

Being True To Yourself, Let's Bake Congo Bars!

A 3 tier Victoria Sandwich Cake with Swiss Meringue Buttercream and fresh flowers

Assalamualaikum and hiya peeps...days after my last post I felt the pressure coming to me. Yeah, it is not easy to live up to your words. I have started embarking on the things that I wanted to do and the necessary preparations on the projects for 2015 and 2016.

One of the goals was to test ie to bake 27 best selected recipes in the next 12 months...I have embarked on that too, alhamdulillah, and I am gaining inches too haha! I am getting my mark registered soon...which means that I am working on my own logo as the name thekitchenguardian is too general to be registered...but Jane, please wait for me, I have yet to reply your email and those questionaires that you have sent me! So, we will see a new blog design etc etc etc after this, inshaallah.... 

A Hummingbird Cake

I have decided too that I will limit the number of classes this year. And to compensate I will take more orders...that have started! And the classes will not only focus on cakes and desserts this year. We will have a variety of classes, and I can't wait for that to happen! Think my outlook for what I wish to do this year is more structured. And planning is one very very important thing to do. With planning means knowing your customer base, their needs and your capabilities...this too will ensure that you stay ahead, inshaallah...

Macarons in Creme Brulee and Raspberry fillings for dulang hantaran

One of the things that I wanted to do this year was to spread kindness and influence people to do (more) good! The world should be a happy place to live, and I hate fighting and bitterness...which means that I have to forgive (a lot of) people....I also have to forgive myself for the mistakes that I have done....you can't forgive people if you can't forgive yourself first. You have to be true to yourself.... 

A Red Velvet cake for dulang hantaran

Spiritually I will start my mengaji ie iqra classes soon. For this I realise that I have to go back to basics...and learning to recite the surahs correctly and knowing the meanings of the verses in my solats. I have started to be in muslimah compliant outfit, and will soon cover all my aurat including wearing socks....

Yes it was tough trying to do all this, but I must admit I felt better, calmer and more serene. For at the end of the day I realise that I am but Allah's creature.....whatever happened must be by His will....

Enough said, now....I wish to share the Congo Bars recipe that I now bake (I tweaked my recipes a few times ya!) for orders..

Ingredients 

250g butter, I use President salted, soft

1 3/4 cups light brown sugar

1 1/2 tsp vanilla

3 large eggs, weighing about 60g each

a pinch of salt

2 1/2 cups of self raising flour

1 cup callebaut 54% cocoa choc buttons

1 cup bittersweet ghirardelli choc buttons

extra imported store bought choc buttons to spread on the batter

Method 

Using a wooden laddle mix butter with sugar and vanilla until all the butter disappears in the sugar. Add eggs one by one. Mix and please do not cream the eggs. Add the sifted flours in 3 additions, fold them in and not stir the batter. Mix the choc buttons and spread in 12x12 tin. I usually top with more chocolate chips and bake in a preheated oven at 160C for about 18 minutes.

I have never used a mixer to mix my congo bars, and I have never done 2 recipes in a go. And I love them made this way and using this butter as they stay fresh and soft at room temperature even after 5 days.

Till the next post, bye bye!

xoxo, Yani 

  

About your passion .... and hello 2015 !

A picture of my second peonie that I learnt from Anissa, could not upload my pictures from my MacBook, lol...

Assalamualaikum and hello there everyone... sorry for the very long hiatus, I wouldn't promise that I will be here often, but, I hope I do not do another disappearing act. It is already February 2015, however, I think it is not too late to say hello 2015....for I haven't yet filled my goals and to do book for this year.

It has been almost 2 years since I worked on my own, selling cakes and desserts to be exact. But, boy, have I learnt a lot in those 2 years! And last year was the year that I was prosperous, from an almost zero RM in my account to supporting my children who went to private schools, alhamdulillah.

But, with this prosperity too, along came tests. I was new (well, I am still learning the tricks in this business), so I was tested. I was still naive, couldn't read between the lines, trusting people, lurus bendul.....but, you have to knock a wall first and get a hump on your head and you will learn ya! I thank god for that, can you see bruises everywhere on my head, hehe.

