Birthday Cupcakes

resepnya dah pernah diposting sebelumnya, cuma bedanya kali ini susu cairnya pakai yg original . Setelah cupcake matang dan dingin, dihias pake butter cream dan diberi hiasan mutiara kecil berwarna merah muda dan hijau.

Birthday Cake

terus terang, ini kue ulang tahun pertama yg aku buat....
pas kebetulan anakku ulangtahun minta dirayain disekolah
hasilnya masih belum rapi sih, krn ini kali pertama menghias pake butter cream, but at least lega juga, akhirnya keinginanku terwujud ...



Bahan dasar kue : (resep dari majalah sedap)

• 5 butir putih telur
• 100 gr gula halus
• 250 gr mentega
• 5 butir kuning telur
• 200 gr tepung terigu
• 20 gr tepung maizena
• 30 gr susu bubuk
• 100 gr gula halus

Cooking directions :

1. Kocok putih telur hingga setengah mengembang, lalu masukkan gula halus dan kocok hingga mengembang
2. Dilain tempat, masukkan mentega dan gula halus lalu kocok hingga rata
3. Masukkan kuning telur satu persatu sambil terus dikocok hingga rata
4. Setelah itu masukkan tepung terigu dan tepung maizena aduk hingga rata, lalu masukkan adonan putih telur tadi dan aduk hingga adonan rata dan menyatu
5. oven dalam suhu 180 derajat hingga matang

steak and dessert

November 17

I spent most of the workday yesterday in the New York offices of the PR company of the National Cattlemen's Beef Association, helping to judge their Beef Backers competition, which not surprisingly goes to restaurants that market beef well.
I was planning to spend the early evening in the gym in anticipation of a gigantic dessert party called Sweet. But the NCBA people asked if I wouldn't have dinner with them at BLT Prime, and I thought it would be rude to refuse.
It's fun to eat steak with beef people. Their representative, Jane Gibson, assessed the breeding of pictures of cattle in the restaurant, and not many people can do that.
We noticed that the menu said that all of the beef was either USDA Prime or Certified Black Angus. We asked the waiter how to tell which was which, and he said all the beef (except for the Kobe, which was labeled as such) was Certified Black Angus Prime. We wondered aloud to him why the "or" was on the menu then but we let it go and wondered amongst ourselves how they could sell A5 Kobe for just $26 per ounce. Actually, the NCBA people wondered. I was unaware of the classification of Japanese Kobe, but I learned that A5 is the highest grade.
I had the 20-ounce rib eye and some sauteed maitake mushrooms and we all split a piece of pecan pie, and so I was full when I got to Sweet, which probably was just as well because how many desserts should I really be eating (except for Jehangir Mehta's dessert of tomato and olive oil with a balsamic vinegar sorbet, which reminded me that I had not been eating enough vegetables lately)?
But I really wasn't there to eat anyway. Sweet was a charity event and paying guests had forked over $200 to be there, so I figured I'd leave most of the desserts to them (although I sampled a few dessert wines and tried the cocktail that Allen Katz developed) and take the time to catch up, which I did, mostly with freelancer Francine Cohen and Rachel Wharton of the Daily News.
But pretty much the whole New York food scene was there, and that's always fun. So was Michael Symon, who's based in Cleveland. I congratulated him on being the next Iron Chef.
I caught up with my friend and former colleague Erica Duecy, who's now at Fodor's, and with Jennifer Leuzzi. Will Goldfarb handed me a business card for his new Dessert Studio, which he said would open on the following day, as I ate one of his chocolate chip cookies.
Michael Laiskonis of Le Bernardin seemed happy and busy. Alex Stupak of WD-50 was his usual focused, serious self, so I just took his dessert without bothering him.
As that party wound down, I went to the afterparty upstairs, catered by Shake Shack, so I had half a burger. Then a number of us ended up at The Spotted Pig, where I drank a Six Points Rye and then followed the gang up to the restaurant's top floor, which looked like someone's apartment. We hung out in what looked like a living room with a kitchen and I compared notes with writer Jay Cheshes, who graciously defended restaurants that I think are overhyped, and he and Rachel Wharton (mostly Rachel) lamented that the Daily News' food section gets no respect.
Oh, Johnny Iuzzini, Jean Georges' pastry chef, whom The Daily News had just named New York's sexiest chef, was at Sweet, too. He looked like he respected the Daily News' food section.
I also chatted with publicist Ana Jovancicevic and Ilan Hall of Top Chef, whom I hadn't met before.
Actually, I still haven't technically met him, but we had a nice chat, about Chinese food and other things.
I got home sometime after 5 a.m., and so I decided I would probably be better off skipping the opening of Will Goldfarb's place.

Chocolates from NSW (AUS post1)

You guys wanna know my weakness? Chocolates! Coming from down under, I brought home some chocolate goodies and hoarded them inside my fridge. I'm sooo selfish that I will not share these to my friends and siblings. Just gave my mum and dad 2 packs and I kept the rest. My happiness? Seeing them all together inside my fridge. I know it's so crazy! I posted this pic to give thank Kuya Gary for giving me and Reggie 2 boxes each of European chocolates and to Tita Mechie for giving us one huge pack of Glazed Lebkuchen. Darrel & Lea Chocolate is my favorite brand. They have stores all over Sydney and mostly inside Westfiled Malls. All the chocolates are Australian made, except for the goodies given to us. It's very interesting that most of their chocolates are with wine, champagne and other liquors. Other chocolates that delighted me are the Whittaker's chocolate bars with kiwi and coconut. The chocolates with ginger are my boyfriend's favorite. They are from Darrel & Lea and Whittaker's.

Beer on the final frontier

Noveber 14

I’m in the St. Louis airport now, having spent the past day-and-a-half with the good people of Anheuser-Busch, along with a bunch of other trade magazine journalists, learning, oh, a whole bunch of things about the company’s marketing plans, and no small amount about pairing beer with food.
But it’s the little tidbits that I always enjoy.
Here are a couple:

1) Hoegaarden (one of many beers purchased by A-B in recent years) is growing in popularity in certain cities, including New York City, Boston, Denver, Seattle, San Diego and Portland (the one in Oregon), but particularly in Philadelphia, where a drink called the Dirty Hoe is gaining a following. It’s Hoegaarden — which the people at A-B pronounce who-garden, but they don’t seem to mind adjustment of the pronunciation for the sake of marketing — and framboise, a raspberry-flavored beer.

2) Some footage for the upcoming Star Trek film, being produced by "Lost" creator JJ Abrams and scheduled for release next year, will be filmed at Budweiser’s Los Angeles brewery. The brewery will play the role of Enterprise's interior. In return for letting them film, during some bar scenes Budweiser will have product placement, with the beer in just slightly futuristic-looking glasses.
I hope those scenes don’t get cut.