Just Heavenly

Our blog has moved

2010-04-30T01:23:00.000-07:00

Please update your blogrolls. Just Heavenly has moved to a permanent home on the web at

http://justheavenly.biz/blog

Welcome to Just Heavenly's Blog

2010-01-01T00:34:00.000-08:00

It's already 2009. When I last wrote this welcome message, I happily dated it 2010 to make it sticky. Stanley Kubrick's & Arthur C Clarke's vision of the future is almost in the past and we're refreshing this blog with a new look and a new attitude to reflect new challenges and new directions.

As you can see, the template has been refreshed and we've added a twitter bar for you to follow updates there and get to know us better, as well as our link to our Facebook profile.

In the past year, due to YOUR support, we've added a third outlet to the Just Heavenly family. And now, we're proud to be serving Petaling Jaya from our new hub there, A Slice of Heaven. Watch out for more to come.

To A Slice of Heaven in Jaya One - Coming Soon
To Bangsar
To Pleasures in Plaza Damansara

PLEASE SCROLL DOWN TO SEE WHAT'S NEW!

A Slice of Heaven by Just Heavenly

2009-06-02T23:50:00.000-07:00

Just Heavenly is a name that has grown up in Malaysia and is proudly Malaysian. We have always endeavoured to be a principle-centred business grounded on universal values of honesty, truth, compassion, passion and personal responsibility, and giving customers what they want, with integrity and heart.

In the intervening 8 years, Just Heavenly has grown from a home based business to offering a variety of products and services to a citywide clientele encompassing specialized events (from weddings to corporate parties), creative and imaginative design and décor, and cake boutiques which sell imaginatively flavoured cakes to creatively designed novelty cakes and sugar sculptures. Our styles of cakes have always been solid cakes rather than cream filled sponges. And our desserts are in the same vein.

In the next step of it’s evolution, we are proud to bring to the public, our newest offering,

A Slice of Heaven, by Just Heavenly.

Opening in Jaya One just next to the Cold Storage Supermarket (as in the building in the picture here), we are pleased to bring you a cake boutique offering our pleasure inducing creations, designer cookies and cookies to take away, and our new line of small sugar sculptures that you can purchase and place on any of our whole cakes for a variety of occasions.

For that reason we are calling it a Cake Boutique. This is not ye olde cake shoppe of yore. We would like cakes to be a whole new experience with a whole new way of personalising options from the moment that you pick it up. Not to mention the flavours. Different, vibrant, exciting.

Come and be welcomed to A Slice of Heaven, by Just Heavenly on 6 June 2009, onwards, open from 10am to 10pm. In Jaya One, right next door to Cold Storage.

A Slice of Heaven, by Just Heavenly.
Still serving you pleasure.
At Jaya One
Blk E, B2
No. 72A Jalan Universiti
46200, Petaling Jaya

Baking By Flavour 2009 for the term Mar to June

2009-02-17T09:27:00.000-08:00

Baking class schedule and recipes for the entire period :-) Click and print :-)

Baking Classes - Soft Bread Rolls, Cinnamon Rolls & Orange Twists

2008-06-30T05:50:00.000-07:00

Click on the flyer for details of 19 July 2008 Baking Classes.

Preregistration required.

Please call 03-22879866.

:-)

Baking Classes - Baking By Flavour

2008-06-02T02:22:00.000-07:00

WWW.JUSTHEAVENLY.BIZ
JUSTHEAVENLY.BLOGSPOT.COM

Allan and I were accidental bakers. We learnt through our mothers’, attending classes like this, through other chefs, and especially through journals, books, and an unrelenting curiosity to answer questions to do with baking. With our baking classes we hope to share our passion for baking and everything attendant to it. There is a science to baking that, when understood, makes things easily replicatable; basic techniques that can be applied accross the board with whatever you choose to make. We will also encourage you to think out of the box about flavours and hopefully impress upon you that the most important tool is your tongue! Along the way, we’ll have a few laughs, enjoy some yummy food, and learn a thing or three about cakes and desserts.

Butter, Flour, Sugar, Eggs (Part 1 – Yes, there will be a Part 2)

4 basic ingredients; golden, fragrant butter, quality milled flour, sugar and sunny eggs all combine to make one of the most basic but versatile and luscious cakes ever. With these basic 4 ingredients you can mix and match and use various techniques to get entirely different results. No chemical rising agents like baking powder or baking soda. This class will teach you some basic techniques such as the creaming method and a French Meringue as well 2 mother recipes and 3 variations;

Traditional Light Butter Cake
Traditional Rich Butter Cake

Variations;
Rosemary Butter
Cheddar Butter
Bacon & Eggs

Included in the price; Recipe Packet, Instruction, Tea, Tasting

Sat 14 June 2008 3 to 5 Wed 18 June 2008 930 to 1130 RM120

Chilled Coconut Souffle , Rich Chocolate Mousse & Meringue Fingers

Light as air, chilled Coconut Souffle, & rich, dark, Chocolate Mousse captivate the attention like no other dessert. Easily made and even more easily served as an opulent dessert, Chilled Souffles and Rich Mousses are a must in a dessert repertoire. This class will also show you how to make an easy French meringue that you can add for texture and aesthetics.

We will also discuss various types of chocolate and there will be a tasting session of various grades of chocolate.

Chilled Coconut Souffle with Gula Melaka decorated with Meringue Fingers
Dark Chocolate Mousse

Variations;
Chilled Ginger Souffle
Dark Chocolate Mousse with liquer (Crème De Menthe, Cointreau/Grand Marnier)

Included in the price; Recipe Packet, Instruction, Tea, Tasting

Sat 28 June 2008 3 to 5 Wed 2 July 2008 930 to 1130 RM130

Call us on 03-22879866 to register. :-)

DYMM's Raja Permaisuri's Birthday Cake

2008-03-25T23:34:00.000-07:00

We were honoured and privileged to make the following cake for DYMM Raja Permaisuri Agung back in January.

The cake

The cake is inset and studded with Swarovski Crystal and mosaic-ed

Sunburts inset with Swarovski Crystals

Sunburst in Swarovski Crystals against a mosaiced background

The cake was wheeled out automatically from a huge box wrapped like a birthday present

CHOCOLATE DURIAN is baaa-ack! ;-)

2008-01-09T21:55:00.000-08:00

After a hiatus due to the lack of quality durians, the Chocolate Durian is back on the shelves of Just Heavenly Pleasures. How do we know that the durians are good? Easy. We eat them of course! Just to taste! ;-)

Christmas Goodies

2007-12-13T01:41:00.001-08:00

Christmas is just around the corner and for someone looking for gifts and ideas, its always a last minute rush. To help you along have a look at what we are doing :-)

Singapore Girl, getting married :-)

2007-11-21T21:50:00.000-08:00

This couple, who worked with Singapore Airlines, obviously had tremendously loyalty to their company. They had a cake done in luggage with both of them in their uniforms.