Anyway, it was a life too good for me that I forgot my vows to myself to prepare for the hereafter. I baked day and night. I didn't even have time for myself, or my family...then some things started to happen when I was in Paris. I held myself back a bit after my Paris trip...

Towards the end of the year, I was tested even more. I will not say what they were, but I guess I needed to be jolted by those shock waves! I was afraid, feeling like everyone wanting to get into me, and I have never felt that feeling before...I shied away from my myself....that was so sad..... I held back myself even more...

Lucky that there were several occasions that I had time all to myself...I started to ponder. I had to think hard...I asked myself, what was it that I really wanted from this business??? Money? Fame? More baking? New recipes? What ? What?

I realised that I didn't like the limelight...I am just a home baker and I wish to stay the same. I turned down many offers from the media, politely...

From December onwards I started to space out my clasess, I have to admit that I am not getting younger. There are more things apart from baking that I wished to do. We lost our dear friend Rahman recently after his brave battle with cancer....he died the way like he was invited by Allah...he said goodbye to his son and said that he wanted to sleep before he closed his eyes and breathed his last breath...looking at my ibadah....I have far more to achieve....

So...I have decided that things have to change this year....I baked because I loved baking, not for the fame not for the money (yeah maybe, but enough to support my family and pay my bills-kereta and card). I will bake for money, but it is also my dream to help the needy....

I will honour my obligations in terms of classes that have been set since 6 months ago. I will not do cakes for raya except for certain cakes...I will take Thursday and Friday off after Syawal to do more mengaji..

I have started my preliminary prep on my Telekong Raya project, pooling resources for another baju project and another project to do my mark, getting it registered and begin my other 24 months project...I am still brainstorming on the classes module for local students and overseas, too, Inshaallah...

I also realise that when I embark on certain of this projects my income will drop! But, tawakkal and I have faith in Him. If I didn't change and make this leap, I will never grow......

That aside, I feel that I have become more garang. And I also realise and am grateful for all the marketing, positioning, market segmentation, branding exposure that I got during my gruesome long hours presentation with my bosses in the board room with Dato Shaz.....they all make sense now even though I am just a home baker :p

Close Your Eyes.........

Close your eyes, let me tell you all the reasons why...I think you're one of a kind...here's to you...the one that always pulls us through...always do what you gotta do...you're one of a kind...thank God you're mine....

I recently returned from my holiday in Paris...it was more of a baking holiday, I attended classes, explored new recipes, tasted new desserts, explored new favourites....I pondered a lot! Think that was the reason I went there.....

Now, I have all this things lined up for execution, but...........

You will see it when I did it..... as for now let me share with you one of my favourite tart crust recipe ....Pate Sablee...a sugar cookie dough to produce a crumbly tart base...the recipe is from Martha Stewart's Pies and Tarts book...

3/4 cup butter, from chiller
1/2 cup icing sugar
1 1/2 cups all purpose flour
3/4 tsp salt

Cube butter and rub into flour and sugar mixture until crumbly. Lightly knead the dough to become a ball that come together. Press it on a greased tart tin....I usually use a 10 inches round tart tin...make holes by using a fork to release air when baking the crust. Chill for at least half an hour before baking in a preheated oven at 170C for about 18 minutes.

For the filling...go figure!

P/s I am feeling tired and sleepy but I couldn't sleep...must be the jetlag.... nites peeps....

One Year and Six Kilos Away.....Blessed Ramadhan To You!

Assalamualaikum peeps! I'm back (briefly) after a long hiatus. Well, when I quit work I thought that I would have more time to myself, but I got that wrong ....and no I am not complaining. I have been baking a lot, more than I expected...well, to make ends meet. But really, I just couldn't turn down orders, tak sampai hati....last Saturday I baked 12 cakes, 50 mini pavlovas, one pavlova and 2 double deck chocolate pavlovas....a record, I think! I always think that at the end of the day come what may, enough sleep or not, collapsed meringue, overfold macaron batter, all orders were delivered...on time, maybe a few slight delays...so we just had to do it!

