Wednesday, August 15, 2007

The Giant 80th Birthday Cake

WOW! Was really busy the previous week preparing the pistachio gateaux cake for a close relative who was celebrating her 80th birthday. There were altogether approximately 160 guests, so the cake had to be sufficient to feed everyone, at least a small piece, right?

Birthday was on National Day, same day as Singapore, but difference in the year. : ) Dinner celebration was on the 8th of Aug, Wed.

Day 1

As it was going to be a pistachio cake, started preparing the pistachio nuts on Mon, toasting them to bring out the flavour & grinding them.

Day 2

Tues, made 10 pistachio sponge cakes of 8 inch square, 2 at a time, 1 in each oven. Fortunately I have 2 ovens. Phew! Sliced each cake into 3 to prepare for the filling. Only need 9 cakes, cos fitting it into a square of 3 cakes per side.

Day 3 (part 1)

Then D Day came on Wed. Prepared the pastry cream using dairy cream which has a better taste than non-dairy cream. Used pistachio paste to give an original pistachio flavour as well. Spread the cream on all the cake surfaces & placed them into boxes.

Day 3 (part 2)

Transported 9 cakes to the venue and start arranging the 9 cakes into ONE big square cake. Spread more cream to cover all the cake well & decorated with colourful marshmallows & pistachio nuts. See picture above.

Well, for those of you who are wondering if everyone got a piece of the cake, YES, they did. The restaurant staff were pretty good in their 'division' and there was even some leftovers which went like hot cakes.

Monday, August 06, 2007

Almond Cookies Recipe

Wow! Time sure flies...

Had just done an order for almond cookies & coming up next would be a 'huge' pistachio gateaux for an 80-year old grand dame who shares the same birthday with Singapore. : )

Time now to share the recipe for ALMOND COOKIES

225 g plain flour
180 g icing sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
130 g almonds
90 - 100 g corn oil
1 egg yolk (beaten, to be used to brush over dough before baking)

1. Preheat oven at 1500C
2. Fry almonds over low heat and pound. Leave 30 g as topping.
3. Sieve A and B into a bowl and mix.
4. Add in 100 g pounded almond and mix.
5. Pour in corn oil and knead into dough.
6. Flatten dough and cut with cookie cutters.
7. Brush with egg wash and place almond topping.
8. Bake for approximately 20 - 25 minutes till golden brown.
9. Once cool, keep in air-tight container.