Gerry & Madoc's Wedding

2007-11-21T01:55:00.000-08:00

We had the great pleasure to be able to decorate Gerry & Madoc's wedding in the KL Hilton. The ballroom in the KL Hilton is ultra modern but Gerry & Madoc wanted a contemporary yet enchanted feel. We had to make sure that we also were coherent with the decor already present in the ballroom. We always try to work to a budget and using your surroundings by accentuating what you need while minimising what you don't want has ALWAYS helped us STAY WITHIN BUDGET. We've never exceeded a budget given to us. We think we achieved the look and Gerry & Madoc were happy. What do you think?

As you might have noticed, we use arrangements of different heights to create a greater sense of cosiness. Different heights also bring down a high ceiling making the guests feel like they are a greater part of things.

Some gorgeous candlestands from the Hotel. Always ask the hotel what they have. Helps to save money.

Hari Raya Gift Hampers for 2007

2007-10-13T02:00:00.000-07:00

For full details and prices, please click here. It's that time of year. Everyone is on the lookout for yummy, unique, but gorgeous. gifts to give so that people know you've been thinking of them. It's a great cultural aspect of Malaysia which is indicative of the spirit of the season. Care, affection, giving, and generosity.

As such, Just Heavenly has been coming up with gifts annually which reflect that spirit. We feel that the message of giving doesn't get better than Home Made items. We make a majority of the items that we stuff our gift boxes/hampers with but for those that we don't, we make sure that we source it from people who do this as a home business. For one thing, it supports the smaller guy (in this age of bigger and better) and for another, we feel that home made items from recipes which are handed down through the generations better reflect the message of giving in this day and age.

Click here for the price list and details.

Our new menu and price adjustments

2007-09-24T00:47:00.000-07:00

Allan and I always struggle with this aspect of the business. Creating new cakes are not always easy. It's like giving birth almost. You take ideas available in the market place, and then tweak them to make them uniquely Just Heavenly's and bring them to market. Having said that I paticularly enjoy the process. Part of the reason I'm in the business, I guess.

JUST HEAVENLY'S NEW ALCOHOL FREE MENU - EFFECTIVE 1 October 2007 - AND OUR CAKES WITH LIQUOR MENU

As business people, we also need to ensure the health of the company. As foodies and dessert junkies we strive to make sure that flavour of our cakes and desserts are paramount. Balancing the two through value pricing is always the name of the game.

If any of you have even glanced at the news or newspapers recently, you'll see something that we've been struggling with for some time. Rising prices.

Trust me when I say that we've endeavoured to maintain prices at present levels for a long time. Since 2005 as a matter of fact. Our current prices were established in February 2005. Before all the increases in costs that we have been barraged with. More on that later.

In the interests of maintaining that quality that you've come to expect, we've got very little choice but to adjust our prices so it's in keeping with the present reality of costs. Having said that, I still believe that our cakes are very good value for money as they balance good flavour, ingenuity, creativity, and a value price point. For example, our 9" Choc & Cheese will be adjusted from RM74 to RM82. That's an adjustment of just over 10%. Furthermore, the 9" Choc & Cheese weighs 1.5kg. Making price per kg around RM55. Still very good value for money. And frankly, an average price in our market.

Now back to rising costs.

Cost of fuel has gone up, gas (which is one of the mainstays of our energy useage) has gone up,
Butter which used to be RM2.50 is now around RM4 and sometimes RM5 at retail.
Flour, which, you must admit, is central to baking is almost 25% up from RM1.70 to RM2.10 (NST, 18 September 2007).
Milk and dairy have gone up
Cheese, as a consequence has also gone up as well.
Almonds, which used to be RM18 per kg is now around RM40.

The list goes on.

And yet, we're only adjusting our prices for WHOLE cakes by approximately 10%.

The thing is, we've never been about the "cheapest" price you could get in town. For that, I leave it to the good folks at many other bakeries who compete on THAT playing field. Instead, we've always emphasised flavour and the enjoyment that you get out of eating one of our creations. Something which is near and dear to our hearts. We want your experience with one of our creations to be one which you can recall as pleasureable.

Now, introducing 2 new menus (alcohol free menu and cakes with liquor menu) isn't just about adjusting prices. There were many reasons;

To introduce new cakes
To maintain the quality of the cakes that you have come to know and enjoy
To diversify our product range
To keep producing and creating cakes which bear the Just Heavenly idea of Serving Pleasure
And for our Muslim brethren, to comply with our eventual Halal status for most of our cakes. We are in the process of certifying most of our cakes Halal with a certification agent – hence, cakes with liquor will be on a separate menu. Just to be clear, we are NOT halal certified YET!

So friends, we hope we can still count on your support as we introduce our new menu. There's quite a few new items on there to excite your palate. And we hope you will come back to us for all your dessert and cake requirements. Enjoy!

Dora the Explorer

2007-09-15T02:24:00.000-07:00

Yes, based on the cartoon. :-)

Anns & Stoney's Wedding In June Part 1

2007-09-02T23:27:00.000-07:00

Ann Lee is our wedding planner and in the course of working together, she has become a very dear friend.

Ann & her love, Stoney, tied the knot in June and at her wedding dinner in Ciao's she came up with the novel idea to have a "photo booth." In effect, our wedding photographer of the night, Zung, of The Photoz set up a background and connected it up to a computer and photo printer. He then produced these gorgeous passport photos of the guests. Ann clipped one off and got the people concerned to sign on the back and kept that one for her scrap book while she gave the other 3 to her guests as a keepsake. What a lovely idea, don't you think?

We were told to be as crazy as possible. And I think we succeeded in these pics. ;-)

Map to Pleasures & Opening Hours

2007-08-31T23:39:00.000-07:00

This map is long overdue. My apologies. It's not an excuse I know, but better late than never. Here it is now. Please CLICK it to get the larger version. :-)

After testing our opening hours for almost 3 weeks now, we've finally arrived at a closing time which we feel would be of the greatest service to all our customers.

Opening and closing times for Just Heavenly Pleasures have been finally set at;

11am to 8pm, Mondays to Saturdays, certain gazetted public holidays

This will commence from 18 July 2007. Until then we will be open till 9pm bar any emergencies.

Just Heavenly Pleasures
G1.05 & G. 1.06, Epicure
Jalan Medan Setia 1
Bukit Damansara
Kuala Lumpur

03-22879866 (our Bangsar number)

Ahoy There!

2007-08-29T21:03:00.000-07:00

Made this one quite a few moons ago. Not a great photo but will give you an idea of what we were going for.

:-)

Baby Shower

2007-08-28T22:30:00.000-07:00

Bearilious

2007-08-11T02:01:00.000-07:00

I loved this one. Teddy Bears. And a combination American tier and British tier.

The Official Launch of Just Heavenly Pleasures

2007-06-28T04:23:00.000-07:00

It's been a fun and exciting year. So much has happened.

With the tagline "Serving Pleasure" Just Heavenly Pleasures was launched on 23 June 2007.

It is with a cup overflowing with gratitude to family and friends and a mixture of relief and gratification that accompanied the AFTERMATH of the day. About 100 people attended the event which was held in the foyer of Epicure in front of Chef & Brew.