What I wanted to ramble here is not about my daily chores, I mean nowadays its private classes on Mondays and Tuesdays, baking on Thursdays, Fridays and Saturdays and classes on Sundays. My off day is usually on any of those days that there weren't any orders or classes. Since working on my own going to favourite hang out KLCC is just to get some air...but hey, I realise that I don't draw any salary, but I buy a shirt or two and hijabs almost weekly, hehe.....

Thursdays were supposed to be my soul feeding session with Ustazah Fatma Zahra, however, after Eid last year I was tested with orders so much so I dodged quite a number of sessions. Thank god I went to her last session before we begin our Ramadhan session this Thursday....I have missed a lot to my dismay!

Since working on my own I was tested many many times, not in monetary terms but others...and I realise that it was almost a year ago that I left permanent work and became a self employed in the beginning of Ramadhan (1.7.2013 was the official day I left work, and Ramadhan was about 7 days away). That time the Ustazah said we were entering Madrasah Ramadhan....a school ie a month where /when you learn to cleanse yourself, discover yourself, feel hungry and empathy for others. And just before Eid, the Ustazah reminded us that let the teachings from the Madrasah remain even after we left the Madrasah and breath through to the other months....

I failed miserably, I was tested......

And now, we are on the eve of Ramadhan again...fasting to me is a challenging ibadah since I love to eat! But , since last year I am embracing the month with open arms....this year I have decided to limit my orders so as not to tire myself. Allah is great, since that is my niat, I had a handsome figure confirmed corporate orders came in last month. I wanted to do only 2 classes in Ramadhan , however, the requests were overwhelming and I'd rather fulfill people's hopes, so classes will be on 5, 6, 7, 8 and 12 July. I will be honouring only one or two cake orders daily and inshaallah I will open for Raya orders soon! Raya orders will only be for Victoria Sandwich Cakes and Chocolate Cakes only. With this, I pray that I will have the energy to do all the ibadahs, inshaallah...

Well, it is also during this month that I will plan for the next moves for TheKitchenGuardian.... the studio needs a facelift, I need to do proper accounts, I need to compile my recipes, I need to register my mark, I need a fulltime assistant, I want to incorporate a private limited company...I need to draw a salary....

I will be attending a few short courses in Paris in October, I will share the knowledge in the classes held in the last quarter this year. In the mean time Alhamdulillah we are booked till November. I will also spend more time in food photography as in using my dslr instead of my smartphone! Looking forward to a food photography workshop with some food bloggers in Europe or US....America more likely next year!

......and I need to lose this 6 kilos that I have piled in the last 12 months, haha.....I have tried meal replacement diet, no carbo except my cakes diet.....but it is water therapy that seems to work, gulp 3 litres of water daily...your skin will plump up, you will feel full and food intake is less, hence weight reduction....I have not lost any kilos since this, however by BMI, bodyfat have reduced and I lost some inches too!

Okay enough rambling for now. I still owe you the Cookie Dough Nutella Cheesecake recipe. Will upload soon. In the mean time here's wishing you a blessed Ramadhan...ampun dan maaf di atas segala kesalahan kekurangan, be good folks! Bye!

TKG

A macaron tower made with my student, it was her first experience making macarons!

Hiya peeps! It has been more than two months since I last wrote here. I have been terribly busy....well all the home bakers have been busy! However, I must make some jottings here as 1.4.2014 came, and left us, that marked a one year anniversary since I threw my resignation letter. Time passed by without you even realising it, especially more so when you are doing what you love!

I should have done this sooner, actually! There has been ups and downs (when I lost my baking mojos, you wouldn't believe it), but I wouldn't go back to a full time job! In my current world now, there is so much love and hard working and very caring people!

I love baking and trying new recipes, but I also love meeting new people during my classes, and they are my students. I love it even more when they say that their sales that week increased when they introduced new cakes the recipes they learnt in my classes. I have somewhat left an impact on another person's life......

