Pavlova Merdeka

Sebenarnya saya ga PD banget loh ikutan contest photo2, soalnya bener2 super duper beginner, tapi kalo ga di PD2-in saya akan terus jadi katak dalam tempurung deh dan ga akan pernah berkembang..ceilee pake peribahasa segala:P. Dan teman saya Sefa yang meng-encourage untuk ikutan dalam acara Red&White Foodie Photography Contest yang di host oleh : Dhi, Fitri dan Dwi
Katanya sih, deadlinenya di undur sampai tanggal 18 Agustus 2008.. Semoga masih bisa ya…:) Kalau tnyata dah telat ya udah gpp..buat koleksi heheh…kalau ada event lain, Insya Allah mau ikut lagi. Saya happy banget, akhirnya saya mampu ‘Merdeka’ dari belenggu ketidak PD-an saya…:)

Setelah berpikir keras hueheuehueh :p mau nampilin apa, akhirnya jatuh pada Pavlova dengan cherry saus dan Whipped cream. Gampang, cuman bikin pavlovanya ( Meringues) dari kemarin malam. Dan hari ini tingal di kasih cherry dan cream. Karena ini adalah percobaan yang pertama, saya deg2an banget loh kalo gagal..Alhamdulillah meringues-nya jadi..yippieee..senangnya! Untuk resep meringues saya ambil dari resep Delia Smith on line.

Dan inilah Pavlova Merdeka ala Abby’s Kitchen..

Here the recipe :

For Meringues :

3 Large Egg White
175 gr Caster Sugar

For Topping :

250 gr Prepared fruit ( Cherry, Raspberries, Strawbery)
Whipp cream

Directions :

1. Place the egg white in a clean bowl, whisk the eggs until they form soft peaks. Do not over-whisk the egg whites, if you do they will start collapse.

2. When they are ready, start whisk in the sugar, approx 25gr at a time, whisking after each addition until the sugar is in.

3. With a metal table spoon, and spoon the meringues mixture on the prepared baking sheet, forming a circle about 8 inch in diameter. Then spoon round blobs next to each other so that they join up to form a circle all around the edge.

4. Place the baking sheet in the oven, and set gas mark 140 and leave it to cook for 1 hour.

5. Then turn the heat right off but leave the Pavlova inside the oven until it’s completely cold (leave it in the turned-off oven overnight to dry out)

6. Lift it from the baking sheet, peel off the baking sheet.

7. Then just before serving, spread the Whipped cream, on top, arrange the fruit on top of the cream.

Enjoy your pavlova!

Happy Independece Day my Indonesia!

Sekali MERDEKA tetap MERDEKA!

cheers,

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Sugarcraft

1st Sugarcraft
1st Sugarcraft

I felt in love at the first time with sugarcraft works when I enrolled myself to Cake Decoration and Sugarcraft Course last April. I thought I was not an artistic and talented person to make any cake decoration beautifully and creatively. But I’m wrong, this is not need talent but need a lot of practices to make a beautiful sugarcraft arrangement to put on our cake:p. I was quite pleased with my first Sugarcraft on my cake. It was not a perfect one but it gave me a big smile:D

So, I want to share what we need to make a flower arrangement from Sugar (Basic Blossom)

Here we go!!

Equipment needed :

Flower paste ( I chose a white one )

Cell stick/cocktail stick ( small size )
26/28 gauge wires
Florist tape
Petal dusts
Pliers
Wire cutters
Fine pointed scissors
Cornflour ( in clean gauze or nappy liner )
Edible colour

To make a Basic Blossom :

  1. Cut wires into 4 and a make a small hook at one end.
  2. Take a piece of flower paste the size of a marrow fat pea and work till soft and pliable.
  3. Shape into a cone, insert the pointed end of cocktail stick /cell stick into the blunt of cone.
  4. Gently enlarge the hole, by pushing back and forth with the cocktail stick.
  5. With a sharp pair of scissors cut 4 equal sections into the paste about 1/4 of the way down the cone.
  6. Gently open up the petals with your fingers.
  7. Take each petal in turn and gently squash and pull widening and elongating the petals.
  8. The cocktail stick can be used to broaden the petals ( dip into corn flour if starting to stick ).
  9. Insert cocktail stick into the throat of the flower and gently shape the petals to add some life.
  10. Insert hooked wire which has been dipped into either egg white or gum glue, into the throat of flower, twist and pull down to secure.
  11. Allow to dry slightly before dusting. The can be used as filler flowers/jasmine/forsythia/Daphne.

Colouring :

  1. With edible powder colour, we start colouring the flower with paint brush to spread the edible powder.
  2. Bring to boil vinegar and water, cover the pan with aluminum foil, and make a small hole on it.
  3. Steam the cloured flower to make its colour stay last.
  4. Allow to dry in room temperature.
  5. Flowers ready to arrange.

    bunch of flower