Chef & Brew were very supportive and basically they gave us a menu and coffee & tea which complemented our desserts.

The day started as days like these do; in a rush. Aunty Yong, Allan's aunty who runs Croppes, and who is now officially our business partner, along with her elder sister Aunty Bee, more familiar to us as Allan's Mum, or just plain Mum, came along to help with set up.

Our new girl Babes was also in attendance and methinks she was quite exhausted at the end of the day. And rightly so. Without her, our counter would not have run as smoothly. We are thankful to her.

Key Lime Tarts were a hot favourite and we are trying to find a way to bring that to market. It is always a matter of taking the time to test out everything about a dessert or cake before we put it on the shelf. Most important is taste of course but after that there are a whole host of practical concerns, like shelf life, look, and texture. "Pleasure" can be a lot of hard work! ;-)

Something that always moves very quickly off the shelves is our profiteroles. A twist on Cream puffs. Instead of plain sweetened cream, we use an enriched vanilla custard for the filling. And it's always filled to bursting.

Besides cakes and desserts we are also selling flowers in the form of hand bouquets and arrangements. For more elaborate arrangements, you can call us to arrange for delivery.

We also have jams, cookies, and gifts. Corporate or personal. For any occasion. And especially for the festive season; Deepavali, Raya, Christmas and Chinese New Year.

Allan and I are also very grateful and thankful to our boys and girls who work very hard in the kitchen to produce everything we ask of them. They are supportive, loyal, and never shirk. We are very, very fortunate to have all of them on board. Thank you (in alphabetical order) Albert, Babes, Kak Kris, Kok Wai, Shin Yei, Swee San, and last but certainly not least, Yoke Mun.

Just Heavenly Pleasures
G1.05 & G. 1.06 Epicure
Jalan Medan Setia 1
Bukit Damansara
Kuala Lumpur

03-22879866 (our Bangsar number)

Opening times; 11am till 9pm (from 23rd June till further notice - we are presently testing those hours until mid July when a reassessment will take place to ensure that these are commercially viable times for that area. We hope all of you will bear with us while we work this out. Thanks so much in anticipation of your understanding).

Humility & Gratitude

2007-06-04T22:37:00.000-07:00

In the first month of our new retail outlet we met angels. Literally.

People from food blogs. People who have walked off the street and who have taken our cards to distribute. Relatives and friends who have sent out smses.

Where food bloggers are concerned, and I know that there have been quite a few - you know who you are - who have tried our stuff and written about us in amazing detail and with photos on top of it. Because of the nature of the internet I am not certain I would be able to list all the ones who have actually carried our story and tried our products. The ones that I know of are as follows;

Masak Masak
Living in Food Heaven
Precious Pea
You get what you give...sometimes
A Whiff of Lemongrass
Sooyin.com
Meiyen
Lots of Cravings

It is every baker's dream when they start up a bake shop to have people eat and enjoy what they make. From the smallest crumb to the most elaborate dessert, the sense of fulfillment, and of purpose pervades every gram of flour measured out, every egg cracked into the mixing bowl, and every block of butter, softened to just the right temperature for creaming.

Our merry band in Just Heavenly has never been busier, thanks to all of you, our customers who have in a large part become close friends as well. And while the band of brothers and sisters in the production kitchen have been working hard to produce the (we hope) delectable morsels that are sold everyday, the spirit of the group has never been higher.

It is what drives us to produce cakes like these;

One thing Allan and I do is, at times, take a step back and appreciate the fact that we've been blessed with everyone who has supported us. So easy to let that slide by. At the end of the day, all of you, our supporters, are our lifeblood. You are what keeps this company going. You are what we do all this for. And when all is said and done, our passion derives from the fact that you are happy.

When Allan and I started this business, we never, in our wildest dreams, dreamt that people would take to our cakes and desserts the way you have. We've got rather varied tastes and there have been cakes and things we've done that haven't hit it off although we've loved them. It just goes to show that while we do try and please as many as possible, it is still not possible to be all things to all people.

At this point though, we are pleased to strive to be the best we can be for those who derive pleasure from what we do. At points in the future, with an expansion of goodies and desserts and styles who knows?

In any case, whatever it is, we owe what we have today to all of you. Thank you ever so much. Rest assured that we will do all that is in our power to continue Designing Dreams and Serving Pleasure.

Breakfast at Tiffany's

2007-05-18T01:35:00.000-07:00

"Moon River, wider than a mile, I'm crossing you in style someday."

Who of us knows this song? I won't say "remember" because none of those of my generation are truly old enough to remember the movie except as a classic starring Audrey Hepburn and William Holden. But the title of that movie, filmed outside the original Tiffany & Co store in New York, was "Breakfast at Tiffany's."

Barbara Lim, the store director of Tiffany in Malaysia, visited us about a month and a bit ago and engaged us to make the sweets and a few savouries for their launch of their new Stars range of jewellery. The brief was to come up with desserts and savouries which were coherent with their theme.

After a bit of discussion we came up with the following menu;

Savouries;
Smoked Salmon on Melba Stars with Pickled Onion Aioli - Cold smoked salmon rolled and seated on Melba toast, topped with a little Pickled Onion Aioli, which offsets the rich smokiness of the salmon, garnished with Dill.
Beef Bacon and eggs - Quails' eggs baked in a shortcrust pastry shell topped with a roasted tomato sauce and liberally sprinkled with crunchy beef bacon bits. What is breakfast without bacon and eggs?

Sweets;

Profiteroles dipped in white chocolate and drizzled with Robin's Egg blue fondant
Tiffany Stars - English shortbread poured with Robin's Egg blue fondant
Tiffany Chocolate Cupcakes - Decorated with a star motif and inverse embossed with Tiffany & Co
Strawberries dipped in chocolate
Tiffany parcels - Brownies covered in fondant in Robin's Egg Blue
Blueberry crepes - Crepes rolled with blueberry mousse and topped with a dollop of blueberry filling

If you haven't guessed by now, Tiffany's corporate colours is Robin's Egg Blue.

Its always a privilege to work for an internationally renowned brand. And we are truly grateful to Barbara for giving us the opportunity.

There were quite a few photographers around and with me carrying my D70, people must have been wondering why I wasn't taking any photographs of them. The turnout was very good and I believe Barbara was very pleased with everything.

There was a free flow of champagne from 930am and the coffee machines were making some fabulous coffee. Allan and I had a lot of fun chit chatting with people but also watching people enjoy our little tidbits. There were some who popped them in their mouths and you could see them visibly going into little paroxysms of pleasure. The ladies (mostly ladies in the turnout) who found out that we had made some of the food in the store itself were chiding us about how naughty we were and how their expanding waistlines were going to be on our heads.

If at all, the payback for being in this business is the fact that people enjoy what you do. And when you see it, it makes it all worthwhile. Flavour in baking is everything. And that comes from making use of ingredients wisely. It was also a good opportunity to spread the word about Just Heavenly Pleasures in Plaza Damansara. And Barbara realised this so she introduced us to a few of her friends. Which, again, was so sweet of her. We are truly blessed to have clients like her.