Looking back, I realised that I have worked even harder, working means heating the oven for some early bakes as early as 3 am or frosting and finishing cakes during those wee hours. When in full time job, I had my coffee while going through my emails at 9! Now, by 9 am my cakes would be ready for collection....

When I left things were very uncertain, I used up all my resources...after 4 months working on my own I replenished those resources, alhamdulillah....I am not afraid anymore... When I left I wanted freedom of time, now I wanted to give more....during classes I share tips and techniques, now I want to give away more funds for the needy, inshaallah....when you have more time, ie more time to think and ponder, you realise that happiness is when you make other people's lives better....I don't think so much about my material beings anymore....

Okay, until the next post, which I do not know when....but I have to go now, tonight is one of those rare nights that I didn't bake (well, I busted a tray of mini Chocolate Pavlovas...I call them my boyfriends as they are very temperamental with me !) I need to catch up with some sleep. The pavlovas I will make them tomorrow...good night , take care peeps!

p/s   Wait up for TKG (thekitchenguardian)'s press interview, due to be published soon, wink

Team Work Makes The Dream Work

Hi ya peeps! Except for the Kuala Lipis macaron tower drama, I had an awesome most demanding week, last week. There were lots to be done, but thank god for the support that I got form my ad hoc team members!

...first there was the wedding fondant cupcakes' team, Zulaikha and Nadia dropped by my studio to assist with topping the cupcakes and covering them with fondant. Zulaikha also helped made the sugar blossoms...

...then, at the very eleventh hour, we pulled our sleeves together, I mean Fadli, Farhanah, Yan, Afiq with my guidance assembled and put together a macaron tower...Yup the controversial tower that was not a confirmed order the day before I had to pull my resources to get it done.....and then, I almost flew, but for the snail traffic from Gombak toll all the way to Raub...and sped to Kuala Lipis.....only to arrive at 3 pm and was not greeted, let alone thanked by the bride. Delivery was never in the agenda as I had to assemble the ruffled wedding cake above, which all was settled at around 11.30 am. 

...anyway, as much as I told myself I had forgotten and forgiven the Lipis incident, I was disturbed by the whole thing, I lost my baking mojo.......lately, there has also been a series of orders confirmed with no deposit collected by me, and I was stood up. This customers did not turn up to collect their orders.

...hence, as much as I hated the idea of collecting monies upfront, think I have been forced to resort to this...and yes, I noticed that those customers who placed some deposit actually confirmed their orders before the delivery day...hmmmm..

Anyway, as I happily entertained my down feelings, I was shaken out of this when I learnt that one of my customers who recently got married had lumps all over her breasts, a swollen thyroid gland and her blood with traces of copper! With all this uncertainties for her, I can only count my blessings, right....

I'm still trying to pull myself together, but I realise that the daily orders are meant to meet my daily expenses, any forms of savings would be from projects such as classes, corporate orders or the likes...hence, life is what happens to you when you are busy making plans.....

Hence, pull up your socks, moan if you have to , but not for long, my friends....enjoy this video...

  

Hello February!

Hiya peeps! They say that time flies when you are having fun....I guess that is what I am going through now....it felt like yesterday that we hopped into 2014, and now we are in the last week of January already! What scares me is that I haven't written my goals properly for this year, erk! So...I might just drift into an auto doing mode....

...there are many things that I wanted to achieve, one of them is to add value to people's lives....how I do that is by having regular baking classes, now.....and what do you know?! I see many have took off with a very rewarding part time cake business and for those who bake full time, their business have increased! I am very happy for them! On my part I really have to come out with new recipes.

January has been a very busy month for us.....Ibraheem is now in secondary school, Yusof sat for his O Levels exams, Khadijah is in her last A levels semester, Hajar in standard one, Muhammad has enrolled playschool and Umar will be sitting for his primary 6 exams soon!

