Flaky Curry Puff

These curry puffs produces a layered flaky pastry. It is so yummy. As you can see from the photo, these curry puffs are made with two types of dough which is similar to puff pastry.

Sugar Paste Rose

I am making some roses for the topper for a Mother's Day cake. This was inspired by a cake made by my 80-year old cake decorator teacher.

Sambal Prawns

Sambal Prawns or Sambal Udang is a Malaysian dish with chilli paste and tomatoes to cool the spiciness.

Happy Birthday

My husband's birthday is this week. So I've made him this Chocolate Almond Birthday Cake. It turned out almost like a chocolate mud cake. But it's lighter and moist but still rich.

Raspberry Sorbet

Raspberry sorbet is a frozen dessert made from sweetened water, flavored with raspberry puree (or juice), wine, and/or liqueur.

Wednesday, November 14, 2012

Chocolate Fondant

Firstly, let me apologize for the quality of the photo as it was taken at night. My 14 year old son made these. The most difficult part about making fondant is the timing in the oven. Too long in the oven and it's not nice and gooey inside. Too short in the oven and it won't hold its shape. These ones were firm around the outside and nice and gooey inside. One word to describe this is decadent.

210 gm dark chocolate, chopped into small pieces
150 gm butter
5 eggs
2/3 cup caster sugar
1 cup self raising flour
4 ramekins
extra butter to coat the ramekins
4 small pieces of baking paper

  1. Put butter in saucepan and melt the butter.
  2. Take it of the heat and add chocolate. Stir until melted and leave it aside.
  3. Cream eggs and sugar until thick and light.
  4. Mix the melted butter and chocolate mixture into the egg mixture.
  5. Add flour into the mixture.
  6. Butter all around the ramekins and put a small piece of baking paper at the bottom so that the fondant does not stick at the bottom and makes it easy to tip out when cooked.
  7. Fill the ramekins with the mixture up to 3/4 full. 
  8. Bake at 160C for about 15 minutes (depending on your oven) until firm on the outsides and still soft in the center when touched.
  9. Let it cool down a little before tipping it into a plate.