Just Heavenly Pleasures in Epicure, a week on of Serving Pleasure

2007-05-17T00:03:00.000-07:00

Creme Caramel

Petite Trifle

Sticky Butterscotch - warmth of caramelised sugar tempered with savoury butter and then whipped with cream to top this dessert which is warmed before eating - it will come to you all melted into the pudding :-)

Triple Espresso Brownie

Death By Chocolate

The Partners involved in Just Heavenly Pleasures - Siew Yong of Croppes fame and Allan and myself

We saw these rectangular display chillers for the first time in Australia and we knew that when we opened our little place, we wanted that look. It's modern contemporary and above all functional. A rectangular cube has more space in it than one of those old curved fascia jobbies.

Our jams, chutneys, and flower display including the cookies which are all home made

Butter Buttercup

Moist Banana Cheese

Sometimes when you embark on a course of action, you feel like, "wow, this is so right" and somehow you know you should have started at this time and not earlier?

Well, Allan and I are feeling that right now.

Pleasures has been open for a week now and the response has been very encouraging, to say the least.

I remember a very dear friend of ours mentioning something which has lain dormant in my mind until now. He's had tremendous experience in bringing in and operating chains in this country. Delifrance, Coffee Bean, Pizza Hut. Yeah. That sort of experience. Anyway, he basically told us that being in retail, you very quickly find out what works and what doesn't. What sells and what doesn't. And it's being borne out as we speak. There are certain items which are flying off the shelf. And there are some which have pulled up a sofa and the remote and decided to make a home in the display chiller. Hmmm. Am going to evacuate THOSE soon. Will substitute with something else.

There are so many new ideas I'd love to try. And the idea of bringing something fresh and exciting to market is, well, fresh and exciting.

Our new flogger (food blogger) friends have been tremendously supportive. I must admit to some nervousness when they start talking about planning a get together to try out ALL the cakes and desserts. But (deep breath) I have faith in what we do and believe that we do make a good product. It's not always for everyone because the flavours are quite a mix. Those more used to cream cakes layered with fruit and sponge may not like everything we do but I'm confident that there is something for everyone.

As I mentioned, our new flogger friends have been really very sweet and generous. Wmw, Lyrical Lemongrass, Jackson have all tried our cakes. Wmw and Lyrical Lemongrass have also written reviews of what they've tried and I am truly touched. It's a baker's dream to have people enjoy what they do and it is tough at times to listen to comments which are not necessarily so effusive. However, we have learnt over the years to solicit THOSE comments rather than bask in praise or rest on our laurels. It's always nice to hear great things being said about what you do. But it truly is the more critical comments which move your business and creativity forward. They make you. You can't be all things to everyone but every angle must be considered.

In any case, the pictures in this post represent a good cross section of what we do. We also make 9" and 6" whole cakes for those who wish to pick up a cake on the spur of the moment.

And for those wishing to have a seat and order an item from us you can sit at Chef & Brew to enjoy it as well. But here are the procedures for that;

1. You will need to come to us. Chef and Brew have been very kind in allowing us access to their restaurant. But in order not to tax their staff unduly (which is fair) we ask that you come to our counter and order from us directly. You get to view ALL the cakes and you get a full explanation as well as recommendations.
2. You need to order something from them as well. A cup of good coffee or a drink. Please don't take advantage and order just water. ;-)
3. We will then get them to bring the order to you. :-) Enjoy!

I will be adding more photos later.

Just Heavenly Pleasures in G1.05 and 1.06, Epicure, 1 Jalan Medan Setia 1, Damansara

2007-05-08T21:02:00.000-07:00

Where to begin, where to begin?

Friday, 11 May 2007 marks the next step in a journey begun 6 and a half years ago in 2001. With some seed capital, Allan and I decided, with the help of our families, and more importantly, by God's Grace, to start a business Designing Dreams and Serving Pleasure.

Coming from families who have always enjoyed good company and good food, we decided to make Just Heavenly an honest to goodness Malaysian company that served foodstuff that would make people purr with pleasure. Hence, Serving Pleasure. We don't claim to be experts about every facet of food, but where desserts are concerned we feel we have created a range which comes up to the mark. We basically put on the menu what we (meaning us and our families) enjoy eating.

More than that, we've tried to package it in a way that extends that pleasure into an experience. From the way we answer our phone calls, to greeting guests at our place in Bangsar, to the decorative packaging that allows a customer to give our food items as gifts, to the design of the cakes themselves. After all, we "eat with our eyes first."

I would be the first to admit that we don't always come up to the ideal we've set up above but all of us at Just Heavenly believe that the process of growth is as important as the result of that journey. Meaning, that if we make mistakes we apologise and make amends, we encourage all our customers to talk to us to tell what they would like so that we can then tweak what we do to please them. We also know that we can't be all things to everyone so we do our best in what we have chosen to focus on. We believe that is the key to ensuring that our customers are happy.

Just Heavenly Pleasures was created primarily to make it more convenient for people to pick up desserts and for us to begin showcasing individual cakes and desserts. Smaller servings, smaller cakes. If you're having a dinner party, or you want a gift with a Just Heavenly interpretation, or just because your taste buds feel like dancing a tango, in all likelihood will find your questions answered at Just Heavenly Pleasures.

Friday is the beginning of our trial run which we are planning to run for a week before we do a soft opening. The entire range of planned products for Just Heavenly Pleasures will not be on display yet on Friday but we hope you'll bear with us. We ask for your understanding because we need to ensure that the logistics are working as we would like them to.

Here are some pictures of the shop as it stands. This picture was taken on Monday.

Flogger's Gathering

2007-04-29T07:10:00.000-07:00

Floggers. F-ood B-loggers.

Love the contraction.

Love the people.

People who are passionate about one thing. Food. In all it's forms. In all it's glory.

It was like going to a meeting of Fighter Pilots. However, instead of "Maverick" and "Goose," you had "Babe In the City" and "boo_licious." Not to mention at least 60 others with nicknames ranging from "Xiao Long Bao" - who, I'm assured, is as juicy in the middle as the real thing - to those like me and Riz Ainuddin who use our real names.

I'm not even going to attempt to list all the names here as this post is intended to capture the flavour of the evening rather than the food. For that, you'll have to take a gander at my personal blog Kampungkayell which is more a life journal that includes food as one of the stars rather than a Food Blog per se.
It really was a privilege meeting so many people who are so passionate about what they do and it truly demonstrates the diversity of talent and tastes that Malaysia has to offer.
Many thanks to boo_licious of Masak Masak for organising this one. Also, many thanks to Elina, who organised logistics from KLUE and Sandias (Alfredo and Patrick) who put up with some of us loud ones in their comfy little corner in Damansara. Perhaps we should get a small group together to organise the next one and spread the load as it were. It's hell trying to get a group of people together. ;-) Trust me. I know.