....and my caking business has never been busier! Syukur! Even though think I need to do some adjustments here and there to cope with the orders.....I also realise that I have been doing more cakes for weddings lately! I won't complain as it sheer joy to be part of their special day even though in a very small, small way indeed! I am happy to announce that we are booked till March!

...alright i have to pen off, I have to rise early and tomorrow and the rest of the week would be a long busy one as I have a few projects in hand....to bring joy to others on their special day! Good night!

 

Chocolate Chocolate Chip Cookies

Hiya peeps! As promised, here's the recipe for Chocolate Chocolate Chip Cookies I made a few weeks ago. It was basically melted chocolate with a wee bit of flour and eggs and baked to a chewy and gooey cookie!

Ingredients (Recipe is from David Lebovitz's Ready For Dessert Book)

450g bittersweet chocolate, I used Callebaut 58% cocoa buttons

60g butter

70g flour

1/2 tsp baking powder

1/4 tsp salt,I sprinkled fleur the sel

4 large eggs

350g sugar, I used 250g sugar and 100g brown sugar

1/2 tsp vanilla paste

320g bittersweet chocolate, I used Ghirardelli

100g walnuts or pecans

Method

Add chocolate and butter in a heat proof bowl, Melt them over a pot of simmering water. Remove from heat.

Whisk together flour and salt and baking powder.

In a stand mixer or using a hand mixer, whisk together the eggs, sugar, and vanilla over high speed until a ribbon is formed with the mixture. With the mixer running slowly add the melted chocolate butter mixture until well incorporated.

Then using a spatula mix the rest of the ingredients ie the choc buttons and nuts.

You can either refrigerate the batter/dough, or bake immmediately. Of course I couldn't resist, and baked immediately by dropping tablespoonfuls of the batter on silpats and baking paper. Bake at 165C about 9 minutes.

After that enjoy, enjoy and enjoy till the last piece that you could dug your hands into the cookie jar! Hihi, it was that good!  

Enjoy this video

And this video reminds me of my secondary school days when we just loved to perform!

Swinging into 2014!

Hiya peeps! I have been away from this blog way too long that I don't know where to begin! It has been almost 7 months since I left full time employment, I don't miss it a bit except the friendship and companionship of my colleagues! But I do pop by Menara every once in a while for coffee or lunch....

I think I am getting into the rhythm of my new life now...yeah only now, but slowly... from when I started baking full time, I have progressed to having my own studio. It was not in the plan, however, my house was slowly turning into a mini bakeshop so much so that I had to look for a place...my new hideout!

...but I must say that the opportunities that came after I left my job has been abundance, alhamdulillah....well sure there were cakes not collected, or cakes consumed unpaid! Hehe, think that is part and parcel of business, you win some you lose some....I had 2 slices of cakes for dinner just now from an order that was not collected!

So, okay, what do I want to do in 2014!? Bake more cakes for sure and to be able to support the kids private education, that is is foremost important....I was supposed to give a new outlook on the cakes, which idea I have in mind but acting on it is another story....I wish to do more fondant cakes this year...yeah I will be joining a few other cake artists for a Couture Wedding Cake Class with Lori The Caketress in March in Jakarta....super excited about that...I can see doing more sugar flowers after this (really need to speed up with my roses...err I only love making peonies and orchids hehe).

I have to resume my mengaji classes that I have abandoned since Syawal last year, boo me for failing in this department....but I try to do my tahajjud every now and then, and having super powers after performing those solats, I don't kid you!   

I wish to try more recipes and share them here or in classes, as I feel big if I could make other people's life better! That aside, I have made so many new friends and been surprised by my customers ... a few were the whose who in the legal fraternity ant there have been occasions where polis mahkamah popped by my studio.....to collect cakes hehe..

I have been honoured too to make a cake and some macarons as door gifts for one of the nation's most respected veteran politician and father....all this opportunities wouldn't come by if I were working then.....of course, I had to laugh out loud when no monies, yup absolutely no monies trickled in when I took a break and went to Kuching! Haha, the realities of working your own business, no sales means no business no business means no money! But alhamdulillah, things are moving fine now...and I haven't checked what's the bonus from ASB yet...wink wink!