The company was good, the restaurant was comfy, and there was free flow of Martell Brandy. What more could you ask for?

Naughy but Nice! >;-)

2007-04-19T04:05:00.000-07:00

The Full Monty - Lift their loin cloths

A fantasy for many straight men ;-)

OK - for those of us who bat for the OTHER team, a medical fantasy!

Can we spell "P*RN STAR?"

Allan's bro's birthday

In light of the others, this one for a 21 year old guy seems rather tame!

Decided to post naughty cakes. But as mentioned before, this is a PG blog, so I've had to "snip" out much of the naughty bits. If you truly are desperate to see the whole "uncut" version email me at

justheavenly.my@gmail.com

Enjoy! ;-)

Designer Handbag

2007-03-23T22:50:00.000-07:00

It's been a busy week, hence the dearth of updates. After this one there will be a mega update of cakes and decor as well.

We've done a few of these. The gorgeous young lady whose birthday it was requested this particular design. The original costs a pretty penny, let me tell you. But we hope they got value out of this one. It's one instance of being able to have your cake and eat it too.

One thing that Allan takes pride in is his detailing. The overall design is lovely but what I personally find amazing is the specifics. If you have a look at the closeup above, the zip, the stitching, and the buckles are mimicked very well.

"Chinese Doughnuts"

2007-03-17T22:44:00.000-07:00

They look a lot like these but more heavily dredged in sugar. The colour on these is perfect.

This tea time treat is really something to be savoured. Golden and slightly crispy on the outside and a touch creamy and tender on the inside. Since I have not made these for sometime due to pesky resolutions of virtue made at the turn of the Georgian AND the lunar calendar, I had to borrow a picture from the net. ;-)

It's actually one take on how you can cook Pate a choux with a few obvious differences.

210 ml water
2 tbsp vegetable shortening or unsalted butter (or lard if you prefer hehe)
A generous pinch of salt
110g bread/high protein flour
2 tsp of milk powder
1 tsp double action baking powder
2 eggs
Caster sugar/Cinnamon Sugar/Vanilla sugar for dredging
Enough oil to deep fry

Bring water and shortening to the boil in a non stick sauce pan.
Gently whisk the dry ingredients, i.e. flour, salt, milk powder, double action baking powder, together
Using a wooden spoon, tip the dry ingredients into the boiling liquid and stir vigourously for 2 minutes until the dough leaves the side of the pot cleanly and the flour is cooked thoroughly. If need be, lower the heat and cook a while longer. Don't be alarmed if some sticks to the bottom of the pan. Just don't allow it to burn.
Take off the heat and cool for 20 minutes and then stir in the eggs one at a time until smooth and sticky.
Using 2 teaspoons, dip them in the COLD oil to prevent them from sticking to the spoons and form a small teaspoon of dough.
Drop the dough into the COLD oil. This is important. If you drop it into HOT oil a crust will form and it won't expand.
Turn up the heat to medium high and watch them slowly fry. They will expand quite dramatically.
They are ready when they are a light golden brown.
Remove from the heat, dredge in the sugar of your choice and serve hot!

I can never get enough of these. They are like salted roasted peanuts. Addictive. Be warned! ;-)

Saving Birds Eye Custard Powder

2007-03-15T01:53:00.000-07:00

We try not to use premixes. But when we do, we usually try and find a way to make them taste as gorgeous as possible.

Birds Eye custard powder is a favourite. Ever since I've been a little tyke, we've used Bird's Eye Custard Powder for pouring custard for our favourite puddings. Nothing like hot, creamy, custard to pour on Steamed Ginger Pudding or Peach Banana Crumble.

Part of the attraction of the premix powder is the speed with which you can make it. AND a fantastic plus for the home cook is that it's not as heat sensitive as making a creme anglais. Which to my mind is the most fantastic dessert sauce in the world next to a good Chocolate Ganache.

After all, push the heat a little too much and you end up with sweet scrambled eggs. Not fun.

Having said that, while I don't believe that Bird's Eye custard powder is a substitute for the real thing (creme anglais) you can get something very yummy if you follow the following tweak that I made to the standard Bird's Eye Pouring custard recipe;

Standard Birds Eye Recipe

1 cup milk
1 cup cream (makes it creamier and gives better mouthfeel)
2 tbsp Bird's Eye Custard Powder
2 to 3 Tbsp sugar

My addition
2 egg yolks
1 egg
1 tsp Vanilla extract (don't use vanilla pods for this - save them for the creme anglais)
Pinch of salt (a magical ingredient)

Take 3 tbsp of the milk and dissolve the sugar, custard powder
Whisk up the eggs and yolks to combine thoroughly
Bring the milk to a roiling boil
Mix the eggs, yolks, and the custard powder mixture together
What you want is to raise the temperature of the egg mixture gradually so you need to temper the eggs by slowly drizzling 2 ladlefuls (one of those soup ladles would be good) of the boiling milk into the egg mixture. (My old cooking teacher used to say "think about a little baby peeing, that's the speed you want to drizzle it in"
Next, pour the milky egg mixture quickly into the rest of the boiling milk and whisk VIGOROUSLY. This is VERY IMPORTANT. Make sure you hold the pot firmly and whisk it to within an inch of it's life.
Keep whisking for a couple of minutes then remove from the heat and continue whisking for another couple of minutes.
Pour it into a jug, cover with cling wrap so the wrap is sitting on the custard. This is to prevent a skin forming.
Serve warm.

Basically, the eggs give it an eggyness that is missing from the original and the cream makes up for that flatness that the standard recipe has, in my opinion! (Must qualify hehe)

If you feel that this recipe is too rich, by all means use milk instead of the cream and substitute an egg for both the egg yolks instead.

Cinderella & Her Footmen

2007-03-09T23:14:00.000-08:00

After living with the "ang ang" red of the background for a couple of weeks, and almost needing sunglasses everytime we viewed this blog, we changed the colour to a rich chocolate and orange, in keeping with the colour of our new place in Plaza Damansara.

Oh, is that glass slipper mine?Don't move ma'am, we'll help you out!
What on earth is going on?

This weekend we had the pleasure of creating Cinderella and her two footmen. We're really proud of it.

Juwita Suwito's Album Launch - "For Real"

2007-02-28T20:12:00.000-08:00

Trifles

Profiteroles

Triple Espresso Brownies

Listening/watching/experiencing someone exercise their passion is a joy! We count ourselves very blessed to be able to have sponsored Juwita's desserts for the launch of her new album. We also got to meet Jaclyn Victor of Malaysian Idol fame. Really bubbly personality and was really nice to chat with.

Juwita in action

Do go out and buy Juwita's album.

Creme Caramel & Lemon Meringue

2007-02-28T00:23:00.000-08:00

One of my favourite desserts, creme caramel, served individually in glasses. I love the bejewelled nature of the golden caramel and the majestic, rich, yellowness of the gently set egg custard.

Our Lemon Meringue is also available as a whole cake and we believe we've found the right balance of sweetness, lightness, and tartness. The pillowy billows of the meringue top the acidic foil of the lemon curd and is encrusted with a buttery sweet biscuit pate sucre.

Vintage Ferrari FI

2007-02-26T05:55:00.000-08:00

Did this vintage Ferrari FI for a client. Delivered it ourselves. The most satisfying part of our work is watching the reaction of the clients and the kid. He kept on wanted to touch it and play with the 'car.' Understandable since he's only 1.

The Art and Craft of Doing What We Do - Boys in the kitchen

2007-02-23T21:54:00.000-08:00

It takes a deft hand, talent, and many hours of practice to make it seem easy. ET, YM, and increasingly SY, make the cakes that we produce possible.

Allan is seen here painting the waves into butter icing. Everything on this cake is edible and we only use food colourings.

Wai Fun's Desserts

2007-02-23T02:57:00.000-08:00

A friend of ours who makes the most gorgeous little canapes and finger foods ordered some desserts from us. Some mini Strawberry Pavlovas and Lemon Cheesecakes with a Passion Fruit Coulis. It's also her Grandad's birthday so we made this cake at her request.

Mini Pavlovas

Lemon Cheesecakes with a Passion Fruit Coulis

Sau Tow - A Chinese Symbol for longevity. The pen is for scale. The two large peaches are cake and the small ones are in sugar.

Flourless Mandarin Cake & Baci Di Ricotta (Ricotta Kisses)

2007-02-22T00:08:00.000-08:00

Had the opportunity to test our a Flourless Mandarin Cake since there were so many Mandarin Oranges lying around over Chinese New Year and also something called Baci Di Ricotta which I believe means Ricotta Kisses.

Both are courtesy of Nigella Lawson but as usual I cannot resist tweaking them to suit my tastebuds.

The Flourless Mandarin Cake can be adapted to an Orange cake (no brainer there) and obviously I've reduced the sugar. It's moist, light, tender and it has this great little bitter edge to it from the pith of the Mandarins. I'm going to try it with Oranges and in all likelihood it will end up on our menu as a tea cake. In other words, we will sell it in loaves with no icing on it.

The Baci on the other hand, needs to be eaten just about straight off the stove. It tastes just divine when it's eaten warm. Soft, pillowy, with a hint of rich egginess and replete with the warmth of cinnamon. I tweaked it for my tastebuds, but again, thank you Nigella.

Baci Di Ricotta (Ricotta Kisses) - What could be better for tea than something that serves up kisses to eat? Love and tummy yums all in one!

200 g of Ricotta Cheese
2 eggs
75g cake flour (Nigella uses plain flour but I find cake flour gives it a tenderness that's appropriate)
1 ½ tsp of baking powder
Pinch of Salt (Be generous)
½ tsp ground cinnamon
Pinch of nutmeg (My addition - I love my spices)
1 Tbsp caster sugar
½ tsp vanilla (I tried it with Orange Flower Water as well or 2 tsps orange zest)
Vegetable oil for frying
2 tsps icing sugar to serve (If you don't have icing sugar, do what I did and whiz your caster sugar in a blender then sieve it...almost the same thing)

1. Break the eggs into the ricotta and whisk it until it’s smooth.
2. Mix in the flour, baking powder, salt, cinnamon, nutmeg vanilla and caster
sugar. Mix till smooth
3. Heat up the oil and drop in a small amount to check if its hot enough.
It should brown quite quickly. The funny thing is, if it's shaped well enough
when you drop it into the oil, it'll turn itself. ;-) But do watch it and
give it a hand if it doesn't. Don't do too many at once.
4. Drop in each one in teaspoon sizes. They will grow and inflate.
5. Stack them into a pyramid as in the piccy and sieve your icing sugar onto it
thickly. YUM!

Chinese New Year Gift Boxes - Price list attached

2007-02-18T01:33:00.000-08:00

Options and Prices here!

Our "Tiffin Carrier"

Our "treasure chests"

Our Chinese New Year Boxes. Here are the options and prices.

Testing cupcakes

2007-02-15T22:02:00.000-08:00

We had the opportunity to work with a rather prominent cafe in a prestigious shopping centre in town to create some exclusive cupcakes for them and them alone.

I can't mention them or show you the cupcakes from their collection. Suffice to say if you did see them, I do believe you'd recognise the sugar work. *hint*

Here are some of the designs which we didn't use. :-)

Lotus Flower

Punk Rocker

Chocolate

Yin Yang with an Apple Crisp

Baby Cakes ;-)

2007-02-14T02:17:00.000-08:00

Babies all having a blast! ;-)

LV Bag and Jimmy Choos' shoes ;-)

2007-02-14T02:11:00.000-08:00

Something we did for a birthday! ;-)

Crystal Flower Miniature hantaran cakes & Pretty in Pink

2007-01-26T03:16:00.000-08:00

Bling with a little colour was the brief and so Allan managed to find these faux crystal flowers for the miniatures.

Pretty in pink was for a birthday of one of our loyal clients (to whom we're very appreciative) and was designed specifically because the birthday girl loves everything pink.

Death By Chocolate individuals and Choc & Cheese individuals

2007-01-24T21:12:00.000-08:00

The Death By Chocolate is probably our runaway best seller. And now you can have it as an individual portion. Look out for it at Just Heavenly's Pleasures.

A light chocolate genoise, filled with cream set chocolate mousse, and topped with a dark chocolate ganache makes this little dessert something enjoy as an after dinner treat or just because.
Death By Chocolate

Ever heard of the saying "as different as chalk and cheese?" The inspiration for this cake came from that. It means that 2 things are almost absurdly different and they almost don't belong together in their present form.

Chocolate is a rich dark flavour which is ALMOST entirely used in desserts while cheese is generally (depending on it's form) more flexible. But even then, the word cheese usually conjures up images of savouriness.

Taking our moist Chocolate Fudge cake as a starting point, we thought it might be interesting to pair it with a cream cheese frosting. And lo and behold, Choc & Cheese was born! The moist, tender crumb texture of the Chocolate Fudge stands as a counterpoint to the savoury bite of the Cream Cheese frosting.

Choc & Cheese

Chocolate Lava individual tester

2007-01-24T20:35:00.000-08:00

There's magic when the right combination of ingredients, textures, and temperatures happen. And as Nigella would say, " gorgeousness has been achieved."(say it with me after you've put 2 small plums in your mouth).

Our Chocolate Lava is probably one of our most rustic looking dessert cakes. We make it in a 9 inch round and we're testing it for individual servings as in the picture. It takes a little work for it to taste its best but its worth every second. It's absolutely gorgeous on the tongue even when cold but when it's warmed up and the centre melts into a deep, dark chocolate velvet sauce, AND eaten with a good quality vanilla ice cream or dairy cream, it is the epitome of divine! You can see why it's called a Chocolate Lava as well; after baking a slight crater is achieved and when warmed up (even in a microwave oven), the centre melts into the sight below. It just oozes chocolate.

Chocolate Lava

And yes, we're testing it as individual servings.