Okay....I have to go...actually I have a few cakes to bake now and prepare for my macaron class tomorrow, instead of updating my blog...err I also have some messages to reply....sabar ye my dear customers:p (I also have this pictures of chocolate pie flashing in my head, oooh....)

Enjoy this video that is a continuation of Anuar Zin's Ajari Aku video ..... good nite peeps, take care!

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!

Faith Food Fashion....Post Ramadhan....

Hi yaa peeps...it's almost a week when we first celebrated Eidul Fitri, and we are still celebrating. The mood is still strong, especially for the Johorian, I must say.

For me, since hubs and I have the luxury of choosing our off days, hubs have decided that we spent more time together in Pontian, Ayer Baloi....but I do not wish to blog about that apart from the new swimming pool that hubs constructed behind the old rumah pusaka. It was a dream came true for him!

I wanted to reminisce on what I have or not achieved during my Madrasah Ramadhan experience....I have done more Terawikhs than I have ever done before all in solitude...at the wee hours of the morning...it was an experience that I pray I live long enough to do it again (better) next Ramadhan....I have done more solat sunats than I have ever done before , too! And the serenity and calmness....only you and the Almighty knows. I also did my first ever Solat Tasbeeh...syukur for this with Ustazah Fatma... but I only got to verse 44 AlBaqarah ....blergh...I must continue with my Quran reading......

...so...post Ramadhan, I will continue with my Quran reading and possibly join the Quran reading classes on Monday till Wenesday in Surau Bukit Mulia, inshaallah....

...Ramadhan this year was also the first month I was salary -less....did I peep into my account...no....I just left to Him to determine and make sure that I have enough...and Alhamdulillah I had more than enough even though baking frenzy was only during the last weekend before Syawal....so total submission is really the way to go folks!

I must also say that I have been blessed that I have met more people of the flocks that I wanted to be (not that I do not want to be with you...)...it's all in the doa....

...and now, what about food and fashion...I really think they are similar but of different nature...food evolve and change like fashion...people talk about food as much as they talk about fashion...right! People don't just talk about dinner or coffee...much like fashion, people talk about the producers, the craftsmanship, the ingredients, the style....Look at how Butter Cake evolved into Victoria Sandwich Cake...and from a simple cake sandwiched with preserves, I have added buttercream and fresh fruits! Food is not all about the same flavours and tastes and colours....with styling, one needs to do contrasts and mix and match...ohh....I so love this area...a new repertoir in my menu and it is so fun to do! I am a sanguine, I need to be happy, to evolve and change you see......and the result...you will see a great combination of flavors and colors! Inshallah... 

....and I'm one couldn't help notice my obsession with this blue lens aviator, hehe...love it! We need to evolve like food and fashion!

So...Selamat Hari Raya Aidil Fitri, Maaf Zahir dan Batin.....

xoxo Yani thekitchenguardian

Moving On.....

.....moving on does not mean that you forget the past, it means that you've accepted it and decided to live with it....

Well peeps, it should have been my off day today. But, I will be delivering this beauties as instructed by their beautiful sender (I am only but the baker, hi hi). This will be my routine for the next two days. Thank you the "tiger bank" for giving me this opportunity again:p

We are coming to the second half of Ramadhan, and I have been truly blessed! Aren't we all, for we never know that we'll meet this month again next year...so, let's continue with our ibadah and sedekah!

Here's a beautiful song to lift your spirits on a Monday morning!

xoxo Yani thekitchenguardian....

Let's Go To Madrasah Ramadhan

Salam Ramadhan and good morning! I feel so overwhelmed now...I haven't gotten use to my new schedule, and now I have a new routine, even though just for a month....I am not complaining except the part where I still haven't replied all the messages I received since Thursday...I'm so sorry ladies....I will reply them slowly but surely, inshallah...

You know when I decided to tender my resignation, I didn't actually plan that I will welcome Ramadhan soon after that. I have been blessed that this is happening....and what's more was attending my first class with Ustazah Fatma...