Just Heavenly Pleasures

2007-01-24T01:19:00.000-08:00

This has been in the pipes for some time now.

Just Heavenly has taken the plunge in order to take us to our next step so it'll make it more convenient for our customers to pick up and sample what we have to offer.

To that end, we are opening Just Heavenly Pleasures. Hold on...before you ask about our present place of business, please rest assured we have no intention of giving it up and that the usual hours still apply. Our new little place will be open for longer however.

We believe we've found the perfect little place to sell take out cakes and desserts and all sorts of food gifts of stuff we enjoy, using packaging which is unique, eye catching, and yet, good value.

Much of the food gifts will be made by us but some will be sourced from suppliers and vendors we've personally tried and that we enjoy.

For those of you who've been asking for individual pieces as well as slices of cake, here's your chance to come to Just Heavenly Pleasures and pick some up for that dinner party, office get-together, after meal snack, or just for the heck of it.

We've also come to an arrangement with Chef & Brew located just opposite us for you to order at our place and have it delivered to you at the restaurant so you can enjoy a cup of coffee with it.

We will keep you posted as to when the grand opening will be.

Here's the address.

Lot G, 1.05 No 1
Jln Media Setia 1
Bukit Damansara
50490 Kuala Lumpur

Queen of Hearts

2007-01-24T01:03:00.001-08:00

A birthday cake fit for a queen. ;-)

A Birthday Stud

2007-01-11T01:37:00.000-08:00

The Birthday Stud

Do I really need a comment for this pic? ;-)

Ask me if you want to see what's under the white spot. And oh yes, the dribbles on the cake are intentional! >;-)

A wedding at Frangipani

2007-01-09T00:01:00.000-08:00

Had a blast doing this great wedding at Frangipani's, this great bar and restaurant (03) 2144 3001.

They have a stunning place anyway but decorating it with the theme "a wedding in the clouds" was really fun. We got to bring in a smoke machine. You'll see evidence of that in the pictures below. ;-)

Have fun.

Main Entrance arrangment - white feathers were used to pull the theme of clouds through the entire decor

If you've been to Frangipani's before, check out the lights on the ceiling. We wrapped them with feather boas. Unfortunately, I forgot to take pictures of the table settings. Each person has napkin rings made of the same colour cloth and a feather inserted in them.

The main entrance. If you look through the glass you'll see that people are wreathed in clouds

Part of the main entrance decor

The wedding cake with the couple's logo. The feathers continue the theme.

2 pics of the Main table arrangement

The entrance to the dining room

An expanded view of the entrance to the main dining room

Spellbook and Imps

2007-01-06T00:28:00.000-08:00

Loved this one.

Spellbook and Imps

Happy New Year 2007

2007-01-04T23:37:00.000-08:00

Quite a few people have been asking me why I have not updated our blog. I'm afraid that as organisation goes, I'm not very good about arranging what I do when I do it. As such, I've made it a point to update this blog at least 3 times a week. We're getting loads on interesting projects and cakes to make and here are some of the more interesting ones.

Flamenco Dancer with Birthday Boy

Roman Mosaic- Something which I feel is one of Allan's best works. He assembled the entire mosaic (shading and all) from little pieces of sugar mosaic, grouted it with sugar paste and then aged it by gently rubbing it.

The naughty bits have been smudged out! ;-)

A 40th birthday cake!

A zoo/menagerie for a 2 year old

A First Holy Communion cake for a young Catholic boy

A CD Jelly Bag

Fresh Roses with the couple in caricature on top

Diamantes and Swarovski Crystals

The batik design of the indigineous tribes of Borneo - the design was from the wedding card, designed by the bride's father

A corporate party decor

And at night... :-)

We're Moving!

2006-07-01T21:02:00.000-07:00

The time has come!

It is with a grateful heart that we make this announcement! We are moving!

With the support and loyalty of our clients we have found it necessary to move to larger premises. Fret not though. We endeavoured to keep our business in Bangsar and we've found what we believe to be the perfect location to continue our home business.

We will be commencing our move on Monday 10 July 2006 and we will reopen for business at our new place on Monday 17 July 2006. For those who have orders during that period, do not worry. We are making arrangements to have those orders ready for you as agreed. We are not however, accepting any new orders for that period.

Our new address is

No 47 Jalan Terasek
Bangsar
59100 Kuala Lumpur

Our contact phone numbers, emails, and everything else remains the same. That is,

(T) 03-22879866
(F) 03-22879867

(E) info@justheavenly.biz
(W) http://www.justheavenly.biz
(Blog) http://justheavenly.blogspot.com - but if you are reading this, you know it already! ;-)

Thank you for your support and we look forward to be of service to you again and to see you at our new place.

Major Update Part 1

2006-06-09T21:46:00.000-07:00

Much has been going on lately. Thanks to the support and blessings we have received from all our customers, we are expanding.

We've been in the market for a larger premises and it would seem that we've found it. When all is said and done and the contracts has been signed and finalised we will have more details for you. So watch this space.

Until the time for the "announcement" here's the 1st part of a major update. We've been very busy and I can't even remember how many cakes and wedding decor jobs have gone on in the last month and a half.

Here are some highlights.

Sandy & Sheri's wedding cake - a fondant cake painted with gold swirls on a base frame of fresh flowers

A chandelier Allan made out of crystals

A fondant cake with fresh flowers

A curtain of coloured votives

A fondant cake of Mahogany Swirls

Mont Blanc took some cakes from us to celebrate their 100th anniversary

Pink Cherry Blossoms

Black & Red

2006-04-07T22:26:00.000-07:00

We made our first black wedding cake the other day. Well, it was actually Black & Red. To get that pitch black tone, he made a deep red fondant and then airbrushed it with food colouring to black. The curved spikes that you see on the cake are hung on after the red paisley cut outs were placed on the cake. The roses used were fresh, imported roses. For this cake, size was everything. The cake board at the bottom was approximately 18 inches accross. That gives you some scale and idea as to how large the roses were.

New cakes galore

2006-03-30T22:22:00.000-08:00

This last couple of months has been busy. From wedding decor to wedding cakes and novelty cakes. VMAG, the magazine featured some of our cakes as well. Here are some of the more unusual piccies with captions;

Construction Workers for VMAG

Couture Barbie for VMAG

A Doctor's 55th birthday

Polo Helmet

An Enchanted Forest

2006-02-08T18:48:00.000-08:00

Entrance to the house

Combination table arrangement

A chandelier of garlands

The main dais where the wedding took place

Some of the garlands

Part of the table arrangements

Cocktail arrangement at dinner reception

Bower entrance to the main ballroom

The ballroom with all the candles lit - the twinkling lights floating above the tables are hanging candlesThe Wedding Cake - Berries

Main Table arrangement

Dinner table arrangement

Another dinner table arrangement

Aisle pedestal arrangments

Aisle pedestal arrangments

Votive candle holder

We were very happy that our clients were satisfied with what we designed and executed for them this last weekend. Here are some of the photos.

Sugar Roses on a single tier Hantaran

2006-01-11T02:02:00.000-08:00

Made this single tier for a Hantaran recently. For a royal wedding.

Those are Allan's sugar roses.

Must admit that ceremonies in Malaysia are endlessly fascinating. The Hantaran is like a gift giving ceremony. The groom gives an odd number of trays and the bride has to return the same number + 2 more. Muslim, Hindu, Chinese, Christian ceremonies constantly mix and match in Malaysia. Making someone like a wedding planner ALMOST a sociologist! ;-) chuckle!

6 tier wedding cake and Figurines

2006-01-10T19:36:00.000-08:00

Allan just recently made a 6 tier wedding cake with fresh flowers according to a design specified by a couple. The figurines were for a 25th wedding anniversary.

A Weekend Wedding :-)

2006-01-07T21:04:00.000-08:00

Allan designed and decorated a wedding this weekend for this couple who live in a lovely area of KL. In short, I thought that the result was stunning. This was the side entrance next to the main gate with these gorgeous votive candle holders which are hanging from the branches of the trees.

The lanterns on the ground added to the effect and the result really looked like it was enchanted. Very much like the feel of the movie remake they did of Shakespeare's "A Midsummer Night's Dream."

"In Person" on Channel 92, Astro News

2005-12-27T20:54:00.000-08:00

Allan and I were featured on Astro News, Channel 92 for a 30 minute interview with host, Nina Shahril. It was first aired on 21 Dec 05 at 10pm and repeated on 25 Dec 05 at 11am.

It was a ball of fun!

Thanks to Jacqueline Ho and Jo Hassan of Astro, and of course, to the host who made us feel so comfortable!

Painting a cake

2005-11-26T00:52:00.000-08:00

Outlining the leaf

Shading the leaf

Finishing touch

Finis

Here's Allan painting a cake. He was in the process of actually in the process of shading the feather to give it depth and form.

Resurrection!

2005-11-15T00:00:00.000-08:00

Testing continues. We've found our white chocolate. Gosh, it was a chore. The cake above is close to what it will finally look like. Let's call this one, "final draft."

Had to hunt and research about what white chocolate is made of...learnt a lot though.

Learnt that not all White chocolate is created equal. Basically, the white chocolate in places like TMC, Giant, et al are very very inferior makes. They contain lecithin as stabilisers and other vegetable oils. Vanillin (vanilla to you and me) and NO cocoa butter which gives it that delicate white chocolate taste. Also, too much oil and you get this oily, filmy feel in your mouth.

The upshot is we had to settle for this White Chocolate from this supplier which is beaucoup expensive, but gives a GREAT white chocolate flavour...especially when mixed with a citrus or fruit liqeur.

Now that we've figured out the alcoholic one, we've got to see what we can do with a NON-alcoholic version which will probably be the default one offered. Thinking Orange or lemon zest or a combination of the two. Yum!

POSSIBLE name of the new Cake - RESURRECTION! The sequel to the DEATH BY CHOCOLATE!

Testing Testing - White Chocolate cakes & desserts

2005-11-12T01:00:00.000-08:00

We're in the throes of testing what we can do with White Chocolate.

White Chocolate Mousses, Cheesecakes, Rich, sinful, White Chocolate Cakes layered with Dark Chocolate. You name it, we're having a look at the gamut of things that we can do with White Chocolate.

One recipe calls for Tuaca! What's THAT? (Turns out its an "Italian liqueur flavored with vanilla and citrus").

Anyway, stay tuned. We'll share our findings with all of you soon enough! ;-)

How time flies - Christmas

2005-11-09T00:59:00.000-08:00

Deepavali and Raya were very busy. Thank you to all our fantastic and loyal customers who supported us. We hope that you enjoyed all the goodies.

This year, there's actually a slight break between the holidays. By that I mean another month and a half to go before Christmas.

So watch this space, we're going to be putting together something for Christmas too. This will include Stollens, Sugee Fruit Cakes with Brandy, and Rich Fruit Cakes with Brandy.

Call us if you have any burning questions you need answered.

Festive Season Gift Boxes

2005-09-02T20:53:00.000-07:00

Ta-da-da-da!

Here they are! JUST HEAVENLY's Festive Gift Boxes for this year.

We're truly excited about this years packaging and design.

As you may know, we've always tried to put together gifts which people would want to keep. We feel that gifts pulled off a supermarket shelf and stuffed into a rattan basket don't really say anything about the giver except that it looks large and takes up space.

So here is our iteration of a festive season gift for 2005.

We created this gift with the idea that we wanted something truly Malaysian/Asian and we came up with the Dim Sum Steamer trays. Nothing says yummy food like Dim Sum. And that's exactly what we stock the present with; stuff that we like to eat. Stuff like, our home made cookies (made with real butter), our cakes (fruit cakes are matured for at least 3 weeks), our home made preserves and jams with asian flavours like Citrus Ginger Marmalade, Mango Cardamon Jam and so on.

To show off these yummy morsels, we use a sturdy clear perspex plastic stacked inside the steamer tray and then covered with the top as shown in the picture above.

So, check out the website for details, items and prices. Here's the link;

http://justheavenly.biz/seasonalgiftboxes.htm

Ramping up for the Festive Season - Deepavali/Raya/X'mas/CNY

2005-08-19T00:34:00.000-07:00

And so it's almost on us again...

The festive season!

Here's a sneak preview of what we're planning for Raya, and Deepavali since they both happen together this year.

Allan's Pride & Joy

2005-08-16T22:12:00.000-07:00

A couple of months ago we were called upon to design a cake for a party which encapsulated a Moulin Rouge theme. Suffice to say, Allan was very excited at the prospect of a challenge and pulled out all the stops to design and create this cake.

To cut a long story short, the original buyer who commissioned the design decided not to use it but someone else who was looking for a similar sort of cake, liked it and decided to purchase it. They travelled outstation with it and we had to put it all these safeguards so that the cake would be sturdy enough for a lengthy journey.

The cake made it safe, the client AND the recipient loved it. Here's the pic.

Just Heavenly's New Blog

2005-08-13T00:14:00.000-07:00

Hi all.

Welcome to Just Heavenly's Blog. We thought it might be nice to share with you what happens here as frequently as possible. This would be a place where you could learn new things about Just Heavenly as well as see and meet new people who join the Just Heavenly family.

I thought I'd post some photos of some of the flowers in our garden at the Bangsar house. I must admit that Allan does a marvelous job of keeping the garden in top nick and its his interest and creativity that keep it that way.

Lotus Lily

Sunflower

No idea what this is

Fatt Choy (Prosperity) Tree

No idea what this is

Just Heavenly's Cake Menu

2005-01-07T01:24:00.000-08:00

This is our cake menu. You can get it from this link.

Or you can also click on the image here and print it up.

Map to Just Heavenly

2005-01-01T00:46:00.002-08:00

Map to Just Heavenly

2005-01-01T00:46:00.001-08:00

Map to Just Heavenly

2005-01-01T00:46:00.000-08:00