I might have said this in my earlier blog post, but here's what she said....going into Ramadhan is like going to school, we reap all the pahalas and try to avoid any dosas....its is a special month, a month that is mentioned in the Quran. One has to prepare oneself for the beginning of the month and during the month...all the syaitans will be tied, the doors of hell are closed, however one still has one's nafsu...desire....Ramadhan is a month to train oneself to feel the pain (of the less fortunate), to go through everything in a very humble manner...eat less, spend less, do more ibadah and sedekah....and hopefully after going through the madrasah one will become a better person, and continues to do the ibadahs like in the madrasah....her ceramah was so beautiful....

...and for once, I didn't care how much money I have and how much I will make in Ramadhan....a lot of us will be busy selling cookies what not and I was one of them....I too wanted to do loads of cookies , but after the  ceramah...she said do whatever that you are able to do, don't tire yourself for you are to do ibadah at night....the terawikhs, witir, hajats, tahajjuds...Quran reading...these are more important...and do sedekah everyday! even though it might be a small gesture!

Ah...well then...I will follow what Ustazah said.....

I will make some cookies and offer them to you, whatever I make, whatever that is available....Biskut Dahlia and Almost Famous Amos Chocolate Chip Cookies. You can order your cakes and macarons also...I will baking Victoria Sandwich Cake, Sicilian Orange Cake, Carrot Cake, Red Velvet Cake and Devil's Food Chocolate Cake, inshaallah.  Please email me at haqyani@gmail.com or text me at 0193945608. Tq, peeps...

...for I want to spend a normal Ramadhan......

So...here's wishing you a blessed  Ramadhan as we never know if we will get to meet again next Ramadhan...

xoxo Yani thekitchenguardian

Bakers' Day Off!

Salam and hi! I am slowly getting into the grooves of working on my own now. Haven't got a routine yet as I still run like a headless chicken especially from Thursdays to Sundays! The days seem shorter and I found that I have more things to do! But, I love the idea that I don't have to brace the traffic anymore in the mornings.

...I also realise that I have to shower immediately when I got up in the morning....thus far I have been getting up at 4 am the earliest...otherwise, you 'll see me still in my pj bottom at noon! I still haven't gotten the hang with my orders...with messages not read, I'm sorry ladies, I hope to improve in this section, huhu.

I have not started doing any cookies, even though Ramadhan is just around the corner....I will take this easy so any cookies for sale will be based on what I bake. However, I will be taking orders for macarons and cakes for Eid!

I attend mengaji classes on Tuesdays and Thursdays, with Ustaz Habib in Masjid Taman TAR on Hadis and Kisah Nabi (pbuh) and Tafsir with Ustazah Fatma Azzahra in Surau Bukit Mulia on Thursdays....I will do anything to attend this classes, they are priceless...I felt as if I was reborn! Inside I am more serene....liberated....I can't describe the feeling....and after all this years i just couldn't wait for Ramadhan to arrive! Ustazah said Ramadhan is Madrasah...a school where you reclaim yourself, to do ibadah and forget the worldly just during this holy month....fasting is meant for you to feel the pain, to have less....

...when I thought back, I came a long way to go to this classes, went through quite a bit (don't want to tell you), but I feel really blessed to be able to do this now!

...to be honest, I only have one large order in Ramadhan, and I haven't a clue of how to survive this month...but I believe that things will fall in place, inshaallah!

...inshaallah I will move in into a new space sometime in the end of August, the house will be ready by then. I will have more classes from basic buttercream, fondant and hantaran cakes! ...can't wait! My wish is also to be able to fulfill more orders!

...and Monday is officially my off day, I have declared that! Last week I went to KLCC park...tomorrow i will follow Khadijah to register back in college and then we'll probably go to Bangsar... have a nice meal and I want to go to Dian Pelangi hehe....

...enjoy this song, my current favourite...most times this song will play in the background when I cranck my oven in the wee hours of the morning...

Have a productive healthy and blessed Ramadhan week ahead!

xoxo Yani thekitchenguardian